Industry News 2020 Media Pack
R estaurant Industry News
James Walters to open new Arabica site in King’s Cross
Putting sustainability training at the top of the menu
Restaurant Industry News is a leading bi-monthly digital trade publication bringing professionals the latest news, openings, trends, upcoming projects, interviews, product launches, product innovations, exhibition news and much more. Advertising with us ensures you are being seen by key decision makers within the restaurant industry.
STICKY MANGO launches new “Taste of Indonesia” menu
APEROL POP-UP GARDENS GET THE MYSTERY TREATMENT
DV8 Designs transform the Jolly Sailor in Stockport
INTERVIEW: CHEF PATRON
COLIN CLAGUE DISCUSSES THE VEGETARIAN MENU AT RÜYA
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Cod in Crisis
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ROAST BAR relaunches with plush interiors and enticing new menu ANNE LOMAS
INTERVIEW: THE NEW DIRECTOR OF RESTAURANTS AT THE SAVOY
NATIONAL VEGETARIAN WEEK: THE POPULARITY OF VEGANISM AND COOKING VEGAN AT HOME
WHY THE RESTAURANT INDUSTRY NEEDS TO TAKE ACTION AGAINST MICROPLASTICS
Whyte & Brown partners
with chef, Richard Falk for sustainable supper club this July How restaurants can take back control from industry giants
RAW at M Victoria launches a new 100% vegetarian & gluten-free menu
VEGANS FLOCK TO KAHANI AFTER PETER JOSEPH LAUNCHES NEW MENU
MORTY & BOB’S opens for business at Coal Drops Yard, King’s Cross
Masterchef: The TV
Yorkshire Tea launches campaign for a proper brew
SHANGRI-LA’S LE TOUESSROK RESORT & SPA BRINGS FRENCH BISTRO, BLANCHETTE, TO MAURITIUS
TOM AIKENS INTERVIEW
Indulge in ‘Japanese – Lebanese Fusion’ at Mezemiso
opens queensyard in Hudson Yards, Manhattan
FRENCHIE RUE DU NIL AWARDED MICHELIN STAR
International Restaurateur Jason Atherton to headline Bruntwood NRB Debate
raises over £40K for Hospitality Action at
PI – A PASSION FOR PIZZA
CHEF PROFILE: ANDREW MCLEISH
R estaurant Industry News
The Glasshouse Introduces the Elite Whisky Experience
EAST COAST CONCEPTS
CHEF TOMMY HEANEY TO OPEN COFFEE AND WINE BAR IN CARDIFF
GEARS UP FOR GROWTH WITH NEW MD
Indo Chinese arrives in Soho
H2R Design raise the heat with the opening of BAGEL YARD in Dubai
DONNELLY’S RESTAURANT arrives in Bermondsey
PAN’ARTISAN Pan’Artisan, specialist producers of award-winning dough-based products, is a UK-wide supplier to foodservice across all sectors. Our product portfolio encompasses a broad selection of frozen, full and part baked goods including pizza bases, dough balls and pucks, and speciality breads; all of our products are suitable for vegetarians and the vast majority are great for vegans too! Founded originally in 1991 by Pietro Vitolo and based on his passion for the creation of traditional, authentic, Neapolitan family recipes, Pan’Artisan remains true to those values today, proud to promote ourselves as the dough experts. Our development team works tirelessly with suppliers and partners across the UK and Europe to source ingredients for new products and, by harnessing the traditional with ontrend influences from around the globe, we produce innovative products that are relevant for our customers’ operations.
We know dough!
Our range is produced to address key criteria, namely; ease of use, versatility and exceptional quality, offering the very best in convenience for operators as the skilled and time-consuming work has already been taken care of, leaving the option for an operator to customise. As well as the traditional, and to address the growing trend in ‘free-from’ eating, Pan’Artisan has a selection of gluten-free products, providing easy solutions for menu inclusion. The range comprises a vegan, gluten-free naan dough puck; a real bonus for operators as the distinctive flavour of naan is usually derived from the inclusion of yoghurt. It is made from a specially formulated gluten free flour and yeast raising agent. It can be rolled and shaped into the classic ‘teardrop’ shaped naan, brushed with oil and sprinkled with chopped coriander as the perfect accompaniment to curry, or filled and used as a carrier for a delicious hand-held snack. The gluten-free vegan naan dough puck is available in 150g and is ready to prove. Simply thaw overnight and prove at room temperature for two hours, then roll to the desired shape and size, add any preferred toppings before baking in a pan, remembering to use rice flour for rolling and a designated gluten-free and, if necessary, vegan pan.
Experts in dough and a unique supplier of superior, distinctive and innovative products for the food service industry. Our range of Gluten Free dough pucks, pizza bases and vegan gluten free naan puck provide the perfect solution and flexibility to cater for the 1 in 10 people now avoiding gluten in their diets.
Contact us today to find out more about our Gluten Free range. In addition, there are two gluten-free pizza bases that offer a lighter, fluffier texture and a softer crumb to deliver real glutenfree alternatives without compromising on taste or quality. These bases are ideal for topped pizza but can also be used as a garlic bread base, topped flatbread starter and even dessert pizza! The bases are made from a variety of grains, including tapioca flour, rice flour and maize starch, giving a superb finish that looks and tastes great, they are available in popular 9” and 11” sizes. And creative chefs will love Pan’Artisan’s gluten-free dough pucks; the pucks are supplied frozen and once thawed, can be shaped or rolled to any desired size and shape, to create menu favourites such as pizza, calzone, bruschetta, topped flatbreads, garlic bread, flavoured bread sticks and even canapés and street food carriers. Pan’Artisan’s gluten-free dough pucks are the perfect way for operators to satisfy gluten intolerant diners and are available in 240g and 150g weights.
01730 811 490
For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com
30 | Restaurant Industry News | September 2019
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SWISS-INSPIRED RESTAURANT HERITAGE TO OPEN IN SOHO THIS JULY
We send 68,300 digital copies of Restaurant Industry News to professionals within the Restaurant Industry, including multi-site and independents. Our readership covers owners, directors, marketing departments, chefs, interior designers, purchasing and food development. Our readership is named and always targets the key decision makers. This July, Heritage, London’s first modern Swiss-inspired restaurant and bar will open on Soho’s Rupert Street.
As well as classic Swiss dishes of fondue, raclette, rösti and charbonnade, Heritage will offer impeccably executed French plates, characterised by the use of luxury ingredients such as wagyu beef and lobster. Providing an immersive element, diners will be able to barbecue prime meat cuts, fresh seafood and seasonal vegetables on table-top charcoal grills. Head Chef Aarik Persaud has a wealth of international experience, from Chewton Glen in the UK through to The Butchers Club in Hong Kong. The menu is based around sharing and prepared in an open theatre-style kitchen. The menu includes small plates such as dry-aged steak tartare and lobster tart with roasted fennel. Signature sharing dishes come in the form of vegetable, meat or seafood fondue; rosti with maple-glazed Dingley Dell lardons, Tomette de Brebis and shaved truffles; raclette with Cobble Lane charcuterie featuring 24-month ham,
wagyu bresaola and saucisson, and a chateaubriand of Dedham Vale beef, served tableside on individual charcoal grills.
The drinks menu includes a wide selection of cocktails by renowned drinks expert and mixologist, Zoran Peric, and a 200-strong wine list, curated by Heritage’s Head Sommelier, Elena Serban. The 80-cover venue, designed by Kanvass, features an elegant modern interior that mixes industrial features with soft furnishings. A combination of plush, copper-coloured leather banquettes, charcoal grey club chairs and high-level bar stools are matched with walnut panelling, reclaimed brickwork walls, exposed piping and dim lighting, to create a natural “chaleur”. There will be a centralised bar accommodating 10 and a semi-private
dining area seating up to 14 people for banquet-style feasting.
Aarik Persaud, Head Chef of Heritage comments: “We’re delighted to be opening in the heart of the West End and introducing our unique concept to the capital. London offers myriad cuisines, but upscale Swiss food is totally underrepresented.
“We are looking forward to bringing an interactive element to dining through tableside grilling and fondue, but without comprising on quality. I am confident it will be well received by Londoners and visitors to the capital alike.” Heritage 18 - 20 Rupert Street W1D 6DE https://www.heritagerestaurant.co.uk firstname.lastname@example.org @heritage_london
36 | Restaurant Industry News | July 2019
LATEST ON OPENINGS PEOPLE THE MOVE
NEW BAO ON THE BLOCK – BABY BAO Following Baby Bao’s resounding success in Brighton, the Taiwanese bun concept is landing in London as a popup in Haymarket, in a newly acquired site by Taste Wine Group. Based in the heart of St James’, the team are bringing their much-loved street food to bao-hungry Londoners. Baby Bao, a permanent residency since 2015 at established The Pond pub in Brighton, have developed the concept with Taste Wine Group into a pop-up to appear in their new Haymarket site. The oriental menu, spearheaded by Chef Adrian Geddes, will be centred on the loaded pillowy buns, with signatures including Roast Pork Belly Bao (with hoisin, peanuts, and scallion) and of Rojano’s in Today,cucumber, Jack Clements, chef director Codthe Tempura (with pickled Square Bao in Padstow whichfennel, is owned by Chef Paul tartare sauce and Ainsworth wasnori). presented with a coveted Acorn Award at their 33rd ceremony at Coworth Park in Ascot. Since Their Brighton sideindishes their inception 1986,will thealso annual Acorn Awards, also feature, such as their Duck 30, Chips (with known as the 30 under have sought to recognise the kimchi, smoked garlic mayo, brightest prospects in thepineapple, hospitality industry. peanuts and sriracha) and Gochujang Mac & Cheese, both firmthe favourites Jack, aged 27, joined Ainsworth family in 2013, and amongst Brightonians. Babyflair Baoand have has since demonstrated ambition, leading a built up aofloyal veggie following team 12 and helping othersand to achieve the excellence their are with formeat-free which he buns strives forcoming so passionately. In 2018, the them to London, restaurant wasincluding presentedtheir withtasty 2 AA Rosettes and also Mushroom Bao sweet Guide. n’ sour, miso features in thewith Michelin mayo, crispy shallots, scallion and pickled carrot. menu also features a“Emma gluten-and I are so PaulThe Ainsworth commented: freeunbelievably section which involves crispy lettuce proud of Jack, over the past six years, he has versions their signatures buns. and has been a role model shownofcomplete commitment to all his peers. To win an Acorn Award, is such an honour A strong cocktail offering been of culinary heroes and Jack follows in the has footsteps developed drinks such as Gary the ginincludingwith Marcus Wareing, Rhodes, Jason Atherton based Dragon chilli andDixie Marco Pierre (made White –with all previous Acorn winners. We & lemongrass gin,the lime, sugarholds for Jack, but we can’t wait toinfused see what future andknow raspberry and Japanese it willsyrup) be a bright one for sure’. whisky cocktail The Lowdown (made with barrelled Nikka, stirredalso withinclude green Dale Bainbridge Previous Acorn winners tea(head syrup chef and bitters). is Ellis Barrie (owner of at PollenHappy StreetHour Social), hosted every day between 4-7pm, sure The Marram Grass in Anglesey) and Tom Brown (owner of to create a buzzing atmosphere. Cornerstone in Hackney Wick).Still paying homage to The Pond in Brighton, Baby Bao will offer a vast craft beer selection from pilsners and pale ales to stouts and saisons, along with limited edition specials too.
PAUL AINSWORTH PROTÉGÉ JACK CLEMENTS IDENTIFIED AS RISING STAR
SKY GARDEN APPOINTS NEW HEAD CHEF AT FENCHURCH RESTAURANT Premium hospitality group, rhubarb, announces the appointment of George Farrugia as Head Chef of Fenchurch Restaurant, Sky Garden’s refined dining restaurant. George has spent a number of years working closely with Michelin-awarded chef Eric Chavot (Coda by Eric Chavot, also part of the rhubarb portfolio); firstly as Senior Sous Chef at Brasserie Chavot, during which the Mayfair restaurant gained a Michelin star, and most recently, as Head Chef at Bob Bob Ricard. In addition to Chavot, George also worked alongside Pierre Koffman at Koffman’s. Overseeing a brigade of 16, George will develop and execute Fenchurch Restaurant’s Modern British menus with new dishes reflecting his impeccable training, particularly in classical French cooking, his Mediterranean influences and, hailing from Manchester, his passion for British produce. George Farrugia, Head Chef, Fenchurch comments: “I am extremely excited to be joining the rhubarb team and to be working at one of the City’s most iconic buildings. Following my Cypriot roots and classical training, my cooking style is heavily influenced by fresh Mediterranean flavours and French cooking techniques. I look forward to combining these with the best of British ingredients and to putting my stamp on Fenchurch’s menu.” Katie Harel, Marketing Director, rhubarb, said: “We are absolutely delighted to have George on board at Fenchurch. He has some great ideas and with his impressive Michelin-starred experience and contemporary approach, I am confident that his new menu will deliver some exciting dishes and flavours to thrill diners.”
The casual two floor site features a cocktail bar and seating for 50 upstairs along with a roomy basement floor, perfect for hosting parties and events.
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If successful, the Baby Bao pop-up site may become a permanent concept in the Haymarket site.
28 | Restaurant Industry News | July October 38 20192018
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DV8 DESIGNS TRANSFORM THE JOLLY SAILOR IN STOCKPORT The talented team at DV8 Designs have unveiled the stunning transformation of the ‘Jolly Sailor’ public house and restaurant in Davenport, Stockport. Built in 1895, this popular landmark pub has undergone a full interior refurbishment and external improvements including an innovative Orangery extension with new feature roof lights and an improved external seating area. This is the fourth major project that Almond Family Pubs have appointed DV8 Designs to complete and it is the biggest yet. The £650,000 build involved a full redesign and refurbishment of the existing site as a pub, with the addition of a large restaurant dining area & carvery.
The aim has been to restore this muchloved public house to its former glory, to sympathetically restore this iconic building in a protected conservation area and to reignite its naval history and local narrative. Almond Family Pubs have also introduced delicious new additions to their trademark food menu & service, creating an inviting welcome for both new and existing customers. James Almond, Almond Family Pubs, said: “This has been a real passion project for us and we wanted to place this exciting redesign into the trusted hands of the DV8 Designs team. We are committed to giving local people their much-loved pub back, but better than ever. The Jolly Sailor is the heart of the community in this area and we wanted to restore it to former glory and then some. Lee and the team have worked incredibly to design a sympathetic renovation that has retained the historical and welcoming surroundings of this muchloved pub but now with eye-catching features and sumptuous seating. We can’t wait to open the doors and let the people of Davenport and further afield, enjoy their lovingly restored local.” The new scheme focuses around the pub’s nautical name and link to the supposed ‘Jolly Sailor’ – a well-respected admiral of the French Revolutionary and Napoleonic Wars, Sir Salusbury Pryce Humphreys. In 1838 the Admiral found himself in the
midst of a family dispute after he married into the Estate and took on the Davenport name, challenging the succession and the rightful heir to the Davenport Estate at Bramall Hall. The completed design reveals eclectic light fittings with a nautical twist, panelled walls and feature fireplaces in rich colours and an array of aged leathers on antique studded armchairs, suitable for any trusted Sea Captain. The walls are adorned with aged photographs, eclectic historical artefacts and the secret finds of ancient mariners. The new Orangery extension adds a softer touch to the masculine scheme with roof lights that allow natural light to flood in over mustard and jade green velvet fabrics, intricate patterns and dark, floral wallpapers.
“We were incredibly excited to work with Almond Family Pubs once again. They have a reputation for taking neglected, run down venues and transforming them into award-winning community restaurants and pubs. Our vision was to restore the site’s colourful naval history and to retain its grand, traditional feel and Victorian touches but also to innovate and step things up design-wise. This was a major project for us with internal & external alterations, planning considerations, external works and landscaping along with full interior decoration. We are so proud of the final result and we’re as excited as the locals to see this popular local pub reopened and looking better than ever. “ The Jolly Sailor is now officially open to the public. For more information visit www.dv8-designs.co.uk
September 2019 | Restaurant Industry News | 35
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COLIN CLAGUE INTERVIEW
Restaurant Industry News spoke with Chef Patron Colin Clague about the Vegetarian menu at Rüya. 1) Talk us through the main ingredients within the vegetarian menu
Turkey is definitely not just about kebabs. On the menu at Rüya. we have a huge choice of vegetarian dishes, we have a choice of 5 dishes to ponder whilst you look at the menu, 4 of which are vegetarian, we have many types of salads, and a vegetarian soup. From the main courses you can take a Güveç a selection of seasonal vegetables cooked in a spiced tomato and red pepper sauce, we have Keskek, which is a type of barley risotto, and then there is eggplant, the Turks love eggplant, we also use many types of grains, breads etc, so there is something for everybody
CHEF COLIN CLAGUE
2) In your opinion, do you think there has been a rise in people becoming vegetarian?
Undoubtedly yes, I think there has been a lot more interest in healthy eating in particular, and there is a huge increase in dietary requirements compared to when I started. I just assume lots of people are taking their health a bit more seriously, and Turkish cuisine for the most part is very healthy indeed - it’s probably why they live so long! 3) What flavours are there within the dishes?
There are a lot of flavours going on, they use a lot of spices, chilli, etc, but in a lot more subtle way to say they do in other parts of Asia. Turkey is very seasonal, and they let the main ingredient stand out. The quality of the ingredients they have are amazing - the flavours blow you away. Tomatoes taste like they did when you were a child, for example. They’re not your supermarket quality you see a lot today.
56 | Restaurant Industry News | September 2019
“You can get just as much flavour and texture in vegetarian dishes as in non vegetarian ones, and at Rüya there is a large array of different grains, vegetables, spices etc to choose from” 4) Some people may say that vegetarian dishes compromise or don’t include much flavour, what would you say to this? Not at all. You can get just as much flavour and texture in vegetarian dishes as in non vegetarian ones, and at Rüya there is a large array of different grains, vegetables, spices etc to choose from. We even make a special manti (small ravioli) and several types of Pide (Stuffed breads) just for vegetarians.
6) What is one of your favourite dishes on the menu and why?
My favourite vegetarian dish on the menu would be the mushroom Keskek with truffle butter. Traditionally Keskek comes from the Black Sea and is a type of porridge made from barley and lamb. It’s actually the Turkish dish that is recognised by the United Nations as being culturally significant. We serve a traditional one but we also do a wild mushroom version, flavoured with a little truffle butter and sage.
7) How important is to continually experiment with new flavours and dishes and offer something new and different?
It’s vital, in this day and age. You have to really try your hardest to get guests to come back as there is so much choice. I personally visit Turkey at least 2-3 times a year, purely to explore the food scene in various areas, and both the kitchen in both London and Dubai are continuously striving to come up with new dishes. We have been open in Dubai over 3 years now so we have a back catalogue of recipes that London hasn’t even seen yet, and its growing all the time.
5) What is the Anatolian cuisine?
Anatolian cuisine is food from the peninsula of land that today constitutes the Asian portion of Turkey. Because of its location, at the point where the continents of Asia and Europe meet, Anatolia was, from the beginnings of civilization, a crossroads for numerous peoples migrating or conquering from either continent. People from the Hittite empire, Greeks, Roman, Byzantine all passed through Turkey and left their influence on the food, culminating in the Palace kitchens of the Ottoman Empire. It’s important to remember that Turkey is so vast (bigger than Germany and France combined) that there is a myriad of cultures and regions, each with their own dishes and traditions - it’s an amazing place!
September 2019 | Restaurant Industry News | 57
LATEST OPENING HEAD CHEF JON COATES COMMENTS: “I WANTED TO DESIGN A MENU AND SERVICE STYLE THAT CREATES AN ATMOSPHERE I WOULD WANT TO EXPERIENCE MYSELF. I’M EXCITED TO RETURN TO A TRADITIONAL, RUSTIC STYLE OF COOKING THAT CREATES HEARTY DISHES THAT BRING PEOPLE TOGETHER.”
www.restaurantindustry.co.uk CHEF AND RESTAURATEUR MIKE ROBINSON TO OPEN THE WOODSMAN IN STRATFORD-UPON-AVON
NOCTURNAL ANIMALS Brand-new concept by The Wilderness
NOTTINGHAM’S RESTAURANT SAT BAINS IS FOURTH BEST RESTAURANT IN THE WORLD
Mike Robinson, restaurateur and co-owner of the Michelin-starred Harwood Arms in Fulham, is set to open The Woodsman in Stratfordupon-Avon in Spring 2019. Showcasing Robinson’s passion for British produce and sustainable wild food, the restaurant and bar will be in boutique Hotel Indigo Stratford-upon-Avon, a fully restored building dating back as far as 1500.
As Executive Chef, Robinson will be working with Head Chef Jon Coates to bring his core ‘field to fork’ philosophy to The Woodsman, delivering an exceptional dining experience with a focus on sustainability, seasonality and locally-sourced produce. A large wood-fired oven and charcoal grill will form the focal point of the restaurant, where guests can watch chefs as they prepare the finest British deer, wild boar,
beef and Hebridean lamb; all raised on farms with the highest standards of husbandry. Fish will be sourced from the leading Cornish fisheries, while the very best Evesham vegetables and wild herbs from the kitchen garden will complement all dishes. Signature dishes will include Cotswold fallow deer pavé and ‘suet pudding’ peppercorn sauce, as well as Slowcooked and glazed shoulder of roe deer, Vicars smoked bacon, caramelised turnips and black pudding with smoked bone marrow. All deer will be directly sourced from Robinson’s venison business, Robinson Wild Foods, which has handled deer carcasses right from the field all the way to restaurant kitchens for over fifteen years. The Woodsman will also house an on-site butchery, meaning every part of the farm to fork process is managed by Robinson and his team. For those who wish to dine in true British tradition, a theatrical and tapestried Feasting Room will be available for hire, complete with a long central table and butchers’ blocks for whole carcasses to be served in front of guests.
family can feast on ribs of beef on the bone or chunks of sirloin barded with smoked bone marrow, both ordered by the 100g. Sharing dishes will also be on offer to promote a sense of togetherness, with options including Yorkshire puddings filled with braised meat and onions, as well as the signature Dirty mash: an outrageous mixture of super rich mash, braised oxtail, lardons, crisp onions and English truffle. Beyond The Woodsman, Robinson and Coates will also oversee The Falcon, the hotel’s original tearoom complete with Shakespearean wood panelling. Set to open in April 2019, here guests will be able to enjoy a selection of sweet and savoury treats paired with a range of champagnes. In the evening, The Falcon bar will offer a seasonally rotating cocktail list which pays homage to the perennial Tudor garden and woodland motifs of Shakespeare.
The interiors of The Woodsman and The Falcon Tearoom and Cocktail bar have been overseen by Robinson and designer Louise Walker and aim to unite the contemporary with the building’s original Shakespearean glory.
Period features, such as oak beams dating back to 1621 and traditional brick fireplaces, will be paired with modern furnishings and natural colours to create a rural and convivial feel reflective of the food and drink offering.
Meanwhile, Sunday lunch at The Woodsman will epitomise the ethos of the restaurant: comfort, conviviality and premium produce. Friends and
February 2019 | Restaurant Industry News | 45
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The Goring seeks new
Executive Chef for its Michelin-starred restaurant,
The Dining Room
THE WILDERNESS BRING BOLD NEW CONCEPT TO BIRMINGHAM CITY CENTRE
Photography by Tom Bird
At the end of 2018 The Wilderness launched their brand-new concept, Nocturnal Animals by The Wilderness.
MEATLESS FARM LAUNCHES CASUAL DINING CONCEPT AT HATCH
Chef & restaurateur Mike Robinson to open THE WOODSMAN in Stratford-upon-Avon
The venue opened its doors on 1th November 2018 and is located at 20 Bennetts Hill, Birmingham City Centre. The new establishment is the second venue conceived by Alex Claridge to create a fun and inventive experience. The site, inspired by 80’s pop culture, provides a culinary journey with ingenious drinks, bold flavours and afternoon tea unlike ever seen before. Downstairs is home to a 42-cover fine dining restaurant, where the food draws heavily on the kitchen’s Konro charcoal grills, as well as eclectic influences from
both modern Japanese and Chinese cooking. The restaurant offers an ambitious and accessible taster menu for both lunch and dinner – as well as an à la carte bar menu across all floors. Upstairs, the décor is bold and adventurous, offering ample room for up to 60 people whilst two-time world class finalist James Bowker has developed a revolutionary cocktail menu inspired by colour and flavour.
EMILIA’S CRAFTED PASTA set to launch second site in Aldgate
A theatrical and thoroughly modern Afternoon Tea overseen by MasterChef: The professional’s finalist Brett Connor will be served with a selection of sweet and savoury dishes in a tasting menu format, with additional options for champagne and cocktails. ALEX CLARIDGE, CHEF-PATRON SAID “NOCTURNAL ANIMALS TAKES FOOD AND DRINK DEAD SERIOUS, BUT THAT’S ABOUT IT. THIS IS FUN DINING ABOVE ALL ELSE. WE ARE BRINGING SOMETHING VERY DIFFERENT AND VERY NEW TO THE HEART OF THE CITY.”
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04 | Restaurant Industry News | February 2019
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Restaurant Industry Magazine is a bi-monthly trade publication bringing professionals the latest news, openings, trends, upcoming projects,...
Published on Jan 3, 2020
Restaurant Industry Magazine is a bi-monthly trade publication bringing professionals the latest news, openings, trends, upcoming projects,...