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Robert Walton MBE President of the UKH Restaurant Association Since writing this introduction in advance of the last Restaurant Association Gala Dinner in early 2020, the world has fundamentally changed due to the pandemic. Covid-19 had a particularly devastating impact on the hospitality industry and we will undoubtedly continue to feel the ripple effect of this for years to come. After almost two years marred by lockdowns and restrictions, it was inspirational to see how individuals in hospitality adapted, supporting each other and fighting to keep this extraordinary sector afloat. In my case, I rekindled my love of cooking during lockdown. After all these years, I felt unbridled joy being in the kitchen again, cooking up a variety of dishes for my wife, Donna. I also ventured out of my comfort zone, sharing my recipes and methods on Instagram, a daunting first for me. I was grateful to discover that I wasn’t alone in pursuing old passions during lockdown and my videos were a huge hit with my followers! In addition to appreciating the unifying power of the internet, I was fortunate enough to embark on another exciting
Restaurant Association gala dinner
chapter. Donna and I purchased Langdon Court Manor in Devon, a breath-taking sixteenth century Grade II listed Jacobean manor house that we will restore to its former glory. That should be plenty to keep us occupied in the years to come! We continued to invest in the future of this industry. After relaunching Young Chef Young Waiter in 2018 to showcase the incredible young talent in the UK and Ireland in this sector, our 2020 edition was a more subdued (but certainly not less exciting) affair due to restrictions in place at the time of competition. For 2021, we more than made up for it, bringing the Young Chef Young Waiter competition to the worldwide stage in partnership with the Department for International Trade, which saw our 2021 winners announced during a dazzling gala hosted at the UK Pavilion at Expo 2020 Dubai earlier this month. Looking ahead to 2022, I’m delighted to see Young Chef Young Waiter continue to celebrate hospitality as a profession, a career and a vocation on a global scale. With so much young talent, I have great hope for the future of this industry.
I also feel a huge sense of pride about the fighting spirit of everyone in this remarkable sector. I’m confident that not only will hospitality bounce back, but it will return with a roar, stronger than ever. Here’s to a bright future!
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David Loewi Chairman of the UKH Restaurant Association
I am proud to have been involved in the Restaurant Association for over 22 years, and as the current Chairman I am delighted that so many restaurateurs and Chefs were able to come together for the 2021 Gala. It has been an incredibly challenging couple of years for our industry, we are here tonight to celebrate our successes and to look to better times ahead. The Restaurant Association has helped shape the future of the UK hospitality industry, serving the interests of the people that really matter; the restaurateurs on the front line, businesses large and small, who make, and have made, the industry what it is this today.
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The reality of the hospitality industry as we are all aware, is that we are facing unprecedented challenges. We are at crisis point with the huge shortfall of restaurant staff, particularly chefs. Spiralling payroll costs, combined with rising inflation and changes to VAT and business rates make running a restaurant or hospitality business incredibly hard. We all knew Brexit would be a challenge for restaurants, but the combination with Covid has left us in very difficult times. And unfortunately we have seen some wonderful UK restaurants close.
training and education whilst facing head on the challenges and changes. Tonight’s Gala is once again a key event to celebrate the achievements and amazing success, making the UK a world leader in hospitality. Thank you again for your support.
The growing number of challenges, and navigating trading in a post-Brexit, post-Covid Britain leaves many more businesses in difficult waters. Now, more than ever, we need government support for businesses. Over the past two years we have seen UKHospitality become a powerful new voice for the industry. Employment and skills have always been core values for the Restaurant Association, and we require the valuable support to safeguard the industry and deliver new talent,
Restaurant Association gala dinner
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Kate Nicholls Chief Executive of UKHospitality Who could have imagined what was about to beset the restaurant sector – and indeed the world – when we last gathered for our gala dinner? Hard to picture back then – it was February 2020 – the crisis that would ravage the industry. But here we are again. And emerging the other side of a terrible pandemic, I believe we can draw hope and encouragement from restaurants’ resilience, innovation and sheer determination to get through intact. Yes, the sector is battered and bruised, and, sadly, some businesses didn’t survive, but for so many, getting this far has been an achievement in itself, and bears testament to the hard work of owners, the loyalty of staff, and the faith of investors. And, of course, the confidence shown by customers once they were allowed out to eat once more. All of this should give us reason for huge optimism that the restaurant sector can – and will – thrive once more, able to drive its own recovery and, as a result, that of the wider economy. And once it’s firmly back on its feet, it can begin to focus fully on what it does best – provide the food, drink, atmosphere and service from which millions of people derive huge enjoyment. There are other positives to be drawn from the past 21-months (yes, it really has been almost two years since we last convened!). The restaurant industry’s collective voice has undoubtedly been strengthened, and what we all call
Restaurant Association gala dinner
‘hospitality’ is now a familiar word among consumers who in the past probably regarded restaurants, pubs, bars, clubs, hotels et al as disparate entities. Together, we’ve been able to influence government thinking and decisionmaking – witness the help our sector received throughout the pandemic – and are determined to keep the ear of government, so that we remain wellprepared for future crises, whatever form they may take. This industry has clearly demonstrated its resilience in the face of adversity but there are still challenges to overcome in order to reach pre-pandemic trading, and then we will build further from there. That is why we will be increasingly calling on restaurants and the whole of the hospitality sector to get behind UKHospitality’s #VATsEnough campaign, urging the Government to keep VAT for the industry at 12.5%, and not return it to 20% come April.
Hospitality and tourism create £130bn in economic activity, generating £40bn of tax receipts for the Exchequer. Not only that, but prior to COVID hospitality represented 10% of UK employment, 6% of businesses, and 5% of GDP. That’s certainly worth fighting for. And we must fight with a united front, forming a collaborative pan-industry approach that works with the Government to address shared challenges and deliver collective goals. On that note – a positive one, I hope – may I wish you all a wonderful evening, a more certain end to this year, and a prosperous 2022.
We need our members – including restaurant, pub, bar, café, hotel, nightclub and other operators – to press the Government, Chancellor Rishi Sunak, and their local MPs to introduce a permanent low rate of VAT, so they can safeguard their futures and accelerate the UK’s post-pandemic economic recovery. Indeed, a recent survey of more than 800 hospitality businesses – all members of five trade bodies – revealed that 77% consider a reduced VAT rate ‘highly important’.
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Mark Lewis Chief Executive of Hospitality Action Since March 2020 we have worked hard to help thousands of hospitality households in crisis. We have provided countless grants to aid those whose finances have been affected by loss of employment and we have assisted vulnerable industry retirees access local support. We’ve also provided mental health resources for those who have struggled.
We are honoured to be the nominated charity of this year’s magnificent National Restaurant Association Gala Dinner. Hospitality Action provides financial relief to alleviate poverty for people who work or have worked in UK hospitality. We’re here for the chefs, waiters, housekeepers and managers. We’re here for the concierges, receptionists and kitchen porters. And we’re here for every sommelier, bartender, catering assistant and cook across the UK.
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Our assistance comes in many shapes and sizes, but none of it would be possible without the generosity of our supporters. Here is the story of just one person we’ve been able to help in recent times: “Thank you very much for all the help and concern you have shown me over the last few weeks. I truly appreciate it, just when my luck in life was well and truly down, I’d given up hope on humanity, was living in a tent in the park and shoplifting for food. I was on the brink of despair.
I’m allowed to stay here while my application is finalised. So for the first time in months I’m clean, safe, warm and fed. Thank you from the bottom of my heart. I’ve even reached out to my family who I’ve been estranged from for years, because I feel more confident as a person. You truly have saved my life.” Since 1837 we have worked tirelessly for any one in hospitality who finds themselves in crisis and since the on-set of the pandemic we have steadfastly, and successfully, adapted our services to meet the demands of an industry on its knees. With this in mind I ask you to please dig deep when taking part in the evening’s fundraising. Have a wonderful evening.
Your kind approach and willingness to help a complete stranger has restored my faith in society. I’ve bought a new bed for my flat and a small TV,
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GALA DINNER MENU
AMUSE BOUCHE BY TOM BOOTON Seabream tartar NEFT vodka | radish | mushroom tea
STARTER BY SARAVANan PALANIPANDICHAMY Cornish seafood ravioli chervil root | bronze fennel & blue lobster bisque
MAIN BY MARIO PERERA Dry aged Angus beef potimarron & truffle mushroom | Oldenberg red wine jus
DESSERT BY ALAIN DUCASS, DORCHESTER Chocolate, hazelnut praline and Yuzu Wines White Oldenburg Vineyards <CL° White Blend 2018 A Chenin Blanc, Chardonnay blend with notes of white peach and apricot, zesty acidity and slight buttery texture.
Red Oldenburg Vineyards Syrah 2016 Luscious and supple with dark fruits, sweet spice and chocolate. Wonderful tannins and great body.
Dessert wine Château La Rame Les Coteaux de la Rame 2018 Lacy and fresh with notes of candied yellow plums, mandarin, pineapple and honey.
Restaurant Association gala dinner
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OBSESSIVE WHISKEY PERFECTIONISTS
IN PROUD PARTNERSHIP WITH:
MICHELI N GREAT BRITAIN & IRELAND
2021
THE DEVIL’S KEEP
Sensory. Elemental. Esoteric.
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Intense. Vibrant. Intimate.
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Timeless. Experiential. Theatrical.
MODERN EXPRESSIONS OF A TRADITIONAL CRAFT The Craft Irish Whiskey Co. is on a mission to reimagine Irish whiskey; elevating its potential as a luxury collectable and restoring Ireland’s reputation for crafting the finest whiskeys in the world. We’ve questioned convention and reinvented the craft to produce exquisite award-winning and record-breaking whiskeys of unrivalled complexity and luxury.
THE SKILL OF A CHEF Through innovation and an appreciation for flavour, the finest ingredients are transformed into a whiskey of distinction. Adding water before maturation, under-filling smaller barrels, and bottling at cask strength; we’ve reinvented the craft to place perfection above cost.
THE EYE OF AN ARTIST Our craft extends beyond the whiskey. As with the finest restaurants, the design enhances the drinker’s appreciation of the single malt. From the years of scientific research poured into the glassware to the bespoke objets d’art, the experience honours the whiskey.
AWARDS:
FOR FURTHER INFORMATION PLEASE CONTACT A CRAFT DIRECTOR AT: CRAFTIRISHWHISKEY.COM | +44 (0)20 8077 3632 | SALES@CRAFTIRISHWHISKEY.COM | @CRAFTIRISHWHISKEYCO
The MICHELIN Guide has evolved since its introduction in 1900, with a constant desire to respect local regions and gourmet traditions and promote the work of passionate people. Thanks to the universal nature of the criteria used by our inspectors to award stars, the MICHELIN Guide helps promote gastronomy and tourism globally. Dezelle Villanueva | Key Account Manager | +44 7827 157 275
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Join the voice of hospitality Influence policy and shape legislation Access bespoke member-only content Receive dedicated support and expert guidance Network and connect with our community of hospitality professionals Upskill and empower your teams Contact our membership team to discuss how we can support your business. membership@ukhospitality.org.uk
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Ionela Leta. Room Attendant. We’ve got you. From Housekeepers to Catering Assistants. From Sous Chefs and Kitchen Porters to Room Attendants like Ionela. Whatever you do in hospitality, isn’t it good to know that someone’s got your back if life ever takes a wrong turn? If you need help call 0203 004 5500 or visit our website hospitalityaction.org.uk
Registered Charity No. 1101083
Put Hospitality Action at the heart of your business There are so many ways to support Hospitality Action and so many reasons to do so. By adding a discretionary 50p or £1 per cover to diners’ bills, nominating a special dish or signing up to stock our award winning Invisible Chips, you’ll be amazed by how much you can raise for Hospitality Action. It’s a simple, low-impact and un-intrusive way to raise funds. All you have to do is include a short message on your menu and we’ll provide you with the marketing materials you’ll need to spread awareness of your generous involvement far and wide. To get involved email fundraising@hospitalityaction.org.uk or call 020 3004 5505
Silent Auction Tonight we have a silent auction running to benefit Hospitality Action. You can browse our lots and place bids, or make a donation to help change a life by following these steps: To Register via Text Message 1. Text: ragd2021 followed by your full name 2. To: 07481337598 3. Example: ragd2021 John Smith 4. Follow the registration link you are sent from GalaBid to log in and take part in the campaign. To Register via browser 1. Visit: https://app.galabid.com/ragd2021 or scan the QR code 2. Click on the ‘Register’ button 3. Enter your details and click ‘Register’ 4. You will then receive a text to your mobile phone with a verification link. Clicking the link will take you to the auction where you can log in with the password you entered during registration. You are now ready to take part in the campaign. Or Scan the QR Code
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Wine&Something is proud to partner the Restaurant Association Gala Dinner for the third year running. We’ve all experienced unprecedented challenges in the hospitality industry these past 18 months but now’s the time to get together and celebrate a promising future. Ambitious, innovative and gratifyingly different. Wine&Something is a contemporary wine merchant specialising in high quality wines from independent producers around the world. For further information please email hello@wineandsomething.com wineandsomething.com
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With thanks to our Sponsors and Partners
THE DORCHESTER | 22 ND NOVEMBER
PROMOTING HOSPITALITY AS A CAREER OF CHOICE A PROFESSION AND A VOCATION Young Chef Young Waiter in partnership with UKHospitality is a national competition open to all young professional waiters and chefs who are 26 years old or under and from any background. Winners and judges have included some the industry’s great recognisable names – Mark Sargeant, Marcus Wareing, Simon King, John Torode, Annie and Germain Schwab, Jeremy King, Raymond Blanc OBE, Heston Blumenthal OBE, The Earl of Bradford, Lord Forte, Angela Hartnett MBE, Simon Girling and Fred Sirieix.
2020 WINNERS
2021 WINNERS
The overall winners of the YCYW
Thanks to a partnership with the
UK & South East Asia competition
Department for International Trade,
Entries for the 2022 competition open in February 2022.
both won a Mercedes-Benz A Class
the winners of YCYW 2021 were
including insurance for a year.
announced at the UK Pavilion at
Register your interest:
Expo 2020 Dubai. Sponsors included
www.youngchefyoungwaiter.com
Carrefour, Aloft Dubai Creek, Dojo and Arla Pro.
IN ASSOCIATION WITH
Celebrate the festive season Celebrate the festive Celebrate the festive season season at Ugly Butterfly at Ugly at Ugly Butterfly Butterfly
In a stunning Cornish Atlantic setting, Ugly Butterfly restaurant In a stunning Cornish Ugly Butterfly restaurant offers spectacular viewsAtlantic across setting, one of the world’s most beautiful In a stunning Cornish Atlantic setting, Ugly Butterfly restaurant offers spectacular views across one of the world’s most beautiful coasts, Carbis Bay. Ugly Butterfly showcases chef Adam Handling’s offers spectacular viewsButterfly across one of the world’s mostHandling’s beautiful coasts, Carbis Bay. Ugly showcases chef Adam passion for converting locally-sourced, quality ingredients into coasts, Carbis Bay. Ugly Butterfly showcases chef Adam Handling’s passion for converting locally-sourced, quality ingredients beautifully-presented dishes, packed full of flavour. into passion for converting locally-sourced, quality ingredients beautifully-presented dishes, packed full of flavour. into beautifully-presented dishes, packed full of flavour.
At Ugly Butterfly, we are excited for you to join us to celebrate our first At Ugly Butterfly, weNYE are on excited for youcoast, to joinwith us to celebrate our first ever Christmas and the Cornish outstanding menus At Ugly Butterfly, we are excited for you to join us to celebrate our first ever Christmas NYE onand theHead Cornish coast, with outstanding menus that Chef Adamand Handling Chef Jamie Park have created, ever Christmas and NYE on the Cornish coast, with outstanding menus that Chef Adam Handlinglocal and luxury Head Chef showcasing sustainable, at its Jamie best. Park have created, that Chef Adam Handlinglocal and luxury Head Chef showcasing sustainable, at its Jamie best. Park have created, showcasing sustainable, local luxury at its best. We are open for lunch on Christmas Day, serving a stunning threeWe are menu open for lunch on Christmas Day,like serving a stunning threecourse including moreish starters ‘Spider crab, squash, We are menu open for lunch on Christmas Day,like serving a stunning threecourse including moreish starters ‘Spider crab, squash, apple’ and ‘Smoked ham hock terrine, dates’ as well as ‘Roast turkey’, course menu including moreish starters like ‘Spider squash, apple’ and ‘Smoked ham hocksole’ terrine, dates’ as wellcrab, as served ‘Roast turkey’, ‘Beef wellington’, and ‘whole as main courses, all with all apple’ and ‘Smoked ham hocksole’ terrine, dates’ as well all as served ‘Roast turkey’, ‘Beef wellington’, and ‘whole as main courses, with all the trimmings. ‘Beef wellington’, and ‘whole sole’ as main courses, all served with all the trimmings. the trimmings. On New Year’s Eve, we have put together the perfect night to end the On Year’s have puta stunning together the perfect night to end the yearNew in style. WeEve, will we be serving seven-course tasting menu, On New Year’s Eve, we have puta stunning together the perfect night to end the year in style. We will be serving seven-course tasting menu, which starts with a glass of Adam Handling sparkling wine on arrival. year in style. We will be serving a stunning seven-course tasting menu, which glass of Adam Handling sparkling wine on arrival. Expectstarts disheswith likea‘Mushroom agnolotti, garlic, parsley’, ‘Lobster, beef which starts with a‘Mushroom glass of Adam Handling sparkling wine on arrival. Expect dishes like agnolotti, garlic, parsley’, ‘Lobster, beef fat’ and ‘Beef rib, artichoke, truffle’. And, for those wanting to keep the Expect dishes likeartichoke, ‘Mushroom agnolotti, garlic, parsley’, ‘Lobster, beef fat’ and ‘Beef rib, truffle’. And, for those wanting to keep the party going, join us after dinner in the Ugly Butterfly bar, with the most fat’ and ‘Beefjoin rib, us artichoke, truffle’. And, forButterfly those wanting to the keep the party going, after dinner in the Ugly bar, with most delicious festive cocktails and a live DJ. party going, join us after dinner in the Ugly Butterfly bar, with the most delicious festive cocktails and a live DJ. delicious festive cocktails and a live DJ. For anyone enjoying a coastal winter’s walk along the Bay, we have set For a coastal walk the Bay, we haveyou set up aanyone festive enjoying stall on the coastalwinter’s path next toalong the restaurant, where For anyone enjoying a coastal winter’s walk along the Bay, we haveyou set up a festive stall on the coastal path next to the restaurant, where can indulge in Champagne, mulled wine, warm cider and mince pies, up a festive stall on the coastal path next to the restaurant, where you can indulge Champagne, mulled wine, warm cider and mince pies, to take alonginyour walk. can indulge Champagne, mulled wine, warm cider and mince pies, to take alonginyour walk. to take along your walk. reservations@uglybutterfly.co.uk reservations@uglybutterfly.co.uk 01736 805800 01736 805800 reservations@uglybutterfly.co.uk www.uglybutterfly.co.uk www.uglybutterfly.co.uk 01736 805800 www.adamhandling.co.uk www.adamhandling.co.uk www.uglybutterfly.co.uk www.adamhandling.co.uk
Carbis Bay, St Ives, Cornwall, Carbis Bay, St Ives, TR26 Cornwall, 2NP TR26 2NP Carbis Bay, St Ives, Cornwall, @uglybutterflybyah @uglybutterflybyah TR26 2NP @adamhandling @adamhandling @uglybutterflybyah @adamhandling
A joint fundraising event in aid of Royal Academy of Culinary Arts | Young Chef Young Waiter | The Wine Guild of the United Kingdom
We would like to invite you to the first ever International Restaurateurs’ Dinner which is taking place on Monday 25th of April at The Rosewood London. Many of you may fondly remember the National Restaurateurs’ Dinner, an annual fundraising event founded by Roy Ackerman CBE in 1988. The last event was held in 2019 before any of us had heard of Coronavirus and what was to come. This time allowed us to reflect and revise our offering and we would like to proudly introduce the International Restaurateurs’ Dinner. This new event is built on the foundations of the last 30 years but with your help we hope to spread the joy further than ever before and reach every aspect of the hospitality industry from far and wide at a time when we need it more than ever. The three associations involved share the same ideals for maintaining the profile and esteem of our industry as it bounces back, whilst working continuously towards setting higher standards both front and back of house; we share in the philosophy that education and training is key to securing the future. The proceeds from the International Restaurateurs’ Dinner will be shared between our three organisations and invested in our various educational programmes. Not only does the hospitality industry represent one of the country’s largest employers, but food and wine are entwined in our daily lives and if, by enjoying the two, we can also raise money to improve training and assist with the crippling staff shortages, we will have the satisfaction of knowing that we have been of service not merely to our industry but to society as a whole. However, the dinner is not just a fundraising event. It is also an opportunity for people with common interests to meet and enjoy a wonderful evening of fun and entertainment.
We do hope you will be able to join us For further information on this event please contact the organiser: Sean Valentine FIH, Managing Director | Sean@nthglobal.com | 07823 335769
We are delighted to support Nth Degree Global at this prestigious event
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