Pump Up the Profits with New Easy-Serve Nutella® Dispensers from Ferrero Foodservice!
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Expansion Following Strong Initial Sales Growth 2022 to 2023 - 185%
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SEPTEMBER 2024
Pump Up the Profits with New Easy-Serve Nutella® Dispensers from Ferrero Foodservice!
The signature taste of Nutella® can now be served on demand thanks to TWO new, innovative dispensers available to foodservice operators through our exclusive partnership with Sephra Europe Ltd.
Ferrero Foodservice has made it even easier for operators to offer the iconic taste of Nutella® with the launch of two new advanced tools – The Electronic Nutella® Dispenser and The Nutella® Manual Dispenser. The dispensers have been developed to allow users and operators a new and versatile way to incorporate a touch of Nutella® into their dishes. The innovative dispensers have a dedicated SKU – the Nutella® 1kg Cartridge – and serve a 15g portion of Nutella®, the nation’s favourite spread1, with ease, making it the perfect addition to hotels, breakfast buffets, cafés, bakeries and more.
With 80% of professionals stating they’d use the dispensers in their operation following a trial, and 70% praising the dispensers’ convenience, these are the next must-have gadgets, suitable across foodservice2. When paired with the Nutella® 1kg Cartridge, the dispensers guarantee less than 4% product waste3, plus, thanks to their temperature control, the dispensers are able to control the fluidity of the spread, ensuring the right consistency every time. With a one-touch operating system or simple pull-to-use lever, depending on which dispenser operators decide to use, dispensing Nutella® is easier than ever. Operators will also benefit from the dispensers’ versatility, whether customers use The Electronic Nutella® Dispenser in self-serve scenarios, or the Manual Nutella® Dispenser which is used by chefs and caterers backof-house, Ferrero Foodservice has the solution for you.
Zareen Deboo, Foodservice Channel Operators Manager, Ferrero UK & Ireland comments:
“Shaped like our iconic jars, our dispensers give operators a new way to drive those impulse purchases while consumers are out-of-home, and benefit from the big brand power of the Nutella® name. We know that customers will pay more for the delicious taste of a well-known brand like Nutella®4, so with our innovative new products, we can help operators boost their business and appeal to consumer demand!”
The New Nutella® 1kg Cartridge
Launching into foodservice later this year, the new Nutella® 1kg Cartridge is designed to be used with both new innovative dispensers, though its versatile design lends itself to be a standalone product too. Operators can claim a complimentary 3-piece nozzle kit to unlock a wide variety of uses, from filling croissants to topping waffles. The cartridge is also made from a recyclable material aiming to reduce operators’ use of single-use plastics5
David Archer, Managing Director of Sephra Europe Ltd comments:
“Sephra is excited to bring this product to market for Ferrero. As a key food and ingredient supplier to bakeries, hotels, cafes and dessert parlours, Sephra is perfectly positioned to support operators. Both machines and the cartridges are available through our website, www.sephra.com, and can be ordered for next-day delivery in mainland UK.”
For more information and for the full range of Ferrero Foodservice products, including Nutella®, please visit www.ferrerofoodservice.com or call 0208 869 4000
Compact, foldable and battery-powered Scrubber Dryer cleaning hotel pool
TENNANT UK APPOINT STEPHEN DOWNEY TO LEAD DEDICATED HOSPITALITY DIVISION
Tennant Company is an established leader in the manufacture and supply of professional and industrial cleaning machines to the UK marketplace within Logistics, Warehousing, Industry, BSC and FM, and has now established a division dedicated to supply cleaning equipment to the hospitality sector.
Taking on the new role as National Account Manager for Hospitality is Stephen Downey, who has previously held successful sales accounts roles in B2C consumer electronics and roles within a cleaning machine manufacturing company on a national level.
Stephen said “I’m excited to be joining Tennant as part of the company’s UK team at this time of growth and the product offering we have prepared for the UK’s hospitality industry is absolutely fantastic”.
Known for the larger cleaning machines within the market, Tennant Company has acquired The Decarbonizer, and can offer a range of smallspace cleaning machines which are ideal for busy restaurants, commercial kitchens, hotels, holiday parks, theme parks and leisure facilities including compact scrubber dryers, tub and upright vacuum cleaners, walk-behind sweepers, pressure washers and backpack vacuums.
Stephen continues “we’re aiming to offer our professional range to an industry that perhaps previously thought Tennant machines were only for the larger manufacturing industries, when in fact the company prides itself on being able to offer cleaning machines in every category.”
Tennant UK also has one of the industry’s largest, directly-employed services teams, operating nationwide, with a range of service contracts to suit each individual customer or group, to ensure their cleaning operations have the least possible downtime.
Stephen Downey - National Account Manager for Hospitality
BREWERS ASSOCIATION EXPLORES FERMENTATION IN BEER AND FOOD
Does American craft beer complement fermented foods? You bet it does! The Brewers Association, the not-for-profit trade association for small and independent American craft brewers, effectively showcased this concept with a unique, innovative event that paired American craft beer with fermented foods.
The pairings were designed to broaden the diner’s perspective on the endless potential for combining beer with food and demonstrate to chefs and restauranteurs why beer deserves a prominent place on the menu.
Fermentation is a natural process through which micro-organisms (like yeast) convert carbohydrates into alcohol or acids. This is how beer is brewed and food develops a distinctive tartness. It therefore makes sense that beer and fermented foods should marry well together with beer adding hop bitterness and flavour to the zingy acidity of fermented foods.
Taking place at Brat x Climpson’s Arch in Hackney, London the event brought together two Michelinstarred chef driven groups comprising Chef Song So Kim of Super 8 Restaurants in London, UK and Chef Mara King from Id Est Hospitality in Boulder, Colorado both of whom are renowned experts in fermentation, along with Adam Dulye, Executive Chef of the Brewers Association and a world leader in beer and food pairing himself.
The menu comprised four courses paired with a different beer style, each exploring fermentation in different ways.
Adam Dulye, Brewers Association Executive Chef, comments: “This menu is a culmination of two restaurant groups from the US and the UK spearheaded by Chefs Mara King & Song Soo Kim who are global leaders in the world of fermentation. Built from fermentation techniques and ingredients from across all restaurants, the menu brought fermented flavours together to demonstrate how they can complement and elevate the flavours of American craft beer. It explored the flavour highlights of fermentation from spice to salt, sweet to tangy and to fermentation’s ultimate byproduct, alcohol. The flavours of each dish were designed with the respective American craft beer in mind, building to a peak with the squab and finishing gently with a lightly sour beer and ice cream.”
The UK is an important export market for American craft beer, accounting for 7.9% of all exports and ranking as the third largest market globally.
Free downloadable resources to help you enjoy and understand American craft beer are available at www.brewersassociation.org or www.craftbeer.com
American craft beer is available from select national wholesalers for the trade and online retailers such as Athletic Brewing, Sierra Nevada shop, Beer Merchants.com, Beers of America.
THE MENU
Welcome Beer
Rahr Texas Red, an amber American lager using Tettnang hops
Amuse Bouche
Rogue Honey Kolsch, brewed with Wildflower honey, subtle floral notes
Bread and butter, radish and fresno sriracha
The sriracha is made over an approximate 7-day ferment period and incorporates the key elements of this fermented sauce; spicy (fresno chili), sweet (sugar), salty (salt and radish), and tangy (fermentation).
First course
Paradox Pils, Old-world pilsner malts and Noble hops create a golden, crisp and crushable pilsner
Beef Tartare with sourdough gochuchang, new potato chip and cured egg yolk
Using leftover sourdough bread to ferment into a gochuchang paste, similar to a miso, with huge umami flavours and subtle spice.
Second course
Allagash White, Belgian style witbier brewed with oats, malted wheat and unmalted raw wheat spiced with coriander and Curacao orange peel
Konbu cured fish with fresh and aged daikon radish with brodo and apricot kosho
This dish showcases the bold vegetal and herb flavours with the brine of sea water. Brodo is a stronger flavour than stock but has clean notes. Think enriched stock. Kosho is a fermented sauce made from chilis and, in this case, apricot instead of the traditional yuzu. The flavour will be more stone fruit noted than citrus, which is the key focus of the pairing.
Third course
Alpine Duet, a West coast style single IPA brewed with Simcoe and Amarillo hops
Squab (young pigeon), rice and pickles, home-made Worcestershire sauce and Koda farms rice
Koda farms rice is from a small, family run farm in California that arguably grows the best rice in the world. It takes six years for each harvest from seed to dried. The squab is dry rubbed, deep fried, then rubbed again, stuffed with herbs and finished in Brat’s wood fired oven. Served over the rice with pickles to cleanse the palate along with the beer.
Fourth course
Virginia Beer Co. Lovey Dove, stone fruit sour beer featuring peach, apricot and mango
Amazake Ice cream with “Chocolate” and fruit, WinWin chocolate made from spent brewer’s yeast
Amazake is a Japanese beverage made from rice and koji, essentially using the same process as that used for making miso or mirin. Koji produces enzymes that break the starch down into sugars and carbohydrates. If left for a few days lactic acid bacteria will start to turn it sour, then eventually break the sugars into alcohol and if left even longer…it becomes sake! www.brewersassociation.org
Quandoo for Restaurants announces full integration with reservation systems
Restaurants can connect
their
existing reservation systems to Quandoo’s marketplace and boost bookings
Restaurant booking platform, Quandoo for Restaurants has launched a new integration capability that will allow restaurants to seamlessly connect their existing reservation management tool with Quandoo’s marketplace.
This means that venues can easily take advantage of Quandoo’s marketplace, which has seated over 400 million diners globally, to reach more potential customers and get more bookings.
Current integration partners in the UK include Zonal, as well as others via Mozrest, a channel manager that connects Quandoo to other reservation software providers.
Diners use the marketplace to browse restaurants by cuisine, location, price point and more – helping them to discover new restaurants. They can also use Quandoo’s loyalty programme which allows them to earn points towards cashback every time they book.
Seamless integration with in-house booking systems includes automatic guest and inventory syncing, giving participating restaurants a single view of all bookings.
Real-time insights remove the need for manual data entry and reduce the chance of missed or double bookings. This will help maximise revenue opportunities and deliver a seamless experience that diners will return to.
James Taft, UK Country Manager at Quandoo for Restaurants commented, ‘‘We know the last few years have been incredibly challenging for the industry and we want to do as much as we can to help restaurants fill tables. Integrations are an important step towards making it even easier for restaurants to manage bookings and connect with more diners. By working with other reservation management tools we are giving restaurants new avenues to get more bookings.’’
To find out more about integrations with Quandoo for Restaurants, please visit restaurants.quandoo.com/en-gb/integrations
EYE CATCHING LOUNGE FURNITURE
Thurston Tub Chair shown
UPHOLSTERED LOUNGE FURNITURE
EDEN FURNITURE offer a wide range of upholstered chairs, armchairs, sofas and footstools for lounge, dining and bedroom areas.
Traditional made furniture with solid beech frames finished in a choice of frame colours and any fabric for upholstery.
Wobbly tables can be a thing of the past thanks to the patented StableTable technology.
STABLETABLE is a unique patented fully automated solution which is hidden with the pillar of the table base allowing the legs to adjust to uneven surfaces.
Available for both indoor and outdoor use in a range of heights, shapes and sizes. Can be supplied as base only or complete with a stylish OnTop 12mm Compact Laminate top.
Clipsham
Stowmarket
Bohemia
Plaza Malmo
Lotti
EXPANSION FOLLOWING STRONG INITIAL SALES GROWTH 2022
to 2023 - 185%
Projected sales growth of a further 200% in 2024.
Consumer demand for WTF’s unique canned fruit wines proven. Awards confirm quality and consistency.
Advantages to the trade
Hampshire based Wine That’s Fruit (WTF) today announces its expansion plans following strong initial sales growth from 2022 to 2023, with a further 200% sales growth projected for 2024. Being the only UK company producing fruit wines in cans, this new entry to the sector is now a proven success with consumers who, as well as appreciating the quality and taste, clearly like the 250 ml cans, their portability and the minimised carbon footprint of these preservative free, vegan-friendly fruit wines. The company is now reaching out to gain more trade stockists who want to engage with the fast-growing RTD market. Advantages to the trade are fewer breakages, less cleaning, quicker service and fully recyclable containers.
After undertaking extensive consumer research/ testing and adapting flavours in response to consumer preferences, the WTF range now comprises 5 fruit wines based on whitecurrants, Apples, Strawberries, Raspberries and Blackcurrants (the last being their best seller). With the addition of winter spices and through gentle warming, the Blackcurrant wine converts to a delectable, mulled wine, perfect for Christmas – a very adaptable, award-winning brand champion (2023 ICWA Silver award – Independent Canned Wine Awards). Sales analysis has confirmed the initial research on the potential target market, which defined Millennials (aged 25 – 45) as being the most enthusiastic about the products.
Speaking today, founder Peter Allen comments ‘I am proud to have launched WTF into the market to take wine beyond grapes, exploring the wonderful flavours of the myriad of other fruits out there. We are delighted to have received awards for our wines, and, having met thousands of eager customers directly at events, we are now perfectly placed to make WTF more widely accessible through the trade’.
Peter Allen - Founder
In terms of background, Peter was always an entrepreneur at heart. As a teenager, he learned that alcohol could be made from home-grown fruits, turning this into a small business by bottling his fruit wines and selling them to his grandmother. Although life intervened, and Peter pursued a career as a Civil Engineer, he did not forget his earlier experiences, particularly when he noticed fruits appearing in all sorts of drinks, most notably gin, ciders and even beers. Eventually retiring from corporate life, he felt unfulfilled and searched for something different and entrepreneurial that would make his two daughters proud. He decided to revisit his passion for fruit wines, experimenting to see if these could become a commercial success.
Late in 2019, Peter built a winery in his Hampshire garden and installed equipment to make over 900 litres of wine. When Covid then hit, this proved to be the perfect opportunity to source fruits from local farms and experiment using 30 different recipes. Exhaustive tasting and review sessions online followed, with nine of the best flavours. With positive feedback from over 200 participants, he was convinced the business was viable and moved towards initial commercial production in 2021, finalising a production partnership alongside canning and fulfilment near Ledbury in Herefordshire. With the ensuing sales success, Peter then obtained his AWRS licence to sell to the trade early in 2024. Attendance at 3 large trade shows garnered significant interest with both the off and on trades.
UP, UP, AND AWAY: FLIGHT CLUB MAKES CITY DEBUT AT LIVERPOOL ONE
Grosvenor has announced that Flight Club, the Social Darts and cocktail bar concept, has opened its doors at Liverpool ONE. The leading leisure concept has made its city debut on Chavasse Park, Liverpool ONE’s hospitality and leisure hub.
Occupying 10,000 sq ft across two floors, Flight Club Liverpool ONE delivers its signature interactive social darts experience. Featuring 16 semiprivate oche areas, two bars, a groundfloor outdoor terrace and a first-floor balcony overlooking the park, Flight Club can accommodate 400 people. The location also offers an extensive dining menu, including sourdough pizza paddles, burgers and loaded fries, and a selection of cocktails.
Designed by Flight Club’s awardwinning in-house team, the space has been fitted out with the brand’s trademark nods to fairground nostalgia and British eccentricity. The site features a carousel horse, disco phone booth, wavy fairground lighting canopy, numerous antique trinkets, and an interactive wallpaper activated via an app.
Flight Club joins Liverpool ONE’s extensive range of leisure operators, with the launch reiterating its position as a top UK destination for worldclass entertainment concepts. Flight Club is situated a stone’s throw away from Odeon Cinema, Junkyard Golf, and flagship multifaceted entertainment concept, Gravity
MAX, with Liverpool ONE now providing over 250,000 sq ft of leisure and entertainment experiences to complement its extensive retail and F&B line-up.
Rob Deacon, Director of Asset Management at Grosvenor, said: “The opening of Flight Club has been hotly anticipated since we announced its signing last year, and the new space more than delivers the high calibre and immense scale of concept that has become synonymous with Liverpool ONE. It is no surprise that Liverpool has been named the UK’s most sociable city, and the addition of Flight Club to our leading entertainment line-up only adds to that.”
Steve Moore, CEO and co-founder of Flight Club said, “For years we’ve been eyeing up Liverpool as the perfect place for Flight Club. There’s nothing we love more than an epic night out and that’s something both Liverpool and Flight Club always deliver on, so it feels like a match made in heaven. This new venue has been months in the making to get every detail just right. We’re so excited that the time has finally come for us to welcome the people of Liverpool inside and we can’t wait to kick off the party.”
Flight Club’s opening follows a busy summer for Liverpool ONE, hosting 10 weeks of placemaking and experiential activations including the launch of the Upside Down House and a ‘Taylor Town Trail’ in line with the arrival of Taylor Swift’s sell-out concerts. The destination has also welcomed a series of pop-ups, including a recently launched store from British fashion retailer, AllSaints.
Metis and Starka acted for Liverpool ONE. The Leisure Partnership acted for Flight Club.
Elevate Your Space: Discover the UK’s Premier Artificial Plant Collection
We’re dedicated to providing the UK with the finest selection of premium artificial plants, trees, silk flowers, and accessories. Our mission is to transform your home or business into a lush oasis without the hassle of real-life maintenance.
With over 40 combined years of experience in the artificial plant industry, we’ve cultivated a deep understanding of what our customers desire. Our journey began with a simple passion for creating lifelike botanical wonders that would stand the test of time. Sourcing the highest quality products and working with skilled craftsperson’s to produce products that are indistinguishable from the real thing.
Something New barbecue: stupendous
UK sourced wild Signal crayfish from a chalk stream are a stupendous addition to any barbecue. For a start, literally, you can buy them precooked and supplied chilled, ready to eat, which gives your guests something exciting and delicious to eat while you all wait and watch for the charcoal to hit the right cooking temperature or for the meat to reach an edible, cooked state. Served with dipping sources, the crayfish are easy to peel, look appetising, taste delicious and provide a great talking point to get everyone chatting. Buy them in brine, with a 21 days fridge shelf life from The Kennet Crayfish Company website and prepare your dips the day before (see recipe suggestions below).
If you want to add a non-meat option to your barbecue, which cooks in minutes and is very easy to tell when it is ready, buy some par-cooked crayfish, which you can just butterfly, by cutting from top to tail, and drop on the b-b-q shell side to the heat, turn after two minutes to cook the other side for two minutes, when the flesh is white and hot they are ready to serve. Get plenty because they will be popular. Dips work equally well for cold or hot crayfish:
DIPPING SAUCE SUGGESTIONS FOR CRAYFISH
Anna Fidler, International cook, food-writer and restaurateur working with The Kennet Crayfish Company, has created some recipe ideas for dips to get the party going. Serve with lots of crusty bread to load up your favourite combos!
Dill and red onion tartare sauce:
• 1 medium red onion, finely diced
• 1 tsp. salt
• 2 tbsp. caster sugar
• 2 tbsp. apple cider vinegar
• A little boiling water
• 2 large dill pickles, finely diced
• 2 tbsp. capers, chopped
• 1 small handful of fresh dill, chopped
• Approximately 100g of mayonnaise
• Salt and pepper to taste
Pour the chopped onion into a heatproof bowl, add the salt and massage it into the onions with your hand. Pour over the sugar, apple cider vinegar and cover in boiling water. Leave to seep for at least 5 minutes. This method lightly pickles the onion, softening and sweetening the flavour. Drain and squeeze the onions, now add all the other ingredients, season and serve.
Beetroot and mint dip:
• 3-4 bulbs of cooked, pickled beetroot
• 1 small pot of plain yoghurt (approximately 100g)
• Juice of half a lemon
• Small handful of fresh mint, finely chopped
• Salt and pepper to taste
• Blend the beetroot and yoghurt in a blender until smooth. Add lemon juice and stir through the mint, season and serve.
• Wild garlic pesto mayonnaise:
• Approximately 100g wild garlic pesto (see recipe below)
• Approximately 150g mayonnaise
• Salt and pepper to taste
Stir together and season, done! Wild garlic is prolific in the UK around April/May time and can be foraged in most shady places, especially near water. It has a unique gentle onion flavour with a back note of garlic perfect as a soft herb in pesto, sauces, salads and anything else you can think of. Easily substituted with a fresh basil pesto, if there is no wild garlic available.
Wild garlic (or classic basil) pesto:
• Approximately 200g fresh wild garlic (or fresh basil)
• 50g Parmesan or pecorino cheese, finely grated
• Approximately 50g pine nuts (optional)
• 150ml cold pressed extra virgin olive oil
• Salt and pepper to taste
Tip all the ingredients into a blender and pulse until you have your preferred consistency. The pesto should not be too smooth. Pop into a sealed jar and keep in the fridge. It will keep for weeks and it is also possible to freeze. I would spoon it into an old ice cube tray and, once frozen, squeeze the cubes into a freezer bag for easy use in the future.
www.kennetcrayfish.com
A new era for RADIO
The iconic rooftop bar
The new Radio rooftop bar is now open at five-star luxury lifestyle hotel ME London; an exclusive destination for expertly crafted Asian-inspired drinks and sharing plates, live music and spectacular views of London’s skyline.
RADIO
bar at ME London
The design
Taking centre stage at the reimagined 10th floor venue is a beautiful back-lit onyx cocktail bar. Trilateral in shape, the destination bar echoes the external structure of the luxury lifestyle hotel, from where Radio’s Asianinfluenced discerning drinks menu can be experienced.
Radio features more than 200 covers, including a theatre cocktail bar and an extensive rooftop terrace offering the best views in London. The venue is split into zones each named after the London landmarks that they look overlook including City, River, Covent Garden and Sunset.
Designed by acclaimed international restaurant designer, Bernard Caroll, the interior concept fuses classic and contemporary luxury to create an environment that is sophisticated and yet subtly playful. Interior details include beautiful bespoke coral reef wallpaper from Adam Ellis Studio, plush furnishings in natural desert tones, warm oak wood fixtures, marble surfaces, brushed brass finishes and dried palms.
The drinks
The fresh space and concept herald the start of a new era for the renowned rooftop venue. Cocktails are at the heart of the new Radio experience and are expertly crafted by Senior General Manager Daniel Susko (previously of Annabel’s, SushiSamba, Soho House), and his esteemed team of mixologists. The team use sous vide technology to infuse enhanced flavours into the Asian inspired cocktails. A list of signature cocktails include:
Bee’s Knees – a sweet-sour blend of Ukiyo yuzu gin, La Yuzu liqueur, honey, pineapple, miso, pressed lemon and yuzu bitters
Ume Boulevardier - a take on the classic Boulevardier, mixing Maker’s Mark 46 Bourbon, Akashi-Tai Umeshu, Campari, Carpano Classico and plum bitters
Tokyo Rose - a fragrant sip featuring Ukiyo Blossom gin, Lanique Spirit of Rose, lychee, raspberry, watermelon and pressed lime
Amongst the extensive selection of drinks guests will find premium Japanese spirits and an exclusive selection of sake and shochu. Guests can also explore a selection of Gin Sonics and authentic highballs in collaboration with The House of Suntory. Gin Sonics are a throwback to a time in Japan when resourceful bartenders used the ‘sonic’ technique to cut tonic with soda. Radio’s Gin Sonics use premium Japanese gins while the highballs focus on the best Japanese whiskies.
Radio offers an extensive wine list with top international producers represented alongside emerging and interesting wines from Japan. The Champagne and Provence menu has been curated in collaboration with Moët Hennessy.
The food
An Asian-inspired menu designed for sharing complements the outstanding drinks selection. Leading the kitchen at Radio and serving a menu of modern Asian sharing plates with international flair is Executive Chef Federico Crisafulli. Formerly Executive Chef of the Italian Embassy in Tokyo and prior to this, Head Chef at Intercontinental Yokohama in Japan, and Michelin-starred Grand Hotel in Rome, Crisafulli brings with him a wealth of experience in Asian and international cuisine.
An all-day menu offers snacks, the finest sushi, seared and raw dishes, tempura style plates and a selection of Asian-inspired small plates featuring premium ingredients. Dishes include:
• Spicy tuna maki roll with avocado
• Roast king scallops with XO sauce
• Japanese wagyu A5 beef tataki with shitake & truffle ponzu
• Black cod in citrus miso
• Roast pork belly with gochujang ketchup
• Tiger prawn ‘katsu’ donburi
Desserts include Matchamisu; Pavlova with white miso and a selection of Mochi. Experiences at Radio
The Chef’s Tasting Menu at Radio offers guests a truly elevated dining experience. Available to book in advance guests can enjoy a tasting menu of Chef Federico’s signature dishes. Guests can also opt for a luxury wine pairing from Sommelier Giuseppe Bergonzi
A set lunch, pre-theatre and pre-booked Brunch menu are also available offering guests a curated taste of Radio.
Bringing energy and atmosphere to Radio will be a line-up of international DJs and music artists playing every evening and into the night.
The new Radio is now open serving brunch, lunch, dinner and cocktails until late, seven days a week.
Bookings can be made through the website here: radiorooftop.com
Follow Radio on Instagram for updates @radiorooftoplondon
Luxuriant168: A plant for Hair Growth
It’s no secret that hair loss is a major problem for many men and women living in the UK. According to the NHS 8 Million women in the UK are affected by hair loss, furthermore 85% men will be affected by Hair loss at some point in their lives.
Luxuriant168 has quickly established itself as a frontrunner in the UK’s hair care market. Their approach combines cutting-edge science with natural ingredients, offering a range of hair growth serums and shampoos tailored specifically for hair growth. The Luxuriant serums and shampoos combine nature’s most effective plant extracts to prevent hair loss with no harmful chemicals or side effects. Notably, ingredients such as Clitoria ternatea have been clinically proven to be more effective than traditional treatments such as Minoxidil.
See full ingredient list HERE
Here are the 5 main benefits of using Luxuriant:
• Stimulate hair follicles for
• Improve blood circulation and
• Provide essential nutrients for hair growth
• Block DHT, a hormone linked to hair loss
• Nourish the scalp with the serums anti inflammation properties
Customer reviews for Luxuriant168 products have been overwhelmingly positive. Many customers report:
• Noticeable reduction in hair fall within 4-6 weeks
• Improved hair thickness and volume after 2-3 months
• Better scalp health and reduced itchiness
• Increased confidence and satisfaction with appearance
Amongst some amazing customer results one testimony is provided by UK Blogger Sophie Blake on her social media. Sophie (@sophieblake72) who had suffered hair loss through illness, quotes “My hair had become thinner due to cancer treatments and plus I’m in the Menopause so I’m very careful to avoid chemicals. I’m more than happy with the results and now have to hide them from my daughter.”
plant based revolution
If you are suffering from hair loss or hair thinning with all the customer reviews I would really recommend giving Luxuriant a go with the amazing 1 time offer below:
Website: www.Luxuriant168.co.uk
Instagram: @luxuriant168
Chris +447905472012
Cut from a different cloth
We’re passionate about making luxury mattresses and beds in the most responsible way. And for us, that means caring where everything comes from so you can provide your guests with the best in luxury sleep. It’s why we grow our comfort fillings on our Yorkshire farm, weave naturally FR Chemical Treatment Free fabrics in-house and make our own award-winning springs.
Our unique approach to luxury bed making makes us different. It’s why each and every one we lovingly handcraft is proudly cut from a different cloth.
You can find us launching our new collections at DECOREX ON STAND A54 and INDEPENDENT HOTEL SHOW ON STAND 1630 this October!