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Summer has arrived July marks the start of the summer season, lets see what’s in store...
Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.
ISSUE 27 / Editor’s Letter
Contributors
Bob Pease Brewers Association
Kate Nicholls UKHospitality
Hello Another stellar month with incredibly exciting events has occurred. We’ve experienced a particularly entertaining Women’s World Cup, and both Wimbledon and the Cricket World Cup final matches culminate on July 14th. After last year’s Men’s World Cup it felt as though the hospitality industry had come alive with #itscominghome fever; so I hope this year is proving to be just as profitable for you! This summer, the Ontrade Progress editorial team has been busy, providing you with an array of engaging articles. For our monthly On The Plate feature we’ve interviewed Rajesh Suri and Dayashankar Sharma, the latter of the which has cooked up a delectable dish to inspire you, flip to page 8 to find out what has us salivating this July. It would be a shame to spoil the gorgeous summer weather with talk of Brexit, but with a no deal Brexit looking more and more likely we’ve interviewed buying specialist, Lynx Purchasing, to inform readers on how to stock up prior to October 31st (if and when). We’ve also chatted to industry experts such as Bob Pease, CEO/president of the Brewers Association, as well as to Fat Media and Lucky Voice – both of which have exciting news to shout about.
Cask Marque The Independent Award For Pubs Serving Great Quality Cask Ale
So pour a G&T, get some sun and enjoy this issue… don’t you feel like summer is just flying by?
Mya Medina Editor-in-Chief Ontrade Progress magazine
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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 Editor Mya Medina Editor Jon Hardy Account Manager Phil O’Regan Subscriptions Dan Allen
www.bwmediagroupltd.co.uk
Designer Richard Day
contents
ISSUE 27 / Contents
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ISSUE 27 / Contents
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08
12
Month’s News
On the Plate: Grand Trunk Road
Interview with Charlie Elek
What’s going on in the world of hospitality this month!
Rajesh Suri & Dayashankar Sharma host this months dish
We interview Charlie Elek, Managing Director at Lucky Voice about a new venue opening.
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Void Acoustics
Promoting Diversity & Inclusion
Beer review: KAYA
We explore the new high-end professional sound system from Void Acoustics installed at Mrs Fogg’s.
Brewers Association is promoting diversity and inclusion in the brewing community.
Rory, reviews the KAYA Pandan Leaf, Coconut & Coffee Milk Stout By Brew York Brewery x Gweilo Beer.
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Does your outlet offer food?
Time for a pre-Brexit buying check?
UKHospitality
Cask Marque explain why food handlers must obey the law when it comes to food safety.
We know, more Brexit! But Lynx has some interesting tips about the 2019 summer market forecast.
As the Conservative leadership race goes on, our friends at UKHospitality are asking for government help.
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Editor’s Picks
Fat Media on Deliverabilty
What’s On
Lets see what products our editor is liking this month?
Making the most out of your email marketing campaign.
Looking at what events are coming up in July and beyond.
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Month’s News HEADLINE
Staad Palace owner Andrea Scherz is the 2019 Hotelier of the Year in the Karl Wild ranking published by the SonntagsZeitung and Werd & Weber Verlag. Andrea Scherz, owner and general manager of the historic Alpine grande dame, Gstaad Palace, has been awarded Hotelier of the Year 2019 by leading European media bodies. Journalist and publicist, Karl Wild, recognised Mr Scherz’ achievements as the third-generation family owner of the historic institution, now one of the last managerowned hotels in Europe. He topped the ranking in the prestigious awards ceremony, organised in partnership with Swiss national newspaper SonntagsZeitung and publisher Werd & Weber Verlag. Having recently turned 50, Mr Scherz follows in the footsteps of his father, Ernst Andrea, who was named a ‘Leading Legend’ by Leading Hotels of the World in 2015. Before taking the reins at Gstaad Palace, he held positions across the hospitality industry in Switzerland and abroad, including stints at the Beau Rivage in Lausanne, The Savoy in London and the InterContinental in Geneva, and is a graduate of the Ecole hoteliere de Lausanne (EHL).
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On receiving his Hotelier of the Year Award, Mr Scherz said:
“This award is hugely gratifying – not just for me personally, but also and above all for my talented team of up to 300. We work hard every day to live up to our tradition of excellent hospitality in line with the times.”
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ISSUE 27 / News
Popular local family celebrate 22 years running Bracknell pub with £180,000 investment by Ei Publican Partnerships Publican Shane Levey and his family are set to enjoy their 22nd anniversary of running the Admiral Cunningham, Bracknell, following a £180,000 investment by Ei Group. This latest project is part of Ei Group’s £80m estate investment scheme, which aims to ensure that its network of 4,000 plus pubs are vibrant, attractive and at the heart of their local communities across the UK. The Levey family, consisting of Dad Barry, Mum Teresa and brothers Harry and Shane, are longstanding members of the community, with both Shane and his brother having grown up in the pub. They have reassured the local community that the revitalised Admiral Cunningham, known locally as the AC, will continue to be run as a family business, with all members of the family playing an active role in the day-today management and operation of the pub. The significant investment from Ei Publican Partnerships has enabled the publicans to create ‘The Garden Room’, a grand decking area where customers can enjoy the outdoor views. Covered by an electric controlled canopy, this fantastic new asset to the pub is already in high demand from the community, having been fully booked for the summer season. It will be used to host wedding receptions, birthday parties, as well as providing an excellent dining and drinking experience for customers during both winter and summer months.
Publican, Shane Levey said: “Having been our home for the past 22 years, my family and I have put our hearts and souls into making this pub a success and have thoroughly enjoyed the journey so far. We are hugely excited to have the opportunity to take the pub to new heights following this investment, as we continue to solidify this pub as the heart of this great community. “We are looking forward to utilising the new space and hosting several great events in the near future.” The new space will also be the setting for an upcoming party in celebration of the investment, where residents and relatives will come together to enjoy and celebrate the success that the Levey family have brought to the Admiral Cunningham, over the past two decades.
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ISSUE 27 / On the Plate
On the Plate
For this month’s edition of On the plate we’re joined by one of the most acclaimed Indian restaurateurs in the UK, Rajesh Suri & the equally impressive Chef Dayashankar Sharma. We were lucky enough to have Chef Sharma cook a dish to inspire our readers. In addition, the pair shared with us the importance of the British Lion stamp.
About the chef With over 28 years of culinary experience, Chef Dayashankar Sharma has become synonymous with producing quality food that pairs tradition with contemporary ideas and techniques. He has worked with a number of prestigious brands and has helped to establish several highprofile outlets. Having held the position of Head Chef for the critically acclaimed Imli, Mayfair Pinnacle and Zaika, Chef Dayashankar Sharma has had a varied career, having also led teams of 12-14 chefs at his most recent position as Indian Food Consultant for a collection of major airline catering companies. 8
He was also responsible for a host of events and state banquets for foreign Presidents, Dignitaries and Luminaries in his time at the Taj Hotel. Having partnered with Rajesh Suri to launch The Grand Trunk Road restaurant, he continues to explore the heady and rich flavours of India through a well devised menu comprising of high quality ingredients and his trademark culinary skills. Chef Sharma has just launched a new menu at Grand Trunk Road, inspired by a recent visit to the World Heritage Cuisine Summit and Food Festival, where a number of acclaimed Indian chefs assisted him in his research.
Grand Trunk Road: 219 High Road, South Woodford, London E18 2PB www.gtrrestaurant.co.uk 020 8505 1965
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ISSUE 27 / On the Plate
Rajesh (left) and Chef Sharma (right)
Have you always used British Lion eggs?
Why is it important to use British Lions eggs?
“British Lion eggs have been in my kitchen for as long as I can remember and I consider them an ingredient I won’t do without. A good egg can make or break a dish, and we use them in many of ours, such as the ‘Last Mile Stone’ - a Mango Brûlée or our Almond and Orange cake. Without really fresh, high quality eggs, these desserts would not be the correct consistency, texture or taste anywhere near as wonderful.”
“We like using British Lion eggs as we know we are getting quality eggs, made to the highest food safety standards, every time. We go to great lengths to ensure all our other ingredients are the best on the market and of the highest quality. We only use the finest spices and all of the chefs at Grand Trunk Road are trained under me, so why would our outlook differ when it comes to eggs? You’ll only ever see British Lion eggs in our kitchen!”
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ISSUE 27 / On the Plate
RECIPE
Lahori Keema Matar Grand Trunk Road’s Chef Sharma and Rajesh Suri frequently travel back to the route to search for inspiration for new dishes. Their recipes are steeped in tradition and also focus on modern elements such as using the best British ingredients available.
Ingredients:
Method:
• Washed & clean lamb mince (600 grams) • Good quality sunflower oil (40 grams) • Good quality chopped onion (200 grams) • Pureed peeled plum tomato (100 grams) • Tomato paste (15 grams) • Freshly ground ginger & garlic paste (40 grams) • Good quality turmeric powder (8 grams) • Chilli powder MDH (10 grams) • Cumin powder (8 grams) • Coriander powder (12 grams) • Salt • Kashmiri chilli powder (5 grams) • Whole garam masala powder (4 grams) • Whole nutmeg powder (2 grams) • Whole cardamom powder (2 grams) • Whole British Lion egg
1. Heat oil in a large saucepan for half a minute. 2. Add peeled chopped onion and sauté over medium heat, stirring occasionally until golden brown. 3. Add ginger, garlic paste, stir well for a couple of minutes, add turmeric, chilli, cumin and coriander powder and salt. Sauté for 5 minutes. 4. Add pureed plum tomato, cook until oil separates. 5. Add lamb mince, cook on high flame for 10 minutes, continuously stirring. 6. Now add all powdered spices including salt, stir well, reduce the flame, let it cook it on low heat. 7. Thoroughly cook lamb mince. 8. Taste for seasoning. 9. Boil Lion eggs. Cut into 4 pieces and decorate the dish with egg.
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Recommended to eat with steamed rice or naan bread.
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ISSUE 27 / On the Plate
“...only eggs made to the highest food safety standards will do...�
Fun fact: We collected this recipe from a chef whose forefathers were chefs at the Royal Palace. This dish is a main course and this recipe will serve four.
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ISSUE 27 / Interview with Charlie Elek
INTERVIEW
Lucky Voice
This month we had the pleasure of interviewing Charlie Elek, Managing Director at Lucky Voice. We wanted to sit down with Charlie in light of the recent opening of their fifth location to chat about the past, present and future of the karaoke chain.
Tell us about Lucky Voice. What sparked your interest in the market? Our first Lucky Voice venue opened in 2005, after one of our co-founders, Martha Lane Fox, went to Japan and after a 24 hour karaoke marathon, she knew she had to being the concept to the UK. There was very little private room karaoke in the UK, only pub karaoke, which most people didn’t enjoy because it’s singing in front of strangers. What we wanted to create was all about singing in a comfortable environment with friends or family, with it not mattering if you were actually good at singing. It was all about having a great time and creating memorable experiences. We combined this with high quality cocktails in beautifully designed venues. We have been developing this concept ever since and the demand for what we offer only continues to grow. 12
You’ve recently opened your fifth venue. How did you know the time was right to do this? The success of our London venues has really surged over the last 2-3 years and we were having to turn so many groups away because we were full, so we knew the demand was there in force. It’s also something our wonderful customers have been demanding for years and we were excited about how we could make this the best Lucky Voice yet, using everything we’ve learnt over the years.
What made you choose to open it in Holborn? We were looking for a central London location with great transport links, in one of London’s corporate hubs, so this site really fitted the bill. We get a lot of work parties and events in our other venues, so wanted to be in an area where we could proactively sell our space to all the neighbouring businesses. Midtown is also an exciting area that is on the up and we wanted to be a part of that.
We and more importantly our customers are delighted with the result.
www.ontradeprogress.com
ISSUE 27 / Interview with Charlie Elek
What direction do karaoke bars seem to be going in?
What sets Lucky Voice apart from other bars of its kind?
People understand more what private room karaoke is and we are seeing more of these venues opening around the world. The quality of the software, drinks and food isn’t generally of a high standard though. These are all key parts of our offering and we remain at the top of the market and of course strive to keep improving. We also work with a lot of licensing partners around the world, having recently expanded further in Australia with FunLab.
Lucky Voice Holborn gives you the opportunity to have your own private party within our wonderful venue. We can cater for all group sizes and needs. We have a great late license (4am Fri-Sat, 3am rest of week) and we get brilliant DJs in, so we become the area’s late night party venue.
We often see karaoke slotting into a range of concepts, and recently its been added to a lot to a lot of dining experiences. In South Africa we worked with Saigon Suzy to work karaoke into their offering, and in London we partnered with Jidori to add a karaoke element to their private dining space.
We’ve really improved our food offering, so customers now have so many options for their night out. They can come down for after work drinks and food, a memorable karaoke session or a dance with friends.
As Lucky Voice expands, have you encountered any challenges? If so, how have you overcome these? Communicating to people in the local area that we do more than just karaoke. It’s a key part of our offering but we also have a fantastic bar space with high end drinks and food. It’s all about getting customers down to the venue for the first time. Once we get them down for that first time, we know they’ll keep coming back.
With the new menu, we’re seeing our customers stay longer in the venue, rather than leaving to find somewhere to eat. We also have a really strong corporate offering, from team-building events to bespoke full venue hire parties.
Bao have also recently opened their third site in Borough Market which also has a karaoke room. This idea is about providing people with a full spectrum of activities on a night out. Something we’re also focusing on through expanding the food offering in our recently opened Holborn venue.
Charlie Elek Managing Director at Lucky Voice
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Use the power of our karaoke software to create energy and revenue for your own venue or event. With over 10 years operating experience in F&B and a song catalogue ranging from Abba to Zayn, you can trust Lucky Voice Karaoke to get the party started! For more information go to luckyvoice.com/solutions or contact solutions@luckyvoice.com
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Make waves. From subtle, ambient background music to vibrant live music and DJ sets, choose Void Acoustics. voidacoustics.com
ISSUE 27 / Void Acoustics
VENUE
Mrs Fogg’s praises Void Acoustics as sound system of choice Void Acoustics are delighted to be the audio brand of choice for the high-end professional sound system installed in Mrs Fogg’s Maritime Club & Distillery. Located in the heart of London, Mrs Fogg’s is the sixth venue in the Mr Fogg’s collection, inspired by Aouda, Phileas Fogg’s Indian wife, in Jules Verne’s classic adventure novel, Around The World in 80 Days. Mrs Fogg’s serves inventive cocktails and innovative dishes, giving a nod to Aouda the explorer’s heritage and nautical travels. Styled as if aboard a Victorian steamer ship, guests enter the ground floor through the Maritime Club. Sound in this large bar and dining space is aptly powered by six black Void Acoustics Air 8 passive, two-way, eight-inch surface mount loudspeakers and two Venu Bass low frequency enclosures. The adjoining Rangoon Steamer room boasts 16
luxurious chandeliers, plush dining seating and decorative curtained windows, all built to size to replicate the steamer Phileas and Aouda travelled on. Four white Cyclone 55 dual five-inch, passive, surface mount loudspeakers, together with a Venu Bass, are strategically positioned to create the perfect sound balance, while complementing the exquisite interior décor. A staircase leads guests below deck, to an authentic bar and distillery. Here, an intimate stage is powered by two Venu X low frequency enclosures, two Air 8, and two black Air Motions. The spherical shape of the Air Motion horns gives a modern-day nod to the Victorian gramophone of Phileas Fogg’s era.
Originally, these loudspeakers were not part of the design plan for this area. However, Guy Ayres, Projects Director for Diamond AV Ltd, knew they would be the perfect choice. Guy explained that they would be well worth the investment to Charlie Gilkes and Duncan Stirling, Inception Group’s founders, who, after seeing the Air Motions and understanding their sound quality, responded with “Oh my God! We have got to have those!” The adjacent Engine room and distillery is equipped with two black Cyclone 55 loudspeakers, expertly positioned to maximise the space, within this fully operational gin distillery and cosy seating area.
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ISSUE 27 / Void Acoustics
Inception Group have an extensive portfolio of high-profile entertainment properties, all sharing the same mission “to bring people together and to entertain them with unique and memorable experiences”. Unique to Mrs Fogg’s, Diamond AV Ltd (Void’s installation partners), were briefed by Duncan and Charlie to provide “something that can impress both visually and audibly.” Duncan happily confirms that “the Void Air Motion certainly does that. We needed versatility to accommodate everything from an eight-piece band to DJs and conferences. The quality of sound that Void gives is second to none and our underground space needed something that not only sounded incredible but also looked unique within the venue.” As well as the venue management team being delighted, DJs have also responded well to the Void sound system – “They love it. It’s clean, crisp and packs a punch!” Positive feedback from experienced hospitality industry thought leaders like Inception Group reinforces Void Acoustics’ reputation as the go-to brand for professional audio solutions.
Void Acoustics Air 8 speaker system
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Soft/Hot Drinks HEADLINE
Peter Spanton Drinks launches two new premium flavours Premium soft drinks producer Peter Spanton Drinks is expanding its range ahead of the key summer sales season with the launch of two new authentic flavours, Peter Spanton No. 2 Lemonade With Italian Bitters and Peter Spanton No.16 Cream Soda. As with the other varieties in the range, they can be enjoyed alone, as a mixer with spirits, and in both alcoholic and nonalcoholic cocktails. The new launches build on the established success of the drinks range created in 2012 by entrepreneur Peter Spanton, former owner of Vic Naylor’s restaurant in Clerkenwell. Spanton said: “We wouldn’t bring anything to market that didn’t deliver something different, and these new recipes do exactly that. I initially devised our range because there simply weren’t enough genuinely adult non-alcoholic choices, and despite the growth of the market, there is still a real need for distinctive soft drinks choices for consumers and operators.” Peter Spanton No. 2 Lemonade With Italian Bitters is described by Spanton as “more Talented Mister Ripley in style than the sugary kids’ soda everyone knows. The flavour is inspired by the romance of the Riviera, and is a homage to Italy’s aperitivo culture.
”It can be enjoyed served simply with a slice of orange, or pairs well with a premium vodka”. Tasting notes: Combines the fizz and punch of sharp sherbet lemons with the oily swagger of a fine negroni. Refreshing Sicilian lemon in the mouth subsides into warmer, richer aromatics on the nose.
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WMF 5000 S+ It’s engineered for high performance and long-term reliability. With its rich menu of premium coffee specialities, the WMF 5000 S+ has the power and the agility to satisfy all your customers, at the pace they demand.
Please call 01895 816 100 | or email sales@wmf.uk.com | www.wmf-coffeemachines.uk.com
Spirits/ Mixers HEADLINE
Fireball announces Fuelling The Fire Tour 2019 Fireball is once again adding a shot of excitement to the live music scene, with confirmation of the fourth annual Fireball: Fuelling The Fire tour. Run in association with Academy Events, the tour has become one of the most anticipated events in the UK Punk-Rock calendar. Held in O2 Academy venues up and down the UK in September, this year sees ska-punk legends Less Than Jake and Goldfinger as headliners, along with some very special guests to be announced. As testament to the Fireball brand’s continued support for grass roots music, also on the bill are the winners of the Fireball Hottest Band competition, Sunderland-based Thieves Of Liberty. DJ Matt Stocks will keep the party vibe going between sets. Fans are being offered early bird tickets at just £15, along with multi-buy discounts. Matt Reynolds, Fireball brand ambassador with UK distributor Hi-Spirits, said: “Music is all about the fans. That’s why we at Fireball UK want to do this. We’ve grown up loving music, and watched in fear as ticket and drink prices are hiked at live shows beyond comprehension.
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Beers & Ales HEADLINE
Traditional blessing for Hogs Back Brewery hop garden. Surrey-based Hogs Back Brewery has celebrated the growth of its new hop garden with an official blessing by local vicar Rev. Claire Holt, attended by close to 200 local residents and customers. The 8.5-acre hop garden next to the brewery on Manor Farm in Tongham, was created late last year, when Hogs Back relocated 2,000 hop plants from its previous site across the road and added 4,000 new ones. The new garden is almost treble the size of the old one and the hop plants are now beginning to flourish in their new home, growing up posts and wires ahead of harvest later this year. Blessing the hops, Rev. Holt, of St Paul’s Church in Tongham, explained the origins of crop blessing ceremonies, which were traditionally held on Ascension Day falling this year on 30 May, which was when the Hogs Back blessing took place. She said: “When the crops were planted, a group of young and old people from the village, usually led by the priest, would walk round the boundaries of the parish, stopping at each boundary post to pray for the protection of the crops. “Blessing the hop garden therefore revives a long-held tradition that would certainly have been part of the cycle of hop growing in Farnham for many years. It gives me great joy to lead today’s prayers for the Hogs Back hop garden, the brewery, and all who work in them, for this year and long into the future.” 22
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ISSUE 27 / Expert’s Opinion
NEW
CAMRA invites pubs to join its new discount scheme CAMRA’s partnership with Wetherspoon, which offers member’s £20 worth of 50p vouchers, has been around for many years. Yet this has been a year of change, and as of this month, we have overhauled our scheme to offer more discounts at more venues. CAMRA members will now receive a larger bundle of vouchers totalling £30 per year, covering over 1,400 pubs nationwide across four pub chains. Redeemable at the point of renewal, the vouchers will cover pints poured at: • J D Wetherspoon’s, with 880 pubs nationwide. • Stonegate Pub Company, which boast over 480 pubs (real ale hand pulls only) • S.A. Brains (discount applies to Brains beers only), a managed pub estate of 104 pubs based in Wales • Castle Rock Brewery, 18 Pubs based in the Nottingham area
In addition, we are partnering with thousands of independent pubs under our Real Ale Discount Scheme. Due to their independence, these pubs can’t fall under a blanket voucher scheme. However, over 3,000 individual pubs are offering discounts to our members based on what works for them whether that be a free pint on a Monday or 10% off on pints pulled. The announcement comes as CAMRA campaigns for a #SummerofPub - a positive, feel-good campaign to increase pub visits over the summer months. Participating pubs can get in touch to share their own events by visiting the Summer of Pub platform, through which we will help generate more interest and activity for their events.
Now we are calling on even more pubs to get involved. We are very grateful that these four pub companies have approached us to help them ensure that pub-going remains an affordable activity - but this is by no means the final scheme. We want to partner with more pubs - both large and small - to help get people out to their local and raise the profile and increase footfall at participating venues. To get involved, simply contact camravouchers@camra.org.uk and let us know how we can help get more visitors to your pub this summer and beyond.
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ISSUE 27 / Expert’s Opinion
Brewers Association Promotes Diversity & Inclusion Bob Pease, CEO/president of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, talks about how the Brewers Association is promoting diversity and inclusion in the brewing community. “At the Brewers Association, we believe craft beer is for everyone and we continue to be proactive in advancing the brewing community’s path of diversity and inclusivity.
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Just recently, we announced the recipients of our first-ever diversity and inclusion event grants. Out of 51 applicants, six events were awarded a total of $20,000 by the Brewers Association Diversity Committee and will support local and regional events in America that foster and promote a diverse and inclusive beer community.
The opportunity to inspire festival organisers to reach a broad and diverse group of festival attendees was our goal and by helping to support these varied types of events we can foster growth and stimulate a cultural shift towards beer.
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ISSUE 27 / Expert’s Opinion
We first started to cultivate conversation and action around diversity and inclusivity in craft brewing back in 2017 with the establishment of our Diversity Committee to bring a more diverse group of brewers and beer lovers into the craft brewing community and the updating of our Advertising and Marketing code to help brewers maintain high standards and act responsibly. Then in 2018, we appointed the Brewers Association’s first ever Diversity Ambassador, Dr J Nikol Jackson-Beckham, who’s role is to travel the country visiting state guilds and craft brewing communities talking about best practices for diversifying both customer bases and staff and listening to challenges in this area. We also published a new set of guidelines, authored by Dr J Nikol Jackson-Beckham, that lay the groundwork for addressing, creating and managing a diversity and inclusion programme. The Brewers Association continues to invest in increasing diversity and inclusivity within the craft brewing community and will be accepting proposals for event grant funding in 2020 in October this year.
Dr J Nikol Jackson-Beckham Brewers Association’s Diversity Ambassador
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ISSUE 27 / Enthusiast’s Review
REVIEW
KAYA
This month our in-house beer guru, Rory, reviews the KAYA Pandan Leaf, Coconut & Coffee Milk Stout By Brew York Brewery x Gweilo Beer (5.2% ABV)
So this is a collaboration that stretches from York to Hong Kong, brewed by Brew York Brewery in collaboration with Gweilo Beer. This stout is based off a Malaysian snack called Kaya toast. Right, so the beer pours a deep black with a tan head. The aroma is coffee and roasted malts with some herbal hints. The taste is as sweet as you like, with coconut, caramel & chocolate milkshake. I’m not sure what exactly a Pandan leaf tastes like, but maybe it gives the herbal taste that is also present. The body is on the light side for my taste. The finish is dry and bitter with some dark chocolate lingering. All in all, a solid stout.
My opinion - 7 / 10
KAYA Pandan Leaf, Coconut & Coffee Milk Stout (5.2% ABV)
Follow Rory on Instagram: @beerdyrory 26
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When only the best is good enough
Coffee pleasure – freshly ground, not capsuled
32 speciality coffees can be selected via the 4.3” touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience
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Ideal areas of use: In Public bars, hotel bars, hotel restaurants, private clubs, private function areas, seminar / conference facilities Recommended maximum daily output: 200 cups JURA – If you love coffee
ISSUE 27 / Cask Marque
TOP TIPS
Does your outlet offer food? If so, you’ll be aware that food handlers are required by law to make sure that food is safe for human consumption. EU regulations state that food businesses have to ensure any staff who handle food are supervised properly and receive food hygiene training. Is there a similar regulation for beer training? Unfortunately not, which means that anyone can look after the beer in the cellar and on the bar without any formal training. 28
At Cask Marque, we passionately believe that the quality of the beer passed across a bar should meet the same standards of food served from a kitchen. Have you ever wondered why cask beer tastes lifeless and flat? Or why a beer has an unusual ‘off’ flavour or aroma?
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ISSUE 27 / Cask Marque
Is your beer occasionally hazy or cloudy?
What’s the solution?
Do you want to know why cask beer ‘fobs’, resulting in wasted beer in drip trays?
Why can’t crockery be washed in a glasswasher, and what’s the purpose behind renovating new glasses?
Similarly, many publicans carry out practices or procedures with draught beer without understanding the logic and reasoning behind it, such as…
If publicans learn the science behind all of this, and the reasoning for implementing recommended practices and behaviours, the results speak for themselves: increased yields, less wastage and excellent beer quality. 34% of customers would walk away and not purchase a second pint (or return) if the quality of the beer was poor*.
Why does water have to be flushed through the lines before carrying out a line clean? Are there any ways of reducing wasted beer during a line clean? Why does cask ale have to be left for a period of time after venting and tapping before being sold? What’s actually happening when cask is being ‘conditioned’? Why does a cask of ale have to be sold within three days, and is there anything that can be done to maintain the quality throughout this period, or even extend it?
BBPA statistics state that 7 in 10 drinks sold in bars are beer. This is why Cask Marque believe beer handlers should receive the same level of training that food handlers do. Beer quality is critical to your business.
The only nationally recognised cellar and bar qualification, accredited and assessed by the British Institute of Innkeeping Awarding Body. This is called the Award in Beer and Cellar Quality (ABCQ), and Cask Marque use their experts to deliver this training nationwide. Using a blend of theory, practical exercises, tests and multi media, this one day course is a must have for anyone involved in the handling and serving of draught beer. You may not look after the cellar yourself, or even drink beer, but if you’re a publican, it’s essential that someone in the business is taking care of your beer range in a professional and knowledgeable manner. To find out where you can attend a course, book a place on one, and further information about content, visit www.cask-marque.co.uk/training or call the training team leader on 01206 984470. 29
ISSUE 27 / Expert’s Opinion
BREXIT
Time for a pre-Brexit buying check? Are you looking for food buying advice for the months ahead? We’ve put together some tips from buying specialist Lynx purchasing following publication of their 2019 Summer market forecast. Taking advantage of uncertainty The arrival of summer is the ideal time for hospitality and catering operators to give their business a thorough preBrexit buying check. With so much still uncertain, including who will be leading both the country and the ongoing Brexit negotiations, the abundance of good value British produce now available makes it a good time to make sure robust product sourcing practices are in place. Rachel Dobson, Managing Director of Lynx Purchasing says:
“The Brexit uncertainty rumbles on, but overall, the next few months are looking positive in produce terms. Weather conditions have been kind, with no repeat of last years’ ‘beast from the east’ or similar challenges, and most crops are expected to be good quality across the summer. While every operator is dealing with similar challenges in terms of rising costs and lower consumer confidence, it’s important to remember that there are also costs that can be controlled. With a wide choice of British produce at its best across the summer in terms of quality, value and availability, a pre-Brexit buying check looking at menus, ordering procedures, suppliers used and other factors could make all the difference to being ready for whatever challenges are to come.”
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ISSUE 27 / Expert’s Opinion
Food buying tips and advice Meat: There have been expected seasonal increases in the price of home produced beef, lamb and poultry, with higher demand for cuts popular for barbecue and grill menus. UK lamb is in demand for export to France in particular, while imported beef is in shorter supply, both of which have a pricing impact. Suppliers can advise on alternative cuts, which can be better value and boost sustainability by making use of the whole animal. Fish and seafood: There is a strong export market for UK wild caught fish, as well as increasing domestic demand as it becomes increasingly recognised as an environmentally friendly source of protein. Farmed seafood can often better value, and although there have been concerns raised in the media about some practices, it can be a more sustainable option provided it is properly certified. Farmed bass, bream, turbot and halibut will be in good supply.
Berries: The British berries season has started well, with strawberries to be followed by raspberries, blueberries and blackberries as crops ripen. With berries expected to be high quality thanks to good growing conditions, operators should make the most of the opportunity. As well as desserts, try using use fresh berries to flavour and garnish cocktails and spritz-style drinks.
If you’d like to read the report in full you can download it from the Lynx Purchasing website. Here’s to a profitable summer and we hope that this serves as a reminder the importance of having the right product sourcing practices.
Vegetables: Jersey Royal potatoes have been very good quality and value this year, which is a good indicator of a better overall potato crop than last year, when supplies were affected by the weather. Homegrown carrots, broccoli and courgettes are also expected to be high quality. Use ‘served with fresh, seasonal vegetables’ as a menu description to make the most of changing supplies.
“By making simple improvements to their purchasing, and working with suppliers who understand their needs, operators can generate substantial savings that can mean the difference between staying profitable or going under. “As ever, there will be some product areas that are a challenge, but overall summer is a great time to put good buying principles into practice, with appealing menus focusing on British produce.”
Rachael Dobson
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News HEADLINE
Summer has arrived at Caractère With a new season brings new culinary joys and at Emily Roux and Diego Ferrari’s restaurant Caractère, their new summer menu is enough to bring joy to any table. The new dishes include Roast John Dory served with grilled leeks, squid, deep green foraged leaves from the coast and a moreish beurre blanc. Also on the menu is rare grilled Salmon with sweet confit shallots, roast courgette, peppers and black olive sauce. Or why not go for crispy veal sweetbread, multicoloured heritage tomatoes with pine nuts and thyme jus? “John Dory is at its absolute best this time of year and we’re serving it with gorgeous beachy produce like coastal herbs, sea kale and sea lettuce. Another of my favourite dishes is our summery take on our veal sweetbread dish that we know our guests love. It does so well served with root vegetables over autumn and winter that we’ve brightened it up a bit for the sunnier months serving it with multicoloured tomatoes and fresh basil. It’s simply summer on a plate.” – Says Emily Roux. “We are so excited to have our first summer at Caractère. There’s so much colour and vibrancy in our new dishes, and of course wonderful summery flavours. We look forward to you trying them!” – Says CoOwner and Head Chef Diego Ferrari.
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ISSUE 27 / Expert’s Opinion
Moving Forward
UKHospitality looks at what the next Prime Minsiter and the government needs to do to support the hospitality sector going forward.
The eyes of the nation are glued to the drama unfolding within the Conservative Party and the vote to find its next leader and therefore our next Prime Minister. Ultimately, the long, medium and even shortterm effects may be unclear with so much uncertainty; but regardless of who wins there are bound to be consequences for all businesses, and hospitality will be no exception. The sector needs a Government that understands the challenges and opportunities that hospitality businesses face. We need a supportive Government and, ideally, a Prime Minister who “gets” what we do. It would be fair to say that the duo of May and Hammond are not endowed with a natural interest in the kind of work that hospitality businesses do. Their predecessors, David Cameron and George Osborne seemed much more understanding of the kind of support we need, particularly the unique pressures that pubs are under. A major issue for the sector remains our ability to recruit and retain team members and we will necessarily
need to bolster our home-grown talent with non-UK workers. That means we absolutely must have a future immigration system that allows for people to come to the UK to begin a career in hospitality. We need a system that works to benefit the economic needs of the country, not something that has been inflexibly set for political or ideological purposes. Jeremy Hunt has made some relatively pragmatic noises of late but Boris Johnson has said that he favours a points system that prioritises high-skilled workers, which would plainly cause problems for hospitality employers. An ever-present issue for hospitality remains spiralling business rates and all eyes will be on both candidates to see how they will tackle the issue and support high streets. Jeremy Hunt has talked of potentially abolishing business rates altogether to boost high streets. At time of writing, we are still waiting to hear what Boris Johnson’s plans will be, but fingers crossed he is prepared to deliver on repeated Conservative manifesto pledges to bring about real reform.
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ISSUE 27 / Editor’s Picks
Editor’s Picks Black Cow English Strawberries Vodka It’s Black Cow vodka, but fruitier. Infused with pressed strawberries for four days, this summer must-have is a fresh, sweet spirit with notes of honey, flowers and a delicious strawberry flavour, as well as a delicate pink colour.
Green Monkey CBD
Visit www.blackcow.co.uk for more information
The first CBD infused carbonated soft drink to hit the UK. Don’t let Green Monkey’s striking green colour fool you, with just 50 calories per can, zero caffeine and 10mg of CBD mixed with fruit flavours and carbonated water, this is a tasty drink best enjoyed...chilled! Visit www.greenmonkey.co.uk for more information
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ISSUE 27 / Editor’s Picks
The Curators Teriyaki Spice Beef Jerky At the Curators, they’ve taken their taste buds on a tour of the world, gathering flavour inspiration for their mouthwatering, all-natural jerky. Their prime cuts of beef are slowly marinated and gently cooked for a softer, more tender texture and then hand-finished with delicious rubs for a double depth of flavour. Visit www.thecuratorsjerky.com for more information
Lowlander 0.0% Inspired to double down on zero, this is our attempt to brew a true 0.00% Wit beer. Brewed with reclaimed orange & lemon peels from bars and restaurants. The refreshing flavours of fruits and citrus of this 0.00% Wit go well with seafood, salads and spicy food. Visit www.lowlander-beer.com for more information
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Design News HEADLINE
‘Dine in Style’ with Aestus designer heating solutions Aestus, manufacturer of quality designer radiators and towel warmers, seize the enduring trend for home entertaining, with a trio of monochrome heating solutions for the modern kitchen and dining room: Diapason, Time and Expression.
If you are looking to create a feature wall or depict a preferred colour scheme, opt for the Time Towel Warmer in stunning Anthracite. Set against a white brick wall, Time creates visual impact with its accent greyscale finish and contemporary profile. For a truly bold statement, the Expression radiator with modern flat panel design is your ideal dining companion. Thanks to its clever use of opposing colours and directional stencil design, Expression means your next heating solution can be transformed into a working piece of art! Delivering modern functionality, this monotone radiator will help you bridge the gap between kitchen and dining space, as well as define your own signature style.
A feature of market leading heating portfolios, black, white and grey colour schemes which are the go-to for modern interiors this 2019, results in quality manufacturers now offering these colour options, across much of their range. “Open plan interiors remain a key trend in the modern home, which has meant heating solutions need to work harder than ever before. No longer reserved for just the bathroom, contemporary heating designs are now being used to elevate the kitchen and dining room with added functionality, design and comfort, “with the inevitable wow factor too”. Starting with Diapason in white, this modern radiator design is the perfect choice when working with an open plan kitchen and dining space that requires contemporary heating. Designed with a vertical arrangement and three available widths, Diapason has a high heat output and is the perfect contrast against the matt black furniture and metallic accent lighting.
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LUXURY OUT DOOR FURNITURE www.sky-linedesign.co.uk
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info@sky-linedesign.co.uk
Product News HEADLINE
Hubbard launches 400kg a day icemaker Hubbard has launched the latest in Scotsman’s MXG range of high volume, modular ice machines. The MXG 938 is the biggest model in the range, producing up to 400kg of ice per day. It’s bang on trend because the hospitality industry is using more ice than ever. While undercounter machines are popular, their production capacity is limited, which is why more operators are considering larger, modular icemakers. To keep up with demand, ice machines are being developed to produce more and more ice – hence the MXG 938. These days, when they order an ice machine many operators want it right away, especially if it’s a replacement purchase during a busy period. For summer 2019 Hubbard has built up extra stock of its MXG range and can offer most models for next day delivery, to most of the UK. MXG models are available in a range of sizes, with the smallest model producing 150kg of ice per day. Like all MXG models, the big 938 produces Scotsman’s gourmet ‘supercube’ ice cubes. Thimble shaped, crystal clear and long-lasting, they are the ideal cube for upmarket presentation since they look fabulous, cool quickly and don’t dilute the drink. Two cube sizes are available: medium, a 20g ice cube, and large, each of which weighs 39g.
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Despite its capacity, the MXG 938 has a relatively compact footprint, being just 773mm wide by 704mm deep. As a modular machine it will be sited on top of a storage bin – Hubbard offers a choice of these, with storage capacities ranging from 180kg to over 800kg. www.ontradeprogress.com
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ISSUE 27 / Email Deliverability
Deliverabilty
Deliverabilty is a major factor in the success of your email marketing activity. You could have the best campaign, but if it doesn’t make its way to your subscribers’ inboxes, then it won’t matter!
A Numbers Game A whole range of factors influence what’s known as your Sender Reputation – a score that internet service providers assign to any organisation who send email. The higher your score, the more likely your emails will be delivered. Let’s take a look at some of the ways you can ensure yours is as high as possible…
The frequency of your email sends is a contributing factor to your sender reputation, with high-volume senders at the most risk of being penalised. That is not to say that you can’t send very regular campaigns, but the key is to ensure that if you do, they are going to an engaged list of subscribers. So, consider sending only your most active users the most campaigns, with less frequent campaigns sent to your other readers. Targeting and segmentation can also help ensure that every email is as relevant as possible to the audience who are receiving it. These tactics should also help reduce the number of subscribers who either unsubscribe, or mark your email as spam – another key reputational factor. A few are inevitable, so don’t worry unduly, however a large volume of these is likely to reduce your score. Targeted and timely emails are much likely to engage your users – so remember that sometimes less is more.
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Clean Up Your Contacts Since GDPR came into effect, only using a list of consciously opted-in contacts should be standard practice. Buying data leaves you open to risk of breaching the policy, and also increases the likelihood of users marking your unsolicited email as spam. Even if you haven’t bought data, regular management of your contact lists will ensure they remain fresh and up to date. For example, if a user hasn’t opened any of your emails in over a year, consider deleting them – they are not bringing any value and are bringing down your open rate percentage. Sometimes, old and unused addresses become spam traps – another factor affecting your sender reputation score. Clearing such addresses out of your contact lists will reduce your bounce rate and improve all other campaign metrics. Plus, given that email service providers often charge based on database size, a smaller one will mean your campaigns cost less to send, while still generating great results! www.ontradeprogress.com
ISSUE 27 / Email Deliverability
Time for Design The content of your email is another area scrutinised by the sender reputation score. It means that you need to ensure your campaigns look great to your end users, but also easily readable by internet service providers. A key part of this is adding ALT text to any images in your email. Not only is this great for accessibility (screen readers will use this to describe the content) but also ISP bots will be able to scan the content and ascertain its relevancy.
Images should also be used sparingly – the recommended balance is a 70:30 split between text and images. And remember, a graphic that includes text within it still counts as an image!
Say hello on: 01524 548948, or email info@fatmedia.co.uk.
We hope this gives you a better understanding of how to improve your sender reputation and the deliverability of your emails. If you have any questions or would like some help in putting any of this into action, our dedicated email marketing team are here to help.
We are a national, award-winning full-service digital marketing agency. Fat Media is all about the people - us and you. We build successful long-term relationships with our clients here in the North West and throughout the UK. We’re digital marketing experts and we love every minute of it.
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Get in touch, the kettle is always on. info@fatmedia.co.uk www.fatmedia.co.uk Lancaster Office: 01524 548948
Legal Stuff HEADLINE
First steps welcomed in relaxation of chef employment restrictions UKHospitality has welcomed the removal of a clause preventing pubs, restaurants and hotels employing non-EU chefs if they also provide a takeaway service. The clause has been removed from the Migration Advisory Committee’s (MAC) recommendations on the shortage occupation list (SOL), something UKH had pushed for. UKH has also urged the MAC to go further and abolish the unfair salary threshold on chefs. The SOL permits non-EU staff to work in the UK in roles where there is a labour shortage. UKH has highlighted the UK’s chef shortage to the MAC. Chefs are ranked ‘fairly highly’ on the shortage list with an above average level of vacancies. UKH continues to push for Government to adopt a coherent policy that delivers the future workforce needs of the sector. Commenting on today’s announcement, Kate Nicholls said: “Removing the punitive takeaway clause is a positive step and one we called for in our response earlier this year. This reflects the increasingly diverse nature of the UK’s culinary sector and the move to more app-based deliveries. It also helps restaurants that have recently struggled to fill vacancies, particularly those offering authentic Indian, Bangladeshi and Chinese food, among others.
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“However, the MAC needs to go further and abolish the salary threshold which limits our ability to deal with staffing shortages. “Any future immigration policy needs to be fit for purpose, beneficial to the UK economy, and allow our sector to grow and thrive. We will be making these points to Ministers and future leadership candidates in the coming weeks and months.”
www.ontradeprogress.com
What’s On Upcoming Events... 1 – 3 September
14 - 16 July
Speciality & Fine Food Fair
Manchester Furniture Show
Taking place annually at the easily accessible and iconic Olympia London, the Fair is the centre of excellence for the high-end food and drink world, as well as a chance to learn and be inspired by top retail specialists and industry disruptors.
Manchester Furniture Show, featuring MidPoint, is the industry’s favourite summer show. With 100+ exhibitors new and old, showing 1000s of new products, it’s the place to be this summer.
Olympia, London
18 – 19 September
Hotel & Spa Tech Live ExCeL, London
PRYSM Group is one of the fastest-growing and most progressive exhibition organisers in the world. Based in the heart of Bristol city centre, we’ve spent the last 17 years running 30 of Europe’s leading B2B trade events across the UK.
18 – 19 September
Manchester Central, Manchester
6 – 10 August
Great British Beer Festival Olympia, London
The Great British Beer Festival is one of the biggest, most exciting and wellknown events in the beer and cider world. Organised by the Campaign for Real Ale (CAMRA) it brings hundreds of real ales, international beers and real ciders and perries under the iconic Olympia roof.
Hospitality Design Show ExCeL, London
Connecting passionate hospitality professionals with the industry’s leading creatives, the show is FREE to attend, and will showcase all the design solutions, tips and techniques that are transforming the world of hospitality! For more details about the events please visit our website:
www.ontradeprogress.com
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Antique Brass Strainer
Soda Syphon
Copper Boston Can Tin-On-Tin
Stainless Steel Straws
Copper Pourer
Antique Brass Jigger
3 Part Organisers
Mezclar Banded Jigger Stainless Steel
Peg Boards
Ninja Strainer
Antique Brass Tin-On-Tin
Napkin Holders
Mezclar Stemmed Mixing Glass
Antique Brass Muddler
Mezclar Strainer
Deluxe Double Champagne Cooler with Stand
Mezclar Tulip Mixing Glass
8 Litre Plastic Wine/Champagne Cooler
G&T Spoon
30oz Boston Can Stainless Steel
Copper Wine Cooler
Antique Brass Spoon
Antique Brass Moscow Mule Mug
V Bar Blade
Wooden Bar Mat Frame with Mat
Mezclar Bitters Bottles
Mini Bar Mat
B AR WAR E OF DIS TINC T IO N AT AN A FFORDA BLE P RIC E For more information about where to buy please contact us via www.beaumonttm.co.uk info@beaumonttm.co.uk +44 (0)1525 722500