Eat Drink Sleep - June 2021

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eat.drink.sleep June 2021



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June 2021 eat.drink.sleep June 2021



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Old Mout Launches A One Melon Percent Refreshing Flavour In The On-Trade, With New Watermelon & Lime Cider • New Zealand-born cider brand, Old Mout, has brought a juicy new flavour to the cider category, with the launch of Watermelon & lime in the on-trade

June 2021


Industry News

• Old Mout Watermelon & lime will be Old Mout’s lowest sugar variant to date. In line with its current range, Watermelon & lime is made from natural flavours, is gluten free and vegan friendly and also performed exceptionally well in external consumer taste tests[1] • The new variant taps into the growing popularity of watermelon in the drinks category following a string of successful launches in adjacent categories over the last year • The brand’s last innovation, Pineapple & raspberry, was the number one cider innovation of 2019[2] and is currently worth £12M in the on trade alone[3] Following the successful launch of Old Mout’s most recent innovation Pineapple & raspberry, which is now the second biggest selling premium flavoured cider in the on-trade and is worth £12M in the on trade alone[4], HEINEKEN UK is bringing its latest fruity innovation, Watermelon & lime, to pubs from April – in time for the spring and summer months. Within the premium flavoured cider category – worth over £400M in the on trade, unique new flavour combinations are increasing in popularity, driven largely by a younger generation looking for exotic tastes. New Old Mout Watermelon & lime taps into this demand, scoring exceptionally highly in consumer taste tests, with 70% saying that they ‘would definitely buy’ the cider[5]. With a refreshing watermelon hit and zesty lime finish, Old Mout’s new flavour contains the same 4.0% ABV as its other variants and is made from natural flavours, is gluten free and vegan friendly too. The new and refreshing blend capitalises on watermelon being the third most popular fruit globally[6] and is guaranteed to be a hit in 2021, offering operators and consumers alike a taste of summer in a bottle. What’s more, Old Mout Watermelon & lime will be the brand’s lowest sugar recipe to date! Old Mout has been the fastest growing cider brand in the ontrade over the last five years[7], continuing to grow despite Covid-19 and pub closures[8]. Mindful of its impact on the planet – Old Mout has an ongoing partnership with the World Wildlife Fund (WWF) to protect half a million of acres of habitat around the world. Old Mout over indexes with 18-34-year-olds who prefer to buy brands that have a social and environmental commitment[9].


Supporting the launch will be an extensive digital media plan on Facebook, Instagram, Snapchat and YouTube throughout the summer, as well as support for the trade with bespoke point of sale launch kits. To drive trial, the new variant is set to be poured at multiple festivals this year, including Isle of Wight Festival and Boardmasters, alongside a summer sampling campaign with Deliveroo. “In 2019, our Old Mout Pineapple & raspberry launch was an outstanding success and we’re ready to do it all over again with the arrival of our new Watermelon & lime flavour,” says HEINEKEN UK Cider Marketing Director, Rachel Holms. “Enjoying a flavoured cider over ice in a pub garden will be a huge pull for customers returning to the on-trade, so our latest innovation – with its dynamic flavour combination and exceptional consumer taste test results – is the perfect option this summer.” Old Mout Watermelon & lime is available in a single 500ml bottle and is best served over ice with a wedge of lime. [1] Kantar CPT June 2020 [2] Nielsen ScanTrack, Total Coverage Full Year 2019 vs YA [3] CGA Data to 26th Dec 2020 [4] CGA Data to 26th Dec 2020 [5] Kantar CV Test June 2020

[6] https://www.worldatlas. com/articles/the-most-popularfruit-in-the-world.html [7] CGA Volume Data MAT to 07.09.19 [8] CGA On Trade Full Year 2020 [9] YouGov 2021, CCS 2020

Sous Vide Tools, favoured amongst Michelin-starred chefs, to launch British Barbecue, Kasai Grill On Monday 10 May, Sous Vide Tools, Europe’s leading kitchen supplier, will launch their British-made Kasai Grill, a stainless steel BBQ inspired by the famous Japanese blueprint of the Konro. The innovative Kasai, meaning ‘fire’ in Japanese, is ideal for grilling meats, vegetables and fish. Perfect for the great British summer ahead, It’s compact design sits neatly in any garden or outside setting. Suitable for the novice cook to the accomplished chef, the Kasai will be available online from Sous Vide Tools’ website with the little grill priced at £399 and the medium wide aat £499. Sous Vide Tools’ commitment to reducing the carbon footprint associated with production and shipping of the Japanese grill played a key factor in the decision to manufacture the Kasai on British soil. Alex Shannon, Managing Director of Sous Vide Tools, comments, “Given we have seen the popularity of the Konro grill in professional kitchens and more recently at home, we saw a gap in the market to create an improved British version, supporting our UK economy.” The iconic structure of the Kasai uses a special insulating material that reflects heat back into the grill, allowing for a consistent temperature throughout cooking. It relies on bricks which are each fitted together precisely by hand for a strong, tighter, more fire resistant finished product. As a result, the charcoal in these grills burns longer than those used in conventional grills, giving the ultimate cooking experience. The binchotan charcoal required also produces inimitable smokiness when cooking, without the traditional BBQ’s bitter and burnt flavours. Once finished, the coals can be cooled, left to dry and used again and again. The versatility, portability and durability of the British Kasai makes for an ideal accompaniment to dining al fresco. Instagram: @sousvidetools Twitter: @sousvidetools #MyKasai


Industry News

Russell Norman’s Trattoria Brutto to take over former Hix Oyster & Chop House site Russell Norman’s new restaurant Trattoria Brutto will open at the former Hix Oyster & Chop House site in London’s Smithfield, according to the London Evening Standard. In an interview with Norman, the paper reported the 80-cover restaurant will open in August following the traditional Italian model of antipasti, primi, secondi, dolci, rather than the small plates for which Norman's Polpo was famous. "I want this to be traditional and authentic, the dishes to be familiar, comforting. But a slavish adherence to regionality isn't necessary sometimes. You can have a general Tuscan, Florentine menu with a few favourite dishes thrown in from other regions," he told the Standard. The name Brutto is Italian for ‘ugly' and, in a post on Instagram, the restaurant's philosophy was described as the Italian ‘brutto ma buono', which means ‘ugly but good'. Norman and Richard Beatty opened the first Polpo in London's Soho in September 2009 and grew the group until it fell into administration. Two sites remain in Soho and Chelsea remain.



Industry News

Summer Drinks SIPFUL

ESTRELLA GALICIA Estrella Galicia World Lager is renowned for being a beer that pairs effortlessly with great food due to its light body and fine texture. The aromas provided by the hops and the light flavour of malt make it easy to drink and the perfect refreshing beer to enjoy with both barbecues and picnics in the sunshine. The great taste of Estrella Galicia World Lager can also be enjoyed in 0% and gluten-free variations.

Created by husband and wife duo Emily and Darius Darwell, Sipful creates 250ml, fully recyclable canned wine and canned cocktails with a conscience. Toast celebratory moments with Organic Bubbly, Orange Mimosa, Blood Orange Mimosa and Bellini, all created using organic wine and 100% natural fruit. Available to purchase from the Sipful online shop RRP £14.95/4 pack of Mimosas and Bellinis, RRP £15.49/4 pack of Organic Bubbles

World Lager available to purchase from Waitrose, £5/4x330ml 0,0% available to purchase through the Greene King online shop, £8/6x330ml Gluten-free available to purchase through the Greene King online shop, £12/6x330ml

HAYMAN’S PEACH AND ROSE CUP True London Gin distiller, and fifth generation family owned business Hayman’s Gin offers timelessly smooth spirits, that can only be made from years of experience. Hayman’s Peach and Rose Cup combines Hayman’s classic London Dry Ginwith notes of fresh peach, sweet fragrant rose and juicy orchard fruit. Ideally served as a summer spritz with lemonade and fresh fruit to garnish, this offering is perfect for those summer months when the sun is shining. £24 per 70cl bottle


June 2021


As Businesses Prepare For A Return to Work - This Is What a Covid-19 Protected Office Can Look Like As government restrictions lift, a businessman who has developed the first Covid-Safe office space in Glasgow is now advising pubs, hotels and restaurants on how to safely reopen. McCallion has also collaborated with scientists who have developed new nano technologies designed to close the ‘hygiene gap’ by eliminating pathogens which survive on all surfaces such as computer screens, tills and mobile phones to provide long term protection to all touch areas. He has also installed the latest reception software that logs visitors and staff in and out and which is set up to take vaccine passports if they appear. All meeting areas, video conferencing and social areas have no-touch sanitisers while staff will be offered unique self-sterilising antimicrobial face masks designed to be worn comfortably for long periods along with rapid testing. In addition to this, a one-way system and doors that don’t hang opposite each other, make it easy for staff to stay safe. Stephen McCallion, CEO of ZLX, leaders in government backed research and development tax claims, who specialise in helping the pub and restaurant sector reclaim large sums of money for investing in innovation, is now an expert in Covid-safe public spaces having teamed up with technology experts and scientists to create an office fit for the postpandemic world. Following a full risk assessment of his space and the way people interact, McCallion’s 5,600 sq.ft of new office space has been installed with best-in-class technology to eliminate viral pathogens and reduce the threat of contact transmission of the coronavirus. McCallion has put numerous innovative protections in place which he and his team are now offering to the hospitality sector to facilitate the reopening of their indoor spaces. These include an air handling system that involves changing the air constantly using fresh outside air filtered with UV light which is fed evenly throughout the offices as well as infra-red heating which works like the sun and only heats people and not air unlike traditional radiators which cause air to rise and fall.

McCallion explained: “This has not been a cheap exercise but the peace of mind that everything that can be done has been done, certainly helps when planning for reopening. To reduce lost days and make people feel safe at all times is fundamental to all businesses especially those dealing with the public. This template has proven ideally suited to the hospitality industry. “The pandemic has forced us to innovate to drive solutions to living with Covid 19 and to this end ZLX is delighted to have helped hospitality businesses through these difficult times not only advising them on how to install Covid-safe public spaces and how to reopen but also processing R&D claims for their own pandemic fuelled ideas and developments.”



Hospitality Design Show, 28th & 29th of September 2021 - Excel, London On the 28th & 29th of September, London’s ExCeL will welcome the UK’s ultimate event for the designs behind business growth - the Hospitality Design Show! Connecting passionate hospitality professionals with the industry’s leading creatives, the show is FREE to attend, and will showcase the design solutions, tips and techniques that are transforming the world of hospitality! Furthermore, provide the design blueprint to enhance customer experience, elevate your business and increase profitability. The Hospitality Design Show has educational and innovative features at the event, such as Panel Debates and a Keynote Stage with a fantastic line-up of speakers. Furthermore, there is a space to unlock the creatives’ design secrets in the Networking Area! Your free ticket also gives you access to Hotel360, the UK’s leading event dedicated to improving the profitability of hotels and ensuring you stay ahead of the ever-changing industry. The Hospitality Design Show and Hotel360 Expo offer a combined line-up of 500 suppliers, 300 seminars and more!

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Food & Drink Expo Preview June 2021

Reuniting the food and drink industry next month One of the most popular events in the UK Food & Drink Shows portfolio, Food & Drink Expo returns to the NEC next month (5th – 7thJuly) with over a hundred exhibitors set to revitalise the hospitality industry. The flagship event for retail, wholesale and foodservice audiences centres itself around ground-breaking new products and technologies that are set to help businesses thrive in 2021 and beyond. Following a 16-month hiatus due to Covid-19, stringent safety and hygiene measures have been put in place and the show will be the first opportunity for suppliers, buyers, experts and decision makers to come together as an industry once again and focus on the future whilst also celebrating the resilience, spirit and innovation that prevailed during the pandemic. Visitors looking for inspiration will get the inside track on this year’s latest, greatest launches, alongside the chance to see, sample and secure a fast track


will hold a series of events to discuss and debate the key challenges affecting retail, wholesale and foodservice. Head along for sessions such as “Trend forecasting: lifting the veil”; “Liquid assets: the lowdown on Low2No alcohol sales”; and In a bid to cater for the demand “Industry Heads Panel: Where are for plant-based products, Norac we now?” hosted by broadcaster Foods UK (Stand Z118) will be Louise Minchin and featuring some of hospitality’s leading unveiling its vegan croissants and vegan pains au chocolat to lights. the UK market under brand La The show’s stellar line-up of Boulangère. live events and competitions With products covering both the fresh and frozen category, promises to be a real highlight Meatless Farm (Stand X129) will of the exhibition as some of the be exhibiting three of its newest biggest names in the industry plant-based products including examine state-of-the-nation its Thai Porkless Fried Wontons. issues. Two Days Drinks (Stand T170) Food & Drink Expo forms part of is showcasing its two-flavour the UK Food & Drink Shows, also range of gluten-free, vegan and keto-friendly Vodka Sodas encompassing Farm Shop & Deli Show, Foodex, The Ingredients – Vodka Raspberry Soda and Show, National Convenience Vodka Lime Soda. Show and The Forecourt Show. Porky Whites (Stand V130) knows sausages. For decades, One badge provides access to all six shows. the family-run business has passionately produced the Find out more and register for tastiest, award-winning your free ticket here: sausages, formed meat and poultry products.

to profitability. Lunchmate, Belvoir Farm, Dorset Sea Salt Co, Innovative Bites and Il Gelato di Ariela are just a handful of the innovative exhibitors preparing for the show alongside many others, including: •

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illycaffè Earns B Corp Certification illycaffè is the first Italian Coffee Company to Obtain B Corp Status, Awarded to Companies that Meet Highest Standards for Social and Environmental Performance illycaffè has become the first Italian coffee company to obtain the B Corp certification, awarded to companies that meet the highest standards for social and environmental performance, transparency, and responsibility. B-Corp certified companies operate to optimize their positive impact on employees, their communities, and the environment. While many corporations are making it a priority to be a positive force in the world, B Corps are leaders in translating this concept into practice, based on their adherence to strict overall measurement protocols for the value they create and their commitment to continuous improvement. Ethics and sustainability are part of illycaffè DNA: since its founding in 1933, it has set itself the goal of improving people’s quality of life. In 2019, illy strengthened its commitment to operating as a stakeholder company when it adopted Benefit Company status. In doing so, illycaffè reaffirmed its choice to seek continued growth by operating in a sustainable way for the communities with which it interacts, formally integrating this commitment within company bylaws. Sustainability has always been an operating principle at illycaffè. It is


applied to the company’s entire supply chain, which is built on a system of direct relations with suppliers on the basis of four pillars: selecting and working directly with the best Arabica growers; transferring knowledge and expertise to the growers, training them at illycaffè’s University of Coffee (UdC); and through direct, hands-on work in coffee fields with specialized agronomists to achieve sustained, high-quality production while also respecting the environment. illycaffè combines these actions with rewarding growers for the quality they achieve by paying premium prices, higher than the market average, while fostering continuous improvement to create sustainable coffee and a community of growers: a community in every sense, capable of meeting not only in-person but virtually thanks to the platform created by illy known as Circolo illy. These, and numerous other initiatives, contributed to illy’s B Corp certification. “We work every day to implement out principles and reconcile economics with ethics” said Massimiliano Pogliani, illycaffè CEO. “We launched the B Corp certification procedure to underline our commitment to keep generating a positive impact on society and on the planet, joining a network of like-minded

companies that promote business models based on a strategy to create sustainable value in the long term.” illy achieved its B Corp certification with the support of Nativa – Regenerative Innovation Company, who supports businesses in their evolution toward a regenerative and sustainable economic paradigm. With its new status, illy confirms its commitment to reaching its established targets for sustainability to create durable and shared value. Overall, this is a noteworthy achievement for the company, considering that thus far, only 3% of the 100,000 companies that have applied to date for B Corp certification have met the excellence criteria established by B Lab, the international certifying entity for B Corp status. “This outstanding achievement by illycaffè shows that in the coffee sector too we can act generatively,” said Eric Ezechieli, co-founder of Nativa, Regenerative Innovation Company, and country partner for Italy of B Lab. “Today all companies must necessarily evolve in this direction, and we believe that illy’s success will inspire many others, in Italy and globally, to accelerate along this path.”

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When not being forced to pull heavy sleds, dogs are chained to barrels or wooden boxes.

MILLENNIUM HOTELS: BREAK THE CHAIN—STOP SPONSORING THE IDITAROD The Iditarod dogsled race is an Arctic nightmare for dogs who are forced to pull heavy sleds for 1,000 miles in under two weeks through biting winds, blinding snowstorms, and subzero temperatures. Every year, hundreds of dogs are pulled out of the race because they’re ill, injured, or too exhausted to go on. More than 150 have died as a result of the Iditarod, most often from aspiration pneumonia caused by inhaling their own vomit. Millennium Hotels and Resorts is sponsoring this cruelty.

Take action at


You Can’t Manage What You Can’t Measure Mass testing continues to dominate the headlines and Government thinking in terms of getting people back to work and the economy moving. It is similarly being discussed as a tool to kick-start our leisure and hospitality sectors. What has become particularly apparent as part of the debate, however, is that ‘mass testing’ as a phrase means different things to different people. To some, it signals an important investment that is key to protecting essential workers in mission critical businesses, such as nuclear and defence. To others, it’s perception of ‘compliance’, a cost that has to be met to tick a box to satisfy a vague diktat and a need to be seen to be doing something. There is no doubt that ‘cost’ has been a factor in these debates, and that is understandable; an arguably more important element has been accuracy. As a result, we seem, as a nation, to have been drawn to a conclusion that if you want a more expensive testing option with a higher degree of accuracy you have to take one route, whereas if you are prepared to sacrifice accuracy (within limits that are still acceptable/ safe) in order to pay less then you have to take another. The choices, however, are not binary: this is not a VHS versus Betamax moment, for those of us old enough to remember. There are many different paths available to us. We simply need to be more flexible in our thinking, and more flexible in the solutions we propose. ‘Gold Standard’ testing that delivers the highest degree of accuracy involves a combination of LAMP/PCR tests conducted in series – which we have badged as ‘LampWorX’. They provide a very high degree of specificity (99.995%), which means the risk of a false positive is extremely rare (at 1 in


20,000 tests conducted) whilst the false negative rate is vanishingly low due to the extremely high ‘gain’ in the initial LAMP reaction. Such testing is used actively in mission critical industries – businesses such as EDF and BAE Systems – to keep staff and visitors safe. A more widely known testing regime is Lateral Flow, the method being used by schools and colleges, for example, and being promoted in relation to events and stadia. Lateral Flow tests achieve fast results but have a lower level of accuracy, although it could be rationally argued that sensitivity, specificity, speed and ease of use are a trade-off, and so not necessarily a ‘disadvantage’ in the strictest sense.

provide an additional level of Quality Control, thus virtually eliminating the problems caused by false positives. This is what we are calling ProteinWorX, based on the protein antigen ‘basetest’ of the process. Regardless of which process we initiate – LampWorX or ProteinWorX – the same swab, if returning a positive result, can then followed by a sequencing test to identify the variant, ensuring we can immediately identify and respond to new strains.

Crucially, however, it doesn’t have to be an ‘either/or’ decision. One size does not need to be made to fit all needs.

The point is a simple one: we don’t need to fixate on one route or another. There are many combinations of options available to us, and different industries and audiences will have different needs. Those needs will also change, and we need to be able to respond accordingly. Vulnerability is rarely a permanent state.

LAMP/PCR tests, for example, and daily testing can be used when infection rates are high but adapted to become more of a managed, screeningled service as the risk declines; as implemented in our LampWorX process. Similarly, a Lateral Flowbased solution can be made more accurate through a laboratory-based testing approach, again with a second confirmatory test of the same swab to

What we do need to focus on is taking a flexible and open-minded approach to tackling what remains an ongoing challenge. With the fear of a third-wave and the constant need to identify and address new variants, the way that we manage, measure and monitor our response in the future will play a huge part in how quickly and safely we can return to ‘business as usual’. Flexibility will be key.

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

We look forward to the summer when the industry reunites and reconnects safely at the UK Food & Drink Shows, encompassing Food & Drink Expo, National Convenience Show, Farm Shop & Deli Show, Foodex, The Ingredients Show and The Forecourt Show.

Register now at This is a trade event. No under-18s will be admitted.


Camus And Babson College Present First Global Family Entrepreneurship Award

June 2021

The First ever Family Entrepreneurship Award

Ernesto Bertarelli is recognized as first recipient of Babson-Camus Global Family Entrepreneurship Award during Babson Connect Worldwide 2021

Babson College, the global leader in entrepreneurship education, in partnership with CAMUS Cognac, operated by fifth-generation head and Babson alumnus Cyril Camus, announces the first ever Babson-Camus Global Family Entrepreneurship Award. This prestigious award recognizes one highly distinguished and uniquely impactful business family that has created significant economic and social value across generations while exemplifying Babson College

values. The criteria for the award are based on achieving impact and demonstrating valuesbased entrepreneurship. Careful consideration is given to the demonstration of excellence in the following areas: Entrepreneurship and Economic Value Creation, Social Value Creation, Family Value System as a Driver of Impact. The award was presented today at a special ceremony during Babson Connect Worldwide 2021, Babson College’s premier entrepreneurial summit that is designed to empower learners to create lasting economic

and social value for themselves, their enterprises, their communities, and the world. Ernesto Bertarelli, of Waypoint Capital, will be the first Babson-Camus Global Family Entrepreneurship Award recipient. Waypoint has investments ranging from commercial real estate in London to pharmaceutical companies. The Bertarelli family has a history of supporting life sciences and marine conservation through their Bertarelli Foundation.

Cyril Camus Fifth-generation head of CAMUS Cognac and Babson alumnus We wanted to recognize a family business that shares the same core values as both Camus and Babson College. My family has owned and operated CAMUS Cognac since 1863 so we understand the level of dedication and communication that comes with running a family business. We hope this special award celebrates the unique value Ernesto and the Bertarelli Family have contributed to our global economy.

Ernesto Bertarelli CEO of Waypoint Capital I’m humbled to be the first to receive this award. Thank you to Babson and Camus for recognizing my family’s commitment to living our values and driving impact across our business through our Foundation.

Lauri Union Nulsen Family Executive Director of the Institute for Family Entrepreneurship at Babson College Entrepreneurial families contribute over 70% of the global GDP. It is no exaggeration to say that families such as the Bertarelli’s are one of the greatest forces for creating economic and social value on the planet. At Babson, we believe that by first building a foundation of strong family relationships and


The utmost refinement for this first award Fo r t h e f i r s t B a b s o n - Ca m u s Fa m i l y Entrepreneurship Award, Cyril Camus, current head of the House of CAMUS and a Babson Alumni, commissioned a unique piece to celebrate the Bertarelli family. From life science to biotechnology, through their philanthropic initiatives in the fields of charity, health, science, sports and culture, the story and spirit of this family are a true inspiration for this piece of art. Only the Roman goddess Minerva could have embodied such a diversity and profusion of activities. Only Minerva, goddess of wisdom, medicine, commerce, handicrafts, poetry, and art, could have symbolized the numerous contributions of the Bertarelli family to our world. To bring to life this source of inspiration, CAMUS has partnered with les Fontes de Mars, a French company based on the Ancient Tin Road in Ardèche. This human-sized company is perpetuating traditional techniques and know-how while innovating through their choice of materials. Specialized in the low-melting casting pewter, they created an astonishing piece, combining goldplated pewter and marble. This golden olive tree glorifier, symbol of Minerva is rooted to a green marble pedestal, an icon of solid foundation and long-lasting businesses. The bespoke crystal decanter at the center of this art piece is made by Baccarat. T he very rare vintage carefully selected for this unique piece is a 1971 Reserve. This 50 years old Cognac is a tribute to Babson legacy as well as a celebration of all the families passing down a unique know-how from one generation to the next. TASTING NOTES COLOUR: amber with golden reflections NOSE: Notes of rancio, nuts, cinnamon and dried fruits. Good balance between light woody notes and lavish aromas of candied orange. PALATE: Creamy and buttery aromas followed by spicy notes with a liquorice finish. Soft and smooth aftertaste.



self-reflectivity, the capacity of these families to create value of all kinds can be greatly amplified. Our goal is to build a community of like-minded families who can learn together and support each other to achieve these goals. Ernesto Bertarelli ’89 and his family serve as outstanding role models, and for this reason, we are thrilled to present the Bertarelli Family with the inaugural Babson Camus Global Family Entrepreneurship Award for their tremendous economic and social impact.


The Banana Road: Rollicking, Raw Memoir Chronicles Quirky Reality Chasing Dream of “A Place in the Sun” Andrea Montgomery’s ‘The Banana Road: It’s Tenerife but not as you know it’ is a frank, hilarious and sometimes shocking memoir; following the author and her husband as they trade the damp suburbs of Manchester for a subtropical banana plantation in Tenerife. Far from a tranquil island paradise, readers should prepare to encounter an espionage agent neighbour, a white cat with no tail, a sudden death and dozens of islanders who keep life spicy. When the pandemic came crashing down on travel, and Andrea Montgomery was unable to continue her work in mainland Europe, she finally had time to sit down and document the preceding few years of her life. After all, the first few years she and her husband had been living in Tenerife were something of a pantomime of unbelievable characters, unexpected experiences and a total about face on what most dream of when picturing “island life”. In ‘The Banana Road: It’s Tenerife but not as you know it’, Montgomery finally shares all! Synopsis: When Andy and Jack walk away from their successful careers, leaving family, friends and Manchester to move to the Canary Islands, they hope to find a new adventure and quality time together in the sun. What they do not expect to encounter is the intriguing, often amusing and sometimes downright bizarre cast of characters that inhabit their new, sub-tropical world. Buying a small house on a pitch ‘n’ putt golf course surrounded by banana plantations in the north of Tenerife, they set about trying to earn a living while getting to know the eccentric neighbour who hints at a double life as an espionage agent; the Disney Gang; and a white cat with no tail, an Eric Cantona attitude and a penchant for torture.

An arrest and a sudden death turn their world upside down and open the door to a series of seemingly unrelated incidents. As Jesus takes up residence in the bottom of the garden and paradise begins to unravel, the shocking truth is finally uncovered and Andy and Jack face losing everything. “I want to show people a side of Tenerife that exists far beyond the scope of holiday brochures, and also inspire people to take their own leap of faith as an expat,” explains the author. “This has definitely been the weirdest ride of our life, in complete contrast to what we expected when we decided to commit to getting our own “place in the sun”. Among all of the chaos, we’ve found plenty of time to laugh!” Continuing, “I want my readers to understand that, with bravery and tenacity, they can radically change their life and be in control of their destiny, no matter the problems they’ll face when carving out a new life abroad. Jack and I are stronger because of what we’ve been through, and the pitfalls have ultimately brought us closer together. So, strap in and join us for an adventure unlike anything you’ve read before.” Helen Ochyra, travel writer and author of Scotland Beyond the Bagpipes, writes: “The Banana Road is an engaging and lively account of what it’s really like to up sticks and move to Tenerife. A fascinating cast of characters, both human and animal, make for an entertaining read that will appeal to anyone who’s ever drifted off in the sunshine dreaming of extending their holiday on this subtropical island.” ‘The Banana Road: It’s Tenerife but not as you know it’, from Cranthorpe Millner, is due for release on May 4th, 2021: Waterstones: Publisher’s website:


June 2021


As the hospitality industry begins to get back on its feet here’s a look at current trends in the American craft beer industry and what the UK may expect shortly:

Latest Trends in American Craft Beer 1. India Pale Ale (IPA) – the most popular beer style in the States with

over one third of all sales and the biggest driver of craft beer volume. IPAs are synonymous with American craft brewing and offer hoppy innovation of their own with a variety of iterations from sour, fruited or milkshake to barrel-aged, Brett or Brut IPA. Forty years ago American craft brewing innovation kickstarted the craft beer revolution that we now see emulated all over the world and the IPA style was, and still is, at the forefront of that movement. One of the key reasons for the success of American craft beer is the proximity to highly sought-after hop varieties which allows brewers to constantly evaluate and select the hops they need – a fact borne out by the number of medals and top honours that American craft beer wins at prestigious international beer competitions. High quality raw materials, relentless innovation, technical brewing expertise and an unswerving commitment to quality ensures American craft beer reaches the beer lover exactly as the brewer intended.

2. Light beer/Lagers – the

emergence of not just craft lager but lighter more sessionable styles such as blonde ale, Kölsch, cream ale are starting to drive volume for many American craft breweries. They appeal to the craft beer drinker who may be aging, having been in the category since its inception, and is now looking for styles with a lower ABV that are light, crisp and easy drinking.

Cans remain a popular packaging format accounting for 54% of all craft beer packed sales, a figure that has more than tripled since 2016.

3. Sour or Flavoured beers – a

diverse range of beers that comprise a wide variety of different flavours but are not hoppy or bitter and not IPAs. They include beers that are fruity, spicy, tart, made with adjuncts or brewed with Brettanomyces (a form of wild yeast). These styles appeal to younger consumers, aged 21-34 who are starting their craft beer journey and more interested in bold flavours and variety than hops and bitterness.

The Craft Brewers Conference®, the number one environment in North America for concentrated, affordable brewing education and idea sharing, takes place in Denver, Colorado September 9-12 2021. Registration is now open. 21


Is biophilia the key to success post-lockdown? If this year has shown us one thing, it is how versatile the hospitality sector can be when faced with challenges. But how can customers be made to feel safe as the industry opens once more? Biophilic design could hold the key to increasing footfall, bookings and spend post-lockdown, according to Emily Vernon, Managing Director of phs Greenleaf: “After over a year of social distancing and face masks, customers are naturally worried about returning to spaces such as restaurants, bars and hotels. Biophilic design looks to ease those concerns, making customers feel comfortable and willing to spend again. “Biophilia is the concept that human beings have an innate connection to nature, something that has been heightened even further during the pandemic as we craved outside spaces like parks and beaches. Being with plants and nature is proven to make us feel calmer, happier and safer. “Biophilic design taps into this psychology and uses plants and natural materials to create the same feelings. “For example, attractive, thriving plants in a premise gives the impression of a clean, healthy, natural environment – somewhere that people can thrive too - and this reassures and comforts customers.


“And these kinds of feelings can translate into tangible benefits. Studies have also shown that customers spend longer and are more willing to pay higher prices in restaurants and bars that use biophilic design. It is the same reason that guests are willing to pay more for a sea view or garden view room at a hotel – they know they feel happier near nature and place a value on that feeling. “Biophilic design can also be used to deal with new COVID measures in a more refined, purposeful way. phs Greenleaf has developed a range of moveable planters and divider planting troughs that are helping businesses maintain social distancing without the need for garish signage or tape. These planters can also act as directional aids or social dividers, creating different zones or appropriate distance or barriers between tables, all whilst adding to the aesthetic and ambience, and creating a sense of well-being and calm that most conventional social distancing measures do not. “And biophilia isn’t just for indoor spaces. We’re working with a number of national restaurant chains to rethink their

outside spaces following lockdown. By extending your design outdoors, you create instant curb appeal, giving you the competitive edge, as well as creating flexible spaces that can quickly increase your number of covers. “Biophilic design isn’t about spending lots of money on expensive plants or designer living walls, it’s about finding what is right for your customer and business - even small changes can make a big difference.” phs Greenleaf has been providing planting and landscaping services to businesses for over 25 years, including indoor and outdoor plants, artificial and live planting, living walls, grounds maintenance and Christmas trees and decorations.

The flooring industry is preparing for CFJLIVE - its first official event in over a year - which takes place on Thursday 1 July. The free-to-attend global exhibition is the UK industry’s first ever virtual event, bringing together over 100 global exhibitors. It will be broadcast live from a main stage - at FITA’s training centre in Loughborough - and from exhibitors’ showrooms, offices and factories around the world. Fast registration can be accessed now at Billed as a ‘must-attend’ event for all sectors of the industry - including flooring contractors, retailers and specifiers, distributors, facility managers, housing associations and designers – CFJLIVE will bring together the industry in real time; crucially, visitors will be able to connect, share knowledge and discuss issues with industry experts within live meeting rooms, and via chat and individual meeting requests. The main stage will present live demonstrations and, within the exhibition rooms, key events will include an industry-first sustainability forum. Other highlights will


include live factory tours from exhibitors’ global production plants, new product launches and many technical talks. “After over a year apart, CFJLIVE will allow the industry to meet in a Covid-19-safe and highly eco-friendly environment. The format is flexible, to suit schedules and time zones, and the content is shaping up to be incredibly exciting!” commented John Heath, Kick-Start Publishing’s CEO. CFJLIVE will air between 2-7pm on Thursday 1 July. On arrival, visitors will enter the main stage and a list of session rooms, enabling them to move around the event. Within exhibitor session rooms, mini-events will be hosted, including live seminars from technical experts, demonstrations and factory tours, with audio, video and text feeds. To find out more, please contact Stuart Bourne at CFJ at and visit website at


June 2021

Flooring industry counts down to catch up, at CFJLIVE


QikServe bridges the gap between digital and traditional with its Tradigital open tab solution QikServe today launched its revenuedriving open tab solution for hospitality operators. The pioneering technology allows guests to order food and drink to their table or seat, paying the final bill with their mobile device when ready.

and enable key menu items to be highlighted, as well as new standout product feature images. Operators can use the carousel to provide guests with shortcuts to menu sections, pay attention to popular or new menu items and push special offers.

For brands, going digital has often meant sacrificing the traditional dining experience; guests are asked to download apps, create accounts and pay as they go. The new QikOrder solution bridges the gap between digital and traditional ordering. It offers guests the convenience of digital alongside the familiar, traditional dining they’ve been missing. QikOrder puts guests in control of their experience. They choose how much digital they want.

Recognising the importance of guest engagement to brands, and to maintain full-service experiences, the solution additionally allows servers to add items to the guest’s tab from the point of sale.

Because payment isn’t taken at the point each order is made; guests are able to relax, adding extra items to the bill throughout their dining experience. Once ready, they can choose to split the bill between their numbers and add additional tips on our innovative ecommerce checkout experience for restaurants. The operator benefits further because, as payment is managed in one single transaction, the multiple transaction fees associated with pay-as-you-go apps are avoided. The cloud-based solution, part of the company’s patented (US9117231B2) QikOrder platform, further powers customer spending with a fresh, intuitive layout. This includes a carousel feature, to aid item discoverability


Dan Rodgers, President and Founder of QikServe, comments: “Our tradigital open tab solution is designed to put guests at ease; it makes the ordering experience easier and more natural, while encouraging greater guest spend. Every element of the customer journey has been carefully considered; we’ve deliberately kept the number of screens the guest visits to a minimum to maximise accessibility. For example, the technology introduces optional scrolling modifiers, that encouraging guests to add to their orders without extra clicks.” The look and feel of the new solution will be reflected throughout the QikOrder product, offering one cohesive experience whether ordering off-site or in-venue. Customer journeys, including web ordering for collection and kerbside delivery, will also enjoy an enhanced interface that includes larger images and a cleaner layout. Further add-ons to the solution are already in progress. Guests will soon

have the option to submit payment information at the time of ordering. This will further streamline the payment process once they are ready to leave. Once details have been input, the order will be sent to the kitchen and the guest interface will move to a home screen, offering the option to browse the menu further, or view and pay the check. Dan finishes: “At QikServe, we are constantly pushing the boundaries of what is possible with integrated digital self-service. We know some operators are uncomfortable with existing at-table digital experiences as they are such a big departure from traditional dining. The new open tab solution is our response to their needs and is reflective of the way in which diners want to enjoy a meal out. COVID-19 and social distancing have accelerated the trend for contactless ordering technologies but that should not detract from the dining experiences we all love.” About QikServe QikServe is the enterprise platform for guest self-service in hospitality. Using any channel from kiosks and tablets to web and mobile apps, hospitality operators can provide powerful instore and off-premise solutions from ordering to payment, giving guests the convenience to order and pay for their food and drinks whenever and however they want.

Managing your swimming pool has never been so easy Water quality control at your fingertips – anytime, anywhere 24/7 professional monitoring and control of pool conditions with SekoWeb Compatible with SEKO’s range of world-leading swimming pool chemical dosing systems Via the SekoWeb app, enjoy unparalleled access to live water-quality data and make vital adjustments to your system 24 hours a day from any location worldwide.

Professional pool and spa management • A dedicated system for pool and spa engineers, technicians and installers • Accessible via online login or by scanning product’s QR code • Intuitive interface ensures ease of use

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Enhance the perception of clean with a venue that smells great Act now: Ensure your investment in reopening creates a positive experience for your staff and diners Now that there is a roadmap for coming out of lockdown, restaurant and pub managers need to ensure that premises are not only clean and safe, but also restore confidence for returning staff and diners. First impressions count, and can begin before people even see if a venue is clean. The sense of smell is the strongest of the five senses and one of the body’s front-line defence mechanisms,


designed to set off alarm bells if a foul smell is detected. According to research, 75% of all emotions generated each day are due to smell, and we are therefore 100 times more likely to remember something we smell over anything we hear, see, or touch. A bad smell is a warning of a bad experience to come.

poor, and with a reduced frequency of cleaning routines, they will not smell as fresh as they should,” says P-Wave® Sales and Marketing Manager Mark Wintle. “People’s trust in the cleanliness and safety of a venue can be negatively impacted if it smells bad, as they will wonder why, and suspect that it is not hygienic.”

“Many restaurants and pubs have been closed for months, and while they might have been cleaned, air quality will be

Foul smells in any building are typically caused by the presence of bacteria which has been left to grow through

Washroom focus In all premises, to feel safe, consumers need to see – and smell – that the washroom is immaculately clean, but poor plumbing or maintenance, or an inadequate cleaning regime can lead to unfortunate odours which are unlikely to receive 5-star reviews. However, in urinals it is the actual minute-byminute usage that can cause the biggest problem. “We’ve been solving the most common hygiene issue in urinals for years, as randomly splashed urine causes a headache for cleaners, plus a bad smell and a reduction in hygiene standards.

either inadequate or infrequent or cleaning procedures. While the washroom may be the cause of the worst odours in a building, improving the air quality and freshness throughout premises brings many benefits. “Restaurant and pub managers should not overlook the power of scent in the workplace. Choosing the most appropriate fragrance to apply throughout a building can help create a happier and more relaxed experience for staff and guests,” says Mark Wintle. “After all, shopping centres and highend retailers have been using ambient scents to positively influence customer perceptions for years. P-Wave has worked with leading fragrance houses to develop a range of well-researched and consumertested popular fragrances. “As innovators in the air freshening industry, P-Wave understands that

“But there’s something even more important at this unprecedented time. According to The World Health Organisation (WHO), Coronavirus can spread in an infected person’s urine. This is called ‘viral shedding’, which means that if traces of contaminated urine become aerosolised and inhaled while using a urinal, the disease can infect others in the washroom1. That’s why P-Wave recently delivered a new angle on splash prevention, coupled with a major step forward in urinal deodorising technology with the launch of a new highly fragranced urinal screen.” To ensure washroom cleanliness and hygiene it is worth installing bioenzymatic cleaning solutions in cisterns. They release billions of beneficial bacterial to consume bio-materials that cause odours, keeping the bowl clean, blue and fresh, while also reducing water consumption by displacing water that would normally be present. Toilet bowls should not be overlooked, and there are passive highly fragranced solutions which can be clipped over the outside of the toilet rim (under the seat) or hung anywhere.

Passive air fresheners are ideal for smaller areas where consistent fragrancing is important. From simple, highly fragranced units for installation in bins, the back of doors, under a desks or in washrooms, to more powerful units which can be placed near a door or any space with good air flow, the open-air design ensures maximum surface area exposure for effective and efficient fragrance release. Active air fresheners replace aerosols and are better for the environment. Systems are available to freshen small, medium and large spaces. Discrete wall or ceiling mounted systems can comprehensively freshen up to 16m3, and feature an intelligent fan which powers down when the lights go off to conserve the battery. For use in toilet cubicles, lifts, gyms and spas or even on a desk in an office, another motion-actvated solution delivers more targeted, clean and efficient air freshening in small spaces exactly when and where it’s needed, reducing fragrance overload, nasal fatigue, and aerosol residue. Also available are powerful, yet silent active fresheners which feature advanced micro-diffusion technology. Delivering coverage from 200m3 to 1200m3, one option features bluetooth control and advanced programming via smartphone or tablet, while the largest, features fully adjustable start/stop, diffusion and stand-by intervals as well as a weekend on/off function. “When specifying air freshening solutions, restaurant and pub managers also have the environment on mind and only choose and install products and consumables that are 100% recyclable,” says Mark. “As restaurants and pubs reopen, there’s no doubt that first impressions are hugely important and restore confidence. Owners and managers need to do all they can to ensure that staff and guests trust that premises are hygienic, safe and clean. Now is the time to address cleaning and maintenance issues, but also to ensure that premises smell clean and have a pleasant and inviting ambience.”



Passive and active air fresheners

June 2021

cleanliness and hygiene are the most important aspects of managing premises, but with the heightened awareness created by Covid-19, restaurant and pub managers need to action every option available to ensure safety and reassure employees and visitors,” says Mark.


Long Anticipated Luxury Hotels Opening In 2021

May 2021

Construction on many properties had come to a complete stop in recent months. But, around the world, there were some (select) projects that due to the long-term investments, locations, and other factors have slowly continued. On this list are many luxury hotels that we have been anxiously awaiting. From beautiful ski property in the Alps to luxury locations in Mexico and a private bay in Greece, these locations will feature luxury accommodations, meals fit for a lottery winner, and long-awaited getaways for people. We have confirmed that the locations are on schedule to be opened this year. We are going to list them by hotel brand so you will not have to look them up. However, we cannot confirm the regulations of each individual country when it comes to opening the actual facility. We can say, they are on schedule for opening in 2021 by all authorities today. Now, let us see what is coming!

Hotels opening in 2021 Mandarin Oriental


Mandarin Oriental Palace, Lake Lucerne, Switzerland

One&Only Kea Island, Greece

This iconic hotel first opened in 1906 as Hotel Palace Luzern. It is located on the shores of Lake Lucerne, in the heart of the city. The Mandarin Oriental Palace features 146 rooms and suites which overlook the beautiful lake and the mountains.

Mondrian Cannes, France Located on the city’s Promenade de la Croisette, the Mondrian Cannes will include 75 lovely rooms, as well as a restaurant and bar which overlook an expansive private garden and a private beach. This hotel was previously the Grand Hotel. Mondrian Cannes features custom interiors designed by Monaco-based Christophe Poyet and Emil Humnert.

Located on the West side of Kea Island in the Cyclades. This new luxury retreat will be home to suites, villas, and resort-style rooms. This is a brand-new beachfront resort

Ritz-Carlton Yacht Collection In 2021 Ritz-Carlton will begin offering specialized voyages from their Yacht Collection. This will be the first of three custom-built yachts which will offer voyages that range from seven to ten days. The overnight calls and curated experiences ashore will guarantee a unique experience for guests. Each yacht will feature 149 suites with a private terrace. Each yacht will accommodate up to 298 guests.

Dining options include: • • •

Argentinian concept-driven Leynia restaurant Ella Mia coffee shop Hyde Kitchen Photo credit;


Photo credit: eberhard grossgastei

EAT. DRINK. SLEEP May 2021 Photo credit: Pixabay

Six Senses Kitzbuehel Alps, Austria This beautiful and picturesque property is set in the Austrian Alps. The resort village is two hours from Munich and 90 minutes from Innsbruck. The resort includes 80 rooms and suites plus 60 private residences for sale. This number includes 15 freestanding luxury chalets. There are no words to describe the beauty of this location.

St. Regis St. Regis Bermuda Resort & Residences Located on the beautiful St. Catherine’s Beach in St. George, this resort will include 30 luxury St. Regis branded residences. They will range from 2279 square feet to 4693 square feet. The hotel also features 97 guestrooms and 25 suites. Other amenities include: • •

Casino Restaurant

• •

Bar Golf clubhouse

The most interesting amenity is a stateof-the-art spa, built into Fort Albert. Fort Albert was a 19th-century British defense site. Note: St. Regis will have other openings in 2021

Costa Navarino, Greece Costa Navarino is in the southwest Peloponnese, in Messinia. It is the home of two 5-star deluxe hotels. They are; The

Romanos, a Luxury Collection Resort, and The Westin Resort, Costa Navarino. Between these two hotels, guests can visit an Anazoe Spa, thalassotherapy center, two signature golf courses, and more than 20 fine dining venues. These hotels are part of Costa Navarino’s development of three new areas for prime destination locations. Those areas are; Navarino Hills, Navarino Bay, and Navarino Waterfront. The luxury hotel at Navarino Bay will offer 99 suites and pool villas on the waterfront. The resort will have an earth-sheltered design with the buildings blending into the curved hillside with planted roofs. This is unique and beautiful.

Amanvari, East Cape Baja, Mexico Away from the hustle of Cabo San Lucas, located in Baja’s East Cape, is Aman’s newest breathtaking luxury hotel. Next to the newly opened Four Seasons Costa Palmas and near the construction site of the “coming soon” Soho Farm House, this will be the place to go for the rich and famous. Each of the 20 contemporary accommodations is individually beveled pavilions, and each has a beachfront mangrove jungle. Perched on stilts, the second floor is your luxury space. The downstairs featured indoor/outdoor lounging areas, hammocks, and fire pits. The second floor has the bedroom, living space, wrap-around deck, and a cantilevered private pool. This is an eco-friendly property. There are three food and drink outlets, a hot-tub, and a ringed infinity pool. You will also enjoy a spa pavilion.

This will be an exciting year for the luxury hotel industry. Travel companies are predicting more 5-star travel by late 2021. Fine dining. Luxury accommodations, and luxury transportation companies are gearing up for record sales after a 2-year slump. It is a good time to start making late-year plans. 29

Stannah Calls For Safety Checks For Lifts in the Hospitality and Retail Industries Stannah, the UK’s largest independent lift manufacturer has called on hospitality and retail businesses to carry out essential safety checks on passenger lifts, platform lifts and microlifts ahead of the sector reopening. Non-essential retail businesses and outdoor hospitality venues start to reopen in April, and hotels, restaurants, pubs and coffee shops have a government roadmap to safely accommodate customers indoors within the following two months. For these businesses, remembering to meet the obligations for any operating lifts in place, as required by the Health and Safety Executive, is crucial. “Don’t get caught out or risk a further delay to your opening due to the legal responsibilities you have for your onsite lifts,” says Alastair Stannah, MD of Stannah Lifts Distribution and Service. “Lifts must be thoroughly examined and


safe for everyone to use. The duty holder is accountable for the safe operation of any lift in your premises and should familiarise themselves with what they are accountable for.” Hospitality and retail premises should ensure their service contracts are valid and the lift company is still operating, that all lift paperwork is up to date and that their LOLER (The Lifting Operations and Lifting Equipment Regulations 1998) inspection visits are up to date. Where lifts have been kept on but not used regularly, they should be tested thoroughly, but if they have been switched off, it is essential to speak to your service provider first. Additionally, while businesses are preparing for reopening, it could be an opportune moment to review the layout and configuration of the premises in question. Whether opening an upstairs or downstairs space or changing layouts to make social

distancing easier, now is the ideal time to consider undertaking any building work that can support an increase in revenue. Alastair Stannah, Managing Director of Stannah Lifts, said: “Reorganising premises to become Covid-19 secure can feel like a big challenge, but it doesn’t have to be. Stannah microlifts come in a range of dumbwaiter sizes, which can fit into very small spaces and can transport plates, glasses, food and more quickly between kitchen, restaurant and additional floors. “As there is a small amount of builder’s work required, installing a service lift could disrupt your business if open. As you prepare to open, now is an ideal time to install before lockdown lifts, giving the long-term benefits of reducing manual handling risks, and reducing handling and serving time.” Stannah has installed over 22,000 dumbwaiters in the UK, and is able to support any premises configurations needed, enabling businesses to maximise the space they have available. The first step is to arrange a site survey to discuss possible locations and sizes. For a full reopening lift safety checklist, please click here.

Soboslay, adds: “We saw a gap in the market for a medical grade mask with a clear panel, that can be used by customer facing staff, even those on the front line, such as in the emergency services, healthcare providers, especially those working for charities where communication and connections are key, such as The Disabilities Trust.”

Smile Shield has a transparent panel to aid communication and is one of the only facemasks of its kind to offer medical grade protection , meeting all elements of the government’s Transparent Face Mask Specification. Smile Shield is also over 98% bacterial filtration efficiency, breathability, is splash proof and hypoallergenic. It is a British invention, created by two founders Jennifer Soboslay and Lisa Qiao, who also own TAD medical, known for its range of established medical supplies including masks, shields, PPE clothing, gloves, sanitising and cleaning equipment, already widely used by hotels and those in the hospitality industry, as well as educational facilities and the emergency services. Jennifer and Lisa, believe that these masks will benefit certain industries including those where the human connection needs to be visual. Jennifer Soboslay, Founder and Sales Director, at Smile Shield comments: “Visual facial expression is a huge benefit to many industries, as communication is important, especially as a smile can change the sentiment of information or can be encouraging without words. The Smile Shield allows lip reading, visible facial expressions, and a clearer understanding and connection between people to take place.” Soboslay, continues: “We tried many different types of designs including a fully clear panel, but this wouldn’t have had the other attributes we deemed important, such as over 98% bacterial efficiency and breathability, the masks being splash proof and hypoallergenic. These are all important aspects needed by those working directly with people, such as in hotels, restaurants, or receptions for example. Giving customers and staff alike, the ability to communicate almost normally, they can even share a smile, which some say, is worth a thousand words and is particularly helpful for those customers that may be hard of hearing.”

Allan Darby, Health & Safety Manager at The Disabilities Trust, agrees: “The pandemic has been a challenge for us, as we offer a range of individually tailored support services, aimed at helping people live their lives as independently as possible. It is extremely important in our line of work that the people we help can see our facial expressions Therefore, we feel the Smile Shield helps the people we support to engage with our staff. We are implementing the use of these medical grade masks with a clear panel for our staff members and those that we care for.” Darby continues: “Take Autism as an example, this is a complex disability, and no two people have the same needs. Our detailed assessment procedure is designed by experts to determine the level of support needed by each individual. We are committed to finding new ways of understanding the views of those who have communication difficulties and tailor our communication methods to best meet the needs of that person, this is where clear communication and building a connection is key.” Hypoallergenic and latex free, the Smile Shield mask is comfortable to wear and offers over 98% Bacterial Filtration Efficiency. For more information about Smile Shield, please visit:

i) Compliant to EN14683 and comparable to Type IIR protection. Smile shield meets all elements of the government’s Transparent Face Mask Specification (HERE). ii) Tested in the UK on 16th March 2021 for 4ward testing – reports available on request.



The Smile Shield™ can also be used as a surgical mask with a clear front panel, which makes the mouth visible to facilitate clear communication. This is especially important for those caring for people who are deaf, hard of hearing, have a learning disability, or suffer with autism or dementia for example.

June 2021

New transparent face mask shields your smile, and helps people connect


Herald Bolsters Eco-Friendly Range Having introduced a selection of 100 per cent compostable hot cups, with both double and ripple wall options, Herald is strengthening its commitment to providing its customers with a varied choice of premium, ecofriendly products this summer. The quality disposables manufacturer and supplier is offering a choice of greener products to meet the increased demand from the catering and food to go sectors, with outdoor events back on the agenda, post-Covid, and restaurants and cafes aiming to maximise their takeaway options.

Recognising that many new customers are keen to provide fully sustainable and green products, Herald has prioritised providing an additional ripple wall option to its line of compostable hot cups, along with a selection of sizes. The sizes – 8 oz, 12 oz and 16 oz – acknowledge the needs of existing customers who may want to to make the switch to the 100 per cent compostable product by complementing the lids that Herald currently has available. Managing director of Herald, Yogesh Patel comments on the current

market status as businesses shift to accommodate changing government guidelines: “The increase in takeaway demand for cafes, restaurants and pubs means that the market has expanded for disposable cups and many of the new customers that we’re attracting are conscious of their own customers’ environmental considerations. “As restrictions lift, we expect the demand for all of our catering disposables to continue to rise as there will be more outdoor socialising and entertainment, with concerts and festivals now in the planning.” Other products in Herald’s eco range include a wider selection of single, double and triple wall cups and a choice of eco sip lids made from CPLA, a renewable material created from plants. The company has also expanded its range of bagasse items to include square, round and rectangle plates, in varying sizes, along with bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes – all of which are in high demand. For further information on Herald and its products, log on to or call 0208 507 7900 to order a copy of the new catalogue.


The catering industry has been fundamentally threatened by the COVID-19 pandemic, with tighter restrictions set to stay in place for the foreseeable future. Jangro, the UK and Ireland’s largest network of independent janitorial suppliers, has expanded its comprehensive range of solutions to help businesses in the food industry continue trading throughout (and beyond) these uncertain times. They are able to offer everything the sector needs to adapt their processes and keep trading, from sustainable takeaway packaging, to effective cleaning and hygiene supplies and processes. During the initial lockdown, many bars and restaurants adapted their offering to include takeaway and delivery options. With a second lockdown across some parts of the UK and no confirmed end date for tighter restrictions everywhere, catering businesses should review their packaging options. With sustainability, as well as safety, high on the agenda, meals should be provided in environmentally friendly food containers. To help reduce the amount of plastic pollution, Jangro offers a

range of sustainable packaging, ideal for hot and cold foods, which is made from re-used board, and is recyclable, compostable and fully bio-degradable. The lids are made from recycled plastics (rPET) and are also recyclable themselves. Jangro is also able to help establishments implement effective cleaning and hygiene measures. As well as specialist food packaging, its comprehensive ‘Cleaning & Hygiene Supplies’ catalogue contains a wide range of high quality and effective products and supplies, including Jangro’s Enviro H6 General All Purpose Sanitiser, which has been proven to kill coronavirus. Jangro also recently extended its innovative range of digital wall charts to include the hospitality sector. These cleaning guides include colour coded plans to ensure a safe and hygienic working environment is maintained. As well as their bespoke copy, the customer automatically receives a full health and safety compliance pack, comprising of relevant safety data sheets, product user guides, and

June 2021

Independent janitorial and cleaning distributor provides services to help the catering sector act sustainably and stay compliant


Jangro offers tailored solutions to support catering businesses

Control of Substances Hazardous to Health (COSHH) risk assessments of the products that feature on their chart. Jo Gilliard, CEO at Jangro, comments, ‘COVID-19 is one of the most significant threats that the catering industry has ever faced. With mass gatherings banned for now, even when people are able to socialise more freely, it is likely that a coronavirus hangover will remain – that is, a consumer nervousness around the health and hygiene of an establishment. Many will still prefer to order takeout to enjoy in the safety of their own home, whilst others will assess the cleanliness of an establishment before deciding to visit. She continues, ‘The way that the catering industry has adapted in the face of such challenges this year has been impressive. Jangro is here to help support these businesses make sustainable choices, and when it comes to cleaning and hygiene, stay compliant and help them to build trust with their customers.’ For more information about Jangro, please visit or call 01204 795 955.


Restore the Rhythm Your business may soon be back up and running but, understandably, it may not be quite back to normal just yet. Playing music is one way in which you could help get your business back to its best. Even small changes could make a big difference, and music could help enhance the atmosphere, lift the mood and create a more positive environment. If you are going to introduce music, or if you are already using music in your business, you’ll usually need a music licence. 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. So while you are making all of the arrangements to get your business back to its best, now is the perfect time to turn the music back on and ensure you that you are appropriately licensed, and set up TheMusicLicence for your business.

Music could help your business get back to its best.

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