Restaurant Industry News September 2018

CONTENTS

NEWS

SEPTEMBER 2018

04

FEATURES 08

The Game Bird welcomes Tom Kitchen

13

Restaurant Industry News interviews Levi Roots

30

‘Avant Garde vegan’ Gaz Oakley joins The Vurger Co.

CONTACTS

Editor Maria Lapthorn - editor@restaurantindustry.co.uk

Editorial Assistant Georgie Baxter - editorial@restaurantindustry.co.uk Production/Design Laura Whitehead - laura@restaurantindustry.co.uk

Restaurant Design Project - The Groucho Club

46

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

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September 2018 | Restaurant Industry News | 03

THE GAME BIRD

THE GAME BIRD WELCOMES TOM KITCHIN FOR GUEST CHEF SERIES Earlier this year, The Game Bird launched a series of guest chef dinners, welcoming many of the greatest chefs from around the UK to cook in the critically-acclaimed restaurant within The Stafford London. Following the great success of events with Michael Wignall and Lisa Allen, legendary Scottish chef Tom Kitchin will be hosting the third dinner in the series on 27th September.

Tom Kitchin is an Edinburghbased chef and restauranteur with Michelin-starred The Kitchin to his name, as well as The Scran & Scallie gastro-pub and its award-winning sister, Castle Terrace Restaurant. Tom will be opening his fourth restaurant in Edinburgh, Southside Scran, in the heart of Bruntsfield, Edinburgh in November. Tom has released several cookbooks over the years including Tom Kitchin’s Meat & Game, and most recently Tom Kitchin’s Fish & Shellfish, which will be available to buy at The Game Bird during the guest chef dinner.

For the dinner on 27th September, Tom has created a unique four-

course menu that celebrates seasonal Scottish ingredients, highlighting the best of both land and sea. Guests will be welcomed with a glass of Moët & Chandon and a selection of canapes before sitting for dinner.

To begin, there will be Hand-dived Orkney scallops baked in their shell and served with seasonal vegetables and a white wine, vermouth and herb sauce, followed by the king of the sea in a dish of Roast fillet of halibut with Jerusalem artichoke and black truffle. For the main course, guests will be treated to Roasted loin of Borders venison, autumn fruits and vegetables and a red wine sauce.

Tom is rounding off the evening with a dessert of Set Knochraich Farm yogurt, orange meringue, Granny Smith apple sorbet and East Lothian sea buckthorn consommé.

Tom Kitchin will cook alongside the team at The Game Bird and Culinary Director of The Stafford London, Ben Tish. Tickets for the dinners will be priced at £80pp, to include canapés and the much-celebrated Moët & Chandon on arrival, followed by the guest chef’s menu. Wine pairing will also be available on the evening at

04 | Restaurant Industry News | September 2018

TOM KITCHIN

Tom Kitchin will cook alongside the team at The Game Bird and Culinary Director of The Stafford London, Ben Tish an additional cost. Guests will be able to purchase Tom Kitchin’s Fish & Shellfish along with their ticket for £95, or the book only on the night for £15.

Following Tom, the fourth dinner in The Game Bird Guest Chef Series will be held on 9 November with the renowned Mark Sargeant.

MICHELIN APPRECIATES CROSSROADS COOKING Singapore based Restaurant Nouri is thrilled to have been awarded its first Michelin star this July 2018.

Throughout his career, Brehm has developed and refined his culinary approach and this continued effort is exemplified in Nouri – his first solo adventure – from cuisine to service and ambience.

Brazilian-born, Ivan Brehm’s cuisine is heavily influenced by his diverse heritage and extensive travels. Nouri makes use of what it calls ‘crossroads cooking’ to describe an inclusive culinary style that transcends usual culinary assumptions and aims at shining a light on a vision of the world that is as inclusive and tolerant as it is tasty.

The menu at Nouri pays homage to Brehm’s firm belief that food cultures are not segregated, but instead inherently linked and further advanced through the transmission of ideas, products and people.

Brehm’s bouillabaisse on Nouri’s Omakase menu, for example, represents a contemporary take on the traditional Provençal/ Mediterranean fish stew famously associated with the French port town of Marseilles.

At Nouri, this bouillabaisse features ingredients from across the Mediterranean and further afar highlighting the cultural miscegenation that is responsible for southern French cooking. Named after the Latin word for nourishment, Nouri opened to much acclaim in June 2017 and has continued to impress with its innovative approach to haute cuisine and its discussions around food culture and tradition.

Impeccable sourcing and a very measured and technical approach to its menus have previously earned the restaurant “Best New Restaurant” awards for both Singapore Tatler T.Dining Magazine and The Peak Gourmet & Travel.

Be it a beverage menu or a 7 course omasake experience, menus at Nouri are the product of thorough historical research aimed at finding the multiple points of contact between cultures, and better understanding of migratory patterns for both people and product “I am convinced”, says Brehm, “that it is only through the renewal of open minded dialogues and cultural explorations that we can give continuity to cultural development of any relevance to the world we inhabit today. “Nouri’s entire reason for being drives to the heart of what it is to be human, to be social and to cook and eat food.”

LATEST NEWS

BBPA RESPONDS TO RECENT LANCET ALCOHOL STUDY The British Beer and Pub Association (BBPA) has today responded to the recent Lancet alcohol study.

Commenting on the study, BBPA Chief Executive Brigid Simmonds said: “Whilst many choices in life carry potential risks and benefits, there are many scientific studies that support the view that moderate alcohol consumption can form part of a healthy lifestyle.UK brewers have a long-standing record of promoting responsible drinking and enabling consumers to make informed decisions. We believe that for adults of legal drinking age who choose to drink, moderate alcohol consumption can be part of a wellbalanced lifestyle and beer, which is typically the lowest strength form of alcohol, is a great way to enjoy responsible drinking and support your local pub. As ever, those with questions about their own alcohol consumption are encouraged to consult a health professional.”

ANDRE MANNINI, OPERATIONS DIRECTOR OF THE M RESTAURANT GROUP, INTRODUCES NEW MENTAL HAPPINESS – ‘M-INDFUL DAYS’ - FOR ALL M EMPLOYEES Catey nominee for ‘Manager of the Year’ Andre Mannini announces new initiative at M. Introduced to improve mental wellbeing and help counter the chronic staff shortage that the hospitality industry in London continues to face, multi awardwinning M restaurant group has announced a new scheme whereby each full-time employee will be gifted four fully paid working days a year to be used in a variety of ways.

Staff and managers may use the days in whichever way they want, including a ‘mental health day’ to lower stress levels or to enjoy some extra rest after a tough week.

‘M-indful Days’ will be encouraged to be used for all sorts of reasons, if someone knows they have a party planned – they might notify the company that they are ‘taking a ‘M-indful day’ to recover from an overindulgent night, eradicating an environment of guilt and resentment from both sides. For employees who do not use all or part of their four days, the remaining M Days will be added to their holiday allowance and ultimately paid if not utilised.

up with other industries and adopt an environment where a younger generation of employees have solid mental wellbeing and are inspired to perform to their finest when at

33-year-old Andre, who has been with M since the groups inception in 2014 states: “The hospitality industry must catch

ANDRE MANNINI

September 2018 | Restaurant Industry News | 05

LATEST NEWS work. M-indful days will help nurture this environment” “All too often we see amazing talent in kitchens, bars and restaurants in London burning out and leaving the industry – I challenge the rest of this industry to make this a standard practise”.

As part of this M-indful initiative, M will also be the first hospitality group to offer its employees access to Spill, a new app which enables its users to consult a personal counsellor at the touch of a button without booking an appointment As part of this M-indful initiative, M will also be the first hospitality group to offer its employees access to Spill, a new app which enables its users to consult a personal counsellor at the touch of a button without booking an appointment.

Spill allows users to exchange text messages with an accredited counsellor whenever they need to share their concerns or let off some steam. Use of the app is completely anonymous and the monthly cost will be covered by M as an employee benefit.

This, along with M-indful Day project, is the latest of four initiatives which has made ‘M’ once of the best employers in hospitality. The brainchild of M

Executive Chef Michael Reid – The M & Bookatable by Michelin Young Chef of the Year contest began on July 3rd. Supported by the UK’s top chefs, Michael has scoured the UK for the next generation of young chefs to nurture and champion their talent. Throughout July, each of the 12 finalists are enjoying a ‘Pop Up Night’ at M Victoria St and the winner will be announced at the Awards Ceremony on 31st July.

The Martin Williams founded hospitality company also adopts and encourages recruitment through Charity and social change focused organizations.

Recognising the opportunity of improving the restaurant group through introducing charitable partnerships into the DNA of M; Mannini and Reid have driven huge opportunity and success for

The Martin Williams founded hospitality company also adopts and encourages recruitment through Charity and social change focused organizations individuals within their employment, introducing a series of individuals to M through apprenticeships and work experience by partnering with Terrence Higgins Trust (Live Positive), School of Hard Knocks, The Hive and The Clink projects. M also partners with ‘Not for Sale’ – a non for profit organization founded by David Batstone which fights human slavery through the creation of selfsustainable business models that offer themselves as an alternative option for ex-slaves throughout the world.

Encouraged Sabbaticals Furthermore, since 2018, M managers at all levels are assigned up to six extra days of fully paid holidays per year upon reaching key people-related bonus targets such as staff retention and great staff survey results to further incentivise a culture of learning and development.

Mannini surmises “These initiatives together with other HR related projects at M are another step towards a newer, smarter and more appealing hospitality industry, which at this stage sees itself forced to change to survive, it’s time that both the industry and government see this way of working as a standard”.

06 | Restaurant Industry News | September 2018

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LEVI ROOTS

LEVI’S SMOKEHOUSE PLATTER

INTERVIEW

Restaurant Industry News’ Q&A with entrepreneur, Levi Roots.

Everyone knows that Jamaica is known for its fantastic food! How did your childhood, growing up in Jamaica, influence your relationship with food?

Hugely, how could it not, the fresh produce, the flavours, I was brought up on a farm, we used to grow everything we ate and if we didn’t, we got it from our neighbours.

Where did your “Levi Roots” identity come from? Has having this alter-ego helped you to achieve more of your dreams?

As a teenager I started to follow the Rastafari way of life. It was a new chapter for me and with it I took a new name, Levi.

Music was my whole passion back then and Levi Roots sounded like ‘a somebody’. Has it helped me to achieve my dreams? Who knows? it’s who I am now.

08 | Restaurant Industry News | September 2018

What was the inspiration behind your Reggae Reggae sauce?

This is easy, my beloved grandmother, Miriam Small. She was the one who taught me about music and food. My parents had gone to the U.K. to make a new life for us all and my siblings had been sent for one by one, I was left on my own with the love of this woman who invested her time and shared her recipient with me. The sauce that sits on all the major supermarket shelves today is a direct descendant from her original recipe.

Let’s talk about one of your most recent ventures, the Caribbean Smokehouse. How long did you dream of owning your own restaurant?

This is not my first restaurant venture.

I opened my takeaway chicken shop ‘Papine’ in 2007. It was a real hub of the community that ended up supply lunches to all the nearby schools.

We had grown the brand so much that it felt like a natural progression to go up against the big boys and open ‘The Levi Roots Caribbean Smokehouse’ that was a really proud moment for me.

my favourites and a real classic dish, the curry goat but we’ve mixed this up with a few new twists. The mackerel rundown is flying out of the kitchen and the Guyanese fish curry is really delicious.

We’ve seen some snippets from your new summer menu, can you talk us through some of your favourite dishes?

If you could pick any 4 people from throughout history to cook for, who would it be and why?

The new summer menu is proving to be a real winner. We’ve kept on one of

If I were to have my guests of choice it would have to be Nelson Mandela,

September 2018 | Restaurant Industry News | 09

“The new summer menu is proving to be a real winner. We’ve kept on one of my favourites and a real classic dish, the curry goat but we’ve mixed this up with a few new twists.”

10 | Restaurant Industry News | September 2018

a truly humble man that has taught the world so many invaluable lessons.

Bob Marley, fellow footballer that has inspired me through music all of my life.

My beloved grandmother, she believed in me right at the start and Peter Jones who gave me the money!

What are your favourite ingredients to cook with?

Favourite ingredients are forever changing. It’s depends on the season. I try to cook seasonally and fresh. That’s the way to get the best from your ingredients.

STAR BWOY

How would you say that your experience on Dragons’ Den has affected you and the direction your career as a businessman has gone?

Going on Dragons’ Den gave me an opportunity. How you run with that can determine the outcome. I was ready. I knew I had it in me to be a businessman.

I have been fortunate to receive advice from some of the best. With a great team behind me, I have grown the Levi Roots brand to a level that I could only have dreamed of.

What’s up next in the world of Levi Roots?

We are constantly developing new ideas to see where we can go next. There are a couple of things in the pipeline at present.

I also have the acting bug, I was lucky enough to be asked to play a cameo role on the ever popular BBC1 drama ‘Death in Paradise’ earlier this year. I would love to explore this further.

COCONUT & PINEAPPLE SUNDAE

Do you have any words of wisdom for anyone out there wanting to chase their dreams?

Be yourself. Be ready. Be prepared!

SUNSHINE SALAD

September 2018 | Restaurant Industry News | 11

PEOPLE ON THE MOVE

SUMOSAN TWIGA LONDON FURTHER STRENGTHENS CULINARY TEAM WITH APPOINTMENT OF CLÁUDIO CARDOSO Sumosan Twiga London is ramping up its stable of chefs with the recent appointment of Cláudio Cardoso, joining the restaurant’s hospitality brand, Billionaire Life Group, as Corporate Chef. As Corporate Chef and Co-Chief Operating Officer, Cardoso will supervise all aspects of Billionaire Life Group’s culinary offering across its venues in Monaco, Dubai, Italy and London.

This latest news follows the appointment of Chef Reif Othman as the group’s Executive Chef who will be developing innovative Japanese menus forming Sumosan Twiga’s East meets West culinary pairing.

Cardoso joins Billionaire Life Group from Orange Brands Management where he worked as Corporate Executive Chef with the SUSHISAMBA brand from 2013. With significant influence, Cardoso directed the Kobe

beef programme at the London venue, featuring the city’s first ever Kobe Ishivaki experience. Cardoso’s motto of ‘challenge everything’ left a bold, stylish imprint on the brand’s experimental Japanese menu.

Born and raised in South Africa in to a recognised family in the Portuguese food industry, Cardoso was heavily influenced by crosscultural cuisines, from his mother’s South African specialities and his father’s Portuguese gourmet flair.

He began his formal training at the age of 15 in Estoril before pursuing apprentice roles across the globe, taking him from the Lapa Palace Orient Express in Lisbon, Sheraton Hotel in Bahrain and Le Quartier Français in Franschhoek, South Africa.

In Portugal, Cardoso worked at Casa da Dízima, Quinta de Catralvos in Azeitão with Executive Chef

Luís Baena, and Hotel Solar dos Mascarenhas in Vila Viçosa. Following graduation, Cardoso acquired his Japanese training at Midori with The Ritz-Carlton Hotel Company at its Sintra property, Penha Longa Resort, and the oldest Japanese restaurant in Portugal.

In 2009 he moved to the Burj Khalifa and The Armani Hotel in Dubai before returning to Portugal with his post at the Sushi Café Avenida in Lisbon, incorporating innovative molecular gastronomy techniques, elevating the venue and establishing its existing reputation for high end Japanese cuisine. In 2011, Cardoso returned to The Ritz-Carlton’s Penha Longa Resort in Sintra as Head Chef of Il Mercato, where he also spent time at the brand’s Ritz-Carlton, Abama property in Tenerife.

Cardoso’s passion extends beyond

BURNT TRUFFLE WELCOMES NEW TALENT Time doesn’t stand still for Gary Usher and his growing team, as Wirral restaurant, Burnt Truffle, welcomes new manager Ashley Whittingham-Orford, and celebrates rising star Scott Griffiths moving into his new role as Head Chef.

Ashley arrived in Heswall after refining her sommelier experience at Chester restaurant, Opera Grill, before that she was instrumental in the opening of Corks Out in Knutsford. The new manager’s passion and knowledge of fine wine will prove invaluable with Burnt’s wine evening, held on the last Friday of each month, being a key date in the calendar of any discerning wine connoisseur.

New Head Chef, Scott Griffiths,

grew up in Shropshire, originally planning to pursue a career in golf, after cutting his teeth in a number of established local restaurants he soon realised that catering was his true calling. Both Ashley and Scott have a strong desire to focus on local customers at the much-loved neighbourhood restaurant, both are keen to get to know regular customers and understand what they love and want from this Wirral bistro.

12 | Restaurant Industry News | September 2018

Gary Usher comments: “We wanted to build a business based on word of mouth and direct feedback to the restaurant itself. The aim has always been to create the ultimate neighborhood restaurant so we’re more than excited to welcome Ashley to the restaurant team and to see Scott as our new Head Chef, as we continue to offer great food to share with family and friends in a relaxed environment, right on your door step.”

PEOPLE ON THE MOVE I see food as something limitless – be that in flavour, visually or bringing back memories. I want to stimulate, introduce people to new and adventurous ways of eating and encourage them to see food as a piece of art from conception to elaboration and consumption the kitchen with a true focus on the environment, bringing a sustainable approach to as many aspects of his work as possible. After cooking for the 50 best chefs in the world and collaborating with chef Virgilio Martinez from restaurant Central in Peru, he became an ambassador for Cool Earth, where he

travelled to the Peruvian Amazon, working alongside Vivienne Westwood to promote awareness of rain forest conservation and the prevention of logging in the Ashaninka territory.

Chef Cláudio Cardoso comments, “I see food as something limitless – be that in flavour, visually or bringing back memories. I want to stimulate, introduce people to new and adventurous ways of eating and encourage them to see food as a piece of art from conception to elaboration and consumption. It is important for me to work with seasonal products and never to forget the history of food and what our ancestors used to eat. For me, respecting cultures, produce and the planet are the heartbeat of any successful restaurant business.”

‘AVANT GARDE VEGAN’ GAZ OAKLEY JOINS £600K EXPANSION OF THE VURGER CO. YouTube star Gaz Oakley will join vegan burger group The Vurger Co. as Executive Chef as it kicks off a £600,000 expansion.

The burger brand - which will open a second outlet in October opened its Shoreditch site in March, after a hugely successful 2017 crowdfunding campaign, in which it raised 166 percent of its target figure within 72 hours – proving to be Crowdcube’s fastest ever restaurant raise. The latest round raised the £600,000.

Gaz Oakley teamed up with The Vurger Co. earlier this Summer to create a limited edition jerk burger to serve alongside the standard menu of plant-based

burgers, fries, macaroni cheese, and milkshakes. Now he will take on a more permanent role within the operation.

September 2018 | Restaurant Industry News | 13

PEOPLE ON THE MOVE

THE THREE EAGLES UNVEIL THEIR EXECUTIVE CHEF With the recent announcement that The Three Eagles - Restaurant and Bar, will debut in Llangollen later this year, the venue has even more thrilling news…

In what is described as a real coup for the venue and indeed Llangollen itself, international executive Chef, Adam Gaunt-Evans, will bring his culinary talents to the town.

Returning to his hometown of Llangollen, Adam has over twenty years of culinary experience, having cooked in some of the world’s most exclusive venues spanning over three continents and seven countries.

The Three Eagles owner, Matt Jones believes that the announcement of such a renowned and experienced chef puts a real marker down for the quality of food to be expected when the venue opens later this year.

“To be able to announce Adam as our executive Chef makes me extremely excited”, said Matt. “His skills coupled with the experience he brings with him from his time in top class kitchens around the world makes him an ideal acquisition for what we are looking to achieve at The Three Eagles.”

His skills coupled with the experience he brings with him from his time in top class kitchens around the world makes him an ideal acquisition for what we are looking to achieve at The Three Eagles Since finding his love for cooking at the age of fourteen, Adam went on to train at London’s five-star Dorchester Hotel and continued on to the Michelin starred Green

House in Mayfair as well as working alongside the acclaimed Chef Bjorn Van der Horst.

Adam continued his success operating top restaurant kitchens across a host of exotic countries and in his first international role, worked as a senior chef at the Burj al Arab – the iconic Dubai landmark regarded as the worlds first seven-star hotel.

Hungry to experience new cultures and cuisine, his skills took him on further to luxury resorts in the Maldives, Thailand and Australia where he worked in a seafood restaurant headed by celebrity Chef Peter Kuruvita.

Adam now joins The Three Eagles following his latest overseas venture which saw him head-hunted for the role of Executive Chef at SriLanka’s 5-star Galle Face Hotel.

Here, he oversaw the successful re-opening of the hotel’s group of six restaurants following a thirtymillion dollar restoration and refurbishment.

Returning to Wales, Adam insists that The Three Eagles will be the ideal venue for guests to experience menus that will reflect the rich cultural diversity of Llangollen, home to the world’s first international Eisteddfod.

“The Three Eagles is going to offer a new dining experience to the town

14 | Restaurant Industry News | September 2018

and surrounding areas,” said Adam.

“I am working closely with owners Matt and Vicky and operations director Tracey to create exciting menus ranging from leisurely brunches and the perfect traditional Sunday Lunch, to a full evening a la carte experience. Our sophisticated bar will provide an exciting venue to enjoy perfectly mixed drinks with convivial sharing dishes” Even after spending much of the previous two decades abroad, being local to Llangollen, Adam knows only too well that the produce available to him in his hometown is some of the best.

“Wherever I have been in the world, Llangollen has always been my home. North Wales has some of the best natural produce available and I’m very excited to be working again with Welsh suppliers, farmers and producers, championing seasonal produce and really showcasing the quality of our region” The Three Eagles is the latest venture by Llangollen-based entrepreneur-couple, Matt and Vicky Jones, and is set to be the first feature under the One Hundred knights hospitality brand, whose mission is to redefine travel experiences and dining out trends within the region, with an exciting collection of restaurants, bars and leisure venues.

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CALIFORNIA WALNUTS: A ‘TASTE OF CALIFORNIA’ FROM THE CULINARY INSTITUTE OF AMERICA

Walnuts may not be the first thing to spring to mind when you think of California. This captivating state on the West Coast of the USA isn’t just about sun, sea and sand. Over a third of the USA’s vegetables and two-thirds of the country’s fruits and nuts are grown in California. No surprise perhaps that 99% of the total US production of walnuts are grown in California.

In fact, California is the second largest producer of walnuts globally (providing two-thirds of the world’s trade volume) and is the fourth leading export commodity from the state.

There are many reasons why California Walnuts have proven to be so popular worldwide, and in particular the UK in recent years.

This interest has led the California Walnut Commission to support a summer trip during August, for four of the UK’s top development chefs to attend The Culinary Institute of

America (CIA) in California. All with a view to creating new recipes, featuring California Walnuts. The four chefs represent leading foodservice companies who collectively cover a significant proportion of contract foodservice across the world, serving over 5.5 billion meals a year in restaurants, offices, schools, universities, hospitals, major sports and cultural venues. New cutting-edge recipes, created at the CIA in the Napa Valley, will inspire chefs across the entire UK foodservice industry.

The chefs on the California CIA trip included: Chef Nick Vadis - Culinary Director, Compass Group UK & Ireland Chef Matt Hay - Chef Director, BaxterStorey

Chef James Buckley - Development Executive Chef, the O2 and London Leisure Levy Restaurants UK

Chef Mickael Jahan - Innovation Development for the UK and Ireland, Aryzta To read the article, reviewing how four UK top chef’s travelled to California to attend The Culinary Institute of

16 | Restaurant Industry News | September 2018

America, visiting gastronomic venues in the San Francisco region, visit www. californiawalnuts.uk/trade and sign up to receive the UK newsletter.

Nick Richardson from The Garden Marketing & PR, the trade representative for California Walnuts in the UK, says: “California Walnuts offer chefs an enticing mix of quality, value and versatility. The California sun gives our walnuts a consistently unique creamy texture and flavour, so incredibly flexible that they can enhance the texture and flavour of baked goods, salads and add real excitement to your main courses. Their lighter colour will literally brighten up products making them stars in their own right. We like to think of California Walnuts as one of the most adaptable, go-to ingredients for the foodservice industry.” The popularity of California Walnuts in the UK looks set to grow as consumer trends change, with snacking behaviour encouraging more eating on the go around busy schedules.

For more news on the chef’s trip to the CIA in August and their recipe creations, make sure you sign-up or bookmark www.californiawalnuts.uk/ trade

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NEWS

The Caffè Culture Show 2018 - the leading trade event for the UK’s café and coffee bar market.

The Caffè Culture event is designed to provide established businesses with access to the people, products and knowledge to achieve their commercial goals.

With coffee at the core visiting Caffè Culture will enable you to source the latest products and services to enhance your business. From the latest coffee machines and grinders, packaging to furniture and food suppliers, the event will showcase a diverse mix of suppliers that can help give your business that competitive edge.

In addition, a full array of information and training will be available via our multi-streamed seminar programme, live demonstrations and interactive workshops, to cater for the specific business needs of all types of operations.

Now in its 12th year, Caffè Culture has established itself as the leading trade-only event for the UK’s café and coffee bar industry. With the new

home at the Business Design Centre in Islington, the 2018 event will provide the tools, expertise and contacts to help your business succeed.

RESTAURANT & BAR TECH LIVE – 25TH & 26TH SEPTEMBER 2018, EXCEL, LONDON Restaurant & Bar Tech Live is Europe’s leading event dedicated to the emerging technologies and services that are forming the future of the restaurant and bar industries. The event takes place on the 25th & 26th of September 2018 at ExCeL, London.

Get these dates in your diary and order your free tickets now at www. restauranttechlive.co.uk to make sure you don’t miss out!

Discover the latest and greatest products and technology to revolutionise your hospitality business!

As the largest show of its kind, this event offers incredible opportunities for business developments – and this year Restaurant & Bar Tech Live have undergone a whole new re-design to make this year’s show the best one yet!

A whole new look for 2018 The new layout of Restaurant & Bar Tech Live’s web page gives you an exclusive first look at the show’s latest logo, which captures flashes of technological advances all while retaining hints of vintage bar styles.

New technology in the restaurant and bar sectors are a key aspect in the rebranding of the show and, as such, the new website boasts various features displaying some of the most forward-thinking products available on the market.

This innovative web page offers a unique experience, preparing you for what to expect from Restaurant & Bar Tech Live itself. See the line-up of world class speakers, the cutting edge exhibitors, and find out what hottopics will be debated at this year’s event: go to www.restauranttechlive. co.uk now!

Amazing Speaker Line Up Attendees will be able to hear from the likes of: • Chris Fletcher, Retail Operations Director at Pieminister • David Broom, IT Director at Prezzo • Tom Sycamore, Operations Director at Pizza Express • Sophie Evans, Head of Marketing at Be At One • Ryan Jacovides, COO at No1 Lounges

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Don’t forget, your complimentary ticket gives you access to the sister shows running alongside Restaurant & Bar Tech Live, including Restaurant & Bar Design Show and Hotel & Spa Tech Live.

Whether you are a global chain or an independent restaurant, this is the most complete event for the hospitality sector and not one to be missed! Haven’t registered for your free ticket yet? Do so now via www. restauranttechlive.co.uk to reserve your place.

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3C has been providing PCI DSS secure processing of hospitality payments for over three decades. Our impressive list of clients includes the leading global hotel brands and food & beverage brands where we offer flexible integrated payments with specialist functionality and reporting across multiple channels. Our terminal solution is PCI Point-to-Point-Encryption (P2PE) validated, and provides the most secure and effective solution to protect cardholder data. Furthermore, as you personalize your guest services with digital apps, our universal payment gateway is able to process transactions and tokenize the data for your PMS thereby also enhancing your PCI security.

3C Payment makes it easy for consumers to pay anyhow, anywhere, using highly secure specialized transaction flows that support the needs of our clients. The services we offer cover the full transaction journey from integrated P2PE EMV hardware linked to our hosted infrastructure and payment gateway services, to online and in-app payment acceptance linked to onsite and ERP systems. Our secure 3C Integra hosted platform unifies multiple payment channels allowing merchants to confidently trade in person and online in over 40 countries worldwide with local or centralized reporting accessible from anywhere through our web portal. Our global clients include Hilton, Marriott, Caffè Nero, Europcar, Cale and Parkeon.

RESTAURANT & BAR With 3C specialized restaurant functionality your staff can operate efficiently while your guests can continue to relax and enjoy your hospitality with enhanced table service.

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Pay@Table management of bills enables quick recall of all open tabs.

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3C PARTNERSHIPS 3C is certified with multiple Acquiring partners around the world.

This allows our clients to have acquiring solution flexibility whilst maintaining core payment infrastructure through a single platform.

We also have existing integrations with more than 40 leading providers which connect your POS, PMS or e-commerce solution to our acquiring partners.

3C Payment has enjoyed a long and successful partnership with Oracle spanning over 30 years. We have now the largest Oracle Hospitality install base of any Payment Service Provider across the EMEA region.

3C Payment will be exhibiting at RESTAURANT & BAR TECH LIVE 25-26 SEPTEMBER 2018 at Excel London, stand 3030 COME AND VISIT US OR E-MAIL US TO BOOK A MEETING EVENTS@3CPAYMENT.COM www.3CPayment.com

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RESTAURANT & BAR

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RUNNING ALONGSIDE

EXHIBITION NEWS

EXCITEMENT BUILDS FOR THE RESTAURANT SHOW 2018 Whatever your role in the industry, you’re sure to come away with business boosting insights and inspiration from The Restaurant Show 2018. Now in its 30th anniversary year, the event will see an impressive line-up of experts, influencers and industry names come together to share their expertise and life lessons. And, with over 450 exhibitors to explore too, it really is set to be a feast of ideas and inspiration.

TASTE SENSATIONS At the heart of The Restaurant Show is fantastic food & drink and amazing ingredients and that’s certainly the case in “Destination Jaen: outstanding olive oil from Spain” – the live session celebrating the best of this special region. Other

taste sensations to get involved with include ‘Celebrating Sake’ with Peter McCombie, Master of Wine and UK Ambassador for Sake.

There’s also ‘Across the board’ with cheese writer Patrick McGuigan and Matthew Carver from The Cheese Restaurant in Camden.

HOTELYMPIA TO REBRAND FOR 2020 Hotelympia organiser Fresh Montgomery has announced that the biennial show will be rebranding as Hotel, Restaurant & Catering (HRC) for 2020.

Fresh Montgomery has also unveiled an all-new £150,000 Hosted Buyer Scheme, designed to bring top level, vetted buyers to the show.

The move is intended to lend greater clarity to the event’s offer and further reinforce its relevance to the entire hospitality and foodservice sector.

For the 2018 show the organiser has divided the event into four co-located shows – The Foodservice Show, The Professional Kitchen Show, The Interiors and Tableware Show and the Hospitality Tech Show – plus the Café Commerce stage for exhibitors in the coffee sector.

The four-show format will be continued into the new HRC event.

The ‘HRC 500’ Fresh Montgomery has committed £150,000 of investment to create the UK’s first hospitality and foodservice hosted buyer programme, offering 500 delegates complimentary travel to, and accommodation at, the venue, with a bespoke business matching tool ensuring a full agenda of exclusive one-on-one meetings and networking events with top-level buying personnel.

Suppliers will be able to nominate key buyers ahead of time, ensuring they get their products and services in front of those with the highest level of purchasing authority.

HRC portfolio director, Ross Carter commented: “Ever since the new organising team took on the task of revitalising the industry’s biggest showpiece event, we have been in constant conversation with key associations, exhibitors and visitors, in a move to refine the content and

Suppliers will be able to nominate key buyers ahead of time, ensuring they get their products and services in front of those with the highest level of purchasing authority formats, all for the benefit of our vibrant and exciting industry. I’m confident that with the changes we have made to contemporise and focus our offering – putting the opportunity to connect and do serious business front of mind – we have created a not just market-leading, but market-defining experience.

The event has never lost sight of its long and illustrious heritage, but will now evolve to help meet the unique challenges and opportunities of today.”

September 2018 | Restaurant Industry News | 27

GET YOUR BUSINESS ROLLING WITH BUDDY STAR Are you dreaming of a mobile catering business or a successful start-up in direct marketing? Make your dream come true with BUDDY STAR trailer or catering pod.

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Plenty of extras and a diverse range of equipment provide you with endless possibilities for your BUDDY STAR. We design your BUDDY STAR The best seller from Germany now available in the UK for an unbeatable price! Directly from our workshop in Manchester BUDDY STAR trailers are designed to your specifications!

We offer hundreds of possibilities to get your business rolling. All trailers are UK road legal (VOSA approved) with structural components made in Germany.

Whatever you sell in your Buddy: We will create the perfect Buddy suitable for your requirements and make your business a success. We are happy to help with marketing and artwork and deliver your BUDDY STAR fully equipped and designed ready to start your business.

If you need more information, or have a specific request: Just give us a call or send us an e-mail. We are looking forward to hearing from you!

We are confident that we have the right trailer pod to make your business a success. Viewing of our trailer pods can be arranged at our showroom in Manchester or at Restaurant & Takeaway Innovation Expo in London on 25 & 26 Sept (stand 1500).

28 | Restaurant Industry News | September 2018

BUDDYHSTAR Trailers and Catering Pods www.buddystar.co.uk Contact Buddy Sales & Service UK The Old Town Hall Church Street Eccles Manchester M30 0LH Tel: 0161 786 1638 info@buddystar.co.uk www.buddystar.co.uk September 2018 | Restaurant Industry News | 29

RESTAURANT DESIGN PROJECT

MICHAELIS BOYD UNVEILS NEW DESIGN OF LEGENDARY LONDON CLUB, THE GROUCHO The Groucho Club Dining Room, all photos by Richard Lewisohn Michaelis Boyd Associates, the Londonbased architecture and design practice, has completed work on an extensive redesign of the iconic Groucho Club in the heart of Soho, London, which celebrates its 30th anniversary this year.

Michaelis Boyd was initially asked to look at a small brief, but the project grew to incorporate a cohesive and broad reworking of the entire layout of the club, which had grown organically over the years. Michaelis Boyd worked closely with the client, Matthew Hobbs to refine and establish the requirements of the club as it enters its fourth decade.

The new Groucho Club design significantly alters the entire building to create a unified design concept across all floors. Michaelis Boyd’s proposal, which took 24-months to design and execute, creates new openings and connections between the many rooms of the club to knit the entire space together in a more natural way. The project was like a challenging jigsaw puzzle, unlocking the potential of a very tight site across three old Soho buildings, to create an intuitive flow across the floors and rooms for club members.

The new architectural scheme acted as a catalyst to develop and refurbish the interiors of all the main rooms in the club, and to give life to underused rooms. As part of the extensive refurbishment of key spaces, Michaelis Boyd has brought back to life much of the original charm of

the building. The client did not want to eclipse the aura of the club with a complete overhaul, preferring a sensitive approach that simply enhanced the unique atmosphere of the Groucho Club.

The Mary Lou room, situated on the first floor of the club, has been reworked to create a new bar and a new direct connection to the dining room. A reclaimed fireplace has been installed at the heart of the room, while a feature plaster ceiling and an antique oak herringbone floor have also been added. In the adjoining dining room the plaster detailing has been brought back to life, and luxurious Brazilian marble tables and sprung curved banquettes have been chosen to create a rich yet comfortable design scheme.

The walls have been relined with linen to help the acoustics of the space, chosen in a light, neutral tone as a backdrop to the Salon-style hanging of the Groucho’s unique art collection.

The Groucho Club Mary Lou Room Michaelis Boyd collaborated with the Groucho creative team throughout the design process, working closely with creative director Alice Anthony and Nicky Carter, the club’s director of art. It was important that The Groucho’s incredible everchanging art collection was the highlight of every room. In the Soho Bar Michaelis Boyd experimented with many paint colours to find a vibrant hue that would create a substantially different mood to the rest of the club, while still being a backdrop to showcase the art.

30 | Restaurant Industry News | September 2018

September 2018 | Restaurant Industry News | 31

The Soho Bar, which includes an impressive members’ bar on the first floor, has been given a more contemporary feel with dramatic lacquered walls and a reclaimed wooden floor from the BBC’s historic Bush House, creating a unique reuse of a fitting piece of media heritage.

New lights and a wide variety of furniture, including custom-designed pieces and reupholstered antiques compliment the space and make it work equally well during the day and at night. Michaelis Boyd sourced furniture, fabrics, and reclaimed items to create a diverse and eclectic look, as if the scheme has grown together over time.

The Soho bar has been completely reworked to provide a stylish modern design with a feature resin bar top inset into copper detailing inspired by the blue of the oceans, provide a striking focus to the room.

The Groucho Club Soho Bar Many of the building’s original features have been restored, including the timber panelling on the walls of the main staircase and main bar which have been stripped back to reveal their original beauty. An antique oak floor has been added to give the room (the main bar?) a real sense of timelessness. Michaelis Boyd have also uncovered and restored an antique stained glass window that was part of the original building. On the second floor, Michaelis Boyd created a state of the art, opulent screening room with custom-made furniture, fabric-lined panelling and luxurious carpeting.

The Groucho Club Screening Room The Groucho’s former ground floor reception area has been redesigned to create an entirely new library room for members and new entrance lobby which is due to complete this year.

About Michaelis Boyd Co-founded by Alex Michaelis and Tim Boyd in 1995, Michaelis Boyd is a design-led architecture practice with a strong creative approach that has earned them a reputation for simple, elegant architecture with an emphasis on sustainable, environmentally sound solutions.

32 | Restaurant Industry News | September 2018

Michaelis Boyd collaborated with the Groucho creative team throughout the design process, working closely with creative director Alice Anthony and Nicky Carter, the club’s director of art.

RESTAURANT DESIGN PROJECT Michaelis Boyd’s portfolio encompasses projects ranging from residential new build and renovation, to hotels, restaurants and bars for clients in the UK and internationally.

Recent commissions include, Soho Farmhouse in Oxfordshire for the Soho House Group, Sandibe Safari

Lodge in Botswana, a new build Hotel in Williamsburg in New York (completing in 2015) and restaurants for Michelin-starred chef Tom Aikens.

Michaelis Boyd is also designing the interiors for the iconic Battersea Power Station’s new residences, which will be completed in 2018.

September 2018 | Restaurant Industry News | 33

SCOTTS

SCOTTS RESTAURANT TAKING SHAPE IN SOUTH QUEENSFERRY The site at Port Edgar Marina in South Queensferry features a striking backdrop the Three Bridges and Firth of Forth, and is expected to open its doors later this summer.

Several milestones in the building works have now been reached with the interior structure now split and the addition of a second floor and external entrance staircase now fitted.

The boat shed façade now boasts a wall of windows which will provide spectacular views for guests and diners.

Buzzworks and its team of designers have been sourcing an eclectic mix

of natural, authentic and reclaimed materials for the interior of the venue.

This is in line with the groups aim for all of its venues to have a more natural look – this is visible in The Coach House which Buzzworks launched in Bridge of Weir, Renfrewshire last summer.

The iconic fish tank walls that have become a staple of Buzzworks’ Scotts restaurants in Troon and Largs will take a new style in South Queensferry.

There will be a striking seafood display set into the main bar where chefs can prepare dishes from the new oyster bar menu directly in front of guests.

“It’s been a busy few months, but our new Scotts restaurant is rapidly taking shape,” comments Kenny Blair, Buzzworks Holdings MD. “We pride ourselves in creating venues that provide delicious food, superb cocktails and outstanding service and Scotts South Queensferry will not disappoint.

“Launching our first venue in the East is a major milestone for us and a key step on our overall growth strategy.

We look forward to making the final touches and opening our doors soon in the coming weeks.”

BRASSERIE BLANC TO OPEN IN MARRIOTT HOTEL MANCHESTER AIRPORT On 16th July, Brasserie Blanc, the French restaurant group led by acclaimed chef Raymond Blanc, opened its second Marriott hotel venue at major transport hub Manchester Airport.

The space includes reclaimed oak parquet floors, bespoke velvet and leather banquettes, art deco-style lighting; deep buttoned sofas; and plenty of natural daylight from the atrium roof overhead.

The newest addition to the group’s portfolio is located within the newlyrefurbished four-star Manchester Airport Marriott Hotel in Hales Barns, just minutes from the terminal. The classic and contemporary space offers 120 covers across the restaurant, a spacious 100 cover bar and an additional 50 covers on the terrace.

Mark Derry, CEO of Brasserie Blanc, comments: “We are delighted to be opening our second site within a Marriott Hotel. This is part of an exciting new phase for Brasserie Blanc’s development. We’ve seen success from our existing sites that operate within or in association with hotels in Cheltenham, Bath and Bournemouth

34 | Restaurant Industry News | September 2018

and are excited to be expanding this side of the business. The bar, brasserie and terrace will be absolutely stunning and we hope it will be a destination for local residents as well as those travelling for business or pleasure.”

LATEST AND UPCOMING OPENINGS

THE OYSTERMEN TO DOUBLE SIZE OF HENRIETTA STREET SEAFOOD BAR & KITCHEN THIS AUTUMN Seafood specialists The Oystermen will double the size of their criticallyacclaimed Seafood Bar & Kitchen in Covent Garden this Autumn, combining both 31 and 32 Henrietta Street.

The extended space will host a brand-new all-day oyster and raw bar especially for walk-in visitors, and guests will be able to choose from an even broader selection of the best rock and native oysters, carefully sourced by co-founders Rob Hampton and Matt Lovell from oyster fisheries right across the UK from Cornwall to Scotland, via Dorset, Kent, Essex and North Wales.

The 50 seater restaurant will also feature a more expansive open kitchen, where talented Weymouth-born Head Chef Alex Povall and his team will cook up a wide menu of the finest fresh fish, seafood and hot oysters for lunch and dinner. Produce will be brought in direct - as ever - daily, with an impressive range of whole Devon Brown Crab on offer at market price until they sell out, and dishes will continue to change regularly to match the season.

Champions of small sparkling wine growers, The Oystermen’s relaunched venue will showcase an increased array of interesting great-value sparkling and fantastic wines for diners to sample alongside their meal, as well as a new bar menu of cocktails, craft beers on draft and by bottle

THE OYSTERMEN

(including The Oystermen & Canopy Beer Co’s special collaboration ‘Everyday Oyster Stout’).

Since launching last July, The Oystermen’s cosy first permanent location has become renowned for providing a relaxed, affordable and fun dining experience that matches exceptional food with top-notch service. Having received glowing reviews from well-respected national food critics and frequently featuring in press guides to the best places to eat oysters in London, the Seafood Bar & Kitchen was voted Covent Garden’s most loved local restaurant by the public in Time Out’s Love London Awards 2018 and is currently rated as London’s highest-ranking seafood restaurant on TripAdvisor.

Co-founder Matt Lovell commented: “We have had an amazing first year in Covent Garden, and are incredibly excited to be expanding our Seafood Bar & Kitchen here in the heart of the West End. We can’t wait to offer a bigger selection of the best British seafood and fish and to be able to welcome even more diners to our ‘bigger boat’ this Autumn”.

Co-founder Rob Hampton added: “After such a wonderful twelve months, it’s awesome to have been given the opportunity to expand. The whole team have worked incredibly hard to get us here, and we are really excited to take The Oystermen onwards and upwards”.

“WE HAVE HAD AN AMAZING FIRST YEAR IN COVENT GARDEN, AND ARE INCREDIBLY EXCITED TO BE EXPANDING OUR SEAFOOD BAR & KITCHEN HERE IN THE HEART OF THE WEST END”

September 2018 | Restaurant Industry News | 35

HITTING THE FREE-FROM SWEET SPOT A Taste of Dreams is the brainchild of Mathew and Martin, who over the last five years have built an enviable reputation at their South Downs location as the premier free-from sweet bakery, now serving wholesale customers all over the UK. We caught up with them as they get ready to launch their Autumn Collection…

Where did it all start?

Mathew – One of my earliest memories is toddling around my Grandparents bakery, and even now the aromas in our kitchens take me back to those times. I guess you could say baking’s in my DNA. We set out to create recipes from scratch that everyone will enjoy, regardless of their dietary needs. But above all they must taste great and meet the commercial demands of our customers.

What sets you apart from other manufacturers?

Martin – So many things! But fundamentally it’s our mission for quality, agility, creativity and ethical responsibility that’s championed by our amazing team. They bake, decorate and package everything by hand in small batches using only the highest quality ingredients. It retains handmade authenticity on a commercial scale and the result is unbeatable. And we deliver fresh, nationwide.

Who do you cater for?

Mathew – We have an extensive menu of Gluten Free, Dairy Free or Vegan bakes. All our Gluten Free cakes are also Dairy free, which is rare but satisfies a growing market demand and is easier on service environments who would otherwise have a complex menu offering. Much of my time now is spent leading R&D – we create around 100 new recipes a year, but only release around the best 12. We offer seasonal limited editions to keep our customers PoS fresh, and September will see the launch of our Autumn Collection.

Gluten Free baking is notoriously difficult and consumer expectation is low. How have you addressed this?

Martin – When we’re developing products, we start from the consumer experience and work backwards.

Look and Taste is everything. But a product also has to stay fresh on the counter without refrigeration, not be too crumbly, and critically not be dry.

It has to survive ambient transit, and be freezable without detriment. It has to perform in all manner of differing service or retail environments. And it

36 | Restaurant Industry News | September 2018

should be better than anything else on the counter. One of the biggest challenges we’ve overcome is therefore avoiding the use of any artificial ingredients – so no preservatives, flavours or colours, and yet we can still achieve up to 14 days ambient storage with some bakes. One of the most satisfying compliments we get is when a customer reports zero wastage and high repeat demand.

Can you guarantee Gluten Free?

Martin – Yes, we employ a third party laboratory to randomly test production. We’ve achieved the gold standard, below 5ppm Wheat Gluten, just a shame they can’t test for zero!

We’re a listed supplier with the Coeliac Society as a result.

In summary, what are the 5 best things about your bakes?

Taste, Quality, Moist, Hand-Made, Freezable A Taste of Dreams, Glynde 01273 858656 info@atasteofdreams.co.uk www.atasteofdreams.co.uk

FREE FROM NEWS

TALENTED CHEFS TO SHOWCASE WONDERS OF PLANT-BASED COOKING AT VEGFESTUK LONDON As one switches to a plant-based diet or moves in that direction, is it immediately apparent to them what they can serve up on their plates in place of their usual dishes centred on meat, dairy, eggs or fish and other derivatives of animal foods?

Beginners to plant-based living or even cooking might initially be scratching their heads for ideas, particularly so for those living on the fast lane with limited time to explore recipe ideas and possibly with family members to feed – probably with a wide spectrum of taste buds – or possibly on a shoestring when it comes to stocking up new ingredients. But in reality, the possibilities of plant-based cooking are literally endless for everybody, with a rainbow of options available from the plant kingdom – and especially so nowadays with major brands, supermarkets and health stores having available animalfree alternatives to a long list of traditionally animal-based ingredients. Whether one’s looking for predominantly healthy dishes, plant-based alternatives to seasonal favourites, or self-indulgence from sweet treats or deep-fried “dirty vegan food”, and whether one has literally only minutes to spend each day on making their own foods, or hours available in the kitchen for treating their loved ones, ranging from budget options to gourmet level, plant-based ingredients have got all bases covered.

A number of talented chefs, who have made their mark on the culinary scene with their own

GO! ORGANIC REVEALS ITS FESTIVAL HIGHLIGHTS FOR 2018 A dazzling array of organic food, drink, beauty, and ecoliving products on offer.From artisan breads to vegan wines, from speciality cheeses to organic sauces and soups, from superfood skincare to zero waste soaps – GO! Organic Festival will showcase the sumptuous diversity that lies at the heart of the organic and sustainability movement.

Festival sales manager Amanda Thackray explains: “GO! Organic Festival is about people coming

ideas on getting the best out of exclusively plant-based ingredients, will be showcasing their own unique recipes in a series of cookery demos at the upcoming vegan festival VegfestUK London on October 27-28 at Olympia London. These cookery demos have in mind audiences of all levels of cooking,

together to have fun and share their love of all things organic.

It’s about seeing, sampling, tasting, experiencing, and discovering what’s out there and what’s new.”

Taking place at Battersea Park on 8-9 September, the festival’s 100-stand marketplace – from emerging start-ups and specialty producers to some of the bestknown certified organic brands on the market – certainly have a dazzling array of choices on offer for festival-goers.

from complete beginners to seasoned chefs looking for further inspirations to add to their own repertoire of plant-based recipes.

Sitting in on just one or two demos would provide some excellent ideas for getting that nutritional boost or just treating oneself or one’s families, friends or clients.

September 2018 | Restaurant Industry News | 37

VEGANISM HAS RISEN BY 500% SINCE 2016 BUT DESSERT MENUS AREN’T KEEPING UP Veganism in the UK has exploded with new findings showing that at least 3.5 million Britons now follow a Vegan diet, an increase of 500% since 2016.

This provides a lucrative opportunity for restaurants who cater to this growing lifestyle trend. Indeed, Just Eat saw a 987% increase in demand for Vegetarian options in 2017 and social media front-runner Pinterest reported pins for vegan desserts were up 329% going into 2018.

Despite this shift, many restaurateurs have not adapted their desserts menu to make the most of this growing market, with many continuing to offer limited and uninspiring vegan choices such as sorbet selections and fruit sundaes.

Not only are these types of menu items repetitive, but commonly have a lower price than other more decadent options and therefore fail to take advantage of the ‘green pound’.

Creating interesting and indulgent vegan-friendly desserts is however becoming easier thanks to innovations like the new vegan range from Mademoiselle Desserts. Two tempting Vegan Chocolate Fudge Cakes and a decadent Vegan Raspberry and Chocolate Tart, both of which have been specially developed to meet the growing demand for free-from products that taste delicious enough to appeal to all. Products such as these, which do not taste or appear vegan, provide the opportunity to set menus apart for vegan customers without compromising their broader appeal.

VEGAN BELGIAN CHOCOLATE FUDGE CAKE

personalised with a scoop of vegan or regular ice-cream.

“We’ve seen a strong increase in demand for high-quality veganfriendly desserts that don’t compromise on taste from sellers who want free-from products with mass appeal” -Anthony Saison, Category Manager, Mademoiselle Desserts A classy and indulgent option, the tart features a crisp chocolate pastry disc topped with a rich dark Belgian chocolate ganache studded with juicy raspberries, which are revealed when cut, and finished with freeze dried raspberry pieces. Visually appealing tarts make a lucrative and versatile menu item which can easily be enhanced and

The Mademoiselle Desserts Vegan Chocolate Fudge Cake consists of a light chocolatey sponge generously filled with a creamy chocolate buttercream, finished by hand with more chocolate buttercream in a swirled paddle effect.

The other fudge cake, a more luxurious option, has been released by The Handmade Cake Company which is part of the Mademoiselle Desserts group. Their Belgian Chocolate Fudge Cake consists of three layers of light chocolatey sponge generously layered with a creamy chocolate buttercream, finished by hand with more chocolate buttercream in a swirled paddle effect and a side coating of chocolate nibs.

A chocolate fudge cake is a must have for any desserts offer, however, the difficulty in creating a quality free from sponge makes these cakes an easy way to differentiate a selection. Both products are supplied frozen to lock in the freshness and are pre-cut so customers can defrost only as much as is needed.

Please contact Mademoiselle Desserts for more information.

Email: sales@handmadecake.co.uk Website: www.handmadecake.co.uk

TWO LAYER VEGAN CHOCOLATE FUDGE CAKE

VEGAN RASPBERRY & CHOCOLATE TART

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FREE FROM NEWS

GENESIS Santoro brothers to launch vegan, organic restaurant in Shoreditch this September.

This September, a fresh new vegan restaurant will launch on Commercial Street in Shoreditch. Genesis will offer a menu of plant-based, GMO-free and organic dishes, with street food influences from around the world. The casual setting and counter-style service will ensure that food is delivered fresh, fast and fuss-free, whilst the restaurant’s contemporary design, striking artwork and original soundtrack will guarantee a fun and relaxed dining experience.

Genesis is the brainchild of Alex and Oliver Santoro, whose family have, rather ironically, been involved in the meat industry for over one hundred years. They both turned vegan seven years ago, and shortly after launched Raw Imagination, a vegan food company offering grab and go items to shops such as Planet Organic. Their combined passion for great food, original design, health, and environmentally conscious living has been the inspiration for the new restaurant. With Genesis, they will offer delicious, hearty food that appeals to vegans and meat-eaters alike, whilst also supporting organic farming practices that promote a positive impact on our health and the planet’s ecosystems.

The menu will comprise a selection of sharing plates, salads, soups, tacos, burgers and hot dogs, all made using organic fruits, vegetables, grains, nuts and seeds.

Inspired by extensive travels through India, South East Asia and the Middle East, sharing dishes will include the Indian street food snack of Aloo Tikka Chaat; the showstopping Tel Aviv Cauliflower with tahini, almonds and cranberries; Shawarma with Israeli salad, chilli, pickles, garlic sauce, tahini dressing and sumac; and Char Kway Teow, a popular Malaysian dish of brown rice noodles, stir-fried vegetables and black bean sauce. These will be accompanied by salads including the Kale Caesar and Thai Papaya & Mango, as well as a spicy, rich Laksa Soup, an indulgent Mac & Cheese,

and a range of tacos with fillings such as fried avocado, beans and pico de gallo, or jackfruit, hoisin, cucumber and spring onion. The signature burgers and hot dogs at Genesis will be made from a range of natural ingredients, and will be served inside vegan, organic brioche buns with creative toppings. The American Woman burger will be filled with creamy coleslaw, BBQ sauce, onion rings, jalapeños, and gherkins. Meanwhile the hot dogs take inspiration from across the globe with options including the Bánh Mì Dog; Bombay Dog and New York Dog. To accompany these, guests will be able to add sides such as Kimchi and Coleslaw, or a choice of Yuca or French Fries.

For dessert, a rich and indulgent Brownie Sundae will sit alongside

Bread & Butter Pudding; Cheesecake and dairy-free Soft Serve Ice Cream with a selection of whimsical toppings. To drink, there will be a choice of freshly made organic cold-pressed juices, milkshakes, Lo Bros Kombucha, organic drinks from Longflint Drinks Co., house cocktails, organic beers and wines, and cold brew coffees from Dutch Lab. Situated on lively Commercial Street, Genesis will be split over two floors and will have a striking design that incorporates pastel pink tiles, marble, copper detailing, neon signage, and original graphic artwork on the floor and walls. Joining the thriving Shoreditch restaurant scene, Genesis is set to make its mark, proving that organic vegan food can be indulgent, healthy and for everyone.

LATEST VEGAN CAMPAIGN TARGETS TRAINS A leading vegan charity is targeting train companies with its latest campaign to improve catering for vegans in the travel sector this summer.

The Vegan Society is encouraging thousands of its supporters to contact rail companies asking them to offer vegan food and drink options on-board trains as part of its Vegan on the Go campaign. It has targeted companies such as East Midlands Trains, Transpennine Express and

Great Western Railway with email templates and tweets.

Louise Davies, Head of Campaigns, Policy and Research at The Vegan Society, said: “Our survey last year found out that 80% of vegans often go hungry on-board trains.

We would like more options than a packet of ready salted crisps on a long journey and would love for train companies to hop on board and help us to make vegan travel plain sailing.

September 2018 | Restaurant Industry News | 39

GET AHEAD OF YOUR COMPETITORS WITH FREE-FROM DESSERTS Get ahead of your competitors with free-from desserts and learn skills to give you a unique selling point to tap into this rapidly expanding market.

The Vegetarian Society Cookery School has refreshed their Professional Chefs’ Diploma course to include a full day on vegan patisserie. The intensive fiveday training now includes incredible vegan desserts suitable for the most impressive of menus, giving you lots of dairy-free and egg-free options.

Sam Platt, Cookery School Manager, said: “The day will include plated desserts, afternoon tea and buffets, to really tempt in those vegan and veggie customers. Learn skills to give you a unique selling point and get ahead of your competitors with amazing free-from desserts.”

The five-day intensive Professional Chefs’ Diploma includes workshops, information about nutrition, discovering new flavours, menu planning and practical cooking sessions. The course introduces vegetarian and vegan ingredients you’ll be able to use every day. You’ll learn how to maximise flavours and adapt your menus to keep them on trend.

Find out more at www.vegsoccookeryschool.org.

The Vegetarian Society Cookery School

has trained hundreds of professional chefs and caterers. Our graduates go on to improve and develop their vegetarian and vegan menu offering

in their businesses, ensuring they keep a competitive edge. Based in Greater Manchester, the school attracts people from all over the world.

September 2018 | Restaurant Industry News | 41

AWARDS NEWS

WORLD CHEESE AWARDS 2018 OPENS FOR ENTRY The World Cheese Awards opened for entry on Wednesday 5 September, with organisers, the Guild of Fine Food, expecting a record-breaking 3,500 cheeses to be judged in Bergen, Norway on Friday 2 November.

Dedicated only to cheese, with no other dairy products judged, the World Cheese Awards is the largest cheeseonly competition on the planet and will this year form part of a brand new festival, Matnasjonen Norge.

Taking place at Bergen’s iconic Grieg Hall, the 31st edition of the awards will be set against the backdrop of Norway’s finest food and drink, including highlights such as Kraftkar

from Tingvollost, which took the World Cheese Awards’ top prize in 2016.

As the international cheese community gathers, entrants from over 30 different countries will be looking to showcase their cheese on a world stage, hoping to land a Bronze, Silver, Gold or Super Gold award. An epic celebration of all things cheese, the World Cheese Awards will bring together over 230 buyers, retailers, writers and makers from every corner of the globe, to judge every entry in a single day and ultimately crown this year’s World Champion Cheese.

John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, explains: “With

30 years now under our belt, we’re very excited to be visiting Norway for the first time, in partnership with HANEN, to stage the largest cheese-only event that the world has ever seen. This global celebration of cheese leaves a lasting legacy each and every year, for its hosts as well as its winners, and we feel incredibly proud to be taking a headline slot at Matnasjonen Norge, as the country salutes its farmers, producers, chefs and retailers. With cheeses from six continents on their way to Bergen this year, we’ll be bringing a truly international edge to the festival, but I feel confident that Norway’s fantastic cheesemakers will be grabbing a few gongs along the way.”

TATE & LYLE BAKERY TECHNOLOGIST SHORTLISTED FOR UK ‘FOOD SCIENTIST OF THE YEAR’ AWARD Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage ingredients and solutions, is proud to announce that Amy Jackson, Tate & Lyle Bakery Technologist, is one of five shortlisted contenders for the title ‘Food Scientist of the Year’ in the UK Food and Drink Federation Awards 2018.

Amy has been shortlisted for her work helping bakers across the UK and Europe to reduce sugar, fat and calories in their cakes, biscuits and other baked goods. From Tate & Lyle’s technical service centre and ingredient blending facility in Mold, Flintshire,

Amy has adapted hundreds of product recipes to improve their nutrition profile without compromising taste or texture, before helping bakery customers to implement these changes at their sites.

Amy Jackson, Bakery Technologist at Tate & Lyle, said: “It’s a real honour to be shortlisted for this national award alongside leading brands and industry peers. Nutrition and bakery have always been passions of mine and it’s really rewarding to be able to help customers to make their pastries, muffins, pies and celebration cakes that bit healthier without compromising on taste. This

42 | Restaurant Industry News | September 2018

shortlisting would not have been possible without the support I receive from colleagues at Mold and across the globe. It’s a fantastic feeling and makes me extremely proud to work for Tate & Lyle.”

ARYZTA FOOD SOLUTIONS AWARDED MULTIPLE STARS AT 2018 GREAT TASTE AWARDS UK foodservice specialist ARYZTA Food Solutions is celebrating three Great Taste Award stars, shared amongst two of its very latest bakery innovations. The company’s Fruit and Nut Loaf was awarded a star, while its collaboration with chef James Tanner – the ‘Inspired by’ Chocolate Pavé – was the recipient of two stars.

Organised by the Guild of Fine Food, the Great Taste Awards are one of the industry’s acknowledged benchmarks for fine food excellence. Its unique grading system of awarding products 1-3 stars (3: Exquisite, 2: Outstanding, 1: Simply Delicious) has been employed since 1994 to help set great products apart from the good.

Judges, including chefs, food writers, critics, fine food retailers and buyers were unanimous in their praise for both products. The two star ‘Inspired by’ Chocolate Pavé is a rich chocolate brownie base, topped with a milk chocolate praline feuilletine and decadent Ecuadorian chocolate truffle, decorated with chocolate mirror glaze and cacao nibs. Judges hailed it as

INSPIRATIONAL CHEF MENTOR WORK RECOGNISED AT UK INDUSTRY AWARDS Hackney born chef trainer Leon Seraphin has been awarded the Community Award at a prestigious black-tie Awards evening by foodservice provider BaxterStorey.

Working for social enterprise Beyond Food, which operates out of Brigade restaurant, owned by PwC and managed

by BaxterStorey, Leon has trained over 1200 homeless people in the local London community and brought 120 people into full-time employment as chefs during his 14 years as a chef trainer.

Seraphin, who was also recognised with the 2018 Rising Star Chef Mentor Award at the inaugural Hospitality and Catering Mentor Awards, was nominated for his

“visibly striking” with “great definition between the layers” and “well-crafted with a wonderful, smooth, silky mousse balanced really well against the biscuit and feuilletine.”

ARYZTA’s ‘Great Taste Award’ winning Fruit and Nut Loaf is part baked and packed with juicy sultanas, raisins and crunchy hazelnuts, lightly spiced with cinnamon. Judges praised its “lovely crust” and “crispy texture”, calling it a “luxurious, beautifully baked artisan loaf.” Both products are supplied frozen and available now.

From early September until the end of November, these two delicious products will be on promotion, offering a case of 30 Chocolate Pavés at £30 per case (£1 each) and the Fruit & Nut Loaf at £26.50 per case (£1.66 per loaf).

Paul Whitely, Head of Marketing at ARYZTA Food Solutions UK, comments: “These stars – awarded as they have been by those with expert palates and a serious knowledge of work in helping people gain meaningful employment if they are at risk of, or have experienced homelessness.

The judges were captivated by his passion and drive for use foods as a catalyst to help people out of homelessness, by equipping them with the culinary skills need to help improve their skills in the hospitality industry, as well as giving them the emotional and practical support they need as they adjust to working life.

good food – are testament to the quality that Aryzta Food Solutions UK is capable of. Our product development team work hard with our suppliers to produce sublime bakery items. It’s worth repeating that if the methods are pure and the expertise is sound, choosing frozen doesn’t mean quality compromise and should hold no fear for outlets. These stars go a long way to reinforcing that. It’s a proud moment for us.”

Northern Europe. Established in 2016, the BaxterStorey Awards recognise outstanding talent within the hospitality organisation.

The Awards showcase the remarkable talent in our business, including Leon and the admirable job he has done in providing training to support vulnerable adults in gaining meaningful employment

Ricky Wilmot, director of operations at Brigade, said: “A natural life coach and trainer, Leon has a talent for seeing the best in people and helping them find their strengths. He has proven to be the perfect role model for those in vulnerable situations and has contributed to the success of a social enterprise that makes the hospitality sector about more than profit.”

Noel Mahony, co-chief executive at BaxterStorey, added: “The Awards showcase the remarkable talent in our business, including Leon and the admirable job he has done in providing training to support vulnerable adults in gaining meaningful employment.”

BaxterStorey provides tailored hospitality services through deli operations, restaurants, cafes and executive dining rooms for a wide range of customers across the UK, Ireland and

“This award is a real testimony to his passion, leadership and dedication.”

Leon said: “When you love what you do, nothing will stop you from reaching the top.”

September 2018 | Restaurant Industry News | 43

STILL HOT AFTER 150 YEARS A Scottish speciality since 1867, Brodies coffee remains at the forefront of the UK coffee market.

With its traditional hand roasting method passed down by generations of coffee masters and over 20 varieties of single origin, blends and ethically sourced coffees, there is one to suit even the most discerning coffee lover. www.brodies1867.co.uk

44 | Restaurant Industry News | September 2018

COMPANY NEWS LEVY UK AND TOTTENHAM HOTSPUR ANNOUNCES WINNING FOOD AND DRINK OFFERING FOR NEW STADIUM Tottenham Hotspur and official catering partner Levy UK have revealed the wide range of delicious food and drink outlets available throughout the new Tottenham Hotspur stadium.

The Club has designed the stadium’s food and drink experience around feedback from fans as it looks to embrace the local vibe and culture.

From signature pies and street food style dishes to Europe’s longest bar, there will be something for everyone.

THE C&C GROUP PLEASED TO SUPPORT LOCAL CHARITIES Following the completion of the financial year, The C&C Group was delighted to share its success with a variety of local charities, along with several tours of the facilities to appreciate the works that many of these fantastic organisations do.

Chester based C&C Catering Equipment Ltd, along with subsidiary companies C&C Catering Engineers Ltd and C&C Catering Fabrications Ltd, donated to a total of nine charities, including Hospice of the Good Shepherd, Claire House Children’s Hospice, Lyndale Cancer Support Centre, Parkinsons UK, Teenage Cancer Trust, Blind Veterans UK, Breast Cancer Now, Tattenhall First Responders, and Hope House.

The companies are proud to have supported local groups for many years, with C&C Catering Equipment Ltd’s most recent donation taking the total raised for Claire House to over £37,900. The support has been gratefully received form the organisations, with Breast Cancer Now commenting, “What a lovely group of people! Thank you for your support everyone. You’re helping to make life-saving breast cancer research happen.”

these incredible organisations, and grateful to be in a position to do so. For several of our team, the charities we have chosen are particularly close to their hearts. This includes Breast Cancer Now for C&C Catering Engineer’s Cerys, Teenage Cancer Trust for C&C Catering Equipment’s Trevor, and Lyndale Cancer Support Centre for C&C Catering Fabrication’s Mick. We’re pleased to share our success with some very worthy organisations, and thank them for the hard work that they do.”

Lyndale Cancer Support Centre is a voluntary group and charity in Knowsley, providing help and care to people affected by cancer, and their friends and families. The charity

has played an important role for many members of the community, including C&C Catering Fabrications’ Mick Smith, following the charity’s support of his mother.

C&C Catering Fabrications Managing Director, Greg Swift commented, “It’s great to be able to support the local community following the conclusion of our financial year. Along with C&C Catering Equipment and C&C Catering Engineers, we’re proud to have given back to those who are making a positive impact. This charity is particularly important to us, and we understand the group were pleased to receive the donation. We hope it supports all the hard work they do.”

C&C Catering Equipment Ltd’s Managing Director, Peter Kitchin, added, “We are delighted to support

September 2018 | Restaurant Industry News | 45

HIDE’S SPECTACULAR INTERIORS ARE THE PERFECT COMPLEMENT TO OLLIE DABBOUS’ SUBLIME COOKING Whilst Ollie Dabbous’ cooking may have had the UK’s notoriously hard to please critics waxing lyrical there is another facet to the recently opened Hide that has made it arguably the most Instagrammed restaurant in London.

To ensure diners had the best possible backdrop against which to enjoy Ollie’s food, Evgeny Chichvarkin and Tatiana Fokina from co-owners Hedonism Wines, created an extraordinary concept with the help of exciting new interior design firm These White Walls and respected architectural consultancy lustedgreen.

At the heart of the restaurant is a showstopping, tree-like creation, a twisting oak staircase designed by Atmos Studio and handcrafted in Poland, which “grows” from the basement bar, connecting the dining areas across the restaurant’s remaining two floors.

Hide’s interiors are inspired by Green Park opposite - views of which can be seen from its windows. At the heart of the restaurant is a show-stopping, tree-like creation, a twisting oak staircase designed by Atmos Studio and handcrafted in Poland, which “grows” from the basement bar, connecting the dining areas across the restaurant’s remaining two floors.

Similarly the colour palette complements the earthy tones of Green Park, with dark wooden floors and sandstone coloured walls, some with floral murals.

Hide is divided into three distinct spaces. Handsome yet homely, Ground is designed around a cast-iron bakery with wood-fired stove. The restaurant is furnished with elongated benches, oversized cabinetry and kitchen-style furniture, each a playful take on homespun nostalgia. Hidden details are revealed to those who linger: two-way mirrors that open up walls and even a miniature dolls house.

Above features tables that are set beside full height glazing, with views reaching beyond the busy streets of Mayfair and out into Green Park. Here

46 | Restaurant Industry News | September 2018

INTERIORS FEATURE

broken ceramics by bonding breaks with a golden glue. Guests dine within walls lined with cracked gesso; fractured pendants hang overhead and a bespoke table made of polished chestnut forms the centrepiece, its veins and wells now filled with golden resin.

The Reading Room revolves around a collection of culinary books, from Michelin guides through to vintage cookbooks.

The Reading Room revolves around a collection of culinary books, from Michelin guides through to vintage cookbooks. Bespoke creations by British artist Su Blackwell, famed for her fairy-tale-focused paper sculptures, fly out of the bookshelf and away up the chimney, to Above.

The Shadow Room (pictured), hidden in the vaulted recesses of the basement, presents diners with their own thematic shadow, a whimsical interactive installation designed by Speirs + Major to entertain them between courses. a feature kitchen allows guests to catch a glimpse of the chefs at work.

The finishes are more refined, delicate and elegant; the oak is white oiled, the brass less tarnished and textures are sanded back.

Finally, the looped footprint of Below represents a rewinding of the distillation process, from bottle back to source. Elsewhere, an extensive

walk-through wine cellar is a warren waiting to be discovered.

Beyond Below’s whiskey stave walls lie three private dining rooms, each a play on the idea of what might lie hidden behind closed doors.

The Broken Room is styled on the ancient Japanese art of Kintsugi, a practice which involves repairing

The final private event space, The Hide & Seek Room, can be found in the mezzanine. Able to seat up to 20 people, here hand-cast plaster artworks created by artist Rachel Dein capture the ephemeral beauty of London’s wild flowers. This space is unique in London in that guests can drive into a dedicated car lift at street level which then opens directly into the room.

September 2018 | Restaurant Industry News | 47

‘WHAT DOES APICBASE OFFER THE CULINARY PROFESSIONAL?’ Belgian food tech innovator APICBASE is becoming the one to watch in the UK! After a successful first funding round, this dynamic company has been able to expand to over 200 customers in over 20 countries. We sat down with Carl Jacobs, CEO and co-founder of APICBASE. What is APICBASE in a nutshell?

“We developed a cloud software solution where culinary professionals can manage their processes and optimize everything from ingredient to final dish. Thanks to our technology, the food industry can now capture the creativity of their chefs, increase the quality in the kitchen and educate new employees much faster. Also, all the intellectual property covering ingredients, dishes and menus can be saved in one system, which leads to a more efficient management of inventory, orders and food cost calculation”, explains Carl Jacobs.

“Upload your ingredients, create and capture fantastic dishes, train them, communicate them and sell them all in one end to end kitchen management system.”

What does APICBASE offer the culinary professional?

APICBASE offers a quite unique approach to professional food companies. “We aim to bring business intelligence into the kitchen. Through our management platform, it is possible to structure everything more easily: from ingredients to recipes, to margin control and food cost calculation. It is imperative these days that food and restaurant companies have detailed insights into their food cost. Thanks to our software, a restaurant can now easily see which dishes are well performing and giving them a nice margin or return on investment, and which dishes need to disappear from the menu, because they cost too much or do not sell.”

Besides recipe creation, food cost calculation, inventory management and order management, the software also takes into account the nutritional values and allergens of ingredients. “Ready and available to print out at all times, making sure that everyone knows the information customers could ask for,” Carl continues.

Built upon this strong product management module, APICBASE also offers complete inventory and order management functionality, which allows food companies to manage their complete kitchen back end from one application. Companies can order per outlet by just filling out their order documents to par or even use our assistive ordering tool which will order articles based on previous sales data, current inventory value and even multiplication factors set by the manager.

Who can really benefit from APICBASE? APICBASE is the number one tool for companies who want to increase their consistency throughout the company, who want to unify their processes and optimise their workflow. “We’re also very strong in visual training”, Carl explains. “In our software, it is easy to create training guides clearly stating every step of the recipe. You can even create stop motion videos on core skills or how to dress a plate, for example.

This is incredibly important for large international restaurant chains who want to have clearly defined dish and recipe execution standards. APICBASE can help them achieve a consistent way of executing a recipe for all their outlets, without having someone flying across the globe to train it.”

APICBASE already has a loyal UK customer base, with dozens of customers like The Ivy Collection Restaurants, Bill’s, Unilever UK, Centerparcs UK, Gousto, Gate Gourmet and many more.

Visit APICBASE on stand 1956 during the Restaurant and Takeaway Innovation Expo in Excel, or on stand UP29 during The Restaurant Show in Olympia.

Go to www.apicbase.com for more information.

48 | Restaurant Industry News | September 2018

Margin Calculation Visual Methodology Order & Inventory Management

Allergens & Nutrition facts

Menu Engineering

APICBASE.COM

From Creativity To Perfection APICBASE is the complete food management platform to manage your menus, costs, training, allergens, nutritions, inventory and orders.

Discover more on www.apicbase.com Or get in touch: +44 (0)20 35 14 17 27

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