Restaurant Industry News - July 2019

R estaurant Industry News

JULY 2019

www.restaurantindustry.co.uk

ANNE LOMAS

INTERVIEW: THE NEW DIRECTOR OF RESTAURANTS AT THE SAVOY

Whyte & Brown partners

with chef, Richard Falk for sustainable supper club this July How restaurants can take back control from industry giants

RAW at M Victoria launches a new 100% vegetarian & gluten-free menu

CHEF PROFILE: ANDREW MCLEISH

Masterchef: The TV

Experience

So email supportuk@farmfrites.com today for your FREE taste test and to contact your local Farm Frites representative for further information. www.farmfrites.com

WINNER

CONTENTS

FEATURES

JULY 2019

10

NEWS 04

Interview: Director of Restaurants at The Savoy - Anne Lomas

22

Whyte & Brown partners with Richard Falk for supper club

28 Masterchef: The TV Experience

CONTACTS

Editor Maria Lapthorn – editor@restaurantindustry.co.uk

Editorial Assistant Francesca Amato – editorial@restaurantindustry.co.uk Editorial Assistant Angel Manderson – angel@restaurantindustry.co.uk

Butlers Wharf Chop House & Nyetimber - The Oyster Shack

36

Production/Design Laura Whitehead – design@restaurantindustry.co.uk Sales Manager Chris Lewry – chris@restaurantindustry.co.uk Sales Executive Abi Ashworth – sales@restaurantindustry.co.uk Accounts Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager Leo Phillips – subs@restaurantindustry.co.uk Phone: 01843 808 115 Website: www.restaurantindustry.co.uk Twitter: @ri_social Lapthorn Media Ltd - 5-7 Ozengell Place, Eurokent Business Park, Ramsgate, Kent, CT12 6PB

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July 2019 | Restaurant Industry News | 03

COMPANY NEWS

WHYTE & BROWN PARTNERS WITH CHEF, RICHARD FALK FOR SUSTAINABLE SUPPER CLUB THIS JULY Whyte & Brown, the free-range chicken restaurant in Kingly Court, are partnering with LINO chef, Richard Falk for a run of five intimate supper clubs, focusing on dishes created from surplus and unwanted ingredients from their kitchen with the menu inspired by Whyte and Brown’s celebration of chicken.

Taking place on 16th, 17th, 18th, 23rd, 24th and 25th July, The Humble Chicken Supper Club is also in partnership with CALM, a movement against male suicide, and for every ticket sold, a donation will be made to the life-saving initiative.

Richard, who earned his stripes working at The Dairy and The Ledbury as well as being awarded The YBFs’ winner in 2016, has created a menu for the evenings, transforming unwanted ingredients into a fivecourse feast. Michael Notmann Watt, ex chef at 64 Degrees in Brighton, will also be on hand throughout a couple of the dinners helping out in the kitchen. Guests can expect a poultrycentric menu utilising the whole bird along with seasonal flavours and unexpected pairings.

With food waste a significant and talked about factor in London’s growing hospitality industry, the supper club will shine a light on left-over produce and will rediscover the value of the abandoned and the potential behind surplus food.

Guests will be welcomed with a glass of iced tea made from the stems and citrus carcasses from the daily operations. First course will

04 | Restaurant Industry News | July 2019

be brioche rolls, made with the fats reserved from cooking the chicken skins at W&B, served with seared and chopped chicken livers, a less coveted byproduct from Soanes, their meat company.

Second course will come in the form of gem hearts, the inner leaves of the lettuce used in salads, with a cream made of parmesan rind, served as a salad with crisp potato skins and chive tops, both generated from the daily operation. Ricotta and herb

capeletti, made from leftover milk at the coffee stations, served with a chicken consommé from the carcasses produced through daily operation will closely follow. The main course will be a gloriously golden whole crispy fried chicken, along with a sweet tomato relish, blue cheese sauce, salad and slaw, and a summer fruit jelly made using second grade fruits from Natoora set to a jelly with a vanilla baked yogurt finishes the banquet.

The menu as a whole aims to raise

COMPANY NEWS amongst millennials with 80% now enjoying the spirit on a regular basis.

The Botanical Collective: Joe Hall (Satan’s Whiskers, London), Jack Rooney (Panda’s & Sons, Edinburgh), Joe Lewis-White (Two Schmucks, Barcelona), Sara Moudoulaud-Lecoyer (Divine, Paris) and Jack Riley (Present Company, Liverpool) devised the flavour profiles of Tropical Soda together with the Fentimans flavour team. Tropical Soda joins Fentimans great range of premium rum mixers including Curiosity Cola, Ginger Beer and Ginger Ale.

NEW FENTIMANS TROPICAL SODA, MADE FOR BARTENDERS, BY BARTENDERS Fentimans, the botanically brewed drinks maker, is adding a fun new mixer to its award winning range.

Tropical Soda, made specifically for the rum market was developed by the Fentimans Botanical Collective, a group of top bartenders from leading cocktail bars across Europe.

The radiantly sweet, tropical pineapple flavour is perfectly balanced with a subtle spicy, savoury cardamom note.

The result is a dynamic drink with a

awareness on the value of food and on the importance of what can be prepared from ingredients that would otherwise be thrown in the bin.

The courses made are achievable in Whyte & Brown alongside its current operation and Richard has chosen to do this at Whyte & Brown to prove to the industry that sustainability and food waste can be achieved at fast paced, casual dining restaurants.

It is by no means an evangelical

refreshing taste, best served as the ‘Tropical Sailor’, Sailor Jerry, Fentimans Tropical Soda and a squeeze of lime. The new pineapple mixer is a fresh approach to a category that is bursting with ginger and cola derivatives.

According to CGA data the rum category has grown by 37% in the last 4 years, driven by premium topline golden and dark rum variants.

The popularity of rum has increased

approach to the dishes; not every product will be waste, but it will show the creativity and expertise of producing remarkable dishes from otherwise wasted ingredients. If successful, the dishes will make an appearance on Whyte and Brown’s main menu in the future.

Richard Falk quote: “Sustainability is a very broad concept that is often attributed to food, and the paths that food takes from soil to plate, assuming the circle is complete. A supper club is

Joe Hall, bar manager at Satan’s Whiskers comments: Working with Fentimans to create Tropical Soda has been an incredibly rewarding experience. Combining our varied ontrade acumen with their clear mastery of craft has resulted in an objectively delicious product that, we feel, fills a real gap in the market! Whether in mixers or cocktails, I’m now excited to sit back and observe how it flourishes within the industry.

Launching to the trade at Imbibe Live on 1st July Fentimans will be teaming up with London’s top tiki bar, Laki Kane and the spiced Caribbean rum, Sailor Jerry to host a Tropical After Party in Islington.

an achievable and exciting avenue to test and evolve ideas within a business, both for our guests and our staff. The first steps to creating this menu was just observing the volumes of what we were going through and how it was being used. In my eyes, and that of many, many others, sustainability can be attributed far beyond consumable goods; it is about good working practise, people’s mental and financial wellbeing, and creating good, educational and supportive environments for staff to contribute to.”

July 2019 | Restaurant Industry News | 05

COMPANY NEWS

RAW AT M VICTORIA LAUNCHES A NEW 100% VEGETARIAN AND GLUTEN-FREE MENU Located within M Victoria, RAW restaurant will be launching a new menu - completely vegetarian and gluten-free. Sister to the awardwinning M Grill, the menu gives diners a light and fresh alternative to the richer, steak heavy a la carte and wagyu tasting menus served in the main restaurant space.

Remaining true to the M principles of championing the purity of natural ingredients and sustainable, organic produce, Executive Chef Oleg Ibragimov, formerly of the Fat Duck and Le Manoir, has created a modern menu designed to celebrate, not just accommodate, clean eating dining and free from preferences. As well as wholly vegetarian and gluten-free, the offering is largely vegan and clearly identifies calorific counts, dietary tags and nutritional content.

flavour of the ingredients to really shine. Saying that, I have introduced a few fermented ingredients to not only add zing and interest to the plate, but also improve gut health.”

Speaking of the new dishes, Oleg said: “When developing the menu, I aimed to get as close as possible to the perfect balance of vitamins, minerals and proteins in each dish. I’ve also used only seasonal produce as it guarantees we are using the most naturally nutritious food available at the time.

Whilst the dishes are packed full of flavour, I’ve tried to reduce the amount of process involved to allow the organic

Highlights of the new menu include starters of Tofu tartare, plum puree, daikon and sriracha, or a flavour packed Smoked aubergine with a miso glaze and dashi. Heartier main courses are predominantly vegan, taking their beginnings from wholegrains. Hero dishes include Buckwheat risotto with cauliflower, king mushrooms and summer truffle and Courgette spaghetti with roasted organic

06 | Restaurant Industry News | July 2019

vegetables and pine nuts. Desserts are packed full of flavour and zest and include a signature M doughnut plate with lime and coconut curd and a vegan Drunken pineapple with chili and passionfruit.

M is renowned for its extensive wine list which includes 112 wines by the glass and to accompany the new RAW menu, Head Sommelier Lenart Cernelic has curated a paired wine list. The selection of wines are a combination of natural, organic and bio-dynamic and largely vegetarian and vegan.

Martin Williams, CEO of M Restaurants and Gaucho said: “London needs a high quality, entirely gluten-Free, vegetarian Restaurant and we’re delighted to deliver. The culture of considered flexitarian and free-from dining has a new restaurant to call home. The launch of the RAW restaurant at M Victoria St, is arguably our most imaginative, disruptive venture to date!”

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ANNE LOMAS INTERVIEW

Restaurant Industry News spoke with the new Director of Restaurants at The Savoy Anne Lomas Tell us about the moment you decided you wanted to pursue a career within the hospitality industry I ran out of money in New Zealand and so took a job at a wine bar. The manager there had won Sommelier of the Year two years running, and his passion was infectious. I studied under his guidance and fell in love with the industry. I loved everything about it - service to people whether they be guest or colleague, offering the highest standards, tailoring ourselves to others and ensuring that we are always available for all of those around us- whoever they may be.

Have you always aspired to become a Manager?

It was never really something I thought of and if I am very honest I am not a fan of the word ‘manager’; it’s like the word ‘boss’, it makes it seem like you do something to people. I always wanted to serve people, to offer them the tools to enhance their experience whether it be through wine service, coaching or allowing them the confidence of their abilities. I think I happily fell into leadership - and now my role is to serve those in my care.

Do you feel there were many opportunities available at the time?

I have never experienced any issues with opportunities not being available and I do feel that this can be misinterpreted.

For example, I might believe I deserve a role, but would I be ready for it? The key point is to understand that we must be always able to distinguish between the two and focus on the roles that we know we can make a difference in and not be bound by ego.

You have been working in the industry for several years, have you faced any stigma whilst working? (Being a woman in a Managerial position)

10 | Restaurant Industry News | July 2019

I would be lying if I said no, but less as a woman and more as a mother. I did experience issues in a previous role when returning to work after having my daughter, and I do feel that this happens in lots of industries, not just hospitality, but it is our duty to raise the questions and have the difficult conversations about all of the issues whether they be related to working mums, sexuality, gender, ethnicity etc. Only when we start to get comfortable with having difficult conversations will we be able to tackle all of the issues many individuals face in our industry. As leaders, surely this is our responsibility?

You have worked in prestigious venues; tell us about your new role and what it involves?

I am very lucky that I have worked in some wonderful places with amazing people. My new role is as the Director of Restaurants here at The Savoy. It is very much about leadership of people - it will entail lots of action packed days and ensuring that our team are given the best support necessary to do what they do best, which is serving our guests. There is much variety within the role since my remit covers Simpson’s in the Strand, Kaspar’s, the Thames Foyer, In Room Dining, Savoy Tea (our retail store), and Melba, our coffee shop, not to mention being part of the various projects that we will be driving forwards.

I have had some fun days cross training with our colleagues already to ensure I understand the role from as many perspectives as possible - they have indeed put me through my paces.

What has been one of the highlights of your career so far?

The re-opening of Simpson’s in the Strand has to be one of the most humbling positions of my career. To be given the privilege to be part of the restoration of a 190-year old icon has really been one of the best experiences of my career. It gave me a whole new view on hospitality and our duty as custodians of the rich history of hospitality in this incredible city.

What is it about the wine industry that interests you the most?

The people, the stories, the history and the piecing together of the natural product and human connection.

Do you feel that taking a gap year helped you gain vital experience?

Yes, I think people learn and grow in different ways, but for me I needed sometime away. I needed to ensure that I was

making the right choices and moving forward with the best experiences I could.

What are your future goals and ambitions?

A friend sent me a quote by Yaiya Rosen because he knew I would love it. It speaks of a wish to awaken others to the power that is inside them. That how loving oneself and knowing one’s inner worth could indeed change the world (if we all did it).

It really resonated with me (it is on my Instagram page for reference). This is something I would love to instil in all those around me moving forwards.

My main goal however is to be a great example to my daughter Wilhelmina. To show her that she can be whoever she chooses and that she can choose courage every day.

Professionally, I would like to continue my progression within this wonderful industry.

What would your advice be for other women who aspire to be a manager within the hospitality industry?

Be authentic; know yourself, understand your strengths and weaknesses - and use them, don’t hold them as baggage otherwise they with impede your ability to lead. And always have the courage to be vulnerable. This doesn’t mean splurge your emotions to anyone in a 5m radius - but it does mean understand the boundaries you set and allow yourself to be relatable. We are all human after all – and isn’t that nice?

July 2019 | Restaurant Industry News | 11

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KITCHEN & CATERING EQUIPMENT Comments from Trevor Burke, founder of leading high quality cooking equipment supplier, Exclusive Ranges. Exclusive Ranges supplies brands including Menu System, Capic, Rorgue and Salvis to the UK market and has worked with prestigious venues including Caprice Holdings, Soho House, The Ritz and Michel Roux’s Le Gavroche.

Trends Due to the investment size and life expectancy, when choosing kitchen equipment, operators are increasingly looking to integrate the latest technology. More operators are choosing to build specialist performance equipment, such as Robata grills, into suites to have the most up-to-date capabilities. As well as maximising space in the kitchen, it allows operators to optimise the kitchen flow and, in the case of display and demonstration kitchens, keep clean lines and an uncluttered design.

With a move towards display cooking, the kitchen aesthetic is becoming increasingly important, personalising back-of-house equipment is another area that operators can use to make a lasting impression on diners. Exclusive Ranges is able to offer colour panels across its product portfolio, including Capic’s modular range, together with the option to personalise units with badging –which is often sought after by operators.

Quality While traditionally operators have been price-driven, there is a shift towards investing in higher quality equipment that is more energy efficient and built to last, achieving greater value across the product’s life. For example, induction hobs from Menu System, a brand exclusively supplied to the UK by Exclusive Ranges, use 95% of the total energy input to directly cook the food, minimising energy waste.

When choosing equipment, operators should also consider lifetime value rather than initial outlay, purchasing quality equipment will reduce the amount spent on energy and maintenance across lifespan. To ensure longevity, Exclusive Ranges supplies equipment that will serve for a minimum of 25 years.

Efficiency Induction technology is increasingly adopted in operations of all size, partly

14 | Restaurant Industry News | July 2019

for its energy efficiency. The move away from traditional fuels will also benefit operators as it can reduce running costs and lessen environmental impact.

With sustainability high on consumers’ conscience, there is growing awareness of a kitchen’s environmental credentials among diners, which will increasingly influence where they choose to eat.

Therefore, operators should consider efficiency now to target these consumers.

It is also important for operators to maintain their equipment. Regular services and replacement of consumable parts will help ensure cooking suites remain most efficient.

awareness of a kitchen’s environmental credentials among diners, which will increasingly influence where they choose to eat. Therefore, operators should consider efficiency now to target these consumers. With quality being important to consumers, precision cooking is crucial when showcasing the best quality ingredients.

Latest innovations Maintaining to maximise lifespan Look for features that will make for easy cleaning and maintenance as this will help to keep equipment performing at its best for longer and minimise maintenance times. Simple steps such as regular cleaning will keep equipment running efficiently and safely. A build up of grease or grime can increase the energy required or take longer to reach the right temperature. Front access panels and drop in replacement parts help with the speed and ease of repairs, and removable racks, trays and pans make it easier to clean equipment – key for items such as Salamanders. Brands such as Capic offer a range of high quality kitchen equipment including plancha grills, fryers and Bratt pans that are durable and easy to maintain.

Sustainability With sustainability and quality high on consumers’ conscience, there is growing

New Plaque Plancha Manufactured by bespoke range producer, Rorgue, the new plancha can be installed together with other Rorgue products and Menu System equipment to give operators a bespoke, high quality cooking solution to meet their every need.

Powered by independently controlled elements, the Plaque Plancha presents highly controllable and distinctive heating zones across the plate. With an operational temperature range of 50°C to 450°C, this wide range offers flexibility and is suitable for rapid pan cooking and direct griddling, supporting operators to achieve precision, flexibility and improving quality across all areas.

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This technology does not show signs of wear which therefore guarantees the maximum service life.

New Plancha Plasma Exclusive Ranges is bringing the Plancha Plasma from Capic to the UK. Winner of the 2019 Sirha Innovation Award, the Plasma represents a new generation of heating solutions with Capic’s new PMD cooking technology. The Plancha has four independent thermostatically controlled heating zones enabling precision cooking for both direct cooking and pans. The Plancha is able to rapidly heat up, reaching 200°C in less than 6 minutes, together with its low energy consumption, the equipment can rival induction technology in efficiency.

Easy to maintain, the Plancha offers fast cleaning both during and post-service and is economical to run. With lower energy consumption than continuous heat of a traditional electric element, operators can expect both reduced energy costs and lower maintenance bills.

July 2019 | Restaurant Industry News | 15

FEATURES

HOW RESTAURANTS CAN TAKE BACK CONTROL FROM INDUSTRY GIANTS Amazon is working its way into multiple industries and dominating every field it enters; recently it announced that it will be leading a $575 million funding round for delivery leaders, Deliveroo. As these two industry giants come together, it will no doubt create shifts in the delivery and hospitality industry as a whole. It is already a market with some considerable heavyweights. In addition to Deliveroo, Just Eat and Uber Eats are already well entrenched in the UK market, with a love/hate relationship with customers and operators alike.

Many operators appreciate how the aggregators bring new customers and help promote them beyond existing customers. However, for many the high commissions charged by aggregators are crippling their margins and the fact that aggregators create a barrier to their customers is a real challenge. Could Amazon’s investment and belief in Deliveroo, and its likely further growth, mean trouble for smaller chains and independents who are trying to stay relevant in this saturated space?

We believe that there is a way for independent chains to keep up with heavily-funded, third-party aggregators and remain in control of their own digital identity. If restaurants can offer their own digital ordering and/or food delivery service to customers, they can reap the benefits of their customers taking advantage of this convenient way to order, as well as the data that they can gather from this, without sacrificing margin.

However, the prospect of moving customers from an established channel to a new one can be intimidating.

We’ve worked with a number of restaurants that have taken the step away from industry giants and seen customer numbers and profits rise using their own system. Here are some of the steps they’ve taken to achieve that success.

16 | Restaurant Industry News | July 2019

Build a buzz To encourage the switch from aggregator orders to direct orders via your system, we recommend that you look to build buzz early – think about how mobile phone companies start to tease their new releases before they officially launch.

To do this you can go digital with a social media campaign or use traditional, eye-catching techniques, like sandwich boards with catchy slogans and window posters. Either way, in the week or two before launch make sure to send a teaser announcement to known customers via email, and start to let people that come in-store know about it.

Launch offers If you can, kick off with a strong offer (though be aware it will be your commitment to customer service that will encourage them to return for a second/third visit). We have seen clients successfully move customers from an aggregator platform in this way – offering 10%, 20%, even 30% off a first order.

Similarly, we’ve seen brands run competitions where the 100th order is rewarded – sometimes with a free meal/ticket, others with products or merchandise.

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HOW MUCH!? THE NATION WEIGHS IN ON HOW MUCH THEY EXPECT TO PAY FOR FISH & CHIPS Personal loan provider, Hitachi Personal Finance, has polled the UK to find out how much different areas of the country are willing to fork out on a portion of fish and chips.

The research found that outside of London, those living in Northern Ireland are willing to pay the most for a portion of fish and chips at £9.59.

Within London, the average price residents are willing to pay is £10.08.

Those in the West Midlands were revealed as having the tightest purse strings when it came to enjoying a meal from the chippy, willing to spend just £5.92 on average - the lowest in the UK. Hitachi Personal Finance’s regional spending map looked into how much

people are willing to spend on classics such as fish and chips or a Sunday roast, depending on where they live, revealing some significant differences.

The top ten regions where residents expect to spend the most on a portion of fish and chips, are: 1. London - £10.08 2. Northern Ireland - £9.59 3. North East - £8.57 4. Scotland - £6.99 5. East / East Anglia - £6.65 6. South East - £6.64 7. North West - £6.39 8. Yorkshire and the Humber £6.37 9. South West - £6.25 10. East Midlands - £6.21 Whilst Yorkshire residents were happy to fork out for a portion of fish and chips, spending an average £6.37, they did live up to their reputation of being more cash conscious when it came to a pint. According to the research, those living in Yorkshire would expect to pay an average of £3.17 for a pint of lager - lower than any other region.

Turning to traditionally more expensive luxuries, such as phone contracts, the UK expects to spend an

Continued from page 16 >> If you use a count-up clock on a social platform, you can get more people playing along; it may encourage followers to place multiple orders in their attempt to win.

Run ongoing incentives When there are similarities between two technologies, the benefits of one over another may not be immediately obvious to your customers. Make it clear in your marketing what they will get from using your ownbrand platform as opposed to an aggregator. For example, through your app they can have access to exclusive offers and discounts, loyalty rewards and they can be the first to receive notification of menu changes and specials. Additionally, they will have a direct line to their favourite restaurant.

18 | Restaurant Industry News | July 2019

Use the data Once your customer has opted in to marketing and has used the platform, send them personalised messages via push notifications. You can also use your dashboard data to see who orders what food most, for example, and create offers based specifically on a dish. Through the data from the platform you will be able to tell when a regular customer hasn’t ordered in a while. In these instances you can send them push notifications and incentivise their return.

Staff training – and visibility It is very important that your staff know about the new platform.

Encourage them to use it so they know how to answer questions and ask them to mention it in conversations, placing it at the front of the customer’s mind. Look to make your new platform visible in-store

average of £19.84, with the highest spenders unsurprisingly residing in London, spending £24.62 on average.

When it comes to those looking for the cheaper mobile phone contract deals, the people of the East Midlands expect to spend an average of £17.64, which works out as £26.40 less spent on mobile contracts each year, compared to the national average.

Vincent Reboul, Managing Director at Hitachi Personal Finance, commented: “When catching up with friends from different corners of the UK, talking about how expensive London is, is as easy as addressing the weather.

London proves to remain one of the most expensive areas to live in, and with 43% of London residents saying they’d expect to spend £14 on a single portion of fish and chips, it’s no surprise it has such a reputation. The data shows us that although those from London still expect to fork out the most, it’s not only those in the north that expect to pay the least, as the usual stereotype suggests. Southern regions such as East Anglia expect to pay less for some items than anywhere else in the country, with almost one in ten (9%) of its residents saying they expect to spend just £2 on a portion of fish and chips, breaking the stereotype of the north being the cheapest area for everything.”

as well as on social platforms. Put posters up – or table talkers – and place business cards in with takeaway bags; it’s important that you make promotion of your new service very clear. If you don’t want customers ordering from you via a specific aggregator, remove all references to it from your branding and replace it with your new service.

Consumers have short memories and until their loyalty has been won, they can be fickle. When making a move to escape industry giants, converting customers from using an aggregator platform to your own branded restaurant app or web ordering service, don’t just hit them with a one day marketing launch and expect that to do the trick. Promotion should continue until you are satisfied that the migration has happened and that customers are continuing to come back to you for more.

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July 2019 | Restaurant Industry News | 19

CHEF PROFILE

ANDREW MCLEISH What made you aspire to be a chef?

A little cliché to say but I always wanted to be a chef. I love the different cultures that food encompasses. I love the buzz of the kitchen.

Talk us through some of the new items on the menu?

The roe buck season has just started so we will be using some beautiful tender roe deer. This is a great summer venison. We have some amazing local turbot and wild sea bass is in abundance at the moment.

Will there be any locally sourced produce used in the dishes at all?

I use local as much as possible for example locally shot venison and asparagus although the season has almost finished. Our strawberries and other berries are from Kent’s local farms.

Do you think it works better changing the menu weekly?

The customers love to see menu changes. For us, it’s a balance between the changing of the seasons and consistency of the dishes. We have a lunch menu that changes weekly. As we are so busy it would be crazy to change the whole a la carte menu weekly so we change 3-4 dishes a week on this menu.

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

I love to cook game especially grouse.

The traceability and the field to fork ethic is very important to me.

My cooking style is old school. Roasting in a pan in butter, poaching, braising etc. Just proper old school cooking.

Talk us through the seven course tasting menu…

Rabbit arancino: spring pea gel and aged Parmesan. I love the richness of the rabbit and risotto that is cut with a little Gewürztraminer in a crisp shell.

Crispy pigs head, Cornish lobster and aubergine purée: We braise the pigs head under pressure for about 4 hours with an aromatic stock. Once braised, we extract all the succulent pieces of meat and press them into a terrine. The sweetness of the Cornish lobster and pork go really well together.

Josper baked Rock oyster, Exmoor caviar & crème fraiche: We discovered baking the oyster in the Josper by accident.

We literally put the whole oyster in the

Josper and leave it for four minutes.

Then we pop the top of and serve it with a generous amount of caviar and a little crème fraiche. The flavour is amazing.

Crab and scallop tortellini & Asian mushroom broth: A simple but very flavoursome dish. Works well with the sweet crab and scallop against the earthiness of the mushrooms.

Roast squab pigeon, English asparagus and smoked celeriac purée: I love using squab pigeons. The flavour and tenderness is incredible. We simply serve it poached and roasted with a silky smooth smoked celeriac purée made with oak smoked butter, some local English asparagus and a crisp Bon Bon made from the leg.

Tête de Moine cheese, truffle honey and toasted sourdough: A great aromatic Swiss cheese that we cut on the Girolle and serve with a little warm toasted sourdough and local truffle honey.

Elderflower soufflé: It would be unacceptable to miss this great little flower’s short season. To me it signifies the beginning of the summer and warmer weather. A light elderflower soufflé with elderflower crème Anglaise and fresh raspberry sorbet.

Coffee with salted caramel truffles: To finish a meal with a coffee and some little smooth salted caramel truffles is the perfect way to finish.

What are the aims for the restaurant environment?

Our aim at Chapter One is to create an amazing dining experience that’s fun but polished and attentive to our guests in a discreet way. I want you to leave

20 | Restaurant Industry News | July 2019

wanting to go back. This doesn’t mean just good food - it needs to encompass great service, great cocktails and wine, a fantastic bar and a price point that is fair. We have a great team here. The kitchen is led by Dean our head chef.

Front of house, we have Marcel my business partner, Michele our general manager and Robert our head barman and mixologist. With these guys, and many others, I believe Chapter One is now the best it has ever been.

What culinary experiences are available?

We offer a brasserie menu, lunch menu du jour, a la carte, 7-course Tasting Menu and Sunday lunch. We regularly host special events including Champagne, Wine, Whisky and Cognac Tastings with canapes, Cocktail Classes and Cookery Masterclasses including how to prepare a Christmas turkey in the Private Dining Room. Chapter One has become a hub for foodie experiences in the area as well as a great restaurant for informal and formal dining.

Will you continually experiment with new flavours?

Our learning and progression should never stop.

What advice would you give to anyone looking to become a chef and what are some of the most important things you have learnt?

Be prepared to work hard, very hard.

Never give up; it will be hard but very rewarding. There will be many ups and downs. Put your head down, observe and most importantly, listen. There will be a time when you are put to the test and that is your time to show the chef you have listened and learned.

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RESTAURANT INDUSTRY NEWS FINDS OUT ALL ABOUT MASTERCHEF: THE TV EXPERIENCE Restaurant Industry News spoke with Duncan Fraser-Smith the Vice President of Food & Beverage at The First Group and Jane Smith, the Group Director Brand Licensing & Gaming at Endemol Shine Group all about MasterChef: The TV Experience

What is MasterChef, the TV Experience and what does it involve?

Duncan Fraser-Smith: MasterChef, the TV Experience is a restaurant with the DNA of MasterChef the TV show at its core. It is an opportunity for people to come and experience some of the dishes created by MasterChef Finalists and Champions from across the world and relive those moments in this world first screen-to-plate dining sensation.

Jane Smith: The restaurant is a key strategic move for us as we look to further grow the MasterChef brand in the experiential space. We’ve already had success with some pop-up dining and more recently a MasterChef restaurant in Madrid. We wanted to develop a slightly different concept that was closer to the TV show that audiences watch and enjoy around the world, giving them the opportunity to experience MasterChef as a real participant rather than a passive viewer.

How was the idea born?

DF-S: A little over 2 years I had just finished watching MasterChef Australia Season 8. I woke up in the middle of the night and wrote on a piece of paper next to the bed “MasterChef restaurant?”

When I approached the team at Endemol Shine Group and conveyed how I wanted this outlet to engage with the consumers on an emotional level, celebrating these amazing stories of home cooks that have gone on to produce extraordinary food, we agreed we could work together to make this a reality.

22 | Restaurant Industry News | July 2019

FEATURE JS: We had been looking at a series of recent pop-ups and how we could develop a more permanent presence for MasterChef in the restaurant space.

Working with the right partners is such an important part of this strategy and that was our main area of focus. We know the brand is perfect for this space and could be executed creatively, so when we met Duncan and The First Group and they truly shared our belief and passion in MasterChef, we found the right home. They also bring the skills, relationships and experience needed to make MasterChef, the TV Experience a success as a restaurant concept.

DUNCAN FRASER-SMITH

JANE SMITH

Why was Dubai the choice of location?

DF-S: Dubai is fast becoming a global gastronomic and dining hub with a wealth of different nationalities and cultures. MasterChef, the TV Experience cannot be pinned down into one cuisine type as the food that is heroed in the outlet comes from the passion and motivation of the Finalists and Champions. It truly is a multicuisine experience. Dubai is also renowned for being a pioneer in so many ways that the decision to base the world’s first flagship outlet made perfect sense.

JS: We were confident in Dubai as a destination for a number of reasons.

The quality of F&B and dining outlets is of the highest standard and it’s at the centre of the world, so where better for MasterChef to be? There is also a fabulous mix of cultures and culinary flavours and all of these combined make Dubai feel like a place that MasterChef, the TV Experience can find a home.

JS: We are also looking at a number of other locations as we look to rollout the concept with additional restaurants.

“Dining is an experiential affair, that marriage of food, atmosphere, service and engagement connect themselves to an emotion.

That emotion forms a memory and hopefully one that the guest relays as being a special memory in their life. It is our job to create an experience that is memorable.”

July 2019 | Restaurant Industry News | 23

DF-S: There are many ways the guest can get involved in the experience. The menu has been curated by MasterChef Champions and Finalists from key markets across the globe. The menu is condensed from over 120 dishes that were gathered from workshops in the UK, US and Australia, where the Champions sat around a table and shared the motivation and connection behind each dish. Every dish has a story behind it, whether it was someone’s grandmother who inspired them, or a celebratory judge remarked during that it was one of the best dishes they had tasted in the competition. Guests get to experience that and rekindle that memory.

Is it similar to the programme MasterChef, and what are the differences or adaptations?

DF-S: The DNA of the programme is felt the minute you step into the dining space. This is a restaurant and not a TV Show, and yet there are elements that are instantly recognisable. The room itself has been designed based on the set so its rustic industrial feeling is evident in the finishes. The iconic clock is placed in the centre of the room and has become one of the key photo opportunities for guests. Simple nuances like actually using a chef’s knife for the serving of our signature meat dishes brings that element of authenticity to the space.

What are the aims of the experience, and can people get involved at all?

In addition, those that contributed to the menu will be coming to Dubai to partake in weekly residencies. We will be offering a special 5 course tasting menu that hero’s that particular Champions cuisine, and guests will be able to ask questions and interact with the chef. Finally, there is the ‘Mystery Box’ which can be ordered.

The box comes to the table with 10 unseen ingredients, the guests can choose 5 of those to be made into a singularly unique dish for themselves and the chefs have 35 minutes to create that dish. At the end of the meal, guests will receive the recipe for it so they can try the dish at home. As you can see there are many ways for people to engage with and partake in the experience.

JS: It was key for us to keep a connection between the TV show and the restaurant experience. Working with our amazing MasterChef talent seemed like an obvious place to start and also wanted an authentic restaurant experience rather than a novelty experience where the food is secondary. We believe we have struck just the right balance with an incredible menu with a MasterChef twist.

Is it important to continually develop new initiatives?

DF-S: I think the dining public at large are always looking toward the next and latest and best. Our philosophy, especially with this concept, is that it can continually evolve. There will always be new Champions from different regions to augment the menu offering and MasterChef, as a show, continues to push the boundaries of food, we are fortunate to be able to bring that then to the public.

JS: The MasterChef show continually evolves on-screen with new challenges, themes, locations and talent. We will be able to take from these and incorporate elements into the restaurant as we

24 | Restaurant Industry News | July 2019

go, delivering a truly authentic brand partnership.

Is there a variety of different foods available?

DF-S: As I mentioned previously we are so fortunate to be non-cuisine specific.

MasterChef Australia Champion Diana Chan’s dishes hark back to her Asian background. MasterChef UK Champion Saliha Mahmood Middle Eastern influence shines through in her food. We are fortunate to be able to cater to most requirements and desires.

Do you think it is important to create an experience with food?

DF-S: Absolutely, dining is an experiential affair, that marriage of food, atmosphere, service and engagement connect themselves to an emotion. That emotion forms a memory and hopefully one that the guest relays as being a special memory in their life. It is our job to create an experience that is memorable.

JS: We know from our MasterChef audience that their experience following contestants on their journey is what connects them to the show. Being able to take this emotion into your own MasterChef dining experience with menus from the contestants and mystery boxes, is a unique opportunity that will create memories for existing and new fans.

It is interesting to see how new ideas are being developed through immersive experience, is this the future of food and dining?

DF-S: I have said many times before, we are in the Eatertainment business.

It is our job to ensure that guests who go to our venues are suitably engaged without being overbearing. Consumers as a whole have become more and more educated on what to expect from dining experiences. The taste of the steak is now just as important as where it was sourced. The Future of food and dining will, without doubt, have the experience as its foundation moving forward.

JS: We see MasterChef as a brand perfectly positioned to deliver diners a positive, immersive experience. We know from our global audience of more than 300 million fans, what they enjoy and hopefully we can continue to stay ahead of the curve and offer the experiences they are looking for.

Are there any interesting, unique features this will include?

DF-S: You will have to wait and see….

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PEPPERMILL INTERIORS The world around us is changing. The focus on sustainability is more important now than ever, and businesses around the globe are beginning to recognise this. Peppermill Interiors, a family-run furniture business in Staffordshire, are doing their bit in the fight against climate change.

In an effort to create a product that is sustainable and ecofriendly, Peppermill have introduced the ‘Eco Friendly Dining Chair’, made from 100% sustainable materials. The seat and backrest are made from recycled plastic, whilst the base is made from steel, of which 77.1% is recycled here in the UK. The chair is made here in the UK, minimising its carbon footprint, and it is boxed in recyclable packaging.

The chair is being produced in partnership with Plastic Oceans UK, and a portion of the profit from each chair sold will go to the conservation charity. The work of charities such as Plastic Oceans UK is more important now than ever, with over 8 million pieces of plastic entering the ocean each year, killing more than 1.1 million seabirds and animals annually.

Not only is the chair taking waste material out of the environment, it takes single use plastic and turns it into

The world around us is changing. The focus on sustainability is more important now than ever, and businesses around the globe are beginning to recognise this. Peppermill Interiors, a family-run furniture business in Staffordshire, are doing their bit in the fight against climate change. something useful and durable. The waterproof and stackable ‘Eco Dining Chair’ is ideal for both indoor and outdoor use, making it perfect for cafes and restaurants, who can stack the chairs neatly when they’re not in use. The chair is being produced in partnership with Plastic Oceans UK, and a portion of the profit from each chair sold will go to the conservation charity.

Peppermill Interior’s ‘Eco Dining Chair’ offers the perfect opportunity for businesses to do their bit for the planet, all whilst providing practical and hardwearing seating for their customers. Demonstrating a commitment to the planet can be good for sales, too. Nielsen Global Corporate Sustainability Report found that 73% of millennials are willing to pay more for products sold by purpose-driven brands.

If these chairs aren’t your cup of tea, Peppermill Interiors sell a wide variety of velvet and leather seating perfect for a bar or restaurant. They also have a large assortment of leather and faux leather bar stools which are made and sold right here in the UK! To find out more about sustainable furniture, be that dining chairs made from recycled materials or reclaimed wooden dining tables, contact Peppermill Interiors today. Visit their Burntwood showroom, head to the website www.peppermillinteriors.com, or you can contact a member of their friendly sales team by emailing sales@peppermillinteriors.com or calling 01543 375872.

26 | Restaurant Industry News | July 2019

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BUTLERS WHARF CHOP HOUSE AND NYETIMBER TO OPEN THE OYSTER SHACK THIS SUMMER Butlers Wharf Chop House, the riverside restaurant, and Nyetimber, the finest English sparkling wine, are collaborating on a special oyster pop-up, The Oyster Shack, to bring Londoners a shuckin’ good time this summer. The Oyster Shack, open from 5th June - 31st August, will be housed in the foyer of the restaurant, and will serve two British favourites, oysters and sparkling wine.

Bringing a taste of the coast to SE1, The Oyster Shack will specialise in the world-famous Colchester Rock Oysters, boasting a meaty and firm texture, with a fresh sweet taste. Nyetimber’s high-quality and complex sparkling wine offers notes of fresh apricot and melon, complementing the refreshing oysters perfectly and making an excellent choice for the warm summer weather.

28 | Restaurant Industry News | July 2019

The Oyster Shack will serve a variety of luxury Nyetimber and seafood packages to guests dining in the restaurant.

The menu will feature options such as: Four Colchester Rock Oysters with a glass of Nyetimber Brut (£21.50) four Colchester Rock Oysters and two glasses of Nyetimber Brut (£32); dozen Colchester Rock Oysters and a bottle of Nyetimber Brut (£95); and a seasonal seafood platter (£46).

Alongside the all-day pop-up, guests have the opportunity to attend ticketed masterclasses hosted throughout the residency. Interactive events include a Nyetimber and Oyster tasting workshop, while attendees can also try their hand at an oyster shucking masterclass, taught by the godfathers of the sea, Colchester Oyster Fishery.

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SEAFISH consumer in the UK. It is a pan-industry campaign that is supported by retailers, friers, mongers, restaurateurs, processors and foodservice outlets – and the week is the UK’s biggest seafood promotion – with one of its aims being to encourage more consumers to purchase more fish and shellfish, more often.

GET ON BOARD FOR SEAFOOD WEEK 2019 Seafish, the public body that supports the £10bn UK seafood industry, has announced the dates for this year’s Seafood Week – Friday 4 to Friday 11 October 2019 – and is asking UK seafood businesses to sign-up now to get involved in this year’s campaign.

Seafood Week is one of the major ways that Seafish supports the foodservice sector – an annual week in the promotional calendar when the UK wide seafood industry, in all its many guises, can champion and celebrate and promote seafood to the nation’s consumers and media.

Seafood Week celebrates the amazing fish and shellfish on offer in the UK, creating the perfect platform for businesses to encourage more people, to eat more fish, more often – and ideally increase their sales.

What Is It All About?

Seafood Week aims to celebrate the wonderful seafood available in the UK to the consumer, which will hopefully have an impact on the amount of fish and shellfish sold. The event is all about celebration and adventure, and during which Seafish will undertake to:

• Promote seafood as one of the healthiest, most convenient and delicious foods available.

• Promote the fact that there is a huge variety of different fish and shellfish to be enjoyed by consumers in the UK – in excess of 100 different varieties available in the UK – possessing different flavours, different textures, etc.

• Promote the fact that seafood is incredibly versatile – there are literally thousands of different seafood recipes and ways to cook seafood.

• Make consumers aware of seafood’s great value for money.

Celebrations for the week will begin on Friday 4 October 2019 and will be followed by eight days of intense consumer-focused activity organised by all sectors of the seafood industry. Seafish will once again be promoting Seafood Week via various media channels, so that consumers will be more aware of what Seafood Week is all about.

Seafood Week is all about the seafood industry working together to celebrate and promote the great variety of fish and shellfish to be enjoyed in the UK – whether enjoying a fish supper at a fish and chip shop, eating fish at home, eating out at restaurants and cafes, or a lunchtime sandwich.

What Could Seafood Week Do For Your Restaurant Business?

The annual promotional campaign comprises eight days of consumer-focused, cross-sector industry activity – with Seafood Week aiming to unite the seafood industry and celebrate the wide variety of seafood available to the

It should increase your sales and profits because your regular customers will hopefully visit your restaurant more regularly, particularly if you keep positively promoting your business.

Participating in, and undertaking some promotional activity in support of Seafood Week 2019 could make you and your restaurant very popular with your customers.

Customers from other restaurants, where there is no promotional activity taking place, will hopefully visit your business if they have heard/seen news of your promotional activity plans.

It will provide you with a platform to create some ‘theatre’ around Seafood Week. It will provide you with an opportunity to contact your local press/media in advance and tell them about the activity that you have planned for Seafood Week and what is happening in your restaurant, and will hopefully get some media coverage for your business. You should endeavour to contact your local press at least a couple of weeks in advance of Seafood Week in order to provide your local newspaper adequate time to draft a relevant article and/or gather any additional information.

For existing customers, why not consider creating a Seafood Week loyalty card scheme that encourages them to visit you more often, with incentives such as a 10% discount off their next purchase.

Here are some ideas of other promotional activities that you could consider undertaking for Seafood Week 2019: • ‘Buy one get one free’, promotional offer • ‘Free’ prize draw on proof of purchase • 50th customer each day gets a free product

• Staff serving incentive – person who sells the most portions of fish or shellfish on a certain day wins a prize

• Seafood art competitions – encourage younger customers to design a poster or a fish/shellfish cartoon character • For new customers, consider an advert in the local press offering a prize draw for a free product

• Try product tastings with some lesser known fish species, such as coley or pollack • Run a seafood themed quiz for customers giving them the chance to win a prize • ‘Free’ prize draw for all customers who purchase fish or shellfish dishes. During Seafood Week, prize winners could be presented with their prizes at the restaurant and the local press invited to attend the event. Consider inviting a local celebrity to present prizes.

• Contact your local newspaper or radio station, with details of any promotional activities. Consider getting your local newspaper to cover the presentation of any prizes to customers if you run a prize draw competition, perhaps with a local celebrity presenting the prizes. Remember – if you get a good photograph, the story is more likely to get coverage in the newspapers.

Seafish is always keen for interested restaurants to let them know of any particular activities they may be undertaking for Seafood Week so that Seafish can help them publicise and promote. Businesses who would like to participate in the 2019 campaign should email Seafish on seafoodweek@seafish.co.uk.

To find out more about Seafood Week visit www.seafish.org/article/seafood-week

30 | Restaurant Industry News | July 2019

UK Seafood Summit 16-17 October 2019 Bringing together the seafood industry to debate and discuss the topics of the day.

Find out more www.seafish.org

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AWARDS NEWS

SKY GARDEN’S FENCHURCH RESTAURANT AWARDED TWO AA ROSETTES Fenchurch Restaurant, the refined dining venue operated by premium hospitality group, rhubarb, within Sky Garden, has been awarded two AA Rosettes as part of the AA culinary excellence scheme.

Located on level 37, the destination restaurant offers fine dining menus using the highest quality seasonal ingredients with show-stopping views of the capital.

The prestigious award of two AA Rosettes is judged on innovation, high standards of flavour and attention to detail. Fenchurch serves a modern British menu reflecting classical and French cooking.

Director of Sky Garden, Sebastian Grygier, has said “We are absolutely delighted to have received two AA Rosettes. The whole team has worked together to ensure we consistently deliver high culinary standards. It is a well-deserved accolade and one we are very proud of.”

Open for lunch or dinner, Fenchurch Restaurant offers an à la carte, five, or seven course tasting menu with vegetarian options available and optional wine pairings.

CHEESE INDUSTRY AWARD PRESENTED TO MARY QUICKE AT BRITISH CHEESE AWARDS 2019 Mary Quicke MBE from Devonbased Clothbound Cheddar producer, Quicke’s, has been honoured with the prestigious Cheese Industry Award at the British Cheese Awards 2019.

Announced at the British Cheese Awards Dinner during the Royal Bath & West Show on Wednesday 29 May, the trophy presentation was followed by news of five further awards landed by Quicke’s during this year’s competition.

Recognising individuals who have provided an invaluable contribution to cheese, the annual Cheese Industry Award was presented to Mary for her impact on the industry, particularly the recent development of the Academy of Cheese, with its promise to transform how cheese is sold across the globe with its training programmes.

34 | Restaurant Industry News | July 2019

Mary took over the reins of the family farm in 1987. The following years have seen huge steps forward at Home Farm, from the switch to specially bred cows and the introduction of the kiwi grazing system to the development of an eco-friendly cheese mite management system, while collaborations, educational initiatives and experiments have kept Quicke’s at the forefront of the British cheese movement.

Always ready to immerse herself into new projects within the wider cheese community, Mary received an MBE for her contribution to farming and cheesemaking in 2005, became a member of the Guilde Internationale des Fromagers in 2016 and was instrumental in the establishment of the Academy of Cheese in 2017.

Mary has contributed her palate to cheese competitions throughout the world, including the British Cheese Awards, World Cheese Awards and American Cheese Society Awards, and also sits on the board at both the FSA (Food Standards Agency) and

AHDB (Agriculture and Horticulture Development Board) Dairy Sector.

Among the other awards picked up

by Quicke’s during this year’s British Cheese Awards, the rich and rounded 18-month matured Extra Mature Clothbound Cheddar won Gold, as did Oak Smoked Clothbound Cheddar, which is cold smoked using oak chips from trees grown on the Quicke’s estate.

Vintage Clothbound Cheddar and Goat’s Milk Clothbound Cheese landed Silver accolades, while Elderflower Clothbound Cheese was awarded a Bronze.

Mary Quicke MBE commented: “Following a day tasting some of the best cheese in the land at the British Cheese Awards, I’m absolutely blown away to have received this trophy. British cheese has boomed, so to be singled out as someone who has made a contribution to this movement is truly an honour.

“For me, great cheesemaking starts in the soft boundary between admiration and partnership with the land, and I’m delighted to see more and more artisan

cheesemakers making wonderful cheeses from the ground up. It was great also to judge for the Young Cheesemonger Award, to see the passionate and knowledgeable young people coming on.

“The future is bright for British cheese and at Quicke’s, we’ll continue to be driven by the pursuit of great cheesemaking, farming like we’re going to live forever.”

Julius Longman, chairman of the British Cheese Awards, added: “Mary is a pioneer in cheddar and cheesemaking, so we’re absolutely delighted to be honouring her with this year’s Cheese Industry Award.

“A driving force in all things cheese, Mary has contributed so much to the industry, including her role in recent formation of the Academy of Cheese. Mary’s passion shines through in everything she does, whether on the farm, judging at the British Cheese Awards or flying the flag for British cheese overseas, so we couldn’t think of anyone more deserving of this year’s trophy.”

July 2019 | Restaurant Industry News | 35

OPENING

SWISS-INSPIRED RESTAURANT HERITAGE TO OPEN IN SOHO THIS JULY This July, Heritage, London’s first modern Swiss-inspired restaurant and bar will open on Soho’s Rupert Street.

As well as classic Swiss dishes of fondue, raclette, rösti and charbonnade, Heritage will offer impeccably executed French plates, characterised by the use of luxury ingredients such as wagyu beef and lobster. Providing an immersive element, diners will be able to barbecue prime meat cuts, fresh seafood and seasonal vegetables on table-top charcoal grills.

Head Chef Aarik Persaud has a wealth of international experience, from Chewton Glen in the UK through to The Butchers Club in Hong Kong. The menu is based around sharing and prepared in an open theatre-style kitchen.

The menu includes small plates such as dry-aged steak tartare and lobster tart with roasted fennel. Signature sharing dishes come in the form of vegetable, meat or seafood fondue; rosti with maple-glazed Dingley Dell lardons, Tomette de Brebis and shaved truffles; raclette with Cobble Lane charcuterie featuring 24-month ham,

wagyu bresaola and saucisson, and a chateaubriand of Dedham Vale beef, served tableside on individual charcoal grills.

The drinks menu includes a wide selection of cocktails by renowned drinks expert and mixologist, Zoran Peric, and a 200-strong wine list, curated

by Heritage’s Head Sommelier, Elena Serban.

The 80-cover venue, designed by Kanvass, features an elegant modern interior that mixes industrial features with soft furnishings. A combination of plush, copper-coloured leather banquettes, charcoal grey club chairs and high-level bar stools are matched with walnut panelling, reclaimed brickwork walls, exposed piping and dim lighting, to create a natural “chaleur”. There will be a centralised bar accommodating 10 and a semi-private

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dining area seating up to 14 people for banquet-style feasting.

Aarik Persaud, Head Chef of Heritage comments: “We’re delighted to be opening in the heart of the West End and introducing our unique concept to the capital. London offers myriad cuisines, but upscale Swiss food is totally underrepresented.

“We are looking forward to bringing an interactive element to dining through tableside grilling and fondue, but without comprising on quality. I am confident it will be well received by Londoners and visitors to the capital alike.”

Heritage 18 - 20 Rupert Street W1D 6DE https://www.heritagerestaurant.co.uk info@heritagerestaurant.co.uk @heritage_london

PEOPLE ON THE MOVE

PAUL AINSWORTH PROTÉGÉ JACK CLEMENTS IDENTIFIED AS RISING STAR

SKY GARDEN APPOINTS NEW HEAD CHEF AT FENCHURCH RESTAURANT Premium hospitality group, rhubarb, announces the appointment of George Farrugia as Head Chef of Fenchurch Restaurant, Sky Garden’s refined dining restaurant.

Today, Jack Clements, chef director of Rojano’s in the Square in Padstow which is owned by Chef Paul Ainsworth was presented with a coveted Acorn Award at their 33rd ceremony at Coworth Park in Ascot. Since their inception in 1986, the annual Acorn Awards, also known as the 30 under 30, have sought to recognise the brightest prospects in the hospitality industry.

George has spent a number of years working closely with Michelin-awarded chef Eric Chavot (Coda by Eric Chavot, also part of the rhubarb portfolio); firstly as Senior Sous Chef at Brasserie Chavot, during which the Mayfair restaurant gained a Michelin star, and most recently, as Head Chef at Bob Bob Ricard. In addition to Chavot, George also worked alongside Pierre Koffman at Koffman’s.

Jack, aged 27, joined the Ainsworth family in 2013, and has since demonstrated flair and ambition, leading a team of 12 and helping others to achieve the excellence for which he strives for so passionately. In 2018, the restaurant was presented with 2 AA Rosettes and also features in the Michelin Guide.

Overseeing a brigade of 16, George will develop and execute Fenchurch Restaurant’s Modern British menus with new dishes reflecting his impeccable training, particularly in classical French cooking, his Mediterranean influences and, hailing from Manchester, his passion for British produce.

Paul Ainsworth commented: “Emma and I are so unbelievably proud of Jack, over the past six years, he has shown complete commitment and has been a role model to all his peers. To win an Acorn Award, is such an honour and Jack follows in the footsteps of culinary heroes including Marcus Wareing, Gary Rhodes, Jason Atherton and Marco Pierre White – all previous Acorn winners. We can’t wait to see what the future holds for Jack, but we know it will be a bright one for sure’.

Previous Acorn winners also include Dale Bainbridge (head chef at Pollen Street Social), Ellis Barrie (owner of The Marram Grass in Anglesey) and Tom Brown (owner of Cornerstone in Hackney Wick).

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George Farrugia, Head Chef, Fenchurch comments: “I am extremely excited to be joining the rhubarb team and to be working at one of the City’s most iconic buildings. Following my Cypriot roots and classical training, my cooking style is heavily influenced by fresh Mediterranean flavours and French cooking techniques. I look forward to combining these with the best of British ingredients and to putting my stamp on Fenchurch’s menu.”

Katie Harel, Marketing Director, rhubarb, said: “We are absolutely delighted to have George on board at Fenchurch. He has some great ideas and with his impressive Michelin-starred experience and contemporary approach, I am confident that his new menu will deliver some exciting dishes and flavours to thrill diners.”

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CAFFÈ CULTURE 2019

CAFFÈ CULTURE • 28-29 OCTOBER • THE BUSINESS DESIGN CENTRE, LONDON Caffè Culture is an award-winning and information-led trade event, specifically aimed at the UK’s coffee and café bar market. Offering an impressive array of engaging and compelling features and an extensive talks programme delivered by a host of internationally renowned experts, the show has been designed to inspire and stimulate visitors making it a must for anyone operating in this dynamic industry. The event takes place at London’s iconic Business Design Centre on 28 – 29 October. You can register for your free trade badge today at www.caffecultureshow.com

**New features...

This year’s event will see the launch of two major new features at the show. Loring Smart Roast and Victoria Arduino have partnered with Caffè Culture to create two original and unique visitor attractions.

Sponsored by Loring Smart Roast, ‘The Roaster’s Forum’ focuses on the science of roasting and is an educational and interactive program catering for those already involved in the coffee roasting industry to those thinking about it. Through a series of talks and live demonstrations, visitors will gain an invaluable insight from farmers and producers from leading specialty regions right through to Europe’s leading coffee roasters, who will all be sharing their expertise.

Other leading industry manufacturers taking part in The Roaster’s Forum include • Mahlkönig • Ditting, • Anfim • La Spaziale • Hey Café • Fetco * PuqPress

Brought to you by VA Machinery, ‘The Victoria Arduino Experience’ will be a multi-sensory set of challenges designed to test the taste buds of inquisitive novices right through to refined coffee connoisseurs. Hosted by a selection of the UK’s finest roasters, The Victoria Arduino Experience will focus on the key variables in areas such as water, technology, extraction and origin and will give successful participants the chance to win some fantastic prizes.

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**Returning...

This year’s Caffè Culture will once again provide a highly engaging and informative Talks Programme, which will be hosted by some of the world’s leading coffee experts. The multistreamed programme will include: Coffee Studies (2019) – curated by Nick Mabey and Maxwell Colonna Dashwood, the 2nd edition of the highly esteemed Coffee Studies programme and will be bringing together a distinguished and eclectic mix of coffee experts who will be sharing their personal stories and opinions in a ‘Ted’ style format.

Caffè Business and Caffe Start Up – with an equally impressive line-up, both of these programmes will focus on the critical steps needed to launch, build and expand businesses at different stages of their respective journeys within an increasingly competitive market.

**New for 2019 – Competitions Galore!!

We are delighted to be hosting the London heats of two prestigious SCA UK Barista Competitions and partnering with the UK Tea Academy on the inaugural Tea Brewers Championships at this year’s Caffè Culture.

The UK Barista Championship (UKBC) is the UK’s premier coffee competition and showcases barista perfection.

Watch exhilarating routines with each competitor being judged on their barista and customer service skills.

The UK Cup Tasters Championship draws in the best palates from across the UK coffee industry. In the London heat, competitors will slurp their way through 4 sets of triangle tests to spot the odd one out.

The Tea Brewers Championships will test competitors on their classic brewing and tasting skills and will give them

the opportunity of showcasing their originality and creativity on their own signature drink.

As well as the abundance of creative and innovative feature content, Caffè Culture offers visitors a unique opportunity to meet a huge range of suppliers all under one roof and will deliver hundreds of the UK’s leading brands and innovative new products all showcasing their services all under one roof at The Business Design Centre this October.

Make this a ‘must attend’ event for your calendar this year and register for your free trade visitor badge today at www.caffecultureshow.com

July 2019 | Restaurant Industry News | 41

EVENTS NEWS

CALLING ALL, FOODIES!

NEWMARKET FOOD AND DRINK FESTIVAL IS BACK FOR ITS FIFTH OUTING Newmarket town centre in Suffolk is set to be transformed into a foodie wonderland during the weekend of 14th and 15th September as it celebrates the finest food and drink from across East Anglia with tasty food, delicious drinks, celebrity chef demonstrations, live music and family entertainment.

The Newmarket Food and Drink Festival, a much-loved free event that welcomes approximately 10,000 visitors from the region every year, takes place in the heart of Newmarket across Palace Street, Sun Lane and the site of the National Heritage Centre for Horseracing & Sporting Art at Palace House.

Topping the bill on the main stage, the setting for a range of demonstrations to teach audiences new skills and offer inspiration in the kitchen, is celebrity chef and TV presenter Rosemary Shrager, and Tristan Welch a regular on BBC 1’s Saturday Kitchen and Chef Director at Parker’s Tavern in Cambridge.

Wine tipster Helen Nicklin, a wine and spirits writer, wine consultant, TV presenter and judge for several international wine awards also makes an appearance. Further celebrity chefs are set to be announced in the coming weeks.

Regional chefs include Sci Daniels, Senior Sous from Bedford Lodge Hotel & Spa in Newmarket; Chris Martin, chef

42 | Restaurant Industry News | July 2019

lecturer from Suffolk New College; and Mark Elvin, Head Chef at Barnham Boom Hotel in Norfolk.

Visitors can sample and buy from over 40 food and drink stalls from across the region, offering an array of locally grown produce, wines, spirits and beers, street food from around the world, vegan foods, and artisan grocery products. This year’s stalls include Archangel Distillery’s handcrafted gin and WhataHoot gin from Norfolk, Giffords Hall Vineyard from Suffolk, multi-award-winning Brockleby’s Pies, Ely Fudge Company, The Handmade Doughnut Company, The Norfolk Cheese Company, and the multi-award-winning Three Counties Field Kitchen – a husband and wife team who use produce from Cambridgeshire, Lincolnshire and Norfolk – amongst many more. It truly is a regional Festival that caters to all tastes.

In addition to the food and drink stalls, a variety of exhibitors are selling bespoke cookery utensils and equipment, crockery and other cooking paraphernalia. Visitors can also enjoy the alfresco dining area, a selection of bars selling prosecco, cocktails or beers – including Gentleman Jim’s mobile bar, a finalist in the Cambridge News Food & Drink Awards 2017, and Suffolk’s Finest

Horsebox prosecco bar, The Fizzy Fillies – a perfect fit for Newmarket!

The live music stage hosts a sterling line-up of artists and bands performing across a range of genres, including The Cracklin’ Griffins who have been pouring out the party music to thirsty punters from their almost bottomless barrel of Pogues and traditional Irish folk songs and tunes. Meanwhile, children can delight in a range of entertainment, including face painting, hair braiding, and garden games.

The Festival is supported by Newmarket Racecourses and the National Heritage Centre for Horseracing and Sporting Art. Sponsors for the event include Corney and Barrow, Newmarket Town Council and G’s Fresh. The Festival also proudly raises money for the local charities supported by the Newmarket Open Weekend, which takes place on the weekend of 21st - 22nd September.

More details below.

The Newmarket Food and Drink Festival opens each day at 11am and finish at 6pm on Saturday and 5pm on Sunday. Keep up to date with the Festival on social media via Facebook: @nktfoodanddrink and Instagram: @nktfoodanddrink

LATEST NEWS

ED SHEERAN HITS THE BRAKSPEAR HENLEY ALE TRAIL Rock star Ed Sheeran has added another prestigious award to his collection of gold discs, Grammys and BRITs, after completing the Brakspear Henley Ale Trail.

The acclaimed songwriter and a group of friends stopped off for a pint at the Saracen’s Head pub on Greys Road as part of the trail, which involves a visit to 10 Brakspear pubs in the town.

Co-licensee Mel Roberson, who run the Saracen’s Head with husband Colin, said: “Collin came to me and said “I think Ed Sheeran’s in the bar”.

We Googled a picture him to make sure it was, and he was so friendly. He stayed for a game of pool and said what a great idea he thinks the Ale Trail is – apparently he only has one local pub where he lives.”

By getting their card stamped in each pub, Ale Trailers qualify for rewards

including exclusive Ale Trail t-shirts.

Marketing manager for Brakspear, Emma Sweet, said: “We’re delighted that Ed has completed the Ale Trail and had a chance to enjoy our pubs, which are so much a part of the social life of the town.

annual Ale Trail party in January. We always book a live music act for the party, so if Ed would like the gig, we’d be very happy to consider him!”

“We hope to see him sporting his Henley Ale Trail t-shirt on stage, and also hope that he’ll join us at our

Participants have a full year from starting the trail to visit all 10 pubs and claim their rewards.

Details of the Brakspear Henley Ale Trail are www.henleyaletrail.co.uk/.

UK BUSINESSES PUT THEIR TRUST IN BRITISH LION EGG PRODUCTS Demand for British Lion egg products rose in 2018, driven by ongoing issues with the safety of non-UK eggs and egg products, Brexit planning and consumer demand.

Full year 2018 figures, published by the Department for Environment, Food & Rural Affairs show that eggs bought for breaking by British processors grew by approximately 5%, the equivalent of 5,000 tonnes, to more than 100,000 tonnes*. At the same time imports of both shell eggs and egg products fell.

Currently, while all major retailers specify British Lion shell eggs, the same commitment to food safety does not always apply to egg products, many of which are imported. This is despite consumer research which clearly shows that more than half of UK shoppers want to know where the eggs in food products are sourced, with 46% stating that they would change their shopping habits if they were to learn that the products were not British.

Ian Jones, Chairman of British Lion egg processors, said: “The increasing

44 | Restaurant Industry News | July 2019

demand for Lion egg products from caterers, wholesalers, food manufacturers and retailers is good news for consumers, who clearly want British eggs in their products.

“As we have seen over the years, the issues with imports are not going away so an increased commitment from UK food businesses to British Lion egg products, and the safety guarantees they offer will help business avoid many of the issues we’ve seen in the past. As Lion specification grows we’d love to see more businesses highlighting the Lion on pack, providing added reassurance for consumers.”

With nine of the UK’s largest processed egg suppliers now fully accredited to British Lion standards, there are more Lion egg processors than ever before, and more availability for businesses that wish to specify Lion.

DRAGON TREE KOMBUCHA Gently Sparkling fruity tea with natural Flavours of hibiscus and Rosehip a light and fruity taste similar to strawberries and cream.

Alcohol Free 37 Calories per 100ml Gluten Free Suitable for Vegans Each 250ml can contains 50% Daily NRV* of Vitamins C, B6, B12, Thiamin, Folic Acid, Niacin and Biotin

Available to the trade exclusively through Lanchester Wines www.lanchesterwines.co.uk *Daily NRV (Nutrient Reference Values) of an average adult

TEMPLAR VODKA - SUPER PREMIUM VODKA We have created a range of four different vodkas: The white bottle turns blue in the ice with a thermochromic coating. This alcoholic drink is strong yet sweet and pleasant at the same time. It is still appreciated by those who do not particularly like strong alcohol.

The peach vodka is packaged in a white thermochromic bottle that turns pink in the ice. The taste is sweet with a subtle aroma of peach, making this drink very refreshing.

The most balanced of the four, is the red bottle. On the palate, it provides a prominent flavour that is both powerful and balanced.

The black bottle is the most powerful and has the strongest character.

All four drinks are made with 100% wheat and pure spring water extracted from a basement more than 700 ft. deep. It is also distilled six times, which is why our vodka’s are of undeniable quality. Vodka Templar is 1 litre of pure wonder!

The Vodka Templar was born 14 months ago and has already obtained: • The 2017 Gold Medal in London • 2017 CWSA Hong Kong Gold Medal • The 2018 CWSA Hong Kong Double Gold Medal • The London CWSA Women 2018 Gold Medal

www.vodkatemplar.com

46 | Restaurant Industry News | July 2019

LATEST NEWS

CELEBRITY CHEFS AND DRINKS EXPERTS SUPPORT PINKSPIRATION WEEK Team Margot Pinkspiration Week, the charity awareness week running from 23-30 July, is gathering support across the hospitality sector, with pink recipes and drinks serves contributed by a number of wellknown chefs and drinks experts now available to participating operators.

Pinkspiration Week has gained the support of several pub and bar operators, who between them have around 700 outlets.

Unlike most charity initiatives, Pinkspiration Week is aiming not to raise money, but to encourage people to register as stem cell and bone marrow donors.

The dedicated Pinkspiration Week website https://www. teammargotatlanticrowers.com/ pinkspiration now includes a Pink Food & Drink section featuring recipes for pink dishes contributed by celebrity chef Tom Kerridge, threetimes Great British Menu finalist Josh Eggleton; Saturday Kitchen host Matt Tebbut and Louisa Ellis, finalist in Masterchef The Professionals in 2017.

The drinks section includes pink serves created by flavour guru Pritesh Mody and Tom Proud of the Crafted Projects group. Emma Inch, current Beer Writer of the Year, has curated a list of pink beers and ciders, including Orchard Pig Pink, sponsors of the Team Margot Atlantic Challenge. Posters, social media assets and menu statements, are also available as downloads from the website, equipping participating pubs and bars to promote Pinkspiration Week to their customers.

Pinkspiration Week links to the Team Margot Atlantic Row in December this year, when a team of four dads will be taking part in the Talisker Whisky Atlantic Challenge. They are hoping to encourage new registrations from 1.5 million people - the number of strokes it will take them to complete

48 | Restaurant Industry News | July 2019

the 3,000-mile journey, hence their slogan of ‘We Row, You Register’ #WeRowYouRegister Casual Dining Group sites join campaign The latest operator to sign up to Pinkspiration Week is Casual Dining Group who will be offering its customers a free pink gin at Café Rouge and Bella Italia sites nationwide during the week.

Other operators already committed to Pinkspiration Week include: Beds and Bars, Glendola Leisure, Yummy Pubs, Cirrus Inns, Arc Inspirations, New World Trading Company, All Our Bars and Fuller’s. UKHospitality and the BII are encouraging members to back the campaign.

Martini says: “We are basically asking people to swab their cheeks and join the register. It’s quick and easy to do and it’s incredible to think that a stranger standing next to you at the bar could be your ‘perfect match’ and lifesaver, if you needed a stem cell transplant. But you wouldn’t know that, unless they were on the register.

We are delighted with operators’ enthusiasm for Pinkspiration Week so far and with under a month to go, would urge others to get on board. It is fun, promotes a worthy cause that everyone can support - and for once, doesn’t involve rattling a collecting tin at customers! We’re encouraging operators to spread the word about stem cell registration not just to customers, but across their networks - to all their teams in outlets and at head office and up the supply chain.

Community is what our industry excels at. The more people who go on the

register, the better the chance that those who need treatment will find a match. If we can reach our target of adding 1.5 million people to the register, then up to 15,000 lives could potentially be saved.”

Team Margot was set up in 2015 by Martini in memory of his daughter Margot and to honour her legacy after she lost her battle with blood cancer, aged two. Margot was unable to find her ‘perfect match’. Anyone between 17-55 years old who is in general good health can join the register via a simple swab test.

Orchard Pig backing Team Margot Atlantic Row The Team Margot Atlantic Rowers’ boat is sponsored by cider makers Orchard Pig, part of the C&C group, who have just added Orchard Pig Pink to the range of premium ciders.

Perfect for summer, Orchard Pig Pink is a 4.5% gently sparkling cider that combines the light and fruity elements of a rosé wine, with the medium dryness expected from a Somerset cider.

Jason Ash, the company’s chief marketing officer, said: “In terms of challenges of sheer human endurance this one epitomises the Orchard Pig attitude of ‘Go Pig or Go Home’, and we’ve been hugely inspired by The Team Margot Atlantic Rowers. We’re delighted to sponsor the team and have no doubt they’ll do a brilliant job in raising awareness to drive blood stem cell donor registrations. We’ll certainly be encouraging all Orchid Pig customers to support Pinkspiration Week and do their bit to help Team Margot hit their target.”

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28–29 October 2019 Business Design Centre, London