Restaurant Industry News - April 2023

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The Castle Inn wins Best Trencherman’s Pub Award 2023

A MEDITERRANEAN ODYSSEY

Industry News

APRIL 2023

WELCOME TO CAVO:

MACELLAIO FOUNDER, ROBERTO COSTA TO OPEN FISH GAME

INTERVIEW: Nick Yung, Head Chef at Straits Kitchen based within Pan Pacific London INTERVIEW: Head Bartender of The Wigmore, Bohdan Burkovetskyi

Design Project: Firangi Superstar

CONTENTS

NEWS

APRIL 2023

05

FEATURES 26

VALARIA, the show-stopping Pâtisserie, opens in Glasgow

08

Interview: Bohdan Burkovetskyi, Head Bartender, The Wigmore

34 The Castle Inn wins Best Trencherman’s Pub Award 2023

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

Interview: Nick Yung, Head Chef at Straits Kitchen

40

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

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April 2023 | Restaurant Industry News | 03

OPENINGS

Photography: @Lateef.photography

WELCOME CAVO: A MEDITERRANEAN ODYSSEY AWAITS AT THE OUTERNET, TOTTENHAM COURT ROAD

New Mediterranean restaurant concept CAVO has now opened its doors in Central London.

The vast open-plan restaurant is now open at The Outernet, Tottenham Court Road, an immersive entertainment district in the heart of town.

CAVO’s additional outside terrace, set to be one of London’s most glamourous dining locations for 2023, will follow when it opens in April – offering unrivalled views over bustling Tottenham Court Road and London’s theatre district.

CAVO: A MEDITERRANEAN ODYSSEY With its genesis firmly rooted in Mediterranean living and cuisine, CAVO is a celebration of everything the sea and the middle of the earth have to offer, taking over the 4th floor of The New Outernet building at Tottenham, Court Road.

Following the successful launch of hospitality concepts in Greece and Spain, London has been chosen as the next destination for founder Ivo Dimitrov who has set his sights on the capital for his next and biggest venture to date.

Head Chef Alberto Gargiulo has been appointed to oversee the menus that span the whole of the Mediterranean. Alberto Gargiulo grew up in Naples, where food is a cultural phenomenon and home to some of the best ingredients and dishes the Mediterranean has to offer.

Alberto’s career has spanned Italy, the UK and the USA with past roles at Cecconi’s Soho House and Pasta Evangelists. Overing the CAVO kitchen will be one of his biggest projects to date.

For more information and to book, visit cavorestaurant.com

04 | Restaurant Industry News | April 2022

WOOD-FIRE RESTAURANT “EMBERS” TO OPEN IN BRIGHTON THIS APRIL This April will see Brighton chefs Dave Marrow and Isaac Bartlett-Copeland (Chef Patron, Isaac At) come together to open Embers - a new restaurant celebrating Sussex produce, cooked over burning wood-fire, alongside innovative cocktails - in Brighton’s historic Lanes. Opening on April 3rd, Embers will be the first joint venture from long-term friends Marrow

OPENINGS and Bartlett-Copeland, who first met fifteen years ago as mentor and mentee in BartlettCopeland’s first kitchen role at The Grand Hotel in Brighton.

Embers’s menu will be focused on creating bold flavours from locally grown ingredients, cooked entirely on a medieval wood-fire cage positioned over smouldering embers in the heart of the restaurant. Having cooked in some of Brighton’s most well-respected dining establishments including Terre à Terre and Isaac At, both chefs will bring their classical training into a totally new setting, as they turn to a feudal cooking style that is stripped-back and accessible. The succinct menu will see elements of every dish cooked entirely over local, kiln-dried ash and birch wood, veering away from gas and electricity altogether.

With Marrow heading up the kitchen, guests can expect a range of playful yet thoughtfully crafted snacks, small plates and centrepiece dishes that will sit alongside a concise selection of unique desserts. Dishes will be served sharing-style to encourage a relaxed and convivial atmosphere, drawing inspiration from Embers’s ancestral cooking ethos.

VALARIA, THE SHOWSTOPPING PÂTISSERIE, HAS OPENED IN GLASGOW VALARIA, a new patisserie and bakery lifestyle brand from the team behind Six by Nico restaurant concept, has opened on Byres Road.

The 40 seat patisserie at 333 Byres Road in Glasgow serves up expertly decorated cakes, bakes, breads, chocolate, and confectionery, as well as cutting-edge cake designs and lovingly handmade pastries and breads baked using traditional techniques and the finest ingredients.

From delicate patisseries to showstopping cakes and buttery pastries, VALARIA offers customers the perfect range of treats for breakfast, brunch, lunch or takeaway. A large selection of Artisan Choux Pastries and signature Eclairs, including Tiramisu, Cereal Milk, Salted Caramel, Rhubarb & Custard, and Raspberry, Rose, and Lychee flavours are at the heart of the menu.

Tarte Tatin, Creme Brulle, Apple, Cheer, and Rhubarb flavoured patisserie, as well as a daily assortment of unique French Macaron flavours, will be available at the counter.

VALARIA also serves a variety of breakfast pastries such as Danish, Croissants, and Pain au Chocolat, as well as their own house coffee blend. The blend is unique to VALARIA, sourced responsibly from Brazil and Columbia and flavoured with Dark Chocolate, Hazelnut, and Candied Mandarin.

Sixco Group, VALARIA’s owners, commissioned Glasgow-based contractors One Call to re-imagine the new space at 333 Byres Road in Glasgow’s West End. The patisserie is open seven days a week from 8AM - 8PM. The interior has a light, neutral colour palette with two core shades of pink and a pistachio green to add some subtle vibrancy.

Website: www.valaria.co

April 2023 | Restaurant Industry News | 05

OPENINGS

THE MIDLAND GRAND DINING ROOM TO OPEN IN KING’S CROSS IN APRIL 2023 Restaurateur and hotelier Harry Handelsman (Chiltern Firehouse, Allegra, Booking Office 1869) will open The Midland Grand Dining Room in April 2023, in collaboration with criticallyacclaimed chef Patrick Powell (who will continue to oversee Allegra) and globallyrenowned interior designer Hugo Toro.

Sitting alongside the sympathetically restored restaurant will be an impressive stand-alone bar - Gothic Bar - as well as a private dining room, Chef’s Table experience and an expansive outdoor terrace. This opening will be the culmination of Handelsman’s decadeslong regeneration of King’s Cross which he spearheaded upon the acquisition and

subsequent redevelopment of St Pancras Chambers (now St. Pancras Renaissance Hotel) in 2002, with the successful recalibration of the area demonstrating his city-wide place-making abilities.

The new restaurant is named after Midland Grand Hotel, the Gothic Revival 19th century hotel which originally occupied the building and the Dining & Coffee Room which operated in the same space upon the hotel’s opening in 1873. Until its closure in the early 20th century, the room was renowned for its French haute cuisine and internationally-inspired design features. Between 2011 and 2021, the space was known as The Gilbert Scott, which was operated by celebrated

Illustrations courtesy of Hugo Toro Food Imagery: © Sam Harris

06 | Restaurant Industry News | April 2023

Michelin-starred British chef Marcus Wareing. Handelsman, Powell and Toro will pay tribute to the building’s heyday, via both a design and menu which will have firm French influences, honouring the reputation of the area as a gateway to Paris and Europe whilst also becoming a culinary destination within the creative hub which is King’s Cross.

The Midland Grand Dining Room will open in April 2023. Further details will be released on the Gothic Bar in due course.

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EVENTS & AWARDS NEWS

THE CASTLE INN WINS BEST TRENCHERMAN’S PUB AWARD 2023 The Trencherman’s Guide announced their 2023 awards, with The Castle Inn, part of the Exclusive Collection, taking home the ‘Best Trencherman’s Pub’ award.

OVER 400 HOSPITALITY SCHOLARSHIPS AWARDED BY HIT SCOTLAND TO SUPPORT INDUSTRY TALENT Empowering the development of the Scottish hospitality sector, Hospitality Industry Trust (HIT) Scotland has today awarded 414 scholarships to those studying or working in the industry.

The scholarships were awarded at the annual HIT Talent Conference, which took place in Glasgow, 02 February at the Voco Grand Central Hotel. Recipients range from those just starting out to senior managers, all working or studying in the Scottish hospitality sector.

HIT’s scholarship programme is open to anyone in Scotland working in the industry or studying towards a career in hospitality. Scholarships offer learning experiences to help develop new skills, knowledge, best practice and fresh thinking. They focus on business, operational and inspirational empowerment and are tailored to an individual’s aspirations.

The hospitality charity also announced the first recipient of a special new award introduced in honour inspirational General Manager, the late Graeme Gibson, who worked in many of Scotland’s top establishments, latterly The Grand Central Hotel, Glynhill Hotel, and then Yotel Glasgow.

The Graeme Gibson Scholarship rewards a rising star working in management in the Greater Glasgow area with four executive coaching sessions to work on their personal and career development, in addition to their scholarship award.

This year’s winner is Graeme Walker, Director of Sales and Marketing at the Clayton Hotel Glasgow City.

The Chris Rouse Scholarship is HIT Scotland’s other special award. Awarded in memory of the former GM of the Turnberry Hotel who was known for developing the highest standards for his guests and inspiring the best from his team, Chris was responsible for the transformation of the hotel into a world-leading luxury spa and golf resort.

The Chris Rouse Scholarship is awarded to someone working in the Ayrshire area, who shows the same enthusiasm for their career. This year’s Chris Rouse Scholar is Natalaigh Taylor, Marketing Manager at Trump Turnberry, who will likewise benefit from executive coaching sessions.

Seven new scholarships were also announced to reflect the changing needs of the sector: Cornell General Managers Programme; eCornell modules; Resilience; Whisky Appreciation Masterclass; Mental Fitness; Sustainability; and Technology.

HIT Scotland would like to thank the Savoy Educational Trust, The Crerar Trust and The MacRobert Trust, along with their corporate sponsors, for their support of the 2023 scholarship programme.

To find out more about the scholarships HIT Scotland offer, visit the website: hitscotland.co.uk/scholarships-hit

08 | Restaurant Industry News | April 2023

The quintessentially British pub, located within the historic town of Castle Combe was listed as the best pub across the UK. This news is welcomed by the team following the arrival of new Head Chef, Jamie Barnett (Lucknam Park, Lygon Arms, Bowood) who joined back in May 2021, who joined the team and weaved his own personal touches into the true ‘pub experience’.

Barnett updated the menus to highlight traditional gastropub hearty-fare, made with the very best local ingredients, whilst also building a brand-new team, who bring a wealth of hospitality experience. The latest accolade is true testimony to the hard work and determination of Jamie and his team.

The birth of the Trencherman’s Guide in 1992 came in the wake of one of the most exhilarating periods in British cooking, and The Castle Inn’s team could not be happier to take home such a prestigious award.

EVENTS & AWARDS NEWS

WINDSOR’S MANGO LOUNGE WINS AT ASIAN & ORIENTAL CHEF AWARDS Chef Vikas Soni of the Mango Lounge in Windsor has scooped the top award at this year’s Asian & Oriental Chef Awards. BBC news anchor Samantha Simmonds presented the awards, at a special at the House of Lords on 1st March, hosted by Lord Kamall.

Open to professional chefs across all Asian and Oriental cuisines, contestants were required to prepare a starter and main course at a cook off at Pillars Kitchen training facility at the University of West London, in Ealing on 27th February. Marks were awarded for originality and creativity, technical skill, use of fresh local produce of known provenance, presentation and flavour.

Chef Soni’s winning entry Three Ways of Seafood Jewels – a starter of oriental

chili tiger prawns, battered fish with carom seeds, lobster cake with caper, rosemary and aubergine salsa, beets coolie and herbal froth. For the main, Vikas served Tandoori Marinated Rabbit Loin, stuffed with rabbit kebab mince, red chili, coriander, baby spinach plus lababdar jus, served with rabbit keema matter parcel, grilled corns, shallots, baby carrots and herbal sauce.

A panel of judges was chaired by renowned restaurateur Rajesh Suri of the Michelin-ranked Grand Trunk Road in London.

Suri acknowledged the incredibly high standards at the cook-off and paid tribute to the technical skills, originality and enthusiasm of the new generation of chefs competing in this year’s event.

He commended on winning Chef Soni’s “perfect timings, enticing combinations of colours and textures, impressive skill set and bravery in selecting a set of notoriously challenging ingredients.”

The Runner’s-Up award went to Jiwan Lal of Babur, Forest Hill in London, with Vinod Singh, Head Chef of Pushkar restaurant in Birmingham, the second runner-up. Jun Au of Edinburgh’s Pomelo was named top Scotland chef.

Saroj Thapaliya of Pananas Gurkha, Lewisham was awarded Best Nepalese Chef. Mohammed Najjib Ali of Maya Bar & Restaurant, Atherstone collected the regional award for the Midlands.

Spice loving members of the public can nominate their favourite restaurants at www.asianrestaurantawards.org

April 2023 | Restaurant Industry News | 09

COMPANY NEWS

MACELLAIO RC LAUNCHES OSTERIA DEL MACELLAIO London’s much loved Italian restaurant, Macellaio RC in Union Street, is rebranding to Osteriadel Macellaio – a restaurant serving wine and simple, yet delicious Italian food from this month.

The rebranding of the restaurant will offer a new sustainable menu, using all parts of the cow cooked by the talented Executive Head Chef Lello Favuzzi.

The new concept will celebrate the artisanal sustainability of Italian and British butchers, in a bid to fight wastage within the hospitality industry. Macellaio Union Street’s menu will offer all parts of the cow that are rarely used, with each cut of the animal cooked in a multitude of different ways featuring dishes with cuts that are not often seen on menus across the nation.

The new menu will be available at the Union Street restaurant only, a short walk away from Borough Market, and will feature dishes from true Italian traditions. Guests will be able to choose any three dishes at the cost of only £29 per person. Owner and founder of the restaurant group, Roberto Costa, alongside the Executive Head Chef, Lello Favuzzi (previously Mortimer House) have created this new menu for food enthusiasts in the UK to experience a true Italian experience without compromises, offering diners a

SOUTH WEST RESTURANT GROUP SAYS SALUTI TO BRIGHT FUTURE THANKS TO £350,000 OF SUPPORT A family-run restaurant group based across Dorset and Somerset has cemented its future in the South West after purchasing its flagship site with support from Lloyds Bank.

With three Italian restaurants based in Yeovil, Clarks Village in Street and Sherborne, Tamburino has experienced continued demand from locals since opening its first restaurant 18 years ago.

The founding location in Sherborne recently experienced significant demand

over the festive period, with sales hitting record levels, leaving the business ready to invest long-term in the site. The firm approached Lloyds Bank, securing £350,000, allowing it to purchase the freehold of the property. The business now owns the property outright, giving it more control over previous costs associated with renting.

Tamburino employs 40 members of staff across its three sites and has plans in place to further invest in its workforce over the next 12 months.

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way of being sustainable at a low and costeffective price.

Menu highlights include: Arancino Cacio and Pepe; Lard on Toast; Pane and Mortadella; Maccheroni alla Genovese; Lasagna al forno; Minestrone alla Genovese; Spezzatino with Potatoes; Angus Tonnato; Trippa accomodata and Chicken Liver Paté. Desserts to finish the true Italian feast include the classic Tiramisu or Crème Caramel.

Roberto Costa, founder of Macellaio RC says “I wanted to bring London a slice of my eating experiences from my home.

“Offering a sustainable way of eating with a variety of choice of high-quality meat without any compromise at the most competitive price, and that’s why I’m bringing in the Osteria del Macellaio menu for everyone to enjoy.”

SHIRE BAKED POTATOES

SHIRE BAKED POTATOES LTD Shire Baked Potatoes Limited is a family run company based in Louth, a small market town at the heart of the Lincolnshire Wolds. We produce precooked, vacuum-packed jacket potatoes for use in food service or for sale under our retail brand ‘Dinner Jackets’.

The Directors, brothers Blair and Gavin, have over 80 years combined experience in the food industry and since the company started production in 2001, over 50 million potatoes have been supplied to satisfied consumers via some of the leading ‘bluechip’ food service organisations across the UK and Europe.

At Shire, we’re passionate about what we do and pride ourselves in combining provenance with unrivalled quality.

For all our raw potatoes are sourced locally and for our jackets, each and every potato is hand selected into the process to guarantee the highest possible standard.

Our pre-cooked jackets offer a quick and easy alternative to the classic oven-baked raw potato without compromising the extensive health benefits or perhaps more importantly, the flavour!

Containing no additives, colourings or preservatives, our potatoes are suitable for vegetarians, fat free, and can be oven baked in less than 25 minutes and microwaved in less than 5. As well as significant savings on power consumption, it is now possible for jacket potatoes to be ‘cooked to order’, eliminating the issues associated with over-catering.

With 8 weeks chilled shelf-life, pre-cooked, chilled jacket potatoes retain much more taste and integrity while also being a more practical option than the frozen alternative.

FINALIST BENEFITS: • Quicker cooking times than

frozen or fresh.

• Costs much less in power terms.

• Versatility ie. can be crushed for

mash on fish pies.

• Can be cut into wedges.

• Can be cut into slices similar to

mini pizzas or used with fillet steak (Tournados rossini), where the meats sits on a slice of the jacket potato instead of crouton or potato rosti.

Proudly Partnered with: Central Supplies www.centralsupplies.co.uk

12 | Restaurant Industry News | April 2023

OPENINGS

Images: Zodee Media

MACELLAIO FOUNDER, ROBERTO COSTA TO OPEN FISH GAME This Spring restaurateur Roberto Costa, known for his much-loved restaurant group, Macellaio RC will open Fish Game in London’s Canary Wharf. True to its name, Fish Game will put ultraseasonal, sustainable British ingredients centre stage with a pared back daily changing menu of the UK’s best game and fish, meticulously sourced from the UK’s lands and surrounding waters and cooked simply over fire and the charcoal.

Whilst Fish Game is something of a departure from all Italian Macellaio, Roberto Costa’s ethos when it comes to cooking, of balance, simplicity and

authenticity will be core to Fish Game.

A British larder will be handled with the characteristic respect, restraint, and skill of a masterful Italian chef: Executive Head Chef Lello Favuzzi (previously at Mortimer House and L’Anima) has worked closely alongside Roberto to bring Fish Game to Life.

Adding to the appeal of Fish Game will be a tequila bar, where Aperitivo will be served daily, bringing a touch of Roberto and Lello’s home, Italy to London. The wine list menu will include some of the finest wines worldwide, both old and new, with a large focus on small artisan producers.

CHEF NICO SIMEONE’S NEW GLASGOW LOCATION OPENS ITS DOORS Six by Nico’s 11th restaurant location opens as part of a continued expansion drive Six by Nico, a Glasgow based restaurant group, has opened its third location in the city where it first debuted.

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Six by Nico Byres Road is the eleventh restaurant in his growing portfolio, which includes establishments in Scotland, England, and Ireland. The Byres Road location is chef Nico Simeone’s third in Glasgow, with future plans to expand the brand across the UK and the UAE. The new Byres Road restaurant follows in the footsteps of his Six by Nico

Fish Game has been designed by Roberto and the successful Franco Costa, who is the founder and owner of Costa Group, a European furniture leader famous worldwide.

Distinctive elements will be wood, charcoal grill, chandeliers, and octopus wood carvings, as well as a private room with a table for 12 people divided by a vintage cold storage door. With sustainability being a number one priority, it will be filled with vintage and reused furniture and the elements of earth, fire, water, and sky are to be distinctive throughout the design in a rustic, yet stylish way.

restaurants in Glasgow, Edinburgh, London Canary Wharf, and Dublin, and features a carefully curated and constantly evolving tasting menu. Byres Road, like all other Six by Nico locations, will debut a TOKYO - themed menu with dishes inspired by Chicken Karaage to their take on the classic Ramen, with each course serving as the perfect transition to the next.

Nico and his team will re-invent the dining experience every six weeks, serving a brand new six-course tasting menu, each one themed on a different

OPENINGS

JOIA AT ART’OTEL LONDON BATTERSEA POWER STATION IS NOW OPEN The restaurant is the first London venture from celebrated Portuguese chef, Henrique Sá Pessoa

On 21 February 2023, Chef Henrique Sá Pessoa opened JOIA, an Iberian restaurant situated over the top floors of the new art’otel London Battersea Power Station. Sá Pessoa, one of Portugal’s most celebrated chefs, also operates the two Michelin-starred Alma and the relaxed trans-Iberian tapas spot Tapisco (both in Lisbon). He is also the Executive Chef at the critically acclaimed ARCA restaurant (located in art’otel Amsterdam).

The menu at JOIA showcases Sá Pessoa’s culinary heritage and is influenced by the robust flavours and

place, memory, or idea. Six by Nico combines different ingredients, flavours, and dishes to bring memories and stories together to create a brand new dining experience every 6 weeks, drawing inspiration from both at home and abroad, such as the street markets of the Middle East to a journey across Route 66 in America.

Chef Nico Simeone said: “We are very excited to open a third restaurant in Glasgow. Byres Road is an ideal location for us in Glasgow’s

cooking techniques of Catalonia and Portugal, using the best of British and Iberian produce. Chef Sá Pessoa’s uncompromising vision, wealth of experience and exacting attention to detail is evident throughout JOIA’s carefully crafted menu, which offers diners a taste of the Mediterranean in a London setting. JOIA meaning ‘jewel’ in Portuguese comprises a 14th floor bar and an 85-cover restaurant on the 15th floor, both overlooking the iconic Battersea Power Station, which opened its doors to the public in October 2022 .

JOIA’s pastry chef has developed a menu of innovative desserts that celebrate sweet and savoury flavours to create something truly unique.

Guests can enjoy a traditional Pao de Lo - a light and airy sponge cake served with a goat’s cheese ice cream to balance out the sweetness, and the dark chocolate mousse, which has been reimagined to include sherry caramel and a serving of savoury chorizo ice cream.

JOIA’s interior design, by Russell Sage Studio, takes inspiration from the art deco style of the Power Station, mixed with modern touches and mid-century influences. By day, the restaurant is filled with natural light from the floor to ceiling windows, complementing the muted palette of pinks and greens repeated throughout the space. Adjacent to the kitchen pass is a chef’s table positioned within the restaurant, rather than in a private area, offering views over both Power Station and the kitchen. The restaurant also houses a sommelier station visible from all points of the restaurant, bringing a touch of theatre to the dining experience.

vibrant West End, known for its top attractions, quirky lanes, and incredible food scene.

“Expansion in the city where our concept began is an important step in our plan to expand this year.

In Glasgow, we have quickly built an enthusiastic base of repeat customers as well as an extremely loyal customer base. We are very excited to introduce to both returning and new customers a new restaurant design”.

April 2023 | Restaurant Industry News | 15

OPENINGS

NOW OPEN; PERKS & WHITE, SOUTH LONDON NEIGHBOURHOOD COFFEE HOUSE’S FIRST CENTRAL LONDON SITE Perks & White is now open in St James’s Market, the brand’s first central London location. Situated in the heart of London, just steps away from Piccadilly Circus, Perks & White offers much-needed respite from busy, bustling streets. Offering specialist coffee, sweet pastries and a range of breakfast and lunch options prepared daily on-site, the friendly Perks & White is sure to become a new favourite in the area.

Jason Perks, co-founder of Perks & White says: “We are thrilled to be expanding Perks & White into Central London; we strive to be authentic and honest in what we do, which we believe shines through in the coffee we serve and the fast and friendly service.

Our South London customers tell us how much they love the quality of the coffee and atmosphere we have built; we are excited to create a new coffee community in the heart of Central London.”

With outstanding coffee at the forefront of Perks & White’s ethos, customers are guaranteed the very best specialty coffee.

As long-standing partners, Perks & White and Volcano Coffee Works based in Brixton, have collaborated to create a bespoke house espresso exclusively for all of Perks & White’s locations; Volcano are 100% independent, and source beans directly.

This ensures a direct relationship between Volcano and farmers, and that the coffee served is ethically sourced. Wherever possible, Perks & White strive to use local suppliers and producers; with food lovingly made by local artisans, such as St John

Bakery, Tooting’s Food by Toby and dairy supplier, The Estate Dairy, who sustainably farm milk in the Bristol countryside.

Dickon White, co-founder, says: “We are delighted to be opening a new site in a different area of London. It has been nine months of planning to get to where we are, and this process has been made all the more enjoyable by working with our trusted suppliers to ensure the quality of what we have built in South London, is maintained in the St James’s Market location.”

Perks & White offers Londoners a neighbourhood coffee shop experience whilst being in the heart of the city.

Ensuring quality of the product and service is always at the highest of standards, this exciting new opening is expected to become a popular spot to refuel and relax.

Website: www.perksandwhite.com.

16 | Restaurant Industry News | April 2023

INTERIOR DESIGN PROJECT

A-NRD STUDIO TEAM UP WITH ASMA KHAN TO CELEBRATE 10 YEARS OF DARJEELING EXPRESS, DESIGNING THE INTERIOR OF THE RESTAURANT’S NEW SITE AT ITS SPIRITUAL HOME OF KINGLY COURT London interior design studio A-nrd have added a pinch of spice to Soho with the completion of the new Darjeeling Express site. Partnering once again with pioneering chef and restaurateur Asma Khan, A-nrd have designed the interior of the critically acclaimed restaurant which has relocated back to its original location and spiritual home at Kingly Court in time for its tenth anniversary.

Introduced to Asma in 2016, A-nrd designed the first Darjeeling Express site at Kingly Court and later in 2020 Darjeeling Express Covent Garden. When the studio first began working with Asma, she provided A-nrd with hundreds of photographs of her ancestral home and her travels through India. Delving back into this incredible bank of information, the studio began crafting the look and feel of the new restaurant space to create an interior that felt homely and familiar, but with fresh, new design details.

Located on the top floor of Kingly Court, the 250sqm restaurant space seats 96 covers, including a private dining room with capacity to seat 18. Occupying an L-shaped site framed by a wall of windows, upon entering guests are

Photography: © Ming Tang-Evans

transported into an interior which nods in subtle and sophisticated ways to Asma’s heritage and inspiration at every touch point.

The colour palette of the intimate interior takes guests on a journey to the golden hour of India, where warm, earthy, soft tones come alive. Colours also reference key ingredients in Asma’s

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recipes. The walls and vaulted ceiling are lime washed in a rich, chickpea yellow, whilst beams and the exterior façade are painted a light cinnamon colour. This palette is complemented with a light lapis blue, a colour that became popular in the Northern India when the mineral began being imported from Afghanistan and was used as a synonym of sophistication in Muslim architectural details. Used sparingly on lower walls, the jewel tone not only adds a counterbalance, but references for those familiar, the recognisable blue wall conceived by A-nrd studio for the original Darjeeling Express restaurant which featured in the Netflix Chef’s Table series.

INTERIOR DESIGN PROJECT

Having an open kitchen was key to the brief set by Asma. A-nrd wanted to ensure that the woman preparing the food were the star of the interior and could be seen and greeted by every customer. Locating this centrally meant a clever use of spatial planning across the space with seating arranged so that the kitchen was visible from every corner of the restaurant.

Bistro style tables of 2 and 4 seats sit directly under the hustle and bustle the kitchen. Crafted with marble tops and featuring dark wood bistro chairs with grey upholstered fabric seat pads and rattan back rests, the mix of materials is sleek and refined. Bespoke oak and rattan sofa seating feature at larger capacity tables with richly coloured flocked paisley upholstery.

which are paired with bespoke Burly wood tables, both of which were inspired by old photographs of Asma travelling on the namesake Darjeeling Express train. Upholstered backrests for comfort feature in mismatched textiles chosen

by A-nrd to represent the richness of patterns found in India, with colour blocked patterns sitting side-by-side with hand stitched decorative detailing.

The kitchen itself was created by a central partition wall with regular openings framed with rich, dark oak counters stacked with handcrafted ceramic tableware and stoneware dishes that invite customers to lean over and peek behind the scenes. Handcrafted authentic glazed Zellige tiles in a rich amber colourway punctuate the walls in-between, whilst large opaline flower shaped wall sconces provide a soft illumination.

A communal sharing table located just off the kitchen is another example of A-nrd’s highly crafted approach to their bespoke furniture design. Crafted from pigmented concrete, chosen to reference one of India’s most used materials, the large sharing table features a striped terracotta and ink blue tabletop design framed by metal. Seating 10 it is complemented by dark oak chairs with upholstered fabric seat pads.

A curvaceous and monolithic cocktail bar with vintage effect mirrored backbar is unquestionably one of the stars of the space. This beautifully crafted bar made from solid dark oak features a scalloped front counter inspired by Mughal architectural shapes.

Inheriting furniture from previous sites, A-nrd wanted to be clever in the way it re-purposed items. With some small adjustments an old refuse cover was repurposed here as a new reception desk.

An old sideboard became a new waiter station and many tables and chairs have also been utilised in line with the studio’s sustainable approach to design.

Located towards the rear of the restaurant, a linen curtain and bespoke dark oak and rattan screen designed by A-nrd conceals the private dining room.

Lining the exterior wall, window booth seating looks out across Kingly Court.

With a reputation for their custom approach to furniture, here the studio has designed dark oak benches with a slatted construction and curving back

Continued >>>

Project: Darjeeling Express Client: Commercial Interior Design: A-nrd studio Location: Kingly Court, Soho, London W1 Build time: 8 weeks Area: 220 sqm Year: 2023 Photo credit: Ming Tang-Evans

April 2023 | Restaurant Industry News | 19

INTERIOR DESIGN PROJECT shelves and kitchen counters. Elsewhere, walls are adorned by photographs which are framed in small groups, forming part of series by Ming Tang-Evans, a close friend of Asma who captured moments of a trip to India the two friends shared together.

Darjeeling Express at Kingly Court has been designed by A-nrd to be an allday dining experience with a colour and material palette that transitions seamlessly from day to night. The side windows and skylights flood the space with natural light during the day, whilst at night, the warm dimmed lighting create a cosy intimacy. The variety of seating options utilised by the studio also allows guests to come back time after time and take away a new dining experience.

Here, 6 sleek bar stools designed by A-nrd studio are upholstered in a soft, buttery yellow hued leather designed to complement but not distract from the feature bar.

Asma’s ancestral Havelis was particularly inspirational for A-nrd studio for the creation of the new interior; from the dark wood accents to the shape of mouldings and joinery detailing, the marble table tops and the extensive greenery which sees trailing plants in baskets hanging from beams and planting throughout around the restaurant, kitchen, and bar.

Evoking a feeling of travelling through the busy streets of Kolkata, stacks of handmade clay chai cups by ceramist Maham Anjum embellish the restaurant

In Darjeeling Express at Kingly Court, A-nrd studio have created a restaurant space which all at once feels new, fresh and familiar. Extrapolating new inspiration from Asma’s heritage and having had the privilege of knowing her for many years, A-nrd have been able to translate Asma’s unique warmth and personality successfully and authentically.

On the project, founder Alessio Nardi comments: “We really wanted to create a space Asma would feel at home in whilst she worked and only through our connection and long-standing personal relationship with her was this possible to achieve very organically.

“Through a curated colour and material palette the space feels intimate and warm, and like Asma’s food, it is fresh and truly authentic.

“The references to India and Asma heritage are subtle yet present in the space, creating a modern dining experience with a slight retro feel that perfectly fits in to the Central London dining scene.”

Photography: © Ming Tang-Evans

20 | Restaurant Industry News | April 2023

FEATURE

HOW RESTAURANTS CAN FIGHT INFLATION AND BOOST CUSTOMER LOYALTY

By Zhong Xu, CEO and Co-Founder, Deliverect Today, inflation is a reality that the restaurant and hospitality sector has no choice but to contend with as prices continue to surge in the UK. There’s no doubt the rising cost of food is proving an additional challenge for heavily stretched restaurateurs: while they need to emphasize efficiency measures such as reducing more food waste and tighter menu management, they also need to stay creative to ensure customers have the best possible experience.

Consequently, it can be challenging for restaurants to encourage customers to continue visiting their establishments given increasing hesitancy for additional expenditures such as dining out or ordering food online. Now more than ever, building and retaining customer loyalty is critical to thrive and grow - here’s how to do so whilst keeping an eye on costs.

Customer experience is King A recent Deliverect survey found that 40% people in the UK get up to three food deliveries a week today despite the recent rise in inflation. While people are getting more takeaways and deliveries, they are also being more selective. A whopping 68% of people said quality ingredients are more important now than before the rise of inflation.

What’s more, convenience is a major deciding factor for consumers selecting a restaurant for takeaway and delivery.

69% claim how close a restaurant is and how fast their food can get to them is now more important than ever.

This means a focus on offering highquality, value-driven experiences can be a valuable way of differentiating restaurants from the competition. This can include sourcing ingredients locally or from artisanal producers, offering unique menu items that can’t be found elsewhere, or providing excellent customer service. By offering experiences that stand out from the competition, restaurants can keep customers coming back for their own brand of “special sauce”, building a loyal customer base in the process.

“Since the pandemic, many restaurants have also branched out into owning their own delivery channels which helps them to own more of their customer experience, which can help differentiate their offerings versus the competition.”

In addition to offering promotions and high-quality experiences, restaurants can also encourage customers by investing in their online presence. This includes having a professional-looking website, an active social media presence, and positive online reviews. With more and more people turning to the internet to find information about local businesses, a strong online presence can be a powerful tool for attracting new customers and driving repeat business.

Improve your tech offering

Zhong Xu

According to the same research, more than a third of customers didn’t order from a restaurant again after they had a bad delivery experience. To boot, 19% of those same people told their friends or family not to buy from the restaurant either.

Avoiding these experiences and customer attrition as a result requires streamlining restaurant operations to ensure orders are fed smoothly from online platforms such as Deliveroo and Just Eat straight into the kitchen, and then back out again.

One way that UK restaurants in the UK can do so is by using a cloud-based platform that integrates with their pointof-sale (POS) system and popular delivery platforms.

22 | Restaurant Industry News | April 2023

With this type of technological integration, restaurants can manage their online ordering, delivery, and takeout operations from one central location, saving time and reducing errors.

One valuable tactic to boost customer retention lies in regular, real-time menu updates. This helps to endear restaurants to customers by allowing them to make informed decisions about what to order online and avoids disappointment if an item becomes unavailable due to supply issues or rising costs. Syncing menus on apps and websites using menu optimisation makes it easier to make changes. Some food delivery management platforms also offer the ability to temporarily limit the availability of certain items, which helps manage customer expectations if the item they want is not currently available.

Flexibility and special offers Another way to encourage customer loyalty is to offer flexible ordering and payment options. With the rise of food delivery services, many customers now expect to be able to order and pay for their meals online or through an app.

Since the pandemic, many restaurants have also branched out into owning their own delivery channels which helps them to own more of their customer experience, which can help differentiate their offerings versus the competition. Ultimately, offering purchases through multiple channels can help restaurants diversify their revenue streams to drive new sales, whilst customers will appreciate the optionality and convenience.

Promotions and discounts are also a timehonored way of driving customer traffic too. This can include things like loyalty programs, where customers earn rewards for their repeat business, or limited-time offers on popular menu items. These promotions can be especially effective when paired with targeted marketing efforts, such as email campaigns or social media ads, to reach specific customer segments.

There are many ways that restaurants can encourage customers in the current inflationary period in the UK. By offering promotions and discounts, providing highquality, value-driven experiences, offering flexible ordering and payment options, investing in their online presence, and building a sense of community, restaurants can attract and retain customers even in times of economic uncertainty. By using a cloud-based platform to streamline their online ordering and delivery operations, restaurants can also save time and reduce errors, helping them to better serve their customers and grow their business.

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www.ilfchairs.com email; terry.kirk@ilfchairs.com Their new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Boutique, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure.

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TECHNOLOGY

HOW COULD SOFTPOS TECHNOLOGY ENHANCE THE RESTAURANT INDUSTRY?

By Hervé Thevenin, Global Marketing Manager Vertical Sales at Worldline Whilst there are many exciting technological trends related to payments, Software Point of Sales (SoftPOS) is arguably one with the most growth potential. The number of merchants implementing this technology globally is expected to surpass 34.5 million by 2028. This article will briefly explain what SoftPOS is about and how it might benefit the restaurant industry.

A SoftPOS solution converts any NFC enabled smartphone or tablet into a certified payment terminal, without any additional hardware being required.

The technology can either apply to Commercial Off-The-Shelf (COTS) devices; or to “enterprise devices” – Android OS devices which some companies upgrade specifically for the purpose of their business clients, such as Zebra Technologies, Toshiba, Diebold Nixdorf, amongst many others.

Besides Android, other tech companies have acknowledged SoftPOS. Last year, Apple announced the introduction of a solution capable of transforming an IOS device into a payment terminal,

Hervé Thevenin

a solution available to merchants of all sizes in the US. Similarly, Visa and Mastercard have already built their own certification / authorisation solutions, which are available in Europe.

How the technology benefits vendors and customers Innovation often matches the shifts in consumer behaviour, and SoftPOS is a perfect illustration of the restaurant industry taking strides to achieve the much-desired frictionless customer experience. Traditionally, customers have always been expected to make payment at their table upon completion of their meal. – they request the bill and wait for the payment terminal to be brought to them or to be asked to go to the cash register… But many of us have experienced the dreaded wait for the POS machine to reach them or us to reach it – an issue that SoftPOS can eradicate by using the same device to collect both orders and payments simultaneously.

This example demonstrates the two core benefits of a SoftPOS solution – that it is agile and user friendly.

SoftPOS technology is easy to deploy and can fully integrate with the merchant’s core business application meaning that merchants only require one device for their core business functions – i.e. order collection – and payment processing.

Of course, linked to this are the added benefits of sustainability and cost reduction as merchants will no longer have to purchase a specific payment terminal, or handle costly maintenance challenges as SoftPOS technology allows for upgrades to be installed smoothly.

The expected rise of SoftPOS technology is a logical outcome of the massive surge

24 | Restaurant Industry News | April 2023

“The expected rise of SoftPOS technology is a logical outcome of the massive surge of contactless payments over the past few years.” of contactless payments over the past few years. The Contactless Payment Terminals Market report found that the global contactless payment terminals market was valued at $13 billion in 2020 and is expected to reach $51 billion by 2026.

Furthermore, a smart device upgraded with a SoftPOS solution will be compliant with all relevant PCI standards required for payment processing – including the 2019 Contactless Payments on COTS (CPoC) Standard, and the 2022 Mobile Payments on COTS (MPoC) Standard.

Looking forward Restaurant professionals are constantly looking for new tools to improve and simplify their customer journey whilst cutting down on costs. And we see SoftPOS as a perfect fit. While the technology remains somewhat embryonic - meaning that it is yet to make the traditional POS system entirely redundant - SoftPOS offers a wealth of benefits to merchants. Ranging from enhanced customer experiences and operational cost savings to the ability to expand the retail footprint beyond traditional boundaries, this new technology looks set to make a significant impact on the restaurant industry, making it definitely one to watch.

OVER HALF OF UK MEN HAVE EXPERIENCED URINARY INCONTINENCE, IT’S TIME WE TAKE ACTION TO SUPPORT MALE MENTAL HEALTH At phs, we are proud to be launch our long-term partnership with the brilliant charity Prostate Cancer UK. As a part of this important work, we have also published a research paper, which uncovers the alarming truth about the widespread prevalence of male urinary incontinence across the UK as well as the taboo causing silent suffering in men.

The paper also covers how the restaurant industry can help, and the benefits it could bring their businesses.

Our report, Binning the taboo: disposing with dignity, reveals that more than half (51%) of the 2,000 men surveyed, of all ages, have experienced symptoms associated with urinary incontinence. This is leaving nearly eight in 10 men who experience incontinence anxious to leave the house.

This means they’re not living their lives in the same way as they used to, they’re not going to pubs, bars or restaurants, and it’s meaning they’re becoming more and more socially isolated.

The new results show that one in five men experience symptoms as early as 18-25 years of age, contradicting the assumption that the condition is only experienced by older adults.

One in eight men will get prostate cancer, rising to one in four for Black men. For the over 475,000 men living with or after prostate cancer in the UK, many will experience urinary incontinence as a side effect of treatment for the disease.

Of the men living with urinary incontinence:

This is why we have, alongside Prostate Cancer UK, launched

the campaign, ‘Dispose with Dignity’. The campaign will tackle the taboo surrounding male incontinence, backed up by solid measures to ensure that men have proper access to essential facilities and products that will improve their quality of life.

We have created a new, dedicated male incontinence bin solving the dilemma men encounter in washrooms up and down the country, which are available to purchase now.

For the hospitality industry, the business case for providing facilities is compelling. The survey found that nearly seven in 10 men with the condition stated that they would be more likely to use a restaurant or business if they knew it was supporting a scheme for the provision of male incontinence bins or incontinence products in washrooms. These men will be accompanied by friends, family members, children – all of whom will spend money whilst at the establishment. It is a sound business decision to invest in the provision of male incontinence bins due to the return on investment.

We hope this campaign is a catalyst for change. phs is truly passionate about breaking down barriers for men, so that they can access the basic hygiene facilities they need to live with dignity, as they should after receiving life-saving prostate cancer treatment.

• Over a third of men (34%) had found it hard locating a hygiene bin in a public toilet to throw away used incontinence pants and pads • Nearly eight in 10 men (78%) feel anxious leaving home due to a lack of facilities • One in four men (28%) feel depressed about the deterioration of their lives • Over a third (38%) leave home less often, contributing to feelings of social isolation.

For further information please contact us on : United Kingdom: 029 2080 9098 | press@phs.co.uk | www.phs.co.uk/maleincontinence

INTERVIEW

BOHDAN BURKOVETSKYI Restaurant Industry News speaks with Head Bartender of The Wigmore, Bohdan Burkovetskyi all about the new cocktail menu!

Talk us through your journey into the industry, was becoming a Head Bartender something you always wanted to do?

I have been in the hospitality industry for ten years now. I was lucky to work on very cool projects at home, in Ukraine.

As a bartender, bar manager, f&b manager,restaurant manager, and so on.

I seem to have tried almost everything I could. However, in London, I decided to start over and focus on what brings me the most peace and satisfaction. It was always a bar. It is a great honor for me to gain such trust so quickly and to become the head of the bar. But this does not mean that I plan to stop. I am here to show that Ukrainians are talented, grateful, and sincere.

What has been the highlight of your career so far?

Hopefully, there is still more to come.

Who inspires you?

People who know what they want, but are always open to new experiences. People who have a taste and a desire to develop it. And people laughing out loud in a bar.

What is your signature cocktail?

We don’t want to see ourselves as a cocktail bar. First and foremost, the Wigmore is a pub. That’s why we want to identify ourselves through beer. And we seem to have found a great way, which is our hoptails. I can say without modesty - they are something new and definitely only ours.

My personal recommendation here is ‘Churchill`s Cigar”. Cognac, port, smoky whisky with salted caramel guinness foam.

Try it.

Talk us through the new cocktail menu The new menu is a tribute to British cocktail culture. Both classic and modern.

And of course, there is something new that should represent us,

26 | Restaurant Industry News | April 2023

The Wigmore, as a pub that is not afraid to experiment.

Based on a classic cocktail, we tried to refresh them according to our taste.

Sometimes to add something completely new, sometimes to change the profile of the usual drink, and sometimes just for fun.

Our main goal is to give our guests the opportunity to travel through their favorite drinks on a road they have never been before.

What was the inspiration behind the new menu?

When I first started working at the bar, I read a lot about cocktail culture and followed what was happening in the world. These roads always led to London.

Outstanding bartenders, unsurpassed bars, and guests who are hard enough to surprise. It fascinated me then, and it still fascinates me now. I didn’t need to look for inspiration because I’ve lived with it for most of my bartending life. Therefore, there probably won’t be a better answer than just London. This city is my main inspiration.

Of course. Some couples are just made for each other. But it’s better to try it once than to hear it ten times.

How many different cocktails are there available at The Wigmore, what is your personal favorite and why?

12 cocktails and 5 of our gin and tonics.

So you will have to visit us at least three times to try them all ;) Southeastern Gimlet. Refined in its simplicity, takes you a thousand kilometers away, a couple of centuries back, but tastes best here and now in Wigmore, London.

Do you encourage people to try something new?

Constantly. However, in order to get anyone to try something new, you must first consistently gain their trust. It is not difficult to achieve this in a bar - try your favorite classic cocktail in our version, for example. To create something new, you need to respect the classics.

Do different cocktails complement different dishes on the menu?

April 2023 | Restaurant Industry News | 27

CATERING EQUIPMENT

RESTAURANT TRENDS FOR 2023 BY ALLIANCE With the year beginning and businesses looking ahead to the year to come, we at Alliance Online have spent the first month formulating what the trends of 2023 will most likely look like.

Furthermore, Utopia also have two fantastic ranges in the form of Allium and Murra Toffee.

Authentic African

Understandably, luxury dining is always popular, especially in high-end city centre locations but we predict the contemporary luxury trend for this year will mainly focus on premium whiteware with accents of monochromatic colour and nouveau patterns.

Our first trend for 2023 is Authentic African which we predict will feature earthy and rustic tones heavily along with ceramic textures. Mixed amongst these colours will be pops of more vibrant shades of pink, greens and blues. Regarding the presentation, the general ambience will be a communal dining atmosphere with a “serve yourself” ethos. The idea for this stems from the notion that in African culture dining together is an occasion to be celebrated so expect this feeling to be reflected too.

Crockery which can help you obtain this look include Steelite’s Forager which has already found great popularity since its launch along with their Craft Raspberry for a pop of colour. To inject blue tones, we’d suggest either Emerge from Churchill or the new turquoise colourway of Dudson Harvest.

Easygoing Australian Our Australian trend prediction is based upon the increasing popularity of casual dining although there will still be an element of premium quality in the way the food is presented. The food itself will be a fusion of Anglo-American and Asian cuisine as is popular in Australia due to its country history and geographical positioning. The colours we expect to see are relaxed soft colours with natural hues and materials.

Contemporary Luxury

A brilliant option which is perfect in contemporary and luxury settings is the Red Dot Award winning Willow range from Steelite. A full and complete selection of crockery which will easily perform to the highest commercial standard whilst still looking stunning. A fantastic pairing for this range is Elia’s Premara 18/10 cutlery range which exudes excellence and elegance.

Avant-Garde Cocktails Finally, we come to our last trend and it follows on from one of 2022s big winners, cocktails. Last year cocktails came back with a vengeance, possibly due to the prolonged popularity the resurgence in gin has had along with rum also beginning to also come back into national favour.

If you are looking to add an Australian infusion to your casual dining atmosphere the following ranges are great ways of doing so; Churchill Studio Prints has two new ranges (Kintsugi and Kintsugi Accents) which both lend themselves to this trend.

28 | Restaurant Industry News | April 2023

“A brilliant option which is perfect in contemporary and luxury settings is the Red Dot Award winning Willow range from Steelite.”

For glass styles we would recommend high-end, sophisticated options with hints of contemporary design.

Utopia’s recent offering of new products lend themselves perfectly for promoting the avant-garde trend within your restaurant. These include Alkemist, Hayworth, Hayworth Twisted and Praline which all can help elevate the visual of any cocktail.

For all the ranges and trends mentioned in this article go to Alliance Online where you can find all for sale. If you want to discuss the trends or ranges with one of our experienced staff members call us on 01270 252 333 or email us on hello@allianceonline.co.uk.

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CATERING EQUIPMENT

C&C CATERING EQUIPMENT LTD COMPLETES WORK AT GLOBAL MUSIC PRODUCTION COMPANY IN LONDON C&C Catering Equipment Ltd is delighted to have worked on a project for a well-known multi-media company in Kings Cross, London.

The six-month scheme at the music production company, from November 2021 to May 2022, saw C&C deliver the Level 3 main kitchen and servery, and Ground Floor and Level 3 bars. Main brands on the project included Baron, C&C Fabrications, Hobart and Rational.

During the course of the works C&C picked up additional jobs to assist the builder with additional works within the kitchen areas and did this within the proposed programme to avoid any delays.

The builder for the project, BW, were pleased with C&C’s commitment. BW Project Manager Mark Morris said, “A big thank you on behalf of the BW team for all your efforts on this project.

“A big thank you on behalf of the BW team for all your efforts on this project. It was very much appreciated how helpful and proactive you were throughout the project and delivering a quality finished project.

Looking forward to hopefully working together again soon.”

- BW Project Manager, Mark Morris

“It was very much appreciated how helpful and proactive you were throughout the project and delivering a quality finished project. Looking forward to hopefully working together again soon.”

Amir Abdel, BW, Graduate Trainee, echoed this praise and was especially grateful to C&C Senior Project Manager, Keith Hartharn for his experience and guidance.

He added, “Keith has saved this project from calamity with his determination to see it through.

“Keith constantly stepped in to ensure that we were able to successfully complete sections that had been overlooked by others.

“As this was my first job, Keith took the time to explain the necessary protocols to follow when completing the kitchen, and the whole project!

“It was a pleasure to work with you, sir, and we greatly value your support and assistance.”

Keith himself was equally impressed with the professionalism of the BW team. He commented, “It’s been great to work with BW again. The site was very organised and well run and the team were a pleasure to work with.”

Builder: BW

Value: Large Project

Consultant: Humble Arnold End Date: May 2022

30 | Restaurant Industry News | April 2023

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LATEST NEWS

M&J SEAFOOD BACKS CAMPAIGN TO RAISE PROFILE OF FISH IN SCHOOL

Akira Back

Fish in School Hero campaign gives pupils a chance to prepare, cook and eat fish

MANDARIN ORIENTAL ANNOUNCES COLLABORATION WITH CHEF AKIRA BACK ON DINING CONCEPTS FOR UPCOMING MAYFAIR, LONDON OPENING Mandarin Oriental Hotel Group has announced that world-renowned chef, Akira Back, will make his UK debut at Mandarin Oriental Mayfair, London which opens in Spring 2023.

Mandarin Oriental, Mayfair is a sleek, boutique property comprising 50 guestrooms and 77 private residences and is situated on London’s historic Hanover Square, in the heart of the city’s most sophisticated neighbourhood.

An enticing range of restaurants and bars, devised by Chef Akira Back, will be coupled with Mandarin Oriental’s sought-after service, thereby providing an unparalleled customer experience.

This is a dedicated hotel project for Chef Back, who is responsible for all of the food & beverage offerings in two cutting edge restaurants, a lounge, a rooftop experience and in-room dining.

The concepts will showcase a modern Japanese cuisine with a Korean-American influence that Back is well known for.

Bar and restaurant interiors have been created by Tokyo-based Curiosity Design Studio.

The former professional snowboarder turned Michelin-starred chef, has a variety of successful restaurants open in Paris, Las Vegas, Beverly Hills, Dubai, Seoul, Singapore and more.

Through Chef Back’s love for food and sense of adventure, he has brought his most profound memories to life.

Speaking about the partnership with Mandarin Oriental Mayfair, Chef Akira Back said, “I am delighted to bring my dining experience to London for the first time. My mission statement has always been to create unforgettable memories for guests by revolutionising the dining experience through one-of-a-kind dishes and gracious service. These values are deeply engrained in Mandarin Oriental Hotel Group’s philosophies, a Group who delivers the highest quality guest experiences around the world. It is the perfect partner for my first UK venture.”

32 | Restaurant Industry News | April 2023

Through its M&J Seafood brand, Fresh Direct is backing a campaign to teach children the value of fish, delivering a range of fresh fish to schools across the country as part of the Fish in School Hero initiative.

The campaign, which is organised by the Food Teachers Centre in association with the Fishmongers’ Company Fisheries Trust, saw more than 900 schools take part in the campaign in 2022, with more than 13,000 children benefiting from the programme.

There is no cost to the schools taking part and it is backed with a comprehensive package, including locally sourced fish and teacher training, providing young people with an exciting and delicious experience. It is directed particularly at schools in the most deprived areas, where pupils are unlikely to have access to fresh fish.

It’s the second year that M&J Seafood has supporting the initiative, which sees it organise collection, storage and primary transport free of charge as it delivers Alaskan Salmon into schools on behalf of the Food Teachers Fish Heroes campaign.

Matthew Orr, Fresh Direct Senior Commercial Manager, said: “Once children have taken part in the campaign, they are much more likely to try fish again in the future and make the most of this delicious food. We’re delighted to play our part in educating the next generation in the delights of seafood.”

Schools wanting to take part, should contact the Food Teacher Centre: info@foodteachercentre.co.uk

LATEST NEWS

CHEF LED WILD SHROPSHIRE RESTAURANT LAUNCH WILD SHROPSHIRE FARM Award winning terroir-led and micro seasonal Wild Shropshire Restaurant located in Shropshire are launching brand new Wild Shropshire Farm. This sustainably managed farm project located nearby to their restaurant in Whitchurch, aims to grow, cultivate and produce plants, eggs, bees, trees and other produce to support their award-winning restaurant based in North Shropshire.

The two-acre plot will be managed organically under biodynamic and regenerative

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farming principles led by a head horticulturist under the stewardship of founder and head chef, James Sherwin. The aim is to enhance the variety of home-grown organic produce, increasing local biodiversity, and to incorporate the produce into the menus at Wild Shropshire restaurant. With a goal of becoming 95% self-sufficient in time, the restaurant will continue to develop its micro seasonal ethos whilst also sourcing from and supporting other local artisan producers who they have established and trusting relationships with.

The farmland has been acquired from James’s father-in-law after he recently retired from dairy farming after 65 years. The family are delighted that part of the land is staying with the family and the farm project will begin in March with the aim of delivering some of the first farm produce from mid-summer.

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INTERVIEW

NICK YUNG Restaurant Industry News speaks with Nick Yung, Head Chef at Straits Kitchen based within Pan Pacific London Firstly congratulations on your new role, what is about Straits Kitchen that you love the most?

Thank you so much, it’s been a very exciting time. My favourite thing about Straits Kitchen is that it already feels like a family. The whole team are so dedicated and empower each other daily. It’s also a creative environment which is great as it gives me the ability to bring more of Southeast Asia to The City and there are absolutely no limitations when it comes to me creating new and authentic dishes.

My absolute passion is Asian cuisine, so I’m thrilled to be joining the team at Straits Kitchen. The restaurant has a reputation for quality ingredients and innovation, and I am looking forward to taking this forward with the creation of new and exciting dishes that reflect a melting pot of flavours found across southeast Asia.

Talk us through your journey into the industry The deciding factor for me was choosing a career I was truly passionate about. I have always loved cooking, ever since I was a child. I’m a massive foodie which encourages me to try new and innovative dishes and sparks creativity for me. My passion for the culinary arts has been fuelled by many years of experience working in the kitchen including seven years working at Michelin starred restaurant Hakkasan in Mayfair which meant surrounding myself with other passionate associates in the industry. Being a chef definitely isn’t easy and it requires a lot of time, energy, and dedication so you have to love what you do.

What inspires you?

My biggest inspiration was my grandfather.

“My passion for the culinary arts has been fuelled by many years of experience working in the kitchen including seven years working at Michelin starred restaurant Hakkasan in Mayfair which meant surrounding myself with other passionate associates in the industry.”

He ran a restaurant in Sabah in Malaysia which I always went to growing up. He planted all of his own vegetables, raised his own poultry and always cooked incredible and delicious meals for me and my family whilst teaching and sharing his secrets in the kitchen with me. His passion and love for his craft was what made me want to follow in his footsteps.

What is your signature cooking style?

My signature style is a combination of traditional and modern cooking techniques focusing on Cantonese and Malaysian flavours.

Continued >>>

34 | Restaurant Industry News | April 2023

INTERVIEW

“We want people to still be able to experience authentic, high-quality and delicious South East Asian cuisine in the heart of the city London.”

What ingredients do you love working with the most?

My favourite flavour combination is sweet and sour. I also love working with natural spices and colourful garnishes as they bring so much complexity and layers to a dish.

What are your plans for the menu?

Our lunch and dinner menus will be a different concept, the dinner menu will be more refined with a focus on fine dining and we look forward to sharing further details in due course.

Do you have any dishes you’re currently working on?

As a society, we are becoming a lot more health-conscious and aware of dietary restrictions. I am currently in the process of creating a better selection of vegan and vegetarian dishes which will give everyone the ability to experience the rich, complex and exciting tastes of South East Asia.

36 | Restaurant Industry News | April 2023

Talk us though your process of creating a new dish I always utilize and consider seasonal ingredients as a first port of call, I would then explore quality ingredients and look and discuss different flavour profiles and recipe test. I like to choose a source of protein as a hero ingredient and look to pair it with the right and complementing sauce and ingredients.

Tell us why Straits Kitchen should be on our must visit lists!

Our slogan is to “bring a slice of Singapore to London”. We want people to still be able to experience authentic, high-quality and delicious South East Asian cuisine in the heart of the city London. We have our new à la carte menu launching in April with exciting additions including hot and sour lobster soup; Berkshire pork belly; and umami black cod, as well as my signature dish, ‘Tequila Sarawak Lada Hitam Crab’, with flaming tequila and a choice of soft shell or wok-fried crab. We will also be changing our menu every quarter with so there’s always something seasonal and different for people to try when they do visit.

PEOPLE ON THE MOVE

GOZNEY APPOINTS FORMER DICKIES GLOBAL BRAND PRESIDENT DENNY BRUCE TO CHIEF EXECUTIVE OFFICER Premium outdoor oven brand Gozney has announced the appointment of former Dickies Global Brand President, Denny Bruce, as Chief Executive Officer.

Bruce will lead the business alongside Founder and former CEO, Tom Gozney.

With Gozney continuing to experience strong business growth and rapid expansion into new markets and revenue channels, Bruce has joined the brand to reinforce Gozney’s senior leadership team. As CEO, Bruce will provide direction for the brand and be responsible for all aspects of the company’s global operations and performance by driving profitable growth through the activation of Gozney’s strategic plan.

The appointment enables Tom Gozney, Founder of the brand and former CEO, to transition to the role of Executive Chairman where he will work closely with Bruce to advance Gozney’s strategic initiatives. Within his new role, Gozney will focus on driving forward the company’s exciting new product pipeline and brand building initiatives.

“Here at Gozney we’ve been on an incredible journey the last few years and I’m so proud of the brand we’ve built. The business holds enormous potential on a global scale, and we feel Denny is the perfect partner to lead the team alongside me on this journey,” said Gozney. “As the brand enters a new phase of growth

and expansion, Denny will unite our international teams to drive a consistent global experience that brings to life our mission to change the way the world cooks outdoors.”

Prior to joining Gozney, industry veteran Bruce was Global Brand President of leading workwear brand Dickies. During his 3 years with Dickies, Bruce was instrumental in driving significant growth for the brand delivering a 19% Revenue CAGR and improving profitability by more than 3X. Before that, Bruce was Executive Vice President of Sales, Product and Marketing at Traeger Pellet Grills where he and the team quadrupled the company’s revenue and earnings during a four-year period. Bruce also previously held impactful roles at Skullcandy, Vans® and Burton Snowboards.

“I feel honoured to join Gozney at such an exciting time. Gozney is a dynamic, innovative brand that has carved out a truly unique position in the market,” said Bruce. “Although I am new in the CEO role, I have been involved with the business for over 3 years as a member of their Board of Directors. I can’t wait to combine a proven playbook for scaling Global brands with Tom’s obsession to build remarkable products. Not to mention, we are going to have loads of fun and create some real noise...because who doesn’t love PIZZA!”

38 | Restaurant Industry News | April 2023

ADANDE REFRIGERATION APPOINTS KARL HODGSON AS NEW MANAGING DIRECTOR .Adande Refrigeration Limited announces Global Sales Director Karl Hodgson has been appointed as the Managing Director of the company, effective January 2023. Karl brings three decades of experience in the foodservice sector, together with an extensive knowledge of refrigeration, having been with Adande for 13 years.

Karl Hodgson, Managing Director: “I am very excited to take on this new challenge. and feel that Adande as a business is perfectly positioned to assist hospitality during 2023 in what is anticipated to be a tough year economically. Adande continues to excel producing and delivering sustainable refrigeration with a low lifetime cost. Our modular drawer units and open-display retail cabinets deliver significant energy reduction when compared with other popular market brands. Adande is proven to save operators £££s and this saving has never been so important for our industry.

We have a dynamic UK sales team now reporting into newly appointed UK Sales Manager, Jackie Venn and a strong and committed dealer network in the UK. Over 40% of sales in 2022 were in overseas market and these sales continue to grow.

I am very much looking forward to this next chapter. I’d like to thank the board and the whole Adande team for their support.”

PEOPLE ON THE MOVE

MAMA SHELTER LONDON SHOREDITCH APPOINTS NEW BAR OPERATIONS MANAGER Mama Shelter London Shoreditch has appointed Alessandro Mansueto as Bar Operations Manager overseeing the drinks operations for Mama’s bar, restaurant and ethereal Garden Bar. Alessandro has an impressive resume with over 10 years’ experience working for some of London’s most notable venues. Following various operational roles, his management career began running the bar for Tonteria Club at the Sloane Square Hotel. Key roles as Assistant General Manager at Clerkenwell & Social, moving on to the iconic mixology venue, Callooh Callay, Chelsea, led to his most recent position

as encourage and maintain a superior standard of service and product for guests. He will also be pivotal in the planning to launch the arrival of Mama’s new Lounge Bar in June.

as Assistant General Manager at The Residency, Notting Hill.

During his time at The Residency, he reimaged the cocktail menu and introduced new creations that became top sellers within six months of the launch.

At Mama, he will enhance the popular drinks brand activations and pop-ups, bring his unique skills to revitalize seasonal cocktail menu changes as well

Alessandro Mansueto, Bar Operations Manager at Mama Shelter London Shoreditch, says: “I’m thrilled to be coming on board at Mama Shelter London Shoreditch and to be able to work with the fantastic team here to create new concepts. East London has such a vibrant and eclectic mixology history and Mama is a true home away from home, so it will be great to make a big impact on our bar offering - particularly over the summer when the vibey venue really comes alive!”

Mama Shelter London Shoreditch is a dynamic and playful hotel with a restaurant, Garden Bar, Ateliers for events and Karaoke rooms. The restaurant is all about relaxed gatherings for locals and destination guests, with lively get-togethers and informal celebrations, serving homemade food, signature cocktails, DJ’s, live music, foosball, brunch and cultural programming.

EDITOR’S REVIEW: CAKEHEAD

Cakehead were kind enough to send their delicious Brownie Variety Box over us to try.

An indulgent mix of Double Chocolate Brownie, Praline Brownie and Caramel Rolo Brownie. The brownies were absolutely heavenly and would be a great addition to any hospitality outlet. What a wonderful way to offer a high standard of baked goods without the need to take on the task yourself.

Maria Lapthorn Editor

April 2023 | Restaurant Industry News | 39

PROJECT

FIRANGI SUPERSTAR, SINGAPORE Firangi Superstar is “a foreigner’s love letter to India” told through an immersive and cinematic lens. The 93-seat restaurant was zoned into four distinct stories, each with unique branding and interiors to bring guests on a fantastical journey.

Upon entering, the Officer’s Club lounge and bar pays homage to India’s colonial past with its mahogany trim and brick red panels adorned with historical ink drawings and replica rifles. At the bar, the dark floral wallcovering is contrasted with bright fluorescent green accents to bring a refreshing hit of modernity and whimsy, energizing guests for the show ahead.

Passing the Old Railway Room, a private dining carriage modeled after a luxury train car that looks like it came from a Wes Anderson movie set, sits two thematic dining rooms awaiting its hungry patrons.

The Jungle Lodge resembles a traditional hunting cabin with its Instagrammable double-height feature wall decorated with custom resin animal heads and curated objects d’art.

The Elephant Palace is an elegant dining hall that recalls the Blue Room at Udaipur City Palace with its scalloped arches and wild animal wallcovering.

40 | Restaurant Industry News | April 2023

PROJECT

“Every element of the guest’s journey was carefully considered and thoughtfully executed, from the custom oil painting depicting the owner’s memories of India to the brass peacock purse hooks, little storytelling details lay hidden throughout, waiting to be discovered.”

Every element of the guest’s journey was carefully considered and thoughtfully executed, from the custom oil painting depicting the owner’s memories of India to the brass peacock purse hooks, little storytelling details lay hidden throughout, waiting to be discovered. Menus are presented as old newspapers, and cocktails can be ordered from a book of drink “tickets”.

Firangi Superstar is a modern-day interpretation of the owner’s experiences told through a cinematic lens, inviting guests on a journey of discovery and wonder around every corner.

April 2023 | Restaurant Industry News | 41

CLEANING

THE KEY TO KEEPING YOUR RESTAURANT’S KITCHEN CLEAN AND TIDY Kitchens must be kept clean and tidy.

This goes beyond a moral duty and respect for the customer; legally, businesses must ensure hygiene standards are met in order to protect staff and customers alike. In order for an adequately spotless kitchen to be achieved, high standards must be upheld. It’s essential that those who work in it take immense pride in their work and working space.

Cleaning duties should be divvied up to ensure everything is kept clean throughout the day in a timely manner, but this can result in problems if just one member of the team doesn’t apply the proper techniques. It’s important that everyone working in the kitchen fully understands why it must be kept clean and exactly how they can keep it so.

Jeremy Freedman - Managing Director of the antibacterial wipe manufacturer, Guardpack - has a multitude of experience developing products that keep the nations kitchens sparkling clean.

The Invisible Areas If a kitchen looks clean, in the majority of cases it will be clean. Unfortunately, however, germs and bacteria can’t be seen and, if given the chance to spread,

will cause mayhem in your restaurant. A regular and thorough cleaning routine must be implemented to prevent the spread of germs. In fact, the Health and Safety of Work Act requires that your team stick to a strict and thorough cleaning schedule. Environment Health Officers, on the other hand, are not required to give much notice prior to a visit, at which point you will need to demonstrate how your team maintains a safe and clean kitchen.

Invisible areas - otherwise known as areas that can’t be seen - are left unclean far too frequently. When it comes to a deep clean, it’s important to implement a clear cleaning structure to ensure no area is missed. It’s not uncommon for a simple list to be stuck on a wall to be referred back to. Make sure your deep clean list includes all of the following: All base surfaces

• Underneath and behind all appliances • Across skirting boards and on top of shelves • The seals of fridges and freezers • Walls and light fittings • Ares that aren’t typically accessible Whilst many of the above areas may look clean, in reality they’re a haven for grease

Jeremy Freedman

and grime. If ignored, this will continue to build up, putting your kitchen at risk of contamination. Having a handy pack of antibacterial wipes available at all times is very helpful to encourage regular cleaning.

Share the Duties A cleaning schedule is one thing, but your team may find it difficult to reliably follow this without a prioritised list of cleaning tasks also in place. Duties should be split into time slots with daily, weekly and monthly chores divided between the team. A checklist allowing them to keep track of what needs to be done should also be present. This, alongside regular audits carried out by the head chef, will ensure that hygiene standards are upheld and everything is running smoothly.

Anything that can be carried out easily during a shift - cleaning food prep areas, boards and utensils, for example, as well as replacing cloths and towels with fresh ones - should be carried out multiple times per day. Another daily task should be the thorough cleaning and sanitation of all appliances and surfaces. Floors should also be cleaned daily with a good quality antibacterial solution.

Jeremy has suggested how kitchen crews could schedule their weekly and monthly tasks below: Weekly Tasks

• Clean fridge and remove any unsuitable food • Sanitise sinks, drains and taps • De-scale kettles Monthly Tasks

• Full deep clean of kitchen, including storage and hard to reach areas, using degreasers, anti-bacterial cleaners, hard surface solutions, etc • Defrost freezers Taking immense pride in your commercial kitchen should be a prerequisite when working in the food industry. By ensuring you religiously follow an appropriate cleaning structure, and use all the right products whilst doing so, you will be rewarded with a glowing food safety record, which will double as an excellent marketing tool.

42 | Restaurant Industry News | April 2023

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