CLH Digital - Issue #251

Prime Minister Backs Calls to Support Britain’s Pubs… Amid

Ongoing Industry Struggles

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

EMPTY WORDS WON’T SAVE BRITISH PUBS, PRIME MINISTER

It’s not every day that a Prime Minister pledges support for British pubs, so when Sir Keir Starmer recently backed a campaign to save our beloved locals, this should have been cause for celebration - and I am sure it may be for some, but not all.

To me it feels like yet another example of political doublespeak—a hollow gesture that rings painfully hollow given the current climate.

Let’s be clear: any high-profile support for the great British pub is welcome. Pubs are the lifeblood of our communities, serving as social hubs, cultural landmarks, and economic engines.

But when that support comes alongside policies that are actively driving pubs to the brink, it’s hard not to feel a sense of disbelief.

The Prime Minister’s words are, frankly, an oxymoron. How can you claim to support British pubs while simultaneously sanctioning a triple whammy of punitive tax hikes?

The increases in business rates, wages, and National Insurance contributions are set to hit the sector like a sledgehammer. Add inflation into the mix, and the outlook is nothing short of disastrous.

I attended a seminar this week with leading operators from the managed, tenanted, and leased sectors, and the message was unequivocal.

These tax increases will lead to reduced investment, job losses, and, inevitably, more pub closures. The sector is already on its knees, and this latest blow could be the final nail in the coffin for many.

So, Prime Minister, while I welcome the initiative, forgive me if I appear skeptical. It’s not enough to pay lip service to the cause while pushing policies that undermine it. The pub sector needs more than words—it needs action.

A LIFELINE FOR PUBS: CUT VAT

If the government is serious about supporting pubs, there’s one clear solution: reduce VAT to 12.5% until the end of 2026. This isn’t a radical idea—it’s a proven strategy. During the pandemic, the temporary VAT cut provided a much-needed lifeline for the hospitality sector, helping businesses survive and even thrive.

A VAT reduction would not only ease the financial burden on pubs but also stimulate consumer spending, boost employment, and ultimately generate more revenue for the Treasury than the current tax hikes ever could. It’s a win-win solution that the whole country would support.

THE BIGGER PICTURE

The pub sector isn’t just facing a financial crisis—it’s facing an existential one. Pubs are more than just businesses; they’re part of our national identity. They’re where we gather to celebrate, commiserate, and connect. Losing them would be a cultural tragedy as much as an economic one.

Yet, time and again, governments have failed to grasp this. Instead of nurturing the sector, they’ve taxed it into oblivion, using pubs as a cash cow to plug holes in public finances. The result? A steady decline in the number of pubs, from over 60,000 in the 1970s to fewer than 40,000 today.

A CALL FOR REAL ACTION

Prime Minister, if you truly want to save British pubs, it’s time to move beyond empty rhetoric. Back your words with meaningful action. Reduce VAT, reform business rates, and provide targeted support to help pubs weather the storm.

The pub sector doesn’t need another campaign slogan—it needs a lifeline. And if you’re not willing to throw one, history will remember you as just another politician who talked a good game but failed to deliver.

The clock is ticking, Prime Minister. The great British pub is counting on you. I would encourage all our readers to follow us on X/Twitter @CLHNews and visit our website at www.catererlicensee.com to sign up for our twice weekly e-newsletter for all the latest news delivered directly to your inbox.

I can always be contacted at edit@catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

Prime Minister Backs Calls to Support Britain’s Pubs

(CONTINUED FROM FRONT COVER)

“It’s a place of warmth, of opportunity, to have a nice time with friends, family and for many people to have the friendship and engagement that is so important to their wellbeing. That is uniquely brought together in our pubs, which is why there’s nothing any of us like better than going to the local for a pint, myself included.”

MOUNTING CHALLENGES

The challenges facing the UK’s pub sector have been mounting in recent years. Over 400 pubs in England and Wales closed their doors in 2023 alone, and industry analysts predict that thousands more bars, restaurants, and clubs could be at risk by 2025.

Operators cite a combination of rising energy bills, supply chain disruptions, and a drop in consumer spending due to the cost-of-living crisis.

In addition, upcoming hikes in employer NICs and the increase in the National Minimum Wage are expected to place further strain on already struggling businesses, and the sector is also facing an increase in business rates as following the Chancellors announcement in her autumn budget that business rates relief will be reduced from 75% to 40% from April 1st will mean thousands of pubs will see bills rise by 140% or more in the year ahead as the average pub will see its rates bill go up from £4,017 to £9,642 a year.

With footfall declining and operational costs soaring, many landlords fear they will be unable to keep their doors open without meaningful intervention.

PENNY OFF A PINT

To emphasize Labour’s commitment the Prime Minister pointed to the decision to take a penny off the pint in the Budget, saying it showed that the government backs pubs.

Speaking to the Mirror he said: "That was symbolic and important in the sense that we wanted to give that little bit of support for pubs, for pub goers, for those that this is an important part of their lives, and we will continue to do so.

"It's not just a business, it is something more than that in terms of a place that's at the heart of our communities. That's why we need to support our pubs, keep our pubs open and make sure that every place - every village, town, city - has many, many local pubs."

“ZERO CLUE ABOUT HOSPITALITY”

However, some operators in the sector took to social media to express their “scepticism” with comments including:

• “If he thinks 1p of a point shows backing for pubs then he is deluded! Business rates will rise, NIC will rise, utilities will rise, wages will rise - 1pm does nothing to help. I’m surprised him or any politician is brazen enough to go to a pub these days.”

• “Sorry but I can't take it seriously. @Keir_Starmer could save pubs by implementing a low VAT rate for hospitality but hasn't done that.This campaign is a PR stunt and I would be very surprised if anything useful comes from it. Happy to be proved wrong...”

• “Is this actually a joke….. cripples us with VAT, destroying us with higher NI contributions and killing us with tax…. This man has zero clue about hospitality”

GROWTH SLOWDOWN

A separate report also confirms industry concerns that the night-time economy valued at £153.91 billion is facing growth slowdown amid rising costs and tax hikes,

According to the latest Night Time Economy Market Tracker Report by the Night Time Industries Association (NTIA) and CGA by NIQ, while consumer spending has returned to levels seen before the COVID-19 pandemic, the pace of recovery has decelerated, highlighting the ongoing pressures on the sector., and while showing signs of resilience the sector faces significant challenges as growth slows amid rising operational costs and increased taxation.

The report underscores the critical role the night-time economy plays in the UK’s cultural and economic landscape, urging policymakers to take decisive action to support its future. Michael Kill, CEO of the NTIA, emphasised the need for intervention: “The night-time economy is a vital part of the UK’s social fabric and economic output. Without targeted support, the sector risks being stifled by rising costs and unsustainable tax burdens.”

THE ROAD AHEAD

While the night-time economy has shown remarkable resilience, the report warns that without immediate action, the sector’s growth could stall further. Businesses are being forced to adapt, with many introducing cost-saving measures, diversifying revenue streams, and exploring new ways to attract customers.

“CLIFF EDGE”

Michael Kill, CEO, Night Time Industries Association: “The findings of this report clearly illustrate the immense challenges our sector continues to face. While the night-time economy remains a £153.91bn powerhouse, we cannot ignore the fact that growth is slowing and operating costs are rising at unsustainable levels. Many businesses, especially small medium enterprises and the cultural sectors, are struggling to maintain profitability despite consumer demand.”

“Adding to these concerns is the uncertainty presented by the impending tax increase cliff edge, the rise in National Insurance contributions for employers, the increase in the National Living Wage, and the reduction in business rates relief. With no sign of a U-turn on these critical policy changes, the financial burden on businesses is set to increase further, threatening jobs and “livelihoods across the sector.”

The decline in employment across vital sectors such as pubs and clubs is deeply concerning, signalling the need for urgent government intervention and support. If these pressures are not addressed, we risk losing critical elements of our cultural and social infrastructure.”

“We call on policymakers to recognise the fundamental role the night-time economy plays in the UK’s broader economic and cultural landscape and to take decisive action to safeguard its future.”

RIGHT SUPPORT”

Reuben Pullan, Senior Insight Consultant, CGA by NIQ: “The value of the night time economy cannot be overstated, not just for the financial throughput it generates, but also the cultural richness that it brings to consumers’ lives.”

“However, the industry is under threat. The COVID crisis and relentless pressure on costs have created enormous challenges for hospitality businesses in the last five years, and late-night clubs and bars have been hit hardest of all. However, many other segments have been remarkably resilient, and the growth in new types of venues like competitive socialising bars shows the evening economy isn’t disappearing—it’s just changing. With the right support from the government, night-time businesses can power not just hospitality but Britain’s economic growth and job creation.”

“The NTIA remains committed to working with industry stakeholders and policymakers to address these challenges and support the future of the UK’s night-time economy.”

Looking to stay ahead of the curve with interior trends for 2025? In this article, Aimee Fletcher, Product and Design Manager at EGGER, walks us through the latest design innovations and how to integrate them into hospitality spaces.

With 2025 in full swing, the world of interior design is buzzing with fresh ideas — think sustainable materials, warm, inviting hues, and texture-rich designs. These trends are reshaping the way spaces feel and function, and they present a unique opportunity for hospitality venues to elevate their guest experience.

Looking for design inspiration for your own venue? Keep reading to discover how to incorporate the top interior trends of 2025.

WARM, EARTHY TONES

The trend: In 2025, warm, earthy tones such as terracottas, taupes and soft ochres are set to dominate interiors. These colours are designed to create a natural, grounded atmosphere, evoking comfort and promoting a sense of calm. Pantone’s Colour of the Year for 2025, Mocha Mousse, is a rich, warm brown shade that perfectly encapsulates this trend.

How to incorporate it: Earthy hues can be introduced through feature walls, upholstery, and flooring to bring a sense of warmth to hospitality spaces. To enhance the natural feel, consider incorporating laminate flooring or wooden furniture in similar warm tones — chocolate, caramel and red shades are expected to be popular this year. For a cosy atmosphere, use sumptuous fabrics like suede or velvet for soft furnishings, adding layers of softness and luxury.

A NOD TO NATURE

The trend: Nature-inspired interiors will be a major focus in 2025, with organic materials making a strong comeback. Expect to see linen, wicker, and wool featured prominently, paired with wood and stone effect pieces. These materials help create a tactile connection to the natural world, bringing elements of nature indoors. Known as biophilic design, this approach has been linked to health benefits when incorporated into

indoor spaces (UCEM).

How to incorporate it: Opt for cotton, linen, wool and canvas for soft furnishings and accents. Wood-effect laminate flooring is durable and scratch-resistant while still offering a natural feel. Potted plants are another simple way to bring the outdoors in, whether used on side tables or as centrepieces.

Natural materials look great when paired with warm, neutral shades, meaning you can incorporate both trends seamlessly.

TEXTURE PLAY

The trend: This year, designers will combine materials with contrasting textures, creating a tactile experience that adds visual interest to interiors. Think matte alongside glossy, soft fabrics paired with rougher materials, or smooth wood-inspired surfaces set against plush upholstery. Mixing textures also plays with light and shadow, adding depth and enhancing a room’s overall atmosphere.

How to incorporate it: A velvet armchair can sit comfortably next to a woven rattan table, or a rough-hewn stone effect feature wall can be paired with soft leather cushions for an inviting contrast. Layering different textures in this way allows for dynamic spaces that feel multi-dimensional, encouraging guests to engage with the space more thoughtfully. Don't be afraid to experiment with unexpected pairings to create a more immersive experience.

FLEXIBLE FUNCTIONALITY

The trend: The growing demand for versatile, multi-functional spaces will impact interior design in 2025. Hospitality venues are increasingly focusing on creating adaptable environments that can shift to meet different needs throughout the day. This flexibility goes beyond just physical space — smart designs cater to changing activities, guest preferences, and even special requirements like pet-friendly accommodations.

How to incorporate it: Think about furniture and layouts that can easily change to fit different events. Modular furniture can be easily reconfigured, while pieces that serve multiple purposes, like fold-out desks or moveable partitions, help optimise space. Smart design, such as adjustable lighting, sound systems, and temperature controls, can further enhance flexibility, enabling a venue to effortlessly transform from a peaceful daytime retreat to a lively evening setting.

By embracing the latest design trends, you can craft spaces that feel both modern and welcoming, ensuring guests have a memorable and comfortable experience from start to finish. Hopefully, these ideas inspire you to transform your venue into a space that fits your brand.

The Design Trends Set To Define The Hospitality Industry In 2025 Nottinghamshire Publicans Honoured with Prestigious Award

The publicans of an historic Grade II listed Nottinghamshire village pub have received a prestigious award to mark their 20th anniversary at the helm.

Gill and Paul Riley of The Red Hart Hotel on Bawtry Road in Blyth were presented with the Dedication Award by the building’s owners –Star Pubs – in recognition of their contribution to the pub and the community during the past two decades.

Gill and her husband Paul – an award-winning chef – took over The Red Hart in 2005, transforming it from a run-down little-used local into a top quality pub that is a destination dining spot for people from across the region as well as a focal point of Blyth life. Its tap room, known as “the village living room”, is a gathering place and talking shop for residents, and the Rileys provide space for village activities. Local groups, from the golf society to the ladies reading circle, hold their meetings there, whilst others, such as the Maltby Sword Dancers and the amateur dramatics society, practise in the function room.

The Red Hart holds events to mark key occasions in Blyth. Regular fixtures include Christmas carols with Harworth Brass Band, screenings of major sports tournaments and August bank holiday fundraising fundays

ranging from a hoedown complete with a mechanical bull to an Ibiza party with a foam machine. These have contributed to The Red Hart raising thousands of pounds – nearly £7,000 in the last year alone – for residents in need and for causes like the Blyth Bowling Club restoration fund.

Gill – a former hairdresser – and Paul were looking for a pub of their own when they spotted The Red Hart was available. Recalls Gill: “I’d known The Red Hart growing up and had some of my first drinks here. It’s a beautiful old pub and I’d always liked it. I was upset when I saw the state it was in. We wanted to bring it back to its glory days and turn it into a pub that served the needs of the village. Within six weeks we’d sold our house and moved in, living in two rooms with our family whilst repairs were done. We’ve never regretted it. There’s a strong sense of community in Blyth and residents have backed us every step way of the way; we couldn’t have done it without them or our fantastic staff. It’s been hard work but worth it. The Red Hart is the right pub for us, and we love it.”

Looking to the future, Gill and Paul are on their way to clocking up a quarter of century at The Red Hart, having recently signed a lease for another five years. They are also waiting for regulars to come up with the

The Perfect Snack for All Your Trade

Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle. Rest assured; our selection of snacks caters for all.

As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling.

Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display.

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special.

WHY CHOOSE ROBERT'S DORSET?

Established in 2011, we are a family-owned and operated business. At the core of our operations lies a per-

Hospitality Needs

sonal touch, ensuring our trade customers enjoy the following advantages:

• Delicious snacks to delight your customers.

• Exceptional customer service, led by a dedicated Account Manager.

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the fresh-

products • All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process • Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge

• All our ingredients are of the highest quality. Contact Robert for an online catalogue and more information regarding our perfect snacks. robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com See the advert on page 5.

January Sales Growth for Pub & Restaurants

Credit and debit card spending grew 1.9 per cent year-on-year in January – the highest uplift since March 2024, but remaining lower than the latest CPIH inflation rate of 3.2 per cent. Despite falling consumer confidence in the UK economy, down five percentage points to 21 per cent, non-essential spending grew 2.7 per cent, led by the resilient performance of entertainment, health & beauty and digital content & subscriptions.

Spending on essential items returned to growth in January, up 0.1 per cent, after four consecutive months of decline. Supermarket spending also increased for the first time since August 2024, up 1.0 per cent year-on-year.

Both pubs, bars & clubs, and restaurants enjoyed growth of 2.6 per cent, showing not everyone spent the month sheltering from the cold. The increase comes despite a third (34 per cent) of consumers saying they significantly reduced their alcohol consumption in January. This suggests the hospitality industry had prepared to cater for the growing popularity of Dry January, having witnessed a rise in punters shifting to low and no alcohol alternatives.

Despite this cost-conscious consumption, food and drink specialist stores saw a 3.9 per cent increase in January. This follows one in 10 (9 per cent) making a New Year’s resolution to cook more at home, perhaps encouraging more local shopping and giving independent stores such as butchers and greengrocers a boost.

Karen Johnson, Head of Retail at Barclays, said: “January’s figures are a positive signal that non-essential spending should remain strong in 2025. Despite expressing economic uncertainty and a cost-cutting mindset, shoppers are continuing to prioritise the things love – entertainment, wellness and evenings with family and friends.”

Jack Meaning, Chief UK Economist at Barclays: “With the economy looking like it stagnated in the second half of last year, we’re expecting GDP growth to pick up to 0.9 per cent in 2025. This will have been aided by Thursday’s reduction in interest rates by the Bank of England. We expect Bank Rate to fall to 3.5 per cent before the end of the year, which should give a further boost to consumers who will once again feel the pinch as inflation rises in the coming months, albeit it temporarily.”

Limin Southbank Wins ‘Best Caribbean Restaurant’ At The UK Caribbean Food Awards

LIMIN SOUTHBANK, the vibrant restaurant and bar known for bringing the authentic flavours of Trinidad and Tobago to the heart of London, has been crowned Best Caribbean Restaurant at the 2nd annual UK Caribbean Food Awards!

The prestigious national award recognises LIMIN SOUTHBANK’s unwavering commitment to celebrating Caribbean cuisine, with the judges praising the restaurant for “redefining Caribbean dining with outstanding flavours and unforgettable experiences”.

The win marks a significant milestone for LIMIN owners Sham Mahabir and James Togut, who have been sharing the incredible spirit and flavours of Trinidad and Tobago with Londoners since 2018. What began as a humble pop-up in Old Spitalfields Market quickly captured hearts across the city with its infectious island vibes and home-cooked dishes.

Sham Mahabir said: “We are absolutely delighted to receive this award. It’s a testament to the hard work and passion our team has put into celebrating Caribbean culture in the UK.

I would especially like to thank Coin Street for the opportunity to open during COVID-19 and for giving us the space to grow the only independently owned Caribbean restaurant in central London. We’re excited for what the future holds, and this award inspires us to continue pushing boundaries.”

The UK Caribbean Food Awards celebrates the very best in this fast-growing industry, from standout restaurants and food products to business owners and entrepreneurs. Set up by founders of The Caribbean Food Collective, Dawn Burton and Marsha Barnett, this year’s ceremony was held at the iconic Clapham Grand.

The New Employment Rights Bill – What Does It Mean For The Hospitality Industry?

Back in October last year, The Employment Rights Bill, a new legislation to modernise and enhance employment rights across the UK, was introduced. The bill which applies to businesses in England, Scotland and Wales is due to take effect in 2026 and its 28 individual employment reforms are likely to have a large impact on the hospitality sector. Many of the key provisions of the Bill are set to impact on those in the hospitality industry, so we will break them down and advise on how best to navigate the changes.

KEY PROVISIONS OF THE BILL

Guaranteed Hours Contracts: If you have workers who regularly work more hours than their contract states over a set period (expected to be 12 weeks), you'll need to offer them a contract with guaranteed hours. For instance, if a worker consistently works 10 hours per week during this time, you must offer them a contract guaranteeing at least 10 hours per week. However, workers can still choose to stay on their current zero-hour contract if they prefer.

Reasonable notice of shifts: Employers must provide reasonable notice for assigned shifts and any changes to them. ‘Reasonable notice’ is still undefined, but it implies that workers should have sufficient time to prepare for their shifts (for example, if they have caring responsibilities, giving them enough time to arrange for alternative support).

Compensation for short-notice cancellations: If you employ staff on zero or low-hours contracts, it's important to know that if you cancel, move, or shorten a shift on short notice, you are required to compen-

sate the affected worker. The specific definition of "short notice" and the exact compensation amount will be clarified when the new regulations are introduced.

Day One Rights: Employees will now be able to claim unfair dismissal from the first day of employment, rather than having to serve for 2 years under the current rules. This means that businesses must have robust policies in place for dismissals, ensuring clear procedures and fair disciplinary actions. It is important that managers are trained in handling these disciplinaries and terminations fairly and lawfully.

Flexible working – Now A Day One right: Previously, employees had to work for 26 weeks before requesting flexible working arrangements. However, under the Bill, they can now request flexible working from their first day on the job. Employers in the hospitality industry could be hit hard with this and so should establish clear policies on flexible working and assess how roles can be adapted.

Increased national minimum wage: The increase in national minimum wage will mean higher costs for hospitality businesses, particularly those employing younger workers aged 18-20 who are likely to see their minimum wage increase in line with adults 21 and over. Employers in the hospitality sector should consider strategies such as improving productivity, reviewing tipping policies to ensure fairness and compliance, and exploring efficiencies in staffing and scheduling.

CARERS AND PARENTAL PROTECTION

The new bill is also set to look more favourably on those with dependents in the form of carers and parents.

Carers Leave: Employees with caring responsibilities will now have a statutory right to unpaid leave to care for dependents. While this will help employees balance work and personal responsibilities, it may result in some short-term scheduling challenges. Employers should introduce policies to manage requests fairly while maintaining service levels.

Paternity and maternity leave enhancements: Paternity leave is expected to be made more flexible, allowing fathers to split leave into two separate blocks of one week each. Additionally, maternity protections are being expanded to protect new mothers from redundancy for six months post-maternity leave. Businesses should therefore update HR policies to ensure compliance and communicate these changes to managers and employees.

THE REAL IMPACT

The hospitality sector will experience significant changes due to these reforms and without a doubt will be impacted heavily. Leg work will

need to be undertaken in advance to be ready and as a starting point we recommend the following;

Shift in employment contracts: Employers will need to re-evaluate staffing models and offer predictable hours where necessary. This will potentially increase labour costs.

Administrative adjustments: Scheduling systems will need to be updated to provide reasonable notice and manage flexible working requests efficiently.

Financial implications: Guaranteed hours, higher minimum wages, and additional leave rights may increase operational costs, making financial planning even more important than it already is.

GUIDANCE FOR COMPLIANCE

Review current contracts: In order to stay ahead we suggest identifying employees on zero-hour or low-hour contracts and evaluating their average working hours. Ensure the contracts reflect the new requirements and clearly define the working terms. Consider a move to fixedterm contracts.

Enhance scheduling practices: Develop systems that provide employees with adequate notice for shifts, therefore reducing last-minute changes. And don’t forget to ensure that any changes are communicated clearly and in a timely fashion.

Budget for increased labour costs: Anticipate increases in costs due to higher wages and guaranteed hours, and identify where operational efficiencies can be made, so that staffing levels are optimised as much as possible.

Prepare for Day One Rights and Flexible Working Requests: Ensure you understand the new rights to avoid any legal challenges. Establish clear policies and guidelines to ensure fair (and legal!) implementation. Stay informed and seek guidance: Stay up to date with the final details of the Bill which haven’t been confirmed yet. We would also always recommend consulting with legal experts to help you navigate the changes effectively.

The Bill is set to introduce major reforms that will impact on the hospitality sector’s employment practices. By proactively reviewing contracts, improving scheduling, budgeting for increased costs, and staying informed, hospitality operators can navigate these changes effectively. Balancing compliance with operational flexibility will be crucial in adapting to the evolving employment landscape and if in doubt, seek expert advice.

National Pubwatch Conference To Tackle The Major Challenges Facing The Late-Night Sector

The latest National Pubwatch Conference boasts a raft of highprofile speakers that will look at some of the major challenges facing the evening economy – from the Government’s approach to the licensed trade, operator responsibilities under the Equalities Act to domestic abuse.

The 21st annual conference at the DoubleTree by Hilton, London Elstree in Borehamwood, on 4th March 2025, will give practical advice and insight to licensees, pub trade representatives, police and council members on how to tackle these.

Speakers include Kate Nicholls OBE, chief executive of UKHospitality and chair of the Institute of Licensing; DCC Scott Green, the National Police Chiefs’ Council lead on alcohol licensing and harm reduction and Lisa Malsen Metropolitan Police, Crime Prevention and Business Crime lead.

There will be a legal update and analysis of the Government’s strategy towards the pub and licensed trade from Jonathan Smith at Poppleston Allen and James Hawkins, director of Communications & External Affairs at the British Beer & Pub Association.

The responsibilities of operators under the Equalities Act will be tackled by Armin Solimarni, barrister at Francis Taylor Buildings while the issue of domestic abuse in the hospitality sector will be the focus of a session from Ayesha Fordham, member and partnerships manager at the Employers’ Initiative on Domestic Abuse.

There will also be a Pubwatch Panel, chaired by public affairs specialist and former Honorary Secretary of

the All-Party Parliamentary Beer Group, Paul Hegarty, where experts will answer questions about some of the challenges and best practice around Pubwatches. Please submit questions in advance to mark.worthington@nationalpubwatch.org

There will also be a ‘surgery’ where National Pubwatch representatives will be on hand to answer queries and give advice relating to local watches.

The prestigious National Pubwatch awards will also be handed out on the day including the National Pubwatch Award of Merit, which rewards individuals that have contributed to the success of Pubwatch schemes and the Malcolm Eidmans award, which recognises the outstanding contribution made by a police officer or member of police staff in supporting the work of their local Pubwatch scheme.

There will also two Bravery and Meritorious Conduct Awards given, which recognise the contribution of individuals whose actions have saved life or minimised physical harm.

National Pubwatch chair Steve Baker OBE said: “This is our 21st annual conference with the sector facing unprecedented challenges. This remains an important event to ensure there are safe and secure drinking environments in all licensed premises.”

Mark Worthington, who chairs the conference organising committee at National Pubwatch, said: “We look forward to welcoming delegates to this years’ conference. We feel we have put together an informative agenda based upon current issues faced by those operating in the night time economy.”

10,000 More Apprentices As Government Slashes Red Tape To Boost Growth

Up to 10,000 more apprentices will be able to qualify per year as the government cuts red tape to boost economic growth by giving employers more flexibility over maths and English requirements.

Rules slowing down the training of workers in key industries like construction will also be changed as the government reveals plans to turbocharge growth industries with reduced bureaucracy for apprenticeships and new leadership also appointed for Skills England.

Leading employers have been calling for these changes.

Businesses will now be able to decide whether adult learners over the age of 19 when they start their apprenticeship course will need to complete a level 2 English and maths qualification (equivalent to GCSE) in order to pass it.

This could mean as many as 10,000 more apprentices per year will be able to complete their apprenticeship, unlocking opportunity in communities all over the country and breaking the link between background and success.

It does not mean that apprentices won’t be assessed on core English and maths skills relevant to their occupation, but it does mean that apprentices will be able to focus more on their paid work.

The minimum duration of an apprenticeship will be reduced to eight months, down from the current minimum of 12 months.

Secretary of State for Education, Bridget Phillipson said: “Growing the economy and opportunity for all are fundamental Missions of our Plan for Change, and we are determined to support apprentices throughout this National Apprenticeship Week and beyond.

Businesses have been calling out for change to the apprenticeship system and these reforms show that we are listening.

Our new offer of shorter apprenticeships and less red tape strikes the right balance between speed and quality, helping achieve our number one mission to grow the economy.”

These announcements come as the Education Secretary kicked off National Apprenticeship Week yesterday, which celebrates the achievements of apprentices around the country and the positive impact they make to communities, businesses, and the wider economy.

The plans also follow the Prime Minister’s announcement in September, when he pledged to reform the new growth and skills offer to ensure young people are better supported.

Changes to the minimum length of an apprenticeship will be introduced from August 2025 subject to the leg-

islative timetable, with changes to English and maths requirements coming into effect immediately.

This will be hugely beneficial to employers in sectors like construction which have an urgent need for qualified workers, helping to meet the government’s mission to build 1.5 million homes by the end of this parliament.

Kate Nicholls, Chief Executive of UKHospitality, said: “Introducing more flexibility into apprenticeships is something UKHospitality has long been calling for and I’m pleased the Government has acted on this.”

“Having run our own highly successful skills training pilot in partnership with the Department for Work and Pensions, we know how effective hospitality is in getting people into work.”

“I’m confident that these changes can help us go even further and drive more apprenticeships in hospitality, a sector with huge growth potential.”

“Giving businesses more control over the apprenticeship requirements, so they are relevant to the role, is critical and will remove a significant barrier for both the employer and the apprentice.”

“Reducing the minimum duration for apprenticeships can deliver more targeted training, get people fully trained even quicker and give employees the chance to move up the hospitality career ladder.”

“Hospitality is unique in its ability to offer unrivalled career opportunities, demonstrated by the majority of its workforce and management entering the sector without a degree. Many of those people will have come through apprenticeships.”

“I look forward to working with the Government on its plans for both apprenticeships and the Skills and Growth Levy, where I hope to see further moves to give business greater flexibility across funding and the introduction of modular training.”

Sharon Blyfield, Head of Early Careers at Coca-Cola Europacific Partners GB, said: At Coca-Cola Europacific Partners, we believe that the inclusion of functional skills as an exit for apprenticeships have often hindered many people from reaching their full potential.

The announced changes will help make apprenticeships a more viable option to more people, not only new recruits but also for our current employees who missed out on these skills during their school years.

These changes will enable them to successfully complete their apprenticeships without added barriers, which is brilliant news.

Increasing Revenue Through Permitted Development

By Simon Barry, Director of Boyer (part of Leaders

As warmer weather approaches, it’s worth giving some thought to how best to maximise profits at what is traditionally a very popular time of year for bars and pubs – especially those with good-sized outdoor spaces.

NEW OPPORTUNITIES

Led by changes to the planning system introduced during the pandemic but since made permanent, there’s a great range of opportunities to utilise outdoor space, whatever the weather and with little cost or inconvenience.

Under Class G of The Town and Country Planning (General Permitted Development) (England) (Amendment) (No. 3)

Order 2021, operators of pubs, bars, hotels and restaurants can significantly increase footfall, and thereby profits, by erecting a temporary shelter such as a goalpost awning, marquee or gazebo on their premises. This can provide patrons protection from both the sun and the rain as well as establishing a more versatile external space. As a result, popular sports matches, large wedding parties and a variety of other events can attract greater numbers of patrons for hospitality venues.

UNDERSTANDING PERMITTED DEVELOPMENT RIGHTS (PDR) AND ITS BENEFITS

The legislation surrounding Permitted Development Rights (PDR) is much misunderstood. PDR is best known for change of use within the built environment – which, in the case of conversions from offices to residential has sparked some controversial headlines. PDR can also enable homeowners to add a (size-limited) extension without the need for a full planning application subject to satisfying certain criteria.

Unfortunately the latter does not extend to pubs and restaurants.

However it is important to recognise that whilst the opportunities relating to the hospitality industry are more limited, they can still be extremely beneficial from an operational perspective, particularly in terms of making more efficient use of external space.

If, for example, your pub had capacity for 100 people and you were able to increase the space to accommo-

date a further 50, you could theoretically increase your profits by 50%. In turn this could help facilitate greater variety in the food and drink offered, and quality of entertainment on site to attract passing customers thereby generating additional revenue.

LIMITATIONS

New structures are allowed under PDR, but must be temporary in nature – by which the legislation requires it to be ‘moveable’. This is commonly achieved by anchoring using a series of weighted planters to the new structure, to provide sufficient support while technically the building is ‘moveable’ (whether by man or machine).

The legislation dictates the structure must be under 3 metres high, with a maximum footprint of 50 square metres or no more than 50% of the size of the existing building, whichever is smaller. Furthermore, it must be a minimum of 2 metres away from any residential boundary and can not be for the purposes of displaying an advertisement.

Unfortunately for historic pubs, there are exemptions in the case of statutory listed buildings and scheduled monuments (and those deemed to be within their respective curtilages) but not locally listed buildings.

WHAT’S PERMITTED AND WHAT’S NOT

Planter-anchored ‘butterfly’ awnings are becoming increasingly popular. These are permissible under PDR because they can be retracted. A dining ‘pod’, however, assuming it requires foundations, is not. A food van is permissible because it can be driven or towed away; but a kiosk with concrete foundations is not.

Also bear in mind that although the allowance for new space, at 50% of the existing space or 50 square metres, is quite generous, this must be accommodated within a single structure – so for this reason operators tend to favour butterfly awnings or similar structures which are capable of accommodating up to 50 people.

OPTING FOR A CERTIFICATE OF LAWFUL DEVELOPMENT

Although the changes described above can technically be exercised without obtaining formal planning consent, from a commercial standpoint there are significant benefits of submitting an application to secure a Certificate of Lawful Development.

At Boyer we have prepared, submitted and managed these types of applications for many hospitality clients, using secure consent for Certificates of Lawful Development for their peace of mind. We’ve seen many times over what a great opportunity this presents in increasing revenue at very little expense – creating great venues and great savings.

Fuller, Smith & Turner Reaches £1million Fundraising Milestone For Special Olympics Great Britain

Fuller, Smith & Turner (Fuller’s) has announced that its total fundraising for charity partner Special Olympics Great Britain (GB) has now surpassed £1 million.

Special Olympics GB uses the power of sport to transform the lives of children and adults with intellectual (learning) disabilities, providing opportunities at grassroots clubs across England, Scotland, and Wales. Fuller’s named it as its charity partner in 2018 and, since then, its pubs and hotels have staged multiple fundraising and engagement opportunities with the charity’s 6,600 registered athletes.

Underpinning the fundraising strategy, Fuller’s has donated 50 pence from every child’s meal purchased at its venues to Special Olympics GB, allowing families to contribute to the cause while enjoying a meal out. Additionally, Fuller’s has utilised the Pennies fundraising platform, which allows customers to make small donations during contactless food and drink payments to Special Olympics GB.

However, the principal element of Fuller’s fundraising has come through the commitment of its staff to making a difference.

Since the spring of 2022, Fuller’s has staged an annual sponsored walk, named the Fuller’s Bridge Walk, where nearly 100 staff unite with Special Olympics GB athletes, staff, and volunteers to walk more than 20 miles along the River Thames, visiting several of its pubs and restaurants along the way. In 2024, the 20-mile route began at The Bell & Crown in Chiswick and concluded at The Conductor in Farringdon, raising nearly £30,000.

Last autumn, Fuller’s hosted its fifth Charity Unified Football Tournament, where 32 teams, made up of its staff and suppliers, competed in six-a-side matches. In keeping with Special Olympics GB’s unified sports, each team included an athlete with an intellectual disability, fostering unity and inclusion on the field. The 2024 tournament raised £21,000, a testament to the power of sport in breaking down barriers and building lasting relationships.

Fuller’s has also made strides in promoting inclusion in the workplace. In collaboration with LVS Hassocks

– a specialist school for children with autism – and Special Olympics GB, it launched a guide to recruiting individuals who are either neurodiverse or have an intellectual disability. The guide, which is utilised daily by its pubs and hotels, is an important tool in creating a more inclusive workplace and addressing the high unemployment rate of 94% among people with intellectual disabilities in the UK.

Laura Baxter MBE, Chief Executive of Special Olympics GB, said: “Our partnership with Fuller’s has really gone from strength to strength since 2018, and we are proud of how our work is helping to drive societal change for those with intellectual disabilities.

“It has put our athletes at the centre of all activity and formed a blueprint for all of our corporate partnerships, covering staff engagement, increasing awareness, fundraising, and employability. The annual football tournaments and bridge walks have shown how easy it is to drive inclusive practice.

“Thank you for driving the partnership at your side; the impact is very much testament to your commitment and dedication to see societal change.”

Simon Emeny, Chief Executive of Fuller’s, said: “This has been a fantastic partnership from the beginning. We’ve loved working with Special Olympics and I’m so proud of all our team members for helping us hit this million-pound milestone. We have had some memorable days – at the football tournaments and Bridge Walks for example – with our friends at Special Olympics and getting to know the people that the charity supports has been really special.

“One of the proudest elements of this partnership is the work we have undertaken to improve recruitment of team members with intellectual disabilities. It has made a real difference and moved our relationship from pure fundraising to one that has delivered long term sustainable benefits to all parties.”

“I’d like to say a big thank you to our team members who have supported the partnership and taken part in fundraising. I’d also like to say a big thank you to our customers too. The money raised through donations, kids meal purchases and Pennies has been a major factor in delivering such an excellent result.”

Stout Soars As Live Sport Drives Pub Sales Despite Overall Decline

The Oxford Partnership has released its analysis of the positive impact of live sports on the UK on-trade sector last weekend, as the Six Nations and FA Cup action boosted footfall in venues, despite a decline in volume sales compared to 2024.

Total volume sales for the weekend were down 7.5% compared to the 2024 equivalent, yet the Six Nations continued to prove its value, with volume sales in Week 2 of the tournament growing by 9.8% versus the pre-Six Nations Friday-Sunday.

An estimated 29.4 million pints were sold from Friday to Sunday, with the average pub pouring 776 pints of draught beer and cider, generating approximately £3,940 in revenue.

The biggest winner of Week 2 was Guinness, with stout sales increasing by 14.5% versus 2024. Conversely, Core Lager saw a marked decline of 15.7%, while World Lager, World 4%, Premium Lager & Core Lager all experienced a drop. This indicates a growing preference for darker beers during rugby season, particularly in pubs screening Six Nations matches.

The divide between TV Sports and Non-TV Sports venues was stark.

• Non-TV Sports sites experienced a volume decline of 17.6% compared to 2024.

• TV Sports sites only declined by 1.2%, reinforcing the value of live sports in driving trade.

• Footfall in TV Sports Pubs grew by 11.1%, highlighting benefit of high-profile fixtures.

• Dwell times were significantly higher in TV Sports sites (159 mins) compared to Non-TV Sports sites (142 mins), with suburban venues leading (12.7%).

Regionally, London and the North-West led volume sales, with the average pub serving 77-85 additional pints over the weekend. Meanwhile, the South-West, South-East, and Anglia underperformed, bringing down England’s average. Scotland, buoyed by another strong Six Nations weekend, outperformed expectations, while Wales struggled—perhaps due to the result.

While rugby took centre stage, football played its part too. The three FA Cup Round 4 fixtures featuring Premier League clubs contributed to the 18% increase in Sunday footfall. Pubs showing both the Six Nations and FA Cup benefitted from extended dwell times and greater overall sales.

Alison Jordan, CEO of The Oxford Partnership, said: “The data shows the enormous value that live sport brings to the on-trade. While overall sales were down versus last year, venues showing the Six Nations and FA Cup fixtures saw stronger footfall, longer dwell times, and a much better weekend overall. Guinness continues to dominate, reinforcing its status with sports fans. Looking ahead, operators must continue to leverage live sport as a key driver for trade, especially as we enter the latter stages of these tournaments.”

With more Six Nations action and further FA Cup rounds ahead, the data suggests that sports-driven trade will remain crucial for the hospitality sector in the coming weeks.

Improving Cyber Defences Within the Hospitality Sector

In September 2023, when tourists touched down in Las Vegas, ready to embark on their dream holiday, few would have anticipated just how unforgettable their getaway was going to be.

Not because of the stress-free, fun trip they had planned, instead because they were caught up in a cyber attack, which shattered their plans in ways few could have ever predicted or believed possible.

These holidaymakers were caught up in the aftermath of a huge cyber attack carried out by an international cyber crime syndicate, which mirrored scenes straight out of a casino heist movie.

The Scattered Spiders cyber crime operation had socially engineered their way into the network of MGM Resorts, hijacking their data, and forcing the hotel back to manual operations.

This prohibited their guests from purchasing food or drinks, playing in their world-renowned casino, using resort escalators or even gaining access to their hotel rooms.

Not only did the attack gain mass media attention for its scale, but it also demonstrated how the digitallyenabled hospitality industry has become increasingly vulnerable to cyber attacks.

INCREASED VULNERABILITY TO CYBERCRIME

Within the hospitality industry today, almost everything is automated. Cash is no longer a widely-accepted currency, while reservation systems, room keys, data, payroll and employee training is all hosted online.

However, this increased digitalisation has made the sector more vulnerable to attack. Criminals can now exploit point-of-sale terminals to gain access to IT networks, they can phish employees to access systems and cause massive disruptions, or they can exploit vulnerabilities in automated tools to reach sensitive data.

While digitalisation has undoubtedly improved efficiency in the sector and created many physical security benefits, with large sums of cash no longer being stored on-site, it has also increased the sector’s exposure to

security risks.

By Mark Robertson, CEO of Acumen Cyber (www.acumencyber.com)

When these facilities do suffer cyber attacks, the consequences can often be felt physically – directly impacting employees and customers.

Employees and customers can find their personal data leaked onto the dark web, while not being able to take or make payments, can put hospitality organisations completely out of operation. Staff can’t be paid, while food, drinks and reservation payments can’t be processed.

To exacerbate the issue, many restaurants, bars and hotel chains don’t have the inhouse resources to secure their infrastructure safely. Defending against these attacks, requires specialist skills and 24/7 surveillance, but this is a luxury few organisations in the industry possess.

So, how can the sector improve its defences against attackers, where it can experience the benefits from increased digitalisation without compromising security?

WORKING WITH MSSPS TO IMPROVE CYBER DEFENCES

The best way to boost cyber security within the hospitality sector is to work with Managed Security Service Providers (MSSPs) who are experts in the field of cyber defence.

These partners can alleviate the burden cyber places on internal teams, while offering expertise and 24/7 protection. They can monitor the digital estate within hospitality organisations, ensuring systems are secure and always available, patched against vulnerabilities, while meeting evolving compliance requirements with regards to PCI DSS.

This is far more cost-effective than employing multiple full-time members of staff to run security internally, and because MSSPs defend the architecture of multiple organisations, they have a much closer understanding of threat trends and attacks techniques, which means they can more easily identify threats, even when they are novel and sophisticated.

The hospitality sector is currently experiencing a significant increase in cyber attacks, which is putting their data, operations and customers at risk. Sensitive customer information is ending up in the hands of criminal groups, while the hospitality sector is suffering worrying financial and operational consequences.

Most organisations within the sector, do not have the internal resources to tackle the threat effectively, so this makes turning to dedicated security service providers a much more viable solution. This alleviates the burden of security from internal teams, freeing up costs and resources, while driving up defences.

This not only adds an important layer of security around the organisation, but it also ensures defences are rolled out in tandem with digitalisation, today and in the future.

Michelin-Starred TV Personality, John Burton-Race, Joins As Executive Head Chef Of The Nook On Five - Cheltenham’s Only Rooftop Restaurant

Multi Michelin-starred chef, author and TV personality, John Burton-Race, has joined as Executive Head Chef at The Nook On Five, Cheltenham’s only rooftop restaurant.

Over the last 35 years, Burton-Race has worked in some of the UK’s top restaurants and hotels including Hotel Meurice London, La Sorbonne, and Le Manoir aux Quat’ Saisons - where he worked under renowned chef, Raymond Blanc, who subsequently appointed him Head Chef of Le Petit Blanc in Oxford, where Burton-Race won his first Michelin-Star.

The chef soon became a house-hold name through his Channel 4 series ‘French Leave’ and its sequel ‘Return of the Chef’, as well as ITV’s ‘I'm a Celebrity... Get Me Out of Here!’.

Under the guidance of their new Executive Head Chef, The Nook On Five will be offering an experienced twist on a selection of renowned modern British classics, whilst also introducing some new, exciting dishes, and seasonal and special menus.

John Burton-Race said: "I’m delighted to be joining The Nook On Five as Executive Head Chef and am really looking forward to putting my own spin on the menu and the dining experience as a whole. The restaurant is known for its classic, modern British menu – traditional, staple dishes.

“With the new daytime and A la Carte menus, diners can expect to find those fan favourites still, but perhaps with a slight twist that we’re sure they’ll enjoy. We’re also adding some fresh dishes, pulling inspiration from my time in top restaurants around the world to offer guests something new and refreshing, as well as food they know and love.”

3R (EPOS) Solutions

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,

Throughout

John Burton Race Restaurant at the Landmark Hotel in London, as well as his own restaurants L’Ortolan and The New Angel, Dartmouth.

Drawing on this expertise, plans are also in motion to inject his culinary flair into the already popular Nook Deli, with preparations underway to expand the Parisianstyle patisserie to include delicacies such as Gateaus and fruit tartlets, all crafted by The Nook’s fine dining chefs.

Burton-Race continued: “The Nook is a family run business with fine dining quality; I think that really shines through when you visit, but it’s also evidenced by its reputation and unique roof top setting. I will be working with the team to build on this success, putting The Nook On Five on the map as the best restaurant in Cheltenham.”

Edward Surman, The Nook On Five Owner and Commercial Director, added: “We’re unbelievably excited to welcome John as our new Executive Head Chef. Our ambition has always been to offer the people of Cheltenham, and foodies travelling from across the region and beyond, something completely unique, using local produce from the best butchers, fishmongers and grocers in the Southwest.

“Having someone of John’s expertise and caliber on the team aligns perfectly with the bespoke customer experience we strive for - from our food to our rooftop restaurant to our unique collection of fantastic wines sourced from vineyards across the region. John and The Nook team are looking forward to welcoming all our guests, new and old.”

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.

See the advert on the facing page for details.

his years in the industry, Burton-Race has earned multiple Michelin stars for a range of luxury venues, including the

Greene King Pub Partners to Expand Hive & Nest Pubs into Scotland for the First Time

Greene King Pub Partners, the leased bringing its franchise pub concepts to Scotland for the first time.

Both the Hive Pubs and Nest Pubs franchise concepts will be rolled out in Scotland under the umbrella of Belhaven Pub Partners, building on their successes in England whereby Greene King currently operates over 70 franchise pubs.

Belhaven Pub Partners expects to open its first franchise pub in Scotland by April this year, with plans for more franchise openings across the country in 2025 already lined up.

A franchisee in Scotland can take over their own franchise pub from as little as just £3,000 ingoing cost, with earnings based on a percentage of food and drink sales.

Hive Pubs, Greene King’s first franchise concept, are welcoming local pubs with a buzz located in the hearts of the communities they serve.

Nest Pubs, Greene King’s second franchise concept, are reliable wet-led pubs predominantly located on busy high streets and in communities, providing great value, an excellent experience and regular sport and entertainment along with a simple pizza food offer that is easy for operators to serve.

All new Belhaven Pub Partners franchise pubs will benefit from sixfigure investments to ensure each pub is ready to deliver its franchise branded concept. All Belhaven Pub Partners franchise pubs will also benefit from Sky Sports and TNT Sports and a budget to provide entertainment for their customers. entertainment budget to host quizzes, live music, and karaoke.

Dan Robinson, Managing Director of Greene King Pub Partners, said: “We’re thrilled to be bringing our franchise pub concepts to Scotland, which is a major step forward for our business.

“Our aim is to support our franchisees every step of the way as they build thriving pubs at the heart of their local communities and we look forward to working with talented operators in Scotland to achieve this.”

Alasdair Lindsay, Business Development Manager for Belhaven Pub Partners, said: “This is a really exciting time as we introduce our franchise pub concepts into Scotland.

We have a pipeline of pub openings and I am actively looking for any prospective franchisees who are keen to run their own pub business with a full suite of support from Belhaven Pub Partners.”

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How Technology Has The Power To Transform The Hospitality Sector in 2025

By Geoffrey Ryskamp, Vice President and Executive Advisor of Travel and Hospitality, Medallia (www.medallia.com)

From the threat of closure to significant staff shortages – the challenges facing the hospitality sector continue to rise.

Meeting the needs of a diverse customer base has only exacerbated the problem further – particularly with the emergence of a new breed of customer, the digitally fluent Gen-Z. It is now crucial for the hospitality sector to adapt and evolve if it’s to remain competitive.

Embracing next-generation technology presents a valuable opportunity to address these challenges. By leveraging artificial intelligence (AI), personalised customer engagement strategies, and mobile-first solutions, the industry can elevate customer experiences, build lasting relationships, and ensure long-term sustainability.

ACTIONING AI-INSIGHTS

AI is transforming the hospitality sector by optimising operations, providing deep insights into customer preferences, and delivering a more seamless customer experience. The value this presents for the hospitality sector is exponential. For instance, AI-powered chatbots can handle simple guest requests, freeing up staff to focus on more complex issues. AI can also analyse guest data to provide personalised recommendations, predict preferences, and even proactively address potential issues before they arise.

AI tools are capable of analysing and leveraging vast data sets, leading to actionable insights that optimise workflows and elevate customer experiences. By using predictive models, hospitality businesses can forecast customer demand to ensure proper staffing and resource allocation at peak times.

When it comes to elevating customer experiences, delivering a seamless service is where AI’s capabilities come to the fore. Sentiment analysis can pinpoint recurring complaints or areas for improvement, allowing the sector to make changes in-line with real-time customer feedback.

Most importantly though, AI can drive personalisation at scale – allowing the hospitality sector to develop even deeper connections with their customer base.

DRIVING LOYALTY THROUGH

PERSONALISATION

Personalisation is no longer a ‘nice to have’, but an anticipated part of the guest experience. However, while

61% of consumers are willing to spend more for a personalised approach, only 25% of experiences today take such an approach.

Leveraging data and customer experience tools allows operators to create these hyper-personalised journeys by gathering data across numerous touchpoints. Consider a hotel that uses AI to curate a personalised experience for each guest. Upon arrival, the room adjusts to their preferred lighting and temperature, and a dedicated app suggests local experiences tailored to their interests. This level of hyper-personalisation fosters loyalty and creates brand advocates.

To capture the hearts (and wallets) of their customers the hospitality sector must evolve. This requires leveraging advanced data analytics and AI to drive personalisation at a granular level. In doing so, the sector can understand each customer’s unique desires, predict their needs, and even make real-time adjustments to services provided – elevating the customer experience and creating forever customers in the process.

MOBILISING MOBILE-FIRST SOLUTIONS

The rise of mobile-first customers, particularly Gen Z, has transformed guest expectations in the hospitality industry. From mobile payment to digital keys and check-in, the younger generation favours more mobile technology to create the seamless and frictionless experiences they expect from the brands they interact with.

Hospitality companies are responding and we’re seeing pockets of change across the industry. From hotels empowering guests to bypass traditional front desks and frustrating queues through mobile check-in and digital key solutions, to restaurants and delivery services enhancing convenience through the use of mobile platforms to streamline ordering and payment.

Yet, more can be done to engage this generation – and indeed the diverse customer base that the hospitality sector serves. Developing mobile-friendly websites and apps is now an essential facet of running a successful hospitality business. Ensuring these platforms are user-friendly, intuitive, and aligned with customer needs will attract tech-savvy audiences and improve overall satisfaction.

NEXT STEPS

In the hospitality industry, strong customer relationships and exceptional experiences are crucial for success. As such, investing in technology to gain deeper insights, facilitate more personalised interactions, and cater to the demands of an increasingly digital-first generation should be a top priority. With the stakes high and time ticking, the sector must act swiftly to strengthen loyalty and sustain footfall through 2025 and beyond.

Bohemia Retains Michelin Star For 21st Consecutive Year

Bohemia Restaurant, located at The Club Hotel & Spa, is delighted to announce it has retained its Michelin-star for the 21st consecutive year. Only 19 other restaurants in the UK have held a star for as long and Bohemia remains the only Channel Island restaurant to hold a star. This milestone marks the fifth year that Bohemia has been awarded a Michelin star under the leadership of Head Chef Callum Graham. The restaurant continues to offer a modern European menu, crafted with the finest seasonal ingredients sourced fresh from Jersey and nearby France.

Callum Graham, Head Chef at Bohemia comments: “I am honoured to receive this recognition from the Michelin Guide. I’m especially delighted for the team, whose dedication and passion shine through every day. Their unwavering commitment to delivering an exceptional experience for our guests has been acknowledged once again, and to maintain a Michelin star for a 21st year is truly remarkable.

Being invited to the Michelin ceremony is always special, but this year holds extra personal significance

with it taking place in Kelvingrove. Having been born just seven miles away in East Kilbride, it feels even more meaningful – especially as I celebrate my fifth year retaining a Michelin star.”

Lawrence Huggler, MD of Huggler Group (including The Club Hotel & Spa and Bohemia) adds: “Earning Michelin star status is always an incredible achievement and a true reflection of the quality and dedication that defines Bohemia.

A huge thank you to Callum and the entire kitchen brigade as well as Dimitri and his front of house team. To celebrate this milestone, we have a series of plans that honour 21 years of world-class dining at Bohemia, the outstanding suppliers and exceptional produce from Jersey and France. We look forward to sharing more details soon.”

Since opening, Bohemia at The Club Hotel & Spa has helped put Jersey firmly on the gastronomic map as a food-lovers destination. This esteemed award follows Bohemia retaining their place in The Hardens Best UK Restaurants 2025 in December.

Get Set for 2025 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).

British Pie Week 2025: The Rise and Rise of the Great British Pie in Hospitality

As British Pie Week 2025 approaches (March 3rd-9th), there’s no better time to celebrate one of the nation’s most beloved culinary staples—the great British pie. For centuries, pies have been a cornerstone of UK cuisine, but in recent years, their popularity in the hospitality and licensed on-trade sectors has surged. Pubs, restaurants, and gastropubs across the country are embracing pies not only as a nostalgic comfort food but as a lucrative menu staple that satisfies both tradition and innovation.

THE RICH HISTORY OF PIES IN THE UK

The history of the pie in Britain dates back to medieval times when early pastry cases, known as “coffyns,” were used as a method of preserving meat. Over the centuries, pies evolved to include a vast array of fillings, from the classic steak and ale to the humble pork pie, and even regional specialities such as the Bedfordshire clanger and the Cornish pasty. Today, pies remain a key part of British food culture, with an estimated £1.2 billion spent on pies annually in the UK.

PIES AND THE HOSPITALITY BOOM

Pubs and restaurants have seen a growing demand for hearty, authentic, and high-quality comfort food, and pies fit the bill perfectly. The rise of gastropubs and an increased focus on locally sourced ingredients have further propelled the humble pie to new heights. Operators are now offering gourmet twists on traditional recipes, from venison and red wine to plant-based and vegan-friendly pies, catering to an ever-diverse customer base.

According to recent market trends, diners are willing to pay a premium for high-quality, handmade pies, making them a high-margin dish for hospitality venues. Pairing pies with craft beers, real ales, or a carefully select-

ed wine list can further elevate the dining experience and boost sales.

ENHANCING MENUS WITH PIES

For pubs and hospitality operators looking to capitalise on British Pie Week, here are some key strategies:

• Offer a Pie & Pint Deal: A well-matched beer and pie combination can drive footfall and boost midweek trade.

• Regional and Seasonal Specials: Feature locally inspired fillings or seasonal ingredients to create limited-edition pies that encourage repeat visits.

• Vegan & Gluten-Free Options: Cater to dietary preferences with plant-based fillings or gluten-free pastry alternatives to appeal to a wider audience.

• Pie-Themed Events: Host a pie-eating contest, a ‘build-your-own-pie’ experience, or a pie and beer tasting night to create buzz and engagement.

• Takeaway and Retail Opportunities: Consider offering homemade pies as a takeaway or retail product to expand revenue streams.

CONCLUSION

British Pie Week 2025 presents an excellent opportunity for the hospitality and licensed on-trade sector to celebrate and profit from the nation’s love affair with pies. Whether it’s a classic steak and kidney, a luxurious lobster and champagne pie, or a contemporary vegan creation, pies continue to bring people together over great food and good company. With creative menu planning and a little innovation, pubs and restaurants can turn this annual event into a highly profitable and much-anticipated occasion.

So, as March rolls around, get the ovens ready, perfect those pastry skills, and raise a glass to the great British pie!

Michael Kill CEO NTIA Appointed as Representative to UN as International Nightlife Association Gains Consultative Status

Following the recent Board meeting of the United Nations’ Conference of NonGovernmental Organizations in Consultative Relationship with the United Nations (CoNGO) held in Gothenburg, Sweden, the International Nightlife Association (INA) has been officially approved as a member with consultative status within the United Nations, through the United Nations Economic and Social Council (ECOSOC).

This milestone marks one of the most significant developments this year, as the INA becomes the first organization of its kind to join CoNGO as an associative member. This recognition highlights the growing global acknowledgement of nightlife as a vital cultural and economic force, as well as its potential to align with international goals for sustainability and inclusivity.

As part of its expanded role, the INA will be represented by a distinguished group of global delegates who will defend the industry’s interests before UN bodies and promote policies and programs that foster sustainability, safety, and responsibility in nightlife. We are also pleased to announce that Michael Kill, Vice President of the INA and CEO of the Night Time Industries Association (NTIA UK), has been appointed as the European Region UN-CoNGO Representative. His vast experience in advocating for the nighttime economy will be invaluable in shaping international discussions on the future of nightlife.

THE INA HAS APPOINTED THE FOLLOWING OFFICIAL REPRESENTATIVES TO THE UN:

• Michael Kill (European Region UN-CoNGO Representative), Vice President of the INA and CEO of Night Time Industries Association (NTIA UK)

• Joaquim Boadas (New York UN-CoNGO Representative), Secretary General of the INA

• Maurizio Pasca (Geneva UN-CoNGO Representative), President of the Italian Nightlife Association (SILB-FIPE)

• Rodolfo Di Pinto (Latin America and Caribbean Region UN-CoNGO Representative), President of the Argentinean Nightlife Association (FEDRA)

• Hayan Abou Assali (Western Asia UN-CoNGO Representative), Delegate of the INA in the Middle East

Michael Kill, Vice President of the International Nightlife Association & CEO of the Night Time Industries Association UK said: “I am honoured to take on the role of European Region UN-CoNGO Representative, representing the International Nightlife Association at the United Nations. This milestone is a testament to the growing recognition of nightlife as a vital cultural and economic sector that contributes to global sustainability, safety, and social inclusion.

Through our consultative status with ECOSOC, we now have an unprecedented opportunity to shape international discussions, advocate for responsible policies, and drive forward initiatives that ensure a safer, more sustainable, and innovative future for nightlife worldwide. This achievement marks the beginning of a new era, where the value of our industry is acknowledged at the highest level, and we can work collaboratively to align nightlife with global development goals.”

Joaquim Boadas, Secretary General of the INA, commented, “For the INA, obtaining consultative status with the UN’s CoNGO through ECOSOC is vital to amplifying our international voice and gaining prestige. This status enables active participation in United Nations discussions on safety, drug prevention, sustainability, and the nighttime economy while allowing us to share expertise, propose policies, and collaborate globally to promote best practices and joint initiatives.”

Craft Union Pub Company Raise £1 Million For Local Community Causes Across The UK

Craft Union Pub Company, part of the UK’s largest pub group, Stonegate Group, has proudly hit a monumental milestone, raising more than £1 million in the last 12 months for 650 different local causes, individuals and families in need, through community-focused fundraising initiatives.

This achievement marks the culmination of their ‘Make it a Million’ campaign, which has brought together pub operators, guests, operations and support teams in an extraordinary effort to make £1 million in a year, creating significant targeted social impact and support.

Since launching the campaign in February 2024, Craft Union pubs have held nearly 2,000 fundraising events which have collectively raised more than £1 million – that’s an average of five events every single day! The dedication of Craft Union operators alongside the generosity of pub guests and the efforts of the support teams have been instrumental in reaching this landmark campaign total.

To mark this milestone, a celebration event was held last week at Union Bank in Wakefield, a Craft Union pub, where pub operators, guests, operations and support teams came together to recognise the achievement. As part of the celebrations, Union Bank made a generous donation of clothes and food to WF3 Kindness, a local charity dedicated to supporting individuals and families in Tingley, Ardsley, Thorpe and the surrounding areas who are experiencing poverty or crisis.

Frazer Grimbleby, Managing Director of Craft Union, said: “Reaching £1 million through our ‘Make it a Million’ campaign is a remarkable achievement. It’s a testament to the union of community spirit and the dedication of our people to help others. This milestone does not just represent funds raised but more importantly the thousands of lives that will have improved through the generosity and hard work of everyone involved. And we’re not stopping here – watch this space for our next community initiative!”

In the past 12 months, fundraising activities in Craft Union pubs across the UK have included everything from charity auctions and raffles to sponsored events and themed parties, all of which have been spearheaded by local operators coming together in a joint effort to ‘Make it a Million’.

The incredible £1 million milestone was achieved through collective efforts, with Craft Union pubs raising an impressive £972,660, while Stonegate’s support team contributed £96,813. The funds have gone to a range of charities, food banks, local grass root causes, wellbeing support and families in financial hardship across the country.

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.

STANDOUT EXAMPLES OF IMPRESSIVE FUNDRAISING ACTIVITY IN CRAFT UNION PUBS INCLUDE:

• The Garden House, Norwich: Raised more than £33k for local causes, including The Salvation Army Norwich and Only a Pavement Away. The pub also donated £1,000 worth of food and essentials weekly, supporting over 3,000 children during school holidays.

• The Lord Protector, Huntingdon: Raised £23,750 through unique efforts like repairing and donating bikes and hosting a sponsored parachute jump.

• The Star, Roffey: Donated £12,500 to St Catherines Hospice. Funds were raised by completing a sponsored abseil down Portsmouth’s Spinnaker Tower and collating gifts donated by local customers to be used as raffle prizes

• Corner Pin Barnsley: Have so far donated £17,140 to The Epilepsy Society, having raised funds through various events including a sky dive. Operator Jyneen Haughie is also taking part in The Northern Lights Trek in November with the aim of reaching their overall £20,000 target

In addition to these pub-led efforts, Craft Union launched its ‘Winter Warmth’ campaign in December, collecting and donating over 4,000 items of warm clothing and essential supplies to local charities. This initiative provided critical relief to vulnerable groups, including homeless people and older adults facing challenges with heating their homes during the colder months.

In September, Craft Union teams came together for the ‘Craft Union Stomp,’ covering over 50 miles in five locations across the UK simultaneously. From Brighton to Blackpool, teams braved the wind and rain in support of Craft Union’s mission to raise £1 million, with all funds raised going to the Motor Neurone Disease Association. The day raised a huge £20,000.

With Craft Union celebrating its 10th anniversary this year, the company is already gearing up for its next community initiative. Frazer added: “This milestone is a reflection of our community values which continue to be at the heart of our business. We’re committed to continuing our support for communities across the UK and have exciting plans to create meaningful partnerships that will continue to deliver social value. Together, we’ll keep making a real difference to people’s lives.”

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

Greater Manchester Named Host Of UKInbound’s 2026 Annual Convention

“The city presented an impressive bid, that not only highlighted their exceptional track record of hosting events, but also a real passion for collaborating with the travel trade and desire to further grow international visitor numbers.

“I am confident that this partnership will result in an exceptional and valuable event, and we look forward to showcasing what Greater Manchester has to offer, to our delegates.”

The winning bid was submitted by Marketing Manchester, with the two-day flagship event set to take place on 25 and 26 February next year.

Annual Convention is the UK’s leading inbound tourism event and in 2026 over 400 delegates are expected to attend. Over the last five years the event has grown considerably in size, 250 delegates attended in 2021, highlighting the value and growth potential of this sector.

Covering the breadth of the UK, attendees will include tour operators and trade buyers who are responsible for bringing many international visitors to the UK from valuable key markets such as the USA, Asia and the Middle East.

The event schedule will include a dynamic keynote speaker address, industry insights and forecasts, B2B workshops, an evening networking dinner and an industry award ceremony.

Joss Croft OBE, CEO, UKinbound, said; “We are really excited that Greater Manchester will be the host destination for our Annual Convention in 2026.

Victoria Braddock, Managing Director of Marketing Manchester, said; “It is such an exciting time to hold an event in Greater Manchester and there has never been a better time for inbound international visitors to come here, so I am delighted that UKinbound will be hosting their 2026 annual convention in the city, giving us an opportunity to showcase the destination – and lots of fantastic new developments – to influential buyers and suppliers who support the UK’s inbound tourism sector.

“Here in Greater Manchester, we have recently launched a new strategy for the visitor economy, identifying an increase in inbound international visitors via Manchester Airport as one of five key targets to achieve between now and 2025. I look forward to sharing more detail on the vision and thinking behind the strategy, as well as the steps that we, as a sector, will be taking to meet our targets.”

For the last four years UKinbound’s Annual Convention has taken place in September, but from 2026 onwards it will be held in February. The event historically took place each February until 2021, when Covid restrictions put a pause on all events.

Moving the event to earlier in the year will provide attendees with greater networking and business development opportunities, as February is a more accessible month for businesses to attend events.

Travel trade association UKinbound has announced Greater Manchester as the host destination for its Annual Convention 2026.

The Hospitality Apprenticeship Showcase 2025 Returns to the House of Commons

The highly anticipated Hospitality Apprenticeship Showcase (HAS) is set to return for its ninth year today, taking place at the Terrace Pavilion in the House of Commons during National Apprenticeship Week. The event will once again highlight the incredible contributions of apprentices across the hospitality industry and highlight the importance of support for the sector’s growth.

This year’s event will bring together apprentices from across the hospitality sector, providing them with the opportunity to demonstrate their skills and engage with their local MPs. With hospitality playing a vital role in the UK economy, the showcase aims to promote the huge amount of career pathways available within the industry and celebrate the achievements of these hardworking and talented apprentices.

Tonia Antoniazzi MP Chair of the All Party Parliamentary Beer Group, will welcome John Myers, Head of Funding, Delivery, Growth and Skills Levy from the Department of Education, appropriately timed to hear the view of industry and apprentices about the scrapping of the English and Maths rule for adult apprentices and the reduction of the minimum duration. Tonia will also be presenting the Outstanding Achievement Certificates to apprentices across the companies attending. The event will welcome over 80 MPs and Ministers all eager to meet with their local apprentices and witness first-hand the talent in the sector.

Since its beginning, HAS has welcomed over 2000 apprentices, providing them with a platform to connect with industry leaders and MPs. This year’s event will once again showcase the diversity in careers available, from chefs and mixologists to brewers and many more. Companies attending this year’s showcase include Nando’s, Fuller’s, Mitchells and Butlers, Budweiser, Greene King, HIT Training, Marston’s, Lifetime Training, Stonegate Group along with trade associations UKH and BBPA and their members.

Leisure PR’s MD, Maureen Heffernan, who created the event 9 years ago, added, “This event continues to inspire year after year. It’s a real testament to the dedication of businesses in the hospitality industry that so many apprentices go on to have successful and fulfilling careers. The showcase provides a fantastic opportunity to celebrate their achievements and to highlight the importance of apprenticeships in building the future of our sector.”

As National Apprenticeship Week continues to spotlight the huge range of learning routes available, the Hospitality Apprenticeship Showcase acts as a key event in celebrating the impact of apprenticeships on individuals and the wider hospitality industry. Attendees can expect a day filled with inspiration, networking, and a chance to see hospitality’s rising stars in action!

Experienced Licensees Take Pride In Restoring The Cheshire Cheese To Its Traditional Glory

Just a stone’s throw from the Royal Courts of Justice, The Cheshire Cheese is the fourth Shepherd Neame pub now being run by experienced licensees Darren and Janet Wellman.

The couple recently took on the characterful Grade II listed pub after having their eye on it for some time.

Following five months of refurbishment work, they reopened the building, which offers three floors of traditional hospitality –two bars and a top floor dedicated to dining.

The couple, whose three other pubs are all in the London area, knew what potential The Cheshire Cheese had, thanks to its central yet quiet location away from the hustle and bustle of The Strand and the Thames, and its deceptively spacious accommodation inside.

“It’s a prime London site; the opportunity arose and It was too good to pass up,” said Darren. “It’s a more central location than our others and has so much potential – we have been able to open up the top floor as a restaurant, when it wasn’t used before.”

A pub has stood on the site since the late 18th century, though it was rebuilt in 1926 to a design by

pub architect Nowell Parr

Today the Grade II listed building retains many of its 1920s features, including coloured glass panes above the bar and in its windows, and wood panelling.

The couple, who operate their business as Wellman Taverns, first began working with independent family brewer and pub company Shepherd Neame when they took on the Princess of Prussia in Prescot Street, close to Tower Bridge, in 2011. They then took on The White Swan in Aldgate followed by The Spanish Galleon near the Cutty Sark in 2022.

Janet added: “We knew The Cheshire Cheese well and had hoped it would become available. It is a traditional London pub but needed refurbishing and some love. We have tried to keep that traditional feel.

“We are very proud of what we have done here. We put the effort in, and it has been worth it. ”

Concentrating on building up a regular clientele again, word has spread and the pub is enjoying a steady trade, helped by the return of food supplied by Bang Bang Kitchen, the same caterers used at The Spanish Galleon serving a delicious selection of dishes and daily specials.

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

revered

Senior.

Small Firms Mark National Apprenticeship Week With

Call For £3k Incentive To Help Them Hire New Talent

Increasing the financial incentive for small businesses that employ an apprentice could help encourage more to do so, according to new data from the Federation of Small Businesses (FSB).

To mark this year’s National Apprenticeship Week in England, which starts today (Monday 10 February), the business group has released statistics that found almost half (47%) of small business employers say reintroducing a £3,000 incentive would encourage them to take on apprentices. Of those small firms that currently employ an apprentice, almost three quarters (73%) say the financial incentive could mean taking on more in the future.

Currently, employers are given £1,000 when they hire an apprentice under 19 years old. FSB is calling on Government to use the summer’s Spending Review to update this to a £3,000 incentive for those hiring an apprentice under 25 years old, exclusively for SMEs.

Our data also highlighted that 36% of small business employers who currently employ apprentices say reduced admin or paperwork would encourage them to take on more. FSB wants Government to introduce a standardised way of tracking both on and off the job training that apprentices do. This is currently done by apprenticeship providers, all of which have differing approaches, creating more work for employers.

Latest Government statistics show that although the number of apprenticeship starts has increased overall,

lower-level apprenticeships, which are traditionally done by smaller firms have fallen. More needs to be done to encourage more small firms to take on entry-level apprentices.

FSB is calling on Government to set targets to increase the number of apprenticeship starts in small businesses across the parliament.

Tina McKenzie, FSB Policy Chair, said: “National Apprenticeship Week is a great opportunity to shine a light on all the fantastic small businesses out there that currently employ apprentices – nurturing their skills, while at the same time growing their business.

“Our members who employ apprentices often tell us how they help fill skills gaps in their team, and also bring in fresh new ideas.

“We’d love to see the starts numbers increasing and more small firms taking on apprentices, particularly at the entry-level. Our research shows what a difference bringing back the £3,000 incentive, which was briefly introduced during the pandemic, would make to the numbers. The Government has an opportunity to make a difference on this at the Spending Review in June.

“With so many struggling with the admin side of taking on an apprentice, it’s clear time and resources are in short supply for small businesses, most of which don’t have a separate HR team. Providing financial incentives would help to offset this.”

Applications Open For New Grants To Support Tourism & Hospitality Careers

New grants aimed at kickstarting people’s future careers in one of the county’s most diverse and rewarding industries have officially launched for applications, thanks to Cumbria Tourism’s 50th Anniversary Fund.

Cumbria Community Foundation is now distributing grants of up to £500 to those who are newly employed in Cumbria’s vibrant tourism and hospitality industry, as well as tourism and hospitality students aged 16+ years who live and study/train in the county.

Recognising the potential barriers faced by some as they contemplate a career in tourism and hospitality, the grants will provide financial support ranging from specialist equipment such as uniforms or chef’s utensils, travel costs and study materials like textbooks or laptops. They can also help with hardship costs, like rent deposits, to enable people complete their studies/apprenticeships and forge their way towards roles ranging from management and customer service, to outdoor activities, marketing,

arts and creative, catering, beauty/spa, and more.

Cumbria Tourism’s 50th Anniversary Fund was set up to give a helping hand to the future innovators who will take tourism and hospitality forward in the coming years. The first wave of grants are available now, with fundraising continuing throughout 2025 – and beyond – to ensure a long-term legacy for the new endowment fund.

Lakes College is just one of the education partners encouraging the next generation of tourism talent to make the most of the new grants.

Principal Chris Nattress says: “Cumbria’s hospitality sector is a fantastic industry for a wide variety of people to join and thrive within. Cumbria Tourism’s brilliant scheme to provide financial support while people get going in their hospitality career is great and just what’s needed to enable people to find and take that first step in getting their interesting and rewarding career going.”

Study Reveals How Menu Layout Helps Teens Make Healthier Choices

New research from the University of Birmingham and Aston University has found that putting lower-calorie meal choices at the top of a restaurant menu, and reducing the availability of high-calorie options, makes teenagers more likely to order the healthier options.

Childhood obesity rates have been increasing year on year, with government pledges and targets to reduce obesity unfulfilled or missed. Restaurants are a common food environment for adolescents, with one fifth of children consuming meals out at least once a week.

The study has been published in the journal Appetite.

Dr Katie Edwards, research fellow in psychology at the University of Birmingham and a visiting researcher at Aston University, who led the study, said: “Childhood obesity is a significant public health challenge. A key period for targeting dietary intervention is adolescence, when young people become more independent, making their own decisions about diet and socialising with friends more. Interventions have targeted healthy eating at home and at school, but we wanted to see how altering restaurant menus can impact the choices teenagers make.”

The researchers asked 432 13 to 17-year-olds to take part in an online experiment. They presented the teenagers with three different menus, with five starters, ten main courses and five desserts in separate sections, as one would find on a standard restaurant menu. Each menu was slightly different; one which reduced the number of high-calorie options on offer, one with menu positioning of low- to high-calorie meals, one which combined the availability and position interventions, and then one ‘typical’ menu. The participants were asked to select a starter, main and dessert from each menu.

The experiment showed that the availability and the position interventions resulted in significantly lower calorie meal choices, compared to the choices made from the menu with no intervention (the ‘typical’ menu).

The average number of calories for a selected meal reduced from 2099.78 to 1992.13 when the items were ordered from least to highest calorie content. The availability intervention reduced it from 2134.26 kcal to 1956.18 kcal. The group who had the combined availability and positioning intervention menu saw their meals’ calorie value plummet from 2173.60 kcal to 1884.44 kcal.

The study also found that the positioning intervention had the biggest impact on main course choices. The availability intervention and the combined interventions, on the other hand, did not have a big impact on the calorie value of main course choices. The availability intervention had the most impact on starter choices. None of the interventions had a significant impact on dessert choices.

Dr Edwards said: “Main menu choices saw the biggest reduction in calories following the position intervention, going from 1104.17 kcal to 1045.16 kcal, while the availability intervention saw the biggest reduction in the starter option. While not all interventions saw statistically significant reductions for all courses, each intervention saw a significant reduction in the calorie content of the overall meals.”

Dr James Reynolds, senior lecturer in psychology at Aston University, said: “People tend to consume higher calorie meals when they eat out, so restaurants provide an important location for implementing low-cost and high-reach interventions which can encourage healthier eating in teenagers.

Many restaurants are already required to display calorie information on their menus, but our research has shown that tactics like altering the position or availability of high-calorie options on menus could also be a useful tool in trying to reduce obesity and help young people make healthier choices. The next step for this research would be to replicate the study in restaurant settings.”

The Fat Duck Is Awarded Three Michelin Stars For The 21st Consecutive Year

As The Fat Duck enters its thirtieth year, the restaurant is proud to announce it has been awarded three Michelin stars for the 21st year running.

The Michelin Guide gave The Fat Duck its first star in 1999 and awarded the restaurant the much-coveted three stars just six years later, which at the time was one of the fastest rises in Michelin history. Ever since, Heston Blumenthal and his team have been pushing the boundaries of culinary creativity, developing some of the most original, innovative and influential dishes, including bacon and egg ice cream, snail porridge and Sound of the Sea.

The Fat Duck creator Heston Blumenthal OBE said: “This is the best birthday present we could have got. The last year has been a tough one for everyone in hospitality and we’ve been no exception. As well as working on my health, I’ve been busy rebuilding the teams at each of my restaurants so that we’re as consistent and creative as possible. I’ve recently put in place three fantastic new head chefs: Karl Jaques at The Fat Duck, Edoardo Brambilla at the Hinds Head and Adam ToobyDesmond at Dinner.

And I’ve appointed two former colleagues, James ‘Jocky’ Petrie and Simon King, as Global Culinary

Director and Managing Director, respectively, to head up the management team. The fact that we have once again been awarded all our stars is a testament to how exceptional these chefs and their teams are, both in the kitchen and front of house.”

The Michelin Awards mark the start of a very big year for The Fat Duck. To celebrate its 30th year the restaurant is not only serving an updated version of its ‘The Journey’ tasting menu, it has also introduced an à la carte option for the first time in nearly 20 years.

Heston Blumenthal adds: “There is such a buzz about The Fat Duck right now. With the current team in place, and Jocky and Simon by my side, I’m about as excited as I’ve ever been about the restaurant. I’ve been tasting over and over, and pushing to perfect the look, feel and presentation of every single dish on the menu.”

“I’ve been putting everyone through their paces, and they’ve really risen to the challenge. Being awarded three stars again is just the start. It has always been my dream to make the restaurant as accessible as possible, and we’re getting there. Already you can go to Dinner or the Hinds Head to experience dishes that are part of The Fat Duck’s history, like Petit Salé of Duck and Taffety Tart. Now we’ve got an à la carte again for the first time in two decades. Our thirtieth year is going to be an incredible one for the Duck.”

Hawkstone is Your Next Best-Seller

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

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.

New CGA And NTIA Monitor Reveals The Changing Landscape Of Night Time Hospitality

Britain’s late-night hospitality sector has been hit by hundreds of closures in the last year—but a wave of new bars and experiential venues is revitalising the evening economy.

Those are among the takeaways from the first edition of the Night Time Economy Market Monitor, an exclusive new series of reports from CGA by NIQ and the Night Time Industries Association.

It reveals Britain had 2,264 nightclubs, late-night bars and casinos at December 2024—2.8% fewer than at the end of 2023, and 25.2% down on the pre-COVID level of March 2020.

Nightclubs have borne the brunt of these closures, and their numbers have dropped 33.2%. It follows the seismic impacts that COVID lockdowns, high inflation and pressure on consumer spending have all had on late-night businesses in the last five years.

However, venues in the wider evening economy, which also includes sites where evenings form a major part of trading, rose by 3.9% to 16,004 in 2024—equivalent to around 12 net new openings every week. This partly reflects the success of bars, which rose 5.4% in just 12 months. There was particularly sharp growth in themed bars (up 24.4%), cocktail bars (up 17.4%) and craft bars (up 14.3%). Venues offering competitive socialising and other interactive experiences have been among the fastest growing of any hospitality channel in recent years.

The Night Time Economy Market Monitor from CGA and NTIA delivers many more insights into Britain’s hospitality sector. It highlights the vibrancy of northern British cities including Liverpool, Glasgow, Edinburgh and Leeds, where the number of late-night venues rose by more than 4% in 2024. It also sets out the disproportionate impacts of COVID and inflation on independently-run venues in the evening economy, which have closed at a rate of nearly 4 per week since March 2020—compared to 3.3% growth in numbers for managed groups.

The new Monitor features additional findings from CGA by NIQ’s expert research into hospitality sales and consumers’ habits and preferences, and the results of a survey of NTIA members.

KEY TRENDS INCLUDE:

• Earlier visits to bars, pubs and restaurants. More than two thirds (70%) of NTIA members report falling revenue in post-1am trading, while far fewer (47%) report a drop in the 6pm-to-8pm period.

• Growing demand for experience-led venues. A third (33%) of consumers who go out for high-tempo occasions say they are visiting more of these sites than they were a year ago, while only (19%) are using them less.

• Concerns about trading in 2025 and the impact of new labour costs in the government’s Budget. Only 13% of NTIA members feel optimistic

about the market over the next 12 months, while 65% feel pessimistic. Reuben Pullan, CGA by NIQ’s senior insight consultant, said: “The COVID crisis and relentless pressure on costs have created enormous challenges for hospitality businesses in the last five years, and late-night clubs and bars have been hit hardest of all. However, many other segments have been remarkably resilient, and the growth in new types of venues like competitive socialising bars shows the evening economy isn’t disappearing—it’s just changing. With the right support from government, night-time businesses can power not just hospitality but Britain’s economic growth and job creation.”

Mike Kill, the Night Time Industries Association’s CEO, said: “This new report highlights the resilience and challenges of our sector. With consumer spending reaching £223.5 billion in 2024 and the Night-Time Cultural Economy growing by 3.2%, the importance of live music, latenight venues, and cultural spaces is clear. However, rising operational costs and inflationary pressures are still straining businesses.

Employment trends show a vital yet transforming workforce, with significant declines in pub, bar, and licensed club employment, but growth in sporting venues, clubs, and gyms. T

argeted support and strategic policy interventions are essential to safeguard the future of this critical pillar of the UK economy.”

Chef Kirk Haworth And Plates, The First Plant-Based Restaurant To Be Awarded A Michelin Star In The UK

Plates, the restaurant from brother-sister duo Kirk and Keeley Haworth, is the first ever plant-based restaurant in the UK to receive a Michelin star in the 2025 Michelin Awards Ceremony.

Having opened just seven months ago in July 2024, Plates has quickly established itself as a leader in plant-based cooking and has welcomed unprecedented demand following opening. The restaurant’s innovative approach is threaded throughout, from design to menu, showcasing its devotion to both food and nature.

Naturally, a focus on incredible produce lies at the heart of the restaurant, with Kirk working closely with every element he puts on a plate, transforming and delving deeper into the potential of every ingredient. The menu is both innovative and comforting, championing whole, organic produce and working in collaboration with local and trusted suppliers giving credibility to the plantfocussed sphere, something Kirk was celebrated for with his victory as the “Champion of Champions” on BBC’s Great British Menu last year.

Plates’ aim is to change the perception of how fruits, vegetables and plants can be transformed. Kirk has striven to challenge the norms of traditional fine gastronomy, placing plant-based dining at the highest level, yet ensuring it is open to all. The restaurant offers diners seven or eight course tasting menus with dishes including barbecued Maitake mushroom, black bean mole, kimchi, aioli & puffed rice; caramelised Lion’s

Mane, smoked shio koji, bread caramel, cauliflower cream & black truffle jus; and raw cacao gateau, sour cherry, coconut blossom ice cream, African pepper, toasted macadamia & raw caramel sauce. Throughout its opening months, fans of Great British Menu have also been able to try some of Kirk’s top scoring dishes, including his winning dessert, ‘A Taste of Unity’, a dish awarded a perfect score in the competition and which was described by chef Tom Kerridge as “just phenomenal cooking’’.

The 25-cover dining room and 20-cover private dining space and development kitchen are enveloped in textural earthy tones with low light; the use of pigments and colours that celebrate nature can be seen throughout. The bar around the open kitchen is hand-crafted from felled London trees, offering three guests, or solo diners, a chance to dine at the chef’s counter and be at the heart of the action. A dried seaweed installation pays homage, through art, to the plants to which we owe delicacy of flavour.

The next chapter for Plates takes the form of Plates Farm and Retreat, in the heart of the southwestern French countryside and which opens its doors in May 2025.

Kirk says “Earning a Michelin star is such an incredible honour and a lifetime goal since I was a young boy. To be the first in the plant-based sphere in the UK to win this prestigious award makes me unbelievably proud, and I am so grateful to our talented team for their support and dedication.” Keeley adds “At Plates,

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/.

Welsh Government Urged To Rethink Taxing Kid’s Holidays

UKHospitality Cymru called for the Welsh Government to rethink its insistence on taxing children in its Visitor Levy and instead consider the impact this will have on families’ ability to holiday in Wales.

The calls follow Welsh Government’s Finance Secretary Mark Drakeford telling the Senedd’s Finance Committee that the Visitor Accommodation Bill would not exempt children from the levy simply because it would create a “significant fall” in revenue. He said the charge was “less than the cost of a cup of coffee”.

David Chapman, Executive Director of UKHospitality Cymru, said:

“It may be the price of a coffee in high-end parts of Cardiff but a local family with four children face paying, with VAT, £12 a night or £84 a week extra to holiday in their own country.

“Why are Welsh Government taking this position? The businesses that will have to charge their customers and the Councils who will receive the cash appear in agreement, according to the Welsh Local Government Association’s evidence to the same committee.”

“For those involved it is unanimous – scrap plans to charge children.”

“I would expect the Welsh Government to want to incentivise families to take a much-needed holiday or schools to run an education trip in our fantastic country, but instead they’re pursuing a Visitor Levy that is about money at all costs.”

“What about personal development, the consideration of health and wellbeing that a holiday brings or the positive consequences of family holidays that match the aspirations of the Well-being of Future Generations Act”?

“The Welsh Government needs a complete reset on this tax. It should reevaluate why it’s doing this and what the unintended consequences for families across Wales could be.

“If it is insistent on pursuing a tourist tax, its funds should be ringfenced to benefit sustainable tourism, protect family holidays, and come with a commitment to work together to attract more people to enjoy our landscapes, cities, heritage and culture.”

Exeter City and Skytab POS - A Winning Combination

An efficient and feature-rich EPOS solution is a necessity for any busy football club looking to maximise their match-day food and beverage revenue.

After an extensive selection process for an EPOS system that could deliver results, Exeter City F.C. chose SkyTab POS.

They are finding that this solution is already giving them a tremendous return on investment even on the busiest match days delivering a blisteringly fast service and an overall improved experience for their fans.

Thanks to the Glass mobile order taking solution the club has the capability to take payments anywhere in the ground. It is like having a point-of-sale terminal in the palm of their hand. Staff can serve fans quickly from any kiosk or any bar as the robust dedicated tablets work in real-time.

The EPOS is making a tremendous impact on speed of service while also being fully inte-

grated with credit card payments thus eliminating the need for multiple payment systems. With actionable real-time management information at their fingertips, the Exeter team can monitor matchday sales performance as it happens. While powerful, they are pleasantly surprised that it is also the most cost-effective solution they have used.

“I’ve worked with many EPOS, and this one has blown my mind. Our CFO is remarkably excited. SkyTab is going to form an exciting part of my journey going forward with the club.”

Wayne Moore, Food and Beverage Manager, Exeter City F.C.

The EPOS is giving Exeter City the tools they need to deliver a winning guest experience with an immediate ROI and the tools they need to drive future success.

To find out more and to book a demo visit www.nfs-hospitality.com/skytabposuk/ or see the advert on the facing page.

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

By Simon Brennan, Senior end user client manager for specialist print

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.

Membership Organisations Join Forces To Promote Their Professions During Apprenticeship Week

Three membership organisations have joined together during National Apprenticeship Week (February 10-14) to promote their professions as a ‘career for all’.

The Chartered Institute of Environmental Health (CIEH), the Chartered Trading Standards Institute (CTSI) and the Institute of Licensing (IoL) have marked the annual celebration run by the Department for Education to highlight the variety and inclusivity of the professions they represent.

The Environmental Health, Trading Standards and Licensing professions comprise a diverse workforce each united by a dedication to serving and protecting their communities. They offer a hugely varied and rewarding career open to people from all walks of life and apprenticeships have increasingly provided a great way to enter the profession and ultimately progress to more senior positions.

Apprenticeships play a vital part in reinforcing existing Environmental Health, Trading Standards and Licensing teams, as well as helping to bring in new talent to often stretched workforces. In fact, the Environmental Health Practitioner BSc Apprenticeship was developed as part of a solution to the workforce issues facing the profession.

Apprenticeships provide opportunities for people either at the beginning of their career journey or perhaps looking to change career direction to learn and earn at the same time. Also from an employer perspective, apprenticeships offer a cost-effective solution with incentives such as the apprenticeship levy and can help determine the strengths and weaknesses of a future practitioner.

Mark Elliott, CIEH President, said: “We’re delighted to again join with our colleagues at the CTSI and IoL to celebrate National Apprenticeship Week and highlight the wonderfully diverse careers we’re able to offer, as well as the benefits apprenticeships bring to both employers and employees.

“At CIEH we work tirelessly with employers to promote and deliver apprenticeships which have demonstrably helped boost Environmental Health workforces during the recruitment challenges of recentyears and nurtured exceptional talent.

“Apprenticeships offer a win-win for both employer and apprentices, and we will continue to advocate for more apprenticeship posts which are vital to train the next generation of Environmental Health Practitioners (EHPs).”

John Herriman, CEO of CTSI, said: “It is wonderful to be able to celebrate and showcase the benefits of a regulatory apprenticeship with our friends from CIEH and IoL, during National Apprenticeship Week for

2025. Our careers are varied and exciting, whether you are starting out into the world of employment or wanting to change and find a more satisfying career.

“At CTSI, we are passionate about supporting the next generation of Trading Standards professionals and encouraging people into the profession. Apprenticeships are vital to this and will help secure the longevity and future of this amazing, diverse and varied profession. With something for everyone, it really is a career for all.

“The cost-effectiveness of apprenticeships brings a multitude of benefits to the apprentice, employer and the communities which are served. In our Manifesto, we recognised and called for investment into the pipeline of Trading Standards professionals, and those are still calls we are making today.”

Paul Adams, IoL Chief Executive said:“It is a pleasure to join up with CIEH and CTSI again this year to celebrate the role of regulatory apprenticeships during National Apprenticeship Week 2025. Apprenticeships are a fantastic way to start a new career, and licensing is a great choice for anyone considering specialising within the field.

“The Regulatory Compliance Officer Level 4 apprenticeship works well for anyone joining or working within a local authority but also for those working in the private sector, equipping them with the knowledge and expertise to ensure compliance with regulatory requirements relevant to their organisation.”

An apprenticeship in environmental health offers an alternative route towards becoming a competent and qualified Environmental Health Practitioner (EHP).

Further information on apprenticeships in Environmental Health can be found on the CIEH website at https://www.cieh.org/professional-development/apprenticeships/

CTSI has supported the development of Apprenticeship programmes – including the Regulatory Compliance Officer apprenticeship – to develop the skills and knowledge needed to forge a rich and rewarding career in trading standards.

Further information on apprenticeships in Trading Standards can be found at https://www.tradingstandards.uk/practitioners/training-development/qualifications-resources/

The IoL supports the Regulatory Officer Apprenticeship and the provision of training and support to develop knowledge and skills for licensing practitioners.

Further information can be found at https://instituteoflicensing.org/ or you can contact the team on info@instituteoflicensing.org

Menu Counts Increase Across All Channels Except Pubs & Bars

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 Court, The Truck Stop

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. This 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-

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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.

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