Restaurant Update - December 2023

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RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry DECEMBER 2023

London’s most luxurious Christmas Day Bottomless Brunch [click here]



RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry DECEMBER 2023

London’s most luxurious Christmas Day Bottomless Brunch [click here]

www.restaurant-update.co.uk

Contact Us To speak to a member of the team, please call 020 805 09659 or email hello@restaurant-update.co.uk


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FESTIVE FOOD & AMERICAN CRAFT BEER PAIRINGS

The festive season may encourage customers to be more experimental than at any other time of the year and a venue offering a unique and different approach to festive dining may stand out from the crowd and provide a good opportunity to build trade. One such point of differentiation is an American craft beer and food paring menu. Beer is the ideal pairing partner for festive foods because its wide flavour spectrum will complement and enhance almost any Christmas dish. Here’s why: Smoked salmon blinis/paté – start light with a crisp, effervescent witbier that will lift the oily, richness of the salmon off the palate without overpowering the flavour. Turkey or goose – the deep, intense flavour of turkey or goose works well with a porter or stout because both have undergone the Maillard reaction (a chemical reaction that gives browned foods, or beer, its distinct

flavour). Porters and stouts tend to be rich, robust and full of bold flavours that will stand up to the gamey strength of turkey or goose. Carbonation in beer cuts through the fatty, richness of gravy or goose fat leaving the mouth refreshed and ready for the next mouthful. Cranberry sauce – high levels of acidity and a sharp, juicy bite require an equally tart beer to compliment it. Look for a gosé or Berliner weisse to cut away any residual sugary, fruity notes. Brussel sprouts – no Christmas meal is complete without an American IPA because the bitter hop notes in the beer will echo the earthy, bitterness of the sprouts and provide a perfect harmony of flavours. Christmas Pudding/Christmas cake/mince pies – often boozy, rich and full of luscious dried fruit they cry out for a bold, flavoursome barrel-aged stout that’s equally heavy in mouthfeel and strength. Flavours like Bourbon, molasses, chocolate and dark fruits merge seamlessly with Christmas desserts. Christmas Cheeseboard – strongly flavoured blue cheese such as Stilton, requires an equally punchy counterpart to stand up to it and the depth, complexity and strength of barley wine is recommended. Also goes well with ripe, buttery soft cheeses or a classic farmhouse cheddar. American craft beer is available through national wholesalers or on line Athletic Brewing, or Sierra Nevada UK Many of the American craft beers available in the UK are recent medal winners from World Beer Cup 2023, the biggest and most competitive beer contest in the world. Free resources for chefs and restauranteurs are available on www.brewersassociation.org or www.craftbeer.com

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Phs Greenleaf launches Prostate Cancer Christmas bauble The blue bauble is being sold to raise money for Prostate Cancer UK. 1 in 8 men will get prostate cancer and the charity funds life-changing awareness raising programmes, research and testing services and vital support for those living with prostate cancer. The baubles are £10 each with 100% of the proceeds being donated to the charity. phs Greenleaf, which provides planting services and Christmas trees and decorations to businesses across the UK, is part of the phs Group, which has 3,000 employees and over 120,000 customers Stephen Dieppe, Managing Director of phs Greenleaf, said: “We hope that every phs Greenleaf customer and every member of our team will get behind this important cause and buy the bauble for their Christmas tree this year.

“Not only will they be supporting the incredible work of Prostate Cancer UK, but the bauble will also serve as an important reminder for men to get themselves tested and assess their risk. The earlier it is caught, the more likely it is to be cured.” The phs Prostate Cancer Bauble 2023 is available to buy from phs Greenleaf at £10. Please contact 0800 090 2325 or email greenleafenquiries@phs.co.uk.

Don’t throw away the value of your waste ‘Stop letting other businesses profit from your waste’ is the message from phs Wastekit to the hospitality industry as the company reveals just how much money you can make from selling your waste plastic and cardboard. Plastic and cardboard have become valuable commodities in recent years with the most recent figures from Lets Recycle showing that waste cardboard can now command up to £97 per tonne and plastic up to £500 per tonne (October 2023). Jason Smith is the Managing Director of phs Wastekit, which works with businesses to provide sustainable waste management solutions like baling machines. He says although there is money to be made in selling waste plastics and cardboard directly to recycling companies, many hospitality businesses are still paying someone else to take their waste away and letting them profit from it instead. “In a time when business costs are soaring and people

are looking for ways to make savings, I find it amazing that so many still do this,” said Jason Smith. “Segregating your waste and maintaining control of your waste stream process should be a priority for all businesses from a CSR and sustainability perspective too. Without it, you don’t ever truly know where your waste is ending up. “There are so many missed opportunities and I think it’s down to misconceptions. Businesses see it as extra work – but selling your recyclable waste is a simple process. It is about segregating your waste and getting the right equipment. “A baling machine is simply operated with just the press of a button so there is minimal extra work. It bundles all of your waste cardboard and plastics into neat bales for you, which can then be sold directly to recycling companies or other businesses who use it for new products. It removes the need for costly waste disposal and puts money straight back into the business. Read the full article by clicking here >>> PAGE

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RESTAURANT

UPDATE

École Ducasse recognised World’s Best Culinary Institution École Ducasse’s iconic Paris Campus has been awarded World’s Best Culinary Training Institution 2023 and Europe’s Best Culinary Training Institution 2023 by the World Culinary Awards, as voted for by the culinary community, industry experts and consumers worldwide.

As a sister competition to the World Travel Awards – established to recognise excellence in travel and tourism and currently commemorating their 30th anniversary – the World Culinary Awards, now in its fourth edition, is a globally recognised platform that celebrates and rewards culinary excellence. These awards honour exceptional achievements in various categories, including culinary education, restaurants, chefs, and more. The two prestigious award titles demonstrate École Ducasse Paris Campus’ dedication to culinary education and its unwavering pursuit of culinary perfection. École Ducasse was founded in 1999 by Alain Ducasse, who with 34 restaurants, 20 Michelin stars is the most influential and decorated chef in the world. Today, École Ducasse comprises three schools in France: Paris Studio in the heart of Paris, Paris Campus very close to the French capital, and the École Nationale Supérieure de Patisserie (ENSP) in Yssingeaux, Haute-Loire. École Ducasse has also developed a network of schools throughout the world: in Thailand, India and the Philippines. Each year, this worldwide network of schools welcome more than 3,000 students, from young students to professionals and gastronomy enthusiasts, all of whom share a single passion: taste and gastronomy. Today, the institution is the leading the way in culinary arts and pastry education, offering courses taught by renowned professionals: from Meilleurs Ouvriers de France (Best Craftsmen in France) to World Champions, experts and artisans. The renowned culinary institution has also just announced the expansion of presence in the United Arab Emirates with the establishment of the École Ducasse Abu Dhabi Studio – a pioneering venture in the area. The École Ducasse Abu Dhabi Studio will offer by year-end a unique opportunity for aspiring chefs and culinary enthusiasts to access avant-garde and distinctive culinary education in the region. In earning the two titles of World’s Best Culinary Training Institution 2023 and Europe’s Best Culinary Training Institution 2023, and in turn rewarding École Ducasse’s commitment to excellence and the unique training standards provided at its Paris Campus, École Ducasse Managing Director Elise Masurel said: “Today’s chef plays multiple roles, embracing the responsibility of feeding our contemporaries and engaging with the cultural and social currents of the times. This recognition underscores our contemporary vision of chefs as experts, managers, entrepreneurs, global citizens, and, above all, major players in the eco-responsibility landscape.

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École Ducasse team Julian Mercier, Executive Chef; Elise Masurel, Managing Director; and Adeline Molière, Academic, Development

It acknowledges our dedication to shaping the future of gastronomy.” Meanwhile, The Swiss Michelin Guide has once again recognised a gourmet restaurant at the heart of Glion Institute of Higher Education in Switzerland. For the second year in a row the prestigious guide has awarded 1 star to Chef Stéphane Décotterd for “Stéphane Décotterd”, along with a 1 Bib Gourmand for “Le Bistro by Décotterd”, both part of the “Maison Décotterd” complex. Commenting on these awards, Stéphane Décotterd said: “I would like to thank my entire team for their hard work and commitment, and I am proud to be able to share this magnificent award with them. I would also like to thank all the producers in the region with whom I’ve forged close links over the last few years of working together. They are all part of my philosophy of favouring local produce and producing regional, eco-responsible cuisine.” “We are honoured to have the “Maison Décotterd” at the heart of our institution,” said Frédéric Picard, CEO of Glion Institute of Higher Education. “This is a unique opportunity for Glion students to draw inspiration from the exceptional culinary talents of the Chef and his brigade.” First-semester Bachelor students spend four weeks on placement at “Maison Décotterd” – alternating between the gourmet restaurant and its kitchen, the bistro and the bar. The “Maison Décotterd” complex comprises four culinary areas: the gourmet restaurant “Stéphane Décotterd”, “Le Bistro by Décotterd”, the Bar and the Lounge, forming a veritable gastronomic destination in a spectacular setting. The brand-new Lounge recently opened its doors in partnership with the prestigious cognac brand Louis XIII and Champagne Télmont. Here, guests can enjoy wines and spirits with spectacular views of the Alps and Lake Geneva. To find out more about École Ducasse, visit their website: www.ecoleducasse.com


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RESTAURANT

UPDATE

CORPORATE CHRISTMAS PACKAGES AND VERSATILE PRIVATE SPACES AT DOWN HALL HOTEL Elevate your Christmas celebrations this year in the heart of the Essex countryside at award-winning Down Hall Hotel Spa & Estate. Conveniently located just 45 minutes from Central London, the hotel boasts 12 flexible private spaces. Whether you’re looking for an intimate dinner or a blowout Christmas party for up to 200 guests, Down Hall has you covered. PRIVATE DINING/BANQUETING MENU An array of private dining rooms is available, from 18 guests seated for an intimate dinner in its Lyndhurst Suite to 60 diners for a bigger group in the grand Prior Room. Executive Chef Robert Pearce’s Christmas dining menus feature seasonal British produce with dishes, such as smoked duck with pickled blackberry and hazelnut; stout braised feather blade of beef with mashed potato, heritage carrot, baby onions and jus, and an indulgent Maldon salted chocolate ganache with honeycomb and Baileys ice cream. Prices start from £67pp. PRIVATE PARTY NIGHTS Experience the Private Party Night packages for larger affairs of 60+ guests, which include a welcome drink, three-course meal, resident DJ and a designated dance floor, with each room complete with a showstopping Christmas tree and filled with festive decorations. Choose from the stunning Bridgeman Selwin Suite featuring high ceilings and elegant chandeliers, with built in AV and a dedicated bar for 80+ guests seated. Alternatively, the Oxford Belcamp suite in the newly refurbished West Wing overlooks the hotel’s impressive grounds and also comes with its own bar, with capacity for up to 200 seated guests. Book a festive party early on selected dates throughout November to enjoy

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the package at a discounted rate of £75 per person. To find out more, click here JOINER PARTY NIGHTS A chance to get suited and booted, step into your best party attire and enjoy an exceptional evening of good food, music and company. Featuring a magnificent three course meal in Down Hall’s striking Oxford Belcamp and Bridgeman Selwin Suites, along with the hotel’s resident DJ bringing the festive cheer throughout the evening. Priced from £67.50pp on Wednesdays and Thursdays, and £75.00pp on Fridays and Saturdays, delve into a decadent festive feast prepared by the team from the hotel’s 2 AA Restaurant, The Garden Room. Availability is limited throughout November and December with a selection of dates available, so book here. Those who want to make the most of the evening can enjoy an overnight stay in one of the hotel’s elegant and contemporary guest rooms. Prices start from £212 (including bed and breakfast), with a discount offer of £175 for private party guests throughout stays in November. For more information, click here


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London’s most luxurious Christmas Day Bottomless Brunch Don’t fancy cooking at Christmas this year, then let the talented chefs at London’s leading luxury hotel, Royal Lancaster London do it for you, with their decadent Christmas Day Bottomless Brunch? Forget slaving over a hot oven all day, the kids screaming, the dog barking and family members lounging, whilst you cook up a storm, book the Royal Lancaster London, Christmas Day Bottomless Brunch and indulge in the most decadent feast. From breakfast staples including waffles and pancake stations, to a fresh fruit counter and all the best bits of a Full English, to fresh sushi and a vast salad selection, and the main event of the day, a succulent roast Turkey with all the trimmings, including fluffy on the inside, crispy on the outside roasties, veg, pigs in blankets, stuffing, cranberry sauce and the inevitable sprout…and if that’s not enough, finish with an exquisite array of puddings! To top this off, guests will be welcomed with a glass of Laurent Perrier champagne, followed by free flowing red and white wine and a live Jazz trio. Don’t miss this truly spectacular Christmas Day Experience and book your table for the Christmas Day Bottomless Brunch in the luxury hotels Park Restaurant overlooking the beautiful Italian Gardens in Hyde Park. *Available on the 25th of December, between 1pm and 4pm, with the last seating at 2:30pm. £195/person, full pre-payment required at the booking stage, with a strict 24 hours cancellation policy. To book visit OpenTable


RESTAURANT

UPDATE

MEET ADAM DAVIE, GENERAL MANAGER AT THE NEWLY REFURBISHED DOUBLETREE BY HILTON OXFORD BELFRY Adam Davie, General Manager at DoubleTree by Hilton Oxford Belfry maps out a refreshed vision for the resort following a recent refurbishment and relaunch. Nestled in the picturesque Oxfordshire countryside, with the Cotswolds on its doorstep and Blenheim Palace close by, DoubleTree by Hilton Oxford Belfry is a premium four-star resort. The hotel offers 154 well-appointed bedrooms, a modern restaurant and bar, expansive 17-acre gardens and an impressive on-site bar. With over 25 years of experience in the hospitality and leisure industry, working at Hilton Resorts, Sofitel and InterContinental Hotels & Resorts in Australia, Hong Kong, China and Japan, Adam Davie is now leading DoubleTree by Hilton Oxford Belfry into its exciting next chapter. “We’ve invested over £500k in our conference areas, restaurant, bar, and coffee machines to show our commitment to our guests – offering an exceptional experience. We also provide additional amenities such as car charging points, private dining areas and social spaces for corporate events,” notes Adam Davie, General DoubleTree by Hilton Oxford Belfry is hosting a Manager at DoubleTree by Hilton Oxford Belfry. showcase evening for corporate guests and regular events bookers later this month, as a way to showThe next phase for the hotel Adam says will be driven by team off the new facilities and welcome guests back to members delivering exceptional service. the hotel. He notes that expectations have changed following Covid, and recruitment has proven difficult post-Brexit, however, we’re working hard to overcome this industry challenge and focus on the development and retention of good team members – meaning first and foremost clients feel looked after and valued.

DoubleTree by Hilton Oxford Belfry is proudly part of The QHotels Collection, which consists of 19 hotels and resorts across the UK. ABOUT THE QHOTELS COLLECTION

The investments strategically align with the hotel’s sustainability Formerly known as The QHotels Group, The goals, with a strong emphasis on resource management, recycling QHotels Collection comprises of 19 hotels and and efficient waste reduction. resorts consisting of individual as well as branded hotels, including DoubleTree by Hilton and Delta Looking ahead, DoubleTree by Hilton Oxford Belfry remains by Marriott. dedicated to supporting its local community. The hotel is delighted to announce partnerships with organisations like the Proud Members of The Green Tourism Scheme, The RedKite Foundation, aiming to help struggling families, join local QHotels Collection is committed to a sustainability sustainability programmes and donate essential hygiene products programme which focuses on: People, Places and to local homeless charities. Planet – encouraging this through the engagement of its employees, guests, suppliers, and investors. “We’re planning further investments in the hotel refurbishments, including bedrooms, events spaces and conference facilities – For more information, visit there’s still plenty more to come!” adds Davie. theqhotelscollection.co.uk

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RESTAURANT

UPDATE

ADAGIO announced as title partner of Eric PÉRON during the Arkea Ultim Challenge – Brest

ADAGIO, the European leader in aparthotels, announces the signing of a strategic partnership with the navigator Eric PÉRON, for a brand new sporting event, the Arkea Ultim Challenge, the first race around the world, solo, in a maxi-trimaran. ADAGIO will be the title partner of this multihull, owned by Ultim Sailing. The Arkea Ultim Challenge – Brest, around the world from West to East, via the 3 capes (Good Hope, Leeuwin and Horn), represents a real human and technological challenge that Eric PÉRON will have to confront against five other navigators including the prize lists are among the most extensive in French sport. The start of this global event will be given on 7th January 2024 in Brest. This collaboration between ADAGIO and Eric PÉRON, skipper with numerous podiums, illustrates not only ADAGIO’s desire to engage in daring projects to develop its notoriety, but also its ambition to explore and support human and entrepreneurial adventures, along with having a strong local impact. Making a difference, offering unique moments of exchange and exceptional experiences, creating emotion, giving meaning to the collective are all affinities that brought together the adventurer and the new sponsor.

ADAGIO has chosen to take on this challenge alongside me, this is excellent news! I have desired to participate in this project in the Arkea Ultim Challenge Brest for a long time; we dared to launch it last winter with French Touch Oceans Club, my partner club for five years. With the trust of ADAGIO, for whom this will be a first experience in ocean racing, is an immense privilege. Participating in this very first solo world tour aboard an ULTIM is not trivial; I know that I will be supported by ADAGIO and all of its collaborators. I look forward to flying their colours high and sharing great moments with them throughout this incredible adventure.” Virginie BARBOUX, Senior Vice-President Customer and Marketing at ADAGIO continues:

This sporting partnership was initiated by the Sport&Co agency, a sports marketing agency, a subsidiary of Hopscotch Sport. French Touch Oceans Club, Eric PÉRON’s historic partner club, also supports the project.

“ADAGIO is at a structuring and ambitious stage in its development. We were looking for a differentiating and innovative sports projects to partner with to strengthen ADAGIO’s notoriety and embody our values of Audacity, Sharing and Responsibility. The meeting with Eric and his team convinced us that participating in this unique and exceptional solo offshore race would allow us to make our brand resonate in the most beautiful way and to experience an individual and collective human adventure outside the common. Eric will benefit from the support of the 129 aparthotels in our network and his 1,200 committed employees.”

Eric PÉRON declared: “I am very happy and proud that

www.adagio-city.com/gb

Ocean racing embodies values that are important to the aparthotel brand: audacity, innovation, responsibility, ambition, performance, a taste for commitment and surpassing oneself as well as team spirit, collective and sharing. The Finisterian’s authentic personality, passion for travel and determination to push the limits immediately won over the ADAGIO teams.

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Maison Villevert is mobilising global partners in 20 countries to raise funds for Wine to Water. and cocktail culture who initiated the first #JustOneShift fundraiser to support Wine To Water ten years ago. Jean-Sébastien Robicquet gathered all Gary’s friends in Cognac to suggest the idea of participating in a charity project. The world’s greatest cocktail legends enthusiastically accepted the idea: ‘The Maestro’ Salvatore Calabrese, ‘the King of Cocktails’ Dale DeGroff, the Godfather of British bartending Peter Dorelli, Japan’s most famous bartender Hidetsugu Ueno and spirits educator Philip Duff.

La Quintinye Vermouth Royal and Nouaison Gin, two brands within the portfolio of Maison Villevert. created by Jean-Sébastien Robicquet, founder and CEO of Maison Villevert, are launching a global fundraising initiative across 20 countries to raise money for the non-profit organisation Wine To Water. The aim is to mobilize the world of bar and mixology to raise money via tip donations, public donations and an auction of a captured moment of mixology history. The fundraiser will unite the drinks industry in the mission of providing clean water to the populations that don’t have it. The charity project will donate 100% of the proceeds to Wine To Water, founded in 2007 by Doc Hendley who is an ex-bartender and friend of Gaz Regan (1951 – 2019). The organisation is committed to supporting life and dignity for all through the power of clean water. The funds raised will be used to implement clean water projects around the world. The projects financed include digging and repairing wells, supplying areas with filtration systems and storage containers, and educating locals on how to maintain fresh water supplies. The idea of this fundraising project was initiated by Jean-Sébastien Robicquet, Founder and CEO Maison Villevert who wished to pay tribute to Gary Regan as one of the world’s leaders and legend in mixology

The link between Maison Villevert, JeanSébastien Robicquet and Gary Regan dates back 2010 during the famous G’Vine Gin Connoisseur Programme (GCP). The GCP’s global quest to find the world’s best gin bartender also provided the scene for a moment in bartending history: a photograph accidentally captured Gaz Regan’s first ever ‘Finger Stirred Negroni’ before it became Gaz’s signature move that became so famous it was immortalized as a stainless-steel bar spoon in the life-size shape of his finger.Funds will be raised by three revenue streams with 100% of the proceeds donated to Wine To Water. Three Methods of Fundraising 1. Trade | Global outreach to donate a sum from #JustOneShift during the campaign from the bar industry to www.wtw.org/gazregan 2. Consumer | #ICanIDo direct donations to Wine to Water to www.wtw.org/gazregan 3. Public Auction | Bid for the original finger-stirred Negroni photo* + 10 year anniversary photo + Gin 1495 set (one of only 100 recreations made of the world’s oldest known gin recipe dating back to 1495). “Maison Villevert has initiated this fundraising to uphold two strong beliefs: Firstly, water is an integral part of the life of every single person on the planet and we should be entitled access to clean water. Secondly the legacy of pioneer Gary Regan should be upheld and continued. The two beliefs combined will bring a powerful message to an industry focused on the importance and perpetuation of water, in its many forms” Jean-Sébastien Robicquet PAGE 17


RESTAURANT

UPDATE

SPRING FAIR & TRENDBIBLE OUTLINE 2023 GIFT, HOME & LIFESTYLE TRENDS Spring Fair, the UK’s most inspirational wholesale marketplace for home, gift and fashion, partnered with leading global futures agency TrendBible, to provide visitors to the show last week with an exclusive preview into the key Home & Interiors and Gifting trends for 2023. Kate Usher, Senior Trend Consultant has uncovered the consumer behaviours, lifestyle choices and key trends set to underpin product and design trends for the home, gifting, and celebration. Following a series of aftershocks from the pandemic, emotional reactions and lifestyle disruptions have inspired a generation of innovations to think anew about how we live and consume. The Home & Interiors Macro Trends 2023 overview covers 4 trends; Radical Nature, Age of Emotion, Empowered Minds, and Dawn of the Digiscape. Focusing on Age of Emotion, Kate outlined the key elements driving the trend including active engagement, cultivating kindness, decision exhaustion, calm commerce, and recuperative rituals. The thought starters included considering the need for quieter and more streamlined retail, simplicity across product and marketing lifecycles, spaces for honest discussion, and being considerate of those with decision exhaustion by putting ease of purchase at the heart of your approach. Looking more closely at the 2023 Home and Lifestyle Trends, which includes Future Eden, Age of Sensitivity, Superbloom and Altered States, Kate talked through Age of Sensitivity. Driving the trend for togetherness, sensual please, healing, preserved memories and introspection, are grief management, embracing fragility, and postpandemic healing. A colour palette of soft lilacs, creamy yellow, peach and blues, are injected with burgundy and a rich deep sea blue, with ribbon shapes, stained glass, and packaging mimicking objet d’art, and handmade papers generating a healing and intuitive gentleness. The Home & Interiors Autumn Winter 2023 Forecast Lust for Life followed. Lust for Life shouts out loud about empowerment for all. It’s a call to unapologetic, joyful and sensuous lifestyle choices and design. Full of fun and confident options – rather than limits and taboos – this trend is all about ungendering traditions and being proud of yin/female energy; regardless of one’s personal identity. The Gifting Trends for 2023 Session included The Future of Celebration 2023 Forecast – Quiet Regrowth, a trend that sees life slowing down even further, with a quiet yet considered pace of life emerging. Driving this trend are concerns for the planet reaching crisis point, and a strong connection to nature in our celebrations becomes the utmost priority. This

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influences the ‘design to last’ mentality that runs through this story as well as prompting new zero-waste packing opportunities and luxurious non-toxic gifting ideas. When it comes to throwing a party, appreciating and embracing the process and the craftsmanship behind the food, styling and décor becomes as important as the event itself. This brings the creative process into the spotlight, amplifying not only the dedicated skill of crafting, building and making, but also celebrating the mistakes and imperfections made along the way. Brands and retailers need to connect with a consumer that embraces celebrations and occasions with a conscious mindset and a greater appreciation for the artisan. The long-lasting relationships and bonds with loved ones are nurtured and treasured as modern families re-establish new rituals and traditions. The colour palette brings together cobalt, grey, yellow, lilac, red, brown, and blush, while natural textures, barely there florals featuring muted earthy shades, long bending stems and minimal dried leaves nod towards the unrefined minimal and rustic aesthetic of this trend. Traditional techniques such as lino-cutting, fine art printing and embossing are given a new lease of life, adorning cards, packing and stationery as well as influencing new mindful crafting activity kits. A renewed interest in foraging sees books to inspire and educate about this practice become key. Consider the longevity of gifts, partywear and décor by looking for ways they can be woven into the fabric of the home, repurposed or reused beyond their original role. The focus is on sustainable materials and manufacturing processes. The TrendBible talks are now available to view on demand at www.springfair.com/the-on-demandprogramme-2022


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RESTAURANT

UPDATE

The Knight of Notting Hill is gastropub in the heart of The Knight of Notting Hill is a brand-new gastropub boasting sumptuous interiors, an eclectic mix of seasonal classic pub food, cocktails, craft beers, wine & live music. Chef Akash Singh brings exceptional pedigree and versatility to the stove following stints at Benares followed by the opening of Three Falcons St John’s Wood in 2022 which recently received rave reviews by Giles Coren in his Times column. Food & Drink A well-executed menu of dishes designed to appeal to the eclectic mix of locals and tourists in the Ladbroke Grove area includes the likes of Garlic Madagascan Prawn with sourdough £18, Pork belly tacos with piquillo pepper and homemade ketchup £16, Old Delhi Butter Chicken with Butter Paratha £17, Pappardelle with Blue Cheese and Crispy Sage £14.40. For desserts, the launch menu kicks off with comforting classics such as homemade tiramisu and spotted dick and custard. Cocktails, created on request or from the menu, include house signature: The Knight: tequila, lime juice and Cointreau and a selection of immaculately presented classics from a Cosmopolitan to a Negroni and an Old Fashioned, to name a few. Interiors A harmonious balance of original Victorian features and design-led contemporary touches create an elevated space for the next generation of pub-goers. Neo-classical columns, dark stained wood, tiled floors around the bar, etched glass windows wrapping the corner of Ladbroke Grove and Lancaster Road, and an imposing mirrored bar are balanced with smart new banquette seating in smooth dark leather, marble-topped tables, modern chandeliers, chic wallpaper and a top-notch sound system for live music events A New Era for One of the Capital’s Most Storied Music Pubs The opening ushers in a new era for one of London’s most storied pubs. Previously known as The KPH, this 157-year-old imposing Victorian pub has played host to an illustrious line up of musical acts. Tom Jones played his fist gig here in the 60s followed by The Clash, Phil Lynott and Paul Weller to name a few.

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Live Music Heritage

Wishing to honour the venue community value’ by Kensing rekindle the pub’s tradition as singers and DJs while making t

A renaming of the venue marks local establishment following a of different owners. The Knight of Notting Hill 139 Ladbroke Grove, W10 6HJ

Instagram @theknightofnottin


s a smart, design-led Notting Hill.

e’s rich heritage which was declared an ‘asset of gton & Chelsea Council in 2014, the venue will a live music venue with events featuring rappers, the most of the late-night license until 1am.

s a new beginning for the future of this much-loved a decade of change and insecurity under a series

nghill

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Restaurant software letting you down? Tired of overpriced, do-little products and poor customer support? Then try Favouritetable - the best value, commission-free, full-function restaurant management system on the market. Get one month free if you join by 1st November*

Favouritetable works on your web browser so there's no complicated software to install. Our easy Switch Guarantee promises a seamless transfer to Favouritetable from your existing system, along with 24/7 UK-based support so you'll never be disappointed!

Party booking pre-orders & deposits

Bookings diary with capacity manager

Online bookings Direct connection from your website with Reserve with Google

Order & pay-at-table

Marketing module and directory listing

033 0124 4785

Join us on *Ts&Cs apply. Monthly subscription required.

Online menu pre-ordering & deposits

Dynamic table plans

Click, collect UK-based & deliver module 24/7 support

Makes handling seasonal party bookings so easy!

info@favouritetable.com 400 Thames Valley Park Drive Thames Valley Park Reading RG6 1PT


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