Catering News ME - December 2016

Connecting F&B professionals with industry knowledge DECEMBER 2016

The stars that rocked the stage at Leaders in F&B Awards 2016

Contents

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10 WHAT’S COOKING? Second Lock, Stock & Barrel to open in 2017; Gulfood unveils transformed layout for 2017 show; Todd English gears up to launch two new UAE venues 16 NEW PLACES Aji combines Peruvian flavours with Japanese precision to offer a unique concept for Dubai 22 THE WINNERS REVEALED Leaders in Food & Beverage Awards 2016 34 KEEP ON TRUCKING Business-on-wheels provider Roundup prepares for Saudi expansion

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42 Managing Director

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Walid Zok Walid@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net CEO Wissam Younane Wissam@bncpublishing.net Group Publishing Director Diarmuid O'Malley Dom@bncpublishing.net

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Senior Sales Manager Nick Clowes Nick@bncpublishing.net

Editor Crystal Chesters Crystal@bncpublishing.net Art Director Aaron Sutton Aaron@bncpublishing.net Marketing Executive Mark Anthony Monzon Mark@bncpublishing Photographers

Audrey Hastings Neville Hopwood Hayder Al-Zuhairi

SUBSCRIBE subscriptions@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196

38 AN APPETITE FOR EVOLUTION Husband-and-wife co-founders of 1762 open their first outlet targeting the leisure market 42 HEINZ BECK Celebrating 10 years of holding three Michelin stars, the German chef shares his tricks of the trade 44 ROUNDTABLE MLA, JM Foods and Catering News bring together a group of chefs to discuss the latest trends in meat preparation 50 SIAL PREVIEW Returning to Abu Dhabi for its seventh edition, SIAL promises an exciting line-up of roundtables, awards, competitions and networking opportunities 4

Catering NEWS ME December 2016

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Valrhona yet again adds a new twist to the sensory universe of chocolate...

Valrhona once again redraws the boundaries of chocolate with an innovative process of double fermentation, which paves the way for a new generation of aromatic profiles.

More than ten years of research have gone into the development of thisexclusive new range of naturally fruity chocolates with Valrhona and partner growers working hand-in-hand.

An exclusive process Harvest

Fermentation

NTAT

Drying

Double Fermentation When the first fermentation period is complete and the initial aromas unveiled, a new ingredient is introduced into the boxes of cocoa beans to initiate a second phase of fermentation.

Valrhona experts came up with the idea of adding fruit pulp, naturally high in sugar, which triggers a second fermentation phase that imparts new distinctive aromatic qualities to the chocolate created.

More than ten years of research have gone into the development of this new aromatic universe, with Valrhona and partner growers working hand-in-hand.

In September 2015, Valrhona will be unveiling 2 new products: Mananka 62% (Orange) and Itakuja 55% (Passion fruit). Mananka immediately appeals thanks to the harmony between the orange notes and the aromatic character of Madagascan cocoa whilst Itakuja, with its intense passion fruit flavour brings a freshness and exotic character to this pure Brazilian dark chocolate.

Itakuja 55% pure Brazil, Passion fruit & chocolate intensity Mananka 62% pure Madagascar, Orange & tangy freshness

www.valrhona.com

CONCEPTION/RÉALISATION : INSIGN - 06/2015 - CrÊdit photo : Pierre OLLIER - Laurent VU

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Editor’s Letter

Reasons to celebrate W

hat better way to celebrate the end of the year than by featuring the region’s leading food and beverage professionals on our cover?

This month we showcase the best and brightest in the industry with our 14-page Leaders in F&B Awards special, which covers all the action from the magazine’s inaugural awards ceremony, which took place on Wednesday 9 November at Westin Mina Seyahi.

Throughout the course of the evening, 20 lucky winners took home prestigious Leaders in Food and Beverage Awards, with accolades ranging from Leading Homegrown Restaurant Brand to Chef of the Year and Best Service Team.

We were delighted to offer trophies to some newcomers on the market, including Emirati restaurant Aseelah at Radisson Blu Dubai Deira Creek, which was awarded Best Interior, in addition to old favourites such as La Petite

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Maison, which took home Leading Fine Dining Restaurant.

Trophies also went to innovative players who are shaking up the status quo with never-beforeseen concepts, such as The Salad Jar, which won Disruptor of the Year, and The Cycle Bistro, a restaurant specialising in paleo dishes, which scooped the Healthy Restaurant Award.

The Leaders in F&B Awards welcomed 400 attendees, many of whom stayed until the end of the night, keeping the party atmosphere alive until the very last winner was announced and beyond.

Catering News would like to extend a huge thank you to all of our winners, sponsors and supporters and we look forward to another successful event in 2017.

Happy holidays to our readers, Kind regards, Crystal

Follow us on our social media pages @cateringnewsme /cateringnewsme cateringnewsme

Crystal Chesters Editor

P11: Gulfood //P13: SIAL Middle East // P14: Sumo Sushi & Bento expands to Saudi Arabia//

What's cooking?

For all the latest News, Visit www.hotelnewsme.com Follow us on Facebook for up-to-the-minute breaking news Read the latest edition on www.hotelnewsme.com

outlets

Solutions Leisure to open second Lock, Stock & Barrel in 2017

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ubai-based entertainment and nightlife specialist, Solutions Leisure Group, will open a second Lock, Stock & Barrel venue in the second quarter of 2017.

Scheduled to launch in May, the two-floor bar will be double the size of the original outlet in Grand Millennium Barsha Heights, with 20,000ft2 of space.

While the ground floor will be an exact replica of the original, a new, casual F&B concept is being planned for the second floor.

Solutions Leisure managing director Paul Evans told Catering News: “It will be Lock, Stock & Barrel the sequel with another very large food component bolted in. This will be a very interesting not-seen-in-Dubai food component with alcohol, multiple cuisines, live music, and an urban street carnival feel to it.

“It will allow people to pop in, have a bite to eat, drink a cold beverage, and be home for 10.30pm – it will be slightly more casual, not a full-on party.

It’s our evolution of LSB.” Located within a hotel on Dubai’s JBR Walk, which is scheduled to open next year, the venue will have views over Bluewaters Island.

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According to Evans, Solutions Leisure is targeting three Lock, Stock & Barrel venues in Dubai, with the third to be located in the downtown area.

A venue for this has already been earmarked but cannot be confirmed.

Solutions Leisure has received five international franchise requests for Lock, Stock & Barrel venues in Las Vegas, New York, Melbourne, London and Hong Kong.

Evans commented: “From a capacity point of view it might

be challenging to do five licenses in one year but if we have five great partners, why not? It’s all about the partner and the real estate. We adore that brand – we’re not going to be a licensing company that gives you a manual and you see us once a year to collect the cheque.

“LSB is a brand that wherever it lands, it will do extremely well. It’s that midpoint – easily accessible, incredibly well designed and well serviced, well delivered and allows a billion-

aire or a car salesman to have a great night. It will fit in every major city around the world; it’s doing double turnover of any of our venues.”

In addition to Lock, Stock & Barrel, Solutions Leisure is behind homegrown venues, Q43 in Media One Hotel and Asia Asia in Dubai Marina’s Pier 7.

The group also manages the franchise operations of Karma Kafé and upcoming Melbourne seafood brand, The Atlantic, both located in Souk Al Bahar, Dubai.

What's cooking?

Events

Gulfood unveils transformed layout for 2017 show

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n 2017, Gulfood is undergoing its largest evolution in layout, format and visitor experience since its 1987 inception as a biennial event.

With the aim of increasing accessibility and trading potential, the 22nd edition of the food and hospitality show will focus on finished food and beverages split into eight show components.

These will highlight the largest commodity trading sectors with dedicated halls organised by: Beverages; Dairy; Fats and Oils; Health, Wellness and FreeFrom; Pulses, Grains and Cereals; Meat and Poultry; Power Brands and World Food.

Trixie LohMirmand, senior vice president, exhibitions and events management, DWTC, commented: “Gulfood’s new sectored format will allow visitors to get straight to business by accessing the most relevant international and regional brands, companies and operators – the people they most want to meet from the sectors they primarily serve.”

The realignment will allow global buyers to discover more than 1,000 new-to-show food and beverage producers.

With space already completely sold out to exhibitors, February’s event will span more than one million square feet of indoor exhibition space and purpose-built temporary structures that welcome product in-

novations and services in line with consumer demand.

The show will feature 120 national pavilions – including firsttime participants Malta, Finland and Slovakia – and is set to host 5,000 companies showcasing hundreds of thousands of finished food and beverage products.

Hundreds of international heads of state, ministers, government officials and scores of national trade associations will attend with the objective of inking bi-lateral trade agreements among 95,000 anticipated visitors.

Single-entry chef competition, Salon Culinaire will return to raise the profiles of more than 1,000 of the regions’ top professional chefs, pastry chefs, cooks and bakers during a series of competitions evaluated by a panel of experts.

Meanwhile, the eighth edition of the Gulfood Awards will recognise best-in-class excellence and innovation across the region’s food and drink industry.

Divided into 20 categories, the event is judged by an international panel of independent industry experts, with winners to be announced during a gala ceremony hosted alongside the exhibition.

Gulfood 2017 is a trade event open strictly to business and trade visitors. The show is open 11am-7pm from 26 February – 1 March, 2017 and 11am-5pm on 2 March 2017.

Outlets

Todd English gears up to launch two new UAE venues

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merican celebrity chef, Todd English, is preparing to launch two new outlets in the UAE – one in Abu Dhabi’s new airport extension, and the second in The Dubai Mall.

Located in the AED 10.8 billion Midfield Terminal at Abu Dhabi International Airport, English will open a pub modelled on Todd English P.U.B. in Las Vegas, but with a market element.

Speaking to Catering News Middle East during a recent visit to Dubai, English said: “We have signed a deal to do a market and pub in the new Abu Dhabi airport terminal. It’s a pub and market; we’re hoping that it will open when the airport opens, which would be late 2017.”

A second project to be located in The Dubai Mall exten-

sion, will be a food hall, similar to the chef’s New York venue, The Todd English Food Hall, a European-inspired specialty outlet offering fresh, prepared, and gourmet foods.

Covering 12,000ft2, the food hall will feature a large terrace and is expected to open at the end of 2017 in line with the launch of The Dubai Mall extension.

English commented: “We have a lot of selections covering an international spectrum of food. Everything is made in-house, so it feels very much like a market.”

Todd English’s Middle East portfolio comprises Olives in Abu Dhabi, two Figs franchises in Kuwait, in addition to his two new UAE venues.

The chef also has international venues in the Bahamas, the Philippines, and is looking at projects in China.

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What's cooking?

In a nutshell: Hakkasan Claire Ashman, executive director of global brand marketing at Hakkasan Group explains the new Only At campaign, celebrating 15 years since the launch of the first Hakkasan in London menu items. It highlights original, exclusive dishes at each location using traditional methods and skills but with unique flavours.

What are the objectives behind the Only At campaign?

We wanted to celebrate Hakkasan's legacy as this year is the 15th anniversary of the original Hakkasan restaurant in London. We decided to showcase how innovative we are so that guests have a reason to continue to visit us.

How has Hakkasan changed over the past 15 years?

People come and go but nobody is bigger than this brand and everyone understands that. We also have a nightclub in Las Vegas, which was such a pivotal part of the brand story. Hotels are definitely on the horizon and the next 15 years will be totally different again I am sure.

Please describe the Only At menu?

The Only At menus highlight each restaurant's individuality and the skills and expertise of the local chefs, which offers another reason to visit each restaurant and explore different

Why are guests still returning to Hakkasan after 15 years?

Because it is fantastically consistent and unlike any other dining experience. There’s something quite addictive about Hakkasan.

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It’s immersive, a real escapism and we treat everyone like a VIP regardless of who you are or how much you spend. If you come in for a cocktail or a six-course dinner, you will receive exactly the same level of service.

What is the future for Hakkasan Group?

We have spent the last couple of years building the right infrastructure for expansion. We have built solid teams across all disciplines to ensure we can expand at the rate we want to without compromising on quality. We intend to have 89 venues open globally by 2022, so we have a lot of work to do. Next year we have projects in Indonesia, Oslo, Houston, Waikiki and Bahrain – with more announcements coming soon.

What's cooking?

Events

SIAL Middle East launches young chef challenge

S

IAL Middle East is set to host the new Alen Thong Golden Coffee Pot Young Chef Challenge, which will see nine teams of five professional young chefs from around the world compete for the winning title.

Taking place during SIAL Middle East from 5 – 7 December at Abu Dhabi National Exhibition Centre (ADNEC), the competition will welcome entrants from China, Germany, Hong Kong, Lesotho, Namibia, Singapore, South Africa, Sweden and the UAE. Thamer Al Qasemi, chairman of the organising committee of SIAL Middle East 2016 commented: “We look forward to welcoming the first edition of the Alen Thong Golden Coffee Pot Young Chef Challenge at SIAL 2016.

“The awards have attracted nine prestigious teams from around the world and we look forward to seeing them compete for the top title.”

Three teams will go headto-head each day, creating a menu of internationally-

themed dishes including a cold salad, appetiser, plated hot main course and dessert buffet for forty people.

Nine World Association of Chefs' Societies (WACS) international culinary judges will assess the food and appoint the winning team.

The Alen Thong Golden Coffee Pot Young Chef Challenge is organised by the Abu Dhabi chapter of the Emirates Culinary Guild in collaboration with the World Association of Chefs' Societies.

The competition will form part of La Cuisine at SIAL, a meeting place for foodservice professionals from around the world.

It has been launched in memory of John Alen Thong, a founding father of the Emirates Culinary Guild, who passed away in 2015.

The seventh edition of SIAL, a professional trade exhibition for the food, beverage and hospitality industries, will feature more than 900 exhibitors, 500 VIP hosted buyers, and attract 22,000 food, beverage and hospitality attendees.

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What's cooking?

Plans for Saudi coffee and chocolate exhibition unveiled The International Exhibition of Coffee and Chocolate, taking place at the International Exhibition Centre in Riyadh on 20 – 23 December will feature 9,580m2 of exhibition space, with more exhibitors than ever before and there will be a number of educational opportunities available, according to the organising committee.

This year’s event is supported by

the Speciality Coffee Association of America (SCAA), which will provide a series of training courses sharing the latest information, expertise and technologies, including lessons on coffee preparation, classification, and roasting. The exhibition will provide a platform for the exchange of ideas, and for building relationships with clients and consumers.

Host 2017 to reveal quality parameters for espresso Ahead of Host Milan 2017, a meeting took place at FieraMilano Congress Centre to establish a shared set of parameters to define high-quality expresso. The meeting was backed by HostMilano and The Fiera Milano organisation and staged by SCAE Italia, the Italian chapter of the Specialty Coffee Association of Europe. Dario Ciarlantini, SCAE Italia National Coordinator said: “It will take months of diligent work between now and Host2017, but we are in no doubt that it will

make a sea change in the quality of baristas’ approach to espresso and how the drink is perceived by end consumers, which is the key goal if we are to raise the bar of quality perception.”

Middle East French dairy exports top US$400m

The Middle East is one of the largest importers of French dairy products, according to the latest research from the country’s official cheese board, the French Dairy Interbranch Organisation

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(CNIEL). Of the US$8 billion of French dairy produce exported around the world, over $400 million is sold to the Middle East. The research puts the Middle East ahead of China ($354m), North America ($270m), Switzerland ($137m) and Australia ($30m). The country with the largest appetite for French dairy in the Middle East is Saudi Arabia, which imported $143.5 million worth of the goods, marking a 157% increase over the past five years.

Franchise

UAE’s Sumo, Sushi & Bento expands to Saudi Arabia

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he UAE’s homegrown Sumo, Sushi & Bento will expand to Saudi Arabia under a franchise agreement with Arabian Fields Trading Company, with the first outlet to open in Q1 2017 in Dhahran City.

Darami Coulter, global marketing and communication manager, Sumo International Inc commented: “We believe there is tremendous potential for Japanese cuisine in the Middle East region and we are very excited about working closely with Othman Al-Zahrani, and the Arabia Fields Trading Group in Saudi to introduce the same high standards of quality and taste that has become our hallmark and which people have liked in the UAE. Al-Zahrani has great entrepreneurial spirit and we know he will brilliantly convey the brand’s ethos, while introducing nuances that will make it highly suitable for the local market.”

Othman Al-Zahrani, CEO of Dhahran Catering said: “I am tremendously excited about bringing the brand alive here in KSA and introducing it to people who I know have a great appetite for Japanese cuisine. I have been very well supported by the operations team at Sumo Sushi and the set-up process has been very straightforward. I will certainly be introducing the same modus operandi and attention to detail that has contributed to its success in the UAE, Bahrain and Oman.”

Expansion of the brand to Saudi Arabia follows Sumo Sushi & Bento’s first opening in Oman earlier this year in partnership with franchisee, Naranjee Hirjee. Two more Oman outlets are expected to open over

the next two years.

There are also three Sumo Sushi & Bento outlets in Bahrain, while Kuwait and Qatar are on the radar for future expansion.

Established 16 years ago in 2000 with just 10 employees, Sumo Sushi & Bento currently has 10 outlets in the UAE and 149 team members in the corporate office and corporately owned outlets, while the franchises have over 500 employees.

Coulter added: “In general the Middle East offers superb opportunities for the brand to thrive.

People here, particularly the younger generation, are becoming increasingly well-travelled and have experienced great sushi in other parts of the world, and we are confident that they will find our well-priced, responsibly sourced offering very appealing.

Consequently, we are heavily focused on exploring opportunities and locations for new outlets in the region, with Kuwait and Qatar firmly in our vision for further expansion.”

WE WON BEST KITCHEN CONTRACTOR

TSSC DUBAI IS A PROUD WINNER OF THE RECENT

LEADERS IN FOOD & BEVERAGE AWARDS 2016 WE ARE EXTREMELY GRATEFUL TO ALL OUR CUSTOMERS, SUPPLIERS, CONSULTANTS AND STAFF FOR ATTAINING OUR VERY FIRST AWARD AS A COMPANY IT WAS A LONG HARD ROAD AND WE WILL CONTINUE TO STRIVE FOR INNOVATIVE SOLUTIONS IN THE FOOD SERVICE AND COMMERCIAL LAUNDRY INDUSTRY WITH EXEMPLARY AFTER SALES SERVICE

New places

Ají Maria Silva, general manager of Dubai’s new Nikkei-style restaurant at Club Vista Mare, Palm Jumeirah explains how Peruvian flavours combine with Japanese precision to offer a unique concept for Dubai Describe the concept of Aji?

Aji is a new beachside restaurant and bar serving Peruvian flavours with Japanese precision. Situated in the brand new beachside Club Vista Mare complex, the restaurant will take Nikkei-style dining to the next level of luxury at one of The Palm’s most prestigious addresses.

What are the signature items on the menu?

Standout dishes include lomo saltado gyoza (beef sirloin with ají amarillo and caramelised onions); soft shell crab causa with escabechado sauce, coriander and botija olives; and aji anticucho tradicional (beef skewers with anticuchera sauce and shansho butter).

TOM’S KITCHEN DELI

CLINTON STREET BAKING CO.

DINAMICO

British two-Michelin-starred chef Tom Aikens has introduced Tom’s Kitchen Deli to Riverland in Dubai Parks and Resorts. The daily changing menu will feature the ‘Cod Dog’ with cod fish fingers in a brioche roll; tacos with sour cream, chilli relish, cheese sauce and jalapenos; and doughnuts filled with peanut butter and jelly or salted caramel. Designed by Forward Associates in collaboration with Wildfire London, Tom’s Kitchen Deli has a colourful statement ceiling, illustrations and bold graphics on the walls and stylish furniture.

LOCATION: Riverland, Dubai OPENING DATE: November

New York-founded Clinton Street Baking Co. has opened a food truck branch at Dubai’s Last Exit, which serves a menu of American classics, such as pancakes, fried chicken waffles, BBQ short rib sandwiches, and milkshakes. Healthier options include the veggie sandwich, kale and quinoa salad and the grilled chicken sandwich. The truck will be open 24/7 and offers takeaway and delivery services to Downtown Dubai, Burj Khalifa, Business Bay and Dubai Design District (D3).

OPENING DATE: 21 October LOCATION: Last Exit

Dinamico, a casual, unlicensed Italian restaurant has opened in DIFC under the supervision of Jas Hospitality, the company behind Dubai homegrown brand, Fümé. The design of the 100-seat venue reflects the traditions of Tuscany, with an open kitchen and a green terrace overlooking the skyline of DIFC. Menu items include maccheroncelli pasta with meatballs and pecorino cheese; Puglia pizza topped with mozzarella, wild broccolini, ricotta, veal sausages, and anchovies; and roasted lamb chops with artichokes, olives and fava beans.

LOCATION: Sky Gardens residential tower, DIFC OPENING DATE: 20 November

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New places

The fact

Locat

s

ion: C lub Vis ta M Ju Open meirah, Du are, Palm ing da bai te Head chef: : 4 Novem ber E rick Resta urant F H Oshiro M Maria anager: Silva

What is interesting about the beverage offer?

Guests can choose from a carefully selected collection of sakes or embrace the Nikkei blend further with cocktails that have a serious twist. The must-try cocktails are Matcha Ceremony, Piña Ramen and Kakigori.

Who designed the interiors and how do they reflect the concept?

The interiors were designed by the Keane Brands. As the restaurant is a Nikkei concept, the interiors reflect Japanese and Peruvian style perfectly.

THE YELLOW CHILLI

DRAGONFLY BY TIM RAUE

WALNUT GROVE

Internationally-renowned chef Sanjeev Kapoor has opened casual Indian dining concept, The Yellow Chilli in Dubai under a franchise agreement with JSB Investments.The restaurant offers a mid-segment dining experience with Kapoor’s signature flavours at affordable prices, including newly launched Emiratiinspired dessert, the Qahwa Jamun. Franchise owner Praveen Bhatnagar, CEO of JSB Investments, commented: “We are focused on delivering great food and excellent customer service infused with the passion and inspiration synonymous with Mr Kapoor.”

LOCATION: International City, Dubai OPENING DATE: 20 November

German two-Michelin-starred Tim Raue’s first international venture, Dragonfly is a contemporary Asian restaurant featuring unusual flavours and rare ingredients that showcase Raue’s philosophy of “simplicity in presentation and complexity in creation”. A standout dish is wasabi langoustine, which is deep-fried in tempura dough and covered with wasabi mayonnaise and green riceflakes, and balanced with Thai mango jelly and a Thai street-style dressing. The interiors feature bold colours, lanterns, luxurious textures and floor-to-ceiling windows, reminiscent of an oriental tea room.

LOCATION: City Walk Dubai OPENING DATE: 23 NOVEMBER

South African brand Walnut Grove promises to offer “an authentic, boutique dining experience” with “vivid, inventive cuisine, welcoming staff and family-based core values”. The menu features Cannonut (a cannoli and donut hybrid), rainbow cake, burgers, homemade pasta, salads, and a signature coffee blend. First established in 1975, the original restaurant features the largest chandelier in the country, a walnut tree with over 10,000 reclaimed and antique crystals, and this design motif has been transported to the Dubai location.

LOCATION: City Walk Dubai OPENING DATE: 15 October December 2016 Catering NEWS ME

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Talent

Patience is a virtue El Sur head chef Juan Carlos says steady progression is key to success in the region’s F&B industry Describe your first ever role in the F&B industry?

My first role in the F&B industry was washing dishes while I was studying in Andorra, Spain. It’s a very laborious job and makes you appreciate how important a good pot washer is in the kitchen. I had to do it to pay for my schooling, but it taught me valuable lessons.

Who has inspired you most in your career?

Ferran Adria has inspired me throughout my career. He has a very unique way of thinking and working; he breaks the rules and thinks outside the box, and is always looking for an answer to everything. He is very organised and has a well-established system in the kitchen.

How do you view the F&B scene in the region?

The evolution of Dubai’s F&B scene is outstanding. There are lots of new restaurants with fresh ideas and innovative concepts, however I think that some restaurants need to better define themselves, otherwise it feels like potpourri, with too many ideas under one roof.

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What is the biggest challenge of your role?

My biggest challenge is to achieve consistent quality of our dishes. It is also important to be aware of the growing F&B industry here in the region as we need to remain competitive and attractive to our existing customers, while enticing new visitors to try our offering.

What is your favourite aspect of the role?

There are ups and downs to opening a new restaurant but the experience was really exciting. It evokes all kinds of emotions, but it’s enriching to start a restaurant from scratch and create a popular place.

If you could work in any restaurant in the world, which would it be?

A concept that has taken my interest is Sukiyabashi Jiro, a three-Michelin-starred sushi restaurant in Japan.

What’s your tip for F&B talent starting out?

Be patient. People want to grow and advance as quickly as possible in this industry, which is ok, but it is important to learn key skills along the way so that you grow your knowledge as well as advancing in your career.

Work Experience

August 2013 - present: Executive chef, El Sur, Dubai July 2011 - July 2012: Head chef, Iberostar Grand Hotel Budapest, Hungary February 2009 - June 2011: Head chef, Hotel Hospes Palacio del Bailio, Cordoba, Spain

Talent

Grand Hyatt Dubai has appointed head chef Liz Nuñez to oversee the hotel’s steakhouse, Manhattan Grill. Nuñez has been with Hyatt Hotels Corporation since 2011, having started out as a commis chef at Park Hyatt, Buenos Aires in her native Argentina. She first moved to the Middle East in 2013 to join Grand Hyatt Doha, where she worked as chef de partie and sous chef before transferring to Grand Hyatt Dubai in March this year.

Alila Jabal Akhdar has appointed executive chef Alex Ensor to oversee the luxury Oman retreat’s two F&B outlets, Juniper restaurant and Rose Lounge. With over 20 years’ experience in Australia, New Zealand and Jakarta, Ensor has worked at award-winning restaurants including Sydney’s Level 41, Guillaume at Bennelong in Sydney Opera House, and Buddha Bar, Jakarta. The chef first joined Alila Hotels and Resorts in 2014 as executive chef of the 246-room Alila Jakarta, where he was tasked with overseeing the hotel’s three F&B outlets.

Rotana appoints Dutch chef for Abu Dhabi complex

Park Rotana & Park Arjaan by Rotana, Abu Dhabi has appointed Thijs Van Rhoon as executive chef. The Dutch national will be responsible for the hotel’s culinary operations, including signature restaurant Teatro, Ginger all-day dining and Cooper’s Bar & Restaurant, in addition to banquet, outside catering and in-room dining. Rhoon began his career in Asia, and most recently was executive chef of the 725-key Doubletree by Hilton Marjan Island in Ras Al Khaimah.

Gemini

Argentine chef heads up Grand Award-winning chef joins Hyatt Dubai steakhouse Alila Jabal Akhdar

Now quality has a number.

www.1765gemini.com marketing@1765gemini.com

December 2016 Catering NEWS ME

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Opinion

Mercato Restaurant, designed by Draw Link Group

How restaurant design can influence appetite Daousser Chennoufi, founder and CEO of Draw Link Group shares the design factors that play a role in shaping customer behaviour

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oday, restaurants aren’t just about food: they must offer a unique dining environment and an enjoyable guest experience. Lighting, music, artwork and the design theme have a direct impact on the mood of a guest, influencing how long they will spend in a restaurant and how much food and beverage they will consume.

Appropriate lighting creates the right accents on furniture and objects in a space.

Bright lights can shorten the duration of time spent in a restaurant, while dimmed lighting can make the atmosphere more comfortable and relaxed, thereby encouraging guests to stay longer.

Furniture is a crucial aspect of interior design, with comfort and functionality of more importance to the customer than visual shape. Our experience shows that the majority of restaurant guests would prefer softer and taller furniture.

Additionally, there is a direct link between furniture preferences and the climate. In cooler countries, customers prefer warm upholstery, while in warmer climates, they tend to favour materials such as leath20

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About the author Daousser Chennoufi is chairman of Draw Link Group, the umbrella company of Draw Link Interior Link Architecture, Draw Link Project and Draw Link Technical Works. Headquartered in Dubai, the company has offices in Qatar, Tunisia, Belarus and Shanghai.

Chennoufi previously founded Trans Dazz Interior Design and Concept Showroom in Dubai and headed up the design and concept development of HUES Hotels & Resorts.

er. Another important consideration when it comes to furniture is creating the right spacing between tables: a lack of space can reduce intimacy, while too much space will make guests feel like they are on show.

Colour must be used carefully as it can stimulate the senses and is psychologically linked to smell and appetite. For example, red and yellow are appetite stimulators, which explains why they are commonly used in fast food chains. Colour can also impact space perception, with dark shades making a space look smaller, thereby creating a more personal and intimate feel.

Crucially, the interiors must complement the dining concept, and this is influenced by market trends. For example, today there is a tendency towards smart luxury and informal dining, and customers therefore prefer modern venues with a casual, social atmosphere, rather than high-end venues.

Finally, while interior design is the most important factor for adding value to a customer’s experience, the restaurant’s exterior should not be ignored, since this creates the first and last impression.

ESPRESSO CARAMEL AND ESPRESSO VANILLA The new coffee moments revealed by Nespresso*

Nespresso Adds New Line of Flavored Coffee to its Professional Range Nespresso is introducing two new coffees to enable its professional customers to cater to consumer demand for flavored coffee out of home. The two coffees – Espresso Caramel and Espresso Vanilla – will form a permanent line of flavored coffee, extending the professional range to a total of 13 varieties.

«The hospitality industry is always seeking new ways to delight their customers with exceptional coffee experiences. With this in mind, we have developed two new flavored coffees, which can be enjoyed alone or combined with milk to create interesting recipes for today’s coffee connoisseurs. We continuously innovate to provide only the most delectable Grands Crus, giving our restaurant and hotel customers the opportunity to create the perfect coffee moment for their customers each time,” said Reto Bruegger, Head of B2B at Nestlé Nespresso.

Research by Symrise in 2015 found that millennial coffee consumers now demand a variety of flavored coffee and that 56% are open to trying new unique flavors if they are offered by their favorite brands. Following the success of the coffees in the Nespresso OriginalLine range for the The Espresso Caramel and Espresso Vanilla Cain-home market, Nespresso is making them avai- ramel will be available to all professional Nespreslable to professional customers across the hotel, so customers in October globally. restaurant, business and office sectors so they can help consumers enjoy their favorite aromas out of the home.

* Flavoured coffee only. Contains no pieces of (depicted) food

www.nespresso.com/pro

T

he winners of the inaugural Leaders in Food and Beverage Awards 2016, presented

by Du, were announced on Wednesday 9 November at a glittering ceremony at Westin Mina Seyahi, with more than 400 food and beverage professionals in attendance. Twenty winners took home prestigious Leaders in Food and Beverage Awards, with accolades ranging from Best Newcomer, to Chef of the Year and Best Service Team. Celebrating excellence and innovation in the region’s food and beverage industry, the awards garnered more than 330 nominations, which were painstakingly whittled down to one winner and two runners up in each of the 20 categories by an independent panel of eight judges.

The Leaders in F&B Awards was presented by DU with support from Exclusive Water Sponsor Horeca Trade, distributor of San Pellegrino and Acqua Panna; Cho’coa, Official Chocolate Sponsor; and Artisanal Foods, Official Coffee Sponsor. Category sponsors were: Pulsar Food Stuff trading, MKN, Cream of Europe, Emerson Commercial & Residential Solutions, PATH Bar School African + Eastern, TSSC, A. Ronai LLC, SIAL Middle East, and The Venture.

Cat e g o ry s p o n s o r s

La signature France Bon Appétit Une identité forte, cohérente et gourmande JANVIER 2015

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Winners in full Restaurant Awards Sustainable Restaurant Award Skye & Walker, Marriott Executive Apartments Dubai Creek

Leading Hotel F&B Director

Aldert Van Zyl, Radisson Blu Hotel Dubai Deira Creek

Healthy Restaurant Award The Cycle Bistro

Chef of the Year

Alain Devahive, LaLuz

Leading Homegrown Restaurant Brand Nola Eatery & Social House

Pastry Chef of the Year Arnaud Noel Souchet,

Disruptor of the Year The Salad Jar

Fairmont The Palm

Best Newcomer Brothaus Bakery – Bistro, Steigenberger Hotel Business Bay Best Interior Aseelah, Radisson Blu Hotel Dubai Deira Creek Leading Casual Dining Restaurant The Sum of Us Leading Fine Dining Restaurant La Petite Maison Leading Nightlife Venue Lock, Stock & Barrel Leading Kitchen Contractor TSSC Leading Asian Restaurant Carnival by Tresind

Official Coffee Sponsor

Peop[le Awards

Leading F&B Investor

Naim Maadad, CEO, Gates Hospitality Young F&B Leader

Juliette Vidal, manager, Market Kitchen, Le Royal MĂŠridien Abu Dhabi F&B Heavyweight

Paul Evans, managing director, Solutions Leisure

Leading Restaurateur

Markus Thesleff, co-founder, Whissle Group

Bartender of the Year

Sany Bacsi, bar manager, Coya Dubai Best Service Team

On41, Media One Hotel

Official C h o c o l at e S p o n s o r

Exclusive wat e r pa r t n e r

#WINTHERIGHTWAY | #LIVEWITHCHIVALRY

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Sustainable restaurant award SKYE & WALKER Skye & Walker was completely refurbished in 2016. With a focus on recycling, reducing waste, saving water and electricity, and using non-toxic cleaning materials and biodegradable take-out containers, this year the restaurant managed to reduce non-sustainable disposable material consumption by 70%.

“I feel that we really deserve this award, and it just offers even more motivation for us. Whatever we’ve done, it has been recognised and I’m happy because we work really hard” Hari Sharan Budhathoki, restaurant operation manager

Best newcomer Brothaus Steigenberger Hotel Business Bay Brothaus is Dubai’s new, licensed German bakery – bistro located in Business Bay. Guests are transported to an urban breadhouse in the heart of Berlin as they dine al fresco on a large terrace overlooking the Dubai Canal. Breakfast options include Brothaus eggs benedict served on toasted onion bread with braised beef cheeks and hollandaise sauce; croquet madame; Apfelpfannkuchen and a classic German breakfast. The bakery is also open for lunch and dinner, serving chicory and goat’s milk feta bowl with black sesame seeds and crushed hazelnuts and turmeric yogurt dressing; tenderloin steak sandwich, baked camembert and the Steigen-Burger. Brotzeit tapas is also available, with dishes such as beetroot hummus, beef boulette, bocconcini mozzarella and grilled scallops, and guests can also enjoy German hops and freshly baked German bread.

“I feel really stoked. We’ve been open since June, just two days before Ramadan and we’re very happy to get this award. We’re in the middle of the Business Bay strip, which is an area that is continuing to develop and they have just launched the Dubai Canal, so it’s a great position to be in” Stephen Meredith, executive assistant manager, Steigenberger Hotel Business Bay

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Leading F&B Director Aldert Van Zyl Radisson Blu Hotel Dubai Deira Creek

Aldert Van Zyl oversees 16 food and beverage outlets covering a wide range of cuisines. A strong leader, always looking at ways of developing his team and improving the hotel’s portfolio, Van Zyl implemented a strategic partner programme, which has produced $2.8 million in revenue YTD, in addition to establishing an online F&B reservations management system.

“I am very proud and excited to have won this award. It is thanks to the brilliant support behind me at The Radisson Blu Deira Creek that all of this has been possible and I hope that winning this has set the tone for the year ahead!”

Bartender of the Year Sany Bacsi bar manager Coya Dubai

“I’m very excited and super proud but without every single member of my team I wouldn’t be here tonight”

Sany Bacsi has singlehandedly created 20 new beverages for Coya Dubai, which according to his team are “creative enough to delight even the cynics”. Bacsi was invited to compete at the highly prestigious Diageo World Class bartending competition for three consecutive years, and achieved second place in the UAE final. Last year, he also competed in the by-invite-only Remy Cointreau competition and was a judge at the Hendricks competition, recognising a new generation of bartending talent.

What they thought...

progressed, which is a shame for where the room got emptier as the night tly recen s show d awar other to been “We have one was there until the end and beyond. of the event. At Leaders in F&B Awards, every those receiving awards in the second half .” going e spher Credit to the team for keeping the party atmo ’ and ‘Best Interior’) Ross Hassard, brand manager,

The Gourmet Olive Market (Cate

gory Sponsor: ‘Best Newcomer

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Healthy restaurant award THE CYCLE BISTRO The winner of the Healthy Restaurant Award goes to The Cycle Bistro, Dubai’s first and only Paleo restaurant, which offers a delicious menu, while taking no shortcuts to ensure that it serves the healthiest and freshest food possible. In addition to in-house dining and delivery, The Cycle Bistro offers Paleo meal plans and bi-monthly cooking shows.

“We, at The Cycle Bistro, are extremely grateful to receive this award. The Cycle Bistro is only what it is because of the open and sincere feedback we receive from our customers and we must thank everybody who has helped us along our way so far.

This journey has been incredible and we believe that the future is going to be only brighter. A big thank you to BNC Publishing and Catering News Middle East for gifting us this award; it is an honour to have this recognition and we are humbled”

Best interior Aseelah Radisson Blu Hotel Dubai Deira Creek On entering chef Uwe Micheel’s dream Emirati restaurant, Aseelah, guests are greeted with pendant-covered walls, reminiscent of Dubai’s famous historic district, Bastakiya. Designed by LWDesign, the venue features spice trays reinterpreted to create a refined shelving display and raw wooden features combined with nautical ropes reflecting desert trees and the proximity to Dubai Creek, where it all began. The combination of old-fashioned local material elements depicted in a modern way, perfectly mirrors the concept of Dubai’s past and present.

“Winning this award is amazing and is a true credit to the restaurant’s beautiful interiors. Aseelah’s design encompasses the feel of the Emirates with a modern twist – you get to experience the present and the past. I couldn’t be happier that we have been recognised with this award.”

Chef Uwe Micheel, director of kitchens, Radisson Blu Hotel Dubai Deira Creek

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Chef of the Year Alain Devahive, LaLuz A chef who is relatively new to the region but brings a wealth of experience from Michelin-starred kitchens in France and Spain, Alain Devahive most notably worked at the world-famous three-Michelin-starred ElBulli for a decade, which was arguably one of the best restaurants in the world. Most recently he opened Catalan restaurant, LaLuz in DIFC, showcasing his trailblazing attitude to gastronomy, his creative eye for dishes and cutting-edge approach to cuisine.

"It's an honour to have been awarded Chef Of The Year at the inaugural Leaders in F&B awards. I am so proud and grateful to everyone at LaLuz and to be able to work alongside an amazing team who inspire me every day and without whom, this award would not have been possible. Thank you”

Young F&B Leader Juliette Vidal manager, Market Kitchen, Le Royal Méridien Abu Dhabi Juliette Vidal took home the Young F&B Leader Award because of her admirable approach to guests and her team, which fosters engagement and loyalty. With strong business acumen, a focus on creative, impactful and profitable promotions and a commitment to sustainable purchasing, Vidal has established herself as one to watch within her company.

“It is so overwhelming to have won this award; I am extremely grateful to the incredibly hardworking team we have formed at Market Kitchen.

To be acknowledged as tonight’s Young F&B Leader is a testament to our growth as a team, and not just my own personal growth” Juliette Vidal, manager, Market Kitchen, Le Royal Méridien Abu Dhabi

What they thought.

..

“We are really pleas ed to have been part between the key pla of Leaders in F&B Aw yers in the food & ards after seeing beverage industry. the excitement and and raised the bar We believe Leaders enthusiasm for such events” in F&B Awards set Mohamed Kara a new standard m, senior busin ess developm ‘Sust en ainable Restau

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t manager – MEA , Insinkerator d ‘Healthy Rest (Category Spon aurant Award’) sor:

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Leading homegrown brand Nola Eatery & Social House Nola Eatery & Social House opened in Dubai’s Jumeirah Lakes Towers just last year and has already made a name for itself, offering Southern American food, a colourful array of beverages, and live jazz music in a convivial, casual setting.

“We’re very happy and excited. I didn’t expect it.

In 2017 we look forward to another good year” Alex Economides, managing director and vice chairman, M Management Company

Leading Nightlife Venue Lock, Stock & Barrel Having opened in early 2016, Lock, Stock & Barrel has already made a major impact on the region’s F&B scene, reeling in one million dirhams per week on average. Offering unpretentious fun, a casual menu of home comforts, multicultural staff, and regular live music, in addition to a playlist of indie, rock, and alternative music, Lock, Stock & Barrel is a breath of fresh air in a market oversaturated with glitz and glam.

“I’m absolutely over the moon! It’s nice to get an industry-led award rather than a public one – to get something from our peers means a lot to us. We all know Lock Stock has taken off very well, but I didn’t expect this” Spencer Hartwell, sales and marketing director, Solutions Leisure

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La signature France Bon Appétit Une identité forte, cohérente et gourmande

Pastry chef of the year JANVIER 2015

Arnaud Noel Souchet Fairmont The Palm

Arnaud Noel Souchet is known for sharing his knowledge, skills, new ideas, and special pastry tricks of the trade, and last year oversaw the launch of Delicacy, a new patisserie at Fairmont The Palm. The patisserie has made six-digit figure revenues in its first year of operations, selling at least 10,000 pastries, 800 whole cakes and 9,000 hand-crafted chocolates since its launch.

“I was not expecting to win this tonight! There are a lot of great pastry chefs around and I am so humbled to have won this year’s Pastry Chef of the Year award. Thank you Catering News Middle East!”

Leading Restaurateur Markus Thesleff co-founder Whissle Group Markus Thesleff began his career as part of a family business and launched a number of restaurants before co-founding Whissle Group with his partner Ramzy Abdul Rajeed to consult on and develop exciting and dynamic hospitality concepts. In 2009, the company launched Japanese favourite, Okku, and in 2012, Riva Beach Club and Sophie’s Café on The Palm. The portfolio expanded further with the opening of Claw BBQ Crabshack & Grill in 2013, and this was followed by Cielo Sky Lounge and Casa de Tapas on Dubai Creek. Thesleff was one of the first to champion the creation of homegrown F&B concepts in the UAE and continues to drive entrepreneurship with Dubai brands that compete globally.

“It feels insane and unexpected to win this award tonight. Ramzy and I never thought we would make it this far and to be honest, its nothing to do with us really; the success is all down to the great team around us and this award belongs to them”

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Disruptor of the year The Salad Jar The winner of the Disruptor of the Year Award went to The Salad Jar, which leverages technology with an app-based delivery-only concept.

It uses PET recyclable jars to deliver healthy meals that taste great and pack a nutritious punch.

“I am extremely grateful to be acknowledged for something that started out in my own house, and with the best intentions, has made it to where it is today. This award is representative of the team behind the Salad Jar and everything that we stand for” Danielle Sallam, founder of the Salad Jar

Leading casual dining restaurant The Sum of Us The second labour of love from the restaurateurs with an eye for a difference, Tom Arnel and Sergio Lopez, Melbourne-inspired The Sum of Us opened in May 2015 and today brings in an average of 400 customers per day. Featuring an inhouse bakery and coffee roastery, both of which supply other venues in the Bull&Roo portfolio, the Sum of Us has a focus on healthy, diverse, affordable food and beverage, and a welcoming, fun and friendly atmosphere.

“I feel emotional about this because it’s something that’s come about from a whole team of people. I came on board a year ago and since then everything that Tom & Serg do is just nuts. Next year I’d like to win it again” Troy Payne, head chef, The Sum of Us

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#WINTHERIGHTWAY | #LIVEWITHCHIVALRY

Leading F&B investor Naim Maadad CEO, Gates Hospitality Naim Maadad has been based in the Middle East for 16 years and has observed tremendous change in the industry. Today he is CEO of Gates Hospitality, which has launched some of the most innovative and best-known F&B brands in the UAE, including Ultra Brasserie; Dubai’s first gastropub, Reform Social & Grill; and Bistro Des Arts, in addition to some very exciting new concepts launching in 2017.

“I couldn’t have done it without the team. We’re here for the long term and it’s not about spending money; it’s about investing right. Very happy to be here and be winning and we’re pacing ourselves for the future”

Best Service Team On41/on42 Media One Hotel

“The entire team and I feel fantastic about winning this award. It is a mutual team effort that keeps On41 functioning and we look forward to continuously servicing our guests to the best of our ability” Felix Hartmann, director of operations, Media One Hotel

On41 is an unusual team. In fact, they are not a permanent team at all, but members of a hotel operation who come together and work like a family to make their venue a success. Some of the key players are a lifeguard turned runner and bartender, two housekeepers, a member of the concierge and a team member from the business centre, who have completed the necessary training so that they can come together, build bars, set up sound and light, host the doors, and provide food and beverage, great service and security. The team first worked together on a pop-up venue, which generated AED 4 million in 2015, with an average of 8 – 10 events taking place each month. Because of the pop-up’s success, the team convinced the hotel owner to set up On42, a permanent venue which launched in June this year. On42 looks forward to ramping up its event portfolio with the continued effort and coordination of a very special team.

What they thought...

“Catering News’ Leaders in F&B Awa rds was a wonderful celebration of the key players in the UAE’s vibr food and beverage scene. It was ant and ever-evolving great to be able to get together under one roof to toast and shar our business but with those behi e the successes of not just nd some of best restaurants and bars here in Dubai” Dannii Gardiner, commun ications officer , Bull&Roo Hospitality &

Investments

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Leading fine dining restaurant La Petite Maison The winner of Leading Fine Dining Restaurant is the home of Cuisine Nicoise, which fluently blends Italian and French cuisine. Having first opened in the heart of old Nice in 1988, La Petite Maison arrived in Dubai in 2010 and has become a hit with Dubai’s dining elite. The team at LPM picks the freshest, quality ingredients and offers Mediterranean food, cooked á la minute or from scratch, using homegrown recipes that taste as if they have been handed down through generations.

“At La Petite Maison we continuously strive to enrich our diners with amazing French cuisine and winning the Leading Fine Dining Restaurant Award from Catering News Middle East is a testament to how hard the entire team works on maintaining our reputation” Richard Rios Aguilar, sous chef, La Petite Maison, Dubai

Best Kitchen Contractor TSSC Providing complete customer care for the foodservice and laundry industry, TSSC takes care of everything from design of facilities to installation of the wide-ranging equipment required for operation and training. Testimonials from this company’s clients demonstrate impeccable after-sales service, and vast experience and dedication of management and personnel.

“We’ve worked very hard implementing new ideas and we have a great team behind us who help turn those new ideas into a reality. We are extremely honoured that we’ve won this award” Omar Bahar, general manager, TSSC

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Leading Asian Restaurant Carnival by Tresind The recently opened Carnival by Tresind is the brainchild of homegrown Passion F&B Management Consultancy.

The concept offers modernist, experiential cuisine, with a passionate group of chefs and service staff ensuring that guests have an unforgettable experience.

“It’s a well-deserved award and we really appreciate it. We’re planning to maintain our high standards and do even better going forward. This is a homegrown brand and it will get better and better in the coming years” Bhupender Nath, owner, Carnival by Tresind

F&B heavyweight Paul Evans managing director Solutions Leisure

“I’m extremely proud. I just sit in a chair and it’s the team that win. I’m blown away and super proud of my fantastic Solutions Leisure team”

Celebrating a second win of the evening, Evans was recognised for his relentless drive, ambition and outstanding leadership. Having begun his career 15 years ago in Egypt, he has owned and operated more than 25 F&B outlets including two of the world’s biggest dance music brands. He moved to Dubai just three years ago in 2013 and has made a significant impact on the F&B landscape in the emirate, with his company’s portfolio totaling five outlets including the highly successful Asia Asia, and nightlife venues, Q43 and Lock Stock and Barrel. The company’s latest win is The Atlantic, a franchised seafood brand from Melbourne, and there are some extremely exciting plans in the pipeline for 2017.

of similar end plenty clear and att e w very outlets the point, ng 16 F&B CC and havi cation. Straight to Well done guys!”

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The business

Keep on

TRUCKING As business-on-wheels provider Roundup prepares to open its Jeddah office, Emirati founder and CEO, Rafia AlMulla reveals ambitious global expansion plans for the young brand What is your career background?

I come from a Dubai-based family; we have our own businesses in hospitality and other sectors. I studied in Dubai and I love the city so much; it grows so fast and creates a lot of opportunities. I studied a Bachelor’s degree in real estate and took a higher diploma in marketing then a hospitality services degree from Cornell University. Beyond that, what I appreciate is experience: you have your education but unless you put it to use, what’s the point?

Why did you launch 54 East?

It was my passion to be a trendsetter in the 34

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economy, so I looked at bringing a concept here that was not here already. When I set up 54 East, I even flew an award-winning branding agency out from the US and sat down with them to decide on a strategy for the next 10 – 20 years. I’ve run my own business for nine years, and 54 East was established in 2009, marking a big global movement in lifestyle.

What is the USP of Roundup, the food truck division of 54 East?

We are a one-stop-shop for everything you need for businesses on wheels. We deal with a lot of day-to-day issues, whether

our clients are small operators or existing, large corporations. We don’t just provide you with the food truck; we provide all the services you might need, from government trade license support to branding and accounting services. We make your life simple and we let you focus on your business development. We don’t define ourselves as automotive or real estate – we look at ourselves as completely unique.

Which brands are operating using Roundup food trucks?

The concepts are very creative and unique so it’s hard for the food trucks to clash.

The business There is a burger van that does Mexican burgers and Chinese burgers, etc., while another has its own kebab machine, which produces kebabs in a unique way in just a few seconds. Then we have a truck specialising in liquid nitrogen ice cream.

Overnight, people can change their concepts immediately with no renovation costs or approvals.

Where do the trucks come from?

We have six destination contracts worldwide for the factories, making us the largest producer of businesses on wheels in the world. We also do the fastest turnover, so you will get your truck within two – six weeks of ordering it, and that includes the freight. We compete on time, quality and money.

Where does your business operate?

We work in Dubai, Sharjah, and globally as well. Our food trucks can travel from Dubai to Saudi Arabia so you’re not just limited to the UAE. This gives our members a lot of access opportunities, exposure and we arrange everything. We have already signed a deal in Saudi Arabia. We have very strong partners in Saudi Arabia and have secured big events there. It takes a day for Dubaibased food trucks to drive there overnight and at the Roundup headquarters we can order the legislation for the borders. A Roundup member just needs to tell us they want to be there and we make it happen.

What opportunities does Roundup offer small brands?

There are great concepts out there but real estate companies would just accommodate the big players. It doesn’t create an equal business system, so we’re here to reset that. Our prices are always reasonable – we match the highest quality with the lowest prices given the requirements of Dubai. We give opportunities to small, medium and large enterprises; there’s no similar industry that offers such fair competition and we add value to consumers. We focus on this day-in, day-out, and introduce new services almost every week.

What is unique about your services?

Our prices are competitive, we’re niche, and we know what we’re doing. We’re completely legislated by the government

“We don’t just provide you with the food truck; we provide all the services you might need, from government trade license support to branding and accounting services. We make your life simple and we let you focus on your business development” and have full approval from all the authorities. We’re fully supported by Dubai Chambers because we create a lot of job opportunities and a lifestyle for clients, so if you want to go out you don’t have to go to shopping centres; the food trucks are all over. In addition, our technology is quite unique and we tailor-make packages to each member’s requirements. We never accept open budgets because we look at what is most feasible for them. We minimise their costs while exposing them to the highest revenue. If we don’t see their concept working, we’ll tell them because we have a lot of data and experience, so we can offer the best advice.

How has demand for food trucks grown in the Middle East?

It’s very high growth; we have a lot of bookings. Sometimes people request private catering and ask if they can rent a food truck, but we don’t offer rentals. Instead we tell our members that an individual is willing to pay a certain amount for a certain amount of time. It’s never enough, and we don’t see it being enough for at least the next five years given the growth of Dubai and the upcoming Expo 2020, which we’re trying to sign Roundup up for. We’re looking for innovative ideas because we have great partnerships with a lot of large corporations, government entities, private firms, and sponsorship agencies looking to support us.

What technological developments will you introduce to streamline processes?

We’ve launched a new technology with the app and website, and the next is a payment gateway and GPS. The app is for IPhone, Android and on Roundup.ae, the main official website.

What are your expansion plans for Roundup?

We’re looking at global expansion and are seeking partners globally. There are going to be Saudi Arabia-based trucks and because Saudi Arabia is a larger market, it could have between 45 – 75 trucks by the end of the first year. Our main office is based in Riyadh and we’re going to open offices throughout Saudi Arabia, including Jeddah over the next few months. We also have some early stage discussions with GCC partners but nothing has matured.

However, we’re more than confident that by next year we’ll be all over the GCC. We’re looking at Qatar, Kuwait, Oman, and Bahrain. We have already exported some food trucks to those regions but we’re looking for a partner and as soon as we find one, all the food truck orders will come through our partners. We’re already exporting outside of Dubai to Africa and other parts of the world. Hopefully after the GCC we’ll be looking at MENA expansion and if we had a US partner that would be great. Asia and Europe are our next moves.

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PDO and PGI Agriform cheese, PDO and PGI Agriform cheese, emblem of European traditions emblem and quality of European traditions and quality Today, Cheesemakers have to work twice as hard to become more competitive and satisfy the ever more sophisticated and complex demands of consumers.

This is true not only in terms of the final characteristics of their products, but also with regard to their production process in order to provide safe, high quality produce while also taking into account other factors of fundamental importance such as the environment and good animal husbandry.

This value and these guarantees have been summarized and transmitted through the use of PDO and PGI quality labelling.

These certified products represent excellence in European food production and are both the result of a unique combination of human and environmental factors characteristic of a certain geographical area.

For this reason the European Union dictates precise regulations for their safeguarding, providing for the institution of specific quality norms that protect consumers and provide producers with concrete instruments to better identify and promote products with specific characteristics and protect them from illegal practices.

Asiago Fresco PDO Asiago Fresco is a fresh table cheese originating from the Alpine plateau of the same name. A semi-hard cheese of semi-cooked curd with a white, slightly yellowish colour, marked and irregular eyes and a thin, flexible rind. Rich in live lactic cultures, Asiago Fresco has a delicate, soft and pleasant flavour with an agreeable milky aroma.

An excellent table cheese (the Stagionato version may also be grated), Asiago is suitable for a quick antipasto on its own or accompanied by cold cuts and eggs. It is also recommended as an after dinner cheese, either on its own or with fresh fruit (for example, sliced pears). It combines well with honey, chutneys and jams and is excellent in sophisticated pairings.

3 REASONS TO CHOOSE CHEESES OF CERTIFIED QUALITY 1. Because they offer consumers the guarantee of purchasing typical, authentic and high quality products that are part of the food heritage of the countries of the European Union.

2. Cheese of certified quality valorize the work of the producers thanks to the creation of added value that constitutes a safeguard for the producers themselves, protecting them from imitations, falsification and unfair competition.

3. They also encourage the maintenance and development of territories, local economies and agricultural & alimentary diversity.

There are 49 Italian PDO cheeses. Made with the highest quality ingredients under strictly controlled conditions, PDO Agriform cheeses bring the authentic flavors of Italy.

Piave PDO Piave is the most famous of the cheeses from the Belluno area.

Created by the local master cheesemakers, it is still today produced in the traditional manner. Its sweet, penetrating flavour intensifies as it matures. It is available in Fresco, Mezzano, Vecchio, Vecchio Selezione Oro and Vecchio Riserva forms. The rind is soft and light in colour in the Fresco form, becomes thicker and harder as the cheese ages and is hard with a colour tending to ochre in the Vecchio Selezione Oro and Vecchio Riserva forms. The cheese is compact and without eyes, is very light in colour in the Fresco form and acquires an increasingly intense pale yellow colour as it ages and becomes more friable, a characteristic typical of grating cheeses.

Piave is suitable for sophisticated Italian dishes. In Mezzano form it is an excellent table cheese, breaded or melted to enhance vegetables. In Vecchio form it is perfect on its own or cut into strips for tasty salads or first courses. Vecchio Selezione Oro is excellent grated on first courses or in flakes as part of an aperitif. Delicious accompanied by fruit compotes.

Parmigiano Reggiano PDO Parmigiano Reggiano is a fine cheese known and appreciated throughout the world. It is produced in the provinces of Parma, Reggio Emilia, Modena and parts of those of Mantua and Bologna.

Produced with raw cows’ milk, it is a semi-fat cheese with a hard, finely granular texture, white or pale yellow in colour with a natural pale yellow rind. It is characterised by a fragrant and delicate but full and never piquant flavour.

Exquisite on its own as an aperitif or snack, Parmigiano Reggiano is used in numerous traditional Italian recipes. Insuperable when grated to enhance first courses, from pasta to soups, from rice to other cereals. Suitable as an ingredient in all gratin recipes, it may be used to flavour filled pasta, potato cakes, lasagne and stuffed vegetables; combined with egg it may be used to make delicious fritters; mixed with meat it enhances meatballs and meatloaves.

Grana Padano PDO A product of the Padana Plain, Grana Padano is a fine and widely appreciated cheese, a symbol of Italian gastronomic excellence throughout the world. Obtained from semi-skimmed cows’ milk, this semi-fat cheese has a hard, finely granular texture, a white or pale yellow colour and is enclosed in a hard, smooth and thick dark yellow rind. It has a fragrant aroma and a characteristic, persistent flavour. It is aged for an average of 16 months.

With its strong but elegant, intense but velvety flavour, Grana Padano makes an excellent table cheese. Grated or in flakes or petals it may be used both as an ingredient - in fillings for meat or vegetables, in quiches or in gratin dishes - and as a condiment for pasta, rice, risottos and soups.

Pecorino Toscano PDO Pecorino Toscano is a soft or semi-hard cheese, produced exclusively with whole sheep’s milk. The freshest version has a rind with a colour ranging from yellow to pale yellow and a white, slightly yellowish cheese with a soft consistency to the touch. The flavour is fragrant, characteristic, defined as “sweet”. The ripened product has a rind with a colour ranging from yellow to intense yellow, but which according to the treatments to which it is subjected (tomato, ashes, oil) may be black or reddish. The cheese is instead pale yellow with a fragrant, intense but never piquant flavour.

Pecorino Toscano may be consumed as a table cheese or grated, according to the degree of ageing. When grated, Pecorino is used a condiment for pasta and main courses of meat. When sliced, both fresh and Stagionato, it goes well with honey, jam, and seasonal fresh fruit and vegetables

THE 2 LABELS TO LOOK FOR DICATION IN

This mark designates a product originating in a specific place, region or country whose given quality, reputation or other characteristic is essentially attributable to its geographical origin and at least one of the production steps of which takes place in the defined geographical area. Only those products that demonstrate a consolidated and codified production tradition, an inseparable tie with the area of origin, an appropriate socio-entrepreneurial fabric and which succeed in achieving high qualitative levels, certified by external bodies of control, may aspire to obtaining and retaining the sought-after European Community designation and inscription in European register of PDO and PGI products.

•

OTECTED PR

GRAPHICA EO

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ORIGI OF N

This mark identifies a product originating in a specific place, region or country, whose quality or characteristics are essentially due to a particular geographical environment with its inherent natural and human factors of production and specific preparation steps of which all take place in the defined geographical area and in line with the strict production regulations established.

(Protected Geographical Indication)

OTECTED G PR

The PGI

SIGNATIO DE

N

(Protected Designation of Origin)

•

The PDO

•

•

The business

The first 1762 to launch in Abu Dhabi

An Appetite for evolution S

Five years after the launch of gourmet deli brand 1762, the first outlet targeting the leisure segment has launched in Dubai’s Jumeirah Lakes Towers. Husband-and-wife co-founders Suzi Croft and Manar Al Jayouchi say the venue’s success will shape the future strategy of the company

uzi Croft and Manar Al Jayouchi began their F&B adventure in 2005, selling Appetite-branded packaged salads in petrol stations throughout Dubai.

Today, the duo have a portfolio of four Appetite shops, four 1762 outlets in Dubai with a fifth coming up in Abu Dhabi, and Monty the Bus, a stationary catering facility, in addition to a strong catering division for corporate and private functions.

“It has very much evolved naturally,” Croft tells Catering News during an interview at 1762 Dubai Media City. “We grew 38

Catering NEWS ME December 2016

organically in response to market needs, so we started off with packaged items under the Appetite brand, and that evolved into office sales then catering at corporate functions.

“We started to get requests for private catering, so we evolved our range to include lunches, platters, and party catering. Once we reached a certain point we decided we’d love to have a fresh deli environment. It’s not necessarily a different target audience, but we’re able to use richer ingredients that wouldn’t neces-

sarily hold well in a packaged product,” she adds.

And so five years ago, in 2011, the 1762 gourmet deli brand was born in Dubai International Financial Centre. The objective? To offer something different to the market, with a range of healthy, wholesome food options and no specific focus on weight-loss or diet trends.

“The whole idea is to promote good eating and good food. We’re not about dieting and we have to be very clear about that,” says Al Jayouchi. “There are lots of com-

The business

The next evolution of 1762 is Stripped, located in JLT Dubai

The first 1762 launched in DIFC in 2011 panies that do fantastic work with that and we’re not interested in competing. Maybe in time if we see the potential, it could be something we explore.”

Sustainability is another important part of the company’s ethos, and they have worked very hard on ensuring that packaging for takeaway items is environmentally friendly. “We’re constantly researching and trying to find the best biodegradable, compostable packaging, which is hugely important,” says Croft, explaining that 1762 will soon adopt the same starch con-

tainers used for the Appetite brand. The only challenge is the hot climate of the UAE, which can often make biodegradable products waste quickly. “The materials often deteriorate, either during shipping or while in storage, however it’s part of our commitment and our payback, and we believe in it strongly,” Croft adds.

Earlier this year, the team also launched ‘Monty the Bus’, a traditional 1966 Routemaster London bus decked out with luxurious interiors and currently being rented out for VIP, corporate events. Croft ex-

“A lot of the dreams are coming into reality with the JLT venue, because each time we evolve our concept it grows a bit more and now this is the dream of our own bakery, the test kitchen, and having more á la carte items” – Suzy Croft plains: “For example if you’ve got an event on at the Polo, the F1 or the Boat Show, you can contact us, tell us your numbers and we’d work out the type of event you want us to put together for you. We can do anything really, and it’s very unique for weddings – the upper deck can seat 18 people and it’s like a luxury yacht.”

In addition, 1762 does catering for various events, including Design Days with Art Dubai, Al Quoz street events, The Ripe Market, and the Dubai Airshow, where it operates a mobile set-up and is four years into a six-year contract for the event. Commenting on this, Al Jayouchi says: “It’s a captive audience and if you’re good, you’ll see the impact on the third and fourth day.

People will come back and they’ll tell others, so that’s why we see a growth in sales where others see a dip.”

However, when it comes to sporting events and concerts, the team face a more challenging operation given that many customers opt for fast food or unhealthy options. “Even if you’re on the strictest diet, that day you will be relaxed because December 2016 Catering NEWS ME

39

The business

“The whole idea is to promote good eating and good food.

We’re not about dieting and we have to be very clear about that.

There are lots of companies that do fantastic work with that and we’re not interested in competing. Maybe in time, if we see potential for that, it could be something we explore” - Manar Al Jayouchi you want to enjoy it, so you go for naughty food and you forgive yourself. I think it’s fantastic to have sandwiches and salads but I don’t think I’d sell them, and if you’re doing it as a commercial exercise you’d always lose,” explains Al Jayouchi, admitting that the team usually alters its menu to offer something “more curious”.

Croft is heavily involved in menu development for the brands, having come from an F&B background herself. She liaises closely with the 15-strong team of chefs based at the central kitchen in Al Quoz – headed by chef Elizna Botha – who prepares all the food for the company’s three existing 1762 outlets in Dubai Media City, DIFC and Jafza. However, the next evolution of the brand is an outlet that will have 40

Catering NEWS ME December 2016

The first 1762 launched in DIFC in 2011

an on-site chef. 1762 Stripped, the first of which opened in Jumeirah Lakes Towers on 28 November, will feature an á la carte menu, a boulangerie, chocolate making machine, a taste kitchen and cooking school for six – eight people, and a kid’s menu and small kid’s corner.

Croft comments: “A lot of the dreams are coming into reality with the JLT venue, because each time we evolve our concept it grows a bit more and now this is the dream of our own bakery, the test kitchen, and having more á la carte items.”

Since Jumeirah Lakes Towers is both a residential and commercial district, the opening of Stripped marks the first time the team has gone after the leisure market according to Al Jayouchi, who calls it a

“bold” move. “It’s the first venture where we’re not in a closed environment where we know what’s going to happen,” he says.

The team’s first opening in Abu Dhabi in March, marks another important milestone in the evolution of the 1762 brand, and similarly, this venue is located in a building expected to attract both leisure and corporate customers.

“We’re not 100% sure about the leisure market so at least for the next couple of years we’ll be playing around with the business markets mixed with leisure. In JLT, we’re in a business building but surrounded by leisure. Abu Dhabi is the same; it’s an office tower surrounded by residential so we’ll see how the residential reacts to it,” says Croft, revealing that ultimately, she would like to see a 1762 outlet open in

The business

Monty the bus a completely leisure market.

Another daunting prospect with the opening of the Abu Dhabi outlet will be operating out of a less accessible location.

“We’ve been a bit hesitant about doing it because we like to just pop in and out as

much as we want, but for Abu Dhabi it won’t be as simple as that,” says Croft.

However, the pair decided to take the leap since they believe the future of the brand requires UAE expansion. “We think that expansion in the UAE is critical. It’s a

brand of the UAE and we believe that we should be in the main districts where it will work. We believe that Abu Dhabi is a place that 1762 will work and other emirates could work in the future.” And while the company has received offers to open in Ras Al Khaimah, catering to a largely leisure market is something that they are not quite ready for yet, says Al Jayouchi, commenting “It’s a difficult exercise”.

In addition to two more 1762 outlets – both of which are set to pose new and unique challenges for the team – and two new Appetite shops, the recently opened Index Tower DIFC and Central Park, to open in January, the team has a lot on its plate, and is looking to consolidate its activities in 2017 before branching out again.

“I think 2017 will be about waiting and seeing, organising, reacting, being proactive, and making sure that everything is in

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December 2016 Catering NEWS ME

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F ocus

HEINZ BECK

C hef

Celebrating 10 years of holding three Michelin stars at La Pergola in Rome, chef Heinz Beck caught up with Catering News on a recent visit to Dubai to discuss his trade secrets 42

Catering NEWS ME December 2016

When I’m in Rome, I’m cooking with the boys every day. The day is divided into two parts: admin and cooking. For me, cooking is the best part of the day

Chef Focus

A

sked how he has managed to hold on to three Michelin stars at his flagship restaurant, La Pergola, Rome, for the 10th year, Heinz Beck simply answers, “I don’t know!”

German-born chef Heinz Beck first joined La Pergola in Rome in 1994 having never been to Italy, and with no knowledge of the Italian language. However, trained under renowned three-Michelin-starred chef Heinz Winkler, Beck knew what he wanted to achieve from day one. A man of few words, Beck’s actions perhaps offer the clearest explanation for the success of La Pergola. Despite having eight outlets across Europe and Asia to look after – including two in Dubai – last year Beck missed just three services at his Rome restaurant.

“When I’m in Rome, I’m cooking with the boys every day. The day is divided into two parts: admin and cooking. For me, cooking is the best part of the day.” And while Beck is known as a proponent of modern, experimental cuisine, listening to what his guests want is key, which may explain why around 50% of La Pergola diners are regulars. “I try to make people happy; that’s my secret. I cook for the guests and not for me.”

And while a remarkably hands-on approach is one of Beck’s defining trademarks, another is his relentless innovation. Since 2000, he has been collaborating with doctors, scientists and other specialists at the Botanical University in Florence and the University-Gemelli Polyclinic hospital of Rome to understand metabolism so that he can create more easily digestible dishes.

“I’m not a doctor; I’m a cook,” says Beck.

“I don’t want to be a professor because I wouldn’t be able to do it, but I use these collaborations to develop myself.”

One of Beck’s creations is a low-fat parmesan risotto, made entirely without butter and solid cheese. “If you know how to make a beautiful risotto, you don’t need butter to make it creamy,” he explains. “The butter is too heavy and you will not digest it for hours.”

Beck combines water and parmesan in a vacuum-packed bag and cooks it on a low heat to infuse the water with the parmesan flavours and amino acids. “The way I cook my parmesan risotto means you have all the flavour with half the calories.”

For the past two years, he has been work-

La Pergola Restaurant

Bread and tomato frisella

HEINZ BECK’S RESTAURANTS • La Pergola, Rome, Italy • Heinz Beck Seasons at Ristorante Castello di Fighine, Tuscany, Italy • Café Les Paillotes, Pescara, Italy • Gusto by Heinz Beck, Algarve, Portugal • Heinz Beck, Tokyo, Japan • Sensi by Heinz Beck, Tokyo, Japan • Social by Heinz Beck, Palm Jumeirah, Dubai • Taste of Italy by Heinz Beck, Dubai

ing with a professor at the Botanical University in Florence on new dishes using halophyte, a plant that grows in waters of high salinity, but his secret recipes are under wraps for now.

What Beck can say for sure, is that the more he learns, the more he enjoys cooking: “Before, I didn’t know so much about cooking but knowledge makes it more beautiful, more challenging, and much more interesting.”

In addition to continually building his knowledge, Beck – who was integral in the development of the De Cecco line of sauces – is working on a retail element to enhance the offer at his Dubai restaurants, Taste of Italy and Social by Heinz Beck. “We are developing day by day; there’s always something new to do. I have made several new dishes and we’re coming up with new ideas for selling products so there’s lots of new things coming up.”

December 2016 Catering NEWS ME

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ROUNDTABLE Brian Voelzing, head chef, The Hide

Chris Ball, key & assistan accounts t category manager, meat & p o JM Foods ultry,

Maikel Cooke, area sales manager, Dubai & Norther n Emirates, JM Fo ods

Nick Alvis, chef patron/partner Folly

by Nick and Scott

Scott Price, chef patron/partner Folly

by Nick and Scott

Bojan Cirjanic, sous chef, Folly by Nick and Scott

Christophe Prud’homme, director of kitchens, Al Bustan & Al Murooj Rotana

Nick Meara, business development manager, MENA and Europe, Meat & Livestock Australia

Hot e h t f f o e l d d i r g

s and Catering News brought od Fo JM a, ali str Au k toc es Meat & Liv n Rotana, Dubai to discuss the sta Bu Al at efs ch of up gro a together ion latest trends in meat preparat 44

Catering NEWS ME December 2016

Roundtable

Roundtable in association with

Mark Taquet of JM Foods demonstrates how to prepare Jack's Creek beef

What meat preparations do you use in your restaurants?

Brian Voelzing: We use a lot of dryaged beef now and you see a lot of restaurants in Dubai doing it. We have a dry-aged cabinet but we get it in 12 days dry-aged and we continue dry-aging it. It sells well, although we get some mixed feedback occasionally because it is a bit different in flavour.

Nick Alvis: We’re going to be using Jack’s Creek Wagyu striploin from JM Foods. The price is good, the yield is good, and it cooks really well. People normally go for the high-end Wagyu, but we’ve gone for the low-end. We also believe that our price point is important; we can’t charge AED 500 for a steak, that’s not what we do. We really focus on average spend of customers and giving people a variety of things to try. We’ll take the whole striploin, roast the fat off, trim it down, vacuum pack it in the fat and heat it in a water bath at 50 degrees for 15 minutes, then rest it well and serve it medium rare. Price-wise and quality-wise it’s a really good product and every bit of the striploin will go into the dish. We’ll also have one lamb dish where we’ll use the

“We had tenderloin on the bone but consumers here don’t really like it. It’s the same as striploin on the bone – they just want you to cut it right out. People that want to pay for tenderloin just want a tenderloin” Brian Voelzing, head chef, The Hide whole saddle and break it down to six portions of around 100g.

Scott Price: Five years ago dry-aging wasn’t really big but now there are a lot more products available. It’s great that it’s available over here but we have a price point we have to stick to and at the moment we’re not a place people will just come for meat.

Nick: Originally, we weren’t even going to put Wagyu on the menu because we thought it was just a fad and too expensive but JM Foods and Mark introduced us to this Wagyu and it’s a good product.

Christophe Prud’homme: We’re cooking usually striploin, tenderloin and rib eye, which is a big market and nowadays people are keen on the traceability of the meat. Your chefs should be interacting with the suppliers so they know where the meat comes from.

Do you use secondary cuts in your restaurants?

Christophe: It’s important for the chef to be different from the chef next door by introducing things like secondary cuts – the chef should show where he excels. If you stick with the prime cuts, you’re just like every other restaurant in Dubai that sells meat.

Scott: We’re just looking for interesting products and we’ve made our reputation from using secondary cuts because we want the price point to be accessible. If you go to a steakhouse, it’s not a cheap night out: if you want a good steak you’ve got to pay for it and that’s how it works anywhere in the world.

What current trends have you incorporated into your menu?

Christophe: We change the marinades

December 2016 Catering NEWS ME

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ROUNDTABLE

Roundtable in association with

The roundtable took place at Rodeo Grill, Al Bustan Rotana, Dubai

JACK’S CREEK WAGYU BEEF Mark Taquet, corporate chef, product development and marketing at JM Foods LLC showcased how best to prepare the topside cut of Jack’s Creek Australian premium quality grainfed Wagyu beef. The beef, which is bred and processed by Jack’s Creek, is fed the highest quality, natural, GMO-free grain, and receives no added hormones or growth promotants. and flavours of smoked items. For example, people are becoming more health conscious and in the pure recipe of smoking there is sugar so I changed the recipe and the flavour changed too. We then updated our marketing so that people are aware we’re offering something different. Either you find different products or you find different things to add to the meat. Our suppliers are employing more chefs who know what they’re talking about and have more ideas, which in turn gives us chefs ideas to do something a bit different on the menu.

Scott: We’re not very good with trends. If you want to go out for a good meal you have to enjoy it; people don’t normally think about their diet when they are out for dinner.

Nick: Our menu is created with consideration of everything, from allergies to gluten intolerances and vegan. You can’t open the 46

Catering NEWS ME December 2016

Scott Price, chef patron/partner Folly

by Nick and Scott doors at night and be surprised that there are a couple of wheat-intolerant people; you have to be ready to deal with it.

Christophe: It will increase further; people will become more and more intolerant.

Nick: I think that’s the real trend and challenge that we face as chefs. The knowledge of food is huge; it’s on TV all the time; everyone thinks they know about it and the chef can’t be right – the customer is always right. We’re here to make people happy at the end of the day but we also have to be happy with what we’re doing,

so we cook the food how we see it.

Scott: You have to do what you believe in and do what you can to make people happy, but if you start from a point where it’s gluten-free etc., you’ll never do what you want to do.

Nick: We weren’t trained or brought up in gluten-free restaurants; even vegetarians used to be frowned upon when we were growing up. If people want their meat well done, we do it well done. We do our best to season it and cook it with all the love we can and serve it with all the love we can,

Roundtable Christophe Prud’homme, director of kitchens, Al Bustan & Al Murooj Rotana

JM FOODS LLC JM Foods, a privately-owned company, established in 1996 by managing director Rajan J.S., has an extensive variety of the finest produce sourced from leading suppliers across the globe. The repertoire of products comprises fresh seafood and shellfish, meats, game and poultry, and an extensive selection of cheese, pork, and gourmet ingredients sourced from the UK, France, Italy, Holland, Norway, Germany, New Zealand, Australia and Asia.

Brian Voelzing, head chef, The Hide but that’s all you can do. The customer will come back because of the effort you’ve put in to meet their requirements, and that’s what it’s about – it’s the hospitality industry at the end of the day.

Brian: I think the whole gluten-free thing is kind of a fad right now. A lot of people aren’t actually celiac, they just say they want gluten-free, but you’ve got to adapt to it. Steak is gluten-free, so it’s not so bad in that sense but obviously we don’t just do steak.

Scott: Trends come and go and as chefs

we do what we think is right not because it’s on-trend. If you look at the successful restaurants here, they’re not doing well because they follow trends. They’re doing what they were doing five years ago.

Smoking has become a widespread trend for meat preparation. Do you have any smoked items on your menus?

Nick: A couple of dishes, but every dish has its own identity. You want people to come back and try something new

and we want to make it interesting for ourselves and for the guests. If you’ve got three or four smoked dishes on the menu, it’s too much.

Christophe: We do a seafood night every Wednesday and I have a smoking cart and I created some cuts with green tea smoked salmon, sugar cane smoked salmon, and black tea smoked salmon and suddenly the guest is impressed. It’s all about the marketing around it; it’s an education for the guests and for the chefs it’s good fun. It’s up to you to break it down to how niche you want to be and how far you want to go.

Scott: Folly will have a wood burning barbeque. We’ve never used it before but we’ve got a couple of ideas for the weekend lunches, like a sharing platter. We could perhaps do a whole roast and finish it on the barbeque or do some duck or chicken on the smoker to see how it goes, but these are just things we’ve got in December 2016 Catering NEWS ME

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ROUNDTABLE

Roundtable in association with

“Five years ago dry-aging wasn’t really big but now there are a lot more products available.

It’s great that it’s available over here but we have a price point we have to stick to and at the moment we’re not a place people will just come for meat” Scott Price, chef patron/partner Folly by Nick and Scott mind. When we are open and start developing, things will grow from that.

How important is the presentation and theatrics of a dish?

Scott: It’s important and it’s interesting if you do it right. I don’t think we’ll do much in terms of that; maybe with the pastry we’ll play around with it, with a bit of dry ice for example. The upstairs tables need to have a bit of theatre about them. One idea is to have a cocktail that’s been sat for a week in a little oak barrel and put that on the private dining terrace as an aperitif, but it will grow and develop. We’ll also have a kitchen bar with eight seats, so if people want to sit and chat to the chefs about what’s going on, it’s a lot more interactive and personal.

We’ll offer a different experience; I don’t think anyone else is doing that in town.

Nick: I think it’s more about being interactive rather than theatre.

Scott: Yes, if there’s a point to it, not just for the sake of it.

Meat on the bone was a hot topic of 2015 – 2016. Do you use this in your restaurants?

Nick: I don’t even know exactly what I’m doing with that; I’m not 100% confident of it.

Brian: We had tenderloin on the bone but consumers here don’t really like it.

It’s the same as striploin on the bone – they just want you to cut it right out. People that want to pay for tenderloin just want a tenderloin.

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Catering NEWS ME December 2016

Nick Meara: In Australia, not many guys are doing tenderloin on the bone. We sometimes do the striploin on the bone and the short loin T-bone. In Australia, you often see T-bone at those mid-level steakhouses, pubs and clubs but not so much in high-end steakhouses, but it’s good as a sharing dish. Then there’s the tomahawk, which really is an OP with a longer bone.

You often see the OP as a sharing platter, which works well and is an easier piece to cut and cook, and looks good visually.

Brian: With most prime cuts people don’t

want the bone, except for rib eye. We still do a lot of things on the bone. With dry-aged beef we do it on the bone and off the bone.

But it’s 300g minimum if it’s on the bone.

We have a massive 1.5kg tomahawk, which we do sharing style as a special and it sells well. It’s usually between about three people.

Christophe: We don’t really use it; I’ve put meat on the bone on the menu several times and there’s no demand for it but I do believe that when you have a big piece of beef it’s nice to have this for show; people are curious and I understand the appeal.

26 Feb - 2 Mar 2017

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EVENT PREVIEW

S SIAL MIDDLE

EAST 2016

Returning to Abu Dhabi National Exhibition Centre for its seventh edition on 5 – 7 December, SIAL Middle East promises an exciting line-up of roundtables, awards, competitions and networking opportunities

50

Catering NEWS ME December 2016

IAL Middle East 2016, a professional trade exhibition for the food, beverage and hospitality industries, returns to Abu Dhabi National Exhibition Centre (ADNEC) from 5-7 December 2016.

Global food innovation, food security and the latest industry trends will headline the calendar of events at the seventh edition, with a new series of conference sessions covering topics such as organic food, own label opportunities, food fraud, city farms, GM food issues, halal and wastage.

The event is organised in cooperation with Abu Dhabi Food Control Authority, and supported by Abu Dhabi Chamber as Host sponsor, Emirates Business Group and Al Rawabi as Silver Sponsors, Lulu as Retail Partner, Etihad Airways as Official Airline, Emirates Culinary Guild, and World Association of Chefs, as Culinary Partners.

EVENT PREVIEW

SHOW HIGHLIGHTS Alen Thong Golden Coffee Pot Young Chefs Challenge A new addition to the La Cuisine competition, the Alen Thong Golden Coffee Pot Young Chefs Challenge will see nine teams of five professional young chefs create a menu of internationally-themed dishes including a cold salad, appetiser, plated hot main course and dessert buffet for forty people. The food will be assessed by nine World Association of Chefs' Societies (WACS) international culinary judges who will collaborate to appoint the winning team.

Interview Joanne Cook, managing director, SIAL Middle East How many visitors are expected at SIAL ME in 2016?

We are expecting 22,000 senior decision makers from major food companies, representatives from F&B outlets and hotels, food retailers, government officials, distributers, import and export exhibitors, and hosted VIP buyers to attend.

How has the show grown since last year?

In 2015 we welcomed more than 926 innovative exhibitors and we’re confident this year will represent the next phase of growth with more exhibitors showcasing even more products. This year, SIAL’s largest exhibitor is Jenaan, whose stand will cover 1,360m2 of floor space. We will also welcome 30 international pavilions including Greece, Italy, Japan, Korea, Morocco, Sri Lanka and Taiwan amongst others.

Which industry trends will be highlighted at the event?

We’ve developed an all-new series of niche conference sessions, designed to cover a wealth of high profile industry topics including ground-breaking and innovative approaches, new technology, ingredients and business models across the entire food supply chain.

Please name one thing not to be missed at this year’s show?

I’m a huge fan of La Cuisine. Every year the standard gets better and better, which is reflected in the wealth of excellent restaurants and food outlets we have here in the UAE. I have worked closely with the Emirates Culinary Guild over the years to come to the point where the La Cuisine culinary competition is now the largest in the region. I’m also a firm supporter of The Mercurys, the innovative ideas and new products developed by the travel catering industry are incredible and really set the standard for the rest of the show. There are many changes made to the Mercurys this year and more than 40 airlines and airline catering companies are confirmed to attend SIAL and the Mercurys Awards evening.

The Mercurys SIAL Middle East will play host to the world’s leading supply companies to the airline catering sector, during the 35th edition of The Mercurys, taking place on 5 December at Shangri-La Hotel, Qaryat al Beri in Abu Dhabi. Companies competing at this year’s event include Green Gourmet Ltd., German Bakery Company GmbH, Kaelis Onboard Services, RMT Global Partners, Perth Inflight Catering, Al Rawdah (Emirates Modern Poultry) and Monty’s Bakehouse, among many more.

Regional Barista & Latte Art Championship Organised in association with the International Coffee & Tea Festival, the Regional Barista & Latte Art Championship will invite more than 20 of the region’s top baristas to undertake a series of tasks showcasing their coffee know-how. Each competitor must prepare four espressos, four cappuccinos and four original espresso-based signature beverages during a 15-minute performance. They are also required to create two identical samples of ‘art in a cup’ for three different beverages: a latte, a macchiato and a signature beverage.

Abu Dhabi Food Security Roundtable Series Organised in partnership with Food Security Centre – Abu Dhabi (FSCAD), the Abu Dhabi Food Security Roundtable series will see government officials, CEOs and industry experts discuss and debate ways of ensuring the availability of affordable, sustainable and nutritious food for the region. Over 200 attendees are expected over two days.

SIAL Innovation World Champions This will showcase the 11 most innovative products from SIAL’s global events, while the SIAL Innovation Area will highlight the world’s most innovative products, providing a unique opportunity for attendees to learn about upcoming sector trends.

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Event review

Gulfood Manufacturing reported 25% YoY growth in floor space

Gulfood Manufacturing 2016

Gulfood Manufacturing and Dubai World Trade Centre’s trio of food events reported 10% growth in 2016 with 700 food suppliers showcasing thousands of specialist food products in front of 16,000 international buyers from 7 – 9 November

T

he 2016 editions of Gulfood Manufacturing, the Speciality Food Festival, SEAFEX and the newly-named Yummex Middle East took place at Dubai World Trade Centre (DWTC) from 7-9 No-

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vember, with 10% growth reported across the shows.

More than 700 local, regional and international food suppliers from over 60 countries showcased thousands of specialist food products in front of an audience of 16,000 international buyers.

Trixie LohMirmand, senior vice president, exhibitions & events management, DWTC said: “As a thriving food manufacturing capital and strategic re-export hub to the growing populations of the wider GCC region and beyond, Dubai has all

the ingredients to lay sustainable foundations and create a longterm impact on the lucrative food manufacturing, packaging and processing spheres.

“Gulfood Manufacturing can serve as a strategic entry-point for global firms to meet, net-

Event review

Italian Trade Agency

Gianpaolo Bruno, trade commissioner to the UAE, Oman and Pakistan explains how Italy became the first ever Country Partner of The Speciality Food Festival Why did Italy partner with The Speciality Food Festival this year?

It is recognition of Italy’s undisputed leadership in food production and genuine ingredients and quality of gastronomic tradition, which is quintessential of Italian style and flair.

work and partner with local companies as part of their efforts to monetise opportunities in both established and emerging markets on the emirate’s doorstep.”

Running for a third year, Gulfood Manufacturing attracted 1,600 exhibitors from 58 countries, with the 80,000m2 exhibition reporting 25% year-on-year growth in floor space, which spanned 13 halls – two more than the 2015 event.

The show hosted 29 official national pavilions including production machinery specialists, Austria, Germany, Italy, Korea, Spain, Switzerland, Taiwan and the United Kingdom, in addition to firsttime national pavilions represent-

ing Indonesia, Ireland, Russia and South Africa.

Gulfood Manufacturing 2016 was split into three specialist areas: Ingredients Middle East; ProPack Middle East, covering automation, processing equipment and packaging machinery; and Logistics Solutions Middle East, a platform for materials handling, transport and commercial vehicles.

This year, DWTC also rolled out its most extensive hosted buyer programme, sponsored by Tetra Pak with more than 2,000 of the region’s most prominent industrial buyers in attendance.

Alongside Gulfood Manufacturing 2016, DWTC staged its annual trio

Why is the Italian pavilion 10% bigger in 2016 than in previous years?

We analyse data and opportunities for Italian food and beverage companies and we thought it was a good moment for us to support our companies to enlarge their presence in this market.

What products are you promoting?

All food products made in Italy, including pasta, sauces, confectionary, olive oil, chips and everything that is easily recognisable as made in Italy. They are very high quality, gourmet products made using artisanal traditions and sometimes the companies are family owned and pass knowledge from one generation to another. This is the source of success of Italian companies on international markets.

How have Italian exports to the UAE increased over the past five years?

They have increased a lot: we reached an all-time high in 2015 with 342 million euros worth of food sold to the UAE. We are keeping our position in 2016 despite some difficulties in the retail market, and so it is very promising. We are here to stay and continue to invest to support our products and companies.

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Event review Panache International

Vishaal Shah, Panache International CEO reveals that the company is eyeing partners for Saudi expansion at Gulfood Manufacturing Who are you targeting at Gulfood Manufacturing?

This year we are targeting a combination of local foodservice companies and international distributors in Africa and the Middle East to extend our services and product range.

Which countries do you distribute to currently?

We are largely in the UAE, in Africa strongly and in Qatar and Kuwait.

Where would you like to expand to?

The other countries are still open and we’re trying to find the right partners. We’d like to be stronger in Saudi Arabia; we just need to get the right partners as we don’t have a fully-fledged distributor there who can carry the range the way we’d like them to.

What new products are you showcasing?

Panache International is showcasing its customised coffee cups, clear cups, plastic bags and napkins at the show, in addition to its Raha Sustainable Pulp range. The sustainable range is perfect for hot and cold foods. It is made with real sugarcane pulp, which is completely biodegradable

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Launched in 2014, Gulfood Manufacturing is a sector-specific trade exhibition for ingredients, processing, packaging and food logistics providers

ProPack Middle East covering automation, processing equipment and packaging of segmented food events: The Speciality Food Festival for gourmet, halal and organic products; SEAFEX, catering to the seafood industry; and Yummex Middle East, for the confectionery and snacks market.

The shows boasted new features, headlined by The Global Date Market sponsored by the Saudi Export Development Authority (SEDA), where over 200 date varieties from more than 50 global producers across the GCC, Europe, Asia and America were on display.

DWTC also inked a partnership with the Italian Trade Agency (ICE), which saw several Italian food and drink producers participate at the events.

Khalid Al Fahim, director of business development, exhibitions and events management, DWTC commented: “The growth in each specialised food show reflects local, regional and global confidence in Dubai’s status as a major food industry hub.”

The Speciality Food Festival featured 200-plus exhibitors from over 40 countries, including new country pavilions and international and local buyers, suppliers, producers, importers and exporters of gourmet, halal and organic products.

SEAFEX 2016 featured more than 170 exhibitors from 20 countries and

Nadia Abdul Aziz

was spread across 4,500m2 – up 12.5% on last year – with new exhibitors from the UK, Norway, the USA, the UAE and Vietnam.

The 10th edition of Yummex Middle East, formerly known as Sweets & Snacks Middle East and held in partnership with Koelnmesse GmbH, hosted over 350 companies from 47 countries and spanned 10,000m2, marking an 18% increase on last year.

Joining the four specialist food events was the new Future Food Live, Dubai’s first international conference on applied nutrition run by DWTC in partnership with the Dubai Municipality.

Trade visitors focused on the wellbeing segment, discovered organic, freefrom, halal and other healthy food products and ingredients.

Launched in 2014, Gulfood Manufacturing is a sector-specific trade exhibition for ingredients, processing, packaging and food logistics providers who service the food and beverage production industries in the Middle East, Africa, Far East and sub-continent.

The event provides food manufacturers with the ingredients, equipment and business improvement tools that enable more efficient production and distribution.

Event review Glenarm Organic Salmon

John J Russell, managing director, Glenarm Organic Salmon visited SEAFEX Dubai to showcase the company’s new smoked salmon range What is unique about Glenarm smoked salmon?

We smoke our salmon sides in a small Belfast smoke-house over smouldering oak and beech wood chips, using our unique 100-year old traditional recipe. The smoked salmon is then allowed to mature before packing to produce a delicate yet complex flavour. We can provide the fish in any size, from full size down to 100g packs, sliced, unsliced, trimmed, and untrimmed. All our smoked salmon is long-sliced rather than D-sliced so that the fish tastes the same all the way through.

Our best-sellers are the 100g and 200g packs.

Who are you targeting with your smoked salmon?

Top-end, five-star hotels will be our base level. Smoked salmon is a very mature market and we only produce 600 tonnes of fresh salmon per year so we are looking at niche, small-volume business. I’m convinced there’s a demand for our product in Dubai; there are very discerning customers in Dubai and we’re trying to reach those people. Time and time again the product speaks for itself so we don’t do heavy advertising; we let them taste it and then they buy it.

Which countries do you export to currently?

We export to 16 different countries – most of Europe, USA, Hong Kong, Thailand, Singapore and Lebanon. In the Middle East, we only export to Dubai for the time being.

We’ve been looking hard at other markets over here but we keep getting push back on the price. I think some people don’t understand the product and its value; where it sits in the market.

Umm Ramoul, Next to Emirates NBD Tel : +971 4 284 3322 / 04 284 3966 Email: info@falconkitchen.com www.gelatotek.com

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Catering News unveils some of the region’s best-selling dessert and baking products

VALRHONA

Valrhona pastry chef trainer Middle East & Africa, Guillaume Roesz showcases Guanaja 70% chocolate

What is your best-selling dessert/ baking product?

PALAIS DU CHEF

Olga Mirtova, marketing manager at La Marquise introduces the gluten-free Palais du Chef range

What is your best-selling dessert/ baking product?

Palais du Chef, distributed in the region

by La Marquise International, is a range of gluten-free, GMO-free and trans-fat-free products. The range includes gluten-free brownies, cheesecake, bread and pizza mix, egg-free tiramisu cream, and sugar pastes in a wide range of colours, with all-natural ingredients (no AZO or GMO).

What is unique about it?

While gluten-free items often taste different, blind-tasting sessions with customers have shown there is no difference in the taste with Palais du Chef products.

What are the latest trends in desserts/ baking?

Clients are becoming more health conscious. Some of them have medical requirements, while others are just becoming more interested in what they eat and drink. As a result, there is a growing demand for glutenfree and lactose-free products, and healthy alternatives without chemical preservatives.

T: +971 4 3433478 E: production@lamarquise.ae W: www.lamarquise.ae 56

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Valrhona’s best-seller is Guanaja 70%, which surprises the palate with a powerful punch of flavour and bitterness. Guanaja has a low sugar content and the flavour is simultaneously rounded and light in acidity, and underpinned by notes of dried fruits and roasted coffee.

What is unique about it?

The first 70% cocoa blend, Guanaja is created from a selection of cacao trees of various origins, each featuring well-defined notes. Its blend is a concentration of Valrhona's expertise and high standards: from fermentation to conching, each step of this long-term process is an exercise in precision.

What is the most important feature of the perfect dessert?

Selecting the best ingredients is key to a great dessert: you need to understand the product and how it is made. Certain combinations of flavours can be very interesting for desserts and some ingredients will complement each other to highlight powerful aromas and create a unique tasting experience.

T: +971 5 0 640 6455 E: zeyneb.larabi@valrhona.fr W: www.valrhona.com

Baqer Mohebi

Mazen Marakebji, marketing manager, Baqer Mohebi presents the company’s best-selling deli cheesecake

What is your best-selling dessert/ baking product?

Baqer Mohebi’s best-seller is our deli cheesecake.

What is unique about it?

It is a ready-to-use baked cheesecake, which is bake stable and shows no cracks after baking. You just need to take out the quantity needed from the bucket, fill your mould and bake it at a specific temperature.

What is the most important feature of the perfect dessert / baking product?

The most important feature is using high quality ingredients.

What are the latest trends in desserts/ baking?

Some of the trendiest dessert products are red velvet cakes and popcorn bread. Mushroom muffins and freshly baked cookies are also everywhere you go.

T: +971 43237272 E: mazen.marakebji@baqermohebi. com W: www.baqermohebi.com

No Preser vatives | No Palm O No Hydrog il e n a ted Fats Gluten Fr ee | Lac tose Free

DUBAI - UAE, P.O. Box 74476 T: +971 4 3433478 E: info@lamarquise.ae | www.lamarquise.ae

ABU DHABI - UAE, P.O. Box 35921 T: +971 2 6587487 E: sales.auh@lamarquise.ae

Did yo know?u

Spill the beans

Mahmood Bartawi and Fadi Ghaly

Und er terin 500 offe rs ca g to mo 20 o ffice re than s eve Thur r y sday

The childhood friends and co-founders of Under500 reveal ambitious global expansion plans for their healthy eating concept

Lean beef burger

L-R: Mahmood Bartawi and Fadi Ghaly

What is your professional background?

Mahmood: I am Emirati-born and come from a commercial background, while Fadi has vast experience in creative industries and business start-ups. I have a degree in business from the American University of Sharjah and a master’s in international business from the University of Wollongong in Dubai, and when I’m not dedicating my time to my culinary pursuit, I work as a corporate banker. Fadi's expertise spans start- up companies to small home-based businesses and large, multinational corporations. He also has a lot of experience in the management of creatives that build a brand’s unique personality and story.

Why did you decide to launch Under500?

Fadi: We have been friends since childhood and our shared interests and healthy eating habits has strengthened that friendship. As consumers, we wanted to eat healthily and maintain an active lifestyle but also wanted 58

Catering NEWS ME December 2016

Salmon rattatoullie to order food that tasted delicious, because we always found that low calorie food was unsatisfying from a taste perspective. We decided to create dishes that are low in calories but provide all the protein, natural fats and carbohydrates the body needs, without compromising on taste.

Please describe the concept of Under500?

Mahmood: Our new home-style cafe concept offers wholesome, healthy meal options, with each dish designed to have less than 500 calories. Menu items include a selection of salads, wraps and mains, with dishes such as chicken lettuce tacos, tasty grilled salmon and avocado, and lean steak and kale wraps. And if you require gluten-free, vegetarian, vegan, low-carb or high-protein options, Under500 offers these too. We have two branches, in JLT and Business Bay, Dubai.

How does your business model work?

Fadi: The Under500 concept has been

created based on the average person requiring 2,000 calories per day. Each of our meals contains fewer than 500 calories, so you can enjoy three per day plus a couple of small snacks. We offer a selection of gourmet meals, including chicken lettuce tacos; grilled salmon and avocado; and lean steak and kale, which are each made fresh daily and designed to incorporate nutrient-dense ingredients.

What are your plans for the future?

Mahmood: We created the concept with a greater vision. Recognising the need for adults and children in the region to eat and live healthier, we have gone on to consult with food specialists from around the world to perfect our recipes and tastes to offers the perfect balance of nutrients and goodness. With the consultancy support of one of the industry’s leading franchise specialists, Francorp, we aim to take Under500 to the world with an aggressive growth plan of 50-70 stores in the MENA region over five years.

Lactalis Dairy Products and Trading (Middle East) LLC Email: info@ae.lactalis.com - Tel: +971 4 3623025