Restaurant Industry News - March 2022

R estaurant Industry News

MARCH 2022

www.restaurantindustry.co.uk

AUTHENTIC JAPANESE KAISEKI RESTAURANT ROKETSU IN MARYLEBONE INTERVIEW: Michelle Trusselle

Restaurant Design Project: The Cinnamon Club OIL CHEF FRY MORE FOR LESS Reco-Air Recirculating Kitchen Extract Your Commercial Advantage

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CONTENTS

FEATURES

MARCH 2022

12

NEWS 14

Restaurant Design Project: The Cinnamon Club

34

Japanese Kaiseki Restaurant Roketsu in Marylebone

17 Interview: Michelle Trusselle, Executive Chef

CONTACTS Editor Maria Lapthorn – editor@restaurantindustry.co.uk Editorial Assistant Francesca Amato – editorial@restaurantindustry.co.uk

Pahli Hill, Fitzrovia awarded Michelin Bib Gourmand, 2022

20

Production/Design Laura Whitehead – design@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

Lapthorn Media Ltd: 5-7 Ozengell Place,

Eurokent Business Park, Ramsgate, Kent, CT12 6PB

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March 2022 | Restaurant Industry News | 03

LATEST NEWS

EVE BAR TO LAUNCH LONDON’S FIRST NFT COCKTAIL MENU

The Collection, which features pieces inspired by Eve Bar’s signature cocktails, will have minimum prices to cover transaction fees and others will be set as high as 2ETH (approx. £4,000 at time of release), offering cocktail enthusiasts and NFT collectors the opportunity to mint (purchase) an NFT via the Opensea platform.

Adam Handling’s flagship bar, Eve Bar, has announced the launch of London’s first NFT Cocktail Menu Collection. The exclusive collection consists of 13 pieces, created in collaboration with a local artist and bartenders.

The NFT project is the first of its kind from a UK hospitality group. Each NFT from the collection will come with a recipe card so buyers can make the cocktail themselves at home, as well as including an undisclosed amount of complimentary cocktails at London’s Eve Bar.

Adam Handling Restaurant Group, which also includes flagship Frog by Adam Handling in Covent Garden, restaurant and pub with guest bedrooms - The Loch & The Tyne and Ugly Butterfly restaurant and bar in St. Ives Cornwall, will release the capital’s first NFT Cocktail Collection on Opensea.

Striving to grow awareness for NFTs within the hospitality industry, the Collection will be promoted across social media, in particular Twitter, to build a community and promote the Collection ahead of launch. Auction date to be announced shortly.

NEW TWC REPORT SHOWS ONE IN FIVE YOUNGER CONSUMERS SELECTING EATING OUT VENUES FOR THEIR FOCUS ON SUSTAINABILITY AND ENVIRONMENTAL ISSUES A new report from data and digital experts TWC has revealed that more than two-thirds of UK consumers are concerned about the environment and sustainability issues – and this attitude is not limited to young people. The report also shows that this is a consideration when choosing venues for eating out.

The TWC Trends “Do good, feel good” report revealed that over 70% of consumers are concerned about environmental and sustainability issues. Whilst the youngest cohort, Gen Z (aged 18-24) were most likely to ‘strongly agree’ with this statement, overall agreement (‘agree’ + ‘strongly agree’) was highest amongst Boomers (aged 55+). Boomers were also more likely to consider themselves more concerned about environmental issues that they were three years ago, suggesting that older consumers are ‘catching up’ with their younger counterparts in terms of concerns about sustainability.

What is also clear from the report is that sustainability concerns are already affecting where consumers eat out with 12% of respondents identifying with ‘choosing places which are focusing on sustainability and environmental issues’ as a key driver of outlet choice when eating out. This increased to one in five 18–24-year-olds.

This research on “Do good, feel good” is the fourth and final part in a series of new mini reports from TWC Trends. The TWC Trends Autumn Edition 2021 series is based on the views and sentiments of over 1,000 consumers across the UK. The research was conducted between 5-8 November 2021.

The TWC Trends Autumn Edition 2021 can be found here: https://twcgroup.net/twc-trends-autumn-edition-2021part-4/

04 | Restaurant Industry News | March 2022

NAMES REVEALED FOR NEW VENUES HEADED BY MASTERCHEF WINNER LAURENCE HENRY The names of a highly anticipated relaxed bar and grill, finer dining restaurant and exciting events space at Nottingham’s The Island Quarter have been revealed.

Canal Turn, which is set to open later this year, is the first phase of The Island Quarter and will pay homage to the site’s eclectic past and the pioneering local Victorian businesspeople who thrived on what was known as ‘the island’ back in the 1800s.

Canal Turn’s ground floor, including an outdoor plaza that will boast a large stage area for live entertainment, has been named Binks Yard after Mr Henry Binks, a Victorian beer retailer based on the site in 1895.

Meanwhile, the sophisticated but approachable dining offering on the first floor has been named Cleaver and Wake, which will be led by former MasterChef: The Professionals winner, Laurence Henry. Cleaver and Wake is named after two entrepreneurs who had a lace dressing business on the site – in almost exactly the same spot where the restaurants will be based.

The name Cleaver and Wake is further reflected in the second-floor events space - Upstairs at Cleaver and Wake, which is a 250-person venue for celebrations. www.theislandquarter.com

COMPANY NEWS

NEAT BURGER SELECTS SLOANE STANLEY FOR LATEST CONCEPT STORE AS EXPANSION PLANS ACCELERATE Sloane Stanley has announced the signing of plantbased food group, Neat Burger, at 312-314 King’s Road in the heart of Chelsea. Set to open this summer, the King’s Road restaurant will debut Neat Burger’s latest concept store and a bespoke menu, as the operator gears up for several new site openings throughout 2022.

YOU, ME & COFFEE FRIDAYS TO ADD NEW ILLY COFFEE MENU AT ALL UK RESTAURANTS Fridays, part of newly listed Hostmore plc, has announced a brand new partnership with illy coffee which will see a fantastic range of 12 new luxurious Italian coffees at every Fridays UK location, following a trial at selected restaurants.

Totalling circa 4,000 sq ft, and spanning two floors, the Lewis Hamilton backed Neat Burger will offer its entirely plant-based menu, featuring an array of meat-free burgers alongside a vegan hotdog option, and a selection of sides.

The King’s Road restaurant will feature an exclusive secret menu, only available upon request, to add to the unique offer. The brand will also have takeaway and delivery options as part of the overall concept, providing the local Chelsea community with more sustainable, healthier, and ethical options.

Davis Coffer Lyons acted on behalf of the Sloane Stanley estate and Neat Burger.

Alongside the classics – Espresso, Americano, Latte, Cappuccino, and Hot Chocolate - will be a desirable range of hot specials including a Café Viennese, Cappuccino Viennese, Irish Coffee and Black Forest Hot Chocolate.

Guaranteed to bring that Fridays Feeling is an incredible Espresso Martini range which consists of the Vanilla Espresso Martini, Salted Caramel Espresso Martini, Chocolate Orange Espresso Martini and an Almond Espresso Martini.

After a swift rollout in the first part of 2022, the entire range will be available at every Fridays restaurant in the UK. Furthermore, the new additions to the menu will be available all day, every day meaning guests can enjoy them during a break from a shopping trip, before a cinema date or at the end of a meal enjoying their favourite Fridays dishes. Takeaway and delivery coffee services will also be available at most locations.

March 2022 | Restaurant Industry News | 05

TECHNOLOGY

HOW TO SUPERPOWER A BUSINESS – THE HOLISTIC APPROACH TO RESTAURANT MANAGEMENT SYSTEMS 4. Labour: As labour is at a premium and in short supply these days, Luis De Souza says: “Restaurateurs are having to pay close attention to the wellbeing of their staff if they want to avoid a recruitment crisis, and restaurant software can provide valuable support to a more empathic, staff-friendly style of management.”

Restaurateurs sometimes need to be superheroes to tackle the everyday challenges of a demanding industry. So it’s good news that technology has become the secret superpower they can call on to support every aspect of their business.

The new generation of restaurant management systems is enabling operators to take a new, holistic approach to the way they run their outlets – all the way from reservations to loyalty.

So what do we mean by holistic?

Luis De Souza, CEO of NFS Technology – suppliers of the popular Aloha and Cloud EPOS systems – says it’s all about… everything.

“When restaurants first started using EPOS systems, they were simple tools to ease the burden of admin in a busy restaurant,” he says. “But in today’s transformed hospitality world, the best have evolved into holistic ecosystems that support and enhance every part of the operation.”

Once the meal is over, tableside payment is quick and accurate, creating a seamless and satisfying guest experience.

3. Efficient seating. With a graphical seating plan, front of house staff can minimise waits, place diners in the most efficient way, and increase table turn.

Six ways restaurant management systems superpower operations 1. Online: Even restaurants that had never seen the value of being online got the hang of it over the past couple of years.

A restaurant management system makes it simple to enable and organise online reservations (reducing the need for hands-on staff involvement), ordering and takeaway/delivery.

2. Tableside ordering and billing: Hugely convenient for customers, taking orders at tableside on handheld devices or tablets makes service quicker because orders go straight to the kitchen. It reduces the amount of running back and forth, too, so serving staff have the time to interact pleasantly with customers.

Restaurant EPOS software helps match staffing levels according to busy/quiet times, ensuring good customer service and reducing staff’s stress levels. And because EPOS provides strong tracking of transactions, it also acts as a deterrent to that uncomfortable occasional aspect of restaurant life, staff fraud.

5. Stock and waste control: Restaurant management systems provide a pinpoint view of stock levels, and identify bestselling dishes so waste is reduced and customers can always order their favourite.

The best restaurant EPOS systems provide comprehensive reports and forecasts on all aspects of the business, from sales to labour and stock. As these are available online, they give an easily accessible endto-end view of operations in real time.

6. Loyalty: From quick service to fine dining, all restaurants want to encourage customer loyalty.

EPOS systems help restaurants develop two-way conversations with customers via social media that encourage a sense of community. The software also captures valuable data that enables a restaurant to send targeted email offers that are likely to hit the mark.

Conclusion Luis De Souza says: “Over the past couple of years, we’ve all discovered the benefits of thinking holistically about our businesses and the way all their elements – including people – work together. In the highly responsive world of hospitality, restaurateurs have enthusiastically grasped this principle.

“At our NFS Restaurant Leaders Dinner, Dishoom co-founder Shamil Thakrar talked about culture being ‘what goes on in the background’, closing the gap between what you promise and what you deliver.

“That’s the kind of fresh, holistic approach we applaud – and it’s where technology is showing its strength in today’s most thriving restaurant operations.” www.nfs-hospitality.com

06 | Restaurant Industry News | March 2022

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PEOPLE ON THE MOVE

ORMER MAYFAIR BY SOFIAN APPOINTS MANUEL MUZZIN AS RESTAURANT MANAGER Ormer Mayfair by Sofian, the highly acclaimed fine dining restaurant at Flemings Mayfair Hotel, which is part of the Small Luxury Hotels of the World, has appointed Manuel Muzzin as Restaurant Manager.

Over the last fifteen years, Muzzin has gained invaluable F&B experience working in many of the UK’s top restaurants and hotels. He joins from Rowley’s Restaurant in St James’s where he held the position of General Manager.

Muzzin will draw on his experience to ensure service is of the highest standard at Ormer Mayfair by Sofian, whilst also overseeing the hotel’s elegant tea lounge, The Drawing Room, and its stylish subterranean bar, Manetta’s. Muzzin will work closely with the hotel’s Managing Director Henrik Muehle as well as Executive Chef Sofian Msetfi and Senior Sous Chef Chris Hopkins.

Founded in 1851 and part of Small Luxury Hotels of the World, Flemings Mayfair is an award-winning property and one of only a handful of family-owned hotels in the capital.

Ormer Mayfair by Sofian is ranked 3rd for Modern British Cuisine in the 2022 Hardens London Restaurant Guide.

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NEW APPOINTMENTS AT THE ADAM HANDLING RESTAURANT GROUP Chef Owner Adam Handling is delighted to announce two new senior management appointments at the Adam Handling Restaurant Group.

Adam has appointed George Hersey, previously Adam’s Group General Manager, as Restaurant Director and Andy Downton as Operations Director.

George Hersey has been promoted to Restaurant Director, having spent over a year in the role of Group General Manager. He originally joined the group in 2018 as General Manager of Adam’s east London sites, before taking responsibility for all of Adam’s venues across London as Group General Manager. George was instrumental in the opening of Adam’s first venues outside of London, leading the opening team at The Loch & The Tyne and Ugly Butterfly, and also played a significant role in securing The Loch & The Tyne at number 27 (and Highest New Entry) in the Top 50 Gastropubs.

George is at the forefront of Adam’s sustainable efforts within the group and is a strong advocate for sustainability across the industry as a whole.

Andy Downton joins the group as Operations Director, bringing a wealth of experience from his time as an Operations Director and General Manager. He has worked with some of the UK’s leading restaurateurs and hospitality operators, including as General Manager at City Social and Restaurant Director at Gordon Ramsay at Claridge’s. Andy has always been in admiration of the Adam Handling Restaurant Group and, working together on the Young Chef Young Waiter Competition gave Adam and Andy the opportunity to get to know each other better. Andy’s role will be to help grow the group, reporting directly to Executive Director, Nicola Gartenberg, and Adam. © John Hersey

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ZIZZI TOPS OFF RECORD YEAR FOR NIM’S FRUIT CRISPS The UK’s only air-dried fruit crisp manufacturer is celebrating a record year in style after diversification plans landed a major deal with a leading Italian restaurant chain.

one that would compliment their salads perfectly. Feedback from the New Product Development team was brilliant and quickly led to a second order to supply our orange infusions for use in some of their cocktails.”

Nim’s Fruit Crisps, which received a Queen’s Award for Innovation in 2020, has won the contract to supply its tomato salad toppings for use in Zizzi’s 140-strong estate of venues across the UK and Ireland.

She continued: “Being air-dried offers so many benefits for restaurants, including a longer shelf life than our counterparts, a great taste and aesthetically they look fantastic. We supply in 2kg bags so very easy for the individual venues to store and use depending on demand.”

More than 5 tonnes of fresh tomatoes are being produced every week at its bespoke facility in Sittingbourne, with the initial success of the deal resulting in another order for air-dried orange infusions destined for the expansive cocktail menu.

Nim’s Fruit Crisps works with its customers to create bespoke ingredients from ginger and onions to elderberries and sea buckthorn and everything else in between.

This is the largest restaurant deal ever secured by Nim’s and tops off a year that has seen it bounce back from the pandemic to post an 85% increase in sales.

As with everything it produces, all products are made using just one ingredient and contains no preservatives or flavourings, but still offer a long shelf life.

“Our toppings and garnishes are proving a really popular alternative to the traditional fruit and vegetables used by cafes, pubs and restaurants, not least because is it a more cost-effective alternative to dehydrating in the house,” explained Nimisha, who recently became a Trustee for the East Malling Trust.

The firm’s proprietary drying process intensifies the natural flavour, making it ideal for use as a garnish to add texture to a finished dish or as a main ingredient.

Being BRC (AA) certified gives the buyer confidence that its products are of the highest quality and standards.

“The Zizzi contract was a big breakthrough moment for us. We’re already supplying a lot of independents and subscription services, but this was the first time we were able to work with a big chain and get a deal over the line.

“This included trialling twelve different types of tomato until we found exactly the right Nimisha Raja, Founder of Nim’s Fruit Crisps

Disrupting the way the sector operates Nim’s Fruit Crisps has become one of the food sector’s most exciting disruptor brands, tapping into the growing demand for an alternative to unhealthy snacks, ingredients and garnishes.

2021 was a rollercoaster year for the firm, with its crisps sales stalling due to ‘food on the move’ still being hit by the pandemic and several significant challenges caused by workers isolating and the export/import implications of Brexit.

Despite these hurdles, Nimisha and her team pivoted to launch a new ingredients range and expanded its list of infusions and edible teas - two decisions that have helped it boost sales significantly.

The company also found that Brexit and Covid-19 related supply chain problems meant companies started sourcing products closer to home for reliability and peace of mind.

“We’ve worked hard to understand the needs of small independent bars and restaurants, as well as the chains and changed our offering accordingly,” added Nimisha.

“Whereas previously, for example, our bulk was sold in 5kg packs only, we’ve now created sizes that are more suitable and manageable. We’ve made efficiencies in our warehousing and logistics to ensure same day or 24-hour despatch from order on many of our stock items.”

She concluded: “After such a tough year, it’s great to have finished it with record sales and a 25-strong workforce that have gone above and beyond. We can’t stand still, however. Instead, we’ve already identified the next big phase of investment with a second drying and packing line about to be commissioned in the third quarter of 2022.

This will more than double our capacity and give us the platform for the next stage of our growth.”

For further information, please visit www.nimsfruitcrisps.com or follow @nimsfruitcrisps on twitter

10 | Restaurant Industry News | March 2022

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THE CINNAMON CLUB UNVEILS NEW LOOK BAR Boparan Restaurant Group-owned, The Cinnamon Club, unveils an extensive bar renovation with a new scheme conceptualised by London-based interior designer, Juliet Walmsley.

Located on the lower ground floor of the Grade II listed Old Westminster Library, Juliet’s design for The Cinnamon Club’s 36-cover standalone bar takes inspiration from both British and Indian architecture, to create a comfortable and vibrant extension of The Library lounge bar upstairs. Warm shades of ochre, sienna, amber and terracotta are set against intricate patterned wallpaper to evoke the vibrancy of Indian bazaars whilst gently curved archways, plush upholstering in cinnamon and green velvet and brass detailing echo the rich colours of the spices found in regions across India and on the Club’s menus.

Vivek Singh, CEO and Executive Chef, The Cinnamon Collection said: “Last year we celebrated The Cinnamon Club’s 20th birthday, and we are delighted to be continuing to evolve the restaurant two decades after we opened it, this time with a beautiful new look bar. Our vision was to create a space perfect for celebrations big or small that felt in keeping with the restaurant upstairs, and we are delighted with the scheme Juliet has created.”

Cocktails are crafted by leading mixologist Robin Honhold, previously of Mr Lyan and also showcases spice. A variety of new serves include a Club Bellini – Belvedere ginger vodka, apricot purée, spiced rose and prosecco spumante; the Red Lady – Havana club 3yo, watermelon cordial, curaçao, orange,

12 | Restaurant Industry News | March 2022

RESTAURANT DESIGN PROJECT

The Cinnamon Club The Old Westminster Library, Great Smith Street, Westminster, London SW1P 3BU https://cinnamonclub.com lime; and the Lime Leaf Collins – Bombay Sapphire gin, lime leaf, lime and soda.

An array of champagnes, regional beers, spice-infused alcohol-free cocktails and loose-leaf teas are also available, alongside a bar menu featuring signature small plates and snacks such as chicken tikka and cheese naan; tempura shrimps with curry leaf; and moutabal – burnt aubergine and sesame dip.

Available for pre and post dinner cocktails or for private hire, the bar has a capacity for 45 standing and 36 seated, with gold curtains and screens offering flexibility for events of different sizes.

March 2022 | Restaurant Industry News | 13

OPENINGS

AUTHENTIC JAPANESE KAISEKI RESTAURANT ROKETSU IN MARYLEBONE Authentic Japanese Kaiseki restaurant Roketsu has launched its debut site in London with celebrated Chef Daisuke Hayashi at the helm.

Kaiseki dining, originally a traditional meal served to Buddhist monks at tea ceremonies, is a ten-course set menu centred around dashi (Japanese stock) and is guided by the flavours of seasonal ingredients.

Offering one of the most exclusive dining experiences across London, the restaurant is made up of just 10 seats at the counter with a maximum of 16 diners per night. Guests can expect to be taken on a journey through unique and innovative dishes which each draw from Japanese tradition yet incorporate Western techniques.

Hayashi is one of the only masters of the Kaiseki tradition globally, and the first to bring this spectacular and lesser-known form of Japanese dining to London.

14 | Restaurant Industry News | March 2022

The menus will change monthly, intimately following the seasons, and are priced at £190 per person. The meal is three hours long from start to finish.

Daisuke Hayashi trained at the triple Michelin starred and world renowned Kaiseki restaurant Kikunoi in Kyoto from the age of eighteen as a protégé of the owner and chef Yoshihiro Murata. Today Daisuke is at the forefront of the next generation of Japanese chefs applying a modern, progressive approach to Japanese food.

Website: www.roketsu.co.uk

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EVENTS & AWARDS NEWS

UPSTAIRS BY TOM SHEPHERD AWARDED MICHELIN STAR WITHIN 4 MONTHS OF LAUNCH Upstairs by Tom Shepherd has been awarded 1 Michelin Star by the Michelin Guide UK & Ireland, after trading for only 4 months. The restaurant opened its doors in October to much acclaim, serving contemporary dishes from a beautiful first-floor restaurant in Lichfield, Staffordshire.

Tom says ‘’I’m absolutely elated that we’ve been awarded a Michelin star, especially given we’ve only been in operation for four months. In addition, being the first ever Michelin Starred restaurant in Staffordshire only adds to the enormity of the achievement.”

SUHEIL HADDAD WINS LIFETIME ACHIEVEMENT AWARD The Managing Director and co-founder of Dina Foods, Mr Suheil Haddad, has been honoured with a lifetime achievement award at the West London Business Awards 2022, held on 10 February.

Mr Haddad was recognised for his entrepreneurial vision and skills in building Dina Foods, into an international supplier of authentic Mediterranean foods over the last thirty years. His leadership has been instrumental in creating a business which is now recognised as Europe’s leading baklawa manufacturer and the go-to supplier for authentic, artisan, Mediterranean flatbreads.

The family business was launched as a bakery in 1992, by Mr Haddad, with his brothers Fadi Haddad, Samir Haddad and Amin Haddad. The vision was to spread the delights of the Lebanese cuisine to the masses, making flatbreads and the famous baklawa sweet treats accessible to the homes of people across the UK and Europe.

Dina Foods now operates from three dedicated factory spaces at the Park Royal estate North-West London and employs more than 160 people. It sells flatbreads, confectionery and savouries such as falafel, across the UK and in 18 European countries. Products can be found in restaurants, cafés, supermarket chains, airlines, hotels, and wholesalers, in the UK, Ireland and across Europe.

16 | Restaurant Industry News | March 2022

Tom’s flavour led dishes are based on a modern take of classical cooking, utilising the best seasonal British ingredients, with subtle hints of Asia. The flagship tasting menu of seven courses includes dishes like Orkney Scallop, Salsa Verde, Apple, Dashi and Highland Venison, Sausage, Black Garlic, Jerusalem Artichoke and the signature Thai Green Curry ‘’transition’’ course.

Bookings are currently open for May, and go live for June on 1st March at 10am, Tom has decided to open the bookings up until the end of September from this point. upstairs.restaurant 25 Bore Street, Lichfield City WS13 6NA

PAHLI HILL, FITZROVIA AWARDED MICHELIN BIB GOURMAND, 2022 Fitzrovia restaurant, Pahli Hill, from Head Chef Avinash Shahidhara (previously River Café, Hibiscus), has been awarded a Michelin Bib Gourmand in today’s announcement.

The widely reviewed and critically acclaimed restaurant has been described as “full of zest” by Fay Maschler whilst she was at The Evening Standard, and “a premium passage to India awash with joyful surprises…” by Marina O’Loughlin in her The Sunday Times review, even adopting Chef Avi’s famous crab sukkah as her death row starter and picking Pahli Hill as one of her best restaurants of 2021.

The menu at Pahli Hill brings together the regional flavours of Mumbai’s vast culinary communities and ingredients sourced from local and high-quality suppliers, combining Avinash’s classical training and inspiration from his upbringing in Bangalore, for dishes that are warming and packed full of flavour with surprising details.

Downstairs to Pahli Hill lies a secret bar, Bhandra Bhai, with exceptional cocktails, live music and sumptuous interiors.

March 2022 | Restaurant Industry News | 17

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Our passion for creating attractive, functional and economical food packaging sets us apart.

As well as having an extensive range of chic and stylish designs, Compass International Trading also endeavours to be eco-friendly; our plastics are fully recyclable and reusable, and our newest sugarcane bagasse range is fully compostable and biodegradable.

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OPENINGS

WHITBREAD GROWS BAR + BLOCK IN LONDON WITH TWO NEW OPENINGS Whitbread’s contemporary steakhouse brand, Bar + Block, has announced further expansion in London with the launch of two new sites, taking its total portfolio to 20 steakhouses nationwide, and six in London.

Joining its sister restaurants in King’s Cross, Aldgate, Wimbledon and Southwark will be Bar + Block Hammersmith in mid-February on Shepherds Bush Road. Minutes from Hammersmith station, the 136-cover

and 44-cover bar is spread over 555 square metres.

Hot on its heels will be Bar + Block Paddington, opening on North Wharf Road in early March. The lower ground restaurant features 140 restaurant covers, including a 16-seater group dining table and 77-cover bar. Interiors for both sites are by Harrison Design.

serving breakfast, lunch, and dinner, seven days a week, with a spotlight on high-quality 30-day aged steaks, hand-cut to order at an accessible price point. Menu options will also include Bar + Block’s signature fresh burgers ground on-site, Butcher’s Block specials, salads, grills, and grazing plates, whilst a great value lunch menu is available from 11.30am-5pm Monday to Fridays.

Menus at both restaurants will follow the steakhouse’s all-day trading format,

Website: www.barandblock.co.uk

FROM NEW YORK TO CHELMSFORD - FRIDAYS TO OPEN FLAGSHIP RESTAURANT IN ESSEX IN SPRING Fridays, part of newly listed Hostmore plc, has announced today that the city of Chelmsford in Essex will be the location of its latest and 87th restaurant.

The news comes only days after the group revealed its 86th restaurant would be opening in Barnsley, South Yorkshire.

Located on Springfield Road, in the heart of this bustling city, Fridays Chelmsford will be a flagship restaurant for the group, impressively seating more than 250 covers inside

with an additional 26 covers available outside.

Spanning approx. 8,600 square feet, the site will feature an iconic Fridays bar and spacious restaurant area, providing the perfect venue to celebrate every occasion and get that Fridays Feeling whether you’re out for a date, girls’ night or family dinner.

Fridays is also happy to confirm that the opening of the site in Chelmsford will bring 70 full time and part time jobs to the area.

March 2022 | Restaurant Industry News | 19

OPENINGS

BREAD STREET KITCHEN & BAR IS COMING TO LIVERPOOL Gordon Ramsay is bringing his popular premium casual dining concept, Bread Street Kitchen & Bar to Liverpool, his first Bread Street in England outside of London, and has appointed the talented Gareth Jones as Executive Head Chef at the new restaurant and bar at Liverpool ONE. Bread Street Kitchen & Bar Liverpool will open on 11th February 2022.

Gordon Ramsay Restaurants’ CEO Andy Wenlock says that Bread Street Kitchen & Bar, Liverpool marks a significant moment in the brand’s growth:

“In Liverpool we have created a destination restaurant; with incredible food, exceptional service and the perfect location. We have an excellent team in place and are excited to open Bread Street Kitchen & Bar in such a vibrant city.”

Bread Street Kitchen offers an all-day dining menu and late-night drinks seven days a week. Classic Gordon Ramsay dishes, from prawn cocktail, Beef Wellington and traditional fish & chips to dry-aged rare-breed Cumbrian steaks with fabulous sauces, and sticky toffee pudding will be on the menu. Gareth is working with top regional suppliers including Lake District Farmers for meat, Neve Fleetwood for fish and Wellocks for fresh produce.

Gareth, who has based most of his professional career in the North-West, is a multi-award-winning chef, and has appeared on Great British Menu. He was Development Chef at Iscoyd Park Weddings and Events for the past two years, and prior to that was Head Chef at La Brasserie at The Chester Grosvenor and held the same role at Mr Coopers House and Garden by Simon Rogan.

The restaurant is set over two floors and seats 163 people inside, with outside dining for a further 32 people. As well as restaurant dining, there’s an 8-seater kitchen table experience with the Chef and an intimate bar area serving exceptional cocktails. It is situated opposite the John Lewis store at Liverpool ONE.

20 | Restaurant Industry News | March 2022

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“I am interested in the physical interaction between people in the context of a restaurant, but I’m not here to impose my personal aesthetics. My role is to create a backdrop for people to immerse in, to have an experience, and to enjoy the cuisine.”

ANDRÉ FU STUDIO UNVEILS 5 ON 25 AT ANDAZ SINGAPORE The Hong Kong-based studio’s design for this modern Cantonese upscale dining restaurant is a sophisticated mix of romance and nostalgia André Fu Studio’s latest restaurant project – 5 ON 25 at the Andaz Singapore – is a deeply romantic take on the classic Chinese supper club.

For the Hong Kong-based studio’s founder, André Fu, the Cantonese restaurant’s opening on the hotel’s 25th floor is a timely tonic, especially given what the world has gone through in the last two years. At a moment when borders are, at long last, reopening, and friends and families are finally able to reunite, creating experiences for people, diners especially, has become, he says, even more important. “The beauty of hospitality is that it brings people together. Restaurants give us the feeling of escape and reconnection through food.”

This sense of connection is the foundation of the interior design for 5 ON 25 – formerly Auntie’s Wok and Steam, a casual, exuberant diner serving local standards and tze-char.

22 | Restaurant Industry News | March 2022

RESTAURANT DESIGN PROJECT

Here, Fu worked to stitch together the restaurant’s physical space, the communal experience of the meal, and the emotional resonance for the diner. The result is a completely reimagined, sleek 321 sqm upscale dining restaurant that seats a full house of 68 diners in the main dining room, and two private dining suites.

Memories of going to traditional Chinese restaurants and tea-houses as a child provided Fu with the starting reference point for his mood-board for 5 ON 25. “I remember walking into those spaces and experiencing this sense of stepping back in time. They were always quite cinematic, visually mesmerising and theatrical. And that was the memory I tapped into when I conceived 5 ON 25.”

To that end, he wields a palette of rich colours that blends ruby, dark chocolate, a splash of dusty pink, and emerald greens, with textured velvet, lacquer and warm timber hues to evoke an old world charm of 1950s Singapore. “It’s sophisticated. It’s moody. It’s nostalgic,” Fu says, adding that the mood is also lightly whimsical to align with his vision of the Andaz’s narrative.

The furniture and fittings, for instance, are entirely bespoke. Oak wall panels, stained a rich espresso hue, are framed by mirrored panels, parquet flooring, and modular bronze chandeliers, whilst gauzy Roman sheers are lifted to reveal the shimmering skyline of Singapore’s skyscrapers and the roofscapes of turn-of-century shophouses below. Running down the central axis of the dining room is a glossy lacquered pistachio-green ceiling panel etched with an intricate lattice pattern, whilst rattanbacked chairs and sofas are lined in silk, leather and chinelle.

Continued>>

March 2022 | Restaurant Industry News | 23

RESTAURANT DESIGN PROJECT

The effect is to evoke a reimagined sense of old-world charm.

invited to dinner at the home of a welltravelled, sophisticated Chinese family.”

The private dining suites – Emerald seats 14, and Ruby, 10 – are no less dramatic, featuring plush sofas against a green onyx back wall, hand-tufted carpets whose intricate lattice patterns echo the ceiling panels, and dramatic pendant chandeliers of light mintgreen cut glass. Green rugs and chairs dominate Emerald, whilst the Ruby suite is dressed in burgundy. “There’s a sense of eclecticism about these two rooms,” says Fu. “I wanted to create an imagined narrative in which the diner has been

For Fu, the greatest challenge of designing 5 ON 25 was that it’s set on a floor with distinctly different drinking and dining concepts. Each space needed to have its own persona, but when read together, a cohesive visual DNA emerges. This point is important because it underscores Fu’s design approach. “I am interested in the physical interaction between people in the context of a restaurant, but I’m not here to impose my personal aesthetics.

My role is to create a backdrop for people to immerse in, to have an experience, and to enjoy the cuisine.”

In other words, it’s not just aesthetics that matter. Design must have a pragmatic side. For Fu, no matter how well designed it may be, a restaurant that has no human element makes no sense. And in this meta age of social media and a global dining community driven by instantaneous communication, “it’s so easy for designers to fall into the trap of designing something for the sake of how it photographs. But where does the physical experience come in?”

“Chinese restaurants are always tricky to design,” Fu adds. “With 5 ON 25, though, I felt I was able to push its personality a bit further with the idea of dining in a private home. That allowed me to elevate the aesthetics without straying too dramatically from the other F&B outlets on the floor. The restaurant’s design completely fits within the Andaz aesthetic and emotional approach to hospitality.”

24 | Restaurant Industry News | March 2022

­ ­ ­

FOOD & DRINK EXPO SHOW PREVIEW

FOOD & DRINK EXPO 2022 Food & Drink Expo is set to return to the NEC, Birmingham this April (25th – 27th) as part of the UK Food & Drink Shows, bringing the very best from across key industries back together for an unrivalled three days of trends, innovation, networking and insight.

Free to attend, the UK Food & Drink Shows comprise Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show and The Forecourt Show, with one badge providing access to all four shows.

The flagship event for retail, wholesale and foodservice audiences, Food & Drink Expo centres itself around groundbreaking new products and technologies that are set to help businesses thrive in 2022 and beyond.

Visitors looking for inspiration will get the inside track on this year’s latest, greatest launches, alongside the chance to see, sample and secure a fast track to profitability. Porky Whites, Belvoir Farm, Brusco Food Group, Hunters Brewery Ltd, Rich’s Cider, Meatless Farm and Il

Gelato di Ariela are just a handful of the innovative exhibitors preparing for the show alongside many others Meanwhile, The Grocer Magazine’s Talking Shop Live will hold a series of events to discuss and debate the key challenges facing the sector. The stellar line-up of business boosting live seminars will be discussing everything from sustainability and the latest trends to boosting profits and customer satisfaction. At the Dragon’s Pantry, brave entrepreneurs will experience the ultimate retail test. Game-changing start-ups will have 15 minutes to pitch their ideas to a team of fearsomelyexperienced industry ‘dragons’ and impress with their ideas, strategy and understanding.

With thousands of visitors expected – drawn to the variety of products on show, the insight from expert panels and the opportunity to take stock of the market in person for the first time since the pandemic hit – Food & Drink Expo is firmly in the diary as the event to attend in 2022 to reignite business while rubbing shoulders with some big industry names.

Andrew Reed, Managing Director – Wine & Exhibitions, William Reed, said: “Visitors and exhibitors alike will benefit from the insight, innovation and trends on show at Food & Drink Expo.

“The entire industry has had a tough time of it over the last two years and I’m so glad we’re able to bring people back together to share new products, create networking opportunities and celebrate the fantastic business that is hospitality.”

Encompassing four key sectors across the industry, the UK Food & Drink Shows are unrivalled in their ability to bring people together, build and foster better relationships, discover business building insight and celebrate innovation, all with the support of the multi-award-winning William Reed brand.

To find out more and register free today visit the website: www.foodanddrinkexpo.co.uk

26 | Restaurant Industry News | March 2022

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OPENINGS

GERMAN DONER KEBAB SET TO OPEN 78 NEW RESTAURANTS IN THE UK DURING 2022 The fast-casual brand will bring greater momentum to its UK growth ambitions, with plans to almost double its current UK portfolio and create in the region of 2900 new jobs German Doner Kebab has delivered a significant rise in UK total sales in

2021, up 75 per cent from the previous 12 months. Same-store sales for 2021 were also up 27 per cent on 2020 The plans follow-on from a busy 2021 where the brand opened 39 new restaurants throughout the UK. Imran Sayeed, CEO of German Doner Kebab, said: “We are developing the fast-casual brand of the future and we are excited to be building on the success of the past 12 months as we aim to open a further 78 new restaurants and almost double our current portfolio during 2022.”

German Doner Kebab has confirmed its position as the UK’s fastest-growing restaurant chain after announcing that it will open 78 new restaurants in the UK during 2022.

28 | Restaurant Industry News | March 2022

GET YOUR HANDS ON MICHELIN-QUALITY HASH BROWNS AT BOXPARK CROYDON’S NEW POP-UP South London’s biggest food and events venue, BOXPARK Croydon, welcomes brand new street food pop-up, Hash Hut, to its diverse range of cuisines this month.

Opening on Monday 21st February for three months, Hash Hut is a unique food concept celebrating the hidden flavours of the humble hash brown, believing they deserve better than the breakfast hype or ‘side dish’ treatment.

OPENINGS

Hash Hut brings hash browns front and centre stage on its menu, dressing up the popular snack into high-quality, Michelinlevel golden goodness. Born in a fine dining restaurant, Hash Hut is on a mission to create the world’s best hash browns.

On the menu, classic dishes include ‘The Hash Hut Chip’, a wonderful stick of spud made perfect for dipping in roast garlic mayo, parmesan or fresh truffle. Another signature dish is ‘The Hatsu’, a twist on the Katsu curry with classic hash browns topped with panko-coated chicken thighs, marinated in glorious garlic goodness and fried to a crunchy climax. Dishes range from £4 to £9.

Find The Hash Hut in the pop-up kitchen at BOXPARK Croydon until 15th May 2022.

BOMBAY DELIGHT BRINGS REGIONAL INDIAN DELICACIES TO WIMBLEDON Following the success of his first restaurant in Vauxhall, chef and founder Ajay Chaurasia is now launching Bombay Delight in Wimbledon, opening 18th February 2022.

Bringing hidden gems of Indian cuisine to South-west London, the menu at Bombay Delight will feature a number of lesser-known, regional Indian dishes alongside all-time favourites, with a focus on using fresh ingredients and fragrant spices to bring traditional recipes to life.

Chaurasia’s depth of knowledge has allowed him to devise a menu which captures the true essence of India.

Passionate about bringing the flavours of all corners of the Indian continent to the restaurant in London, Bombay Delight will be sourcing spices directly from India and creating their own house-blends to create beautifully fragrant dishes. To kick off the meal, the line-up of appetisers are made to be shared.

favourites such as the Bombay Butter Chicken, alongside more unusual options like the Nashila Gosh lamb curry with red wine and rum and the Lamb Angara, a spicy slow cooked curry using smoked lamb, onion, tomato, ginger and garlic. As well as the traditional meat curries, the menu will celebrate the South Indian seafood curries we all know and love.

Highlights include a Jhinga Dil Bahar king prawn curry with tomato and coconut milk and a Keralan Monkfish Alleppey with coconut and raw mango.

Bombay delight will open on 18th February at 271-273, The Broadway in Wimbledon. https://bombaydelight.co.uk/en/ locations/8937207280496017448

The menu will include chicken and lamb curries packed full of flavour, with a choice of long-standing

March 2022 | Restaurant Industry News | 29

THE BUSINESS EVENT FOR HOSPITALITY AND FOODSERVICE PROFESSIONALS RETURNS Hotel, Restaurant & Catering (HRC) returns to ExCeL London on 21-23 March alongside IFE, International Food & Drink Event, IFE Manufacturing and London Produce Show for the UK’s largest gathering of the food, drink and hospitality sector.

Dedicated to driving innovation and creating profitability within the hotel, restaurant and catering sectors, HRC will showcase exciting global suppliers across its four show sections, alongside inspiring talks, chef demonstrations, cooking competitions and a wealth of networking

opportunities, making it an unmissable event for all hospitality and foodservice professionals.

In addition to the show’s packed seminar programme, HRC 2022 will also feature two partner conferences, the Better Hospitality Conference from Tried & Suppled and the Hospitality’s Talent Conundrum conference from Hospitality Jobs UK, covering some of the most urgent challenges and opportunities facing hospitality, with a focus on sustainability, recruitment, and retention.

The show will also be partnering with HOSPA for the Tech Solutions Bar, a chance for hospitality business owners to receive bespoke, confidential and unbiased advice on the tech products best suited to their business from independent industry tech experts.

Four show sections HRC 2022 will be divided into four sections to allow hospitality business owners to quickly and easily source the products needed to grow their business.

In addition to sections focussing on Hospitality Tech, Professional Catering Equipment and Foodservice products, the

30 | Restaurant Industry News | March 2022

HRC SHOW PREVIEW addition of popular feature The Tap Room, which showcases exciting brewery brands including Siren Craft Brew, Anspach & Hobday, Big Smoke Brew Co, Full Circle Brew Co and Old Street Brewery.

PUB22 will also feature guided ‘Pub Crawls’ by show partner On-Trade Consultancy, covering experiential products to elevate a customer’s night out, drinks brands that reflect 2022 consumer drinking trends and hospitality tech suppliers designed to streamline pub & bar offerings.

Celebrating culinary excellence

newly rebranded Design & Décor section will showcase some of the most exciting interior design brands operating in the UK, with products ranging from tableware and lighting to outdoors solutions and experiential offerings.

Design & Décor will be hosting returning exhibitors such as King of Cotton, Typhoon, T&G Woodware and Elia International in addition to welcoming new suppliers including Geberit, Villeroy & Boch, Bolsius, SHUFL, Intent Productions and Drinkstuff.

Historic chef competition International Salon Culinaire returns for its 120th year, giving some of the UK’s most talented chefs the chance to compete and test their skills. Hosted live at HRC, the Salon Culinaire competitions are open for chefs of all levels from talented young students training at college, to those who are well established on their culinary career journey.

Salon Culinaire offers a platform to highlight the fantastic and exciting gastronomic skills that the industry has to offer and has helped launch the careers of Gordon Ramsey, Nick Vadis, Antony Worrall-Thompson and Glynn Purnell to name but a few.

The Staff Canteen Live will also return to HRC for 2022, with 12 top UK chefs recreating some of their favourite dishes live on the show floor, sharing their insights and top tips with audiences (not to mention a chance to sample the food).

All chefs will be joined by a team member they consider to be ‘one to watch’, giving onlookers the opportunity to meet some of the UK’s rising culinary stars.

To view the full seminar programme for HRC 2022, discover the exciting suppliers on show at the event and to register to attend, visit hrc.co.uk.

Seminar Programme The Vision Stage, designed by Harp Design, will feature a number of insightful sessions of interest to the luxury hospitality sector. ‘How can restaurant design get consumers back dining out?’ will see panellists David Chenery of Object, Space, Place Ltd, Clare Smith of ABDA Design, Hotel Designs Editor Hamish Kilburn and architects and interior designers Alon Baranowitz and Irene Kronenberg discuss the elements of design which can be used to entice customers and improve the hospitality experience.

‘Immersive hospitality: creating truly memorable customer experiences’ will welcome James Bulmer of Wonderland Restaurants, Matthew Cortland of Cauldron & Co and Hamish Jenkinson of The Department to the stage to discuss their experiential venues and how these experiences can be effectively monetised to elevate a hospitality business offering.

The Pub Show The Pub Show and HRC will be joining forces for 2022, with a new range of pub & bar-focussed exhibitors and the

March 2022 | Restaurant Industry News | 31

HRC SHOW PREVIEW SECTION

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The company has made a substantial investment in additional state of the art engraving equipment and related software in order to produce a wide range of individually engraved table numbers and discs.

The numbers and disks enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus.

Although no longer a legal requirement to order remotely, this is something which the government is still

actively encouraging and can improve table service through the reduction of queues.

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HRC SHOW PREVIEW

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INTERVIEW

MICHELLE TRUSSELLE Restaurant Industry News speaks with newly appointed Executive Chef at 30 Euston Square: Michelle Trusselle Firstly, congratulations on your new role, what inspired you to become a Chef?

Thank you. From a young age I have always loved food. I love the memories that it can create and the happiness it brings those who surround the table. My whole family are foodies and growing up family gatherings were often an exciting time as each family member would contribute a lovingly prepared dish. When I was about 13 and we were asked to think about what career we wanted to choose I knew that food had to be involved and ultimately I think it was my family’s love for food that helped to shape this!

What was MasterChef like for you, what was your favourite and your hardest challenge?

MasterChef was an experience to say the least. As much as I disliked it, I also loved being thrown into unfamiliar surroundings with equipment you’re not used to and cameras watching your every move. It really taught me how to work well under pressure and to adapt instantly to the kitchen in order to still produce the best quality food that you can. My favourite part would be seeing the positive reactions of the judges as I produced food close to my heart and in my own way. Being invited to come back on the second time to showcase my style of food definitely made it all worth it though!

The hardest challenge would be the invention tests. I am chef that likes to plan and then perfect a dish before serving it!

What is the cuisine focus at 30 Euston Square?

The focus at 30 Euston Square is to continue to produce great quality food.

We work with great suppliers who provide us with excellent produce. We use seasonal ingredients and as a born and bred Londoner, the cultures within our city are naturally reflected within our menus.

Here at 30 Euston Square we cater to big numbers and I want to ensure that no matter the size of our clients function, each dish will visually show the care and attention that has gone into it by the chef.

34 | Restaurant Industry News | March 2022

INTERVIEW shine and we have skilled chefs to produce such food.

How important is it in your opinion, to create dishes that are authentic and sustainable?

Creating authentic dishes is 100% important to me. I love tasting food from various cultures and I always make it a personal point to have dishes as locals would, in the traditional way so that I can understand it. From there I may adapt the presentation or other elements but in terms of flavour, it has to taste like the real thing.

Talk us through the current menu offerings..

30 Euston Square is a busy venue catering from very early breakfast meetings to late night celebrations. Our menus are balanced offering both nutritional and indulgent options to clients. A perfect example is our revamped breakfast offer giving clients the choice of either a healthy food bar or savoury delights and a mimosa station. In addition to the traditional working lunches our new themed interactive chefs stations and BBQ menus are guaranteed to entertain our guests.

Our future relies on the collective effort we all put in and clients are very conscious of this and expect venues to write menus that take into account the impact on environment. Using seasonal ingredients to offset carbon emission and support our local producers is paramount to me.

What is your favourite dish and why?

As we have quite a few menus to choose from it’s a little difficult to pick just one.

One of my favourites from our canapé menu would be our Whipped smoked cods roe, lemon gel, fennel cracker, nori & Espelette pepper however I’ve also been able to include food which represents my heritage. To our BBQ menu I have created an authentic Caribbean BBQ Menu which features Jerk Chicken, Smoked beef brisket marinaded in Grenadian island spices and of course rum punch!

Do you have a specific style of cooking you enjoy most?

I would have to say that keeping food flavoursome and enjoyable is the most important thing. We use a range of modern cooking techniques here to ensure that the flavour of our ingredients

For example, it is our goal to substantially increase number the plant-base items by end of 2022 whilst at the same time ensuring flavour, substance and nutrition is delivered to our guests.

Is it vital to create new and exciting dishes that enhance the dining experience?

I believe that it is crucial to always look at ways to enhance our clients dining experience whether that be by the food itself, the ambience set or the service.

We naturally create new and exciting dishes here as the season’s change. I am fortunate to work with a fantastic team here and we all contribute towards making our client experience even better.

Whilst some may call it nit picking, we collectively look at things which could be improved so that at the end of it, our client will have a fantastic event with us.

Tell us in a few words, why people should come visit 30 Euston Square and what culinary delights await!

I honestly believe that I work with likeminded passionate individuals who really want to please our clients as much as possible. When hosting a corporate function it can be hard to find a venue that doesn’t see your event as just another event. We however have various meetings about each and every function we do, days before it goes ahead. We do this to make sure that we are all on the same page so that we can deliver exactly what they want, and more. My team of chefs truly care about what they serve and they put in effort to show you, through our food that we have created our food with your enjoyment in mind.

March 2022 | Restaurant Industry News | 35

THE BUSINESS EVENT FOR HOSPITALITY AND FOODSERVICE PROFESSIONALS RETURNS Northern Restaurant & Bar 2022 (NRB22) will be the first major hospitality show of the year, providing a blast of momentum for the industry on 15 & 16 March at Manchester Central.

With the lifting of restrictions and trading showing positive signs of recovery hospitality is now looking ahead and to prosper once again. Many operators are looking to revitalise

their businesses with new suppliers, overhauling menus and actively looking to take on new sites.

and be part of the whole industry coming together for the first time in over two years.

NRB22 will be bring together operators and suppliers, promoting ideas and inspiration, representing and leading the sector in the North. The exhibition is an opportunity to catch up with colleagues old and new, meet 300 suppliers for everything an ambitious business needs, be inspired by live food & drink demos,

The exhibition floor will be packed with some of the biggest and most wellknown suppliers, local independents, and specialist areas for fine food, spirits and craft beer. The exhibition also has five dedicated theatres with demos and talks by some of the most wellrespected operators and brands.

36 | Restaurant Industry News | March 2022

NORTHERN RESTAURANT & BAR SHOW PREVIEW

above and beyond to support their local communities in times of need.

Three special achievement winners are also singled out for their outstanding contribution to the industry.

Chef Live and Market Kitchen Chef Live is NRB22’s main stage and hosts cooking demonstrations from some of the UK’s top chefs. With a new line-up every year, Chef Live is the place to chefs with Michelin stars, National Restaurant awards and Great British Menu appearances under their belts preparing their own signature groundbreaking dishes.

The Market Kitchen is the place to learn specific kitchen skills from experts in their field like butchery and fishmongery and get up close and personal with cooking demos from independent operators who are doing things ahead of the curve. The theatre is surrounded by indi operators supplying small batch and handcrafted food.

sessions and get practical marketing tips to take back to their businesses.

Bruntwood NRB Debate Taking place alongside NRB22, the Bruntwood NRB Debate hosts a panel discussing a particular challenge the industry is facing right now, followed by a one to one interview with one of the UK’s most exciting and successful operators.

Kuits NRB Top Fifty The Kuits NRB Top Fifty is a celebration of the fifty top operators in the North.

The operators who have been successful in business, who have created working environments that attract and nurture the best talent, and who have gone

Taking place 15-16 March 2022 at Manchester Central, once again NRB will be bringing together operators and suppliers, promoting ideas and inspiration, representing and leading the sector in the North.

Catch up with colleagues old and new, meet 300 suppliers for everything your business needs, be inspired by live food & drink demos, and be part of the whole industry coming together at NRB22.

Free trade-only tickets are available now. northernrestaurantandbar.co.uk @NRBManchester #NRB22

Drinks Live and Grape & Grain Drinks Live is the centre of the show for the drinks industry. Two days of tutored tastings, guided samplings and raucous cocktail competitions from the spirits world. All surrounded by distilleries serving sample measures of rum, gin, vodka and more.

Grape & Grain is NRB22’s dedicated stage for wine, beer and cider. Be guided through tasting sessions and pairings by industry experts and passionate ambassadors to learn more about the drinks behind your bar.

NRB Hub NRB Hub is the learning theatre where hospitality operators can hear from industry associations, join classrooms

March 2022 | Restaurant Industry News | 37

NORTHERN RESTAURANT & BAR SHOW PREVIEW

YOLE ICE CREAM AND FROZEN YOGURT BRAND LOOKING FOR NEW FRANCHISES Yolé is looking for new franchises as the brand looks to continue its UK expansion.

Yolé provides the first range of ice cream and frozen yogurt with 60% fewer calories and no added sugar. They’ve recently unveiled their winter menu which includes the sugar free bubble waffle.

The international brand came to these shores after establishing a strong presence in countries such as Spain, Portugal Singapore, Cambodia, and Indonesia.

The company opened their first UK outlets in Lakeside and Canary Wharf last summer.

This would soon be followed by stores in Covent Garden, Shaftesbury Avenue and Westfield to round out the year.

They’re preparing to open in Shoreditch next month but have plans to expand across the UK. To do this they are looking for new franchises to come aboard and help them open more stores.

This is all part of the brand’s global expansion which will feature more stores across the UK as well as in Europe, and North America in the next year.

A Yolé spokesperson said: “We’re extremely proud with the positive feedback to our latest outlets have received. London was a great area for us to start but we’d like to take our product across the UK. We’d like to sign up new franchises to at least 3 stores to help us make Yolé a major name in the UK dessert market.”

Website: www.yole.com

SECTION

If you’re heading to the NRB trade show this month, then make sure you come and visit KBE drinks at stand E21! We’d love to meet you!

We are proud to offer one of the most diverse portfolios in the UK drinks market. We represent brands from all over the world, including Kingfisher from India, Sagres from Portugal, Dos Equis from Mexico, Lion from Sri Lanka, Sapporo from Japan, Krušovice from Czech Republic and Yeastie Boys from New Zealand. Moreover, with one eye on the future, we also incubate innovative new brands, such as Peacock Cider, Kome Biru rice beer and Bombay Bicycle IPA. So come along and try something new on the 15th and 16th! We can’t wait to welcome you into our world of curiosity!

Please contact us on 01622 351112 or info@kbedrinks.com.

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22/02/2022 19:46

STAND E21

The Northern Restaurant and Bar Show 2022!

Are you attending The Northern Restaurant and Bar Show at The Manchester Central Convention Complex from 15th to 16th March? Why not come along and visit us on Stand C50 to learn how music could help to set the tone, boost the mood and create a more upbeat atmosphere in your restaurant and bar!

No matter what your business you want it to run smoothly, be this assigning workloads, managing partnerships or setting out your budget.

But running a successful business is about more than just your day to day operations. It’s about providing an excellent service for your customers or clients. It’s also about encouraging teamwork and supporting collaboration; but most of all, it’s about keeping your workforce focused whilst safeguarding their well-being.

Many of us choose to listen to music in our day to day lives as it has the potential to make us feel more positive and upbeat. Listening to music at work could have a similar effect.

Playing music in the workplace could help to create a more upbeat and energetic environment and could help to keep staff positive, engaged and support with mental health and well-being.

0808 134 8364 8am – 6pm, Monday – Friday

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CHEF PROFILE

ROCKLIFFE HALL PROMOTES STEVEN LAMB TO HEAD CHEF OF THE ORANGERY RESTAURANT The leading County Durham luxury resort has promoted former Senior Sous Chef, Steven Lamb to Head Chef of on site 3AA Rosette Orangery Restaurant.

Hall’s kitchen garden, working closely with the Head Gardener. Keen to use hyper-local produce, he has recently been involved in creating an estate foraging map and calendar.

Rockliffe Hall’s 3AA Rosette Orangery restaurant, which serves showstopping dishes carefully crafted using the finest seasonal produce, will now operate under the direction of Head Chef, Steven Lamb. Originally from Lancashire, Steven moved to the northeast in 2013 and has worked in the Orangery kitchen at Rockliffe Hall since 2016. He joined the team as a Chef de Partie and has worked his way up the ranks, to Head Chef, working under Resort Executive Chef, Martin Horsley.

The Orangery is open daily for breakfast (140 covers), between 7am to 10am for hotel guests, for afternoon tea (100 covers) and for dinner (55 covers) between 6.30pm to 9pm. An unrivalled dining experience is offered by focusing on a garden-to-plate ethos and exceptional wine pairings from some of the world’s most exquisite vineyards.

The restaurant has achieved 3AA rosettes and is listed in Hardens Guide & The Michelin Guide. Many of the dishes use ingredients from the Rockliffe Hall estate or are sourced locally.

As part of his newly elevated role, Steven is an leading figure in the current creation and development of Rockliffe

He can be found foraging daily, with other members of the brigade around the estate. By sourcing food from the grounds, Rockliffe Hall has been able to further market themselves as a hotel striving to be as sustainable as possible.

Lamb has also made relationships with local farms and suppliers in the area, in order to support the local community as much as possible.

Lamb’s interest in foraging and local produce has also led him to continually develop the menu, for example over the summer he used his knowledge of pickling/preservation techniques to preserve home-grown strawberries which featured within the summer menu. Steven’s ‘Bonfire Toffee Apple’ dessert served last autumn, was a triumph, the chef having extracted birch sap from the trees in the estate.

Dishes currently on The Orangery dinner menu include Cured Duck Liver with preserved Yorkshire rhubarb, almond, gingerbread; Chalk Stream Trout with sea vegetables, yoghurt and Oscietra caviar; Yorkshire Spring Lamb with turnips, ewes curd and mustard; and The Chocolate Orangery to name a few.

Steven Lamb says of his experience and career to date: “My passion for food has been present since an early age.

This dedication has developed life-long drive to achieve my professional goals including being awarded 3AA Rosettes as my first accolade, and ultimately, I hope to earn a Michelin Star. I have focussed my career on culturing and developing the appropriate skills and attaining the relevant knowledge to help me work towards my goals.

“During more recent years I have had the opportunity to work with chefs that have inspired me to create and develop dishes to a multiple AA Rosette level. I am inspired by creative, innovative culinary techniques brought by today’s new generation of chefs such as Gareth Ward, Tommy Banks and Paul Leonard – the ethos of farm to fork dining, sustainable food choices and experimenting with the illusion of food and sensory cooking techniques. I like simple food, done well – not overly complex or fussy – yet showcasing modern, creative culinary techniques”.

40 | Restaurant Industry News | March 2022

CHEF PROFILE “My passion for food has been present since an early age. This dedication has developed life-long drive to achieve my professional goals including being awarded 3AA Rosettes as my first accolade, and ultimately, I hope to earn a Michelin Star.”

“We are delighted to have awarded Steven Lamb the position of Head Chef of Rockliffe Hall’s 3 AA Rosette Orangery restaurant recently. His culinary knowledge, passion surrounding sustainability and exciting creativity will bring a new dimension to The Orangery.” commented Jason Adams, Managing Director of Rockliffe Hall.

To enjoy Steven Lamb’s dishes at Rockliffe Hall, the Gourmet Getaway Break (from £526 per room) is a gastronomic treat. This indulgent escape includes luxury accommodation in a New Hall or Old Hall bedroom, use of the award-winning spa with its hydropool and tranquil atmosphere, plus access to the tennis courts and nature trails. In the evening, a journey of food heaven awaits in the flagship 3AA Rosette Orangery restaurant where Head Chef, Steven Lamb and his expert brigade of chefs will take you on a heavenly trip through six courses of different tastes, textures and temperatures. You will also enjoy perfectly paired wines to your menu selected by the Sommelier team. In the morning enjoy full English breakfast served in The Orangery.

March 2022 | Restaurant Industry News | 41

OPENINGS

FROM MANHATTAN TO EDINBURGH, NEW COCKTAIL LED BAR AND RESTAURANT TO OPEN IN Q2 2022 63rd+1st, part of the newly listed Hostmore plc, has announced its next location will be situated on Frederick Street in the centre of Scotland’s capital city, Edinburgh. Opening its doors in Q2 of 2022, the venue will be the fifth 63rd+1st to open in a year.

MARKET HALLS CANARY WHARF TO OPEN, FEATURING ALL-NEW FOOD TRADERS AND COMMUNITY-LED EVENTS, FOLLOWING THE REOPENING OF MARKET HALLS OXFORD ST Market Halls has announced the launch of a brand-new food market in Canary Wharf. Opening late March, the venue will become Market Halls’ third London site, and feature a line-up of exciting creative kitchens and bars and a programme of communityled events. This will tie in with the re-opening of Market Halls Oxford St, following extensive refurbishment and changes to the site.

Market Halls Canary Wharf Cargo opens at an exciting time, becoming the group’s third food market, joining the reopened Market Halls Oxford St and the popular Market Halls Victoria as vibrant drinking and dining destinations and cornerstones of community culture.

Having refurbished and rebuilt the successful Market Halls in Oxford Circus during forced closures as a result of the Covid-19 pandemic, the group’s markets will continue being city-leading destinations for food and drink lovers.

The line-up at Market Halls Canary Wharf Cargo will include firm favourites from the group’s existing sites, including Gopal’s Corner [Roti King], DF Tacos and Baoziinn while also bringing in new and exciting additions including Le Bab, Pasta Evangelists and Inamo Sukoshi. More to be announced closer to opening.

Market Halls Canary Wharf Cargo will become a leading destination for drinking and dining in East London, catering to the local community as well as workers in Canary Wharf’s financial district as they return to offices, and boosted by the much-anticipated opening of the Elizabeth Line later this year. The site will be a vibrant and busy hangout from lunch until late in the evening, while Market Halls Victoria will continue to be the go-to destination for after work drinks and exciting events.

The relaunched Market Halls Oxford St location will open on Thursday 10th March, and will be followed by the opening of the brand-new Market Halls Canary Wharf towards the end of March. markethalls.co.uk

42 | Restaurant Industry News | March 2022

Spanning approximately 3,500 square feet, the cocktail led bar and restaurant will feature an iconic bar and spacious lounge area adjacent to the restaurant space, seating over 100 guests inside, with an additional 26 covers available on a heated outside terrace.

Named after 63rd Street and 1st Avenue in Manhattan, New York, 63rd+1st showcases a unique identity and beautiful club style interior.

Perfectly located amongst some of the city’s finest bars and restaurants, 63rd+1st will be the one of best places in Edinburgh for the business community, locals of all ages and visitors alike to meet and enjoy beautifully handcrafted cocktails, or a tipple from an eclectic wine list, as well as abeer selection from across the globe.

A diverse food menu ensures that 63rd+1st caters for everyone at all times of the day. Inspired by the ‘street food’ scene in Manhattan, the menu is centred on smaller sharing plates, allowing guests the freedom to choose more and try more.

We offer a range of quality infra red heating, LED lighting and

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Create a whole new ambience and dining experience for your

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­ All our products are fully customisable. Frames can be powder coated in a range of 56 RAL colours, with a huge

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