Caterers back Natasha Foundation’s
£2.8m allergen research trial
Caterlink, BaxterStorey and Holyroyd Howe have partnered with the Natasha Allergy Research Foundation to help fund a £2.8m clinical research trial.
The Natasha Clinical Trial will be a three-year oral immunotherapy trial for children and young people with milk and peanut allergies.
The study was first announced in May 2022 and aims to prove that commonly available peanut and milk products can be used as an alternative to expensive pharmaceutical drugs.
Controlled doses distributed under medical supervision could desensitise patients with food allergies, meaning that they would no longer have to avoid certain ingredients.
The trial has also received backing from food businesses including Leon, Elior UK and Burger King UK, as well as Greggs, Tesco, Just Eat, Co-op Morrisons, KFC, Bakkavor, Sainsbury’s, Bidfood, Costa Coffee, Pret A Manger, Lidl, Cooplands and Uber Eats.
It is led by a team of researchers at the University of Southampton partnering with Imperial College London and University Hospitals of Leicester NHS Trust, Newcastle University, University of Glasgow and Sheffield Children’s Hospital.
The research foundation was launched by the parents of Natasha Ednan-Laperouse, who died aged 15 in 2016 from a severe allergic reaction to a Pret A Manger baguette containing sesame.
Natasha’s Law, a regulation requiring full ingredient and allergen labelling on all food made on premises and pre-packed for direct sale, was put in place in October 2021 and named after her.
Neil Fuller, MD, Caterlink, said: “As a school caterer, we are all too aware of the challenges that so many children,
parents and families face at mealtimes when dealing with allergies.
“The research conducted by Natasha’s Foundation is going to be vital in helping us all understand and treat allergies and will offer some hope to people living with allergy across the UK and beyond. We are proud to support the work being undertaken.”
Nadim Ednan-Laperouse OBE, father of Natasha, added: “We are really pleased that the WSH Group is helping us solve the burgeoning food allergy issue in society which disproportionately affects children and teenagers.
“Caterers working with Natasha’s Foundation are helping to pave the way to solving this once and for all and this is a good thing for the sector as a whole.”
Activists target Mana and Salt Bae’s London restaurant
London site Nusr-Et steakhouse in the Park Tower Knightsbridge hotel were the latest targets of Animal Rebellion activists over the weekend.
On Saturday (3 December) at just after 7pm, 16 supporters of Animal Rebellion entered chef Simon Martin’s Mana in Manchester’s Ancoats district and occupied tables reserved for customers of the venue that serves a set menu starting at £195 per person.
The activists held up ‘mock menus’ outlining the group’s core demands, including calls for a plant-based food system and mass rewilding.
One of the activists, a 29-year-old IT engineer, said: “These expensive meals are often delivered at the expense of exploited workers, animals, and our planet.
“Instead of endorsing this broken system, we need to support farmers and fishing communities in a transition
to a food system that works for us all. A plant-based food system that would feed more people using far less land, freeing up space for crucial rewilding to drawn-down carbon from the atmosphere and reverse biodiversity loss.”
On the same evening at around 6pm, eight activists entered Nusr-Et in London, which serves meats coated in edible 24 karat gold, including a golden giant tomahawk steak costing £1,450 each.
Activist Ben Thomas, 20, a student, said: “Restaurants like these are symbolic of a broken system. Whilst two million people are relying on food banks in the UK right now, influencer chefs are selling gold-plated steaks for more than one thousand pounds.
Steaks, and other red meats, that we know carry the highest environmental impacts.
“Instead of allowing influencers to cash in on these gimmicks at the expense of people and the planet, we need to support farmers and fishing communities in a transition to a food system that works for us all.”
Three-Michelin-starred Restaurant Gordon Ramsay in London’s Chelsea and the Catch at the Old Fish Market in Weymouth were the targets of Animal Rebellion protesters two weeks ago.
Animal Rebellion has claimed disruption to high-end restaurants will continue until the government “takes meaningful action on the climate and ecological emergencies”.
Chef Henrique Sá Pessoa to open JOIA
Chef Henrique Sá Pessoa to open JOIA at Art’Otel London Battersea Power Station in February 2023
In February 2023, Henrique Sá Pessoa, one of Portugal’s most celebrated chefs, will open JOIA, an Iberian restaurant situated over the top floors of the new art’otel London Battersea Power Station. Chef Sá Pessoa also operates the two Michelin-starred Alma and the relaxed trans-Iberian tapas spot Tapisco (both in Lisbon). He is also the Executive Chef at the critically acclaimed ARCA restaurant (located in art’otel Amsterdam).
The menu at JOIA will showcase Sá Pessoa’s culinary heritage and will be influenced by the robust flavours and cooking techniques of Catalonia and Portugal, using the best of British and Iberian produce. Chef Sá Pessoa’s uncompromising vision, wealth of experience and exacting attention to detail is evident throughout JOIA’s carefully crafted menu, which offers diners a taste of the Mediterranean in a London setting. JOIA meaning ‘jewel’ in Portuguese will comprise a 14th floor bar and an 85-cover restaurant on the 15th floor, both overlooking the iconic Battersea Power Station, which opened its doors to the public in October 2022 .
Guests can begin their culinary journey at JOIA with a selection of Snacks, Petiscos and Tapas, including La Bomba de Lisbon – Henrique’s signature croquette made with potato and traditional Portuguese Alheira sausage, served with tomato and sofrito sauce – and octopus salad with red pepper, potato and smoked paprika, a modern interpretation of classic Portuguese fare. Diners will then find a selection of larger plates including Bacalhau à brás – salted cod with shoestring potatoes, parsley, black olive served with an raw egg yolk and mixed tableside for an engaging dining experience set against a dramatic backdrop of the London skyline. Other highlights from JOIA’s menu include:
• Scallops with black garlic sabayon
• Grilled leeks with romesco with rocket and hazelnut salad
• Salted Cod Esqueixada with pickled red onion and orange
• Arroz de Cogumelos; wild mushroom rice with Azores Island cheese
• Grilled carabineiro with orzo bisque and coriander
• Braised Iberian pork cheek with apple and turnip puree, fig and plum chutney
JOIA’s pastry chef has developed a menu of innovative desserts that celebrate sweet and savoury flavours to create something truly unique. Guests will find a traditional warm sponge cake with manchego ice cream; chocolate and chorizo crumble with sherry vinegar; and red bell pepper chilli compote with strawberries, coriander seeds, biscuit and crème diplomat.
JOIA’s interior design, by Russell Sage Studio, takes inspiration from the art deco style of the Power Station, mixed with modern touches and mid-century influences. By day, the restaurant is filled with natural light from the floor to ceiling windows, complementing the muted palette of pinks and greens repeated throughout the space. Adjacent to the kitchen pass is a chef’s table positioned within the restaurant, rather than in a private area, offering views over both Power Station and the kitchen.
EYE CATCHING DINING FURNITURE
Wobbly tables can be a thing of the past thanks to the patented StableTable technology.
StableTable is a unique patented fully automated solution which is hidden with the pillar of the table base allowing the legs to adjust to uneven surfaces.
Available for both indoor and outdoor use in a range of heights, shapes and sizes. Can be supplied as base only or complete with a stylish OnTop 12mm Compact Laminate top.Addison Clipsham Stowmarket Wilby Bohemia Brandon
Felice will be responsible for overseeing the marketing management of the hospitality, care and service (HCS) sector, as well as growing their laboratory, medical and dentistry (LMD) sector.
Felice brings six years of experience in marketing and communications to her new role, with previous marketing roles at Oxentia, a global innovation consultancy, and academic publishing house Oxford University Press. Her specialisms include
strategic communications for international development agencies as well as marketing for academic research and publishing.
Commenting on her appointment, Felice said: “I have always admired the inherent quality of Miele products and its ethos of immer besser (ever better), so being able to join the Miele Professional team is a fantastic opportunity. As the organisation is dedicated to becoming the leader in sustainability within
The professional division of Miele, an industry leading manufacturer of commercial laundry and dishwasher appliances, has appointed Egizia Maria Felice as Marketing Manager for Great Britain and Ireland.
its industry, one of my targets is to build relationships with businesses who also have sustainability at their core, and to showcase how Miele’s innovative technology can support their journey”.
Simon Venni, County Sales Manager at Miele Professional, commented: “We’re thrilled to have Egizia on board to lead our marketing team. We’re excited to see how Egizia’s broad range of perspectives will support us in reaching out to new customers.”
The professional division of Miele appoints
Manager to oversee operations in Great Britain and Ireland
American Craft Beer Wins 85 Medals at International Competitions
The Brewers Association is pleased to announce the global success of American craft breweries who won a total of 85 medals at three highly prestigious international beer competitions – the Brussels Beer Challenge, European Beer Star Awards and the Japan International Beer Cup.
Winning a medal at these contests is no mean feat and standards are extremely high. Success demonstrates the skill, craftsmanship and brewing expertise of America’s small and independent craft brewers. American craft beer built its enviable reputation on quality, innovation and style diversity and winning medals on the world stage reinforces that reputation and provides
a valuable point of difference in today’s competitive beer market. Results were:
Brussels Beer Challenge
Now in its 11th year, the Brussels Beer Challenge attracted 1,800 beers from 41 countries judged by 85 independent beer experts who awarded medals in 80 different categories. It took place in Eupen, Belgium in November 2022
American craft beers were awarded 25 medals in total: seven gold, nine silver and nine bronze as well as Fremont Brewing Co’s Legend Cold IPA which was voted ‘Best American Beer of the Competition.’
European Beer Star
One of the most recognized beer competitions in the world, the European Beer Star Awards, took place for the 19th occasion in August 2022 and is committed to the traditional European art of brewing
This year’s competition attracted 2,168 beers from 40 different countries judged by 140 beer experts and awarded 213 beers with gold, silver or bronze in 71 categories. American craft beers won 25 medals in total including eight gold, eight silver and nine bronze.
Japan International Beer Cup
Japan’s largest international beer competition was established in 1996. It provides a valuable opportunity to compete and gain awareness in one of the world’s fastest-growing craft beer markets.
The competition attracted 1,111 entries from 268 breweries in 16 countries and awarded medals in 118 categories judged by 69 beer experts. American craft beers won 35 medals including five gold, 14 silver and 16 bronze, and two best in category.
Success at international beer competitions helps raise awareness for American craft beer and provides a reason to stock such brands.
American craft beers are available from national wholesalers or direct from www.thecascadeclub.com or www.uk.athleticbrewing.com
Restauranteurs and chefs are welcome to make use of the free resources available on www.brewersassociation.org including the newly updated and expanded Craftbeer.com Beer & Food Professional Course.
Redevelopment of pivotal Chesterfield town centre site complete and ready for occupiers
Seven street-level retail units located on a pivotal site in Chesterfield town centre have been completed by urban regeneration specialist Jomast Developments and are now ready for tenants.
Elder Way, a former Co-op department store in the north Derbyshire town has been transformed into a landmark mixed-use leisure scheme by Jomast.
The site boasts a hotel on the upper floors and now, retail units on the ground floor. Each of the units has been boarded out and painted, creating a blank canvas for new tenants.
Jomast, one of the UK’s leading property development and investment specialists, acquired the famous 1930s Mock-Tudor building in 2016. It has since developed it into hotel accommodation and the new retail units which are targeted at food and drink operators. The new units complement the upper two floors of the four-storey building which have been operated as a 92-bed Premier Inn hotel since 2019.
Mark Hill, Development Director at Jomast said: “The transformation of the iconic and characterful former department store in Chesterfield has been a labour of love that has created a vibrant new leisure quarter for the town of which we are immensely proud. Interest in the units has been strong and we hope to welcome tenants soon.”
The transformation of the streetlevel units, all with glazed frontages, was completed in October, offering prospective tenants a flexible and blank canvas for their business. The units, which range in size from 1,420 sq. ft to 16,076 sq. ft are targeted at food and drink businesses. Additionally, there is 16,285sq. ft. of gym/D2 space in the basement of the building.
Mark added: “The position and location of the site at times has been challenging but our ongoing collaboration with Chesterfield Brough Council has enabled us to create a premium and attractive business address on Chesterfield’s high street.”
The internal transformation of Elder Way, a pivotal site in Chesterfield town centre, is now complete and ready for occupiers.
Situated in the golden triangle of investment with Chesterfield town centre, Elder Way sits within the recently completed £19.9million Northern Gateway regeneration scheme which comprises a new multi-storey car park, the Northern Gateway Enterprise Centre and largescale public realm improvements.
Northern Gateway Enterprise Centre, which opened in July earlier this year, already boasts more than 50% occupancy with 17 of the 32 offices now tenanted.
Chesterfield Borough Council is making further investment in the town centre following £20million of Levelling Up funding which, along with additional funding from Chesterfield Borough Council, will transform key event spaces and public
areas. The £26million Revitalising the Heart of Chesterfield scheme that will revitalise and better connect key areas of the historic town centre and revamp the Stephenson Memorial Hall. Work has already started and will be completed in phased until 2025.
Elder Way and the golden triangle of investment in the town centre is part of £2billion of regeneration projects currently underway across Chesterfield, which includes the £400million Peak Resort and £340million Chesterfield Waterside developments.
Enquiries for the units at Elder Way should be directed to agents WSB Property Consultants on 07587 133540 or visit www.elderway.co.uk.
Living With And Beyond CancerBy Jennifer Young, founder of www.giftsforCancerPatients.com and www.BeautyDespiteCancer.com.
I have spent many years helping those affected by cancer to minimise the side-effects of treatment.
I was prompted to do so when my local NHS Cancer Centre asked me to work with them to create a skincare range for cancer patients. I was outraged by the lack of mainstream, easily accessible specialist products and services. In addition to creating the skincare collections, I train spas and therapists to ensure that they can welcome people safely after a diagnosis.
It has been an honour to support those affected with cancer, as well as those who love and care for them. I am often asked for advice about what to say to someone when they have been diagnosed, how to help them and how to make things better.
I have so much to say in answer to these questions, I could write a book. In fact, I have written a book. I am thrilled to be able to offer you a free practical guide of how to help someone with cancer as they go through surgery, chemotherapy, or radiotherapy, or side effects.
To register for my free e-book please visit the sign up page here
Topics covered in Living With and Beyond Cancer
• How do you comfort someone with cancer?
• What should you not say to someone with cancer?
• What are the emotional stages of cancer?
• What do I write in a gift card to someone diagnosed with cancer?
• How does a cancer patient feel?
• Why do cancer patients push you away?
• How to help a family dealing with cancer?
• Thoughtful gifts for someone with cancer
• How to cheer up someone with cancer
• Comforting words for someone with cancer
• How to support someone with cancer from afar
• How can I help a family member with cancer?
The Rise of Rum
Similar to any other consumer product, there are traceable trends within the alcoholic drink market. It shouldn’t come as a surprise to anyone that, in recent years, gin has well and truly taken over. In fact, gin revenue in the UK alone amounts to US$3.47 billion in 2022 and is expected to continue growing at 16.58% annually (CAGR 2022-2025), with average consumption per person 1.07 litres in 2022.1
So, will this reign last forever? Gunners Cocktails, and their brand-new rum-based Sinner cocktail, think not.
Gin might be ‘King of the hill’ but, as with any trend, this cannot endure indefinitely. Indeed, despite a slight resurgence in premium gin, total sales in value of non-flavoured gin have fallen by 46.6% compared to 2021 and total sales in value of flavoured gin have fallen by 26.6% –it appears gin may have had its heyday2
As this trade fatigue persists, room has been made in the market for a worthy successor. Over the last three years, UK rum producers have notably increased and the UK rum market has become the third largest in the world3 4. This year, rum sales in the UK topped £1 billion making up 13% of the whole spirits category5
The stage is set. Gin is by no means old news, but that doesn’t mean there isn’t space for a new captain in town.
Operators have taken notice of this growing trend, with innovative breakout cocktail brand, Gunner Cocktails, releasing a hotly anticipated alcoholic sequel to its non-alcoholic canned cocktail, The Saint, named The Sinner – featuring the same effervescent mix of ginger, bitters and lime but with the added lift of rum.
Sales of pre-mixed drinks between 2016 and 2021 grew by over 220%. Giles Fuchs, serial entrepreneur and owner of the iconic Burgh Island Hotel, took notice. After finishing a round of golf with friends in 2016, he ordered a round of Gunners cocktails and wondered, ‘why isn’t this in a can…?’
This product speaks to the versatility of rum as a spirit. One of the main reasons gin has seen such a renaissance in recent years is its ability to compliment and complete a whole host of flavour combinations. Rum also possesses this quality, able to be ‘dressed up’ in premium beverages, like the Gunner Sinner, but also appealing to consumers more widely as a club and bar staple.
Leveraging the flexibility of rum has seen brands such as Gunner Cocktails flourish. Indeed, Gunner is forecasted growth of 500% in 2023. The company’s 21st Century twist on the 1843 classic dark and stormy cocktail is already stocked at the Hurlingham Club, The Guards Polo Club and the Royal Ocean Racing Club, looking at home in Rafael Nadal’s hands earlier this year. What more reason do you need to increase stock of rum products, like The Sinner?
We are excited to see this new trend take further shape and look forward to seeing where innovative brands decide to take the spirit in the coming year as more consumers choose the dark stuff every day.
Exclusive Ranges installs first Menu System cooking range with full Data Lounge
Exclusive Ranges announces the first installation of Menu System’s Celsius Black with full Data Lounge at newly refurbished, independent hotel, Stanwell House.
Stanwell House, a Grade II listed Georgian hotel in Hampshire, has taken a step into the future and opted for a cooking range by Menu System with its Celsius Black and full Data Lounge for its soon to be opened, refurbished kitchen.
When it was decided to take the Grade II listed, independently owned Stanwell House hotel in Hampshire back to its former original glory, the main considerations for the owners were how to build a state of the art kitchen for the future that was centred around a multi-functional cooking suite within the limited space of a Georgian building, and how to ensure it operated as cost-effectively as possible. The unrivalled control and extent of the information that could be obtained from the cooker was key to the decision for Chris Wheeldon, executive chef.
Exclusive Ranges was brought in by Clive Yarwood, commercial director at Fatboys Catering Equipment, to build confidence and trust in the client and help them take a leap of faith into new territory by installing a Menu System cooking suite with Celsius Black and full Data Lounge package; the first of its kind in the UK.
This independent hotel had the foresight to invest in the future after seeing Celsius Black and Data Lounge demonstrated at HRC earlier in the year. The high quality performance, flexibility of design and connectivity via the internet that would enable full control of the range meant it was a no-brainer as no other company could match the features that Menu System’s high tech Celsius Black and Data Lounge offers, meeting the current demands of the UK market.
As well as being able to view and monitor the performance of individual appliances live and the cost of running them in real time, the Data Lounge will enable the ability to fully manage not only power usage, but peak usage too, and will send service and maintenance alerts to nominated personnel offering active service prevention, by text and email, create daily, monthly or annual pdf reports and enable you to view power input, capacity, consumption, as well as operating times and start of operation, in real time.
Trevor Burke, Managing Director, Exclusive Ranges; “Working with the team at Menu System to bring this technology to life in a working environment has been an amazing experience. They are already world leaders in induction technology but are dedicated to becoming first in class to connect this technology across not only its own platform, but integrated across other equipment, giving foodservice and hospitality businesses the ability to manage, monitor and monetise their operations.”
To find out more about the Exclusive Ranges service and its full product portfolio, call 01707 361770, email email@example.com or go to www.exclusiveranges.co.uk
Reducing your overheads with professional equipmentBy Charlie Robards, Business Development Manager at Miele Professional
Throughout recent years, the hotel industry has faced continuous economic difficulties, from the pandemic to inflation and the cost-ofliving crisis. As inflation rates increase this year, businesses across the industry face possible closure, including independent hotels under the pressure of soaring costs. To support independent hotels this winter, Miele has produced some top tips on how your business can reduce costs in the short and long term.
Choosing the right equipment
From washers and dryers in the laundry to dishwashers in the kitchen, a variety of different appliances are required to run smoothly and efficiently, whilst also delivering guests’ expectations. Due to their lower purchase cost, domestic machines are often chosen but can be more expensive to operate in the long term; as they are not built to withstand heavy loads and frequent use, requiring more maintenance and frequent replacement.
Commercial machines provide the perfect solution for independent hotels as they are durable and reliable. They also provide reassurance that hygiene standards are adhered to by reaching the high temperatures required to kill harmful bacteria, ensuring a high quality clean. Miele Professional machines are tested to 30,000 cycles –the equivalent of eight cycles a day, seven days a week for over ten years – the equivalent of having six domestic machines over the same time period.
Maintaining your equipment
Amid rising inflation and soaring living costs, the phrase ‘time is money’ has never been truer. And, with equipment downtime capable of damaging profitability, fast-paced businesses that rely heavily on laundry equipment and dishwashers need their appliances to be fully functioning 24/7. That’s why preventative maintenance is crucial to minimise the chances of issues occurring in the first place, so equipment should
be checked and serviced regularly. While there may be some costs involved, you could save money on repair bills in the long run.
Reduce water temperature and consumption
Domestic machines can waste precious time, as well as energy and water. For maximum throughput, commercial machines offer short cycle times which is not only good for reducing your water and energy consumption, but also for your environmental footprint too. Miele’s commercial laundry and dishwashing machines can be personalised with tailor-made programmes to best suit the needs of any business. For example, our washers can process laundry in as little as 30 minutes and our tank
dishwashers can wash glassware and crockery in less than a minute.
Combining sustainability with innovation, we always strive to ensure our Miele Professional machines are economical and energy efficient, meaning priceper-wash is typically more cost efficient than other commercial and domestic equipment. Opting for long-lasting Miele quality and top-of-the-range performance is a good way for hotels to save money and help sustainability.
To see how Miele Professional could support your independent hotel, visit our website at www.miele.co.uk/p/.
On the crest of a wave of success…
60 AWARDS AND RISING
Founded by Liz and Andy Bradbury in 2017, and based on the Helford river Cornwall, Rosemullion Distillery truly set a course to success when they established their family run Artisan distillery in the orchard of their 1870s house close to the river. 60 awards have now been garnered covering their Gins and Rums, making them one of the most awarded Artisan distilleries in the UK.
In 2022 Rosemullion won multiple awards to add to its previous tally. These included a Gin Guide Award for its Rosemullion Summer Gin and, most notably, a haul of 9 awards in the Sip Awards 2022. The Sip Awards covered 3 Platinum wins for Rosemullion’s Harvest Gin (including best flavoured gin), Dark Rum and Dry Gin; they were also awarded a Double Gold for the Summer Gin and 5 Gold Awards for their Seafarer’s Gin, Spiced Rum, Gold Rum, White Rum and Chocolate Rum (which also received an innovation award).
The Sip Awards are the only internationally recognised consumer judging spirits competitions. Commenting on their success, Director, Andy Bradbury comments ‘like all the entrants worldwide we work really hard to get our spirits noticed, both nationally and internationally so these awards certainly gave us a licence to celebrate! We are hopeful this recognition will help us expand our hospitality stockists in 2023’.
Directly influenced by the area of outstanding natural beauty in which they live and work, all their products benefit from Helford rainwater in the fermentation and distillation process, complemented by local Cornish ingredients including fruit from their own orchard and vines. Rosemullion Distillery is also one of a very small number of Artisan distilleries which creates its own base spirits from scratch. The family is dedicated in its commitment to authenticity and constantly strives to protect and perfect the distiller’s craft; to ensure these aims are maintained it only makes 300 bottles at a time, with all spirits produced by hand using a bespoke copper still.
In terms of product contents, the Dry Gin uses carefully selected botanicals, including Juniper, coriander, angelica root, liquorice and black pepper. The Summer Gin is a traditional juniper gin with a kick of citrus and local Cornish summer fruits including raspberry, redcurrant, blackberry and blackcurrant. The rums are based on molasses fermented, distilled and oak aged in location.
• Notable awards including winning at World Rum, Gin Guide Awards and SIP (California) in 2022.
Traditional distillery that ferments, distils and ages its products.
Unique local area product ingredients.
In the bounce back from Covid-19, budgets are tighter and the idea of a full refit and refurbishment can be one expense too far for many restaurateurs. However a simple yet effective way to give any dining premises a facelift is to create a more luxurious and fresh feel to the restaurant space by thinking about how you dress your tables.
The simplest and quickest way to do this, without breaking the bank, is of course to add tablecloths. Raj Ruia, Director at Richard Haworth explains: “Tablecloths create an instantly more classic look, and can hide old, tired-looking tables in a matter of seconds.
“The tablecloth look is synonymous with the expectation of a luxurious dining experience, and can absolutely make an impactful first-impression. This can be particularly effective when it comes to attracting walkin customers who may not have a reservation, but have spotted that glimpse of finery through the window.
“However, if tablecloths are too much of a conventional choice for your
restaurant, small touches such as linen napkins, can be enough of a change to freshen things up. They can inject a splash of colour to restaurant interiors, whilst communicating that sustainability is something you care about as a restaurant-operator.”
Richard Haworth’s popular Amalfi table linen range is regularly used in high profile restaurants across the country, including The Goring and The Clove Club. Available in 27 colourways to suit every season and interior style, the Richard Haworth Amalfi range is made from revolutionary cotton soft fabrics to ensure ultimate durability, providing a more sustainable solution to paper towels and other one-use options.
Raj explained: “Today’s customers are extremely savvy and educated when it comes to understanding the impact that one-use products can have on the environment. Diners are increasingly making considered choices in all aspects of their lives and that includes where and how they dine out. Whether that’s understanding where their food has been sourced and the carbon footprint of the furniture and interiors
inside the restaurants they frequent, they want to know they are supporting businesses with ethics.
“Our stain-release fabric technology means lower temperature washes, with less rinsing and chemicals required, resulting in a more environmentallyfriendly and durable product for you and your guests.”
Personalisation of table linens is another way to create a new, professional look in a restaurant, and this is a truly cost-effective way to elevate your all round interior appeal.
“Restaurant linens become truly unique when embroidered with staff names or a restaurant logo. This gives customers a fantastic impression, since the linens then become an extension of the work your chefs do in the kitchen,” added Raj.
To view Richard Haworth’s full table linen range and purchase online visit www.richardhaworth.co.uk/tablelinen/
84% of hospitality professionals say it’s invaluable to form friendships at work
New research reveals that friendships are the lifeblood of the sector
• Establishing a support network is vital in the hospitality sector, as friendships better teamwork (71%), reduce workplace stress (62%) and enhance customer service (46%)
• A vast majority (93%) of hospitality professionals would even stay longer in their role if they had a close friend in their team
• To celebrate the sector’s friendships, BRITA Professional and The Burnt Chef Project are giving away a money-can’t-buy prize to a pair of best friends working in hospitality
New research has revealed that threequarters (77%) of hospitality employees have a work best friend and that these relationships are essential in developing support networks and fostering better collaboration in the sector.
The research, conducted by BRITA Professional in partnership with The Burnt Chef Project, found that strong support systems are intrinsic to quality work, with over half (51%) of employees recognising that they are more efficient, productive and energetic when working with their best friend. A further 46% stated that their customer service also improves.
This is underpinned by a shared sense of understanding, including:
• Appreciating each other’s strengths (74%)
• Knowing their weaknesses (47%)
• Acting as a calming presence in stressful situations (58%)
Friendships are also key to good mental health, as nearly two-thirds (62%) of UK hospitality professionals say working with their best friend helps to minimise stress, while one in two (50%) acknowledge the anxiety-reducing benefits.
Without these means of support, sector workers warn they would feel isolated (57%), bored (48%), and lonely (49%) at work. What’s more, they caution that businesses may see reduced performance as teamwork (51%), morale (44%) and engagement (37%) suffer.
These relationships are so vital they can also affect presenteeism and loyalty:
• 93% of hospitality professionals would stay longer in their role if they had close friendships within their team
• Over one-third (38%) would be more likely to call in sick if their best friend wasn’t at work
Despite this, one in six (16%) employers don’t throw social events for their staff, while the majority (54%) of businesses only run socials once a quarter or less. Furthermore, according to another survey conducted by The Burnt Chef Project 72% said they “never” or “not very often” spend time outside of work as a team.
While there are numerous benefits, businesses also need to be conscious of the pressures that friendships can have on employees, such as extra pressure not to let their team down (10%) and making it harder to take time off (9%).
Kris Hall, CEO and Founder of The Burnt Chef Project, said: “The research conducted in partnership with BRITA Professional continues to highlight one of the many reasons that a career in hospitality should be considered by all, something we are intensely committed to at The Burnt Chef Project. The relationships forged within hospitality are strong, life-long bonds and now the data shown in this research backs this up.
“This data has done a great job of really highlighting the importance to our wellbeing of establishing a close-knit tribe and the benefits of promoting a healthy workplace culture focused on connection to begin combating workplace stress.”
Best friendships aren’t the only perfect pairings that drive success in the
industry. Professionals say it’s also vital to buy the perfect equipment (70%), find the ideal suppliers (60%), and one in three (31%) state reliable equipment servicing is a key consideration. They even place establishing sustainable business partnerships high up the agenda (41%).
Due to the sheer scale of workload operators face each day, essential tasks like regular equipment maintenance can often be forgotten. Suppliers who offer preventative care which is tailored to individual business needs, like BRITA Managed Services, can help to avoid costly disruption to service and provide ongoing support – helping to spot and solve a small issue before it becomes a large problem.
Chris Fay C.F.S.P, Business Account Manager at BRITA Professional, comments: “The friendships forming quietly in UK hospitality venues have a loud impact on the sector. We know the power that establishing the right partnerships and connections can have, both within teams and with third-party suppliers, especially considering the challenges facing the industry today. That’s why we want to celebrate the exceptionality of the sector’s perfect pairings through our latest competition.”
In celebration of the industry’s friendships, BRITA Professional and The Burnt Chef Project have launched a competition for best friends to win a money-can’t-buy experience at Whatley Manor. To enter simply visit www.brita.co.uk/perfect-pairings and share the contact details of you and your hospitality work best friend and what your favourite thing about working together is by 11.59pm on 31st January.
Karakuri automates restaurant fry lines with new /FRYR Robot Family
Its /FRYR™ fry lines are intelligent, high-precision frying solutions that help restaurants save time and reduce waste while ensuring perfectly cooked fried food is available anytime.
The /FRYR210 system is the first in Karakuri’s range of automated fry lines. It combines robotics and real-time data analysis to provide restaurants with optimal fried food production of up to 130lbs/60kg of french fries per hour. Simultaneously, /FRYR210 improves food quality and consistency by ensuring the SOP is adhered to 100% of the time.
“Every restaurant knows that serving consistently great food keeps customers coming back for more,” said Barney Wragg, CEO and co-founder of Karakuri. “Our /FRYR automated fry lines are game changing for QSR and fast casual restaurants. They strike the perfect balance of food, people and intelligent automation, allowing restaurants to deliver expertly
fried food with total consistency and availability, at a price point that works for their bottom line.”
About Karkuri /FRYR
The /FRYR family combines the company’s innovative hardware and software to ensure increased throughput, consistency, and quality - from freezer to scoop.
Key /FRYR benefits include:
Food waste reduction: Karakuri’s patented /APC™ automated portion control technology enables /FRYR to prepare variable basket volumes, ensuring fry baskets are filled with exactly the right amount of product to perfectly match restaurant demand.
Maximised operation efficiency: / FRYR provides real-time monitoring and prediction of frozen food levels, alerting staff in advance when frozen produce needs refilling to help avoid costly delays.
Reduced energy consumption and increased oil lifespan: /FRYR offers dynamic, real-time temperature control of the entire system, from freezer to fry well to scoop.
Easy installation kitchen layout: /FRYR uses less floor space than traditional lines and utilises existing extraction and fire suppression systems. The fry lines can be installed overnight to easily replace traditional fry lines with no interruption to kitchen operations.
/FRYR210, available today via Karakuri’s Performance Partnership business model, starts at $2,100/month. To learn more, sign up for a Free Trial.
Perfect fries will always be available to consumers thanks to a new automated fryline system unveiled by Karakuri, the company revolutionising quick service and fast casual restaurants with intelligent, robotic kitchen automation.
Over 40 years supplying the hospitality industry
Roneford Catering is established since 1978 and is the one-stop-shop for all your catering equipment needs! Supplying the hospitality Industry for over 40 years, our clients range from Restaurants, Cafes, Bars & Public Houses. As a family business, we pride ourselves on our customer service and the longstanding relationship we have with major manufacturers.
Bespoke commercial kitchen design
Being an established supplier of catering equipment, we offer a bespoke commercial kitchen design service completely tailored to your kitchen size and cuisine. We can design a kitchen from scratch, including bespoke stainless-steel fabrications, extraction units and all the commercial cooking and refrigeration equipment. Our in-house 3D commercial kitchen design service will allow you to visualise any new or refurbishment project before you invest. Some of our recent projects include L’Ulivo on The Strand and The Old White Bear in Hampstead.
Partners in hospitality
DESIGN BROUGHT TO LIGHT
DESIGN BROUGHT TO LIGHT
Eucalyptus – The Refresher
Hill Hassall Botanics, The Eucalyptus Beverage Company, discovered a novel way to infuse a sophisticated Eucalyptus essence into a rejuvenating, everyday drink. The one word that came back over and over again at tasting events was “refreshing.” The bubbles in sparkling water served to amplify the aromatic qualities of the Eucalyptus globulus leaves and in Hill Hassall Botanics’ signature drink, The Refresher, they really deliver.
The Refresher is one measure Hill Hassall Botanics’ Eucalyptus cordial, five measures sparkling water and a wedge of lime or cucumber to garnish. Eucalyptus is a pleasant surprise on the palette: cleansing, moreish, delicate and novel. Easy to make and a unique taste to enjoy and present to guests. Fantastic after exercise or when winding down in the evening. At 50ml a serving and a 1:5 blend with sparkling water The Refresher costs just over £1 per 300ml serving.
Mature Eucalyptus globulus leaves are harvested by hand in a purposeplanted Eucalyptus grove at Ventnor Botanic Garden on the Isle of Wight, so for those that want to know where their products come from, we can trace the special flavour straight back to the grove. The botanic garden on the Isle of Wight has the largest outdoor collection of Eucalyptus in the U.K. Eucalyptus grows particularly well in the microclimate there which is 5oC hotter than the U.K. mainland. As ash, elm and oak disappear from the U.K. landscape, we may see more and more Eucalypts in U.K. gardens and woodlands.
The Refresher is not only a great new taste, it is good for you. 1.8-cineole or Eucalyptol is a natural organic compound found in Eucalyptus globulus. It has anti-inflammatory properties and has been proven clinically effective in treating upper and lower respiratory tract diseases. When we look to plants used medicinally by indigenous people, we often find an effective, if out of use, medicine chest. The Aborigines used Eucalyptus to alleviate skin, joint and lung conditions. Indeed, Eucalyptus finds its way into many modern-day products. Many medicinal herbalists count Eucalyptus as a core plant remedy.
Beyond The Refresher mixologists have found Hill Hassall Botanics’ Eucalyptus cordial to be a versatile mixer, an exciting addition to a classic G&T, a Mojito, a boost for juices like orange, cranberry and apple. Everyone likes a unique new refreshing taste whether competing for Cocktail of the Year or just making that breakfast orange juice more appealing.
Available on hillhassall.co.uk.
Gong’s Beautiful Wall Lights Help to Create Warm and Stylish Bedrooms at Hotel Gramont, Paris
When Aurelié Lambert was given the opportnity of re-imagining the 25 rooms at the Ĥotel Gramont, she knew that the lighting would play a key part and that Gong’s beautiful fixtures would help bring her vision to life. The brief was chic and eclectic, with a theme of travel and in the style of a cabinet of curiosities. Unique pieces paired with beautiful classic design were used to create rooms that were timeless, beautiful and comfortable.
Jo Plismy has vast experience working with Interior Designers and knows just how much impact the lighting can have on hotel bedrooms, “Hotels are all about the experience for the guest and lighting is vital for helping to create the right atmosphere in a room. In most cases, the design will require several layers of lights including, floor, table, wall and pendants which all work independently. This not only helps in achieving the required relaxing and comfortable atmosphere, but also plays an important part in the lighting being functional too.”
Chief Lighting Designer, Jo Plismy of Gong, is passionate about her designs and was delighted to work with Interior Designer, Aurelié Lambert on the refurbishment of the charming and eclectic Hotel Gramont, in the heart of the Paris Opera District.
Hotel bedrooms usually serve a number of purposes from sleeping and reading, to dressing, relaxing and working, which means an array of lighting choices must be carefully considered. “Lights can also be used to help zone the space” comments Jo, “dedicated lights by the bed are needed for reading, while you may choose a table lamp for the desk and working area, and further brighter lighting for the dressing area, as well as general ambient lighting. All of these lights work together to create a beautiful overall layered effect and give the user the choice of creating little softer, relaxing pockets of light for a restful, romantic environment”.
A combination of lights were used from Gong’s Wall Lighting Collection to provide perfect illumination for reading in bed. Jo explains, “Wall lights have an advantage over table lights as they don’t take up space on a bedside table. Many designs are also adjustable, allowing the user to direct the light to the exact place they want. The Peggy Bedside lights shown above and below feature a matt finish shade with a beautiful golden interior, which creates a lovely warm light. The bases are made of brass with an antique finish to give a high end look”.
The rooms are now a delicate mix of subtle fabrics including linen, jute
and velvet, paired with carefully selected objects from all over the world. The multitude of considered lighting options further elevates the interior style, ensuring each space is inviting and welcoming. Jo comments, “The Ĥotel Gramont is a little gem in the heart of the busy Opera district and the rooms have been beautifully reimagined and perfectly designed by Aurelié. She has cleverly used a blend of styles and era’s adding fun, quirky touches to ensure guests have an unforgettable experience. We are so pleased our lights are now a part of this stylish boutique hotel and that we have played a part in it’s beautiful decoration”.
Images courtesy of Aurelié Lambert www.aurelielambert.com and Hotel Gramont www.hotelgramontparis.com
To follow Gong’s Instagram, please follow this link: www.instagram.com/gong_design
Jo Plismy works with architects, interior designers, hotels, restaurants and decoration shops throughout the world. Passionate about timeless designs, combined with high quality materials and expert craftsmanship, Gong’s focus is style with atmosphere. Custom orders are accepted.