2024 Media Pack - Restaurant Industry News

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Industry News 2024 Media Pack Restaurant Industry News is a leading bi-monthly digital trade publication bringing professionals the latest news, openings, trends, upcoming projects, interviews, product launches, product innovations, exhibition news and much more. Advertising with us ensures you are being seen by key decision makers within the restaurant industry. As well as having exposure to our regular readers you can also be assured that we are committed to targeting new business within the industry as time moves on.

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H2R EMBRACES ‘LAZY BRUNCHING’ WITH THEIR LATEST DESIGN OF LAZY CAT FOR GASTRONOMICA The breakfast/brunch concept promotes the most chilled of mornings in Murouj, Kuwait. Taking inspiration from the charm of lazy morning in the backyard, H2R Design have revealed their latest design project, Lazy Cat, a breakfast and brunch restaurant providing cozy comfort food located in Murouj, Kuwait. A homegrown concept by restauranteur Basil Al Salem, that started as a pop up in Motor city in Kuwait, the brands first bricks and motar venue is dedicated to providing a distinctive dining experiences, embodying the esscene of relaxation, jazz, and serenity, inviting guests the opportunity to relax, unwind and start the day in the right way, amidst a captivating garden atmosphere.

With a brief by leading restaurant operators Gastronomica to maintain the eclectric spirit of the orginal popup, whilst also balancing warmth, visual appeal, and cohesion, H2R Design combined various design elements, to craft an environment that exudes both welcoming energy and captivating aesthetics. Drawing inspiration from an eclectic attitude, Lazy Cat’s design captures the essence of a lazy brunch and presents an American-inspired, newage neighborhood bakery that offers a refreshing alternative to the traditional French style. With a boho-chic and industrial aesthetic, Lazy Cat embraces an industrial ambiance, with an open ceiling and a combination of wooden and metallic structures.

This architectural fusion fosters a unique sense of warmth and elegance, the perfect setting for guests to enjoy the scent of freshly baked goods to emenate throughout. Promoting a truly sensory encounter that celebrates both the art of baking and dining, the design philosophy embraces the natural beauty of raw materials such as timber, stone, metal, and wood, that reflects it’s industrial influence, whilst also ensuring a contemporary and timeless appeal that avoids rustic or outdated connotations. With its wooden and metallic structures, Lazy Cat’s interior evokes the comforting ambiance of a backyard gathering, where guests are invited to relax amidst the verdant surroundings.

Lush greenery imparts a fresh and grounded experience, décor items including ceramic blue cats, a charming wheelbarrow, and fruit baskets, add the perfect finishing touches, whilst plants are harmoniously incorporated throughout the space. For an immersive experience, guests are invited to witness the craftsmanship on display through the open bakery , allowing them to marvel at the culinary process, embrace the aromas, and establish a seamless connection between the kitchen and dining area. Central to the design is the restaurants live bakery counter, showcasing an assortment of freshly baked pastries, artisanal sourdough, aromatic freshly ground coffee, and delectable chocolates.

For more information about H2R or Lazy Cat, please visit www.h2rdesign.com and www.eatlazycat.com and follow @eatlazycat and @gastronomicame on Instagram.

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JANUARY & FEBRUARY • Cleaning & Maintenance • Sustainability • Training & Education • Veganuary

MARCH & APRIL • Interiors & Interior Design • Kitchen & Catering Equipment • Tableware • Technology

MAY & JUNE • Coeliac Awareness Week • Outside Areas • Vegan, Vegetarian & Free-From • Workwear & Uniform

JULY & AUGUST • Interiors & Interior Design • Kitchen & Catering Equipment • Outside Areas • Technology



ALLERGY INSIGHTS: THE IMPLICATIONS FOR FOOD BUSINESS Research published by Dr.Hazel Gowland unveiled prosecutions for food allergen incidents increased almost ten-fold over a period of six years, with peanut being the most common allergen involved, followed by milk and egg. Further to the increase and with public consciousness of allergens at an all-time high, Rob Easton, Head of Environmental Health at Shield Safety and Fellow of the Chartered Institute of Environmental Health, shares insight into the latest trends in food allergy incidents and implications for food businesses.

“An increased prevalence of vegan products is also presenting a challenge, representing a risk to consumers who are highly sensitive to milk and eggs.”

We send 68,300 digital copies of Restaurant Industry News to professionals within the Restaurant Industry, including multi-site and independents. Our readership covers owners, directors, marketing departments, chefs, interior designers, purchasing and food development. Our readership is named and always targets the key decision makers. Research conducted by Shield Safety echoed Dr Gowland’s findings. Senior Safety Consultant Vicky Wood, led a team of Environmental Health Practitioners in reviewing over 2000 allergen incidents over a four-year period. The research discovered that the most common cause of allergen incidents was peanut (23%), followed closely by gluten (20%) and then milk (13%). An explanation for the higher rate of prosecution for peanut incidents could be the more severe immediate symptoms reported by allergic consumers to peanuts compared with gluten. Of the 2,000 incidents reviewed, there were 4 cases of sulphites, 3 of celery, 1 of lupin. To consider how we are able to manage allergens more in a business, it’s important to look at the food value chain–the process in which a company adds value to raw materials to produce products eventually sold to customers, from dish design to delivery of the food. As part of the research, a number of ‘hotspots’ have been recognised throughout that journey, sharing a strong overview of the primary reasons for the allergen incidents in the business.

inclusion of the fourteen regulated allergens, research indicates that peanut, milk and nut allergens are more likely to cause severe symptoms and lead to legal actions. Businesses may wish to focus on these allergens when designing dishes and menus, considering how the ingredients containing the allergen are avoided or substituted.

to back this up with personal interaction. The clear marking and segregation of food on pass needs to be considered. Are you ensuring the dish not containing allergens is separate, marked and clear? Then, making sure that this is communicated to the consumer upon delivery, whether in a restaurant or a takeaway?


An increased prevalence of vegan products is also presenting a challenge, representing a risk to consumers who are highly sensitive to milk and eggs. Many customers will order a vegan product with the assumption that is free from milk and eggs; whilst the product may not include these as an intended ingredient, the necessary segregation may not be in place and trace amounts of the allergen may be present. It’s important to be aware that customers are using vegan claims as a method of avoiding food with allergens and consider if they can reduce the risk to zero for cross-contamination or how the risk is communicated to the customer.

EPOS systems can be useful in communicating allergens but, it’s important

To find out more about Shield Safety, visit: www.shieldsafety.co.uk

Incorrect information contained in the matrix used to communicate allergens is also a primary reason. To address that, look to implement one source of the truth; by having one point of data entry and one point of communication to the customer, the opportunity for human error is eradicated.

Allergen Identification

Whilst there is still the critical need to identify and communicate the deliberate

06 | Restaurant Industry News | Winter 2024

• Cleaning & Maintenance • Training & Education • Vegan, Vegetarian and Free-From • Workwear & Uniform

NOVEMBER & DECEMBER • Seasonal Feature - Christmas • Interiors & Interior Design • Kitchen & Catering Equipment • Sustainability • Technology In addition to the main features mentioned there will also be sections covering all major industry sectors in each edition, such as Food & Drink etc.

T H E GA L I L E O P RO F E S S I O N A L C O M B I OV E N Dedicated to industry professionals searching for perfection every day. Designed to achieve excellence and to innovate the culinary tradition through the simplicity of technology.

EDITORIAL SUBMISSIONS Please send editorial to: editorial@restaurantindustry.co.uk

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CHEF DOM TAYLOR Restaurant Industry News speaks with Chef Dom Taylor all about the launch of his new Restaurant ‘The Good Front Room’ within luxury London hotel: The Langham Firstly, congratulations on winning ‘Five Star Kitchen: Britain’s Next Great Chef’ How did you find the competition?

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

Thank you very much. The competition process brought out every emotion in me. It really touched me on a soul level. Reignited a dormant passion in me. I discovered a new Dom. A better Dom. A new and improved version of me.

Cooking somewhat chose me. I was super keen and interested as a kid to know how food was created. I was always at my elders side, watching as food was being prepared. I come from a family of great cooks. My Mum, her Mum, great aunts and so on. Leaving school and heading to chef school was the obvious path. What is your signature cooking style? I have a very relaxed and almost rebellious side to me. I have to see that in my plate of food to know I’m in there. I’m not to into precise lines or rochers. I love a rocher, don’t get me wrong. But, I need my plate to feel like it just happened accidentally and uniquely. Is that a style?! How does it feel winning your very own restaurant? Life is really funny - you dream so long about something and then you arrive at the ‘destination’, but unbeknownst to you, you have been making space for this dream all along the journey. I am here now doing this incredible thing, with all these tools, wisdom and resources around me that I’ve been collecting for the last 30 years. It feels so divine to me. Perfect one could say! Talk us through ‘The Good Front Room’, what is the inspiration behind it? The Good Front Room was this magical place to me as a kid, in my great aunt Myrtle’s house. Adorned with trinkets and keepsakes. Reserved for an extra special guest. Continued >>>

16 | Restaurant Industry News | October 2023

INTERVIEW Jerk Chicken| Jerk Marinated Boneless Chicken Thigh | Plantain Jam | Plantain crisp | Blackened Sweetcorn Dressing This dish is very close to my heart. Really speaks to who I am as a chef. I’ve taken a much loved classic and elevated it in a way that is respectful of its history but still feels new. Ackee and Salt Fish Cake | Salt Cod | Confit Garlic and Scotch Bonnet Aioli | Pineapple and Heirloom Tomato Chow | Escallion Oil Ackee and Salt fish is our national dish. However, I’ve reimagined it. Given it a makeover if you will. Repackaged it in a way that I feel makes sense to my target audience

I wanted to recreate a nostalgic moment that I knew other people would be able to relate to. Palm Court is like the best good front room ever ever! What is the cuisine focus?

Bun and Cheese |Toasted spiced bun | Sweet Blue Cheese | Sour Cherries | Plantain Chutney

Bringing the best of Italy to your table since 1975

This one is quite special to me. That said, I don’t play favourites with my dishes. But this one felt particularly clever. I’ve been getting a great response to my version of this highly treasured Caribbean snack.

Caribbean ultimately, however, very focused on Jamaican cuisine. That said, you see influences from elsewhere in the Caribbean such as daal and roti. I love to travel, so draw influences from around the world. The Pineapple and Heirloom tomato chow is a mash up of a Trinidadian chow and a Mexican pico de gallo.

What are your favourite ingredients to work with and why?

What are some of the dishes on the current menu?

Is it important, in your opinion to create an experience with food?

Plantain is something of a delicacy in the Caribbean and Africa. I really love coming up with new ways in which It can be served, its so versatile. Can be eaten green in its unripe state which is starchy or blackish yellow in its most ripe state which is sweeter.

Absolutely! Gone are the day when people just wanted to eat food. They want a whole presentation. A chef to meet, a considered venue, great art and music. They want to be swept up and transported into my little bubble I’ve created. I love and I’m grateful that that is the case. It makes my life’s work feel worth it. Why should people book a table for ‘The Good Front Room’ ASAP…What can diners expect? This is a limited time experience, a first of its kind. By coming you are being a part of history being made. You also get a special pass into a room recreated from my childhood where entry was forbidden. Expect to be transported into a magical place where every detail has been considered for your maximum pleasure.

Alivini Company Ltd

·199 Eade Road, London - N4 1DN ·Helios 47, 5 Isabella Road, Leeds - LS25 2DY (020) 8880 2526

london@alivini.com www.alivini.com

18 | Restaurant Industry News | October 2023





Directing our focus to the culmination of this charming dining experience, the Salted Caramel Cheesecake with Pistachio Ice Cream is a sweet indulgence that awaits at the end of your meal. This scintillating dessert features a creamy, salted caramel cheesecake, crowned with the irresistible allure of pistachio ice cream. And if you’re a fan of Italian classics, the Pistachio Tiramisu is a delightful twist on tradition. This reimagined Tiramisu features the addition of pistachio, infusing the layers of mascarpone, coffee-soaked ladyfingers, and crushed pistachios that dances on the palate. It’s a creative take on a beloved classic that’s sure to leave a lasting impression.

In the bustling heart of Soho, where culinary traditions intertwine with modernity, an Italian dining institution, 40 Dean Street, has gracefully presided for two decades, attracting celebrities like Brad Pitt, Rupert Everett, and Princess Beatrice to its tables. Today, a new chapter unfolds in this gastronomic saga as 64 Old Compton Street joins the family, a mere two-minute saunter from the distinguished 40. Approaching 64, the bold crimson façade hints at the vibrant energy within. Inside, the dining room envelops you in deep indigo tones and tasteful antiques, casting an aura of intimate opulence that’s nothing short of a journey to the heart of Italy itself.

As we progress to the heart of the meal, the Lobster Linguine is a standout. This dish encapsulates the essence of 64, where the silky strands of linguine entwine with succulent lobster in a symphony of flavours that is as extravagant as it is comforting. This culinary work of art finds its ideal companion in the form of an opulent Shellfish Bisque, enriched with brandy and perfectly complemented by the bright notes of cherry tomatoes.

Begin your culinary voyage of Mediterranean flavours as you savour the superb pairing of Fried Squid and Zucchini accompanied by the rich Aioli Sauce. Or explore the artful Mozzarella Arancini, these crispy orbs of risotto are filled with a rich mixture of wild mushrooms, truffle, and smoked mozzarella. Each bite uncovers a harmonious blend of textures and earthy aromas. Both dishes elegantly lay the foundation for a memorable dining experience.

To complement this gastronomic voyage, 64 offers a meticulously curated cocktail collection. This assembly includes in-house creations like the beguiling Refuel Martini, a blend of watermelon

juice, sugar syrup, and Stolichnaya vodka, alongside a lineup of timeless classics. The wine list, though concise, predominantly highlights Italian vintages, serving as a harmonious companion to the culinary symphony. In an inclusive gesture, 64 extends a warm welcome to wellmannered canine companions, enhancing the restaurant’s convivial atmosphere. 64 Old Compton Street emerges as a promising addition to Soho’s ever-evolving culinary landscape. Whether your allegiance lies with the urbane older sibling, 40 Dean Street, or you’re eager to embrace the vibrant newcomer, 64, it’s an Italian family business that adds another layer of richness to Soho’s culinary tapestry.


The Tiger Prawn Linguine is a delectable embodiment of the spirit of Italy, a culinary sojourn that tantalises the taste buds with the vibrancy of coastal cuisine. This dish seamlessly combines perfectly cooked pasta with the bold and aromatic notes of garlic, chilies, and the delightful sweetness of tiger prawns, all lovingly embraced by a velvety white wine sauce.

Inside, the dining room envelops you in deep indigo tones and tasteful antiques, casting an aura of intimate opulence that’s nothing short of a journey to the heart of Italy itself. 50 | Restaurant Industry News | Winter 2024

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Winter 2024 | Restaurant Industry News | 51


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