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A London Legend Returns: The Grill at The Dorchester
Orelle Named Best Restaurant in Birmingham
Interview: Chef Robert Thompson MBE
Macellaio RC Soho – A Butcher’s Theatre of Italian Precision
Chef Profile: Modou Diagne Opens TRUST in Glasgow 14
NORTH SIXTY4 LAUNCHES AT LIVERPOOL’S HARD DAYS NIGHT HOTEL
Liverpool’s Beatles-inspired Hard Days Night Hotel has relaunched its restaurant under a new name — North Sixty4 — following a £87,000 refurbishment, the first since the venue opened in 2008. The name nods both to its North John Street location and the Beatles classic When I’m Sixty Four, while marking a fresh chapter for the city-centre dining spot.
THE SHIP, BISHOP’S SUTTON: A 16TH-CENTURY PUB REIMAGINED
The Ship reopened in Hampshire after a sensitive restoration. First-time publican Kelly Shaw, working with Michelin-starred chef Tristan Lee, has revived the 16thcentury inn as a hub for seasonal food, natural wines, and warm hospitality.
While the Beatles remain central to the hotel’s identity, the restaurant’s new concept broadens the lens, celebrating Liverpool’s wider cultural icons — from Cilla Black to Atomic Kitten — as well as its sporting and musical heritage.
Under the leadership of local-born General Manager Liam Baker-Bellew (brother of boxer Tony Bellew), the aim is to give the restaurant a personality of its own, distinct from the hotel, and firmly rooted in the city’s character.
The 98-cover dining room has been given a glamorous update, with chandelier-style light fittings, marblestyle tables and faux-leather seating in deep reds and golds.
By day, the huge windows flood the space with natural light; by night, the atmosphere shifts to an intimate, cabaret-lounge feel. Plans for Abbey Road–style zebra crossing steps and Strawberry Field–red gates at the entrance underline the venue’s playful sense of place.
Menus focus on simple, ingredientled cooking—think trout with watercress, pork schnitzel with fennel remoulade, and nostalgic desserts like lemon meringue pie. Drinks span organic and biodynamic wines, Hampshirebrewed ales, and cocktails from Black Lines.
Design touches honour the pub’s heritage—oak beams, antiquesourced furniture, and chalky Bauwerk colour palettes—while adding modern comfort. A new Sunday Table tradition invites communal, family-style dining each week.
FROM TBILISI TO MAYFAIR: DAKADAKA BRINGS BOLD GEORGIAN DINING TO LONDON
This November, Berkeley Square Hospitality launches DakaDaka on Heddon Street, Mayfair. Led by Giorgi Mindiashvili and Mitz Vora, the debut project reimagines Georgian culinary traditions with open-fire grilling, native ingredients, and seasonal British produce.
A highlight is the 100-strong Georgian natural wine list curated by Honey Spencer, alongside ChaChabased cocktails and Georgian beers.
The two-floor, 110-cover space will host dining, private events, and wine tastings. Interiors by Katya Samsonadze fuse folkloric Georgian design with a sleek contemporary edge.
DISHOOM GLASGOW: MID-CENTURY MODERN WITH A HINT OF ESPIONAGE
Dishoom opened its latest outpost in the historic Glasgow Stock Exchange on 29 August. Designed by Macaulay Sinclair, the 6,720 sq ft restaurant blends mid-century Bombay modernism with a playful 1950s spy narrative.
Expect terrazzo and parquet flooring, vintage light fixtures from Bombay, commissioned artworks, and a marbleand-brass bar. The design celebrates post-independence optimism while
A LONDON LEGEND RETURNS: THE GRILL AT THE DORCHESTER
This September, The Grill at The Dorchester reopens its doors, ushering in a bold new era for one of London’s most storied dining rooms. Culinary director Martyn Nail — one of the capital’s most respected chefs — takes the helm alongside rising star Jacob Keen-Downs (ex-Gold, Notting Hill), bringing a fresh yet confident approach to the classic grill room.
The dining room, known for nearly a century as a stage for London’s grand dining tradition, has been reimagined with modern theatre and flair. Guests can expect chandeliers, Bentley leather banquettes, and the buzz of an open kitchen, with chefs finishing plates at the counter and trolleys gliding through the room.
Menus reflect contemporary dining tastes: small sharing plates, British classics with inventive twists, and a focus on seasonal produce.
Highlights include tuna tartare prepared tableside, a showstopping beef Wellington, and refined breakfasts featuring Portland crab Benedict and
weaving in cinematic details like Morse code messages and coded signage. This is the studio’s 10th Dishoom collaboration, promising a layered, atmospheric space that nods to Bombay’s art and film heritage.
omelette Arnold Bennett. Sundays deliver tradition with a roast and a dessert trolley laden with British favourites like baked Alaska, Sherry trifle, and a signature chocolate mousse.
Drinks bring further drama with a curated sherry list, a daily “Sherry Moment” poured straight from the barrel, and cocktails such as the Grill Adonis and a frozen Martini.
Adding to the atmosphere, The Grill partners with Ronnie Scott’s Jazz Club for an exclusive autumn Supper Club Series. Four evenings of live jazz — with Natalie Duncan (24 Sept), Natalie Williams (29 Oct), Jo Harrop (26 Nov) and Georgia Cecile (9 Dec) — will be paired with a three-course menu (£145pp).
“This dining room has been making history for 95 years,” says Nail. “Our aim is to celebrate the best of the grill tradition with exceptional cooking and a vibrant, welcoming environment.”
Whether for a weekday lunch, pretheatre supper, or long Sunday roast, The Grill’s new chapter reaffirms its place as one of London’s great dining destinations.
MANNA AND FLIPDISH PARTNER ON DRONE DELIVERY APP
Irish startups Manna Air Delivery and Flipdish have strengthened their partnership with the latest release of the Manna app, powered by Flipdish technology.
The app allows customers to browse local restaurant menus, order and pay seamlessly, while Manna’s autonomous drones handle ultra-fast airborne deliveries. The collaboration blends Flipdish’s digital ordering expertise with Manna’s pioneering drone logistics, offering a futuristic but practical food delivery experience.
Flipdish CEO Conor McCarthy praised the partnership as “a great example of how technology can power ambitious ideas,” while Manna founder Bobby Healy highlighted Flipdish’s role in creating a world-class ordering platform.
The two companies also discussed their collaboration on the Flipdish Podcast, with the episode available on YouTube, Apple and Spotify.
UNILEVER LAUNCHES AI TOOL FOR SMARTER MENU PLANNING
Unilever Food Solutions (UFS) has unveiled the Future Menus Recipe Intelligence Tool, an AI-powered chatbot designed to help chefs and operators plan menus more efficiently.
Built on insights from UFS’s Future Menus Vol. 3 trend report – which analysed 312 million global searches and feedback from 1,100 chefs – the tool generates tailored menu ideas in minutes. Users can input customer
SONA LAUNCHES THE FIRST AGENTIC AI SOFTWARE FOR HOSPITALITY
Sona, the leading workforce management software firm, has launched the first genuine agentic AI (Artificial Intelligence) workforce management platform for hospitality operators, making it easier than ever before to support employees, manage service and delight customers efficiently and effectively.
The new software – a major advancement in hospitality technology – enables operators to take advantage of thousands of autonomous, goal-seeking ‘agents’ that work collaboratively with people to deliver business objectives. The agents – or digital employees – proactively find and interpret patterns in data and
type, seasonality or budget and receive nutritional insights, trending recipes and even a “Gen Z Compatibility Score.”
The platform offers ingredient insights, data-driven recipes and smart menu recommendations, aiming to reduce waste, boost creativity and free up time for chefs to focus on experience.
“The tool is designed to take the guesswork out of menu planning by connecting operators directly with the most relevant data and trends,” said Julienne Suignard, Head of Operator and Digital Marketing at UFS.
The tool is now live via UFS.
provide real-time insights and recommendations, to supercharge decision-making across teams and functions.
This is very different to machine learning that has been the industry AI standard for the last 15 years, which relies on humans to take action, and cannot adapt to new situations.
Sona’s technology has the capability to deploy an agent for any task or decision within the Sona product suite, such as deciding whether to approve annual leave, or how best to update a rota for tomorrow given weather alterations.
It can also autonomously manage long-running processes, such as onboarding employees, as well as deploy agents to monitor data and actions in any integrated thirdparty system to drive efficiency across the entire tech stack.
RAISSA & JOYCE DE HAAS
Celebrating 10 years of Double Dutch: In Conversation with Co-Founders Raissa and Joyce de Haas
In just a decade, Double Dutch has grown from a student start-up into a globally recognised premium mixer brand, now served in top-tier venues across more than 45 countries. Co-founded by twin sisters Raissa and Joyce de Haas, the business has stood out by combining bold flavour innovation with commercial agility, operational excellence, and a deep commitment to sustainability.
As they mark their 10-year anniversary, Double Dutch is entering a new phase of growth. Following a successful £4.5 million funding round, the company is investing in flavour-led R&D, packaging innovation, and scaling their manufacturing and logistics operations to meet rising international demand. Their newly launched bottle redesign — featuring 15% more carbonation, improved shelf standout, and retained low-weight credentials — is purposebuilt for on-trade excellence and global export efficiency.
In this interview, Raissa and Joyce reflect on the operational milestones behind their success — from building a resilient supply chain and scalable production model to aligning sustainability with growth. They also offer insights into navigating international expansion, working with hospitality partners, and what it takes to scale a flavour-first brand in today’s competitive drinks market.
Looking back, what have been the biggest manufacturing and operational milestones that helped take you from a university idea to a global brand?
From day one, we knew that to build a global brand, we had to think big — even when we were still students at UCL blending flavours in our kitchen. One of our earliest breakthroughs was partnering with a production facility that could meet our quality expectations while scaling with us. That gave us the flexibility to grow rapidly without compromising on flavour integrity. The same when we found our logistic & warehouse partner - they have shown us all the flexibility we needed and we still work with them 8 years later.
With production scaling up in recent years, how have you approached challenges like sourcing, sustainability, and maintaining flavour consistency at volume?
Scaling without compromising has been our mantra. We work closely with our
flavour house and supply chain partners to ensure that all natural ingredients — whether it’s pink grapefruit, cucumber, or quinine — are sourced ethically and consistently.
“We do lab analysis and consistent quality control procedures at each production run to ensure the flavour profile remains identical, no matter the batch size or market.”
On sustainability, we’ve tightened our sourcing radiuses where possible, introduced packaging with reduced plastic, and improved efficiencies on how we run the business in general. Every operational decision is viewed through a flavour-first and planet-conscious lens.
Your new £4.5M funding round is a major milestone — what does this unlock in terms of manufacturing investment, R&D, and production or packaging innovation?
The new funding is transformational. It allows us to improve flexibility, so we can run shorter batches for niche SKUs and bespoke formats — particularly important as we scale in hospitality and events.
We’re also channelling investment into flavour innovation and new functional mixer formats, and piloting packaging alternatives that further reduce our carbon footprint. The funding also allows us to invest in the right people in our team - who have been transformational, ensuring we can meet international demand without overproducing.
The new bottle design looks fantastic. What inspired the refresh, and how did you align the branding update with your production and distribution strategy?
Thank you! We wanted the bottle to reflect the premium, bold and modern personality of Double Dutch — and to stand out proudly on the back bar and shelf. The new design is more tactile, with sharper lines and a more distinctive silhouette - just our mixers causing a stir!
Operationally, we ensured the new bottle works seamlessly with our existing filling and packaging machinery to avoid disruption. We also updated our back labels to align with local regulations in key export markets — reducing the need for secondary stickering and making our warehouse operations more efficient. So it’s been a brand refresh with real manufacturing logic behind it.
Premium mixers are now an essential part of the drinks landscape. How have you seen the category evolve over the past decade, and what role do you see Double Dutch playing going forward?
Ten years ago, the mixer was often an afterthought. Today, consumers are more educated than ever. We’ve seen a real shift towards flavour
experimentation, sugar reduction, and the need for authenticity in story and product, mirroring trends in spirits and cocktails.
“Double Dutch helped define that change by bringing bold, unexpected flavour pairings to the market — like pomegranate & basil or cucumber & watermelon — and by championing female-founded, flavour-first innovation. As the category further grows, we see our role evolving into a lifestyleled, culture-anchored brand that continues to “mix things up” — from out of the box partnerships, to new product formats and international moments of celebration.”
You now export to over 45 countries. How have you adapted your manufacturing and logistics operations to serve both UK and international markets at scale?
Going global has meant building agility into everything — from stock management to packaging compliance. We’ve developed region-specific back labels to meet different regulatory standards, which allows us to export more efficiently without holding redundant SKUs.
We also work with regional warehousing partners to hold buffer stock in key territories, reducing shipping costs and lead times. Investing in robust forecasting tools and data-sharing with our distributors has helped us better predict demand.
Sustainability is a top priority for many food and drink manufacturers. Can you tell us about any key environmental or circular economy initiatives you’ve integrated across your operations?
Absolutely. Sustainability isn’t a side project for us — it’s embedded in our operations. We’ve introduced the lightest weighted bottle on the market and increased our use of recycled glass. All our outer packaging is FSC-certified and fully recyclable. We’ve also partnered with carbon tracking tools
to better measure our full supply chain emissions and make targeted reductions. We are super proud to be 100% carbon neutral as a business and Bcorp certified.
What advice would you offer to other founders — especially women in the drinks and manufacturing space — who are looking to scale their brand?
First, believe in your vision even when others don’t — particularly in industries that are still male-dominated. Don’t wait for permission or the “perfect moment.” Just start.
Second, build a brand as well as a business. Strong ops and manufacturing will get your product made, but brand is what gets it remembered.
And finally, surround yourself with people who are smarter than you in areas you’re not — whether it’s ops, finance, or export — and don’t be afraid to ask for help. Network is everything!!
One o f thes e MUFFINS u se s California Walnuts
California Walnuts are grown and nurtured in the California sun, which gives them a consistently unique creamy texture and flavour.
They are so incredibly versatile and enhance texture and flavour. Not just perfect in bakery, California Walnuts will enhance a vast range of products. Let’s not forget, they’re also great on their own, right out of the pack, and with a range of nutritional benefits such as Omega-3 fatty acids, California Walnuts have so much more to offer.
oday and add some California sunshine to your products.
TOP INDUSTRY LEADERS ANNOUNCED
AS FIRST SPEAKERS
FOR THE NATIONAL RESTAURANT, PUB & BAR SHOW
The National Restaurant, Pub & Bar Show (previously known as Casual Dining) has revealed its first wave of Keynote Speakers for this year’s highly anticipated trade event, which will return to Excel London on 24-25 September 2025.
Leading the line-up are some of the most influential names in hospitality: Will Beckett, Co-Founder and CEO of Hawksmoor; Amber Wood, Managing Director of New World Trading Company (NWTC); and James Brown, CEO of Prezzo Italian.
These experts will bring their unique insights to the show (across three theatres) offering attendees a rare opportunity to hear firsthand about the strategies driving some of the industry’s most respected brands. From innovative dining concepts to operational excellence, their sessions promise to set the tone for an unmissable event.
“It’s great to see the evolution of the show as something we’ve always known it to be – a supportive, inspiring event for all of hospitality,” says Will Beckett, Co-Founder & CEO, Hawksmoor.
“The National Restaurant, Pub &
Bar
Show is a must-attend
event
for
operators from restaurants, pubs, and bars nationwide, as well as top leisure and contract catering professionals.”
Other big names to join the line-up include:
• Laura Harper-Hinton, Co-Founder & CEO, Caravan
• Marcel Khan, CEO, The Fulham Shore
• Martin Wolstencroft, CEO, Arc Inspirations
• Simon Potts, CEO, The Alchemist
• Mark Derry, Chairman, Heartwood Collection
• Ed Loftus, Global Restaurant Group Director, Jamie Oliver Restaurants
• Kate Lister-Clancy, Group Sales & Marketing Director NWTC
• Mark McCulloch, CMO, Prezzo Italian
• Ria Pattni, Marketing Director, JKS
• Laura Mimoun, CMO, Franco Manca & The Real Greek
• Naddy Onions, Marketing Director, Prezzo Italian
The National Restaurant, Pub & Bar Show is a must-attend event for operators from restaurants, pubs, and bars nationwide, as well as top leisure and contract catering professionals. It offers a dynamic showcase of innovative suppliers spanning across food, drink, tableware, signage, technology, inventory systems, commercial kitchen equipment, distribution services, ingredients, and much more.
Offering even more innovation, the show will also co-locate with lunch! – the national food-to-go, retail and coffee shop event. The lunch! show welcomes the UK’s most popular food-to-go and coffee shop operators as well as the largest supermarkets and convenience stores. The shows will feature over 500 cutting-edge exhibitors.
Registration is now open
The National Restaurant, Pub & Bar Show will take place on 24-25 September 2025 at Excel London. Registration in advance is free for trade visitors. For more information and to register, visit: nrpbs.co.uk/lm
FROM KITCHEN PORTER TO VISIONARY CHEF: MODOU DIAGNE OPENS TRUST IN GLASGOW
At just 18 years old, Modou Diagne arrived in Glasgow from Spain with £200 in his pocket and a dream he couldn’t yet articulate. Today, he is one of Scotland’s most exciting culinary voices—an innovator who has transformed personal adversity and ambition into an ever-evolving tasting menu of success. With the opening of his second restaurant, TRUST by Modou, in Finnieston, Diagne isn’t just launching a new venture—he’s inviting diners into a deeper expression of his personal and professional journey.
Born in Senegal and raised in Spain, Diagne’s first job in hospitality was as a kitchen porter at 111 by Nico in 2014. Within three years, he became head chef. By 2020, chef Nico Simeone handed him the reins, renaming the restaurant 111 by Modou—a rare gesture of respect for Modou’s leadership, loyalty, and emerging creative voice. That moment marked the start of Diagne’s own path as a culinary storyteller.
Now, with TRUST, Diagne steps further into his identity—not just as a chef, but as a creator of experiences. There is no set menu. Instead, the kitchen offers a dynamic, ever-changing tasting journey where guests surrender all expectations. For Diagne, it’s more than a concept; it’s a metaphor.
“TRUST is designed to be about more than just exceptional food; it’s fundamentally about fostering connection, delivering delightful surprises, and giving our guests a compelling reason to return. We aim for them to come back not merely for a specific dish, but for the unique feeling and experience we provide. My aspiration is for people to walk through our doors, release any preconceptions or need for control, and simply savor whatever we have cooked and prepared for them at that very moment.”
Diagne’s cooking defies easy labels. His food draws on his West African roots, Mediterranean upbringing, and years spent immersed in Glasgow’s vibrant food culture. His dishes, often spontaneous, are unified by bold flavours, seasonality, and a deep belief in storytelling through food. It’s an approach that reflects his own journey: nonlinear, surprising, and full of heart.
What also sets Diagne apart is his commitment to accessibility. TRUST offers a 5-course tasting menu at £30 per person, with drink pairings for £28—a price point rarely seen in tasting menu restaurants. “Fine dining shouldn’t be elitist,” he says. “We want people to feel seen, welcomed, and cared for.”
Modou also leads with empathy in the kitchen. Having risen through the ranks himself, he fosters a collaborative, growth-focused culture among his team. “I know what it feels like to start at the bottom,” he says. “Everyone in my kitchen knows they can evolve, just like I did.”
TRUST by Modou, now open in Glasgow’s Finnieston district, is more than a restaurant—it’s an invitation into Modou Diagne’s mind and heart. And if his own journey is anything to go by, putting your trust in him is a risk worth taking.
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/
FRANK DALE FOODSERVICE LAUNCHES TWO NEW BUFFET SELECTIONS
Event food specialist Frank Dale Foodservice has expanded its range with two new products designed for buffets and afternoon teas: a Mini Topped Naan Bread Selection and a Mini Chocolate Sponge Cake Selection.
Both suitable for vegans and vegetarians, the products are distributed via Central Foods.
The naan breads feature garlic and coriander bases topped with Bombay potatoes, aubergine and red pepper curry, and red lentil with spinach dahl. The chocolate cake selection offers bite-sized sponges in four flavours — crunchy cookie, caramelised biscuit, spiced ginger, and double chocolate.
Produced at the company’s BRC AA+ accredited site near Norwich, Frank Dale’s range is known as the “unseen chef” of the foodservice sector, supplying high-quality frozen canapés, savouries, and miniature desserts. Popular at parties, weddings, and corporate events, the brand’s products are available as heat-and-eat or thaw-and-serve options, adding convenience to quality.
Visit the website at www.frankdalefoodservice.co.uk
MEDINA FOODSERVICE EXPANDS RANGE WITH 250 NEW PRODUCTS
Isle of Wight-based Medina Foodservice has launched 250 new products, strengthening its offer with a mix of locally sourced goods, value-driven own-label lines, and national brands.
The company, which has been serving foodservice businesses across the Isle of Wight and south coast for over 50 years, was
acquired by Sysco in 2019. Access to Sysco’s portfolio has allowed Medina to compete with larger operators on price and range while maintaining its reputation for high service levels.
A focus of the expansion is local provenance, supporting regional producers and offering them a wider route to market. Among them is the Isle of Wight’s Homemade Brownie Company, now reaching new customers through Medina’s wholesale network.
Operating depots in Newport and Southampton, Medina continues to balance local sourcing with global supply strength, giving customers breadth, value, and trusted service.
PIZZAEXPRESS LAUNCHES NEW ‘SPECIALS’ RANGE IN CHILLED AISLES
PizzaExpress, the UK’s number one chilled pizza brand, is bringing more of its restaurant favourites to supermarket shelves this autumn with the launch of its new Specials range.
Landing 24 September, the line-up introduces four pizzas on a new 11” Neapolitan-style base, handstretched, wood-fired on lava stones from Mount Etna, and topped in the UK.
The hero of the collection is the Margherita Speciale, crowned with mozzarella pearls, basil pesto and semi-dried tomatoes, which beat all competitors in blind tastings — with 80% of testers saying they’d choose it over any other supermarket Margherita. Joining it are three restaurant-inspired favourites: Pollo Ad Astra (Cajun chicken, peppers and onion), Pollo American (pepperoni, smoky chicken and onion), and Quattro Carne (a four-meat feast of ’Nduja, Salsiccia Picante, Napoli Salami and Italian Pepperoni).
In addition, PizzaExpress is expanding its iconic Dough Balls range with a new Hot Honey version, featuring garlic-buttered dough balls to drizzle with sweet-spicy honey. The chilled aisle line-up also welcomes the American Hot — the UK’s most popular pizza — to the 9” Classic range.
Perfect for pizza nights in, the Specials range and new additions will be available nationwide from September.
FROM FIELD
We go to great lengths to grow and nurture the highest quality British oats. Grown across 100,000 acres in our own fields and by farmers within 70 miles of our farm, ensuring our commitment to the quality and purity of every single oat.
QUALITY CHECK
OUR OAT DRINKS
Our toatally tasty award winning oat drinks are clean label, made with natural ingredients and never use concentrates or syrups. British made from our Cambridgeshire farm, PureOaty has the lowest food miles of any oat drink in the UK.
QUALITY CHECK
TO FARM
Our dedicated process from start to finish ensures no other grains such as wheat, barley or rye (containing gluten) can contaminate our pure British oats. Our unique and strict procedures ensure that in the UK, only we can guarantee 100% gluten free.
TO FOOD
We produce and pack our porridge oats, granolas and award winning oat milks right here at Glebe Farm, taking our oats from grain to retail pack in less than 300 metres, keeping our quality high and food miles low.
OUR CEREALS
Oatrageously tasty granola and porridge, made with our purest British oats. 100% gluten free, nut free and includes vegan and HFSS approved recipes. Pair with our PureOaty oat drinks for a qualoaty breakfast.
*Strawberry and Maple & Banana.
KOKUM REFRESHES MENU & SUMMER EXPERIENCE
Since opening in July 2023, KOKUM (56–80 East Dulwich Road, SE22) has become one of London’s most talked-about Indian restaurants. The team has now introduced a refreshed menu and new dining experiences to mark its next chapter.
The updated menu highlights new grilled starters like The Chicken Chop and Kasundi Prawns, refreshing curries including Makrut Lime Prawn and Malvani Fish Curry, and updated biryanis (Chicken Tikka and Wild Mushroom) alongside trusted sides such as Tandoor Roasted Aubergine.
For summer, KOKUM is offering terrace BBQs (Thursday–Sunday) with marinated dishes grilled to order. Its drinks list features standout cocktails like the Pink Peppercorn Old Fashioned and Chocolate Orange Negroni, perfect for aperitifs or nightcaps.
With 86 covers, a private dining room for 24 and a terrace, KOKUM combines chic, contemporary design with warm service, making it a local favourite and a destination worth travelling for.
ARCHIE’S UNVEILS BIGGEST
MENU SHAKE-UP IN 15 YEARS
Archie’s has launched the most significant menu revamp in its history, adding over 25 new items alongside refreshed classics.
Highlights include the Bacon Jam Burger with ranch and crispy shallots, the sweet-and-spicy Hot Honey Burger, and a new Nashville Sando – a brioche-based chicken sandwich with Archie’s dynamite sauce. The chicken line-up has also expanded with wings, tenders and sauces such as Mango Habanero and Buffalo Hot, while shake lovers can try indulgent new blends like Pistachio Crunch and Peanut Butter & Oreo.
All recipes have been fine-tuned, with burgers now cooked for crispier edges and juicier centres, layered with extra cheese and served in softer potato buns.
Signature sauces continue to be made fresh daily, with chicken hand-battered on site and shakes blended from 100% ice cream.
The new menu is available now across Archie’s 10 UK locations.
CHEF CYRUS TODIWALA INTRODUCES EXCLUSIVE ODISHA CULINARY TOUR
Acclaimed chef and restaurateur Cyrus Todiwala OBE DL has announced an exclusive new journey to Odisha in eastern India, curated by The Cook’s Adventures, the travel arm of Chef Dev Biswal’s Canterbury restaurant, The Cook’s Tales.
The 12-day immersive tour, departing 14 January 2026, has been designed by Biswal to showcase his native state’s hidden treasures – from bustling spice markets and tribal traditions to eco-friendly coastal living and Odisha’s rich culinary heritage. Highlights include guided visits with local chefs, encounters with artisans and food producers, a stay in a summer palace, and the rare opportunity to be hosted by a tribal village community.
To mark the launch, Todiwala and Biswal will co-host a special sixcourse tasting menu inspired by Odisha at Café Spice Namasté in London on Thursday 14 November. Tickets are £95 including drinks and must be booked in advance at cafespice.co.uk.
While Todiwala will not personally lead the trip, he is endorsing it to his travel community as an authentic experience that reflects his ethos of discovery and respect for food heritage. “Travel and food are inseparable in my life,” he said.
“This Odisha adventure reflects the same spirit of authenticity and exploration I value in my own tours.”
More information is available at thecooksadventures.com
THE VIBRANT ROLE OF CHILLIES IN THE GASTRONOMY OF CHIHUAHUA, MEXICO
Mexican cuisine is famous worldwide for its vibrant flavours, bold spices, and rich traditions. A common phrase often heard when someone asks a Mexican if a dish is spicy is “No pica” - meaning “It’s not spicy” - a gentle reassurance that sometimes contrasts with the actual fiery kick of many traditional dishes. This playful understatement reflects the Mexican love for chillies and their integral role in gastronomy. Among Mexico’s diverse culinary regions, the state of Chihuahua stands out with its hearty, robust dishes that reveal a unique relationship with chillies, especially dried ones, which lend depth, heat, and colour to its cuisine.
Located in northern Mexico, Chihuahua’s gastronomy is a fascinating blend of indigenous influences and Spanish colonial heritage. The region’s arid climate and vast deserts shape its ingredients and cooking styles, favouring meats, maize, beans, and, crucially, a variety of chillies. Unlike the tropical southern states, where fresh chillies are commonly used to add brightness and crispness, chillies in Chihuahua are mostly dried. This drying process concentrates their flavours, giving them a deeper, smokier, and more intense profile—perfectly suited for the hearty dishes of the region.
Chillies are indispensable in Chihuahua’s kitchens. Varieties such as chile guajillo, chile ancho, and chile de árbol are widely used, each bringing a different level of heat and a unique flavour. The guajillo offers a mild to medium heat with fruity undertones, while the ancho, which is a dried poblano pepper, gives a sweet, smoky flavour with moderate spice. The chile de árbol is known for its sharp, fiery heat and is often used to add a punch to sauces and marinades.
One of the most iconic dishes showcasing chillies in Chihuahua is carne con chile. This rich stew combines tender beef with a sauce made primarily from dried chillies, garlic, and local spices, resulting in a complex, smoky, and spicy flavour that perfectly complements the region’s beef. Another regional favourite is chile colorado, a savoury dish where beef or pork is cooked in a rich red sauce made from dried chillies like guajillo and ancho, producing a deep, robust taste beloved across northern Mexico.
Chillies also play a key role in everyday meals and celebrations. From enchiladas to tamales, the presence of dried chillies is a constant reminder of the region’s
culinary heritage. They add not only heat but also depth and colour, making each dish vibrant and memorable. In local markets across Chihuahua, dried chillies are a staple, available in abundance and variety, reflecting their importance in both daily cooking and festive occasions.
Complementing the fiery flavours of chillies is sotol, Chihuahua’s rising star spirit. Distilled from the desert plant Dasylirion, sotol offers herbal, earthy, and smoky notes that pair beautifully with chilli-based dishes. Whether sipped neat or used in cocktails, sotol enhances the dining experience by balancing heat with its smooth, vegetal character, making it a perfect companion to the robust flavours of Chihuahua’s cuisine.
Moreover, chillies symbolise much more than flavour; they are a link to Chihuahua’s indigenous past and a testament to the resilience and creativity of its people. The skilful use of dried chillies in cooking highlights the balance between spice and harmony — a culinary art passed down through generations.
Dried chillies are a cornerstone of Chihuahua’s gastronomy, enhancing its dishes with characteristic heat and rich complexity. They embody the essence of the region’s culinary traditions and continue to captivate both locals and visitors with their bold and unforgettable flavours.
AWARD-WINNING WHOLE BEAST’S SECRET TO PERFECT BURGERS
Whole Beast, a London-based burger joint founded by grilling experts Sam and Alice Bryant, has carved out a unique niche in the city’s competitive burger scene.
Their success lies in a commitment to simplicity—one burger, one recipe, but it’s a burger so impressive that it recently earned them the prestigious Champion of Champions title at the National Burger Awards 2024. This victory, achieved after Sam competed against 29 other national winners, has changed the trajectory of their business.
This national recognition gave Whole Beast more than just a title. It introduced them to Synergy Grill Technology, whose electric griddles were used by all finalists during the live-cooking event. The result was a game-changing discovery for Whole Beast, one that would ultimately redefine their approach to burger cooking.
At Whole Beast, the focus is singular: perfecting the cheeseburger. With only one item on the menu, the team has refined every element of their burger, from the beef patty to the bun, and crucially, the cooking process. The decision to switch to Synergy’s electric griddle was an easy one for Sam.
One of the key reasons Whole Beast turned to Synergy’s griddle was the brand’s ability to lock in moisture and enhance the quality of food. Smash burgers, the thinner patty variety that
cooks quickly but can easily dry out, are notoriously difficult to cook to perfection. However, Synergy’s griddles provide a solution.
The superior moisture retention provided by Synergy is a significant improvement over the gas griddles Whole Beast used prior to this switch.
Another major benefit of switching to Synergy’s electric griddles was the reduction in energy consumption and its impact on Whole Beast’s bottom line. Unlike traditional gas griddles, Synergy units consume less energy, saving money and reducing the restaurant’s carbon footprint. The griddle also provides 42% more cooking area for the same output, making it perfect for their busy kitchen.
Running an open kitchen means maintaining a clean and efficient workspace is vital. Sam was particularly impressed by how easy the Synergy griddle is to clean.
Since winning the Champion of Champions award, Whole Beast has seen increased interest from other operators in the hospitality industry, eager to try the burger that’s taken London by storm and learn about the equipment behind it. Sam now uses this as an opportunity to showcase Synergy Grills as a key part of the restaurant’s success.
Sam Bryant
Synergy Grill
NEWCASTLE’S
DOOD SHORTLISTED FOR GLOBAL DESIGN AWARD
Newcastle restaurant DOOD has been named a finalist in the 2025 Restaurant & Bar Design Awards, shortlisted in the Visual Identity category alongside venues in New York, Miami, Barcelona and Dubai.
Now in its 17th year, the awards celebrate the world’s most creative hospitality spaces, with DOOD’s inclusion marking rare international
ORELLE NAMED BEST RESTAURANT IN BIRMINGHAM
For the second year running, Orelle has been awarded Best Restaurant in Birmingham at the 2025 British Restaurant Awards.
The annual awards celebrate outstanding restaurants, chefs and bars nationwide, with winners across 30 categories chosen by public vote. Orelle triumphed over eight other shortlisted Birmingham venues to retain the title.
Part of The Evolv Collection, Orelle sits on the 24th floor of 103 Colmore Row, offering panoramic city views. Its menu features seasonal classics, modern French dishes and expertly crafted cocktails.
To book a table at Orelle, visit: orelle.co.uk/book-a-table
recognition for the North East’s dining scene.
Opened in November 2024 on Newcastle’s Quayside, DOOD serves Persian and Levantine dishes in a Grade II-listed former mapprinting house.
Its interiors, designed by London studio Run For The Hills, blend the building’s historic character with Persian-inspired detail, bespoke furnishings and curated artwork.
The awards ceremony will take place on 27 October 2025 at EPIK Dubai.
THE VICTORIA OXSHOTT RETAINS PRESTIGIOUS AA ROSETTES
The Victoria, Oxshott’s acclaimed fine dining pub, is proud to announce it has once again retained its three AA Rosettes, a recognition of its consistent culinary excellence.
Awarded by The AA to only the very best restaurants across the UK and Ireland, Rosettes celebrate outstanding cooking, quality ingredients and exceptional dining experiences.
This latest accolade reaffirms The Victoria’s position as one of Surrey’s leading dining destinations, combining award-winning food with a relaxed, elegant setting.
Guests can enjoy menus by Executive Chef Daniel Lee alongside a thoughtfully curated drinks list, in both the stylish restaurant and the pub’s impressive, landscaped garden.
COSMO EDINBURGH WINS BUFFET
RESTAURANT OF THE YEAR AT THE FOOD AWARDS SCOTLAND 2025
COSMO Edinburgh has been crowned ‘Buffet Restaurant of the Year’ at the prestigious Food Awards Scotland 2025, recognising its outstanding dining experience and exceptional contribution to Scotland’s culinary scene.
The award celebrated COSMO’s dedication to providing diners with a gold-standard buffet experience, offering an extensive variety of freshly prepared global cuisines under one roof. With its vibrant atmosphere, top-quality dishes, and focus on
exceptional customer service, COSMO Edinburgh has become a favourite for both locals and visitors to the city.
The Food Awards Scotland, now in their 11th year, celebrate the best of Scotland’s vibrant food and drink industry, honouring restaurants, chefs, and food businesses that have made an outstanding impact, voted for by members of the public. Winning Buffet Restaurant of the Year highlights COSMO Edinburgh’s position as a leading destination for diverse, highquality dining.
Located in the heart of Edinburgh, COSMO offers a unique dining journey with live cooking stations, authentic international flavours, and an atmosphere designed for friends, families and foodie lovers to enjoy together.
(Pictured L-R) Timothy Clapson, Mendie Pacheco, Rohith Berlin, Hari Ghimire
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.
JIMMY GARCIA CATERING
APPOINTS ALANA BUCKLEY AS NEW MANAGING DIRECTOR
Alana Buckley has been appointed as Jimmy Garcia Catering’s new Managing Director from 6th October 2025.
Alana brings a wealth of experience, having held senior roles across some of the capital’s well-renowned event and venue organisations. Her impressive career includes rising through the ranks at KERB, where she played a pivotal role in the company’s growth, moving from Head of Events to Commercial Director, and eventually Managing Director. During her time at KERB, Alana was instrumental in securing and developing key partnerships.
After returning from maternity leave, Alana took on the role of Business Development Director, reaffirming her passion for strategic growth and partnership building. Her move to Jimmy Garcia Catering as Managing Director signals her strong desire to bring that experience and energy to a fast-growing, innovative events and venue caterer.
ACHAL AGGARWAL WELCOMED AS NEW HEAD CHEF OF THE FOX DINING ROOMS
Foxhills Club & Resort has announce the appointment of Achal Aggarwal as new Head Chef of its two AA Rosette restaurant, The Fox dining rooms.
An alumnus of some of the world’s finest kitchens, Chef Achal brings a distinctive culinary style shaped by Asian roots, Japanese discipline and global finesse. His arrival marks a bold new chapter for the resort’s dining identity, with a refined fusion menu set to evolve fully in early 2026.
Having trained in Tokyo and New York, and worked in acclaimed properties including The Leela, Hyatt and multiple Oberoi Hotels, Achal also played a pivotal role in the launch of the celebrated ‘Wasabi’ restaurant in Delhi.
In his role at Foxhills, Achal will lead the restaurant’s transition to a fine dining concept that blends modern British cuisine with subtle yet expressive Indian and Asian influences. Think butter chicken reimagined, delicate hints of spice layered through seasonal ingredients and culinary techniques rooted in his Japanese training.
Guests can already sample Achal’s creative flair with signature dishes such as lamb rogan josh, soft shell crab tempura sushi roll, Singapore chicken rice, black truffle ravioli, mango seabass and seafood udon noodles, all presented elegantly and with flair.
TONY PARKIN APPOINTED DEVELOPMENT
CHEF FOR INDEPENDENT RESTAURANT GROUP
Open Restaurant Group (ORG) is expanding its team with the addition of Tony, who held a Michelin star at Cliff House Hotel in Waterford, Ireland, where he spent two years, before moving back in England earlier this year. Tony will join award-winning chef Andrew Sheridan, who owns ORG with his business partners Sam and Emma Morgan.
The group operates eight sites including three AA Rosette-holding 8 By Andrew Sheridan in Liverpool, and Sow on the Netherwood Estate in Worcestershire.
The 42-year-old appeared on BBC’s Great British Menu brings with him a wealth of experience, having also won a Michelin star during his time at the Tudor Room at The Great Fosters Hotel in Egham.
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ibis Styles London Gatwick Airport
SUSTAINABILITY AND INNOVATION –THE WAY AHEAD FOR HOUSEKEEPING
According to Sybron, a leading UK supplier of cleaning, hygiene and catering products to the hospitality industry, the environment should be top of mind for housekeeping teams, as both staff and guests prefer more sustainable practices.
It is everyone’s responsibility to reduce environmental impact, and Sybron has put sustainability at the top of the business agenda, alongside innovation and great customer service. Sybron is focused on reducing its carbon footprint, whilst at the same time driving innovation to help customers meet their own sustainability goals.
Sales & Marketing Director, George Mason says: “At Sybron, we believe sustainability goes hand in hand with innovation. We offer housekeepers environmentally friendly products that provide safer applications without any loss of efficiency or uplift in cost.”
Launched in 2022 in partnership with BioVate Hygienics, SyBio is designed to be less harmful than traditional chemicals and is a gold standard sustainable cleaning solution. Made of natural ingredients, SyBio replaces harmful, non-renewable chemicals with adaptive biotechnology that cleans, disinfects and protects. The range consists of highly concentrated cleaners, sanitisers and detergents delivered through wall mounted dispensers for optimal dosage control and reduces COSHH implications, achieved by
providing non-hazardous products in ready-to-use formats.
SyBio is also cost effective and energy saving, with a huge reduction in the use of plastic.
When considering in room products, housekeepers should consider bamboo products as they are recyclable, biodegradable and compostable. Bamboo is the single fastest growing plant, fully grown within three to five years. It prevents deforestation and removes more carbon dioxide from the air and generates 38% more oxygen than trees.
Sybron’s SySoft Bamboo Toilet Tissue and Cube Tissue are ideal particularly for premium hotels looking to offer quality, sustainable products as they also elevate the guest experience. Recently the company launched individually SySoft wrapped rolls - now, not only are staff aware that the toilet tissue is sustainable, but also the end user, as it is printed on the wrap itself. The wrap also gives a
more premium look, improves hygiene and is recycled and compostable.
Operators need to have strong support in place to ensure their systems perform well. With Sybron, dedicated teams support customers both on-site and through online training.
Sybron customer COMO Hotels & Resorts, uses the products at its London hotels, Metropolitan London and The Halkin. Purchasing manager Helen Dowling explains: “Sybron launched a brand new COSHH platform which offers training for the teams, a great innovation that we have benefited from. This ensures all requirements are adhered to and teams know how to use and store products effectively.
“Our guests and employees prefer more sustainable practices, with cleaning products that are not full of chemicals and have an ethical and green commitment. Sybron’s products are gentle to use and proof that you do not need to use harsh chemicals that negatively impact the environment to do the job well.”
The dispensing equipment is well cared for and any faults always receive a fast response from Sybron engineers. The packaging makes using the products convenient, delivering just what we need, when we need it, ideal for staff working in two very busy 5* central London hotels.
Clean smart Save time
AKTAR ISLAM’S MEAT AGEING INNOVATION AT OPHEEM
Two Michelin-starred chef Aktar Islam pushes the possibilities of food ageing in pursuit of flavour with Williams meat ageing refrigerators.
Opheem, Birmingham’s only two Michelin-starred restaurant, has become renowned not only for its innovative Indian cuisine but also for its dedication to perfecting every element of its dishes. The restaurant, helmed by Aktar Islam, combines the finest British produce with the bold flavours of Indian culinary tradition, blending both classic and modern techniques. For Aktar, everything in his kitchen has one key purpose: “We’re in a business of flavour. Any process we adopt has to be for that reason.”
Aktar’s philosophy of marrying cultures reflects Birmingham itself, a city he’s proud to call home. “Over the last sixty years, one thing Birmingham has always been good at is adopting new cultures,” he says. “The food scene here is incredible. To be part of that is really important to me.”
Although Birmingham was his home and formed the foundation of his culinary roots, Aktar’s early career took him abroad to Argentina, a
country renowned globally for its beef. There, he learned a unique approach to cooking that influenced his views on dry-ageing—something he now uses extensively at Opheem. “For me personally, dry ageing brings out the best in beef,” says Aktar.
“It’s something I’ve been doing for years. It’s not just for vanity. There is a tangible benefit. Aged meat intensifies the flavour.”
Bringing Dry-Ageing In-House
Since opening Opheem in 2018, Aktar has constantly evolved his kitchen to keep pace with his vision for flavour innovation. The installation of three Williams meat ageing refrigerators is a crucial part of this journey. The decision to bring dry-ageing in-house represents a leap forward for the restaurant, giving Aktar complete control over the process.
Before using the Williams units, Opheem relied on its suppliers to dry-age meat, fish, and poultry, a process that lacked the flexibility Aktar sought.
Williams Refrigeration gives Aktar Islam complete control to experiment
“We often ended up with makeshift dryageing solutions, especially with fish,” he explains. “Now, we have control over the entire process. We dry-age all our proteins in-house, and that’s a gamechanger.”
The three Williams units at Opheem are dedicated to different proteins: one for beef, one for poultry, and one for fish. Each requires its own unique conditions, from varying humidity levels to temperature control, and the flexibility offered by the Williams units has allowed Aktar to fine-tune the process.
“Each type of protein benefits from the right environment,” Aktar notes. “For example, with poultry, we’ve found the skin becomes beautifully crisp after drying, and the fish holds onto marinades much better. The beef, of course, is the star. The dry-ageing process helps create a better sear, building up those deep layers of flavour that make all the difference.”
Customisation and Experimentation
The flexibility offered by the Williams refrigerators has been vital for Aktar, allowing him to experiment and customise the ageing process based on the specific proteins. “For beef, we tend to age it for at least two and a half months. Quail might be a week, and fish about four days,” he explains. “The key here is flexibility. With the Williams units, we can tailor the ageing process to each product, allowing us to experiment with different flavours, textures, and finishes.”
This flexibility is integral to Aktar’s ethos of constant reinvention. “We’re always pushing boundaries,” he says. “The ability to experiment, to find what works best for us—whether it’s dry-aging beef longer or trying new methods for fish—has made a huge difference.”
In a restaurant where menu changes are frequent, Aktar’s experimentation with dry-ageing is constantly evolving. “We’ve even started looking at ageing vegetables,” he adds. “Ageing isn’t just for meat. Most ingredients can benefit from it. The possibilities are endless.”
The Vision Behind the Kitchen
Aktar’s relationship with Vision Commercial Kitchens, who supplied the meat ageing units, has been vital to achieving the desired results. Aktar and Vision’s managing director, Jack Sharkey, have worked together on multiple projects over the years. “I’ve known Jack for a long time, and Vision understands exactly how I operate. They know my kitchen needs,” says Aktar.
Jack Sharkey echoes this sentiment, saying, “Aktar’s precision and innovation make every collaboration special. With the Williams meat ageing units, we were able to deliver the exact control and consistency Aktar needed to perfect his dishes. It’s not just about providing equipment; it’s about enabling culinary innovation.”
As Opheem’s menu continues to evolve, so too will the restaurant’s approach to dryageing and ingredient experimentation. The Williams units have given Aktar the tools he needs to continue pushing the boundaries of flavour, and for him, it’s about more than just perfecting a dish—it’s about creating an unforgettable dining experience.
Pasta Machines
With a complete range of pasta machines, from the small counter top to the industrial size we can fulfil any requirement based on your production and budget. Our machines are built using the highest quality material and technology.
MULTIPLA MULTIPLA MULTIPLA
Professional combined pasta machine based on extruder, complete, solid and reliable; produces lasagne, ravioli of many shapes, gnocchi, chicche and many other types of short and long pasta.
It produces almost any kind of pasta using a limited counter space, in a fast and easy way.
Gelato Machines
With an ever growing number of gelaterie and ice cream shops in the UK, there has never been a better time to take advantage of this great opportunity to produce profitable quality gelato. We can also supply pozzetti and display serve over counter.
Compacta 4
An all-in-one counter-top machine that allows you to produce high quality Italian Gelato.
Williams at Opheem
KITCHEN 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 TwoMichelin-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 threehour 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.
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.
DELIVEROO AND THE FELIX PROJECT OPEN COMMUNITY KITCHEN
Deliveroo and The Felix Project have launched Felix Bakes with Deliveroo, a new community kitchen designed to turn surplus food into nutritious baked goods for Londoners in need.
Deliveroo has provided one of its virtual kitchen units rent-free, covering all overheads and contributing £25,000 towards project costs. The charity will also benefit from a year-long donation of 6,000kg of bakery supplies from Coop, Deliveroo’s longest-standing grocery partner.
NISBETS LAUNCHES ECO-FRIENDLY CHEFS’ WEAR AND NEW BUNDLE DEALS
Nisbets has updated its Whites and Southside clothing ranges with more sustainable materials, using cotton and recycled fabrics designed to keep staff cool during busy shifts.
Whites focuses on value and durability, offering jackets, trousers, aprons and hats suitable for all hospitality settings, with breathable fabrics and adjustable fits for comfort. Southside brings a more contemporary look, with customisable aprons in colours such as khaki, denim, forest green, stone and navy, allowing venues to create a distinctive style.
Both ranges now come with new bundle deals, helping operators cut costs and manage stock more efficiently. The multipack savings are available online at nisbets.co.uk.
The kitchen is expected to produce over 2,000 meals a week, including bread, banana loaves, courgette cake and beetroot brownies, made using more than 200kg of surplus produce. These items will be distributed by The Felix Project to food banks, schools,
CHRISTMAS COMES EARLY AT BOOKER
Booker has launched a brand new Christmas offer for the restaurant and hospitality sector – with 85 exclusive starters, mains, desserts, cheeses and accompaniments available for pre-order for the first time.
The wholesale giant’s 2025 Christmas Guide is also available now and packed with inspiration, ingredients and menu ideas to help chefs through the bumper festive season, spotlighting a selection of traditional festive favourites alongside trending dishes with contemporary twists to excite customers.
For time-pressured chefs, restaurant teams and national operators wishing to get ahead and secure Christmas pre-orders, a dedicated portal is open from
shelters and community centres across London.
Deliveroo worked with suppliers AutoDose and Quintex to ensure the new facility operates with minimal environmental impact.
The launch was marked by charity supporter Martyn Odell, known as the Lagom Chef, who visited the site to trial equipment and share recipes.
now until 30th September. These 85 lines are exclusive to pre-order customers and will not be available in branches.
There are freezer to plate options, easy to serve dishes that can be prepared in two or three steps, and a selection of garnishes, sauces and accompaniments can really make festive fayre pop on the plate.
A broader selection of tried and trusted festive favourites, accompaniments, sides, vegetables, sauces, gravies will land in Booker branches in September, while ultra-fresh products such as butter and cream will be available from November.
Card reader takings in your account the next day* means less ‘oh no’ and more ‘ooh la la’.
Because when you’re not worried about cash flow, and there aren’t any hidden fees, you can turn your attention to more pressing matters – like saving your apprentice from another fringe accident.
What’s good for small business is good for everyone.
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.
www.allianceonline.co.uk
FESTIVE HOSPITALITY: GET YOUR VENUE READY FOR CHRISTMAS
With venues already no doubt half booked up with festive parties throughout December, its important to start organising your Christmas theme now and Alliance Online are here to discuss the best festive trends this year.
What’s Vogue this Season?
The Classics
Obviously, it’d be remiss of us not to start with the classic colourways which dominate the festive period, we’ll start with the ever popular and present Gold, Red and Green. These tones always feature in venues across the nation on account of them being the quintessential Christmas colours.
Staying with iconic looks, if Gold, Red and Green aren’t your thing you could go for the crisp, clean look of Silver
and White. With the white imitating the coolness of Winter’s snow, the silver adds a tasteful hint of sparkle and glamour.
Navy & Gold
For a more refined and regal colour palette, navy and gold creates a striking contrast. We at Alliance predict this to be a huge trend this season, particularly in luxury venues. The deep midnight navy provides a dramatic and elegant stage to build your Christmas theme on.
Pink & Green
If you and your business embrace non-mainstream themes, then this may be for you. Perfect for quaint, quirky establishments that stand out from the crowd this soft, fresh and airy colour scheme creates a serene and inviting atmosphere.
Supporting the Environment with a Bang
At Alliance, we have taken the initiative to ensure our Christmas crackers are fully recyclable. This has been achieved by removing the powder (silver fulminate) from within the crackers which creates the classic crack. We have replaced this with the snapping sound of card instead meaning the fun can still continue, but the cracker can be disposed of afterwards via an environmentally conscious channel.
To review our Christmas offering you can contact us for a digital copy of our Christmas Catalogue, or contact your local Alliance depot who will be able to talk to you further surrounding Christmas and how we can help you be ready for the festive season.
www.allianceonline.co.uk
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PAULE BÉKÉ
Restaurant Industry News interviews Paule Béké, Chef & Founder, Douceurs d’Ivoire
Paule Béké is a Franco-Ivorian chef and the founder of Douceurs d’Ivoire, a London-based culinary concept dedicated to reimagining Ivorian cuisine through a refined, modern lens. Blending her roots in Côte d’Ivoire, classical training in France, and a career across Europe, Paule fuses ancestral techniques with bold flavours in contemporary dining experiences—from private chef services to immersive Afrofusion Dinners.
With a growing reputation as an ambassador for West African gastronomy, she has appeared on MasterChef: The Professionals and held senior positions in luxury restaurants across Europe. Here, she speaks to us about her culinary journey, her creative philosophy, and her mission to bring Ivorian cuisine to a global audience.
Your culinary journey spans Côte d’Ivoire, France and now London. How have these places shaped your cooking?
Each has left a very different mark on me. Côte d’Ivoire gave me my foundation: bold flavours, intuitive cooking, and a deep respect for ingredients and tradition. Food wasn’t just nourishment at home—it was a way of healing, of sharing, of celebrating life. That sense of food as lifestyle has never left me.
In France, I trained formally and learned precision, consistency, and the beauty of discipline. It refined my approach, gave me structure, and showed me how to elevate a dish while keeping its soul intact.
Now in London, I feel free to experiment. The city thrives on multiculturalism and creativity, which allows me to push boundaries and reimagine what Ivorian cuisine can look like on a global plate. Put together, these three worlds have given me a voice that’s rooted, refined, and constantly evolving.
Growing up in a food-loving family, what early memories inspired you?
I have so many. One is of my dad cooking jumbo prawns he had caught the day before. He used only salt, garlic and pepper—but the flavour was unforgettable. It was a special daddaughter moment, and it sparked my love of seafood.
Another memory is of my mum and her passion for land snails. At first, I couldn’t imagine eating them—especially the large ones from Côte d’Ivoire. But one day she ordered chargrilled snail skewers with a vibrant green relish. The aroma was irresistible, and when I finally tried them, I was hooked. That dish has stayed with me ever since.
One of my father’s signature recipes was even inspired by her: Le Cachet de Madame, a vol-au-vent filled with snails and green sauce. It became one of the first dishes I reinterpreted in my own work. These moments taught me that food carries stories and emotions—and that’s what I want to bring into my cooking today.
You began in the corporate world before launching Douceurs d’Ivoire. What pushed you to take that leap?
It was really about following my calling. I had been working at a large electronics company, performing well, but the business kept delaying my permanent contract. Eventually, they let me go without notice, and I realised I was giving my best energy to people who didn’t value me.
That experience taught me to invest in myself. Hospitality was already in my blood, with my father being a chef and my parents often hosting parties. Creating Douceurs d’Ivoire felt like a natural step—one where I could channel my skills into something authentic and lasting.
How do you approach tradition and innovation in Ivorian cuisine?
I don’t think of them as opposites. Ivorian cuisine already embodies what we now call modern techniques. Fermentation, sun-drying, salting, smoking, plant-based preservation— these are ancestral methods that chefs around the world are only recently rediscovering.
My role is to highlight that intelligence, to showcase how forward-thinking Ivorian food has always been. I keep things simple and let the dishes speak for themselves. When you combine tradition with the precision I learned in France and the creativity I’ve found in London, you get something new that is still deeply authentic.
The Afrofusion Dinner concept is about more than food. What do you want guests to take away?
It’s about cultural immersion. From the moment people arrive, I want them to feel transported into the heart of my heritage. The food is inspired by family recipes and regional dishes—attiéké, sauce graine, alloco—but it’s also about atmosphere.
I often invite a kora player to accompany the meal, and I weave storytelling into each course. Guests aren’t just tasting food; they’re connecting with history, rhythm, and tradition. My hope is that they leave feeling nourished not just physically, but emotionally—connected to the spirit of Côte d’Ivoire.
You’ve worked in East Asian and Ivorian restaurants, as well as fine dining. How do you navigate blending traditions?
For me it feels natural, because I grew up surrounded by diverse influences. My experience in fine dining and luxury hotels broadened my cultural palate, while travel has fuelled my curiosity.
One day I might be developing a bao concept, and the next day reinterpreting Ivorian classics. Switching between cuisines has made me flexible and deepened my understanding of flavours. At the end of the day, it’s about respect—listening to each food culture on its own terms, then finding meaningful ways to bring them together.
You appeared on MasterChef: The Professionals. How did that shape you as a chef?
It was unlike anything I’d experienced before.
A restaurant kitchen, even when busy, has rhythm and order. On MasterChef, you have to deliver under intense pressure and impossible time constraints. It felt surreal, but it pushed me to perform at my very best.
I was also the only woman in my heat, which made me feel a responsibility to represent—not only myself, but women in the industry and chefs bringing African cuisine to the forefront. The support from the presenters and contestants was genuine, and I left with friendships, respect, and clarity.
Of course, not winning stung at first, but the experience gave me something more valuable than a title: confidence in my voice and a clearer sense of direction.
Looking ahead, what do you think is needed to put Ivorian cuisine on the global stage?
The key is visibility, education, and consistency. People need to understand the culture and stories behind the food. That means more representation in media, in culinary schools, and on restaurant menus.
Accessibility is also important. Just as Italian or Chinese cuisines became part of everyday dining without losing their identity, Ivorian cuisine needs to find its way into homes and restaurants worldwide.
Collaboration is vital too. Chefs, farmers, producers and storytellers must work together to champion African ingredients and values. With passion and quality, I truly believe Ivorian cuisine will take its rightful place among the great cuisines of the world.
UGANDAN COFFEE: THE SUSTAINABLE SIP FOR 2025 COFFEE CONNOISSEURS
Uganda is known as the “Pearl of Africa,” and offers one of the finest topographies in the world for growing quality coffee beans. From the fertile volcanic slopes of Mount Elgon in the east to the Rwenzori Mountains in the west, each region boasts unique growing conditions and flavours.
The coffee grown on its soil has an exquisite, distinct taste, and the country has been harvesting the beans for over 200 years. Today, coffee is a vital part of Uganda’s economy, employing over 1.7 million households and contributing significantly to foreign exchange earnings. Uganda is the 7th largest coffee producer globally.
However, a cup of Ugandan coffee is hard to find on UK soil, with the coffee market dominated by imports from Brazil, Colombia, Ethiopia, and Vietnam.
According to the British Coffee Association, coffee consumption in the UK is among the highest in the world, with an average of 2.3 cups per person per day, yet Ugandan coffee accounts for just 1% of the UK’s total coffee imports.
Now, new waves of Ugandan coffee producers championing sustainable farming, empowering women and transforming local communities, are hoping to change that. With support from the UK Trade Partnerships Programme, they are taking their message directly to British coffee drinkers, inviting them to discover the rich flavours and stories behind Uganda’s specialty coffee.
The country’s young generation of pioneering growers are dedicated to driving community uplift, including
support for local schools, financial education and youth programmes. Their practices are steeped in sustainability from bean to cup, with agroforestry, climate-smart agriculture and initiatives such as shade-planting and beekeeping in place. Not to mention many farms have a femaleled workforce, who they upskill with technical training and fair wages.
Ugandan Coffee will make its mark with British coffee connoisseurs with a conscience in 2025 and beyond.
Zamani Coffee
CLARO EARNS MICHELIN GUIDE RECOGNITION
Claro, the modern Mediterranean restaurant with Middle Eastern influences, has now been named to the prestigious Michelin Guide. Opened in October 2024, the dynamic restaurant has quickly established itself as one of the city’s most sought-after new openings, achieving this prestigious recognition in less than a year.
Opened as the brand’s second outpost in the heart of St. James’s, Claro celebrates seasonality, generosity and the vibrant flavours of the Mediterranean while utilising the finest British produce. The open kitchen concept allows diners a front row seat to the bold, ingredient-led dishes from acclaimed Chef Ran Shmueli and Head Chef Shadi Issawy.
“We are thrilled to be recommended by the Michelin Guide,” says Ran Shmueli, Partner and Founding Chef at Claro.
“Our focus has always been to deliver the best hospitality experience to our guests, and it’s an honour that in doing so, we have been recognised by such a prestigious culinary institution. This would not be possible without the hard work and dedication of our team, and our Head Chef Shadi Issawy.”
Claro has quickly become known for its modern approach to Mediterranean cuisine, with a Middle Eastern twist and an ethos of seasonal, ingredient-driven cuisine. Signature dishes the restaurant has become synonymous with include the A Taste of Claro mezze, offering fresh frena bread with green tahini, aubergine, tzatziki & turmeric cucumber, labneh, harissa, fresh pickles, pickled chilli, olives & matbucha, the Claro market salad with Greek feta and za’atar and the Claro lamb platter with tzatziki, matbucha and pickled vegetables. Regularly evolving with the seasons and guided by peak produce, Claro remains grounded in thoughtful technique and honest flavour.
Located in Waterloo Place and occupying a historic, Grade II listed site, the restaurant’s design led by DLSM Studio, marries the storied reputation of St. James’s with Claro’s dynamic and lively hospitality. Tailored to London diners, Claro offers guests a contemporary take on Mediterranean cuisine from brunch to lunch and dinner.
From the design to the dishes, Claro’s warm hospitality aims to build genuine connection between a shared love of food, wine and friends. The Michelin Guide recognition further reinforces Claro’s position among London’s most exciting dining destinations.
Claro is located at 12 Waterloo Place. For more information or reservations, visit claro-london.com.
BIOCLARITY
Bioclarity are apart of an independent, family-owned business established over 40 years ago.
We specialise in the supply of food and drink packaging, serviceware, tableware and janitorial items to the food-to-go market. We can also offer bespoke printed items and maximise your visibility to your customers.
Our focus is bringing the best products to our customers whilst keeping the
environment at the forefront of our priorities.
We deliver throughout the UK, including overnight in London and other major cities, delivering during the night creates a lower environmental impact as our vehicles operate out of congestion periods thus maximising our delivery efficiency. We continually monitor and update our vans ensuring we are operating economically and sustainably.
We also have our Honeybees here on site; we love our bees and will do everything we can to keep them happy and healthy.
We are always keen to learn and offer our customers the chance to learn with us via our Eco Learning hub. Our eco Leaning hub provides valuable information and solutions compatible with the government’s Resources & Waste Strategy and Single-Use Plastic Directives. We aim to give clarity on the materials used for food and drink packaging to create a sustainable packaging offering.
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MACELLAIO RC SOHO – A BUTCHER’S THEATRE OF ITALIAN PRECISION
In a city famous for its culinary theatrics, Macellaio RC Soho stands out for its rare clarity of purpose. It’s not about flash or spectacle; it’s about honouring meat with conviction and detail. The name translates to “butcher” in Italian, and everything about this restaurant revolves around the craft, ritual, and story of butchery – delivered with quiet confidence and a dash of theatre.
This is the latest outpost from Roberto Costa, a Genoese restaurateur who still refers to himself, humbly, as “a waiter.” His guiding principle is refreshingly direct: select exceptional ingredients, interfere as little as possible, and let them speak. That philosophy is felt from the moment you enter. The interiors strike a balance of rugged refinement— dark wood panels, dry-aged beef on display in glass-fronted fridges, and lighting that gently draws your focus to the plate. While it nods to the New York steakhouse, the soul is distinctly Italian.
We began with a glass of Cantine Silvestri Castelli Romani Rosso, a medium-bodied Lazio red made from Cesanese grapes. Bright cherry and soft tannins made it a thoughtful pairing for the opening plates: carpaccio di Fassona—thin slices of prized Piedmontese beef with rocket and Parmigiano—and an Italian charcuterie board featuring Rosa dell’Angelo prosciutto, Lardo di Colonnata, and silk-thin bresaola. A standout detail: the lard candle, lit at the table, its melting fat poured over house bread—a playful, textural flourish with purpose.
Ahead of our mains, a member of the team presented the raw board: a selection of steak cuts explained with detail and pride—origin, fat content, ageing, and flavour profile. The Tomahawk, a 900g Irish Wagyu, marbled and served on the bone, was unapologetically bold. The Fiorentina, a dry-aged Herefordshire T-bone, offered a balance of sirloin and fillet
in one classic cut. There was also the Costata, delivering a deep ribeye flavour; the Revolver (Angus ribeye with bone marrow); two Fassona cuts (shoulder and dry-aged rib); and a richly marbled Wagyu Costata from the Wicklow Mountains.
What’s exceptional here is the sourcing. Every cut comes from carefully selected farmers—chosen for breed, quality, and sustainable practices. Fassona from North Genoa. Angus from Argentina. Wagyu from Ireland. Even halal options are offered, a quietly inclusive detail in a restaurant that could easily exclude.
We opted for the Tomahawk (rare) and the Fiorentina (medium-rare). Both were grilled over charcoal, flipped just once—a technique the team explained helps preserve the meat’s fat and structure. The Tomahawk arrived with primal presence—smoky, marbled, and melting within, with charred edges and deep, layered flavour. The Fiorentina was refined and balanced, where the tenderness of fillet met the richness of sirloin in a beautifully unified cut.
Sides were composed but never competing. Truffle and Parmesan chips brought crunch and umami. Broccoli, dusted in chilli, offered a bright and counterpointing assertive heat. Honey-roasted carrots also added gentle sweetness. Each supported the centrepiece rather than distracted from it.
Service throughout was informed and intuitive—relaxed but assured. Staff explained cuts and methodology with fluency, not formality, seemingly genuinely invested and proud of the
elaborate tasting menus. The restaurant knows what it does and sticks to it— with discipline, depth, and a sense of purpose.
story they were telling. That same pride was visible in the open butcher’s fridge, where meat ages in full view— nothing hidden, nothing embellished. The confidence here is grounded and understated, built on knowledge rather than performance.
What also stands out is the flexibility. Macellaio works just as well for a quick pre-theatre meal as it does for a long, indulgent dinner. You can come in for one perfect steak or share several. The pacing is sharp, the menu focused, the execution consistent. There’s no need for
Macellaio RC isn’t trying to revolutionise the steakhouse—it’s refining it. This is a restaurant for those who care about provenance, preparation, and the poetry of restraint. Fire, fat, and flavour are treated with reverence. Here, cooking returns to fundamentals: the right product, handled the right way, by people who know why that matters—from the transparent butchery to the precise ageing to the confident, minimalist presentation. It’s dining rooted in tradition, executed with modern clarity.
Sophie Weir SENIOR EDITORIAL ASSISTANT
For more information or to book a table, please visit: www.macellaiorc.com/soho
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UK FOOD AND DRINK INDUSTRY UNITES BEHIND IGD’S MMMAKE YOUR MARK CAMPAIGN
The UK food and drink industry is tackling a workforce crisis, uniting businesses, trade bodies, and government behind IGD’s Mmmake Your Mark campaign. The initiative aims to address critical labour shortages and skills gaps by highlighting the wide range of rewarding careers available across the sector, from farm to fork.
New research from IGD, surveying over 1,000 young people (1625) and 1,000 parents, reveals a “Guidance Gap”: while 61% of young people are passionate about creative, service-led careers, only 19% realise these paths exist within food and drink. Parental influence plays a major role, with 38% citing parents as their biggest career influence and 57% feeling pressured towards ‘traditional’ professions.
Many high-tech and skilled roles, from AI and cybersecurity to engineering and analytics, remain
largely unknown. The survey found 72% of young people do not see the industry as a place to discover purpose or develop essential skills, despite 78% having passions aligned with roles in the sector.
With 4.2m people employed across the UK food system, workforce challenges will intensify as the UK population grows from 69.9m (2025) to 73.4m (2035), increasing demand for domestic food production. IGD urges industrywide participation in Mmmake Your Mark, running through September, to share career opportunities via social media using #mmmakeyourmark.
HOSPITALITY SECTOR URGED TO MAXIMISE LEVEL 7 APPRENTICESHIP FUNDING BEFORE DEADLINE
The UK hospitality sector faces a critical window to access Level 7 apprenticeship funding before government changes in January 2026. These programmes, equivalent to postgraduate qualifications, are vital for developing leadership skills, upskilling staff, and addressing high turnover.
“With Levy funding for new Level 7 starters aged 22 and over ending soon, hospitality organisations must act quickly to secure opportunities before the December cut-off,” says Steven Hurst, Director of Corporate Learning at Arden University.
Level 7 apprenticeships help tackle issues like accidental managers, workforce retention, and digital transformation.
To make the most of remaining funding, hospitality employers should audit skills gaps, accelerate enrolment of eligible staff, prioritise candidates over 22, and explore Level 6 alternatives where necessary.
“Act decisively now to future-proof your workforce,” advises Hurst.
“Strategic planning today ensures the sector continues to build skilled, resilient leaders for tomorrow.”
EACH PERSON AND HICKORY’S SMOKEHOUSE COLLABORATE TO EMPOWER TEAMS WITH RECOGNITION AND BENEFITS
Hickory’s Smokehouse is furthering their commitment to creating an outstanding work environment for their teams by partnering with Each Person to deliver an extensive range of employee benefits to their 3000 employees.
As part of their ongoing commitment to fostering a supportive and positive workplace culture, Hickory’s Smokehouse has teamed up with Each Person, an employee benefits, rewards, and recognition platform designed to help teams cut the cost of everyday essentials and special treats, while also supporting financial, mental, and physical wellbeing.
Each Person’s platform allows managers and peers to show appreciation through personalised virtual Ecards, creating a sense of connection across the workplace. Employees can also be rewarded with products, vouchers, and experiences from top retailers including Amazon, Currys, Tesco, Nando’s, ASOS, and more, with cashback rewards included.
Additional perks include discounted Diesel cards and exclusive deals designed to ease the cost of everyday expenses.
Hickory’s teams also gain access to Each Person’s Employee Assistance Programme (EAP), offering 24/7 confidential counselling and wellbeing resources. This support reflects Hickory’s commitment to caring for employees both at work and beyond.
In a significant shift, luxury hotels such as Hilton, Marriott, Sofitel, and Mandarin Oriental Mayfair are modernising their staff catering with smart fridge solutions, such as Foodles. Traditionally, hotel kitchens have shouldered the burden of preparing staff meals around the clock, impacting both the quality of service provided to employees and guests.
However, the introduction of these innovative smart fridges is changing the game. Fully automated and available 24/7, these fridges are stocked daily with fresh, chef-prepared meals, breakfasts, desserts, snacks, and drinks. This means hotel staff can enjoy a proper meal at any time of the day, no matter when they are able to take their break.
With up to 7 different mains options /day and weekly changing menus, it offers plenty of choice and variety, even for people with specific dietary needs and preferences (vegetarian, vegan, halal, gluten-free).
Smart fridges offer a data-driven approach, providing better cost control, the ability to set custom subsidies per day or week, and control over access days and
hours. Real-time consumption data, both overall and per employee, ensures transparency and precise management. Additionally, the decentralised nature of these solutions allows for strategic placement of fridges closer to where staff estate installed three fridges in the main building and one in the spa, significantly improving the lunch break experience for spa staff.
With over 700 fridges installed and five million meals served per year, Foodles is the undisputed leader in smart fridge solutions for hotels in Europe.
Their innovative approach and proven track record make them the go-to choice for luxury hotels aiming to enhance their staff catering services and wellbeing. The move towards smart fridge solutions represents a forward-thinking approach that aligns with the high standards of the hospitality industry.
hotels.foodles.co
MASTER THE MENU: JAMES COCHRAN SHARES TOP TIPS FOR INDEPENDENT CHEFS
To support the inaugural Kraft Heinz Masters of the Menu competition, chef ambassador and Great British Menu winner James Cochran has shared essential business advice for independent operators looking to build a successful food business.
Cochran’s advice is split into three key areas: laying strong foundations, excelling in the kitchen, and building visibility. His tips pull on his decade of industry experience - from cooking in Michelin-starred kitchens to launching his own restaurant, 12:51, and cult fried chicken concept, Around the Cluck.
“Every successful restaurant starts with the same fundamentals,” said Cochran. “Whether you’re opening your first restaurant or launching a pop-up, these
principles have guided me through every venture. I’ve learned them through trial and error, and I hope that by sharing them, I can help other independent operators sidestep some of the challenges I faced.”
Foundations First
Cochran emphasised the importance of financial discipline and realistic planning. “Have a detailed P&L projection and keep your expectations grounded,” he advised. “Unexpected costs will come - supplier delays, staff no-shows, equipment breakages. Ensure you have enough capital to cover wages and overheads for at least the first month.”
His approach to growth is equally measured: “Grow smart, not fast. Scaling
too soon can unravel even the best businesses. Pay yourself a fair wage and wait until the end of your financial year before considering dividends.”
Kitchen Excellence
In the kitchen, Cochran advocated for seasonal menus and calculated risktaking. “Design your menu around seasonal availability. This isn’t just cost-effective; it’s sustainable and makes you stand out,” he explained. “Keep your menu tight and focused, then evolve it as your business grows.”
He also encouraged operators to embrace experimentation: “Don’t chase perfection - progress beats perfection. Get in the kitchen, make mistakes, and learn fast. Execution teaches you more than theory ever will.”
Building Visibility
On marketing and brand building, Cochran stressed the importance of starting early and staying authentic. “Your marketing strategy should begin before your launch. Develop a plan that includes essentials like a website, social media presence, and targeted advertising.”
Most importantly, he emphasised the power of storytelling: “People buy into stories and personalities, not just products. Your brand should make people feel something - and make them remember you. In a saturated and fastevolving industry, standing out is nonnegotiable.”
The Masters of the Menu competition gives five talented chefs the chance to receive one-on-one mentorship from James Cochran and compete in a tworound cook-off for the ultimate culinary crown. The overall winner will receive £2,000 in Heinz products, a £2,000 cash prize, the opportunity to co-host an exclusive supper club with Cochran, and national PR exposure, while all entrants are entered into a prize draw to win £100.
To enter, chefs must submit a recipe using one or more Heinz core products. The competition is open to UK-based chefs aged 18 or over, working for an independent operator with four or fewer locations, and entries close on 2 October 2025.
By taking part, chefs can showcase their culinary creativity, gain invaluable mentorship, and turn their passion into a thriving business.
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