Hotelier & Hospitality Design - August 2022

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August 2022: Industry News, Hotel Openings, Outdoor Furniture, Technology, Lighting...

Hotelier & Hospitality Design

L LUUXXUURRYY OOUUTTDDOOOORR F FUURRNNI ITTUURREE Moda ModaCommercial Commercialhas hasbeen beensuccessfully successfullyworking workingwith withhospitality hospitalityclients, clients, assisting assistingin intheir theiroperations operationsand andproviding providingmodular modularconfi confi gurations gurationstoto adapt adapttotochanging changingscenarios. scenarios.

Moda, where outdoor furniture really means business. Unlocking the potential of your outdoor space can be a seriously good business move. Whether you need a place to close deals with clients, a second meeting room or a nineteenth hole par excellence, taking your work outside offers huge attractions. And as the UK’s leading luxury outdoor furniture brand, Moda is ideally placed to help turn your vision into reality. Having started out as a family-run company in 2014, Moda has quickly established a reputation for innovative furniture solutions with exceptional customer service. This has led to a growing demand for their services from an increasingly diverse client base, as a greater variety of commercial sectors have looked to transform their outdoor spaces.

of luxury outdoor furniture is designed exclusively in-house. This allows Moda to offer a perfect balance of both style and substance that can be enjoyed all year round. What’s more, Moda’s market leading three-year commercial guarantee offers commercial clients peace of mind and their aftercare policy and maintenance packages reinforces their commitment to client satisfaction.

A tailored approach With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements. Expert account managers are on hand to offer a tailored approach, managing site visits and sampling to guide you through the process of your purchase. With Moda’s market-leading 3d rendering service, designs can be modelled into businesses’ properties and space, providing visual impressions and assisting with further planning and decision-making.

Uniquely modular, uniquely Moda Your outdoor space can change from one day to the next, which is where Moda’s flexible modular systems really come into their own. All of their furniture ranges have a number of modular configurations that can be customised - move them around your business areas, expand your collection, split them up or put them together to complement your changing commercial requirements. It creates a compelling fusion of aesthetics and adaptability.

The choice is almost limitless, with a host of options of sofa combinations, not to mention dining ranges which incorporate unique features such as drinks coolers and fire pit inserts.

Expert delivery and installation

Moda is well placed to meet the demands of the commercial market with stock available for timely delivery via their impressive fleet of 150 in-house vehicles. This enables Moda Smart furniture to drive to exceed client expectations businesses forward through fast delivery, meticulous installation and aftercare. Their With their all-weather materials team of fully-trained engineers and uncompromising build quality, Moda furniture collections are available to you at no extra cost, covering unpacking, are meticulously engineered to furniture placement and the withstand the demands of the removal of all packaging for modern workplace - and the recycling. great British weather. Every item

Take the first step to maximising the use of your outdoor space. Talk to one of Moda’s Commercial Business Development Managers. Tel: 033 3363 7015 or email:

Contents August 2022

Contact Us Dan Draper

Publication Manager 01843 570940

Jodie Little

Publishing Director 01843 595818




REFLECTS W IT E 3895 Hotelier and Hospitality AW.indd 1



Anthony Field

Editor 01843 570940




Hotelier & Hospitality Design Magazine is the leading publication and established web resource in the business. Providing comprehensive reporting on hotel industry news and exclusive coverage of the latest ecological-friendly green hotels and bar designs, HHD Magazine keeps you updated on the latest hotel trends in technology and innovative ideas.

The perfect finish to any bathroom To make life easier, we give many of our taps and showers a flawless contemporary chrome finish. No need for chemicals. Just a quick wipe with a wet cloth and you’re done. Brilliant.

13/09/2019 15:45

Industry News

New Lords report says flaws in the licensing unresolved for disabled Significant issues remain between the licensing and planning systems and little progress has been made in addressing the lack of coordination between the two systems.


he government must work with all interested parties to establish clear mechanisms for the licensing and planning systems to work together and communicate effectively.

A mandatory minimum standard of councillor training needs to be established for councillors who participate in licensing committee or sub-committee proceedings to ensure consistent decisions across licensing committees. The lack of progress in improving access to licensed premises for disabled people is unacceptable. The law must be amended to require that an application for a premises licence should be accompanied by a disabled access and facilities statement. The future of the GOV.UK online licensing application platform must be determined and an alternative established before it is removed.

The committee’s other findings and recommendations include:

Hotelier & Hospitality Design

These are some of the key findings and recommendations of a new report from the House of Lords Liaison Committee that follows up the 2017 report by the Select Committee on the Licensing Act 2003.


Baroness McIntosh of Pickering, former Chair of the Select Committee on the Licensing Act 2003, said: “Our original inquiry concluded that the Licensing Act 2003 was fundamentally flawed and needed a radical overhaul. It is now five years since we published our findings and we have not seen the progress we had hoped. “We urge the Government to review our conclusions and recommendations and act now

benefit of implementing MUP in England. It should also review the effect of the proposed alcohol duty reforms on excessive alcohol consumption within three years of its implementation.

to tackle the issues that remain unresolved.”

The ‘Agent of Change’ principle, which captures the idea that those introducing a change in the use of land should manage the impact of that change, should first be adopted in the section 182 Guidance to reflect the current policy in the National Planning Policy Framework, and then be subject to review and reform. The Government should consider incorporating it into current planning reforms in the Levelling-up and Regeneration Bill to prevent further uncertainty. The Government should undertake a formal review of the impact of minimum unit pricing (MUP) across Scotland and Wales and consider the Ministerial report on the effect of MUP in Scotland to assess the

The recent decision not to extend the Licensing Act airside should be reviewed within three years to ensure that disruptive incidents caused by alcohol consumption are being effectively managed by existing industry initiatives and regulation.

The Government should proceed with its proposed review of adding records of refused, suspended and revoked personal licences to the National Register of Taxi and Private Hire Vehicles Revocations and Refusals. If this approach doesn’t work, it should reconsider the original inquiry’s recommendation to establish a national database of personal licences.

Industry News

Humdingers Catering open at Museum of the Home

Humdingers Catering have recently opened a popup café, bar and bakery at London’s historic Museum of the Home.

Housed in 300-year-old almshouses built in Shoreditch, Humdingers Catering is thrilled to expand its wings for six months in a location with a rich history and strong community drive anchored in a mission to reveal and rethink the ways we live and think about home. Humdingers Catering embodies a ‘purpose-over-profit’ mindset and is continually seeking out ways to be of service to community and society. The existing Hoxton site has become a pillar of the local community. Humdingers Soup Kitchen was launched as a social enterprise during the pandemic, where catering facilities and staff were repurposed to feed the local community and, in

2020, founder Robert Hunningher was awarded a British Empire Medal by the Queen for his work to provide food for people in his community. “It is about playing our part to ensure no one in our community goes hungry or is stuck at a disadvantage. This will also hopefully inspire other businesses to act in a similar way, to always be mindful of their surrounding community and what they can do to help,” says Robert. Formerly the Geffrye Museum, the Museum of the Home began life as a museum of furniture and woodwork in 1914 and became a resource for local workers in the East End furniture industry. In the mid-1930s, educational pioneer Molly Harrison developed the Museum’s learning services and led the way in making museums centres for learning and education. The Museum gradually shifted its focus to the history of domestic

life and everyday things. Over the years, the Museum has evolved and expanded considerably, showcasing paintings, furniture, and decorated arts in the context of living rooms. In 2021, the Museum reopened as the Museum of the Home featuring new galleries and learning spaces. Humdingers will be offering a wide range of pastries, cakes, sandwiches, coffee, wine, beer, and pizzas as well as plans being firmly in place for a tapas pop-up in August. Vegan-friendly options will also be served. The space features an outdoor terrace, café, and drinks bar and a 25% off discount is on offer to all NHS staff until August 2022. OPENING TIMES – Tuesday to Sunday 9am – 5pm ADDRESS – 136 Kingsland Road, London, E2 8EA

Hotelier & Hospitality Design


his new location joins Humdingers Catering & Soup Kitchen on Hoxton Street and Humdingers Bakery & Café on Hornsey Road.


Industry News

The Inner Temple reopens with a focus on sustainability London event venue The Inner Temple has reopened its doors following an extensive three-year refurbishment and redevelopment.


ocated in the heart of London’s legal district between the City and West End, the ambitious renovation includes a new two-floor state-of-the-art 120-seater lecture theatre, eight meeting rooms with built-in audio visual and streaming facilities, and two breakout spaces.

Hotelier & Hospitality Design

The three-year project has seen the addition of a brand-new fourth floor, containing eight spacious meeting rooms and breakout area, while the third floor has been repurposed to include offices for the Inn’s Education & Training Department. There is also a new 120-seat lecture theatre with additional breakout space, which is fully equipped with built-in AV to stream all lectures into meeting rooms.


Sustainability is a key focus across the venue, with the refurbishment seeing a careful choice of materials to ensure high environmental performance. This included improved thermal insulation, air source heat recovery, sustainable timber use throughout and the use of harvested rainwater for irrigation, plus an improved provision for cycle parking. Overall, the scheme demonstrates a 41% carbon saving over the previous building use. Blending the new with history, The Inner Temple also boasts a selection of traditional event spaces: the 250-capacity neo-Georgian Hall with chandeliers and oak-panelled walls adorned

with historic paintings; the woodpanelled Parliament Chamber with a grand piano and space for up to 155 guests; an award-winning three-acre garden, formerly home to the Royal Horticultural Society’s Spring Flower Show until 1911, and the setting for Henry Arthur Payne’s 1911 painting, ‘Choosing the Red and White Roses in the Temple Gardens’. With versatility at its heart, spaces host conferences and meetings, as well as celebrations – with the venue fully licensed for weddings and civil partnership ceremonies. Searcys, official catering partner to The Inner Temple for over 15 years, is providing a selection of event packages and catering options, from events hospitality to running the onsite members’ Pegasus Bar and Restaurant, also available for weekend private hire. Bringing 175 years of experience to The Inner Temple, Searcys’ menus focus on

seasonal dishes sourced from local suppliers and reducing food waste. On the ambitious renovation, SubTreasurer of The Inner Temple, Greg Dorey CVO comments: “After three years, we were delighted to reopen the doors to The Inner Temple and our new facilities. The Inn’s major investment to redevelop and refurbish the Treasury Building to provide fit for purpose educational facilities, meeting and reception spaces has expanded our venue capabilities with the addition of two floors. “We have been able to create stateof-the-art rooms for meetings and events, while still complementing the building’s rich 600-year heritage. As a multi-purpose event and conference space in the heart of the city of London, we look forward to welcoming guests back to The Inner Temple for a summer of events.” Paul Jackson, Managing Director at Searcys added by saying: “We are absolutely delighted to be able to join the team for the reopening of The Inner Temple following its major refurbishment. It’s great to be open again and we are looking forward to supporting this extraordinary venue across its events and catering.”

Industry News

Palé Hall Hotel announce new Deputy GM Five-star Palé Hall Hotel in Wales has appointed Oliver Richards as Deputy General Manager to work alongside GM Debbie Cappadona, who has led the team at this Victorian country house since January 2019.

Richards began his career as Bar Supervisor at Elite Hotels’ flagship property, Tylney Hall, and then worked his way up with roles at Ashdown Park and Pennyhill Park amongst others, before he took his first General Manager role at Westover Hall Hotel (now The Beach House) in the New Forest.

Richards is excited about his new chapter at Palé Hall: “With its 5 AA Stars, 3 Rosettes and Green Star from Michelin, along with its overall grandeur and fascinating history, I was drawn to Palé Hall and I look forward to being an integral part of its exciting future.” Debbie Cappadona is delighted to announce Richards as her new Deputy: “It’s fantastic to have Oliver on board as Deputy to support me to lead the team at Palé Hall. He brings with him a wealth of experience in hospitality and Oliver shares our ethos and focus on guest satisfaction and attention to detail. It’s what makes Palé Hall so special, and Oliver understands this implicitly.” Palé Hall was recently rated the best hotel for a UK stay this summer and

was the only venue to score 10/10 in the new Telegraph guide on the top 50 best hotels for a break this season. This comes after the hotel claimed the title of Wales’ Leading Hotel in the World Travel Awards in October of last year, and this year the hotel’s restaurant held its prestigious Green Michelin Star for commitment to sustainable practices.

Hotelier & Hospitality Design


ichards was most recently GM at Milsoms Kesgrave Hall, a luxury boutique hotel in Suffolk, where he spent seven years taking the hotel to new heights. Prior to that, his roles have included GM of Fowey Hall with Von Essen Hotels Ltd, The George in Rye as GM, Eastwell Manor as Operations Manager and GM with the Boisdale Group at gastro inn The Lamb at Hindon in Wiltshire.


Our Extract Coffee Bags range El Penol

EXTRACT COFFEE BAGS Epic speciality coffee, in a bag, ready to brew We wanted to create a lowimpact single-serve coffee which tasted incredible, was minimal hassle and could be brewed up anywhere. After a lot of research, development (and coffee!) we reckon we’ve cracked it and are stoked to share our newest product with you, Extract Coffee Bags! No equipment, no mess, just amazing tasting coffee. Perfect for in-room and meeting rooms, just dunk the compostable bag in hot water, brew for five minutes and enjoy.

Speciality coffee, ready to drink, wherever you are We’ve carefully roasted, ground and packed some of our favourite coffees into individual sachets and nitro flushed to keep them super fresh. This means Extract Coffee Bags stay delicious for longer.

An alternative to coffee pods For us, coffee pods just didn’t cut it. Leftover empty capsules and a costly machine which needs maintaining felt too much like hard work. We prefer our compostable coffee bags. Less hassle, less mess, less equipment (mug, kettle, spoon), less damage to the environment.

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Hotelier & Hospitality Design

Where can I buy Extract Coffee Bags?


We sell our full range online to drink at home or as a wholesale customer. These work particularly well in hotel rooms and busy meeting rooms. Get in touch with us: Extract Coffee Roasters

How do I brew a good cup of coffee? Place the bag in a cup & cover with hot water, but do not fill the whole cup. Jiggle the bag to help infusion & fill with the remaining hot water. Leave to brew for 5 minutes. Squeeze & remove bag. Great black or with milk.

IN THE CUP: RED APPLE, PRALINE, GRANOLA This coffee has a delicious sweetness in the cup and is an easy-drinker. We taste the delicious flavours of juicy red apples, caramelised nuts, and oaty granola.

Worka Wuri IN THE CUP: ORANGE BLOSSOM, LEMON MERINGUE PIE Extract Coffee Roasters has been buying coffee from the Worka Wuri mill in Yirgacheffe, Ethiopia, since 2019. We love the fragrant, floral flavours of coffees from this incredible mill and taste notes of lemon meringue pie and orange blossom in this coffee.

Decaf IN THE CUP: PLUM JAM, BROWN SUGAR & COCOA La Marianela is a pioneering farm, championing sustainable farming and workers welfare and Extract Coffee Roasters has worked with the team since 2014. Sugarcane Decaf coffee uses natural extraction methods with compounds from locally grown to help extract the caffeine. This amazing partnership means we can offer 100% traceability from crop to cup, fewer food-miles, a smaller carbon footprint, and more funds to the country of origin. A win win win. We’re stoked we can bring one of our best-sellers to Extract Coffee Bags.

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SalfordD chair The Salford is a great looking all-weather stackable chair with an aluminium frame in an Antique Vintage finish. The Salford Chair can be used both indoors and outdoors and we stock these in Antique White and Antique Grey. Available for QUICK DELIVERY with a super saver trade price of just £70.50!

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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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Designs by architects Studio Anyo for a new boutique hotel in Dublin have been approved

Plans for a new €15 million boutique hotel and leisure facility in the heart of Dublin will go ahead after the project got the green light following an appeal.


he project, which has been designed and led by Londonbased architects Studio Anyo, will see a 65-bedroomed hotel with rooftop bar, mezzanine and basement, together with ancillary facilities, created on Meeting House Lane in the north west corner of the city. Approval to transform the site on behalf of developer Padraig Kehoe of Development 8 was secured on appeal and comes as demand from international tourism for luxury hotel and leisure accommodation in Ireland continues to recover post pandemic.

Studio Anyo has created an ambitious, contemporary design that will see a nine-storey mixed development featuring a hotel and restaurant complex with a spacious glazed roof-top ecogarden. The current basement roof will be removed along with

the interconnected second storey building to the rear, internal floors and walls to facilitate the core structure of the new-look property. CEO of Studio Anyo, James Walsh, who is overseeing the development and planning application, said: “We are delighted the project will now proceed. This is an exciting scheme that will see regeneration of an important site in a way that enhances its setting, while delivering environmental, social and physical improvements to benefit both occupants and the local community.

“As architects, we want to see the creation of beneficial developments that will leave a long-lasting legacy. This project will undoubtedly have a big impact and contribute to a positive change to this part of Durham.”

Hotelier & Hospitality Design

The development will be on a site surrounded by a number of significant buildings and property, including nearby offices and shops in The Capel Building, a popular local fruit market, and the former Cistercian St Mary’s Abbey Chapter House.


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Stay ahead of the game this summer! Whether it’s organising sweepstakes, setting up the big screen, or stocking up on extra drinks for the bar, preparing your venue for a summer of sport is no doubt well underway. From writing up your specials boards to working out your rotas, you have probably already thought about most things, but have you also thought about making sure you are correctly licensed to show each event – including the music used as part of the broadcasts? It can be a little confusing, which is why we have put together a quick guide to help you stay ahead of the game this summer. Please visit pplprs. for more information. 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 the atmosphere you want to create in your hospitality based business.

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it’s not too late to order in time for the summer rush

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with the sun shining, and the hospitality industry growing, you may be regretting not ordering your awning in time for summer... luckily, we are now quoting an incredible 2-3 week lead time on selected awning models! order today to utilise your outdoor areas in time for the summer rush!

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7 Most Common Problems I Find in Hotel Bedrooms on a Photoshoot

A perfectly prepared bedroom

I’ve been lucky enough to experience some truly seamless photoshoots; the ones where I arrive, the staff have everything styled and ready for me, and I find every space is immaculately presented and ready to shoot.

7 Most Common Problems I Find in Hotel Bedrooms on a Shoot

However, not every shoot is perfect. Sometimes, external circumstances get in the way and sometimes there are a lot of small things that hold up the shoot that could have been avoided with a little more preparation.

Wrinkles in Bedsheets I have often walked into a room to find the bedsheets fresh and clean but wrinkled, with creases from where they’ve been stored. These are often creases and lines we don’t notice when we’re stood in the room, but through the lens of a camera, becomes obvious. The solution? Ask one of your housekeeping staff to steam iron the bedsheets in any bedrooms being photographed the day before the shoot.

Why You Should Prepare Bedrooms Beforehand Save Time – You pay your photographer for their expertise and eye for a photo, and while that certainly does include spotting that chair that would give the room a much more put-together feel if it was at just a slightly different angle, you probably don’t want them spending their time pulling the bedspread straight. Save Time in Post-Production – With the prevalence of photo manipulation in the media, people tend to rely on tools like Photoshop to perfect any issue. The thing is, however, is a photo that’s ready to use as soon as my finger leaves the capture button (bar maybe a little lighting changes or colour correction) will always look better than one I’ve spent an hour or more fiddling with in Photoshop. Get Your Assets Faster – Don’t forget that if there’s little to do in post-production, you’ll get your assets much faster, ready to give to your web developer, marketing team, or anyone else that needs them. Get the Best From Your Photographer – If your photographer is constantly looking out for what needs to be fixed, they’re going to have to do more to get in the right headspace for capturing the image and angle that will best convey the story of staying at your hotel to those viewing the image. Remember that the camera is the tool, the photographer is the one with the skill, Re so you need to ensure they’ve got the right environment to work with and aren’t spending their time picking up a stray receipt from under the bed and pulling the curtains straight. You’re also much more likely to get extra shots the photographer saw as they moved around your space, rather than simply the shots on your list.

Now we know why it’s worth paying attention to the details, here are a few key areas I often find haven’t been properly prepared:

Dirty Windows This is an easy one to overlook when you’re in the room but shows up in photos. It’s not unusual to see the vague outline of a pigeon wing distorting the view out the window. Make sure you get the outside of the windows cleaned a few days before the shoot, and clean the inside as soon as the room is vacated by the last guest before the shoot to get rid of any fingerprints. Stray Marketing Materials We’ve all seen the leaflets in hotel rooms advertising the hotel’s services and local attractions, especially if the hotel caters to families, but they don’t need to be displayed in your photos. Make sure any leaflets and other marketing materials are removed from the room (or put away) before the photoshoot. Wrinkled Curtains Curtains are an area easy to overlook in a hotel room, especially if the focus of the room is on the incredible view. Most drapes are heavy and dark to block out light outside, but it’s still not uncommon to find wrinkled curtains in rooms. Make sure your staff ensure the curtains are wrinkle-free, and steam iron them if necessary. Broken Lightbulbs I will often use artificial lighting to support natural lighting in rooms, especially on darker days. I’ve found lightbulbs to be out a surprising amount, which either means I have to work with subpar lighting or wait for the staff to replace the bulb. It’s a seemingly small thing, but it can seriously hold up a shoot or mean I have to work harder in post-production to make the room look warm and welcoming. Check all light sources before the shoot and replace any bulbs as necessary. Dirty Carpets This is such a simple fix, yet you’d be surprised how many times I’ve found a room with a dirty, stained, or old carpet. Ideally, get the carpet cleaned before the photoshoot, or if the carpet’s old, choose a room with a better quality carpet. Faulty Fixtures, Fittings & Furniture In older hotels, it’s not uncommon to find a well-loved piece of furniture that has frayed edges, a lamp with a shade that doesn’t sit straight, and other minor issues. While some of these may not bother your guests, they don’t give the right message to your future clientele. Make sure you look at the room objectively and have these issues fixed (or hide them) before the shoot. If that’s not possible, consider using a room that’s in a better state of repair.

VIKTOR KERY HOTEL PHOTOGRAPHER | Approved and trusted by renowned hotel brands and operators. Join The Creative Click and keep your fingers on the pulse of hotel marketing from a photography perspective:



ward winning regeneration company, Urban Splash will welcome a host of hospitality operators to Royal William Yard in Plymouth this year, completing on lettings with Everyman Cinema, gym, leisure and workspace operator BLOCK, and restaurants Hub Box and Pho, taking the yet-tocomplete leisure hub to 95% let.

“Melville is the icing on the cake here. Occupying a prominent position at the heart of the community, overlooking the Yard’s glorious marina, it is one of the final opportunities for brands to base themselves here and be a part of the Yard’s story. I am delighted that Everyman, Hub Box and Pho have further bolstered our mix, bringing our vision for Melville to life.”

All four occupiers have completed lettings at the newly transformed Melville building, a Grade I Listed structure at the centre of the waterside destination. Urban Splash began restoring the historic Yard in the mid-2000s, nurturing a new contemporary community and re-establishing a population of residents, workers and visitors at the formerly disused site. Melville is the company’s latest project, offering leisure, retail, gallery and restaurant units and workspace, at the waterfront development.

Everyman Cinema legally completed on a 9,365 sq ft space at Melville this month and will open later in the year, while Pho – a Vietnamese street food retailer – will open at the Yard in July. Its founder Stephen Wall said: “Royal William Yard is quite simply awe-inspiring and we can’t wait to open in the Melville building nearby other operators we know and love. We look forward to welcoming the people of Plymouth to Pho this summer.”

Emily Jones is commercial director at Urban Splash and said: “We are so incredibly proud of what Royal William Yard has become – and these recent completions are testament to the work we have done in curating a vibrant new destination for Plymouth and beyond. “With perseverance, great design partners and a sensitive restoration, we have brought this collection of disused properties back into use for the 21st Century – building on a historic legacy by opening the space up to a new generation of visitors and residents.

BLOCK has completed on more than 20,000 sq ft of space at the Yard including coworking space and a brand new gym; Hub Box meanwhile has already opened its doors, becoming the first operator to launch at Melville, operating out of a 3,400 sq ft unit at the building. The renowned South West business began offering its award-winning burgers, barbeque and beer to visitors earlier this month. Just 5% of space now remains at Melville; anyone wishing to find out more can visit:

Hotelier & Hospitality Design



Restaurant booking technology innovation means constantly staying ahead of the game and delivering a functional product to make clients’ lives easier, explains Jaipal Yadav, Managing Director at restaurant software business Favouritetable in this exclusive interview.

Favouritetable - innovation on the menu for restaurateurs How did Favouritetable come into existence? In 2010 I was enjoying a meal in a friend’s restaurant and afterwards he showed me a hefty bill from his booking software provider. When I asked why it cost so much, he explained: ‘There’s no alternative. These guys have a monopoly and so I have to pay whatever they ask.’ This sparked the idea of a service that would help restaurateurs by offering an innovative web-based and cost-efficient software solution. Developing technology has always been my passion and I love writing applications that solve complex problems. Our journey to create Favouritetable started from this point and we quickly developed the most innovative restaurant software product on the market. What is the most innovative element?

Hotelier & Hospitality Design

I initially designed a fledgling system which allows restaurants, café bars and pubs to take and manage online bookings, boosting their revenue in the process.


We have continued to innovate by expanding our love of contemporary technology, meaning we must constantly stay ahead of the game and deliver a functional product, which makes our clients’ lives easier in an intuitive and user-friendly way. A good example of this is our ‘Collection and Delivery’ module, which we developed, tested, and released in less than two weeks after the Covid pandemic hit using the most up-to-date tools. This become a critical feature for our clients, offering a new sales channel which

in many cases ended up generating an additional £15,000 per month for restaurants. The Favouritetable online restaurant management system additionally features an all-in-one suite of functionality to turn compliance into happy customers. This includes modules for online booking and pre-ordering, special event bookings, table pre-ordering and payment, and timeslot scheduling. Add to this an intuitive booking diary, graphical table plans, marketing module and customer database, and you’ve got a system that’s been built by a team who are restaurateurs at heart and understand the everyday challenges these businesses face. Of course, the other and perhaps most revolutionary aspect of Favouritetable is its price. We opted for a fixed, monthlysubscription model, rather than top-slicing the restaurant’s hard-earned cash like so many of our competitors do. How have you developed and expanded your customer base? In the early days I was juggling multiple projects so Favouritetable started as a part-time activity with me working late evenings while travelling around my local area and literally knocking on restaurant doors to showcase the product. However, as word spread and our customer base grew, we gradually recruited a new team of friendly faces and experts in their field to help with sales, development and partnership building. Today the Favouritetable brand represents our team’s own core values, which are perhaps best expressed by our slogan‘Passionate about restaurants.’ The

company has grown considerably and our software now supports a diverse range of restaurants, pubs and cafés across the UK. Innovation remains at the heart of the Favouritetable mission and we’re driven by two key factors: Our love of contemporary technology, and our drive to give customers product functionality that makes their lives easier in an intuitive and user-friendly way. What’s next for Favouritetable? As new customers join us we benefit from their feedback, which continually informs our development cycle. We understand this is a very competitive market and so never stop innovating. Our focus remains tightly locked on technical infrastructure, new and improved operating models, and finding money-saving efficiencies for our customers. We fully appreciate that in a postpandemic world, as well as providing a high level of food and drink, ambience and service, restaurant owners now have the added pressure of applying health measures to encourage and retain customers. Done properly and with the right technology new ways of working can be introduced which comply with legislation and actually increase client satisfaction, enhance the experience and generate a high level of customer support. We couldn’t be more excited about the future.” For further details:

Restaurant software letting you down? Tired of overpriced, do-little products and poor customer support? Then try Favouritetable - the best value, commission-free, full-function restaurant management system on the market. Sign-up by 1st August and get your first month’s subscription absolutely free!*

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Party booking pre-orders & deposits

Bookings diary with capacity manager

Online bookings from your website

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Leading global architect on ‘the beauty of awkwardness and daring to be different’ and what’s next for the wellness travel industry as the world opens up…

Hotelier & Hospitality Design

Where do you seek inspiration from?


Chin Lim architect at HKS Photo by Sisi Burn

Inspiration is a strange and wonderful thing. It very rarely comes from a pure focus on the brief nor the end product for me. Inspiration is the journey itself, a journey of discovery through trial and error. I remember in school; I had a strange habit of stepping away from my painting / artwork very frequently and gazing at it from a far. It helped me physically step out of my thoughts and relook at what I was creating. Hilariously this habit carried though to when I was working as a young architect even as the industry moved away from physical drawing boards and into computers. Halfway through working on something on and wonder that architecture really On a personal note, I’d occasionally consider myself a bit of a gawky my computer, I would stand up take creates. person, and the a few steps back beauty of this is that from the screen We need to step out in courage and embrace I tend to quickly pick and with a tilt of up on the quirks and imagination and playfulness. Word of warning my head, reassess awkward spaces in what was being though, it all needs to be balanced carefully. architecture. Spaces created in the such as hotel arrival Playfulness without foundation or reason will virtual world. My sequences that colleagues found instantly become indulgent and unrelatable. make guests walk great mirth in this across a flooded strange quirk. Some of my favourite inspiration square to get to a beautiful view or a I love that inspiration tends to points are unusual atmospheres, sitting meditation deck under a huge blindside me, it may come from a the beauty of awkwardness and a hanging rock seemingly about to conversation with someone, while sense of daring to be different. The collapse upon you, are all examples painting, reading – or even taking a atmosphere of a place is magical, it of awkward moments that make step away to design something else – moves everyone in a different way, fantastic spaces and memories – and as well as exploring what is inspiring it makes us feel different. The most as well as awe-inspiring and creating the fashion runways that season, or powerful thing about it is that it is lasting memories of our place, tap very subtle and elemental. I enjoy into our primordial need to explore revisiting seasons past. exploring ways of making guests feel and discover – it’s our design DNA. As Architects and Designers, it is different without obviously knowing How has inspiration changed easy for us to fall into the trap of why. the ‘norm’. As our work is grounded over the course pandemic? in function, buildability, construction This brings me to, ‘the beauty of methods and the pragmatic side of awkwardness’, which at first glance The knowledge we all share of the architecture, it’s easy to forget the joy probably needs a bit of explanation. world, and particularly within our

Four Seasons Bodrum, HKS

The fact that information is so readily available, it forces innovation within

our industry which is so refreshing and is something we should absolutely embrace.

What’s next for the wellness industry & how does your approach to design and where you seek inspiration from move with these changes in the wellness travel sector? Wellness and hotels have a very different relationship in today’s world. Long gone are the days where spa and wellness facilities were a token gesture of a few pokey rooms that the hotel had forgotten to renovate for the last 20 years. Not only does wellness play a big part in the key selling points of the hotel of today, but it is also actually a prerequisite of almost every guest be it for business or leisure. We are seeing all the hotel brands

offering increasingly sophisticated wellness facilities and some, such as the 1 Hotels brand, even stretch the definition of wellness further by integrating it into the architecture and the very fabric of their buildings. Coming out of the pandemic, the world has had a renewed sense of putting oneself first in terms of wellness and experiences. We are seeing a surge in guest indulging on their getaways. A pre-pandemic 3* or 4* holiday maker is now willing to splurge on a 5* and ultra-luxury stay. Life is unpredictable and short – the pandemic has taught us that. At the forefront of all these guests’ wish lists is to have a memorable experience and engage in wellness – and in some cases, transformative wellness. Medical wellness offerings in hospitality are set to increase as the general population ages and seek out light medical interventions during their wellness stays – an MOT and service for the body while on retreat if you like. As designers we need to find innovative ways to create an environment for these oftenunsettling experiences to take place, an environment that will sooth, engage and reconnect the soul to nature and oneself. With the lens of the world increasingly focused on this aspect of the travel industry, we at HKS are responding with an inclusive, forward-thinking approach to create bespoke designs for our clients, their guests and communities. We are balancing beauty and performance in each environment we create - it’s a vastly exciting growth ‘space’ to work in!

Hotelier & Hospitality Design

industry has changed greatly over the years. In the past, we would only be able to physically experience the best hotels of the world if we moved in the right circles to hear about them and had to means to go. Today, the internet has opened up our world and provides a lens into places and spaces we might only be able to dream of visiting – voyeuristically voyaging the newest, most innovative and creative designs in the world. This hyper-availability means of course that there is rarely an occasion where your client isn’t aware of what their competition is across the globe; clients are now more knowledgeable and sophisticated than ever, so in order to offer anything of true value, we must be creative and provide design solutions that amplify their vision and then some!


Artificial Plants & Trees for Businesses At Just Artificial, we work with interior designers, decorators, set dressers, architects and more to set your premises apart from the rest. Our artificial plants, flowers, and trees are highly realistic to look and touch, as well as being durable and attractive.

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Full Support Whatever your choices, we have the design experience and know-how needed to make you stand out. We can work with your design to make your premises look incredible, whatever the space and whatever the industry. We can even help you develop the design, drawing on years of experience. Call us today on 01524 858888 or email – Browse our Web Store online for our full stock range and more info on our bespoke solutions on offer.

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Hotelier & Hospitality Design

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HARRISON CHARCOAL OVENS PUT T I N G T H E C H E F IN CONTROL OF THE FIRE Famous for our innovation in marrying high performance with iconic design, Harrison Charcoal Ovens continue to evolve. Due to the ever-changing demands of the professional kitchen, we at Harrison do not stop exploring ways in which to contain fire, control it and deliver the Harrison cooking experience in a way that puts the chef in control. In order to maximise the potential of charcoal cooking, the development of our ovens uses clever engineering as a way to channel the heat into ingredients in a multitude of ways to create exceptional flavour and moisture retention. Meanwhile, the considered insulation enables the ovens to minimise their impact on the kitchen environment and keep it a pleasant place to work. Robust enough to withstand the most challenging professional kitchens, the Harrison Professional range has something for every creative chef and helps to deliver fast, seamless service and exceptional cuisine.

“I have never used an oven before that has needed no maintenance at all - nothing breaks, nothing goes wrong. It is perfect

“The Hero is the Harrison Ovens which makes everything taste deep and a bit smoky”

Head Chef Andrei Poptelecan Berner’s Tavern, London

Yotam Ottolenghi Ottolenghi, London

Biophilic design: the new colour collection from Formica Group has it covered Formica Group, the world’s leading and original creator of laminates, has launched a striking and sophisticated new collection, drawing inspiration from the natural world to create a range of complementary palettes.

Nina Bailey, European Design Lead for Formica Group explains: “The new collection encompasses a sense of organic sophistication. Both the new colours and woods resonate with current culture and the ongoing trends for natural and earthy interior environments, combined with the move towards artisan design and the handmade approach.” For the past two years as the world shut down, people adapted to living their lives almost entirely from home. Working, shopping, exercising – even online doctor appointments – were conducted from the comfort of our living rooms. People sought comfort and reassurance from their surroundings, resulting in an interior design trend for indoor plants, and colours and textures derived from nature.

N o w, a s the worl d reopens, commercial, hospitality and leisure spaces are embracing socalled biophilic design – incorporating nature and natural inspiration into interiors - as they welcome back employees and entice customers into their stores, hotels, restaurants and other public spaces. Nina agrees: “It was important to us that our new collection evoked a sense of calm that the natural world provides – even our richer colours are deeply connected with organic hues. “Redefining commercial interior design is where we excel, and as retail, hospitality and offices reopen, this is a golden opportunity to rethink how those spaces are used and presented.”

Introducing the new collection: Plain colours “There are three series in the new plain colour additions – Greens, Reds and Night, and one single colour, Brite White,” explains Nina. “The earthy, grounding colours bring the outside in, and range from light blush terracotta to the deepest blue/black. These shades are uncompromisingly rich, luxurious and elegant. Our Brite White addition is already a firm favourite around the world, and we’re excited to add it to our collection here in Europe.”

Plus Color It is “the ultimate laminate tool box for interior designers, providing the chance to experiment with colour and texture in multiple ways,” explains Nina, “the range taps into many core trends, such as tone on tone palettes and the tactile approach to sensory design. The addition of eight new on-trend colours to the Plus Color range, in a selection

of premium finishes that tap into texture trends for rhythmical repeats, matte soft touch and glossy finish options adds sophistication and grounding tones ideal for multiple uses and sectors.”

Woods Nina comments: “The wood additions to the collection link us to our immediate surroundings, with a focus on local European species, such as Oak, Ash, Walnut and Elm. As we learn to appreciate our habitats, we want to introduce its natural beauty into indoor spaces. Moving towards greyed and desaturated tones of woods in both warm and cool tones gives our woods palette a beautiful variety and balance of tone and colour.” The new Formica Collection recently launched in the UK at Formica Group’s new flagship showroom in London. The showroom charts the company’s history and rich pedigree in interior innovation, and is a hub for architects, designers and specifiers to learn how to incorporate Formica® laminate into projects.

To see the new colour palette and wood finishes for yourself, book a visit to Formica Group’s showroom by visiting:

Hotelier & Hospitality Design


he Formica® Collection introduces 15 new plain colours, 34 new wood patterns, and eight new Plus Colors in four premium finishes, addressing a growing trend in design that brings natural influences, colours and patterns into our interiors.


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BE DIFFERENT for good vibes in the hotel bathroom Vibrant design, mood-boosting scents, uplifting messages. The colourful Be Different body care range invites guests to enjoy life’s small pleasures, and to begin each day with a smile. In a fast-paced, “always on” culture, boosting personal health and wellbeing is more important than ever before. Recognizing the value of emotional wellness and individual happiness, ADA Cosmetics presents Be Different: a range of body and hair care products that encourages guests to embrace the little things in life, every day. Colourful and contemporary, Be Different is defined by a spirit of optimism and a mission to spread good vibes. Positive messages in vivid colours cover the distinctive packaging: from “Follow your heart” to “Start with a smile” and “Make your own magic”, the attention-grabbing phrases are designed to inspire hotel guests to live each moment of their trip to the full. The range is infused with three fruity-fresh fragrances that embody the brand promise and deliver a daily dose of happiness. Refreshing lime is paired with zesty mint for the mood-boosting body products, while the hair wash

and conditioner are scented with juicy watermelon and relaxing berry. Uplifting sweet orange soap completes the collection. In line with ADA Cosmetics’ focus on sustainability and its desire to support conscious choices, the Be Different line is available in a wide range of dispenser systems with bottles recyclable after use – press+wash, Pump Dispenser, Smart Care and the newly introduced SHAPE dispenser – as well as mini bottles and tubes. Fully vegan and formulated with plant-based raw materials, the products are free of parabens, silicones and mineral oils, and use only readily biodegradable surfactants. The range of rinse-off and leave-on formulas was created in the inhouse production facilities of ADA Cosmetics. “The ups and downs of the past two years have revealed a growing desire for a mood-boosting approach to health and wellness,” says ADA Group CMO Gerd von Podewils. “Be Different responds to the spirit of the times, conveying a mood of positivity and optimism. We at ADA are putting beauty into travel, encouraging guests to enjoy the unique experiences of each new day.”

NORTHWOOD SCOOPS MANUFACTURER OF THE YEAR TITLE AT FPA AWARDS Telford-based Northwood Hygiene Products Ltd – a leading manufacturer and supplier of away-from-home (AfH) professional paper hygiene and wiping products – has won the coveted ‘Manufacturer of the Year’ title at the annual Foodservice Packaging Association (FPA) Awards.

Hotelier & Hospitality Design

Celebrating the best manufacturers and distributors of the UK’s hospitality industry, the FPA Awards honour the excellence, best practice, innovation, sustainability and creativity of the sector.


Picking up the award, Brian Tarry, sales and marketing director at Northwood, said: “The FPA Awards set the benchmark for excellence in the catering industry and for us to be named as Manufacturer of the Year is a huge accolade, particularly as we were voted for by peers in our industry. “We are incredibly proud of this prestigious award, which recognises the hard work and dedication of the whole team at Northwood to consistently achieve the best manufacturing standards throughout our operation. It is truly amazing to

receive this level of recognition from the industry after such a challenging two years across the sector.” The FPA Manufacturer of the Year title is awarded to the manufacturer who stands out from other manufacturers throughout the sector. It recognises the responsiveness to environmental and legislative developments of the winner, as well as the introduction of new solutions to meet customer needs. Established more than 45 years ago by owners the Fecher family, Northwood is one of the few vertically integrated companies in the industry. Its activities include recycling, production, conversion and logistics – a structure that allows it to ensure excellence throughout its entire operation.

Northwood employs 250 people and its brands – including Raphael, North Shore and Whisper – can be spotted across the UK, in all sectors, ranging from healthcare and education to hospitality, leisure, manufacturing and catering. The FPA is the voice of the foodservice packaging industry, working towards a secure future for the sector. It promotes the responsible manufacture, sourcing, distribution, usage and disposal of food and foodservice packaging. This years’ awards were hosted by stand-up comedian Lucy Porter at the Grand Hotel in Brighton.

Another preventable death reminds us of the importance of allergy labelling


By Gavin Scarr Hall, Director of Health & Safety at Peninsula

24-year-old student has died four years after accidentally eating a peanut at a Southall restaurant. Tania Kaur Khasriya went into anaphylactic shock and never regained consciousness, receiving palliative care until it was withdrawn in late March. In 2021 Natasha’s law was passed requiring all Pre-Packed for Direct Sale (PPDS) foods to include all ingredients on the label, with allergens highlighted. The news of another young life lost to allergens further highlights just how important it is for businesses owners to get labelling right, with over 20% of the UK population suffering from some sort of allergy.

Thanks to Natasha’s law this is now required no matter where the food was prepared. While it may be difficult for smaller organisations to keep track of the top 14 allergens it is vital that employers keep their staff up to date with new policies. This law has been a huge step in allergy legislation and is improving the quality of life for around 2 million people living with allergies in the UK. During the inquest into Natasha’s death, the coroner warned that the current rules were inadequate and further action had to be taken.

In January 2022, a young mum suffered a heart attack after an unknown snack sent her into anaphylactic shock. She had dealt with allergies most of her life and was reportedly extremely diligent, checking the ingredients of everything she ate. Yet, it wasn’t enough and lead to another preventable death. It’s incredibly sad that the implementation of this new law was too late to save Tania, but let’s hope that Natasha’s law will prevent many more cases in the future.

Hotelier & Hospitality Design

This incident happened in 2018, when ingredients and allergen information was only required for pre-packed food and drink that was prepared off site.


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