Restaurant Update - October 2020

RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry October 2020

INTRODUCING…

Hospitality Lite Out of the box software, for quick set-up and go!

Everything you need to manage your business Get superior multi-product functionality, from an established supplier, at an affordable cost. If you’re running between one and three sites, we understand the pressures and the need for technology that makes your job easier.

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Find out more 0845 340 4542 hospitality@theaccessgroup.com www.theaccessgroup.com/HospitalityLite

Hospitality Lite

Out of the box software, for quick set-up and go!

Everything you need to manage your business Get superior multi-product functionality, from an established supplier, at an affordable cost.

If you’re running between one and three sites, we understand the pressures and the need for technology that makes your job easier.

With Access Hospitality Lite, you have access to all this:

Access Collins Lite

Access Tonic

Access EPoS Manager Lite

Access TNA Wizard Lite

Access SODA

Access Learning Lite

Easily manage reservations

Set your business up to take transactions

Sell e-gift vouchers to your customers

Quickly organise events

Manage employee schedules and absenteeism

Give your employees access to training

Find out more 0845 340 4542 hospitality@theaccessgroup.com www.theaccessgroup.com/HospitalityLite

Introducing Designed and Manufactured in the UK by TPS - who have manufactured many screens we see today on the High Street.

Link-together design – built in

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Glissando -The Second Generation of Freestanding Covid screens for the hospitality sector – for keeping clients and staff feeling safe.

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it is recognised that customers that feel safer are more inclined to return to establishments for repeat business.

Keith Rogers – Moon & Stars – Rushden

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Image: Dover Desigh p14

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RESTAURANT

UPDATE

Refined Italian dining on the menu at Barolo, Glasgow Italian restaurant Barolo reopened with new look at its Mitchell Street site in Glasgow.

The 150-capacity restaurant, which has been a staple of the Glasgow food scene for over half a century, will be transformed into a modern cosmopolitan restaurant and bar with all the essence of Italian glamour.

The new a la carte menu that includes Stuzzichini (appetizer), Cicchetti (Italian tapas), Pizza, fresh Pasta, Principale (main) and Bistecca (meat) options showcases modern day Northern Italian fare.

underway. The effortlessly stylish restaurant will now be known as Barolo and will offer understated, classic Italian cooking alongside fine wines and signature cocktails.

Barolo will be open daily from 0900am – 22:00pm for breakfast, lunch, cicchetti (Italian tapas) and dinner, seven days a week and will serve hand-made pasta, seafood and grill dishes from Italy using the finest ingredients.

Dishes include, Burrata – slow roasted tomato, basil, extra virgin olive oil; Sourdough – anchovies, chilli flakes, rocket, extra virgin olive oil; Polpo – octopus, butternut squash, capers, jus; Manzo – sliced fillet of beef, pickled walnuts, horseradish cream; Bistecca – prime scottish steak, herb butter, pepperonata; Pizza verde – spinach , feta, olives, red onion, fresh crushed garlic; Tartufo rustichella pasta, black truffle, mascarpone, wild mushrooms and Pollo – chicken breast, spinach, sun blush tomatoes, funghi, potato, broccoli, chives.

To drink, the bar serves up Italian classics, such as an Aged Negroni, Pear or Aperol Spritz and Espresso Martini as well as some of the finest wines from around the Barolo region.

The DRG, which also has Di Maggio’s and Cafe Andaluz in its 25-strong portfolio, plan to completely transform and reposition the current Barolo Grill site and work is currently

London cafe starts offering £50 cup of coffee The hefty price tag makes it the most expensive cup of coffee in the UK A London coffee shop has started selling a cup of coffee for the eye-watering price of £50.

Claiming to be the UK’s most expensive cuppa, the premium brew is available at the Queens of Mayfair café in Central London. As you might expect given the cost, the £50 mugful is incredibly limited in terms of availability, with only 15 cups to be had in total. So, if this does sounds like your cup of coffee, make sure to head over soon.

Coming served in a goblet, the ‘Cup of Excellence’ coffee has been priced based on its rarity and exclusivity. The blend itself was bought at a Cup of Excellence auction in June by Difference Coffee Co who exclusively supply only Queens of Mayfair and Harrods, and cost them over £140

4 PAGE Industry News

for just 450 grams of the beans. While the retail price of the beans, which come from Ethiopian producer Nigussie Gemeda Mude, is closer to £2000 per kilo. So, given that the café say that the coffee is enough for two people to share, maybe it isn’t as overpriced as one might first think.

Co-owner of Queens of Mayfair, Victoria Sheppard explained that the café’s ethos is all about offering “the finest produce throughout the menu, to have such a rare and highly sought after coffee to offer true connoisseurs highlights the standards we are aiming for.”

Meanwhile, owner of Difference Coffee Co, Amir Gehl said: “Not only is it an incredible and rare commodity, it is also making a difference to the farmers in Ethiopia”. This is due to the fact that thanks to the Fair Trade Cup of Excellence programme, the farmer who produced the particular bean will have received the full auction price.

Tripadvisor data shows living close to HMP Brixton has distinct culinary advantages The Clink Restaurant at HMP Brixton has been regularly judged by feedback from diners to make it the number 1 restaurant in London on Tripadvisor. Which given there are circa 20,000 London restaurants is quite some accolade.

Like all restaurants in 2020 Covid-19 has taken its toll and as a consequence The Clink Restaurant at HMP Brixton is closed. The good news, at

least for people within a 5 mile of the restaurant is that they are now doing home delivery of meals.

Freshly prepared and delivered chilled meals for people in the immediate area to heat up at home.

Orders can be made any day for deliveries Wednesday, Thursday and Friday.

With a wide range of starters, mains, side dishes

Accolade Wines Europe has announced its core branded portfolio[1] – including Hardys, Mudhouse, Jam Shed, Banrock Station, Echo Falls and Kumala – has been certified carbon neutral. Accolade’s ambition is to complete 100% portfolio neutrality by the end of 2020.

The certification is part of the company’s long-term commitment to sustainability and reducing its impact on the planet.

The carbon neutral footprint analysis is certified by the Carbon Trust, an independent organisation with the mission to accelerate the move to a sustainable, low carbon economy.

Accolade sells over 150 million bottles of wine in Europe per year and continually seeks improvement opportunities to reduce its carbon footprint. For example, the introduction of lighter weight bottles for Echo Falls and Hardy’s this year reduced the glass related CO2 brand footprint, and more recyclable packaging has been introduced across ‘Wine on Tap’ formats. Investments in on-site renewable energy have commenced with solar panel installation at an Australian vineyard and in 2019, a 2.5MW wind turbine at Europe’s manufacturing site ‘The Park’, significantly reducing GHG emissions.

To offset the remaining carbon emissions, Accolade Wines Europe has also partnered with climate and sustainability experts ClimateCare to offset their residual carbon emissions across its brand portfolio. ClimateCare specialise in high quality projects that both reduce carbon emissions and improve lives. The team has worked closely with Accolade

and desserts on offer alongside a fine selection of flavoured organic soft drinks from Luscombe in Devon as well as popular favourites.

Accolade Wines Europe announces carbon neutrality for UK-packaged core branded portfolio Wines to help them compensate for those emissions they cannot yet reduce. These projects include the Yarra Yarra Biodiversity Corridor, which helps to restore ecosystems and preserve threatened and unique flora and fauna in Australia, alongside innovative afforestation in Chile, clean cookstoves in South Africa and renewable energy in the US and China. These projects not only cut carbon emissions, helping to tackle climate change, but also deliver a variety of sustainable development impacts. For instance, clean cookstoves reduce indoor air pollution, a major health issue in the developing world.

Caroline Thompson-Hill, Managing Director for Europe, Accolade Wines, said: “We’re very proud to announce that our Accolade Wines UK-packaged core branded portfolio is carbon neutral. We know that there is demand from shoppers for greener products, with 62% of consumers saying they want to buy from sustainable brands[2], and the wine category is no different. Companies have to act on their carbon footprint for the sake of the planet and we want Accolade Wines Europe to set a positive example that we hope the rest of the industry follow.”

Carbon neutral messaging will be communicated on packs, in-store and on digital, across the Accolade Wines Europe branded portfolio from January 2021.

Industry News PAGE 5

RESTAURANT

UPDATE

Bartlett Mitchell maintain action on sustainability and environmental protection Bartlett Mitchell has reduced its emissions by 22.3 tCO2 in its second year of carbon footprint reporting with The Planet Mark – demonstrating its commitment to sustainability and environmental protection.

The Planet Mark is a sustainability certification which recognises outstanding achievements, encourages action, and builds an empowered community of likeminded individuals.

Certification to the programme is retained by organisations making a minimum reduction of 2.5% in carbon emissions every year.

Bartlett Mitchell committed to the accreditation in 2018 as part of a move to help tackle Climate Crisis and rising carbon emissions. The company developed a strategy to calculate, measure then target footprint reduction through waste, travel, building and procurement.

Its total carbon footprint in year ending December 2019 was 99.8 tCO2 – a decrease of 19.1% from the previous year.

This emissions reduction is equivalent to an average family vehicle driving more than twice round the circumference of the planet.

The company achieved this via widescale behavioural change programmes which included targeting travel through simple measures such as switching from car to public transport or bike, smarter-scheduling, and (pre-Covid) virtual meetings.

The reduced costs saved time and enabled the business to reduce its carbon footprint.

Ian Thomas, CEO, Bartlett Mitchell, said: “We are delighted with this achievement. While the results are taken from the pre-Covid lockdown period, we are already looking at how, in the new world we are living in, we can continue to make positive changes and reduce our impact on the environment.”

Wendy Bartlett. Founder, Bartlett Mitchell, said: “If Covid has highlighted anything to society, it is that we all need to continue to work hard together to ensure we are creating a sustainable future for ourselves and our planet.”

Steve Malkin, CEO and founder of The Planet Mark, added: “The team at Bartlett Mitchell live and breathe sustainability. We are thrilled to see them achieve their second year’s certification to The Planet Mark and in doing so, make such a significant carbon reduction.

“Food lies at the intersection of some of our plants most pressing environmental and societal challenges. In certifying with The Planet Mark, Bartlett Mitchell is helping make healthy and sustainable diets affordable and accessible for everyone, while nurturing the planet at the same time. This is wonderful work from a really committed team of people.”

Côte Restaurants acquired by Partners Group Côte Restaurants today announces that Partners Group, the global private markets investment manager, has acquired the business.

Since its first restaurant opened in 2007, Côte Restaurants has delighted guests with its modern take on French allday dining. Prior to lockdown the business was trading well with record sales and strong EBITDA growth in the last financial year.

The business has recently successfully launched Côte at Home, its online shop delivering easy to cook dishes, fresh meat and wine.

Unfortunately, the coronavirus crisis has had a huge impact on Côte and the wider hospitality sector.

Côte has adapted well to this new environment and in order to protect the business for the long term, it appointed advisers to help create a stronger financial structure.

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Following this process, the Côte business was acquired by Partners Group on 28 September 2020.

Partners Group are excited by the potential of Côte and have ambitious plans for the business. To support this development, former Wagamama CEO Jane Holbrook is joining the board as Chair. Jane is an industry veteran who most recently led the award-winning team that grew and developed Wagamama to become a leading player in the hospitality sector.

Alex Scrimgeour, CEO of Côte Restaurants, said: “Côte is a well-established business that traded strongly before the crisis and moved quickly to serve loyal customers at home during lockdown.

“New safety protocols enabled Côte to welcome back guests into the restaurants. The entire Côte team is excited to continue its success story with the strong backing of Partners Group.”

Hospitality giants join forces to support those struggling to find work Hospitality industry bodies including Springboard, Hospitality Action, UKHospitality, the Institute of Hospitality and the Savoy Educational Trust have joined forced to launch CareerScope, a service to support people in the sector who are struggling to find work.

The free service, launching today, will support those within hospitality, leisure and tourism who have lost their job due to Covid-19 get back into work, as well as those struggling to find work. It is backed by industry leaders including Michel Roux Jr, Clare Smyth and Raymond Blanc, and its aim is to bring the hospitality community together, providing advice and resources on developing skills, as well as financial and wellbeing support.

Roux, chef-patron of the two-Michelin-starred Le Gavroche in London’s Mayfair, said: “Each year thousands of young people come to work in our industry, but Covid-19 has forced many businesses to lay off staff to survive. Post-Covid and post-Brexit, I really fear for the future generation of young chefs, waiters, restaurateurs and hoteliers.

“As an industry we had to do something about it. In a time of crisis, it’s never been more important to look after our people and ensure they are happy, healthy and ready for work. We must be ready to welcome back those who have long and established careers in the industry, as well as ensuring the next generation of workers are coming through. This is a great initiative and shows that, even when the industry is going through its toughest period, we really care about our people.”

Smyth, chef-patron of the two-Michelin-starred Core by Clare Smyth in London’s Notting Hill, said: “We were facing a staffing crisis before Covid-19. We need to take drastic action to ensure there is the next generation of chefs coming through when the industry recovers, when opportunities for chefs to grow and develop will be stronger than ever. CareerScope is a great initiative to help those who’ve lost their jobs get back on their feet and give them the skills and support to relaunch their career.”

CareerScope provides a hub with content on CV writing, career webinars on redundancy advice and financial support, as well as health and wellbeing resources. A digital training academy will keep those out of work up to date on customer service and food safety, as well as confidence and assertiveness webinars.

David Morgan-Hewitt, managing director at the five-redAA-starred Goring hotel in London’s Belgravia, said: “One of the greatest challenges facing the leaders of our hospitality industry is keeping people both young and old interested and engaged when things are so difficult. So many hospitality professionals of all ages have been made redundant in the past few months, through no fault of their own, and sadly many more will probably follow in their footsteps during the next few months.

“This initiative helps us to reach out to these amazing people and keep them excited about our wonderful profession. Be under no illusion, we need them and their skills – when things start to come back, as I believe they will with some speed at some point, it is to these people that we will look to build back our broken businesses and take this incredible industry to even greater heights.”

Blanc added: “Government support has been a lifeline for many businesses, but when it runs out we are likely to see a huge number of job losses, which will have a massive impact on the future of our workforce. This is a brilliant industry that looks after its people. When our people need us most, we step up, look after our people’s wellbeing, and support them back into work. That’s why CareerScope is such an important initiative.”

Industry News PAGE 7

RESTAURANT

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Raithwaite Sandsend appoints head chef

Andy Hill has been appointed as head chef at Raithwaite Sandsend, located on the North Yorkshire Coast.

Hill has almost 25 years of experience as a chef, starting his career at the Michelinstarred Vermont Hotel in Newcastle.

He then worked up the kitchen ladder in London at The Belvedere, and gained two rosettes while at The Crewe, Harper Arms, and The Dales Hotel.

Bidfood reveals range for a ‘Christmas with caution’ Bidfood has launched its festive product range, alongside insight advising a cautious festive season for 2020.

The findings suggest this year’s festive season will involve socially distanced small gatherings, with single-serve food or personal buffet platters.

The report shows that one of the consumer behaviours to come out of the pandemic is the rise in desire to ‘support local’, from supporting local producers and businesses to spending on UK experiences and British getaways.

Hill also held senior positions at the Michelin-starred properties Star at Harome and Handstead House, as well as Ston Easton Park and Wentworth.

Bidfood’s research also illustrates that this isn’t a year for product innovation, with consumers instead looking for touches of comfort and tradition, such as winter-spiced options,mince pie variations and Christmas puddings.

Commenting on Hills’ appointment, general manager at Raithwaite Sandsend Alejandro Torrecilla said: “We are absolutely thrilled to announce Andy Hill as head chef at Raithwaite Sandsend. Andy is a brilliantly talented chef and we are already seeing the fruit of his labour, with much more to come.”

Lucy Pedrick, Bidfood’s head of insights, commented: “Of the consumers we surveyed, 48% ranked ‘feeling safe’ as their top priority when dining this year, so it is important for operators to blend good food and drink, with a safe environment to create a memorable experience.

Hill will take the helm at Raithwaite’s The Brasserie and Poacher’s Bar. At The Brasserie, Hills’ current menu focuses on his interest in foraging and scouring the woodlands and the hotel’s kitchen garden.

The Poacher’s Bar serves cocktails as well as light bites, including truffled cauliflower mac and cheese or freshly caught Whitby fish and chips.

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“Bidfood’s offering this year has been designed with both operators and consumers in mind, acknowledging the increasing concerns of the general public amid the coronavirus pandemic.”

The 2020 Christmas range from Bidfood includes options suitable for individual servings such as personal goats’ cheese soufflés and Farmstead individual turkey paupiettes with Cumberland, cranberry and apricot stuffing. Traditional offerings include British-reared Farmstead turkey ballontine with Gloucester old spot and caramelised onion sausage meat, and last year’s family favourite, foot-long pigs in blankets. Dessert options include flaky mince pastry parcels or the Premium Selection jewelled Christmas cake.

Goodbody, part of Sativa Wellness Group Plc, has doubled month on month sales since the successful launch of a premium, personalised sanitiser solution for the hospitality industry.

Where brand perception and customer experience is as important as providing a safe environment for customers, leading hospitality businesses including The Ivy Collection, Gordon Ramsay Restaurants, Blenheim Palace, Daylesford and Crazy Bear Group have chosen Goodbody’s customised range of sanitisation products.

Goodbody Eyes Rapid Growth with Personalised Sanitiser Brand for Hospitality Sector The range includes pump dispensers, wall mounted or floor standing touch-free sanitiser stations, individual 50ml or 100ml sprays and single use sachets. All products can be personalised with a logo or a fully customisable label, ensuring the brand is always front of mind.

The WHO approved formula is natural, made in the UK and kills 99.9% of bacteria and viruses, including COVID19.

The formulation has a pleasant, zesty smell derived from Brazilian orange and lime and contains aloe vera to keep hands soft and moisturised.

Branded, touch-free, sanitiser stations at the entrance set the scene for a safe, slick experience from start to finish. Individual 50ml or 100ml spray bottles which can be given to each customer provide a perfect branding opportunity. A personal supply of sanitiser also gives customers peace of mind throughout their stay by allowing them to safely clean their hands without the need to interact with general use products, or leave their table.

According to Emily Hirons, Head of Operations at Blenheim Palace, “At Blenheim Palace, a consistent brand offering and streamlined visitor experience was of paramount importance. We have eight customised sanitiser stands throughout the venue, from the main entrance to the café,

shop and palace entrance. Our branding is consistent throughout the visitor journey - from the website, to the arrival signage and hand sanitiser stations, giving visitors complete confidence that we are operating safely and that they can have the best day out possible. The quality of the product inside the dispensers was as important to us as the aesthetics and reaffirms the quality experience visitors expect at Blenheim Palace”.

George Thomas, MD of Goodbody, said “We’ve found that there is a significant market for a more bespoke take on sanitiser solutions – where brand and experience is paramount, our customers have responded very positively to the attention to detail in our personalised products – from the quality of our formulation through to aesthetics and personalisation. Our sanitiser range has helped premium hospitality businesses ensure their service is seamless and their brand is never compromised”.

For more information visit www.corporatesanitiser.com/collections/white-label or phone 01373 486650.

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INGREDIENTS FOR A GREAT LOOKING UNIFORM

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RESTAURANT

UPDATE

CREATING EFFECTIVE DESIGN CHECK OUT OUR ‘EASY TO USE’ SERVICES DOVERDESIGN.COM

PRET A MANGER Aldgate High Street

Opposite the tube station and on the corner with Minories, Pret a Manger had acquired the EAT unit next to their own smaller store, and appointed Dover as technical designers to combine the two to make one much larger store. Both traded on the Ground floor and had their kitchens in the basement.

Our measured survey revealed that the EAT basement had a complicated layout including a walled-in disused staircase.

This, combined with the curved shape of the building on the corner really tested our survey skills! While the EAT basement was large and meandering, the Pret one was narrow and a real squeeze.

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Work began in the closed EAT, and the Pret, which remained open for business as usual, was rearranged overnight to prepare it for the moment when the dividing wall was to be removed.

DOVER DELIVERS THE LAST PRET IN THE CITY BEFORE LOCKDOWN

DOVER DESIGNS LAST PRET BEFORE LOCKDOWN

Three weeks into the site works we discovered that the two stores were on slightly different Ground floor levels the EAT was higher than the Pret - and this meant a rapid re-design to accommodate the ramp needed to access the toilet suite. Fortunately, the basement levels were just a few millimetres different.

The job took an unusually long 12 weeks to complete, partly due to some issues with the lease, but given the complications of the building, and the fact that the Pret store remained trading for 11 of those weeks, it was a credit to the contractors who delivered a quality finished product which was

an immediate success with its customers who enjoy the improved service speed and comfortable seating area. In the basement, the kitchen heroes expanded with relief into their new spacious work place.

Dover Design believes creating effective design is key to commercial success, and strives to incorporate this fundamentally in their Interior design service which covers all sectors of hospitality design; Bar design, Restaurant design, QSR, Cafe Design and Hotels.

Check out our ‘easy to use’ services at

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INTRODUCING ‘READY BUILT’ STONE HEARTH OVENS FROM Beech Ovens is renowned worldwide for the spectacular finishes applied to their regular range of stone hearth ovens that are available in many different sizes and shapes – round, square, rectangular, Duck tall, custom; Wood-burning, Gas, or combination Wood/Gas. Taking things a stage further, Beech has now developed its first ‘Ready Built’ Ovens.

These include all the characteristics of regular Beech Stone Hearth Ovens, but for the first time, in addition to gas and wood-burning, they now offer a CE Approved Electric version in the ready built range.

Available in 3 sizes – internal dimensions REC700mm, REC850mm REC1050mm, with cladding either plain Stainless Steel or any RAL colour finish to suit your décor – shown here is the stylish and handsome REC1050E version in Black with Stainless trim.

Get cooking whether it’s Gourmet Pizzas, Fritata’s, breakfast items, Casseroles, Chicken wings & breasts, slow cooked Lamb Shanks, Planked Salmon, Oysters Rockefellers, Prawn skewers, Moules Mariniere, Bouillabaisse and many more items - the benefit of ready built models is that installation is quick and easy so you can get cooking your menu straight away.

For a full brochure with specification and production capacity details please call 01895 272236; email hello@equipline.co.uk; www.equipline.co.uk; www.beechovens.com.au;

RESTAURANT

UPDATE

FOUR 2020 OPENINGS TO LOOK OUT FOR FROM AWARDWINNING INTERIOR DESIGNERS, DEXTER MOREN ASSOCIATES World-leading hospitality designers Dexter Moren Associates (DMA) has announced the opening of two exciting hotel and two residential projects in 2020.

World-leading hospitality designers Dexter Moren Associates (DMA) has announced the opening of two exciting hotel and two residential projects in 2020.

Reflecting DMA’s design philosophy, the 2020 openings are both beautiful and functional with their inspiration rooted in individual neighbourhood stories to ensure each property is authentic, timeless and unique.

GRAINGER Built to Rent PROJECTS DMA was commissioned by Grainger plc, the UK’s largest listed professional landlord, to help design the amenity spaces in a number of its rental schemes. As part of this partnership, DMA is developing a set of brand standards to be rolled out across the Grainger portfolio.

DMA’s hospitality experience gives them a clear and creative understanding of how to create flexible communal spaces that people want to spend time in and

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that encourage interaction between residents. From the styling to the material choice, DMA is an expert in layering to create the right impact.

1. Millet Place | Pontoon Docks, East London This 154-home Build to Rent project is located on the doorstep of Pontoon Docks DLR station.

Drawing inspiration from the local area’s colourful past and bustling present, the interior design reflects the transition from old to new, encompassing the natural agricultural history, creative atelier workshops and raw materials such as recycled glass, rope and natural timbers.

Industrial elements for partitioning spaces are used throughout the scheme not only to pay homage to the past, but also to create intimate nooks to relax in, with focal points deliberately positioned to encourage interaction between residents. A double-height atrium links the open

ground floor entrance to the firstfloor amenity space. Feature rope artwork and an industrial staircase encourage guests up to the amenity space that bridges the two apartment blocks.

Residents can enter a fully equipped gym and yoga studio on one side of the amenity space, or book out a cosy screening room, lounge or dining room on the other to entertain friends.

2. Solstice Apartments | Silbury Boulevard, Milton Keynes Much like the city itself, the property design has been inspired by the sun’s paths and energy lines. The colour palette across the public spaces is inspired by the summer solstice, making reference to the changing hues of light that emanate from the sun throughout the day.

Residents are welcomed by a highly polished brass reception desk, feature hanging pendants and bold signage. On the mezzanine floor, there is space for

coworking or lounging with feature joinery throughout making the spaces feel well-considered and flexible, encouraging residents to meet and chat to each other. Bold feature wall coverings, curated artwork, wall lights and cork clad lifts create a warm atmosphere, designed to stand out in an industrialised city. The downstairs gym is an active frontage onto the street.

HOTEL PROJECTS 1. Mövenpick Hotel Villa Pamphilli | Rome Due to open in Q2 2020, the hotel renovation captures the surrounding architecture, location and climate conveying it through the use of warm tones and a mix of soft and hard forms set against striking patterns.

This creates the contemporary edge to make this a unique urban resort in Rome.

A pastel palette of peach, pink and green has been adopted through the hard finishes and soft furnishings.

Overscale patterns in the front of house design reconnect the long linear spaces acting as an informal wayfinding for guests. The rigidity of the existing travertine column grid is punctuated by multi-functional banquettes, creating relaxed informal areas of seating that easily adapt for work and leisure.

The pastel tones in the restaurant are grounded by rich earthy terracotta shades with accents of natural stone and timber to bring warmth

and authenticity. Planting is used throughout to echo and connect to the rich foliage of the vast terrace gardens within the grounds.

DMA relocated the previously underutilised existing bar at the end of the hotel and brought it to the forefront of the hotel to reactive the lobby space and ensure optimum accessibility to hotel guests, local residents and passers-by. The lobby lounge now wraps around the bar to ensure maximum views of the terraced gardens and surrounding park can be enjoyed by all.

A new destination rooftop has been created through the reformatting and removal of existing suites to allow for uninterrupted panoramic views across the hills of the Roman countryside.

The guestrooms, influenced by the legendary Italian designer Gio Ponti, are composed of mint green and grey colour blocking to the walls punctuated by the geometric lines of the slatted headboard. Curved joinery in burgundy lacquer and glass are accentuated with brass detailing.

The bathrooms are transformed with the replacement of underused baths to walk in showers, bespoke vanities sit on fresh green terrazzo flooring with newly retiled walls and black brassware accents.

2. Malmaison | York DMA has undertaken the full interior design services for the refurbishment and extension of Malmaison, York.

Inspired by brutalist architecture and celebrating the vibrancy of the sixties,

the scheme optimises the space to create 150 guestrooms and suites, a ground floor reception and lobby lounge, gym and spa, signature bar and restaurant, and rooftop bar.

In-keeping with the brutalist architecture, the project sensitively retains ten levels of concrete floorplates, façade and waffle ceilings.

Within the guestrooms, dark stained maple millwork sits on dark grey marble tiling. Recycled coconut shell marmoluem lined walls meet part height glazing and amber tinted glass shower enclosures, and tan leather upholstery is punctuated with black metalwork and bronze accents. Yves Klein blue and burnt orange - key colours of the sixties - are playfully used in the bathrooms and artwork, whilst bold geometric patterns are applied in the wallcovering and fabrics to further bolster the link to the brutalist nature of the architecture.

The new single storey rear extension with Crittall glazed façade and central clerestory will be home to the dedicated Malmaison ‘Work and Play’ facility, linked to the retained building with bookable meeting pods, dedicated meeting rooms, conference rooms and ballroom with extensive breakout areas, self-service kitchenettes, bar and a Starbucks café.

A dedicated lift will take guests directly to the new rooftop bar, spanning the entirety of the top floor and boasting views of the York skyline, York Minster and the River Ouse.

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RESTAURANT

HIZONE UPDATE

A New Concept in Professional Kitchen Design

HIZONE puts the chef at the centre of attention by providing them, and their team, with the perfect professional environment. The range bridges the gap between front and back of house, creating a theatre kitchen which becomes the heart of the restaurant.

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Created by world renowned designer Antonio Citterio, in partnership with an Italian refrigeration specialist, HIZONE is the embodiment of a no-compromise vision for an innovative professional kitchen system.

The HIZONE range consists of refrigerated cabinets, counters and blast chillers as well as matching ambient cabinet, counter and shelving solutions. HIZONE allows designers to create an entire kitchen from one source, ensuring the highest levels of efficiency, usability and space optimisation.

The refrigerated models in the HIZONE range feature an intuitive touchscreen controller, soft-close reversible doors, integrated LEDs which can be adjusted for both intensity and shade, 304-grade stainless steel internals and are available in a choice of finishes – including a unique fingerprint resistant stainless steel.

The integrated monoblock refrigeration system has been designed to deliver total reliability and performance, it uses the most advanced technologies available to make the work-environment both quiet and comfortable. Features such as EC fan motors, variable speed inverter compressor, 80mm thick insulation, 5-chamber door seals and natural refrigerants are all standard.

The standout product of the range is the Multimatc which combines blast chilling/freezing, vacuum packing, chilled/frozen storage, controlled thawing, proofing and even slow cooking in a single cabinet that takes up less than one square metre of kitchen floor space.

All products are 100% designed and manufactured in Italy where artisan dedication to detail has been combined with the pursuit of refrigeration excellence.

HIZONE are currently accepting trade applications from premium commercial kitchen and refrigeration specialists in the UK, to register your interest contact info@hizone.co.uk HIZONE is exclusively distributed in the UK by Capital Cooling Refrigeration Limited.

Contact Information Telephone: 0800 999 8599 Email: info@hizone.co.uk Web: www.hizone.co.uk

Catering Equipment PAGE 21

RESTAURANT

UPDATE

FEM offers advice on

TAKEAWAY DELIVERY OPTIONS Keeping food safe requires specialist equipment – but it needn’t be expensive With more high street foodservice operators focusing on takeaway and delivered meals, there’s a need for advice on the equipment and methods required to keep food safely, both when holding it and during transportation. FEM has considerable expertise in these areas and has put together some basic information for restaurants and pubs who are making the switch.

The information can be found on FEM’s blog at fem.co.uk. It looks at the various options available for safe home delivery and includes information on the relevant products that are available, in stock, from FEM’s warehouse.

For example, delivery bags such as the Cambro GoBags are suitable for all types of delivery service, since they are light enough to carry on foot or bike, yet use high density insulation to ensure food stays hot. Look for ones made of a nylon fabric that’s machine washable, making hygiene easier. Cambro GoBags have list prices starting from £43.40.

Insulated boxes can keep food hotter for longer, and they don’t need to be expensive. There are several ranges on the market made from EPP (Expanded Polypropylene) which is a highly

other aspects of takeaway provision, such as holding bins and

effective insulating foam that’s also eco-friendly.

heated ovens that will keep cooked hot food in peak condition

For example, FEM’s Cambro GoBoxes are ultra-

before it is sent out for delivery.

lightweight yet can keep food hot (or chilled) for hours at a time. A 16.9 litre top-loading GoBox,

Check the FEM blog for the latest news and advice.

designed to hold ½ GN pans, has a list price of just under £35.

For more information and details of local stockists call FEM on +44 (0) 1355 244111, email sales@fem.co.uk or

FEM is planning more advice pieces focusing on

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visit www.fem.co.uk

Winterhalter offers advice on adapting warewashing for a takeaway business As restaurants repurpose as takeaways, they can repurpose their dishwashers and glasswashers With the government relaxing planning regulations to allow pubs and restaurants to operate as takeaways for twelve months in response to the Covid-19 pandemic, many businesses will be changing the way they operate significantly. Some large chains have already made the switch to a takeaway/delivery only model with an increasing number of independent businesses following suit.

Winterhalter UK is highlighting how commercial dishwashers and glasswashers can be adapted to help meet new requirements businesses need to reach. Understanding how existing equipment can be re-purposed to meet new demands can help to control workload, as well as helping to maintain high standards of hygiene.

Restaurants and pubs becoming takeaways will begin to operate more like production kitchens, with almost no need to wash plates and cutlery but greater amounts of pots, pans and utensils being cleaned, more often.

Some undercounter and passthrough dishwashers and glasswashers, such as Winterhalter’s, can be adapted to make them able to handle these very different requirements.

Changing the wash parameters, for example to increase water pressure and length of the wash cycle, will enable machines previously optimised for delicate stemware or decorated plates to easily tackle more heavily soiled pots and pans, even with heavily baked-on foodstuffs.

Using re-purposed dish and glass washers to clean pots, pans and utensils, rather than washing them by hand, helps

to ensure the results are completely hygienic, as well as freeing up staff for other tasks.

To get the best results you need chemicals specifically designed for pots and pans, rather than glasses or dishes.

Winterhalter would recommend an aluminium safe dishwasher detergent in combination with an open rack, for washing an increasing amount of utensils. Meanwhile, for sites washing by hand, Winterhalter would recommend the use anti-bacterial washing up liquid.

“Facing uncertain times, restaurants and foodservice operators will need to respond quickly to the changes in the market in order to help protect vulnerable sections of society and their business,” says Paul Crowley, marketing manager of Winterhalter UK. “It’s very important that dishwashers and glasswashers that are re-purposed for utensils are able to do the job effectively and hygienically.

Hence the wash cycle has to be adjusted, and the right racks and chemicals need to be used.”

Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its marketleading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents.

For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

Catering Equipment PAGE 23

RESTAURANT

UPDATE

Access Hospitality providing free software to set up delivery and/or click and collect service within 48 hours following compulsory closure of pubs, bars and restaurants As operators are forced to adapt their trading model to react to the impact of Covid-19, Access Hospitality has pledged their support to set up a delivery or click and collect ordering service within 48 hours, which will be free for the first two months as Access cover the cost and all implementation fees.

The offer has been launched following the closure of pubs, bars, restaurants and other public spaces and the confirmation that the Government is relaxing planning permission restrictions to enable businesses to diversify as they aim to provide a community service and maintain a revenue stream.

Announcing the initiative Henry Seddon, Managing Director of Access Hospitality said “Many operators are turning their sites into ‘dark kitchens’ enabling them to offer a takeaway, click and collect or delivery option. This is providing a vital community service as well as avoiding business failure following compulsory closures. While switching operations to focus on collection or delivery will require a concerted effort, Access Hospitality is taking one element off their minds, by working with its partners QikServe and Preoday to provide an online website with order and pay capability and getting operators set up within 48 hours to help them get their new revenue stream up and running.

“Within two days, pubs, bars, restaurants and hotels could be taking orders and payments online, with the option to promote through online advertising via an embedded link in social media” continued Henry. “Access Hospitality is committed to supporting hospitality operators through this immensely challenging period and, by waiving the integration consultancy fee and with Access covering the cost of online order & pay software for two months, we are extending the valuable service we are known for.”

The software can be used as a standalone system or alongside Access EPoS to offer as much flexibility as possible and provide the tools for operators to diversify and continue trading, having been instructed to close their premises on Friday 20thMarch. The free twomonth period will form the first phase of a 12-month contractual commitment and is expected to offer a lifeline to operators when they’re most in need of practical support.

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The offer of free software comes as Access Hospitality announced it is also focused on givingoperators the ability to sell vouchers on their sister platform DesignMyNight. This enables operators to sell vouchers now to help with cashflow so that the local community can support the business to keep open when things return to normal.

For further information or to start the process to have a takeaway business stream up and running within 48 hours, contact Access Hospitality on 0845 340 4542orhospitality@theaccessgroup.com.

Bidfresh launches direct-toconsumer home delivery Fresh food supplier Bidfresh is adding direct-to-consumer home delivery services from its depots around the UK in response to the national measures introduced to address the coronavirus outbreak.

The public will be able to order meat, fish and seafood, fruit and veg, dairy and a range of other products. The free delivery service will operate in selected postcodes around the depots, and will run alongside Bidfresh’s established business with chef and caterers.

Home delivery has already been launched this week from Oliver Kay in Bolton, R Noone in Manchester, Knight Meats in Essex and Henson in London, and is being rapidly added at other sites within the Bidfresh group.

Jane Aukim, marketing manager of Bidfresh said: “We are continuing to take orders from customers

in the foodservice sector, but the current situation means many of them need less produce or are closing altogether, resulting in cancelled orders.

“At the same time, there’s clearly a need for consumers to be able to access fresh food. Offering home delivery alongside our established business will hopefully ensure that as much of the food as possible in our supply chain is being used.”

The products available will vary from depot to depot, reflecting the specialist nature of Bidfresh’s network of businesses. Delivery will be fulfilled by the business through its own drivers and couriers, and is being promoted through social media.

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RESTAURANT

UPDATE

Talented Duo Wow Judges at Tilda Chef Team of the Year 2020 It was a winning silver for chef’s Saurav Nath and Anup Nangwal from JKS Restaurant, who were crowned Tilda Chef Team of the Year, at the prestigious Salon Culinaire.

In association with the Craft Guild of Chefs, the new 2020 champions impressed the judges with their wild mushroom and tofu biriyani with a cucumber, mango and ginger Raita.

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The aromatic main was followed by a seasonal rhubarb rice pudding and a rhubarb confit with roasted almond flakes, orange skin and fennel cress. The dishes incorporated

Tilda’s Original Pure Basmati Rice and Tilda’s speciality Jasmine rice effortlessly in their recipe as the base ingredient.

The innovative street food inspired menu impressed the judges and saw the JKS Restaurant team take home the iconic blue trophy and an all expenses gastro trip to discover the art of rice with Tilda.

Speaking after the trophy presentation, Saurav Nath at JKS Restaurant said; “We were very excited, yet nervous, about this competition as it was our first one. As a vegetarian myself I was confident about the recipes we created. We took inspiration from the

London street food scene and decided on a tofu biriyani. We cannot put into words how happy we are that we have won – I am lost for words” Eleven competitors battled it out in a 45-minute showdown to showcase the endless culinary possibilities of Tilda speciality rice through their menus. Taking inspiration from the latest food trends influencing menus, including plant-based, street food and vegetarian influences.

As well as picking up Tilda’s biggest Salon Culinaire prize to date – an

all-expenses paid gastro trip – the winners received a silver medal, framed certificates and the famous blue trophy. Alongside runners up Lexington Catering and Delaware North, the team will also be awarded with a VIP Tilda Innovation Day and go behind the scenes at Tilda’s mill in Rainham, Essex to discover the art of rice.

Judging on the day, Jo Witchell, Commercial Marketing Manager, Tilda UK added: “The rice was cooked to perfection in both dishes and the classic street food basmati rice biryani was absolutely delicious. Saurav and Anup used so many amazing ingredients and spices which guaranteed wonderful fresh flavours coming through. The rhubarb jasmine rice pudding took a classic recipe to another level, with the tangy rhubarb flavour and crunchy texture of the almonds. Congratulations to our very deserving winners!”

The Tilda Chef Team of the Year competition aims to highlight just how innovative rice can be, helping chefs to cater for a wide range of food trends and diets – thanks to the grain’s versatility and wide appeal.

Tilda’s “Art of Rice” campaign encourages chefs to explore the infinite culinary possibilities of including Tilda rice in their dishes.

Additionally, the campaign helps chefs to profit more from rice and by simply stating the name of the rice, Tilda’s research shows that 68% of people would be willing to pay more for a dish which includes Basmati & Wild rice versus a non-named rice.

To learn more visit www.tilda.com/ professionals/article/make-menuwork.

The chefs had to prepare, cook and present their dishes at London’s HRC Salon Culinaire in the tense finale.

With rice needing to make up at least 50% of the dish, competitors were able to choose from any of the Tilda Speciality range including Easy Cook Basmati, Brown Basmati, Fragrant Jasmine, Arborio Risotto, Original Pure Basmati and Basmati & Wild.

For more information on Tilda visit www.tildafoodservice.com PAGE

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UPDATE

INVEST IN YOUR PREMISES NOW IF YOU CAN With the hospitality industry taking a massive hit with the Coronavirus pandemic putting countries around the world into lockdown, Dorset-based Broadview Shading Solutions has revealed that some restaurants and cafés are taking advantage of the quiet time to improve their establishments ready for the Summer season..

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“We know that these are challenging times for businesses, more so for those in the hospitality sector, but we have seen a number of clients enquire about our outdoor shading solutions so they can maximise their outside space to be used all year round” explains Ian Pratt, Director at Broadview.

With a wide range of products including outdoor pergola systems from highly reputable manufacturer Brustor, umbrellas and parasols, as well as manual or motorised awnings and canopies, Broadview has transformed the outside dining and seating areas for a number of the South’s most prominent businesses including The Sandbanks Hotel, Chichester Yacht Club, the NED Hotel and Rick Stein restaurant in Barnes, London.

The most recent addition to their range of products is frameless sliding glass, which thanks to their appointment as the UK’s official dealer of C3 Systems, one of the world’s leading manufacturers of quality glazing solutions, means they can offer restaurants and cafés highly attractive yet simple to use sliding glass systems that can act as wind resistant dividers with no awkward

vertical frames that might spoil an otherwise stunning view.

For those businesses that can afford to invest in their premises at this time, there can be no better investment than creating a visually stunning space that also increases covers and can be used 365 days a year. And with the UK ready to party and socialise like never before when we come out of the current situation, establishments will want to be in the best position to take advantage.

“As in any time of crisis, those businesses that bury their heads and panic are likely to end up worse off, while those that can make the best of a bad situation will come out on top”.

Broadview have helped hundreds of bars, restaurants, hotels and cafés across the UK to make the most of their outside space with their range of innovative outdoor living systems.

To discover how an outdoor structure can help boost your business, please contact Broadview’s expert team on 01202 679 012 or visit www.outdoor-shading.co.uk

FREE

CONSULTATION

Vertical Sliding Windscreen

C3 Vertical Sliding Glass

Retractable Sunrain System

B200 Outdoor Structure

Make your outside space work www.broadview.co.uk www.outdoor-shading.co.uk www.sliding-glass.co.uk 01202 679012 57 Hatchpond Road, Poole BH17 0JZ

RESTAURANT

UPDATE

London’s best alfresco restaurants and cafés The British really know how to make the most of a sunny spell, whatever season it happens to fall in. If the sun is shining, whether it’s summer, winter, spring or autumn, make the most of it with Square Meal’s rundown of London’s top park cafés, waterside restaurants, pub gardens and alfresco courtyards.

vine-clad gardens. Over in Hampstead, The Freemasons Arms has a huge beer garden that does justice to its Heathside location, while The Queen of Hoxton’s roof terrace is a great addition to London’s summer drinking spots.

Park life British park cafés used to have a reputation for soggy sandwiches and crumbling cakes, but there have been some great gastronomic additions to London’s green spaces in recent years.

The Serpentine Bar & Kitchen, sitting on the edge of the water in Hyde Park, serves jazzed-up British treats, while The Lido Café is another prime location in which to treat yourself to tea and cakes or something more substantial.The Garden Café in the Inner Circle at Regent’s Park is a glorious spot for simple Brit food, and The Terrace in Lincoln’s Inn Fields adds colour to City dining with its leafy surrounds; meanwhile, ducks swimming on the pond provide a great backdrop at Inn the Park in St James’s Park, though there are mixed reports about the food and service. Out west, the terrace at Holland Park’s The Belvedere continues to be a reliable spot for soaking up the sun.

Even if a restaurant isn’t located in a park, many boast their own garden.

Perhaps the capital’s poshest alfresco spot is the garden at The Ritz in Mayfair, while a bit more low-key is the green space at Frederick’s in Islington. The gorgeous rooftop garden at Coq D’Argent is the perfect spot for sipping a G&T in the heart of the City, while Boundary’s rooftop restaurant also proves popular for working lunches.

Brinkley’s and its sister restaurant Wine Gallery in Chelsea both have beautiful gardens tucked away at the back – great for quaffing their low-mark-up wines.

Neither Henry J Beans on King’s Road nor Borough Market’s The George Inn are gourmet hotspots but both have great courtyards that pack in thirsty after-work crowds. If it’s a pint of prawns you’re after, though, go to The Gun’s glorious riverside terrace in Docklands. experience more than sunshine shimmering on water, and there are plenty of restaurants that take full advantage of the River Thames and its estuaries. Northbank sits at the north foot of the Millennium Bridge and offers a glorious terrace to enjoy dinner and drinks as the sun goes down. Take a stroll along the South Bank and you’ll find a vast array of riverside treats, from the Oxo Tower’s eighth-floor balcony (pictured above) to the peaceful setting of Butler’s Wharf, boasting the polished outdoor area at Le Pont de la Tour and the more relaxed Butler’s Wharf Chop House. For something more cheap and cheerful, a host of chain restaurants outside the Royal Festival Hall offer bumper alfresco terraces.

Docklands is another obvious destination for waterside dining. Some of the best tables can be found at Royal China in Westferry Circus or at Gordon Ramsay’s gastropub The Narrow. Further along the river, you can explore Fulham’s Imperial Wharf where Thai eatery Blue Elephant has pretty views and a riverside terrace. Heading west, Gaucho Richmond serves top-notch riverside steaks, while Ransome’s Dock, in Battersea, offers fine wine and food. Meanwhile, Rotunda in King’s Cross is a useful option in central London.

Pick of the pubs

Water works Nothing

lifts

an

alfresco

dining

Of course, sunny days are all about whiling away afternoons in beer gardens, and London has a wealth of options to choose from. In Westbourne Park, Grand Union Public House packs the crowds into its canal-side terrace, while The Westbourne tempts punters with its courtyard. Islington gastropub The Drapers Arms (pictured above) and its longer-standing neighbour The Albion both serve fab food in their

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Courtyard chic There’s something rather quaint and olde English about cobbled courtyards, and they offer some of the finest trafficfree alfresco areas that London has to offer. Hush (pictured below) pulls in the crowds with its charming courtyard slap bang in the middle of Mayfair. Momo and Aubaine, on Heddon Street, offer ample outside tables, while fishy stalwart Bentley’s harbours a fine alfresco dining spot.

Just behind Oxford Circus, RIBA’s paved terrace is a lovely secluded space for lunch and down the King’s Road, Manicomio serves fresh Italian dishes in a tucked-away alfresco area that’s prettiest when lit up at night. In the City, Bleeding Heart offers tables and chairs in its quaint courtyard, Taberna Etrusca boasts one of the largest courtyards in the Square Mile, while The Zetter and ZTH offer outdoor eating overlooking St John’s Square. Rare finds in Soho include the courtyard at Aurora and the tiny ‘terraces’ at Quo Vadis and Dean Street Townhouse. Finally, you’ve got to hand it to those clever people who have installed a retractable roof over their dining areas to deal with the temperamental English summers.

Here’s Square Meal’s pick of the best restaurants with retractable roofs.

Forbes Group is a leading British manufacturer and supplier of hospitality, conference and banquet furnishings to leading venues worldwide.

ta ues re q e R chu bro

info@forbesgroup.eu | +44 (0) 1568 616638 | www.forbesgroup.eu

RESTAURANT

UPDATE

Diversified Communications cancels Casual Dining & Commercial Kitchen until 2021 Diversified Communications UK has today confirmed that this year’s Casual Dining and Commercial Kitchen events, due to take place in July, have sadly been cancelled. Casual Dining will now run on 10-11 March 2021, with the dates for Commercial Kitchen to be announced.

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The decision follows the recent and unexpected news that ExCeL London is to become a temporary NHS ‘Nightingale’ hospital providing support for thousands of patients with coronavirus.

Chris Brazier, Diversified UK’s group event director, says: “Like all businesses, we’ve been closely following the rapidly changing developments during these unprecedented and difficult times. With ExCeL, our venue, now taking on an important role to help the NHS during this national emergency, it became clear that we had no other option but to cancel the shows until next year.”

“We appreciate how integral Casual Dining and Commercial Kitchen are to the industries they serve and are very sorry to disappoint the thousands of attendees that were planning on exhibiting and visiting this year. The people working in, and supplying, the foodservice, hospitality, catering and leisure industries have been hugely affected by events of the past few days and weeks and

we will continue to support these communities – our communities – in every way we can. I know that we’ll all continue to support each other in the months ahead.

“The success, as well as the safety of our exhibitors, speakers and visitors, has always been our priority and I know everyone will get behind this tough but necessary decision.

“The Casual Dining and Commercial Kitchen teams would like to thank everyone – our exhibitors, visitors, partners and suppliers, for their continued support and patience, and we look forward to seeing you all in 2021 for the busiest and biggest celebration of our industry yet.”

Casual Dining will take place on 10-11 March 2021 at ExCeL London. For more information, please visit www.casualdiningshow.co.uk.

Commercial Kitchen 2021 will take place at ExCeL London (dates to be announced).

For more information, please visit www.commercialkitchenshow.co.uk.

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UPDATE Recommended Suppliers