The latest news, products and services from the restaurant industry, for the restaurant industry April 2022
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Adriana Cavita’s restaurant to open in May Mexican chef Adriana Cavita’s debut solo restaurant is set to open on 6 May. The restaurant, Cavita, is located on Marylebone’s Wigmore Street, serving chef Cavita’s take on traditional Mexican dishes that reflect her heritage. Downstairs, the venue features a dedicated mezcal and cocktail bar, Mayahuel. The menu opens with a raw selection which rotates in line with the seafood available, celebrating British seafood with the Mexican flavour profiles of chilli, lime and smoke. Dishes include Carlingford rock oysters with Clamato oil and jalapeño vinaigrette; and yellowtail Aguachile Rojo with watermelon, mezcal and ‘grasshopper’ seasoning – a smoky topping made from roasted and ground red grasshoppers. Cavita’s appetisers include the Cavita Caesar salad, often overlooked as a Mexican creation. Chef Cavita’s version includes pink radicchio and green beans along with classic anchovy and parmesan dressing.
4 PAGE Industry News
A section of the menu is dedicated to street food, an intrinsic element of Mexican food culture. A changing roster of tacos features, including birria taco, guajillo adobo sauce and veal bone consomé made with beef cheek; and a Baja fish taco, hake in masa tempura with smoked cabbage escabeche. Lesser-known street food favourites such as tetelas, an Oaxacan stuffed masa snack made with blue corn and served with roasted potato, salsa tatemada and house made queso fresco; as well as tlayuda – often referred to as the Oaxacan pizza – with chargrilled pumpkin, Oaxaca beans, nacha sayse, Somerset cheddar and duck fat. The restaurant’s central focus are its larger plates, such as mole verde – wood-grilled, herb-fed chicken, green mole with coal-roasted vegetables, green herbs and pumpkin seeds; Serandeado whole brill cooked over hot coals with morita chilli paste; and barbequed octopus with guajillo and pasilla adobo, avocado and pickled vegetables, served with tortillas. The sharing dishes can be ordered with a selection of sides and salsas. The dining space at Cavita includes cosy areas, bar seats and larger tables to showcase the materials and textures of Mexico with wooden and tile elements, exposed bricks and a warm earthy colour palette. The restaurant will offer bookings at their ‘top table’, a communal dining spot with the best view of the kitchen which is served by chef Cavita herself.
Rekom UK eyes growth with launch of new bar brand Heidi’s, an après ski-themed bar, is a Scandinavian brand that first launched in Copenhagen in 2004 and now has 20 venues across Norway, Denmark and Finland. Heidi’s will be launching in the UK first in Cardiff on Friday 11 March followed by a further opening in Birmingham in the spring. Rekom UK has invested £2m into the Cardiff opening as part of its growth strategy, which will involve introducing successful UK and Scandinavian concepts to both regions.
Rekom UK, formerly Deltic Group and now the UK division of the Rekom Group, Europe’s largest nightclub and late-night bar owner and operator, is launching its Heidi’s Bier Bar brand in the UK.
Peter Marks, chairman of Rekom UK, said: “Trading has remained strong for Rekom UK in 2022, and we are continuing to see high demand for nights out following a very difficult two-year period during the pandemic.
Operating over three floors, Heidi’s interior has been designed to look like an Alpine cottage, and ‘Heidis’ and ‘Antons’ will serve a range of draught beers served in stein glasses.
“As a result of our healthy performance, we are delighted to be in a position where we can grow our business and help to reinvigorate high streets across the UK’s towns and cities that have been impacted by the pandemic.”
Heidi’s Bier Bar in Cardiff will be located on Mill Lane in Cardiff city centre, replacing Soda. Rekom UK operates 47 clubs and bars throughout the UK across 22 different brands, including PRYZM, ATIK, Fiction, Kuda and Cameo.
Industry News PAGE 5
Successful first week for The Chester Grosvenor’s new Arkle restaurant Chester’s leading hotel has officially opened its new restaurant to the public – and it enjoyed a successful first week of trading as it welcomed guests through the doors to experience its latest fine dining offering. 6 PAGE Industry News
The Chester Grosvenor, a five-star hotel that sits at the very heart of the city, announced plans to open its new Arkle restaurant earlier this year, with its previous offering ‘Simon Radley at the Chester Grosvenor’ having closed for a £250,000 refurb following Simon’s departure in October 2021. With the refurbishment work completed, the restaurant is now officially open to the public and taking bookings. Headed up by newly appointed Executive Chef, Elliot Hill, the restaurant brings a fresh culinary offering to the city, with a menu that’s enthused with its own sense of style inspired by Elliot’s extensive experience. The focal point of the launch offering is its tasting menu, which is also available as vegetarian and plant-based options, and includes dishes such as chicken en gelée, blanc of wild turbot, fillet of beef and Tatws Pum Munud – Elliot’s take on a traditional Welsh dish, and inspired by his father. Elliot Hill, a National Chef of the Year finalist in 2021, was formerly Head Chef at Panoramic 34 in Liverpool and Head Chef at Oddfellows Chester prior to that. As a born and bred Cestrian, Elliot is determined to continue and enhance the Chester Grosvenor’s reputation for culinary excellence and outstanding cuisine. Alongside Elliot, the kitchen team is enthused with an array of Michelin-standard experience, including Head Chef Raymond Booker, who’s been in place at The Chester Grosvenor for more than 17 years, Head Pastry Chef Declan O’Driscoll and Senior Sous Chef Sam Griffiths. The front of house team includes Restaurant Manager Aga Szopa and Head Sommelier Boris Filip. Commenting on the opening and Arkle team, Richard Grove, General Manager of the Chester Grosvenor, said: “We’ve had a fantastic opening week for the Arkle, with the reception and feedback from guests being extremely positive. I am so proud of the team who have done a marvellous job – both in getting us ready for opening and then successfully delivering on that vision. It’s been tremendous to see and I’m grateful for their hard work as well as the guests who’ve been in to dine with us, all of whom have been wonderfully supportive of what we’re looking to achieve.” The restaurant was closed for several months during the refurbishment, which meant it missed out on this year’s Michelin Star Guide, with Richard Grove saying: “With the restaurant closed for a prolonged period, it simply wasn’t possible for the Michelin inspectors to assess our offering. With the Arkle now fully open and boasting a team that’s been immersed in our 30-year history of Michelin-standard fare, we are excited to be delivering the same exceptional standards of service and food for which we have always been known.” He concluded: “It’s an exciting time at The Chester Grosvenor across our entire food offering, and we’re delighted to be back open and welcoming guests.”
Industry News PAGE 7
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Mother’s Day Menus With an American Craft Beer Twist! Mother’s Day on 26th March is an important trading day for the hospitality industry but how do you make your outlet stand out from the crowd and offer a point of difference? One idea is to celebrate American craft beer with food and offer mums the chance to sample new and different taste sensations that will surprise and delight. American craft beer with its bold, complex, full-flavours is the perfect meal accompaniment and it’s never too late for mums to appreciate beer’s flavour packed aroma and taste. Beer is a better partner for food than almost any other beverage due to its wide flavour spectrum and unrivalled versatility. Think about traditional taste preferences and find similar matches, eg:
Lotte Peplow, the Brewers Association’s American Craft Beer Ambassador for Europe, on ideas for Mother’s Day with a twist!
Canapes – offer a clean, crisp, refreshing perfectly balanced Helles lager, with subtle floral or citrus hop notes and a high level of carbonation, eg. new DC Brau Tuk Tuk Helles lager Steaks, casseroles, burger, Sunday roast – instead of red wine offer a porter or a stout, a beer that is full-bodied, rich and roasty that mimics the depth of flavour of red wine and pairs well with the types of food red wine usually accompanies, eg Sierra Nevada Narwhal Imperial Stout Fish, seafood and shellfish – instead of white wine try a gose with its gentle acidity and slight tartness. This style maybe brewed with fruit additions to add further flavour. For the adventurous offer a witbier with its orange, coriander and peppery kick that will pair well with foods usually associated with white wine eg. Cigar City Frost Proof Belgian Style White Dessert – a barrel-aged imperial stout or porter is a classic accompaniment to rich, heavy and indulgent desserts and pairs beautifully with chocolate, coffee, mocha or dried fruit puddings. Beers can be aged in a variety of used spirits’ barrels
to give a rich depth of flavour and intriguing levels of complexity with bourbon being a classic example. eg. Firestone Walker Parabola Cheese – beer and cheese is a winning combo. A mild, creamy goats cheese calls for a light, crisp, bready pilsner such as Oskar Blues Mama’s Little Yella Pils while a strong and salty stilton needs a smooth and mellow stout with a hint of sweetness to match the intensity. Cheddar cheese is perfect with a juicy, tropical hop-forward IPA such as Stone IPA. American craft beers is available from national wholesalers or direct from Athletic Brewing, or Cascade Club www.brewersassociation.org
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Award-winning Thai restaurant group, Giggling Squid, cofounded by Pranee and Andy Laurillard has announced it will be opening its first regional flagship in Wales.
GIGGLING SQUID ANNOUNCES FIRST REGIONAL FLAGSHIP WITH NEW OPENING IN CARDIFF’S ST DAVID’S DINING QUARTER Scheduled for opening later this year, the St David’s regional flagship in Cardiff will continue the ambitious growth plans of the BGF backed business, which recently added Chelmsford and Welwyn Garden City to its cohort. Bolstering the premium dining quarter on the Hayes, the new 3,066 sq ft restaurant is formed of 146 covers and will offer Giggling Squid’s all-day dining concept, including a newly launched breakfast menu and an array of classic Thai curries, stir-fries, and salads. Designed by Co-Founder Pranee and their design partners PNW, Giggling Squid St David’s will be modern, vibrant, and fresh, with subtle Thai influences. Andy Laurillard comments: “I love Cardiff, it’s an amazing place. Great shopping, cool entertainment scene and loads of great restaurants. We are opening in a fantastic space on The Hayes for our Welsh debut and are excited to introduce our fresh and flavourful Thai menu to the foodies of Cardiff and St David’s visitors.”
Commenting on behalf of the St David’s partnership, Mark Warne, F&B and Leisure Director at Landsec, said: “Our ambition is to provide a vibrant and varied hospitality offer that appeals to every guest that visits St David’s. Giggling Squid is a really exciting addition to our premium dining line up and we’re delighted to be welcoming them to Wales for their first restaurant.”
A tantalising restaurant interior for top chef Ali Güngörmüş Tubular steel cantilever chairs from Thonet take centre stage in the new Pageou restaurant in Munich A well-known TV chef in Germany, Ali Güngörmüş serves fine Mediterranean cuisine in a tasteful, open, welcoming and timeless new space created by interior designer Nora Witzigmann. The light-filled restaurant prominently features Thonet’s iconic S64 cantilever chair design. Their classic, formal simplicity and reduced aesthetics, together with airy canework in the seat and backrest, make the S 64 chairs the perfect fit for this elegant dining room. “Pageou is a place of sensory experience; it reflects the personality and the history of its owner,” says Nora Witzigmann, explaining the interior design concept that she developed in collaboration with Ali Güngörmüş. The restaurant, located in the Fünf Höfe shopping mall in Munich’s city centre, is named after the East Anatolian village where the chef was born. “Well-crafted pieces in wood, leather and beautiful fabrics are combined with clean lines. Custom-made lampshades, shiny gold glass mosaic tiles and wood panelling are reminiscent of the Art Deco movement, which took its influences from the Ottoman period,” Nora continues. Fittingly, it was also during the Art Deco era that Thonet’s iconic S 64 cantilever chair was created. For the furniture in the dining area, Witzigmann specified 34 of Thonet’s much-loved tubular steel cantilever chairs in the stained black beech version with natural canework.
The S 32 cantilever chair and the S 64 version with armrests are among the most well-known of the tubular steel classics. Marcel Breuer designed both models in 1928 during his time in Berlin, and they have been manufactured by Thonet since 1930. Their popularity stems from the appealing combination of something new with something tried and tested: the seat and backrest made of curving solid wood and canework embody the Thonet tradition of skilfully bending wood and working with wicker, while the tubular steel frame, which was revolutionary for its time, remains totally current and contemporary to this day. Their inherent versatility has also made these chairs some of the best-selling cantilever chairs in the market. Ali Güngörmüş came to appreciate the iconic chairs, in the distinctive version with armrests, during his time as owner of the Michelin-starred restaurant Le Canard Nouveau in Hamburg. “I love these chairs,” he enthuses, “And I know that they will be around for as long as I am. Their canework is beautiful, timeless and sturdy. I can be confident that my restaurant guests will happily relax on them for hours at a time because they are so comfortable.” PAGE
– The all-season dining solution!
As we approach Spring, outdoor seating becomes the go-to. But we can never rely on the British weather to work with us. As we know all too well, you can make your plans for your outdoor dinner dates, and within seconds, plans are ruined by an unexpected downpour.
Outdoor dining is usually associated with the warmer months, guests admittedly love dining al fresco, however, what if you could use your outdoor space all year round thus increasing the footprint of a restaurant, lounge, cafe or a rooftop bar and is a great way to add more revenue and gross profit.
just swap the weatherproof cover for stylish water-resistant textile covers, The St Tropez and Caribbean covers. These summer alternatives are the perfect combination for providing sunshade and allowing the summer breeze to flow through.
In fact, providing outdoor dining can increase revenue by 30% on average - possibly much more if you cater for round-year use of an open-air space. There are many ways to attract more customers to your establishment, but outdoor seating is high up on the list.
At Astreea we understand that providing customers with outdoor seating is a challenging prospect. The Astreea Igloo gives you somewhere warm and dry for customers to eat outside and will entice visitors to choose your venue over others.
Eating outside is great for business, but for most it is not always so simple. The hardest part about providing quality outdoor dining is the weather. You also need to consider setting up and folding down furniture, providing appropriate menus, securing patio umbrellas, and heating up the space on those colder evenings. It can be constant work. With our climate becoming so unpredictable, it’s difficult for restaurant owners to count on the patio seating revenues. The Astreea Igloo can solve your outdoor dining challenges! The Astreea Igloo is a weatherproof bubble protecting your guests from the wind and rain in the colder months. While in warmer months
Why invest in an Astreea Igloo?
Turn your investment into profit by charging a premium for the Igloo experience – covering your investment costs in no time! As well as extra seating for your guests, most would lavish the experience and paying extra wouldn’t be a problem but a privilege. Astreea Igloos are already providing hundreds of venues with increased dining options and footfall, and they can help you to achieve the same. Visit astreeuk.co.uk to find out more or call 0330 2200671 to speak to one of our friendly advisors. Get Social with the Astreea® Igloo on – Facebook – Instagram – twitter
Hospitality sector sees a huge uplift in footfall following the addition of an awning Commercial Awning and canopy specialist Roche, have today released their 2021 figures which reveal an 82% increase for awnings in hospitality year on year. This coincides with a huge uplift in footfall and revenue for their hospitality customers following the addition of an awning being erected outside their pub/bar/restaurant. Bars and restaurants with outdoor space saw a spike in revenue of up to 30% with increased footfall following the popularity of alfresco dining and drinking last summer. 2022 looks set to see this continued trend, though in order to maintain business, and continue with a steady stream of customers, hospitality businesses need to find a suitable
solution that’s right for the spaces they have available. Using the Roché calculator, businesses can calculate where they are missing out on crucial business and factor this into their plans for 2022. The Roché calculator helps business owners calculate their capacity, based on 1.5m squared per person, so they know exactly how much space they are working with.
Try out the calculatorhere Simon Watkin of Junction Bar in Chesterfield said “We have two patio awnings installed by Roché to coverthe pub's beer garden. Weather can discourage people from eating outdoors - the awnings mean they have somewhere to retreat to and gives us more space to spread out tables and chairs which has been important during the pandemic and as we’ve moved into the winter months.”
Panasonic launches ‘try before you buy’ to speed up your food offer Panasonic, the professional microwave giant, is giving catering operators the chance to trial its SCV2 speed convection oven for four weeks, for free! Such is the Company’s confidence in this amazing piece of kit being able to transform any operator’s food offer, they are giving caterers the chance to apply for a free four week trial* so they can see for themselves how the SCV2 can assist in the kitchen with cooking, toasting, grilling, baking and reheating a wide range of fresh and frozen menu items.
Using Panasonic’s unique Inverter technology, the SCV2 heats gently enough for soup and will toast a panini in under a minute, yet has a small footprint, is stackable and can be located anywhere, front or back of house, thanks to its catalytic converter, eliminating the need for any extraction! The SCV2 oven can store up to 1,000 cooking programmes with images, so is easy for anyone to use. Andrew Whyte, Assistant Product Manager, Panasonic UK; “We wanted to make the SCV2 accessible to as many operators as possible because we understand there may be hesitancy in investing in a piece of quality equipment up front. By offering a free trial, we can ensure that any barriers to making a decision can be removed, and demonstrate fully the features and benefits of this remarkable oven in a customer’s own kitchen.” To get your hands on an SCV2, free for four weeks, all you have to do is email your interest at email@example.com. To learn more about the SCV2, go to panasonic.co.uk/pro-cooking or to see the SCV2 in action, go along to the Panasonic stand at HRC between 21st – 23rd March 2022 at ExCel. PAGE
Gilberts helps create the right ambience at the Metquarter Whether wanting American chicken and burgers to the delicacy of Asian cuisine, visitors to Liverpool’s newest and biggest food hall- GPO at Liverpool’s Metquarter- will be assured of a great atmosphere, thanks to the local air movement specialist with an international reputation, Gilberts. Double deflection grilles from the Blackpool-based ventilation manufacturer have been fixed into the distinctive oval ducting running the length of the main food hall in the Metquarter. The grilles ensure a consistent flow of fresh air without draughts nor transfer of aromas from one zone to another from the 12 independent kitchens in the converted former General Post Office. The strategy has been designed and installed by JD Engineering M&E contractor to the brief from development management company Queensberry and restauranteurs The Milestone Group. The open plan 11,000 sq ft food hall with exposed building services limited available space into which to install the ventilation to ensure compliance with the diverse mix of needs.To balance ventilation, extraction and odour control requirements within the space constraints, JD Engineering proposed flat oval ducting to run the length of the retail area, with Gilberts GHV double deflection grilles strategically positioned along the sides. Adjustable blade dampers, fixed horizontally to the front and vertically to the rear of the grilles circulate the conditioned air. The design delivers 70% free ventilation area, deflecting incoming air vertically and horizontally to optimise rapid mixing and entrainment without draughts. The separate dishwash area is addressed via Gilberts GECA removeable core eggcrate grille. The WCs are served by Gilberts’ GX extract valves specifically designed for removing stale air from washrooms. Explained a spokesperson for JD Engineering, “Having 12 kitchens on one area, all providing very different styles of cuisine, was a challenge for the ventilation, to ensure the dining
experience was pleasurable and not diluted by an influx of potentially conflicting aromas from other areas. The constraint in ceiling height added a further dimension to address. Gilberts’ grilles matched the requirements in terms of the requisite throw and air distribution we needed, and provided the quality and appearance requirements.” Matt Bigland, Founder and Director at The Milestone Group, added, “GPO will be a hub for Liverpool’s emerging food scene and will showcase the best in up-and-coming food and drink talent in the heart of Liverpool. It was critical
therefore that we got the internal atmosphere right, and the ventilation has been a crucial component in creating a vibrant environment for diners.” Founded 55 years ago, Gilberts is Britain’s leading independent air movement specialist, and is unique in its ability to develop components. Be it ‘mainstream’ or bespoke - entirely in-house, from initial design through tooling, production, testing and supply, at its 85,000 ft2 manufacturing facility. Its state of the art test centre, designed and built in-house, is one of the most technically advanced in the country. PAGE
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Mastering Multi-Units offers access to world-class leadership programmes With expertise in leadership development, Mastering MultiUnits is offering access to a comprehensive range of worldclass programmes for the hotel and hospitality industry and beyond.
eaders face multiple challenges and that’s without taking the trials of the past few years into account. They need to draw on established tools to effectively manage their business and teams. Mastering Multi-Units is uniquely approved to deliver a range of leadership programmes from both the worldrenowned The Ken Blanchard Companies and Franklin Covey. Offering these highly effective leadership development programmes for groups of six upwards makes them accessible to any size of hotel or hospitality business. Lee Sheldon, founder of Mastering Multi-Units explains: “No one doubts the pace of change that today’s managers and leaders must contend with and the development support they receive must adapt to changing circumstances too. Leaders within the hotel and hospitality sector have so much to juggle. From changing customer expectations, seasonal
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Performance you can rely on...
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.
DW 172 DW172 Approved
Reco-Air can be YOUR commercial advantage!
Unlock new locations
How Reco-Air works >>>>>>>>>>>>>>>>>>>>>>
Reduce fire risk
Reduced duct route
Convert retail to F&B
No route to atmosphere Reduce costs
Reduce fire risk
Expand existing menus Cleaned air
Get in touch with us: www.reco-air.com
+44 (0) 333 305 2978
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