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ISSUE 42 | Editor’s Letter
Hello This month has seen a whirlwind for the revival of hospitality. The continuing success of the flexible work from home policies across the UK due to the pandemic are seeing a huge increase in the expendable income of most families and individuals, allowing for money to be spent across the capital and the
Contributors
country’s buzzing hospitality scene. While we touched upon the sad closing of several venues in the last issue, this month, from the ashes are rising clear phoenixes of success. For example, The Essence House, has opened for London Cocktail Week and is coming back bigger and better with a range of refreshed new features. Promising unparalleled experiences for cocktail lovers, The Essence House will run until October 24th.
Betsy Kharas Guest Writer
More information on page 10. Of course, this business is all about the people at the centre of it. And naturally, they must come to be celebrated. On page 16, we spotlight Mark MorganHuntley who has pioneered the food labelling system, Allergen Checker, in response to Natasha’s Law which came into force at the beginning of October. The Yorkshire chef will be travelling to the Restaurant & Takeaway Innovations Expo in early November - so catch him there. Finally, it wouldn’t be an autumnal issue of OnTrade Progress without a recipe and an accompanying chef to interview. Well tuck into a delicious egg yolk and watercress ravioli while reading about the chef who conceptualised it - Ruth Hansom. Hansom is the head chef of the Princess of Shoreditch, and we interview her to discuss her inspirations, career history and opinions on the culinary world. (Page 34.) So make your way to your local pub, crack open this issue and enjoy!
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 42 | Contents
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www.ontradeprogress.com
ISSUE 42 | Contents
06
12
14
New solutions for big ideas
Save money and prevent waste with Winesave
Combining people and technology to succeed
We interview Salima Vellani, founder
We explore one of the most effective
A new report published by workforce
and CEO of Kbox Global, to discuss
and affordable ways to make wine last
specialists Bizimply and hospitality
her new business solution idea and
for longer.
consultancy Hospitality Mavericks.
16
18
20
Europe’s biggest Catering Exhibition
Change of Booking
Rising Star
York-based chef, Mark Morgan-
Find out what percentage of
Brilliant young Merseyside chef
Huntley is preparing to take part in
UK consumers are in favour of
Beth Disley wins Craft Guild Of Chefs
Europe’s biggest catering exhibition, to
paying a deposit when booking
Graduate Award for Pastry 2021.
be held in London in early November.
pubs and restaurants.
22
24
32
Letter to Parliament
LOVE FOOD GIVE FOOD
Local and Fresh
BII CEO Steve Alton has written a letter
Restaurants across the UK encourage
Focusing on local and fresh food will
to the Chancellor and Secretary of
diners to donate £1 per bill to support
inspire post-lockdown customers to eat
State, sharing key findings in the latest
Action Against Hunger’s ‘LOVE FOOD
out in the run-up to the peak Christmas
member insight report from the BII
GIVE FOOD’ campaign.
and New Year trading period, says
what part technology will play in the future of food delivery.
fresh produce specialists, Bidfresh.
34
40
Cracking Ruth Hansom
Somerset Cheddar and your carbon footprint
We interview Ruth Hansom, head
Wyke Farms’ ‘Net Positive Farming’
chef of The Princess of Shoreditch, to
sustainability study finds that eating
Send it to:
discuss British produce, inspirations
cheddar from Somerset could cut your
editor@ontradeprogress.com
and recent events.
cheese consumption carbon footprint
Have you got story to share, why not send it to us to spread the word?
by 55%. 5
ISSUE 42 | On-tech
TECHNOLOGY
New Solutions for Big Ideas We interview Salima Vellani, founder and CEO of Kbox Global, to discuss how her new business solution idea is helping restauranteurs quickly turn around their fortunes and what part technology will play in the future of food delivery. What’s the inspiration behind Kbox
• Remove the need for multiple tech
Global and how does it benefit
providers and give a one tablet
restaurant owners?
solution - so a kitchen/delivery operating system where everything
It really came about as a result of my
is practically run from one box
own restaurant group facing significant
• Power a set of delivery brands
margin pressure due to increased rent,
intelligently built from our core
labour and food costs and operating
ingredients matrix giving us an
in an oversaturated market. On top
additional layer of revenue taking
of that, we had the added “hassle”
advantage of under-utilised
of delivery which was increasingly becoming a larger part of our sales.
capacity in our kitchens • Be so simple to use that anyone in
I recall we had 6 different technology
the kitchen would feel comfortable
providers serving a variety of different
operating both a full-blown delivery
functions to enable us to operate
business as well as serving on-
more efficiently.
premise customers • Provide a training and audit system
This all felt incredibly archaic, and I
so operators could train any member
knew there had to be a better way
of staff within a matter of hours and
for us to function. So, I set out to build
not be at risk when staff leave
an end-to-end technology solution which could:
6
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ISSUE 42 | On-tech
The reality is that most restaurant and commercial kitchens – in hotels, pubs, gyms, catering kitchens and supermarkets – are underutilised. The traditional model is outdated and owners often find themselves operating one very expensive location with a single food brand that is tricky to evolve as trends change. These kitchen owners could quickly turn around their fortunes by adapting their operations to serve the soaring delivery market, and I was inspired to create Kbox Global to help them successfully enter the market. On the supply side, our tech platform digitises kitchen operations to make them efficient and we also train up kitchen teams to help them adapt to this new world. On the demand side, we’ve created a multi-cuisine range of delivery-focused food brands, so kitchens can serve more local people, more easily – without compromising their on-premises offering. But what makes Kbox unique is our AI and machine learning technology, which uses real-time data to enable kitchens to find the right set of food brands for their local market, and also to adapt swiftly to demand flux and taste changes – all without the need for a data scientist. Using our machine analytics, we can also forecast demand for each kitchen, which in turn minimises waste, improves staff utilisation and morale, and thus improves the profitability of each kitchen. In today’s world where kitchens are facing huge labour issues, Kbox enables them to maintain a busy and profitable business by putting easy to use technology at the heart of their kitchen and the insights needed to intelligently optimise both an onpremise and robust delivery business. 7
ISSUE 42 | Page Header
How will technology play a part in the future of food delivery? I don’t think things will ever return to the way they were for the hospitality How do technology innovations
industry, and I believe labour shortages
remain vital to the catering sector?
are the new normal. Therefore we must seek out every viable opportunity
Not only does technology support
to improve efficiencies, reduce our
with logistics in the catering sector,
reliance on skilled labour and diversify
but it can also remove mundane tasks
revenues and protect livelihoods.
so that staff are focused on more productive activities. In addition, it
Commercial kitchens are a great place
should provide the business with the
to start, using smart, lean technology
insights and intelligence to understand
to streamline operations, remove
how they are performing and how
burdensome tasks for staff, provide
How do you go about creating
they can improve performance –
simple, easy to understand insights by
dishes/menus specifically for
that’s what we do at Kbox. Our tech
using one centralised technology hub
Kbox Global?
saves time and increases revenue
to run both on-premise and delivery
and profitability by using data to
operations seamlessly. Once you have
Our technology analyses each
understand things like customers’
the right technology in place, the ability
kitchen’s local market – demographics,
ordering habits, promotional activities,
to introduce multiple popular food
geography, and competition – and
and engagement so that each kitchen
brands into kitchens without disruption
uses trend-based insights to help
can continually refine its offering. We
becomes much easier and helps
select and then optimise the right set
even cross-reference kitchens’ own
owners make inroads into the online
of food delivery brands and menus.
data against broader demographic
delivery market. It’s a big break with the
datasets to get a complete picture
tradition of ‘one brand, one kitchen’,
As trends emerge, new menus are
of their local market and ensure
but then, traditional kitchens have long
created, enabling kitchens to swap
they’re in touch with changing tastes
been struggling to stay profitable.
on menu choices and get ahead of the
and preferences. It’s time to rethink the kitchen for the
curve. Every menu is designed by industry-renowned chefs with
The technology does the legwork, and
delivery-first age, so hospitality venues
a clear focus on quality, efficient
kitchens receive clear, instructional
will be able to serve up the future of
preparation, profitability, and the in-
insights about how to evolve their
online delivery and safeguard their
home eating experience.
offering on an item-by-item basis.
businesses in the process.
8
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ISSUE 42 | In the mix
COCKTAIL WEEK
The Essence House ...returns for London Cocktail Week 2021 with unique experiences set to delight cocktail enthusiasts. Cocktail drinking experiences are
Essence has created a new two-floor
being elevated by London Essence,
drinks experience in the stunning
at the heart of the newly-created
Carriage Hall. Situated on Floral Street,
Covent Garden hub, which opened
the pop-up will become the heart of
specifically for London Cocktail Week,
the newly-created Covent Garden hub
supported by Hennessey VS Cognac,
for the extended month-long London
Martin Miller’s Gin, X by Glenmorangie
Cocktail Week.
Single Malt Whisky and Belvedere Organic Infusions.
New for 2021 – London Essence are hosting drinks enthusiasts, in two
‘The Essence House’ is back in
standout spaces, at the centre of the
London’s Covent Garden refreshed
festival’s celebrations. Inviting guests
with new and elevated features and
to engage in unique experiences,
extended until the 24th of October.
designed to win the hearts and minds of cocktails devotees and help to
Building on the success of 2019 and
encourage consumers back into the
once again in partnership with London
West End.
Cocktail Week, the world’s biggest celebration of cocktails - London
10
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ISSUE 42 | In the mix
On the top floor - ‘The Essence
With travel restrictions finally lifting –
House’ are engaging visitors in a
The festival is a true celebration for
fully immersive, multi-sensory event,
the global drinks industry. In the spirit
created to inspire imaginations and
of this, The London Cocktail Week
impart the tools to create cocktails,
Bar is open to all festival goers with a
distinctively designed for individual
London Cocktail Week wristband and
palates. With expert guidance, invites
will serve £7 Signature Cocktails as
can uncover their palate and its
part of the Cocktail Tours.
flavour preferences. Guests are being exposed to new ways to reimagine
Partnering with The Drinks Trust, £1
taste and the impact of effervescence,
from every cocktail will be donated to
temperature and garnish. With these
support the drinks industry - providing
next level skills, they’ll understand how
individuals with services across
to reinvent cocktails they create for
vocational, well-being, financial and
others too.
practical support.
Tickets available up until 24th October
Throughout the experience, London
for £20 per person.
Essence’s exquisite mixers from distilled botanicals, are being paired
In addition to this, and a first for
with Hennessey VS Cognac, Martin
London Essence, they are hosting
Miller’s Gin, X by Glenmorangie Single
the main bar of the pop-up in
Malt Whisky and Belvedere Organic
partnership with the festival. As the
Infusions. The exclusive spirit partners
official mixer partner of The World’s
are the choice of experts the world
50 Best Bars, The London Essence
over and will help produce an elevated
Company can be found in some of
drinking experience for consumers,
the most discerning hospitality venues
aligning with the intricate distillation
around the globe. They have brought
process, top-tier ingredients, and
these heavy-weight credentials to
exquisite drinking experience central
London Cocktail Week - presenting
to London Essence.
a spectacular bar, with a menu that includes hand-picked cocktails
The full experience is curated and
from the world’s finest bars. The
operated by Global Bartending.
cocktails will be renewed throughout October and feature local, seasonal
For further information on visiting
ingredients from the bartenders’ home
Essence House visit;
countries. A true taster of the cocktail
www.londonessenceco.com.
experiences we can look forward to as
Tickets available up until 24th October
the world reopens.
for £20 per person.
11
ISSUE 42 | Grape to glass
DRINKS
Save money and prevent waste with Winesave We all know it isn’t good to keep things bottled up – unless, of course, you’re using a protective layer of argon to keep them fresh and tasty. Today we’re exploring one of the most effective and affordable ways to make wine last for longer, preventing unnecessary waste whilst ensuring you never have to offer anything less than the very best. Adapt, overcome, and conquer While (hopefully) the hospitality
in the new, post-pandemic world,
industry is on the steady road to
encouraging operators to think outside
recovery, there is no doubt that it’s
the box when it comes to saving
been a rough couple of years. The
money. In fact, there has never been
combined effects of Brexit and the
a more apt time for businesses to get
Coronavirus pandemic have caused
creative and find new and innovative
disruption and financial upheaval for
ways to cut costs.
businesses across the sector, and it seems we still have a long way to go.
Which brings me on to today’s topic – let me introduce you to a company that
However, it’s certainly not all doom
can simultaneously cut your budget
and gloom. Priorities have shifted
and help you prevent waste: Winesave.
12
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ISSUE 42 | Grape to glass
Enter: Winesave In a nutshell, Winesave prolongs
Of course, while some of this
the life of a bottle of wine for weeks,
is unavoidable, with Winesave
months or possibly even years after it
businesses could prevent gallons of
has first been opened. It does so by
wine from being wasted.
laying argon (an odourless gas that is heavier than air) across the top of the wine’s surface. Pretty cool, right? The
Fool proof
argon acts as a sealant, protecting
Not only does Winesave offer an
the flavour of the wine and preventing
affordable and incredibly quick
oxidisation and spoilage. This means
alternative to disposing of undrunk
that even the most premium wines will
wine, but it is also an easy process that
maintain their peak flavour for a long
anyone can do. I know what you’re
time after being opened.
thinking, this all sounds too good to be true. No instruction manual necessary;
Serving wine by the glass can be
once you’ve poured a glass, grab your
costly, and there’s nothing worse than
Winesave device and simply:
pouring the best part of a bottle down the sink at the end of a service. If
Step 1: Fit the rubber tube extension
operators are offering premium wines
(provided) on the nozzle on the top of
at high end prices, they need to be at
the canister.
100% when customers taste them. Winesave is the perfect way to make
Step 2: Insert the rubber tube
those bottles of wine go the distance.
extension into the bottle so that the tip is about 4cm above the wine and
So, whether you’re a venue that has
facing the side of the bottle (this will
been put off offering customers a wide
stop the wine from being splashed by
selection of high-end wines due to
discharging gas).
cost and wastage, or you’re sick and tired of pouring spoiled wine away,
Step 3: Press for one second.
Winesave is the ideal solution for you. Step 4: Replace the bottle cap, cork
Same great flavour, far less waste
or stopper and store the bottle where it will remain upright, and make sure to avoid tipping or shaking the bottle.
Hospitality by nature is a very wasteful
The tube connected to the canister
industry; it generates hundreds of
is super flexible so there is no danger
thousands of tonnes of waste each
of it snapping off in the bottle. The
year. Therefore, products that prolong
canister is specially made with an ultra-
the shelf life of any consumable goods
repellent material that helps prevent
are obviously great for a wide range of
contamination. Alongside all of that, the
reasons. There is no doubt that society
bottle looks sleek and sophisticated –
is pushing for a reduction in waste, and
you really can’t go wrong!
businesses that are actively choosing less wasteful, more environmentally
And just like that, the wine in that
friendly options are becoming
bottle will remain in peak condition for
increasingly attractive to consumers.
weeks. It really is that easy.
13
ISSUE 42 | On-tech
TECHNOLOGY
Operators must combine investment in people and technology to succeed Hospitality operators need to combine investment in technology with a new approach to people management if they are to recruit and retain the best employees and deliver the best customer experience, says From Agile to Fragile: How to Navigate the New Era of Hospitality, a new report published by workforce specialists Bizimply and hospitality consultancy Hospitality Mavericks. 14
www.ontradeprogress.com
ISSUE 42 | On-tech
Technology that frees up front-line
In response to the current staffing
staff to have autonomy to deliver
shortage, 21% of respondents are
great customer service, rather than
taking no additional steps to recruit
hampering their efforts, is the key to
new employees or retain existing team
retaining the customer service edge in a
members. A third (32%) are increasing
competitive market, the report finds.
their training and development, 21% are increasing pay and 10% improving staff
The report is based on a survey of
benefits. Eleven percent are looking
senior operators representing hundreds
to change working patterns, such as
of outlets, employing thousands of
offering four-day weeks.
staff, in the UK, Europe and the USA. Respondents came from across the
With recruitment and retention of
hospitality sector, from fine dining and
front-line staff likely to be the biggest
hotels to pubs and bars, coffee shops
challenge for operators for the
and fast-food outlets. The report is
foreseeable future, there’s an urgent
available from the Bizimply website.
need to create better roles that attract talented employees and motivate them
The survey found that since the
to stay – and that turns hospitality
first lockdown in 2020, 70% of
into a more appealing career choice
respondents have rolled out new or
for bright youngsters. Empowering
updated digital tools, and 59% have
employees, with support from the
implemented new people policies.
right digital tools, encourages them
However, nearly three-quarters (72%)
to become innovative and more
either have no formal people strategy,
productive. The most successful
or one only partly developed.
hospitality businesses are those harnessing the power of technology to
This is despite a majority of operators
help them focus on the needs of both
recognising that positive change would
their employees and customers.
transform their business; 49% said they would like to implement more agile
Bizimply’s software is designed to help
working methods and 41% want to give
hospitality businesses reduce time spent
their front-line teams greater decision-
on staff rosters and payroll and free up
making powers.
front-line staff, particularly GMs. They are then able to spend less time on
Resistance to change was cited by
admin and more time front of house,
34% of respondents, while one-fifth
coaching staff members, interacting with
(21%) said their front-line teams lacked
customers and delivering a memorable
the capability to implement change, and
experience that leads to happy,
a similar number (23%) felt customer-
returning guests and motivated teams.
facing staff didn’t understand the 12-month plan for the business.
Bizimply estimates GMs can spend up to six hours a week, compared
Forty percent recognised implementing
to creating a staff rota using Excel
new technology could make their staff
or similar. Equipping them with the
teams more efficient, but only 34%
right software to produce rotas and
thought it could improve employees’
payroll quickly gives this time back.
experience and job satisfaction. More
One operator using Bizimply software
than half (55%) feel they have invested
is now creating rotas for 60 team
sufficiently in digitalisation to optimise
members, across five sites, in just one
their business.
hour a week. 15
ISSUE 42 | On the plate
EXHIBITION
Yorkshire Chef to appear at Europe’s biggest Catering Exhibition York-based chef, Mark Morgan-Huntley is preparing to take part in Europe’s biggest catering exhibition, to be held in London in early November. As we know, on October 1st, the new
Under current rules, food prepared
regulations and keep their customers
legislation – known as ‘Natasha’s Law’
on the premises in which it is sold
safe, and he will be showcasing his
– came into force, affecting hundreds
does not have to display full allergen
innovative system at the prestigious
of thousands of businesses and
information in writing. The new
Restaurant & Takeaway Innovation
traders who produce and package
requirements apply to items called
Expo, which is expected to attract
food for sale. Natasha’s Law is named
‘prepacked for direct sale’ (PPDS),
more than 15,000 visitors.
after Natasha Ednan-Laperouse who
which is food that is packaged
died in 2016 following an allergic
onsite at the same premises where
Europe’s leading event for takeaway
reaction to a shop-bought sandwich
a customer then selects or orders it.
and restaurant owners looking to
that had been prepared and packaged
This means that from now on, each
boost their profits, the Restaurant &
on site but did not include sesame
PPDS food item will need a label
Takeaway Innovation Expo will return
seeds on its ingredients label – a
containing a full ingredients list.
to London’s ExCeL convention centre
product to which she knew she had a severe allergy.
on November 9 and 10, offering Chef Mark Morgan-Huntley has
an insight into the innovations and
pioneered a food labelling system
technologies that are changing the
called Allergen Checker, to help such
face of the industry.
businesses comply with the new
16
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ISSUE 42 | On the plate
With free tickets for the show in 2021,
Businesses are under increasing
guests will have exclusive access
pressure to ensure their food labelling
to the most impressive line-up the
is up to scratch. Recent research
show has ever seen. With more than
commissioned by GS1 UK (the
1,000 exhibitors showcasing the
not-for-profit organisation leading
products and services making waves
the ‘Feed Us the Facts’ campaign
in the sector, 500 seminars led by
for extra transparency from the food
the industry’s leading minds, an array
industry) has found that four in 10
of panel debates and spectacular
businesses across the food industry
networking opportunities, it’s an
have never heard of Natasha’s Law,
unmissable opportunity for restaurant
and eight in 10 food business owners
and takeaway professionals looking to
admit they feel unprepared for the new
accelerate the growth of their business.
food regulations.
Mark’s brainchild, Allergen Checker is
Non-compliance with the new rules
an online system that enables business
could result in a business facing
owners to easily identify and display
serious financial penalties, and
all allergens and ingredients in their
potentially criminal prosecution.
food products. It allows users to create
Mark has decades of kitchen and
their own virtual store cupboard, input
restaurant management experience
ingredients, identify allergens and print
and launched his unique food labelling
customised full ingredient labels to
service to help businesses of all
attach to items, so customers know
shapes and sizes stay on the right side
exactly what’s in their food.
of the law in an easy-to-use, valuefor-money way, while keeping allergyprone customers safe. The subscription-based service costs less than £1 per day for unlimited ingredients labelling. Allergen Checker is also donating £10 per subscription to The Natasha Allergy Research Foundation, which funds vital research into food allergies.
17
ISSUE 42 | At your service
BOOKING
Change of Booking Over half of UK consumers are in favour of paying a deposit when booking tables in pubs and restaurants. New research from Zonal and CGA
strong levels for larger bookings of six
optimum way forward for operators,
reveals that 51% of UK pub and
people of more (59%) and is still over
consumers are far more inclined
restaurant goers are happy to pay
half (53%) for smaller groups.
to accept them than we previously
a deposit to book a table, and
thought - and for a wider range of
even more (55%) are in favour of
However, younger consumers are
occasions. Deposits and no-show fees
paying no-show fees if they don’t
more reluctant than the national
shouldn’t just be reserved for high-end
turn up. The findings, from leading
average to pay to secure a booking.
restaurants or Valentine’s Day and
hospitality tech firm Zonal, forms
Only 28% of 18-24-year olds say they
Christmas either and are a legitimate
part of its industry-wide campaign
would put down a deposit and just
tool for reducing no shows during
#ShowUpForHospitality, aiming to
24% said they would be happy to pay
busy trading periods.
highlight the damaging impact of
a no-show fee.
customer no-shows, which collectively cost the sector £17.6bn a year.
“As part of our #ShowUpForHospitality Commenting on the findings,
campaign we want to spotlight this
Olivia FitzGerald, Chief Sales and
issue, change consumer behaviours
Consumers are more likely to be
Marketing Officer, Zonal said: “There’s
as well as start an industry discussion
in favour of their use in for special
traditionally been a scepticism
as to how best to combat this
occasions and on significant days
and nervousness around the use
long-standing problem. We’ve seen
such as Valentine’s Day or a Bank
of deposits and no-show fees in
phenomenal support across the sector
Holiday, with 65% happy to pay a
hospitality, with many believing that
from CGA, UKHospitality, Bums on
deposit for such events.
it would prove to be a big turn off for
Seats, Think Hospitality plus many
their customers and hit trade.
more. It’s been fantastic to see once
Guests inclination to pay deposits is
again hospitality come together for the
less (41%) for casual occasions such
“These latest insights show that, while
as after work drinks but remains at
a blanket approach may not be the
18
benefit of the entire industry.”
www.ontradeprogress.com
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ISSUE 42 | On the plate
NEWS
Rising Star
Brilliant young Merseyside chef Beth Disley wins Craft Guild Of Chefs Graduate Award for Pastry 2021. A young Merseyside chef has
Watching on and beaming with pride
achieved an incredible accolade,
was The Art School’s Chef Patron,
winning The Craft Guild of Chefs
Paul Askew, under whose tutelage
Graduate Award for Pastry 2021 in a
Beth is becoming one of the country’s
tense final.
most exciting young chefs.
Beth Disley, a chef from The Art
Wirral-born Beth says: “I am over the
School in Liverpool, wowed the judges
moon to become a Graduate Award
to such an extent she also received
Winner for The Craft Guild of Chefs
the feted Highest Achievement Award.
2021. But to be given the Highest Achievement Award and an amazing
The theme for the final was a
trip to Lyon is beyond exciting. I am so
christening and baby naming day
happy and can’t quite believe it!”
celebration and finalists were tasked to create a fruit Charlotte russe entremet, a celebration plaque, plant-based chocolate truffles, mendiants and choux a la crème. Beth had 5 ½ hours to create her sumptuous buffet.
20
Merseyside chef also given Highest Achievement Award for her sublime work
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ISSUE 42 | On the plate
“It’s been an amazing
Beth received her award from Will
opportunity and I’m so
Torrent, Chairman of Judges Pastry;
grateful how chef Askew
Russel Bateman, Chairman of Judges
helps me develop on my
Savoury; and Matt Owens, Chairman
journey. The standard for
of the Craft Guild.
the final was amazing and I want to say huge
Paul says: “I’m absolutely delighted
congratulations to the
for Beth. She’s a super talented and
other finalists. I also
lovely young woman who’s been with
can’t wait to compete
us for over 4 years. Her commitment,
in two weeks’ time for
creativity and maturity are exceptional
the forthcoming Young
and The Art School family and I are so
National Chef Of The
proud of her. She is developing into an
Year 2022 and to fly the
outstanding young chef that Liverpool
flag for Liverpool City
and the UK will be hearing more of
region and The Art School
very soon.
Family once more.” “It’s another first in the culinary world for Liverpool after our Junior Sous Chef Edwin Kuk won Young National Chef Of The Year 2021. This proves our philosophy at The Art School helps nurture the next generation of chefs and in Beth and Edward we have got two budding stars on our hands. We also continue to celebrate Liverpool, focused on developing its food, culture and gastronomic reputation and capability.”
21
ISSUE 42 | Letter to Parliament
Dear Chancellor & Secretary of State, pubs in every community of the country and are The majority of our 10,000 individual members independently operate severe trading restrictions. This recovery is being just starting their long road to recovery after 18 months of closure and have not returned to 2019 levels, and the rapidly significantly undermined by trading revenues, which for the majority taxation as Government support falls away. escalating costs of goods, services and labour alongside increasing r) as without further trading support from I am writing to you ahead of the Autumn budget next month (27th Octobe The recognition of the economic contribution, the scale of Government this long awaited recovery for our pubs is in jeopardy. of pubs in the recently published Hospitality Strategy jobs & careers opportunities in our sector and the unique social value with Government to drive solutions to the strategic is extremely encouraging. We look forward to continuing to work closely long term resilience of the sector. challenges and opportunities identified to support the recovery and wanted to share the key findings with you. The results We have just completed an extensive member insight survey and we for further investment to support their recovery. These clearly show the fragility of our member’s businesses and the need of the last 18 months combined with the trading are viable and vibrant small businesses that can recover, but the impact potentially lead to business failure. challenges facing them now, threaten to undermine this recovery and traded below 75% • 84% of our member’s pubs’ summer trading was below 2019, 54% • 72% expect to only trade at break-even moving forward cash reserves with pay back expected to be over 4 • Average pandemic specific debt is over £50,000 per pub after utilising years months through lack of funds & debt • 1 in 2 operators will not invest in their business in the next twelve staff with 70% of these paying at least nearly three times • 76% of pubs are having to pay higher wages to attract and retain the rate of inflation s are over 10% • Escalating supply costs in drinks, food and utilities - majority of increase r, this did not make up for the lost opportunity when Whilst many of our member’s pubs traded strongly in the late summe ance figures that have been attributed to our sector they were heavily restricted in the earlier months. Also trading perform ely reflect the underlying trading performance. Our survey particularly those from card and cashless payments do not accurat at under 50% which has now moved to 75% in 2021. shows that pre-pandemic levels of card and cashless payments were ntly below 2019 levels. Overall revenues for the majority of our members are actually significa
22
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ISSUE 42 | Letter to Parliament
BII CEO Steve Alton has written a Letter to the Chancellor and Secretary of State, sharing some of the key findings in the latest member insight report from the British Institute of Innkeepin.
Our members have consistently identified three business critical areas
of ongoing investment that they will need to support
• Business rates; an immediate business rates holiday for England in
line with the devolved nations alongside a fundamental
their recovery;
reform of business rates levelling up the economy
• Extended VAT reduction; a sector specific reduced VAT rate at 5% • Duty cut for draught products served in pubs; as part of a wider duty
reform, an immediate reduction in duty for draught products served in pubs supporting their futures and the local brewers dependent upon them
We greatly appreciate all of the support that has been given to our sector throughout the pandemic. The further investment in our nation’s pubs will yield a rapid return and safeguard a national asset at the heart of every community. As always, we would welcome any further engagement with you and
your officials to discuss these proposals.
Yours sincerely,
Chief Executive Officer British Institute of Innkeeping (BII)
23
ISSUE 42 | Good news
NEWS
Restaurants across the UK encourage diners to donate £1 per bill to support Action Against Hunger’s ‘LOVE FOOD GIVE FOOD’ campaign which started in September and runs throughout October. Throughout September and October,
of five people. £42 is enough to pay
Additionally, WHO (World Health
Action Against Hunger is encouraging
for a 6-week treatment of ready to
Organisation) estimates that 265
the nation to visit their favourite
use therapeutic food to help save a
million people around the world are
restaurants in support of its Love
malnourished child’s life.
currently facing a hunger crisis. That
Food Give Food campaign. By foodies
is a rise of 130 million on the pre-
adding just £1 to their bill at the end
The charity supports community
pandemic figure. In the UK alone 1.97
of the meal, they are raising vital funds
kitchen and malnutrition treatment
million people are undernourished
to support communities in the UK and
centres, water, sanitation, and
according to The Food Foundation.
across the world who are facing life-
healthcare projects and those assisting
threatening hunger.
people impacted by Covid-19.
£1 on each bill with cover the cost of
Right now, the lives of 11 million children
a day’s worth of life-saving therapeutic
under five are at risk because of life-
food to treat a severely malnourished
threatening hunger; that is four times the
child. £25 is enough to fund an
number of people who lost their lives in
emergency kitchen kit for a family
the first year of the pandemic.
24
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ISSUE 42 | Good news
“The world is facing a
Women, infants, and children are often
global hunger pandemic
more vulnerable to malnutrition across
with millions of people
the world. Of the 690 million people
suffering from lack of
who are food insecure worldwide
food due to poverty,
(including the UK) 60% are women.
climate change, conflict
When families experience economic
and Covid. Our UK
hardship, mothers are usually the first
restaurants and those
to sacrifice their food so they can feed
eating out are in a
their children
fantastic and unique position to make an
To celebrate the 10 year anniversary of
impact in the fight
the Love Food Give Food campaign,
against global hunger.
over 194 restaurants across the UK confirmed their participation.
Across the UK the
Restaurants include Yo! Sushi,
average meal out is
Hakkasan, Darjeeling Express through
£25 for a couple. That’s
to Hawksmoor and Caravan.
the same cost as an emergency kitchen kit
Over the last decade, over £3
for a family of five people
million has been raised and 17
containing a 7 litre pot, a
million individuals supported by the
2.5 litre pan, a 5-litre pot
campaign. The money raised by diners
and lid, 5 bowls, 5 glasses,
has helped fight against hunger and
2 serving spoons, a set
malnutrition in 46 countries, including
of cutlery for 5 people, a
here in the UK.
sponge, a kitchen knife and a wooden spoon. If the meal were to cost £42, that’s the same cost as a 6-week treatment of ready to use therapeutic food to help save a malnourished child’s life. The donation of £1 on your restaurant bill provides a mother with a day’s worth of life-saving therapeutic food to treat her malnourished child. The right nutrition in the first 1,000 days of a child’s development is vital for a chance of a healthy life.
Jean Michel Grand, Executive Director of Action Against Hunger. 25
Heineken reducing plastic HEINEKEN UK delists all PET bottles from its ON-trade network, saving over 170 tonnes of plastic per year. As part of its sustainability commitments, HEINEKEN UK has made the bold move to delist all PET bottles from its on-trade network. The removal of PET for cider and beer will save almost 6 million PET bottles or 170 tonnes of plastic per year. The company has also delisted all third-party PET SKUs from its e-commerce website, encouraging direct-supplied customers to switch to more sustainable alternatives like aluminium or glass that can be recycled. 78 million tonnes of plastic waste are generated per year globally and by 2050 there could be more plastic than fish in the ocean. Consumers, particularly Gen Z, are increasingly conscious of their environmental impact, with 79% changing their purchasing habits based on sustainability. It’s therefore now more important than ever for businesses to effect positive change for the planet and provide customers with opportunities to ‘do the right thing’. To further reduce environmental impact, following successful trials HEINEKEN UK is offering on-trade operators, festivals, and stadia environmentally friendlier cups for events, as an alternative to single use plastic. Choose from a reusable rental cup model – with some cups that can be used as many as 500+ times before being recycled – that also takes away the hassle of washing up. Each reusable cup uses significantly fewer materials and lower energy consumption during its lifetime than producing the equivalent number
Alternatively, a huge benefit of HEINEKEN’s paper cup option is
of single use cups.
they can be recycled in the normal waste paper streams, plus are biodegradable, compostable and repulpable.
26
www.ontradeprogress.com
Limited Edition Budweiser Budvar launches limited edition collaboration Beer Budweiser Budvar has announced a landmark new collaboration created in conjunction with respected Czech craft brewery, Pivovar Clock. Reflecting its position as the Czech national brewery, Budvar’s stated mission is to enhance the reputation of all Czech beer globally, and this is the first collaboration beer Budvar has released internationally in support of this aim. Lager lovers will have the chance to try Bohemian Idols, a 5.2% ABV lager, at a series of tap takeovers around the UK. The brew is now available in the UK on-trade in a limited run of 20 litre kegs, as well as a small number of 500ml cans available to consumers at selected events. The name Bohemian Idols is a link to the No Idols beer range brewed by Pivovar Clock, and also reflects both breweries’ place in the beer culture of Bohemia. As well as uniting the two brewers themselves, Bohemian Idols also brings together tradition and innovation in two Czech hop varieties. The recipe uses Saaz Late, a variation on the ancient Czech Saaz hop, bringing an important balance of bitterness and aroma, and the newly developed Kazbek, which has a citrus flavour, often used in IPAs, as well as the spice of a classic noble hop. Bohemian Idols was brewed in the Pivovar Clock brewery in Potštejn, eastern Bohemia, by brewmaster Jakub Sychra and Aleš Dvorák of Budvar. Together with Budvar’s traditional malts, sourced from the Hana Tap Takeovers will be held during October and November at
region of Moravia, the double decoction
venues in London, Brighton, Manchester, Bristol, Worcester,
mashing process was followed by six weeks
Cardiff, Edinburgh, and Glasgow
of cold conditioning in Pivovar Clock’s cellars.
27
ISSUE 42 | In the mix
DRINKS
New Signature Series Online cask spirit platform Caskshare, is set to launch its new Signature Series, an extended collaboration with prominent industry figures and cask owners, which enables privately owned casks to be shared and sold amongst a community of fellow whisky lovers. Caskshare are partnering with whisky
Bourbon and one Oloroso cask
The older 2008 cask is subsumed
maverick, Mark Reynier, to launch
matured whiskies, one from 2008 and
into the 2010’s making 2010 the AYS
this new element of their industry
two from 2010 through a journey of
relevant year. Each will have the same
leading platform. The casks listed
maturation to August 2018.
complex flavour profile, and will be
as part of this series are Reynier’s
bottled in consecutive years showing
rare and exclusive laddie selection.
Then the three casks (two years) were
more age and further cask emphasis
Reynier’s passion for innovation led
vatted together and filled back into
throughout the series.
to the development of Additional
Andean, Amarone (French oak) and
Cask Enhancement, and these
Oloroso wood for a further 18 months.
These are experimental bottlings
casks demonstrate the remarkable
They were then revatted again, and
exploring oak influences and
results that can be achieved by the
the whole was filled into a first-fill
incorporating new oak from the Andes
application of this process.
American barrel (Cask R190410003),
(Quercus Humboldtii), which is an oak
a Virgin American barrel (Cask
high in eucalyptoides. Reynier through
To maximise balance and harmony,
R190410002), and a first-fill Oloroso
this partnership with Caskshare is giving
Reynier undertook a complex
hogshead (Cask R190410001).
like-minded whisky lovers the chance to
operation pooling three casks, two
28
share this experience with him.
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ISSUE 42 | In the mix
The casks will be bottled starting in March 2022 and present a chance to experience a totally unique triple racked journey in oak. They are available to reserve now on Caskshare website. Mark Reynier - “What we have here are what some might say are the extreme end of whisky making, and represent my journey in finding true individuality in the whisky industry. Working with Caskshare has given me the chance to let others experience my journey through the years, and to hold a share of this maturing whisky alongside me.” For too long there has been a confusion about what happens to privately owned casks when they are ready to be enjoyed. Owners have a dilemma as to whether to sell the cask to the original producer, brokers or independent bottlers; which can only be done as a sealed cask; or to bottle the whole cask, which results in a large amount of whisky, more than anyone would ever need. Caskshare Signature Series is the solution to that conundrum in a way that allows cask owners to enjoy some of their own whisky, bottled at a time that suits them, and to share the remainder with fellow whisky lovers. David Nicol - “Mark has been a leading light in the whisky industry for over two decades and we are delighted to be working with him to bring these casks, innovative techniques and experimental bottlings to market. Caskshare Signature Series provides a groundbreaking solution, assisting cask owners with the best option for the final phase of cask ownership - the bottling, sharing, and enjoying.”
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ISSUE 42 | In the mix
TRENDS
Top 5 Trends
...to watch in the spirits and wine sector over 2021/2022, according to GlobalData. Disruptions in supply chains, crop
of indulgence, are set to drive many
damage because of climate change,
innovations this year, as consumers
and a shift in consumer attitudes
look for products’ that align with their
towards drinking are set to shape new
personal values without compromising
trends and consumption habits in
on taste.
spirits and wine over the coming years, supporting steady growth, according
“In GlobalData’s Q2 2021 consumer
to GlobalData. The leading data and
survey, 34% of global consumers
analytics company expects the market
stated that they find sustainably/
to increase at a compound annual
ethically sourced ingredients very
growth rate (CAGR) of 1.2% by 2026.
appealing, highlighting an innovation opportunity for beverage producers.”
Holly Inglis, Beverages Analyst at GlobalData, explains how these
Inglis highlights the top five trends that
factors are driving new innovations:
will shape the spirits and wine sector
“Health consciousness and
over 2021/22:
sustainability, sprinkled with a pinch
30
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ISSUE 42 | In the mix
1
Low/No ABV “Already established in the beer sector, low or no ABV are now taking shape in spirits and wine. Although
2
hard seltzers benefited from this
CBD infusion
trend recently, Boston Beer reported
“Two companies have recently
3
that hard seltzer growth diminished,
leveraged experimental and health
meaning the company had to revise
trends in one unique launch. Spirit’s
Hard tea
its full year growth forecasts – perhaps
producer, Amass, has recently paired
“Following the immense success
suggesting a slowdown in the
THC and CBD-infused with zero ABV
of hard seltzers, manufacturers are
previously booming category.
spirit, highlighting a modern take on
now looking to new cross-category
what was once considered a taboo.
innovations. Hard tea leverages a
“That said, ‘moderation’ is still a
In Poland, CBD beer launches from
popular non-alcoholic beverage choice
winning trend, as consumers look
Browar Miejski Gloger Sp. Z o. O
- with a twist. Producers can combine
for lower/no ABV variations of their
have also been witnessed, though in
novel alcoholic blends with a tea base
favourite drinks. Innovations witnessed
GlobalData’s Q2 21 consumer survey,
to create a unique offering, which
so far in 2021 have included Street
only 15% of global consumers stated
is likely to appeal to younger-age
Hard Seltzer in Russia, Desperado’s
that novel/unusual flavours were opted
consumers. Take Bully Boy’s Italian
virgin 0.0% mojito beer in France and
for in alcoholic drinks, positioning this
Iced Tea brand, which combines
Svami Zero Proof non-alcoholic pink
as more of an emerging trend.”
aperol spritz tastes with iced/rtd tea flavors, with a 7% ABV content.”
gin and tonic in India.”
4
5
Better-for-you wine
Portion control cans
“Consumers are increasingly
“The can format primarily came into
demanding sustainable and healthier
play as part of the on-the-go trend.
alternatives to traditional products, and
However, since the pandemic and
often this is achieved via certifications
subsequent slowdown of many
such as organic. Regarding wine,
people’s lives, canned wines and
this refers to organic, biodynamic, or
spirits have co-opted a different space
sustainable, all of which have their own
– that of portion control. Cans provide
certification boards and regulations.
an accessible and affordable way to
GlobalData’s Q3 2021 survey reveals
both count calories and consumption
that 55% and 40% of global consumers
of alcohol units. In GlobalData’s Q2
find natural and organic claims to
2021 survey, 33% of global consumers
be very appealing, respectively.
stated that they are actively trying to
In Chile, Miguel Torres Las Mulas
reduce their consumption of calories,
brand launched an organic sparkling
with a further 38% highlighting they are
wine, appealing to eco-conscious
trying to reduce sugar consumption.
consumers, though launches of this
This denotes not only a move away
nature also connote a premium.”
from high ABV count, but other less than healthy ingredients too.”
31
ISSUE 42 | On the plate
FOOD
Local & Fresh Focus on fresh and local festive food, says Bidfresh. Festive menus built around fresh and
businesses, and meet up with
local food will inspire post-lockdown
friends and family. That creates
customers to eat out in the run-up
opportunities for restaurants and
to the peak Christmas and New Year
pubs to offer interesting dishes with a
trading period, says fresh produce
focus on fresh produce and the best
specialist Bidfresh.
British ingredients.
Drawing on the latest research into consumer plans for socialising this
“Festive menus can be
year, Bidfresh is advising chefs and
fairly rigid, but building
operators that meals with genuine
in some flexibility will
provenance will have the strongest
be a real competitive
appeal, with the added advantage of
advantage this year.
making the most of availability.
That could mean offering roast duck or partridge
Bidfresh is highlighting the menu
as well as the more
planning benefits of working
familiar turkey; having
closely with all three of its specialist
smoked mackerel or
businesses: meat supplier Campbell
trout as a starter, or
Brothers, Direct Seafoods, and fresh
serving premium twists
produce experts Oliver Kay.
on accompaniments, such as a sprout slaw or
Martin Eshelby development support
roasted sweet potatoes.”
chef with Oliver Kay said: “Consumers are still in cautious mode following lockdown, and most say they plan to stay close to home, support local
32
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ISSUE 42 | On the plate
The research* found that:
Eshelby added “It is very possible to meet what can seem like conflicting
• 59% of consumers plan to stay
consumer expectations. A traditional
local and support local businesses;
Christmas dinner may not just mean
similar number expect to go out to
turkey – in fact, 32% of consumers say
eat and drink several times in the
they want a choice of different roast
run up to Christmas;
meat, and poultry such as duck or
• Festive bookings will start to ramp
partridge can add a “wow factor” as
up from September onwards, so
consumers are less likely to cook them
operators should have reservation
at home.
systems in place, but 15% will wait until December – favouring
“To accompany the main event, a root
businesses that can keep menu
vegetable gratin with truffle infused
options and table availability flexible;
cream adds a little luxury to plain root
• Seeing friends and family; giving
veg, while roasting squash and sweet
gifts in person; and going out for
potato wedges with maple syrup,
meals and drinks are the top three
cumin and fennel seeds is a delicious
things people are looking forward to
aromatic twist.
this year; • The top four factors influencing
“Equally, 25% want to see unique
choice of venue are the quality of
starters on menus, and 23% want
food and drinks, the price of food
desserts they wouldn’t make at
and drinks; the safety and hygiene
home. Offering alternative choices
measure in places; and the choice
alongside the familiar smoked salmon
of dishes on the menu;
and Christmas pud will have strong
• 33% of consumers say they’ll definitely expect a higher quality
customer appeal, as well as helping to “spread the load” for the supply chain.
of food when eating out than pre-pandemic; and 44% will now
“Smoked mackerel or trout, served with
expect to be offered “something a
a sprout salad, makes an interesting
bit different” when they eat out;
and tasty starter, and helps promote
• While 47% expect to eat a traditional
sustainability, which is an increasingly
Christmas dinner when they eat out,
important consideration for many
27% will be looking for dishes they
consumers.
wouldn’t traditionally cook at home, and 21% want something new and
“Offering a lighter dessert such as
interesting to try.
poached clementines with a yoghurt semifeddo can be particularly appealing
*Bidfood & 3Gem , Christmas 2021 Consumer Survey,
after a roast with all the trimmings.
2,000 UK respondents, surveyed 8-11th June 2021.
“Overall, a more diverse festive menu, making full use of the range of produce and ingredients available from suppliers give operators the broadest possible appeal to consumers, as well as reducing the pressure points that affect the supply chain when everybody is trying to order the same products.”
33
ISSUE 42 | British Lion eggs
FOOD
Cracking Ruth Hansom We interview Ruth Hansom, head chef of The Princess of Shoreditch, to discuss British produce, inspirations and recent events. As I write this article, I am sitting at
import, food is often not one of them.
“My passion for food started when
Kings Cross train station awaiting my
(Unless we’re talking about pineapples
I was around 12,” she explains. “I
train to Canterbury. Usually this trip
or other tropical goodies, of course.)
dug up my mum’s back garden and
would involve a large coffee and be
However, we have a plethora of land
planted lots of fruit and vegetables.
made from the relative comfort of my
available for agriculture and a real
I wanted to learn how to cook them,
red Ford Fiesta. Unfortunately, despite
impetus to put British cuisine and
so I began watching every cooking
roaming around north west London
produce front and centre.
show possible. I entered Future Chef,
until 1am last night, I was totally unable
a competition for under 16s, and
to source petrol. Not a drop. Returning
One chef who took the supply chain
made it to the national final, held at
home empty-handed and with an
of food into her own hands at a very
Westminster Kingsway. After I finished
angry amber flashing light on my
young age, and the star of our feature
my GCSEs, I decided to apply to
dashboard, I resigned to take the train.
this month, is Ruth Hansom. Hansom
Westminster and moved to London.
is the head chef of The Princess of
I completed my Royal Academy of
The supply chain is something we
Shoreditch and an accomplished
Culinary Art Apprenticeship at The Ritz
rely on heavily as a country and while
culinary legend.
and stayed there for 5 years in all.”
there are some goods we have to
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ISSUE 42 | British Lion eggs
British produce
Recent events
For Hansom, inspiration for great
Of course, as we complete our first
cooking and ideas for wonderful
months since full reopening, we can
dishes can come from anywhere, but
gain a much more in-depth analysis
of late it has come from “the British
of how the Covid-19 pandemic
seasons, Instagram, cool books and,
affected the hospitality industry. Upon
of course, eating out.”
reflection, Hansom believes: “The pandemic has been good and bad
“British produce is hugely important
for the industry, besides the terrible
to me,” she continued. “I like to build
closures and loss of incomes. It
relationships with my suppliers, visit
allowed the industry to have a break
the farms and crops where possible
from its long hours and spend time
and know the story behind what I’m
with loved ones at home. To rest,
buying. It’s really important now more
exercise and eat properly, as well as
than ever that we are supporting our
giving people time to develop new
economy and it’s up to us as chefs to
recipes and plans. Adversely, it’s
purchase wisely.”
made a lot of our work force decide they don’t want to be in the industry
As a result, when it comes to cooking
anymore, resulting in a skills shortage.”
with eggs, Hansom relies on British Lion eggs “to ensure I’m using the best
Moreover, Hansom reflects on how
quality product from well kept livestock.”
Brexit has worsened the same supply chain problems we’re experiencing today. She says: “Brexit has caused huge disruption to our industry from not being able to get ingredients from overseas (for restaurants that source produce from European countries), to not having lorry drivers to deliver produce, to not having the skilled staff needed to run our businesses to the standard and at the full capacity that we would want.”
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ISSUE 42 | British Lion eggs
Egg yolk and Watercress Ravioli recipe Ingredients
Celeriac Puree
Watercress Foam
• Ravioli
1. Peel and dice 2 celeriac.
1. Sweat; 500g watercress stems,
• Celeriac Puree
2. Steam until soft but still white and
200g sliced button mushrooms,
• 3 x roast baby onion
then blend until smooth with 100g of
200g chopped shallots, half a head
• 3x glazed morels
cold butter and 200ml of milk.
of garlic, 6g peppercorns and 2 sprigs
• 3x tender stem florets
3. Season to taste, pass and chill.
of thyme. 2. Deglaze with 500ml white wine. Add
• Lord of the hundreds shaving • Watercress foam
Roast Baby Onions
Add 1L double cream cover and leave
• Watercress • Artichoke crisp Ravioli
1L white chicken stock and reduce.
1. Cut 12 baby onions in half. Place
to infuse for one hour.
face down in a hot pan with 10ml
3. Pass and adjust seasoning with salt,
rapeseed oil, salt, sugar and a sprig
sugar, pepper and white balsamic.
of thyme. When golden brown,
4. Add Lecithin (5g per 500ml) when
1. Make the ravioli filling; pick the
deglaze with a drop of balsamic and
heating to serve and buzz with the
leaves from 6 bunches of watercress
place the pan into the oven at 180c for
hand blender to foam.
and blanch them (retain stalks for
five minutes.
foam). Squeeze out all of the moisture
2. Keep the onion in the skin until
from the watercress using muslin cloth
ready to serve. 1. Wash and dry 2 Jerusalem
and chop roughly. 2. Mix with the watercress; 150g
Artichoke Crisp
Glazed Morels.
artichokes 2. Slice as thinly as possible on
Mascarpone, 50g parmesan, 1 clove minced garlic, maldon and pepper to
1. Prep the morels ensuring no
mandolin, keeping nice rounds.
taste and press into a 7cm ring.
dirt remains.
3. Fry at 160c until lightly golden.
3. Make the pasta dough by blending;
2. To serve, heat in a small amount of
4. Allow to crisp under the hot lights.
600g of flour with 3 eggs, 3 yolks,
chicken stock, reduce and add a small
5. Cool and store in an airtight
65ml rapeseed oil and 30g salt. Bring
knob of butter to glaze, season with
container.
together into a ball and then vacuum
salt and pepper.
pack. To make the Ravioli, roll out to the thinnest setting on the pasta
Tender stem Florets
machine. Cut into 11cm squares. 4. Place the watercress mix onto one
1. Cut the tenderstem at an angle.
of the squares and make a small well
2. To serve, cook in salted water for
in the middle. Put an egg yolk in the
one minute and glaze with butter.
well (keep whites for souffles).
Season with salt.
5. Brush the edges with yolk and place another square on top and seal. Cut with a 9cm fluted cutter. 6. To serve, place in salted simmering water for around 4-5mins and glaze in butter.
36
www.ontradeprogress.com
Wildlife Play and Learn Zone Wildlife zone and play area opens at north Cornwall pub to help educate and entertain local children Publicans Martin and Natalie Watts at The Travellers Rest in Trevarrian Hill are helping local children learn more about the environment with the opening of a wildlife zone and eco-friendly play area. These have been opened with the expert help and a Community Services Fund Grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services. The wildlife zone has a pond as well as chickens and ducks plus hedgehog shelters have also been built to allow for their hibernation. A camera with video link will mean that the garden and pond can be streamed live so everyone can see the wildlife in action. An eco-friendly play area, which uses recyclable materials including tyres, has also been opened at the pub to ensure that children can exercise and stay active. Both the wildlife zone and play area are part of a larger development at the 17th Century St Austell pub, which also includes luxury glamping pods, a horsebox transformed into a coffee shop and a sheltered barn with log burner for wildlife watching in the winter months. An allotment is also in development. Martin said: “It has been a challenging year
Pub is The Hub regional advisor Reg Clarke said: “There is
with the pandemic but we are looking to the
nothing like this pub locally and creating this engaging outside
future and hope the new garden and wildlife
area to cater for customers is inspired.
area will prove a real asset to local schools. “This pub is really putting itself at the heart of its community
38
“We have managed to utilise the outside area
and helping with the education of local children. It is also a safe
at the pub to offer something for everyone
place for people to meet and connect, which will help combat
from locals to schools to holidaymakers.”
the impact of social isolation after the lockdowns.”
www.ontradeprogress.com
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ISSUE 42 | Sustainability
FOOD
Eating Somerset Cheddar can reduce your carbon footprint! Wyke Farms’ ‘Net Positive Farming’ sustainability study finds that eating cheddar from Somerset could cut your cheese consumption carbon footprint by 55%. Wyke Farms, the UK’s largest
Working with Promar International and
independent cheese producers and
utilising their in-house tool designed
producers of renewable energy,
in line with IPCC methodology (2019
have released the results of a study
refinement), the assessment covered
undertaken with their milk supply base
emissions from management of
to assess the on-farm carbon footprint
livestock, including heifer rearing,
of milk production on their own farms
for milk production to ‘farm gate’.
and in their supply chain.
Additional questions to the GHG Emissions data set were asked
The project included measurement
to provide a wider view of the
and assessment of a pilot group of
sustainability of the farm business
farms who supply milk to Somerset
including the following: Animal health
based Wyke Farms, which included
and welfare, waste management, land
their own family farms and Michael
management, water efficiency and
Eavis’s world famous Worthy Farm,
energy efficiency.
home of the Glastonbury Festival.
40
www.ontradeprogress.com
ISSUE 42 | Sustainability
The results found that the Wyke Farms Pilot Group was 1.12 kgCO₂(e)/ kgFPCM, significantly lower than the UK average of 1.55 kgCO₂(e)/kgFPCM *¹ and 55% lower than the global average of 2.5 kgCO₂(e)/kgFPCM *² The Wyke Farms pilot result was also compared to three Promar Carbon Benchmark data sets of conventional farms who operate similar systems, showing that the Wyke Farms Pilot group is lower by 0.2 kgCO₂(e)/ kgFPCM than the closest data set average. This indicates that the pilot farms are delivering an effective performance based on the information provided, maintaining low emissions against production targets for the individual farm. The pilot is the first phase of the Wyke Farms ‘Net Positive Farming’ project to work with their milk producers to reduce emissions. Wyke Farms having spent the past 15 years integrating sustainability into the business and: • Generate all required gas and electricity from renewables • Are one of the UK’s largest independent generators of green gas from waste • Produce natural fertilisers for local farms • Recover up to 90% of water *¹Ecoinvent Data 3.7.1. *² FAO: http:www.fao.org/3/ca3165EN.pdf (put it under recover up to 90% of water) (but don’t bullet point it)
41
ISSUE 42 | Business support
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. Employers of all sizes can apply for funding until 17 December 2021 which covers: • 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 March 2022. You’ll get funding until 30 September 2022 if a young person starts their job on 31 March 2022. Further funding is available for training and support so that young people on the scheme can get a job in the future. Applications to the Kickstart Scheme are closing soon. After 17 December 2021 you will not be able to: • apply for a new Kickstart Scheme grant • add more jobs to an existing grant agreement
42
www.ontradeprogress.com
ISSUE 42 | Business support
The Recovery Loan schem The Recovery Loan Scheme is to help
What you can get:
businesses of any size access loans and other kinds of finance so they
• term loans or overdrafts of
can recover after the pandemic and
between £25,001 and £10 million
transition period.
per business • invoice or asset finance of between
Up to £10 million is available per
£1,000 and £10 million per business
business. The actual amount offered, and the terms are at the discretion of
No personal guarantees will be taken
participating lenders.
on facilities up to £250,000, and a borrower’s principal private residence
The government guarantees 80%
cannot be taken as security.
of the finance to the lender. As the borrower, you are always 100% liable
The maximum length of the facility
for the debt.
depends on the type of finance you apply for and will be:
The scheme is open until 31 December 2021, subject to review.
• up to 3 years for overdrafts and invoice finance facilities
Loans are available through a network of accredited lenders, listed on the
• up to 6 years for loans and asset finance facilities
British Business Bank’s website. Find a lender accredited to offer You need to show that your business:
Recovery Loans from the list on the British Business Bank website.
• 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) Business that received support under the earlier COVID-19 guaranteed loan schemes are still eligible to access finance under this scheme if they meet all other eligibility criteria.
43
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