R estaurant Industry News
MAY/JUNE 2022
INTERVIEW: Jade Holland Cooper discusses Yoku
www.restaurantindustry.co.uk
The Churchill Bar & Terrace Announces New Sustainable Focused Cocktail Menu
Restaurant Design Project: André Fu studio’s new skyhigh Cellar at Andaz Singapore
YOLE LAUNCHES NEW PLANT BASED ALTERNATIVE Interview: Paul Crawford discusses brand Panther Milk and his Dragons Den appearance
EDINBURGH’S SUPERICO TOASTS A WIN AT INTERNATIONAL DESIGN AWARDS
WHERE DOES THE PAYMENT TECHNOLOGY ROAD LEAD?
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CONTENTS
FEATURES
MAY/JUNE 2022
14
NEWS 04
Where does vegan fast food go next?
22
The Bar Douro Chef Series Returns with Bar Douro x Koya
19 Interview: Jade Holland Cooper discusses Yoku
CONTACTS Editor Maria Lapthorn – editor@restaurantindustry.co.uk Editorial Assistant Francesca Amato – editorial@restaurantindustry.co.uk
Bird flys in from London to Port Solent
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
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May/June 2022 | Restaurant Industry News | 03
COMPANY NEWS
THE BAR DOURO CHEF SERIES RETURNS WITH BAR DOURO X KOYA This winter saw Bar Douro relaunch their celebrated sell-out Charity Chef Series, with this iteration seeing some of London’s top restaurants invited to showcase the wide-reaching influences of Portuguese cooking across the world. Kicking things off was the talented Will Bowlby from Kricket, who created a menu exploring Portuguese influences within Indian cooking through the cuisine of Goa, with proceeds going to Apne Aap Women’s Collective - a charity which empowers women and children within Mumbai’s red-light district. We are now delighted to announce that the second collaboration within the series will see Portuguese born, Koya City Head Chef, Gustavo Tavares, explore a historic connection between Portugal and Japan. Gustavo worked with Koya co-founder Shuko Oda on the menu, with her knowledge, guidance and experience having influenced both his dishes and his growth as a chef in general.
The Bar Douro x Koya City supper club will take place on 31st May at Bar Douro London Bridge with an exclusive fivecourse tasting menu exploring Portuguese influences in Japanese cuisine. There will be a particular focus on seafood – something celebrated in both Japanese and Portuguese cuisine - and champion the delicate flavours synonymous with the food from both countries. All proceeds from the evening will be donated to the Ukrainian Humanitarian Appeal helping those fleeing from Ukraine providing food, water, shelter and medical assistance.
Tickets for the Bar Douro x Koya Chef Series are now available through OpenTable and will cost £60 per person with tables available from 6pm - 9.30pm. A supplementary Portuguese wine pairing will also be on offer. Future dates for the rest of the Bar Douro Chef Series will be announced in due course.
The menu will include dishes which marry Portuguese and Japanese cuisine such as soft shokupan milk bread rolls laced with cured sardines and lardo, delicate sashimi with fennel and vibrant blood orange escabeche, marinated octopus tempura which was famously brought to Japan by the Portuguese - with pickles, and castella cake with shiso marinated strawberries to finish.
© MEL YATES
FRIDAYS APPOINTS RHIANNON SCARLETT AS CHIEF MARKETING OFFICER 04 | Restaurant Industry News | May/June 2022
COMPANY NEWS
SUPPER CLUB STYLE TASTING MENUS AT LITTLE FISH MARKET BY DUNCAN RAY Little Fish Market is an independent, fine dining seafood restaurant, found in Sussex’s picturesque Hove. The brainchild of Chef Patron, Duncan Ray, the tasting menu-only restaurant has received critical acclaim for its ingredient-led, fish dishes since opening in 2013 receiving accolades such as 3 AA Rosettes, Harden’s Best Seafood Restaurant 2021 and National Restaurant Award top 100 four times. Serving just 20 diners across Tuesday - Saturday evenings, the intimate restaurant, tucked away in a residential side street in Hove, sees Ray serve a seasonally-led, sustainable, eight-course menu, which is solely cooked by him each night. Each table receives their dishes at the same time, with the help of Ray’s talented General Manager, Nicky Hitchmough, leading to a convivial, supperclub-style atmosphere, heightened by the fact that the restaurant only offers one sitting each evening. A small number of signature dishes, which have been perfected by Ray over the years, remain as a constant on the seasonally changing tasting menu. This includes the Wild Prawn and Eclair;
Fridays, part of newly listed Hostmore plc, has today announced the appointment of Rhiannon Scarlett as its Chief Marketing Officer.
on guest loyalty, acquisition, retention and growth, as the brand embarks on its ambitious growth plans. She will join the company on 25th April.
Rhiannon will be responsible for Marketing and PR for Fridays and 63rd+1st in her new role, including all CRM, loyalty, and digital operations, bringing to life the brand’s focus on quality, relevance and simplicity, while also celebrating its unique heritage, people and generosity of spirit.
Rhiannon Scarlett, new Fridays CMO, added: “I am so excited to join Fridays as Chief Marketing Officer.
Furthermore, her ‘customer first’ approach and expertise will support Fridays’ focus
two deceivingly simple amuse bouche which start the menu as well as the much-adored The Little Fish Market’s Egg & Soldiers, a deconstructed Clarence Court egg, filled with Jerusalem artichoke and smoked haddock and topped with a acidulated cream “white” and a passion fruit “yolk” as well as the Krabi. The latter sees white crab meat paired with Ray’s signature chillifree Thai green curry sauce, with mango and peanut; a creation inspired from his years of travels. Alongside these signature dishes are dailychanging fish dishes, which could include Trout, Stone Bass or Turbot. Wine is overseen by Keeling & Andrew and the team behind Noble Rot who work with Ray to create an elegant wine pairing to enjoy alongside the menu. Current highlights include Michel Gonet Les 3 Terroirs Champagne 2013 and David Duband Bourgogne Hautes Côtes De Nuit 2020. The tasting menu at Little Fish is priced at £85 with a supplementary wine pairing at £50. Doors open at 6.45pm for a 7pm start with only one sitting per evening. Thelittlefishmarket.co.uk
“It is a brand with a rich history in modern American dining, the home of iconic cocktails and the Long Island Iced Tea. “Fridays is the original Manhattan bar on your doorstep and I can’t wait to be a part of its future story.”
May/June 2022 | Restaurant Industry News | 05
COMPANY NEWS
MICHELIN-STARRED HAKKASAN ANNOUNCES SUMMER PARTNERSHIP WITH RENOWNED ENGLISH SPARKLING WINE PRODUCER, NYETIMBER Michelin-starred modern Cantonese restaurant, Hakkasan, has announced its summer partnership with world-renowned English Sparkling Wine producer, Nyetimber. The exciting collaboration will see the launch of three exclusive activations. The season will begin with a limited-edition set menu, available at both the Hanway Place and Mayfair locations throughout the summer months, and an intimate, fully-paired dinner at Hakkasan Mayfair’s Sommelier’s Table for one night only in May, showcasing some truly exceptional cuvées. The partnership will culminate in a spectacular, one-off supper at Nyetimber’s beautiful vineyard in Sussex in June.
YAUATCHA JOINS FORCES WITH WHISPERING ANGEL TO LAUNCH ITS ELEGANT SUMMER TERRACE AT YAUATCHA CITY AND TRANSFORMED EXTERIOR AT YAUATCHA SOHO FOR PICTURE-PERFECT AL FRESCO DINING Yauatcha has joined forces with coveted rosé brand, Whispering Angel, to create an elegant, playful and whimsical, pink summer terrace at Yauatcha City, and will be continuing the rosé theme at Yauatcha Soho with a pink, exterior transformation, making for two mustgram al fresco dining destinations this season. Guests will be ‘On Cloud Wine,’ the partnership’s official name, as the terraces open from Tuesday 10th May and run until Tuesday 27th September. Both locations will see three of the award-winning Château d’Esclans’ rosé wines served by the magnum, bottle or glass (Whispering Angel, Rock Angel and
Garrus). Tao Group Hospitality UK Head of Wines, Chris Delalonde, Executive Chef Andrew Yeo, along with their teams, have also curated a menu of recommended food pairings to highlight Yauatcha’s contemporary dim sum offering and ensure guests get fully into the summer spirit. Rosé’s versatility as a wine makes it the ideal companion to Cantonese cuisine, due to its spectrum of sweetness levels, and its ability to not overpower flavours. Each Yauatcha dish pairing, including delicate seafood dishes and vibrant, yet refined flavours, will showcase the tasting notes of each rosé wine to their full potential. The covered terraces at Yauatcha City will be transformed into two lush floral dreamlands, in the heart of Broadgate, featuring instagrammable flower clouds composed of premium silk florals that combine blossoms, hydrangeas and seasonal flowers in a soft pastel colours. Taking centre stage will be the Whispering Angel bar on the main terrace, dressed with two decadent vase arrangements, whilst the bannisters will be adorned with winding foliage and florals. ‘On Cloud Wine’ at Yauatcha City and Soho will be open on Tuesday 10th May and run until Tuesday 27th September. Website: www.yauatcha.com
06 | Restaurant Industry News | May/June 2022
Available now, the Hakkasan in Bloom menu will champion exceptional, locally sourced British ingredients, with a focus on seasonality and provenance. Diners will be welcomed with a glass of Nyetimber’s crisp and elegant Blanc de Blancs 2014, before enjoying seasonal dishes. All of this will be set against a backdrop of colourful foliage, thanks to an installation providing stunning floral accents to the interiors at both Hakkasan Hanway Place and Mayfair until 26th July. Guests will start their Hakkasan in Bloom experience by enjoying a selection of delicate dim sum to include Wagyu beef shui mai with Wagyu beef sourced from Yorkshire, served with Bedfordshire black garlic, alongside Abalone & chicken parcel with chicken reared by an English, family-run business. The menu will also feature the ever-popular signature Crispy duck salad with pomelo, pine nuts & shallots as well as expertly prepared main dishes such as Grilled salmon in honey with baby broccoli and Stir-fried rib eye beef with lily bulb, lotus root, dried chilli & shimeji mushroom. Website: www.hakkasan.com
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FOOD & DRINK
WHY NON-ALCOHOLIC BEVERAGES WILL BE THE BIGGEST TREND THIS SUMMER
particularly strong among young people and will only continue to rise as the youngest generation of all approach 18. In fact, 43% of non-drinkers choose Soft Drinks as the best alternative to alcohol.”
Drinks industry expert provides insight on why non-alcoholic drinks are taking over the industry this year.
“As with most sectors, Covid has definitely impacted our choices. Since the pandemic, people are more health conscious in general. Due to alcohol’s negative effects on the body and mind, leading to trouble sleeping as well as increased anxiety and depression in some people, something that was at its peak in the pandemic, people are looking for ways to decrease these stresses and ultimately turning away from alcohol.”
Non-alcoholic beverages have been on the rise over the last couple of years, no longer exclusively for pregnant women or designated drivers, and are set to be huge in 2022. As we look forward to those summer months, non-alcoholic drinks are expected to increase in sales amongst consumers but what makes them so appealing? Here, Steph Buttery, Drinks Industry Expert and Founder of Chu Lo, talks about the growing ‘low and no’ sector and why consumers are demanding even more! Inclusivity “Before the now widely available non-alc cocktails, low alcoholic beers and alcohol free spirits, any celebratory occasion was marked with some champagne, and shots were the life of the party. But for those who choose not to drink it can feel slightly excluding, especially at social events or parties. Today, health conscious party goers, sober curious people or even those who like to take part in dry Jan can still feel included thanks to the variety of low and no on offer. The freedom of choice is key - There are only so many lime and sodas you can drink in one night!”
Pandemic impacts
“Today, health conscious party goers, sober curious people or even those who like to take part in dry Jan can still feel included thanks to the variety of low and no on offer. The freedom of choice is key - There are only so many lime and sodas you can drink in one night!”
Relaxation “Alcohol has always been linked with relaxation as people pour themselves a drink after a long day at work. Hemp-infused spirits are also gaining momentum as people look for a zeroproof way to unwind in the evening. The floaty, relaxed, mellow feeling is an added bonus of the drink and still no hangover!” Top taste
Generational change “Gen Y and Z are particularly fond of the low and no alcohol trend. Perhaps similar to millennials becoming aware of the dangers of smoking, the younger generations are being introduced to alcohol at a time where we are promoting healthier lifestyles and alternatives. This consumer shift has slowly increased through the older generations too but is
STEPH BUTTERY
“For those who enjoy the taste of alcohol, such as crisp white wines or deep reds, it’s key that low and no alcohol still offer those classic tastes with the added benefits of being non alcoholic. Alcoholremoved wine that’s aged and crafted in the same way as traditional wine is also about to join the latest happy hour lineup.” Speaking of the influencers for her own non alcoholic soft drink, Steph said: “Chu Lo was inspired by a popular alcoholic beverage in Japan called Chu Hai. The punchy sour flavours were incredible and there was nothing like it in the UK market. I’m not much of a drinker myself so it was important to me to create something that tasted amazing and didn’t contain alcohol. The low and no market is also very exciting right now as consumers are looking for more alternatives to their favourite tipples!” Ben Branson, Founder of Seedlip, said: “Six years ago when I launched Seedlip there were no genuinely delicious and grown up non-alc options in bars or on the shelves and now there are many and there are books, podcasts, influencers, shelves, menus, events and even tv shows dedicated to this space which is incredibly exciting!”
08 | Restaurant Industry News | May/June 2022
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EVENTS & AWARDS NEWS
EDINBURGH’S SUPERICO TOASTS A WIN AT INTERNATIONAL DESIGN AWARDS One of Edinburgh’s most stylish bars and restaurants, Superico, has been crowned the top ‘Bar, Club & Lounge’ at the prestigious 17th annual Hospitality Design Awards in New York. Superico Bar & Lounge, located on Hanover Street, was the only venue outside of the US to be shortlisted and announced as winner at the ceremony. The annual Hospitality Design Awards recognise and celebrate the year’s best and most innovative achievements in both project and product design from around the globe. Superico has been shaking up the Edinburgh scene since it opened, having
been transformed into a Chilean-inspired, sun-drenched party palace by top Edinburgh-based design studio, JA!COCO! The venue is situated in a 19th Century Georgian former banking hall and resembles a Tamara de Lempicka painting, with art-deco style shapes and jewel-like colours like turquoise and bright yellow. It is complete with huge globe feature light, reminiscent of a full moon. Led by Mike Lynch, multi-award-winning mixologist and hospitality manager from Edinburgh, foodies, cocktail lovers, and style gurus flock to Superico for a casual, but sophisticated venue to relax and socialise in the heart of the New Town.
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10 | Restaurant Industry News | May/June 2022
EVENTS & AWARDS NEWS
SEVEN DIALS MARKET UNVEILS THE NEW LOOK CUCUMBER ALLEY FOOD HUB
Shaftesbury has today announced that KERB’s Seven Dials Market is launching a revitalised Cucumber Alley, adding to the diverse food offering located in the heart of London’s West End. Cucumber Alley is located adjacent to the main Seven Dials Market with entrances at either end leading on to Shorts Gardens and Earlham Street, within Seven Dials. This space will be transformed into a grab and go hub, hosting seven different operators offering snacks and specialising in sweet treats.
TASTE LIVERPOOL DRINK BORDEAUX Programme announced ahead of Jubilee bank holiday weekend In just a few weeks, the most delicious weekend of the year takes place across Liverpool and launches the summer season in the finest of styles for everyone. Taste Liverpool. Drink Bordeaux runs over the 4-day bank holiday jubilee weekend and will celebrate the city’s famous food and drink culture. From fine dining to street food and everything in between, it will unite the independent restaurants, bars and markets who together create one of the world’s most vibrant hospitality sectors. And now the team are very proud to announce the programme details set across Thursday 2nd – Sunday 5th June. There are free family friendly activities including immersive takeovers by leading restauranteurs and chefs, cookery demonstrations, food inspired cultural events and over 50 restaurants will create special festival menus. Ticketed events include the Bordeaux Wine Experience at the stunning Town Hall and The Bordeaux Bar in Martins Bank.
The new entrants to Cucumber Alley represent some of the best and brightest food talent from the KERB pool; the friend of instagrammers everywhere Soft Serve Society, Boolay Crepes from the wonderful Yolkin, Deeknek the home of dreamy waffles, Wheelcake Island who are returning to Cucumber Alley and is well-known at its current home in Spitalfields, Ong Ong’s - a Chinatown favourite, Oshpaz for Uzbek dumplings and to round off the offering is the new express offering from Curry On NaanStop - Naanstop Express. The revitalised space provides independent brands with a unique opportunity, sitting alongside other exciting brands within Seven Dials Market and the Seven Dials community, to test new concepts whilst continue trading in an alternative central London location and pivoting their offer to a new audience. The Cucumber Alley opening at Seven Dials Market follows news that the authentic American restaurant Slim Chickens and French gourmet burger brand, La Patate are both set to launch in Seven Dials later this month. Hanover Green, Nash Bond and Cushman & Wakefield represent Seven Dials. Address: 35 Earlham St, Seven Dials, London, WC2H 9LD
Julia Huf, Taste Liverpool. Drink Bordeaux’s Project Director, says: “I’m incredibly proud as we announce the Taste Liverpool. Drink Bordeaux programme and everyone can see what we have got planned for June” Taste Liverpool. Drink Bordeaux Thursday 2nd – Sunday 5th June, across Liverpool www.visitliverpool.com/tasteliverpool
May/June 2022 | Restaurant Industry News | 11
FOOD & DRINK
WELCOME SPRING WITH PARMIGIANO REGGIANO Parmigiano Reggiano brings you the perfect dishes for spring picnics and outdoor dining
Preparation: 25 minutes Cooking: 35-40 minutes
As we look forward to blossoms on the trees, it may be time for a slight change in menu to savour the longer days. Parmigiano Reggiano’s nuanced flavours provide recipe inspiration for plenty of seasonal dishes – from snacks to accompany an aperitivo, to hearty dishes to be enjoyed with the whole family.
• 2 Red peppers, deseeded and cut into chunks • 1 Yellow pepper, deseeded and cut into chunks • 1 Red onion, sliced into thin wedges • 200g Cauliflower florets • 4 tbsp. Olive oil • 4 Chicken breasts • 4 tsp. Sun-dried tomato paste or red pesto • 8 Basil leaves • 1 Large egg • 60g Parmigiano Reggiano, finely grated • 60g Dried white breadcrumbs (e.g. Panko) • Salt and freshly ground black pepper • Basil leaves, to garnish
INGREDIENTS
As the one and only Parmesan, Parmigiano Reggiano is a 100% natural product, with no added additives or preservatives and made using only three ingredients: milk, salt, and rennet. It is also naturally lactose free and a source of calcium and phosphorous. Granted Protected Designation of Origin (PDO) status in 1996, Parmigiano Reggiano is strongly bound to its area of origin and can only be produced in a small area of northern Italy. The techniques used to make Parmesan have undergone little changes over the last 1,000 years, maintaining the authenticity that makes Parmigiano Reggiano the one and only Parmesan cheese.
METHOD 1. Preheat the oven to 190°C/Fan oven 170°C/ Gas Mark 5. 2. Put the peppers, onion and cauliflower into a large roasting tin and add 2 tablespoons of the olive oil. Season and toss to mix. 3. Use a sharp knife to cut a pocket into each chicken breast. Add 1 tsp. of sun-dried tomato paste or red pesto to each pocket with 2 basil leaves, then use cocktail sticks or wooden skewers to close the pockets. 4. Beat the egg in a shallow bowl with 1 tbsp. of water and season with salt and pepper. Put the Parmigiano Reggiano and breadcrumbs into a second shallow bowl and mix. Dip the chicken
Enjoy a taste of Italy in the following easy recipes which are guaranteed to add a burst of flavour to any spring recipe book.
PARMIGIANO REGGIANO CHICKEN TRAY BAKE (SERVES 4) This delicious chicken tray bake with Parmigiano Reggiano is an easy assembly job – with great-tasting results!
PARMIGIANO REGGIANO PÂTÉ ON SOURDOUGH TOAST WITH HONEY AND FIGS (SERVES 4-6) Serve it on char-grilled sourdough with fresh figs, simmered with honey and nutmeg. INGREDIENTS • • • • • • • • • •
200g Parmigiano Reggiano, finely grated 150g Low fat soft cheese 2 tbsp. Finely chopped chives Freshly ground black pepper 4 Figs, sliced into wedges 2 tbsp. Clear honey Pinch ground nutmeg Slices of sourdough bread Olive oil, for drizzling Whole almonds, extra figs, and chunks of Parmigiano Reggiano, to serve
12 | Restaurant Industry News | May/June 2022
breasts, one by one, into the beaten egg, then coat them in the Parmigiano Reggiano mixture. Place them on top of the vegetables and drizzle with the remaining olive oil. 5. Bake for 35-40 minutes, until the chicken is cooked. To test, insert a fine skewer or sharp knife into the thickest part – there should be no trace of pink juices. If there are, cook for a little longer. Serve, garnished with basil leaves. Cook’s tip: If you like, bake some jacket potatoes in the oven to serve with the chicken – just put them in twenty minutes beforehand so that they cook for 1 hour.
METHOD 1. Put the grated Parmigiano Reggiano into a mixing bowl with the soft cheese and chives and beat with a wooden spoon to combine. Season with a little freshly ground black pepper. Keep chilled until ready to serve.
2. Put the figs into a saucepan with the honey and nutmeg, adding 3tbsp water. Heat and simmer gently for 2-3 minutes, until the figs are syrupy. 3. Preheat a chargrill pan or the grill. Drizzle the slices of sourdough with a little olive oil, then chargrill or grill until lightly browned. Serve spread with the pâté, topped with some of the figs – with salad leaves, whole almonds, extra figs, and chunks of Parmigiano Reggiano on the side.
VEGAN, VEGETARIAN & FREE-FROM
WHERE DOES VEGAN FAST FOOD GO NEXT? By Chris Fiander, Marketing Manager, Westpak Group Ltd (www.westpakuk.com) The last few years have been hugely significant for veganism in the UK with many of the nation’s largest and bestknown fast food franchises offering vegan menu items for the first time. For many, this was seen as the quick-service-industry’s first mainstream exploration into veganism with many chains heavily promoting their new plant-based menu items. Running alongside this, and in many cases preceding this, a number of other, smaller burger restaurants and fast-food chains were also establishing themselves as innovators of vegan fast-food. With the multitude of vegan options now available in the UK, as well as the influences of campaigns such as ‘Veganuary’ and a constantly evolving QSR landscape (including a new influx of iconic American-based brands), where does vegan fast-food go from here? The UK’s vegan fast food scene really started to gather momentum over half a decade ago, with brands such as ‘Biff’s’, ‘Halo Burger’, ‘Oowee Vegan’, ‘The Vurger Co’ all launching in some form between 2016-2018, offering exclusivelyvegan menus and building fiercely loyal customer bases. In addition, we’ve also more recently seen the launch of ‘Neat Burger’ in 2019 and ‘Ready Burger’ in 2021. Brands such as these have only continued to build momentum in the UK, many of which are available through the largest delivery platforms and in 2019, Oowee Vegan was even awarded Deliveroo’s coveted ‘Restaurant of the Year’ title. The development for major fast-food brands such as McDonalds, KFC and Burger King to introduce vegan items into their menus was also undoubtedly a key milestone for veganism and vegetarianism within the UK’s fast-food industry.
The UK’s fast-food landscape is one that now seems able to successfully appeal to both those with strict vegan diets as well as the those who may simply be curious to try vegan fast food or simply reduce their overall level of meat consumption. A brand such as ‘Bad Vegan’, launched in 2021, provides a further level of nuance, offering a menu that is primarily vegan with a few, select non-vegan options. The brand’s website states: “It is our mission statement to introduce and sustain a greater level of plant based vegan foods into people’s diets, whilst not alienating non-vegans. Traditional restaurants offer vegan alternatives, we’ve flipped it and offer non-vegan alternatives.” (www.bad-vegan.com)
“The UK’s fast-food landscape is one that now seems able to successfully appeal to both those with strict vegan diets as well as the those who may simply be curious to try vegan fast food or simply reduce their overall level of meat consumption.” With such a spectrum of vegan fast-food environments, how will the larger brands move forward with their plant-based menus? McDonalds, KFC and Burger King have all reinforced their commitments to vegan and plant-based burgers after highly successful initial product trials. Burger King has even announced one of it’s key
14 | Restaurant Industry News | May/June 2022
London restaurants will become a fully vegan restaurant as part of a one-month trial. This experiment will no-doubt provide interesting customer data on whether vegan and plant-based items are bestsuited to dedicated vegan environments or if they are equally viable within traditional restaurants that continue to also offer meat-based burgers. The future direction of this industry trend will be influenced by a variety of factors. The annual ‘Veganuary’ campaign, for example, continues to grow in popularity at incredible speed with 2022’s campaign attracting more than 620,000 people to sign-up! The level of awareness around the environmental significance of meat vs plant based food is also growing exponentially. Another influencing factor also continues to be the level of technology and innovation that facilitates such meat-free alternatives. As more plant-based foods are successfully developed to accurately mimic the taste of a broader range of existing fast-food items, restaurants may be able (or feel more inclined) to switch a greater proportion of their menus to meat-free alternatives. Another major industry development has been the recent launch of a number of iconic US fast-food chains into the UK market. Popeyes, for example, launched their first UK restaurant in 2021 and Wendy’s opened their first restaurant in the UK in 2021 after an absence in the UK market for two decades. An interesting development will be how closely these brands align themselves to an increasing demand for vegan and plant-based options. Currently, both brands do already offer meat-free burgers. Packaging has also become a key consideration in the launch and promotion of vegan fast food items. Restaurants that serve both meat-free and meat-based burgers may be more reliant on packaging to signify their meat-free options as being distinct from the rest of their menu. In such cases, packaging has been effectively utilised to carry clear messaging around the themes of veganism, sustainability and environmentalism with long-established brand colours often sacrificed in favour of vivid greens and neutral ‘kraft-based’ colour palettes. The need for such packaging branding may evolve to become less differentiated if meat-free options become more commonplace and more widely integrated into fast-food menus. Conversely, could it also be the case that some customers could potentially be put-off by such differentiated packaging branding? By marking their customer experience so distinctly through branding, could the customer ultimately view their order as lying outside of the core brand experience?
FOOD & DRINK
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May/June 2022 | Restaurant Industry News | 15
INTERVIEW
PAUL CRAWFORD Restaurant Industry News speaks with Paul Crawford about his brand Panther M*lk and his Dragons Den appearance. Firstly, congratulations on Dragons Den and the investment, tell us how it felt being on the Show and of course receiving the investment? Thanks very much. Being on the show was quite nerve wracking and surreal but equally exciting and interesting. I’m glad I started meditating at the start of lockdown otherwise I don’t know how I would have got through it. In the end the investment from Deborah Meaden didn’t work out however I raised my own seed investment and more than doubled the cash on offer on Dragons’ Den for half the equity. Deborah has been great though, very helpful and we have kept in touch, she’s a lovely person. Do tell us more about Panther M*lk , it sounds amazing! Panther M*lk is the world first oat milk based alcohol brand and a Ready to Drink cocktail It contains a secret blend of dark spiced rum, white rum, gin and brandy with oat milk and our own specially made condensed oat milk making it vegan friendly.
What is the correct way that this should be drunk? Our perfect serve is 100ml of Panther M*lk shaken vigorously with ice and strained into a coupe glass and served with a slight dust of cinnamon. It can also be served as a lower ABV shot, super chilled. What was the inspiration behind the brand? The drink is inspired by a drink in Spain called Leche De Pantera that was discovered when I ran club nights in Barcelona. Leche De Pantera has it’s origins in the 1920’s so I wanted to give a nod to that hence the Art Deco style label design. I researched lots of drinks brands and cigarette cards from that period to get the right kind of look for the panther
and worked with a pal who is a great designer to make the branding gender neutral by having the panther seated and looking at a butterfly. What are the different flavours? Original, Strawberry are the two permanent flavours and we do Limited Edition releases, so far this year we have done Mint and currently the Ltd Edition is Chocolate which we made for Easter. Salted Caramel will be our next release (which was Steven Bartletts favourite) and in summer we have a Coconut flavour ready to roll. What are you currently working on? Currently looking at scaling up the business, the response we’ve had from Dragons Den has been incredible. We are at lots of festivals this summer and I think our sustainable plant based model and our quick serve cocktail has a lot to do with that. We are also looking at our first site for a permanent Panther M*lk Bar. What are the plans for the future? We are looking at doing a bigger investment round in early summer to allow us to build out our team in key positions. We would like to concentrate on getting the UK market roaring and then look at taking Panther M*lk into new territories and have interest from the USA, Far East, Australia and Canada.
16 | Restaurant Industry News | May/June 2022
. . . O T N O I T A N FUELLING THE
r e t t e Live B Love Seafood by Seafish is on a mission to inspire the nation to live better. From simple recipes to try at home, to new discoveries when dining out. Love Seafood is helping the UK discover how versatile, easy and delicious seafood is.
Get involved: www.seafish.org/love-seafood
OPENINGS
NOW OPEN: CELLAR OFFICIALLY LAUNCHES WITH A MENU CREATED BY AWARD-WINNING CHEF ANDREW CLARKE Cellar has officially opened its doors to the public, with a menu designed and implemented by acclaimed chef Andrew Clarke. Destined to become one of west London’s hottest new neighbourhood dining and drinking destinations, Cellar is located on the ground floor of Hammersmith’s private members’ club Kindred, which after two years of
uncertainty due to the pandemic has reinvented itself with a renewed focus on partnering with passionate, London based small-scale suppliers, amplifying Kindred’s positioning as a cultural and gastronomical club. Open for breakfast, brunch, lunch and dinner, Cellar is delighted to be partnering with award-winning chef and restaurateur, Andrew Clarke, who has been working tirelessly behind the scenes to curate the menu. Andrew’s famed signature style is instantly recognisable in an ingredient led and micro seasonal all day menu, incorporating his trusted supplier network and paying homage to his extensive world
“Open for breakfast, brunch, lunch and dinner, Cellar is delighted to be partnering with award-winning chef and restaurateur, Andrew Clarke, who has been working tirelessly behind the scenes to curate the menu.” travels by way of simple and confident flavour profiles. With Cellar’s positioning in the heart of the cultural hub that is west London and united in the spirit of its neighbourhood’s inclusivity, visitors and locals alike will delight in the new gastronomical outpost; Cellar is a celebration of the spirit of the perfect haven for leisurely breakfasts and long lazy weekend dines, following a stroll along the banks of the Thames or for a post-work pitstop with friends.
18 | Restaurant Industry News | May/June 2022
OPENINGS
THE CHURCHILL BAR & TERRACE, MARYLEBONE, ANNOUNCES NEW SUSTAINABLE FOCUSED COCKTAIL MENU With the daffodils in bloom and summer around the corner, The Churchill Bar & Terrace has created a new cocktail menu designed to be more sustainable and to shed light on issues that the expert mixologists feel passionate about, including forest protection, renewable energy, air quality and wildlife conservation. The new menu features twelve curated cocktails centred around ten themes of environmental concern to explore how the bar industry can take steps to be more environmentally friendly. Each cocktail champions a theme of sustainability, and the team at the Churchill Bar & Terrace hopes guests feel inspired by the incredible cocktails and the important message behind each one. The new cocktail menu includes such delights as The Swell which uses Mermaid Gin, handcrafted on the Isle of Wight using ten ethically sourced botanicals. The gin has also been awarded the
Plastic Free standard by ‘A Plastic Planet’ due to its use of sustainably sourced cork, compostable seal and recyclable glass. The Swell raises awareness of the issue of ocean protection and includes Vetiver liqueur and Seaweed Mancino Secco. Other menu highlights include Monarch, which represents a butterfly’s metamorphosis symbolised by the changing colours of yellow and purple. With Masons Gin from North Yorkshire infused with tea, alongside a cucumber cordial and an Acqua Bianca liqueur, Monarch has a remarkably fresh and floral flavour that perfectly accompanies the notes of spring and summer in the air.
BIRD FLYS IN FROM LONDON TO PORT SOLENT BIRD will be opening their latest restaurant outside of London in Port Solent, Portsmouth next week. The new opening forms part of BIRDs long term expansion and development plan, with the restaurant group already making improvements to their three London locations in Camden, Islington and Canary Wharf, as well as opening their newest restaurant in Hempstead Valley, Gillingham in November last year. BIRD opened its first restaurant in London in 2014 and has predominantly been based within the capital. The recent opening of Hempstead Valley in November and Port Solent this month are part of the
restaurant groups long term plans to expand their location portfolio. Well known with their fanbase for serving ‘wonderful combinations’ of chicken and waffles, the chain have also recently introduced special offers including Wing Wednesday and created an eating challenge aptly named YOU v BIRD where competitors are challenge to consume a triple waffle burger, buffalo loaded fries and two milkshakes within 20 minutes. The new restaurant in Port Solent seats 60 inside and 40 outside, allowing guests to take full advantage of the marina views. This will also be the first of the chains restaurants to be dog friendly.
There is no better place to enjoy a cocktail than at The Churchill Bar & Terrace where a delicious new cocktail menu awaits guests wanting to enjoy a tipple that centres and furthers the fight for a more sustainable future.
May/June 2022 | Restaurant Industry News | 19
OPENINGS
THE BOUNDARY SHOREDITCH TO OPEN NEW DRINKING AND DINING CONCEPT: BOUNDARY East London’s favourite neighbourhood residency to open all-new ground floor bar & brasserie & refurbished rooftop bar & grill on 18 May, appointing chef Robin Freeman to oversee the opening. Following acquisition by James McCulloch of Harcourt Inns and extensive renovation, The Boundary Shoreditch will open its brand-new ground floor bar & restaurant - Boundary – on 18 May 2022. The opening will be by Boundary’s newly appointed Head Chef, Robin Freeman (formerly of 1 Lombard Street and Ekte Nordic Kitchen) who will also oversee as well as the refurbished rooftop bar restaurant. Formerly owned and designed by Sir Terence Conran, The Boundary is famed for its contemporary atmosphere and convivial hospitality. Re-instating The Boundary to its former glory, its new restaurant opening marks a new era for the property: a must-visit East London hub for tourists and locals alike.
“Centred around a new 20 metre zinc top central bar, the 100-cover restaurant and bar will serve modern British fare with a European influence, inspired by Swedish-born head chef, Robin Freeman.” Whole roasted chicken with wild garlic butter, Grilled Torbay cod, and Wild garlic & nettle risotto. Meat is thoughtfully sourced, with chickens from suppliers like Johnson & Swarbrick, beef from Glenarm Estate and fish from day boats off the
‘Boundary’ - the new ground floor restaurant & bar (formerly Albion Café) will offer an all-day British brasseriestyle menu. Centred around a new 20 metre zinc top central bar, the 100-cover restaurant and bar will serve modern British fare with a European influence, inspired by Swedish-born head chef, Robin Freeman. Provenance is at the heart of the Boundary with a menu championing seasonal, sustainable British produce cooked in a casual and simple style. The restaurant’s menu will include the likes of Lulworth Bay scallops in anchovy & parsley butter, Cuttlefish in ink sauceand Glenarm Estate longhorn steak tartare. Mains feature sharing style
20 | Restaurant Industry News | May/June 2022
Dorset and Devon coastlines. Weekends will see a Saturday brunch and roasts on Sundays. Drinks will be served into the small hours of the morning. The Boundary’s famous basement - an industrial brick-walled events space for up to 150 people - will continue to host some of the city’s best parties and private events, with innovative catering provided by the hotel’s new head chef. Recently purchased by James McCulloch - the founder of Harcourt Inns, known for developing some of the UK’s foremost pubs – the opening of the ground floor Boundary restaurant and bar marks a new era for this iconic former Victorian warehouse. www.boundary.london
INTERVIEW
JADE HOLLAND COOPER Restaurant Industry News speaks with Jade Holland Cooper about her new restaurant: Yoku Firstly, congratulations on your new venture, has this always been a dream of yours to open a Restaurant? We have our gorgeous terrace restaurant at No.131, which is our baby, and become something of a must-do in Cheltenham. With Yoku I wanted to create something
exquisite for people that really want to do something extra special, they want it to be an experience. Especially after lockdown and Covid, this is a place where you feel you can indulge and dress up. For women that have that dress waiting in their wardrobe, at Yoku you can wear it any night of the week.
JADE HOLLAND COOPER IN YOKU
Talk us through Yoku, and the inspiration behind this YOKU translates from Japanese to the desire of doing things exceptionally well and that’s ultimately the inspiration behind it. I wanted to create a restaurant experience, that goes above and beyond right across the design, service and culinary philosophies. What cuisine is offered? Japanese Sushi and Asian cuisine that remains authentic but evolved and embellished with a new innovative presentation. Make us all incredibly hungry and tell us what some of the dishes are on the menu currently We have such a diverse menu from sushi favourites to our YOKU signatures like fresh sashimi, sushi hand rolls and nigiri, plus warm dishes like black cod and miso scallops, and of course the wagyu beef. Diners seem to really be enjoying the sharing platters Octopus Kingdom and Underwater Kingdom that deliver an almost ‘taste it all’ experience.
22 | Restaurant Industry News | May/June 2022
INTERVIEW
EXECUTIVE CHEF RONNIE BONETTI Will the menu be continually changing?
CHICKEN YAKATORI, KIMCHI FRIED RICE BRAMBLE What is your personal favourite dish on the new menu? I would have to say the wagyu beef, it’s a real showstopper dish. The beef comes from nearby Tetbury in the Cotswolds and is exceptional. Do you use seasonal produce?
MENTAI HOTATE, SCALLOP, MENTAI SAUCE
We prided ourselves in sourcing the highest quality produce in the UK where possible, and all our Asian ingredients are from the finest suppliers in Japan. The fish is delivered daily from the south coast and the salmon from Scotland. Our motivation for YOKU was to deliver on the centuriesold Shun tradition of serving only the freshest and seasonal produce available.
The menu was crafted over a period of months and fine-tuned by myself and the executive chef with several tastings involving our colleagues too. We are very happy with the menu currently, but naturally the menu will evolve as we do and change with the seasons! In a few words, why should people book a table for Yoku..What can diners expect? I can promise a memorable, glamorous evening with fantastic food and a cocktail list unsurpassed with Bar Tokyo by Gin & Juice exclusive to YOKU diners and inhouse guests. We’ve designed a high-end signature dining experience that puts Cheltenham back on the culinary map. YOKU is a place where sushi meets style, food meets fashion (my favourite bit of course) and drinks meet design. It’s a holistic journey into a Tokyo vibe and has been extremely well received, if any of the reviews are to go by.
WAGU BEEF KUSHI YAKI
May/June 2022 | Restaurant Industry News | 23
LATEST NEWS
LENDLEASE ADDS TO ELEPHANT PARK’S CULINARY VARIETY WITH TWO NEW F&B OPERATORS
Lendlease has announced the signing of two new F&B operators – RAREBIT and Cheeky Chicos – at Elephant Park, the £2.5bn regeneration project spearheaded by Lendlease and Southwark Council. Modern all-day kitchen, bar, and grocery store, RAREBIT, has signed for its debut bricks-and-mortar location on Sayer Street, Elephant Park’s casual dining hub. RAREBIT is a brand-new concept from founders Mark Angell and Will Nias, who have a combined experience of over 17 years in the restaurant industry in South London. With 60 covers inside and 15 outside, the 1,710 sq ft Elephant Park unit will celebrate British cuisine, serving a signature dish of Welsh Rarebit alongside top quality British meats, fish, and cheeses. The Elephant Park site will also have an extensive selection of fine wines sourced from independent British and European wineries, to be consumed onsite or purchased in RAREBIT’s grocery store.
EDINBURGH RESTAURANT GIVES MENU A GLOBAL MAKEOVER FOLLOWING INTERNATIONAL DESIGN AWARD One of Edinburgh’s most stylish restaurants and bars has given its menu a global makeover following a recent international design award. Superico on Hanover Street, which won the title of top ‘Bar, Club & Lounge’ at the prestigious Hospitality Design Awards in New York just six months ago, is widening its horizons by introducing a new concept restaurant and cocktail bar menu from spring 2022. Created by new head chef, Calum Ralston, 32, the new menu at Superico Restaurant takes inspiration from some of the most exciting food destinations, styles and trends around the world this year, including Japan, Latin America and France. The menu style also reflects the strength of interior design and creativity across both Superico venues. Calum, who was born in Pebbles and raised in Glenrothes, Fife, is part of the Ralston family food clan in Scotland. Calum’s parents and elder brothers Scott and Stuart are all trained chefs. Stuart Ralston appeared on the recent series of Great British Menu. Calum has over 15 years’ experience in Edinburgh’s hospitality industry,
including training under both his brothers at well-known Edinburgh restaurants, Aizle, The Chop House in Bruntsfield and White Horse Oyster and Seafood Bar on the Royal Mile. Calum describes his cooking style as simple, clean and fresh, taking inspiration from classic French cuisine, as well as flavours from Asia and South America. Calum is also focussed on high quality, locally sourced, seasonal ingredients. He now leads the kitchen team to oversee the 40-cover Superico Restaurant at 83 Hanover Street. Scottish produce and ingredients featured on the Superico menu include oysters from Loch Fyne, seafood and fish from Welch Fishmongers at Newhaven in Edinburgh, I J Mellis Cheesemonger, and John Henderson meat specialist in Glenrothes. Superico Restaurant at 83 Hanover Street is now open Wednesday to Friday from 3pm to 12am, Saturdays from 12pm to 12am, and for Sunday brunch between 10am and 5pm. For more information about Superico Restaurant at 83 Hanover Street and to make a booking, visit www.superico.com
24 | Restaurant Industry News | May/June 2022
Mexican Fusion restaurant and bar, Cheeky Chicos, is set to join Elephant Park on Ash Avenue, adjacent to arcade bar Four Quarters and with a view across the park. The brand’s fourth restaurant, a 1,900 sq ft unit catering to 75 diners inside and 20 outside, focuses on tacos, tostadas, and sharing plates. The menu has been created by restaurant consultant Andrew Lassetter, using a blend of locally sourced and authentic Mexican ingredients. Designed by CDS Wilman, the interior of Cheeky Chicos Elephant Park will take inspiration from its Mexican roots, featuring exposed brick and colourful walls, designer tiling, and tables handmade from reclaimed wood. The brand has strong local community credentials, working with London-based contemporary artist Auri and hosting live performances from up-and-coming musicians. Nash Bond, CF Commercial, and Shelley Sandzer represent Lendlease. RAREBIT and Cheeky Chicos dealt direct.
GOLD 2021
CELEBRITY CHEF JIMMY LEE EXPANDS HONG KONG STREET FOOD BRAND SALT AND CHILLI Jimmy Lee, a celebrity chef from Glasgow, is expanding his Hong Kong Street Food brand, Salt and Chill Oriental, with the opening of a location in Hamilton. A mash-up of East and West, old and new and salt and chilli, the new grab and go venture offers a taste of Hong Kong’s frillsfree street food. Salt and Chilli Oriental Hamilton is the third Scottish location for the award-winning chef’s growing brand, following Salt and Chilli in Glasgow’s West End and Salt and Chilli Edinburgh within Bonnie and Wild Marketplace at St James Quarter. Salt & Chilli Oriental Hamilton serves Cantonese street food that has been reimagined, remastered, and given a playful twist, as well as comforting Chinese classics and fusion concoctions
that combine traditional Hong Kong street food with a strong dose of modern Scottish attitude. From Tangy Peking Ribs and Chicken Satay with Spicy Dip to Bao filled Katsu Chicken or Pulled Aromatic Duck as well as the signature ‘Salt & Chilli Menu’ with options of Chicken, King Prawn, Crab, Calamari or Tofu Salt & Chilli - all served with Yutaka Slaw. The Salt and Chilli Oriental menu will be homely and hearty Cantonese with ‘small bites’ available for £5 and ‘big bites’ including Katsu Chicken Curry and Macau Beef Curry. Jimmy, who owns one of Glasgow’s most celebrated Cantonese restaurant, Lychee Oriental, is also a budding media personality and has appeared on the BBC’s Great British Menu, as a judge alongside Prue Leith on Channel 4’s My Kitchen Rules and with Kirstie Allsopp on Kirstie’s Handmade Christmas as well as presenting his popular STV cookery series, Julie and Jimmy’s Hot Woks. Salt & Chilli Oriental Hamilton is open weekly for collection and delivery Monday - Sunday from 3pm - 9pm. Visit www. salt-chilli.co.uk/hamilton for menu and to order now Address: Salt and Chilli Hamilton, 17 Gateside Street Hamilton ML3 7HT
May/June 2022 | Restaurant Industry News | 25
Compass International Trading
Established in 1996, Compass International Trading is the UK’s leading supplier of innovative premium food packaging. Our success lies within our unrivalled focus on providing our customers with unique packaging solutions. Our extensive range of ‘off the shelf’ designs offer a wide variety, from individual portion pots, to foil trays, wooden boards, slate platters and Kilner style canisters. All our products are SGS and FDA food safe certified.
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.
www.compassinternational-uk.com 01792 773316
With many years of experience in the rapidly-evolving packaging and homeware industries, we have been able to utilise our unique eye to create fashionable, fresh and contemporary designs. We continually develop new products and change with our customer’s desires. Our aim is to enhance value for money, quality and luxury in every one of our design concepts, ensuring an increase in our customer’s sales and profitability to the highest potential.
Compass International Trading, 6D Lion Way, Swansea Enterprise Park, Swansea, SA7 9FB, United Kingdom sales@compassinternational-uk.com
SECTION
QR DISCS & TABLE NUMBERS NO NEED FOR DISPOSABLE MENUS
Send customers directly to an app or menu
• 10% Discount • Use Code QRDISC • Scan code to place your order Brunel Engraving Company
SCAN HERE
www.brunelengraving.co.uk info@brunelengraving.co.uk
Alternatively please contact the sales team on
01275 871 720 for more information
TOP ENGRAVER SUPPORTS HOSPITALITY SECTOR WITH FAST TURN AROUND FOR ETCHED TABLE NUMBERS AND QR DISCS One of the UK’s leading commercial and industrial engraving specialists, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry. 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. Brunel was one of the first companies to help kick start the British hospitality industry, providing numbers, discs, PPE visors and distancing floor stencils for use in public areas when businesses first opened their doors to the public again. Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk
TEMPORARY CATERING FACILITIES & KITCHEN EQUIPMENT HIRE Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment. The standard range of container units includes; Production Kitchens, Preparation Kitchens, Dishwasher Units, Cold Rooms, Freezer Rooms, Dry Stores, Restaurant and Servery Units etc. The services the company offers include; Site Surveys, Project Management, Design, Preparation, Delivery & Installation, On-site Maintenance and Support, Contingency Planning and Export. From its base in the UK, the company supplies its products all over the world.
Get an online budget hire quote via our website. www.mk-hire.co.uk
0345-812-0800
sales@mk-hire.co.uk
xx | Restaurant Industry News | May/June 2022
May/June 2022 | Restaurant Industry News | 27
PEOPLE ON THE MOVE
TASHA INY MOVES FROM CASAMIGOS TEQUILA TO JOIN MIJENTA TEQUILA AS UK BRAND AMBASSADOR Mijenta Tequila announced that Tasha Iny has moved from Casamigos Tequila to join the team as Brand Ambassador for Mijenta Tequila in the UK. Tasha joins Mijenta brand owners, Altos Planos Collective, having spent the previous three years as Diageo Reserve Brand Ambassador for Casamigos Tequila and Don Julio Tequila. Tasha has many years of drinks industry experience having worked for Pisco and Cachaca brands prior to representing agave spirits at Diageo. Tasha will work closely with Mijenta co-founders, Mike Dolan, former CEO of Bacardi, Elise Som, environmental consultant and activist, Maestra Tequilera Ana Maria Romero and Bar industry legend Juan Coronado. Tasha will work alongside distributor Maverick introducing Mijenta, and their expanding range of expressions, to top London bars and restaurants, as well as to key prestige accounts throughout the UK.
FAMILY FOOD BUSINESS WELCOMES FOURTH GENERATION TO BOARD OF DIRECTORS
Duracell. In his new position, Widdowson will oversee the development of Macphie’s Aberdeenshire manufacturing facility in line with commercial ambitions and growing sustainability agenda.
Ed Widdowson will become the fourth generation of family to join the board of directors at Scottish ingredients manufacturer Macphie Ltd.
Headquartered on the 2,000-acre Glenbervie Estate in south Aberdeenshire, Macphie Ltd has been in the family since 1928 when Ed’s great great uncle set up a craft bakery in the central belt.
Nephew of current chairman Alastair Macphie, Ed started at Macphie in 2017 and this month is being promoted to the role of site director which sees him joining the executive board.
Ed’s grandfather Stewart Macphie took over in 1973 when he moved the business to Glenbervie and the it began producing its own range of bakery and foodservice ingredients.
Prior to joining Macphie, Ed spent eight years working in sales and marketing for Procter & Gamble brands including Gillette, Pampers and Oral B before becoming head of UK sales for
The business now has a staff of almost 250 employees and a turnover of over £60million. Its customer portfolio includes global retail, foodservice and bakery brands.
28 | Restaurant Industry News | May/June 2022
FRIPURA – THE ANSWER TO THE SUNFLOWER OIL SHORTAGE Due to the war in the East of Europe between Ukraine and Russia the globe has been hit with an international shortage of sunflower oil, owing to it being mainly produced in Ukraine. This is presenting a problem for the hospitality and food serving industries due to their dependence on it for cooking. In turn, these sectors are now actively searching for options to counter this problem. The issue with oil As much as oil is used in frying pans, their main usage is in deep fat fryers. With a fryer comes two main expenses, electricity and cooking oil, especially now the cost of oil has risen. Fryers need to be filled with oil in order to cook food, the process requires the fryer heating oil up 375oF (190oC). During the cooking process triglycerides in both the oil and the food being cooked break down through processes such as oxidation, hydrolysis and polymerisation. The remaining by-products of these reactions act as surfactants which ultimately reduce the surface tension of the oil. The lower the surface tension the more oil is absorbed by food being cooked, decreasing quality of the food – soggy partly burnt chips for example. It is recommended oil be changed after 5 to 7 days of use. As such it can be a costly resource and with fryers being used almost constantly throughout a service shift, it is understandable cooking oil costs can quickly become a large expenditure, especially in the present oil buying environment. So, how can we solve the issue of the inflated cost of sunflower oil? Simple, by introducing a FriPura tablet to your fryer when you change your oil. The ceramic tablet housed in an envelope is placed in a metal box. This box is positioned at the bottom of a fryer and left there for the remainder of the oil’s working life.
and Campden BRI showed no difference between oil after 4 days of use without a tablet and oil after 8 days with a tablet. As a result, users of the tablet have found their fryer oil consumption has been reduced by over 50%, a massive saving which is reflected in their cooking oil spending.
“Ultimately, the FriPura tablet is a simple to use product which saves on your budget whilst also saving chef’s time.” Not just cost saving, but calorie reduction too! Furthermore, food cooked in fryers containing a Fripura tablet benefit from a 23% reduction in calories. This occurs due to the lack of surfactants, as previously mentioned. Food being fried can be thought of as a water-soaked sponge, due to the amount of water stored within them. Naturally, water and oil generally do not mix well due to the difference in surface tension and density (hence why oil floats). When food is dropped into the hot fryer oil the water rapidly escapes in the form of steam, with new oil having
The tablet works in such a way the oil maintains a higher surface tension for longer, meaning less surfactants form over the same period of time. Tests conducted by Bibra Toxicology Advice & Consulting
a high surface tension the energy flow from the oil and the food being cooked is greatly reduced. As such, the food is only in contact with the oil for about 10% of the frying time due to the steam being released, meaning food is more boiled than fried. As the oil gets older the food spends more time in contact with the oil meaning during the cooking process more oil, and any impurities present in it, are absorbed by the food. As FriPura prolongs the “cleanliness” of the oil, food is crispier and not soggy and benefits from the previously mentioned 23% calorie reduction. But that’s not all! Alongside this calorific curtailment, acrylamides also see a reduction too. Acrylamides are organic compounds which are produced when high starch foods are fried, baked, roasted, grilled or toasted at a temperature above 350oF (175oC). Fripura’s tablets reduce the rate of heat flow into the food being fried (as they reduce the concentration of surfactants that promote oil/food contact) and thus reduce the build-up of acrylamides. In 2017, the EU passed new legislation requiring kitchens to ensure acrylamide levels in the food they serve are “As low as reasonably achievable”. However, with the link between cancer and acrylamides in humans being confirmed by a study published in December 2017 there is potential for further standards surrounding acrylamide reduction on the horizon. Independent laboratory tests show that using FriPura tablets can result in an 11% reduction in acrylamide levels for food cooked in fryers, resulting in an easily attainable decline. Where do I get them? Ultimately, the FriPura tablet is a simple to use product which saves on your budget whilst also saving chef’s time. In addition to the nutritional benefits, the tablets help to reduce oil consumption, thus decreasing the need for large orders, producing further savings. To begin cutting costs and improving the nutritional value and healthiness of your fried food, contact your local Alliance branch. With 13 depots across the UK and Ireland, coupled with a 120-vehicle strong fleet, Alliance offers a value for money service built on over 20 years of experience and expertise.
For more information on FriPura please contact Alliance either by number (0844 499 4300) or email: response@alliancenational.co.uk.
30 | Restaurant Industry News | May/June 2022
REVOLUTIONARY FRYER OIL MANAGEMENT SOLUTION
Halve Your Costs by Doubling the Life of Your Cooking Oil Step 2
Step 1
Remove the FriPura lter tablet from its protective pouch
Place the FriPura lter tablet into the metal case
Step 4
Step 3
Slide the lid to seal the FriPura lter tablet in the case
Place the case at the bottom of the fryer and ll with oil
How Does FriPura Work in a High Volume Site?
60L
3 x 20L fryers 5-7 staff
n 50% Reduction of Fryer Oil n 50% Saving on Oil Costs n 23% Calorie Reduction in Food n 80% Reduction in Fatty Acids n 11% Acrylamides Reduction n Saves Time – Less Oil Rells n Oil Quality Lasts Longer n Improves Food Taste & Texture n Environmentally Friendly n Easy-to-use – Watch the
‘How to use’ Video Online
Saves 600L
without FriPura
1500
customers per week (on average)
Changes oil every 1-2 days
per month
60L
with FriPura
Days:
1.5
3
How Does FriPura Work in a National Chain Gastro Pub?
60L
3 x 20L fryers 5-7 staff
Saves 240L
without FriPura
700
customers per week (on average)
Changes oil every 3-4 days
per month
60L
with FriPura
Days:
3.5
7
How Does FriPura Work in a Family Pub or Restaurant?
30L
1 x 20L + 1 x10L fryer 4 -5 staff
Saves 90L
without FriPura
400
customers per week (on average)
Changes oil every 5 days
per month
30L
with FriPura
Days:
5
10
Search ‘fripura’ on alliancenational.co.uk
CHEF PROFILE
GOODWOOD WELCOMES NEW EXECUTIVE CHEF FROM THE SEASIDE TO THE COUNTRYSIDE Goodwood is pleased to introduce the new Estate Group Executive Chef, Alan White.
“There are so many opportunities to be creative at Goodwood, while staying true to its heritage.”
Alan has swapped Brighton’s seafood for the organic herd at the Goodwood Estate, near Chichester, West Sussex, where he will oversee dishes served at the Goodwood Hotel, Farmer Butcher Chef, The Kennels and Hound Lodge, along with afternoon tea at the House, meetings and events. In addition, Alan will be responsible for the menus designed to heal people’s gut health during the new five-day, residential Goodwood Health Programme. Goodwood Entertaining and Hospitality Managing Director Andrew Coggings said: “It’s been a long-standing goal to bring Alan to Goodwood. Alan’s exceptional experience, dedication and flair for food reflects our passion for perfection, with our own Home Farm providing award-winning, organic produce in our flagship, sustainable restaurant. Coming over from Brighton Alan will have travelled further than our food ingredients.”
A year later Alan moved on from his comis chef position to chef de partie at St Pierre Hotel and Country Club in Chepstow and the five-star Midland Hotel in Manchester.
He discovered his passion for food as a teenager, after watching the ground breaking television cooking show Take Six Chefs in the 1980s, which featured culinary superstars such as Albert Roux, and Marco-Pierre White. Determined to pursue a career as a chef, Alan landed his first job at St Catherine’s Lodge, a seafront hotel in Hove, East Sussex, days after finishing top of his class at catering college.
Former executive head chef at the Grand Hotel and its GB1 restaurant in Brighton, Alan, was born and raised in Burton upon Trent, near Tamworth, in Staffordshire.
Working up the kitchen ladder, Alan became sous chef and senior sous chef at Forte Crest Hotels in Walsall and Coventry followed by a move to St Pierre Park Hotel in Guernsey, which held two rosettes. Head chef and executive chef roles at Brandshatch Palace Hotel in Fawkham, Kent, Selsdon Park Hotel in Croydon and Southampton’s Grand Harbour Hotel, along with working in private aviation, led Alan to becoming executive head chef of the Brighton Grand Hotel for 16 years. Speaking about his arrival at Goodwood, Alan said: “I always strive to push myself with new culinary challenges. There are so many opportunities to be creative at Goodwood, while staying true to its heritage. I am looking at innovating new ways to use the estate-reared organic meat and produce along with the best locally-sourced ingredients in a such beautiful countryside setting. “I can’t wait to put my own stamp on dining experiences for Goodwood’s guests and I’m looking forward to the large-scale meetings and events we have planned in 2022.”
32 | Restaurant Industry News | May/June 2022
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RESTAURANT DESIGN PROJECT
IMAGES: © LUCY RICHARDS
THE THIN WHITE DUKE - RECORDING STUDIO, BAR AND CAFE CONCEPT OPENS IN SOHO The Thin White Duke is a brand new, all-day drinking and dining venue to work, play and create. Offering cicchetti, cocktails and speciality coffee, alongside members’ recording studio suites, this beautifully designed space on Great Windmill Street is set to become a Soho hub for music-oriented creatives and contemporaries in which to collaborate, create and celebrate. The Thin White Duke is the brainchild of production designer Sasha and musician Giovanni Almonte. Stylish and experimental, with nods to Berlin and Japan, the venue’s design and aesthetic reflects the many styles of David Bowie. Featuring an all-day cicchetti menu, an expertly designed cocktail menu from Dav Eames and coffee by Girls Who Grind, The Thin White Duke will offer a social and creative space, day and night. Eames’s drinks, which are subtle references to Bowie records, include: • Just Visiting - Quince infused Tequila, blood orange & rosemary syrup, Prosecco • Rum from the Shadows - Golden rum, punt e mes, ginger liqueur, cynar bitters • Lovers’ Eyes - Apple brandy, aperol, rhubarb & ginger syrup, lemon • Gin & Milk - Pink pepper gin, almond milk & white tea syrup • Four Walls Black - Coffee bean infused Bourbon, antica formula, cherry heering, chocolate bitters • “...away” - Mezcal, yellow chartreuse, maraschino, lemon absinthe • Bel-Air Boulevardier - Rye whiskey, Campari, punt e mes, antica formula, absinthe
“The Thin White Duke is a distinctly design-led space, paying homage to Bowie’s love of culture and self-expression.”
34 | Restaurant Industry News | May/June 2022
Equipped with all the gear, instruments and acoustics needed to create amazing recordings across two unique control rooms and a shared overdub room, The Thin White Duke is a space where people can meet, create and be inspired by each other, all in a nurturing and muse-worthy environment. Whether it’s grabbing a coffee, working from a laptop, an evening cocktail by night or a supper between friends; everyone is invited to sit down and stay awhile in a beautiful setting. Regular performances from members and artists will take place alongside talks, readings, screenings and workshops. Members will have access to a set of subterranean studios manned by an in-house engineer, offering a unique opportunity to make and create in the moment of inspiration and conception.
of Berlin during the 1920s and 30s; a scene the Nazis did their best to stamp out. “I am a set designer and Giovanni is a musician. We have dedicated our lives to art, beauty and community. We see this place as an extension of who we are and in honour of a man whose life was an example of fearless living that flew in the face of oppressive attitudes, which we also aim to embody.” says founder
Sasha Almonte. “Like all of Bowie’s personalities, the Thin White Duke was not without his controversy; yet the Duke was never meant to be a straightforward hero. Rather, Bowie - a contemporary Pierrot, was interested in reflecting flaws through adopting satirical personas of social criticism and commentary, just as he explored the dangers of drug abuse through Major Tom or the dark side of celebrity worship through Ziggy Stardust.” Continued >>>
There will be a tiered membership offering launching in spring time for use of the recording spaces, which will range from a full all access option to restricted timings, as well as more affordable options for young musicians who are finding their feet in London. Membership will cap at 60 to ensure members have enough access. The Thin White Duke is a distinctly design-led space, paying homage to Bowie’s love of culture and selfexpression. His Thin White Duke persona was inspired by the Queer Cabaret scene
May/June 2022 | Restaurant Industry News | 35
RESTAURANT DESIGN PROJECT “The Thin White Duke is a special, welcoming site in Soho, which we see as the epicentre of bohemian spirit and creativity in the UK music scene.” “One need only listen to Bowie’s anthemic anti-skinhead protest song ‘Under the God’, which excoriates the rise of Neo-Nazism, to see where his true feelings lie.” The design is led by two different and discordant visions, healed together - as in the art of Kintsugi - to reveal surprising elements as guests explore the space. Upstairs, an industrial aesthetic reflects mid 70s Berlin. An Irezumi tiger mural painted by tattoo artist Claudia de Sabe leads down to the recording studios and introduces a more fantastical style of decor, reflecting Bowie’s love of oriental fashion and design. Unique in their emphasis on design, the recording studios regard beauty and function in equal measure. The first studio - the Kyoto Room - is a relaxing salon space inspired by 19th century Japonisme and Bowie’s fascination with Japan, while the second - the Seminary - features a high church aesthetic and a stained glass mural of Bowie surrounded by adoring saints, created by Danielle Croft of Luna Glassworks. They are linked by the vocal booth - a fantasia with floor-toceiling designs from Christian Lacroix. ‘We are so excited to be opening The Thin White Duke on Great Windmill Street ’ Co-Founder Giovanni Almonte shares. “David Bowie was a lover of culture, made a home of the world, made a life that was far from oppressed or oppressive and we celebrate these values too. The Thin White Duke is a special, welcoming site in Soho, which we see as the epicentre of bohemian spirit and creativity in the UK music scene. We really want our guests to feel like they are entering not just another bar, but an immersive space - an inviting realm of surprise and inspiration.” Open seven days a week, hours vary. Booking advised. www.thethinwhiteduke.london
36 | Restaurant Industry News | May/June 2022
VEGAN, VEGETARIAN & FREE-FROM
MEAT ALTERNATIVES KEEP PLANTBASED DISHES ON THE MENU By Michael Hunter, UK and Ireland Managing Director at Meatless Farm Vegan, vegetarian and flexitarian diets are continuing to rise in popularity, proving eating less or no meat is far from being a trend or a fad. In 2019, just 8% of people planned to reduce their meat consumption and eat more plant-based food compared to 43% of people asked the same question at the start of 2022.
This means expectations for more Vegan, vegetarian and flexitarian dishes in restaurants is on the rise too. We recently carried out research with wholesaler Brakes and found that nearly one third (28%) of Brits choose plant-based food on a menu when eating out because it’s better for the planet. As more people are prepared to at least try plant-based foods - a trend evidenced by another stellar year for Veganuary, it’s encouraging to see more restaurants trial meat alternatives during Veganuary before embedding them into their permanent menus. The uptake of meat alternatives and the widening offering of meat alternatives is allowing everyday cuisine to update its menus to incorporate more plant-based dishes. The often like-for-like experience of meat alternatives makes it a more enticing offer for conscious meat eaters too. The growing acceptance of meat-free alternatives is opening up these products to markets beyond London or ‘vegan cities’ such as Bristol, creating new opportunities for leading chains. And the driving force for
reducing meat consumption is linked to the climate emergency and people choosing plant-based foods due to environmental factors. Innovation is vital to this growing acceptance too. Our products have gone beyond burgers, sausages and mince and now extend into an array of plantbased meat options, including white meat alternatives. We launched our plant-based chicken breast at the start of the new year to offer a more versatile product that can be used in favourite recipes or to create something new. It’s a brave step to change up a favourite on a menu but that’s exactly what Fridays did when it partnered with us to make its iconic sesame chicken strips plant-based. And the feedback is great. Working with a leading chain like Friday’s helps to drive more plant-based options when eating out, nationwide. Our most recent restaurant partnership is with creative cocktail bar and restaurant chain, The Alchemist. In a bid to offer more ethical dining options, we’ve collaborated on plant-based dishes that still have the edge that people expect from the Alchemist. For example, there’s Asianfusion dishes like plant-based shredded duck Bao Buns, Caeser Salad with plantbased bacon and Korean chicken bites alongside more traditional dishes like bacon and cheese toasties, burgers, and loaded fries with plant-based bacon. With so many meat alternative products available for restaurants to incorporate in their menus, the opportunity to offer diners so much more variety is just a meat swap away. www.meatlessfarm.com
38 | Restaurant Industry News | May/June 2022
VEGAN, VEGETARIAN & FREE-FROM
SECTION
YOLE LAUNCHES NEW PLANT BASED ALTERNATIVE International ice cream and frozen yogurt brand Yolé is getting set roll out its brand new plant based alternative. The popular dessert outlet has always championed the fact that their product contains no added sugar and 60% fewer calories than other brands. Now they’re launching a plant based ice cream that will come in both Mango and Strawberry flavours. This is just the beginning as 4 more flavours will debut in the weeks that follow. As well as being plant based its dairy free and made with oat milk. This new vegan option will be available at all Yolé stores from the 1st week of May. Yolé arrived in the UK last summer and in 6 months have opened five stores across London with a sixth store to open in Shoreditch soon.
“We’ve always tried to be a healthier dessert option and this feels like a natural next step for us. Our regulars have been asking if we provide a vegan option and now we can finally say we do. This will allow us to continue to host a diverse cliental.” A Yolé spokesperson said: “We’ve always tried to be a healthier dessert option and this feels like a natural next step for us. “Our regulars have been asking if we provide a vegan option and now we can finally say we do. This will allow us to continue to host a diverse cliental.” Website: www.yole.com
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36 | Restaurant Industry News | May/June 2022
May/June 2022 | Restaurant Industry News | 39
INTERIOR DESIGN PROJECT
THE ALCHEMIST EMBARKS ON STUNNING REDESIGN OF ORIGINAL MANCHESTER SITE WITH DESIGNLSM The Alchemist, Spinningfields Manchester, the original site of this iconic brand, is due to be refurbished, with the project spearheaded by awardwinning multi-disciplined design agency, DesignLSM. Founded in 2010, The Alchemist - which now has 20 venues across the country - sets itself apart from the modern-day restaurant and bar. Providing a theatrical and immersive all-day drinking and dining destination, the new Manchester refurbishment will see DesignLSM create a concept that draws inspiration from the origins of the universe. Set to deliver a dynamic experience for guests, the design – influenced by the search for the elixir of life and humanity’s continual fascination with our own origins
and the subsequent exploration of the universe - references colours created through supernovas and swirling gasses, intertwined with the patterns and forms of orbital pathways of planets. Playing upon astronomical dynamism, the bar – now a striking focal point accentuates the relationship between light and the creation of form. The design plays with materiality such as rich base metals and an evolving lighting feature that emulates the daily transition of the sun. The innovative and captivating design narrative will invigorate the space of one of Manchester’s most renowned drinking hot spots. Address: 3 Hardman St, Manchester, M3 3HF
“Providing a theatrical and immersive all-day drinking and dining destination, the new Manchester refurbishment will see DesignLSM create a concept that draws inspiration from the origins of the universe.”
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Modern design Classics for the table
W | www.eddingtons.co.uk E | richardg@eddingtons.co.uk T | +44 (0) 1488686572
“Andaz is always about surprises and a touch of whimsy, and André’s design for this addition to 665°F is exactly that. More than ever, diners, today, are looking for a sense of escape, to be more freespirited, and I think The Cellar is exactly that.”
ANDRÉ FU STUDIO’S NEW SKY-HIGH CELLAR AT ANDAZ SINGAPORE An elevated Cellar Experience Awaits 665°F has been one of the marquee restaurants in Andaz Singapore since the hotel opened in 2017. Designed by the Hong Kongbased André Fu Studio, the space features a winning combination of juicy prime cuts grilled in a Pira oven that’s heated to the eponymous 665°F, a lofty timber-lined ceiling anchored by a dramatic chandelier of globed lamps, and flawless views of Singapore’s skyscrapers and the sea beyond. The evergreen popularity of the menu means that the restaurant, which seats just 30, is invariably filled to capacity - a happy problem now resolved by the addition of The Cellar, which is also designed by André Fu Studio. Somewhat unusually, the narrow 1,300-square-foot space was, until recently, the engineering plant-room that adjoined 665°F’s principal dining room, its potential now fully unfolded in a remarkable modern take on the classic cellar that holds not just 400 bottles of premium Old and New World labels, but also seats 20 diners in the main dining hall and another eight in an adjoining private room.
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RESTAURANT DESIGN PROJECT Once all the machinery had been cleared out, our first impression was that its rectangular shape was reminiscent of a cellar,” recalls the studio’s founder and creative director, Fu. “But cellars are typically located below ground. So, the design proposition became this idea of bringing the cellar up 38 floors into the sky. What kind of cellar would this look and feel like?” The answer is a dramatic sequence of spaces that begins unfurling from the first step into the mood-lit entrance. Burgundyhued and timber-lined, The Cellar’s bijou foyer is anchored by a vaulted ceiling over a smoky mirrored corridor, a round reception table, cast-white metal pendant lamp, and a tufted Persian inspired rug that’s a whimsical homage to the carpetshops of the hotel’s Kampong Glam neighbourhood. A triple-layered archway made of distressed brick is framed by black ironmongery, reassuringly solid timber doors, and teal blue velvet curtains that pull back to reveal The Cellar’s intimate but perfectly proportioned dining room speckled with low-slung kidney-beanshaped sofas and ribbed-back chairs. Underfoot are rugged cuts of dark Italian Cadia Grigio marble and light castle-grey sandstone, and bookending the space are timber display cabinets sheathed with wire-meshed doors. The eye is drawn gently down the length of the room by an arched ceiling in rich hues of deep turquoise embedded with an elegant stretch of oak and copper ribs whose silhouette reminds you, appropriately at this height, of a bird’s outstretched wing, whilst copper shelves, framed by industrial rivets and the soft halo of light reflected through display wine bottles, conspire with copper straps, timber mouldings, and a mirrored clerestory to create the palimpsest of a cellar. Which was the whole point of the design programme - subtlety at work with imagination. As Fu points out, “We were careful to not be thematic, but rather to capture the spirit of the cellar, and which is why the ceilings, for example, are not literal interpretations of a vaulted ceiling. Instead, we have the gentle curvilinear arch of the oak and copper ribs in the main dining room.” At the far end of the room is the small private dining room –, one wall lined by an abstract collage of semicircled timber insets and mirrors, and the other opening dramatically outwards to an aerial view of IM Pei’s Gateway Towers. Continued>>
May/June 2022 | Restaurant Industry News | 43
RESTAURANT DESIGN PROJECT
For Fu, The Cellar is an unusual project born out of the need to create more space for an existing restaurant whilst
infusing it with a distinct personality that, from a design perspective, also reads holistically. “With The Cellar, I tapped into
my own experience and personal memory of real cellars, that feeling of going into an intimate space with a sense of solidity and tactility in the surfaces and materials. And that’s what makes the design a little more intellectual: we’re trying to encapsulate the spirit of a place, but in a way that’s upside down. That’s the difficult part, otherwise, the result will appear contrived.” For Andaz Singapore’s general manager, Stephan Karl, The Cellar perfectly dovetails with the hotel’s DNA. “Andaz is always about surprises and a touch of whimsy, and André’s design for this addition to 665°F is exactly that. More than ever, diners, today, are looking for a sense of escape, to be more freespirited, and I think The Cellar is exactly that.” “We didn’t want to create something that might be regarded as ‘just’ an extension,” adds Fu. “Rather, it would be more of an addition, an aspirational destination in its own right that, nevertheless, was definitely part of 665°F. I think with The Cellar, we’ve managed to carve out a hidden gem.”
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VEGAN, VEGETARIAN & FREE-FROM
PARENTS SHOW SUPPORT FOR PLANT-BASED PROVISIONS
favourite quotes stated: “I wish I had more options and variety when I was at school, I want my children to eat a wider variety of different foods and would prefer for them to eat healthier, more plant-based options”.
By Louisianna Waring, Senior Insight and Policy Officer, The Vegan Society
What vegan options should school canteens offer?
A new report titled Vegan Food for Children by The Vegan Society shows a huge number of parents and guardians would welcome more vegan food options in school canteens. The report, in support of the charity’s Catering for Everyone campaign and released on International School Meals Day (10 March), shows 30% of parents and guardians “completely” support schools increasing the number of nutritionally balanced vegan food options on offer while 39% said they “somewhat” support the move. In total, that means an impressive 69% are in favour of introducing more vegan dishes onto school menus and into canteens. As those in the food and restaurant industry will know, food is an integral aspect of life. Access to a variety of foods not only promotes good health but can also help to foster great social relationships and cultural bonding – all of which brings more joy into our lives. School meals are no different – they are an essential part of the school experience, but sadly there are still occasions where vegan or vegan-curious learners are not sufficiently catered for. This is one of the reasons we created the Catering for Everyone campaign.
To support the campaign, The Vegan Society surveyed 500 UK-based parents and guardians with children aged 15 or younger. We asked questions relating to vegan food for children: do they like the current options in supermarkets? What could the food industry do to encourage children to eat more vegan foods? Do they support schools increasing the amount of vegan food on offer? What food options would they support? Vegan food in schools Schools play a crucial role in setting healthy eating habits for children from an early age – ensuring vegan options in schools can promote inclusivity, sustainability and good nutrition. It can also normalise an ethical food culture that doesn’t rely on animals but embraces tasty protein-packed and fibre-rich vegan staples such as lentils, chickpeas and beans. In our research, 69% of parents and guardians sampled said that they support schools increasing the number of nutritionally balanced vegan food options on offer to children. We asked these respondents why they supported this, with most citing the healthfulness of vegan meals. Many others said vegan meals can be cost effective for schools, as well as environmentally friendly. One of our
We then asked the panel which vegan foods they would support schools offering. Unsurprisingly, meals and snacks that focused on fruit, vegetables and pulses scored highly, with 48% of the panel supporting more meals focused on wholefoods, such as spaghetti Bolognese made from lentils, and 44% supporting more desserts focused on fruits, such as vegan apple crumble. Interestingly, vegan foods that are a direct replacement for animal products also scored well amongst the panel. Forty-six percent of those surveyed said that they would support schools offering more meat alternatives, and 42% said they would support schools offering more vegan cheese alternatives. With support from dietitians, food manufacturers and suppliers can ensure that the nutritional profiles of their products stand out from the crowd due to higher protein and fibre contents and lower amounts of added salt, sugar and fat. It’s clear there’s huge support from parents and guardians to increase vegan food offerings for children, and we’re delighted to be able to share these findings with Restaurant Industry News.
May/June 2022 | Restaurant Industry News | 45
TECHNOLOGY
IS MOBILE ORDERING THE FUTURE FOR RESTAURANTS? INDUSTRY LEADERS GIVE THEIR VERDICT Mobile ordering – do you love it or hate it? It’s a big question mark in the minds of many hospitality businesses owners at the moment.
James anticipates market share for mobile ordering growing steadily in his business over the next two to three years. He points out that mobile bill payment helps overcome a big challenge for any hospitality business – no-one wants to wait to pay – and it’s not an area where service from a member of staff is a particular value add.
As a series of high-profile interviews of leading industry figures conducted on behalf of NFS Technology shows, there’s no easy answer – but plenty of ideas for restaurateurs on how to shape their offering.
Above all, he feels it’s extremely important to give customers the choice of interacting via an app or face to face. “I think we’re in danger as an industry of forcing people down one route, and that’s where you get tech wrong,” he said.
The interviewees were: • James Brown, Managing Director of Bars for BrewDog • Katy Moses, Founder of KAM • Daniel Rodgers, Founder of Qikserve
Katy Moses makes a similar point in her interview and urges hospitality businesses to tailor their digital offering to the occasion, or the mission, that the customer is on when they come to your restaurant.
All agree that mobile ordering was a powerful tool during the crisis and is here to stay – a poll on adoption of the technology before the event showed a 50/50 split. But the experts all agreed that each business must now work out how to make the most of it. James Brown said: “I think it’s here to stay forever, but hospitality businesses will have to make an adjustment.” For instance, many of his customers still want to go to the bar, and his staff enjoy talking to them about the beers. “Operationally, it’s hard to squeeze the magic moments of hospitality into an app, but it does have incredible value in places where you are a long way from the bar, or where the bar is busy,” he said.
“If you’re there for a lazy fine dining experience you may want to have a chat with the server, but not so much if you are there for a quick business lunch,” she said. BrewDog is big on customer experience and has built that into their use of the mobile ordering app by allowing customers to order tasters on it, and also hit a button to ping a server to discuss a particular beer. “So it’s not just about ordering, it’s a communication opportunity,” he said. “We’ve tried to lace that customer experience through the design of the programme.”
“As long as the technology adds to your customer experience, it’s worth having.” Kate and Daniel Rodgers both point out that different generations also use digital technology in different ways, with the youngest – Gen Z – most likely to enjoy a fully digital interaction. Daniel said: “Off-premise mobile ordering is going to be remarkably resilient, but onpremise is going to go through a reflective time in the next 12 months…the challenge is about how you wrap a digital experience around your brand experience.” He agrees with James Brown that payment is ‘the easiest bit’, and his company, Qikserve, is currently running a highly successful trial with Wahaca. “The results are amazing with that brand – 95% of all checks are now closed on mobile devices, which is just incredible,” he said. 5 top takeaways from our interviews • Mobile ordering is here to stay but must enhance your brand • Don’t force your customers down one route – offer them a choice • Design your offering to create communication opportunities • Remember the different ‘missions’ your customers are on – and the varying demands of different generations • Mobile payment is a winner in many situations. Website: alohaepos.co.uk
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KAYANA DISRUPTS TRADITIONAL AUTOMATED SERVICE TECHNOLOGY New brand brings affordable solution to more businesses The coronavirus pandemic turned the world of hospitality and service on its head and helped to define a new customer journey that shows us what people really want and need. For too long, there’s been too great a focus on ordering and payment systems that are slow and clunky and of waiting for things that everyone knows could come more quickly and efficiently. There will always be room for the fine dining experience or silver service, but what people really need is to get what they want, personalised to their tastes, and without needless interaction and queuing. Kayana has been developed to meet these needs and requirements exactly. A brand-new technology company, the Kayana brand is committed to bringing
affordable self-service kiosks to any food and drink business, regardless of product or set up. It’s well documented that self-service kiosks maximise revenue by serving a greater number of customers without the need for more staff and without cost to service quality. Typically, selfservice kiosks attract a huge price tag for hardware, for installation and programming and to be set up in a way that works for each business. Kayana has been created to disrupt this traditional model by bringing self-service kiosks to businesses at an affordable price and without fuss and disruption. Kayana hardware solutions have been developed to work for all businesses, from large-scale festivals and events
all the way down to small single-site businesses that are dedicated to their customer journeys. The Kayana product range includes: • Self-Service Kiosks
• KayPay smartphone payment system • At Bar Technology
• Table Service Technology • Take Away Technology • Delivery Technology
• Room Service Technology Kayana’s self-service solutions range from touch screen digital displays with complete order and payment services to mobile-based ordering and payments. Our solutions free up your staff to focus on product delivery and nontransactional customer service. Cameron, Head of Operations of Kayana said, “Kayana is game-changing for many brands and businesses that want to streamline their customer journey but have been held back by prohibitive costs. We recognise that the need to help businesses be more responsive can’t come at the expense of tight budgets, small margins or unusual set ups. Our products work across the board for businesses, from soggy festival fields where people have come to see bands and not queue, to small independent hospitality brands who want to focus on their product as well as customer service. We’re proud to able to help food and drink, hospitality and events businesses to access technology affordably.”
May/June 2022 | Restaurant Industry News | 47
TECHNOLOGY
WHERE DOES THE PAYMENT TECHNOLOGY ROAD LEAD? The last two years have shown us it’s impossible to predict exactly how, when and where the payments landscape will move. We can make educated guesses, by analysing emerging technologies, consumer behaviour and payment patterns, but the world will throw its own challenges in the way, altering the path we see ahead, or accelerating it beyond our control. The pandemic has made us re-evaluate how we manage payments, so what have we learnt over the last two years in hospitality payment technology? The road is never straight – QR comeback The technology road is not a straight one. One excellent illustration of this is the comeback of QR codes. During their general introduction in 2010, QR codes were seemingly forced upon us as an impractical ‘tool’ that had no distinctly useful purpose, other than for making marketing or advertising seem ‘techy’. They quite rapidly faded out of the mainstream. Then, as social distancing became an established part of society, businesses had to rethink the transfer of information, and QR codes found their place in the technology landscape. Their re-emergence demonstrated the important role they could play in simplifying the payment process, with ‘scan-to-pay’ QR codes located in many hospitality locations. They have also proved useful in other ways, not just as a method to facilitate easy payment transfer, but also as a link to menus and for web-based ordering.
PETER MOORE
movement, and voice are all big news in biometric payment technology. ‘Pay by selfie’ or ‘smile to pay’ services have been around for a while, especially in China, but haven’t become widespread in the UK or Europe, so we have yet to see which of these methods will pull ahead.
Some things will get left behind – cash The rate at which the payment landscape has shifted to cashless has been irreversibly accelerated by the pandemic. Cash as a percentage of all payments fell from 56% in 2010, to 45% in 2015, and then with a steep decline to 17% in 2020. We have reached a tipping point where there is no going back, but to move forward we need to ensure we are working with the right payment methods that benefit businesses and consumers. The fastest route is fantastic…but we need to be cautious – contactless and direct transfers In October 2021 there were 1.3 billion contactless card transactions, which is 34.1% more than October 2020, and 74.5% more than October 2019. Our appetite for speedy, seamless transactions is not reducing. However, as the contactless card limit in the UK rose to £100, there are some reservations from consumers as to whether this will enable overspending, and from retailers with regards to higher cost ‘walk-offs’ – customers leaving the store without realising their payment hasn’t gone through. Mobile banking, PIN on Glass/PIN transactions and direct transfers (bank to bank), are all emerging technologies that will reduce costs and facilitate fast payments. Yet, hospitality providers should be aware that it’s likely we will see card schemes and banks begin introducing some other charges for these in order to recoup their profits lost from the reduction in sales of card terminals. It can be hard to know which way to go – biometric payments and cryptocurrency Biometric payment will almost certainly revolutionise the payment landscape. However, we can’t yet know in which form biometrics will be most widely and effectively implemented in the hospitality landscape. Iris, fingerprint, facial,
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Before Covid-19 hit, it seemed as though fingerprints might emerge as the foremost biometric payment method, but the emphasis on reducing touchpoints to cut back on the spread of virus has meant facial and iris are becoming more prevalent. Although it’s possible Amazons’ palm/vein recent launch may be the way forward. Another uncertainty is whether cryptocurrencies come into play as a method of payment in our day to day lives? Could we be paying for our morning coffee in crypto in the next few years… unlikely, but it’s hard to say never. Keep moving forward, but there is much to be learnt from the path you’ve travelled To understand the future, we need to look at the past. When it comes to technology, we have to understand how and why changes have happened, by looking at consumer behaviour, reservations and the factors which have influenced their decision to embrace certain technologies. Generational adoption, especially in technology, is a continuous iterative process. PoS as an independent process doesn’t really exist anymore, instead we have different solutions coming together seamlessly to take customers on a streamlined, personalised journey. Technology has facilitated us interacting with customers, collecting data and taking payments in the easiest way possible. Utilising personal data for a better consumer experience, whilst creating a hospitality journey with frictionless processes and transactions, is certainly the future of payments, but the focus should be on security and ensuring data is used responsibly.
“Technology has facilitated us interacting with customers, collecting data and taking payments in the easiest way possible.”
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UNIT FEATURES Strong & durable robust design Commercial grade 304 stainless steel bowl, tap & splash back Electronic no touch hands free hygienic sensor tap Greatly reduces the risk of cross contamination Start & stop feature reducing unnecessary water wastage Pre-mixer valve. Compact yet practical, giving extra room for ease of use Can be installed in tight spaces (300mm) Quick & easy installation Earth tag fitted for safety
SENSOR TAP DETAILS Commercial grade components Heavy Duty Material: 304 Stainless steel Sensor position: Located on the spout Sensor range: 70mm-80mm Power: 4 x AA Batteries (Not included) Water temp: 0-45 degree C
01902 408395 | sales@nordikltd.co.uk | www.nordikltd.co.uk Nordik Ltd. Unit 15, Bilston Ind. Estate, Off Oxford Street, Bilston, WV14 7EG