CLH Digital - Issue #250

Sector Welcomes Interest Rate Cut... But Inflation Concerns Mount

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR Peter Adams

A WELCOME INTEREST RATE CUT—BUT WILL IT BE ENOUGH? (OF COURSE NOT)!

Yesterday’s (February 6) announcement from the Bank of England regarding an interest rate cut is undoubtedly welcome news for the beleaguered hospitality and licensed on-trade sector.

But let’s be honest—while a step in the right direction, it’s unlikely to offset the tidal wave of cost increases set to hit in April, ALL of which are simply unsustainable.

For weeks, I have likened Chancellor Rachel Reeves to King Canute, hopelessly trying to turn back an economic tide with entirely the wrong approach. And I stand by that assessment.

While I do not claim to be an economic guru, like many of our readers, I have “walked the walk.”

Having managed hospitality businesses for leading operations in hotels and pubs, run my own bar/restaurant for eight years, and operated this company for 25 years, I am, not just talking “academically qualified”, I am more importantly as they say, “qualified by experience.”

That is more than can be said for many of our so-called “front benchers” in government.

In my opinion, the Bank of England has moved to position itself ahead of the coming storm.

They know what’s on the horizon and have pre-emptively laid down their excuses.

If the planned April increases go ahead—hikes in National Insurance Contributions (ENIC), business rates, and wage costs—the economy could be driven into recession.

The BoE’s move suggests they are preparing for the inevitable downturn. I have seen this play out before, and I am seeing it again now.

While the interest rate cut is a positive development, it risks being completely overshadowed by rising operational costs and a predicted resurgence in food inflation— an area that only two years ago reached staggering levels.

Our sector needs real leadership between now and April 1st. Ms. Reeves must acknowledge that these planned increases are too much, too soon.

A show of humility is needed. The government should listen to industry concerns and at the very least delay some of these hikes—ENIC and business rates being the most critical.

While a delay in wage increases would likely provoke a backlash, targeted relief elsewhere could make a real difference.

On a lighter note, it’s great to see the Six Nations driving footfall to pubs. Last Friday at The Hop in Bournemouth, the atmosphere was electric—proof that when given the opportunity, our sector can thrive.

And as for me? I’m hoping Liverpool FC make the Champions League final in Munich. Now that would give summer trade in pubs a much-needed boost!

For now, we brace for April. But if common sense prevails, perhaps the tide can be turned before it’s too late.

I can always be contacted at edit@catererlicensee.com

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or the

Sector Welcomes Interest Rate Cut

(CONTINUED FROM FRONT COVER)

REVISED DOWNWARD

Despite this reduction, the Bank has revised its economic growth forecast downwards. It now anticipates that the UK economy will narrowly avoid a recession in the coming months. Additionally, it has downgraded its outlook on the economy’s ability to generate income, casting doubt on the strength of future growth.

Industry experts within the UK hospitality sector have reacted to the announcement with a mix of cautious optimism and concern. Lower borrowing costs could offer relief to businesses still recovering from recent economic pressures, including rising operational costs and fluctuating consumer demand, as the wider public struggle through the economic crisis.

DELAY NIC’S

Kate Nicholls, Chief Executive of UKHospitality, said: “Cutting interest rates was the correct move from the Bank of England and I’m pleased that they’ve done the right thing to incentivise growth. Driving growth has to be the priority and lower interest rates will play a part in achieving that goal.”

“Practically for hospitality businesses, it will provide some much-needed relief for those still paying back Covid loans, but we urge the Government to allow more flexibility over the repayment periods for those loans to further ease the pressure on venues.”

“If the Government really wants hospitality businesses to help deliver its growth agenda, it should delay the changes to employer NICs.”

“After the sector was the biggest contributor to economic growth in November, these tax changes will slam the brake on the sector’s growth potential and instead force businesses to cut investment, cut jobs and increase prices.”

FURTHER

CUTS

“ON

THE HORIZON”

Governor Andrew Bailey emphasised the Bank’s commitment to maintaining economic stability, stating: “It will be welcome news that we have been able to cut interest rates again today. We will continue to monitor economic conditions closely and take a measured approach to any further reductions.”

Bailey reaffirmed that keeping inflation low and stable remains a top priority. The Bank’s forecasts indicate

that at least two additional rate cuts may be on the horizon in the coming years, with the ultimate goal of bringing inflation closer to its 2% target.

RENEWED PRICE PRESSURES

While the news of an interest rate cut has been warmly welcomed the latest Foodservice Price Index (FPI) report from Prestige Purchasing and CGA by NIQ reveals a month-on-month increase in inflation in December, raising fears of renewed price pressures for the UK’s hospitality sector.

Year-on-year inflation dropped to 1.9% in the final month of 2024, but prices rose by 1.0% from November—the highest monthly jump since June 2024. In a marked shift from the previous two months, all 10 categories of the Index recorded month-on-month inflation. The breadth of increases suggests that inflationary pressures are becoming more widespread across the foodservice sector.

“VOLATILITY AND UNCERTAINTY”

The December FPI report from Prestige and CGA highlights ongoing volatility and uncertainty in the foodservice market, and the need for operators to remain vigilant and closely monitor price trends across all categories. Adding to the complexity, the current threat of an international trade war introduces further uncertainty into the market. Disruptions to global supply chains and fluctuations in commodity prices could exacerbate inflationary pressures and create additional challenges for the hospitality sector. Proactive measures and flexible procurement strategies will be crucial to navigate these challenges and mitigate the impact of potential price increases on businesses and consumers.

Shaun Allen, Prestige Purchasing CEO, commented: “This month’s figures are a reminder that the battle against inflation is far from over. While we’ve seen encouraging progress in the year-on-year trend, the monthon-month increase is a reminder we must stay vigilant. The potential impact of the Autumn Budget, combined with these latest figures, suggests that we could be facing a renewed inflationary challenge in 2025.”

Reuben Pullan, senior insight consultant at CGA by NIQ, said: “After a solid end to 2024 for hospitality sales, news of renewed foodservice inflation is a concerning start to this year. On top of other pressures including increased international economic uncertainty, National Insurance rises, and hesitant consumer confidence, an upswing in prices will squeeze operators’ margins even tighter. The inflationary threat is another reason why hospitality needs more support from government so businesses can invest, create jobs and drive growth.”

The Future of Food: 5 Key Trends Shaping the Industry Right Now

By Sverre Puustusmaa, CEO & Founder, Tactical Solutions

The food industry is continuing to undergo a significant transformation. Driven by rapid technological advancements, shifting consumer expectations, and the global push for sustainability. Consumers demand healthier, more natural foods, leading to a rise in functional and additive-free products. Digitalisation is transforming how people engage with food, with growing trends in online ordering, personalised nutrition, and immersive dining experiences. Businesses that can adapt to these changes are poised to thrive long-term.

TECH DISRUPTING THE FOOD SUPPLY CHAIN

Technology, especially AI, is reinventing every aspect of food production - from sourcing ingredients to delivering meals to consumers. It's clear that supply chain disruptions have exposed inefficiencies, and now AI is stepping in to fix them, not to replace human jobs but to enhance efficiency and productivity.

Sustainability-driven innovations in energy and water conservation are also rising. As one of the largest consumers of natural resources, the food industry faces growing pressure to optimise operations. Water scarcity and rising energy costs drive businesses to adopt smart irrigation, energy-efficient processing, and AI-powered maintenance to cut waste and expenses.

SUSTAINABILITY: THE SHIFT FROM PACKAGING TO FOOD WASTE REDUCTION

Sustainability isn't just a branding exercise; it's an operational requirement. While biodegradable and compostable packaging has dominated the sustainability conversation, the focus is shifting toward tackling food waste - an issue of enormous global significance, with nearly 40% of food being lost globally each year.

Many food producers, particularly in the freeze-dried sector, prioritise portion control to reduce waste. They ensure products contain only what is needed for daily caloric intake. Additionally, long-shelf-life products that remain edible for several years when properly stored help minimise waste and improve food security.

THE RISE OF HEALTH AND WELLNESS-FOCUSED FOODS

Consumers are becoming more health-conscious, driving demand for functional foods. These foods provide health benefits beyond basic nutrition, including products with added vitamins, minerals, or other bioactive compounds.

Probiotics, prebiotics, and personalised nutrition are also in high demand. Gut health, in particular, has emerged as a key focus area, with more consumers looking for foods that support digestion and overall wellbeing.

The push for pure, natural food is gaining momentum. Many brands embrace a "nothing but the essentials" approach, removing additives, preservatives, and artificial ingredients to deliver high-quality, nutrient-rich meals. This aligns with the growing demand for clean-label foods - products with simple, transparent ingredient lists that consumers can trust.

THE EVOLUTION OF CONSUMER EXPERIENCE

Digital transformation is reshaping how consumers engage with food, and this shift will accelerate in 2025. Online ordering, food delivery, and subscription meal plans are becoming more advanced, offering personalized recommendations based on diet and lifestyle. As these services become more affordable and user-friendly, more people are gaining access to convenient, tailored food options.

Interactive dining experiences, such as AI-powered menu customisation and augmented reality (AR) restaurant environments, are also rising. Consumers expect more than just convenience; they want engaging, immersive experiences that align with their values and preferences. Companies that leverage digital tools to enhance customer experience will gain a significant competitive advantage.

EMERGING MARKETS DRIVING GLOBAL FOOD INNOVATION

The future of food isn't just shaped by Western markets. Rapid urbanization in Asia-Pacific and Africa is creating significant growth opportunities. As cities expand and incomes rise, demand for Western-style convenience foods and locally inspired, nutritious, and sustainable options is driving innovation and market expansion.

To succeed in these emerging markets, companies must prioritize innovation and adaptability. Understanding and respecting local dietary preferences, sourcing sustainable ingredients, and leveraging digital distribution channels will capture new audiences and pave the way for successful global expansion.

LOOKING AHEAD

Technological breakthroughs, sustainability-driven strategies, and evolving consumer expectations will continue to shape the food industry in 2025. Businesses that embrace these trends will be well-positioned for success, instilling confidence in their future. The future of food is not just about what we eat but also about how we produce, package, and consume it sustainably and efficiently.

Punch Pubs & Co Acquires the Bull, Ilchester

Pub company Punch Pubs & Co has added to its growing portfolio with the acquisition of The Bull pub in Ilchester, Somerset.

The traditional wet-led pub sits within Punch’s Leased and Tenanted estate, and will be operated by experienced Publican Yvonne Wright, who will be relaunching the Bull to ensure it remains at the heart of the community.

Speaking about the acquisition, Punch Pubs & Co Head of Estate Development and Acquisitions Andrew Cannons commented: “We are pleased to welcome the Bull into the Punch family. It is a fantastic pub that has excellent qualities, and we’re confident that it will contribute to the continued success of our Leased and Tenanted estate as Yvonne and the team step in.”

The Bull has a well-established guest base already, and offers an extensive array of drinks from world lagers and beers to ciders, spirits and softs. It is also renowned locally for the success of its sports teams including skittles, pool and darts.

Punch Pubs Operations Manager Jay Pearce added: “Yvonne is an outstanding and seasoned operator who has successfully managed a number of pubs within our estate. She will be ensuring the great legacy left by the previous Publicans will continue, whilst we search for a long-term Publican to drive this community pub forward. With an investment planned for later this year and the re-introduction of a home-cooked food menu, I am enthusiastic about the potential of this village pub and look forward to witnessing its future success.”

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Hospitality Industry in Crisis: Former NightTime Czar Demands Government Action

One of Labour’s top business supporters has issued a stark warning to chancellor Rachel Reeves that her Budget will cripple businesses and lead to swathes of job losses.

Industry advocate Sacha Lord has made an urgent plea to the Government, warning that without immediate intervention, up to 9,000 pubs could be lost within the next year.

Lord, a high-profile entrepreneur and former Manchester Night-Time Economy Adviser, has been a vocal supporter of the Labour Party for the past four years. However, in a dramatic turn, he has expressed serious doubts over the Government’s commitment to the industry, stating that Labour’s promise to be a ‘party for business and growth’ now rings hollow.

URGENT CALL FOR ACTION

In a strongly worded letter to Chancellor Rachel Reeves, Lord outlined his concerns, urging the Government to acknowledge the severity of the crisis gripping the hospitality sector. Citing UKHospitality figures, he reminded policymakers that the industry employs 3.5 million people and contributes £54 billion in tax revenue annually.

“Hospitality isn’t just an industry; it’s the heart of our communities and our economy. These businesses are not just numbers; they are the backbone of our high streets, communities, and cultural heritage,” he stated. “If nothing changes, thousands more will collapse, and the Government will be directly responsible.”

His letter comes in the wake of recent tax hikes and operational cost increases, which have led to venue closures, job losses, and stalled investment in the sector. Lord challenged the Chancellor to consider whether supporting businesses to remain viable—even at a modest profit—would be more beneficial than allowing mass closures and job losses.

MOUNTING PRESSURE ON THE GOVERNMENT

The hospitality industry has faced a tumultuous few years, with the impacts of the pandemic still reverberating, energy costs soaring, and supply chain disruptions further straining businesses. The introduction of higher business rates and tax changes has exacerbated these issues, with many operators warning they can no longer remain viable under current conditions.

Industry leaders have repeatedly urged the Government to implement

supportive measures, such as VAT reductions for hospitality businesses, business rate reforms, and targeted financial aid to prevent widespread closures.

The Chancellor’s office has acknowledged receipt of Lord’s letter but has yet to provide a formal response. With the threat of thousands of closures looming, industry stakeholders will be closely watching for any indication that the Government is prepared to step in before it’s too late.

THE LETTER IN FULL:

Dear Chancellor,

I write to you as a long-standing advocate for the hospitality sector, deeply concerned about the precarious situation facing independent and small businesses in our industry. The sector employs 3.5m people and contributes £54bn in tax receipts to the UK economy, yet recent Government decisions threaten its very survival.

I urge you to act before irreversible damage is done.

I myself have been a Labour Party member for four years. I am now reconsidering this position. I attended your manifesto launch, I supported you in your bid to become the Government and I believed you had a deep understanding of the problems on the ground. Not anymore. I heard Labour declare itself the party for business and growth. I no longer believe that to be the case.

The policies outlined in the Autumn Budget and set to be introduced in April, will cripple businesses across the sector, and the consequences of these plans

are already becoming visible.

We have evidence, Chancellor, of swathes of job losses, venue closures and stalled expansion and forecasters are predicting 9,000 pub closures within the next 12 months. Only last week, I heard of one pub chain that has halted five new site developments as a direct result of these decisions.

These landlords are already grappling with rising operational costs, reduced consumer spending, and severe staffing shortages, yet these new tax implications will push many small and independent operators to breaking point. These businesses are not just numbers, they prop up our high streets, our communities and our culture that we are famed for the world over.

If nothing changes, thousands more businesses will collapse, and Labour will be responsible.

Surely, a business supported to make even a modest profit, is far better than one that closes?

Beyond these horrific economic implications, the impact on employment, particularly in our younger generations, will be devastating. We are the third largest employer in the UK. 40% of our workforce is under 25. Closures will throw these young people to the wolves at a time when the cost of living is already unbearable for many.

And let’s not forget the social impact of our sector. For thousands of elderly and isolated individuals, their local pub, restaurant or café is a vital source of companionship and community.

The hospitality sector is an essential driver of growth, a major employer and an irreplaceable part of our social fabric. It can drive the economy out of the stagnancy it has found itself in. It deserves recognition and support to prevent thousands of closures.

Chancellor, you must do better.

If you have a plan, you must show us.

We must see it, or we cannot support it.

This is not just about businesses, it’s about jobs, livelihoods, and communities, and time is running out.

Will you support us or not?

Yours sincerely,

Sacha Lord

Listed Building Consent: Is It Worth It?

By Simon Atha, Director, Boyer (part of Leaders Romans Group)

It is (undoubtedly) often said that there is nothing as charming or as quintessentially English as a beautifully preserved ancient pub or restaurant. And yet for many within the hospitality industry, the idea of applying for listed building consent to revive an old venue will raise alarm bells.

In this article, I’ll explain how that process isn’t as complex and convoluted as some believe, and my experience of achieving listed building consent for the restoration of an ancient coaching inn.

Dating back to the 1300s, The Mitre is Oxford’s oldest pub. From the days of Chaucer, the Peasants’ Revolt and the Hundred Years war, people have been drinking on the site – initially in a cellar which is still intact today, and later in the 1630s inn built above it.

Not only was The Mitre a Medieval drinking establishment, but it is said to have been used as one of the ancient centres of learning which eventually gave rise to the foundation of the University of Oxford.

So it was a disappointment to the city when the pub’s longstanding owners, Lincoln College, closed The Mitre in 2019. But this was necessary to undertake the substantial repairs and renovations to make it fit for continued use. With its stone fireplaces and panelling dating from the 1600s, stucco clad beam with a decorative pattern of exotic pomegranates (possibly dating from the previous century and moved on site), the inn not only has fascinating history but a history which is well-evidenced in its fabric.

In 2022 the building was acquired by Gusto Italian, which committed to a £1.4 million investment, both to preserve the listed features but also to introduce modern design elements unique to the brand. And dining in the Theatre Kitchen or the Dine Under the Olive Trees restaurants today, few would argue that the sensitive restoration has been a success.

A bureaucratic nightmare? Not really - listed building consent doesn’t need to be complex, even in the case of such a highly protected building. But to carry out unauthorised work is a criminal offence which can result in individuals being prosecuted and the work reversed, so it’s important to involve an experienced architect

and planning consultant.

It is also important to bear in mind that the Department of Digital, Culture, Media and Sport’s criteria for listed buildings isn’t limited to specific buildings in isolation, or solely to bricks and mortar: in addition to ‘buildings of importance because of their design, decoration and craftsmanship’ other categories are buildings which ‘illustrate an aspect of the nation's social, economic, cultural or military history’, ‘demonstrate close historical association with nationally important people or events’ and ‘form part of an architectural ensemble, such as squares, terraces or model villages’: the context and the historical significance can result in a building be listed too.

Listed building consent is obtained though the local planning authority. Once the architect has drawn up the plans, the planning consultant will check whether or not it requires listed building consent and if it does, what the local authority regards as acceptable, which can vary considerably, and therefore whether the plans are likely to achieve consent.

As is frequently the case, the application for listed building consent for the Mitre was submitted along with a planning application for further structural works, with Boyer handling both.

A series of ‘pre-app’ meetings with the conservation office follow prior to the submission of the planning application. The period for determination should take no more than 13 weeks, but varies considerably due to the extent of negotiation with the conservation officer and the requirement for Historic England and other organisations to be consulted. Local residents are also informed and invited to comment.

In most cases, a well-managed listed building consent will be granted by council officers under delegated legislation, rather than doing to a planning committee. Generally speaking, local authorities are keen to see historic buildings brought back into use, their features retained and the building once again making a positive contribution to the built environment. If officers have been actively involved and their advice taken, the outcome is usually positive.

No applicant should feel that listed building consent exists only to preserve or reinstate an ancient building: the purpose of planning is to manage change. The system exists to enable historically significant buildings to continue to have a role, but it doesn’t require that role to replicate its original use precisely. As diners in Oxford’s new Italian restaurant will testify, thanks to changing tastes and trends, hospitality venues are destined to change over time, and the system exists to recognise and facilitate this.

Company Of Cooks Cements Its Position In The City

Company of Cooks has extended its partnerships with all the Livery venues in its portfolio, securing over £18million in retained business in the City.

The deals, which range from three to five years, see Company of Cooks continue to exclusively manage and deliver a wide range of events at the prestigious Brewers’ Hall, Coopers’ Hall, Goldsmiths’ Hall, Ironmonger’s Hall and Plaisterers’ Hall.

Retaining these longstanding City clients is testament to the strong relationships and mutual trust the Company of Cooks teams enjoy with their Livery clients, and the excellent results delivered across the portfolio, which in many cases have exceeded targets and expectations.

Clients cited the specialist Livery knowledge of the teams, which enables them to understand the heritage and versatility of the halls and realise growth opportunities, combined with their expertise in food, drink and service as a leading reason for extending their partnerships. They also spotlighted Company of Cooks’ strong culture and values,

which focus on its commitment to its people, community and sustainability.

Rob Fredrickson, Company of Cooks’ Managing Director, said: “Extending our partnerships with our Livery clients gives us the privilege and opportunity to continue to bring our craft and creativity to these unique spaces in the City. This sector is steeped in history and tradition, but its innate ability to adapt and evolve has enabled it to remain relevant and continue to grow in the modern world. We look forward to evolving together as we continue to attract a broader audience and drive revenues.

“I also want to call out our fantastic Livery teams, who are true specialists in their fields. Our relationships with our Livery clients go back up to more than 20 years, with many of our operators and general managers also giving incredibly long service. It’s their exceptional knowledge and dedication that has built such special relationships and delivered above and beyond time and time again. I thank them for their unwavering commitment.”

The Big Table Group Launches Charity Partnership for 2025 with Dreams Come True

The Big Table Group, operators of brands including Bella Italia, Las Iguanas, Banana Tree, Frankie & Benny’s and Chiquito has today announced a powerful new partnership with charity Dreams Come True.

The national UK children’s charity is dedicated to delivering lifechanging dreams for children living with serious illnesses, disabilities or life-limiting conditions and who live in areas of deprivation across the country.

This exciting collaboration will see The Big Table Group’s brands unite to raise vital funds and awareness throughout 2025, helping to make dreams a reality for those who need it most.

With over 220 restaurants across the UK and a team of more than 5,000 people, The Big Table Group is setting its sights high, aiming to create unforgettable moments for children while rallying communities to join the cause.

The campaign promises to bring bold fundraising initiatives, customer-driven campaigns, and high-energy events to every corner of the UK.

Alan Morgan, CEO of The Big Table Group, said: “We’re delighted to launch this partnership with Dreams

Come True. Their work is nothing short of extraordinary, bringing joy and hope to children facing unthinkable challenges. We are all really excited to get involved, and we’re proud to be able to support such an important charity in turning some dreams into reality.”

Dreams Come True CEO, Lisa King, OBE, added: “This partnership has the potential to make a life-changing difference for so many children. The Big Table Group’s energy, creativity, and commitment will allow us to deliver more dreams than ever before. We’re thrilled to have them on board and can’t wait to see what we achieve together.”

Dreams Come True creates unique, tailored experiences for children aged 5-18 with serious illnesses, disabilities or life-limiting illnesses. Crucially, the charity ensures that dreams are targeted to children from some of the most disadvantaged communities across the UK. From meeting tailor-made bespoke equipment to experiencing magical family moments, these dreams provide joy, magic, lasting impact and cherished memories.

The partnership kicks off with plans to drive fundraising and engagement with a variety of in-restaurant activities – ensuring no shortage of opportunities for customers and staff to get involved.

Calls to Exempt Children from Visitor Levy to “Protect Family Holidays”

Ahead of its appearance before the Senedd’s Finance Committee this week, UKHospitality Cymru warned of the impact on family holidays to Wales if the plans remain unchanged.

Exempting children would bring Wales into line with many progressive European nations that implement a levy and exclude children, like France and Belgium.

The leading trade body will also be making the case for the Welsh Government to include specific clauses in the legislation to limit spending of raised funds to areas that demonstrably, tangibly and directly benefit tourism.

The current spending proposals are too broad and should be amended to ensure funds can be spent on genuine efforts to promote Welsh tourism, better manage destinations and increase Wales’ reputation as a visitor destination. Funds should not be used to replace existing funding by local authorities.

David Chapman, Executive Director of UKHospitality Cymru, said: “Families across the UK have great memories of holidaying in Wales – the stunning scenery, walks in the hills and ice cream on the beach.

“The visitor levy alone potentially pushes Wales down the pecking order of likely holiday destinations, and the decision to tax children is yet another reason for families to choose to go elsewhere.

“The Welsh Government should make this change to bring us into line with other leading European nations and ensure that it doesn’t make visiting Wales more prohibitive.

With the cost-of-living crisis still very real for families, this must be an equitable consideration for the Welsh Government.

“I’m pleased to have the opportunity to raise this important issue with the committee tomorrow, as well as the need to ensure funds raised directly benefit tourism and our wider plans for working closely with Welsh Government in designing and promoting a viable sustainable tourism strategy for the future.

“I hope the committee recognises the need for these important changes to be made and make the appropriate recommendations to the Welsh Government.”

Brakspear Takes Top Spot In National Survey Of Licensees

Brakspear has been named the best pub operator in an annual survey of pub tenants and lessees in the UK.

In The Licensee Index by industry research specialists KAM, Brakspear placed 1st in 30 of its measures, securing the No.1 spot among the 15 pub operators taking part in the survey.

The results are based on research among licensees – referred to as business owners by Brakspear – running pubs with both large national pub operators and smaller, family-owned operators such as Brakspear. In telephone interviews, KAM researchers ask licensees to rate their pub operator on a raft of measures including: company culture; understanding their business and offering valuable advice; helping to reduce operating costs; support from business development managers (BDMs); marketing support, training courses and the recruitment pro-

Brakspear chief executive Tom Davies (pictured above) said: “The Licensee Index is recognised as the most thorough survey in the tenanted and leased sector, with their researchers leaving no stone unturned in their pub interviews. We are delighted to have taken the top spot: it’s a great endorsement of our ethos of treating all our business owners as individuals, and offering tailored support to help them run thriving pubs.

“My thanks to all our BDMs and head office team members who work hard to understand each of our pubs and support our business owners. We were particularly pleased to score highly on the value added by our BDMs, our marketing, and on helping our business owners to make the cost savings that are so important in running a successful pub today.”

Unlocking Your Hotel Investment: Navigating Hospitality Real Estate Finance

By Edouard Louapre, Head of the Bachelor

The first rule of any investment is that it must make a return. That’s simple and obvious; but the complexity comes from how an investor generates a sufficient return to repay the risk he or she has taken.

In hospitality real estate, the way that investors generate returns has more moving parts than most other segments of the property industry. It makes this a challenging and multi-faceted discipline that demands a profound understanding of what the hospitality ecosystem is, including factors such as market dynamics, changing guest expectations, macroeconomic impacts, and ESG. It also makes it – in my view – one of the most exciting and dynamic areas of this business in which to work.

In this article I hope to unpick the business of hotel real estate investment, explaining how it differs from investing in other assets like offices or retail premises. I will also break down the different types of hotel investment. Lastly, I will walk through the various steps in the investment/development process, right through to the exit strategy.

WHAT IS HOTEL INVESTMENT?

Hotel investment is an important component of the wider real estate market. Investing in property is the engine room of our built environment: the construction of every building you see around you has to be paid for, whether it’s a personal residence costing tens of thousands or a master planned, mixed-use development costing billions.

In commercial real estate, it’s investors who provide this money; but they only do so with the promise that – as with any other investment – they will receive a satisfactory return.

One of the big differences with hotel investment is that often it will involve shared commercial interests between the hotel owners/investors and the operator of the property. Sometimes this can also be a three-way interest, where the operator is a third-party management company (these are often called ‘white label’ management companies) and both are joined by the hotel brand which has its name above the door by way of a franchise agreement.

Whatever the owner/operator structure, driving the hotel’s commercial success is absolutely paramount to maximising the return on investment it generates. And this is where expertise in asset management, revenue management, operational efficiency and – of course – the all-important guest experience come into play.

Navigating this environment demands a unique mixture of hospitality and business knowledge, and it’s why so many of our Bachelor students looking at careers in hotel investment choose the International Hotel Development and Finance specialisation that I lead at Glion Institute of Higher Education.

Doing so gives them a massive advantage compared to somebody who graduated from a traditional business school and therefore lacks specialised knowledge of the hospitality industry. It’s also why all the major real estate consulting firms – Cushman & Wakefield, CBRE, and so on – have developed specialised hotel advisory teams to serve the growing number of investors keen to explore this sector.

WHO ARE THE HOTEL REAL ESTATE INVESTORS?

In 2023, the European hotel investment market was worth some €10.7 billion – quite a way below the heady levels we saw before the pandemic, but still a sizeable share of the overall real estate investment market. Who are the investors responsible for that transaction volume? The simple answer is that it could be any one of the individuals or institutions which are in the business of investing money – either their own or other people’s.

By that I mean banks, pension funds, insurance companies, sovereign wealth funds, private equity firms, specialised real estate vehicles such as real estate investment trusts (REITs), investment arms of hotel companies such as AccorInvest, and high net worth individuals or family offices.

Each of these real estate investors will have different investment objectives, risk profiles, target markets, and strategic approaches. But all of them are united in the goal of portfolio diversification. And this is especially true at a time when the performance of other classes within commercial property, such as offices and shopping centres, has seen some slowing down due to changes in our working and consuming patterns, as well as broader economic downturns in some markets.

TYPES OF HOTEL INVESTMENT

The different types of hotel property to invest in match the different types of hotel we can stay in as guests; so everything from budget to ultra-luxury, from city centre to beachside resort, and from a traditional brand to a funkier, more lifestyle experience.

All of these hotel real estate assets have their own attractions for investors; but before making a purchase an investor will have to focus on a number of specific considerations in order to make an informed decision. Take resorts, for example. These are usually large-scale premises and can quite often be in remote locations. This means that developing (or buying) a resort will generally require heavy up-front capital investment, making it more suited to an investor who is interested in a longer-term strategy.

Resorts are also predominantly seasonal operations, so good financial management and forecasting are essential, perhaps more so than a typical city centre business hotel where the flow of guests is more regular throughout the year.

Luxury hotels, too, are generally subject to high up-front costs due to the high-end design and fit-out specifications they need in order to meet the expectations of wealthy clients.

Take for example the magnificent Raffles OWO hotel and residences in London, which has reportedly cost its investor, the Hinduja family, £1.3 billion to create by transforming a former government office in the heart of London. Hotel investing at that level is a serious business.

On a more down-to-earth level, budget and mid-market hotels have also been a popular market segment among investors, as these are seen as more resilient to economic downturns (the same, of course, is true for the ultra-luxury segment).

This is important because, unlike the fixed and long-term nature of an office lease, buying into an operational asset like a hotel means investing in the day-to-day success of the business operating within it.

HOW TO IDENTIFY A GOOD HOTEL INVESTMENT OPPORTUNITY

As with making any investment decision, the process starts with in-depth research. Before committing what could be billions of dollars (or equivalent) it’s vital to have a solid understanding of the local market conditions as well as an idea of future market trends.

For a development project, this includes the historical evolution of supply and demand dynamics, current tourism market analysis, competitor analysis (including daily rates), property valuations in the area, to name just a few.

For the purchase of an existing hotel real estate asset, the research must also cover the financial and commercial profile of the hotel operation: i.e. revenue, profitability, operating costs, and other elements of that nature.

Increasingly, an investor must also factor in the hotel’s ESG (environment, social and governance) performance, as this is becoming a consideration in obtaining finance at competitive rates – or even at all (some lenders will no longer provide credit for an asset that underperforms on ESG measures).

Once the asset is under ownership, sustainability performance in areas such as energy consumption and other eco-friendly practices will also impact the bottom line, particularly in a period where – in Europe at least – energy prices are higher than has historically been the case.

At the same time, governments are creating incentives for improved environmental and sustainable performance, so there may be tax breaks available that can enhance the financial performance and potential return on investment.

THE KEY STAGES OF A HOTEL INVESTMENT

We’ve already covered the research element – often called ‘due diligence’ among the financial community.

The next step in the real estate investment process is the acquisition of the property itself, or in the case of a development project it could mean acquiring the land on which to build, if this is not already in the investor’s ownership.

For a hotel development, there are additional stages such as securing planning permission to build, as well as acquiring a business license to operate a hotel on the site in question. The latter is far from a formality, as the authorities will consider the risk to the environment from overtourism and of disturbing the competitive balance in the market, among other factors.

Developers will generally bring in professional support from lawyers, financial advisors and real estate consultants to help them navigate this process.

At the acquisition stage, financing the transaction becomes the priority. A lot of the time, this means getting a bank involved. If you have a household mortgage, you’ll already appreciate some of how this process works.

The figures involved with a hotel investment are considerably higher, so the bank will have a special team to evaluate the risk and prepare the financing offer accordingly. The prevailing interest rates in the country of the lender/borrower will also be a factor.

Once the transaction is agreed and completed, the hotel may simply continue trading or the new owner may wish to make changes. These differ depending on what the overarching investment strategy dictates. It could mean switching the hotel’s branding; exiting the current management contract and bringing in a new management company; or even closing the premises for a comprehensive remodelling/refurbishment in order to enhance future commercial performance.

One of the highest profile examples of the latter is the famous Waldorf Astoria New York. In 2014, this legendary hotel was acquired for $1.95 billion by the Chinese company Anbang Insurance Group, making it the most expensive hotel sold at the time.

Although it continued trading immediately after the purchase, in early 2017 it was closed for a comprehensive refurbishment that is still ongoing to this day, with the new-look hotel due to reopen in 2025. The budget for the refurbishment has been put at over $2 billion.

Even if a hotel asset does not see major changes made, the new owners will invariably want to look at implementing enhanced revenue and asset management strategies, as well as looking closely at operational costs, in order to drive improved financial performance.

For a development project, once the construction and fit-out is nearing completion, the hotel will enter preopening mode, with a team installed to deal with hiring staff, implementing IT systems, choosing daily rates and working on revenue management plans.

Further down the line, once the hotel has been trading successfully (and hopefully with enhanced revenues) the investor may well look for an exit strategy. This isn’t always the case – for global landmark hotels like The Savoy in London or the George V in Paris, the status of owning a ‘trophy’ asset overcomes the usual cycle of invest>hold>exit that most investors pursue.

For investors who are seeking to make an exit, timing is everything. Most will already have mapped out an exit strategy at the time of purchase, but there’s a great need for flexibility, because much depends on current market conditions and – crucially – what the investor forecasts to be future market conditions. Of course, other criteria may spur a decision.

For example, the investor’s overall financial wellbeing could deteriorate, necessitating the freeing up of funds; or maybe he or she might simply receive an offer for the asset which is too good to refuse?

EMERGING TRENDS IN HOTEL INVESTMENT

One of the most important trends in hotel investment is the diversification of revenue, and by this I mean incorporating other elements beyond hotel rooms in a hospitality development. Private residences are especially popular – the Raffles OWO and Waldorf Astoria New York examples I referenced earlier both feature a number of luxury private residences at prices running into the millions.

We also have to factor in broader trends in our travel and tourism behaviours. It’s super important to consider the impact of non-traditional lodging options such as Airbnb, particularly as competition for city centre hotels.

Other pandemic-influenced trends such as the rise in ‘bleisure’ (mixing business and leisure) and ‘digital nomads’ are also significant factors today, whereas they probably didn’t feature at all on a hotelier’s radar 10 years ago.

And of course it’s still too early to judge the full impact of artificial intelligence (AI) on the hospitality business. It’s a revolution for sure, but in reality I don’t believe it will seriously change the short term residency business, which will always be a fundamentally human-to-human experience.

Cheers to Rugby Weekend: 16.7 Million Pints Sold as Fans Flock to Pubs

The opening weekend of the Guinness Six Nations saw pubs across the UK enjoy a much-needed boost, with a staggering 16.7 million pints of draught beer and cider sold. The hospitality sector saw sales climb by +0.5% compared to the same game days in 2024, with a notable +19.7% surge against the previous Friday and Saturday. Fans flocked to their local watering holes, turning game days into a roaring success for pub operators.

Scottish fans led the charge, drinking an additional 168 pints per venue and catapulting their region to the top of the drinking charts. On average, pubs poured 443 pints over the weekend, generating a significant £2,206 in income per venue.

Stout was the undeniable star of the weekend, posting an impressive +25.4% increase in sales compared to 2024. Guinness, a perennial favourite, claimed the second spot among top-selling brands, trailing only Carling.

World Lager also shone, with a +6.9% uplift versus the previous year. Madri led the charge in this category, boasting the highest rate of sale and securing its place among the weekend’s top 10 brands. However, it was a different story for World 4%, Premium Lager, and Core Lager, which all experienced declines, underscoring the ongoing consumer shift towards premium and international lager options.

Pub footfall followed a similar trend to sales, growing by +0.5% year-on-year. Suburban areas outperformed other regions with a +2.1% increase in visits, while city centres saw a dip on Friday, impacting their overall performance. Rural pubs remained steady, with Saturday proving to be their busiest day.

Consumer dwell time also saw a modest rise,

increasing to 159 minutes from 157 minutes in 2024 (+1.2%). Suburban pubs recorded the highest growth (+1.3%), while rural outlets matched the national average. City centre pubs, however, held steady with no change in visit lengths.

The strong performance over the weekend signals a promising start to the rugby tournament, offering optimism to the UK hospitality sector amidst a challenging trading environment.

Alison Jordan, CEO of real-time marketing intelligence agency The Oxford Partnership, summed up the findings: “The opening weekend of the Six Nations brought a well-earned boost for the hospitality sector. With 16.7 million pints sold and stout leading the charge, it’s heartening to see fans rallying around their local pubs to celebrate together. This is a testament to the enduring importance of pubs as community hubs and their ability to capitalize on major sporting events. The increase in footfall, dwell time, and premium choices reflects the resilience and evolving preferences of pub-goers.”

Insolvency Challenges Within The Hospitality Sector

By Christopher Love, Head of Corporate Recoveries and Insolvencies at Primas

There’s no doubt that businesses have had it tough since the pandemic, and none more so than the hospitality sector, which was already juggling with increasing costs, fewer customers, and tighter profit margins. It’s been claimed there’s been a record jump in the number of businesses in financial distress, with recent stats showing that insolvencies for pubs, clubs and bars rose 29% month on month. It comes as owners have been facing crippling energy bills, a shortage of labour, and have had to deal with high inflation since the pandemic.

Aside from April’s national insurance rise for employers, businesses will also face an increase staff cost in the form of the National Minimum Wage, which is set to increase by 6.7% this year. That means for someone aged 21 and over, their hourly salary will increase to £12.21 from £11.44. For small and medium sized bars and restaurants across the country, that could potentially add thousands to their outgoings, and for the less financially resilient, could even result in a build-up of debt.

Aside from the financial aspect affecting hospitality, the industry is continuing to grapple with a very tight labour market. After the UK left the European Union, it’s estimated a million people left the UK, with approximately 30% of them said to be hospitality workers. Tougher immigration rules following Brexit means that the sector finds it more difficult to attract overseas workers back to the UK, and this is exacerbated by a lack of people in the UK applying for jobs in this area.

And whilst high inflation appears to have passed, hospitality is still nursing a severe headache from the costof-living crisis. High interest rates on commercial loans and mortgages still persist, and it’s feared that businesses with very fine profit margins will suddenly find these products unaffordable.

Despite what may seem a gloomy backdrop, there are things businesses can do to weather the storm. The starting point always must be maintaining up to date accounts. Accurate books mean business owners and directors can have better oversight of finances and can adjust spending accordingly.

Businesses also need to remember that communication is king. Whether going through insolvency or not, strong relations – with both staff and shareholders – are crucial, and may help the situation if the business moves into financial difficulty. Many see hospitality staff, post-COVID, as like gold dust; therefore, it’s vital that owners ensure staff are looked after, and are kept up to date with events, especially as losing workers in an already candidate-short market could have a further financial burden on the business. Equally, an open relationship with shareholders will reap benefits later down the line. Whilst they may be eager for a financial return, most will be aware of the difficulties of the sector when they invested, and so, surprisingly, may be more understanding than you think.

If a hospitality business is concerned about possible insolvency, then it’s important to seek advice as soon as possible from a qualified practitioner. It may be possible to obtain a moratorium against creditor action.

Owners should be open with their creditors, who may be able to negotiate or offer extended payment terms over any outstanding debts. Whilst this may work on an informal basis, the size and amount of debt may be so serious that it requires a more formal arrangement – such as a Company Voluntary Arrangement (known as a “CVA”). This involves an insolvency practitioner working with creditors to arrange a formal repayment plan. This must be voted on by those owed money, with 75% of creditors needing to agree for the CVA to pass. Alternatively, it may be necessary for a company to be placed into Administration, which will allow an insolvency practitioner to be appointed with a view to try and rescue the business as a going concern. As this is a complex process it is important for businesses to seek expert legal advice.

As costs continue to cripple the hospitality sector, businesses should consider a full review of their accounts and processes, to ensure that debts are being paid on time, and that the company has enough capital. Consider the potential increase of outgoings when the national insurance contributions are raised in April, along with the increase in the minimum wage.

Whilst hospitality will always operate on fine margins, businesses need to be alive to the fact that sudden changes in the economy can have an adverse effect. For business owners, reacting to change can often feel daunting, but it can be managed effectively, and businesses can succeed, with proper professional advice.

Hall & Woodhouse Reveals 12% Reduction In Gas and 7% in Electricity Usage in 2024

Family Brewer & Pubco Hall & Woodhouse (H&W), has revealed that it has achieved a 12% reduction in gas and 7% in electricity usage across its managed house estate in 2024, equating to approximately 360 tonnes of CO2e savings.

The Dorset-based company is working towards net zero scope 1 and 2 energy emissions by 2027, and has exceed its own target to achieve a 10% year-on-year energy reduction through behavioural changes in 2024. Last year, H&W implemented a range of successful initiatives to reduce energy usage across its managed house estate. Now, the company has committed £1million for 2025 alone to further its sustainability efforts.

Jon Mead, innovation manager at Hall & Woodhouse, said: “Being a sustainable business is woven into our purpose of making people’s day and enriching our communities from generation to generation.

“We recognise the critical importance that people and planet play in our long-term success and are committed to taking action now. We have set ourselves ambitious targets to reduce energy emissions. We’ve seen superb results, coming from a standing start in February 2024 when we launched our behaviour change project. The level of engagement from our team in embracing our energy saving focus has been extremely impressive. They have fully demonstrated their commitment to living our company values, thereby reducing the energy consumption and carbon impact of our business.” H&W has largely achieved its energy reduction through behavioural change. For example, it has implement-

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3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a gamechanger for businesses seeking to optimize their day-to-day operations and streamline their financial reporting.

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively. This feature ensures that businesses can maintain optimal stock levels,

ed strict temperature controls at 19-21°C in winter, seasonal heating adjustments, and mandatory overnight shutdown procedures for ventilation systems and kitchen equipment.

The company has also piloted technical improvements including the implementation of smart cellar cooling, smart kitchen ventilation, voltage optimisation, and free-air cellar cooling with the aim of embedding significant additional reductions in energy consumption. H&W also installed solar panels in five (one solar panel installed in 2024) of its pubs and brewery, and implemented insulation and draught exclusion measures across its managed house estate.

H&W’s £1million investment into green initiatives this year includes further roll out of existing technological improvements and will see work undertaken to increase the number of fully electric kitchens (within its managed house estate) from nine to 23 by the end of 2025.

Marianne Jarvis, who is responsible for sustainability at Hall & Woodhouse alongside her role as head of legal, added: “We have already proactively identified, tested and budgeted to implement significant technology-driven reductions in 2025. These investments will help us to achieve our mission to fully electrify our kitchens by 2027 and be well on our way to removing gas entirely from our managed houses. We recognise that sustainability is everyone’s responsibility, and as a future-thinking business we have the opportunity to lead by example.”

avoid overstocking or understocking, and keep track of their stock movements accurately.

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis,

Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed.

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Storm Éowyn Blows Away Weekend Sales To Curtail January Revival

On Premise drinks sales picked up in mid-January after a slow start to the year—but fell away again as stormy weather swept Britain.

CGA by NIQ’s Daily Drinks Tracker has shown that a late Christmas surge in average sales in managed venues was followed by a 9% slump in the first full week of January. However, footfall and spend recovered in the seven days to Saturday 18 January, with sales finishing 2% ahead of the equivalent week in 2024.

The solid performance was partly driven by decent weather and some high-profile football fixtures on Tuesday 14 and Wednesday 15 January, which triggered sales uplifts of 9% and 10% respectively. It was a particularly good week for Long Alcoholic Drinks (LAD), with beer and cider sales both rising above inflation at 4%. The soft drinks category also rose 4%, as some consumers switched away from alcoholic options for Dry January.

However, drinks sales came back down with a bump in the following week, with a year-on-year drop of 5% in the seven days to Saturday 25 January. Daily trade slumped 14% on Friday 24 January as Storm Éowyn raced in and many consumers were advised to stay at home. Although the next day was less affected by the windy weather, sales were down by 6% year-on-year. Most major drinks categories were equally affected by the storm, with sales of beer, cider, soft drinks and wine all down by between 2% and 4% across the week.

It has been a very challenging start to 2025 for the spirits category, where sales dropped by 11% and 19% in the weeks to 18 and 25 January respectively. This extends a long run of negative numbers for spirits, which have been affected by the trends of moderation, earlier drinking-out and pressure on spending that has led some drinkers to switch to other categories. However, CGA by NIQ’s research has shown plenty of opportunities to revive interest in spirits in 2025—especially during earlier dayparts.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “After a slow start to the year, On Premise drinks sales were starting to build some momentum before being blown away by Storm Éowyn. Better weather and the end of Dry January will hopefully start to release some pent-up demand for drinking-out, but any real-terms growth will be hard-earned for the foreseeable future.”

UK Hotels End Year On A High, But Cost Pressures Set To Worsen

Occupancy and room rates of UK hotels were up year-on-year in December, but profits remained flat as cost pressures started to bite, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK hotels was up from 70.3% to 71.6% in December year-on-year, and from 78.8% to 81.4% in London.

Average daily rates (ADR) of occupied rooms in the UK increased from £151.37 to £155.22 in December year-on-year, and from £223.12 to £230.73 in London. However, gross operating profits (GOP) were flat in London at 43.3% in December and down slightly from 35.4% to 34.7% in the UK.

Hotel payroll costs (per available room) were also up in the UK from £44.59 to £47.57 in December year-on-year, and from £59.07 to £63.52 in London, which is expected to worsen after the rise in

and National Minimum Wage from April.

Chris Tate, head of hotels and accommodation at leading audit, tax and consulting firm RSM UK, said: “It was a positive end to the year for the hotel sector in 2024, with occupancy and room rates up on last year. This is particularly good news as hoteliers have found it difficult to increase room rates for most of 2024. However, hoteliers struggled to shift the dial on profits with little growth in December, which comes as a warning sign that cost pressures are starting to bite.

“While the hotel sector has demonstrated its resilience and adaptability over the years, several challenges are set to hit the industry in the coming months. Operational costs are expected to surge due to increases in employers’ National Insurance contributions and the National Minimum Wage, placing further strain on profits. Hoteliers that focus on productivity, investing in technology and creating efficiencies will be best placed to ride the storm.”

Boxpark Shoreditch Secures Extended Lease Until September 2025

Boxpark’s Shoreditch venue has received a lease extension, allowing it to continue operating until the end of September 2025. The extension was granted following strong backing from landlords Ballymore and Hammerson, ensuring the popular East London destination remains a key fixture for the local community.

Since opening in 2011, Boxpark Shoreditch has become a vibrant cultural and social hub, supporting independent businesses and attracting over 1.25 million visitors annually. Over the years, it has hosted more than 250 independent brands, significantly contributing to the local economy, with an estimated £100 million in economic impact and the creation of approximately 270 jobs per year.

Ben McLaughlin, Chief Operating Officer of Boxpark, expressed: enthusiasm about the lease extension, highlighting the positive impact on the venue’s 47 independent businesses and their employees.

“The extension provides much-needed certainty for our tenants and their teams, allowing them to continue growing within this unique community,” McLaughlin stated. He also reaffirmed Boxpark’s commitment to enhancing customer experiences while supporting its traders. To mark this milestone, the venue will host a variety of events and initiatives, celebrating the ongoing success of the Shoreditch site.

McLaughlin acknowledged the invaluable support from the local community, describing it as “truly inspir-

ing.” He added, “As we look to the future, we are excited to build on our success and continue making Boxpark Shoreditch a thriving destination for visitors and businesses alike.”

Michael Kill, CEO of the Night Time Industries Association said: “We are absolutely delighted that BOXPARK Shoreditch has been granted a lease extension until September 2025. This is a significant victory for independent businesses and the local community, reinforcing Shoreditch’s status as a dynamic cultural and economic hub.”

“BOXPARK has long been a cornerstone of the area’s vibrancy, supporting hundreds of jobs and generating invaluable economic activity. The overwhelming support from landlords Ballymore and Hammerson, local authorities, and the Greater London Authority is a testament to the venue’s integral role in the community.”

“We extend our deepest gratitude to everyone who backed the Save Shoreditch Boxpark Campaign. Your unwavering support ensures that this iconic venue can continue to provide a platform for small businesses and a lively gathering space for all.”

“As we look to the future, we are excited to see BOXPARK Shoreditch continue to thrive, and we eagerly anticipate the opening of BOXHALL in Liverpool Street, further strengthening London’s vibrant night-time economy.”

“Thank you to the community, stakeholders, and loyal customers—this achievement would not have been possible without you.”

Join us at Expowest Cornwall in March!

Would you like to do better business in 2025? Are you looking for new products and new suppliers? Let Expowest Cornwall help you get ready for the seasons to come!

The Expowest Cornwall trade show takes place on Tuesday 4th & Wednesday 5th March at The Royal Cornwall Events Centre, Wadebridge. Thousands attend the show each year to meet a wide variety of hospitality and catering suppliers. They come to sample the latest products and ideas for their businesses, and to help maximise their returns for the coming season. More importantly - they come to buy!

If you are eager to see, taste, and test the best that the food drink and hospitality sector has to offer your business, and truly understand what is going to shape the market in 2025, this is one show that you can’t afford to miss. After all, you can't see, touch and taste on the internet - there's no substitute for meeting producers face to face and trying their products in person!

Over two days, under one roof, you can discover over 160 exhibitors, covering everything from fresh food to food service, dairy to drinks, and wi-fi to wholesale. Whether you run a pub, hotel, restaurant, café, deli, farm shop, holiday park, tourist attraction, catering business, or supermarket, you're invited.

There’s a world of wine, with vineyards represented from all over Europe and beyond, to Australia and Argentina, ranging from the traditional to the innovative and eco-friendly, as well as wines from the UK. Try the latest beers and ciders and a whole range of spirits. Looking for mixers or soft drinks? They will have those too – bringing you and your customers even more to quench your thirst!

As well as stocking up for the seasons ahead, you can catch up with colleagues, suppliers and customers as well as making essential new contacts. Many exhibitors at the show will have exclusive show offers for visiting buyers, including discounts, free delivery, free POS items, and deals on service packages. It’s a great opportunity to get yourself a deal and increase your profit margins! The show is easy to reach and well signposted from every direction. What’s more, there’s ample free parking within an easy stroll of the show. Expowest Cornwall really is the show that has it all covered! For more information about the show and to register to attend, please visit www.expowestcornwall.co.uk, or call 01934 733456. You can also follow the show on Facebook (@expowestcornwall) and Instagram (@expowest_uk).

Northern Hospitality Outperforms South in Site Growth and Customer Experience

The latest data from Northern Restaurant & Bar (NRB) and CGA by NielsenIQ reveals that the North of England has demonstrated stronger resilience and growth in Britain’s licensed hospitality sector compared to the South.

The study, which tracks a wide range of licensed venues including pubs, bars, restaurants and nightclubs, shows that while the industry as a whole has stabilised after previous declines, major Northern cities have outperformed their Southern counterparts in both site growth and feedback from customers.

The report shows a total of 99,120 outlets operating across Great Britain in December 2024, compared to 99,113 in December 2023. This represents a year of stability following industry declines in both 2022 (-4.5%) and 2023 (-2.9%).

While the market as a whole remains stable, significant regional differences have emerged, with the North demonstrating stronger performance than the South. The North recorded a modest site growth of 0.1% in 2024, while the South experienced a slight decrease of -0.2%.

Liverpool, Chester, and Sheffield emerged as the strongest performers in the North, each recording a 2.4% increase in site numbers - significantly outperforming both the national average (0.0%) and London (1.6%). Leeds (1.5%) and Manchester (0.1%) also showed incremental growth, reinforcing the North’s steady expansion. In contrast, key Southern cities such as Birmingham (-0.7%) and Bristol (0.1%) experienced stagnation or decline. These figures suggest an edge in resilience for major Northern hospitality hubs.

Pubs and bars are among the strongest performers in the North, with visits increasing by 4% in 2024, while the South experienced a decline of -1%. The data also signals a shift in consumer habits, with nightclub visits down by 5% in the North and 2% in the South, reinforcing the move toward more community-focused venues and casual socialising.

The North’s growing reputation for hospitality excellence is attracting major investment, with an expanding mix of high-profile openings from both homegrown and national brands. Notable additions include Skof in Manchester by Tom Barnes, formerly Head Chef at Simon Rogan’s three-Michelin-starred L’Enclume, and Chartwell at Aldwark Manor Estate in North Yorkshire, which has already earned three AA Rosettes. Additionally, Fifty Two at Rudding Park Hotel in Harrogate has recently secured a place in the Michelin Guide.

Operators such as Roxy Leisure Group, Concept Taverns, and Mission Mars (the group behind Albert’s Schloss and Rudy’s Napoletana) are reinforcing the North’s position as a dynamic hospitality hub, with concepts that resonate strongly with both locals and visitors. While historically, brands have expanded from London outward, an increasing number of Northern-born hospitality brands are now moving successfully into the capital.

Beyond site growth, the North is also outperforming the South in customer experience and feedback. Satisfaction levels across the region consistently outperform those in the South, with significant improvements in key areas. Consumers in the North report superior food quality (+1.0%) and drink quality (+4.0%), alongside more impressive service (+3.0%) and shorter wait times (+2.0%).

Furthermore, the North provides better value for money (+2.0%) and a stronger overall sense of satisfaction with the visit (+2.0%), highlighting its commitment to delivering an outstanding experience.

Hospitality spending in the North has seen a notable 6.2% increase compared to 2023, with the average monthly spend now surpassing £100 for the first time. While Southerners still lead in spending, with an average of £108 per month and a more modest increase of 4.8%, the gap is steadily closing year-on-year.

Notably, the region has proven less impacted by price increases, with Northerners reporting 10% fewer concerns about rising costs when eating or drinking out compared to the South. Additionally, consumers in the North cite having ‘sufficient disposable income’ as a reason for going out (11%).

Mayor Launches Independent New Nightlife Taskforce To Help Support Capital’s Life At Night

The Mayor of London, Sadiq Khan, has revealed the members of a new independent Nightlife Taskforce that has been created to help support the capital’s life at night.

The Taskforce brings together a range of experts from the frontline of the capital’s nightlife to examine and address the issues facing the industries, and provide recommendations on how to ensure the nighttime economy can thrive.

In recent years London’s nightlife and nighttime industries, along with other cities in the UK, have faced a huge range of challenges. These include the long-lasting impact of the pandemic, rising rents and business rates, staffing shortages, licensing and planning issues, and cost-of-living and cost-of-doing business pressures.

Sadiq is determined to do all he can to work with partners to help the capital’s nightlife communities and industries navigate these challenges and buck global trends, which is why he’s brought together London’s first ever Nightlife Taskforce.

The Night Time Industries Association (NTIA) recently published figures showing a 32.7 per cent decline in nightclubs across the country since 2020. London saw the smallest decline with a 19.7 per cent decrease from March 2020 to November 2024, compared to Manchester which saw a decrease of 33.3 per cent and Birmingham had a drop of 38.5 per cent.

Despite these ongoing challenges, the landscape of London’s nightlife continues to evolve to meet the changing needs of Londoners and visitors to the capital. This has seen it diversify from zone one to include a range of other locations including Hackney, Peckham and Tottenham.

The Taskforce will be chaired by Cameron Leslie, Co-founder and Director of fabric, and includes representatives from the heart of London’s nightlife, including Nadine Noor, Founder of Pxssy Palace, Nathanael Williams, Founder of Colour Factory, and Alice Hoffman Fuller, Head of Operations at Corsica Studios; as well key industry bodies Kate Nicholls CEO of UK Hospitality, Mike Kill CEO of Night Time Industries Association, and Sophie Brownlee, External Affairs Manager at Music Venue Trust.

Each member brings a wealth of experience and expertise, and over the next six months they will meet regularly to examine and address the challenges and opportunities facing London’s ever-evolving nightlife.

They will have access to an advisory group that will includes representatives from the Met Police, TfL, London Councils, trade unions, the broader business community and supply chain businesses. They will also be supported by Nightlife Research consultants Vibe Lab who will be calling on Londoners to help provide evi-

dence to the taskforce to help develop their recommendations.

The Taskforce will provide a series of recommendations to the Mayor that will then help to build on City Hall’s ongoing work to support nightlife.

The Mayor of London, Sadiq Khan (pictured above), said: “London’s nightlife industries are vital to the success of our capital, but, as with other cities across the country, they have faced a huge range of challenges in recent years. The rising cost of living and operational costs, shifts in consumer behaviour, staffing shortages and licensing issues have all been hitting businesses hard. I’m determined to do all I can to work alongside our nighttime industries, which is why I’ve brought together this independent taskforce of experts to examine and address the opportunities and issues facing the industry. Their expertise and unparalleled knowledge garnered from years of working across a range of nighttime industries will help to inform and develop our collective efforts to support nightlife, as we continue to build a better London for everyone.”

Cameron Leslie, Co-founder and Director, fabric, said: “I’m delighted to have been invited to lead this newly assembled independent Nightlife Taskforce. This group that has come together, represents some of the best of what London has to offer, across an incredibly broad spectrum. We are all excited about the future of nightlife in our wonderful city, and are also acutely aware of the stark challenges we face. The Taskforce cannot wave a magic wand to make things better but I truly believe through our experience, expertise, knowledge, relationships and desire we can put forward something meaningful by which all stakeholders and individuals who genuinely want to see London’s vibrant nighttime economy thrive and grow can then get behind.”

Nadine Noor, Founder of Pxssy Palace, said: “I’m looking forward to be part of this Taskforce because I believe collaboration is key. Working together enables us to stay active, hold each other accountable, and drive meaningful change that reflects the vibrancy and diversity of London’s nightlife.”

Kate Nicholls, Chief Executive of UKHospitality, said: “I was delighted to lead the first groundbreaking report into London’s nightlife, and I’m pleased the Mayor is reaffirming his commitment to the nighttime economy through this new taskforce. London’s vibrant nightlife is world-renowned and, while there are undoubtedly significant challenges facing our nightlife businesses, it still has the potential to grow and build on that reputation. I look forward to working with the taskforce to develop new solutions that can support businesses in the capital to both survive and thrive.”

Jennings Brewery To Return To Brewing In Cockermouth Under New Ownership

The historic Jennings Brewery located in Cockermouth, Cumbria, has been acquired by two local business owners and entrepreneurs.

The acquisition of the brewery for an undisclosed sum will see two local business owners, Kurt Canfield (CEO of specialist engineering business Delkia) and Rebecca Canfield (Proprietor of wine and spirits company Wine and the Wood), take ownership of the brewery site, with the intention to resume brewing Jennings beer in Cockermouth following the brewery’s closure in 2022.

The deal also involves the transfer of rights to the Jennings brand, including all trademarks, intellectual property and recipes. Bottled beer under the Jennings brand will continue to be sold by Carlsberg Britvic until March 2025, following which beer production will transfer to the new company – Jennings Brewery Ltd.

Rebecca Canfield expressed her enthusiasm to re-open the site, stating: “As lifelong residents of West Cumbria, we have cherished Jennings Brewery and its beer for many years. Preserving the heritage of the brewery and the Maltings building, which are integral to our community, is of utmost importance to us. We are delighted to bring Jennings back to the local area and to have it once again run by a family-owned business.

“The brewery has almost 200 years of brewing history and one element that really attracted us to the project was the fact that it has its very own well. This is what makes it so beautiful and unique – an authentic Jennings beer can only be brewed with local water!”

Kurt Canfield, who will continue as CEO of Delkia, added: “This project is a remarkable and ambitious endeavour, which we are taking on to benefit the entire community. The Maltings building is an historic landmark, and we have extensive plans to enhance the site while respecting its heritage. However, critical repairs are necessary and will take time before we can get back to brewing the great beer that Jennings in known for.”

The AVLA Licence – A Legal Requirement

Television remains an essential service in every hotel, despite the rise of streaming platforms. It allows hoteliers to enhance guest experience and provide entertainment options of globally admired quality. This has a direct influence on the image and appreciation of the establishment.

However, with the benefits of offering television come certain responsibilities, particularly respecting copyright laws. Hoteliers must ensure they have the necessary licences. Operating without them constitutes a legal infringement.

Chris France, founder of speciality beer retailer Beer Hawk will be joining as Managing Director. Chris, who also grew up in The Lake District said “Jennings was hugely influential as I developed my love for this industry, and the idea of bringing a great beer back to the heart of this town is an exciting prospect. There’s a rich brewing history here and we’d love to hear from anyone in the community who wants to join the team or be part of bringing it back.”

Parklife founder Sacha Lord has said he is “reconsidering” his membership of the Labour Party over his “disillusionment with the direction of the Government’s economic policies.”

In an open letter to Chancellor Rachel Reeves posted on social media Lord, the Labour Greater Manchester Mayor’s former nighttime economy advisor, who stepped down from the role last week following the conclusion of an Arts Council investigation into funds acquired by one of his companies, cited “swathes of job losses, venue closures and stalled expansion” in the hospitality sector, alongside forecasts that as many as 9,000 forecasted pub closures over the next 12 months as key drivers of his frustration.

Today, I wrote to the Chancellor calling for urgent action to save hospitality.

As a member, I went to the manifesto launch, I backed the party and I believed in them. Now, I’m questioning that decision.

Rising costs, tax hikes and staff shortages are pushing thousands of businesses to the brink yet we’ve had zero acknowledgement from the Government of the dire situation the industry is in.

Hospitality isn’t just an industry, it’s 3.5m jobs, £54bn in tax and the heart of our communities. Without action, 9,000 pubs could shut in the next year.

The Government needs to know just how important our pubs, bars and restaurants are, before it’s too late.

The AVLA licence enables hotels, aparthotels, B&Bs and other similar establishments to lawfully offer access to TV channels containing audiovisual works (films, series, documentaries, cartoons and other shows) from AVLA’s repertoire. It is for TVs in bedrooms and communal areas of the premises. The AVLA licence covers an immense catalogue of works and rights not covered by other licensors.

By taking the AVLA licence, hotels are directly helping to maintain a vibrant audiovisual sector. The royalties collected serve to finance new content, as well as to sustain tens of thousands of creatives and companies involved in the process.

Television in hotels means more than just an amenity; it is a vital component of the guest experience. By securing the necessary licenses, hoteliers can offer their guests a superior stay while upholding legal and ethical standards, ultimately protecting themselves from legal risks and fostering the UK’s world-class creative industries.

To learn more about AVLA and to take the licence, visit: www.avla.uk

Appeal Date Set to Determine Future of Iconic Crooked House

An appeal to decide whether the owners of the Crooked House, famously known as "Britain's wonkiest inn," will be required to rebuild the historic venue is set to take place at South Staffordshire Council offices on Tuesday March 11.

The well-loved pub, located in Himley, Staffordshire, near Dudley, was destroyed in a suspected arson attack in August 2023. Its loss sparked widespread outcry from the local community, former patrons, and industry figures who valued its unique character and heritage.

In February 2024, South Staffordshire Council issued an enforcement notice instructing the pub’s owners, ATE Farms Limited, to rebuild the establishment within three years. However, ATE Farms Limited has appealed against this order, leading to a public hearing scheduled to commence on 11 March.

The Crooked House had been a landmark in the Black Country hospitality scene, renowned for its distinctive sloping structure, a result of historical mining subsidence in the area. The venue had long attracted visitors fascinated by its unusual appearance and warm atmosphere.

The fire, which occurred on 5 August 2023, and the pub’s subsequent demolition just two days later, raised significant controversy. Many in the hospitality industry, alongside local campaigners, have since called for the rebuilding of the pub as a vital part of the region’s cultural and social fabric.

ATE Farms Limited acquired the historic 18th-century site from brewery group Marstons in July 2023, just nine days before the fire. The upcoming inquiry will determine whether they must restore this muchloved institution, a decision that could have broader implications for heritage venues across the UK’s hospitality sector.

Gary Timmins, CAMRA Pubs and Clubs Director, said: “The appeal requested by the owners of the Crooked House, ATE Farms Limited, was expected but no less insulting. Accountability must be taken for the complete destruction of this iconic pub, and this hearing undermines South Staffordshire Council’s enforcement notice to rebuild it.

“The Crooked House in Himley was destroyed more than 18 months ago, and this appeal delays a much-needed outcome. The UK’s wonkiest pub needs to be rebuilt, back to what it was prior to the fire, as ordered by South Staffordshire Council. If this appeal leads to this decision being reversed, it would be a complete mockery of pub protection and campaigning efforts from the local community.

“The Crooked House saga lifted the lid on the wider scandal of potentially unlawful pub conversions and demolitions across the UK, and we continue to demand tighter, stronger planning policies and a requirement in law to rebuild pubs brick-by-brick.”

Brits Rank Pubs Top When Choosing UK Holiday Destinations

Pubs hold a special place in the hearts of Brits who rank them among the most popular destinations for domestic tourism, according to a new poll commissioned by the British Beer and Pub Association (BBPA).

The findings highlight the cultural and social importance of pubs, underscoring their role not only as community hubs but also as vital contributors to the UK’s tourism industry.

Nearly nine in ten (86%) respondents said they view pubs as important to UK tourism.

The appreciation for pubs’ role in domestic tourism grew with age, with 80% of 18-24-year-olds recognising their significance, increasing steadily to 90% in older demographics - although the data showcases the widespread popularity of pubs across all generations.

Regionally, enthusiasm for pubs as tourism staples was particularly strong in the North West and Wales, where 90% of respondents highlighted their importance, followed closely by the North East at 88%.

When asked about their go-to spots during UK holidays, 6 in 10 respondents said they visit pubs, placing them just behind restaurants (73%) and on par with historic landmarks (63%).

Pubs were especially favoured by those aged 35-64, with 66-67% of this demographic ranking them second only to restaurants.

Even among younger Britons, over half (58%) included pubs in their holiday plans, busting the myth that the younger generation is abandoning the traditional pub culture.

Regionally, pubs were most popular among holidaymakers from the North West (72%) and Wales (69%).

The poll also highlighted the deep-rooted connection between pubs and their local communities. Over 80% (81%) of respondents said pubs are an important part of their communities, with all regions reporting agreement levels of 75% or higher.

The North West again stood out, with 86% affirming pubs’ community value.

Furthermore, 80% of Brits believe pubs play a key role in securing the future of local high streets. With the cost-of-living crisis impacting the hospitality sector, 80% of respondents also called on the government to take action by cutting beer duty to support these cherished establishments.

Emma McClarkin, CEO of the BBPA, said: “This research reaffirms what we have always known: pubs are the beating heart of British culture and tourism. What could be more quintessentially British experience than a trip to the pub and trying a pint of beer?

“Whether you’re a local or a visitor, pubs offer a unique and welcoming experience and are a fundamental part of British life. It’s vital that we protect and support these institutions, not just for their economic contributions but for the communities they serve and the tourism they attract.

“The government must support this pillar of British life by reforming punishing business costs and delivering meaningful rates reform that prevent them from flourishing."

Richard Toomer, Executive Director of the Tourism Alliance, said: “For city breaks, visits to the seaside, or in our countryside, pubs are a crucial part of what the UK has to offer its tourists, both those from the UK and our international visitors. Sadly, business remains very tough for many pubs and for many other tourism businesses who will see higher costs next year as a result of the recent Budget.

“The importance of reducing business costs on the one hand, and really tackling the cost-of-living pressures for consumers on the other, have never been more important.”

The BBPA urges the government and the public alike to recognise the importance of pubs in maintaining the UK’s cultural heritage and economic stability. With growing support for measures such as a beer duty cut, the future of the nation’s pubs could be brighter with collective action.

Bubala To Open Third London Location In King’s Cross This April

Vegetarian restaurant Bubala is set to open its third site in London’s King’s Cross this April.

Bubala, meaning ‘darling’ in Yiddish, was founded by Marc Summers as a Middle Eastern restaurant pop-up in London’s Spitalfields in 2019 before expanding into its second permanent site in Soho in 2021.

Building on the success of Spitalfields and Soho, this new space will bring Bubala’s bold, inventive flavours to a striking two-floor venue, complete with an expansive outdoor terrace - a first for the restaurant. The design blends grand architectural features with Bubala’s signature warmth, creating a dining experience that feels both fresh and familiar.

Executive Chef Ben Rand and Marc Summers have crafted a menu that builds on Bubala’s much-loved dishes while introducing fresh new additions.

The restaurant will feature a 65-cover ground floor dining room, an additional 25 covers upstairs, and 30 alfresco seats on the outdoor terrace. At the heart of the restaurant, an open kitchen with a wood-fired oven and charcoal grill will take centre stage, with a low-set pass, allowing diners to feel immersed in the energy of the kitchen. In a departure from traditional setups, the backless bar will face the restaurant, creating an engaging, communal atmosphere.

Marc Summers, commenting on the launch, said “We’re thrilled to bring Bubala to King’s Cross and to continue expanding our vision of accessible and exciting vegetarian Middle Eastern inspired cuisine. This new location is a perfect blend of the vibrant energy of the area and the welcoming atmosphere we’ve cultivated at our other restaurants. We can’t wait to share it with our guests.”

The Great British Beer Festival Winter and Mr. Porky Scratchings – The Perfect Partnership!

We are thrilled to announce that Mr. Porky will be the proud glass sponsor of this year’s Great British Beer Festival Winter 2025 at the iconic Magna Science Adventure Centre in Rotherham!

Pork scratchings are the quintessential pub snack and the perfect partner to a pint, so we are really excited to sponsor CAMRA in bringing the perfect pint to the nation!

The combination of a pint and a bag of scratchings has been passed from generation to generation and is part of the ultimate pub experience – and an integral part of Great British culture. Opening a bag of pork scratchings conjures up memories of spending quality time with family and friends.

Mr. Porky, Great Taste award-winning, traditional pork scratchings and snacks, have the ideal mix of savoury meatiness and saltiness that are perfect for getting your thirst on, making them an unrivalled partner to a cold drink. Mr. Porky Crispy Strips, unique to the brand, are strips of porky crispiness that are very moreish and very easy to eat!

If you’ve not tried pork scratchings before or not eaten them in a while, these are the ones to try – high in protein with a crispy bite and all the savouriness of a scratching – they may well be your new favourite snack with a pint… ever!

explore an exceptional selection of cask beers, traditional ciders, and perries in the vibrant atmosphere of this iconic venue. Whether you're a beer connoisseur or a casual enthusiast, there's something for everyone to discover.

Pork scratchings are the quintessential pub snack and the perfect partner to a pint, so we are really excited to sponsor CAMRA in bringing the perfect pint to the nation! It’s a perfect blend of great drinks, food, and atmosphere — don’t miss out!

Get your festival tickets now at https://winter.gbbf.org.uk/

Scratchings are also the perfect partner for licensees as, being VAT free, they offer high margins. Register for the trade session now at https://winter.gbbf.org.uk/trade-session

“When it comes to a Great British Beer Festival snack – there is no matching a scratching!”

This year, the historic former steelworks at the Magna Science Adventure Centre provides the perfect backdrop for the Great British Beer Festival Winter 2025, offering an unforgettable experience. Attendees can

Restaurants Feed London Is Back and Aiming To Be Bigger Than Ever

The Felix Project, London’s largest food redistribution charity, is today launching its annual Restaurants Feed London campaign. The campaign is calling on restaurants across the capital to sign up and raise money for the charity, by adding an optional £1 donation to their diner’s bill.

In 2024 over 40 locations took part and raised enough to distribute the equivalent of 100,000 meals, but this year we want to do over 200,000 meals. With 1 in 4 Londoners living in poverty and Felix’s own research finding 1 in 8 working London parents having to use a food bank on a weekly basis to feed their families, the need is higher than ever. The campaign starts on World Hunger Day on 28th May and runs for 9 weeks over the summer. Signing up is free and easy! With electronic till systems, participating restaurants add a £1 donation button for Felix, and at the end of July, they will collect the funds and make their donation. The money will help the charity to rescue high quality surplus food, that would otherwise have gone to waste, and distribute it to around 1,200 community organisations, such as food banks, homeless shelters and primary schools, that are working

on the frontline to feed people experiencing hunger across the capital.

Local & Wild by The Gladwins have already signed up for this year’s campaign, Richard Gladwin Managing Director said:

“We’re so excited to be teaming up with The Felix Project on Restaurants Feed London. Since launching The Shed in 2012, reducing food waste has been at the core of everything we do as a business. So, joining them in this fight and addressing food hunger was a no brainer. It’s our duty to educate and support others in order to make change.”

Emma Burns, Corporate Partnership Manager at The Felix Project adds: “Restaurants Feed London is still quite a new campaign for The Felix Project, this is only the 3rd year, but we are so thrilled with how well it has gone. We hope this year will be even bigger and we can get even more high calibre establishments signing up and taking part. The money they raise it vital to help Felix deliver meals to those desperately in need.”

To sign up to the campaign, please email Emma Burns, Corporate Partnership Manager at The Felix Project, at emma.burns@thefelixproject.org.

Admiral Taverns Offers Support Package To Licensees Enabling Them To Run Tailored Community Events

Admiral Taverns has launched its brand new ‘Best Foot Forward’ campaign aiming to drive footfall to its pubs during the winter. Across its leased and tenanted sites, the Group has provided licensees with the tools they need to host tailored darts and pool competitions for their communities.

Support available to the 1,200 pubs includes a centralised fund of £25,000, which allows sites to offer a cash prize to competition winners – boosting participation –as well as to bolster point-of-sale assets to maximise community awareness and encourage engagement.

Pubs are the cornerstone of communities across the UK, providing local residents with thriving social hubs all year round, and this initiative aims to support licensees in their mission to bring people together.

By equipping licensees with the materials required to host their very own, bespoke darts and pool compe-

titions, Admiral hopes to enable them to drive footfall and maximise community engagement with their local pub during the quieter months.

Emma Cottam, Leased & Tenanted Marketing Manager at Admiral Taverns, commented: “At Admiral, we have always championed entrepreneurial spirit, and we work closely with our licensees to help them develop and adapt their offerings to ensure they’re tailored to the needs of the pub and the community. We created this initiative to ensure licensees have everything they need to host exciting, interactive community events at their fingertips but with total autonomy and flexibility to run the events however they wish.

The winter can be a challenging time of year for pubs but there’s no better way to bring people together and encourage individuals to support their local pub than through a mutual love of sport – in particular darts which has skyrocketed in popularity following Luke Littler’s exciting victory at the World Darts Championships!”

Young Risotto Chef Of The Year Competition Opens For Entry

Riso Gallo’s UK & Ireland 2025 Young Risotto Chef of the Year competition has officially opened for entries. Aimed at young student chefs aged 17-23 years-old, who are in college education, entries are open until 31st March 2025.

Entrants are asked to produce, photograph and explain why they chose their risotto dish. Those selected will be asked to attend a regional heat to produce their recipe. Riso Gallo are keen to reduce food waste and hope to see the chefs use every part of their ingredients, where possible.

Jason Morrison, managing director of Riso Gallo UK, said: “By reducing food waste, we can help to create a positive impact on climate change. Food waste is a solvable problem, and we encourage young chefs to answer to the call to action and take responsibility for their creations.”

Regional winners will have their dishes judged by professional chefs at the top of their game at the Grand Final in London at the Tottenham Hotspur Stadium on 2nd June, where the winner will be named the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2025.

Jacky Moss, YRCOTY competition manager, added: “We’re expecting great things from our young chefs this year. Risotto is such a versatile dish and lends itself beautifully to every occasion – the standard is uniformly high in our competition and the proof as always will be in the tasting.

“We’ve made the decision to focus on those still in education this time to level the playing field and are also

exploring options for a professional competition to see the creativity and innovation displayed by those already in service.”

The winner will receive an all expenses paid three-day work experience with renowned judging chef Fabio Pisani and his team at the Michelin starred Il Luogo Aimo e Nadia in Milan in Italy. The runner up will win a stage at the Italian Embassy in London.

Riso Gallo is supplying Tottenham Hotspur Stadium with its range of sustainable rice for use in their catering facilities. Tottenham Hotspur was named the Premier League’s greenest club following a study carried out by the UNbacked Sport Positive Summit.

Regional heats will take place at:

• Ireland – Catex – 20th February

• Northern Ireland – University Of Ulster – 16th May

• Scotland – ScotHot, Glasgow – 26th/27th February

• West Lothian College – 24th April

• North East – Leeds College – 7th May

• North West – Trafford College, Manchester – 29th April

• Midlands – Loughborough College – 25th April

• London – University Of West London – 28th April

• South East – North Herts College – 30th April

2025 Splendid Awards Celebrate Outstanding People Achievements

Splendid Hospitality Group (SHG) hosted the 2025 Splendid Awards – its annual event to celebrate the brilliance of team members across the company’s portfolio of hotels, restaurants and care homes at a glitzy ceremony at Hilton London Bankside called the ‘Night of Stars’, on 3 February.

Hosted by presenter Hannah Walker, SHG founder Shiraz Boghani and Executive Vice Chairman Nadeem Boghani handed out trophies and prizes across nine categories, recognising individuals and teams for their dedication, leadership and impact. The award winners and nominees were recommended by their peers before the Splendid board had the difficult task of selecting the winners. The full list of winners in order are:

• Service Excellence – Asher Alu Nasir, Four Points Flex by Sheraton London Euston

• Spirit of Teamwork – The Grand York Sales Team

• Rising Star – Sarah Jones, Splendid Restaurants

• Brilliant Moment of the Year – Andrew Omole, City Continental London Kensington

• Spark of Innovation – Robert Batchelor, Hilton London Bankside

• Shiraz Boghani Community Hero – Gabriela Debska, Splendid Restaurants and Worcester Nunnery Way

• Hotel/Restaurant/Care Home of the Year – Holiday Inn Wembley

• Leader of the Year – Chris Cooper, The Grand, York

• Splendid Family Member of the Year – Sally Connor, Splendid Healthcare.

Hawkstone is

Hawkstone started as a twinkle in Jeremy Clarkson’s eye. He wanted to make a proper premium lager using the highest quality barley from his farm. And that’s how our signature beer was born. It proved such a smash hit with people that Jeremy couldn’t grow enough on Diddly Squat farm alone and had to ask other British farmers for their premium malting barley. Since then, our line-up has grown to include ciders, more beers, and a whole host of best-selling specials – each one made with premium Britishfarmed ingredients. Customers can’t get enough either. More and more venues are trying us and selling out in record time. All because of the incredible taste and a love for farmers across the UK.

We ended 2024 with a run of award wins and officially became England’s Best Lager at the World Beer Awards. Now we’re the UK’s fastest-growing beer brand with an enormous following on social media. That’s why you

Asher Alu Nasir from Four Points Flex by Sheraton London Euston won the accolade for Service Excellence due to his outstanding customer service during the opening of the first Four Points Flex in the UK last year while The Grand York Sales Team won the Spirit of Teamwork accolade for hitting their ambitious targets.

Sarah Jones from the Splendid Restaurants People Team won the Rising Star award for driving Splendid Restaurants’ KFC team to go further every year, whereas Andrew Omole from City Continental London Kensington won the Brilliant Moment of the Year prize for being completely selfless.

Robert Batchelor from Hilton London Bankside won the Spark of Innovation Award for his role in ensuring the prestigious hotel is now one of only two hotels in the UK to hold Global Sustainable Tourism Council (GSTC) accreditation.

Meanwhile, Gabriela Debska from Splendid Restaurants won the Shiraz Boghani Community Hero accolade for her charity work with KFC, and Holiday Inn Wembley won the Hotel/Restaurant/Care Home of the Year Award for regularly accommodating over 600 in-house guests with seamless food and beverage service.

Chris Cooper from the Grand, York won the Leader of the Year award for his inspiring leadership whilst Sally Connor from Splendid Healthcare won the Splendid Family Member of the Year accolade for her exceptional work ethic and 20 years’ service.

Nadeem Boghani, Executive Vice Chairman of SHG, commented: “Congratulations to all the award winners and nominees this evening. Their dedication and commitment to hospitality is inspirational not just to the board but everyone in the Splendid Family.”

should take advantage and stock us.

Seriously. We won’t shut up about you. We’ll do everything we can to pack your venue out – from posting on our social accounts to emailing our customers near you. And once your customers get a taste, they’ll keep coming back for more.

Join over 1,000 pubs proudly pouring Hawkstone and give the people what they want. You won’t regret it for a second. Your next big seller is right here waiting for you. Stop reading this and head to jeremy@hawkstone.com to get started.

Back British farming. Stock Hawkstone.

£300,000 Refurbishment Makes a Splash for Riverside Pub, The Britannia

Britain’s oldest brewer, Shepherd Neame, has unveiled an impressive £300,000 transformation of its Guildford riverside pub, The Britannia.

The pub in an enviable spot on the banks of the River Wey has undergone three weeks of work to create a fresh and stylish new welcome for its customers, and reopened on Friday (January 30), in time for the Six Nations Championship kick-off.

The pub, known locally as ‘The Brit’, also has a new back bar, and its toilets have been fully refurbished. It has several large screens for guests to watch sporting events, and will also continue to run its popular live music events.

The works have also included installing a new kitchen, which will be serving a delicious selection of light bites, sharing platters and pub classics using locally sourced ingredients, as well as its speciality,

‘Pie Corner’ offering a selection of three or more flavours of fresh, handmade pies each day.

As part of Shepherd Neame’s commitment to sustainability, the pub has been given a full electrical upgrade to improve efficiency, and new energy-saving equipment has also been installed in the cellar.

Managing Director, Pubs, Jonathon Swaine, said: “We’re very proud of the transformation which we have carried out at The Britannia. It has been providing friendly hospitality for years, and is in a great location, and we wanted to invest in its long-term future by giving it the look and facilities it deserved.”

“The team, led by General Manager Libby Britt, are excited to show off their new-look pub and we are confident that the business will continue to go from strength to strength.”

George & Dragon Pub in Wanstead Celebrates Grand Reopening After VIP Launch Event

The historic George & Dragon pub has officially reopened following a special VIP launch event attended by local MP Calvin Bailey MBE, Councillor Paul Donovan, and other dignitaries.

The celebration marks a triumphant return for the cherished venue, which was saved from closure after a passionate community campaign.

The iconic Wanstead pub, originally known as The George & Dragon but more recently trading as The George, faced permanent closure when its previous operators shut its doors.

First opened in 1716, the pub’s future became uncertain in the second half of 2024, with the site at risk of being sold to property developers.

A campaign to save the pub was swiftly launched, led by Councillor Paul Donovan, and supported by thousands of local residents.

A petition gathering 3,589 signatures and letters of support from MP Calvin Bailey MBE to both former operators Wetherspoons and the pub’s freeholders helped drive momentum. Their efforts paid off when Urban Pubs & Bars, London’s largest independent pub group, stepped in to secure the venue’s future with a £1.3 million investment in a full-scale refurbishment.

At the VIP reopening event on Friday January 31 Councillor Donovan, Cllr Sheila Bain, Mayor of Redbridge and MP Calvin Bailey joined members of the local community and representatives from Urban Pubs & Bars to celebrate the successful rescue. Guests enjoyed a look at the pub’s stunning new interiors, as well as tasting a selection of its signature food and drinks.

Following months of refurbishment, The George & Dragon has reopened its beautifully restored interiors

and garden space, with doors now officially open to the public. The reopening has also created 40 full-time and 20 part-time jobs, including the return of over a dozen former staff members, ensuring that familiar faces will once again greet loyal patrons. This key part of the campaign’s mission to protect jobs in the community has now been successfully fulfilled.

Speaking at the VIP George & Dragon launch event, Councillor Paul Donovan said: “It’s fantastic news that Urban Pubs & Bars has stepped in to save The George & Dragon. So many pubs are disappearing across the country, so to preserve such an iconic establishment is a real achievement. The campaign was about ensuring this remains a proper community pub, offering great food and drink at fair prices. Early signs are very promising, here’s to a bright future for The George & Dragon!”

Chris Hill, Managing Director of Urban Pubs & Bars, added: “Saving

The George & Dragon is exactly what Urban Pubs & Bars is all about, celebrating London’s pub culture, supporting local communities, and preserving historic venues. Seeing the pub come back to life tonight is incredibly rewarding, and we can’t wait to welcome more back through the doors.

“The dedication of the local community to saving this pub has been truly inspiring. We’re not just preserving a historic venue, we’re continuing its legacy with the people who fought so hard for it. We look forward to hosting local events, supporting the community, and building new traditions in this remarkable space.”

MP Calvin Bailey MBE also praised the campaign’s success, saying: “This reopening is a testament to the power of community action. The George & Dragon is more than just a pub it’s a vital social hub for Wanstead Village. Huge credit goes to Councillor Donovan and the campaigners who fought for this outcome. I’m thrilled that this beloved local pub has been saved and is now officially back in business.”

Scrub Up on the Latest Trends and Innovations at The Cleaning Show 2025

The Cleaning Show 2025 will take place from 18–20 March at ExCeL London, reaffirming its position as the UK’s largest event for cleaning, hygiene and facilities management. Reflecting the sector’s impressive growth and demand, the 2025 edition will be the biggest yet, boasting over 150 confirmed exhibitors, an expanded event space and a conference programme with 10 panel sessions across three days.

Expanding by 2,000 sqm from the 2023 edition, The Cleaning Show 2025 will welcome more than 7,000 professionals from sectors including facilities management, healthcare, hospitality, transport, retail and public services. From showcasing innovative products to thoughtprovoking panel discussions, this year’s event promises to deliver opportunities for learning, networking and most importantly, business growth.

A FOCUS ON SUSTAINABILITY, TECHNOLOGY, AND BUSINESS MANAGEMENT

This year, the event will host a record number of exhibitors from across the industry sectors, reflecting the sector’s rapid growth and development. From robotics to sustainable solutions, attendees can explore products and services that redefine the future of cleaning.

With over a third of the 2025 exhibitors joining the London show for the first time, the event will highlight the latest and most innovative solutions, technologies and products spanning the industry.

TACKLING KEY INDUSTRY THEMES

This year’s conference programme will deliver an expanded line-up of panel discussions and keynote sessions, featuring expert speakers who will address the most pressing issues shaping the cleaning and hygiene sector. Core themes will include sustainability, education and workforce development, technological advancements and future preparedness.

SPOTLIGHTING INNOVATIONS AT THE CSSA

The Cleaning & Support Services Association (CSSA) Innovation Showcase is set to return, spotlighting groundbreaking technologies that tackle the industry's most pressing challenges. This prestigious event celebrates cutting-edge solutions that drive progress in the cleaning sector, with finalists selected for their innovative contributions to sustainability, efficiency, and service excellence.

THE WINDOW CLEANING WORLD CUP

The ever-popular Window Cleaning World Cup will also return, featuring world champion Terry “Turbo” Burrows, as competitors will go head-to-head for the victory title. Visitors and exhibitors will have the chance to test their skills, adding a competitive edge to the event.

Paul Sweeney, Event Director of The Cleaning Show, commented: “As the sector continues to evolve at an unprecedented pace, we’re thrilled to expand The Cleaning Show 2025 to accommodate more exhibitors, cutting-edge technologies and a broader programme of events. With sustainability, innovation and operational efficiency at the heart of the sector, this year’s show is set to be a landmark moment for the industry.”

Registration for The Cleaning Show 2025 is open. Entry remains free, but visitors are encouraged to pre-register online to secure their place at the industry’s must-attend event. For more details and to register, visit https://cleaningshow.co.uk/london/.

Savour the Best of Scotland as ScotHot25 Showcases Local Food and Drink Producers

Scotland’s premier food, drink, hospitality, retail, and tourism showcase is set to return with a celebration of local suppliers at ScotHot25, taking place at the SEC Glasgow from 26th – 27th February 2025.

ScotHot25 promises to provide an unmissable opportunity for hospitality businesses to engage with Scotland’s finest food and drink brands, ensuring access to top-quality, local ingredients, with a spotlight on supporting local producers.

This year’s show highlights include the Great Taste Market, presented by the Guild of Fine Food, the organisers of the Great Taste Awards. Great Taste is the world's largest and most trusted food and drink accreditation scheme, putting products to the test and allowing high quality brands to shine on the shelves with their seal of approval.

Attendees will have the chance to sample a range of award-winning products and meet their makers, with an exceptional array of suppliers from Scotland and further afield taking their place on the SEC floor. Featured brands include:

• Great Glen Distillery

• Mackays

• North Uist Distillery

• Scottish Honeyberry Growers

• Rora Dairy

Borders distilleries, coastal seafood and Highland fudge, this showcase offers visitors a sensory journey through Scotland’s culinary landscape, with producers such as:

• East Lothian Pavilion featuring: Belhaven Smokehouse, Buck and Birch, The Chocolate Tree, Company Bakery (among others)

• Food From Argyll featuring: Isle of Mull Coffee, Tiree Tea, Isle of Mull Seaweed

• Dumfries and Galloway: Galloway Lodge Preserves, Ninefold Distillery

• Appetite for Angus: Gin Bothy

• Orkney: Orkney Ice Cream

ScotHot25’s Managing Director, Toby Wand, said: “Scotland is renowned for its incredible food and drink offering, and ScotHot provides a vital platform to connect local suppliers with businesses across the hospitality sector. From discovering new flavours to forging essential supplier relationships, the markets are a key opportunity for industry professionals to meet makers from across the country, allowing them to invest in quality, sustainable and local produce.”

Iain Baxter, Chief Executive of Scotland Food & Drink added: “By showcasing local producers through outlets like the regional foods market, ScotHot highlights the importance of supporting Scotland’s suppliers to drive growth and innovation in the hospitality sector.”

Another highlight of this year’s event is the Scottish Regional Foods Market, in association with Scotland Food & Drink, which will provide a platform for the country’s local suppliers to showcase their produce. These stands will celebrate the rich diversity of Scotland’s regions, from island creameries to

In addition to the Great Taste Market and Regional Foods Market, ScotHot25 will feature over 250 exhibitors, educational presentations, and the renowned Scottish Culinary Championships, which include the coveted Scottish Chef of the Year competition.

For more information and to register your attendance, visit www.scothot.co.uk

Bridget Brings the Sunshine Back to The Sun Inn, Coate

Arkell’s Brewery has announced the appointment of Bridget Kearney as the new landlady of The Sun Inn, Coate. A seasoned professional with years of experience managing Arkell’s pubs, Bridget brings her expertise and warm, family-oriented approach back to Swindon

Born and raised in the town, Bridget has worked in Arkell’s pubs since 2008 and is no stranger to creating a welcoming and friendly environment for patrons. After a three-year stint managing a pub in Chipping Norton, she is especially excited to return to The Sun Inn, allowing her to reconnect with her local roots and be closer to her family, which includes her four children and three grandchildren. Adding to the excitement, Bridget’s daughter Mollie will also be joining the team at The Sun Inn, making it a true family affair.

“I’m over the moon to be back near my family and serving the local community once again,” said Bridget. “The Sun Inn is such a wonderful pub with its large garden, terrace, and play area, making it the perfect spot for families to relax and enjoy. I’m thrilled to be part of it, and even more excited to work alongside my daughter Mollie to create a hub for the community, and a warm and welcoming environment for everyone.”

“My own grandchildren love Coate Water Country Park, which is right next door – one of the many reasons I’m so passionate about The Sun Inn. Our spacious outdoor area, child-friendly facilities and family-friendly menus make us the perfect stop for families before or after a walk around Coate Water.”

Aromatic Ham & Colman’s ® Mustard with a bitter pilsner

Find even more crisp and snack perfect pairings from Neil Ridley, C4 Sunday Brunch and author, in his book The Crisp Sommelier - #ridleydrinks

Hoppy IPA and punchy Cheese & Onion

Glass of fizz with traditional Sea Salt crisps

Refreshing lager with spicy Chicken Peri-Peri

Meaty Roast Ox with a rich and caramelly beer

Classic Old Fashioned whisky cocktail with sweet Smokin’ BBQ

Crisp white wine with classic Sea Salt & Cider Vinegar crisps

Whisky Highball with a spicy Sea Salt & Black Pepper

Bold red wine with sweetness and warmth of Sweet Chilli

Natasha's Law: Three Years On, Are We Doing Enough On Food Labelling?

By Simon Brennan, Senior

Evolving food labelling regulations have played a crucial role in improving food safety standards over the years, and have undoubtedly saved lives. Three years ago, Natasha's Law was introduced, revolutionising the way food allergens are labelled on Pre-packaged for Direct Sale (PPDS) foods. This vital legislation empowers the two million allergy sufferers in the UK to make informed choices about the food they consume.

“Labelling is essential for allergen management, and it’s at the heart of staying compliant with Natasha’s Law. It’s pushed businesses to think differently about their labelling processes. But there’s still more to be done. A 2023 study by Erudus1 showed that 54% of PPDS labels failed to meet the required standards, with messy, handwritten labels being a major issue.

“Clear, accurate labelling isn’t just about compliance – it’s about building trust with customers and ensuring their safety too. The good news is that technology is playing a key role in helping hospitality businesses to improve their labelling processes. Label printers, for instance, have become an invaluable tool for creating clear, durable, and compliant labels. Unlike handwritten labels, printed versions are smudge-proof and easy to read, helping businesses avoid common pitfalls.

Brother's labelling solutions for PPDS foods allow food outlets and providers to produce high-resolution and legible labels with all essential information. The option to create a standalone solution, whether with an integrated keyboard or by connecting a tablet, makes compliance much quicker and easier. These solutions help businesses meet regulations, streamline the labelling process, and give customers more confidence in their choices.

As food labelling requirements continue to evolve to ensure the safety and accuracy of food products, businesses need to adopt reliable and user-friendly technology that can produce accurate, legible, and cost-effective labels. This will not only keep customers safe but also safeguard business operations.

Visit https://bit.ly/4ge0DBa to discover our full range of food labelling solutions.

1Erudus’ study analysed 116 PPDS labels on foods purchased from delis, farm shops, cafes, food markets and festivals across the UK, report published in 2023.

60 Hospitality Superstars Shortlisted for the Springboard Awards for Excellence 2025

Sixty trailblazing individuals and businesses in the hospitality sector have been shortlisted for the prestigious Springboard Award for Excellence 2025. Winners across 18 categories will be crowned on Wednesday 2 April 2025 at the iconic Wembley Stadium. The charity was delighted to receive nearly 200 high quality entries and nominations this year for its renowned annual awards, a testament to the industry’s resilience and commitment to excellence. This year’s entries set a new benchmark, making the judging process exceptionally challenging for panels of esteemed industry professionals, all dedicated supporters and ambassadors of Springboard.

Sponsored by Delaware North, the awards ceremony promises an unforgettable evening at Wembley Stadium, the UK’s largest sports venue. Guests will enjoy welcome drinks in the Lioness Bar, followed by a four-course meal with expertly paired wines by Davy’s, all within the prestigious Sir Bobby Moore Room. Adding to the experience, attendees will have the opportunity to explore rare sporting memorabilia and take in breathtaking views of the iconic football pitch. Looking forward to the event, Springboard CEO Chris Gamm said: “The Springboard Awards for Excellence 2025 are set to be spectacular. In yet another year that has tested our industry's resilience, these awards celebrate the determined spirit and impressive innovation that define hospitality. From rising stars to seasoned veterans, each nominee represents the very best of hospitality. We're not just recognising achievement; we're showcasing the bright future of hospitality and the incredible individuals shaping it.”

These awards recognise and celebrate the UK’s hospitality superstars, recognising individuals and organisations for their innovation, creativity and unwavering commitment to their teams, communities and the wider industry. From developing co-workers to driving organisational growth, nominees reflect the very best of hospitality.

Tables and tickets are now available to purchase to attend the event at https://springboard.uk.net/events/awards-25/ THE SPRINGBOARD AWARDS FOR EXCEL-

LENCE 2025 SHORTLIST:

Best Recruitment Initiative Award, sponsored by Caterer.com

Greene King

Holiday Inn Blackpool / RBH Hospitality Management

end user client manager for specialist print solutions, Brother UK (www.brother.co.uk)

Accurate food labelling made easy

Give customers more clarity with Brother food labelling solutions

Tougher legislation and rising customer expectations mean that accurate food labelling is more important than ever.

And if you need technology to make this easier for you, a Brother label printer solution could be just what you need. From stock rotation labels in the kitchen to PPDS labels for the counter, our label printers make it easy to label your food quickly and accurately.

Whether you need a simple solution using a PC-connected printer and free software or a more advanced solution, integrating with a third-party food management system, we can help create the perfect system for you.

Visit brother.co.uk/food-labelling or scan the QR code to discover our full range of food labelling solutions.

The Future of Wine: Sustainability from Vineyard to Glass

Sustainability is no longer an afterthought in the wine trade; it’s a driving force behind innovation. The transition from carbon offsetting to carbon insetting is reshaping the industry, influencing how wine is produced, packaged and transported. For bar operators, this presents an exciting opportunity to curate a wine list that aligns with eco-conscious values.

CARBON INSETTING: A GAME CHANGER FOR SUSTAINABILITY

Unlike offsetting, which compensates for emissions elsewhere, carbon insetting focuses on reducing environmental impact within the supply chain itself. It starts at the vineyard with organic farming, water conservation and biodiversity efforts, but extends to logistics, packaging and energy use.

At Lanchester Wines, sustainability is integral to our operations. Since 2011, we’ve invested over £13 million in renewable energy, including wind turbines, solar panels and cutting-edge geothermal heat pumps. Our North East facilities are powered predominantly by renewables, setting a benchmark for sustainable practices in the wine sector.

RETHINKING PACKAGING: LIGHTER, SMARTER, GREENER

Packaging plays a crucial role in reducing carbon emissions. At just 300g, the Verallia Bordelaise Air is the

OiLChef saves you money every week with:

• Cooking Oil - 25% to 45% Cooking Time - 15 seconds to

• Labour with fryer cleanouts

• Labour and money with filtration and filter powder Clients have determined that by adding the OiLChef device to the deep fryers, the operational savings in excess of 2000 gbp per year. Each OiLChef device is guaranteed for 3 years and only needs replacing every 3 years.

Each device is virtually unbreakable, simple to use and takes less that 3 seconds to install.

The OiLChef device reduces cooking times and

Exceptional Pizza's...

world’s first super lightweight wine bottle, made with 30% recycled glass. Lanchester Wines pioneered its use in the UK, cutting CO₂ emissions by 25% compared to traditional 400g bottles. This innovation removes 3.2 tonnes of glass weight per 24,000 litres of bulk wine bottled, making a tangible difference.

BULK SHIPPING: A LOWER-CARBON SOLUTION

Transport is another area where sustainability gains can be made. Almost half of our wines arrive in bulk, reducing transport emissions by around 38% compared to shipping in bottles. Bottling at our sister company, Greencroft Bottling—powered mainly by renewables— further minimises our carbon footprint.

WHY IT MATTERS TO BARS AND HOTELS

Consumers are increasingly drawn to businesses that champion sustainability. By offering wines with a lower environmental impact, bars and restaurants can appeal to eco-conscious customers while actively reducing their own footprint.

Sustainability in wine isn’t just good for the planet— it’s good for business. Join us in embracing wines that tell a story of responsibility, innovation and care for the future.

www.lanchesterwines.co.uk

increases firm texture hold times for your foods. Contact OiLChef today and ask how you can evaluate OiLChef in one of your fryers today risk free. Compare our OiLChef device with any solution you currently use and you will be impressed with the superior results that OiLChef delivers. Now available through T- Quality.

www.oilchef.co.uk

Chefs' Buyers Guide

Elevate Your Menus With New Gastro Pie Range From Pukka

Just in time for peak pie season, Pukka, the nation’s no.1 pie brand*, has launched a duo of new full-on flavour ‘Gastro Pies’, which have been specifically developed with pubs, bars and restaurants in mind.

Inspired by the nation’s top filling choices for pies, serve your customers a choice of either the hearty Steak & Ale Pie or decadent Chicken & Mushroom Pie, baked with high quality ingredients – and some added pizzazz – to capture the essence of gastro style dining. Each pie is deep filled, with unforgettable flavours at the forefront and hand finished with special toppings. All wrapped up in 144 layers of Pukka’s signature, golden puff pastry.

The Gastro Steak & Ale Pie includes tender chunks of steak paired with a rich beef and ale sauce to deliver a hint of sweetness with a classic peppery hit, hand fin-

ished with sprinkles of pepper. Meanwhile the Gastro Chicken & Mushroom Pie sees pieces of succulent chicken, chunky mushrooms and sweet onion in a creamy and moreish velvety sauce, topped with sprinkles of thyme.

Available in cases of 12, these pies are unbranded giving you the opportunity to serve them under your outlets own brand, whilst still benefitting from Pukka’s unrivalled expertise when it comes to making and baking great tasting pies.

To ‘bake’ things up a gear, Pukka is also offering larger chains the opportunity to work with their chefs to develop bespoke recipes.

See the advert on this page for further details.

*Chilled & Frozen pie data 52wk combined value sales data to 27th October 2024

Prowrap Launches New Extra Large Pre-Cut Foil Sheets In Response To Soaring Demand

Prowrap has revealed that a new extra-large version of its popular pre-cut foil sheets will be released this November in response to extraordinary demand for ultra-convenient, professional-grade food wrapping solutions.

The extra large sheets measure 300mm x 400mm and will be available to foodservice operators in packs of 250 in time for the busy festive season. They have been developed in collaboration with Prowrap’s customers, who have reported an increase in demand for larger menu items like gourmet burgers and hot dogs, and feature the same ergonomic dispenser box and interleaved sheets as Prowrap’s existing pop-up foil sheets. This ensures that, when one sheet is taken, the next sheet presents itself for convenient dispensing.

The interleaved sheets are made to ensure you can get orders out as quickly as they come in. Just grab a sheet and go – it’s designed to be used almost without thinking, so kitchen staff can concentrate their efforts on providing fast, exceptional service.

The foil sheets are manufactured to the highest hygiene and performance standards to ensure they keep food hotter and fresher for longer, and are 100% recyclable.

Prowrap’s existing pre-cut foil sheets are 270mm x 300mm in size, meaning the newly-expanded range now includes multiple size options for various foodservice applications.

To learn more about Prowrap’s market-leading range of food wrapping and dispensing solutions, visit www.wrapex.com.

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork.

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build ethical houses.

Rice by-products are even used by Mogu in a range of designer furniture production.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is pro-

Buy LESS Oil, FRY More Food

Although Sunflower oil is a popular and well-regarded oil, it has a cousin, ‘High Oleic’ Sunflower oil that is less well known and vastly different. It is high in Oleic Acid, also known as monounsaturated fat (Omega 9) which is also the main fat in Olive Oil.

It is not just about health, though, High Oleic Sunflower Oil is particularly resistant to Oxidation (breakdown) and so will perform significantly more frying cycles in a busy kitchen. Extensive trials have proven that the oil will outperform even a rugged Palm Oil and easily surpass a rapeseed or soya medium. It can also be filtered cold and more cycles mean less downtime for the friers.

High Oleic oil is stable in high temperature cooking and has a high smoke point which degrades

more slowly than cheaper oils.

Because the oil is strong, it means that even with a modest premium price, it saves money and waste, so you are effectively increasing the quality of your ingredients and cutting costs at the same time.

The oil is a great alternative to rapeseed as there are now calls to reduce the amount of Rape cropping as it is less sustainable than Sunflower crops, which are naturally resistant to insects and as a regenerative crop need less nitrogenous fertiliser. It is the most sustainable oil.

For more information please feel free to contact Martin McHugh on martin.m@flavoil.co.uk . There is more information on www.flavoil.co.uk

cessed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging.

The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources.

www.risogallo.co.uk

Cheese That Delivers Gold Star Profits

At Bradbury’s Cheese, we are proud to offer a comprehensive range of services and products designed to elevate the out-of-home dining experience. As one of the UK’s leading cheese producers, we understand the demands of the food service sector, and our expert team

is dedicated to providing high-quality, innovative cheese solutions tailored to caterers, food manufacturers, and hospitality businesses.

Our extensive portfolio features a wide array of carefully crafted cheeses, from classic favourites like Cheddar and Stilton to more adventurous, artisan varieties.

We supply these products in convenient formats, including pre-packed portions, catering-size blocks,

truckles and bulk sized packs. Ensuring that chefs and food service operators can easily incorporate our premium products into their menus.

But we don’t stop at just providing exceptional cheeses our outof-home team goes the extra mile to support your business with bespoke solutions. Whether it’s developing tailored cheese blends for your customers, offering expert advice on cheese pairings, or creating custom promotional materials to showcase our products, we work hand-in-hand with our clients to drive success. Such as our serve and share cheeseboard, four different cheeses of your choice, cut, down into 30g portions for mixed margins and ease of use.

www.bradburyscheese.co.uk enquires@bradburyscheese.co.uk

Exploring the Richness of Northern Ireland’s Food and Drink Industry

I recently had the opportunity to attend an extraordinary event highlighting the vibrant food and drink industry of Northern Ireland, thanks to a wonderful invitation from InvestNI who took me on a delightful and most enjoyable tour of Belfast (which I hope to return to in February)!

Hosted in Bangor, the showcase offered an in-depth look at the creativity and dedication driving the region's culinary success. Alongside attending the showcase, I engaged in immersive experiences, from baking traditional Irish goods at a Belfast cookery school to exploring a globally renowned whiskey distillery. These moments offered an unforgettable glimpse into Northern Ireland's hospitality, innovation, and cultural richness.

A GROWING PLATFORM FOR CULINARY EXCELLENCE

What began as a modest initiative to connect local food and drink producers with potential buyers has grown into a significant event. Today, the Northern Ireland Food and Drink Showcase attracts over 100 local suppliers and an equal number of buyers from both domestic and international markets. This annual gathering has become a vital platform, demonstrating the remarkable progress of Northern Ireland's food and drink sector. The event underscores the region’s growing reputation as a culinary hub, offer-

LittlePod - Telling the Story of Real Vanilla Chefs' Buyers Guide

CLH News Editor Peter Adams reflects on his recent visit to Northern Ireland

ing opportunities for producers to align with global trends and expand their market reach.

A FLOURISHING INDUSTRY

ROOTED IN INNOVATION

The food and drink sector in Northern Ireland has seen impressive growth, fuelled by a commitment to quality and an innovative mindset. With expertise spanning dairy, meat, bakery, and beverages, the industry reflects both tradition and forward-thinking approaches. Organizations like Invest Northern Ireland (Invest NI) have played a key role in this success, offering businesses resources such as funding, training, and support for expanding into new markets. By collaborating with thousands of businesses, Invest NI helps foster innovation and resilience across the industry.

It was a pleasure to meet with some of CLH News advertisers, premier snack supplier Tayto and premier sausage supplier McWhinney's and at the same time sample an abundance of innovative products!

Northern Irish producers are especially adept at embracing global food trends. For instance, the rise of vegan and allergen-free products has inspired local producers to innovate while maintaining a focus on authenticity.

FLEXIBILITY AS A COMPETITIVE ADVANTAGE

One of the defining strengths of Northern Ireland’s food and drink producers is their adaptability. Operating in a tightly knit industry allows for close collaboration with customers and the ability to respond quickly to changing demands. This flexibility, combined with a customer-focused approach, gives local producers a competitive edge, enabling them to excel even in challenging conditions.

Invest NI has been instrumental in fostering this agility by helping businesses adjust to market shifts while preserving their core values. The agency’s emphasis on skill development,

SUPPORTING GROWTH AND SUSTAINABILITY

As Northern Ireland’s primary economic development agency, Invest NI provides comprehensive support to businesses in the food and drink sector. From grants and training programs to sustainability initiatives, the agency equips producers with the tools to thrive. Its focus on sustainable practices, such as energy efficiency and waste reduction, reflects a broader commitment to fostering long-term growth in the industry.

A CELEBRATION OF CULTURE AND INNOVATION

My journey through Northern Ireland’s food and drink scene was nothing short of inspiring. From mastering traditional recipes to experiencing the vibrant culture of Belfast, it was clear that the region’s culinary identity is deeply rooted in passion and creativity. The Northern Ireland Food and Drink Showcase was more than just an exhibition; it was a testament to the dedication and innovation that define the local industry.

Looking ahead, it’s evident that Northern Ireland’s food and drink sector

Ever since its launch in 2010, LittlePod has been telling the story of real vanilla and its ecological value to the planet.

Now, the company’s founder and Managing Director is all set to pen the next chapter – quite literally – in what has become a gripping tale.

For almost 15 years, Janet Sawyer MBE BEM has led the Campaign for Real Vanilla, encouraging professional chefs and home cooks alike to use natural ingredients through the development of LittlePod’s Madagascan vanilla paste and other pioneering products.

In the process, LittlePod has supported communities across the Equatorial regions and established its own orchard in Indonesia, where the farmers use an innovative polyculture

system to increase biodiversity, improve soil fertility, and regenerate the rainforest.

It is a story that will be told in Real Vanilla: Nature’s Unsung Hero – a new book, currently being written by Janet, that will be published in April.

“At a time of societal upheaval around the world, the story of LittlePod reminds us of our interconnectedness and the need to co-operate with trust and patience to save our precious environment,” said Janet. “This book will tell the story of how I put my hand up to do my bit, launching the Campaign for Real Vanilla to educate and enlighten people about the value of vanilla, where it comes from and its importance to the planet.

“I set up LittlePod and brought to market our innovative natural vanilla paste in a tube – a product designed to make it easier than ever for home cooks and professional chefs alike to use real vanilla. Thanks to all those who use LittlePod’s products, we have helped to save vanilla for the next generation and given our farmers a secure future. I am grateful to all the chefs who are keeping it REAL and I am excited to be writing this story.”

Since launching its popular vanilla paste in 2010, LittlePod has developed a range of responsibly-sourced natural ingredients – including its extracts of vanilla, chocolate and coffee, vanilla pods and more – that are used in professional kitchens all over the world.

Like to find out more about LittlePod, the company’s products and Janet’s book? Visit www.littlepod.co.uk, email sales@littlepod.co.uk or call the team on 01395 232022

Cleaning and Hygiene

186 Million Workdays Are Lost Annually Due To Sickness

Dettol Highlights The Need For Germ Protection For Employees And Customers This Winter

During the winter months of November to February, seasonal illnesses such as colds, flu, coughs and throat infections peak in the UK, Germany and across Europe. Germs spread rapidly and are easily transmitted between people and surfaces, making it a particularly challenging time for maintaining health. In the UK alone, research estimates that approximately 185 million working days, are lost annually due to sickness.

THE PROLIFERATION OF GERMS DURING WINTER

In the Office and Facility Management sectors, the spread of seasonal germs can be exacerbated by several factors, including:

• High Density of People: Crowded workspaces increase the likelihood of germ transmission.

• Shared Surfaces: Frequent use of common areas like door handles, desks, and communal equipment facilitates the spread of germs.

• Inadequate Ventilation: Poor air circulation can allow germs to linger in the air longer, increasing the risk of airborne transmission.

• Presenteeism: Employees coming to work while sick can spread germs to their colleagues.

• Asymptomatic Carriers: Individuals who are infected but show no symptoms can unknowingly spread germs.

Furthermore, research findings demonstrate that the spread of seasonal illnesses during winter is significantly intensified by the factors mentioned above.

A NUMBER OF KEY INSIGHTS TO CONSIDER:

• Presenteeism: 50% of employees go to work even when they are unwell, and only 27% of facility managers send them home.

• Asymptomatic Spread: Approximately 75% of seasonal flu infections show no symptoms, allowing germs to spread unnoticed.

• Surface Contamination: A single infected employee can contaminate up to 50% of shared surfaces, and germs can transfer to the hands of 14 people from common touchpoints like door handles.

• Airborne Transmission: Infected droplets from a sneeze can travel up to 27 feet.

• High Germ Density: Office desks can harbor 400 times more germs than a standard toilet seat.

These insights highlight the critical need for effective, efficient and sustainable cleaning and hygiene protocols to mitigate the spread of germs in commercial settings and shared spaces. Businesses need to employ exceptional hygiene protocols to help elevate and strengthen their business.

Dettol, the World’s #1 Disinfection Brand Offers Germ Protection for Businesses This Winter

With 90+ years of brand heritage, Dettol is the #1 disinfection brand that provides proven germ protection for your employees, customers and guests this winter. Dettol offers a range of concentrates and Ready-To-Use (RTUs) formulations that offer exceptional cleaning and hygiene solutions for your business across three key pillars:

1. EFFICACY:

• Acts quickly to eliminate 99.9% of viruses and bacteria

• Proven to kill E. Coli, Salmonella, Listeria, MRSA and the flu virus.

• Dettol Disinfectant Aerosol Spray’s 24-hour anti-bacterial action keeps surfaces protected for longer

2. EFFICIENCY:

In the hospitality industry, maintaining impeccable cleanliness and hygiene is not just important—it's essential. Despite thorough, regular, and daily cleaning, dirt can still accumulate over time, especially in those hard-toreach places. Cleanliness and hygiene traps lurk in corners and crevices, beneath furniture and furnishings, and particularly on porous surfaces such as floors and wall tiles. Microscopic dirt can penetrate deep into the pores of these surfaces, making hygienic cleaning a formidable challenge. Over time, this dirt becomes visible and can generate unpleasant odours, potentially leading to reduced guest satisfaction and negative reviews.

THE FUTURE OF SUSTAINABLE CLEANING

• No-wipe formula reduces cleaning time and time spent disinfecting

• Select Dettol products can be used on up to 100 hard and soft surfaces

• Multipurpose products in the range both clean and disinfect, simplifying your hygiene routine

3. SUSTAINABILITY:

• Select surface cleaning products leave behind no harsh residue

• Suitable for everyday cleaning staff usage

• Majority of products are readily recyclable

When asked about germ protection for employees and customers this winter, Jonathan Weiss, General Manager at Reckitt Pro Solutions, remarked, “Every year, businesses face a decline in profitability due to employees and customers falling ill during the winter season. The transmission of germs is inevitable during this time, so the best strategy for businesses is to implement exceptional cleaning and hygiene solutions. By protecting their employees and customers, businesses can ultimately elevate and strengthen their operations.”

“Dettol products, when used with a targeted hygiene approach, effectively kills 99.9% of germs as well as help stop the spread of germs in shared spaces, ensuring exceptional hygiene for both employees and customers. At Reckitt Pro Solutions, we offer more than just cleaning and hygiene products. Our experienced, expert team provides free consultations to help businesses identify the most suitable cleaning and hygiene solutions, ultimately strengthening and elevating their operations.”

To find out more, visit Reckitt Pro

Ecolab, a pioneer in innovative cleaning solutions for over 100 years, is proud to introduce the exclusive, game-changing MAXX Synbiotic range. This new collection of all-purpose, WC, floor, and sanitary cleaners is set to revolutionise the cleaning industry, ensuring your establishment remains spotless and your guests remain delighted.

These products ensure that odour sources are not only removed but also that substances which could produce unpleasant odours in the future are broken down.

50 BILLION NEW EMPLOYEES FOR YOUR TEAM

Every 1L of MAXX Synbiotic packs 50 billion micro-organisms - a special blend of selected pro- and prebiotics, along with biodegradable surfactants. This unique "synbiosis" of pro- and prebiotics makes a decisive difference compared to traditional probiotic cleaners. Experience the future of cleaning with Ecolab's MAXX Synbiotic range and ensure your guests enjoy a pristine and pleasant environment every time they visit. Transform your cleaning routine and elevate your standards. Speak to your Ecolab representative or distributor today. Let's make cleanliness and hygiene a hallmark of your hospitality experience!

Visit www.ecolab.com today for information on the full range.

Don’t Slip Up!

Duplex offers the most simple and versatile solution for the thorough cleaning and drying of all kinds of floors including the most common types of slip-resistant flooring found in the catering and hospitality sector.

The secret to the Duplex’s remarkable performance lies in its contra-rotating cylindrical brushes. This design produces an exceptionally thorough clean on all floor types. The unique design includes thousands of bristles, strategically placed across twin brushes which rotate at 600 rpm. These effectively lift dirt, grime and water from the floor surface leaving it clean and dry. All Duplex models use minimal amounts of water to effectively clean the floor so the quick drying time means that slips are less likely than using conventional cleaning methods.

Although safety flooring can be amongst the most demanding types of flooring to clean and maintain it is essential in areas where the risk of slips and trips must be minimised such as kitchens, toilets and leisure facilities.

When combined with steam the Duplex’s cleaning power is enhanced further still with the added benefit of sanitization and water saving, and even quicker drying times.

Without the need for harsh chemicals, steam combined with the scrubbing action of the brushes penetrates deep into the abrasive particles of the floor producing an exceptionally thorough clean whilst maintaining its slip-resistant nature.

Maintaining excellent standards in floor care significantly contributes to a business’s success in the hospitality sector with around three quarters of potential customers avoiding establishments with a low hygiene rating. Conversely, implementing good cleaning practices can increase customer foot traffic thereby boosting revenue. For further information see the advert on this page or visit www.duplex-cleaning.com

Food Safety

1-In-3 Customer With Allergens Have Been Put At Risk

New research looking at how the hospitality industry handles customers with allergens and intolerances has found that 1-in-3 customers have been given incorrect information regarding allergens, or served food that contained items that they are allergic to when dining out.

The new whitepaper from Insight Consultancy KAM and hospitality software provider Polaris Elements, found that more than half of these consumers would not go back to a venue where this had happened to them, indicating that the trust will have gone. Having a food allergy or intolerances means consumers are more likely to do their homework before visiting a venue. Around 60% of people research menus and allergen details online before visiting, typically preferring the venue’s own website (71%). Yet, only 31% of operators display detailed allergen information online. This mismatch matters - if allergen information isn’t easy to find, 40% of customers say they’re unlikely to visit, which could mean lost business for those who don’t display it, and potential new business for those who do.

Jo Lynch, Account Director, KAM: “There is a clear disconnect here between what access customers want to allergen information and what operators are currently delivering. A disconnect which has the potential to significantly impact venue choice for those with allergies or intolerances. Operators need to be even more open and transparent about their menus, food items and allergen / ingredient information. The danger is very real,

both in terms of your customers health, but also in terms of the future health of your business.”

The good news is dining out is still popular among people with food allergies or intolerances - 66% eat out at least weekly, and 77% have tried a new place in the past three months. However, half of these customers tend to stick with familiar spots to avoid the hassle of asking about allergens, with 1 in 5 saying they feel awkward raising the issue. Many would rather rely on clear information available upfront than ask at all with the top reason for not asking staff being “I don’t want to make a fuss.”

Despite the fact that 93% of venues provide formal allergen training, nearly one-third of customers have received incorrect information, which affects trust. Around 71% of operators still handle allergen updates manually, a process that’s time-consuming and error-prone, highlighting the need for systems that keep information up to date without relying on manual updates.

The research highlights that consumers need and want to access allergen information in an easy-to-understand format, or within a conversation with the staff. Their favoured method of receiving this information is via an allergen specific menu. It’s vital therefore that any printed / digital information is always kept up-to-date, and the staff training and communication to the front-line staff is at the forefront of any menu, dish or ingredient changes. 4-in-5 operators say that the responsibility is placed on their staff ‘to a

great extent’ to ensure customers are given correct information and nearly all are confident their staff can appropriately deal with allergen requests from consumers. Operators are therefore very reliant on the accuracy of ingredient level information to update written sources and train their team correctly.

The hospitality industry is facing increasing demands for transparency and accuracy around food allergens and intolerances. According to a recent (May 2024) report from the Food Standards Agency (FSA), approximately 6% of the UK population (that’s 2.4 million people) affected by clinically confirmed food allergies, and a further 600,000 with Coeliac disease, consumer expectations are rising. The report suggests that the number of people who therefore have some of food hypersensitivity is likely to be a lot higher.

Jo Lynch, Account Director, KAM: “Consumers want to feel safe when eating out, and the research also showed that 43% of operators say they are asked every day for allergen information in their venue. This shows the scale of what consumers and operators are facing every single day, and with a potential future extension of the allergen laws in the UK, this will be an ongoing, although necessary burden to the operator, to keep their customers safe.

Operators have a huge responsibility to meet, and anything they can do to ensure that managing, maintaining and communicating changes to everything from an individual ingredient to a dish to a full menu, would be welcomed.”

The full white paper – Managing Food Allergens and Intolerances in Hospitality – delves into consumer and operator insights, shedding light on how your venue can become a leader in allergen safety and customer experience and is available to download for free at https://info.polaris-elements.co.uk/kam

Araven New PP Basic Pans and Lids Range Complete The Most Comprehensive Catalogue for Food

Preservation

With the launch of the new range of BPA Free Polypropylene Basic pans and lids Araven once again demonstrates its leadership in product offering for the Horeca sector.

The new product range stands out as the most practical, affordable and sustainable solution for the professional kitchens with maximum hygiene and food safety guarantees. The range offers the widest variety of sizes, capacities and models on the market and features all the Araven features and benefits, such as its integrated label or the ColorClip system for easy food management.

The PP Basic range is available in up to six Gastronorm formats, from GN 1/9 to 1/1, and three different heights - with both smooth and perforated base for liquid drainage. It is made of BPA-free polypropylene, which complies

Compliance at Your Fingertips with PREPsafe

PREPsafe Food Labels (est 2004) manufacturers and distributes innovative food label equipment and consumables for the restaurant and food industry.

The PREPPY App and the PREPsafe Bluetooth printer system is a fully programmable user-friendly App interface that calculates use-by dates for prepared food items, then prints food-grade HACCP approved removable or Dissolvable labels to affix to the storage containers. Staff training is minimal as the operator only needs to input a few keystrokes into “Preppy App” to produce neat, clear and accurate labels in seconds and best of all its FREE to use.

PREPsafe Printed Labels contain all the vital information about the prepared product. This includes the Employee name, Product, Date and Time prepared along with the Use-By Date and Time.

“Preppy” will also print defrost labels and recalculate Use-By dates depending on the time the product has been defrosting.

Administration of your PREPPY® App database is done through our Cloud-based website. Adding and editing items, categories, and store logins is a breeze and your updates will be pushed to all restaurants in the field in seconds. This is truly a system that can be customised to suit any restaurant.

In 2022 there are over 7500 systems operating in restaurants worldwide, including the USA, Australia, New Zealand, Singapore, Dubai, and many other countries along with local distributors on the ground ready

to assist. Our customers include restaurant owners from brands like SUBWAY, DOMINO’S, ARBY’s, CARL’s JNR, PIZZA HUT, DOME COFFEE, THE COFFEE CLUB and many more facilities like Hospitals, Airports, Hotels, mining sites, and Child Care centers.

PREPsafe has proven that our systems and their simplicity are world-class and look forward to being your choice in food safety date coding.

OTHER FEATURES OF PREPPY APP

PREPsafe’s Preppy App allows for customizable label printing. In the ‘Custom Labels’ section, you can upload and print your brand’s personalized labels, including:

• Nutrition

• Consumption

• Customer pickup

• Price and barcode labels

• Received

• Allergy info

• And many more...

New customers can also benefit from a free one-onone screen share tutorial to maximize the app’s functionality.

www.prepsafe.com

uksales@prepsafe.com

+44 (0)20 3960 8787 Mobile: 07951749664

with the most stringent food safety regulations. This material also offers easy cleaning, great durability and high transparency. Due to resistance to temperatures between 95º and -40ºC, it can be both heated in microwave and used in commercial freezers.

The new Basic lid offers excellent food preservation. With Araven quality guarantee, these food pans, together with their lids, are ideal for ensuring optimum hygiene and food safety, while preserving the best properties of the food and reducing the level of wastage due to food spoilage. In addition, compliance with Gastronorm (GN) formats, the European standard in the Horeca sector and the food industry, guarantees perfect adaptation to food counters, shelves, or buffet displays.

For further information visit www.araven.com

Kitchen Equipment and Fit Out

How to Effectively Maintain a Waste Water Pumping System

All kitchen waste water pumping systems require an inspection and maintenance schedule to keep them operating effectively and to prevent clogging or blockages.

To avoid these types of problems (especially during a busy service) it is essential to regularly check and maintain any pump system.

Maintenance is very simple and basically consists of isolating the mains power and removing waste that has collected in the tank.

The optimum frequency for inspecting a pump depends on the site application and could be weekly, monthly or every six months. The interval must be selected to ensure that the average amount of collected debris does not start inhibiting the float movement or clogging the pump inlet.

As an example, service on the DrainMinor and DrainMajor range from specialists Pump Technology Ltd, is particularly easy to carry out. The lid can be quickly removed using the built-in thumbscrews, without the need for any tools, giving full access to the collecting chamber. If required, the pump can be unscrewed by hand from the internal pipework enabling a more thorough inspection of the pump strainer and inlet.

Caterquip Ventilation

Finally, the inside of the tank should be washed out before everything is re-assembled and the mains power switched back on.

The whole process should take no longer than 5 to 10 minutes, after which the pump system will be ready to use again.

The DrainMinor and DrainMajor waste water systems are the benchmark for reliable, automatic, commercial kitchen, pumped drainage. They include features such as a large, low-level, triangular float, attached to the pump via a ridged float arm to ensure effective operation, even when the collecting tank is heavily laden with waste food products, fats oils and grease!

All Pump Technology Ltd products are supported by a nationwide service scheme and replacement pumps. If ever required these are available from stock for next day delivery.

For any operation or maintenance questions about waste water pumping systems, please contact the expert team at Pump Technology Ltd.

filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton

Small-But-Mighty Utensil Washer Packs A Punch

With staff shortages still hitting the kitchen brigade, utensil washers are becoming ever more popular. Not only do they take over one of the worst and most time-consuming kitchen cleaning jobs – getting baked-on soiling off the pans – they are also more hygienic and faster than washing by hand. One problem though is the size of a utensil washer – is there room for one in today’s space-squeezed kitchens? Winterhalter says yes, with the world’s smallest utensil washer, the GS630.

Measuring just 870mm wide by 623.5mm deep and 835mm high, the GS630 can fit into the tightest of spaces and under a worktop. However, it can still handle the big jobs: trays, GN pans, Euronorm crates, pots… you name it, the GS630 can cope with it, with a clear entry height of 400mm and entry width of 650mm. Plus, it cleans brilliantly, its high water pressure packing a punch while the top and bottom wash arms, which rotate in opposite directions, maximise the washfield and the advanced filtration system keeps washwater clean. It’s also fast, handling up to 38 racks per hour, depending on the level of soiling. The GS630 has a choice of three wash cycles, so it can adapt to harder to clean loads.

Proteins and starch can be difficult to shift, typically requiring pre-rinsing of utensils to avoid the dirt getting

info@caterquipventilation.co.uk

baked on. However, the GS630 does this job, too, with the cold water pre-wash feature saving staff time and helping maximise kitchen productivity. Another time-saver is the self-cleaning program, which takes over some of the day-to-day care of the machine.

The Winterhalter GS630 is very simple to use, with one-button operation and a display that changes colour, depending on the status of the machine, and shows operating temperatures and detergent and rinse aid levels.

The GS630 has a list price of £13,160 Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk

• Hygienic Wall Cladding & Ceiling Systems

• Available in White & 10 new exciting colours

• Complemented by colour coded matching trims

• Fire rated to BS476/7 Class 0

• Sheet sizes 2440 x 1220mm & 3050 x 1220mm

• Range of cladding sealants & adhesives

For more information, please contact us on 01392 360 999, or alternatively Visit us at:- Unit 21,

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour

Kitchen Equipment and Fit Out

Fridge Seals Direct

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how

to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal. Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

Temporary Kitchen & Equipment Hire

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Warewashing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-

• Be ready for your inspections

• Damaged fridge seals are unhygienic

• Make your fridge more energy efficient with a good seal on your fridge

• We provide custom seals for cold rooms, discontinued models, and units with no identification information

• Next-day delivery service

• Discounted prices on large orders WhatsApp, phone, and email support 07936807320

Outdoor Spaces

Alfresco All Year Round: Transforming Outdoor Spaces for Winter Hospitality

Alfresco dining has long been associated with sunny summer afternoons and balmy Mediterranean evenings, but in recent years, the UK hospitality sector has proven that outdoor socializing isn’t just for warm weather.

More hospitality venues are embracing outdoor spaces year-round, transforming them into inviting, weatherproof hubs for dining and socializing. This shift isn’t just a testament to the resilience of the industry; it’s a lucrative opportunity to turn previously unused or seasonal spaces into profit-generating assets.

THE RISE OF ALFRESCO CULTURE

Once a rarity, alfresco dining has become a firm part of the UK’s hospitality identity. From bustling city streets to picturesque countryside pubs, outdoor seating has evolved from a summer luxury to an all-season necessity. Inspired by our Mediterranean neighbours, British pubs, bars, restaurants and hotels are leveraging outdoor spaces to attract more customers, seat more patrons, and ultimately boost revenue.

The benefits are clear: more seats mean more happy customers, and that translates directly to higher sales. However, for many venues, the challenge remains overcoming the unpredictability of British weather. Rain, snow, wind, and freezing temperatures can quickly turn an outdoor space into a no-go zone.

OUTDOOR SOLUTIONS FOR ALL SEASONS

The good news? Innovative products and creative design solutions are helping businesses maximize their outdoor potential, no matter the season. By investing in weatherproof infrastructure, venues can offer comfortable, stylish, and functional outdoor experiences even in the depths of winter.

1. Shelter from the Elements

• Awnings and Conservatories: Retractable awnings and glass conservatories provide flexible coverage, shielding diners from rain or snow while still offering an outdoor feel.

• Dining Pods and Domes: These fully enclosed, weatherproof structures are increasingly popular, offering a private, cozy environment for diners. Equipped with heating, lighting, and stylish decor, pods create a unique and intimate dining experience.

2. Heating and Comfort

• Outdoor Heaters: From infrared lamps to under-table heating, modern outdoor heaters ensure guests stay warm and comfortable even on the coldest nights.

• Weatherproof Furniture: Durable, stylish outdoor furniture can withstand harsh weather while providing a welcoming aesthetic.

3. Smart Technology Enhancements

• Contactless Ordering and Payments: With QR codes and tablets integrated into outdoor setups, diners can

browse menus, place orders, and pay seamlessly—perfect for keeping guests cozy without unnecessary disruptions.

• Wi-Fi and Entertainment Options: Offering free Wi-Fi is essential for today’s connected guests. Some venues even equip pods with Bluetooth speakers, allowing diners to personalize their experience with their own playlists.

4.

Lighting and Decoration

• Elegant Lighting: Twinkling fairy lights, lanterns, and warm LED fixtures can transform outdoor areas into magical winter retreats.

• Seasonal Decor: Incorporating festive touches like greenery, wreaths, and themed table settings adds charm and draws in customers during the holiday season.

BOOSTING PROFITABILITY WITH OUTDOOR SPACES

Turning outdoor areas into year-round assets isn’t just about aesthetics—it’s a smart financial move. Historically underused for up to six months of the year, outdoor spaces have the potential to significantly increase turnover and profitability when made winter-ready.

By expanding seating capacity, venues can cater to larger crowds during peak seasons like Christmas and New Year’s Eve, capitalizing on increased demand without needing additional indoor space. Beyond immediate profits, well-designed outdoor spaces help build customer loyalty, offering memorable experiences that diners are eager to share online and return to.

MARKETING YOUR OUTDOOR OFFERINGS

Creating a standout outdoor space is just the first step—letting your customers know about it is equally important. Social media plays a vital role in showcasing your venue’s winter-ready alfresco options. Encourage diners to share their experiences, tagging your establishment and using seasonal hashtags to keep your business in the social spotlight.

Promotions such as “Winter Alfresco Happy Hours” or “Cozy Pod Packages” can entice customers to try something new. Partnering with local businesses for cross-promotions, such as pairing drinks with outdoor dining experiences, can also help drive traffic.

EMBRACING THE FUTURE OF ALFRESCO DINING

As customer preferences evolve, so too must the hospitality industry. Alfresco dining is no longer a seasonal afterthought but a fundamental part of the UK’s hospitality culture. By investing in weatherproof outdoor spaces, businesses can attract customers year-round, enhance their brand, and significantly boost their bottom line.

With the right combination of infrastructure, technology, and creativity, the great outdoors can be just as appealing in December as it is in July. For forward-thinking operators, alfresco dining is more than just an extension of their business—it’s an opportunity to turn dead space into a vibrant, profitable hub of activity.

Domestic & Trade Handmade Garden Furniture From MG Timber

The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of high-quality wooden picnic tables. Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessible picnic tables. MG Timber are the garden furniture suppliers for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166. See the advert on the front cover.

Café Culture - Pavement Profit

We

•

not only completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment. From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare

gone.

Here at Trent Furniture we offer a fantastic range of chic outdoor seating durable enough for those who want to brave the cold now and to host al fresco get togethers when the long warm evenings eventually roll around again. Nothing says beer garden like our Chunky Picnic Table. Chunky by name and chunky by nature, it’s equally at home in a traditional pub garden or a cutting edge restaurant’s outdoor space and is available in three sizes to cater for all your group bookings. For something more lightweight yet still very much built to withstand the Great British weather, look no further than the Alma Aluminium Table. Available as a square, rectangular or poseur table it looks just as good indoors as it does in your garden. Or if you’re looking for a contemporary table top with a wood finish, the Capra Table looks fantastic in any setting.

Your outdoor chairs need to be strong and stackable, and the Monaco Stacking Chair which is available in a great choice of wicker, wood or aluminium delivers this every time. Not only that, the Monaco Tall Aluminium Bar Stool is the perfect companion to the Alma Aluminium Poseur Table. Alternatively, for a stylish, pared-back look, opt for the monochrome Cannes Outdoor Chair, which is also available as an armchair.

To discover more about our fantastic range of outdoor furniture to take you into 2025 and far beyond, please visit www.trentfurniture.co.uk/products/

Outdoor Spaces

H2O The Pool & Spa Company - Making a Splash

At H2O The Pool & Spa Company, we are dedicated to providing our clients with the highest quality swimming pool and hot tub solutions. With many years of experience, we've honed our skills and expertise, allowing us to offer a wide range of services tailored to meet the unique needs of each client. A swimming pool is a luxurious addition to any home, providing a space for relaxation, exercise, and making memories with loved ones. At H2O The Pool & Spa Company, we have over 18 years of experience in swimming pool design and construction, and we understand the importance of creating a space that perfectly fits the needs and preferences of our clients.

dreams.

From designing and constructing custom indoor and outdoor pools to providing hot tub installations and maintenance, we focus on delivering a smooth and hassle-free experience.

Whether you're seeking a pool renovation or a full redesign, H2O The Pool & Spa Company has the knowledge and expertise to make your vision a reality.

We take a hands-on approach to every project, working closely with our clients to guide them through every step of the process, from the initial site survey to the pool project completion. Our team of experts has the knowledge and expertise to advise on all aspects of pool design, construction, and installation, ensuring that our clients get the pool of their

"The H2O The Pool & Spa Company run by Damian is without doubt one of the best introductions to a professional company I've ever received. Nothing is too much trouble; everything is handled in a calm and friendly way that to someone like myself who has never owned a pool before is a god send. If only all service companies could be like this one, then life would be a breeze. Cannot recommend them highly enough "

Eddy Dawson 5*****

For further information call 01392 413150, email info@thepoolspa.co.uk or visit www.thepoolandspacompany.co.uk

Café Culture - Pavement Profit

Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from

UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment. From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets. We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

Inn Express

When it comes to drinks wholesale, Inn Express is your ultimate partner. As a familyowned, independent wholesaler, we pride ourselves on being more than just a supplier—we’re your expert in your corner, helping you make the most from your drinks selection.

Having such a diverse customer base from home bars to Michelin stars, we have the right drinks selection for any venue. We offer support in the areas that matter to you, such as menu creation and printing, wine tastings and training, plus hassle-free ordering via our customer team on the phones or using our e-commerce website. Our vast range offers everything from household-name

Products and Services

brands to niche craft and indie products that will set your venue apart. Whether you're looking to elevate your cocktail menu, expand your beer selection, or offer premium wines to impress your guests, we’ve got the goods—and the expertise to match.

Operating across major cities like Birmingham, Bristol, Cardiff, and London and picturesque regions like the Cotswolds and Herefordshire, we’ve built our reputation by delivering tailored solutions to meet your venue's unique needs. Furthermore, as a living wage employer, we’re proud to invest in our team to ensure you receive the highest standard of service.

With Inn Express, it’s not just about stocking shelves; it’s about staying ahead of the competition. Let us help you curate a drinks offering that keeps your customers returning for more.

01789 488008 | hello@inn-express.com

See the advert on page 13.

Catering Equipment Ltd

Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours. Kängabox are available in eight different designs and four different depths. The various gastronorm, pizza, ice cream and euro norm formats are available.

website www.kangaboxuk.com

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products. In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment. See our extensive range of products on our website clickonstore.net.

Catering Equipment Ltd are a family firm that has been trading for almost 30 years. Our commitment is to our customers you are the most important people in our business.

Improving Customer Service

Customer service is the backbone of the hospitality industry. A single interaction can turn a casual visitor into a loyal advocate or a disgruntled customer into a negative review. In today's competitive landscape, delivering exceptional customer service is no longer a luxury but a necessity.

Hospitality should be based on exceeding customer expectations. The better the operator does to impress, the better its reputation. Offering comprehensive training and the latest technology and products to make their jobs run more smoothly can improve customer service.

UK businesses lose £12 billion* annually due to poor customer service. While getting everything right is not always possible, there are ways to improve how customers see your business.

Leveraging technology will help manage guest information and interactions more efficiently. CardsSafe Ltd.'s technology has been a part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system protects businesses

Wavey Ice

Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen. Comprehensive product details can be found on our

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now.

See the advert on page 2 for detail of the range.

Sanremo Coffee Machines

Sanremo Coffee Machines is an Italian espresso machine and coffee grinder manufacturer that designs and produces professional equipment dedicated to coffee extraction enthusiasts.

Sanremo’s machines are designed and hand-built in Treviso, Italy. Creating one of the widest ranges of traditional espresso equipment from a single brand in the world. From their entry-level CUBE machines perfect for the home enthusiast or small bar operations to their Café Racer range, the machines are designed to deliver the consistency and quality required for the busiest of speciality coffee outlets. Design and technology are at the heart of how Sanremo construct machines, giving baristas the controls required and a workspace which enables them to be efficient. Matched with an engineering quality using the best materials available for the task at hand, with a focus on sustainable life-long components and high levels of insulation and thermal stability to increase efficiency and reduce energy consumption and costs.

During 2023 Sanremo Coffee Machines opened its first global Hub in South Kensington, London. Creating a destination spot for coffee lovers and enthusiasts to create the best coffee possible. It showcases the full range of machines along with hosting events throughout the year to bring the UK and Global coffee community together. The Hub is open to the public and no appointment is required to come and experience all the brand has to offer.

With Sanremo’s unwavering passion and dedication to innovate, 2024 is again set to represent another milestone in its history with the launch of a new machine that completely reimagines what is achievable at an entry-level machine, matched with Sanremo’s distinctive design and customisation options. Called the D8 it will be launched in the UK at the end of April.

If you are interested in finding out more about Sanremo you can visit their website www.sanremouk.com or contact them via phone or email 01364 644445. See the advert on page 11.

The ready-to-drink (RTD) cocktail category is booming, with consumers increasingly seeking high-quality, convenient beverages that deliver on taste and experience.

SIPS are our way of reinventing cocktail culture. They’re playful, convenient, and packed with the same premium taste you’d expect at your favourite bar. Proudly made in Northern Ireland, Wavey Ice brings a fresh perspective to the RTD market.

The award-winning cocktails are handcrafted in small batches by their team of mixologists. At the heart of the process is a commitment to using real, fresh ingredients and premium spirits to create bar-quality options for consumers.

Introducing the latest addition to Majisign’s premium range of display solutions –the Wooden Side-Loading Poster Display A-Board. Designed specifically with the hospitality sector in mind, this innovative product combines practicality with stunning elegance to elevate your venue’s marketing impact.

Crafted with precision in our Suffolk-based factory, each A-Board is handmade to ensure exceptional quality. The lightweight yet robust design makes it easy to position and reposition as required, offering a perfect balance of portability and durability. Built to last, this ABoard provides excellent value for money.

Available in two popular sizes, our Wooden A-Board caters to diverse display requirements: - A2 Poster Size: £180 (including VAT and free delivery) - A1 Poster Size: £224.95 (including VAT and

of the posters? With our team of professional designers, we can create and print eye catching visuals to elevate your promotions to the next level. We recommend waterproof posters and ours are buy one get on free and start from only £13.60 for A2 size! At Majisign,

by deterring dine and dash and securely protects customers' bank and ID cards while they run a tab. The bar tab-keeping units signify to the customer that the venue cares about their card security.

If a customer wishes to run a tab and their bank card is slotted in the wallet or stuffed into a till, things don't look good for the business. The impression of the brand is diminished, resulting in less loyalty and, ultimately, a reluctance for that customer to return. One of CardsSafe's longeststanding customers, the leading global hospitality brand Hilton Hotels, has used their system since 2005. They say, "All our customers are pleased that we look after their cards more securely with CardsSafe." CardsSafe's tab systems are in multiple hotels nationwide.

So, the choice is yours. To exceed customer expectations, ensure your technology benefits your business and reap the benefits of reputation and loyalty. For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040

for adults who seek premium cocktails with maximum convenience, SIPS deliver all the joy of a freshly made drink.

Handcrafted in small batches in Northern Ireland, each pouch is made with fresh, high-quality ingredients and expertly balanced flavours. Whether it’s the velvety smooth Pornstar Martini or the festive warmth of Spiced Cranberry Orange & Vodka, SIPS are crafted to surprise and delight. With their easy-to-chill, grab-andgo pouches, they’re the ultimate solution for parties, festivals, or simply relaxing at home.

Wavey Ice is about pushing boundaries and redefining the way we enjoy drinks. Their SIPS range is a grown-up take on the classic pouched drinks of the 00s. Designed

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

Wavey Ice is about more than just flavour, it’s about creating memorable experiences. The SIPS range perfectly embodies the brand’s ethos of pairing nostalgia with quality.

As the RTD market continues to grow, Wavey Ice stands out by combining craftsmanship with creativity. The SIPS range, with its vibrant flavours and eye-catching design, offers a fresh take on how cocktails should be enjoyed.

Ready to try something different? Explore Wavey Ice’s SIPS range and more at www.waveyice.com and discover why they’re shaking up the cocktail market. Visit www.waveyice.com

avoids

replacements wherever possible as it reduces

losses, and uniforms only need replacing when a

is not safe or cost-effective. With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately,

HS French Flint Ltd Glass Containers

Design and Refit

New Stock Chair Ranges from ILF

With the ongoing success of the ILF Chairs website, 2024 has seen an increase in their STOCK CHAIRS AND BARSTOOLS available in different Faux and Velvet upholstery and selection of frame colours, plus a 10 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes, plus now also a range of STOCK Melamine tops. A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets, plus real wood table tops and real wood table bases for indoor use as well as a NEW full range of veneer back chairs made to order. More STOCK ranges coming soon please check the website. www.ilfchairs.com/email;terry.kirk@ilfcha

irs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients

Need a Quick Washroom Upgrade?

Rearo, a leading UK manufacturer and supplier of laminate surfaces, offers a wide range of high-quality cubicles for most washroom environments. Their products prioritise privacy, durability, and style, catering especially to hospitality and leisure.

Rearo is committed to sustainability, sourcing timber from FSC-certified forests and operating closed loop waste management. Their commercial team provides expert support, including site measurements, specifications, and design assistance.

Rearo's cubicles, new for 2025, range from the luxurious timelessness of Triumph, through Elevate’s modern cubicles with both height and privacy, to Enhance, which offers a wide range of décors to suit individual preferences, and Aspire’s made-to-measure cubicles for quick delivery - ideal for budget-conscious projects. Finally, RapidFit offers off-the-shelf cubicles and IPS for fast and efficient installations.

Rearo's RapidFit is the perfect solution for fast, easy, and stylish washroom transformations. Designed to meet tight deadlines, our off-the-shelf RapidFit range offers a variety of toilet cubicles and vanity units.

Why Choose RapidFit?

• Speed: Quick and easy installation with flat-pack cubicles.

• Style: A range of high-quality laminate finishes to suit any aesthetic.

• Accessibility: Colours and textures chosen to comply with The Equality Act.

• Durability: Options for both light and heavy-duty use. Contact your local fitter, joiner, or plumber to request free sample packs and design assistance. Or order your RapidFit washroom directly today. commercial@rearo.co.uk www.rearocommercial.co.uk

Design and Refit

Dynamic Contract Furniture

Dynamic Contract Furniture is an international commercial furniture manufacturer and supplier within the workplace and hospitality industry, We offer a bespoke UK manufacturing service from our factory in Nottingham which enables us to meet almost any brief, Additionally, we also have a fantastic network of European factories where we are able to source furniture for specifiers, designers, architects and business owners.

Our office is based in Royal Leamington Spa near Birmingham which means we are centrally located to cover the whole of the UK, we are a unique dedicated team of furniture specialists who have over 40 years combined experience within the contract furniture industry.

Dynamic Contract Furniture has its own large purpose build factory in Nottingham with the capabilities to produce bespoke items of furniture as well as producing some of our standard product ranges, with our in-house polishing, upholstery, and manufacturing departments we can manage the production process from start to finish giving us better control over the quaintly and lead times. It also means we can guarantee a first-class service from the moment you order through to its delivery and installation.

We specialise in the supply of contemporary contract furniture for hotels, bars, offices, cruise liners, cafes, clubs, and restaurants.

If you’re working on a project and require our help, please don’t hesitate to call the office and speak to one of the team on 01926 942142 or email us on info@dynamiccontractfurniture.co.uk

Ted Todd Floor Enhances Award-Winning Restaurant

When Tom Barnes, a celebrated chef and former Simon Rogan alumnus embarked on the journey to open his debut solo restaurant, Skof, his goal was to create an unpretentious yet ambitious dining experience, showcasing dishes that are deceptively simple yet brimming with technique and flavour.

The aim was to transform an industrial space into a restaurant that pays homage to its historical context while offering a unique dining experience characterised by humble simplicity and a warm atmosphere.

The Grade II listed Edwardian Baroque Hanover building, situated in the heart of the £800m NOMA scheme in Manchester, was selected as the perfect location.

Interior designers, Blacksheep, specified Ted Todd’s Bembridge floor due to its midbrown rustic appeal and deep textures, which perfectly embody the authentic character of time-worn floors. Planed and distressed, and featuring broken edges that give it a reclaimed look full of personality, Bembridge is crafted from 20mm nature-grade

Save Big On Trent Furniture’s Most Popular Chairs

If new chairs are on the shopping list for your venue in 2025, then now is the perfect time to take advantage of the fantastic savings available on some of Trent Furniture’s most popular seating.

Currently available with between 10% and 16% off with prices starting at just £41.90, the stylish and hardwearing Sorrento Chair is a must in any restaurant setting. You can choose between easy-to-maintain faux leather or a range of chic fabric finishes to complement either contemporary or traditional style tables.

Available in a dark oak, light oak or walnut finish, the versatile Boston Side Chair has 10% off at the moment, with a 15% discount available on the upholstered version, meaning this attractive addition to any venue can be yours from £48.40. This strong chair is built for extra durability with a

durable 6mm wear layer – perfect for high-traffic spaces.

The nature-grade Oak showcases a broad range of natural characteristics, including knots, sap, and colour variation, enhancing its rustic appeal. Finished with burnished hard wax oil, this floor provides a durable, natural finish that not only offers maximum protection but also combines the charm of carefully restored original features with a refined, modern edge, making it an ideal choice for the Skof project.

In addition, the versatility of the Herringbone design allowed the designers to lay the floor in a block basket wave pattern, adding another layer of carefully chosen detail to the fabric of the design.

Skof has quickly gained popularity since its opening in June 2024, with bookings filled up until October and recently won the ‘One to Watch’ award at the 2024 National Restaurant Awards.

See the advert on this page for further information.

steam bending technique to construct the bag legs and back rest using just one piece of timber.

Where lightweight, stackable flexibility is required, you can’t beat the bestselling Bella Chair. Currently available with a fantastic 20% off, you can choose between 10 eye catching colour finishes to add a contemporary take on 19th century French bistro style to your space, for only £29.50 for a limited time. If you’re searching for a wooden stackable chair at a great price, look no further than the York Crossback Stacking Chair, which is now available in a choice of four finishes for £39.90, again representing a saving of 20%.

To find out more about these chairs and other great furniture we currently have available with fantastic discounts, please call us on 01162 864911 or fill in our at www.trentfurniture.co.uk/contact-us

Hotel and Restaurant Furniture

Premium contract furniture supplier and manufacturer of bespoke contract furniture, including chairs, sofas, tables, headboards, case goods and banquette seating. Vist our website for our full range of furniture.

Lounge Chairs

Taurus Side Chair Carmel Side Chair Bizu Side Chair Monika Side Chair Camille 985 Side Chair Stiel Side Chair Sofia Side Chair

Takumi Armchair Victor XL Lazy Armchair Runo Armchair Soft Armchair

Annie Armchair Serena Cane Armchair Nuta Light Armchair

Ben Lounge Chair Mine Lounge Chair Samara Lounge Chair Dione Lite Lounge Chair Grado Lounge Chair Dover Lounge

Ring Dining Table Louise Dining Table

Alvor Square Table Plisse Dining Table Orlando Dining Table Duplex Table Base

Robust Barstool Temple Swivel Sinatra Cane Manaus M Barstool

Candy Barstool Grace Barstool

Ginger Barstool

Design and Refit

Saniflo Sanicom Helps Launch Iconic Bar in Canary Wharf

A Saniflo Sanicom 1 single-pump unit and a Saniflo Sanicom 2 twin-pump unit have helped transform a seemingly insurmountable design challenge into the Oasis Bar & Terrace—a groundbreaking venue redefining Canary Wharf’s hospitality landscape. The bar features a striking glass and wood construction, two bespoke staircases linking the bar with a terrace boasting a stunning open-air space and panoramic views of London’s skyline. Conventional drainage solutions were out of the question because it is directly above the London Underground infrastructure and within a strictly enforced "no dig" zone.

mission is to transform constraints into opportunities for innovation. The Oasis Bar & Terrace is a testament to how our solutions can turn ambitious designs into reality.” For further information on Saniflo visit www.saniflo.co.uk

Following a visit to the site to establish the ideal solution to the operational needs of the new bar, Saniflo’s technical team recommended two advanced Sanicom pumping systems. In the downstairs bar - the longest in Canary Wharf at 17m – a powerful Sanicom 2 has twin pumps which can handle the large volume of water but also ensures continuity of service in the event of a failure. Whilst the pumps work alternately for even wear and tear, a single pump can also assume the work of the other if one stops working. The waste pipes run from the Sanicom underneath the floor and outside to the drains within the external customer WCs. A Sanicom 1 – with a single pump – is installed in the upstairs bar, with the waste falling and ultimately being plumbed into the same pipework as the larger unit. Petr Ivanisevic is Operations Director of the Oasis Bar & Terrace and is very happy with the pumps, which have worked flawlessly since installation. He says: “Gravity drainage wasn’t an option for the bar because we are directly above the London underground and shops, so civil work was impossible. The Canary Wharf Group also has a ‘no dig’ policy in this area,

Protect Your Interiors with Yeoman Shield

In the bustling world of hospitality, safeguarding your interiors is essential. Yeoman Shield offers a comprehensive range of wall and door protection solutions specifically designed to meet the demands of high-traffic environments. Our products include robust wall protection systems, durable door protection, corner guards, and handrails, all crafted to shield your surfaces from wear and tear while enhancing the overall aesthetic of your spaces.

Protecting not just guest-facing areas but also backof-house zones is crucial for maintaining operational efficiency and safety. Our solutions are perfect for kitchens, storage areas, corridors and anywhere heavy equipment and high activity levels can lead to damage. By investing in our protective solutions, you

can significantly reduce maintenance costs and prolong the lifespan of your interiors, ensuring a welcoming atmosphere for guests while keeping staff areas functional and safe.

Yeoman Shield also specialises in Fire Door Services, helping you maintain essential safety standards throughout your premises. Offering fire door Installation, Maintenance, Inspections, and Fire Rated Door Protection Solutions which have been engineered to preserve structural integrity while meeting rigorous industry regulations. These not only enhance safety but also add value to your property by ensuring compliance with the highest safety benchmarks.

Our dedication to quality and innovation sets us apart, giving you peace of mind that your spaces are well-protected. Designed with user-friendly features, our products seamlessly integrate into any decor, enhancing both functionality and style.

Don’t compromise on safety or aesthetics—choose Yeoman Shield for superior protection solutions tailored for the hospitality sector. Visit our website today to explore our full range of products and services or request a free consultation to discuss your specific needs at www.yeomanshield.com. Protect your investment and create a safer, more inviting environment with Yeoman Shield. Email: info@yeomanshield.com

MST Auctioneers Ltd

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We are members of The National Association of Auctioneers and Valuers (NAVA). For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

Design and Refit

A Perfect Fit For A Modern Glass Lift: Combining Accessibility With Historical Elegance

The reimagined Creamery building at the heart of Castle Cary railway station now boasts a striking, allglass passenger lift from Stannah. This modern addition combines style with accessibility, offering a transparent and elegant way to visit the trackside restaurant and working creamery.

This historic structure, which has been a part of the area since 1912, recently underwent an extensive renovation to enhance the safety, stability and user experience. The Creamery is renowned for its tower, ‘La Belle Epoque’, which still stands tall today as a symbol of industrial innovation and artistic flair.

Working with architects Stonewood Design, and Ken Biggs Contractors, Stannah Lifts worked to deliver a lift that was both modern and harmoniously integrated

with the early 20th-century aesthetic of the building.

The project’s vision was to blend the 1912 style with contemporary elements, which also resulted in Ken Biggs Contractors reconstructing the entire Creamery.

Stannah Lifts collaborated with architects to incorporate the new lift into the design of the re-imagined Creamery. The project commenced with the installation of vertical rail guides to keep the lift aligned within the elevator shaft, followed by the mechanical first fix in 2023 and the completion of the mechanical package. Shortly after, works commenced on the glass lift shaft and car.

The lift shaft and car featured bespoke glass sourced from Gemtec, a specialist German company. Stannah Lifts facilitated a 24-hour visit to Germany for Ken Biggs Contractors and Stonewood Design, allowing them to review the glass and how it would integrate with the lift design before shipping it to the UK, which minimised the need for additional modifications.

To ensure the glass was installed without any issues, Gemtec provided helpful support throughout this stage. Meanwhile, Stannah Lifts supplied and fitted custom trims and a glass panel to fill the gap adjacent to the glass car doors.

A CTV mechanical lift car package was fitted as part of the overall lift components and snagging works meant full lift completion in April 2024.

One particular challenge was aligning with the client’s design vision while maintaining the lift's structural integrity for safe and efficient operation. As a result, the design and concept of the lift evolved during the project to better address customer needs and project requirements.

Precision was crucial as several design elements, including lighting and fitting locations, were adapted throughout the project. Stannah Lifts collaborated closely with the client to balance their needs with practical and mechanical feasibility, such as incorporating shaft lights underneath the lift structure for a minimalistic look, creating an illuminated effect.

At the customer's request, the lift’s structure wasn’t initially anchored to the brickwork, resulting in a requirement to monitor structural movement. Stannah conducted wind load calculations, revealing potential issues during gale-force winds. To ensure the safety of passengers, Stannah proposed securing the lift to the brickwork.

The custom-designed passenger lift features a minimalist approach with discrete fixings and fixtures. It seamlessly integrates handrails through the glass without additional supports or corner trims. This 8-person all-glass lift allows natural light to illuminate the interior, offering passengers views of the Creamery as they travel to the first floor.

The hydraulic passenger lift serves two floors and

travels 3.6 metres to provide step-free access from The Creamery restaurant to the train station’s platform.

A unique aspect of the lift is the placement of the keyhole for manually operating the car and landing doors. Traditionally mounted at the top of the landing doors, Stannah positioned the keyhole at the bottom to align with the minimalist design, effectively concealing the system.

To address signal issues within the shaft, a GSM package was installed with an antenna mounted on the structure ensuring reliable signal reception. The bespoke lift adheres to all open protocol requirements, allowing for independent maintenance and repair, and is fully DDA compliant, ensuring accessible features like illuminated push buttons are positioned at a height accessible to wheelchair users.

All Stannah lifts are certified according to the Lifts Regulations 2016 (2016 No. 1093).

Ben Harding, Bristol Branch Manager at Stannah Lift Services, said: "We’re proud to have worked on this unique project. It hasn’t come without its challenges but we can proudly say this bespoke glass lift embodies our client’s minimalist vision while offering a safe and accessible alternative to reaching the train platform. It seamlessly blends modern design with functionality while offering an unobstructed view of the Creamery as passengers ascend."

www.stannahlifts.co.uk

Need to Increase Footfall? Our Custom Made Quality Furniture Could Help!

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget. Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

ABOUT DRAKES BAR FURNITURE

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furni-

ture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

FREE QUOTE AND PROFESSIONAL ADVICE

Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

Design and Refit

It’s The Small Touches That Make A Big Difference: British Luxury Lampshades

So much effort goes into making guest experiences special and memorable in the UK’s 10,000 or so hotels. It could be down to the softness of the bed or the tartness of the lemon dessert ...it all takes professional care and attention from all the skilled staff working their magic day in day out.

Here at Tringhams we believe that the ambience of the rooms in a hotel have a massive impact on the positive experience of guests that stay there -the warmth of the lighting and the quality of the lampshades is where we specialise in making a real difference to guest experiences. These are areas that are so often overlooked or seen as less important than other higher profile areas of the hotel. Our consumer research tells us that guests love to relax in quintessentially British décor...in surroundings that they aspire to have in their own homes.

It also tells us that housekeepers and hotel proprietors struggle with finding the time to look at the smaller touches that make up a stunning hotel room-that’s why we have created the Tringhams’ Lampshade Fitting Guide to make the process as stress- free as possible for our customers. At Tringhams we have been supplying handcrafted luxury lampshades from our familyowned business in London since 1986. We are proud to have supplied many of the most beautiful houses, hotels ,castles and palaces in the UK but it’s helping the Independent Hotel sector transform their special spaces into stunning rooms that is our true forte. If you want to order new luxury lampshades or replace or restore existing one’s please see the advert on this page for details.

Mayfair Furniture

Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish. 01733 310115

sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

quotePleaseCLH260 when responding

Design and Refit Elevate Your Venue with Cult Trade’s Stylish Furniture

For bars and pubs, creating an inviting, functional space is essential to keep customers returning. Whether you’re refreshing your current look or furnishing a new venue, Cult Trade offers a perfect blend of style, practicality, and affordability, designed with commercial spaces in mind.

More than just a furniture supplier, Cult Trade is your partner in elevating your venue into a standout destination.

Their trend-focused designs ensure your space stays fresh, while their commitment to sustainability lets you make a responsible, eco-friendly choice.

Cult Trade provides an extensive range of high-quality furniture, from sophisticated bar tables in marble, terrazzo, laminate, and solid wood to versatile stackable bar stools and comfortable carver chairs. These pieces are built to withstand the demands of high-traffic environments, offering durability and comfort for your guests.

Regent Chairs

Regent Chairs is an established business that offers Restaurant Chairs or Pub and Bar Furniture. Our business has operated for many years, and has become one of the largest independent importers and wholesalers of furniture in the UK, supplying to the trade.

Our website offers a wide range of furniture products, including restaurant chairs, leather restau-

rant chairs, banqueting chairs, restaurant leather sofas, outdoor furniture, and more.

We pride ourselves on providing excellent quality and value for money while ensuring that quality is paramount. Customers can easily browse and purchase furniture items with short lead times and delivery options.

Regent Chairs has a strong reputation for offering ranges of fantastic quality furniture at competitive prices. This reputation is a testament to the value and trust that customers place in your brand and the products you offer.

See the advert below for the latest offers.

Property and Professional

Public Houses And Their Marketing Periods

By James Doherty, Principal Planner, Boyer (part of Leaders Romans Group) -

Without needing to remind everyone of the importance of pubs and, as the London Plan puts it, the “unique and intrinsic” part they play in British culture, there can be no debate that more and more pubs are shutting down and, in many cases, lying vacant for a significant period of time. Therefore, the question is what to do with these vacant and in many cases, attractive buildings rather than allow them to become dilapidated and fall into states of disrepair?

Whilst some enthusiasts would want to see all vacant pubs restored to their former glory, the chances of pubs which have been vacant for a considerable amount of time reopening as pubs are slim at best. So, what is the best use for these buildings that used to be former hubs of the community? The first answer for many would likely be new houses (for which we all know there is an acute and pressing need) but another use, which in many respects gives a nod to the former pub use, would be as community facilities.

Whilst all Local Plan policies have slightly different nuances, at the heart of the majority is the same aim, to protect pubs. This is all well and good for pubs that are still in use but not ideal for those which have not poured a pint for, in some cases, 10 years and in real terms, cannot be deemed to be considered a pub.

Although the conversion of these “pubs” is by no means impossible (and there are numerous examples of successful conversions), it is fair to say that the process is not the easiest and certainly not the quickest. One thing

that virtually all local authorities will require robust marketing evidence to demonstrate that there is no demand for pubs and, often, that the conversion would not lead to an overall shortfall of provision within a certain catchment area.

It is often marketing evidence, and in particular, the length of the marketing period, which is the most frustrating part of the process. Whilst not a universal threshold, many local authorities require two years’ marketing evidence to demonstrate that there is no demand for continued pub use. For a pub which has not been open for 10 years seems somewhat extreme. Nevertheless, it is a policy consideration which will need to be satisfied.

Keeping in mind that no one wants to have to wait for two years to actually make a planning application (let alone how long it could then take to get a decision), the question is, is there any way to shorten this marketing period?

In the first instance, we would always suggest that a marketing exercise is undertaken as soon as possible as it is essential we can demonstrate to the Council that the site is being actively marketed by a suitable agent. This should make negotiation with the Council slightly easier.

Another tactic we have used in the past is to look to see if the site has any unique or mitigating circumstances which mean that it lying vacant for a further two years could have severe detrimental impacts. Given the grandeur of old and traditional pubs, many are, understandably, listed. Therefore, could a heritage argument be made that by putting this building back into use as soon as possible will ensure its long-term protection and retention? Would the benefit of preserving a building of historical interest outweigh any concerns regarding a full two year marketing period?

In terms of planning benefit, there is of course that the provision of hous-

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

PROFITABILITY & OPERATIONS

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business. The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are max-

ing should be considered a key benefit, but this is an argument that virtually any application which proposes residential development can make. Whilst provision of housing is undeniably a benefit, it is unlikely to be found unique by either the Council or an Inspector and to warrant a departure from policy. Therefore, whilst there is no harm reminding the Council of the benefit that more housing will bring, this argument shouldn’t be seen as a “silver bullet” to justify a shorter marketing period.

An interesting example is when a community use is being proposed. Traditionally pubs have always been considered as a place for people to meet and socialise. A place for people to meet and socialise can still be considered to be fulfilling that role as a community hub, just without the sale of alcohol. Therefore, if you are replacing one community use with another, do you still need to adhere to a two year marketing campaign? A lot of this is likely to depend on the wording of the policy and if it specifically relates to the protection of pubs or to the protection of community facilities. If the policy relates to “public houses” then this becomes more of an issue due to a change of use between planning use classes which, undoubtedly will require more marketing evidence.

Whilst there is no “magic wand” to make the marketing requirement go away or the period reduce, there may be examples where at least a reduced marketing period may be deemed as acceptable by the Council. The key to this will be being able to highlight to the Council the unique nature of the site, such as it being listed, and the importance of it being occupied in order to ensure and preserve its historical significance.

Ultimately what is needed is a clear dialogue and understanding between the applicant team and the Council and for both parties to take a proactive and pragmatic approach. It is important that applicants realise that, whilst frustrating, these policies are there for a reason and must be satisfied in some way even if the entire length of the marketing period is not met. At the end of the day, it is fair to say that no one wants to see these impressive buildings lying dormant and dilapidated and would much rather see them put back into an active use and we must work together to achieve this.

imising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

MANAGING PEOPLE

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

MARKETING

We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.