Restaurant Update - July 2021

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RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry JuLY 2021

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T: 01257 478540 E: sales@deralam.co.uk

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July 2021

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry June 2021

Dan Draper Publication Manager dan@restaurant-update.co.uk 01843 580460 Jodie Little Managing Director jodie@jetdigital.co.uk 01843 595818

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Taylor Owens Editorial Assistant taylor@restaurant-update.co.uk 01843 267 690

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Santé! Mirabeau ‘Tipsy Tea’ Launches at The Fish Hotel, Cotswolds

The Fish, the much-loved hotel on the 400-acre Farncombe Estate in the Cotswolds, is excited to launch a new limited-edition afternoon tea, the Mirabeau Tipsy Tea, in collaboration with award-winning rosé specialist Mirabeau. Served in The Lodge, the Mirabeau Tipsy Tea showcases Mirabeau Dry Gin and Mirabeau La Folie Sparkling Rosé, alongside an indulgent afternoon tea.

Bringing a taste of the French Riviera to the back-to-nature bolt-hole, this limited-edition afternoon tea features four delicious cocktails paired with a series of sweet and savoury treats that are naughty, but very nice. Just the thing to celebrate summer, the re-opening of the hotel and the return to hotel staycations in the UK.

The Tipsy Bit The Mirabeau Tipsy Tea is a boozy take on the traditional afternoon tea, perfectly paired with a choice of divine tipples, created in collaboration with The Fish’s Bar Manager, Harvey.

Choose from: •

White Tea Fizz, a refreshing blend of Mirabeau La Folie Sparkling Roséwith a sparkling white tea citric syrup

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Beau Selecta, a cool combination of Mirabeau Dry Gin, St. Germain, jasmine dawn shrub, cucumber and lemon

cake and Bailey’s choux pastry are contemporary complements to homemade scones with lashings of clotted cream and homemade strawberry jam.

Marzipan Mule, a marzipan tea infused vodka, almond syrup, ginger beer and lime

The Tea Bit

Tea-Total, a soothing alcohol-free blend of SeedlipGrove, agave syrup and chamomile tea

The Tasty Bit The cocktails are paired with a selection of comforting, indulgent savoury treats such as Haddock tartlet, horseradish and parsley; Truffle cheese toastie; and Potted shrimp and crab with toasted crumpet. Those who prefer can switch up the classic scone and choose a cheese and bacon scone with chive butter. Moving on to the temptations for the sweettoothed, Pineapple and rum tipsy

Choose from an extensive selection of Hoogly loose leaf tea including black teas, herbal, green, white and rooibos tea for a perfect finish. The Mirabeau Tipsy Tea is available to enjoy now. Served in the lounge at the main lodge, and out on the expansive terrace at The Fish. Priced at £32.50 per person and served daily from 2pm-4.30pm. Nightly rates at The Fish start from £150, based on two sharing on a B&B basis +44(0)1386 858000 www.thefishhotel.co.uk


Gordon Ramsay Restaurants announce opening of Street Burger at The O2 Gordon Ramsay is teaming up with The O2 to create a new dining destination when Street Burger opens in the main Entertainment District this summer in July. Andy Wenlock, CEO of Gordon Ramsay Restaurants said of the news: “The O2 is a perfect location for our Street Burger brand” said. We are very excited to open this incredible new restaurant at such a prominent visitor attraction. This new site is our biggest Street Burger yet, with seating for 175 guests spread across 2 floors and incorporating a patio terrace right in the heart of the very popular destination.” Graffiti murals, neon lighting and industrial furniture creates an urban street vibe, where eclectic art, style and design all come together in a unique dining environment. The mouth-watering Street Burger menu will offer the 7 tasty statement burgers that Street Burger fans have heaped complimentary comments on across @ gordonramsaystreetburger social channels #wow perfection #delish #mouthwatering. Made with stunning ingredients sourced from British providers from around the UK. The OGR, #BAE and Hell’s Kitchen Burgers are made with our unique Lake District Beef burger patty. The JFC burger is a delicious spicy fried chicken burger, while the Butternut Bhaji and Not So Simple Burgers are meat free and completely delicious. Guests can enjoy any burger with fries and unlimited soft drinks for an incredible £15.

The menu also offers sweet creamy milkshakes, blended to order & made with fun flavours such as Oreo, popcorn and Gordon’s signature Sticky Toffee Pudding. Street Burger also has a range of beers and freshly mixed cocktails that are designed to complement the menu. Speaking on behalf of Waterfront Limited Partnership, the joint venture between AEG and Crosstree Real Estate Partners who own Icon Outlet and the Entertainment District at The O2, Alistair Wood, Executive VP of Real Estate and Development at AEG Europe commented: “We have made great strides throughout lockdown enhancing and varying our tenant mix. We are delighted with the addition of Gordon Ramsay’s Street Burger, another great offering to help diversity and drive the scheme forward as restrictions ease and content begins to come back to our venues.” The O2 is just 15-minutes from central London and easily accessible by tube, (North Greenwich via the Jubilee line) by road or Uber Boat by Thames Clippers and has prebookable parking spaces available onsite.

Industry News PAGE 5


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More restaurants choose team wellbeing and reduced opening ahead of struggling In reaction to the people and skills shortages across hospitality, a restaurant group in Sussex has introduced a work policy to improve their team’s work life balance and encourage more young people to enter the world of hospitality.

Sussex Pass is located in the village of Wadhurst and is designed to showcase the finest produce in Sussex and Kent while supporting local makers, growers and communities. This week, founder Sam Maynard announced he is changing the work policy within the restaurant, and two others, to introduce a 4-day week for all members of his team. We spoke with Sam Maynard earlier today to understand the reasoning and circumstances behind the change. Having spent 15 years in hospitality, mostly in hotels he said that he recognised now is the time for change. Maynard was forthright saying that for too long he has worked, and expected his team to work, long hours that result in fatigue and ultimately burn out. The pandemic has compounded industry issues that he decided to face and change rather than push to the background. The pandemic has changed much across the industry, that as we emerge from it, finds a completely new hospitality landscape to operate within. Maynard is adjusting to it not fighting it. He is experiencing great difficulty in attracting applicants to well paid jobs. All employees are paid a minimum of £10 per hour, above national living wage rates, with an additional profit share for all employees, as well as a four

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day week. The profits are shared quarterly between all employees at all levels, where 7.5% of quarterly profits are divided equally irrespective of job title. But, chef positions that would ordinarily pre pandemic attract circa 20 applications, now see only 1 or 2. Waitress and waiter job ads see zero. Brexit has not really impacted Maynard as his recruitment pool is focused on local Sussex people who appreciate local produce and local food. He does employ people from Europe and further afield, but it is the locals that are now not returning from furlough. He runs two other restaurants, a 100 cover pub, and a 24 cover fine dining restaurant. 45 people were placed on furlough and 20 have now not come back. Reasons are… other sectors are less demanding with a better work life balance. Maynard is sanguine, he has the view that things have changed, and maybe for the better, even if things are tuff short term. Speaking with him, he cares about his people, he cares about providing good consistent hospitality to his guests, and he cares about our industry. But he feels he needed to make the changes he has to adapt to a new world of hospitality, and is of the opinion the industry faces and needs to make massive changes. I agree wholeheartedly.


Dom Robinson to close the Blackbird to relaunch site as fine dining restaurant Chef Dom Robinson is to close his Michelin-starred pub the Blackbird to reopen it as a fine dining restaurant – but the venue will lose its star as a result. Robinson plans to reopen the pub in Bagnor, Berkshire, on 22 September as Renaissant, the adjective of 'renaissance', which means to be reborn. First reported by the Newbury Weekly News, Robinson told the paper: "It just felt like the right time for a change and the right thing for me… "It will be a fresh start. I've spoken to Michelin about it and they have been great. I will lose the star, which I don't have a problem with. It means I get to try and win it back again, and that's a great challenge." During lockdown, the chef has been serving sourdough pizzas under the name Pizza Paloma, a business he hopes to continue.

Robinson acquired the pub with his wife Marliz in August 2017 and opened it two months later, serving British produce cooked using French techniques. It was awarded a Michelin star in the 2019 edition of the guide.

Rick Stein Restaurants raise £5,000 for Hospitality Action Whilst its restaurant doors were closed, Rick Stein Restaurants supported Hospitality Action’s ‘Invisible Chips’ campaign through sales of its ‘at home’ menus. Customers helped Rick Stein Restaurants raise £5,000, through donating a discretionary three pounds to Stein’s at Home menu box bills.

The Invisible Chips campaign – which aims to support hospitality workers and families impacted by the Covid-19 pandemic – encourages customers and diners up and down the country to add a discretionary donation to their bill. The Stein’s at Home menu boxes – which celebrate their first birthday this June – have helped the 1975-founded restaurant business survive this recent extended period of closure. Their production has also supported the livelihoods of trusted suppliers, farmers, fishermen and the Rick Stein team. Customers can continue to support Hospitality Action, hospitality professionals and their families affected by the pandemic through purchase of the Stein’s at Home menus online. On raising £5,000 through Stein’s at Home sales Jack Stein – Chef Director, Rick Stein Restaurants – said: “Hospitality Action is a charity close to our hearts. We see firsthand the impact its support has on our industry, and specifically the crucial financial aid it provides to families hit hard by the lockdown of our industry. We’re proud to partner with HA raising Invisible Chip funds through our Stein’s at Home menus, and will continue to raise as much as we can for the charity and in turn our colleagues across the industry.”

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You Can’t Manage What You Can’t Measure Mass testing continues to dominate the headlines and Government thinking in terms of getting people back to work and the economy moving. It is similarly being discussed as a tool to kick-start our leisure and hospitality sectors. Stuart MacLennan – CEO, Circular1 Health What has become particularly apparent as part of the debate, however, is that ‘mass testing’ as a phrase means different things to different people. To some, it signals an important investment that is key to protecting essential workers in mission critical businesses, such as nuclear and defence. To others, it’s perception of ‘compliance’, a cost that has to be met to tick a box to satisfy a vague diktat and a need to be seen to be doing something. There is no doubt that ‘cost’ has been a factor in these debates, and that is understandable; an arguably more important element has been accuracy. As a result, we seem, as a nation, to have been drawn to a conclusion that if you want a more expensive testing option with a higher degree of accuracy you have to take one route, whereas if you are prepared to sacrifice accuracy (within limits that are still acceptable/ safe) in order to pay less then you have to take another. The choices, however, are not binary: this is not a VHS versus Betamax moment, for those of us old enough to remember.

There are many different paths available to us. We simply need to be more flexible in our thinking, and more flexible in the solutions we propose. ‘Gold Standard’ testing that delivers the highest degree of accuracy involves a combination of LAMP/PCR tests conducted in series – which we have badged as ‘LampWorX’. They provide a very high degree of specificity (99.995%), which means the risk of a false positive is extremely rare (at 1 in 20,000 tests conducted) whilst the false negative rate is vanishingly low due to the extremely high ‘gain’ in the initial LAMP reaction. Such testing is used actively in mission critical industries – businesses such as EDF and BAE Systems – to keep staff and visitors safe. A more widely known testing regime is Lateral Flow, the method being used by schools and colleges, for example, and being promoted in relation to events and stadia. Lateral Flow tests achieve fast results but have a lower level of accuracy, although it could be rationally argued that sensitivity, specificity, speed and ease of use are a trade-off, and so not necessarily a ‘disadvantage’ in the strictest sense.

Crucially, however, it doesn’t have to be an ‘either/or’ decision. One size does not need to be made to fit all needs. LAMP/PCR tests, for example, and daily testing can be used when infection rates are high but adapted to become more of a managed, screening-led service as the risk declines; as implemented in our LampWorX process. Similarly, a Lateral Flow-based solution can be made more accurate through a laboratorybased testing approach, again with a second confirmatory test of the same swab to provide an additional level of Quality Control, thus virtually eliminating the problems caused by false positives. This is what we are calling ProteinWorX, based on the protein antigen ‘base-test’ of the process. Regardless of which process we initiate – LampWorX or ProteinWorX – the same swab, if returning a positive result, can then followed by a sequencing test to identify the variant, ensuring we can immediately identify and respond to new strains. The point is a simple one: we don’t need to fixate on one route or another. There are many combinations of options available to us, and different industries and audiences will have different needs. Those needs will also change, and we need to be able to respond accordingly. Vulnerability is rarely a permanent state. What we do need to focus on is taking a flexible and openminded approach to tackling what remains an ongoing challenge. With the fear of a third-wave and the constant need to identify and address new variants, the way that we manage, measure and monitor our response in the future will play a huge part in how quickly and safely we can return to ‘business as usual’. Flexibility will be key. PAGE

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

An arrest and a sudden death turn their world upside down and open the door to a series of seemingly unrelated incidents. As Jesus takes up residence in the bottom of the garden and paradise begins to unravel, the shocking truth is finally uncovered and Andy and Jack face losing everything. “I want to show people a side of Tenerife that exists far beyond the scope of holiday brochures, and also inspire people to take their own leap of faith as an expat,” explains the author. “This has definitely been the weirdest ride of our life, in complete contrast to what we expected when we decided to commit to getting our own “place in the sun”. Among all of the chaos, we’ve found plenty of time to laugh!” Continuing, “I want my readers to understand that, with bravery and tenacity, they can radically change their life and be in control of their destiny, no matter the problems they’ll face when carving out a new life abroad. Jack and I are stronger because of what we’ve been through, and the pitfalls have ultimately brought us closer together. So, strap in and join us for an adventure unlike anything you’ve read before.” Helen Ochyra, travel writer and author of Scotland Beyond the Bagpipes, writes: “The Banana Road is an engaging and lively account of what it’s really like to up sticks and move to Tenerife. A fascinating cast of characters, both human and animal, make for an entertaining read that will appeal to anyone who’s ever drifted off in the sunshine dreaming of extending their holiday on this subtropical island.” ‘The Banana Road: It’s Tenerife but not as you know it’, from Cranthorpe Millner, is due for release on May 4th, 2021: Waterstones: https://bit.ly/3lEFB36 Publisher’s website: https://bit.ly/3qYgjhr.

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Italian Winery Cantina Goccia releases exclusive limited edition bottle collection to support LGBT+ Community Ahead of Pride season Italian vineyard, Cantina Goccia, has launched a limited edition PRIDE capsule collection - a bespoke range of 12 colourful wines in the world’s first paper bottle - that will help to put LGBT+ rights on the map and contribute vital funds to local pride charities across the globe. The new PRIDE collection features 12 distinct bottle designs comprising Cantina Goccia award-winning red and white wine. The bottles, each representing a colour of the LGBT+ Progress flag, feature LGBT icons that have fought for change and progress. Marsha P Johnson, Alan Turing and Laverne Cox are just some of the famous people immortalised in the collection. Owner Ceri Parke said; “We’re proud to be supporting LGBT+ community this year through our new limited edition PRIDE capsule collection. For every bottle sold, we’ll be donating funds to local charities that help to make the lives of the LGBT+ community better. “Our new range honours the LGBT+ icons that have fought for change for the benefit of the community. Thanks to people like Laverne Cox, Harvey Milk and Barbara Gittings, the lives of millions of LGBT+ people across the world have been made better, but there is still much more to be done.”

The bottles, which can be bought as a collection of 12, will help to raise vital funds for charities across the globe. For every bottle purchased, Cantina Goccia will make a donation to a local charity of the purchasers’ choice. The new collection utilises the world’s first paper bottle, Frugal Bottle, a sustainable alternative to glass, which the vineyard has championed in the industry since it came to market back in June 2020. “Pride events were designed to disrupt and start a conversation,” said Ceri. “Challenging the status quo is sometimes the only way to effect change - that’s what we’re doing with our paper bottle and that’s what those that advocate for equal rights do day in, day out.” The wines will be available to purchase directly from Cantina Goccia from June onwards. If you are a charity and would like to sell them directly to your patrons, please contact David Drury (david@drunkanimal.com) for wholesale prices.

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

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

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


© CCI Entertainment LTD

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

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

Take action at PETA.org/Millennium


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Flooring industry counts down to catch up, at CFJLIVE The flooring industry is preparing for CFJLIVE - its first official event in over a year - which takes place on Thursday 1 July. The free-to-attend global exhibition is the UK industry’s first ever virtual event, bringing together over 100 global exhibitors. It will be broadcast live from a main stage - at FITA’s training centre in Loughborough - and from exhibitors’ showrooms, offices and factories around the world. Fast registration can be accessed now at www.cfjliveexpo.co.uk

“After over a year apart, CFJLIVE will allow the industry to meet in a Covid-19-safe and highly eco-friendly environment. The format is flexible, to suit schedules and time zones, and the content is shaping up to be incredibly exciting!” commented John Heath, Kick-Start Publishing’s CEO.

Billed as a ‘must-attend’ event for all sectors of the industry - including flooring contractors, retailers and specifiers, distributors, facility managers, housing associations and designers – CFJLIVE will bring together the industry in real time; crucially, visitors will be able to connect, share knowledge and discuss issues with industry experts within live meeting rooms, and via chat and individual meeting requests. The main stage will present live demonstrations and, within the exhibition rooms, key events will include an industry-first sustainability forum. Other highlights will include live factory tours from exhibitors’ global production plants, new product launches and many technical talks.

CFJLIVE will air between 2-7pm on Thursday 1 July. On arrival, visitors will enter the main stage and a list of session rooms, enabling them to move around the event. Within exhibitor session rooms, mini-events will be hosted, including live seminars from technical experts, demonstrations and factory tours, with audio, video and text feeds.

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To find out more, please contact Stuart Bourne at CFJ at stuart.bourne@kick-startpublishing.co.uk and visit website at www.cfjliveexpo.co.uk


Hospitality industry must serve up greater career growth opportunities and training say frontline workers • 43% of hospitality employees say there is a lack of career growth within the industry • One in three (32%) hospitality workers report a lack training As the UK hospitality industry prepares for its full reopening this month, the sector must focus on providing workers with greater career growth opportunities and workplace training to attract and retain the skilled staff that will drive its recovery, according to the latest report from digital workplace innovator, YOOBIC. Original research of 1,000 frontline workers in YOOBIC’s latest ‘Frontline Employee Workplace Survey 2021’ report highlighted hospitality workers felt the industry offered limited development opportunities in comparison to other sectors. 43% of hospitality employees said there was a lack of career growth opportunities, while a third (32%) of respondents said there was limited workplace training to support professional development. With hospitality one of the sectors hardest hit by the pandemic, with the Office for National Statistics (ONS) estimating the around 355,000 jobs vanished in the trade during the past year1, businesses are recruiting in record numbers ahead of the scheduled full reopening on May 17th. High Street casual dining chain, Pizza Express – the UK’s second largest restaurant operator - for example, announced a 1,000 head-count recruitment drive to support its reopening and recovery, while hospitality recruitment grew by almost 40% in March as hospitality businesses readied themselves for reopening. However, the combination of long lockdowns forcing hospitality workers to look elsewhere for work

and the post-Brexit tightening of immigration rules have reduced the size of the workforce and put pressure on recruitment initiatives. Rebuilding hospitality’s frontline workforce will rely on meeting workers’ increased demand for career progression and digital training and communications needs to make the industry more desirable to potential employees. 40% of frontline employees say they receive training no more than once per year, even though seven out of 10 employees would welcome access to ‘always on’, on-demand training via mobile, app-based learning solutions. This limited training contributes to a sense of stagnation that’s especially frustrating for younger workers, with over a third of Millennials —who now make up three quarters of the frontline workforce — saying they feel unfulfilled in their roles. “The importance of the hospitality industry in enriching people’s lives has been made clear by its absence during lockdown and the demand for bookings once establishments reopen is evidence that consumers are thrilled to be returning to pubs,

restaurants and cafes. But, perhaps more so than any other industry, frontline staff are what make or break a hospitality experience. Having an engaged, skilled and knowledgeable server or front of house staff member is critical to create the kind of welcoming and pleasant experiences consumers so keenly anticipate,” commented Fabrice Haiat, CEO of YOOBIC. “However, while the hospitality workforce is critical to the success of the industry, staff churn remains high. Engaging, motivating and retaining talent is an ongoing challenge that will only be resolved when businesses invest in elevating the employee experience. As hospitality reopens and rebuilds, it is crucial that hospitality businesses empower their frontline workforces, opening up communication formats and digital training platforms that not only support staff but can build with them into the future,” he concluded. For further information on the new challenges facing frontline workers – and what hospitality businesses can do to fix them, download the latest YOOBIC report. PAGE

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Chef Guven Uyanik: New menus at Outrigger Mauritius Beach Resort have been created for foodies who love an exotic mix of French, Arabic, Indian, African and international tastes — as befits an island at the culinary and maritime crossroads of the Indian Ocean. Ahead of Outrigger Mauritius Beach Resort opening to international tourists later this year, the property has transformed its food and beverage offering. The head chef and his team have put a new emphasis on European and Asian dishes with a Mauritian twist, local ‘kajak’ tapas options, more live stations in the Mercado international restaurant, a new beachside dinner menu at Bar Bleu, and a completely fresh approach to international and vegan options at Edgewater. Canadian-Turkish chef Guven Uyanik has used the temporary shutdown of tourism to enhance dining options. Tradewind flavours are now more to the fore in the resort’s colonialstyle Plantation Club restaurant. “With the new menu, the Plantation Club interprets Creole cuisine according to the wild game, vegetables and herbs found in different parts of the island and our herb garden,” says Guven. “We are proud to offer diners a modern presentation of traditional Mauritian flavours.” Chef Guven draws attention to four favourites that he and his team have created: Dhal Puri with Foie Gras from the neighbouring village of Souillac (a dhal puri filled with orange zest, confit duck leg, foie gras and jackfruit compote, pomegranate); Duet of Wagyu Beef (with wild mushrooms,

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Canadian-Turkish Chef Finds Culinary Sweet Spot in Mauritius

celeriac pave and natural jus); Chamarel Venison Loin (with local wild berry achar, marinated beetroot, sweet potato, smoked natural jus). The Slow Cooked Pork Neck, meanwhile, is marinated for 24 hours before being slow cooked with Creole flavours such as vanilla puree, glazed raisin and star anise sauce. Lighter touch Mauritian ‘kajak’ tapas options have also been added to the Mercado restaurant, the resort’s main i n t e r n a t i o n a l o u t l e t fo r breakfast, lunch and dinner. The live stations in Mercado now have themed evenings, with a different emphasis every night for 14 days: Sicilian, Greek, Indian Ocean, Southeast Asia, French, Indian Ocean and South American, to name a few. Keeping things simple and a la carte, General Manager Cyrille Carmona says there is also a big new choice of classic and European favourites at the refurbished open-air Bar Bleu. “After a great meal in a relaxed family setting, enjoy live music and sumptuous desserts and Bar Bleu drinks.” Slow Cooked Lamb Shank Informal dinner highlights at Bar Bleu now include Mini Souvlaki, Roasted Lobster (with Cafe de Paris butter), Slow Cooked Lamb Shank, and Prawn Guvec (with fragrant pepper sauce and feta cheese).

Chef Guven has also introduced new lunch and dinner menus to Edgewater open-air outlet beside the resort’s jetty. This is the place to head for a la carte salads, steaks, burgers, pastas, seafood options and more. Among the many international choices with a local twist, Chef Guven recommends Local Venison and Mung Bean Curry for guests keen to try African flavours. Vegan options abound at Edgewater and include Roasted Beetroot Salad, Vegetable Turkish Briam (couscous, feta vegan and menthe), Artichoke and Fresh Palm Heart Salad, and many more. Chef Guven says it has taken him three years in Mauritius to fully bring out the best from the island and reach what he calls that “sweet spot” — the right combination of Mauritian flavours and international choices. “I’m using spices better than ever before,” he says. “We’re growing our own herbs, vegetables and fruit. We’re adding Creole flavours to French cuisine, even Wagyu beef. Our fishmonger in Tamarin knows what I like and calls me when he has a special catch come in.” Before running the kitchen at Outrigger Mauritius Beach Resort, Chef Guven worked in frantic city hotels and restaurants in Shanghai, Hong Kong, Singapore and Vancouver. “In Mauritius, I’ve learned patience. I’ve learned how to fish. I’ve evolved my approach to herbs and spices…. You know Mark Twain said that heaven was modelled on Mauritius. My idea of culinary heaven now has more than a little bit of Mauritius in it.” Outrigger Mauritius Beach Resort information and bookings are available at outrigger.com



RESTAURANT

UPDATE

The Virginia BBQ In A Box Catoctin Creek Distillery in Virginia has partnered with Tom Hixson of Smithfield who has chosen the best American-style meat cuts, Brixton’s Lazy Scientist has created three limited edition rye-based hot sauces with Catoctin’s master distiller and the box also includes full preparation guide from Tom Hixson, recipes for authentic Virginian sides and cocktails, a Spotify playlist, instructions for Cornhole (a traditional Virginia garden game) and more…

Order online click here - Price £110.00

The Virginia BBQ In A Box is not just a unique and fun gift but it is also incredible value priced at just £110 (including delivery) for nearly 5kg of meat, as well as a full-size bottle of rye, sauces and added extras, comfortably serving six people. Tom Hixson is also offering £10 off first orders (over £50) via newsletter sign-up. It is available now for pre-order online with delivery on June 17th and 18th ahead of Father’s Day on the 22nd.

What’s Included •

Wexford Valley Tomahawk Steak (0.9kg)

Boneless BBQ Beef Rib Fingers (0.8kg)

Full Rack USDA St Louis Pork Ribs (1.5kg)

Whole Free Range Label Anglais Chicken (1.6kg)

A bottle of Virginia’s awardwinning Catoctin Creek Roundstone Rye (70cl) Three limited edition The Lazy Scientist X Catoctin Creek Ranger’s Hot Sauces (3 x 100ml)

Ranger’s Revenge (hot)

Grandpa’s Tabacky (smokey spicy)

Virginia Hayride Hot Sauce (sweet spicy)

Plus •

Your Guide To Creating Your Virginia BBQ

The guide contains full preparation and cooking notes from Tom Hixson, Scott Harris’ Virginia Dry Rub recipe, Catoctin Creek Old Fashioned recipe, recommendations and recipes for classic Virginia sides (fried okra, smokey tip bbq beans, potato salad and hush puppies), how to play the traditional Viriginia game Cornhole and a link to a curated Catoctin Creek Spotify playlist.

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RESTAURANT

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New Bar and Lounge in Broadstairs, designed by Lee Pollock at Lifeforms Design, opens in May

Photography: David Cleveland.

Lifeforms Design by Lee Pollock is an award-winning design practice for restaurants and bars. Celebrating its twentieth year in business, Lee provides a full range of interiors and architectural design services across hospitality, leisure, retail, and commercial industries. Colour, form and texture are a signature design trait, combining luxe and industrial. Lifeforms has delivered the full design package from concept to completion of Reign, a new bar and lounge launching in Broadstairs this May, and only a short walk away from the iconic Viking bay. Inspired by the building’s Art Deco architecture and the Victorian seaside charm and heritage of Broadstairs, Reign has a bold colour palette of deep rich blues offset with brass fabrication and warm rust hues, with statement design elements throughout. The bespoke furniture, including banquette bar seating has been designed by Lee and fabricated by N&J Upholstery. Lifeforms is now established as a leading design practice in the UK, with a reputation for creating distinctive and imaginative solutions. With a love of clean lines, in particular the ambition of modernist brutalist architecture and colour, Lee draws inspiration from all aspects of living, from classic cars to the shingle on the beach of his hometown of Whitstable, on the south east coast of England. Winner at the Restaurant & Bar Design Awards, Lifeforms is based in Margate with projects all over the country from London to Leeds. “My goal for each project is to provide a space that stimulates, invigorates and engages users. Colour and texture are vital, the shingle on the beach, an architectural detail, landscapes. Anything can be an inspiration.” - Lee Pollock, Lifeforms Design www.lifeforms-design.com @lifeforms_design

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

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

McCallion has also collaborated with scientists who have developed new nano technologies designed to close the ‘hygiene gap’ by eliminating pathogens which survive on all surfaces such as computer screens, tills and mobile phones to provide long term protection to all touch PAGE

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Powerful mobile ordering from Mr Yum and Star

The COVID-19 pandemic has forced many businesses to review not only how they operate, but also how to pivot in such a way that the business can thrive in a challenging and unpredictable environment. With social distancing and venues seeking ways to enhance customer service, a plethora of food and beverage ordering apps have been launched onto the market, resulting in customers having to download an array of apps when visiting different venues. According to Australian company Mr Yum, it has developed the world’s most powerful QR code mobile ordering platform and has recently entered the UK market with its innovative offering for table, delivery and pickup ordering for hospitality and entertainment venues. Mr Yum is a unique and completely web-based solution, which means there is no app for customers to download. The customer simply scans a QR code to view the menu, orders food and beverages and pays via their smartphone. Mr Yum CEO and co-founder Kim Teo says product innovation is at the heart of the company with Mr Yum introducing industry-leading features such as the ability to set up table tabs, and grouped order printing, that set it apart from other providers and help to create a superior dining experience.

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“With Mr Yum there’s no more waiting for someone to take your order or bring the bill at the end. This allows staff to focus on the stuff that really matters, providing a great experience for guests every time,” she says. The sleek web platform has the potential to increase average order size by 20-40% thanks to clever up-selling and cross-sells along with the opportunity to grow sales and customer loyalty with promo codes. Seamlessly integrating with a venue’s point-of-sale system, Mr Yum is suitable for a range of ordering applications including invenue table ordering, in-seat venue ordering, pickup at counter ordering, room service ordering, delivery ordering and pickup to-go ordering. Mr Yum’s flexible and versatile solution frees up staff from the admin side of service to focus on creating meaningful interactions with customers. With instant updates to the menu and powerful reporting tools, businesses can easily keep on top of day-today operations as well as benefit from support for operational decision making. With a focus on providing peerless support for its clients, Mr Yum experienced astronomical 27-fold growth in 2020 and now has more than 10 million global users of its platform.


Star CloudPRNT technology allows users to seamlessly incorporate online purchasing into their offering, while eliminating the need for an extra tablet to send an online order to the printer. Instead, the ordering service is able to communicate directly with the printer to create print jobs as well as receive the status of the printer.

Mr Yum is compatible with Star’s TSP654II HI X thermal printer and SP700 HI X matrix kitchen printer. Featuring a 300mm/second print speed alongside high quality 203 dpi print output, the TSP654II HI X with Star CloudPRNT™ technology offers a high performance compact solution that can be used in either vertical or horizontal mode. With a built-in interface for Cloud functionality, the printer provides the ideal solution for businesses keen to integrate a flexible ordering system. Also included are free of charge marketing tools to enable businesses to increase brand awareness by adding logos and graphics for promotional coupons quickly and simply.

With its Clamshell™ design for easy paper loading, the SP700 HI X also offers compact vertical or horizontal printing. Benefitting from a splash resistant and easy-clean design along with options such as two colour printing ideal for highlighting food allergies or custom orders, wall mount bracket and integrated buzzer alarm option, the SP700 HI X is ideally suited as a robust hospitality printer in bar or kitchen environments. And, with CloudPRNT technology provides the perfect solution for online and mobile order printing. Teo says forming partnerships with key stakeholders such as Star was an early focus for the team before launching in the UK. These strategic partnerships are vital to Mr Yum’s global growth plans. “Working closely with the team at Star has been key to our success in launching Mr Yum in the UK and we look forward to a partnership that delivers real results to our hospitality and entertainment clients,” Teo concludes. mryum.com www.Star-EMEA.com

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Kopus launches to offer the hotel industry an additional revenue stream As restaurants, cafés, bars and caters prepare to re-open, much of the industry will be wondering how to make their margins viable to break even, whilst function restrictions and social distancing measures are still in place. Kopus, which launches this month, offers a lifeline: an additional income stream with minimal output, which is completely COVID compliant. Kopus is a digital platform that enables existing businesses to coexist as flexible working spaces: Kopus handles the bookings, and takes payments then pays the venue every Friday. Early adopting venues have been swift to realise the potential of broadening their customer base by offering desks, wifi and great coffee to remote workers, freelancers and digital nomads and using dormant space such as function rooms as hireable meeting spaces. Kopus’ Founders: Jason Allan Scott and Sophia Giblin are passionate that their brand offers a sustainable solution and long term business growth model for the industry, but also the opportunity for local people to revive their community and support restaurants, bars and cafés in a refreshing way. Jason Allan Scott states: “ What Kopus can offer the hospitality sector is an additional income stream that was there all along - and what’s more - your dedicated account manager will support, manage bookings and promote it for you. And whilst working from home might suit some remote workers, without doubt, those seeking a vibrant and professional flexible workspace will be excited by what the industry can offer via Kopus”. Instead of charging a per-order commission, Kopus operates on a SaaS model, charging venues a flat fee per month per location and or a profit share NOT revenue percentage.

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Remote working is currently advised to continue long into 2021, and many businesses have embraced the opportunity to downscale or completely obliterate the traditional office and need for presenteeism. ‘Work from home’ is set to be replaced by ‘work from anywhere’, offering remote workers the freedom to roam, to detach from the kitchen table, to plug in elsewhere and connect with remote workmates. However, whilst a shared office desk costs £550/month at a Central London WeWork. Kopus charges members a PAYG fee, set by each individual venue - which could include packages such as meeting rooms, additional Wi-Fi and unlimited coffee or tea. To learn more about Kopus, please go to www.kopus.com


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UPDATE

Hygiene versus Cleanliness: The Truth of the Matter Why confusion in the public about the difference between the two could cause harm, especially during the COVID-19 pandemic, and what we should do about it.

family size – but also ‘improved household amenities and higher standards of personal cleanliness.’” This theory has since been debunked by numerous health experts, but still is embraced by many people, including, apparently, members of the media and the “experts” they quote. Rather, health experts cite contributing factors such as an increasing preference for C-section rather than natural childbirth, bottle rather than breast feeding, less sibling interaction and less time spent outdoors as key contributing factors. They also note that altered diet and excessive use of antibiotics can adversely affect our ability to sustain a healthy microbiome.

The onset of the most dangerous pandemic the world has seen in a century has certainly raised awareness about cleanliness and hygiene. On the air, in print and online, experts are encouraging us to wear masks, wash our hands, avoid touching our eyes, nose and mouth, and avoid crowded places. But what does that really mean in terms of controlling the COVID-19 virus? All of these steps are clearly important in tamping down the spread of the virus, but there is more to consider. First, let’s take a look at the meaning of the words “cleanliness” and “hygiene” in this context.

CLEANLINESS AND HYGIENE: THE DIFFERENCE If you do a Google search on “difference between cleanliness and hygiene,” you get more than 18 million results! At the top of the list is this: “Cleaning in many cases is removing dirt, wastes or unwanted things from the surface of objects using detergents and necessary equipment. Hygiene practice focuses on the prevention of diseases through the use of cleaning as one of several inputs.” The source, an article posted on open.edu, goes on to state: “The term cleanliness should not be used in place of hygiene.” The truth is, many people are confused by these terms, including the media, who often use the terms interchangeably, according to extensive research by the International Scientific Forum on Home Hygiene in 2018, which looked at articles published between 1989 and 2017. 1989 is a key date, because that is when the so-called “hygiene hypothesis” was first published. It suggested that “rising levels of allergies in children were due to lack of exposure to childhood infections, partly due to decreasing

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The other misconception is that dirt is responsible for lack of hygiene, and its eradication can prevent infection. The problem this theory embodies is that human health is dependent on a wide variety of non-harmful microbial species, the human microbiome. By considering all microbes to be equal, we perhaps can affect the spread of COVID-19 by destroying them all, but that also has potential serious side effects. For example, depletion of a biodiverse set of microbes in the gut that are important to functioning of the human body can result in obesity, diabetes, food intolerance and more. But that does not mean, as some articles in the media suggest, that people should avoid washing their hands or let their children eat dirt in order to increase the amount of gut microbes that enter the body or try to boost immunity. This concept of modern life being “too clean” is bogus.

IN PURSUIT OF HYGIENE An article in Perspectives in Public Health, written by Sally Bloomfield, Honorary Professor at the London School of Hygiene & Tropical Medicine, positions hygiene as protecting ourselves against infection, noting that this is a vital public health issue that is being undermined by the idea that we have become “too clean” for our own good, stemming from the 1989 hygiene hypothesis. She points out, “Microbe exposure acts to regulate the immune system so that it tolerates rather than attacks things like pollen, which are actually harmless if left alone.” The article further states: “While pathogen–human interactions cause infections and can be fatal, rapid development of microbiome science is now showing that exposure to ‘beneficial’ microbes through


contact with our human, animal and natural environment is essential for health. These microbes allow us to build a diverse microbiome in our gut, respiratory tract, skin and other areas. Failure to maintain a diverse microbiota on and in our body is being linked to an increasing range of diseases which include not only allergies (asthma, eczema, hay fever and food allergies) but also autoimmune diseases (multiple sclerosis, type 1 diabetes and inflammatory bowel disease). These disorders have risen dramatically, particularly in the last 50 years. Lack of microbiome diversity is also being linked to other maladies such as depression and obesity.” But this does not mean either going to the extremes of “eating dirt” because we are too clean, or pursuing excessive cleanliness at the expense of home hygiene.

TARGETED HYGIENE: A FRAMEWORK FOR CHANGE According to the International Scientific Forum on Home Hygiene, “Targeted hygiene is a risk-management approach to hygiene in the home and everyday life”. The aim is to focus our hygiene practices in places and at times when harmful microbes are most likely to be spreading … rather than regarding hygiene as “cleanliness aimed at eradicating dirt”, where dirt is seen as the main source of harmful microbes. This is especially true during the COVID-19 pandemic, and is reflected in the advice to wear masks, wash hands frequently, use hand sanitizer and avoid touching the mouth, nose and eyes, as we have heard from health practitioners over and over again during the pandemic. What does that actually mean for home and everyday hygiene practices, especially as it relates to the spread of COVID-19? The main sources of harmful microbes such as the COVID-19 virus comes from people who are infected, both symptomatic and asymptomatic. While the virus can be airborne and the transmission can be reduced by the wearing of masks, it is equally important to ensure that contact surfaces are kept as free of the virus as much as possible. This means cleaning touched surfaces with household cleaners or sanitizers, preferably using disposable cloths or paper towels. A disinfecting wipe is effective for an area of about a square meter, at which point, a new wipe should be used. Beyond that, you are simply spreading the contamination to other areas. Other targeted measures are keeping the bathroom sanitized, and after coughing, sneezing and nose blowing, when the nose and mouth should be covered by a paper tissue, disposing of the tissue immediately, and washing or sanitizing the hands. It can also be effective to use single use towels for drying hands after washing. If cloth towels are used, they should be washed at least once a week. That also goes for any non-disposable cleaning cloths. And cleaning sponges should be used for no more than a month! Speaking of laundry, experts also recommend hand washing after handling dirty laundry, since harmful microbes can be present there, as well as the use of hot water when it is not detrimental to the fabrics being washed. There are also laundry disinfecting products available on the market that can help destroy harmful microbes, even in the absence of hot water.

In summary, targeted hygiene helps us protect against infectious disease in a manner that minimizes excessive destruction of friendly (and necessary) microbes.

KEY TAKEAWAYS There is a distinct difference between cleanliness and hygiene, and the two should not be confused. Remember, cleaning is only one element of good household hygiene, and being “too clean” is not what causes susceptibility to disease. The key is to balance protection against harmful microbes, like the COVID-19 virus – or the influenza virus, as we enter flu season as well – while still sustaining exposure to the friendly microbes required to sustain healthy human life. Targeted hygiene is an effective way to approach that challenge. Using disposable wipes, tissues and paper towels, especially when the viral load may be high, is also highly recommended. Following these guidelines, in addition to the standard infectious disease guidelines of hand washing or sanitizing, wearing masks and socially distancing, will help slow the spread of this deadly virus. MORE INFO ON https://europeantissue.com/tissue-paper PAGE

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You may think that you need to take a 9-hour flight from the UK to Louisiana to try authentic southern smoked BBQ. Fat Daddy’s Smokehouse in Margate, Kent, have for the last 6 months been providing their customers with beautifully smoked meats which are as good, if not better than what you would receive in New Orleans.

Bringing that Southern states BBQ to the UK –

Fat Daddy’s Smokehouse Matt Clements, Found of Fat Daddy’s started his journey in producing some of the finest smoked BBQ foods in the UK after years of perfecting the art of smoking succulent meat joints and adding in his own mix of incredible marinated sauces. Himself and the team have already been recognised as a must visit eatery in Thanet and with rave reviews on all social media platforms Fat daddy’s is now on speed dial for many of the residents in Margate, Broadstairs and Ramsgate. Fat daddy’s saw a gap in the market when it came to an authentic US experience for BBQ food. With already plans on home delivery in the summer you will no longer have to worry about burning the sausages as Matt can ensure that the most

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amazing slow cooked (13 hours) pulled pork is delivered to your door. For the Fat Daddy’s team, it is all about the process. From slowly smoked brisket / pork to their smoked Kansas BBQ chicken wings every item on this menu is a must have. Once you’ve had a taste you’ll certainly want to try it all! As mention the process is the most important part of Fat Daddy’s success. Founder, matt commented “For us it’s all about not just the time and effort put in to the smoking process it starts with the strict high standards we have when choosing the best cuts of meat for our customers. I feel that without the highest quality service from start to finish we could not give our consumers the fantastic experience they have learned to love.”

“We spend so much time in the kitchen to make sure every order is as good as the last. I personally get into the kitchen at 4am and usually do not shut up shop until 10pm but as this is my passion I happily dedicate my time and efforts to creating the perfect smoked food.” With already talk of opening another premises within the next year Fat Daddy’s Smokehouse want to reach as many people throughout the UK so they can have first-hand experience of their wonderfully crafted menu. Next time you’re visiting the southeast coast of England grab a taste of the South-East of the USA. Fat Daddy’s smokehouse – Follow them on Instagram @fatdaddys.smokehouse or visit www.fatdaddys.co.uk



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UPDATE Recommended Suppliers