Restaurant Industry News - October 2020

R estaurant Industry News

OCTOBER 2020

www.restaurantindustry.co.uk

BOMBAY KITCHEN: SIX BY NICO INTRODUCE A TASTE OF MUMBAI

Islington Venue Arenella Launches With Bottomless Lunch Offering The Vegan Society’s festive recipes for a vegan Christmas to remember

BERBERÈ PIZZERIA COMES TO CLAPHAM

RESTAURANT DESIGN PROJECT:

FETTLE UNVEILS DESIGN FOR THE ELDER AND THE JIB DOOR

Great Taste reveals trophy nominations, as Golden Forks go virtual

LANAI OUTDOOR IRIS LOUVERED ROOF OUTDOOR ROOM

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CONTENTS

FEATURES

OCTOBER 2020

30

NEWS 06

Fettle unveils design for The elder and The Jib Door

34

The Loveable Rogue Launch Sunday Roast Home Delivery

18 The Vegan Society’s festive recipes

CONTACTS

Editor Maria Lapthorn – editor@restaurantindustry.co.uk

Editorial Assistant Georgina Baxter – editorial@restaurantindustry.co.uk Production/Design Laura Whitehead – design@restaurantindustry.co.uk

Buck Street Market adds Indonesia to culinary roster

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Sales Manager Chris Lewry – chris@restaurantindustry.co.uk Sales Executive Abi Ashworth – sales@restaurantindustry.co.uk Accounts Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager Leo Phillips – subs@restaurantindustry.co.uk Phone: 01843 808 115

Website: www.restaurantindustry.co.uk Twitter: @ri_social

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Islington Venue Launches With Bottomless Lunch Offering Every effort is made to ensure the accuracy and reliability of material published in Restaurant Industry News however, the publishers accept no responsibility for the claims or opinions made by advertisers, manufactures or contributors. No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

October 2020 | Restaurant Industry News | 03

COMPANY NEWS

ENJOY A CHRISTMAS FEAST WITH A SRI-LANKAN TWIST AT STREET FOOD RESTAURANT & BAR, THE COCONUT TREE Pioneering Sri Lankan street food restaurant group The Coconut Tree will be giving the traditional ‘Christmas menu’ a south Asian twist this winter.

The independent boutique operators are front-runners in bringing fresh Sri Lankan dishes to the UK, coupled with a laid-back, convivial atmosphere.

Whether it’s Sri-Lankan-style Split Sprouts with Cashews, or spicy Devilled Pigs in Blankets – their island-inspired winter speciality dishes are sure to warm the cockles on a cold December day.

A brand new ‘Ho, Ho, Hopper’ will also add to the festive spirit; a jolly and bright beetroot hopper (traditional coconut milk pancake) with Cranberry Lunu Miris (cranberry & onion relish), Curry Leaf Sambol (grated coconut with curry leaves), and onions caramelised with a hint of Sri Lankan Cinnamon.

The new Xmas dishes will be available from 27th November right through until 31st January, and to keep spirits high through the festive period and beyond,

The Coconut Tree is offering 50% off the entire menu and all non-alcoholic drinks, Monday - Wednesday, until the end of January 2021.

The street food pioneers said that they were originally inspired by the positive feedback they received for extending the ‘Eat Out to Help Out’ offer into September, and now, they want to use the opportunity to put Sri Lankan cuisine firmly on the map.

Brand Director Anna Garrod said, “In the UK, Sri Lankan food is not as widely available or understood as say, Indian or Chinese cuisine, and we want to help change that; we want to be the ones to make it mainstream.

“Eat Out To Help Out gave people the confidence to try new things, and we met so many new customers as a result.

We want to build on that momentum by extending the offer, and giving people an incentive to give our take on Sri Lankan street food a try this winter.”

MENU In recent years, Sri Lankan food has been having a moment, with The Times identifying it as a key food trend, and BBC Food attributing its popularity to “most of the food world looking towards exciting new cuisines.”

The Coconut Tree’s take on the cuisine is made up of smaller tapas-style dishes embracing plants, fish and meat - it’s an abundant menu that naturally offers something for everyone.

Whilst curry dishes are featured, The Coconut Tree’s curries never use masala, typical lemongrass or other more common Asian flavours, instead promising plates of flavourful food infused with authentic Sri Lankan spices.

Popular dishes include ‘Hot Battered Spicy Cuttlefish’; green peas and ‘Cashew Nuts’ soaked and cooked in coconut cream; and ‘Cheesy Colombo’ – cheese cubes fried and mixed Colombo style. ‘Jaffna Goat Curry with potato’ is also a firm favourite, as is the ‘Black Pork’ which consists of diced pork belly cooked in 30 roasted spices. Finally, ‘Kotthu’ is a fine example of a street food served all over the country - made with finely chopped roti and cooked with egg, vegetables and / or meat.

In 2019, eminent food critic Jay Rayner visited the Cheltenham restaurant, citing a “raucous, rough-edged enthusiasm to the food” which manages “that rare trick of being totally laid-back and completely on point at the same time.”

To view The Coconut Tree’s up-to-date opening dates, times and to book a Xmas table at each location, please visit: https://www.thecoconut-tree. com/.

04 | Restaurant Industry News | October 2020

COMPANY NEWS

BOMBAY KITCHEN: SIX BY NICO INTRODUCE A TASTE OF MUMBAI Mumbai in India is known for its incredible diversity found in its culture and geography.

Food is an integral part of life in Mumbai—or Bombay, as most of its denizens still call it, where the grandest hotel dining rooms sit cheek by jowl with hole-in-the-wall Parsi cafés.

Inspired by the bustling metropolis of Mumbai, Chef Nico Simeone and his team have created a ‘Bombay Kitchen’ menu packed with an amalgamation of Indian food styles - recreating local dishes and reinterpreting age-old Indian traditions, to create an experience that toasts the old times and celebrates the new at Six by Nico restaurants this Autumn.

The Bombay Kitchen menu presents the classic yet unexplored charm of India’s diverse regions, marrying them expertly with familiar flavours. Each dish has a story to tell, promising guests an exciting journey on a plate. From Monday 19th October - Sunday 29th November 2020, Six by Nico transports these flavours, textures and aromas to restaurants in Glasgow and Edinburgh to surprise and delight guests looking for an authentic Indian dining experience.

Onion, Onion Broth & Curry Leaf; Jackfruit Samosa - Sultana Biryani, Makhani Sauce, Coriander & Mint Chutney and Mango Lassi - Yoghurt Creme, Alphonso Mango, Toasted Fennel & Cumin seed Tuile.

Chef Nico Simeone said: “India is famous for its diverse cuisine. There is an amalgamation of food styles, some are authentic, some are inspired and some are discovered accidentally. Our Bombay Kitchen menu blends the diverse cooking styles of modern India while revamping classic dishes in a whimsical array of textures and flavours”.

Diners can book a table now for ‘Bombay Kitchen’. Open from midday, Monday through to Sunday, each six-course menu will be available from noon to night. The menu will be priced from £29 per person with the option to enjoy an expertly selected wine pairing for an additional £26 at each restaurant. As ever, there is a vegetarian alternative available for every course, as well as Parsi café inspired snack sides.

To make a reservation and to book now, visit www.sixbynico.co.uk ‘Bombay Kitchen’ will run from Monday 19th October to Sunday 29th November 2020 at Six by Nico Glasgow Finnieston, Glasgow Southside and Edinburgh City Centre.

The new six course Bombay Kitchen tasting menu includes, Aloo Sabzi Chickpea & Paneer Dahl, Potato Espuma & Lime Leaf Oil; Salli Boti - Spiced Lamb Boti, Crisp Potato, Cucumber & Naan; Corn Bhutta - Pressed Chicken Thigh, Pickled Mushroom, Spiced Corn, Lime & Deggi Mirch; Roasted Cod - Spiced Onion & Onion Broth, Onion Bhaji & Curry Leaf and Makhani - Loin & Belly of Pork, Sultana Biryani, Makhani Sauce, Coriander & Mint Chutney.

In India, sweets form a major part of celebrations and guests at the restaurants will end their Bombay Kitchen food experience with a Mango Lassi - Yoghurt Creme, Alphonso Mango, Toasted Fennel, Cumin seed Tuile.

The vegetarian alternative boasts six delicious courses of Aloo Sabzi - Chickpea & Paneer Dahl, Potato Espuma & Lime Leaf Oil; Salli Boti - Spiced Cauliflower Boti, Curry Emulsion, Cucumber & Naan; Corn Bhutta - Pressed Aloo Terrine, Spiced Corn, pickled Mushroom, Lime & Deggi Mirch; Roasted Carrot - Vadouvan, Spiced

October 2020 | Restaurant Industry News | 05

COMPANY NEWS

THE LOVEABLE ROGUE LAUNCH SUNDAY ROAST HOME DELIVERY It’s what Sundays are made for.

The nation loves a good Sunday roast but forced closure measures across central Scotland mean you can’t eat out and enjoy your favourite roast dinner over the next few weeks.

However, the team at The Loveable Rogue in Glasgow’s West End have introduced The Rogue at Home - an epic Roast dinner available for delivery direct to your door.

Mighty Speyside Roast Beef with all the trimmings, giant fluffy Yorkshire puddings, brisket mac n’ cheese, honey roast veg and lashings of red wine gravy - made to enjoy in the comfort of your own home. Sunday roast for two is priced for £35 - it really doesn’t get any better than this.

If beef isn’t your thing, they’ll swap it for a decadent delight just as delicious, a Salt-Baked Celeriac served with mac‘n’cheese, whole roasted garlic, honey root vegetables, Yorkshire puddings and a mushroom truffle sauce. That’s not all – The Loveable Rogue also has a range of sharing Pies (suitable for 4) – choose from Chicken & Mushroom, Ox Cheek or Vegetarian Pie and all priced at £25.

The Loveable Rogue’s Head Chef, Joe Lazzerini said: “Our Sunday roasts at The Loveable Rogue are sacred, and while our customers can’t enjoy our mighty Sunday lunch right now in the restaurant, they can now order our roast delivery. Rogue at Home is one wholesome feast that’s worth the delivery wait and our team are treating homestayers to a huge selection of comfort food classics alongside their fully-loaded beef roasts”.

For that cheeky finishing touch, add your choice of wine or beer and make your Sunday special with a bottle of white or red wine for an additional £9.50 and bottled beers including Estrella, Corona and Desperados for £3.50.

The Rogue at Home is available now for pre - order online. Bookings go live online every Sunday at 9am and close Tuesday 8pm for following Sunday collection/delivery. A limited number of home kits per week will be available. Sunday roast for two is priced at £35 and sharing Pies for four are priced at £25. Delivering within a 3- mile radius of The Loveable Rogue restaurant on Great Western Road in Glasgow and an additional £4 delivery fees apply to all deliveries. Collection from the restaurant.

To book your Sunday Roast at home visit; www.theloveablerogue.co.uk/the-rogue-at-home/

06 | Restaurant Industry News | October 2020

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TORK

NAVIGATE THE NEW NORMAL: RESOURCES FROM TORK TO GET YOU BACK ON TRACK The pandemic has taken an overwhelming toll on restaurants worldwide. Yet, many believe these establishments will bounce back and are an integral place for community building, excitement and connections.

As we continue to navigate through a worldwide pandemic, the consequences of COVID-19 will be felt for a long time.

It is crucial that businesses adapt to suit the new needs and habits of their employees and customers.

Since March, hygiene has been centrestage as people pay more attention to their own hygiene practices, and those around them. Hygiene and food safety have been, and will continue to be, top priorities for out of home establishment managers. As the leading global professional hygiene brand, Tork has over 50 years of knowledge and expertise to support the foodservice industry and help navigate through these challenging times.

Two free reports to help you adjust As well as an in-depth toolkit with a range of resources for restaurant managers, Tork has created two free reports in its latest Reach for the Stars campaign to help owners and managers adjust and find success in the new normal.

With new challenges constantly arising, the reports address two key areas of focus. Firstly, how restaurants can ensure they are delivering the best service possible in relation to hygiene.

Secondly, how establishments can excel by introducing or continuing to offer takeaway options. During these unprecedented times, restaurant owners and managers must plan ahead in order to deal with the shift in how and where people want to eat.

Reach for the Stars: Help with Hygiene The Reach for the Stars report on hygiene contains crucial information for restaurant owners to remain agile as they continue to operate.

“As cleaning is second nature in a kitchen, the importance of hygiene is nothing new.

However, in the new normal, it is imperative that restaurants be more transparent and proactively communicate the additional hygiene measures put in place, so guests can be assured that they are safe.”

Tork encourages establishments to reimagine its approach to safety and hygiene as uncertainty is expected to continue. To do this, restaurant owners and managers must be promoting safety in equal parts through clear, easy to follow messaging for customers and employees, and the correct placement and optimisation of hygiene products such as hand sanitiser dispensers.

Hanneke Kuipers, HoReCa Marketing Director at Tork says, “The biggest obstacle to retaining and attracting existing and new customers is making them feel safe. As cleaning is second nature in a kitchen, the importance of hygiene is nothing new. However, in the new normal, it is imperative that restaurants be more transparent and proactively communicate the additional hygiene measures put in place, so guests can be assured that they are safe.”

In our lifetime, technology has already integrated seamlessly in many other areas. However, in the restaurant industry, the recent outbreak of COVID-19 has highlighted the

08 | Restaurant Industry News | October 2020

TORK

Tork Clean Care There are few businesses where hygiene has such a direct impact on the bottom line as restaurants. As the industry adjusts, Tork has also reintroduced the Tork Clean Care programme. importance of technology, with it now being as essential for restaurant owners to invest in the use of apps and QR codes. Consumers – in the face of a pandemic – expect technology to be integrated. As they emerge from a period of intense digital connectivity, they will be more willing to use, and may even demand, modern technology when visiting restaurants.

The Reach for the Stars report on hygiene shares advice on how and why restaurants should look to introduce contactless payments, and consider the use of apps and QR codes to replace menus, in order to reduce the risk of contamination from guest to guest.

Reach for the Stars: Focus on Takeaway Introducing takeaway options is another tactic that restaurants can deploy to ensure a steady income and customer loyalty. As takeaways becomes more popular, restaurants need to offer smoother and safer experiences that reduce contact and worry in order to increase consumer confidence. The Reach for the Stars report shines a light on takeaway options, sharing tips and guidance to help owners and managers make this transition smoothly, from introducing simplified menus to separating your pickup and dine-in areas. It also encourages establishments that already use takeaway to expand and diversify their offering.

With a dedicated section for foodservice, the online programme contains a range of additional free to download resources to help restaurant owners navigate the new normal and elevate their hygiene practices. Restaurant owners and managers can find handwashing guides for guests and employees, dispenser placement advice, surface cleaning guides and hygiene training for team members. The best practice tips are easy to implement to make sure that both your guests and employees are well taken care of. The section also details a list of product recommendations to help promote hygiene and safety all around

the restaurant, from front of house to the kitchen and washroom facilities.

Through Reach for the Stars and Tork Clean Care, our aim at Tork is to arm the restaurant industry with all the guidance and knowledge you need to navigate through these uncertain times, as establishments continue to reopen and operate.

To download the free reports or for more information please visit www.tork.co.uk/reach

October 2020 | Restaurant Industry News | 09

COMPANY NEWS

FOOD FIRM CLINCHES SMOKIN’ £3.5M DEAL WITH BBQ RESTAURANT HICKORY’S A food distribution company has clinched a £3.5 million a year deal to supply fast-growing US-style smokehouse and BBQ restaurant group Hickory’s with a sizzling selection of beef, pork and chicken.

The privately-owned Chester-based company opened their first restaurant alongside the River Dee in Chester in 2010 and now employ 871 staff, 70 of them at Shrewsbury, including 363 trained BBQ chefs and pitmasters.

The announcement comes hot on the heels of news that Harlech Foodservice, based in Criccieth, in Gwynedd, and Chester, had created 16 new jobs after achieving record sales over the summer.

Since lockdown ended in July, Hickory’s have welcomed 1,000’s of guests across their restaurants and, appropriately, they started to re-open on the Fourth of July, American Independence Day and the Government’s Eat Out to Help Out also gave them a boost.

Hickory’s, who have 11 restaurants including their newest right on the River Severn at Shrewsbury, have successfully brought the taste of America’s Deep South to diners from Southport to Worcester.

Harlech Foodservice are now helping them do that by delivering the meat for their burgers, pork ribs, chicken wings, butt steaks and brisket, including over a ton of beef every month Since lockdown ended in July, 1,000 diners have celebrated Saturdays at each of the Hickory’s restaurants

So has the style of their premises, according to Executive Chef Director Rob Bacon, who helped set up Hickory’s in Chester 10 years ago.

the right quality of meat and Harlech can supply that.

“They can also take orders late at night and it will be here at our restaurant, whether it’s in Southport, Worcester or Rhos on Sea, at 10am the next morning with the right product at the right quality.

“We cook our beef brisket for 16 hours in the smoker so the beef needs to be grainfed rather than grass-fed because the meat will stay moist and tender rather than drying out.”

Mark Lawton, Commercial Director of Harlech Foodservice, said: “Hickory’s are a fantastic brand and they’ve done a lot of work to get their offer just right and it’s paying off for them.

He said: “Guests have welcomed the reopening of the restaurants and being able to enjoy their BBQ favourites and smokehouse classics again.

“Part of that is making sure they have the right meat when and where they need it and we have the capacity to guarantee that. We’ve got the size and scale to deliver six days a week and cater for late ordering using our online ordering and app.

“We have been looking for a supplier to help us grow the business and Harlech Foodservices have been on our radar for a while and they fitted the bill. We need

“They have struck a chord with their customers and that’s shown by their success but they don’t compromise on quality and their approach to doing

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COMPANY NEWS what they do is very thorough and professional.”

Rob Bacon, a trained chef who spent years in high end restaurants in North Wales and the North West including St David’s Park Hotel in Ewloe, added: “We have done a lot of research and made many visits to America and worked alongside their top pitmasters, the best BBQ chefs in the world. They’ve been really helpful, especially when they realised we were from the UK, and given us plenty of advice on how to make this a really authentic experience for our guests.

“We cook just about everything on the premises from the coleslaw to our now signature BBQ Sauce and we have our own secret Magic Dust we have developed to sprinkle on our meat.

“I know when we opened our first restaurant 10 years ago we were expecting about 70 or 80 covers but we had over 300 and had to shut the restaurant early because we’d run out of food and the same thing happened the next night.

“This year we actually locked down before the Government announcement but we kept our team busy and we maintained our involvement with the local community which is very important to us.

“We’ve now raised over £190,000 for Cash for Kids with £65,000 coming from our appeal during lockdown and we provided over 3,200 meals for vulnerable families from our restaurants in Chester, Wall Heath in Dudley and Poynton, near Stockport, which kept our teams involved during lockdown.

“But if you had wanted to design a restaurant best suited to the current crisis then ours pretty much fit the bill – they are large and spacious and they all have outdoor areas. So a lot has gone for us but we have also taken the anti-Covid measures very seriously, we have closed the kids’ cinemas we have in every restaurant and observed all the regulations and recommendations to keep our team and guests safe.”

For more on Hickory’s go to https://hickorys.co.uk/ and for more on Harlech Foodservice go to https://www.harlech.co.uk/

6 O’CLOCK GIN LAUNCHES CHRISTMAS POP-UP SHOP Family-owned craft gin brand 6 O’clock Gin is excited to announce the launch of its pop-up Christmas shop, spreading cheer and most importantly gin, throughout Bristol this festive season. Opening to the public on Monday 5th October, the shop will offer a variety of winterwarming experiences, from Make Your Own Sloe Gin and informative masterclasses to bespoke, personalised bottles for loved ones.

The pop-up shop will be located in The Mall at Cribbs Causeway, the perfect shopping destination for those looking to start early with their gift-giving and the ideal spot for a time-out during the Christmas buzz.

6 O’clock gin, one of the biggest producers of Sloe Gin in the world, will be offering a Make Your Own Sloe Gin experience, where guests can create their own boozy concoctions using hand-picked wild hedgerow sloes. The in-house drinks team are piecing together a soon-to-beannounced programme of events and activations to help get shoppers in the Christmas spirit, including a variety of themed tastings, masterclasses and interactive window displays.

To celebrate the brand’s 10 year anniversary, 6 O’clock Gin will also be giving away free G&T cans every day throughout October from the shop.

To claim, visitors can simply show the brand’s latest social media post to one of the team in-store.

6 O’clock Gin’s full range of award winning gins will also be available, from the delicious Damson gin, ‘export strength’ Brunel and of course the strikingly smooth London Dry, in its iconic Bristol Blue bottle. Gift wrapping services will be available and experienced team members will be on hand to provide a premium personal shopping experience.

Unit 101, Upper Floor, The Mall at Cribbs Causeway Bristol BS34 5DG www.6oclockgin.com

October 2020 | Restaurant Industry News | 11

COMPANY NEWS

FESTIVE CELEBRATIONS AT THE HUNTER’S MOON A charming countryside pub in the heart of London, The Hunter’s Moon on Fulham Road is the perfect destination this winter for a spot of festive fun. With chic and stylish, yet cosy interiors, and a truly tempting Christmas and New Year menu, there’s no better place to celebrate with your loved ones.

FESTIVE FEASTING

If you’re looking for something Christmassy with your special six, whether it be for a small office party, or a catch up with friends and family; why not opt for the Christmas set menu, created by Owner Chef Director Oliver Marlowe, and available Monday to Saturday for lunch and dinner throughout December. Priced at just £35 for two courses and £42.50 for three, starters include warm salad of confit duck with pancetta, lamb’s lettuce, duck fat potatoes and crispy egg; whilst for mains you can enjoy a traditional plate of roast turkey with sage stuffing, roast potatoes, pigs in blankets and cranberries. To finish, enjoy a twist on the classic with Christmas pudding ice cream and warm madeleines with frosted pecans.

Furthermore, from 1st December, guests can choose from a new winter à la carte menu, including seasonal starters such as a warming butternut squash soup with parmesan velouté and crispy sage; and barbeque baby back ribs raviolo with pork pluma, roast chicken broth and hispi cabbage. For mains, indulge in a game pithivier with garlic and potato purée, and bacon and onion greens; or crisp seabass with glazed baby turnips, salsify, bulls blood lettuce and oyster mayonnaise. For dessert, treat yourself to apple tarte Tatin with prune and Armagnac ice cream, or a selection of cheese from La Fromagerie with crackers and chutney.

SPECIALITY BRANDS BOLSTERS WORLD WHISKY OFFERING WITH DRUMSHANBO SINGLE POT STILL IRISH WHISKEY Premium spirits agency Speciality Brands has signed an exclusive deal with The Shed Distillery of PJ Rigney to distribute its first global whiskey release: Drumshanbo Single Pot Still Irish Whiskey, in the UK. The new addition is joining Speciality Brands’ extensive, premium world whiskies portfolio which already includes Nikka from Japan, Michter’s from Kentucky, Kavalan from Taiwan and Irish Single Malt Waterford.

Raise a toast with a Christmas Negroni, a delicious concoction mixed with Reverend Hubert Winter Gin Liqueur, Campari and Antica Formula, or take your pick from the expansive drinks menu featuring craft beers and ales, as well as fine wines, champagnes and top shelf spirits.

For the last decade, the Irish whiskey category has enjoyed exponential growth gathering consumer interest worldwide.

Global Irish whiskey sales grew by +10.9% in 2019 and the UK remains one of its leading export markets accounting for over 4.2 million litres in volume.

HELLO 2021

The Shed Distillery, also home to Drumshanbo Gunpowder Irish Gin, Ireland’s leading gin export brand, has created an authentic, Irish single pot still whiskey with great provenance to appeal to enthusiasts globally. Every drop of Drumshanbo Single Pot Still Irish Whiskey is slow-distilled by hand at The Shed Distillery, with Head Distiller Brian Taft tasting and hand-selecting every single cask, guaranteeing absolute consistency in each bottle.

For an extra special way to say farewell to this awful year, book a table at The Hunter’s Moon with your nearest and dearest this New Year’s Eve. For a truly foodie celebration, indulge in the seven-course tasting menu, priced at £70 per person. You can expect sauteed foie gras with shaved winter truffle; linguine of scallops, clams, cockles and champagne velouté; and Scottish loin of venison with squash purée, and Treviso and onion confit tarte fine with girolles and king cabbage.

The Hunter’s Moon – ensuring Christmas 2020 is merry and bright.

The Shed Distillery opened in December 2014 in Drumshanbo, Co. Leitrim, in the heart of rural Ireland, making history as the first distillery in the Northwestern province of Connacht in over 100 years.

Head Distiller, Brian Taft says: “Drumshanbo Single Pot Still Irish Whiskey is a well-balanced whiskey, which dances effortlessly between sweet and spice, possessing a full, wellrounded creamy mouthfeel that lingers lightly on the tongue.”

“We’re delighted to add Drumshanbo Single Pot Still Irish Whiskey to our world whisky portfolio as we’ve been looking to add a traditional Irish pot still whiskey to our range for some time. Provenance is really important to us and the fact that Drumshanbo is 100% hand-distilled and aged at the Shed Distillery is setting it apart from many other brands coming out of Ireland that simply don’t have this level of control or traceability.” Says Chris Seale, Managing Director, Speciality Brands.

12 | Restaurant Industry News | October 2020

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October 2020 | Restaurant Industry News | 13

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09/09/2020 14:52

OPENINGS

SABBIR KARIM REOPENS NAMAASTE KITCHEN AND SALAAM NAMASTE Guests can expect modern Indian cooking as well as an extension of the EOTHO scheme Award-winning and much celebrated chef Sabbir Karim has reopened his two well-loved restaurants, Namaaste Kitchen in Camden and Salaam Namaste in Fitzrovia. Since the Camden outpost opened in 2010, it has established itself as one of the best Indian restaurants in London with the Fitzrovia branch following suit years later. After a prolonged period of closure due to the UK-wide lockdown, both restaurants are now open, serving modern Indian food that celebrates the flavours of the sub-continent. Alongside the

exciting reopening announcement, both restaurants Kitchen in have extended the Eat Out to Help Out scheme throughout September, giving diners a 50% discount up to £10 per person on sit-down meals from Monday to Thursday.

Namaaste Kitchen in Camden, boasting exposed brick walls, modern leather banquettes, and an open kitchen, has become a restaurant stalwart since opening a decade ago. Guests can expect an appealing and satisfying array of dishes, including starters of Indo-Chinese chilli chicken kathi roll; Tandoori green king prawns; and Duck salad. Demonstrating the depth and variety of Indian cuisine, main courses come in the form of Goan sea bass; Pistachio chicken korma; and King prawn biryani, to name but a few.

Much like the flagship restaurant, Salaam Namaste in Fitzrovia, described as “vastly different from the norm” echoes the same ethos, preparing exciting and innovative dishes cooked with confidence. The progressive menu features a wonderful and extensive choice of modern and traditional curries and biryanis like the Motimahal butter chicken; Kalonge king prawn adraki; and Peshawari lamb chops alongside a matching wines and cocktail list to complement.

Dietary requirements are also catered for across both restaurants, with an extensive selection of meat-free options along with plant-based dishes and gluten-free choices available at both restaurants.

Prepared with age-old techniques and finesse, Sabbir Karim’s menus are a

14 | Restaurant Industry News | October 2020

OPENINGS labour of love, offering a casual dining experience that goes far beyond the traditional curry house blueprint.

For guests wanting to sample restaurant-quality dishes within their own four walls, Namaaste Kitchen and Salaam Namaste offer a home delivery and take away service (both available on UberEats & Deliveroo), with the menu comprising house specialities as well as traditional curries and culinary favourites. For those who just want to try all the signatures, opt for their set meals for one or two persons alongside option for vegetarian set meals.

The respected and critically-acclaimed restaurants are owned by chef-patron Sabbir Karim. A name synonymous with Indian cooking in London, Sabbir has a mantlepiece full of awards, including bagging the Evening Standard Critics’ Choice from Fay Maschler, along with Best Chef of the Year 2014 and Best Indian restaurant of the Year 2014 at the Indian Curry Awards.

ARTISAN BAKERY, OTIS & BELLE, BY BLANCHETTE’S WILL ALEXANDER IS NOW OFFICIALLY OPEN London chef Will Alexander has chosen the Cotswolds for his first independent venture, Otis & Belle. The artisan bakery, shop and café has opened today in Moreton-in-Marsh. Most recently the head chef at Blanchette Soho, Will has taken inspiration from his French patisserie training to inform Otis & Belle’s menu.

Lovingly named after Will’s children, Otis & Anabelle is a modern take on the classic British high street bakery.

It occupies a prime retail location in Moreton-in-Marsh, at the entrance to the historic market town’s Old Market Way arcade. Offering a flexible service,

While Sabbir’s passion lies in his culinary talents, he is highly motivated where philanthropy is concerned both in the UK and in India. Sabbir is involved in The Sreepur Village, an initiative that works with single mothers and their children in a rural village in Bangladesh as well as The Anna Freud Centre, a child mental health research, training and treatment centre located in London. Both Salaam Namaaste and Namaaste Kitchen support Find Your Feet’s annual ‘Curry For Change’ campaign.

customers can relax with coffee and a snack, browse fine foods to take home, or grab an early-morning croissant before their commute.

Otis & Belle is the local area’s only artisan bakery and a strong advocate for the health benefits of sourdough bread. This is baked on the premises, alongside Viennoiserie, patisserie and British classics. The varied menu ranges from sausage rolls, Cornish pasties and sandwiches, eclairs, gâteau StHonoréand Paris-Brest. In addition, Otis & Belle sells products from local and renowned suppliers, such as Valrhona chocolate, organic flour from Shipton Mill, and local charcuterie. Carefully selected barista-style coffee is also on offer.

Will Alexander studied Classic French Pâtisserie at Le Cordon Bleu London in 2011, which led to his Pastry Chef position at Chelsea’s famed Bibendum restaurant. He ultimately became Bibendum Oyster Bar’s Sous Chef in

2013, before following his mentor Tam Storrar to Blanchette in Soho.

Tam opened the popular French bistro in 2013 and Will rose to become Blanchette’s Head Chef.

“Since I studied at Le Cordon Bleu, I’ve always had this romantic idea of opening my own little bakery in the countryside”, says Will. “Moreton-in-Marsh needs a good bakery, with great products made fresh every day; the health benefits of our three-day fermented sourdough blow the supermarkets’ mass-produced bread out of the water.”

Moreton-in-Marsh in the Cotswolds gained the local area’s only artisan bakery. Owned by Blanchette’s former Head Chef Will Alexander, the site combines the services of a bakery, café and fine food shop.

The menu is informed by Le Cordon Bleu training and includes French patisserie, Viennoiserie, and traditionally British options.

October 2020 | Restaurant Industry News | 15

OPENINGS

NEW OPENING: BERBERÈ PIZZERIA COMES TO CLAPHAM Matteo and Salvatore Aloe, the brothers behind Italy’s much-loved Berberè Pizzeria, announce the opening of their first UK outpost on Thursday 15th October. Never one to shy away from a challenge, the pair are excited to put down roots in London, bringing a dose of positivity and Italian charm straight from the streets of Bologna. Founded in 2010, Berberè is rooted in the brothers’ desire to serve simple, honest pizza in beautifully designed spaces. They have fast become a favourite in cities across Italy, with sites in Rome, Florence and Milan amongst others, all known for their delicious artisan pizza, welcoming atmosphere, and for using the best quality Italian ingredients.

Located just off bustling Clapham High Street, and a stone’s throw from Clapham Common, the first London Berberè Pizzeria will echo its Italian siblings, bringing with it a sense of simplicity, style, quality and, importantly, fun. The interiors will retain

the pizzerias’ signature look, making use of the glass-fronted space with exposed white brick walls and flashes of colours throughout. Pendant lights suspended from the ceiling will fill the restaurant with a soft glow as evening draws in, while rope lights hanging from their two olive trees provide a romantic backdrop for diners seated on the outdoor terrace late into the night. The focal point of the restaurant will be the bustling open kitchen, giving diners the chance to watch pizzas being whisked straight from the oven, crusts still bubbling.

Pizzaiolos make the signature sourdough pizza dough fresh every day, using organic stoneground flour from Emilia Romagna and a 24-hour fermentation process giving it a super light and crispy texture.

The brothers will be working with some of their most treasured Italian producers, bringing the freshest fiordilatte from Agerola, extra virgin olive oil from Puglia and anchovies straight from the Amalfi coast. The pizza menu will include muchloved and recognizable favourites such as the classic Margherita, Marinara and the Napoli with anchovies and capers.

Alongside these, diners can choose from a range of Berberè creations, specially developed for their new south west London home, using the best in both Italian and British produce. Red pizzas include the ‘Spicy Diavola’ with spicy salami and ‘Nduja, and ‘the ‘Aubergine’

with baked aubergine, homemade basil & walnut pesto and smoked ricotta. Diners can also choose from three white pizzas, such as the ‘Gorgonzola” generously topped with gorgonzola, speck, radicchio, mozzarella and honey or the ‘Prosciutto di Parma’, where prosciutto and burrata are given a zesty kick from a drizzling of oliveinfused olive oil. The menu will also offer a selection of ‘Fritti’ inspired by the popular Neapolitan street food snack – deep fried dough balls with a variety of toppings as well as antipasti and a selection of salumi - perfect to enjoy with a drink whilst the pizza is fired up in the oven.

To finish, Berberè’s desserts will continue to transport diners to the sunnier climes of Bologna and Milan, as those with a sweet tooth can indulge in portions of their classic tiramisu or Berberè Pizzeria’s rather mischievous ‘Sweet Montanarina’; sweet dough balls deep fried and filled with vanilla gelato and peanut butter.

The carefully selected drinks list includes Berberè’s favourite Italian classics, from the Negroni to the Spritz, offered alongside a range of natural wines and digestivi. Berberè will also be collaborating with Mikkeller, the world-renowned Copenhagen-based craft brewery, serving a range of their beers on tap.

‘Berberè Pizzeria was born from our love of good pizza and we always wanted to elevate the humble pizza with the best ingredients from both the UK and Italy, but also we want people to have fun sharing slices with their friends and enjoy our cocktails. Sharing is a huge part of the Italian way of life so we’re excited to be binging Berberè Pizzeria and a taste of Italy to Clapham,’ say Matteo and Salvatore.

Berberè Pizzeria will open on Thursday 15th October.

Ahead of opening, from 8th – 14th October Berberè Pizzeria will be hosting an exclusive soft launch offering 50% off food.

16 | Restaurant Industry News | October 2020

LATEST NEWS

‘AFTERNOON SEA’- THE OYSTERMEN TAKE ON THE AFTERNOON TEA & ANNOUNCING NEW HEAD CHEF ‘SEBASTIAN LUISETTO’

BUCK STREET MARKET ADDS INDONESIA TO EXPANDING CULINARY ROSTER

Commenting on the opening, Maggie Milosavljevic, LabTech’s Commercial Director, said: “Buck Street Market has fast become one of London’s most exciting dining destinations, where we have been able to blend sustainability with the nurturing of young brands such as Rendang + Rice. They will add another layer of international flavour and authenticity to the already vibrant market, and with Indonesian cuisine growing in popularity, it is set to be a hit with visitors.”

LabTech, owner of Camden Market, has announced the opening of debut Indonesian concept Rendang + Rice at Buck Street Market, the UK’s first eco-conscious consumer market.

Jasmin Ayling, owner of Rendang + Rice, added: “I have always dreamed of opening a restaurant and I wanted to capture a part of my family story with Rendang + Rice. All the food you find on the menu has been made fresh and from scratch, from the curry pastes to the sambal, pickles, sauces and ice creams.

Rendang + Rice is bringing Indonesian family-favourite dishes to Camden, featuring the eponymous slow-cooked rendang curry with sustainably sourced beef, and an array of bao, both sweet and savoury. Half the menu is plant based, and in-line with Buck Street Market’s environmental credentials, each recipe is designed to minimise food waste and all food will be served in eco packaging with biodegradable cutlery.

Founded by Jasmin Ayling – former Head of Innovation at Wagamama and 2019 MasterChef quarter finalist – the brand has taken one of the destination’s 88 recycled shipping containers, their first-ever permanent location, on the market’s first floor.

Rendang + Rice will have a take-away focus, with space for two covers, and has been designed to transport diners to a tropical place, the fragrant dishes reinforced by Indonesian-inspired design and finishing touches.

“As a dedicated market for the ecoconscious, Buck Street matches our ethos of sustainability perfectly, and with Camden’s street food culture this is a great opportunity and location for our emerging business.”

Buck Street Market re-opened in July and has maintained its commitment to both safe and sustainable practices and processes, including emphasis on recycling and the zero-singleuse plastic policy on-site. A oneway system, floor markers for social distancing, and hand sanitizer stations have remained in operation, and Rendang + Rice will, like all businesses, will adhere to government guidelines on social distancing and cleaning.

LabTech acted on behalf of Buck Street Market, Rendang + Rice dealt direct.

18 | Restaurant Industry News | October 2020

Seafood specialists the Oystermen are excited to present their very own oceanic twist on the classic afternoon tea – Afternoon Sea – made up of three tiers of seafood delights: fresh and dressed oysters; seafood dips and spreads including our famous smoked cod’s roe, smoked mackerel patê and anchovy hummus; smoked salmon and seaweed-butter sandwiches; pickled mussels (in orange and rosemary) and clams (in ginger and chilli). Served with breads, toasts, a tea of your choice and, if you choose, a fabulous selection of champagnes. Reservations are open now through their website www.oystermen.co.uk.

The Oystermen are also delighted to announce the appointment of Sebastian Luisetto as Head Chef. Formerly of Koffman’s and Le Gavroche, Sebastian has been with the Oystermen for two years and has been an integral part of their journey.

As winter approaches, Chef Sebastian and his team have created a warming, seasonal menu including baked oysters ‘escargot’ (oysters baked in the shell with tarragon, parsley, dill and garlic, a glug of Pernod, seasoned with anchovies and black pepper and topped with flaked almonds). Mains are to include pan-fried Scottish cod with chestnut purée, brussels sprouts and Alsace bacon, and roasted lemon sole with wild mushrooms and brown butter.

LATEST NEWS

NEW GIN CREATED DURING LOCKDOWN TO RAISE FUNDS FOR UK HOSPITALITY INDUSTRY New not-for-profit gin brand, Hospitality Gin, created to support UK hospitality industry throughout the Covid-19 pandemic.

The hospitality industry has been among the hardest hit by the pandemic, with only 11% of businesses able to operate normally during lockdown.

All profits benefit the UK’s hospitality industry and workers via The Drinks Trust and Hospitality Action, with plans to set up a dedicated fund.

When Covid-19 began to affect the hospitality industry in the UK, Tom Lord, an industry veteran based in Sheffield, set out to create a not-for-profit spirit to help. The result is a London dry gin perfect for simple serves, that also supports hospitality workers that have lost their livelihoods.

The wider hospitality industry employs more than 3 million workers in the UK, making it the third-largest industry in the country. It raised £39 billion in taxation in 2017. During lockdown, just 11% of hospitality businesses were able to operate normally .

More recently, the UK government has implemented a potentially devastating 10pm curfew for pubs, bars and restaurants. A #CANCELTHECURFEW campaign has since been set up, but the need to support the industry is greater than ever.

Working fast to provide assistance as soon as possible, Lord ordered the first bottles of Hospitality Gin just two weeks after having the idea. He teamed up with Cooper King Distillery in North Yorkshire, and set up a crowdfunder in mid-May to sell the initial bottles.

Within weeks he’d sold out of the initial batch, followed by a second. Hospitality Gin is now on its third batch, with wider availability via various wholesalers and bars.

As always, the raw bar serves non-stop from open to close, hosting an impressive selection of freshly-shucked oysters sourced from the shores of the UK and Ireland, plus daily-fresh whole crabs in an array of sizes.

sustainable and sympathetic to the original design as possible while maintaining the restaurant’s hallmark cosy ambience. As with former work, almost all of the materials were salvaged and upcycled.

As with the Seafood Bar & Kitchen’s initial opening, and later expansion, cofounders Matt Lovell and Rob Hampton carried out much of the refurbishment to follow government guidelines themselves, ensuring that the changes were as

With seating now reduced from 47 covers to 28 in order to provide for greater comfort and safety for their staff and customers, visitors to the heart of the West End can enjoy dining in a safe and comfortable environment.

“I’d been looking for ways to help the people that needed it most when the idea for Hospitality Gin hit me. I’d been advising as many people as possible on the best next steps for their personal situations, but at the end of the day, I’m not an employment lawyer,” he says.

“Most important was a managing a quick turnaround time to get the money to those who needed it as quickly as possible. That and having a cracking gin of course!”

The main recipients of proceeds from Hospitality Gin are The Drinks Trust and Hospitality Action, although other causes are considered too, and Lord intends to set up a dedicated fund.

Between them, The Drinks Trust and Hospitality Action have given over £750,000 in grants to hospitality staff who have lost out due to COVID-19.

The pandemic affected Lord from the outset. He had been working on two potential businesses, and received a small business loan just before lockdown. As he’d not left his previous job yet, he was eligible to be furloughed, but was all too aware of how the situation was affecting his industry. “I went from working on two businesses to being unable to work. It was a frustrating time. Luckily I had a small business loan land just before the pandemic hit.”

Lord is one of the admins of Facebook group Sheffield Bartending Community, which has over 4,500 members. When Covid-19 hit, he not only helped to disseminate information to this community, but brought together admins of other similar groups in the UK. Hospitality Gin is available direct from the brand’s website for £37 per bottle, as well as from a number of wholesalers, including Master of Malt and Hammonds of Knutsford.

October 2020 | Restaurant Industry News | 19

LATEST NEWS

ISLINGTON VENUE LAUNCHES WITH BOTTOMLESS LUNCH OFFERING The Chapel Bar’s new resident restaurant Arenella will open on Sunday 18th October 2020.

Every weekend from 12.00 – 10pm guests will be able to enjoy a hearty Southern Italian inspired bottomless lunch, comprising a mouth-watering 2 course meal and free-flowing spritzes and Prosecco. Until the end of November all drinks will be half price from Monday – Friday and food at Arenella will be half price from Wednesday to Friday.

Bordered by plants and hedges, the heated terrace exudes an atmosphere of tranquil relaxation, a beautiful oasis set away from the hubbub of the Angel area.

In line with the current social distancing restrictions, tables will be carefully spaced 1 meter apart, seating 40 people at once.

The required measurements have been put in place to ensure each guest feels completely comfortable and at ease whilst dining in a safe and sanitised environment.

Arenella is named after the seaside town in Sicily near to where the owners’ mother grew up and where the family’s love affair with simple honest food originates.

Having previously owned Lena in Shoreditch, the owners will continue this philosophy of simple Southern Italian cooking at Arenella during their residency at The Chapel Bar. The all-day weekend lunch menu will feature various seasonal dishes - warming stews and freshly made pasta mains to choose from along with an additional starter or dessert course comprising of typical Italian fare.

Examples from the food menu include: • Caponata - aubergines, capers, pine nuts - £5.00

• Nduja Tortellini and red pesto - £12.00 • Tortelloni Mushroom and truffle, butter and parmesan - £13.00

• Cioppino – Seafood stew, fregola £15.00

• Sicilian lemon polenta cake - £6.00 As part of the £35 bottomless offering, guests will be able to enjoy, in abundance, Prosecco or a selection of delectable Italian spritz cocktails such as Aperol, Vino Bianco and Elderflower, accompanied by 2 courses per person. Designed by Bar Manager Jamie Barter, the diverse drinks list will also showcase an array of signature and classic cocktails as well as Low ABV libations, all set at a reasonable price.

Furthermore, a plethora of spirits, wines and draft beers will also be on tap.

In addition to the new space, The Chapel Bar houses a ground floor seating area, as well as a large open plan space on the first floor, featuring a fully stocked bar which leads out onto the delightful terrace garden. Whether it’s after work drinks, or catching up with friends, the space also lends itself perfectly for events and private parties. www.thechapelbar.co.uk

20 | Restaurant Industry News | October 2020

Pasta Machines

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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.

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.

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It produces almost any kind of pasta using a limited counter space, in a fast and easy way.

Chimney System

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At by Ichnos, we pride our self in helping clients to make the correct choice when selecting the right equipment.

+44 0 208 7498422 info@byichnos.co.uk www.byichnos.co.uk

October 2020 | Restaurant Industry News | 21

Hospitality Lite

Out of the box software, for quick set-up and go!

Everything you need to manage your business Get superior multi-product functionality, from an established supplier, at an affordable cost.

If you’re running between one and three sites, we understand the pressures and the need for technology that makes your job easier.

With Access Hospitality Lite, you have access to all this:

Access Collins Lite

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Easily manage reservations

Set your business up to take transactions

Sell e-gift vouchers to your customers

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Manage employee schedules and absenteeism

Give your employees access to training

Find out more 0845 340 4542 hospitality@theaccessgroup.com www.theaccessgroup.com/HospitalityLite

EVENTS & AWARDS NEWS

EMILIA’S CRAFTED PASTA WILL BE GIVING AWAY FREE PASTA TO EVERYONE WHO VISITS THEIR ALDGATE OR ST. KATHARINE DOCKS RESTAURANTS ON SUNDAY THE 25TH OCTOBER! More than 600 of our pasta-loving guests celebrated their favourite carb with us for free last year – and this year we are aiming to serve even more (despite social distancing and reduced seating capacity).

It will be our biggest giveaway of handcrafted pasta dishes yet and the first time that both our restaurants are taking part!

GREAT TASTE REVEALS TROPHY NOMINATIONS, AS GOLDEN FORKS GO VIRTUAL Following a record-breaking 12,777 entries judged over 14 weeks, Great Taste has named this year’s Golden Fork nominees, with the big winners set to be announced during a virtual ceremony on Thursday 22 October.

Taking place across the Guild of Fine Food’s social media channels and website from 10am – 6pm, this online event will allow more people than ever to share in the drama and excitement of Great Taste’s grand finale, as the world’s most trusted food and drink awards shines a spotlight on the best of the best.

Coming later in the year than usual, after the lockdown interrupted judging just one week into the schedule, the Golden Fork trophy announcements will provide a vital boost for the industry during the all-important runup to Christmas. Following many weeks of remote judging, followed by socially

distanced judging in London and Dorset, the virtual Golden Fork event will be the final instalment in a Great Taste calendar that has been reinvented at every stage, in order to stimulate much-needed consumer support for independent retail and hospitality over the challenging months ahead.

Beginning at 10am with the first regional trophy, the Golden Fork winners will be shared at 30 minute intervals throughout the day, building to the announcement of the Great Taste Supreme Champion 2020 at 6pm.

A host of Great Taste supporters and judges will reveal the winners, with a line-up including food writer and cook, Xanthe Clay, baker and author, Martha Collison, wine writer and presenter, Jane Parkinson, food and drink broadcaster, Nigel Barden, and James Golding, Chef Director of THE PIG hotel group.

24 | Restaurant Industry News | October 2020

Guests will be able to choose from 7 of our best-loved signature pasta dishes to celebrate World Pasta Day between 12pm – 4pm and 5pm – 10pm. Among the choices are silky-smooth golden ribbons of pappardelle paired with a 4-hour, slow-cooked Bolognese sauce made with ‘pasture for life’ certified 100% grass-fed organic beef mince from a small farm outside Bristol – which becomes even more indulgent with the addition of fresh béchamel. We also have creamy homemade basil pesto paired with casarecce, which allows the sauce to nestle in its twists, plus 5 other favourites.

To ensure the giveaway runs smoothly and there are no breaches to our usual COVID H&S procedures and social distancing measures, there are a few things you need to know: • We would ask all guests queue respecting the government’s social distancing guidelines • We offer one 1 fresh pasta dish per person per sitting. Drinks, antipasti and desserts are not included, but guests can buy them off the standard menu (optional) • In order to seat as many people as possible, we will be limiting table time to 1.5-hours. Each group is also limited to six people.

• You’ll need to be a follower of Emilia’s Crafted Pasta on Tik Tok and Instagram to claim your free pasta, please be ready to show this on the door • Subject to availability – we will of course do our best to have plenty of crafted pasta ready for you! www.emiliaspasta.com

EVENTS & AWARDS NEWS

SUSTAINABILITY AT THE HEART OF YOUNG NATIONAL CHEF OF THE YEAR AS EDWIN TAKES THE CROWN

project for me over the last few months as I know giving positivity, hope and focus to chefs is more important than ever. We had to tweak how we selected the finalists, but we invited a strong group of chefs who have already had success in other competitions; this led to an incredible final.

Edwin Kuk, junior sous chef at The Art School Restaurant in Liverpool has been revealed as the new title holder of the Young National Chef of the Year in a thrilling virtual awards ceremony this afternoon.

This followed yesterday’s electrifying screening of the cook-off which took place at Le Cordon Bleu earlier this month.

“On the day, Edwin’s dishes wowed all the judges and he was a very strong winner. He really understood how to create a balanced three course meal which was absolutely packed with flavours.”

Edwin served up a starter of velouté of Wirral watercress and spinach with ravioli of organic Colston Basset cheese, walnut, Granny Smith apple and pickled celery. His main course was steamed loin of Norwegian cod wrapped in prawn mousse and served with beluga lentils, edamame beans, lotus root and Asian broth.

A dessert of cinnamon Pain Perdu, lemon verbena yoghurt ice cream with caramelised damsons, white chocolate and pistachio completed his winning menu.

Eden Allsworth, demi chef de partie at Cliveden Hotel took the runnerup spot with Harry Paynter-Roberts, commis chef at Moor Hall Restaurant with Rooms taking third place.

The focus for this year’s competition was sustainability with the chefs having to incorporate ingredients from the Knorr Future 50 Foods list.

The initiative in partnership with the WWF highlights how we are using too many of the same ingredients and our planet can’t keep up. Not only is the Future 50 Foods list designed to highlight ingredients that will help deliver a sustainable future, but these ingredients have also been chosen for their positive nutritional credentials.

Chair of judges, Hrishikesh Desai, executive chef at The Gilpin Hotel and Lake House in Windermere said: “These finalists are the upcoming stars of our industry and we wanted them to be the catalyst for change and inspire their colleagues and peers. By taking the Future 50 Foods ingredients you can create responsibly sourced and biodiverse dishes for the future.

Ensuring that this competition could still go ahead has been an important

Organiser of YNCOTY and VicePresident of the Craft Guild of Chefs, David Mulcahy said: “This was the most diverse group of chefs we’ve ever had in this competition and that made for an extremely interesting final with all chefs bringing their own style and experiences to the table.

“These chefs had to overcome the toughest challenges and restrictions to compete in this event, but all remained enthusiastic, well-prepared and determined to impress the judges.

As we invite people to compete in this event, the Craft Guild of Chefs is always on the lookout for the next big name to join the list of winners. All the finalists have bright futures ahead of them and we can’t wait to see where this experience takes them next.”

As well as the title of Young National Chef of the Year 2021, Edwin wins the opportunity to grow professionally via a work development or trial session in a Michelin starred restaurant, courtesy of Knorr® Professional. He will also join Michel Roux Jr for the culinary trip of a lifetime to Norway, in conjunction with Seafood from Norway. Edwin will have the opportunity to cook a signature seafood menu at a highlevel Seafood from Norway luncheon for press, chefs and industry members, co-hosted by Michel Roux Jr. Edwin will also receive a £500 voucher to spend within the CCS range. As well as a product prize of £250 and a framed presentation plate, Churchill will be taking him to a European city for a gastronomic experience trip.

A bespoke knife will also be made thanks to Savernake Knives.

Young National Chef of the Year is run in partnership with Knorr® Professional in association with CCS, Churchill, Seafoods From Norway and Quorn. It was hosted at Le Cordon Bleu London and featured as part of Hospitality Week.

October 2020 | Restaurant Industry News | 25

EVENTS & AWARDS NEWS

CELEBS TO CELEBRATE THEIR LOVE FOR SEAFOOD THROUGH ONLINE FESTIVAL Some of Britain’s best celebrity cooks and TV personalities are set to take part in an online festival to encourage the nation to fall in love with seafood.

Launching on 12 October, the week-long festival called the Love Seafood Social, will feature household names including Love Island’s Dani Dyer and Celebrity MasterChef winners Nadia Sawalha and John Partridge.

Hosted by Love Seafood, the new consumer brand from Seafish - the public body supporting the UK seafood industry, the festival is designed to get more people in the UK eating seafood.

Focused around a programme of cookalongs and seafood “how to’s,” the festival aims to remove the barriers that prevent people from buying and cooking seafood at home, making it simple and accessible for everyone to enjoy.

As part of the programme, TV personality Dani Dyer, will be following the humble fish fillet from sea to plate, chatting to the passionate people working behind the scenes at Osbourne Bros in Leigh-On-Sea. There will also be various opportunities to cook-along live with well-loved names including Celebrity MasterChef winners, Nadia Sawalha and EastEnders’ John Partridge, as well as Instagram foodie Katie Pix and food blogger At Dad’s Table .

To kick-off the Love Seafood Social, Nadia Sawalha will host the first of five cookalongs on Monday 12 October. Since winning Celebrity Masterchef in 2007, Nadia has become recognised for her talents in the kitchen, releasing two bestselling cookbooks. A champion for fresh fish and delicious family-friendly meals, Nadia will demonstrate one of her go-to seafood dishes for feeding her family of four.

She said: “We love Seafood in my house and I can’t wait to show you lucky lot my favourite go to recipe! My husband loves, loves, loves fish but before I met him I hardly ever ate it. Over the years I’ve grown to love fish too and now cook it at least twice a week. I love how versatile and quick to cook it is and I’m chuffed to bits to be part of this campaign to get more people to experience the joys of seafood in the way me and my family do!”

Eastenders’ John Partridge is also part of the star-studded line-up and will be showing off his fish pie recipe from his debut cookbook ‘There’s No Place Like Home’ on Wednesday 14 September.

Food broadcasters and experts are also taking part in the festivities, with Nigel Barden and CJ Jackson demonstrating simple, but delicious seafood recipes to feed the whole family. The Cod’s Scallops, the UK’s number one fish and chip shop, also feature, demonstrating how people can cook the nation’s favourite takeaway at home.

Greg Smith, Head of Marketing at Seafish, said: “We’re absolutely thrilled to have support from Dani, Nadia, John and everyone else who is taking part in the Love Seafood Social.

“As an island nation, we have a deep relationship with the sea around us, but in recent years, our eating habits have sometimes overlooked the wonderful variety of seafood available in Britain. Love Seafood aims to turn the tide on that pattern with the support of our wonderful celebrity cooks, chefs, influencers and amazing seafood businesses.”

Love Seafood will replace the popular Fish is the Dish brand but will continue to offer recipes inspiration and nutritional information.

To find out more about Love Seafood, please visit: www.loveseafood.co.uk For further information on Seafish, please visit: www.seafish.org

BRITISH INSTITUTE OF INNKEEPING LAUNCHES HEART OF THE COMMUNITY AWARD

hospitality sector today, the BII has seen first-hand the incredible level of passion, commitment and grit that people at the heart of great pubs have shown this year.

particularly for the older generation, this award will highlight all of the reasons we need to support our fantastic pubs and their people.

In recognition of the huge impact that licensees and their teams have had on our nation since the beginning of the Coronavirus crisis, the British Institute of Innkeeping (BII) launched a brand new award last week.

As we enter another uncertain period for our industry, we want to shout loudly about how important our pubs are to their locals, customers and friends. Pubs are not simply a place to get a pint. They are vital pillars of their communities and provide social value that cannot be quantified simply with numbers on a balance sheet. Tackling such issues as loneliness,

The BII Heart of the Community Award The BII Heart of the Community Award is uniquely not about competing with another company or individual to see who is the best. It is about the BII recognising ALL of those who have gone above and beyond for their communities; coming together and looking out for each other, no matter what they needed themselves.

As the leading membership body for licensees and professionals working in the

26 | Restaurant Industry News | October 2020

EVENTS & AWARDS NEWS

THE VOTES ARE IN AND TEAPIGS ARE PROUD TO ANNOUNCE THEY HAVE RECEIVED A COMPANY-BEST TOTAL OF 23 GREAT TASTE AWARDS With 15 one star awards, 7 two star awards and even a coveted three star award for their honeybush and rooibos infusion, this haul of 23 awards brings teapigs’ total to an impressive 137 prizes to date.

All of teapigs’ teas are certified plastic free and are carefully selected and slurped by Louise Cheadle, teapigs’ co-founder and chief tea taster who has over 20 years of professional tea tasting experience.

“We’re really excited about these awards,” says Louise “and we’re looking forward to bringing even more quality teas to the range. We do our best to source the best quality and best tasting tea out there and it’s brilliant to get feedback like this.

Since day one we’ve been on a mission to get people drinking real tea again so it’s fantastic to be recognized for the work we’ve done so far. So, if you’re looking for a core classic flavor for your tea menu or something unusual to attract your customers, we’ve got an award winning tea that fits the bill!”

Taking pride of place this year with a three star award is teapigs’ honeybush and rooibos. This blend of two naturally caffeine free and nutrient rich South African plants was given the highest accolade of three stars with the judges describing this “beautifully aromatic

infusion” as “full of vim and vigour, yet sweet and gentle with it” and that it was “hard to imagine how this could be improved, it’s stunning.”

Two other award-winning teas from the teapigs range were their everyday brew and single estate breakfast tea, both of which were awarded two stars and both contain quality black tea from Rwanda. These two teas are at the heart of teapigs’ ethical scheme.

Some of the finest black teas in the world are sourced from Rwanda, and teapigs are committed to giving back to the communities that bring them their premium, whole leaf tea. teapigs donate 5-15p from every pack of everyday brew and 50p from every single estate breakfast tea they sell to the Point Foundation; an organisation that supports orphans and vulnerable young people in Rwanda. To date they have raised over £350,000 from pack donations alone and have done various other fundraising events to help this awesome cause. teapigs’ everyday brew is also 100% Rainforest Alliance certified - meaning that the tea estates their everyday brew is sourced from have been audited to meet standards that require environmental, social, and economic sustainability.

“We do our best to source the best quality and best tasting tea out there and it’s brilliant to get feedback like this. Since day one we’ve been on a mission to get people drinking real tea again so it’s fantastic to be recognized for the work we’ve done so far. “

Powered by Sky, pubs can be nominated by anyone for the award – including themselves! We want to hear their stories, preferably with pictures, video or social media posts relating to what they did in lockdown to look after and engage with their communities.

Deserving winners of the award will be those who have really gone out of their way to offer support, whether it was through providing essential groceries, looking out for their regulars, turning their pubs into shops or any of the other fabulous things they did.

The BII will compile their stories to present to the wider industry, provide them with digital assets to share on their websites & social media and will also send out a winner’s window sticker for them to proudly display to their customers. We will also be visiting some of the winners personally to celebrate their fantastic achievements.

All awards are now open for entries – visit the BII’s website: https://www.bii.org/eventsawards/bii-heart-of-the-community-award/ for information on how to enter your pub or nominate a pub for the BII Heart of the Community Award.

October 2020 | Restaurant Industry News | 27

LATEST NEWS

HOSPITALITY INDUSTRY TO STAGE PEACEFUL PROTEST IN PARLIAMENT SQUARE OVER GOVERNMENT’S COVID RESTRICTIONS At 10.30am on Monday 19th October, members of the hospitality industry will converge on Parliament Square to urge the government to revise its policies relating to hospitality venues, both in terms of restrictions and industryspecific support. Hospitality is the UK’s third largest industry and accounts for 10% of all employment, not to mention thousands of ancillary businesses whose survival depends on outlets staying open.

HospoDemo protestors from all corners of the industry will come together to represent their trades, dressed in uniform, equipped with pots, pans, ladles, cocktail

shakers, wooden spoons and other hospitality-related props, with which to make themselves heard. Expected attendees include Jason Atherton, Tom Aikens and Jillian MacLean. All attendees have been advised to adhere to social distancing measures and, of course, to come wearing a face covering.

HospoDemo has been organised by longstanding industry marketer, Rachel Harty.

Commenting on the initiative, she said: “The blows that have been dealt to the UK hospitality industry over the last six months have caused a great deal of frustration and hardship. Hospitality outlets have responded by investing heavily in safety measures to enable staff to return to work, and to encourage customers back through the door.

“However, the recent 10pm curfew and increasing local lockdowns have created an existential threat to a large proportion of hospitality businesses. The sector has already lost 25,000 premises since March , and it’s time for strong government action to prevent the loss of more businesses and jobs and protect a sector that is part of the fabric of this country.”

Kate Nicholls, Chief Executive at UKHospitality, said: “It’s no surprise to us that our colleagues from the beleaguered hospitality industry wish to express themselves in this way and we stand shoulder to shoulder in support of them.

“Businesses are feeling the cumulative impact of all the restrictions placed on them, and have really suffered since the introduction of the curfew, which has had a severe and devastating impact. Now with the introduction of the tiers system, we are reaching the point of no return for many. Many are trading unsustainably and at a fraction of their pre-Covid levels.

Without enhanced financial support that really recognises this situation, and without additional Government contributions to the Job Support Scheme, many businesses and jobs are going to fall by the wayside.

“It is time for the Government, at the very least, to rethink the mandatory 10pm curfew on those areas where COVID rates are low and to come forward with credible and far-reaching financial support for hospitality. The curfew was imposed without credible evidence and restrictions that limit a company’s ability to endure this crisis must come with support.”

UK’S LEADING FOODSERVICE WHOLESALER JOINS MARCUS RASHFORD CAMPAIGN TO PUT BRAKES ON CHILD FOOD POVERTY The UK’s leading foodservice supplier, Brakes, has joined the Child Food Poverty Task Force, which was formed

by Marcus Rashford earlier this month.

Brakes will join Marcus and some of Britain’s leading retailers and food manufacturers, to endorse three policy recommendations from the Government’s National Food Strategy, with the objective of seeing sufficient funds allocated to implementing them – a unifying step to identifying a longterm solution to child food poverty in the UK. Hugo Mahoney, Brakes CEO, said: “Child food poverty is a societal problem that Brakes passionately believes we need to address; so much so, that in 2015 we started our own charity, Meals & More, to help fund, educate and provide practical support to address the complex issues of child holiday hunger.

“The Child Food Poverty Task Force has an incredibly important role to play in today’s very difficult climate, with many families struggling to put food on the table. We applaud the amazing job Marcus has done in shining a light on

this important issue, and are ready to play our part in supporting the aims of the task force.”

While most of the companies working on the taskforce are retail-focused, the Brakes team felt that the foodservice sector was under-represented and we were keen to link up with Marcus to lend support.

Marcus Rashford said: “This is an inclusive Task Force and I’m amazed by the momentum it’s gathering, with Brakes as our newest member. There is such power in us all standing together and I’m very proud that I stand with influential voices and platforms who are committed to changing the lives of millions of children in the UK. “I’m confident Brakes will be able to offer new and valuable insight. No one wants to see a child going hungry and the time for change is now.”

In signing up to the Child Food Poverty Task Force, Brakes has committed to endorsing three policy recommendations:

28 | Restaurant Industry News | October 2020

• Expansion of free school meals to every child from a household on Universal Credit or equivalent, reaching an additional 1.5million 7-16 year olds • Expansion of holiday provision (food and activities) to support all children on free school meals, reaching an additional 1.1million children • Increasing the value of the Healthy Start vouchers to £4.25 per week (from £3.10) and expanding into all those on Universal Credit or equivalent, reaching an additional 290,000 pregnant women and children under the age of 4 Joining the Task Force is a natural progression for Brakes which, through its Meals & More charity, has already provided around 500,000 meals for the nation’s most vulnerable children since it started in 2015. It supports food provision at more than 150 clubs a year, which give more than 10,000 children the opportunity to take part in activities, enjoy healthy food and avoid the social isolation which often results from poverty.

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PHOTOGRAPHY: HELEN CATHCART

DESIGN PROJECT: FETTLE UNVEILS DESIGN FOR THE ELDER AND THE JIB DOOR: A NEW RESTAURANT AND MEMBERS CLUB IN BATH, ENGLAND L.A and London based design studio Fettle has just completed work on the design of The Elder and The Jib Door, a restaurant and Members Club in Bath, England. The spaces have been created within a Grade 1 listed series of Georgian Townhouses on the corner of South Parade and Pierrepoint Street within the same site as the new Hotel® Indigo Bath.

The Elder is now open, while The Jib Door will open in November 2020.

The Elder Fettle’s brief for The Elder was to create a restaurant situated in one of Bath’s most notable locations to cater for hotel guests, locals and tourists alike. Fettle centred the design narrative for the project around three principle pillars: the Georgian history of the building and its local neighbourhood, Bath’s strong literary history and its decadent past, as well as the local, ethically sourced British food offering from The Elder’s highly skilled team.

30 | Restaurant Industry News | October 2020

RESTAURANT DESIGN PROJECT

The Elder is the latest restaurant from multi-award-winning West Country restaurateur Mike Robinson. Leading the team in the kitchen is Group Head Chef Gavin Edney.

The Elder is spread out across what was previously four Georgian Townhouses.

As a result, each space has a domestic scale, which naturally adds charm and character to the chosen interiors scheme. Upon entering the restaurant, the major focal point is the traditional timber panelled bar with an impressive antique brass gantry and fluted brass post lights. The entrance, which can be seen clearly from the hotel’s lobby, adds a sense of drama to the space. The scheme and palette within the room differentiates the space from the rest of the hotel and informs guests that The Elder is an independent entity.

The bar includes an arched timber back bar fitted with a bespoke antique mirror that displays an array of spirit bottles.

Bespoke leather bar stools with turned timber pedestal legs and brass details sit in front of the bar, while custom brass and glass chandeliers sit within preexisting ceiling roses.

Many of the existing architectural features within the bar and restaurant spaces are listed and as such Fettle had to treat the space with care and sensitivity. Existing wall panelling has been carefully repaired and restored and where panelling was missing, new bespoke panelling has been installed.

Fettle added subtle variations to the new panelling to ensure that future generations will be able to read the layers of history apparent within the space. All panelling has been finished in a traditional green paint colour that includes a crackle glazed finish to add a sense of age and texture.

Continued >>

October 2020 | Restaurant Industry News | 31

RESTAURANT DESIGN PROJECT

In the main restaurant, custom-made traditional brasserie dining chairs feature leather seat pads and back support with a brass studded detail on the upholstery. Bespoke timber tables include a double bullnose edge detail and have a similar traditional feel. A number of custom tan leather, buttonbacked banquettes bring a casualness to the spaces.

picture lights are used to illuminate the art throughout the space.

All of the artwork within the restaurant has been carefully selected from antique fairs and local artists and includes a mixture of contemporary and traditional pieces that have an emphasis on hunting game and Bath’s local history, mixed with a selection of vintage taxidermy. Traditional brass wall lights with a fabric shade and antique brass

Fettle has also designed a smaller, more intimate dining space that sits at the rear of the restaurant. The room itself is of significant historical importance as it has remained relatively untouched over the years. The local conservation officer who worked with both the buildings’ architect and Fettle on the project was particularly keen that this room be brought back to life. Fettle retained the existing panelling, which has been painted in a more contemporary pink finish with a similar crackle glazed effect that has been used within the other dining room spaces.

Bespoke curtains in a contemporary fabric by Robert Allen add an unexpected twist to the scheme, while aged timber floorboards in various lengths and widths and an original finish add age, texture and charm to the scheme.

The room features bespoke deep red velvet full length curtains and the same custom dining chairs that feature in the main restaurant, however here they are upholstered in a rich oxblood leather.

The existing fireplace has also been retained and restored and whilst not in use, it provides a beautiful focal point to the room.

The Elder is the latest restaurant from multi-award-winning West Country restaurateur Mike Robinson. Leading the team in the kitchen is Group Head Chef Gavin Edney.

32 | Restaurant Industry News | October 2020

RESTAURANT DESIGN PROJECT The Jib Door The Jib Door Members Club is located on the ground floor, basement and subbasement of the hotel, on the corner of the site. The Club has its own dedicated entrance on South Parade.

When approaching the project, Fettle played on the eccentric elements of the design narrative to create a space that feels both refined and exclusive. The ground floor space of the Club features timber panelling at low level, painted in a dark green tone with Timorous Beasties, Cloud Toile wallpaper above.

The Members Club also features a small bar with a brass counter and fluted brass undercounter as well as a statement mirror and custom brass bottle display back bar. The bespoke barstools are made from leather with brass pedestals, whilst the lounge furniture seen throughout the rest of the Club is upholstered in a mixture of colourful patterned fabrics, mohair and leathers. This is juxtaposed with striking orange velvet curtains, which gives the room a sophisticated ambience.

In the sub-basement, the original stone basement vaults have been retained

by Fettle and transformed into an intimate whisky bar with traditional timber beams on the ceiling. The space also features a dramatic quilted leather fronted table bar offering a cocktail service. The original flagstone flooring has been covered in traditional rugs, while both patterned and mohair upholstery on the bespoke lounge chairs and a fluted banquette give the space a playful sensibility. Extra dressing items add a sense of drama and include specially sourced taxidermy and artwork, with statement lamps, butterfly display cases and candles.

October 2020 | Restaurant Industry News | 32

VEGAN SOCIETY FEATURE HOME ECONOMIST: JO BREWER STYLING AND FOOD PHOTOGRAPHY: SUE HISCOE RECIPES AND IMAGES ARE COPYRIGHTED TO THE VEGAN SOCIETY 2020.

SIDES CELERIAC MASH WITH NUTMEG Ingredients • 880g celeriac, peeled and cubed • A splash of extra virgin olive oil • Salt, to taste • Freshly ground nutmeg

BEET BOURGUIGNON NUT ROAST

BY CHEF DAY RADLEY (Makes 4 portions) Ingredients • 2tbsp olive oil • 150g shallots or red onions, finely chopped • 30g garlic cloves, finely chopped • 40g sun dried tomatoes, roughly chopped • 120ml red wine, red grape juice or cranberry juice can be used for an alcohol-free version • 200g beetroot, finely grated and juice squeezed out • 3g thyme stalks, remove and discard stalks • 2tsp stock powder • 1tsp salt, more if needed • 1tsp yeast extract or brown miso • 40g ground flax seed • 100g pre-cooked chestnuts • 70g hazelnuts, roughly chopped • 60g shallots or red onions, finely sliced • 20g sunflower seeds • 1tbsp olive oil Equipment • Wide frying pan • Wooden spatula • Rolling pin • Small bowl • Ramekin and 8 inch cake tin (or a savarin mould) • Spoon

Method 1. Heat your oven to 200c/gas mark 6 (fan oven 180c) 2. Heat 2tbsp in a wide frying pan on a medium heat, once hot add the shallots or red onions, cook until they are soft. Add the garlic, cook for a further 5 minutes until the garlic starts to brown.

3. Add the sundried tomatoes, wine (or juice), beetroot, thyme, stock, salt and yeast extract. Mix well and taste to see if any more salt is needed.

4. Add flax seeds and mix well.

5. Crush the chestnuts using a rolling pin, you want there to be chunks of the nuts to add texture to the nut roast.

6. Add the hazelnuts and chestnuts to the beetroot mixture.

7. In a small bowl mix the shallots or red onions and sunflower seeds with oil.

8. Put a ramekin into the middle of the cake tin. Add the onion mixture to the cake tin so it goes around the ramekin to make a ring. Top with the beetroot mixture, pat down with the back of a spoon.

9. Bake for around 30-40 minutes until the outside has crisped up. Run a knife around the edge of the nut roast, place a plate on top then flip over.

10. Fill in the inner circle of the nut roast with celeriac mash and roasted rainbow root veg or serve in separate dishes.

34 | Restaurant Industry News | October 2020

Equipment • Saucepan with lid • Colander • Hand blender or masher Method 1. Put the celeriac in a saucepan filled with water. Put the lid on, bring to the boil then reduce to a simmer.

2. Cook for 15-20 minutes until the celeriac is well cooked.

3. Drain well.

4. For a really smooth consistency blend with a hand blender. You can also use a potato masher.

5. Add the oil, salt and a generous grating of nutmeg.

ROASTED RAINBOW ROOT VEG Ingredients • 200g shallots, top cut off • 200g baby topped rainbow carrots • 200g baby courgette • 200g radish, cut in half • 2tbsp olive oil • Salt, to taste Equipment • Large bowl • Wide baking tray Method 1. Put the vegetables into a large bowl, add the oil and salt. Mix well.

2. Spread on a wide baking tray.

3. Bake for 20-30 minutes until the vegetables are just cooked.

VEGAN SOCIETY FEATURE

THE VEGAN SOCIETY’S FESTIVE RECIPES: FOR A VEGAN CHRISTMAS TO REMEMBER The Vegan Society has released new Christmas recipes in collaboration with Chef Day Radley from The Vegan Chef School. This three-course, show-stopping menu means that all the family (or as many as are allowed under one roof) can enjoy a fantastic vegan Christmas to remember.

The recipes have been created by Chef Day Radley and her students at The Vegan Chef School.

The incredible starter and dessert were devised by students under Chef Radley’s tutelage, who are taking their first steps towards working as vegan chefs professionally, while the main course is one of Day Radley’s most imaginative, ambitious Christmas dishes yet.

The Vegan Society and The Vegan Chef School’s Christmas Feast:

“I am always blown away by our students’ creativity and talent, they have not disappointed with these Christmas recipes. The dishes are easy to make yet feel special and celebratory, as they should do on Christmas Day.” Starter Savoury Mince Pies - A stunning start to your Christmas meal, savoury mince pies filled with tasty mushroom, cranberry and sage – by Justine Lewin, 31, Berkshire – Student at The Vegan Chef School Main Beet Bourguignon Nut Roast, Celeriac Mash with Nutmeg and Roasted Rainbow Root Veg – A modern twist on a classic vegan alternative, this hearty, filling Christmas centrepiece will convert even the most ardent sceptics – by Chef Day Radley of The Vegan Chef School Dessert Peppermint Dark Chocolate Torte with Coconut Custard – A rich, dreamy

dessert which will satisfy any sweet tooth. The perfect way to end a blockbuster vegan Christmas dinner –

by Claire Buxton, 46, Surrey – Student at The Vegan Chef School Chef Day Radley, head of The Vegan Chef School, said: “I am always blown away by our students’ creativity and talent, they have not disappointed with these Christmas recipes. The dishes are easy to make yet feel special and celebratory, as they should do on Christmas Day. They taste devilishly decadent despite being healthy. So you will feel fully satisfied but won’t fall asleep during the Queen’s Speech!

“Justine and Claire are studying with us on our Vegan Chef Course, an advanced vocational course which covers all aspects of vegan cooking and catering as a profession. They are the next generation of vegan chefs who will not only work in restaurants and cafes but also teach cooking skills, work as private chefs and create their own food brands. Innovative recipes such as these are a fine demonstration of their boundless inventiveness and how they will transform vegan cuisine.”

CLAIRE BUXTON

JUSTINE LEWIN

CHEF DAY RADLEY

October 2020 | Restaurant Industry News | 35

OPENINGS

AUGUSTINE KITCHEN Neighbourhood restaurant celebrating the Savoie region in Battersea A short stroll from Battersea Park, Augustine Kitchen is a neighbourhood bistro that showcases truly authentic French dishes, with a particular focus on produce and wine from the Savoie department in the Alpine region of France.

Owner and chef Franck Raymond carefully selects producers from the region where he was born to ensure the very best quality, including charcuterie from Monsieur Colliard and fish from Mouchet Anythy sur Leman, a fourth generation fisherman.

CANARY WHARF TO GET TURKISH TOUCH WITH 4 NEW LOUNGE BARS Set to open next year in London’s Canary Wharf district, the four bars will be designed by top Turkish architect Serif Sogukbulak, who is known for his trademark ‘360-degree’ style.

Turkish architect Serif Sogukbulak will both design and oversee construction of four new lounge bars in London’s upscale Canary Wharf, all of which are expected to open – barring unforeseen circumstances – sometime next year.

“In keeping with Canary Wharf’s status as one of London’s most important financial centres, the bars we have planned will be both aesthetically pleasing and ultra-modern in design,” Sogukbulak says.

The projects are to be built in line with Sogukbulak’s signature “360-degree” style, affording patrons a sweeping panoramic view of the area. “We plan to combine the traditional loungebar model with cutting-edge design concepts, with a view to optimising their suitability for entertainment,” the architect says.

One of the four bars will be located on the roof of the Radisson Hotel in the trendy North Greenwich Peninsula, a mere ten-minute walk from the worldfamous O2 Arena.

‘Sublime Aesthetic’: Emphasising Visual Splendour The new lounge bars will also be designed in accordance with Sogukbulak’s “Sublime Aesthetic” principle, by which the highestquality materials are used to create an atmosphere that is both visually appealing and entirely unique.

According to the architect, “every aspect” of the four projects will be characterised by this guiding principle, including the building exteriors, interior décor, bar fixtures and furniture.

For example, all four lounge bars will prominently feature hand-made ceramic tiling designed and created specifically for ambitious projects.

A City of ‘Endless Possibilities’ With Master’s Degrees in both architecture and interior design, Sogukbulak is the CEO of Richard Home, a prominent Istanbul-based architectural firm.

In recent years, Richard Home has designed a number of high-end cafes and restaurants in both Europe and the Arab Gulf region.

“We look forward to bringing our considerable design experience to Canary Wharf,” Sogukbulak says, going on to point out that he always chooses his projects based on his own particular interests and unique artistic vision.

Richard Home is currently planning to open an office in the UK sometime next year. “We’re very excited about having a presence in London, which offers endless possibilities for our team of passionate young designers.”

36 | Restaurant Industry News | October 2020

Francophiles will recognise traditional dishes such as Onion soup; Escargots with garlic cream and parsley butter; a velvety Lobster bisque; and Coq au vin.

In addition, regional dishes on the menu include Gateau de Savoie, a traditional celebration cake served on Sundays and special occasions, and Rack of lamb with gratin Savoyard as well as a number of different specialties hailing from Franck’s upbringing in Evian-les-Bains, Savoie.

This September, the restaurant has been given a refurbishment of its main dining room, building a wine cellar to one side that showcases the unique bottles on the restaurant’s extensive list - especially those specifically from Savoie. More and more, Alpine wines are becoming increasingly recognised by prominent wine writers for their rare, indigenous grapes and the refreshing, fruity wines that are produced in the mountain air. With around 25 wines from the region available by the glass and bottle, Augustine Kitchen has perhaps the largest list in London dedicated to this particular area including ChigninBergeron, Frangy and Crépy.

OPENINGS

The new decor also features banquette seating, potted plants and artwork underneath a bright skylight roof while the walls are adorned with charming sepia photographs of Franck’s grandmother – from whom the restaurant takes its name with her surrounding family and homestead.

With its 45 covers, Augustine Kitchen has an intimate family feel with a focus on authentic food, lovingly prepared by Franck alongside unique wine from the region and beyond.

Franck Raymond Formerly head chef at Covent Garden’s Mon Plaisir, Raymond worked in Geneva as Head Chef at Le Marignac for three years and gained two Michelin stars in the process, before setting up his own restaurant, Le Cheval Blanc in Evian. On moving to England, he worked for Marco Pierre White at the Oak Room and Titanic as Executive Sous Chef and as Head Pastry Chef at Kensington Place.

BISUSHIMA: NEW ROOFTOP RESTAURANT AND BAR TO SERVE UP PROGRESSIVE JAPANESE CUISINE OVERLOOKING TRAFALGAR SQUARE Launching in winter 2020 will be Bisushima: a modern Japanese restaurant with a transformative vibe and atmosphere, taking diners from a tranquil breakfast, through to a lively and up-tempo dinner service.

Located within the newly refurbished Page8 hotel, Covent Garden, the restaurant occupies the sixth floor.

The 6,000 square foot venue proudly boasts a separate bar area and two large external roof terraces, directly overlooking iconic Trafalgar Square and the bottom of Covent Garden.

Accommodating over 190 covers in total, it’s easily set to become one of the largest rooftop venues in the area.

Bisushima is the creation of Chef and Restaurateur, Sergey Men, alongside his business partner Ruslav Ugarov.

Having worked as a sushi chef in kitchens across the world, Sergey has developed a signature style he is proud of, turning high quality produce into well-balanced and flavoursome, modern Japanese food. Bisushima will place an emphasis on harmony between the guests, environment and the food. Harmony and balance are often described as fundamental principles that reveal the essence of Japanese philosophy within art, design and daily life. Example dishes include Toro tataki with quinoa and pak choi salad; Shime saba oshizushi (Seared cured mackerel pressed sushi with ginger, shiso and sesame); Unagi Shirayaki with porcini mushrooms

and miso infused spinach puree and Hojicha Crème Brulee with Blackcurrant ice cream.

Discussing the restaurant concept, Sergey said: “Bisushima has been a dream of mine for many years so I’m delighted to finally bring the idea to life.

“I want the restaurant to be a transitional space, with the whole experience depending on the time of day you visit. For example, in the morning we will be serving the only Japanese breakfast in London. It will be truly authentic, healthy and balanced with a huge amount of natural light and calming atmosphere.”

The interiors of the restaurant have been designed with the concept of Shinrin-yoku (nature therapy) at the forefront. With the mission to create a sanctuary in the city, the team have taken great inspiration from nature.

With nature proven to have a tangible therapeutic effect, the setting aims to be the antithesis of a modern, stressful and hectic way of living in the Western world. Expect nods to nature with plenty of natural light from floor to ceiling windows surrounding the restaurant.

Further menu details, an official opening date and news of reservation lines opening will follow in the coming weeks.

October 2020 | Restaurant Industry News | 37

LATEST NEWS

MINDFUL CHEF PARTNERS WITH THE BRITISH HEART FOUNDATION TO LAUNCH A NEW RANGE OF RECIPES AND RAISE AWARENESS ON HOW TO HELP MAINTAIN A HEALTHY HEART This week we’re excited to take our mission one step further and launch our new partnership with the British Heart Foundation, a charity who fund half of all independent research into heart and circulatory diseases in the UK. Mindful Chef and the BHF have a united goal to raise awareness of how a healthy, balanced diet can help support heart and circulatory health. We are thrilled to be able to partner with the UK’s leading heart charity and help support those who need it most.”

FACT: Every three minutes someone in the UK dies from heart and circulatory disease This World Heart Day, Mindful Chef, the UK’s favourite healthy recipe box service is proud to announce its partnership with the British Heart Foundation (BHF). The long-term partnership will see both brands unite on a mission to raise awareness of how a healthy, balanced diet can help support heart and circulatory health.

To mark the launch of the partnership, Mindful Chef is introducing a new range of recipes to help keep your heart healthy. Approved by BHF dietitians, the new range of recipes have been developed to help to support people’s heart and circulatory health.

Appearing on the Mindful Chef menu weekly, the new range of recipes will feature the red BHF logo, indicating to its customers that the recipe has been chosen by the BHF to help support good heart health as part of a healthy balanced diet.

Mindful Chef will be promoting the campaign with a dedicated landing page on its website, as well as amplifying the partnership via both brands’ PR, direct mail, email communications and social media activity, in a bid to spread the message of how a healthy, balanced diet can help support heart health.

Myles Hopper, co-founders of Mindful Chef said: “We set out with a mission to make healthy eating easy; and we are big believers that a good, balanced diet helps improve your health and wellbeing.

“This week we’re excited to take our mission one step further and launch our new partnership with the British Heart Foundation, a charity who fund half of all independent research into heart and circulatory diseases in the UK. Mindful Chef and the BHF have a united goal to raise awareness of how a healthy, balanced diet can help support heart and circulatory health. We are thrilled to be able to partner with the UK’s leading heart charity and help support those who need it most.”

Paul Davies, Head of Corporate Partnerships at British Heart Foundation said: “A healthy diet can help reduce your risk of developing heart and circulatory diseases, and conditions including type 2 diabetes and high blood pressure.

We are proud to partner with Mindful Chef on recipes that will help to support your heart and circulatory health, and through our partnership raise awareness of the importance of a balanced diet.

Mindful Chef’s support is assisting the British Heart Foundation in continuing to fund our life saving research and support the 7.4 million people in the UK living with heart and circulatory conditions including heart failure, stroke and vascular dementia.”

“A healthy diet can help reduce your risk of developing heart and circulatory diseases, and conditions including type 2 diabetes and high blood pressure.

38 | Restaurant Industry News | October 2020

LATEST NEWS

P-THREE ACHIEVES CARBON NEUTRAL STATUS IN AN INDUSTRY FIRST

developments that also improve the health and well-being of communities.

The commitment is reflective of P-THREE’s belief that people should the at the centre of its, and the industry’s, thinking.

P-THREE, the challenger real estate consultancy that partners with innovative investors, developers and occupiers, has become the first retail, leisure and restaurant property advisory to achieve carbon neutral status.

Commenting on the achievement, Hannah McNamara, co-founder and partner, said: “One of the reasons we launched P-THREE was to help clients create places that enhance the lives of the people who use them. This includes social and environmental improvement as a priority. We also want the same for ourselves.”

Working with Natural Capital Partners, one of the leading companies in the sector, P-THREE is supporting projects that reduce carbon emissions through

Justin Taylor, co-founder and partner, added: “We are all aware of the huge environmental impact construction and the property industry has on the

“One of the reasons we launched P-THREE was to help clients create places that enhance the lives of the people who use them.

This includes social and environmental improvement as a priority.

We also want the same for ourselves.”

environment. Working within this sector, we plan to make sure we are reducing this burden and ensuring sustainability is the norm. We all need to take responsibility.”

Thomas Rose, co-founder and partner, continued: “We want to reduce the environmental impact of our business to net zero, and are very proud to be among the first in the property sector to achieve this milestone.”

Founded last year by McNamara, Taylor and Thomas Rose, P-THREE has already established itself as an innovative consultancy bringing a different perspective to the industry.

With an emphasis on understanding people’s behaviours and the need to create inspiring places to deliver property for the future, P-THREE is working with many of the best-known destinations and brands in Europe.

Clients include St James Quarter in Edinburgh, Berlin’s Potsdamer Platz, Bankside Yards in London, Putt Shack, Rosa’s Thai and Third Space Health Clubs.

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PERFETTO

Perfetto Italian gin is new to the UK and features 2 bold flavours and colours. Bravo! to Italy for being masters of true taste and style, and that is exactly what Perfetto celebrates.

Produced in a small town near Modena, these gins are new to discerning bars and restaurants.

Perfetto confidently marks out a territory all of its own using simple ingredients that are elegantly balanced, making the gin easy on the eye as well as on the palate. We have taken the most fragrant of fruits to create our vibrant blood orange and pink grapefruit gins, and with ingredients as delicious as these we keep the distillation process uncomplicated, infusing Perfetto with the infectious passion for life that Italians are famous for.

Its versatile characteristics make it a superb component in cocktails as well as being delicious on its own with your favourite tonic. Our recommended perfect serve includes a Citrus Peel San Pellegrino tonic paired with Perfetto Blood Orange and Oak Wood Extract San Pellegrino tonic paired with Perfetto Pink Grapefruit. Why these tonics you ask? Because neighbours always get along well. We’re predicting Perfetto to be one to

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watch in 2020 as the demand for premium gin creeps up and people are being braver with bold colours and flavours.

Our bright and fresh Blood Orange Gin is bursting with sweet essential oils extracted from sun ripened oranges, and an infusion of peels give a succulent taste of the Mediterranean sunshine; a clean, citrus gin with bright, zesty aromas. Our eye-catching Pink Grapefruit gin is simply sublime with a tangy citrussy sweetness.

Its hue and juicy tartness is unashamedly confident and refreshing. Perfectly balanced, sweet with an unmistakable tang.

We really are bringing you Italy in a bottle. Niente Di Meno Che Perfetto.

For more product information or to place an order, contact Continental Wine & Food Ltd on 01484 557112, info@continental-wine.co.uk or visit the Perfetto website at www.perfettogin.co.uk

For more information:

Tele: 01484 557112 info@continental-wine.co.uk www.perfettogin.co.uk