Restaurant Industry Media Pack 2018

R estaurant

Industry News 2018 Media Pack

R estaurant Industry News

FEBRUARY 2018

Commercial Kitchen 2018 opens visitor registration

www.restaurantindustry.co.uk

DesignLSM introduce new restaurant

Indian Accent The Daisy Green collection secures ÂŁ3.4M loan

Thailand’s Greyhound Cafe is coming to London

Simon Rogan

launches Roganic in Marylebone, London

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“We really enjoyed being there first time around and it feels so right to be back. I have always admired the site and feel that it’s the perfect location for us.”

Simon says “We really enjoyed being there first time around and it feels so right to be back. I have always admired the site and feel that it’s the perfect location for us. In Oli I have one of the most talented guys who came up through my kitchens and likewise James is an excellent appointment.

I’m very excited for what the future holds with them and Harry Guy heading up London operations. We had so much fun last time Roganic was in London and I’m confident that the second time around will be no different.”

Simon and Penny Rogan acquired the site, previously L’Autre Pied Restaurant, on Blandford Street for Roganic, which joins Simon’s existing sites - two Michelin-starred L’Enclume, neighbourhood restaurant Rogan & Co, development kitchen Aulis at L’Enclume and the newly launched Aulis London which is serving as a development kitchen for Roganic.

10 | Restaurant Industry News | February 2018

SALT BAKED CELERIAC, ENOKI, WHEY

SIMON ROGAN LAUNCHES ROGANIC NEW OPENING

Roganic now occupy permanent site in Blandford Street, Marylebone, London Chef and Restaurateurs Simon and Penny Rogan have launched a permanent site of cult pop-up Roganic on Blandford Street in Marylebone, London. The restaurant previously received highacclaim and will now bring elements of L’Enclume, Simon’s two Michelin star restaurant in the Lake District, to London. Roganic is now running alongside Aulis London, his development kitchen and eight seat chef’s table which opened in Soho on 14th October.

Roganic is characterised by a forward-thinking and imaginative menu, using only the freshest and most exceptional array of produce from the best suppliers around the country, including Simon’s ‘Our Farm’ in The Lake District. A unique offering in the capital, Roganic promises to be a renaissance of the original pop-up and will deliver an informed dining experience, serving innovative dishes that draw upon Simon’s trademark visionary and pioneering cooking.

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The team comprises members of the original Roganic line up, amongst other past and present Rogan employees. This includes Oliver Marlow as Head Chef, and James Foster who will be managing the restaurant as GM.

February 2018 | Restaurant Industry News | 09

LATEST NEWS

THE DAISY COLLECTION

THE DAISY GREEN COLLECTION SECURES £3.4M LOAN The Daisy Green Collection has secured a £3.4m loan from OakNorth to enable the business to open six sites by 2020, taking the total to 14.

It currently runs eight individually profitable sites, all located within London Zone 1, the most recent being restaurant barges Daisy and May Green in Paddington Basin.

“In what is a very competitive market, we’re very grateful to our loyal customers who really support and encourage our upbeat and friendly approach.

The all-day restaurant, bar and coffee group is inspired by Australia, the homeland of founders Prue Freeman and her husband Tom Onions.

“We’ve been delighted by the demand for our fresh, high-quality food and artisan coffee offering,” says Onions.

“The finance from OakNorth will enable us to continue expanding and bring our unique concept to more areas of London and beyond.

We are excited by the future.”

YOUNG ENTREPRENEURS AND MANAGERS SOUGHT FOR THE 2018 BRITISH TRAVEL AND HOSPITALITY HALL OF FAME Young hospitality entrepreneurs and managers that have made a mark on the industry are being sought by the British Travel and Hospitality Hall of Fame as it seeks to recognise a new set of stars.

Since their introduction, the awards have recognised some of the most legendary figures in travel and hospitality, including Richard Branson, Raymond Blanc and Jeremy King.

In addition to honouring those with a long track record of achievement, the awards also recognise young talent in travel and hospitality.

The Young Entrepreneur of the Year recognises an individual that is already making a significant mark in business, while the Young Manager of the Year Award will be awarded to an individual who has created a major impact on the performance of the business or department within a business. Entrants of both awards must be under 35 years of age.

Meanwhile, the British Travel and Hospitality Hall of Fame also recognises businesses that can demonstrate the highest levels of ethical operation through the Sustainable Business award.

This award recognises a travel or hospitality business that places sustainable business practices at the core of their company ideology.

Last year Adam Rowledge from Georgian House was crowned Young Manager of the Year, while Young Entrepreneur went to Sam Bruce & Alex Narracott, Founders of Much Better Adventures.

The awards will be presented at a gala dinner which takes place on Monday 30 April 2018 at the Dorchester, London.

06 | Restaurant Industry News | February 2018

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CONTACTS LATEST OPENINGS

MICHEL ROTH

SSP OPENS RESTAURANT WITH MICHEL ROTH IN GARE DE METZ STATION SSP France, a subsidiary of SSP Group PLC, a leading operator of food and beverage outlets in travel locations worldwide, has opened a new restaurant called ‘Terroirs de Lorraine’ in Gare de Metz station with renowned chef Michel Roth. The restaurant was created in partnership with SSP France and SNCF Stations & Connections.

The restaurant has over 130 covers, with additional seating on a terrace which can be used in the summer. The décor, which features warm saffron golds and sumptuous cobalt blues, combines period features of the historic building with contemporary flair. The Gare de Metz, which has

been a classified historic building since 1975, was granted the title of the most beautiful station in France in 2017.

Born in Sarreguemines in 1959, Michel Roth began cooking at the age of 15 and has worked in some of the most iconic restaurants and hotels across France. In 1991, he was named Meilleur Ouvrier de France as well as winner of the Bocuse d’Or, and to this day is the only chef in the world to have received both of these prestigious accolades. The reputation of national star Michel Roth, will contribute to the renewal and restoration proposed in this unique station.

Michel Roth said: “Terroirs de Lorraine is born of my passion for the region, and my roots are in Lorraine where my culinary career began at my family restaurant. The Gare de Metz is, for me, a symbol of homecoming, and I look forward to welcoming customers to enjoy authentic cuisine in a place that for me is full of history and memories. With my team, we have developed a simple and refined menu that fuses regional dishes emblematic of Lorraine and French gastronomy.

With the opening of the Terroirs de Lorraine restaurant, I hope the Gare de Metz will be established as destination in its own right, as well as a gateway to the city.”

BONE DADDIES NOVA

KUDU

London ramen brand Bone Daddies has opened a sixth site, at London Victoria’s Nova development.

Kudu, a modern European restaurant with South African influences from couple Amy Corbin (daughter of Wolseley restaurateur Chris Corbin) and Patrick Williams (formerly Paradise Garage sous chef), has opened in London’s Peckham.

The restaurant is named after a type of antelope and the kudu bread the menu starts with. South African-born Williams has drawn inspiration from his roots to produce modern takes on traditional dishes

New menu additions include soft shell crab maki rolls and katsu curries. The new restaurant is split into two levels, and the design highlights the group’s Japanese street-scene tone. cooked over fire, potjie (cooked in a small cast-iron pot) and braai (barbecued or roasted).

The seasonal menu utilises produce from the team’s allotment and kitchen herb garden. Key interior design features include reclaimed materials,

earthy colours, accents of greenery and reclaimed African mahogany parquet flooring. The Orangerie, with tall tables, raspberry-velvet stools and handmade Turkish floor tiles, is at the back of the restaurant, leading onto the kitchen garden. The kitchen counter, with six seats, is kept for walk-ins.

22 | Restaurant Industry News | February 2018

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