Restaurant Industry News - Issue 37

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Interview: Heinin Zhang & Siddhi Mittal, Founders of Yhangry

FEATURES NEWS

CONTACTS

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Maria Lapthorn – editor@restaurantindustry.co.uk

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Laura Whitehead – design@restaurantindustry.co.uk

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Abi Ashworth – sales@restaurantindustry.co.uk

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Richard Lapthorn – accounts@restaurantindustry.co.uk

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Jade Still - jade@lapthornmedia.co.uk

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Phone: 01843 808 104

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Lapthorn Media Ltd: 5-7 Ozengell Place, Eurokent Business Park, Ramsgate, Kent, CT12 6PB

Benares Unveils A New Look and Menu For 2025
Palé Hall Hotel Appoints Laurence Webb as Head Chef
Interview: Chef Robert Thompson MBE
Interview: Yhangry Founders Heinin Zhang & Siddhi Mittal

JKS RESTAURANTS PRESENTS ‘THE WOMEN WHO MAKE US’ 2025

JKS Restaurants have hosted ‘JKS Presents: The Women Who Make Us,’ an afternoon of conversation on advancing gender equality at the Barbican Centre.

‘The Women Who Make Us’, brought together individuals from across the hospitality industry and beyond with a programme of panels and workshops, reflecting on this year’s theme: ‘Accelerate Action.’ All proceeds went to Smart Works, a UK charity dedicated to helping unemployed women prepare for, and secure, employment.

The afternoon, curated by JKS Restaurants, kicked off with an introduction from Co-Founder and Chief People Officer, Sunaina Sethi, followed by a discussion on the perfectionism trap and self-advocacy from Leadership Coach, Melissa Bruno. Next, a group of Gen Z women across JKS shared perspectives on the industry, followed by a panel of South Asian women discussing overcoming stereotypes to build their careers in the creative industries. Keynote speaker Ayesha Ofori also shared a practical guide on how to start investing.

Ayesha Ofori, former Wealth Advisor at Goldman Sachs, then delivered a keynote focused on financial empowerment for women. As the creator of Propelle, the UK’s first investment app designed specifically for women, Ayesha is on a mission to increase financial literacy and awareness, helping women to navigate the world of investing with confidence.

SCOTLAND’S ALANA QUIGLEY NAMED INSTITUTE OF HOSPITALITY RESTAURANT MANAGER OF THE YEAR 2025 (RMOY)

Alana Quigley, Restaurant Manager at Gleneagles, Scotland, has won the coveted Institute of Hospitality Restaurant Manager of the Year 2025 (RMOY) title after a gruelling day of competition at the Hotel Café Royal, London, with Joshua Oliver Ndirmbita, Restaurant Manager at Estelle Manor, Oxfordshire, UK, being a formidable runner-up.

After a full day of tasks and interviews, the winner’s announcement was made in front of a packed room of hospitality professionals, judges, family members and industry leaders.

Alana wins a wealth of prizes from the Institute of Hospitality to help support her career, including 12 months’ membership, a tailored professional

development programme, and invitations to the Institute’s top events throughout the year. Plus, luxurious stays and dining experiences at hotels in London, Wales, and Scotland, thanks to the generosity of our judges and sponsors.

As runner-up, Joshua Oliver Ndirmbita, Restaurant Manager at Estelle

WINNERS ANNOUNCED: THE SIX BROTHERS MAHURA MASTERS

The Six Brothers Mahura Masters took place at Rosewood London’s Scarfes Bar, bringing together 17 outstanding bartenders from some of London’s most esteemed venues, including luxury hotel bars, fine dining destinations, and acclaimed independent bars.

Competition entrants had the unique opportunity to be among the first to craft their perfect serve using a yetunreleased spirit.

Judging the competition, six leading voices of the drinks industry: Alice Lascelles, Douglas Blyde, Millie Milliken, Pritesh Mody, Francesco Braun and Max Venning - considered the taste, presentation, storytelling, technique and originality of each entry, ultimately selecting the two champions.

The judges came together to determine two final winners: Wichayarat ‘Ping’ Chantawichayasuit, Bartender at Ginger Lily, Pan Pacific London and Giovanni Dellaglio, Head Bartender at Le Magritte, The Beaumont Mayfair. These joint-winning Bartenders created the top-rated cocktail entries out of 17 competition entrants.

Ping impressed the judges with Eastern Memory, a striking highball that

Manor, Oxfordshire, gave an impressive performance, with the judges confirming it was an incredibly difficult decision as both professionals were ‘truly outstanding’.

Joshua also receives 12 months’ membership of the Institute of the Hospitality and a tailored mentoring programme alongside prizes from sponsors Prosecco DOC.

masterfully highlights Mahura’s unique character. Inspired by Asian drinking traditions and the flavours of Asian cuisine, the cocktail balances the spirit’s naturally sweet and savoury notes with the tropical richness of mango and the aromatic depth of basil. A house-made Sichuan pepper and red chili cordial introduces a delicate heat, while carbonated clarified mango and basil water enhances its refreshing, effervescent quality. Four drops of Sichuan pepper-infused Peychaud’s bitters add layers of dry spice and anise, floating at the top of the drink to create a striking contrast in both flavour and appearance.

Giovanni’s winning entry was Shurat, a striking green serve in a tall coupe glass with a diamond-shaped clear

ice rock that captivated judges with its expertly balanced flavours and elegant presentation. Kokum-infused Mahura provides a rich, aromatic base, complemented by the luscious sweetness of peach liqueur and the herbal depth of tulsi and basil syrup. Clarified lemon juice adds a bright, tangy lift, while cardamom bitters bring a warming spice that lingers on the palate. A final touch of ginger ale introduces a gentle effervescence, rounding out the drink with a refreshing finish.

Winners, Ping and Giovanni will celebrate their success with a once in a lifetime trip to India, where they will visit South Seas Distilleries and witness the Mahura tree during its annual blooming season.

ORÉE BOULANGERIES INTRODUCES LOUTSA: A NEW ERA OF COFFEE EXCELLENCE

Orée Boulangeries is elevating the coffee experience with the launch of Loutsa, a premium coffee brand that reflects the brand’s dedication to quality and craftsmanship. This exciting new addition will transform the coffee offering across all Orée locations, enhancing the in-store experience while educating customers on the art of exceptional coffee.

Orée Boulangeries is installing new shelving and baskets in all stores to showcase Loutsa coffee bags; making it easy for customers to purchase and enjoy their favourite blends at home. A targeted social media campaign will be launched to introduce customers to Loutsa and highlight its unique qualities. Retail coffee marks the start of Orée’s new retail range, and will include items such as Loutsa ground coffee, coffee beans, granola and chocolates.

To further enhance awareness, Orée will collaborate with French influencers

based in London, who will be gifted Loutsa coffee to share their experiences and promote the brand.

A dedicated coffee training centre will also be established in Kensington, providing in-depth training for Orée store teams ensuring all staff has expert coffee knowledge and skills.

The introduction of Loutsa underscores Orée’s commitment to offering an elevated coffee experience that matches its renowned artisanal pastries and breads.

“By investing in top-tier coffee training, retail presence, and customer education, Orée is redefining its coffee culture and setting a new benchmark for excellence.”

CENTRAL FOODS LAUNCHES NEW MENUSERVE PEACH BELLINI MERINGUE ROULADE FOR THE FOOD SERVICE SECTOR

Frozen food distributor Central Foods has unveiled a new flavour in its range of Menuserve meringue roulades for the food service sector.

The Menuserve Peach Bellini Meringue Roulade is hand-rolled and finished, and is filled with peach curd and Prosecco-infused dairy cream, topped with honeycomb pieces. Just like the other meringue roulades in the Menuserve range, it is glutenfree and suitable for coeliacs and vegetarians.

Offering great plate coverage, an appealing artisan look, and with excellent holding ability, each meringue roulade contains ten portions and takes four hours to defrost at 4 degrees. There are two meringue roulades in each pack which, once defrosted, can be stored in the fridge and served for up to 48 hours to help reduce wastage.

The Menuserve meringue roulades are sold exclusively via Central Foods through wholesalers across the country.

Other flavours include Black Forest, banoffee, lemon, strawberry and

Prosecco, raspberry and hazelnut, and raspberry and white chocolate, meaning there is a flavour to suit all occasions and all seasons.

For more information, please visit: www.centralfoods.co.uk

Soaring to new heights!

With its crisp taste and fresh new packaging, Kingfisher is the perfect sessionable pilsner for any drinking occasion.

For more information, please visit:

GLEBE FARM FOODS

Whether due to coeliac disease or a struggle with gluten-sensitivity, it’s estimated that 10% of the UK follow a strict gluten free diet.

With 70% of these people dining out in groups and choosing venues based on a varied menu and guaranteed peace of mind from a gluten free perspective, properly catering to this community presents a significant opportunity for restaurants of all sizes.

Conversely to popular belief, glutenfree doesn’t have to equal bland or boring – particularly when working with the right suppliers. It’s easier than ever to create enticing gluten-free menu options, that don’t compromise on taste or quality.

At Glebe Farm Foods, our range of varied, delicious and 100% allergen-free products are making waves across the hospitality industry. Whether it’s our PureOaty granolas and porridge oats – ideal for a satisfying breakfast - oat flour for gluten-free baking or PureOaty oat drink for the perfect post-dinner coffee or cup of tea, our products can be relied on for an elevated customer

experience and that all-important peace of mind.

That’s because we take purity seriously, with stringent quality control across all processes on our Cambridgeshire farm; from farming, to manufacturing to packaging. Our oats are always milled to a purity of under 5ppm, which is 4x less than the industry gluten-free standard. Thanks to this incredibly high benchmark, venues that use Glebe Farm Foods’ products receive zero complaints of cross contamination reactions from clients.

As well as helping hospitality venues serve food and drinks that are 100% safe, we’re on a mission to demonstrate dairy and gluten-free food doesn’t mean compromising on taste. And we’ve got awards to prove it! Last year our PureOaty Creamy & Enriched oat drink and Choco Chip Granola were awarded a star each at the Great Taste Awards, whilst our PureOaty Creamy & Enriched oat drink also scooped Gold at the Free From Food Awards.

Not only that, but blind consumer taste tests also revealed our groundbreaking

oat drink PureOaty Tea-rrific, designed specifically to create the perfect cuppa, a fantastic dairy free alternative that tastes and looks tea-rrific!

Looking to create great tasting menu options that ensure repeat visits from gluten-free consumers? Shop Glebe Farm Foods’ delicious, nutritious and absolutely gluten free portfolio today.

A NEW ERA FOR DINING AT AD GEFRIN: INTRODUCING BĒODERN

Ad Gefrin Anglo-Saxon Museum and Distillery in Wooler, Northumberland, is delighted to announce the next evolution of its dining experience with the arrival of Bēodern, which will commence evening dining with a new a la carte menu — a fitting celebration of Ad Gefrin’s second anniversary.

Taking its name from the Old English term for ‘Dining Hall’, Bēodern (pronounced Bay-od-urn), represents the next step in Ad Gefrin’s endeavours to embody the warmth of Northumbrian hospitality; building upon the success and popularity of the Ad Gefrin Bistro, evolving in response to customer demand and the invaluable insights gained over two successful years.

Bēodern brings a new dimension to Ad Gefrin’s culinary offering, bringing together a refined yet welcoming dining experience with a deep-rooted connection to the region’s rich history and abundance of outstanding local

produce. Inspired by the great feasts of the Anglo-Saxon royal court at Gefrin — where people gathered in grand timber halls to share food, drink, and hospitality — Bēodern carries this legacy into the present day.

Just as the royal court of Northumbria welcomed guests from across the world, Bēodern offers a space where guests can come together and celebrate ‘moments that matter’ through exceptional food and drink. Dinner will now be served from Thursday to Saturday, alongside lunch offered seven days a week, with Sunday Lunch remaining a firm highlight. Bēodern invites guests to experience this unique fusion of past and present.

At the helm is Head Chef Olivier Borja, a seasoned professional with over 30 years of experience in fine dining. Olivier has created an exciting new dinner menu that champions the seasons and the finest local ingredients. His career includes time in numerous Michelin-starred restaurants across France, including 3* Lucas-Carton and 2* Hôtel du Crillon, as well as an early career highlight cooking for the French President at the Palais de l’Elysée. His international career spans senior roles

in both France and Mexico, including Executive Chef positions at Brasserie Lipp and Intercontinental Hotel, Mexico City. Olivier joins Ad Gefrin from a long-term tenure as Executive Chef at Roxburghe Hotel & Golf Course, bringing a meticulous approach to flavour, presentation, and sourcing the finest produce.

Diners can look forward to dishes such as Homemade Game Terrine with Fig Chutney, Pickled Beetroot with Sourdough Bread and Mackerel Escabeche with Saffron Mayonnaise, Sourdough Bread and Compressed Cucumber to start. Mains feature Duck Breast with Fondant Potatoes, Pickled Blackberries, Celeriac and Apple Purée and Bacon Crumble-Coated Cod with Aubergine, Preserved Tomato, Garlic and Fresh Herb Mayonnaise. Desserts include Madagascan Vanilla and Tácnbora Whisky Crème Brûlée and a

Seasonal Fruit Crumble with Tácnbora Whisky Crème Anglaise.

A commitment to supporting Northumberland’s farmers and artisans lies at the heart of Bēodern. Sourcing the finest ingredients, Ad Gefrin proudly collaborates with a selection of local suppliers such as Particularly Good Potatoes from Turvelaws Farm, known for their exceptional quality and deep-rooted farming heritage, Bread and Roses, an artisan bakery in Alnwick specialising in naturally leavened sourdough breads, and Doddington Dairy, a family-run Northumberland dairy farm for over 50 years, renowned for their award-winning cheeses and traditionally crafted ice creams. These carefully selected partners embody the same dedication to craftsmanship and authenticity that defines Bēodern’s culinary ethos.

The drinks offering at Bēodern is equally rooted in quality and local craftsmanship. Ad Gefrin’s own spirits— Tácnbora Blended Whisky, Thirlings Gin, and Flyte Whisky Cream—take centre stage, available as the perfect pour, woven through the menu and showcased in creative cocktails. The drinks list also features exceptional local suppliers, including Marlish Water, Alnwick Brewery, and Cheviot Brewery, ensuring a true taste of Northumbria in every sip.

Eileen Ferguson, Co-Founder of Ad Gefrin, commented: “From the very beginning, our vision for Ad Gefrin has been to create a place where people can come together, celebrate, and share moments that matter. The success of our Bistro over the past two years has

shown us the appetite for something more, something that truly reflects the abundance and richness of our region. With Bēodern, we are delighted to take the next step in our journey, offering a space that is both welcoming and refined, where guests can savour the best of Northumbrian produce, crafted with care and creativity.”

Reservations are now open, visit: https://adgefrin.co.uk/dine/beodernby-night.

PROVIDING EXCEPTIONAL VALUE FOR PROFESSIONAL KITCHENS

Every chef needs a great culinary oil and we’re delighted to provide our cold pressed rapeseed oil to some of the most progressive kitchens in the UK.

From restaurants and bistros to corporate catering and fine dining – Mellow Yellow is the counter oil of choice for many commercial kitchens looking for a quality oil that won’t leave a huge dent in that bottom line. But it isn’t just about cost. As the UK’s sustainable choice, our mission will always be to provide a high-quality oil that’s rooted in provenance and fit for multiple purposes, whether it’s frying, roasting, marinating, drizzling or confit.

Excellent value for money

Not only does cold-pressed rapeseed oil provide a huge saving to restaurants in comparison to imported olive oil, it’s also incredibly tasty and much healthier than refined commodity pomace oil and refined olive oils.

Cold pressed rapeseed oil is brimming with omega-3 fatty acids and vitamin E, whilst the subtle nutty flavour and high smoke point make it a dream to work with – bringing not just flavour, but an elevated texture to foods.

Rooted in provenance

As an award-winning, carbon-neutral brand, we are proud to be the sustainable choice here in the UK and have been hugely encouraged by an industry shift championing and honouring British produce in more ways than ever.

We’ve grown rapeseed on our farm in Hargrave since 1984 and have been making our golden Mellow Yellow oil since 2005. We love our land and work hard to nourish it, ensuring the healthiest possible soil for a delicious, healthy oil.

Our Food Service Range

There are four products available in our food service range: 5 litre Cold pressed rapeseed oil and 2 litre dressings: Honey & Mustard, Balsamic Vinegar and Classic Vinaigrette.

Scan the QR code opposite for more information and a list of national wholesale distributors.

Read more about us at Farrington-oils.co.uk

HITTING THE HEADLINES

With increased focus on food safety incidents, what can restaurant owners and managers do to hit the headlines for the right reasons?

Bad news stories are guaranteed to create interest – a one-star hygiene rating, allergy incident or shocking trip advisor review will bring negative attention and affect new and existing custom. But a proactive approach to food safety, and an intelligent social media style can help you avoid the pitfalls and deal with unexpected challenges.

Reach for 5 stars

The food hygiene rating scheme offers customers an insight into your business before they step through your door, so working towards that five-star sticker really is a no-brainer. An EHO audit can feel intimidating, but much like public speaking, if you’re well prepared, you can face it with confidence.

Undertaking your own audit keeps you a step ahead, identifying areas of weakness and giving you the opportunity to plan and undertake remedial action BEFORE the EHO visits.

The Safer Food Group’s free fivestar rating course describes the audit process and provides you with a comprehensive checklist: https://www.thesaferfoodgroup. com/FHRS.php

Effective Training

Recent allergy incidents have highlighted concerns for staff training standards in a number of high profile chain restaurants. However you deliver training, it is vital to choose a method that equips your team with the skills, knowledge and confidence to uphold high safety standards.

Consider your team’s learning styles – would they benefit from face-to-face delivery, or an online course that allows them to repeat tricky topics at their own speed? Would interactive quizzes engage them, or would they rather listen to a trainer? Are they adept at learning on their mobiles or laptops, or would they prefer to read printed course material?

Choosing a training provider who is transparent about their course material will help you decide – and undertaking the

training yourself will enable you to reinforce key messages and knowledge within the workplace.

To trial Safer Food Group courses, drop us a line on info@thesaferfoodgroup.com

Social media

Sometimes, despite your best efforts, you may find yourself the centre of unwanted attention. Responding to negative reviews and press can help to turn the tide – but only if you do so in a carefully considered way.

Our top tips for handling situations are:

• Take a breath – give yourself a chance to work through the emotion and frustration and don’t let it spill into your response.

• Respond in a timely way, demonstrating you take feedback seriously.

• Use a professional, polite tone. Some businesses have made a success of deliberately blunt responses, but it’s a difficult line to balance.

• Discuss the issue briefly but ask for a personal contact to get full details from the affected customer.

• Get a trusted colleague to review your response before posting. Their perspective might even make them a better choice to handle this type of work.

In conclusion, being well prepared will help prevent the majority of PR challenges and deal with them well if they do happen.

HIT TRAINING REACTS TO APPRENTICESHIP REFORMS

“There are many reasons why some individuals may not have been able to achieve maths and English qualifications at school, but it’s important that this does not hold them back from progressing in their careers.

“Removing the mandatory English and maths Functional Skills requirement for adult apprenticeships creates a more level playing field with other post16 education routes. It also opens up new career opportunities for learners, making apprenticeships more accessible and attractive. However, we must ensure that essential skills in maths and English are not overlooked.

“Building confidence and competence in these areas is vital for both personal and professional growth, and they should remain

‘I’M AHEAD OF MY UNIVERSITY PEERS’, APPRENTICE

A new generation of ambitious individuals will soon graduate from The Scotch Whisky Experience apprenticeship programme. The initiative is a springboard to senior level careers in the whisky and tourism industries, while offering opportunities to affect change at an award-winning organisation.

Gregor MacDonald, now Visitor Experience Manager, joined The Scotch Whisky Experience five years ago as a Visitor and Stock Assistant, initially seeing it as a short-term role. Through the apprenticeship programme, he saw an opportunity to modernise the visitor experience

MATILDA MEAR

by introducing digital whisky tasting notes using QR codes, reducing waste and improving sustainability.

Gregor’s changes were welcomed by senior management and visitors, leading to it becoming part of the standards at The Scotch Whisky Experience. Now managing a team of 40, Gregor continues to drive creativity with new ‘green champions’ in his team to challenge conventions and improve sustainability further.

Matilda Mear, who recently completed her apprenticeship, champions The Scotch Whisky Experience apprenticeship

an integral part of apprenticeship programmes.

“Employers who invest in Functional Skills development see higher retention, improved productivity and stronger team performance. For the hospitality sector, where staff turnover is traditionally higher, apprenticeships and ongoing professional development provide an attractive offer for existing and prospective employees while supporting economic growth.

“As an apprenticeship provider, we have a responsibility to continue offering high-quality English and maths support to those who want and need itensuring every apprentice is equipped for success in their chosen career - but the requirements should not be a barrier to apprenticeship completion.”

Commenting on the new 8-month minimum duration apprenticeship, Mike added: “After lobbying for shorter apprenticeship courses, we welcome the introduction of the new 8 month apprenticeships. However, we urge the Government to extend this flexibility - and its benefits - to businesses and learners across all sectors. Since the minimum apprenticeship period was increased to 12 months, in hospitality and care, apprenticeship numbers have fallen significantly. Reducing this to 8 months would be a major win for both employers and learners, helping to drive sector growth.”

model for its hands-on learning, managerial development, and career acceleration.

As well as internal progression, the apprenticeship programme has helped graduates secure senior roles at prestigious international organisations.

From fish frying to a free food hygiene course, trust Seafish to support your staff with high-quality training that will help them upskill, stay safe and protect your standards.

See our courses and resources at seafish.org/safety-and-training/onshore-training/

REVIEW – COMO GARDEN: ITALIAN GASTRONOMIC SERENITY IN KENSINGTON

Como Garden, an authentic Italian tapas concept founded by twins Alberto and Arian Zandi, is one of three luxury hospitality ventures the brothers operate in London. It is spearheading the culinary innovations of Kensington’s vibrant and upscale dining scene. As the name suggests, this refined hotspot very much brings the shimmering essence of Lake Como to the heart of the city.

Inspired by the dramatic scenery of Northern Italy, Como Garden’s biophilic interior maintains an airy affinity with terrace-like verdant walls, softly lit pendant lighting, Maiolica (traditional tinglazed Italian pottery) on display, and a striking central olive tree illuminated as the restaurant focal point. Botanical elements are complemented by classical statues, arches, columns, and marble textures, evoking the grandeur of Italian Renaissance architecture.

The interior’s structural symmetry creates a curated sense of harmony, reflecting the Lombardy region beyond the menu through luxury and Italian craftsmanship.

Upon arrival, Como Garden combines classical and contemporary conventions of Italian dining. Through familystyle tapas, the experience mirrored traditional Italian meal structures while using a distinctive interior to evoke heritage rather than archetype – perfectly complementing the food and its inspiration. Here, Como Garden offers a unique expression of classical storytelling and timeless cuisine.

Following this traditional structure, the meal commenced with an aperitivo, featuring a selection of curated cocktail creations. We opted for the signature No. 1 Cupido, which offered a sweet and

romantic flavour profile – a blend of rum, amaretto, strawberries, lemon and sugar. Saccharine yet balanced, the almond aroma made this tantalising cocktail a thoughtful introduction to the palate. Others opted for the No. 3 Lago Amaranto, combining gin, limoncello, and blackberries into a tangy, purplehued drink with a frothy finish. The cocktail’s layered complexity – from the botanicals to citrus zest – served as a refreshing gateway into Como Garden’s curated world of taste.

The next phase of the experience introduced the apericena, a modern Italian take on the aperitif and light evening meal. We began with a classic bruschetta, offering comfort in the form of rustic Italian sourdough topped with finely chopped sun-dried tomatoes, fresh basil and a peppery garnish of rocket. A personal highlight followed: fried zucchini, lightly salted and crisped in olive oil with notes of oregano, served with a creamy basil mayonnaise – an elegant nod to Italian simplicity elevated by finesse. In this immersive setting, we could almost imagine ourselves on the shores of Lake Como, sun glinting off the water. Every detail whispered luxury and refinement.

“At every stage, Como Garden’s evolving essence felt deliberate and thoughtfully curated. Each ingredient was individually selected and adroitly prepared to showcase maximum flavour with minimal intervention.”

At every stage, Como Garden’s evolving essence felt deliberate and thoughtfully curated. Each ingredient was individually selected and adroitly prepared to showcase maximum flavour with minimal intervention. A standout dish was the singular, sculptural arancini in the shape of a pyramid, generously sized and filled with Parmesan and fontina cheese atop a bed of truffle cream. Crisp to the bite with perfected rice, the dish reimagines a classic in both size and presentation. Served on a hot cast-iron skillet – a flourish usually reserved for meat dishes – it offered a vegetarian-friendly showstopper.

Next was the primo piatto, the black truffle Parmesan wheel, consisting of homemade tagliolini infused with 24-month-aged Parmesan and

freshly shaved black truffle. Presented tableside by the chef, the pasta was tossed in the hollowed Parmesan wheel before us, offering a theatrical and luxurious touch. Cooked to an ideal al dente, the pasta carries the richness of truffle balanced with garlic and butter – a celebration of high-quality Italian ingredients. This was served alongside oven-roasted potatoes, skin on and fluffy, infused with rosemary, and house focaccia served with Parmesan butter – earthy and aromatic, echoing the comforting simplicity of a lakeside trattoria.

Honouring the Italian dining sequence, the insalata course followed. We sampled a Sicilian caponata – aubergine slow-fried with tomato and roasted pine nuts – and a Sicilian orange and mixed leaf salad with olives and hazelnuts. These offered a refreshing contrast to the richness of the previous course, highlighting Italy’s regional culinary diversity. The agrodolce flavour

profile of the caponata balanced sweet, sour, and umami notes with added texture from the pine nuts, while the citrus elements of the salad cut perfectly through the depth of the dish.

Before dessert, a carafe of both red and white vino was offered, elevating a standard wine pairing into a more ceremonial close to the meal. For red we enjoyed a 2018 Sangiovese Rubicone from Emilia Romagna – mediumbodied with a fresh, clean finish and refined aromas. The white selection was a 2020 Pinot Grigio Tenuta Civranetta from Veneto, offering vibrant floral notes and a light, elegant body.

For the dolci, we concluded with tiramisu, a delectable finale. The espresso liqueur saturated the savoiardi to perfection, a difficult balance to

achieve. Rather than the expected lasagne-esque layering, the cream was hand-piped individually, offering a thoughtful take on the classic.

The Como Garden experience is one of humble indulgence. Even the simplest of ingredients were treated with reverence, transformed into elegant statements of Italian gastronomy. The interior lends itself to multiple occasions – not just romantic evenings, but also family gatherings and vibrant social meals, evidenced by the diversity of guests dining around us. A welcoming team and uplifting music added to the overall warmth of the experience.

Como Garden goes beyond traditional expectations of Italian dining. It brings personality and flair into every dish and detail – an extension of the Zandi brothers’ vision, merging authenticity with innovation in a way that is both memorable and meaningful.

Escape the ordinary

“ THE FONDEST MEMORIES ARE MADE WHEN GATHERED AROUND

Culinary Concepts has been established as the trusted choice for over two decades by restaurants, hotels, elite members’ clubs and bars.

Our innovative and contemporary collections will ensure your customer’s experience is unforgettable.

Creativity is key to keeping our designs fresh, with great importance placed upon quality, elegance and functionality at all times. We know the right product makes the difference when creating the best customer experiences, and delight in providing the perfect dining, barware and decorative collections.

Your vision, our expertise…Together, we can create unforgettable moments at the table.

Chef Robert Thompson MBE

We’ve spoken to Chef Robert Thompson MBE, the youngest recipient of a Michelin star and an MBE honouree who is carving an inspiring path in the culinary world.

Since arriving on the Isle of Wight in 2007, Robert has built a loyal following, helping establish the Island as a foodie destination. With the relaunch of Thompson’s and the opening of RT Café Grill, Robert continues to innovate. Inspired by the success of his pandemic-born “You Be Chef” meal kits, RT Café Grill offers relaxed, high-quality dining, complementing Thompson’s refined tasting menus and exclusive pop-up events.

Balancing multiple ventures, Robert ensures each reflects his exacting standards through a focused approach and a dedicated team, giving back to the community that sustains his success whilst encouraging aspiring chefs to explore global cuisines. Chef Robert’s story is one of resilience, creativity, and an unwavering passion that continues to shape the future of fine dining.

As the youngest chef to receive a Michelin star and now an MBE honouree, how do you reflect on the journey that’s brought you to relaunching Thompson’s and opening RT Café Grill recently?

Like many before and many to follow, it’s been an absolute rollercoaster!

I try never to look back with regret, but I do often think I should have started my own restaurant earlier instead of working for countless owners, who were, on the whole, a huge disappointment and completely void of common sense!

But without working for those people, I wonder if I would have developed such a thirst for achieving both for myself and, more importantly, for the team. I feel so proud every day when I go to work and get so much joy from seeing all my staff crack on with smiles on their faces (most of the time!).

I came to the Island in 2007 and feel fortunate to have been able to build up a following of amazingly supportive guests; without these, I honestly don’t think I would have risked opening the Café Grill, which is ten times the size of my first restaurant! Looking back to where I am now, I’d say that I’ve learnt to take a step back sometimes, take a breath, and relax, then to come back twice as strong.

What inspired the creation of RT Café Grill, and how does it complement the culinary experience you’ve built at Thompson’s?

I think that it was during Covid, as I raced every day to get at-home food boxes made and delivered, that the inspiration for change developed. I loved that I could still reach guests with my You Be Chef meal kits and

this probably helped draw me out of a very rigid format, which was, of course, drummed into me for most of my early years in the kitchen. The Grill is super-laid-back, but still really great quality, in plush surroundings. Tunes play, staff are not afraid to speak and laugh, there’s lots of choice, and it’s really welcoming - with so many guests commenting that it’s like their coming into my home. I suppose it’s the place I’d like to go if I had a day off :))

All of the above is the perfect partner to Thompson’s, which will be introduced by way of pop-up nights. I love highend dining, it’s what I’ve always done previously, and being under the same roof, I’m looking forward to capturing more casual diners every few weeks to blow-out nights of tasting menus and wine flights a few times a year.

With Thompson’s reopening later this year, what can diners expect in terms of menu evolution, dining atmosphere, and your overall vision for the restaurant?

I think previous regulars at Thompson’s will be very on-point about what they think it will be like, as it will, of course, pick up from when we closed. That said, when the time is right to reopen, Thompson’s will return with greater refinement and consistency. I feel a greater sense of freedom with my menus, probably because I am more relaxed, and especially because I have established the grill, which is already driving the business.

The Isle of Wight has become synonymous with your culinary influence. How have you worked to solidify the Island’s reputation as a foodie destination, and what are your aspirations for its future?

Most importantly, I feel that being completely hands-on in my business, has helped me forge a very solid reputation locally. I achieve and grow as a team, and I believe that staff seeing you putting the hours in, being the first there and last to leave, pays huge dividends in terms of creating a very consistent offering to guests - which, of course, will keep them returning and spreading the word near and far.

When I first came here, I thought it would just grow and grow in terms of a food-led destination. It has, of course, come on leaps and bounds, and there are so many great places to go, but there’s room for so much more, and

hopefully, more places will be set up over the next few years.

I really hope there’s some resolution to the ferry prices, as they absolutely killed tourism for so many places last year. With margins getting tighter and tighter, I hope for some blue-sky thinking at the top, to allow us all to carry on doing what we love.

Balancing multiple ventures must be demanding. How do you stay inspired and ensure that each project maintains your signature attention to detail and quality?

Most importantly, I’d say I no longer take on anything that I cannot give the attention it needs. Every day, there are so many outside catering requests, large and small, most of them we turn down so that the sole focus can be on our new home in Ryde. And then it’s of course the team! I can rely on them 100%, and I’d also say confidently, that they know the same of me. This, I think, is the key to the operations running smoothly and to a high standard.

What advice would you give aspiring chefs looking to achieve Michelin-star success and create a lasting culinary legacy within their communities?

I think it would be great to get out there and see a bit of the world and its food! There are so many styles out there, and it can be very confusing now working out what you want to aim at. I’d also say get into the job early, and then you will soon see if it’s for you. I say to all my new younger recruits, give it at least 3 months to get a proper view; the first few weeks should not make up your mind, and you will, of course, feel like a fish out of water!

Once you have a good feeling, just go for it! Build your portfolio, take photos and document all that you learn, get out into your local community, helping organisations and individuals wherever and whenever you can. The community fill your restaurant, so use your experience to help them.

cardamom and vanilla. The classics section of the menu also brings back beloved dishes and traditional curries, such as Kukkad (Chicken) Makhani and Meat Korma.

BENARES UNVEILS A NEW LOOK AND MENU FOR 2025

Benares, the celebrated Michelinstarred Indian restaurant in Mayfair, has reopened following a major refurbishment. Guests can also enjoy the recently launched brand-new menu by Executive Chef Sameer Taneja.

These enhancements mark an exciting new chapter for Benares as it continues to redefine contemporary Indian dining in London. The makeover, led by celebrated interior designer Dale Atkinson, of Rosendale Design, breathes new life into this much-loved Mayfair landmark and elevates its renowned dining experience to new heights.

Taking inspiration from the holy Indian city of Varanasi, colloquially known as Benares, the renovation will transform the guest experience from the moment of arrival. Guests will be welcomed by a striking new entrance and reception area, featuring a vibrant awning,

elegant planters filled with lush foliage, a dramatic candle wall and an inviting atmosphere that sets the tone for the upstairs bar and dining room. The reimagined bar takes centre stage with its chic design and bespoke furniture, offering a sophisticated setting for predinner cocktails or an extended evening at Benares.

The main dining room, once predominantly monochrome, is now suffused with colour and texture. The room features ornate ceiling artwork and intricate backlit Jali panels on the walls throughout, instilling a new life into the restaurant, redolent of the spiritual energy of its namesake city. It is this energy that is being harnessed with the new design, bringing the colours, textures and patterns and infusing them into the space.

Since opening in 2003, Benares has been a pioneer of Indian cuisine, blending the finest British ingredients with authentic Indian techniques and flavours. To accompany the restaurant’s fresh design, Executive Chef Sameer Taneja has curated an innovative menu that showcases the true essence of the restaurant’s legacy and craftsmanship. The new menu includes Dum Ka Truffle Shorba, a luxurious winter truffle and rabbit stew; Vindaloo with oysters and Goan sausage served with sanna – a steamed coconut and rice bun; and to finish, Rasmalai infused with rose,

“This marks an exciting new chapter for Benares,” said Executive Chef Sameer Taneja. “The refurbishment embodies our ambition to craft a space that mirrors the vibrancy and creativity of our cuisine. The new menu is a celebration of the finest British seasonal ingredients, enriched with bold flavours and techniques, offering a fresh take on modern Indian dining. I’m excited to welcome guests to experience the energy, innovation, and passion that define this next step for Benares.”

Bruno Nath Lopez, Director of Benares, said: “The refurbishment marks a pivotal moment for us. Our goal was to create a design that truly reflects the essence of Benares—sophisticated, vibrant, and welcoming. From the striking new entrance to the reimagined bar and refreshed dining room, every detail has been thoughtfully designed to deliver an elevated guest experience. We’re thrilled to unveil the new Benares and look forward to welcoming guests this February.”

Benares has now reopened with its show stopping new design and its evolved menu, with a la carte and set lunch menus also available.

For more, please visit: www.benaresrestaurant.com

*

* IBIS Styles

* Marriott

* IBIS Budget

* Holiday Inn

* Hilton Grand Vacations

* Mercure

Bodmin Jail
The Place Nottingham
Mercure Dumfries
Holiday Inn Manchester Airport
ibis Styles London Gatwick Airport
ibis Styles London Gatwick Airport

TYKES RESTAURANT AT SANDBURN HALL MARKS

20TH ANNIVERSARY WITH INTERIOR REDESIGN, NEW MENU LAUNCH AND GREENER POWER

Tykes Restaurant at Sandburn Hall, near York, has been fully redesigned and refurbished to mark the 20th anniversary of this ‘popular and much loved’ restaurant.

Tykes is part of the 1,000 acre Sandburn Hall estate seven miles from York that includes the 40-bedroom Sandburn Hall Hotel, Sandburn Hall Golf Club and Grand Function Room that comprise one of Yorkshire’s leading hospitality, golf, wedding, events and business venues.

“Since we opened Tykes in 2005, it has established itself as one of the most popular restaurants in the York area and is much loved by locals, residents and visitors to the area,” said James Hogg, director.

“The restaurant has been successful for the last two decades and has a strong and loyal customer base. Our 20th anniversary year felt like the perfect opportunity to breathe new life into Tykes and bring it more in line with the hotel style and décor. We’re delighted that we have managed to achieve this whilst retaining the original identity and features of Tykes that everyone knows and loves.”

The redesign of the restaurant space blends the traditional charm of

Sandburn Hall’s original oak barn features with contemporary touches and includes a total refurbishment of the Tykes’ restaurant dining and bar areas by award-winning interior designer Rachel McLane, who said: “The refurbishment of Tykes aims to harmonise the restaurant with the hotel extension by creating a distinctive and relaxed atmosphere, through eclectic lighting, bespoke ceiling rafts in the bar area complemented with fitted booth seatings with an earthy colour pallet.

“The restaurant has been given more of a focal point with glass partitions and sliding doors, and an extended kitchen with redesigned serving counter.”

The redesign comes as Tykes’ head chef Mark Hudson unveils a new menu of seasonal Yorkshire ingredients for traditional modern English dishes with breakfast, lunch, afternoon tea, evening a la carte and Sunday menus and a sixcourse Chef’s Tasting Menu.

Dishes on the new a la carte menu include starters such as: a Game Terrine, and an Artichoke & Wild Mushroom Filo Tarte; mains of Duck Breast with fondant potato, beetroot, kale, blackberry & red wine purée or a Salmon Supreme with lemon & dill gnocchi, courgette, pickled celeriac, crème fraiche; and desserts including a Pecan & Dark Chocolate Torte, chocolate ganache, caramel choux, pecan praline or an Affogato with Yorvale vanilla ice cream, shot of espresso and homemade biscotti.

Another outstanding feature of the new-look Tykes Restaurant is a greener, more environmentally friendly kitchen that includes a switch from gas appliances, such as ovens and hobs, to all new electrical appliances. These are powered by a new array of 1,000 solar panels on the estate, producing around 500,000 KWh of electricity also used by the hotel and function rooms.

David Holmes, the hotel’s finance director, said: “The kitchen and solar projects will significantly reduce Sandburn Hall’s carbon footprint, as we will be using less gas and a good proportion of our electricity usage will be generated by the solar panels.”

The scheme, which ensures all existing wildlife habitats are preserved, involves the installation of 1MW of battery storage to ensure that any power generated that isn’t used immediately can be stored and used in the future.

To Book a Reservation at Tykes Restaurant, visit: www.sandburnhall. co.uk/tykes-restaurant

AND MINIMISE

Specifying a CFA member for your next flooring project could mean the difference between success — or a flooring failure. Most of the UK’s largest Manufacturers, Distributors and Contractors are CFA members, and for good reason.

• CFA members promote high standards, knowledge and expertise

• CFA members maximise your investment and minimise costly flooring failures — which is good for your client, your reputation and promotes future business

• All members have to pass a vetting process

Courtesy of Amtico International
Courtesy of Forbo Flooring UK Ltd

Francesco Braun

Francesco Braun is a renowned expert in cocktail culture, specialising in Japanese liquors like Shochu and Awamori.

In this interview, Francesco discusses his collaboration with KAY Sake, exploring the brand’s commitment to redefining sake for a global audience. He highlights KAY Sake’s versatility, its appeal in the luxury bar scene, and the growing demand for lower-alcohol, gluten-free options.

Francesco also shares his approach to incorporating alcoholic beverages like KAY Sake into cocktail menus and the key to creating memorable drinking experiences. His passion for blending tradition with modernity has made him a key advocate for KAY Sake’s innovation in the industry.

Francesco, as a renowned expert in spirits and cocktail culture, what drew you to collaborate with KAY Sake, and what excites you most about its unique qualities?

First of all when I look at collaborating with a brand it is never just one reason, but it is a combination of factors that influence my choice. The quality of the liquid of course is the main driver, but that’s never enough. You need to see at the mission of the brand, its goals, its core values and above all the bigger picture, which is what many brands often lack. KAY Sake has it all and it aims at promoting the whole category, contributing in pushing sake on stage and make it accessible to everyone, from cocktails to aperitivo moment, destigmatising the idea that sake is just for food pairing and limited to Japanese bars and restaurants. It’s a challenging project in which I see a lot of potential.

KAY Sake is redefining the traditional Japanese drink for a global audience. How do you see this modern approach

influencing the way consumers experience sake, especially in the luxury bar scene?

I think that the sake category needs this kind of approach if it wants to impose itself amongst the big ones. Traditions are important and never to be forgotten, however we live in fast paced times and brands have to adapt quickly or they risk to disappear. People are always in search of something new and exciting, and sake has the chance now to shine and give the people what they are looking for.

You specialize in Japanese spirits like Shochu and Awamori. In your opinion, what sets KAY Sake apart from other premium sake brands in terms of flavour and versatility?

KAY sake is designed to stand out in cocktails and although it belongs to the Junmai Daiginjo type of sake which

tends to be more aromatic, KAY Sake also has a unique richness that works well with other ingredients without compromising its own personality. It works well mostly with white spirits as well as a base for low ABV drinks, which are an important feature in every bar nowadays.

The bottle design of KAY Sake is as sophisticated as the drink itself. How important do you think packaging and design are in communicating the quality and heritage of a luxury product like KAY Sake?

First impression does matter. In times where thousands of brands compete every day to be in bars and shops, you need to make sure your product stands out in style, capturing the eye of the consumers while encapsulating the essence of the brand. KAY Sake’s bottle design, which was created by renowned Dutch designer Marcel Wanders,

captures the essence of KAY Sake’s heritage which originates from Niigata Japan, whilst also demystifying the beverage with a contemporary design that is globally understood.

Given KAY Sake’s position as a loweralcohol, gluten-free, and additive-free option, do you see it attracting a new, more health-conscious audience? How do you think the contemporary drinker is evolving?

As trends change, the flavours and interests change too – the world is evolving towards a healthier lifestyle and the demand for low ABV is rising. People are drinking less but better, tackling that slice of the market must be part of every brand strategy. KAY Sake presents this choice to mindful drinkers by offering a delicate and complex alternative to spirits. Consumers have the option of an aperitif that is gluten-free, lower in alcohol and free of sulphites and additives. With its three signature serves, KAY on the rocks, KAY Japanese Spritz and KAY Japanese Martini, there is one for each taste.

As a professional who has worked with both high-end bars and luxury brands, what is your process for incorporating KAY Sake into a cocktail menu, and what kinds of serves do you recommend for first-time drinkers?

Sake may be tricky to work with if you’ve never worked with it before or if you’ve never had training on the category. Not all sakes perform equally and not every sake is suited for cocktails. I like to play with sake as a base first to see its strength and weakness; from there I add spirits to see how they interact. Sake is more

delicate than other ingredients and often has subtle tropical notes as well as melon, apple and pears. The best way of making it shine is to bring up those notes. But for first time drinkers I think cold sake it’s a good starting point, otherwise in a spritz, with soda and a dash of Prosecco.

You’ve hosted a number of events for KAY Sake, including during London Cocktail Week. What kind of reception have you seen from guests trying KAY Sake for the first time, and what do you think is the key to creating a memorable experience with this drink?

I was pleasantly surprised that KAY Sake was very well received. It’s a great liquid but obviously it’s a hard category to push and despite having more than 2000 years of history, it’s fairly recent in western countries. People like the fact that it’s accessible, not too aggressive, and it’s a great way of entering the sake world. And if you make people feel like they pioneering a new movement, being part of something unique and special, they will be the first ambassadors of your brand.

As KAY Sake aims to blend Eastern tradition with Western style, how do you personally approach the fusion of cultures in the hospitality and drinks industry, and what future trends do you foresee in global drinking culture?

Fusion is key to every cocktail nowadays. There was a time where Mexican cocktails were only made with all Mexican ingredients, however, that has now passed and the same is slowly happening with Japanese inspired drinks. We have access to so many flavours nowadays and we have to be able to combine them all together.

Also, by mixing unknown ingredients with familiar ones, it helps consumers try new flavours. Keeping drinks easy to understand is important if you want your guests to feel at ease when reading your menu, and many bars are shifting again towards that direction.

KAY Sake is already leading this movement with its contemporary bottle design and simple signature serves, you can also find KAY Sake cocktails at some of London’s top cocktail bars, including Kwãnt Mayfair, Tayēr + Elementary, Archive & Myth and Nine Lives, to name a few.

THE AUGMENTED CHEF GENERATION:

HOW THE FUTURE OF CUISINE IS BEING WRITTEN NOW

(ENSP), Meilleur Ouvrier de France, and World Ice Cream Champion.

Gastronomy has always been a living art. Driven by intuition, technique, and transmission, it evolves alongside our societies and innovations. Today, and for some years now, a silent revolution has been underway: the digital revolution.

Artificial intelligence (AI), 3D printing, culinary design tools – these

technologies, far from distancing the chef from their craft, can in fact enrich their creativity.

This is where the concept of the “augmented chef” comes in: a professional who bridges hand and machine, instinct and data.

A new artisan for the digital age

The integration of technology in professional kitchens goes well beyond connected ovens or management software. It now reaches the very heart of the creative process.

AI can suggest unique ingredient pairings or model a dish’s sensory impact. Food 3D printing opens the door to designs with unmatched precision and structure. Augmented reality makes it possible to visualise a dish before it even exists.

These technologies do not replace the chef’s touch – they extend it. They provide new playgrounds for culinary expression, without ever dismissing

the importance of intention, culture, or identity.

Training tomorrow’s chefs to master these tools

This is the vision behind the training offered by École Ducasse. Whether on our Paris campuses, at the ENSP, or within our international network, we integrate cutting-edge technologies into our programs, always aligned with industry needs.

Our students do not just study theory – they engage directly with the tools shaping the future of cuisine. For example, our modules on AI applied to foodservice let them explore real-world cases such as:

• Optimising recipes based on nutritional needs or customer preferences.

• Smart stock management.

• AI-assisted menu creation based on trends or technical constraints.

We also offer workshops on food 3D printing, led by expert chefs like Fabio Giambrone and Jérémy Delteil, where students create edible artistic pieces that combine precision, aesthetics, and texture control. These technologies are not treated as gimmicks, but as tools in service of a culinary vision.

Projects involving culinary design, digital modeling, and augmented reality round out the approach, enabling students to create dishes with high experiential value that resonate with today’s diners.

A new educational responsibility

The digital revolution in the kitchen is not a threat – it is an invitation. An invitation to redefine the chef’s role, not just as an executor or creator, but as a strategist, communicator, and innovator.

This is why it’s vital for schools to embrace this transformation and prepare talent to think differently.

At École Ducasse, we believe that technology only has value when it serves purpose, sharing, and excellence. That is our commitment to training tomorrow’s augmented chefs: those who master both technique and technology, and who will continue to elevate French gastronomy in an everchanging world.

HOSPITALITY NEEDS A COMEBACK: AWOL IS MAKING IT HAPPEN

Marketing a hospitality business these days feels like shouting into the void. Social media platforms throttle your reach unless you pay up for expensive ads, review sites are cluttered with outdated rants, and delivery apps take a huge slice of your hard-earned revenue then deliver your food cold!

That’s exactly why we built AWOL.

AWOL is a real-time hospitality app designed to bring people through your door when you need them most, not weeks later, not through endless scrolling, but now.

Here’s how it works:

Let’s say it’s a quiet Tuesday. You’ve got space to fill, a kitchen ready and staff waiting. With AWOL, you create an instant offer, maybe two-for-one cocktails, a free pint with a burger or a discounted lunch special, and it

goes straight to people nearby who’ve ALREADY said they’re into exactly what you have to offer.

And it’s not just about offers; it’s also about timing. Last-minute decisions and real-time offers are influencing dining and travel choices more than ever. A recent study found that 77% of patrons said a deal or discount makes them more likely to dine out rather than stay home. So give them a reason, right when they’re ready.

Target Smarter. Spend Less. Grow Freely.

AWOL uses a simple tag system to connect the right offers to the right customers. Got a wine night? Wine lovers will see it. Hosting live music? Let the night owls know.

Reviews are also recency-weighted, meaning potential customers see what your venue is like today, not a one-star review from 2017 from someone who wanted to blow off some steam.

Here’s the part that really matters:

You don’t pay per click.

You don’t pay for impressions.

You only pay when a customer actively saves your offer (and even then, only when you’re ready).

And the best part?

You can reach up to 50 customers per month for free. No obligation. No commitment. No surprise charges. Just genuine growth, risk-free.

Built for the Industry. By the Industry.

We know this game because we’ve played it. We built AWOL after years of working in hospitality, dealing with the same frustrations you face. This isn’t another Tripadvisor or Yelp. It’s a tool designed by operators who’ve stood behind the bar and run the floor.

Because sometimes all it takes is the right offer at the right time, and one tap to say: Yes, I’m in.

Let’s go AWOL!

Going AWOL allows you the freedom to broadcast effective, real-time offers that reach your audience when it matters most. Better yet, you only pay when your offer is saved by a potential customer on the app.

No algorithms

No blind ad spend

No waiting around

Just quick, targeted, marketing for all hospitality venues.

Whether it’s 2-for-1 cocktails on a rainy Tuesday or a free pint during a quiet Thursday evening, AWOL helps you fill seats fast, without wasting time or money.

Ready to go AWOL and take back control?

KITCHEN & CATERING EQUIPMENT

COMPLETE BESPOKE KITCHEN SUITE INSTALLATION AT TWO-MICHELIN-STARRED DA TERRA

Electrolux Professional has worked with the team at Da Terra, on their bespoke kitchen refurbishment at the Two-Michelin-starred restaurant situated in East London’s Town Hall Hotel.

The project has resulted in a major overhaul of Da Terra’s open kitchen design, including the installation of a Molteni suite, tailored to meet the specific needs and preferences of Chef Owner Rafael Cagali and his team.

Every Molteni suite is bespoke, handcrafted in the renowned manufacturer’s Saint-Vallier atelier. Da Terra’s finished stove features a blend of modern and traditional elements. This includes an induction hob built to cater to the 9cm pans used to deliver the menu’s sauces and two warming drawers that can be set at different temperatures, as requested by the team.

Given that Da Terra’s open kitchen is visible to the 28 diners at each three-hour sitting, the Molteni suite has been crafted with aesthetics as a top priority. With an infinite choice of colours available, Rafael decided on a shade of green part inspired by his favourite football team from his native Brazil, Palmeiras, combined with a gold trim. The colour & trim combination is unique with no other stove ever produced using the combination.

Since opening in 2019, the restaurant has quickly established an impressive reputation in the fine dining scene, earning its first Michelin star after just eight months, followed by a second in the 2021 guide.

In 2023, Rafael’s stature led to an invitation to cook at Northcote, a luxury hotel and Michelin-starred restaurant in the Ribble Valley, during the manor’s

acclaimed Obsession Food Festival. Here, he was introduced to Electrolux Professional, with the restaurant fully equipped with the manufacturer’s thermaline made-to-measure cooking suite and SkyLine range of combi ovens and blast chillers.

On the project’s completion, Rafael said: “Since taking over Da Terra in 2019, I had always wanted to do something special that would appeal to both my team and our guests.

“Once I’d heard the story of Molteni and the expert craftsmanship associated with the brand, I knew that our one-of-a-kind suite would help to raise the experience offered at Da Terra to another level.”

Plans to overhaul the Da Terra kitchen began when Rafael met Matt Astbury, Business Development Manager at Electrolux Professional, at Northcote’s Obsession Food Festival. This involved expansive discussions over cooking requirements, design options and visits to existing stove installations.

Matt said: “It has been a pleasure to work with Raf and the team throughout the entirety of this project, and we are proud to have played a part in Da Terra’s exciting story. The idea of a completely bespoke suite was a key driver in Raf’s decision to choose Molteni, and, following multiple site surveys and a dedicated design process, we are delighted to see the finished product in the heart of Da Terra.”

Further unique features added include a Bamix holder, again supporting activities integral to the restaurant’s menu and evidencing the ‘no limits’ nature of a Molteni stove.

Rafael concluded: “I think Molteni will fit perfectly here, especially as you can personalise it with the small little details – this is also part of the way we cook at Da Terra. It’s a perfect combination, I would say!”

For more information on Molteni, click HERE.

WHAT ABOUT CUSTOMER TOILETS?

In addition to being known for its commercial kitchen waste water pumping equipment, Pump Technology Ltd also provide a full range of bathroom and toilet pumping systems.

Sometimes the toilets and washbasins for a restaurant or pub need to be located in an area such as a basement without access to gravity discharge. In these situations, where the facilities are below the public sewer level, a pumped solution is required.

If this is the case it is essential that the pumping equipment is designed for the arduous use that it will almost certainly be subjected to!

Commercially, toilet challenges affect profitability, customer retention, loyalty, and, in some instances can result in bad online reviews!

It is generally agreed within the industry that the benchmark waste water and sewage lifting station for public use applications is the Jung Pumpen Compli range.

Pump Technology Ltd is authorised by Jung Pumpen GmbH for the specification, supply and maintenance of their equipment. They are the largest supplier of Jung Pumpen equipment in the UK. and hold comprehensive stock for “next day delivery” in their Berkshire warehouse.

One benefit of the Compli lifting station is that it is easy to install. This is because inlet pipes from toilets and wash hand basins can be connected via any of the multiple port options.

The Compli is an automatic lifting station. A single large float arm on a ridged float arm activates the pump or pumps.

PUMPING SYSTEMS FOR COMMERCIAL KITCHENS

Several pump options with differing lift and flow performance and pump impeller designs are available to suit a variety of outlet pipe diameters. As an example, the vortex free flow impeller design with 70mm dia. soft solids clearance is suitable for large bore pipes, 80mm or 100mm dia. For small bore pipes such as 50mm dia. a cutter version is also available.

Selecting exactly the right automated wastewater and sewage pumping system for any given customer toilets can seem a daunting task, which is why the experienced team at Pump Technology Ltd are on hand to discuss each project and recommend the correct equipment to match specification and budget.

For more information, please visit: www.pumptechnology.co.uk

NEVER

RUN OUT

OF ICE AGAIN. ENHANCE

YOUR RESTAURANT’S OPERATIONS WITH A RELIABLE ICE MACHINE OR MAXIMISE

EFFICIENCY WITH A COMPREHENSIVE SERVICING PLAN

Are your ice machines struggling to keep up with your restaurant’s demands? Look no further than Ice Cool Servicing - the specialists in ice machines, maintenance and repairs.

At Ice Cool Servicing, we understand the crucial role that ice machines play in your restaurant’s daily operations.

Whether you’re looking to upgrade your existing machine, or repair a faulty one, our team of experienced engineers are dedicated to ensuring that your ice machines are always in excellent condition, ready to serve your customers with refreshing ice-cold beverages or keeping seafood or salad bars cool.

Commercial Ice Machines:

Discover a range of new or refurbished commercial ice machines from leading brands like Manitowoc, Ice-O-Matic, Follett, and more, tailored to meet your specific requirements. From modular ice machines to self-contained units and ice dispensers, we can help provide the perfect solution for your restaurant’s needs and budget.

Servicing and Maintenance:

Enhance the efficiency and longevity of your restaurant’s ice machines with our comprehensive ice machine servicing plan. We offer tailored solutions to suit your business needs, ensuring minimal disruption and improved product output. From planned preventative maintenance to 24/7 call out and firsttime fix solutions, we are dedicated in getting your ice machine back up and running as quickly as possible. With our monthly maintenance plans, you can also choose the level of support that best suits your restaurant’s needs.

Why Choose Ice Cool Servicing?

Delivering ice machines and services is the core of our business. We have extensive experience installing and maintaining ice machines in large facilities across multiple locations, as well as in smaller individual sites.

We have recently strengthened our partnerships with leading ice machine

manufacturers, having added products from Hoshizaki, Scotsman, Cornelius, Ice-O-Matic, and Carpigiani to our range. We also offer service support, including warranty work, for Cornelius machines in collaboration with Marmon Foodservice and FEM (Foodservice Equipment Marketing). Additionally, we have expanded our presence with Manitowoc, extending its coverage to various UK sites such as Burger King, Costa Coffee, Starbucks, Pret A Manger, and Pizza Express.

Industry Certifications

We are 100% committed to workplace safety and hold certifications in safety schemes such as the SafeContractor accreditation and CSCS cards, as well as having an F-Gas Company Certificate from Refcom Certification Ltd to safely handle F-Gas refrigerants.

Don’t take our word for it, Nando’s recently said “We are really happy with the repair work carried out on our Follett Ice Machine, as well as the technical support offered afterwards. Ice Cool Servicing have provided us with excellent customer service throughout this process.”

Don’t let ice machine issues disrupt your restaurant’s operations. Trust Ice Cool Servicing to keep your ice machines running smoothly, ensuring a constant supply of ice in your business.

Contact Us Today!

Visit www.icecoolservicing. co.uk/restaurant or call us at 01869 247947 to learn more about our services and find the perfect ice machine solutions for your restaurant.

MERCURY KITCHEN EQUIPMENT RISES TO MEET THE HEAT OF COMMERCIAL KITCHENS

If you operate a commercial kitchen where space is a premium, then you may find that all undercounter and standing areas are already taken by necessary equipment. Finding space for additional kitchen functionality can be problematic and sometimes seem an impossibility. This is where Alliance Online’s new range, Mercury by Middleby comes into play thanks to the countertop plug and play offering of kitchen equipment.

The range is designed to deliver exceptional performance in even the most compact of kitchens thanks to being robustly built by a trusted industry manufacturer. Being able to withstand the demands of commercial

kitchens whilst being visually sleek and stylish is exactly what this range offers.

The range includes both a single and twin tank electric fryer which are great for businesses looking to add frying capabilities to their kitchen. It also has a two-slice conveyor toaster, along with both a flat and ribbed grill (both a single and twin option). Finally, we also have their countertop griddles too which are brilliant for cafes and bistros.

So, if your kitchen is hard pressed for space and you want to add extra functionality, but don’t have the means for installing large pieces of equipment then the new range from Mercury by Middleby is perfect.

For more information on the range we have or our capital equipment offering in general, contact Alliance Online on 01270 252 333 or email us on: hello@allianceonline.co.uk.

Designed to deliver exceptional performance in even the most compact kitchens. Crafted to withstand the demands of commercial use while maintaining a sleek and stylish aesthetic.

HOT WATER - THE KEY INGREDIENT FOR SUSTAINABLE RESTAURANTS

Provision of hot water is a business-critical service for the restaurant industry, but one that is also energy intensive and typically delivered through gas-fired systems. This means you carbon emissions will be higher than desired, so sourcing new approaches to reducing or removing gas, whilst saving money requires serious consideration. But it is a process that can be started today providing immediate results.

Adveco, brings more than fifty years of specialist knowledge designing and suppling bespoke hot water systems for restaurant new build and refurbishment projects. To support the transition from gas to cleaner electric water heating Adveco provides a low-cost, accurate metering service to establish actual demands and working peaks. This enables us to provide a theoretical design to fit your specific business needs and show you how you can save on capital investment costs and

plan for future operational costs as part of a wider sustainability strategy.

Adveco also offers its new FUSION range of electric water heaters with the option of incorporating a heat pump for up to 70% carbon reductions. The compact, simple to install systems meet the water heating demands of any restaurant with added resilience, especially against limescale, to ensure year-round daily service.

Website: www.adveco.co

Reduce carbon emissions by up to 71%

Control operating costs

24/7 operating resilience

Space saving, quicker to install design

Works with hard & soft water

Choose from 9 to 34 kW systems

Heinin Zhang and Siddhi Mittal, Founders of Yhangry

In this interview, we speak with Heinin Zhang and Siddhi Mittal, the dynamic women behind Yhangry, a leading private chef platform in the UK.

After leaving successful careers in finance, they set out to disrupt the traditional restaurant industry, creating a solution that empowers chefs by offering flexible, independent work opportunities. Through Yhangry, they are reshaping the culinary landscape, enabling chefs to increase their income, build their personal brand, and provide exceptional dining experiences.

Heinin and Siddhi share their journey, insights into the challenges women face in the industry, and how their platform is driving real change.

Siddhi and Heinin, both of you left high-paying finance roles to launch Yhangry. What inspired you to take this leap into the culinary world, and how did your backgrounds influence

your approach to building a business in the restaurant industry?

Heinin and I both come from developing countries—I’m from India, and Heinin is from China. While working in finance in London, we struggled to find great home-cooked meals. That’s when we decided to explore the idea of hiring a chef, and quickly realised there was a gap in the market. People saw private chefs as expensive, but we discovered that restaurant chefs were underpaid. However, it wasn’t easy to book a restaurant chef, and those who could be hired charged a lot.

What stood out to us was that private chefs aren’t niche—it’s just a perception that they are. Coming from cultures where home-cooked food is cherished, we knew there was a wider audience

who would appreciate it. In cities like London, New York, and Berlin, where people love food, chefs were still undervalued. We asked ourselves, why can’t chefs find private work? Why is there this stigma around private chefs?

That’s when we decided to create Yhangry—a platform that allows chefs to earn better while offering customers the chance to enjoy high-quality meals at home, creating meaningful moments with their loved ones.

Yhangry has become a leading platform for private chefs, how do you think this is redefining the industry, especially in terms of empowering female chefs and challenging traditional industry structures?

It’s crazy, but even in an industry like cooking, which should be femaledominated, men still dominate the top roles. There have been so many articles about this issue. For instance, Heston Blumenthal once made a comment suggesting that women probably don’t belong in kitchens because the pots and pans are too heavy. Asma Khan perfectly responded, saying, “Just invest in lightweight pans!” The idea that women, or even pregnant women, can’t be chefs due to physical limitations is absurd. The representation of female chefs in top positions is still very low, and until that changes, we’ll continue to see the same barriers.

Yhangry is already the number one platform for private chefs in the UK, and while we’re still relatively new, we’re proud of how far we’ve come. What makes Yhangry so impactful, especially for female chefs, is the flexibility it offers. Chefs can set their

own hours and choose opportunities that fit around personal commitments, like managing childcare or booking a babysitter. This flexibility is key to building a sustainable career.

At our first ChefCon event in London, 34% of the participants were female chefs—a huge number in an industry where female representation is typically below 5%. The flexibility our platform provides has made it possible for chefs to pursue their careers in ways that were previously difficult. One inspiring example is Chef Nadine, who shared how Yhangry allows her to manage her career while supporting her family and paying her mortgage. She can plan ahead, work on her terms, and effortlessly balance everything because her schedule is flexible.

Another great thing about Yhangry is that the work is much less physically demanding compared to traditional kitchen jobs. Our chefs cook for smaller groups—around 10 to 20 people— instead of cooking for hundreds. This setup is more suitable for women, as it’s less physically taxing and allows them to gain recognition for their cooking without the heavy labour involved in large-scale kitchens.

By offering this kind of flexibility and work structure, we’re helping level the playing field and addressing the imbalance in job distribution between men and women in the industry. This approach provides more opportunities for women to rise in the field, achieve leadership positions, and maintain a healthy work-life balance.

At Yhangry, we aim to give women a platform to shine, earn well, and thrive. By amplifying their voices and providing the flexibility they need, we hope to see more women at the top of the industry.

You’ve emphasised the importance of flexibility, especially for new mothers. Can you explain how Yhangry’s platform allows women to have more control over their careers compared to traditional restaurant kitchen environments?

For mothers, the biggest challenge is often childcare, which is expensive and requires a lot of planning, especially when last-minute shifts can make things difficult. Yhangry’s platform allows women, particularly mothers, to have much more control over their schedules. They can choose when to take on jobs. This pre-planning removes the stress of last-minute shifts and the need to scramble for childcare.

This flexibility is crucial for mothers returning to work after pregnancy. It’s not just a luxury; it’s essential. As a society, we need to move towards supporting and integrating mothers back into the workforce. We’re proud

that Yhangry can provide that kind of flexibility, allowing mothers to balance their career aspirations with their family responsibilities.

With Yhangry, the focus is on ability and reviews. How do you think this approach is shifting the way chefs are evaluated in the industry?

At Yhangry, focusing on ability and reviews is very much a marketplace approach, similar to platforms like Airbnb. It gives chefs a platform to showcase their skills and connect with customers. We not only feature photos and reviews but also allow chefs to respond to feedback, creating a more personal, interactive experience.

This approach shifts how chefs are valued. Traditionally, only top chefs are recognised, with names like Gordon Ramsay or Heston Blumenthal standing out. But on Yhangry, every chef has a profile, a brand, and a portfolio of reviews. They are no longer anonymous workers in a kitchen; they are seen for their unique abilities and experiences. Whether it’s their influences from travelling or their distinct cooking style, chefs can express their individuality.

This is a huge change from the traditional path of working years in a kitchen, hoping to be noticed. Yhangry lets chefs shine from day one, showing what makes them different and unique. Chefs are not just workers; they’re artists and scientists, and they can build a brand around that.

What’s also exciting is that this approach fosters a more inclusive environment. Chefs are judged based on their work—whether it’s their menu, photos, or creativity—allowing a more merit-based system. There’s no single person’s opinion determining success; it’s the customers who decide based on the chef’s output. This leads to a more diverse and inclusive space where authenticity and talent can thrive.

Do you see the traditional restaurant model changing in the future, with more chefs opting for flexible, independent work arrangements like Yhangry?

Yhangry is revolutionising how chefs earn. For example, restaurant chefs typically make around £12 an hour, while chefs on Yhangry earn an average of £60 an hour—five times more.

Given these two options, it’s clear why more chefs are opting for private cheffing.

With the rise of Gen Z, the creator economy, and the shift towards personal branding, I believe the traditional restaurant model is becoming less appealing. People want to control their own destinies, create for themselves, and build their own brands. The rigid, low-wage structure of restaurants just doesn’t align with these trends, and I see more chefs turning to private cheffing for a better, more flexible life.

While the traditional model still values hard work and hustle, I think that time frame is shrinking. What used to take chefs 10 years to achieve now might only take 2 years, as they build experience and move on to better opportunities. As more chefs realise, they can earn more and have a better quality of life in the private chef market, we’ll likely see a higher churn rate in the restaurant industry.

This shift could lead to a more sustainable system, where chefs get paid better, and lower-quality restaurants might struggle. If the private chef model continues to grow, we may see more money going directly into chefs’ pockets, ultimately benefiting the entire ecosystem.

What advice would you give to other women aspiring to break into the culinary world and what changes do you hope to see in the industry? How will Yhangry play a role in that transformation?

As women passionate about reshaping the restaurant industry, we believe that

in the next 5 to 10 years, chefs will have an entirely different set of choices, and that’s something that excites us. For women aspiring to break into the culinary world, my advice is to stay true to yourself and position yourself for the best opportunities. One key message is that distribution is king. Whether you’re a founder or influencer, having an audience gives you a significant advantage—marketing is expensive, but if people are listening to you, you’re already ahead.

As a chef, building your personal brand and creating a profile is essential. Take on jobs, gather reviews, and in just a year or two, you’ll have a portfolio that showcases who you are and what you bring to the table. Distribution is everything—start building your profile now and don’t be afraid to start small. Incremental progress—just 1% better every day—adds up to huge results over time. A great example is a chef we met at ChefCon. She used to be a

delivery driver but is now doing private cheffing with Yhangry, earning much more.

Young people are entering Yhangry because they can monetize their skills, and the opportunities are incredible. So, take control of your destiny, build your distribution, and embrace the journey!

Looking ahead, we hope to see a more equitable and supportive environment for women chefs in the industry. While there’s a lot of talk about change, tangible solutions are still lacking. A simple fix could be investing in lighter pots and pans, which would make kitchens more female-friendly. Additionally, rethinking kitchen layouts—currently, the constant backand-forth movement is strenuous— could help prevent many women from leaving the industry. Women returning from maternity leave also often face shift schedules that don’t align with their new responsibilities, so offering more flexible shift options, such as splitting shifts into morning and afternoon slots, could be a significant improvement.

At Yhangry, we aim to give women a platform to shine, earn well, and thrive. By amplifying their voices and providing the flexibility they need, we hope to see more women at the top of the industry. We’re committed to showing that when given the right platform, women can do just as much, earn just as much, and reach their full potential. The sky’s the limit, and we’re excited to be part of this transformation.

Discover Yhangry here.

WORKWEAR

REDUCE YOUR CARBON FOOTPRINT THROUGH HARDWEARING,

SHIFT. empowers brands and businesses in the hospitality sector to ensure that your sustainability credentials run through your branded workwear. With a push for businesses to hit net zero, SHIFT. helps you to reduce your carbon footprint while maintaining your brand integrity.

MEET SHIFT.

SHIFT. is revolutionising the way that hospitality uses workwear and represents a change in how we think about workwear in our sector.

Simply put, SHIFT. creates and produces comfortable and contemporary workwear that transforms the uniform experience for your teams. We choose natural fabrics that are hard wearing, but that are also pieces that you’d choose to wear yourself for their fit and feel.

Make SHIFT. Your Own

Offering a full and stylish range of workwear, from restaurant aprons to bar and waiting workwear, SHIFT. clothing can be personalised and logoed to your branding requirements. A sustainable fashion workwear brand, designed with minimalism and long-lasting quality as our cornerstones, our workwear ranges offer a solution for everyone.

While workwear that fits and is a pleasure to wear elevates the working environment for your team, at SHIFT. we set our aims much higher than that.

SHIFT. to Sustainability

Many suppliers have elements of sustainability wrapped up in their brands. We believe that we go further. When developing the SHIFT. brand, we knew that we had to be accountable for our sustainability credentials and so we worked hard to ensure that they stand up to scrutiny. This sets us apart from others in our market space.

Here’s

why…

There’s often a compromise with sustainable clothing. Not ours. We’ve delivered on all fronts so that you can stand by your own green decision making. Our contemporary products last, can be customised and personalised, have fair and reasonable pricing, joined up online ordering and prompt delivery – and we take our promises seriously. We’ve worked our way along the supply chain to ensure that you can deliver on theirs.

Go Green With SHIFT.

• Our quality materials meet the high stress level of wear and tear associated with uniforms

• Our fabrics are organic, recycled or vegetable based

• We comply with Global Organic Textile Standards

• We work exclusively with manufacturers with high ethical standards

• Our manufacturers pay proper salaries, provide good working conditions and have defined workplace infrastructures in place

SHIFT. is my response to the changing dynamic in the hospitality sector. My experience in the corporate workwear sector showed me that there was a gap in the market for quality workwear in hospitality that could properly demonstrate robust attention to detail in terms of pairing sustainability and style. With a passion for design and an attraction to the vibrancy of the hospitality sector, I felt compelled to start designing enjoyable and lasting workwear. The result is SHIFT.

SHIFT.

The sustainable fashion brand that provides contemporary solutions for workwear. Designed with minimalism and long-lasting quality in mind.

STAY

IN TOUCH

Email: info@wearSHIFT.co

Website: www.wearSHIFT.co instagram.com/wearshift.co linkedin.com/company/wearshift

INTRODUCING TIBARD COLLECTIONS FROM GRAHAME GARDNER

Grahame Gardner is a trusted uniform supplier with over 100 years experience meeting the demand for uniforms that work as hard as your staff do. We have been responsible for clothing hundreds of thousands of professionals in a wide variety of industries including care and nursing homes, therapists, hospitality, catering, dentists and veterinary practices.

Since 1979, Tibard has been the clothing behind the hospitality industry. From their manufacturing facility in Manchester, Tibard and Oliver Harvey produce uniforms worn by your local pub to Michelin starred restaurants across the country.

www.grahamegardner.co.uk

sales@grahamegardner.co.uk

SUSTAINABILITY

TEQUILA AND AGAVE: HOW UPCYCLING IS DISRUPTING THE RESTAURANT INDUSTRY

Sustainable Agave Company, an eco-friendly, biodegradable alternative to traditional singleuse plastic products.

Sustainability is more than just a buzzword or fleeting trend. Its roots extend into the far-reaching corners of many industries, not the least of which includes restaurants and food service. These roots have planted unique concepts and practices, such as upcycling, to tackle concerns with the cyclical life of materials more considerately.

One unlikely hero in this movement is agave, the plant behind tequila. As tequila’s popularity grows, so does the harmful impact of agave waste but also the potential for agave upcycling to revolutionize how restaurants operate.

Understanding Upcycling

Most of us are familiar with recycling: breaking down materials to create new versions of the same item. Upcycling, however, takes this concept a step further. Instead of merely repurposing a material, upcycling transforms it into something new and often more valuable.

This innovative approach is rapidly gaining traction in the restaurant industry. Every year, around one billion tons—or approximately two trillion pounds—of food is wasted globally. While the responsibility to reduce this doesn’t fall solely on restaurants, it underscores an important shift in priorities towards minimizing waste wherever possible. Innovations in technology and the concept of endof-life loops are pushing the envelope in the plastics industry, so why not examine the possibilities in the food industry as well?

Agave Production and Consumption

The global demand for tequila is on the rise, with projections suggesting it could reach USD $34.46 billion by 2025. This surge has, in turn,

driven a significant increase in agave cultivation. Agave farming is relatively low maintenance, as the plant requires minimal water and fertilizer. However, tequila production only uses the plant’s heart, discarding the rest.

While the leftover biomass seems like a small price to pay, consider again the sheer volume of this industry. If this leftover biomass is not managed properly, it can harm soil fertility and the surrounding ecosystem.

Why Upcycle Agave?

Like other large-scale agricultural and distillation processes, agave production generates substantial waste. Without proper disposal, leftover agave can disrupt soil health and negatively affect local flora and fauna.

Fortunately, the agave byproduct offers a sustainable upcycling opportunity. With a steady supply of agave waste, there are endless possibilities for transforming it into reusable and compostable products, such as cutlery, plates, and cups.

Moreover, agave-based products are designed to be biodegradable, aligning with consumer preferences for ecofriendly solutions and reducing the environmental footprint across the product’s entire lifecycle.

Heading in the Right Direction

Today’s consumers are increasingly wary of greenwashing—when brands make superficial eco-friendly claims that lack substance. With agave upcycling, however, they can see a clear and authentic commitment to sustainability.

It’s not just consumers who are driving this shift; restaurant owners and chefs are also embracing waste reduction and exploring alternatives to single-use plastics.

These agave-derived products offer durability that meets the demands of a busy restaurant environment without compromising sustainability, providing a responsible way to meet consumer needs while reducing environmental impact.

get real.

it’s time to from the home of real vanilla...

From the farmers and the communities who protect and nurture the fragile ecosystems on the Equatorial Belt, to the professional chefs, home cooks and bakers who use REAL vanilla in their creations all over the world, we are united in a common message that speaks to us all.

...to real vanilla in your home.

That message? That the shopping choices we make have a global impact that must never be underestimated. That the people who live in the Equatorial regions and look after the rainforest environments are relying on us to always demand REAL vanilla.

• Print on existing packaging • Environmentally friendly

• Keep costs low

• Diversify your message when required

Vist our website to find out more

PAUL ASKEW IS INTRONISED AS PRESIDENT OF DISCIPLES ESCOFFIER UK

From around the world, 24 new Disciples were welcomed and over 120 guests celebrated all forms of gastronomy in Westminster Kingsway College, London, at the Annual Dinner of celebration, inauguration and fundraising for Disciples Escoffier; a gilded evening with chefs and esteemed culinary figures from all over the world coming together.

And for Liverpool-based Paul Askew it was a truly pivotal moment, as the Chef Patron of The Art School in Liverpool has been intronised as President of Disciples Escoffier UK.

Paul became a Disciple of Escoffier in March 2023 and he now has the immense honour as the President of Disciples Escoffier UK. His new role includes modernising the organisation with diversity, helping to bring the next generation of chefs to the fore in the hospitality sector and mentoring the young chefs of the future. He will also help to raise money to pay for international competitions and international exchange programmes as part of his new role.

Paul Askew is one of the UK’s most pioneering figures in hospitality. Chef Patron for the last 10 years at The Art School in Liverpool since it opened in September 2014, Paul and his team create classic and innovative fine-dining whilst working with many excellent young chefs under his tutelage. His focus remains fixed on bringing the highest standard of gastronomy to Liverpool and to showcase just how good the city can be, striving to achieve the region ever more recognition.

Paul will be representing the UK in a membership of 45 countries and over 10,000 members worldwide.

For more, visit: disciplesescoffier.org/en theartschoolrestaurant.co.uk

PALÉ HALL HOTEL APPOINTS

LAURENCE WEBB AS HEAD CHEF

Palé Hall Hotel, the 5-star country house in Snowdonia, announces the appointment of Laurence Webb as Head Chef.

Laurence brings international expertise and a passion for innovative, sustainable cuisine to oversee all dining at the hotel, including the Henry Robertson Dining Room which proudly holds a Michelin Green Star.

Laurence’s culinary journey began at the prestigious Le Manoir aux Quat’Saisons, completing a work placement at age 15 whilst still at school and later returning to train for seven years under Raymond Blanc and Chef Gary Jones. His career has since spanned continents, with a stint at the Royal Mail Hotel in Victoria, Australia, and during a longterm role as a private chef for an Ultra High-Net-Worth family, cooking at properties in the UK, abroad and onboard their superyacht.

Since joining Palé Hall Hotel, Laurence has revitalised the hotel’s culinary offering, by improving kitchen functionality and strengthening the brigade through training existing staff, new chef hires, and building relationships with local

suppliers, including fishermen, small-scale growers and neighbouring farms.

Laurence’s new à la carte menu blends classical techniques with modern influences. The menu has been designed to enhance the guest experience, presenting opportunities for interaction with tableside presentation. Dishes will be added and adapted seasonally, incorporating produce growing in the hotel’s recently expanded kitchen garden.

In addition to Laurence, Palé Hall Hotel has expanded its leadership team with two new appointments. Tom James joins as Deputy General Manager, bringing extensive experience from esteemed establishments such as Burley Manor and Boringdon Hall Hotel. Vlad Pisarenco takes on the role of Food & Beverage Manager, with a distinguished career that includes leadership positions at Michelin-starred restaurants and multilingual expertise that ensures a welcoming, worldclass guest experience.

Together, these appointments mark an exciting new chapter for Palé Hall Hotel, aligning with the hotel’s broader ambitions to cement its status as a leader in luxury hospitality.

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