Restaurant Update - March 2022

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RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry March 2022

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www.deralam.co.uk


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Gong Lighting p8

March 2022

Jodie Little Managing Director jodie@jetdigital.co.uk 01843 595818 Taylor Owens Editorial Assistant taylor@restaurant-update.co.uk 01843 267 690 www.restaurant-update.co.uk

Contact Us

Dan Draper Publication Manager dan@restaurant-update.co.uk 01843 580460


RESTAURANT

UPDATE

Roketsu opens debut site in London Authentic Japanese restaurant Roketsu has opened its debut venue in the capital, with celebrated chef Daisuke Hayashi at the helm.

INCA announce appointment of Davide Alberti as Head Chef Alberti brings two decades of culinary experience to INCA, showcasing authentic and contemporary South American influenced dishes. Originally from Italy, Alberti holds over 20 years of experience working for prestigious restaurants in Italy and London. Commencing his career in Italy prior to moving to London in 2010 joining Francesco Mazzei’s brigade at L’Anima. Alberti returned to Italy, gaining experience as Junior Sous Chef with the two Michelin-starred restaurant Carlo Magno in Lake Garda ahead of joining London’s Baglioni Hotel. Reuniting with Mazzei at L’Anima in 2015, it was during this period that Alberti worked his way up the ranks and was promoted to Sous Chef, overseeing a team of 18 chefs. Alberti has since offered his expertise on consulting projects with the launch of several restaurants in Italy and London, including Farrago in Battersea, San Carlo in London’s West End, and La Capanna in Surrey, before moving on to be appointed Head Chef at Sumosan Twiga, London. At Sumosan Twiga, Alberti mastered the Japanese-Peruvian Nikkei concept – a technique he continues to innovate at INCA, where only the freshest, seasonal, quality ingredients are used. With his wealth of expertise in flavour and texture led dishes, Alberti’s menu at INCA provides dishes that use quality ingredients, spun into new styles. Alberti commented: “INCA’s menu is focussed around Latin flavours, heat, texture, fire, life, sharing and joy: all the ingredients of what food represents in my life. The menu I’ve created brings all these elements together, showcasing influence from Japenase-Peruvian Nikkei, with a modern touch to it – something truly unique.”

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Hayashi is one of few Kaiseki masters worldwide. Kaiseki was originally a traditional meal served to Buddhist monks at tea ceremonies, comprising a 10-course set menu centred around dashi (Japanese stock) and guided by the flavours of seasonal ingredients. The chef is the first to bring this form of Japanese dining to London. Offering one of the most exclusive dining experiences in the city, the restaurant is made up of just 10 seats with a maximum of 16 diners per night. Guests can expect to be taken on a journey through unique and innovative dishes which draw on Japanese tradition incorporated with Western techniques, with menus changing monthly. An additional downstairs private dining room seating six people will open in March. Menu highlights include Sekihan-mushi with chervil root, red mullet, yuba and bekko-an; Cornish ikejime seabass, lobster toro, yuzu kimi-jyoyu and Japanese mustard; Barbary duck kamo-nabe with leek; and Matsukaze with Kyobancha ice cream.


Photo: Drew Gibson

The Idle Rocks wins gold! The Idle Rocks wins gold for ‘Restaurant of the Year’ and ‘Small Hotel of the Year’ at the 2021/22 Cornwall Tourism awards The Idle Rocks, the luxury hotel situated harbourside in the idyllic Cornish town of St Mawes, is delighted to have been awarded two Gold Awards at the 2021/22 Cornwall Tourism Awards; ‘Restaurant of the Year’ and ‘Small Hotel of the Year’. The online event saw 66 awards presented in 22 categories and was the culmination of a nine-month process that started in May 2021, with entrants judged on a combination of entry submissions, digital presence, and visits from independent judges. The 20th year of the competition was run in what proved to be another tumultuous year for tourism, focusing on excellence, innovation and resilience as relevant as ever. “After two very challenging years, it is very exciting and also gratifying to see the dedication of the finalists to drive up quality, despite there being a pandemic with all its twists and turns to cope with – a very big well done to all of you”, saidMalcolm Bell, Head of VisitCornwall. “We are delighted to have been awarded best ‘Restaurant of the Year’ and ‘Small Hotel of the Year’ in this year’s Cornwall Tourism Awards. After bouncing back from what has been an exceptionally difficult couple of years for so many in the hospitality industry, this confirms the passion and efforts our dedicated team has always delivered. Without them, such awards would not have been possible” said Karen Richards, Owner & Designer of The Idle Rocks.

“When my husband David and I bought the building in 2010, our aim was to create a young, fresh, and relaxing hotel. We wanted to make it a home from home, eliminating formalities and, in this way, differentiate ourselves from our more traditional competitors. To be able to veer away from the ‘norm’ and to have the hard work and passion of everyone involved recognised is an honour, and we always look forward to welcoming new guests as well as returning guests back to the hotel”, she added. Having navigated the waters of Covid-19, owners Karen and David Richards and their passionate team are thrilled to have been given this exceptional acknowledgement. Demonstrating their ongoing commitment to hospitality, The Idle Rocks provides an uncompromised home-fromhome experience for its guests and the perfect waterside retreat. This accolade is also not the first to grace The Idle Rocks, having previously won several other awards, including Best Hotel in 2021 in the Trencherman’s Guide Awards, Best Restaurant (Trencherman’s Awards 2018), British Seafood Restaurant of the year (2018) and Best Dine & Stay Experience (2019)

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RESTAURANT

UPDATE

Gordon Ramsay’s Bread Street Kitchen & Bar opening in Liverpool

Gordon Ramsay is bringing his premium casual dining concept, Bread Street Kitchen & Bar to Liverpool, his first Bread Street in England outside of London, and has appointed the talented Gareth Jones as Executive Head Chef at the new restaurant and bar at Liverpool ONE. Bread Street Kitchen & Bar Liverpool will open on 11th February 2022. Gordon Ramsay Restaurants’ CEO Andy Wenlock says that Bread Street Kitchen & Bar, Liverpool marks a significant moment in the brand’s growth: “In Liverpool we have created a destination restaurant; with incredible food, exceptional service and the perfect location. We have an excellent team in place and are excited to open Bread Street Kitchen & Bar in such a vibrant city.” Bread Street Kitchen offers an allday dining menu and late-night drinks seven days a week. Classic Gordon Ramsay dishes, from prawn cocktail, Beef Wellington and traditional fish & chips to dry-aged rare-breed Cumbrian steaks with fabulous sauces, and sticky toffee pudding will be on the menu. Gareth is working with top regional suppliers including Lake District Farmers for meat, Neve Fleetwood for fish and Wellocks for fresh produce. Gareth, who has based most of his professional career in the North-West, is a multi-awardwinning chef, and has appeared on Great British Menu. He was

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Development Chef at Iscoyd Park Weddings and Events for the past two years, and prior to that was Head Chef at La Brasserie at The Chester Grosvenor and held the same role at Mr Coopers House and Garden by Simon Rogan. Gareth Jones says that it is amazing that Gordon Ramsay has selected Liverpool as the location for the latest Bread Street Kitchen: “This is an incredible opportunity for us to make a big mark on the vibrant Liverpool dining scene from the best possible location in the city. As well as a menu of some of the UK’s best-loved dishes prepared with the finest fresh ingredients, we have a beautiful setting which is going to be a big draw for everyone who wants to enjoy a bit of glamour when they eat out!” The restaurant is set over two floors and seats 163 people inside, with outside dining for a further 32 people. As well as restaurant dining, there’s an 8-seater kitchen table experience with the Chef and an intimate bar area serving exceptional cocktails. It is situated opposite the John Lewis store at Liverpool ONE.


3 second installation ~ 3 year warranty

Do you want to save 50% on cooking oil for your deep fryer for the next 3 years ? OiLChef™ is revolutionizing the food service industry by using this eco-friendly device in deep fryers. It saves operators 50% on oil costs, reduces carbon footprint and improves profit.

The food service and hospitality industry have suffered since the shutdowns started in 2019, while the cost of food has risen greatly. One food group – cooking oil – has more than doubled in price and is set to rise even further. One reason is weather related which has reduced crop yield and another reason is economics. Supply chains have been hit with rising costs of fuel and distribution. How can the food service and hospitality industry protect against these risings costs? The award-winning OiLChef™ accessory makes cooking oil last longer. In fact, OiLChef™, a catalytic convertor for deep fryers is doing just that ! It keeps the cooking oil in a fresher condition, by slowing down oxidation, stopping polymerizations of the oil molecules and by retarding the buildup of free fatty acids, peroxides, total polar materials and most importantly of all the carcinogenic acrylamides in frying oil. The OiLChef™ device is not a filter, it adds nothing to the oil, and takes nothing out of the oil, it is an inorganic device that keep your oil alive for longer. The technology increases the thermal conductivity in

the oil, enabling a faster heat recovery action in the oil, and allowing you to cook food quicker and at a lower temperature. Virtually maintenance free, the OiLChef™ device lasts for 3 years. A 3 second self-installation virtually maintenance free, and only needs replacing every 3 years, OiLChef™ is a dream come true for professional kitchens that operate deep fryers. OiLChef™ is in thousands of deep fryers around the World and comes with a full 3-year warranty. Using OiLChef™ in your fryer oil will have a positive impact on fried food quality. Food will cook quicker and crispier at a lower temperature and more importantly, the food will absorb less oil, which in turn keeps the food crispier for longer, tasting better with less of the oil or fat it is being fried in. For more information, go to their web site at www.OiLChef.com Strategic Distribution, Sales and Corporate contact their CEO direct: sean.farry@oilchef.com PAGE

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RESTAURANT

UPDATE

Pictured above left: Tarya Ceiling Rectangle £985, right: Tarya Wall Light £375

Gong lights the way for stylish refurbishment of renowned French restaurant, L’Oasis Nestled in the heart of the small fishing village of La Napoule, L’Oasis is an historic address for French Riviera gastronomy. In 2020 the current owners decided it was time for a reinvention of this legendary establishment, and the stunning new interiors feature beautiful timeless designs from Gong, helping to set the perfect ambience for diners. The past 18 months have presented a number of challenges for the hospitality industry however, Michelinstarred restaurant L’Oasis took the opportunity as a chance to reinvent and refresh their celebrated restaurant, creating a new, immersive experience for diners. Situated in the bay of Cannes, L’Oasis dates back to 1954 when Louis Outhier set out to create a prestigious dining institution, quickly notching up three Michelin stars. Today, this legendary restaurant is run by Nicolas Decherchi, a chef able to distil an array of gourmet emotions with the changing seasons. Dedicated to nourishing the senses as well as delighting the taste buds, Cenk Mikailoglu of Studio Ravn in Paris, was commissioned to re-imagine the restaurant interiors, giving it a new lease of life. His vision was to plunge guests into an intimate universe where contemporary and Provençal inspirations, noble and natural materials, works of art and the bewitching scents of the garden blend together seamlessly and the results did not disappoint. Bold contemporary artwork and soft green foliage provide the perfect setting for diners to enjoy the innovative cuisine at a leisurely pace for maximum pleasure. When it came to the lighting, Cenk turned to Jo Plismy at Gong. Lighting from Gong’s Brass & Metal Collection was selected for it’s beautiful lattice work and majestic golden interior, which diffuses an elegant soft light, perfect for dining. Large Tarya Ceiling Rectangles

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Pictured Above: Tarya Ceiling Rectangle £985


Pictured above: Tarya Wall Lights £375

make a bold contemporary statement over sparkling glass cabinets oozing with delicious delicacies, while matching wall lights set the perfect ambience for relaxing after the meal. Jo Plismy, designer and owner of Gong comments “L’Oasis is an exceptional restaurant with a fascinating culinary history and we were delighted to be part of it’s reinvention. Cenk has

Pictured above: L’Oasis Restaurant Dining Room

done an outstanding job with the new interiors and our Tarya lights fit beautifully alongside the stunning contemporary works of art and wonderful sculptures, which contrast with the neoclassical style of the house itself.” Jo continues “Lighting is great for creating varying atmospheres and in a restaurant for example, a very different feel for the breakfast and lunchtime sittings may be desired, as opposed to the evening service. Having dimmers can help with this and it’s important to consider the amount of natural light in the room and how it changes throughout the day. From an interior design aspect, lights can also be viewed as pieces of art in their own right and bold designs, tactile textiles and sculptural shapes will provide interest to an interior design scheme, even when the light is turned off.” Gong’s beautiful Tarya lights used at L’Oasis are handcrafted from antique brass and matt black metal. Also available in the Tarya Collection are matching table lamps, floor lamps, and square or round pendants, making it easy to create a beautiful, seamless lighting scheme. 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. Images courtesy of Cenk Mikailoglu of Studio Ravn, www.studioravn.com and L’Oasis Restaurant, www.domainedebarbossi.fr/les-restaurants

Pictured above: Tarya Ceiling Rectangle £985

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RESTAURANT

UPDATE

THE SUBTLE ALCHEMY OF BARREL-AGING Lotte Peplow, the Brewers Association’s American Craft Beer Ambassador for Europe, explains why barrel-aged American craft beers are must-stock items Barrel-aged beers, with their hidden depth and complexity, lend themselves perfectly to pairing with food and usually have long shelf lives which make them ideal for restaurants. Often barrel-aged beers will be packaged in large 660ml or 750ml bottles with wax caps that are priced at parity with a fine bottle of wine. But what exactly is barrel-aging and how are barrel-aged beers made? The practice of fermenting beer in wooden vessels has been around for hundreds of years but it wasn’t until the 1990s that American craft brewers started experimenting with aging beer in used spirits barrels. Today, barrelaged beer styles produced by American craft brewers regularly win top honours at prestigious international beer competitions and is yet another example of American craft brewing’s relentless innovation. Worth seeking out for their incredible complexity, depth of flavour and subtle nuances of character, barrel-aged beers lend themselves perfectly to the cold winter months. A variety of beer styles are suitable for barrel aging in wood but sour beers and beers with high alcoholic strength are the most common. Barrels for sour or ‘wild’ beer may be used several times over while barrels that formerly held spirits such as bourbon, tequila or gin are rarely used beyond their first or second fill. Most distilleries or vintners will sell used barrels but brewers will go to great lengths to secure the barrels they have in mind for a particular project. Oak is full of flavoursome, aromatic compounds that can add another level of depth and complexity to a beer, making it the preferred wood for barrel-aging for many brewers. Equally important to the flavour of the barrel is the art of blending different beer together to create the desired result. A number of base beers may be aging in different barrels, some of which may be fresh barrels to give a

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high intensity of oak/spirit flavour and others may have been used before to give a lower intensity of flavour and it is the skilful blending of these beers by the brewer that creates the alchemy. So how much time should a beer spend aging in a barrel? There is no definitive answer and it depends when the beer is ready. Barrel-aged American craft beers from breweries such as The Bruery, Firestone Walker Brewing Co, Fremont Brewing Co, Hoppin’ Frog Brewing, Sierra Nevada Brewing Co and many more are available from select wholesalers and distributors in the UK. www.brewersassociation.org


Even though many of our team members still work in person, in one location, increasingly the reality is that more of our workforce are working from home and other locations, with teams spread across the country and even across different time zones. But managing team members from a distance, especially when we’re not onsite with them every week, let alone every day, can be tough. Working remotely can be challenging for team members too. It’s harder to understand goals, particularly as tasks evolve and circumstances change. Working for hours or days with fewer human interactions is isolating, damages morale and reduces connection to colleagues. And there’s a host of new technologies and techniques to master to communicate and collaborate well. Mastering Multi-Units (MMU) wants to help and is launching the Leading Remote Teams programme (five weekly two-hour virtual modules) starting 22 February 2022. Lee Sheldon, Founder and Director of MMU explains: “We believe that everyone deserves to have a great manager, regardless of where they’re based. The development of remote managers is too important to be left

Supercharge your ability to lead your team from a distance in 2022

to chance. The Leading Remote Teams programme has been designed to upskill managers, developing their ability to stay connected and to deliver tangible benefits; from enhancing team effectiveness and productivity, to improving performance and results”. Leading Remote Teams includes the complete Leading Virtually course, developed by The Ken Blanchard Companies, the global training organisation responsible for content such as The One-Minute Manager and SLII.

Leading Virtually Model™

Lee continues: “As a recognised Blanchard Channel Partner, MMU has added to this powerful core content with two bonus modules, created alongside experts from Redefining Communications and Luminate”. The bonus modules are on the topics of:

• Communication – reinforcing

Blanchard’s Leading Virtually model with hybrid teams, helping participants better understand their communication style, how it impacts others and how to ensure they’re communicating effectively.

• Wellbeing – understanding how

stress may be affecting team members (and the remote leader) and learn strategies to ensure that stress is notturning into overwhelm or burnout.

The Leading Remote Teams programme dates for the five modules can be viewed and booked via Eventbrite. MMU has created an early bird offer of £349 per participant (saving £50 on a standard participant ticket of £399. Prices exclude VAT and 1st class postage costs). This offer is available until 31 January 2022 and includes full access to five, two-hour live modules, alongside participant materials to embed learning. PAGE

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RESTAURANT

UPDATE

Utilising Battery Power to Maintain Cleanliness Since the pandemic began, cleanliness has consistently been at the forefront for those working in the restaurant industry and for guests, who increasingly want to see cleaning in action. With trip hazards and risks involved, could battery power be the answer?

Covid-19 continues to be top of mind for those in the restaurant and hospitality sector as customer safety continues to dominate. Customer’s expectations of cleanliness have been heightened throughout the pandemic and it is important to cater for these growing demands to keep guests coming back time and again. Whilst businesses have consistently sought to maintain high levels of cleanliness, there is an increased demand from guests to see cleaning in action. Traditional machines would lead to wires strewn across the floor creating unwanted trip hazards that would render this unsuitable for popular thoroughfares. However, technological developments have given rise to a new range of batterypowered cleaning solutions that allow for cleaning at all times of the day due to their cordless design which eliminates trip hazards created by loose wires.

Exceptional Cleaning Quality Customers expect quality when they enter restaurant venues, right from the moment they step in through the main entrance to the restaurant. Maintaining the front of house should be at the top of the agenda for making customers feel like they have walked on the “red carpet” each time they enter the restaurant and as they move to their table. Handheld battery powered devices such as the Vacuum Cleaner BVL 5/1 Bp Pack allow users to easily remove loose dirt to maintain the premises. Easily lifting dirt from carpeted flooring, the backpack vacuum cleaner can be easily used in a matter of seconds to whisk away dirt and maintain the luxury aesthetic. With its super-lightweight design, the BVL 5/1 Bp is worn by the user on their back enabling them to easily clean surfaces without the need for cables to be strewn across the area. Added attachments allow for it to be used on a multitude of surfaces from entrance mats to curtains to upholstery and chairs to keep the restaurant space pristine for guests.

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Perfecting Cleaning Quietness Those frequenting restaurants expect a high-level of cleanliness, however they do not want to be disturbed by loud cleaning appliances. Using battery powered machines can help to reduce noise levels without compromising on performance. Vacuum cleaners such as the T 9/1 Bp have a robust design and emit low-noise levels. The reduced noise output enables cleaners to use them in areas that are open to the public. This is perfect for restaurant eating areas where excessive dirt may have been caused by guests. Rather than attempt to sweep crumbs up manually, handheld cleaning devices

allow users to easily lift unwanted dirt from chairs and floors to leave the space glistening for the next guest.

Effective Cleaning Turnaround It is imperative within the restaurant sector to enable a quick turnaround that does not risk impacting the effectiveness of the clean. Moving to battery powered solutions can greatly increase time saved whilst cleaning as there is no longer the need to unwind and rewind cables to plug machines in. Instead, cleaning machines can be powered at the touch of a button, allowing users to easily get started on the task at hand.

Opting to move to battery power can save up to 20% work time compared with corded models, offering more time for cleaners to spend making the final touches to the table to help deliver that added luxury.

Hygienic Cleaning Mastered Hard flooring, such as in bathrooms and walkways, need to be cleaned effectively using a scrubber drier to mop up unwanted dirt and spills. Traditional manual floor cleaning with a mop and bucket can put areas of flooring out of action for long periods of time – not to mention the added hazard risk of wet flooring. To help overcome this, cleaners can utilise the BR 30/1 C Bp Pack cordless scrubber drier from Kärcher. This handheld battery-operated scrubber drier is ideal for choice cleaning of hard flooring and tiles. Its microfibre roller technology achieves up to 20 % better cleaning results than manual floor cleaning and up to 60% quicker drying times, preventing the need to close off large areas for long periods of time.

Summary Making the move to battery power is about more than pursuing a more sustainable outlook for your restaurant venue. Battery powered machines offer unique advantages that help to speed up cleaning times and maintain effective cleanliness throughout. PAGE

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RESTAURANT

UPDATE

Mastering Multi-Units offers access to world-class leadership programmes With expertise in leadership development, Mastering MultiUnits is offering access to a comprehensive range of worldclass programmes for the hotel and hospitality industry and beyond.

L

eaders face multiple challenges and that’s without taking the trials of the past few years into account. They need to draw on established tools to effectively manage their business and teams. Mastering Multi-Units is uniquely approved to deliver a range of leadership programmes from both the worldrenowned The Ken Blanchard Companies and Franklin Covey. Offering these highly effective leadership development programmes for groups of six upwards makes them accessible to any size of hotel or hospitality business. Lee Sheldon, founder of Mastering Multi-Units explains: “No one doubts the pace of change that today’s managers and leaders must contend with and the development support they receive must adapt to changing circumstances too. Leaders within the hotel and hospitality sector have so much to juggle. From changing customer expectations, seasonal

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highs and lows, new technology, labour issues and staff turnover – it’s a lot! They need to develop a range of skills to keep everything running smoothly and efficiently. Until now, these businesses thought that accessing Blanchard and FranklinCovey content was reserved to large corporates and even larger budgets! Well, now we can help even the smallest team to become outstanding!” Mastering Multi-Units is a Blanchard Partner Network channel partner. The company can draw on two of the world’s most widely used leadership frameworks, the SLII®model andThe One Minute Manager, to deliver proven models that help leaders reach their goals. Mastering Multi-Units is also accredited to deliver FranklinCovey personal effectiveness and leadership development solutions with access to the best tools, videos and self-assessments, including The 7 Habits of Highly Effective People. Find out more about how Mastering Multi-Units can deliver world-renowned training for teams of six and over to improve leadership effectiveness from The Ken Blanchard Companies and FranklinCovey.


Gilberts helps create the right ambience at the Metquarter Whether wanting American chicken and burgers to the delicacy of Asian cuisine, visitors to Liverpool’s newest and biggest food hall- GPO at Liverpool’s Metquarter- will be assured of a great atmosphere, thanks to the local air movement specialist with an international reputation, Gilberts. Double deflection grilles from the Blackpool-based ventilation manufacturer have been fixed into the distinctive oval ducting running the length of the main food hall in the Metquarter. The grilles ensure a consistent flow of fresh air without draughts nor transfer of aromas from one zone to another from the 12 independent kitchens in the converted former General Post Office. The strategy has been designed and installed by JD Engineering M&E contractor to the brief from development management company Queensberry and restauranteurs The Milestone Group. The open plan 11,000 sq ft food hall with exposed building services limited available space into which to install the ventilation to ensure compliance with the diverse mix of needs.To balance ventilation, extraction and odour control requirements within the space constraints, JD Engineering proposed flat oval ducting to run the length of the retail area, with Gilberts GHV double deflection grilles strategically positioned along the sides. Adjustable blade dampers, fixed horizontally to the front and vertically to the rear of the grilles circulate the conditioned air. The design delivers 70% free ventilation area, deflecting incoming air vertically and horizontally to optimise rapid mixing and entrainment without draughts. The separate dishwash area is addressed via Gilberts GECA removeable core eggcrate grille. The WCs are served by Gilberts’ GX extract valves specifically designed for removing stale air from washrooms. Explained a spokesperson for JD Engineering, “Having 12 kitchens on one area, all providing very different styles of cuisine, was a challenge for the ventilation, to ensure the dining experience was pleasurable and not

diluted by an influx of potentially conflicting aromas from other areas. The constraint in ceiling height added a further dimension to address. Gilberts’ grilles matched the requirements in terms of the requisite throw and air distribution we needed, and provided the quality and appearance requirements.” Matt Bigland, Founder and Director at The Milestone Group, added, “GPO will be a hub for Liverpool’s emerging food scene and will showcase the best in up-and-coming food and drink talent in the heart of Liverpool. It was critical therefore that we got the internal

atmosphere right, and the ventilation has been a crucial component in creating a vibrant environment for diners.” Founded 55 years ago, Gilberts is Britain’s leading independent air movement specialist, and is unique in its ability to develop components. Be it ‘mainstream’ or bespoke - entirely in-house, from initial design through tooling, production, testing and supply, at its 85,000 ft2 manufacturing facility. Its state of the art test centre, designed and built in-house, is one of the most technically advanced in the country. PAGE

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