£4.99
(where sold)
ontradeprogress.com
Prepare now for Autumn
Coming to you live Find out why audiences and publicans alike are praising INN CROWD and how the work they’re doing is allowing audiences once again get their culture fix
Shortages of menu items and a spike in inflation? Read on to see what steps you can take in order to prepare for the inevitable, warns Lynx Purchasing
Pages 8-9...
Pages 12-13....
Path to Zero Net
Revolution Bars Group significantly reduce its Carbon footprint and earn recognition from The Green Organisation pages 10-11
Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.
Award-winning gins, pot-stilled with nine botanicals.
To stock Agnes Arber Premium, Rhubarb or Pineapple in your venue, please contact the Signature Brands Team on info@signature-brands.co.uk
ISSUE 41 | Editor’s Letter
Hello This month, I wanted to steer away from a topic that has become so ingrained in this magazine, and indeed, a part of our lives. So rather than talking about Covid-19, I wanted to discuss a matter that is even more all consuming and imminent. The outcome of which, we as an industry, have the power to profoundly change - the future of our planet. The headlines across the UK at the time of writing focus on the profound actions taken by Extinction Rebellion across the country - their actions being cited as ‘disruptive’. Personally, I have a lot of respect for protesters speaking up about an Earth that cannot speak out for itself. However, time and time again - the data suggests that while the individual has the potential to make a difference, its industries. Industries, such as finance, transport and yes, hospitality, that must change en masse and fervently - if we are to prevent a global warming catastrophe. In this issue, we encourage readers to read about the excellent work being undertaken by Revolution Bars Group as they work towards achieving Net Zero by 2030 - the first bar group in the UK to do so. Head over to page 10, and read the insightful comments by ambitious Revolution Bars Group’ CEO, Rob Pitcher. Continuing in the spirit of sustainability, Michael Caines MBE has partnered with Green Gift Cards to provide a plastic-free gift card solution across his restaurant collection. Read about it on page 16. As usual, we have a wealth of interesting industry features and analysis to keep you updated on all the goings-on in hospitality. So please enjoy the dwindling days of summer, and our latest issue!
Mya Medina Editor-in-Chief Ontrade Progress magazine
3
About us Ontrade Progress takes a detailed look at everything that is needed to run a pub, club, bar or restaurant successfully including interior design, security, seasonal food and drink trends, technology and training & recruitment. This is all brought together by the latest industry news, big name interviews and round-table events with senior industry professionals. Printed and distributed monthly, Ontrade Progress is the essential community for owners, operators, and licensees in the hospitality sector looking to keep abreast of news and articles to assist in progressing their businesses.
Our team
Published by:
Director Ryan Bunce Creative Director Richard Day Editor Mya Medina Account Manager Ash Gadd Subscriptions Anna Stevens Online Manager Danny Allen Accounts Natalie Taylor
Iconative Ltd. Unit 32 Maple Leaf Manston Business Park Ramsgate Kent, CT12 5GD www.iconative.co.uk
contents
ISSUE 41 | Contents
www.ontradeprogress.com 4
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ISSUE 41 | Contents
08
10
12
Coming to you live!
Path to Net Zero
Prepare now for Autumn
INN CROWD is back to business,
Revolution Bars Group wins award for
Catering and hospitality operators
with six shows, perfect for Pubs and
energy reduction on path to Net Zero.
need to take steps now to prepare for an inevitable spike in inflation across
community venues across the country.
the rest of the year, as well as potential shortages of menu items.
14
16
22
Award Winning Gin
Something off Menu
Follow that Trail
All three flavour variations of the
One of Britain’s best-known chefs Michael
Trail, the UKs #1 hospitality checklist
Agnes Arber Premium Gins picked
Caines MBE has added to his business
app, will be integrated into the Access
up accolades at this years’ Gin
sustainability efforts by introducing plastic-
Group’s Hospitality division to help
Masters Awards.
free gift cards across the Michael Caines
customers increase productivity and
Collection of restaurants.
maintain compliance
24
26
28
Future of Mobile Order and Pay
For Kids by Kids
International Hotel and Property Awards
Raoul Boström joins Onvi as Chief
Meatless Farm partners with award
Design agency Tonik Associates
Product Officer and discusses future
winning 13-year-old chef Omari
nominated in six categories at the
of mobile order and pay.
McQueen to make menus meatless
international hotel & property awards
at schools.
for design work on world-leading hotels
30
32
34
Lion Brewing Co returns after 72 years!
Guild of Beer Writers
Sunny Side Up
Iconic British heritage brand Lion
Journalists, writers, bloggers,
This issue we chat to Richard
Brewery Co, rises from the ashes and
broadcasters and photographers who
Bramble, owner of Bramble Dining and
returns to the UK with fierce pride
communicate about beer or pubs
private chef, to discuss the future of
are invited to enter the Guild of Beer
British food.
Writers’ annual awards 5
ISSUE 41 | Cover Story
Path to Net Zero COVER STORY
Revolution Bars Group wins award for energy reduction on path to Net Zero.
Revolution Bars Group has been
of carbon dioxide (CO2), the equivalent
our impact on the environment and
awarded the Gold Standard for
of 3.6 million miles driven by a normal
achieve Net Zero before 2030.”
Environmental Best Practice by The
passenger vehicle. In partnership with
Green Organisation, the international
Net Zero consultancy, Energise, the
Revolution Bars Group has also
environmental group dedicated
energy savings were achieved across
introduced its “Zero Hero” programme,
to rewarding and promoting
both Scope 1 and 2 emissions – or the
a grass roots initiative to ensure
environmental best practice globally.
Purchased Energy emissions which
employee engagement in sustainability
are under the organisation’s control
efforts beyond head office. A
The award, which was announced
– and notably include the move to a
sustainability “champion” is appointed
on July 19th this year, represents a
certified green energy provider and
from each location and is tasked with
major milestone for Revolution Bars
the retrofitting of new, energy efficient
driving greener operations within their
Group in its vision to become the
lighting and control technologies to
bar which includes everything from
UK’s first bar group to achieve
minimise energy consumption.
recycling to working collaboratively
Net Zero by 2030. The Award is in
with suppliers to encourage change
recognition of Revolution Bars Group’s
“Our commitment to environmental
achievement in significantly reducing
best practice is central to our long-
its carbon footprint.
term business strategy and this award
“It gives me great pride working
across the supply chain.
validates our dedication to sustainable
towards our sustainability goals at
Since 2017, Revolution Bars Group
practices”, said Rob Pitcher, CEO
Revolution Bars Group,” said Brett
has delivered an impressive 19%
Revolution Bars Group. “There is no
Johnson, Zero Hero at Revolucion de
reduction in energy usage – equivalent
planet ‘B’ and at Revolution Bars
Cuba, Birmingham. “Climate change
to a total comparative saving of 4.9
Group we are 100% committed to
is a massive issue that’s not going to
million kWh or a saving of 1430 tonnes
doing our bit to ensure we minimise
be solved overnight, but it’s a huge
6
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ISSUE 41 | Cover Story
positive for me that the company has taken the initiative and become one of the first big Bar operators to commit to sustainability targets. Hopefully many others will follow suit.” Revolution Bars Group has recently committed to Science Based Targets as part of its commitment to the next phase of its sustainability strategy – and is the only Bar group within the hospitality sector to have done so to date. Revolution Bars Group have started reporting its Scope 3 emissions– or those emissions across their value chain which are not directly under their control, but can still contribute to its carbon footprint. These emissions will be included within their Science Based Target, which has been committed to as of Thursday 29th July. “As a founding member of the Zero Carbon Forum I’m delighted Revolution Bars Group have set a science based target to reach net zero by 2030,” said Mark Chapman, Founder of Zero Carbon Forum. Equally importantly they have already taken a range of actions to reduce carbon now including nominating sustainability champions in every site to reduce energy use and waste and are sharing the learnings with fellow forum members. We look forward to helping Revolution Bars Group achieve zero carbon at pace through our collaborative reduction initiatives.” Revolution Bars Group will also be working with Energise to identify high-quality, internationally recognised environmental projects which also deliver social benefits to offset any remaining emissions across its value chain.
7
A Blend For Every Consumer Twinings launch new foodservice exclusive range. Black tea may still be the nation’s favourite, but tea expert Twinings is shaking up the market with the launch of a new ‘foodservice exclusive’ large leaf pyramid range. With 11 tea blends, in biodegradable pyramids, this new collection will satisfy 97% of consumer needs and 100% of foodservice operator’s requirements. As well as the favoured Full English, All Day Decaf, The Earl, Thoroughly Minted and Simply Sencha, there are 6 new flavours – Strawberry Green Tea, Revive Raspberry & Vitamin C (contains 75% of daily vitamin C requirements^), Honey & Rooibos, Mango & Pineapple, Unwind Spiced Apple & Camomile and Dark Caramel. The ‘foodservice exclusive’ collection has been designed to be versatile and enables operators to give an enhanced serve experience, hot or cold. Whether it’s iced Honey & Rooibos with frothed oat milk, chilled Strawberry Green with elderflower presse or a warming Unwind (spiced apple & camomile) almond milk latte, the new range from Twinings provides consumers with guilt free indulgence and allows venues to really dial up the tea experience.
8
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ISSUE 41 | Good News
Coming to you Live! EVENTS
Pubs using live performance in their venues for culture audiences who haven’t made it back to Theatre. INN CROWD is back to business,
the end of the year. All INN CROWD
with six shows, perfect for Pubs and
performances are subsidised to make
community venues across the country.
them affordable for the host.
Pub’s have been working with INN
Publicans and audiences alike have
CROWD to bring live-literature events
praised INN CROWD for their work.
into their spaces. Audiences who have missed their culture fix and might be
Karen Johnson, Publican, The White
hesitant to go back into larger venues
Lion, Selling. With audience members
have been enjoying the smaller,
remarking: “Every pub should do this!
bespoke nature of the shows.
The whole village has come out! Some of these people have lived here for
INN CROWD’s new season of live-
years and I’ve never seen them in the
literature shows is created especially
pub. Brilliant.
for pubs. The performances are all bespoke, COVID-secure and designed
More information on the selected
to suit the confines of pubs spaces
artists, projects and venues can be
and venues that aren’t traditionally
found on the INN CROWD website
used for performances. All pubs,
www.inncrowd.org.uk, to book a show
publicans, bottle shops, breweries and
or get advice on hosting at your venue
licenced venues are eligible to host a
don’t hesitate to contact Inn Crowd
show. This offer is countrywide and
Project Manager Samantha Steer
these six shows will be running until
inncrowd@applause.org.uk
10
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ISSUE 41 | Good News
Inn Crowd Season Suki Silvertongue: Bedtime Stories
Stumble Trip Theatre: Is This It?
For Grown-Up’s
Molly Naylor: Stop Trying To Be Fantastic
Lusciously lyrical and sublimely
Scintillating, satirical, playful stories
‘Stop Trying to be Fantastic’ is a story
subversive, Suki Silvertongue
come together with enchanting music
about suffering, and the lengths we go
straddles the worlds of poetry and
for an evening of madcap humour.
to, to avoid it. It charts one human’s
storytelling, serving up deliciously
Three tales about the world we live in
attempts to win at life via a range
decadent versions of classic tales
and the lives we are speeding towards.
of adventurous mistakes. It’s about
as you’ve never heard them before.
A woman escapes domestic drudgery
getting stuck between what we owe
Journey with Suki into a fantasy
into the wild magic of the woods. A
to each other and what we owe to
realm filled with kick-ass heroines,
talented singer is swamped by social
ourselves. From award-winning writer/
wondrous creatures, poetic justice and
media obsession. And two sisters
performer Molly Naylor (Whenever
unexpected twists that is as timeless
escape a zero-waste, wellbeing-
I Get Blown Up I Think Of You, Sky
as it is bang up to date. Where
obsessed culture into a community of
One’s After Hours) comes this lyrical
traditional tales meet contemporary
misfits and outcasts. Told with energy
and funny spoken-word show about
themes to dance the tango with a rose
and verve, these stories are sure to
ambition, altruism and how to be
between gritted teeth. With an a la
entertain. All the while asking whether
medium good.
carte menu featuring such tantalising
there might not be a little more to life
treats as ‘Rapunzel’s Lady Garden of
than this.
Love’, ‘Titania’s Bottom’ and ‘Lady Victoria Frankenstein’, you’ll be spoilt for choice and hungry for more!
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ISSUE 41 | Business support
SEASONAL
Prepare Now For Autumn Catering and hospitality operators need to take steps now to prepare for an inevitable spike in inflation across the rest of the year, as well as potential shortages of menu items, warns buying specialist Lynx Purchasing.
The warning comes as Lynx publishes
are all factors. The effect of inflation
“Even for anyone who’s worked in
a Summer Market Update looking
not only on costs, but also potentially
purchasing for some time, this is as
at supply issues in the months
on consumer confidence, coming
significant and widespread a challenge
ahead. “The ‘perfect storm’ is about
as operators are working to rebuild
as we’ve seen. The same labour
to break,” says Lynx Purchasing
after lockdown, is as serious as any
shortages hospitality is seeing on the
managing director Rachel Dobson.
challenge the sector has faced in
front line stretch back through the
“The Bank of England is forecasting
recent years.”
supply chain via warehousing and
that inflation will hit 3% this autumn,
distribution to picking and packing.
other economists suggest 4%, and for
“As always, our advice to operators is
some key food and drink sectors it’s
to buy UK produce in season wherever
“Globally, recovery from Covid is really
likely to be higher still.
possible, when it’s at its best in terms
only as fast as the slowest vaccine
of quality, availability and value,” says
rollout. In regions such as the far east,
“The labour shortage, the impact of
Dobson, “but that only works so far
where a great deal of poultry and
Brexit on imports, higher distribution
in this market. From pepper to pinot
seafood is processed, they are still
and fuel costs, and the continuing
noir, every menu relies to an extent on
facing real challenges.”
impact of the Covid pandemic globally
global products.
12
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ISSUE 41 | Business support
The Summer Market Update highlights
Dobson sums up: “It’s going to take
areas such as meat, poultry and
a concerted effort to move forward.
seafood as presenting real challenges.
At government level, the problems
“Operators will have to factor in higher
of post-Brexit bureaucracy and the
prices and potential shortages not just
challenges of employing overseas
now, but as they plan menus for the
labour have to be addressed.
key Christmas period.
Internationally, the roll-out of COVID vaccines is key.
“For example, there’s a global shortage of cooking oil, which is not
“Suppliers hate to be unable to fulfil
only a store cupboard staple in its
customer orders and are doing all they
own right, but an essential ingredient
can to meet demand, but operators
in many other products. Commodities
will also have to do their bit. Those
such as rice, grain and coffee are
who can keep their menus flexible will
traded globally, and prices inevitably
be best placed to make the most of
go up when fuel and transport costs
changing availability, but there will also
are high.”
be opportunities for those who can improve their buying discipline
On the positive side, produce such as UK-grown salads and berries are
“Daily deliveries and just-in-time
currently good quality and excellent
top-up orders have led to a degree
value, and there are high hopes for
of complacency. Operators may have
domestic crops of potatoes, salads and
to get used to better menu planning,
onions. “There’s never been a better
more notice for suppliers, and fewer
time to use menu descriptions such as
and bigger deliveries in future.”
“served with fresh, seasonal vegetables’ to make the most of availability.”
13
ISSUE 41 | In the mix
AWARDS
Award Winning Gin All three flavour variations of the Agnes Arber Premium Gins picked up accolades at this years’ Gin Masters Awards; the largest ever blind-tasting competition held by The Global Spirits Masters.
With over 480 entries, the blind
Following the success of Arber
billion bottles sold in supermarkets,
tasting was held in-person and
Premium, Arber Rhubarb was then
shops and online sales compared to
included specialist judges from both
launched in 2018 to provide a strong
£1 billion in the previous 12 months,
the on and off-trade consuming a
point of difference in the gin market
figures from the Wine and Spirit Trade
whole host of gins over a two-day
closely followed by Arber Pineapple
Association have shown.
blind-tasting extravaganza.
in 2019 in a bid to launch a quirky
Agnes Arber Premium picked up Gold
and unique expression across the
Flavoured gins, too, now account for
flavoured gin category.
40% of all gins sales over the last year with sales increasing 37% year-on-
in the London Dry category whilst Agnes Arber Rhubarb and Pineapple
Made from nine carefully chosen
year, proving that the gin renaissance
gins were both awarded Silver in the
botanicals, all three gins ensure a true
is very much still in full swing and
Flavoured Gin category.
gin experience at 41.6% ABV and the
shows little sign of slowing.
bottles are all designed with Agnes The three-strong range of Agnes
Arber’s very own artwork adorning the
For further information on Arber gins
Arber gins were inspired by the work
bold bottle design.
please visit www.agnesarbergin. co.uk or to enquire about a sample
of Agnes Arber; a famed botanical historian known for her dedication
Though the pandemic meant that
or stocking Arber, please contact
to discovering all the intricacies and
gin sales in the on-trade ground to
Signature Brands at info@signature-
wonders of the natural world.
a halt, gin sales across the off-trade
brands.co.uk
reached over £2 billion with around 80
14
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ISSUE 41 | In the mix
15
ISSUE 41 | Sustainability
Something Off Menu One of Britain’s best-known chefs Michael Caines MBE has added to his business sustainability efforts by introducing plastic-free gift cards across the Michael Caines Collection of restaurants.
A familiar face on television, with
With gift card sales increasing
and so choosing a plastic-free solution
appearances on BBC’s Saturday
throughout the pandemic as a means
that also didn’t compromise both the
Kitchen, Great British Menu and
for people to support hospitality
guest experience and efficiency for the
MasterChef, Michael is committed to
businesses and look forward to
staff was important.
sustainability across his expanding
future unrestricted dining experiences,
collection of venues.
the group was keen that its cards
“The ability to use the magnetic
should fit within its environmentally-
swipe option on a plastic-free card
conscious operation.
just symbolises how both technology
This latest initiative sees the business working with eco-friendly
and green credentials can work
card producer Green Gift Cards, to
Speaking about Green Gift Cards,
together in harmony. Gift cards
introduce durable paperboard cards
the Michael Caines Collection’s
could be sent across the country or
at the Michelin-starred Lympstone
Group Sales and Marketing Manager
the globe so having the plastic-free
Manor in Devon as well as Cornish
Pippa Whiteley said: “Alongside
accreditation meant that the consumer
restaurants The Cove at Maenporth,
all our environmentally-conscious
could see the efforts we make and
The Harbourside Refuge in Porthleven
decisions, it was important that the
feel confident in their purchase that it
and the newly opened Mickeys Beach
gift cards chosen for the group did
has not contributed to unnecessary
Bar and restaurant in Exmouth, Devon.
not compromise the ethos and brand
plastic waste.
value of protecting our environment
16
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ISSUE 41 | Sustainability
“The plastic-free accreditation is just
Michael’s menus each change with
from meat or fish to create base
a small element of this product. The
the season, reflecting the availability
ingredients such as stocks and sauces.
work that both Green Gift Cards and
of the highest quality produce and
paperboard manufacturer Holmen
thus supporting a wide array of local
With such a strong sustainability
Iggesund do together behind the
producers, farmers and fishermen and
ethos surrounding Michael’s cuisine,
scenes also gives us added confidence
in turn the wider local communities
each property within the collection
in knowing that sourcing a niche
and economy.
actively works to reduce its impact
product doesn’t contribute further to
on the environment working with our
carbon footprint due to the carbon
This approach also supports the
local refuse and recycling centres
off-setting work they do through
biodiversity of the natural landscape,
and choosing products and services
renewable energy and sustainably
protecting heritage ingredients and
that share the same ethos and
managed eco cycle forestry.”
sustainably farmed and fished
goals. Takeaway packaging is all
produce whilst reducing food miles
bio-degradable even down to our ice
and carbon footprint.
cream scoops at the Café! Lympstone
Michael Caines has long been associated with his work to champion
Manor has removed all plastic toiletries
and support the sustainability benefits
Michael’s recipes also work towards
for bio-degradable amenities and
of working with local producers.
reducing food waste through carcass
refillable aluminium hair and body
Across the entire Michael Caines
balance, utilising lesser-known cuts of
wash products
collection and throughout his career,
meat and using waste of the carcass
17
Does your Branding need an update? We can help... We are iconative. A creative studio based in Kent specialising in Branding and Marketing.
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ISSUE 41 | Sustainability
Commercial Kitchen Preview Mechline to present Coronavirus killing technology and complete FOGS management solution at Commercial Kitchen.
Mechline Developments, the leading
important ally for operators looking to
biological treatment solution, with the
manufacturer of specialised equipment
inspire confidence, maintain hygiene
FOG Intercept and Treatment unit
for the foodservice and hospitality
standards and rebuild their business
(F.I.T) which retains and breaks down
industry will be presenting its range
after the pandemic.
FOGS - preventing it from entering
of innovative hygiene, food waste
drainage systems. It combines the
management and Fat, Oil, Grease &
Visitors to stand A31 can find out more
traditional principles of entrapment and
Starch (FOGS) removal solutions at
about Mechline’s comprehensive,
retention, with the natural process of
the Commercial Kitchen Show on
4-step FOGS management solution
bioremediation, to permanently degrade
the 23rd and 24th September at
which includes: assessing the FOGS
FOGS onsite. When used together
ExCeL in London.
management needs of a venue;
Mechline’s Food Waste Strainer and
selecting the correct equipment;
BioCeptor system can prolong intervals
A visit to Mechline’s stand (A31) is a
installation, commissioning and training,
between servicing in comparison to a
must for any operator serious about
followed by ongoing service and
standalone grease trap.
hygiene and the safety of customers
support – all with the aim of ensuring
and staff. Mechline’s experienced
that commercial kitchens stay compliant
Other highlights on the Mechline stand
team will be on hand to explain more
with UK regulations. Mechline’s team
include their AquaJet and AquaTechnix
about HyGenikx - the air and surface
will also be showcasing three products
ranges of water saving pre-rinse sprays,
sanitisation system which can remove
which can seamlessly integrate to
taps and faucets and the BaSix range
99.99% of airborne viruses including
create the ultimate FOGS management
of hygienic hand-washing solutions.
the COVID-19 surrogate in under 3
solution. Firstly Mechline’s Food Waste
hours*. HyGenikx is also proven to
Strainer reduces the build-up of food
*interim test results from independent
prolong the shelf-life of perishable
waste sediment in the drainage system.
Campden BRI testing using the Phi 6 –
fresh food by an average of 58%
In addition Mechline’s BioCeptor
COVID-19 surrogate
and can neutralise odours so is an
system combines GreasePak’s proven
19
ISSUE 41 | In the mix
COCKTAIL
Pineapple Arber Gin And Juice In house mixologist Murray is back once again with our cocktail of the month. This month the honour falls to the Pineapple Arber Gin And Juice. Ingredients:
Method:
We hope you find it fit for your cocktail
• Banana liquor
• Step 1: Chill a gin glass with 5-6
menu or to serve as inspiration to
• Blackcurrant cordial
create something similar to honour the
• Lime juice
great Agnes Arber who did so much
• Arber Pineapple Gin
glass 15ml banana liquor, 15ml
for both science and women during
• Cranberry Juice
blackcurrant cordial, 25ml lime juice
her life. This cocktail is definitely one
• Orange Juice
for the summer lovers and we can’t
• Pineapple Old J Spiced Rum
think of a better way to toast both Agnes and it’s near end than shaking up a few of these.
ice cubes • Step 2: Pour into the boston
and 50ml of Arber Pineapple Gin • Step 3: Add 5-6 ice cubes • Step 4: Top up with cranberry and orange juice up to an inch from the brim • Step 5: Shake cocktail lightly so not to foam or dilute it too much • Step 6: Empty your chilled gin glass of any water from the ice that has melted and top up if needed • Step 7: Strain the cocktail into the gin glass • Step 8: Slowly float Pineapple Old J Spiced Rum on top for an extra kick
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ISSUE 41 | In the mix
21
ISSUE 41 | On-Tech
TECHNOLOGY
Follow that Trail Trail, the UKs #1 hospitality checklist app, will be integrated into the Access Group’s Hospitality division to help customers increase productivity and maintain compliance.
The Access Group has acquired
Henry Seddon, Managing Director
Trail as the latest addition to its
of Access Hospitality, said “With
business software solutions, building
operators facing an increased need to
on its strategy of bringing new and
focus on productivity and compliance,
innovative products to market. The
adding Trail to the Access Group’s
productivity and checklist app will be
portfolio creates an unrivalled end
incorporated into its hospitality division
to end offering that gives customers
and follows other recent acquisitions
freedom to do more.
including Acteol CRM and CPL Learning. This investment in best-
Trail’s smart digital checklists let teams
in-class technology reflects Access
know exactly what to do and when to
Hospitality’s role as the UK leading
do it, reducing pressure on managers
provider of software solutions for the
and team members. Dashboards and
hospitality and leisure sector.
notifications give remote visibility to head office so operators can track
Trail is the market leading hospitality
performance, discover trends, and
checklist app. The simple app replaces
identify efficiencies. Trail closes the
paper in hospitality businesses
communication loop between individual
to streamline operations, boost
sites and head office, allowing everyone
productivity and uncover efficiencies.
to do more with less.”
When integrated with existing Access Group solutions, including Training, HR and scheduling, EPoS, CRM, reservations, property maintenance and purchasing, all powered by Access Workspace, Trail becomes a complete operational hub. 22
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ISSUE 41 | On-Tech
Henry Seddon continued “I’m confident that there’s a great cultural fit between the two companies, as well as experienced talent within the Trail team which will be a great addition to the Access Hospitality family.” Joe Cripps & Wil Grace, co-founders of Trail will join Access Hospitality to help integration with existing hospitality software products through Access Workspace and steer further product development. Joe Cripps commented “This is an exciting step for Trail. Since its creation in 2014, Trail has become the UK’s leading hospitality checklist app with strong integration into feedback, EPoS and TNA technology. Over the last year, the adoption of digital technology has accelerated in the hospitality industry, and digital checklists will be a key consideration for improving productivity as businesses get back on their feet. With staff shortages and high turnover currently making it even harder to maintain standards, Trail helps ease the pressure. “Access Hospitality is well known for providing innovative technology solutions for the hospitality and leisure sector. Existing Trail customers will benefit from the company’s extensive experience in accelerating product development, investing in customer success and providing software that gives customers the freedom to focus on guest experiences.”
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ISSUE 41 | On-Tech
TECHNOLOGY
Future of Mobile Order and Pay Raoul Boström joins Onvi as Chief Product Officer and discusses future of mobile order and pay. Onvi announces the appointment
providing operators with everything
of Raoul Boström as its first Chief
needed to manage and market their
Product Officer. With over 12 years of
online ordering without reliance on
commercial and product experience,
expensive third-party aggregators.
Boström will oversee Onvi’s global product strategy as it continues to
Leaning on his experience of leading
scale and enter new markets. Also in
product teams at Series A to D funded
leadership movements, Brian Smith
companies, Boström will oversee the
who joined in March as Commercial
product strategy to support Onvi’s
Director has been promoted to Chief
mission to make hospitality operators’
Revenue Officer as Onvi continues to
wafer-thin margins a thing of the
ramp up operations to double down
past. He will grow and develop teams
on rapid growth.
focused on innovation, design and UX, ensuring Onvi meets the needs of both
Following its rebranding from Wi5
operators and their customers. Raoul
and recently bolstered by further
is playing a key role in rolling out the
investment, Boström joins Onvi at
new ‘Promotions’ feature which gives
a time the company is investing in
operators the power to drive more
further enhancing its software, evolving
sales by easily creating bespoke offers
the startup’s mobile Order & Pay
and discounts for customers through
solution to a complete sales platform;
the Onvi platform.
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ISSUE 41 | On-Tech
On joining Onvi, Raoul Boström said, “With changing payment habits and the growing consumer demand for digital payments, I couldn’t be joining Onvi at a more exciting time. There’s a real opportunity to revolutionise the Order & Pay category in terms of what it can deliver for both operators and their customers. The new vouchering capability via our new ‘Promotions’ feature is already generating buzz among our operators. I look forward to continuing with our roadmap to help operators take charge of their business performance and motivate staff.” Prior to joining Onvi, Boström had served as Head of Product at iwoca, as well as Chief Product Officer at Eve Sleep. Speaking on the new appointments, Onvi founder & CEO, Prask Sutton, said: “I couldn’t be more excited to welcome Raoul and congratulate Brian on joining our now robust leadership team. CPO is a crucial hire for Onvi and not only is the culture fit with Raoul perfect, his wealth of experience in financial services and product in general will help further accelerate our progress and continued evolution. “Both Raoul and Brian will be invaluable in driving the success of our ambitious growth plans, which will in turn enable hospitality operators to increase revenues,
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ISSUE 41 | On the plate
MEATLESS
For Kids by Kids Meatless Farm partners with award winning 13-year-old chef Omari McQueen to make menus meatless at schools.
Meatless Farm is partnering with
and recipe inspiration and the second
The first phase of ‘For Kids by Kids’
13-year-old award winning chef and
phase will engage schools directly,
will lead with a series of campaign
TV star, Omari McQueen, for its ‘For
including menu co-development.
films featuring McQueen and Meatless
Kids by Kids’ campaign that aims to
Farm’s culinary chef, Ben Davy
educate and drive uptake of plant-
As almost half (42%) of British children
creating plant-based recipes of school
based food in school catering and
are worried about the future and the
dinner favourites and educating on
amongst children.
environment, Meatless Farm is working
why school dinners and sustainable
with McQueen to show school caterers
eating is important. The videos will
The partnership is part of the
the role that plant-based food can play
showcase how tasty and versatile
brand’s foodservice mission to
beyond the all-important functional
plant-based can be using Meatless
make menus meatless and will
and cost priorities. For many children,
Farm products such as its meatballs,
be implemented by a two-phase
school is their main interaction with
sausages and mince to inspire and
campaign. The first phase will be
food, particularly for the 1.4 million who
drive uptake of plant-based food in
content driven focusing on education
claim free school meals.
school catering.
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ISSUE 41 | On the plate
The content will be hosted on a Meatless Farm microsite dedicated to the campaign as well as shared on social media channels. McQueen is currently the youngest award-winning vegan chef in the UK. He has recently landed his own vegan cookery show with the BBC and is about to release his first vegan cookbook. According to his mother, McQueen was inspired to go vegan aged 8 after learning about the suffering farmed animals face for our food. Omari McQueen, Britain’s youngest TV chef, says: “I am extremely passionate about the sustainability of food and teaching my generation more about where their food is sourced and the long-term environmental impact our food choices can have. I am so excited to partner with Meatless Farm and to be able to share my love of cooking with such a forward-thinking brand.” Michael Hunter, Managing Director of Meatless Farm UK and Ireland, says: “School caterers are playing an increasingly important role in food culture and we are committed to educating children on food from a young age to help them make healthier choices for themselves and the planet. With the help of Omari, we want to achieve a heightened level of support for caterers and a recognition of the role that plant-based food can play in offering nutritional, sustainable and cost-effective meals for children.”
Meatless Farm will also be sponsoring LACA’s National School Meals Week in November to further its mission of making menus meatless and introducing more plant-based options in schools.
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ISSUE 41 | Hospitality design
Image: The Guardsman Hotel –
AWARDS
International Hotel & Property Awards Design agency Tonik Associates nominated in six categories at the international hotel & property awards for design work on world-leading hotels – The Guardsman and Middle Eight. Tonik Associates, a leading London-
hospitality design, interior design
helping businesses think, design and
based design agency, are thrilled to
and property design. The awards are
deliver – from concept through to
announce that it has been shortlisted
hosted by leading interior design,
completion and beyond. Founded
in six categories of the highly
architecture and property development
over 20 years ago by Gary Marshall
anticipated International Hotel &
magazine design et al.
and joined 2 years later by co-
Property Awards, hosted by leading
founder Chris Harding, Tonik’s multi-
magazine, design et al. Voting opened
Tonik Associates has been shortlisted
disciplinary offering includes interior
on the 18th August 2021.
for an incredible six categories, for the
design, strategic consultancy, brand
work completed on two new central
design, concept development, build
The International Hotel & Property
London hotels, Middle Eight in Holborn
management, operational expertise
Awards have been running for 10
and The Guardsman in Westminster.
and in-house marketing.
years and celebrate world-class
Tonik Associates are a leading agency,
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ISSUE 41 | Hospitality design
Tonik has been shortlisted for
“The competition is fierce, but we have
the following categories:
our fingers crossed for an award or two on the night!” – Gary Marshall,
• Hotel Under 200 Rooms
Co-Founder of Tonik Associates
Europe – Middle Eight
Bar Club Lounge
• Hotel Under 200 Rooms Global – The Guardsman • Hotel Suite Europe Award – Middle Eight • Bar/Club/Lounge Global Award – The Guardsman • Restaurant Within a Hotel
Middle Eight is a luxury lifestyle hotel, which has been transformed from a humble city hotel – with 12 unique suites, carved out of the windowless 1st floor space (formerly meeting rooms) to provide incredible light filled spaces via an internal courtyard.
Europe Award – Middle
These suites complement the 168
Eight
guest bedrooms. Middle Eight is
• Bar/Club/ Lounge Europe Award – Middle Eight
peppered with natural materials in its public spaces, including a stunning hand-crafted oak reception desk and bar ceiling sculpted from thousands
The Guardsman and Middle Eight,
of metallic sycamore leaves. Located
designed and completed by Tonik
conveniently by Buckingham Palace,
Associates, both launched earlier this
The Guardsman is a luxury boutique
year and are part of the Shiva Group.
hotel made up of 52 bedrooms and
The two hotels, which have very
6 residences. This new build “smart
different stories to tell, were created
hotel” brings together old and new,
as a result of five years of dedication
fusing traditional Britishness with
by the full team at Tonik and they are
21st century living. Within each room,
delighted to have been recognised for
guests will find mirror-clad bathrooms
their work through these nominations.
and contemporary design statements, softened by location-inspired detailing
“We’re delighted that our designs
– partnering luxury with technology.
for the Guardsman and Middle Eight
The hotel plays host to a feature
have been recognised in such a
staircase, which helps transport
highly renowned awards competition.
guests from the club-like lounge to the
Our designs are the fruit of years
basement restaurant.
and years of working closely with the Shiva Group. We took our time
The International Hotel & Property
understanding their goals and really
Awards are not judged by a panel,
embedding ourselves into their
the shortlisted entries are presented
brands, and both hotels have turned
online and voting is open to industry
out fantastically.”
professionals as well as design et al readers, clients and customers.
Image: Middle Eight Hotel – Hotel Suite
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ISSUE 41 | Mines a pint
BEER
Lion Brewing Co Returns after 72 Years! Iconic British heritage brand Lion Brewery Co, rises from the ashes and returns to the UK with fierce pride.
Lion Brewery Co, is re-launching
painted gold, guards the entrance
bridging the gap between quirky craft
in London after a 72-year slumber.
of Twickenham Stadium, home of
and commercial offerings. They soon
With a time-honoured passion for
English rugby.
brought in support from fellow beer lovers and friends, Will Julius, now GM
exceptional beers, and a new focus on clean living and sustainable practices,
“Our ancestors in London would have
in Singapore, and, more recently, Jack
it is bringing two of its flagship brews
been drinking Lion Brewery Co’s IPA
Wilson, GM of the UK and Europe and
to the UK: Pale Ale and Island Lager
throughout the Victorian era” explains
Ben’s brother-in-law.
with more to come.
co-founder, Harry Renshaw. “It was the brewery’s history, along with the
“After many trials and tests on our
The original Lion Brewery Co dates back
unusual connection between our
ever-patient friends and family, our
to London in 1836 where it shipped
British birthplace and temporary home
final product received such an
generously hopped ales, originally
in Singapore - the Lion City and a key
enthusiastic response that we decided
crafted to endure long sea passages, to
trading post - that compelled us to
to release it for the rest of the market
trading posts around the world.
resurrect the brand.”
to enjoy and we’ve never looked
When the brewery was damaged by
Co-founders Harry Renshaw and Ben
fire and closed in 1949, the iconic
Hendry-Prior, Brits living in Singapore
lion statues were preserved at the
with a strong passion for high-quality
request of King George VI. They
beers, began brewing in their kitchens
can still be found today – one is The
back in 2018. They were intent on
Southbank Lion, opposite the Houses
creating a delicious, easy-drinking
of Parliament, and the other, now
beer with the very finest ingredients,
back,” says Renshaw.
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ISSUE 41 | Mines a pint
Unpasteurised, sustainable beer Subscribing to the era of mindful
In Singapore, Lion Brewery Co is
living, Lion Brewery Co beers are
making rapid steps towards its goal
unpasteurised to preserve the flavour,
of becoming carbon negative, with
good yeasts, and enzymes, have a
schemes such as its reforestation
moderate alcohol content, and are
project that plant a tree for every keg
made with all-natural ingredients,
sold. There are plans to extend this
to ensure the freshest, tastiest, and
scheme to the UK soon.
highest quality beer. “We realise there is always more we Lion Brewery Co is a fervent supporter
can do, but we believe our ethos
of sustainable practices. In terms of
is correct. Every decision we make
the brewing process, the removal of
carefully considers the impact it will
the energy-intensive pasteurisation
have on the environment. Our ultimate
process is a big environmental gain.
goal is not only to become carbon negative but to be a force for wider
When it comes to packaging, Lion
good across the industry and beyond.
Brewing Co uses cans – which are
This will become ever more achievable
recyclable, lighter to transport, and
as we scale up,” says Wilson.
keep beer fresher for longer, has invested in plant-based, compostable labels and ensures all packaging is as environmentally friendly as possible.
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ISSUE 41 | Mines a pint
AWARDS
Guild of Beer Writers Journalists, writers, bloggers, broadcasters and photographers who communicate about beer or pubs are invited to enter the Guild of Beer Writers’ annual awards. Entries are now open with a closing date of 10 September and a highest-ever prize fund of £14,000.
Last year’s awards were inevitably
Judging is carried out by a panel
Emma Inch said, “We were delighted
reshaped due to the pandemic, with
chaired by Emma Inch, Guild Chair;
with the response to our Awards last
the winners announced on Zoom.
Keith Bott, MD of Titanic Brewery;
year, which clearly demonstrated
This year, the Guild is bringing back
Sarah Bridges, founder of the A Lady
the respect and affection felt for
its popular Awards dinner in London
of Leisure travel website and former
the competition. We’re even more
in December, where the category
Mail on Sunday correspondent;
delighted to be running them this year
winners, overall Beer Writer of the Year
Joanna Copestick, publisher at Kyle
with more categories and a bigger
and Brewer of the Year will be unveiled.
Books; Matt Eley, communications
prize fund thanks to our sponsors.
consultant and former editor of Inapub
Whether you’ve previously been
All entries will be judged on how
magazine; Paul Hegarty, Secretary
shortlisted, or have never entered
well they further the Guild’s mission
of the All-Party Parliamentary
your work anywhere before, if you’re
“to extend public knowledge and
Beer Group; Emma McClarkin,
communicating about beer and pubs,
appreciation of beer and pubs”.
chief executive of the British Beer
these are the Awards to enter.
Entrants can submit to 13 categories,
& Pub Association; Ned Palmer,
which include a new Award for Best
cheesemonger and author; Valentine
Book about Beer and Pubs, as well
Warner, chef, writer and broadcaster
several returning after an absence last
and Georgina Young, brewing director
year: Best Young Beer Writer, Best
at St Austell Brewery.
Beer Writer in Trade Media, Best Beer Writer in Regional Media and Best Writing about Pubs.
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ISSUE 41 | Mines a pint
“In addition, we’re thrilled to be
This year’s categories:
returning to One Great George Street
• Greene King Award for Best Beer
for our annual dinner. Our Awards presentation has become a ‘must attend’ in the industry calendar, with bars provided by our sponsor brewers, wonderful food matched with beers, and the company of around 200 Guild members and industry friends. After a challenging year for beer and pubs, this is something we can all look forward to!”
Writer, National Media • Adnams Award for Best Beer Writer, Regional Media • Heineken UK Award for Best Beer Communicator, Online • Asahi UK Award for Best Beer Broadcaster • Budweiser Brewing Group UK&I Award for Best Writing about No and Low Alcohol Beers • Carlsberg Marston’s Brewing
The Guild will publish a shortlist for all
Company Award for Best Writing
categories in November, and winners
about Sustainability in Beer
and runners up for each will be unveiled at the Awards Dinner. One category winner will go on to win the overall Beer Writer of the Year Award and the Guild will also name its Brewer of the Year, sponsored by SIBA, based on votes cast by Guild members.
and Pubs • VisitFlanders Award for Best Beer and Travel Writer • Shepherd Neame Award for Best Writing about Pubs • NEW FOR 2021: Guild Award for Best Book about Beer or Pubs • Guild Award for Best Beer Writer,
The Guild Awards Dinner will be held on 2 December at One Great George Street, Victoria. Tickets for members and guests will go on sale on the Guild website later this year.
Trade Media • Guild Award for Best Young Beer Writer • Guild Award for Best Citizen Beer Communicator • Guild Award for Best Beer Writer,
Full details of all categories, and
Corporate Communications
advice on how to submit entries, can be found on the Guild’s website
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ISSUE 41 | On the plate
INTERVIEW
Sunny side up This issue we chat to Richard Bramble, owner of Bramble Dining and private chef, to discuss the future of British food.
While the summer hasn’t brought
He explains: “We had to quickly adapt
Bramble is a self-taught chef, whose
about a plethora of sunny days and
after launching the new private chef
love affair with food began as early
social distanced picnics (a la 2020),
and catering service just weeks before
as 16, when he took on the role of
it certainly has revolved around
the first Covid lockdown last year.
part-time kitchen porter. Picking up skills along the way, he worked with
hospitality and importantly, eating out again. We’ve gone from ‘Eat Out To
“We knew we weren’t going to be able
a variety of chefs across independent
Help Out’ to ‘I’m Sorry We’re Fully
to offer private dining. We also had
restaurants - perfecting both the English
Booked’ out. and it’s a welcome sigh
to effectively freeze all the business
modern and classical French styles.
of relief that consumers are flocking
plans we had, including our search for
back to bars and restaurants across
premises. And during lockdowns we
the country. Unlike other industries,
launched a Bramble At Home delivery
such as entertainment (namely the
service, offering pre-prepared meats,
cinema) and office work, the British
sauces and ingredients for recreating
appetite for eating out (excuse the
our dishes at home.
pun) doesn’t seem to waiver. “In between lockdowns, we Similarly for private chefs and catering
collaborated with four holiday
companies, adapting to the pandemic
accommodation businesses to
was less about the dichotomy of
offer private chef services to guests
doors being open or shut, but far
which has been a great success – and
more about versatility and flexibility.
all this while homeschooling our two
They’ve had to negotiate waves of
young children!”
red tape and blurred lines. One such chef, Richard Bramble, is the owner of Bramble Dining - a private chef and catering services. 34
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ISSUE 41 | On the plate
Produce first
Brexit and hospitality
For a private chef like Bramble, quality
Brexit and the pandemic have brewed
is at the heart of Bramble Dining. With
a perfect storm for certain parts of the
eggs being a firm staple for any cook -
hospitality industry, while there has
he focuses on putting British Lion eggs
been an emphasis on quality British
in every recipe that calls for them.
produce, there have been some side effects too.
“We know they are quality-assured and good cooking is all about knowing
He elaborates: “I feel [Brexit] had a
you are cooking with quality products,”
massive impact, not just for staff within
he says. “When you have too many
the hospitality industry but there is a
variants in a product that creates a
real shortage of good staff coming
variant in your own dish, especially
through and a lot fewer Europeans.
when you’re baking. We all know the
Some of the best people I’ve worked
company very well as an established
with are from Europe.
British brand.” “But also, look at things like farms which are struggling to find fruit pickers. Some are closing due to a shortage of staff and so much food is going to waste. There are healthy products out there that we are missing out on and that our kids aren’t eating because of these restrictions.
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ISSUE 41 | On the plate
Orange and Pistachio Sponge with Creme Anglais Ingredients
Method
• 150g Self-Raising Flour
Sponge
Creme Anglaise
• 150g Caster Sugar
1) Mix all of the sponge ingredients,
1) Place sugar, vanilla paste and egg
• 150g Margarine
apart from the pistachios, into a large
yolks in a bowl, whisk together until
• 3 Medium British Lion eggs
mixing bowl and whisk until smooth.
they become pale and fluffy.
• 1/2 tsp Vanilla Paste
2) Pour into the lined baking tin.
2) Add your double cream and milk
• 1/2 tsp Baking Powder
3) Place into a cold oven, bake at 160c
into a saucepan on a low heat to heat
• Zest of 1 Orange
for 25-30 minutes.
through. Do not boil.
• Small handful of shelled Pistachios
4) Once golden and bouncy to touch,
3) Pour the warm double cream and
• Creme Anglaise
remove from the oven and place the tin
milk into the sugar and egg yolk
• 500ml Double Cream
on a cooking rack.
mixture; steadily whisking the mixture
• 100ml Full Fat Milk
5) Crush and chop the pistachios;
as you pour.
• 150g Caster Sugar
sprinkle on top of the sponge.
4) Pour the Creme Anglaise mixture
• 6 Egg yolks
into the saucepan and stir on a low
• 1/2 tsp Vanilla Paste
heat until you reach your desired
• You will need a Swiss roll tin
thickness. Be careful to not let it burn
30x20x4cm
the bottom of the saucepan; the thicker the consistency the more likely this will happen. Serve the sponge with your Creme Anglaise and, if you want to, you add dehydrated rose petals or edible flowers for that show-stopping dessert!
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ISSUE 41 | Good News
NEWS
Battle of the Oats Glebe Farm wins court case against oatly in infringement claims.
British oat milk producer Glebe Farm,
fight Oatly’s claims that our brands
a business established in oat milling
were similar - something that is now
and cereal production for over 30
proven to be wrong.
years and makers of oat milk for nearly three years, has won the legal case
“You only need to look at the two
brought against it by oat drink giant
products and packaging side by side
Oatly for trademark infringement and
to appreciate how different these
passing off following Glebe’s use of the
brands are, and how unnecessary this
brand PureOaty on their gluten-free
legal action was.
oat milk. We greatly appreciate the huge In a complete victory, in today’s
support that PureOaty and Glebe
judgement the judge dismissed
Farm have received from around the
all Oatly’s claims of trade mark
world including 130,000 signatures
infringement and passing off.
on a change.org petition; and many comments online have described this
Phillip Rayner, owner and Managing
as a true David and Goliath battle.”
Director of Glebe Farm explains “We have had the threat of this court case
“Oatly has claimed that this legal action
- which has pitched our challenger
is just standard business practice.
brand against Oatly’s multinational
However, it was very clear to us that
business - looming over us for more
this was not the case. We decided it
than a year. We have always felt
was time to stand up to this behaviour,
certain that we have done nothing
and that in our view ‘corporate might
wrong, and we were determined to
does not make right’.”
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ISSUE 41 | Good News
“In response to public and industry
The court hearing occurred on 9th and
criticism, Oatly has claimed that it
10th June 2021 and examined wide
first tried to engage Glebe Farm in
ranging aspects of alleged relevant
‘constructive conversation’ but in our
intellectual property including choice
view a threat of legal action never felt
of language and typefaces, the use
‘constructive’ and we felt there was no
of the colour blue and the detail of a
compromise or dialogue offered.”
coffee cup appearing on the PureOaty pack. Glebe Farm’s counsel took time
“It is enormously gratifying that the
to question the originality of Oatly’s
judge has ruled in our favour, and
‘wackaging’ and expressed surprise at
to see that smaller independent
the paucity of evidence Oatly brought
companies can fight back and win.
of any consumer confusion between the brands before heading to court.
“The facts are that we have never wanted to be an Oatly clone. Pride
Ultimately the judge found that there
in our own product aside, as British
is no likelihood of confusion between
farmers we do not agree with any
the PUREOATY name and look of
brand that comes across as anti-
the carton, and any of the Oatly trade
farming in its approach.
marks. Further, the judge ruled against Oatly’s allegation that Glebe Farm
“Our brand name is PureOaty because
intended to gain some unfair advantage,
our oat milk is made from pure
and having reviewed all the evidence
gluten-free oats and just three other
and contemporaneous documents he
ingredients. The claimant has tried to
was fully satisfied that there was no
cast our name incorrectly as “Oaty”
intention as attributed by Oatly.
as an attempt to include that common word in their brand portfolio. However,
Philip Rayner continues: “There
even if it were Oaty, would you expect
is room in a growing category for
everyone to be prevented from using
alternatives. We’d like to think growth
the word ‘milky’ if a large multinational
opportunities come from positivity in
had trademarked ‘Milk-ly’?”
broadening sector choice, rather than from trying to shut things down and
“We are pleased to have our trademark
limiting consumer options.
position vindicated by the judge.” “All of us at Glebe Farm are excited to put this matter behind us now so we can focus our time on serving our loyal customers and the British public with pure, sustainable oats and oat milk without corporate lawsuits distracting from our day-to-day priorities.”
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ISSUE 41 | Business Support
Support to create job placements: Kickstart scheme The Kickstart Scheme provides funding to create new jobs for 16 to 24 year olds on Universal Credit who are at risk of long term unemployment. The scheme is open to all organisations. It pays: • 100% of the National Minimum Wage (or the National Living Wage depending on the age of the participant) for 25 hours per week for a total of 6 months • associated employer National Insurance contributions • minimum automatic enrolment pension contributions • Employers can spread the job start dates up until 31 December 2021. You’ll get funding until 30 June 2022 if a young person starts their job on 31 December 2021. Further funding is available for training and support so that young people on the scheme can get a job in the future.
Business rates holiday starts winding down The extended 100% business rates holiday for retail, hospitality and leisure businesses in England came to an end on 30th June. As we know from 1st July, relevant businesses will now pay a third of rates until 31st March 2022
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ISSUE 41 | Business Support
Recovery Loan Scheme The Recovery Loan Scheme is to help
Business that received support under
businesses of any size access loans
the earlier COVID-19 guaranteed loan
and other kinds of finance so they
schemes are still eligible to access
can recover after the pandemic and
finance under this scheme if they meet
transition period.
all other eligibility criteria.
Up to £10 million is available per
What you can get:
business. The actual amount offered and the terms are at the discretion of
• term loans or overdrafts of between
participating lenders.
£25,001 and £10 million per business
The government guarantees 80%
•
of the finance to the lender. As the
• invoice or asset finance of between
borrower, you are always 100% liable
£1,000 and £10 million per business
for the debt. No personal guarantees will be taken The scheme is open until 31
on facilities up to £250,000, and a
December 2021, subject to review.
borrower’s principal private residence cannot be taken as security.
Loans are available through a network of accredited lenders, listed on the
How long the loan is for:
British Business Bank’s website. The maximum length of the facility Eligibility:
depends on the type of finance you apply for and will be:
You can apply for a loan if your business:
• up to 3 years for overdrafts and
• is trading in the UK
• up to 6 years for loans and asset
invoice finance facilities finance facilities You need to show that your business: • would be viable were it not for the pandemic • has been adversely impacted by the pandemic • is not in collective insolvency proceedings (unless your business is in scope of the Northern Ireland Protocol in which case different eligibility rules may apply)
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Pub Classic flavour Tyrrells launches ‘Pub Classic’ flavour and pledges £50k donation to British Pubs. KP Snacks, the no.1 supplier of Bagged Snacks in pubs and bars, and its premium snack brand Tyrrells, have announced the launch of an exciting new flavour alongside a promotional campaign supporting the Licensed Trade Charity (LTC). From September to November, 2 million special edition packs of Tyrrells crisps will be on sale, with Tyrrells donating £50,000 to the LTC from sales generated. Running for the second year in a row, the campaign looks to help the On Trade Channel recover from the pandemic by supporting the LTC which provides essential help across the industry, from financial hardship to mental health. The nationwide initiative will run across three of the most popular Tyrrells flavours: Lightly Sea Salted, Mature Cheddar & Chive, and Sea Salt & Cider Vinegar in 40g singles format, as well as a new product, Tyrrells British Beef & Ale. Designed to be the perfect accompaniment to your chosen drink, Tyrrells British Beef & Ale crisps provide consumers with a favourite pub classic in a delicious snack form. With consumer preference for meaty flavours in crisps and snacks growing, the new product is set to catch the attention of pub-goers looking for a snack. Beth Minch, Marketing Manager at Tyrrells says: “Tyrrells is a premium snack brand
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which provides hand-cooked crisps in a
“We are incredibly proud to be supporting the LTC
range of delicious flavours. As we launch
for a second year. As a brand, we are committed to
this year’s campaign to support pubs and
supporting further recovery of pubs and bars after such
bars, we are excited to also be introducing
difficult times. We are eager to see pubs get fully back
the new Tyrrells British Beef & Ale flavour,
on their feet and are thrilled to be able to contribute to
which was created with pubs in mind.
the valuable work of the LTC.
www.ontradeprogress.com
RHUBARB COLLINS
~ 30 ml Giffard Rhubarb liqueur 30 ml Gin 10 ml Giffard gum syrup 20 ml Fresh lemon juice 40 ml sparkling water
~ Method Shake first four ingredients with ice and strain into ice-filled glass
Garnish Rhubarb ribbon
~
Proudly distributed by Mangrove in the UK - www.mangroveuk.com
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