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R estaurant Industry News

OCTOBER 2018

www.restaurantindustry.co.uk OPEN FOR BUSINESS

New Bao on the Block

Baby Bao

BREWHOUSE & KITCHEN BRINGS CRAFT BEER TO HORSHAM

SELL-OUT SUPPER CLUB LITTLE KOLKATA NOW OPEN IN COVENT GARDEN

Paddy Irish Whiskey

signs on with London Irish

NEWMAN GAUGE reveals trio of projects

I-AM COOKS UP A TREAT WITH TASTY BRANDING OF ‘GRAB-AND-GO’ PALI KITCHEN


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CONTENTS

NEWS

OCTOBER 2018

08

FEATURES 04

UKHospitality and The BII caution over calorie labelling

28

I-AM cooks up a treat with tasty branding of Pali Kitchen

18 New Bao on the Block - Baby Bao

CONTACTS Editor Maria Lapthorn - editor@restaurantindustry.co.uk Editorial Assistant Georgie Baxter - editorial@restaurantindustry.co.uk Production/Design Laura Whitehead - design@restaurantindustry.co.uk

Brewhouse & Kitchen brings craft beer to Horsham

42

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 Jake York - 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

Newman Gauge reveals trio of projects Every effort is made to ensure the accuracy and reliability of material published in Restaurant Industry News however, the publishers accept no responsibility for the claims or opinions made by advertisers, manufactures or contributors. No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

October 2018 | Restaurant Industry News | 03


LATEST OPENING

I-AM COOKS UP A TREAT WITH TASTY BRANDING OF ‘GRAB-AND-GO’ PALI KITCHEN A new Indian ‘grab-and-go’ concept has made its way to the City of London with the recent launch of Pali Kitchen – complete with inspired branding by top international customer experience agency I-AM (www.i-amonline.com). Located in Bow Lane, the new brand serves customers with staples such as curry and lassi while the inspiration behind the restaurant is to capture the authentic spirit of India by focusing on the expressions and gestures of its people. Pali Kitchen sounded out London-based I-AM with a brief to create ‘a leading fast-casual Indian brand in the UK’.

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LATEST OPENING

The key objective was to change the perception of the Indian dining experience by moving away from being a traditional, seated and multi-course dining experience to a fast- casual food proposition. The entire offer is based on delivering a promise of great customisable dishes to everyone who wants a genuine ‘taste of India’. I-AM 3D Creative Director Paul Tynan said: “Pali Kitchen was an important passion project for I-AM, linking back to our studio in Mumbai and our work there over the years. We wanted to reflect the vibrancy of the culture, which we believe is rooted in the everyday people you meet in this wonderful country – each with their own stories to tell. The concept of real India is inherent in the fabric of the people and the warmth of a billion smiles, pitched against a kaleidoscopic backdrop of colour, noise and texture - that is what we wanted to bring to life, in a fun and engaging way, delivering a true people inspired experience.” The main design inspiration focuses on the people that form the spirit of India,

with an emphasis on the expressions and gestures used to communicate. This led to the development of iconic characters illustrated on the interior walls and printed across the packaging – from the ‘Dabbawalla’ representing the lunch delivery boy cycling through the bustling streets, ‘Chaiwalla’ the street tea maker and seller to the ‘Flower Girl’ symbolic of all the playful children. All these characters are accompanied by a note describing their day and sayings in Hindu that form short storylines – bringing the spirit of these characters to life within the brand experience. Another iconic graphic feature in the space is the purple neon Mudra hand sign, gesturing back and forth symbolising food and eating. The environment’s colour palette is led by a simple series of natural textured tones, topped with splashes of bright colours such as fuchsia, orange and lime inspired by India’s Holi Festival.

The interior has been styled with a contemporary neutral-toned Indian aesthetic supported by cultural cues and bursts of vivid colours to create an open and welcoming environment. The design adopts a flexible concept for a potential local roll-out to future sites. Anu Kathuria, Founder of Pali Kitchen says: “I-AM CREATED SUCH A UNIQUE AND INTRIGUING BRANDING THAT CAUGHT CUSTOMER’S ATTENTION FROM DAY ONE. AT EVERY STAGE OF THE PROJECT I-AM KEPT RAISING THE BAR WITH THEIR CREATIVITY AND COMMERCIAL FOCUS. THEY HAVE AN AMAZING TEAM!” I-AM, headquartered in Shoreditch, and with overseas offices in Istanbul, Dubai and Mumbai, has a portfolio of clients in many sectors including retail, banking, fashion, estate, telecom and tech, showrooms, education, transport and destinations – as well as food and drink.

October 2018 | Restaurant Industry News | 05


ADDRESSING KEY ISSUES - SCOTTISH CHEFS ANNOUNCE 2018 CONFERENCE LINE UP Glasgow event to host world class chef demonstrators and 500 chef attendees Sustainable sourcing, feeding the planet and attracting and retaining young people into the industry are all key issues that will be addressed at the 2018 Scottish Chefs Conference. The event held on 5 November 2018 at The DoubleTree by Hilton, Glasgow Central is the largest annual gathering of Scottish Chefs. Over 500 chef

delegates will see an exciting line up of chefs from home and abroad representing the two key conference themes: Scotland’s Year of Young People and sustainability.

then, he has trained across a number of Roux properties, earning the title of Patisserie Chef of the Year in Scotland 2018 at the Catering in Scotland Awards, aged just 22.

Two incredible young chefs, Adam Handling, and Gary Millard, will join us to share their experiences. Adam Handling, is a Scottish chef who has a string of culinary competition wins and industry accolades to his name at just 29 years old. His restaurant The Frog E1 was voted ‘Best Restaurant of the Year – London’ and the overall ‘Best Restaurant of the Year’ at the 2017 Food & Travel Reader Awards. In the same year, the restaurant also won ‘Best Fine Dining Restaurant’ at the Foodism 100 awards, as well as gaining 3 AA rosettes at the AA Hospitality Awards 2017. Gary Millard’s talent for pastry was spotted by Albert Roux when he was just 14 years old. Since

The line-up also showcases two of Scotland’s most well-known sustainability champions: Jim Cowie is all about sustainable handling of our seafood and has held regular talks and cooking demonstrations at schools and local organisations. He was invited to speak at the inaugural Scottish Inshore Fisheries Conference on the importance of sustainability and seasonality, and his ongoing commitment to this subject has placed him and the Captain’s Galley at forefront of sourcing sustainable seafood, together with gaining him many accolades including the Scottish Food Made Good (Sustainable Restaurant Association) Champion in 2016.

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EXHIBITION NEWS

is currently the chairman of the Feed the Planet Committee of World chefs and a recognised authority on food sustainability. At the helm this year and holding the programme together and helping delegates to get the most from the demonstrating chefs will be well known Scottish restaurateur and chef Jak O’Donnell. The conference will be introduced by James Withers, chief executive, Scotland Food & Drink and Albert Roux OBE, KFO, Patron of Scottish Chefs will also be attending. Neil Forbes is a well-known figure in the Scottish culinary scene. His much-loved restaurant, Café St Honore, holds Food Made Good (Sustainable Restaurant Association) 3-star champion status. He regularly demonstrates his skills at a broad range of events across the UK as well as appearing on BBC Radio Scotland’s Kitchen Cafe. He writes a regular recipe column in the Scotsman’s Saturday magazine. We are also delighted to welcome our international guest, Christopher Koetke, who has worked in culinary arts for well over three decades and is now CEO of Complete Culinary LLC, a consulting firm dedicated to the 360-comprehensive view of food and beverage. In the last 20 years, he has devoted his professional life to culinary education at Kendall College who have 48 campuses in 12 countries. He

Young chefs are a key part of the conference with each Scottish College having the opportunity to bring 10 students along for a discounted rate to experience this amazing event. They can also showcase their own skills in the Scottish Salmon challenge which will see the semi-finalists going head to head on the main stage. Neil Thomson, Chief Executive of Scottish Chefs, says “In our third year of running the conference, we are delighted to bring a together such a diverse and exciting line up of inspiring and talented chefs to Scotland. With 2018 being the Year of Young People and as young chefs are key to the future success of our industry, we are pleased to work with our partners to bring skills demonstrations and a healthy bit of competition into the event for the student chef attendees. In addition to the activities during the

day we have had fantastic input from industry who are supporting the event with so much enthusiasm, and we have a great line up of exciting exhibitors for our conference delegates to see and network with”. Fiona Richmond, Head of Regional Food at Scotland Food & Drink and advisor to the board of Scottish Chefs, said: “Scotland Food & Drink is delighted to be supporting this year’s conference – a must-attend for the industry. It is essential for encouraging a strong chef network and brings attendees closer to the food and drink industry. The focus on young people and sustainability are particularly apt as we recently launched the first-ever food tourism action and skills, people and sustainability key areas. Chefs have a significant role to play in the success of this action plan. Scotland is proud of the production and promotion of quality food and drink, our reputation depends on it, so inspiring young people to take up a career as a chef will help to fill the skills gap and fulfil our food tourism aspirations.” The day will end with a stunning 4-course meal showcasing the best of Scottish produce. The dinner is a collaboration of the Hilton Hotel’s staff and students who get experience working with the chefs and delivering the meal to the dinner guests.

October 2018 | Restaurant Industry News | 07


LATEST NEWS

UKHOSPITALITY CAUTIONS AGAINST MANDATORY CALORIE LABELLING UKHospitality has warned that the

introduction of inflexible mandatory calorie labelling could present a serious burden for hospitality businesses. The warning follows reports that the Government is preparing the launch of a consultation on a requirement for businesses to provide calorie labelling on menus. UKHospitality Chief Executive Kate Nicholls said: “Mandatory calorie labelling could have a significant impact on the hospitality sector, particularly smaller businesses that would struggle to cope with the huge burden of a one-size-fits-all approach. The knock-on effect would almost certainly mean prices go up and investment in businesses goes down. There is also a serious potential that mandatory calorie labelling would undermine businesses’ efforts to tackle food waste which is a growing concern for consumers and an area of innovation for businesses. “A blanket introduction of inflexible

calorie labelling would represent a serious additional cost for businesses already facing tightening margins and economic instability. It would also represent a considerable burden for those venues that change their menus regularly, some on a daily basis, to incorporate locally sourced produce, seasonal ingredients and specials. Small and medium-sized businesses might also find their ability to innovate, particularly when tackling food waste, severely restricted. We are supportive of efforts to promote healthier eating habits and sector is already taking decisive, proactive action to reformulate menus to reduce calories and increase transparency and choice for customers. Many larger venues already include calorie content on their menus voluntarily, with many high street brands providing customers with unprecedented level of information. But even larger businesses, operating numerous distinct brands, rely on the flexibility provided by voluntary labelling.”

BII CEO, MIKE CLIST COMMENTS ON GOVERNMENT CONSULTATION ON CALORIE LABELLING OUTSIDE THE HOME Following the Government launch of the public consultation on calorie labelling yesterday, CEO BII, Mike Clist commented: “The BII are concerned that Government is considering yet more red tape, thus increasing the costs of running pubs that are already under severe pressure from the impact of business rates, sugar tax, auto enrolment pensions, beer duty and many other areas of legislation that add costs to our members’ businesses. Dealing with allergens, making the most of seasonal produce and keeping menus varied and interesting in a competitive marketplace, makes offering food in pubs challenging enough without the pressure of

calorie counting. A visit to a pub or restaurant is normally a celebration or treat and surveys have told us that even in venues that do give advice on the number of calories contained in a meal, it is often ignored. We believe that the beneficial effects of pubs in counteracting loneliness and making pubs the centre of their

08 | Restaurant Industry News | October 2018

local communities are far more important issues to consider, which is why we have joined in and are supporting the #longlivethelocal campaign. We will be encouraging Government to look at reducing the overall tax burden on our pubs and to announce the reform of business rates as well as reducing rates and duty at the next budget. ”


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October 2018 | Restaurant Industry News | 09


CALIFORNIA WALNUTS EXPECTS INCREASED CROP FOR 2018/19 During August the National Agricultural Statistics Service (NASS) in California released the annual crop estimate for California Walnuts, predicting the 2018 annual yield to be 690,000 tons. This forecast is based on the 2018 Walnut Objective Measurement Survey, conducted from August 1-21. The 2018 estimate is 10 percent higher than the 2017 crop. According to California Walnut Commission (CWC) Chairman Bill Carriere, “This year presents a unique set of challenges as a result of increased tariffs in three of our key markets, however we continue to see strong demand for California Walnuts both domestically and internationally. With California Walnuts’ exceptional quality and taste, our industry is confident that we will meet the growing global demand.” Meanwhile as part of the California Walnut Commission’s export marketing programmes, a number of activities are under way to inspire and encourage the UK industry to get more involved with California Walnuts. Despite increased tariffs in China, India and Turkey, the CWC is cautiously optimistic that ongoing negotiations will resolve these issues. The CWC will continue to support programs in all markets, including the tariff-affected countries, where it has active export marketing programmes. The three markets affected accounted for an

estimated 15.4% of sales of the 2017/18 crop during the year to date. “Despite these challenges in some of our global markets, we are encouraged by strong consumer demand as well as recent product innovation,” said Michelle Connelly, Executive Director of the California Walnut Board and Chief Executive Officer of the California Walnut Commission. “Consumers around the world enjoy California Walnuts because they add nutritious crunch to meals and snacks throughout the day while also offering a wide variety of health benefits.”

UK PROFESSIONAL CHEFS VISIT CALIFORNIA In anticipation of positive news about the new crop estimates, work has also been taking place over the summer with parts of the UK food industry to help inspire and encourage increased usage of California Walnuts. In late August California Walnut Commission took four of the UK’s top foodservice professional chefs out to California, to discover more about what California Walnuts have to offer.

The four venerable chefs were Mickael Jahan, Innovation Development for UK and Ireland at Aryzta, the largest international food business in the world with a leadership position in frozen B2B bakery; Nick Vadis, Culinary Director of Compass Group, the largest foodservice food company in the world serving 5 billion meals annually in 50 countries worldwide; Matt Hay, Chef Director at BaxterStorey, the UK’s leading independent hospitality provider with 700 locations nationally; and James Buckley, Development Executive Chef O2 and London Leisure Levy Restaurants. The trip’s primary focus was to visit the renowned Culinary Institute of America at CIA Greystone in Napa Valley, California to focus on new ways and novel ideas to feature California Walnuts in a wide variety of recipes and snacks in foodservice, mainstream menus and restaurants across the globe. PHOTO FROM LEFT TO RIGHT Matt Hay, Chef Director at BaxterStorey Nick Vadis, Culinary Director of Compass Group Claire Lee, Assistant Marketing Director, International at California Walnut Board & Commission Mickael Jahan, Innovation Development for UK and Ireland - Aryzta James Buckley, Development executive chef O2 and London Leisure Levy Restaurants

10 | Restaurant Industry News | October 2018


be looking to try and incorporate high quality great tasting California Walnuts in our food offerings going forward.” Chef Mickael Jahan said: “ As a chef, irrespective of your experience, you never stop learning. There were some excellent ideas put forward by the CIA demonstration and I’d love to try and get some of these ideas incorporated into our products at Aryzta.” “The trip was fascinating, the food and ideas I’ve seen and experienced really opened my eyes to what can be done with California Walnuts, I’m really keen to try some of my own inflections of some of the recipes demonstrated,” said Chef James Buckley. “A truly memorable trip!,” added Chef Matt Hay. “I’d like to thank everyone involved, CWC UK and CWC USA, for such a well thought out itinerary and professionally organised trip, it was well worth it.”

During the trip the chefs created and sampled a wide variety of dishes where they able to get ‘get closer to the action.’ The dishes included Middle Eastern Lamb and California Walnut meatballs, Grilled Octopus with California Walnut Charmoula and Fried California Walnuts with Kaffir Lime and Chilies.

Trade representative Iain Forbes from The Garden (Marketing and PR), who accompanied the UK chefs, commented: “‘The ultimate goal of the activity was to create opportunities that lead to more California Walnuts being used in more retail products, mainstream meals and foodservice menus nationally in the UK, and possibly even internationally.”

To receive details on future California Walnut stories and trade initiatives, sign up for the UK newsletter via the ‘Trade Contact’ page on californiawalnuts.uk/trade For further information please contact the California Walnut Commission on trade@californiawalnuts.uk California Walnut Commission are in regular contact with the four chefs, offering them support as they develop ideas for incorporating California Walnuts in their individual companies, consultancies, development bakeries and kitchens.

The group also visited distinguished California eateries from the Thomas Keller Group in Napa and discussed techniques and uses for ingredients, including California Walnuts with the chef teams at each of the establishments. The trip included a tour of the unique kitchen garden at Keller’s world famous French Laundry. Discussions with the head gardener gave further insight into the close relationship between producers and chefs in the region. After Napa Valley, the culinary tour continued on to San Francisco where the chefs sampled traditional San Francisco sour doughs and bakery fare as well as uniquely prepared fresh pacific sea food, further concepts and ideas for their return back to their development bakeries and kitchens. Chef Nick Vadis commented: “We were delighted to attend this highly entertaining and enlightening trip. The food, the company and the demonstrations were fascinating. We’ll

October 2018 | Restaurant Industry News | 11


LATEST NEWS

IT’S TIME TO BECOME ‘EQUIPPED FOR THE FUTURE’ Hoshizaki launch ‘Equipped for the Future’ report, with the aim to transform the operation of commercial kitchens. At an exclusive event in Soho, London, Hoshizaki UK launched their ’Equipped for the Future’ report which not only gives an insightful analysis of energy use in the catering industry, but importantly sets out actions so that operators, dealers and manufacturers can make a difference now. The research identifies the key factors and challenges, such as higher initial equipment costs and low comparable energy consumption data between manufacturers, that prevent UK caterers from reducing their energy usage, whilst providing an interesting perspective on the pivotal role that external factors, such as staff and training, play in terms of reaching higher levels of efficiency. Simon Frost, Director of Sales & Chain Accounts at Hoshizaki UK, explains: “If a caterer invests in energy-efficient equipment, yet doesn’t invest time into training their staff as to how to use the appliance correctly and efficiently, resultant energy savings could be disappointing. The catering industry collectively needs to be more active in terms of changing attitudes and behaviours towards energy efficiency, and Hoshizaki aim to accelerate this change by publishing the Equipped for the Future report. As global leaders of innovative coldsolutions, Hoshizaki are committed to helping facilitate a greater uptake of energy efficient catering products that will not only help the environment, but will also save companies significant energy costs. Frost continues: “Although an increasing number of buyers are investing in energy efficient equipment in order to achieve savings, the Equipped for the Future report highlights that there still appears to be a resistance, largely

caused by a silo mentality within capex and ofex departments, meaning there is a disconnect between who pays for the equipment and who pays for the energy. ‘The ’Equipped for the Future’ report directly tackles this issue, providing suppliers, purchasers and caterers alike with a simplified and comprehensible understanding of energy saving. Hoshizaki is specifically working with chain and national accounts to raise awareness and explain how in the long term, energy efficient equipment can be a benefit for everyone in an organisation. We are aiming to ensure that our equipment portfolio

12 | Restaurant Industry News | October 2018

is as green as possible, phasing out less sustainable appliances, as well as price matching green technology to help our customers make the right decision when it comes to purchasing their refrigeration or ice-making equipment” The ’Equipped for the Future’ report was created in association with Footprint Intelligence and provides the catering industry with a thorough, yet accessible insight into energy efficiency. Taking the synergy of Hoshizaki and Footprint Intelligence as an example, the entire catering industry must now work together to make energy efficiency the norm for the industry.


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TIP TOP LAUNDRY & LINEN HIRE Established in 1988 Tip Top Linen Services Ltd has a track record second to none in meeting the needs of restaurants, hotels, event organisers, catering companies and airlines. With over two decades of providing linen of high quality to the hotel and catering industry, meeting the needs of these businesses with particular taste and requirements we have learned that attention to detail is everything, from timely deliveries to ease of ordering. We have invested heavily in modern machinery, huge stocks and have also acquired more space to meet the demand for our work. Our new laundry facility which is now over 13,000.00 square feet allows us to respond quickly to our customers needs and requests.

What we believe (philosophy) We believe that quality products and consistency in our services are key to ensuring we meet the high standards of our customers so they can in turn meet the tough demands of their own customers. Being honest, reliable and having full transparency has brought us to where we are today. Our staff echo this philosophy and are happy to be working in an environment where high standards are maintained and understand our core principles.

Coming from humble backgrounds our directors always feel fortunate for being in a position where they are today. They believe in a personable approach and giving back to the community through local and national charities.

Services Ethos: Our companies’ ethos has been and always will be to provide high quality products and a high quality service to all customers. As a family run company we treat every staff as a family member. We believe that the culture at work should be so that our staff feel comfortable and be respected and in an environment where they are happy.

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Suppliers Our suppliers are all responsible businesses some dating back 100+years in this industry. We have insured that their approach to being responsible is adhered to so we can rest assured that the linen being provided is of a high standard and is ethically sauced. Some of the suppliers also have taken the initiative to promote higher levels of social responsibility by joining the “better cotton initiative (bci) for short, this organisation is a non for profit to connect cottons complicated internal supply chain, from the farmers to retailers and to promote global standards for better cotton. BCI is there to make global cotton production better for the people who produce it, better for the environment it grows in and better for the sectors future. www.tiptoplinenservices.com


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AWARDS NEWS

CHEESEMAKER SEEING STARS, AS GREAT TASTE REVEALS MORE GOAT’S CHEESE GLORY Quicke’s has landed yet more honours today following the announcement of this year’s Great Taste results, with the Devon-based cheesemaker taking home stars for six of its products, including a coveted 3-star award for its Goat’s Milk Clothbound Cheese. With only 192 products named in 2018’s 3-star list, the goat’s cheese is now one of the UK’s most celebrated cheeses, following a raft of awards already achieved this year. Among the other winning wedges were Home Farm’s first ever mixed milk cheese, Lady Prue, taking a 2-star award, and the firm favourite Mature Clothbound Cheddar, which also scooped a 2-star accolade. 1-star awards went to both Vintage Clothbound Cheddar and Extra Mature Clothbound Cheddar, as well as the Slightly Salted Cow’s Whey Butter, a rich and creamy product made following a rare heritage

recipe, using whey cream, a by-product of the cheesemaking process. Enticing the Great Taste judges with its “lovely and promising aroma with a strong note of horseradish on the nose”, the distinctly different goat’s cheese was described as “an interesting cheese with a distinct flavour”, as it became one of just a handful of cheeses to take top marks this year. Commenting on the cheese’s “brightly acidic paste and clean taste, with a sweetness”, the panel heaped praise upon the 6-month matured hard goat’s cheese during the rigorous blind-tasting process. Mary Quicke MBE commented: “A 3-star Great Taste award is a rare

16 | Restaurant Industry News | October 2018

privilege, so we are truly honoured to have our goat’s cheese named among this year’s top food and drink. Having already taken medals at the British Cheese Awards and Artisan Cheese Awards this year, our goat’s cheese is certainly staking its claim as a force to be reckoned with at the cheese counter. Not to be outdone, our cheddars and whey butter have amassed a lovely haul of Great Taste stars, and Lady Prue even popped up with a 2-star at the first time of asking! It’s very rewarding to achieve such badges of honour and the Great Taste stars certainly help shine a spotlight on these rolling Devon hills, as we continue to fly the flag for traditional clothbound cheddar, both in the UK and overseas.”


AWARDS NEWS

CONTRIBUTION TO FINE FOOD AWARD PRESENTED TO CHARLES CAMPION Esteemed food writer and restaurant critic, Charles Campion was presented with a Contribution to Fine   Food award last at the Great Taste Golden Fork Dinner, a special trophy introduced this year to recognise a knowledgeable individual who promotes small food producers with integrity.

“We’re absolutely delighted to present this award to Charles and hope that it inspires our industry to preserve the authenticity that lies at the heart of fine food.”

With more than two decades of World Cheese Awards and Great Taste judging experience, Charles Campion has blind-tasted thousands of products for the world’s most coveted food awards, believing strongly in the value of constructive feedback to help producers refine their food and drink offerings. Having had a hand in awarding so many Golden Forks in years gone by, Charles was presented with his own award by the Guild of Fine Food, at the Great Taste Golden Fork Dinner held on Sunday 2 September at the InterContinental Park Lane Hotel, London, where over 350 guests from the world of fine food gathered to celebrate the grand finale of Great Taste 2018. John Farrand, managing director of the Guild of Fine Food, organisers of Great Taste, explains: “There is an increasing emphasis on celebrity in food and, I’m afraid, that’s combined with naivety as to where it comes from, what seasons mean and how varieties and breeds make a difference. Experts like Charles are a rare thing, as he does understand how our food and drink should be made, and his veracity needs to be celebrated. As this emphasis on celebrity rises in food and drink, there is a risk that such genuine knowledge amongst critics, food writers and journalists will fade, resulting in an ignorance about food and where it comes from, so sources of food knowledge like Charles need to be recognised, revered and rewarded for their contribution.

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OPEN FOR BUSINESS – BREWHOUSE & KITCHEN BRINGS CRAFT BEER TO HORSHAM Brewhouse & Kitchen has recently celebrated the official opening of its Horsham brewpub – Horsham’s first onsite brewpub and brewery. The venue is steeped in history, having been a staple in the community as a pub for the past 150 years except for a recent brief stint as a Japanese dining restaurant. Brewhouse & Kitchen brings the venue back to its roots, drawing on the rich history to brew and name the unique and inspired beers and refurbish the pub. The venue will serve as Horsham’s only on-site craft brewery and pub and, now officially open to the public, Brewhouse & Kitchen would like to welcome all to visit. Brewhouse & Kitchen’s Hoxton venue strikes the perfect balance between style and substance; leading the culinary charge for the area’s hospitality options, the venue will boast an innovative menu, complete with seasonal beer pairing suggestions and no less than 23 vegan and vegetarian options – more than any other UK pub group.

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LATEST OPENING

SIMON BUNN, CO-FOUNDER OF BREWHOUSE & KITCHEN “WE ARE VERY EXCITED TO OPEN A BREWPUB IN HORSHAM AND LOOK FORWARD TO MAKING LOTS OF LOCAL FRIENDS, PROVIDING A SERVICE TO THE FANTASTIC AND WELCOMING COMMUNITY. TO BE LOCATED IN HORSHAM’S TOWN CENTRE IS WONDERFUL, ALLOWING US TO DELIVER A TRULY UNIQUE PUB EXPERIENCE TO RESIDENTS AND VISITORS ALIKE AND EMBRACE THE COMMUNITY WITH OPEN DOORS AND FULL KEGS.”

October 2018 | Restaurant Industry News | 19


PEOPLE ON THE MOVE

DAMIEN BARRETT APPOINTED NON-EXECUTIVE DIRECTOR OF THOMAS RIDLEY FOODSERVICE Thomas Ridley Foodservice announces the appointment of Damien Barrett to The Board in the position of NonExecutive Director, effective January 2019. Barrett joins Thomas Ridley following 13 years at Henderson Foodservice, one of the leading foodservice providers in Ireland with a £120million turnover. As Managing Director from 2008, Barrett steered Henderson’s to increased sales turnover and the company received numerous awards such as Deloitte’s Best Managed Companies Gold Award in 2017 and Investors in People Gold in 2018. Justin Godfrey, Thomas Ridley Foodservice Managing Director

comments, “I am delighted to welcome Damien to Thomas Ridley; attracting someone of Damien’s calibre is a reflection of the continuing success of our business and his vast experience and achievements within the industry enable him to provide advice and guidance to The Board as we continue to implement our long term strategy. “ Following a successful period of growth which included the construction of a state-of-the-art Multi Million Pound freezer facility in September 2017, Thomas Ridley continue to drive the business forward and the appointment of Damien Barrett will afford further experience and industry specific knowledge into the business.

Commenting on his appointment as Non-Executive Director with Thomas Ridley, Damien Barrett, “Taking up this new role with Thomas Ridley is truly exciting and I look forward to working closely with Justin and The Board to understand their plans for the future and to contribute to the next stage of the journey.”

C&C CATERING ENGINEERS STRENGTHENS SERVICE DIVISION Queensferry-based C&C Catering Engineers Ltd is delighted to welcome Peter and Jo Baulch to the company as it continues to strengthen its team during a period of exciting growth. With a wealth of industry experience, Peter joins the business as Service Director, and his wife, Jo, joins as Service Administration Assistant.

industry, namely Carford and Gratte. Additionally, Peter sits on the CEDA Technical Steering Group as Chairman, as well as the CEDA Board. The C&C Group are delighted to be able to support Peter in these positions as he continues to attend meetings and provide input to help the organisations, their members, and the industry in general.

Both Peter and Jo bring years of knowledge to the business, with Peter previously working for some of the best companies in the

Growth at the company is supported by the appointments of Peter and Jo Baulch in the Service Division, as well as the recent additions of David

Freeman as Group Support Manager, and Anna Gostiller in the Sales Department. Peter Baulch commented, “I am thrilled, excited, and proud to have been given the opportunity to join C&C Catering Engineers as their Service Director, a company with a long-established history of professionalism and excellence within the Catering Industry, and to work with Peter Kitchin, Ian Berrow, Keith Hartharn and all the staff to develop and grow the Service Division.” C&C Catering Engineers Ltd’s Managing Director, Ian Berrow, added, “We’re delighted to continue strengthening as a business, and I couldn’t think of any better people to be welcoming on board than Peter and Jo. We look forward to achieving bigger and better things together, and are excited to further establish our service offering.” Peter Kitchin, Managing Director of The C&C Group, continued, “Peter is one of the most well respected Technical guys in our industry, and it’s a real coup for us that he has come on board, and also as a team with his wife, Jo. We are thrilled that they have joined us.”

20 | Restaurant Industry News | October 2018


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Why it’s important for modern restaurants to be active on Social Media

WHEN YOU NEED TO MAKE A SPLASH ON SOCIAL MEDIA BUUURP! BRINGS RESULTS TO YOUR RESTAURANT The Challenge:

The Objective:

The Solution:

The biggest challenge for independent restaurants today is keeping in touch with customers. Unlike shops, where they can easily take your email address for marketing purposes when you buy just a pair of socks, for restaurants it’s not so easy. In most cases, the customer pays for their meal, leaves and you’re left with no way of contacting them afterwards. Some restaurants give out loyalty cards offering ‘30% off on your next visit within ‘X’ number of days’ but this is all done in the hope of getting just one return customer and all too often, they simply lose the card.

What if you could get your existing customers advertising your business for you to all their friends and family, before they have even left your restaurant?

Buuurp! provides a platform which makes all of these things possible and easy to manage. Recommendations and Offers are turned into automated adverts which include your restaurants name, image and personal #hashtag. Your customers then choose between Facebook, Twitter or Instagram to post the ad. The page then automatically updates to show when a customer has recommended your business or shared one of your offers, making it easy for your staff to recognize.

To attract new customers, a restaurant will often advertise offers - like a 2 for 1, or a discount offer. These are seen by passersby and existing customers, but it doesn’t go much further than that. As we all know the best form of marketing is word-of-mouth, and of course wordof-mouth is at its most effective when people tell everyone they know about your business.

Coupon and Voucher companies usually charge 50% of the offer price as a rule of thumb. If an offer is worth £20, they take £10, so it is hard for restaurants to make money from their offers in this way. The hope is that it will generate repeat business, which it usually doesn’t. So, if you are offering a 50% discount for £20 (usual value £40), and the company takes £10, you have lost £30 in the hope to get 1 return customer, when, the customer is often only there in the first place because they have a deal. With Buuurp! for just £12.99 per month you can reach thousands of potential new customers through unlimited offers and recommendations.

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How Can This Be Done? It’s simple. Turn your existing offers into ads by having your customers show their friends and family on their social media pages. Were your customers satisfied with their meal? Great! Then why not have them recommend you for a small discount? Offering 2 for 1 on Thursdays? Get them to activate the offer by sharing your business on social media! Of course, it’s not very practical having your customers write reviews there and then, but what if there was a way where your customers could send an automated ad with just a single tap?

Results: Your offer - originally designed to get one customer coming back - has now turned into an advert for your business which has been seen by hundreds of people. Your offers are no longer just seen by people walking past your A-board, but are now seen by all your customers’ friends and family. With Buuurp! there is no limit on the number of offers you wish to put up, so why not change your A-board to now read ‘See all our offers on Buuurp!’. For just £12.99 per month, you get unlimited recommendations and shares on as many offers as you want to put up, and with your business’ personalized #hashtag linked to all posts, you can easily track the success of your offers and see which ones work best for your business.


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SELL-OUT SUPPER CLUB LITTLE KOLKATA NOW OPEN IN COVENT GARDEN The team behind Little Kolkata are delighted to announce the launch of their first restaurant, now open on Shelton Street. The new addition to Covent Garden’s diverse dining scene celebrates everything that guests have come to love about the original sell-out supper clubs, whilst welcoming a more extensive Calcuttan menu, cocktail list and exclusive themed evenings. Co-founders Prabir Chattopadhyay

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and Biswajit Deb Das have centred Little Kolkata on authentic Bengali cuisine, inspired particularly by Prabir’s upbringing in Calcutta and Biswajit’s ancestral roots in Bangladesh. After moving to Britain in 2006, Prabir found himself longing for the taste of home and started cooking familiar dishes using his favourite traditional spices and ingredients. His fellow British-based Calcuttans soon joined to enjoy his Bengali-style feasts, and from


LATEST OPENINGS

LITTLE KOLKATA INTERIOR

here the supper clubs were born. Little Kolkata proved a great success, with all the supper clubs fully booked. Typical dishes on the menu include sharing plates of Maacher chop (£7.50), a cod fish cutlet served with the typical Calcuttan mustard sauce Kashundi, and Lilish Maacher Deem Bhaja (£9.50), a spiced fish egg from the Hilsa, a very popular fish with Bengalis. There are also speciality dishes, such as Chicken liver sautéed with generous amounts of spice and fresh chillies, which can be accompanied by Home-made truffle porota, full of fragrance and bold textures. The menu maintains the communal and familial nature of the supper clubs, featuring sharing plates throughout ranging in price from £5.00 - £13.50, alongside flavoursome side dishes, priced from £2.50 - £5.00. Traditional concepts follow in the dessert menu, such as the Calcutta Mishti Doi (£3.50), a baked sweet yoghurt, and the Cardamom coffee brownie with butterscotch ice-cream (£4.50), which has been inspired by the famous Swiss patisserie in Calcutta, Flury’s.

The contemporary yet classic style continues into the signature cocktail menu. For example, the use of saffron in the Saffron Spritz (£9) pays homage to the use of the ingredient in Indian cookery for centuries. Little Kolkata will also serve Golap Martini, with vodka, lichi liquor, rose water, lime juice and cranberry juice (£9). Created by French designer Meddhi Larouci, the interiors at Little Kolkata form a comfortable and relaxed environment for customers to enjoy the traditional Bengali-style food for either lunch or dinner. The design is inspired by the diverse culture and quirky decadence that sits at the roots of Calcutta, honouring both the traditional and modern sides of the city. There is also a private dining room, which as well as being available for exclusive hire also offers lively and unique themed evenings for guests to join. Bringing a slice of Calcutta to Covent Garden, Little Kolkata is a welcome addition to the West End’s ever thriving food, arts and music scene.

October 2018 | Restaurant Industry News | 27


LATEST OPENINGS

NEW BAO ON THE BLOCK – BABY BAO Following Baby Bao’s resounding success in Brighton, the Taiwanese bun concept is landing in London as a popup in Haymarket, in a newly acquired site by Taste Wine Group. Based in the heart of St James’, the team are bringing their much-loved street food to bao-hungry Londoners. Baby Bao, a permanent residency since 2015 at established The Pond pub in Brighton, have developed the concept with Taste Wine Group into a pop-up to appear in their new Haymarket site. The oriental menu, spearheaded by Chef Adrian Geddes, will be centred on the loaded pillowy buns, with signatures including Roast Pork Belly Bao (with hoisin, peanuts, cucumber, and scallion) and Cod Tempura Bao (with pickled fennel, tartare sauce and nori). Their Brighton side dishes will also feature, such as their Duck Chips (with kimchi, smoked garlic mayo, pineapple, peanuts and sriracha) and Gochujang Mac & Cheese, both firm favourites amongst Brightonians. Baby Bao have built up a loyal veggie following and their meat-free buns are coming with them to London, including their tasty Mushroom Bao with sweet n’ sour, miso mayo, crispy shallots, scallion and pickled carrot. The menu also features a glutenfree section which involves crispy lettuce versions of their signatures buns. A strong cocktail offering has been developed with drinks such as the ginbased Dixie Dragon (made with chilli & lemongrass infused gin, lime, sugar and raspberry syrup) and Japanese whisky cocktail The Lowdown (made with barrelled Nikka, stirred with green tea syrup and bitters). Happy Hour is hosted every day between 4-7pm, sure to create a buzzing atmosphere. Still paying homage to The Pond in Brighton, Baby Bao will offer a vast craft beer selection from pilsners and pale ales to stouts and saisons, along with limited edition specials too. The casual two floor site features a cocktail bar and seating for 50 upstairs along with a roomy basement floor, perfect for hosting parties and events. If successful, the Baby Bao pop-up site may become a permanent concept in the Haymarket site.

28 | Restaurant Industry News | October 2018


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PROJECT NEWS THE AVENELL CLUB AT EMIRATES STADIUM

EMIRATES STADIUM REDEVELOPMENT Arsenal Football Club is pleased to announce today plans for the second phase of Club Level redevelopment at Emirates Stadium. This is a continuation of the work that was carried out this summer and demonstrates the club’s on-going commitment to innovate and to offer a best-in-class matchday experience for all visitors to the stadium. During summer 2019, Executive Box Level North will see the construction of a new private members’ club called The Avenell Club. Named after the iconic road on which our former home Arsenal Stadium was located, the new members’ club will offer wall-to-wall, floor-to-ceiling glass with panoramic views of the pitch, and high quality and varied food and beverage options including a live-action chef station and a feature cocktail bar. Offering the most versatile hospitality environment in the stadium, members can tailor their experience and vary how they enjoy each matchday. Arsenal’s Managing Director Vinai Venkatesham said “We have been at Emirates Stadium for 12 years now and have recently seen a change in what some fans want in our premium areas. This involves supporters wanting more open and informal hospitality experiences and this project is responding to that demand.”

“WE HAVE BEEN AT EMIRATES STADIUM FOR 12 YEARS NOW AND HAVE RECENTLY SEEN A CHANGE IN WHAT SOME FANS WANT IN OUR PREMIUM AREAS. THIS INVOLVES SUPPORTERS WANTING MORE OPEN AND INFORMAL HOSPITALITY EXPERIENCES AND THIS PROJECT IS RESPONDING TO THAT DEMAND.” In addition to the creation of this unique club space, two of Club Level’s existing venues will undergo major renovation next summer. Champions Bar, one of four corner bars, will be reinvigorated with a new look and feel that will focus on what it takes to become the best of the best. The Highbury Suite will be transformed into a lively street market offering a wide range of informal dining options. All Platinum Members will be welcome to enjoy the laid-back surroundings on matchdays without the need to pre-book. A celebration of Arsenal’s original north London home, the new Highbury will take modern inspiration from Highbury Stadium’s history, Art Deco style and enduring character. Also announced today is the second phase of work in building the additional row on the front of

30 | Restaurant Industry News | October 2018

the existing Club Level tier. Work took place this summer to expand the capacity from block 56 to block 77. The second stage will see the remaining development from blocks 41-55 and 78-84. These additional seats will increase the stadium’s capacity and will ensure the club can respond to the continued high demand from supporters wishing to attend matches at Emirates Stadium. These exciting projects follow several successful Club Level renovations, including the major refurbishment of Dial Square this summer. The Club Level restaurant brings a new dining experience to supporters this season, with freshly made pizza straight from the Premier League’s first in-stadium open-flame pizza oven to succulent rotisserie chicken available without the need to pre-book. Prior to this, upgrades took place across Club East Entrance in 2016, Royal Oak Bar in 2015, Emirates Lounge in 2012, 49ers Bar in 2011 as well as Woolwich, WM, Foundry and Legends Bar. We also upgraded all electronic points of sale and instadium television infrastructure and screens in 2016. For further information and to see a gallery with artist impressions for both The Avenell Club and the upcoming redevelopment work for Highbury and Champions visit Arsenal.com.


PROJECT NEWS

C&C GO ‘INTERNATIONAL’ FOR THEIR LATEST PROJECT Chester-based C&C Catering Equipment Ltd is pleased to share another of its recent projects in the capital, having completed works in the International Quarter London. The financial regularity body required commercial catering facilities across several areas of its Stratford offices, and C&C were delighted to be involved in the project.

level one. Brands across the project included Essex, Proline, Halton, Foster Coldstores, Foster Refrigeration, Ambach, Winterhalter, MKN, Granuldisk, Rational, EAIS, and Trak, with Lendlease as main contractor, and HAA as consultant. C&C Catering Equipment Ltd’s Project Director, Mark Roxburgh, commented,

Spanning facilities over four levels, the project was completed in approximately seven months, with works on the scheme including a restaurant (incorporating deli and coffee bars) on level 15, a coffee bar on level nine, pantry on level two, and finishing kitchen and pantries on

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“The project in International Quarter London has been a great job to work on, and we’re really pleased with the finished result. There were some challenges in terms of delays on site, however we were able to overcome these with good time management and subcontractors who worked around the clock in order to ensure the projects was finished on time.”


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CHOCOLATE WEEK

BRYN WILLIAMS CELEBRATES 10 YEARS OF ODETTE’S THIS OCTOBER Esteemed Welsh chef Bryn Williams is delighted to be celebrating the 10year anniversary of his Primrose Hill restaurant, Odette’s, this October. A neighbourhood institution since 1978, the site came under the ownership and direction of Williams in 2008. Williams will mark the milestone with a special menu showcasing the best of Odette’s from across the decade. Coming from a strong chef pedigree working under the likes of Marco Pierre White and Michel Roux, Williams shot to fame as a sous chef in 2006 by beating several established chefs to cook the fish course for the Queen’s 80th birthday celebrations on the BBC’s Great British Menu. Williams’ first restaurant, Odette’s was the start of a portfolio that now includes Bryn Williams at Porth Eirias, a beach-front restaurant, café and bar on the North Wales coast that was opened in 2015, and Bryn Williams at Somerset House, opened in March 2018. His decision

BRYN WILLIAMS

to keep the name Odette’s (given to the restaurant in 1978) came from the discovery that it was a location on the famed Knowledge test for London’s black cab drivers.

the Professionals, Berwyn Davies, ex-head chef at Michelin-starred Glasshouse Kew, and Jamie Randall, now Chef Owner of Adelina Yard in Bristol.

Over the years, Williams has ensured Odette’s has established its mark on the culinary map, too. A highly regarded professional kitchen, young chefs to pass through its doors have included Tom Brown, now chef patron of Cornerstone and winner of National Restaurant Awards 2018 Chef to Watch, Oli Boon, 2012 finalist on Masterchef

Williams’ menu continues to offer modern interpretations of classical dishes, with a strong focus on sustainability, seasonality and provenance; much of the produce is grown by Bryn’s brother on the family farm in Wales. A special anniversary menu will be available from 16th to 27th October, lunch and dinner,

ODETTES, PRIMROSE HILL

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CHOCOLATE WEEK showcasing a selection of favourite dishes from over the years. Curried scallop, cauliflower & coconut soup, and salted grapes (£12), for instance, featured on the menu from 2008-2011, and is the favourite of a couple who have frequented Odette’s every Friday for the past decade.

ODETTE’S JAFFA CAKE

Odette’s Jaffa cake, mandarin, orange curd (£9), has been a staple on the menu for the past six years after being created to use up an excess of chocolate originally intended for a Bounty-inspired dessert. Odette’s will also be offering an exclusive £10 two course lunch menu throughout the two weeks (excluding Sundays) – a token of appreciation to neighbouring businesses and local customers for their support over the years. Speaking on the anniversary, Williams says, “reaching 10 years in the London restaurant scene is undeniably a milestone I’m very proud of, and one that couldn’t have been achieved without the team I’ve had by my side – whether that’s the brilliant suppliers, kitchen porters, head chefs or front of house. However, it’s the amazing customers we most need to thank – their loyalty and support, criticism and praise is what has allowed Odette’s to thrive and develop into the restaurant it is today.”

PAUL A YOUNG AND CHEF ADAM HANDLING LAUNCH NEW TASTING MENU EXCLUSIVELY FOR CHOCOLATE WEEK, 15TH-21ST OCTOBER Master chocolatier Paul A Young and multi-award winning chef Adam Handling have collaborated to create the ultimate chocolate menu, only available this Chocolate Week (1521st October). A celebration of the nation’s favourite sweet ingredient, diners will be able to enjoy a sophisticated five-course tasting menu which incorporates the talents of both chefs. Using single-origin bean-to-bar chocolate sourced by Paul from across the globe, the pair of chefs have strived to create a deliciously indulgent menu that demonstrates the versatility of chocolate in all its

forms throughout every course. The individual characteristics of each chocolate have been brought to life in each of the courses in this exclusive collaboration. Launching the first night of Chocolate Week, diners on the 15th will get the opportunity of meeting Adam and Paul to truly kick the week off in style. The deliciously unexpected menu will include the dishes below, as well as a couple of surprises along the way… Celeriac, Truffle, Date, Lime • (Duffy’s Honduras Indian Rojo Dark Chocolate) • Bourgogne Aligoté en Rateaux, Domaine Gouffier, Burgundy - 2015

Brandade Tortellini, Pickled Leek, Liver • (76% Vanuatu Islands Cacao Dark Chocolate) • Domaine Ott ‘Clos Mireille’ Blanc de blancs, Côtes du Provence - 2015 Hake, Crab, Tomato • (Guittard Chocolate Soie Blanche 35% White Chocolate) • Xare-lo, Cargol Treu Vi, Alemany I Corrió, Penedés, Spain – 2016 Pigeon, Last Summer’s Cherries, Acidulated Chocolate • (Valrhona 64% Madagascan Dark Chocolate) • Dolcetto ‘Cherry Fields’, Unico Zelo, Clare Valley, Australia – 2017

October 2018 | Restaurant Industry News | 35


CHOCOLATE WEEK

Tarragon, Passion Fruit, Chocolate (pre-dessert) • (Duffy’s 65% Dominican Republican Dark Chocolate) Chocolate, Coconut, Pea • (Guittard 65% Madagascan Dark Chocolate) • Tokaji Aszú ‘Tokaji Fordítás’, Kardos, Mád, Hungary – 2013

chosen to complement and highlight the chocolate used in each dish. The tasting menu is priced at £70 per person, and £70 for the optional wine pairings. Diners can book their table via: www.frogbyadamhandling.com

Petit Fours • (Guittard 38% Soleil D’Or Milk Chocolate) • (Islands Cacao 76% Vanuatu Dark Chocolate)

Paul A Young is a ground breaking and inspirational chocolatier who is at the forefront of the British chocolate scene. Paul has a reputation as an incredibly creative chocolatier, a flavour alchemist who often incorporates unusual flavours into his chocolates.

Adam’s Group Head Sommelier, Kelvin McCabe, has devised an optional wine pairing menu to go alongside the tasting menu, each of which has been

Adam Handling’s beautifully presented modern British dishes start with careful sourcing of top quality, seasonal ingredients,

36 | Restaurant Industry News | October 2018

skilfully prepared to deliver real depth of flavour and harmony with an emphasis on sustainability. Adam currently operates two restaurants, two bars and a café.


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DRINKS NEWS

PADDY IRISH WHISKEY SIGNS ON WITH LONDON IRISH Paddy Irish Whiskey has agreed on a high profile partnership with London Irish Rugby Club for the 2018/19 season. Distributor Hi-Spirits will also carry the sponsorship across into instore activity with supermarkets, as well as on-trade promotions, linked to St Patrick’s Day. The deal sees Paddy become the Official Whiskey of London Irish, with pouring rights in the Greene King IPA Championship side’s Madejski Stadium in Reading, as well as the bar at the club’s Hazelwood Centre in Sunbury. Other selected Hi-Spirits brands will also be available on London Irish match days, including Southern Comfort and Buffalo Trace Bourbon. Match-day hospitality packages will be available for Hi-Spirits customers throughout the season to attend the games and see the brand and team in action.

the Club Room post-match. Samples of the Irish whiskey will be on all tables in hospitality and at the bar in the Club Room after every match. Paddy will be heavily involved in the club’s popular St Patrick’s Party fixture in the Supporters’ Village, and the weekly Craic E-Zine will be sent to fans in association with Paddy.

The London Irish Man of the Match award will now be sponsored by Paddy, with the lucky recipient being awarded a bottle of Paddy in the Club Room after the match.

Hi-Spirits will be featuring London Irish branding on Paddy bottles in leading supermarket groups across the UK for selected promotional periods during the year, along with competitions and giveaways in the build up to St Patrick’s Day in March. The London Irish link will also be featured in high profile on-trade activation around St Patrick’s Day.

All hospitality bars at the Madejski will showcase the brand, with hospitality customers and members able to enjoy Paddy in Irish Coffees in the Exiles, Guinness and Platinum lounges and in

James Pattison, UK brand manager for Paddy with Hi-Spirits, said, “We’re very excited to be teaming up with the iconic London Irish Rugby Football Club. It’s a club with a great deal of

THE REDEMPTION BAR ALCOHOL-FREE COCKTAILS WITH BENEFITS Alcohol-free drinks have never been more glamorous thanks to this stunning new book. Redemption Bar will introduce you to a refreshing new take on alcohol-free drinks and innovative, healthy bar snacks. Learn how to make delicious, guilt-free cocktails and tasty canapés that will dazzle your guests and delight your taste buds. Packed with nutritious recipes, Redemption Bar has something for everyone, with a variety of vegan, low-

sugar and gluten-free recipes available. Quirky, alcohol-free cocktail recipes include: Lychee and Yuzu Martinis, Pineapple Margaritas, and Strawberry & Mango Daiquiris. The book also offers a range of delicious canapés for light snacks and entertaining, from Slow-roasted Activated Almonds to Miso Glazed Baby Aubergine Skewers. Catherine and Andrea are the brains behind Redemption, one of London’s healthiest bar restaurant brands, serving up sugar-free, wheat-free, vegan dishes with an alcohol-free bar.

38 | Restaurant Industry News | October 2018

history that means a great deal to the fans, and we’re proud to be working alongside them. We look forward to introducing ourselves to the fans, cheering on the boys in green at every game, and toasting to a successful season together on and off the pitch.” London Irish chief executive, Brian Facer said, “Paddy is all about the Craic and our brands align perfectly. The potential to be innovative with Paddy at different points during the season are endless, and we are really looking forward to working with Paddy Irish Whiskey and the team at Hi-Spirits this season.” Paddy owes its name to legendary distillery salesman Paddy Flaherty. Famed throughout his native county Cork for buying rounds of his favourite tipple, he became so synonymous with the whiskey he sold, that in 1913 the distillery owners paid him the ultimate tribute by renaming the whiskey “Paddy” in his honour.


DRINKS NEWS

BBPA REJECTS AHA REPORT CLAIMING THAT DRINKS COMPANIES ‘KEEP CONSUMERS IN THE DARK’ The British Beer & Pub Association (BBPA) has today responded to a new report by the Alcohol Health Alliance, which claims that multi-national alcohol companies are choosing to ignore advice from the Chief Medical Officers (CMOs) to display important health information on their products. Commenting on the report and its findings, Brigid Simmonds, Chief Executive of the British Beer & Pub Association, said: “The report from the Alcohol Health

Alliance quite wrongly suggests that only 47% of labels adhered to the industry’s own best practice. All alcohol categories met the 80% pledge and UK brewers exceeded the target with a compliance rate of 86.5% in terms of total alcohol. “For many years, the British Beer & Pub Association and our members have been very proactive in providing alcohol and health related information. Beyond the billion unit pledge, which saw a billion units of alcohol removed from the market, the sector has also run a

successful awareness campaign on units of alcohol. Of course, label changes take time and are costly, but all our members are working with the Department of Health to remove the out of date daily guidance by the end of September 2019. In the future, labels will include ABV, units in bottle or can, a pregnancy warning and a link to Drinkaware. The new weekly guidance is complicated and about much more than just 14 units a week. Drinkaware provide all the details and a link to the guidance themselves.”

ONE GIN SECURES JOHN LEWIS AND PARTNERS LISTING IWSC Gold award-winning One Gin is now available to buy in John Lewis & Partners stores and online at johnlewis.com. The brand has also recently joined the gin menu at Claridge’s. Copper distilled and abundant with fresh English sage, juniper and citrus, One Gin is available in more than 100 bars and restaurants across the UK, including The Dorchester, The Berkeley, Hawksmoor, Sticky Walnut, Gin 71 - and The Gibson, which is listed as one of the World’s 50 Best Bars. In 2005, One was born in the form of a bottled water brand, raising funding for water projects in the world’s poorest communities – changing one life at a time, one day at a time. Profits from the sale of One Gin contribute towards the same goal. The One Foundation has raised over £17 million, supporting sustainable water, sanitation and hygiene services since its launch. One Gin, which launched in March 2017, has also recently relaunched its digital and social media presence, and a ‘Spirit of Christmas’ PR and digital influencer campaign. Ian Spooner, Managing Director of One Gin, said, “We’re really proud to announce our latest listing in John Lewis & Partners. Since 2005, The One

Brand has transformed the lives of over 3 million people and John Lewis & Partners have been part of that, as loyal stockists of One Water. Now One

Gin will contribute towards the same goal. We’re delighted to be working with John Lewis & Partners, helping us raise £20 million by 2020.”

October 2018 | Restaurant Industry News | 39


LATEST NEWS

RESTAURATEUR JAILED FOR RUNNING COMPANIES WHILE DISQUALIFIED A restaurateur with eateries in London’s West End has been jailed for 14 months after he continued to run companies despite previous ban. Following a joint investigation by the Insolvency Service and the Metropolitan Police, Sarkis Agop Kouyoumdjian (55), of Kensington High Street, West London, appeared at Southwark Crown Court on Friday 14 September where he also received a nine year directorship disqualification. The court heard that in November 2011, Sarkis Kouyoumdjian voluntarily accepted a disqualification undertaking in connection with the failure of a company that he was a director of which ran a restaurant and owed unpaid taxes. The disqualification meant that he was banned from running companies for four years without the permission of the courts.

However, Sarkis Kouyoumdjian ignored the ban which he had personally accepted and in direct contravention of his disqualification, between November 2011 and May 2014 continued to run two branches of Middle-Eastern restaurant, Massis, as well as Asian fusion restaurant, Cocochan. In addition to running the restaurants and their connected companies without permission from the courts, Sarkis Kouyoumdjian carried out other offences. Sarkis Kouyoumdjian ran the restaurants through two companies, Live London Limited and Plaha Catering & Events Limited, but use of the restaurants’ names had been banned through earlier insolvencies and Sarkis Kouyoumdjian’s connection with them. He fraudulently transferred £59,000 to an associate from a company that he shouldn’t have been running shortly before it entered into

Creditors Voluntary Liquidation and also failed to deliver to the liquidator all the files that were needed to help formally shut down the company. And between 2012 and 2013 Sarkis Kouyoumdjian operated a property company, Tamarix Properties Limited. The property company bought a number of flats in West London from another insolvent company connected to Sarkis Kouyoumdjian, using money from one of the restaurants he shouldn’t have been running. Sarkis Kouyoumdjian also used money from Tamarix Properties to benefit one of the companies connected to the restaurants. On 5 September at Southwark Crown Court, Sarkis Kouyoumdjian pleaded guilty to four counts of running companies while disqualified, two counts of using a prohibited company name, as well as one count of fraudulently removing property in anticipation of the commencement of the winding up of a company and another count of failing to deliver up books and records to a liquidator.

WILTONS BECOMES THE FIRST RESTAURANT IN THE UK TO JOIN THE CHEFS AGAINST PLASTIC WASTE CAMPAIGN Wiltons has become the very first restaurant in the UK to join the Chefs Against Plastic Waste (CAPW) Campaign and is the only restaurant in the UK to take delivery of chefs’ jackets made from recycled plastic bottles, some of which have been pulled from our very own waters around the British Isles. Founded by Continental Chef Supplies (CCS; www.chefs.net), the Chefs Against Plastic Waste Campaign aims to help reduce plastic consumption in the hospitality industry by reusing bottles to make the jackets. When the jackets are worn out, they can be recycled, providing a full solution to ensure the plastic doesn’t pollute the planet. Wiltons is the second-oldest restaurant in London and famous for its traditionally high standards and service but is leading the way in environmental responsibility. The Chefs Against Plastic Waste campaign hopes to raise awareness of the problem of avoidable wastefulness

in the industry. “Waste is only waste if you don’t do something with it, regardless of whether it’s plastic or anything else,” says Paul Brown, Managing Director of CCS. Already reducing plastic waste in multiple ways, Wiltons Head Chef Daniel Kent was inspired to help the renowned, established and traditional London restaurant to go green after seeing the problem of plastic waste first hand. “I was on a beach in Thailand, and every morning the staff would come out and clear all the plastic bottles and debris that washed ashore onto the beach. I felt really upset that this was happening to the coastline there and to ours in the UK, too”. Head Chef, Daniel Kent immediately started looking at ways to eliminate plastic waste. The restaurant stopped using plastic drinking bottles, requested suppliers to deliver in reusable crates instead of cardboard

40 | Restaurant Industry News | October 2018

boxes and replaced the straws at the bar with paper versions. Wiltons is leading the way, but Head Chef Daniel Kent hopes that other restaurants in London will follow its lead by joining the Chefs Against Plastic Waste campaign, trying the jackets and reducing plastic waste throughout the restaurant procuring and serving processes. CCS offers a range of chefs clothing that is award-winning, high quality, and made entirely from 100% recycled plastic bottles. Not only are the jackets made from plastic, they combat the micro-fibre problem that is also polluting our oceans. Chaud Devant, the exclusive clothing supplier of CCS, is committed to developing new solutions that tackle the problems our industry face and in addition to the chef’s jackets, is working on other garments made from recycled plastic to add to the range.


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HOLY MOLY

NEWMAN GAUGE REVEALS TRIO OF PROJECTS Award-winning interior design company, Newman Gauge, has revealed its latest trio of projects. The Langton Arms, part of the Little Britain Pub Company, has launched a new gastro-pub to add to its portfolio. The Church, headed up by Carl Finn, has undergone a hotly anticipated refurbishment whilst an exciting new brand has joined the dining circuit, Holy Moly. Inspired by verdant Victorian Gardens, The Langton Arms’ daylight-filled scheme brings the outside in, presenting a botanical atmosphere with a strong sense of character. Serving gastro-pub style food, the 110-cover pub is home to an additional function room and is the 5th pub for the Little Britain Pub Company. Holy Moly is the first ‘mac and cheese’ eatery in the second city. Inspired by New York’s Harlem - in homage to the place the founders re-discovered their love for mac and cheese whilst exploring the city in 2012 – the interior is a clash of raw materials, juxtaposing American diner elements with brash neon, gold chains and tenement steps. The 60-cover restaurant in train station and retail hub, Grand Central opened in July.

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PROJECT NEWS THE CHURCH

The Church has been attracting a loyal party set since it opened in 2012. Owner Carl Finn returned to Newman Gauge for its recent refurbishment, which takes in the addition of a new pizza oven and artisanal sourdough pizza menu, and a new-look roof terrace which seats 45 people. Newman Gauge utilised a mix of reclaimed and hand-crafted furnishings to reflect the pub’s position in the heart of the Jewellery Quarter. Sam Stokoe, Director at Newman Gauge, said “WE’VE BEEN DESIGNING INSPIRING COMMERCIAL INTERIORS IN THE HOTEL, LEISURE, RESTAURANT AND HOSPITALITY SECTORS FOR THE LAST TWO DECADES. WE’RE REALLY PROUD TO ADD THESE PROJECTS TO OUR PORTFOLIO, PARTICULARLY AS THEY SAW US WELCOMING CARL FINN FROM THE CHURCH AND THE LITTLE BRITAIN PUB COMPANY BACK TO NEWMAN GAUGE, WHILST STARTING A NEW RELATIONSHIP WITH HOLY MOLY AS THE CONCEPT LAUNCHES. IT’S A REALLY EXCITING TIME FOR ALL THREE BUSINESSES, AND WE WISH THEM THE BEST OF LUCK.”

October 2018 | Restaurant Industry News | 43


CaffèCulture The UK’s leading trade event for the café and coffee bar market 16–17 October 2018 | Business Design Centre, London

Register today at caffecultureshow.com

Profile for Lapthorn Media

Restaurant Industry News October 2018  

Restaurant Industry Magazine is a monthly trade publication bringing professionals the latest news, openings, trends, upcoming projects, int...

Restaurant Industry News October 2018  

Restaurant Industry Magazine is a monthly trade publication bringing professionals the latest news, openings, trends, upcoming projects, int...