CLH Digital - Issue #260

Hospitality Easter Boost...

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

A MUCHNEEDED SPRING IN OUR STEP

As we head into the Easter break, I’m delighted to share some genuinely positive news for the UK hospitality and licensed on-trade sector (for a change I hear you say)—a welcome boost that many of us have been eagerly anticipating.

According to recent figures, a whopping 10.6 million Brits are planning a UK-based Easter break, set to generate an impressive £3.9 billion in domestic spending.

And that number could swell even further with 3.4 million still undecided—a group I count myself among, though I’ve unofficially started my Easter "staycation" with a few visits this weekend to pubs, restaurants, and local attractions beginning last night!

This surge in domestic tourism is incredibly encouraging and comes hand-in-hand with more good news.

Two recent surveys—one from data and insight specialists CGA and another from Oxford Partnership—show that on-trade sales have seen a welcome uplift, driven by an improvement in the weather after a notably dreary start to the year.

Yes, it's true that the number of trading hospitality venues is down 0.8% year-todate, a sobering figure that reflects ongoing pressures.

But crucially, those that remain are standing firm, maintaining and even slightly increasing their opening hours.

That speaks volumes about our sector's resilience and determination to face down rising costs, from hikes in National Insurance to the increased National Minimum Wage.

One of the most heartening developments has been the rise in consumer engagement.

Average dwell time has jumped 11.4% in the past week alone, and 10.2% across the year—a clear sign that guests are not only returning to venues but choosing to stay longer, relax more, and spend a little extra.

In fact, the spend per head on drinks is up 5.97% year-to-date, while food spend has risen by 7.98%.

That’s not just inflation and pricing pressures at play—it’s a sign of guests seeking out quality, experience-led visits.

They’re treating themselves, indulging a little more, and re-engaging with the venues and people they missed during more difficult times.

Of course, we know challenges remain. But if this Easter is anything to go by, the sector has every reason to feel optimistic.

Footfall is up, consumer confidence is improving, and the appetite for hospitality experiences is clearly alive and well.

So, here’s to a busy, prosperous Easter weekend for all of you.

Whether your guests are locals or staycationers, here’s hoping the tills ring loud and long—and the sun stays out just a little while longer.

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I can always be contacted at edit@catererlicensee.com

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Hospitality Easter Boost

As Brits Set to Spend £3.9 Billion

(CONTINUED FROM FRONT COVER)

This year’s tracker results align closely with the findings from 2023, where the Easter Trip Tracker indicated that 11 million Brits were planning domestic overnight stays.

The comparison highlights a continuous trend toward “staycation” holidays during Easter, despite the ongoing appeal of international destinations.

In 2024, only 6.5 million individuals planned to travel abroad, indicating that many Brits still prefer the convenience and variety of local holiday options.

These short-break holidays reflect the growing trend of quick, accessible getaways that allow for a refreshing break without requiring extensive time off or significant travel expenses.

The increase in domestic travel is being fuelled by a combination of factors, including the rising cost of international travel, increased awareness of local attractions and amenities, protests in European destinations, and the desire to support UK businesses and the UK economy.

RALLYING CRY

VisitEngland Chief Executive Patricia Yates said: “Tourism businesses and destinations will be looking to the critical Easter weekend for much needed cash flow after the lean winter months so it’s encouraging to see many of us are planning a holiday at home. From walking in our beautiful countryside with the promise of a pub lunch or on a city break exploring contemporary culture in our buzzing cities to enjoying fish and chips on the beach in our stunning seaside locations, there really is nowhere quite like Britain in springtime.

“We also know from our latest research that the cost of living remains a concern and while people are still keen to take a break, many are booking late, taking shorter breaks, wanting to save on accommodation, activities and eating out, making it difficult for businesses to plan in advance. So a rallying cry to please go out and explore the amazing destinations and attractions here on our doorstep this spring, tourism businesses will be very pleased to see you.”

Of those definitely planning an overnight domestic trip during the Easter break, the majority were planning a short-break of one-to-three nights.

BOOKING EARLIER

Data from global hotel distribution and revenue platform SiteMinder data in March revealed a 16.8% rise in Easter hotel bookings, with Spain and Portugal leading the way, longer lead times, and a notable shift toward international stays

Hotel bookings for the 2025 Easter holiday have surged by 16.8% compared to the previous year, according to new SiteMinder data, reflecting a trend of travellers booking earlier.

APRIL UPLIFT

This weekend boost follows positive news that April sales for the on-trade have so far seen a 5% uplift in sales compared to April 2024, with bright weather helping pubs, bars, restaurants and suppliers start April with strong growth in drinks sales after a slow end to March.

CGA by NIQ’s Daily Drinks Tracker shows average drinks sales in in the week to 5 April were up by 5% from the same period in April. On the back of a decent March, it raises hopes for some sustained real-terms growth for the On Premise after a sluggish start to 2025.

Growth would have been even stronger without comparisons being distorted by the long Easter weekend, which fell in late March in 2024. This pushed daily sales down by 15% and 28% on Sunday 30 and Monday 31 March. However, trading then surged back into growth of 19% and 22% on the next two days, Tuesday 1 and Wednesday 2 April. They remained ahead by double digits on each of the three remaining days of the week.

Revenue was boosted by the temperatures touching 20 degrees in places over the week, drawing consumers out to the gardens and terraces of pubs and bars. The sunny weather made it a particularly good period for the Long Alcoholic Drinks (LAD) categories, with beer sales rising 8% year-on-year and cider soaring 22%. Wine (up 6%) also had a good week, but soft drinks (down 3%) and spirits (down 6%) were negative.

STRONG SPRING

A strong Spring for the On Premise was interrupted by a week of softer trading, as the Daily Drinks Tracker shows year-on-year sales were down by 6% over the seven days to 29 March. Trading was well behind the equivalent days in 2024 for most of the week—though comparisons were again skewed by the earlier Easter last year. Sales were down in all major drinks categories, but beer (down 1%) and cider (down 3%) were most resilient.

ENCOURAGING NUMBERS

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “These are very encouraging numbers that show On Premise operators and suppliers are building some decent sales momentum. Bright weather always lifts people’s spending, but we may also be starting to see a wider improvement in their confidence as inflation eases.”

“The Easter weekend should give pubs, bars and suppliers an even bigger boost, especially if the sun continues to shine. Some of the growth will inevitably be eaten up by the unwelcoming increase in employers’ labour costs from April, which may also force some venues to raise prices—but it’s nevertheless a strong opening to a crucial period for the On Premise.”

From Check-In To Check-Out: How Technology Is Powering The Smart Hotel Revolution

In today’s fast-paced world, particularly in the hospitality industry, the concept of the “smart hotel” has evolved from a futuristic vision into a present-day reality. In fact, given the rapid pace of technological advancement, today’s smart hotels may soon become outdated. This acceleration is forcing hospitality businesses to push further and faster to implement technologies to enhance their guests’ experiences. Additionally, technology has democratised business operations, increasing competition and requiring hotels to evolve by optimising operations and promoting sustainability. In this article, we explore the latest advancements in smart hotel technology, guests’ trends and recent case studies that exemplify these innovations, and how hotels are satisfying new guests’ needs.

WHAT IS A SMART HOTEL?

A smart hotel integrates cutting-edge technologies. This concept is not new, but it has been redefined in the past couple of years. Elements such as the Internet of Things (IoT) and mobile applications to create a seamless and personalised environment for guests were the priorities years ago, but now Artificial Intelligence (AI) is at the top of the list. The concept of smart hotels now includes automated room controls, AI-driven concierge services, keyless entry systems, and robust data analytics to anticipate and meet guest preferences. These technologies not only elevate the guest experience but also enhance operational efficiency and sustainability. Smart hotels must constantly evolve to become 'smarter' each day.

RECENT TECHNOLOGICAL ADVANCEMENTS YOU CAN’T MISS IN YOUR SMART HOTEL MOBILE INTEGRATION AND KEYLESS ENTRY

The proliferation of smartphones has led to the adoption of mobile technologies that allow guests to manage various aspects of their stay, just as they manage other aspects of their daily lives. Mobile apps in hotels enable digital check-ins and check-outs, digital room keys, and control of in-room settings such as lighting and temperature. This shift towards mobile integration reduces physical contact and enhances convenience as it has become an integral part of daily life. To cater to this new way of managing our environment, more and more hotels are offering their own mobile apps to control not only lighting and temperature, but also content in smart TVs and in-room sound systems.

AI-DRIVEN

SERVICES

AI has already become a keystone in delivering personalised guest services. Whether or not your hotel has adopted AI, it is undeniable that this technology is transforming industries worldwide. AI-powered chat-

By Susana Garrido, Director of EdTech and Spark Innovation Project Director at Les Roches

bots and virtual assistants provide real-time assistance, handling inquiries, making reservations, and offering tailored recommendations. These systems learn from guest interactions to continually find patterns and refine their responses. This not only increases efficiency, but it also offers more personalised experiences. A growing number of hospitality businesses are introducing AI agents that are capable of conversing in multiple languages, handling inquiries, and processing bookings and requests almost instantly, and at any time of the day and night, enhancing convenience, customer service, and overall operational efficiency.

IOT-ENABLED

ROOM AUTOMATION

IoT devices have been transforming in-room experiences for years and they will continue to do so. By incorporating presence-activated technology, such as motion and occupancy sensors, hospitality businesses can be more efficient and sustainable in the way they use their resources. Additionally, the data collected from these sensors enables business managers to make more informed decisions. Another IoT device that is on the rise is voice-activated controls. These allow guests to interact with their environment seamlessly, through systems like Alexa or other smart assistants. This is something that customers request from hotels nowadays, since they are used to this comfort at home. In hotels, guests look for a home away from home, therefore, it makes sense that at least the industry offers the same value or higher than what guests enjoy in their own homes. Smart hotels should therefore introduce smart assistants (those like Alexa) to extend convenience, personalisation and comfort.

ENHANCED CONNECTIVITY AND SECURITY

Reliable and high-speed internet connectivity is the first step to enable other cutting-edge innovations. However, security is also a fundamental pillar of the smart hotel experience. Hotels are increasingly integrating biometric technology – such as facial recognition and fingerprint scanning – to provide seamless access to rooms, amenities, and facilities. Some hotels are using facial recognition for check-in, room entry, and payments, eliminating the need for traditional key cards and helping secure and control transactions.

FROM

INNOVATION TO IMPACT: THE ROLE OF EDUCATION IN SMART HOSPITALITY

The integration of smart technologies in hotels is no longer just a trend – it is a transformative force reshaping every dimension of the hospitality industry. From hyper-personalised guest experiences to datadriven operational efficiency and more sustainable models, smart innovation is redefining excellence. But as the concept of the “smart hotel” evolves, success will increasingly depend not on adopting technology alone, but on cultivating the talent capable of shaping and leading that transformation. This is where education plays a decisive role.

At Les Roches, we believe that the future of hospitality lies at the intersection of technological innovation, service excellence, and humancentric leadership. This is why our curriculum goes far beyond theory: it immerses students in real-world applications of AI, automation, and digital transformation across key disciplines such as revenue management, operations, customer experience, and marketing. Our students do not just learn about innovation, they experiment, test, and build it, through initiatives like the Spark Innovation Sphere. This global hub of hospitality innovation serves as a living laboratory where students co-develop solutions with startups and industry leaders. They gain hands-on experience with AI-powered tools, predictive analytics, and smart hotel technologies, from automated F&B operations to guest personalisation systems. Innovation is also embedded across the academic journey. Students engage in research projects analysing the impact of emerging technologies on service quality, sustainability, and employee experience. Partnerships with tech and hospitality companies bring the latest industry insights directly into the classroom through guest lectures, simulations, and case-based learning.

Ultimately, the success of smart hospitality depends on leaders who can combine technological fluency with emotional intelligence and strategic vision. At Les Roches, we are educating those leaders. Not for the world of yesterday, but for the digital, dynamic, and human-centered hospitality of tomorrow.

Marbella.

Parliamentary Inquiry Launched Into The Role Of The Beer And Pub Sector In Driving Economic Growth

The All-Party Parliamentary Beer Group (APPBG) is calling for evidence as part of an Inquiry into how the beer and pub sector can drive economic growth. Individual licensees, organisations and other interested parties have all been asked to contribute. The deadline for submissions is Friday 9th May 2025.

This Inquiry will examine the Government’s Industrial Strategy Green Paper and the anticipated Small Businesses and High Street Regeneration Green Papers to assess where the beer and pub sector fits, and how its potential to drive growth and spur innovation can contribute to the objectives of these Strategies.

THE TERMS OF REFERENCE FOR THE INQUIRY ARE AS FOLLOWS:

To understand:

• How beer and pubs have supported economic recovery in the past;

• Industry investment in people and skills in both brewing and pubs – specific examples of apprenticeships and career paths welcomed;

• The social, community and wellbeing value of the sector; And to explore:

• The economic strengths and capabilities of the sector, including its ability to positively drive regeneration and investment in local areas;

• The role of the Hospitality Council;

• What a pro-business environment for beer and pubs could unlock in terms of investment and economic growth across the following areas (including case studies):

• People and Skills

• Innovation

• Energy and Infrastructure

• Entrepreneurship

• Regulatory Environment

• Trade and Investment

• Whether the beer and pub sectors should be recognised as an integral part

of the Industrial Strategy;

• What other policy levers can enable the sector to achieve its growth vision Launching the Inquiry, APPBG Chair Tonia Antoniazzi MP (Lab, Gower) said: “The APPBG has reported previously on key issues for the beer and pub sector, including business rates and licensing. This Inquiry aims to take a more holistic view, acknowledging current pressures and setting out a vision for a regulatory environment that would support and enable the sector not just to thrive, but to drive economic growth in local communities across the UK. This is a sector that has extraordinary potential to catalyse investment, regeneration and innovation and it is important that Government recognises and supports this. We would welcome any suggestions and evidence.”

All written evidence will be published on the APPBG’s new website in due course (www.appgbeer.uk) and virtual hearings will be held with invited witnesses in June/July. The final Report will be published in September.

Evidence should be submitted by email to Rita King, Honorary Secretary, APPBG at rita@beergroup.org clearly identifying any information which is submitted in confidence.

Pub Is The Hub Highlights Its Local Services Work To MPs At BBPA Event

Pub is The Hub’s chief executive John Longden and Reg Clarke and Roger Walker of PiTH’s advisory team attended the BBPA’s Lease and Tenanted Showcase at the House of Commons earlier this month to help highlight the invaluable services and activities many publicans and their pubs offer local people.

The Pub is The Hub team spoke to MPs about the social value publicans help to deliver through their pubs, including helping to tackle the wide range of issues impacting people living in rural and other areas deprived of local services.

John Longden said: “It was wonderful to be part of this BBPA showcase and to be able to share with MPs the important work of Pub is The Hub in helping pubs to diversify their services and activities, which can create social value to people living in their local

area.”

He added: “We are really grateful to the BBPA for the opportunity to be part of this vibrant event, where we were also able to share information about our initiatives, including ‘Join Inn – Last Orders For Loneliness’ with pub company leaders and publicans.”

Nigel Huddleston MP (for Droitwich and Evesham) who sponsored the event, highlighted during a speech to attendees, how publicans are invaluable ‘community leaders’, whilst Tonia Antoniazzi MP, chair of the APPBG reinforced the role pubs play as ‘the life blood of local communities.’

Emma McClarkin, OBE, CEO of the BBPA, spoke of the vital role pubs provide around community engagement and the ‘special social spaces’ they offer.

A Gloomy Spring For The Hospitality Sector

By Chris Grose, Business Rates Director at Hartnell Taylor Cook (https://htc.uk.com)

While April may have brought some unexpected sunshine to many parts of the UK, for businesses in the hospitality industry the changes afoot this month will be cause for concern.

In the opening days of the month, rates relief for a number of independent hospitality businesses fell from 75% to 40% and the Non-Domestic Rating (Multipliers and Private Schools) Bill passed its last parliamentary hurdles, with it now set to become law. The Bill offers hospitality, leisure, and retail properties up to a Rateable Value (RV) of £500,000 lower multipliers than other properties effective from 1 April 2026. This change in regulation does mean that many chains – local, regional, and national – that were impacted by the cap on hospitality, leisure, and retail relief will benefit in full from the lower multiplier.

The Bill is a double-edged sword, with funding for lower rates coming from higher multipliers imposed on properties with an RV in excess of £500,000. Depending on how hospitality is defined there are around 730 properties in the sector with an RV greater than £500,000, with total RVs of more than £818m. While this legislation will be seen positively by hospitality businesses with low RVs, who will see their business rates fall, it will also be a worry for businesses with larger properties and higher RVs who will now be subject to higher rates.

WINDOW DRESSING?

However, these changes do not address the fundamental issue with business rates, which lies with the rate in the pound itself. Back in 1990/91 the multiplier was 34.8p, and it is now up to 49.9p or 55.5p for 2025/26, depending on your rateable value, with multipliers potentially being even higher for businesses in London. RV is tied to the property’s rental value and so, given that rents have risen, rates have been rising too. The current rating system also holds an inherent element of uncertainty for businesses. With revaluations occurring every three years, the rate in the pound is varied to ensure that the government receives the same income irrespective of changes in RVs. What other tax is subject to changes over which a business has no con-

trol? Rather, it would make more sense for the rate in the pound to remain the same, as with other taxes, with returns to the government depending on tax base changes.

In their manifesto, the government advised that they would replace the business rates system. Instead, the changes noted here amount to little more than window dressing – they are making superficial changes without getting to the heart of the issue.

FINDING A SOLUTION

In reality, business rates are an efficient tax with excellent collection rates and low collection costs. The issue, put quite simply, is the continued fiddling with the rate in the pound, in which recent changes have demonstrated the issues at play; some businesses in the hospitality sector benefit, but this is through being funded by other, larger hospitality businesses.

United we stand, divided we fall. Never has the proverb been more true than in the current approach to business rates. Whilst the government insists that any changes have to be funded through the system, which leads to one being benefitted while the other pays, the evident and feasible solution would be to look beyond the business rates system – to another property tax that is long overdue reform.

Unchanged since 1993, a revaluation of council tax could generate significant additional tax income from the most expensive properties, while ensuring that the average property isn’t liable to pay more. That increased taxed income could then result in lower rate in the pound for businesses, saving costs and allowing additional investment.

MOVING FORWARD

It is good to see much of the hospitality sector benefitting from relief and the lower multipliers that will replace relief next year. However, it is worth remembering that RVs are meant to represent the annual rental value of the property, so it is important to ensure that the reduction in business rate payments is not spent on an increase in rents.

Business rates will certainly remain a point of contention until action is taken to reduce the high rate in the pound that businesses currently face. In the meantime, we will have to wait until the Autumn budget to see what impact the revaluation, and the new multipliers for the hospitality industry, will have on rate payments from April 2026.

Proper Pubs Collects 20,500 Easter Eggs To Donate To Local Communities Across The UK

Proper Pubs which operates more than 200 pubs across England, Scotland and Wales – has successfully collected 20,500 chocolate Easter eggs, exceeding last year’s total of 18,000, to donate to local communities and groups in need across the UK. The Easter eggs have been collected by both pub customers and local residents and will be donated to a wide range of deserving community initiatives and charities such as women’s shelters, children’s wards and nursing homes.

Since the start of March through until 14th April 2025, each Proper Pub has been encouraged to collect as many chocolate Easter eggs as possible to make sure individuals, families and children across the country have a delicious sweet treat to look forward to this Easter.

Every Proper Pub across the estate has chosen a selection of local initiatives to donate to with several pubs including the Ashmore Inn in Wolverhampton, The Bird in Washington, The Horse Shoe Bar in Motherwell and the Queens Park Café in Glasgow collecting over 400 Easter eggs each for their local foodbanks, hospitals, children’s charities and more. Mark Brooke, Managing Director of Proper Pubs, commented: “We have

Culinary Dream Worth £90K on Offer

Le Cordon Bleu London – the world-renowned culinary arts and hospitality management institute – is proud to launch a special edition of its prestigious scholarship competition for 2025, marking the 130th anniversary of Le Cordon Bleu.

With an even bigger prize and additional runner-up awards, this landmark scholarship offers an unrivalled opportunity for aspiring chefs to take their first steps toward an extraordinary culinary career. Applications are now officially open, inviting passionate individuals with a love for gastronomy to compete for a life-changing opportunity to study at Le Cordon Bleu London.

In celebration of Le Cordon Bleu’s 130-year legacy, the 2025 scholarship competition will offer an expanded prize package that surpasses previous years.

THE GRAND PRIZE WINNER WILL RECEIVE THE BELOW WORTH OVER £90,000:

always championed the importance of community pubs because we truly understand the vital role they play in bringing people across the country together, every single day.

Pubs are so much more than just a place to enjoy a drink — they’re welcoming social hubs that bring local communities to life and provide space for family and friends to connect and fellow residents to support their neighbours.

“This initiative stands testament to everything we believe in here at Proper Pubs and is a fantastic example of community spirit at its very best. By coming together to collect and donate chocolate eggs, our pubs and their customers will help to spread a little joy to those who may otherwise be going without.

“I’d like to extend my deepest thanks to our fantastic operators and their wonderful communities for all their kindness and generosity this year and we wish everyone a very happy Easter.”

Cordon Bleu’s 2025 Competition

• A full scholarship to study the prestigious Grand Diplôme®, a globally recognised qualification combining Diplôme de Cuisine and Diplôme de Pâtisserie.

• A three-month internship at CORD Restaurant, gaining hands-on experience in a professional kitchen environment.

• Mentoring from industry leaders, including celebrated chefs such as Michel Roux Jr. and Chris Galvin.

• 12 months of accommodation in London, generously provided by Londonist.

• An overnight stay at The Savoy

For the first time, two runners-up will also receive prizes, extending Le Cordon Bleu’s commitment to nurturing the next generation of culinary talent. The second runner-up will get a place on the Basic Cuisine or Basic Patisserie 3-month programme, and the third runner-up a place on the Food Photography course. Both runners-ups will also receive a 2-week stage at CORD restaurant and special prizes from The Savoy, Louis Latour and Phaidon.

Each year, Le Cordon Bleu London’s scholarship competition attracts some of the UK’s most promising aspiring chefs. In 2024, 18year-old Caoimhe O’Neill-McGuinness from Eastbourne was announced the winner after an intense final challenge at Le Cordon Bleu London.

The competition is open to aspiring chefs of all backgrounds, with no prior professional culinary experience required, over 18 and lawfully a resident in the UK. Entries close on Friday 30th May 2025. To apply or find out more details, visit: www.cordonbleu.edu/london/scholarship/en

Consumer Spending Grows at Smaller Rate But Hospitality Thrives

Consumer card spending grew just 0.5 per cent year-on-year in March – lower than February’s 1.0 per cent growth and less than the latest CPIH inflation rate of 3.7 per cent.

However, spending on hospitality & leisure increased 2.8 per cent in March, suggesting consumers prioritised experiences and making memories over material goods.

The sunny weather boosted non-essential categories however, in anticipation of rising bills and inflation on imported products, consumers are feeling less confident in their household finances and continue to find ways to cut back on essential costs.

UK consumers’ confidence in both household finances and ability to live within their means fell back in line with January’s figures following a spike in February, to 70 per cent (down from 75 per cent) and 74 per cent (down from 77 per cent) respectively.

Nearly two fifths (37 per cent) of UK adults said they were trying to reduce their outgoings in March in anticipation of rising household bills, contributing to a -2.9 per cent decline in essential spending (in comparison to -1.0 per cent in February).

Prioritisation of discretionary purchases remains strong, as 61 per cent report budgeting for these expenses, with the non-essential spending category up 2.2 per cent year-on-year.

In light of recent events, two thirds (67 per cent) of consumers are concerned that the products they buy from outside the UK will become more expensive. Meanwhile, three quarters (71 per cent) say they want to support UK businesses by buying more products that are “Made in Britain”. Two in five (40 per cent) say they are looking for UK-made alternatives to products they currently buy that are produced abroad.

Research conducted between 8th-11th April found that confidence in the UK economy dipped slightly month-on-month in March to 24 per cent (down from 25 per cent). In comparison, a smaller proportion reported feeling confident in the strength of the global and US economy, both at 20 per cent.

Food and drink specialist stores potentially benefitted from a dip in grocery spending, enjoying their highest growth since October 2023, up 4.3 per cent, perhaps also due to the increasing popularity of artisan and locally made produce.

Travel spend was up 5.7 per cent year-on-year (up from 5.1 per cent in February), and both travel agents (7.1 per cent) and airlines (7.4 per cent) saw strong growth. Three fifths (61 per cent) of consumers say they have spent on non-essential items even when were financially stretched, with holidays emerging as the top priority purchase. One in five (21 per cent) admit to spending money on trips they had not budgeted for, with other unbudgeted fun including days out (20 per cent) and expensive meals (17 per cent).

SCREENTIME HOLDS STEADY DESPITE SUBSCRIPTION CONCERNS

Spending on digital content and subscriptions (up 5.7 per cent) continued to benefit from popular TV shows such as Adolescence and The White Lotus. However, as prices rise, three in 10 (31 per cent) believe they’re now getting less value for money from their digital content and subscriptions.

As a result, a third (32 per cent) of this group have cancelled a subscription, and 16 per cent have paused or suspended their payments. One in seven (14 per cent) limit themselves to a set number of services to keep costs under control, and a similar proportion (12 per cent) rotate services so they’re only paying when there is content they want to watch.

Karen Johnson, Head of Retail at Barclays, said: “Consumers are feeling the pressure of rising bills, alongside being mindful of the impact recent global events may have on their finances. In a bid to keep costs down, households are adopting more prudent budgeting , which has led to a resurgence of the ‘big weekly shop’.

“There are some welcome green shoots however, as the warmer weather and longer evenings encouraged consumers to invest time and money in gardening and DIY- a trend that looks set to continue in the run up to Easter.”

Jack Meaning, Chief UK Economist at Barclays, said: “Following stronger than expected GDP growth in February, today’s data highlights the risks to consumer spending in the months ahead. The impacts of heightened uncertainty and rising bills are already being felt. We expect spending to remain muted through mid2025, before picking up into 2026 as interest rates easing starts to be felt and uncertainty begins to normalise.”

Shepherd Neame Reshapes Leadership as Pubs MD Steps Down

Independent Kent brewer and pub company Shepherd Neame has announced a senior leadership change as part of a wider strategic shift, confirming that Jonathon Swaine, Managing Director of Pubs, will leave the business and step down from the board effective 17 April 2025.

The announcement follows a period of operational reassessment, during which the company has opted to streamline its pub division by reducing the number of directly managed houses and reconfiguring leadership responsibilities across the executive team. Going forward, key responsibilities relating to the day-to-day oversight of the pub estate will be divided between Chief Executive Jonathan Neame and Chief Financial Officer Mark Rider, both of whom will take on enhanced roles within the organisation.

Chairman Richard Oldfield expressed his appreciation for Mr Swaine’s contributions during his tenure, noting, “Jonathon has played a pivotal role over the past three years in shaping our pub business. He leaves us well-positioned for the future, and we thank him for his dedication and leadership.”

Shepherd Neame’s latest interim trading figures, covering the 26 weeks to 28 December 2024 saw revenue fell to £85 million, compared to £89 million in the corresponding period last year.

Despite the top-line drop, the company reported a significant upswing in profitability. Statutory pre-tax profit climbed to £4.3 million—nearly quadrupling the £1.1 million recorded in the first half of the previous financial year.

Foodservice Price Inflation Remains Calm Amidst Global Economic Crosscurrents

The latest CGA Prestige Foodservice Price Index (FPI) indicates a continued easing of inflationary pressures, with the Index remaining relatively flat in February, falling by a marginal 0.1 point from January 2025.

Year-on-year inflation held steady at 1.8% in February, while month-onmonth inflation saw a slight decrease of 0.1%. Whilst this reflects a degree of stability for the foodservice sector over the past 12 months, the underlying global economic factors and domestic policy changes present more challenges going forward.

The majority of the Index’s categories, six out of ten, experienced monthon-month inflation in February. Conversely, only one category out of ten showed year-on-year deflation. The highest year-on-year inflation was observed in Oils & Fats at 5.7% and Coffee, Tea & Cocoa at 6.8%.

After the sharp increases seen in cocoa and coffee prices over the past 12 months, there has been some recent easing but both commodities still remain at nearly double the average price compared to 2023.

Meat and poultry prices are also under significant upward pressure with beef prices continuing to trade at record highs, and price rises in chicken being seen due to the Avian Flu outbreak in Poland.

The impact of recently imposed US tariffs remains a concern, although their full effect is yet to materialise. However, there will undoubtably be some volatility in the market as some imports and exports to and from the United States will start to seek alternative markets.

Crude oil prices saw a decline of 4.7% both year-on-year and month-on-month, primarily driven by concerns

surrounding economic growth linked to potential tariffs from the US and its trade partners.

Looking ahead, the foodservice sector must also consider the potential inflationary impact of the Autumn Budget which takes effect in April. The associated rise in labour costs will start to filter through the supply chain, adding further upward pressure to food and beverage pricing as producers and wholesalers adjust to increased overheads. This, coupled with existing pressures on food production costs, suggests that while the current inflation rate is subdued, businesses should remain vigilant for future price increases.

Shaun Allen, CEO of Prestige Purchasing, commented: “While the overall Foodservice Price Index indicates inflation has been tracking at a relatively low level to date, the upward price pressure on key commodities like beef, chicken, dairy and coffee combined with the impacts from the National Minimum Wage and National Insurance Contribution changes which come into effect in April, means we are likely to see a resurgence of inflation in the coming months. Operators should ensure they have robust procurement strategies and mitigation plans in place where possible to navigate the challenges ahead.”

Reuben Pullan, senior insight consultant at CGA by NIQ, said: “The inflationary waters in foodservice have been calm lately, but there are several major causes for concern. Increases in National Insurance contributions will hit hospitality operators’ margins and are also likely to drive up some prices, while tariff wars will inevitably cause more collateral damage across the sector. Confidence among both consumers and leaders remains hesitant, and businesses will need to stay laser focused on cost management and margins in the months ahead.”

The Key Trends Shaping the UK Pub and Restaurant Landscape

1. Premiumisation is here to stay. Despite ongoing cost-of-living pressures, consumers are continuing to prioritise quality over price. Pubs and restaurants that elevate their offer through premium drinks, elevated experiences and distinct wine lists will be best placed to attract guests who are willing to pay more for something truly special. Unique wines with strong provenance and real value will be key.

2. Sustainability is no longer optional. Today’s customers expect the venues they frequent to reflect their values. From reducing food miles to embracing ethical sourcing and increased emphasis on plant-based foods, venues with visible sustainability practices are winning consumer trust. The wine list is a powerful storytelling tool, offering wines from sustainably minded producers can differentiate your business

while aligning with consumer expectations.

3. Personalisation will drive loyalty. Guests increasingly want experiences tailored to them and this extends to the wine they’re drinking. Whether it’s a curated wine flight, a menu of wines by the glass selected to match your chef’s seasonal dishes, or a bespoke loyalty programme, offering something personal can be the difference between a one-off visit and a regular customer.

A good wine merchant matches a wine list to your menu, but a great one crafts a strategy to elevate your customers’ experience and boost your bottom line. Find out more about how Lanchester Wines can help your venue at www.lanchesterwines.co.uk

Out With The Old: Regulatory Lawyer Explores New Food Waste Implications

With the new food waste legislation, Simpler Recycling, that came into effect on 31 March, there is now a legally enforceable onus on hospitality businesses to report on how they separate waste, dispose responsibly and evidence their environmental impact.

Melissa Haskell, partner in the regulatory and licensing teams at Knights (www.knightsplc.com), explores the practical changes businesses must adopt and the anticipated implications of non-compliance.

SEPARATION FROM GENERAL WASTE

The most immediate change for businesses is the requirement to separate food waste from general waste. While businesses will have waste management procedures in place, the new legislation enforces stricter monitoring and compliance, making waste separation non-negotiable.

Restaurants, cafés, and hotels require greater precision than what they are already accustomed to for managing waste. Kitchens must separate food scraps from packaging, and new procedures will be needed for tracking waste. The practical challenge here is dealing with customer waste - which cannot easily be repurposed. Businesses may need to rethink portion sizes, encourage takeaway options for leftovers, and implement clearer inventory management.

RESPONSIBLE DISPOSAL OF FOOD WASTE

Once food waste is separated, businesses must ensure it is disposed of correctly. The legislation sets out clear guidelines on what can and cannot go to landfill, pushing businesses towards more sustainable options such as composting or anaerobic digestion.

Hospitality businesses must work closely with food waste collection services to ensure scraps are processed in an environmentally friendly manner. While some restaurants are already adopting circular economy methods, turning food waste into compost or biofuel, businesses must educate customers and devise incentive programs to reduce excess waste at the table.

REDUCING ENVIRONMENTAL IMPACT AND ENSURING COMPLIANCE

Beyond separation and disposal, businesses must actively reduce their environmental impact by cutting down on waste generation in the first place. The legislation becomes more than just a compliance issue - it represents a shift in how businesses manage resources.

Hospitality businesses may look to reduce waste at the source by redesigning menus to include more sustainable ingredients, offering flexible portion sizes, or even implementing dynamic pricing to encourage customers to purchase surplus food at a discount. Staff training will also be essential, ensuring that employees understand the role they play in minimising waste.

Optimising production lines to generate less waste and finding innovative ways to repurpose byproducts is key for producers to reduce environmental impact. For example, breweries repurposing spent grains into flour or animal feed. While investing in waste-reduction technology can be expensive, long-term savings and regulatory compliance make it a necessary step.

THE COST ON NON-COMPLIANCE

Businesses that do not separate food waste properly, fail to report their waste levels, or dispose of waste irresponsibly could face severe financial penalties. While specific fine structures and enforcement authorities are still being clarified, it is likely that larger businesses will face steeper fines proportional to the scale of their operations.

Reputational damage is another major concern. Sustainability is a key factor in consumer decision-making, and high-profile breaches of the legislation could lead to public backlash and lost custom.

Restaurants and hospitality businesses may be more vulnerable to disruptive interventions. Regular inspections and potential enforcement actions could lead to penalties or even temporary closures for non-compliance. Keeping clear records of food waste management processes can mitigate legal complications.

LOOKING AHEAD

In theory, the legislation should increase waste responsibility across the hospitality industry. The transition to ensure compliance may be costly and logistically challenging, but it also presents an opportunity to embrace food waste reduction, improve operational efficiency, and enhance sustainability. We recommend businesses seek the support of a food specialist regulatory and licensing lawyer to guide them through this major change.

Greene King’s Tub2 Pub Campaign Saves Over 240,000 Plastic Tubs from Landfill

Pub company and brewer Greene King has collected a record number of plastic containers in its annual Tub2Pub recycling initiative for the fifth year running.

The polypropylene sweets and crackers tubs cannot be easily recycled in kerbside collections so people were invited to drop them off at their local Greene King pub to save them from landfill and, at the same time, raise money for charity.

This year’s Tub2Pub, which ran from January to mid-February, collected over 240,000 tubs, equating to 27,990kg tonnes of plastic. This is more than all previous years’ collections combined.

Proceeds from the sale of the recycled plastic granules has raised £10,916.10 for Macmillan Cancer Support, Greene King’s charity partner.

Each year, more and more individuals, schools, community groups and businesses throughout the country have collected the plastic tubs left over from Christmas and new year celebrations for Tub2Pub. Working with co-cre8 and DCW Polymers, Vance Fairman-Smith, Greene King’s group supply chain direc-

tor, said: “What a year this has been. The 2025 total of 27,990kg, and 240,000 tubs exceeds all previous years’ collections combined, a remarkable accomplishment!

“These results show what can be achieved when businesses and communities work together. Huge thanks to everyone who has collected these tubs and taken them to their local pub. The beauty of Tub2Pub is its simplicity. Don’t put the tub in the rubbish bin, just take it to your local and you’re doing your bit for the planet and people. Teddy alone has shown us all what can be achieved!”

Georgia Harlow, co-cre8’s sales and marketing manager said:We are truly overwhelmed by the incredible support from communities across the UK in this year’s Tub2Pub! It’s such a fantastic example of the power of collective action in creating real environmental change – transforming ‘trash into treasure’, by creating new products and raising vital funds for Macmillan. A huge thank you to everyone who took their tubs to the pubs!”

To date, Tub2Pub has saved over 470,000 tubs from landfill and raised £34,824.90 for Macmillan Cancer Support. Look out for news of Tub2Pub 2026 later this year.

Tim Adams, Sales & Marketing Director at Bidfood, Takes on The Tour 21 to Combat Blood Cancer

Tim Adams, Sales & Marketing Director at Bidfood, is set to embark on a monumental challenge by participating in The Tour 21 in partnership with Flutter, cycling all 21 stages of the Tour de France route one week ahead of the professional race.

The event aims to raise over £1 million for Cure Leukaemia, funding the Trials Acceleration Programme (TAP) Network, which facilitates pioneering clinical trials for blood cancer patients across the globe, with someone diagnosed with blood cancer globally every 27 seconds, highlighting the critical need for ongoing research and clinical trials.

Expressing his motivation, Tim stated, “Taking on The Tour 21 has always been a bucket list opportunity for me. I have looked on with admiration over the past few Tours at those that have taken part, and this simply feels like an immense physical and mental challenge that I am incredibly lucky to have the opportunity to take part in.”

Each rider in The Tour 21 commits to raising £30,000. Tim has already surpassed this goal, amassing over £86,000 to date. His fundraising success is bolstered by support from numerous connections across the foodservice industry, with brands such as Wafflemeister, Unilever, Flora, Nestle, Kellanova (Kelloggs) and Kraft Heinz backing his mission.

During stages 16 to 19, Tim will be joined by three riders from his sponsors— Jonathan Tribe (Flora), Tom Franklin (Heinz), and Henry Bowles (Unilever)—who will participate in a four-stage segment as part of their sponsorship, further raising awareness for the cause.

There are limited spaces remaining to join Tim and the Tour 21 team as part of a 4stage package taking on stages 16-19, including the iconic Mont Ventoux. For more information on the 4-stage package visit www.thetour21.co.uk.

“I’m excited to be part of a team that is going to raise such important funds for this great charity, £1m will be a hell of an achievement and I want to ensure I play my part in getting to this. To think that one day we may be able to prevent blood cancer through the research and trials that are enabled by our fundraising is a truly humbling and motivating thought.”

The Tour 21 team includes former National Chef of The Year, Hayden Groves, serving as a ride captain, underscoring the event’s deep connection with the foodservice industry.

Tim is approaching the £100,000 fundraising milestone and aspires to become The Tour 21’s highest individual fundraiser, aiming to surpass the current record of £120,000, which would fund over two clinical research nurses alone.

NTIA Calls for Immediate Support for Alfresco Dining and Nightlife Revival

The Night Time Industries Association (NTIA) has issued an urgent open letter to the Chief Executives and Leaders of all London boroughs, calling for swift and decisive action to support the capital’s hospitality and night-time economy.

This call comes in alignment with Deputy Mayors Howard Dawber and Justine Simons, who have written to boroughs encouraging support for alfresco dining and extended trading hours. The NTIA is echoing and amplifying this appeal, underlining the need for fast-tracked permissions, pedestrianisation of key areas, and the removal of bureaucratic barriers that could hinder summer trading.

“Alfresco dining saved thousands of businesses during the pandemic. It brought communities together and kept the lights on for hospitality. We now have the chance to bring that energy back — and we need every borough to play its part,” said Michael Kill, CEO of the NTIA.

The open letter challenges boroughs to show real leadership and commit to London’s cultural and economic revival. “This is a test of leadership,” the letter states. “The question is: will your borough be remembered for driving revival — or delaying it?”

The NTIA has sent the letter directly to every Borough Chief Executive, expecting immediate engagement and a public response.

THE LETTER READS:

Alfresco Is Back – Will You Step Up and Support London’s Nightlife and Hospitality?

To the Chief Executives, Leaders, and Councillors of London’s Boroughs,

This summer presents a defining moment. As London prepares for the sunshine and a surge of locals and visitors eager to enjoy everything our capital has to offer, boroughs face a clear and urgent choice:

Will you take decisive action to support the revival of our city’s hospitality and night-time economy — or will inaction stall its recovery?

Deputy Mayors Howard Dawber and Justine Simons have rightly called for bold and immediate steps — urging boroughs to champion alfresco dining, late-night openings, and imaginative use of public space to support local venues and high streets.

This is not uncharted territory. We’ve seen the success before. At the height of the Covid-19 pandemic, outdoor dining saved thousands of businesses across London. Soho became a beacon of resilience — pedestrianised, vibrant, and full of life. It worked. It brought people together. It gave hospitality a fighting chance.

Now, with public support stronger than ever and summer just around the corner, the ask is simple: don’t wait for pilot schemes or legislative changes — act now.This is more than a policy issue — it is a matter of leadership. The boroughs that step forward now will show they truly value their local businesses and understand the cultural, economic, and social importance of a thriving hospitality sector.Let’s not waste this opportunity. London’s recovery, its identity, and its global standing hinge on the choices made by borough leaders today.

The question is: will your borough be remembered for driving revival — or delaying it?

We are calling on every Borough Chief Executive to respond and take action. This is a moment for unity, urgency, and bold ambition.

The industry is ready. The public is ready. All we need now is your leadership.

Stonegate Celebrates the Individuality of Its Pub Estate with the Launch of ‘The People’s Pub’

Stonegate Group has brought 220 pubs together under ‘The People’s Pub’ –celebrating the individuality of each pub while delivering consistency in quality, value, and experience.

Rolled out from Tuesday 15th April, The People’s Pub aims to focus on enhancing what makes each pub special, with a renewed emphasis on championing local character and community connection.

While each of the 220 pubs within The People’s Pub will keep its own name and unique personality, they will be united by a consistent food and drink offer.

From the famously haunted Golden Fleece in York, to the gothic-themed Pit and Pendulum in Nottingham, to The Blob Shop in Liverpool, this is a collection that showcases the diversity and depth of the great British pub.

David McDowall, CEO at Stonegate Group, said: “Each of these pubs is unique, shaped by the brilliant General Managers who run them and the locals who bring them to life.

These are places where strangers become regulars, everyone feels welcome, and where great entertainment, sport and food and drink are at the heart of the experience.”

Beware Auto-Renewal of B2B Contracts

Businesses buying services from suppliers need to consider whether these contracts will be automatically renewed, which can be an expensive mistake when they are no longer needed or when a new provider has been appointed.

What is the responsibility of the supplier to warn the customer of an autorenew clause, and can the customer exit these agreements easily if it fails to notice it?

Whilst contracts between a business and a consumer provide the customer with some level of statutory protection, B2B customers are relatively exposed. It is therefore particularly important to understand what your business is being asked to sign up for and to challenge terms you are not happy with before the agreement is entered into.

Typically, with a B2B contract, both parties are free to contract on whatever terms they decide. For a handful of specific provisions, it may be possible to challenge a B2B contract on the basis that the relevant terms are unfair, but this can be difficult to prove. A customer should therefore ensure that either:

By Peter Kouwenberg, partner at Taylor Walton Solicitors

(a) The contract is for a fixed term and does not automatically renew; or (b) Any automatic renewal provisions are acceptable within the context of the termination provisions. Check that notice may be served within any fixed term or renewal period to expire immediately at the end of that period and

diarise a reminder well in advance of the notice deadline to consider whether or not to serve notice in good time.

Where a customer is required to give notice to terminate, it is also vital to adhere to any “notice” provisions which govern how notice is given. Often, email notice alone may not be sufficient, and notice may be required by post. The customer must factor in any timescales set out in the notice provisions, in addition to the basic notice period.

Customers also need to be aware of other terms which could be expensive, including provisions for price rises. Price rises will rarely be open-ended (and may give the customer the opportunity to terminate if they are unhappy with the price rise) but there may be provisions permitting the supplier to increase its prices in line with RPI or other objective measures.

From a wider perspective, businesses should have a clear policy in place for which individuals have the authority to negotiate and sign any supply contract. Where a contract is not on that businesses’ own standard terms, it is always prudent to obtain professional legal advice on the document before signature in order to highlight potential areas of risk, including renewal and termination provisions.

Always know what your business is signing up to, the full cost and the terms for the end of the contract, and note important dates, so that contracts can be ended when the services are no longer needed.

On Premise Consumers See Glimmers of Recovery Amid Continued Cost of Living Pressures

New insights from CGA by NIQ reveal growing polarisation in On Premise behaviours across Great Britain and Ireland, as the cost of living remains a chief concern to both footfall and spend in the On Premise.

The latest research confirms a mixed picture. There are tentative signs of recovery but ongoing pressures on household finances continue to shape channel engagement, consumer footfall, and brand spend across the board.

Some consumers are feeling small financial relief, demonstrated by a drop in the number of consumers moderately effected by the cost-ofliving crisis in February. Conversely, the proportion of those still impacted a little has increased.

Notably, more than half (55%) of UK households* say they are either severely or moderately impacted by the cost of living. As a result, this adverse impact is stirring up subdivisions in On Premise behaviours.

High costs and less disposable income remain the biggest hurdle for the 42% of consumers who are going out less than usual (+6pp vs. a year ago). In contrast, 1 in 5 On Premise consumers are going out more. Social motivations, like friends and family going out more and treats are key factors driving increased visitation frequency.

In terms of spend, fewer consumers have decreased their overall monthly spend compared to last year. But those watching their spend per visit are doing so to budget, indicating ongoing caution with dispos-

able income.

Everyday essentials like groceries remain the bigger priority for many, with 40% of UK consumers actively trying to save on their food shop. Eating and drinking out are perceived as more of a luxury or indulgence for some.

Still, the On Premise retains value in public perception, often outperforming other discretionary categories like clothing and home improvement. There’s also growth potential in higher value visits, with consumers spending more for the following reasons:

• To celebrate special moments

• To treat themselves

• Because of increased food and drink prices

With changing spending habits, how can drinks suppliers be resilient to cost cutting and maintaining healthy profits?

Value Consciousness Driving Category Behaviour

Consumer demand for value is reflected in category performance. Beer, often perceived as good value over other categories, remains the most popular drink category in February, representing an open invitation for venue operators and drinks suppliers to capitalise on existing demand.

Comparatively, the spirits category is under pressure as habits and occasions evolve. But the outlook isn’t without opportunity. Industry stakeholders must re-engage today’s value-conscious drinkers by focus-

ing on emerging behaviours and preferences in areas such as:

• Quality at Every Price Point

• Value-led ranges

• Stronger early daypart offerings

• Understanding category sweet spots Similarly, cocktails are a standout. Consumers rate them highly for value, quality, and overall experience.

Cocktails lead the way in drink experimentation – an added inventive when a third (34%) of consumers are trialling a new drink this month. Beer follows closely behind, while other categories lag. This willingness to experiment reinforces the need for targeted innovation and promotional strategies to inspire curiosity beyond the familiar.

With value and cost consciousness driving behaviour, what strategies can operators implement to encourage category engagement across dayparts and shifting occasions?

Karl Chessell, CGA by NIQ’s Director of Hospitality Operators and Food, EMEA, said: “It’s a pivotal moment for the British On Premise. Many consumers understandably remain cautious. But there’s growing appetite among important segments to go out, spend more, and try something new – if the offer is right. As we head into summer, operators and suppliers who focus on delivering value, relevance, and quality across the most effective touchpoints are best placed to sustain and grow that spend by aligning with changing consumer priorities.

London Tech Startup LoveBite AI Redefines the Dining Experience with the World’s First AI Video Waiter

A UK-based tech startup, LoveBite AI, is redefining the dining experience with the launch of the world’s first AI Video Waiter into London restaurants, including Atul Kochhar’s Masalchi.

The Video Waiter combines conversational AI with authentic videos of dishes and cocktails, allowing diners to view what’s on offer while speaking naturally to get recommendations and place orders.

It compliments the regular menu, with diners simply scanning a QR code at the table to access tantalising videos of each dish and speak to the knowledgeable AI assistant to have their tastebuds tantalised. The AI’s personality and the look and feel of the visuals are customised to complement the restaurant’s vibe and brand. LoveBite’s AI Video Waiter brings a human-like touch to digital ordering, allowing diners to:

• Explore beautifully presented videos of dishes and drinks – eliminating the danger of food envy and disappointment

• Order and ask questions naturally in almost any language without having to wave down a waiter

• Receive tailored recommendations, including restaurant-selected signature dishes, high-margin items, with the relevant videos automatically playing By eliminating language barriers and providing instant access to videos of what’s on offer, the AI Video Waiter delights customers while easing staff workloads—offering a much-needed solution to staffing challenges in the hospitality sector.

Diners who view the dish videos typically spend 5-10% more, as they are seduced to order additional courses,

desserts, and cocktails. The AI can promote high-margin items, helping restaurants drive profitability.

The Video Waiter is effortlessly accessed via a QR code displayed on the menu or through tablets presented with the regular menu —ensuring seamless integration into any dining environment.

“Diners should never have to order blind again, nor should anyone be left hanging when waving to attract the attention of an overly busy waiter,” explains LoveBite Founder and CEO Gareth Hughes.

“Our Video Waiter is a world-first - an AI invention to transform the dining experience everywhere. It allows diners to view authentic videos of each dish while getting recommendations and ordering from a highly knowledgeable, multi-lingual waiter that is always available. For restaurants, this means happy customers, higher spend per customer and lower costs” LoveBite Video Waiter is operational in several UK restaurants, including Gura Gura, La Doc, and Masalchi by Atul Kochhar in London and will shortly be trialling in UK chains.

LoveBite is so helpful and we’ve seen a massive increase in dessert sales. The customers are really enjoying it and we’ve had such great feedback.” commented Rebecca Cuthbetson, Marketing Manager at Ikigia Ramen in Edinburgh

“Guests are visibly excited when they see videos of the dishes” mentioned Umesh Uthaman, Manager of Masalchi, owned by Michelin star chef Atul

Kochhar.

New Business Rates Reform Law A ‘Landmark Moment’

The Government has passed new legislation imposing up to 20% on rates bills for larger property occupiers in England from 1 April 2026, despite objections from the House of lords.

This aims to reform relief for retail, hospitality, and leisure businesses by offering up to 40% off rates bills for properties with a rateable value up to £51,000. This relief will be funded by a tariff on properties with a rateable value of £500,000 or more, affecting various property types including offices, distribution centres, factories, schools, and hospitals. The government had previously committed to reform the tax promising to introduce two permanently lower rates for retail, leisure and hospitality properties from 2026/27.

Chancellor Rachel Reeves earlier said this would be paid for by a higher multiplier on the “most valuable properties”.

The Non-Domestic Rating (Multipliers and Private Schools) Act received Royal Assent earlier this month and further details of the changes will be confirmed in the autumn.

UKHospitality is asking for the maximum discount to be applied to hospitality properties with a rateable value of less than £500,000. It is also calling for hospitality properties with a rateable value over £500,000 to be exempt from the surcharge, in line with the government’s intention to level the playing field for the sector.

Kate Nicholls, chief executive of UKHospitality, said: “After UKHospitality campaigned for substantial business rates reform for years, legislation making this a reality is a landmark moment.

“We’re delighted that the government is taking action to level the playing field for the hospitality sector.

“With the finer details set to be unveiled in the Autumn, the government now needs to ensure this is meaningful by offering the maximum discount for hospitality businesses, after decades of paying significantly more than their fair share. It should also exempt hospitality businesses from the surcharge.

“A permanently lower level of business rates will truly benefit hospitality businesses and, crucially, rebalance a system that has unfairly overtaxed the high street by billions of pounds.

“Whilst we remain optimistic about business rates reform and its ability to give operators some of the financial respite they desperately need, this unfortunately won’t scratch the surface of the £3.4bn annual cost increases hitting the hospitality sector this month.

“We are urging the government to work with us to enable hospitality businesses to unlock growth and jobs.”

The 75% discount on business rates for hospitality, retail and leisure businesses was reduced to 40% in April, up to a maximum of £110,000 per business.

This commitment to reform the business rates system and provide a permanently lower level of business rates for the sector has become law, as the Non-Domestic Rating (Multipliers and Private Schools) Act received Royal Assent.

UKHospitality is asking for the maximum discount to be applied to hospitality properties with a rateable value of less than £500,000. It is also calling for hospitality properties with a rateable value over £500,000 to be exempt from the surcharge, in line with the Government’s intention to level the playing field for the sector.

Kate Nicholls, Chief Executive of UKHospitality, said: “After UKHospitality campaigned for substantial business rates reform for years, legislation making this a reality is a landmark moment.”

“We’re delighted that the Government is taking action to level the playing field for the hospitality sector.”

“With the finer details set to be unveiled in the Autumn, the Government now needs to ensure this is meaningful by offering the maximum discount for hospitality businesses, after decades of paying significantly more than their fair share. It should also exempt hospitality businesses from the surcharge”

“A permanently lower level of business rates will truly benefit hospitality businesses and, crucially, rebalance a system that has unfairly overtaxed the high street by billions of pounds.”

“Whilst we remain optimistic about business rates reform and its ability to give operators some of the financial respite they desperately need, this unfortunately won’t scratch the surface of the £3.4bn annual cost increases hitting the hospitality sector this month.”

“We are urging the Government to work with us to enable hospitality businesses to unlock growth and jobs.”

Steve Alton Named CAMRA’s Top Campaigner For 2025

Steve fights tirelessly for the interests of publicans in Westminster, constantly raising awareness of how pubs are at the heart of their communities. This culminated in the launch of the ‘My Pub’ initiative in 2023 and the subsequent ‘Our Pub’ campaign earlier this year, both dedicated to highlighting how pubs are vital social hubs with MPs and wider society.

Steve dedicates his spare time to raise money for charitable causes in the licensed trade, most notably taking part in two of the Pedalling for Pubs cycle challenges, and leading the UK edition, Pedalling to Pubs for the past three years. In 2025, the total funds raised by these rides topped £1,000,000 for industry charities, Only a Pavement Away and the Licensed Trade Charity.

Presenting the award to Steve Alton, CAMRA Awards Director Gary Timmins said: “This year we had a mighty batch of nominations, and it was a pleasure to judge them. Steve has been a prominent voice in the media in recent years, fighting for the interests of publicans by sharing their challenges and taking their voices directly to Westminster. Aside from his work leading a prominent trade association, he also dedicates his spare time to raising money for charitable causes in the licensed trade and is dedicated to promoting safer socialising as a director of Best Bar None.”

Accepting the award, Steve said: “I am honoured to be recognised by an organisation that has been fiercely promoting fantastic pubs and great beer for over 50 years. Alongside my team at the BII I am passionate about pubs, their people and their vital role they play in their communities. As many of our nations pubs face incredibly challenging times, I will continue to do all I can to keep them thriving in every community.”

Chief Executive of the British Institute of Innkeeping (BII) Steve Alton has been awarded CAMRA’s top campaigning award at the organisation’s Members’ Weekend 2025 in Torquay.

Ensure Your Business Is Not Complicit In Waste Crime

Fraser James,

Biffa’s

Head of Environment reveals the checklist businesses need to prevent noncompliance with waste regulation

Almost one in five waste disposals in the UK (18%) are done illegally, equating to 34 million tonnes yearly—enough to fill 4 million skips.

Illegal waste management—even if you are unaware of your waste disposal company’s improper operations—can result in criminal prosecution and a substantial fine. As England braces for new Simpler Recycling legislation coming at the end of March, there’s a good chance that we could see the levels of waste crime increase as some try to cut corners and avoid compliance.

Compliant waste management suppliers need four things: authorisation to carry waste, a transfer note detailing the waste they carry for you, a compliant destination for the waste, and special documentation for certain hazardous substances.

At Biffa, we understand the importance of trusting your partners to be compliant. Here’s our checklist to ensure your business’ waste disposal process adheres to environmental legislation.

CHECK YOUR PROVIDER IS AUTHORISED TO COLLECT AND MANAGE THE WASTE YOU ARE PRODUCING

Ensure that your provider can demonstrate that they are a registered carrier to legally collect your waste. To check this, ask to see any waste carrier’s authorisation or search the public register online. Waste management partners who provide processing, recovery or disposal options for your waste must hold relevant authorisation. This is provided by the Environmental Regulator, who enforces the conditions of these authorisations, including the amount and types of waste that can be accepted and stored, treatment methods and record-keeping. Requesting copies of the relevant authorisation held by your contractor will ensure you can confirm that their process is law-abiding.

ENSURE A WASTE

TRANSFER NOTE HAS BEEN COMPLETED

When waste is collected by a registered waste carrier passed from a company holding or producing the waste, the organisation taking the waste must have a Waste Transfer Note (WTN). This is the written description provided by the organisation holding the waste, it is a legal responsibility as a waste producer/holder to

accurately describe the waste within the transfer note.

This document is vital – and legally required – to track this information and must be retained for two years. You must also provide WTNs to any environmental regulator if requested.

It is a criminal offence to fail to produce a Waste Transfer Note when asked for it, and businesses could face a fine for doing so.

ASK ABOUT THE END DESTINATION

Your waste supplier is responsible for transporting your waste to an authorised recycling, recovery or disposal facility. Asking your supplier for transparency on the final destination of your company’s waste could help to determine whether it is being legally disposed of.

In 2023, the Environment Agency inspected nearly 1,100 locations of reported waste crime activity, closed down 585 illegal waste sites and secured over £400,000 in fines. Nearly 20% of all waste operators are thought to engage in illegal activity, with landfill tax evasion a key driver as it allows perpetrators to boost their profits illegally.

Alarmingly, nearly a third (31%) of waste crimes are reported to be committed by organised crime groups.

HAZARDOUS WASTE CONSIGNMENT NOTES

Even if a waste operator has a licence, and has a valid transfer note, they need additional licences to carry certain types of waste.

Hazardous waste – such as some paints, batteries and oils –are subject to Hazardous Waste Regulations and require specific paperwork. If your business’ waste comprises of hazardous materials, you need to check that your waste management partner has these consignment notes, or details of disposal each quarter (in England and Wales).

If handled improperly, hazardous waste can pose a serious threat to human health and the environment. If toxic materials leak into soil, for example, they can contaminate drinking water, harm wildlife, and become a significant risk to human health.

Mismanagement of waste can critically impact a business both financially and reputationally, even if you are unaware that your waste operator is disposing of waste using illegal methods.

It is your business’ responsibility to ensure that waste disposal operations are legitimate and comply with the relevant legal requirements. Our checklist can aid businesses in taking a diligent approach to proper waste management to mitigate risks of fines. By doing so, your business also supports the efforts against illegal waste activity and its devastating environmental and social impact.

Hospitality Sees Signs of “Resilience and Evolution” Survey Reveals

The Oxford Partnership has released its latest Market Watch Snapshot for March 2025, revealing that stout has taken centre stage in draught beer performance, recording an impressive 17.1% uplift in the latest week and a year-to-date growth of 12.4%.

This marks a notable shift in consumer preference towards richer, more flavourful drinks, a departure from the declining popularity of core and craft beer segments.

The snapshot, compiled using data from The Oxford Partnership’s Market Watch, Vianet Plc’s draught volumes and Barclays UK card transactions, paints a complex but optimistic picture of the UK on-trade landscape. Despite a slight decline in the number of trading hospitality venues—down 0.8% year-to-date—venues that remain open are maintaining consistent opening hours and even modestly increasing them, signalling a stable operational stance amid continued economic headwinds.

Consumer engagement is on the rise, with average dwell time increasing by 11.4% in the last week and

10.2% across the year. Venue occupancy has also improved, suggesting that guests are not only returning to hospitality settings but staying longer and spending more.

Transactional data reveals that spend per head on drinks has risen by 5.97% year-to-date, while food spend has surged by 7.98%, reinforcing the trend towards quality-driven, experience-focused occasions.

Other notable trends include the continued growth of premium and world lagers, the latter posting a year-to-date increase of 6.1% and an 11.0% gain in the most recent week. Regional performance varies, with suburban areas showing the greatest resilience, while London has seen a recent upswing in volume following earlier declines.

Alison Jordan, CEO of The Oxford Partnership, commented: "We’re seeing a fascinating shift in consumer behaviour. The growth in stout and world lagers reflects a desire for quality and depth, while the uptick in dwell time and spend per head shows people are seeking more from their hospitality experiences. It’s encouraging to see venues adapting and thriving even as the market evolves."

Company of Cooks Extends Partnership with Royal College of Physicians

Company of Cooks has extended its partnerships with the Royal College of Physicians (RCP) and its London event venue, RCP London Events, for a further three years, in a deal worth £10million.

The dedicated Company of Cooks team will continue to exclusively manage and deliver the full suite of catering and hospitality services at RCP’s iconic Grade I listed building in London’s Regent’s Park. This includes the bespoke catering and event solutions, front-ofhouse management, professional reception services and efficient porterage that ensure an exceptional experience for all RCP members, guests and event attendees.

Rob Fredrickson, Company of Cooks’ Managing Director, said: “We’re thrilled to have extended our partnership with the Royal College of Physicians. Together, we have successfully crafted a bespoke offer that captures the essence of RCP and reflects our shared vision; one that pushes boundaries when it comes to food, service, community and sustainability, and delights all visitors to the magnificent venue.

“We have exciting plans to continue to elevate the RCP experience and maximise growth opportunities, which we can’t wait to put in place. These include, amongst others, interactive culinary stations that will see

event guests engage with our fantastic chefs and customise their dining experience, an investment in innovative technology both back and front of house, and an increased focus on reducing RCP’s cateringassociated carbon footprint. We’ve a brilliant three years ahead!”

David Parker, Commercial and Events Director at RCP, comments:

“Over the course of our eight-year collaboration, Company of Cooks has evolved from being a traditional supplier into becoming a true partner. Their proactive approach, which fully aligns with our values and ethos, has not only ensured flawless event execution but has also driven significant business growth. Their relentless pursuit of continuous improvement and innovation has made every guest interaction a positive experience and has further enhanced our already award-winning service.”

“We share the same passion for memorable service, superb catering, sustainability, creativity and community. In extending our contract, we are reaffirming our commitment to a partnership that prioritises customer satisfaction and event success. With Company of Cooks, we look forward to further enhancing our venues’ capabilities and consistently exceeding our clients’ expectations.”

Redundancy Talks Begin at South West Operator Amid Soaring Costs

A major South West hospitality operator has entered a formal consultation process which could see dozens of staff made redundant as the business faces a sharp rise in employment and business rates costs.

The group has confirmed it has launched a 30-day consultation period, with up to 40 jobs understood to be at risk across various departments. The move comes as the business braces for a reported £3 million annual increase in operational costs, largely due to rises in National Insurance contributions and the National Living Wage.

A spokesperson said the business had “not taken the decision lightly” but rising overheads had left them with “no choice but to review the structure of our operations to remain sustainable.”

REDUNDANCY OR REDUCED HOURS:

WHAT’S THE PROCESS?

When it comes to making redundancies or cutting back staff hours, employers are legally required to follow a clear process –one that ensures fairness, transparency, and compliance with employment law.

Redundancy must be for a legitimate business reason, such as reduced demand for services leading to business closures or financial a strain leading to roles no longer existing. It cannot be used as a shortcut for dismissing staff based on unrelated issues without the risk of a unfair dismissal for an ingenuine redundancy situation.

If in an employer is proposing to make 20 or more redundancies within a 90-day period, employers must carry out a collective consultation. This must run for a minimum of 30 days and involve meaningful dialogue

By Emma Dubar, Employment Lawyer from Neathouse Partners (www.neathousepartners.com)

with affected staff or their representatives.

Staff should be informed and consulted on the business reasons behind the proposed redundancies, the roles affected, how individuals will be selected, and what alternatives are being explored.

WHAT EMPLOYERS MUST DO

Consult Properly – Employees must be consulted before any decisions are made. The process must be genuine, not a tick-box exercise for a pre-determined outcome.

Use Fair Selection Criteria – Employers should base their decisions on objective factors like skills, qualifications, attendance, or performance – not personal preferences. They should be careful not to include any potentially discriminatory factors in the criteria.

Look at Alternatives –offering voluntary redundancy, reducing hours or moving staff into different roles should all be considered before compulsory cuts.

Give Notice and Pay – Staff made redundant must be given proper notice and are entitled to redundancy pay if they’ve been employed for two years or more.

Support Staff – Allowing time off to attend interviews, offering support with job hunting, and providing wellbeing resources all go a long way during what is often a distressing time.

Be aware - Identifying those employees with enhanced protection against redundancy such as those on maternity leave, neonatal care leave etc

TREADING CAREFULLY

Employers who skip steps, rush the process or pre-determine the results risk legal claims for unfair dismissal or discrimination – both of which can be costly, not just financially, but to reputation as well.

Whilst cost-cutting is becoming a reality for many in the hospitality sector, especially amid rising wage and rate pressures, it’s vital that any action taken is lawful and handled with care.

Employers considering restructuring or redundancies in these challenging times are strongly advised to seek legal guidance before proceeding with the process.

Pubs Code Adjudicator Launches Website To Provide New Resources For Tied Tenants

A new website has been created to help tied tenants access support from the Pubs Code Adjudicator (PCA).

The new independent website pubscodeadjudicator.org.uk provides tied tenants with refreshed resources and aims to provide a clearer understanding of the Pubs Code and the independent role of the PCA.

The PCA is responsible for enforcing the Pubs Code, a law which protects the rights of tied pub tenants of the six largest pub companies in England and Wales – Admiral, Greene King, Marston’s, Punch Pubs, Star Pubs, and Stonegate.

As part of the launch, the PCA has created a new brand identity to further cement its independence and help the PCA be more visible in the industry. The branding uses a shield icon alongside classic pub iconography, including pint glasses and pumps with nods to beer and wine in the colour palette.

Fiona Dickie, Pubs Code Adjudicator (PCA) commented: “It is vital that tied tenants are able to understand their rights under the Pubs Code and that they can easily access business critical information in a simple, digestible format.

“We have listened to their feedback to create a fit-for-purpose, new resource. This is more than just a new, bright look for the PCA. It is paramount that we not only have a website that gives tied tenants better support, but one which demonstrates the independence of the PCA’s arbitration service, offering binding dispute resolution for Pubs Code disputes.

“To do our job effectively, we must be at the heart of the tied pub trade and have the trust of tied tenants

to work independently of the pub companies and government. I spend as much time as possible out and about, including at trade shows, discussing the impact of the Code and its effectiveness with tied tenants and licensees, industry leaders and pub-owning businesses. But ultimately, having the right resources accessible in an instant on phones, tablets and laptops is one of the best ways we can help tied tenants understand how the Pubs Code protects them.”

Views from tied tenants and other industry representatives were collected to inform the requirements for the new site.

The new user-friendly website has a clear, intuitive layout for improved user flow. Tied pub tenants will be able to find the PCA’s suite of accessible factsheets, guiding them throughout their tenancy – from the very beginning before agreements are signed, through their tenancy and to the end of their term. The site’s improved search functionality also allows visitors to access information more easily, including published arbitration awards. This increased transparency will further the PCA’s objective to promote understanding of Pubs Code arbitration and demonstrate to tenants how the PCA responds to breaches of the Pubs Code.

The PCA’s current presence on www.gov.uk will remain live to host transparency information such as corporate reports, and its Annual Tied Tenants Survey, which seeks the opinion of more than 1,200 tied tenants to monitor satisfaction levels with pub companies, has concluded. Results are benchmarked against previous years and will be announced in June.

To see the new website visit www.pubscodeadjudicator.org.uk

Turn a Cocktail into a Concert with TheMusicLicence

As the hospitality industry gears up for another bustling summer, businesses may be looking for new and innovative ways to attract new customers and excite the old. Whether you’re a laid-back bar, lively pub or local beer garden, music can play a crucial role in setting the tone, influencing customer behaviour and ultimately, boosting revenue. Music is a powerful tool, so if you’re looking to enhance your customers experience this summer, why not include background music for ambience and offer live entertainment as an easy and effective way of boosting your business.

In a competitive market, it’s important to stand out, and a venue that offers live music, or curated background music can help create an inviting atmosphere that draws people in. Live performances in particular can create a community feel and encourage patrons to become repeat customers, as well as passersby come in to check out what’s happening. By hosting a live band covering popular songs, or an acoustic singer promoting their new album, you can transform an ordinary beer garden or indoor space into a summer hotspot. Background music can play a powerful role in influencing customer behaviour. For example, lively beats in bars and pubs can create an energetic vibe that could enhance your customers experience. And by having well thought out playlists and live entertainment in your venue, you can help your customers feel relaxed which may encourage them to want to stay longer, order more and return for future visits. So, turn a cocktail into a concert this summer, with TheMusicLicence.

If you use, play or perform music in your business or organisation, the chances are you need a music licence.

Get TheMusicLicence

Sir Tim Martin Of JD Wetherspoon, Praises Effectiveness Of Pubwatch

JD Wetherspoon Chairman, Sir Tim Martin spoke out to praise the effectiveness of Pubwatch schemes following the official release of a new independent study commissioned by National Pubwatch.

The research was sponsored by JD Wetherspoon and Diageo, both long time supporters of National Pubwatch.

Sir Tim commented that in his 45 year career he had found Pubwatch to be the best initiative to raise standards and combat bad behaviour. He stated that Pubwatch schemes working together were more effective than individuals trying to address problems on their own. He said that Pubwatch was, “the greatest invention I’ve ever come across for law enforcement and everyone should have it. It’s a no brainer.”

The research concluded that Pubwatch schemes are key to reducing alcohol related crime and improving the safety of the evening economy.

The positive impact of Pubwatches was reflected in the views of licensees with an overwhelming majority (90%) saying they were influenced to join a Pubwatch scheme to create a safer environment, while 79% cited the benefits of networking with authorities, such as the police and local authorities.

The research also showed that over 90% of all respondents would recommend to others to join a scheme.

While 86% believe that local schemes encouraged the sharing of good practice, a similar proportion (85%) said that the schemes helped to create better partnerships between the licensed trade and official bodies.

Banning orders, where an individual is collectively banned from premises within a local Pubwatch, was seen as important tool in helping to combat crime and disorder, with over 90% of licensees supporting their use.

The research also highlighted the important role of NPW, the voluntary organisation that supports local Pubwatches, with 92% agreeing that it was important for NPW to provide a voice for the licensed trade on issues regarding crime and violence. And 90% agreed it was important for NPW to provide advice and information to support new and established local Pubwatch schemes.

Wetherspoon’s Legal Director, Nigel Connor, said: “Wetherspoon has been a supporter of Pubwatch for many years, and our pubs are members of 532 local schemes throughout the country.

“In our experience, in towns and cities where there have been problems of anti-social behaviour, the setting up of a Pubwatch has improved safety and security not only in licensed premises but also in these areas more generally and has helped the police to bring crime down.”

He added: “We are pleased that the evaluation report by Leeds Beckett University, which Wetherspoon along with Diageo helped support, shows that this is the case. We hope it will see the setting up of more schemes going forward.”

Catharina von Franck, Commercial Director – On Trade at Diageo GB, said: “The pub is an iconic symbol of British culture. Up and down the country they are at the heart of our communities, playing a central role in how we celebrate and connect.”

“Our industry has a collective responsibility to ensure that everyone can celebrate safely. I’m very proud that Diageo has been able to support NPW in this important research, and in doing so play a small role in supporting an organisation that strives to create safer drinking environments for all.”

Take A Look Inside Grimsby Pub Following Almost

The Valiant on Wingate Road in Grimsby reopened last week on Thursday 10th April following a transformational investment of nearly £315,000. The pub is part of Proper Pubs – the award-winning community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

Mandy Barber, Operator of The Valiant, said: “I am absolutely delighted to be at the helm of The Valiant and to have played a part in this fantastic investment that I’m confident will help me and the team unlock its full potential as a true community pub.”

Inside, The Valiant has been completely transformed with brand new furniture, flooring, fixtures and fittings throughout to breathe a fresh lease of life into the pub and elevate the overall look and feel. It also received a fully refurbished back bar and function room – available for private hire upon request – that can accommodate up to 100 guests. In addition, The Valiant boasts four virtual dart boards, one pool table and several flat screen televisions, complete with Sky and TNT Sports, to ensure residents can enjoy live sports from the comfort of the pub.

Outside, the pub features brand new lighting and signage to greet visitors as well as a revamped terrace featuring new circular benches that will seat up to 60 people. Additionally, the front of The Valient hosts a small, all-weather covered area for customers to use throughout the year.

To celebrate the reopening, the pub hosted a complimentary prosecco reception and a live performance from a local artist, Shane, followed by a jam packed weekend of entertainment including disco, karaoke and

more live music.

£315,000

Makeover

The Valiant offers a wide range of drinks promotions, including Wine Wednesday, where customers can get £2 off a bottle, Fizz Friday, offering customers a bottle of fizz for £10, along with cocktails, bottle and shot deals throughout the week.

Mandy added: “Reopening night was great and it was a joy to show off the pub’s new look and welcome our wonderful customers back through The Valiant’s doors. I’d like to take this opportunity thank my amazing team for all their hard work since reopening, my partner Darren, everyone at Proper Pubs and of course the fantastic community for their incredible support throughout this journey and helping me to bring the vision to life.”

On top of the fantastic drinks selection, the pub will continue to run its popular live music evenings every Friday and in addition, Mandy is also keen to support all aspects of local life will start by collecting food to donate to the local foodbank fundraising to have a lifesaving defibrillator installed in The Valiant.

Matthew Gurney, Operations Director for Proper Pubs, said: “We’re absolutely delighted to have Mandy at the helm of The Valiant! Her deep rooted connection to the pub, combined with her passion for the local community makes her the perfect person to create a thriving social hub that will sit at the heart of Grimsby for many years to come.

On behalf of myself and the entire Proper Pubs team, we wish Mandy and the team the very best of luck for the future – I’m really looking forward to seeing all that she will achieve!”

How The ‘Taste Of Wiltshire’ Was Inspired By Iconic Pub Now Being Saved By Its Community

British Beer Mustard, dubbed the “Taste of Wiltshire” was inspired by one of the county’s best-loved pubs, The Ivy in Heddington. The pub is now being saved from closure and will be run by the community.

The ingredients for condiments specialist Tracklements’ British Beer Mustard were decided by the company’s owner, the late William Tullberg, and his son Guy at The Ivy, where they loved to go for a pint after work.

In May 2024 the Grade II-listed thatched-roofed pub dating back to the 17th Century was put up for sale and closed three months later. The good news is that the community is so determined to save and reopen it they’ve set up a Community Benefit Society called The Friends of The Ivy which is now raising money – including a forthcoming share issue – to buy the landmark pub from the brewery, renovate it and transform it into a community hub.

The Grade II-listed pub is registered as an Asset of Community Value with plans for it to be a pub, café, shop and community hub, and is now headed up by managing director Guy who has fully backed the plans to save The Ivy which means so much to him.

The Friends have a share scheme just about ready to go where people can invest a minimum of £100 or a maximum of £20,000 in the pub but they need to strike a deal first with Wadworth’s over the sale and negotiations remain ongoing.

The pub needs major renovation work including fully rewiring, replumbing and significant work on the drains and damp-proofing along with major improvements to the kitchen and toilets. It will mean a considerable investment over £225,000 once the pub is bought.

Friends of The Ivy chair Dr Paul Moyle-Harris said: “The pub has so much history, not least its wonderful links with Tracklements. Thousands of American soldiers were based in this area in the run-up to D-Day in the spring of 1944 and their legendary commander, General George Patton, is reputed to have enjoyed pints in The Ivy.

“We’re a very committed community group poised and ready for action to not only save The Ivy but to turn it into something very special. Going back in time, it had a phenomenal reputation throughout Wiltshire, so much so that people travelled from Salisbury and Bath and diners had to book a month in advance for Sunday lunch.”

“We are here to reinstate that reputation and restore The Ivy as a destination pub for people from across Wiltshire and further afield. It’s set in brilliant countryside – an Area Of Outstanding Natural Beauty – surrounded by walks and cycle rides. It’s the perfect place for the quintessential English pub.

“Once places like this have gone they’re gone forever so The Ivy must be saved.”

Food and Wine Pairing, Trends to Watch in 2025

We spoke to Lanchester Wines’ James Dainty and asked which food and wine pairing trends he predicts will shape the UK hospitality scene for the summer of 2025.

“While the basics of food and wine pairing will never change – high tannin red wine screams for steak, while Sauvignon Blanc adds a delightful citrus twist to chicken or fish – the world of food and wine pairing continues to evolve. Staying ahead of emerging consumer trends presents an exciting opportunity to deliver new experiences while meeting the demands of a more conscientious consumer.

1. MATCH WINES TO SEASONAL MENUS

With the arrival of spring and summer, there’s a growing emphasis on fresh, hyper-seasonal ingredients – think British asparagus, peas, new potatoes, heritage tomatoes, soft herbs, and vibrant leafy greens. Menus are celebrating locally sourced produce served simply – grilled, tossed in salads, or lightly steamed – letting quality ingredients shine. Pair with a Chilean Sauvignon Blanc whose citrus brightness and clean finish make it a brilliant match for tomato-based salads, grilled courgette, or seafood with salsa verde. Similarly, an aromatic Rioja Blanco or a fresh and delicate Albariño can work seamlessly with dishes like zesty starters, fresh salads, or delicate fish courses.

2. EXPLORING NEW FLAVOURS

Consumers are exploring global cuisines such as Southern US (Creole and Cajun), Turkish, Greek, Argentinian, Portuguese and Swiss dishes, which allow operators to be creative with their wine list. For spicy Creole dishes like Jambalaya, a chilled Riesling offers a refreshing contrast, Turkish kebabs pair well with a medium-bodied Grenache and Greek dishes such as Moussaka complement the acidity of a Pinot Noir.

However, in contradiction to this trend, we’re also seeing a growing interest in regional British cuisines, including Scottish, Welsh, and Irish dishes. Traditional dishes like Welsh lamb pair excellently with a Bordeaux Blend, while Scottish salmon complements the crispness of a Chablis.

3. CELEBRATE SUSTAINABILITY

Sustainability remains a major consideration for UK consumers, and bars that prioritise eco-conscious practices stand out. Partner with wine suppliers who offer sustainably produced options, such as those transported in bulk (which can save 38% CO2 compared to shipped in bottle) or those with compelling stories about their production. These wines not only appeal to environmentally aware patrons but also align with your brand’s commitment to responsible practices. Highlighting these choices on your menu, whether through symbols or dedicated sections, can enhance your establishment’s reputation and attract a loyal, eco-conscious audience.

4. PLANT-BASED AND ALTERNATIVE PROTEINS

There's a growing emphasis on plant-based diets, with innovative meat substitutes and whole food options like legumes gaining popularity. Plant-based dishes, such as vegetable stir-fries or tofu-based meals, pair well with a Sauvignon Blanc or a light Pinot Noir while a medium-bodied Pinot Noir, works better with hearty lentil stews and grilled vegetable platters.

5. UPSELL WITH DESSERT PAIRINGS

Cap off meals by offering indulgent dessert pairings that showcase the versatility of your wine list. For instance, juicy Californian Zinfandel or a Port (not just for Christmas!) pair exquisitely with rich desserts like sticky toffee pudding, chocolate fondant or a classic cheeseboard. By positioning these pairings as a luxurious end-of-meal option, you create an opportunity to increase sales while enhancing the customer’s dining experience.

6. CUSTOMISE YOUR OFFERINGS

Differentiate your bar by working with wine suppliers to develop a bespoke house wine range. Branding wine labels with your bar’s identity or theme creates an exclusive offering that customers can’t find elsewhere. These unique wines can also serve as a marketing tool, reinforcing your brand and adding a personal touch to the dining experience. Whether for pairing with meals or as a standalone recommendation, customised offerings are a memorable way to elevate your wine programme.

For more information on Lanchester Wines, please visit www.lanchesterwines.co.uk.

Greene King Expands Farmhouse Kitchen Pilot Scheme With Second Opening

Pub retailer and brewer Greene King has expanded the pilot of its Farmhouse Kitchen concept with a second opening in Ossett on Tuesday, 15 April. This follows the success of the first pilot restaurant in Worsley, which launched in July 2024.

Located at Silkwood Park, the former Farmhouse Inns site has received a six-figure investment, transforming the venue into a new dining concept that offers customers a combination of carveries alongside a new continental breakfast menu, afternoon tea and an improved daily menu.

The opening of Farmhouse Kitchen in Ossett follows the success of last year’s pilot launch in Worsley, which has sold close to 80,000 carveries since opening in July.

Rob Lindsley, general manager at the new Farmhouse Kitchen, said: “At Farmhouse Kitchen, we are constantly reviewing how we can best adapt our menus to align with changing consumer demands, and we are committed to delivering the best possible value without compromising on quality.

We know that customers are prioritising quality, value and freshness when eating out, and Farmhouse Kitchen ticks those boxes by providing a range of budget-friendly menu items that cater to every need, bringing customers of all ages together in a cosy and comforting atmosphere.”

“We are delighted to launch our second Farmhouse Kitchen at Silkwood Park, and we look forward to welcoming the local community to experience all the restaurant has to offer.”

Hotel Indigo Leeds Set to Open in the City Centre

A contemporary 107-bedroom hotel with a connecting bar and restaurant is set to open in Leeds this summer, following a multi-million-pound investment.

and

and

and

Located on Lower Briggate with easy access from both Leeds train station

the hustle

bustle of the city’s main shopping streets

Leeds Trinity, Hotel Indigo Leeds will be opening its doors alongside a

Funding Boost For Charities Offering Work Placements In The Hospitality Sector

Three charities supporting local people to gain employment skills through work placements received a much-needed financial boost this month from a new fund aiming to improve skills and training in communities across the UK.

Hub Weston, Well Grounded and The Inclusionists received grants totalling £17,000 from the Local Community Skills Fund.

The pilot scheme, launched by the City & Guilds Foundation earlier this year, has now awarded grants to twenty charities, social enterprises and training providers across the UK.

Two of the charities, Hub Weston Futures and Well Grounded, support young and marginalized people into local employment in hospitality roles in the South West, while The Inclusionists received funding for its STEP Ahead project, which empowers neurodiverse youth in the North East with skills development, work placements, and employment pathways in the hospitality sector.

Through this support, the Fund aims to positively impact communities where access to training and development are limited.

The Local Community Skills Fund complements established City & Guilds grant giving

schemes, including dedicated funding streams for frontline charities supporting individuals with convictions and displaced people to gain skills and find meaningful employment, together with a longstanding bursary scheme to help disadvantaged individuals gain the skills society needs.

City & Guilds’ latest Impact Report revealed that £15.3 billion in social and economic returns was contributed to society in the UK via access to skills through its courses in the period 2023-24.

Jemma Coles, Director of Operations, Hub Weston CIC, said: “Thanks to the City & Guilds Foundation, our Hospitality Futures project will transform lives by equipping local people with essential skills and industry-recognised qualifications, creating sustainable career paths within Weston-super-Mare’s vibrant hospitality sector.”

Faiza Khan MBE, Executive Director, Corporate Affairs & Foundation, City & Guilds, said: “At City & Guilds, we know that focusing on local skills challenges can have a huge impact on living standards and prospects in communities. I’m delighted that we are supporting these organisations, which will open doors for people across the UK facing barriers to gaining skills or career options, and look forward to discovering more about how these innovative projects have helped change lives.”

Fairmont St Andrews Announces Appointment of New Senior Sales Manager

St Andrews has announced the appointment of Megan Paterson as Senior Sales Manager. Megan joins the 5-star coastal retreat with a proven track record in driving commercial growth and building strategic partnerships across high-profile brands. Megan brings a wealth of experience from her time at Rangers Football Club, where she played a pivotal role in increasing commercial revenue through innovative sponsorship, advertising and partnership deals. During her tenure, she successfully exceeded commercial sales targets for consecutive seasons and secured several multi-year partnerships with national and international brands.

Prior to her work in professional sport, Megan held business development and marketing roles across the hospitality, retail, and beverage sectors. Her results-driven approach, combined with her

relationship-focused mindset, has consistently delivered growth for the organisations she has represented.

In her new role at Fairmont St Andrews, Megan will be responsible for leading strategic sales initiatives, nurturing key accounts, and exploring new opportunities to elevate the resort’s offering across the corporate and MICE markets in key Scottish cities and northern England.

Commenting on the appointment, Jane Frazer, Director of Sales and Marketing at Fairmont St Andrews, said: “We’re absolutely delighted to welcome Megan to the Fairmont St Andrews team –bringing fresh energy, experience, and passion to help us reach new heights together.”

Fairmont

– Celebrating 15 Years of Manufacturing with Adelphi

Ever since LittlePod’s launch in 2010, we’ve had Adelphi Manufacturing by our side. Fifteen years on, we thought it was time for a catch-up!

When it comes to manufacturing and machinery, Adelphi ensure we have no worries, having provided a sterling service that dates back to LittlePod's launch in 2010. Ensuring we have all the correct equipment and keeping everything running smoothly, Adelphi's team have played a crucial role in our Campaign for Real Vanilla, no-one more so than Dean Willis.

Fifteen years since he visited LittlePod HQ for the first time, Adelphi Manufacturing's Sales Director returned to East Devon to renew acquaintances with Janet and the team. Keen to find out more about what has become the perfect partnership, Paul sat down with Dean. These are his words:

“We have been part of LittlePod’s journey for 15 years. It has been so satisfying to see how the company has grown and developed in that time and to know that we have had a role in everything that LittlePod has achieved. I remember the first time that I came here in 2010 to meet Janet. Back then she had everything set up in the kitchen and she needed help filling bottles and tubes. We introduced her to her first filling machine and it made all the difference. From then LittlePod has grown beyond all recognition. It has been a pleasure to watch it all develop.

“Just like LittlePod, Adelphi has grown a great deal. We started out in 1947 in the packaging industry. Adelphi is still a family business, a husband and wife-owned company, and we’ve never lost that feel. But since those early days, we’ve got a lot bigger and we now have four different companies. There is Adelphi Manufacturing that I work for and also Adelphi Masterfil, Adelphi Pharma Hygiene Products and Adelphi Healthcare Packaging. We work in food, pharmaceuticals, toiletries, cosmetics and more. There’s never a dull moment – just like here at LittlePod!

“I joined Adelphi in 1993 and am coming up to 32 years with the company. I started as a salesman and have worked my way up to become sales director. It has been quite a journey! During that time, I’ve met lots and lots of people, but very few like Janet. She has got such passion and I haven’t met anyone else quite like her. People often start out with great passion, but often the business takes over and it’s difficult to maintain it.

Fifteen years since she started LittlePod, I think that Janet’s passion for this is greater than ever – even more so than in 2010.

“It’s Janet’s passion that makes LittlePod so appealing to people. It has always been the case for me. Her passion has always been to get across to people what they’re missing out on and all the threads that come from this make it fascinating. There’s the LittlePod orchard in Indonesia and there are distributors here, there and everywhere; there are great products and interesting stories and all the different people involved in making it all happen. That includes Adelphi, of course. But I have to stress that this could never have happened if Janet didn’t have this passion and all these thoughts and ideas: where to go, what to do and how to do it.

“In 2020, we helped LittlePod to become fully automated. I remember it so well. I organised everything. It was a big challenge. LittlePod’s TGM tube-filling machine was manufactured in Italy. The first task was to get it to Devon. We found somewhere to store it, close to Exeter Airport, before transporting it to LittlePod HQ, down all these narrow country lanes. There was no way that the lorry could turn into the driveway, so everyone who was here had to help unload it onto the road and manhandle it into the building. We had to take bits off the machine and remove trims from the doors just to get it inside. It was an interesting day, that's for sure. I’ll never forget it!

“It's always nice to visit LittlePod and to see the machine being put to good use. Getting it here was quite a task but once we got it up and running, we’ve never looked back. We talked about doing this for a while and I kept saying to Janet, ‘not quite yet’ on the basis of the numbers. Eventually, when we reached the point where it was obvious that automation would be a benefit, the TGM machine was purchased and it has proved to be invaluable ever since. The time was right and the decision that Janet made then has helped LittlePod to keep up with growing demand. To have helped her to make this step has been a pleasure for all at Adelphi Manufacturing.

“I think what Janet has achieved in the last 15 years is so inspiring. I can’t wait to see what she does in the next 15 years.”

“She can do whatever she sets her mind to. What is great is seeing all the people she has brought along with her. The teaching, the apprenticeships – Janet always wants to help people to achieve, to gain qualifications and to reach certain standards, enabling them to move on when the time is right and to enjoy success in their careers. This is something that we like to do at Adelphi also and is just one of many things that the two companies have in common. Right from the beginning, this has been a perfect partnership.

“I always love coming back to LittlePod to visit Janet and the team. The location is lovely, you’re working in a small unit and it has such a family feel. It’s more than that, of course. With LittlePod products being exported all over the world, this is a serious business. But it has never lost that sense, that feeling or that beautiful view of the church at the bottom of the garden. Whether I’m coming here for a cup of coffee and a catch up or whether it’s a service call or an issue to address, visiting LittlePod is always enjoyable and I can’t wait to come back again. Here’s to LittlePod and Adelphi, to the next 15 years and all that it holds for our companies!”

From the team here at LittlePod HQ, we send vanilla hugs to Dean and to all at Adelphi Manufacturing who have been part of our journey. We couldn't have picked a more perfect partner. Thank you for all your expertise, assistance and support!

Chefs' Buyers Guide

Booker Price Locks Over 700 Products To Support Caterers This Spring

50 new products also launch as part of the wholesaler’s Spring Catering Guide

Booker continues with its commitment to supporting the food hospitality industry, by price locking over 700 products in its Spring Catering Guide.

With a mix of established favourites and new and seasonal offerings, the 50-page spring guide is designed to help caterers save more, make more, and stay ahead of the competition.

The 700 price-locked products cover all categories from fresh produce, meat, packaged and BWS, with Group exclusive lines to take caterers through Spring and into Summer. New seasonal options include a Peach Bellini Meringue Roulade, Sidoli Tarte au Citron, Chipotle Shakshuka, and Burrata with Roasted Tomatoes - perfect for spring menus. In

Lamb Weston Creates a Three-Sided Stir with the Launch of ‘Frenzy Fries’

Lamb Weston announces the launch of its latest innovation, Frenzy Fries, to boldly reimagine the classic fry and help operators stand out in a crowded UK market.

The unique, 3-sided, skin-on fries were developed to help operators create a point of difference, and satisfy the growing demand for sensory dining experiences and sustainably-minded, quality ingredients.

Exclusively for the OOH channel, Frenzy Fries are designed to appeal to diners that want memorable food experiences; in a Lamb Weston study, three out of four consumers said they would choose Frenzy Fries if available on a restaurant’s menu!1

Eating out is being affected by an economic squeeze across all foodservice sectors and buying frequency, particularly in restaurants, has decreased by 2% in the past year2 so Lamb Weston created Frenzy Fries to offer a super-sensory dining experience for the consumer with a ‘perfectly imperfect’ shape for that handcrafted feel, and an extra crispy texture. For the operator, they are available in a variety of cut sizes and give a 20 minute hold time.

Lamb Weston’s UK Trade Marketeer, Ash Liles, says; “Foodservice operators these days have to work hard to wow their guests with new and memorable dishes that offer a sensory experience, as well as amazing flavours. Our industry-leading fries have been creating world-famous potato solutions in quality, taste and heat-holding capabilities for over 25 years, now Frenzy Fries will elevate that fry experience even further!”

Frenzy Fries are not only innovative, but they will offer the operator standout against their competitors, variety on menu, ontrend potato options, and with the impressive 20 minute hold time with no loss of crispness, less waste.

Ready to try Frenzy Fries? Just use the QR code to request your FREE sample or go to https://lambweston.eu/uk/product/frenzy-fries.

Sources/References:

1 Lamb Weston study (UK, KSA, NL, Italy) Haystack 2024 report on 5,400 consumers

2 www.euromonitor.com. Circana study (UK, France, Germany, Italy, Spain) 2023

time for Mother’s Day celebrations, the guide also includes an Afternoon Tea option –featuring mini Victoria sponges, petit fours and macarons at £2.66 per serving – and seasonal lamb offers from Booker’s award-winning Blackgate meat range. 50 new lines include exclusive products in key categories like chicken, bites, desserts, sauces, American sodas, coolers and iced teas. It also covers spirits and premium beverages from Venus Wine & Spirits Merchants – now part of the Booker Group and celebrating 50 years in the industry, Venus’ proposition offers a wider range of choice for caterers.

The guide also highlights other services available from the UK’s largest wholesaler, including free delivery, energy savings*, oil recycling and waste collection – with the latter increasingly important ahead of new food waste legislation changes from 1 April, where businesses must separate recycling and food waste from general waste for collection.

Stuart Hyslop, Catering Managing Director for Booker, said: “Our Spring Catering Guide is packed with innovative products, exclusive lines, and great value price-locked products to give caterers the stability and flexibility they need to stay competitive and thrive. We understand the challenges faced by the food hospitality industry, especially as the seasons change and new opportunities arise, and we remain committed to providing the best solutions to help caterers succeed this season and beyond."

See the advert on the facing page for more information.

Only Fresh and Natural Ingredients

Victus Emporium is a family run wholesaler of speciality foods, working with artisan producers from across Europe.

With over 35 years’ experience in the hospitality and retail sectors, our passion for exceptional ingredients and food products runs deep within the families roots.

We aim to supply unique, high quality products from across Europe that have a point of difference and can compete on price and service.

An enormous amount of time is invested contacting suppliers and researching the market, so we can have the upmost confidence that our products are the best.

Aneto Broths is one such company who have a range of outstanding products.

Aneto Broths are made just as you would in the kitchen. Using only the best, freshest, quality ingredients, Aneto Broths are 100% natural and do not

include any additives, concentrates, preservatives or flavourings. Just great tasting, fresh, natural ingredients.

For example, the vegetables are bought from social cooperative and the chicken stock has full animal welfare certification. Products with this label will come from animals raised on farms where four basic principles of animal welfare are employed; feed, housing, health and animal behaviour is assessed.

In addition to this, 87% of the packaging, including the cap, is made of plant-based materials thus reducing CO2 emissions by 18% compared to the same packaging with fossil plastic.

For more information on Victus Emporium and our wider range or if you wish to place an order, please see our website www.victusemporium.co.uk or email info@victusemporium.co.uk or call 01172 421669

Chefs' Buyers Guide

TUGO - Innovative Food Solutions

We’re TUGO, a passionate team of food service fanatics, committed to creating the freshest, most flavourful globally inspired food concepts.

Our adventurous spirit, agility and positively restless dedication to innovation is what sets us apart, developing food concepts to suit operators across food service.

From our vibrant global street food to our handstretched fresh dough pizza & authentic corn tortilla burritos, We seek adventure globally and are passionate about our produce as we are reducing our environmental impacts.

We’re clear in our purpose, to take the weight off our clients’ plate and make life easier with our complete end-to-end food service solution.

From menu innovation and concept development, through to product training, marketing and sales support.

We provide the tastiest, most innovative food solutions so our clients can focus on delighting their customers and unlocking opportunities to drive revenue.

Tel: 01295 367351 | Email: hello@tugo.co.uk | Web: www.tugo.co.uk

LittlePod’s Campaign for Real Vanilla Celebrates 15 Years

LittlePod’s Campaign for Real Vanilla is 15, a milestone that is being celebrated at the natural ingredients company’s HQ in East Devon!

Launched in 2010 to support farming communities on the Equatorial Belt and help save the endangered vanilla orchid, LittlePod has enjoyed great success over the last decade-and-ahalf, developing innovative products that are used and loved in kitchens all over the world and collecting a string of awards and accolades in the process.

Winners of the Queen’s Award for Enterprise in 2018 and the King’s Award for Enterprise in 2023, both in the Sustainable Development category, LittlePod has earned an impressive reputation during its 15 years in operation.

With the company’s natural vanilla paste and other responsibly-sourced products continuing to prove popular with professional chefs and home cooks alike, the LittlePod team has a great deal to toast as minds are cast back to all that has been achieved.

“There are countless highlights when we look back at it all,” said Janet Sawyer MBE BEM, who first launched LittlePod having attended a talk about vanilla and been inspired to take action to help educate and encourage consumers in the UK to use real vanilla.

“I realised that consumers – including some top chefs – had lost touch with REAL vanilla, what it is,

where it comes from and why it is so important. Some 97% of all the vanillin used in the West is artificial and even the best chefs in the business didn’t understand that REAL vanilla is a delicate orchid that is grown in rainforest environments 23 degrees either side of the Equator. I was determined to make a difference, so I launched LittlePod and brought to market our innovative vanilla paste in a tube – the first of its kind. It has been at the heart of all that we have done since.”

Packed with flavour thanks to their superior vanillin content, the LittlePod farmers’ vanilla pods are catching the eye of chefs in 2025. But LittlePod’s most popular product continues to lead the way, 15 years after its launch.

“We got recognition from the beginning, there have been awards and accolades along the way – and LittlePod as a brand means many things to many people. We have collaborated and worked with some wonderful people and created some great products over the years.

“So as we celebrate here in East Devon, we send our thanks to everyone who has supported LittlePod and our Campaign for Real Vanilla since 2010. Raising a toast to you all. Here’s to the next 15 years!”

Visit www.littlepod.co.uk, email sales@littlepod.co.uk or call 01395 232022

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

Fairfax Meadow

With over 50 years of experience, Fairfax Meadow is proud to be one of the UK’s most respected catering butchers, supplying high-quality meat to a diverse range of sectors including pubs, restaurants, hotels, event catering, stadia, education, and travel. Our reputation is built on consistently high standards, industry-leading expertise, and a passion for delivering great quality, every time.

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 processed 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 ecosustainable, 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

can rely on.

We’re proud of the recognition we’ve received — including Meat Management’s Catering Butcher of the Year in both 2023 and 2024, the Mitchells & Butlers Excellence in Sustainability Award, BRCGS, A-Grade status and our Silver EcoVadis accreditation, which places us among the top performers for sustainability. Both our Derby and Enfield sites have also successfully passed Red Tractor audits, underlining our commitment to integrity and food assurance.

Operating from two production facilities in Derby and Enfield, supported by a warehouse in Eastleigh and our own dedicated fleet, we serve customers across the UK with dependable and responsive delivery. Whether we’re delivering directly to sites or central distribution hubs, logistics is only part of the story — it’s the care behind each cut that sets us apart. Every order matters, and we take pride in providing not just quality, but consistency our customers

From raw to cooked, we provide tailored solutions to meet a variety of menu needs. As the industry evolves, so do we — continuously reviewing and refining our processes to ensure we meet the highest standards in food safety, and environmental responsibility.

At Fairfax Meadow, we’re more than a meat supplier — we’re a partner you can trust.

Call our team on 0344 493 7051 or visit our website: www.fairfaxmeadow.co.uk

The Perfect Snack for All Your Trade and Hospitality Needs Bar Snacks

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 personal 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 freshest 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 for further information.

“Pork Scratchings Can Be Healthy Too!’’

These are the words of Brian Morrisey, CEO of Snack Brands, home of Uncle Alberts Porkshire Pig Pork Scratchings.

Like many in the industry, Snack Brands have had to up their game and offer a wider variety of products for the increasingly health-conscious customers that fill our pubs and bars today.

ADAPT AND CHANGE

Even timeless classic pub snacks like Pork Scratching’s have had to adapt and Porkshire Pig now offer a range of different products - Traditional Pork Scratchings, Pork Crackling and Pork Crunch, something different for every consumer’s taste.

‘’We have a large following of customers who are doing the keto diet.” They are going to the gym and want a high protein snack. Brians son Alex has joined the family business and has firsthand experience of how customers taste buds are changing.

‘’Our Pork Crunch product sells particularly well at the start of the year when everyone looks to get in shape.’’ Pork Crunch is 65% protein, containing much less fat content making it an ideal keto snack!

It all started in a pub, Brian says…….

‘’We understand the challenges involved in running a successful Pub business as this is where we started out some 35 years ago. So, everything we do is driven by that experience, trying to make our customers lives that little bit easier.

We know all about the long hours and hard work associated with creating a successful pub and bar business.

We offer a range of pack sizes to suit all appetites and budgets, our traditional Pork Scratchings (still our best seller) comes in three different pack sizes – 40g, 45g & 80g, and also as a bulk 1Kg pack to serve in dishes.

MOVING WITH THE TIMES

To appeal to a younger audience and as a new wave of craft beer drinkers descended on pubs, Brian had to adapt his snack offering.

This is where the Pork Crackling came in which comes in two flavours, the classic Roast Pork and a Spicy Jalapeno version in 50g bags.

Crackling is double cooked which essentially means that more fat is rendered down, leaving a nice lighter, crunchy, crispy texture.

THE OVERALL MARKET HAS SEGMENTED…..

Many of the traditional Ale Houses have transitioned into eating establishments.

At the other end of this spectrum is the advent of micropubs, with a focus on a specialist drinks offering which has expanded the market for bar snacks, but the selection needs to be interesting!

Landlords we have spoken to have found that traditional scratchings pair well with cask ales and crackling and crunch are an ideal accompaniment to craft beers and ciders so our snack offerings can be appropriate in a range of venues.

This is where Snack Brands can help with a one stop solution for all snacking needs. Alongside their impressive Pork snack range, they offer a wide variety which includes, crisps, nuts, cheddars and pretzels.

Snack Brands offer a fast postal delivery service of their products straight to pubs and bars,

‘’We are trying to follow consumer trends not just in what they want to order but how they order. We figured that business owners could make their lives easier by emailing, phoning and messaging us to order their bar snacks any time and any place.

If you are interested in our services and would like to find out more you can contact us on the below details.

www.snackbrands.co.uk

brian@snackbrands.co.uk

0114 2881520

It’s a REAL-ly BIG DEAL!!!

REAL Hand Cooked Crisps launches massive TRADE EXCLUSIVE competition… Win your share of £25,000 worth of free stock!

REAL, the foodservice focussed premium hand cooked crisps with bags of character, is running its biggest ever competition, giving away over £25,000 worth of free stock.

Every month from May to September, five lucky winners will each receive £1,000 worth of REAL Hand Cooked Crisps stock. That's five chances every month for five months to win a share of this incredible prize!

Mark Dyer, Tayto Food Service National Account Controller shares, “We’re REAL-ly excited about our biggest ever trade exclusive on-case promotion. With over 20 years of supporting the food service channel, this MASSIVE stock giveaway - alongside our ongoing partnership with the Springboard Charity - underlines our commitment to this vital sector.”

Entering is easy - purchase any case of REAL Hand Cooked Crisps from your delivered wholesaler or C&C and visit realcrisps.com/win

Upload your receipt and be entered into the monthly draw.

With a draw every month you have even more opportunities to win if you buy REAL regularly!

REAL is a Great Taste Producer with a range of 9 ‘in your face’ flavours that are all gluten free, vegetarian and with no added MSG.

With five chances to win every month, there's never been a better time to get your hands on some of best-selling flavours!

This is a REAL-ly big prize that you don't want to miss!

Tayto Group is the largest family-owned, Britishmade snack company, with a stable of well-known British brands:

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

• Animal Adventures - the fun, gluten-free, vegan, family-friendly snack

• Marmite Crisps – your customers will LOVE these moreish crisps

With the perfect product for everyone, Tayto has food service snacking sorted…

Mitigate Fire Risk Through TR19® Grease Compliance

Professional kitchen extract ductwork cleaning is essential for both hygiene and fire safety, as highlighted by Gary Nicholls, MD of Swiftclean, a specialist in ductwork risk management.

In any kitchen, the cooking process produces fine airborne droplets of fat, oils, and grease, collectively known as FOGs. As this grease-laden air passes through the extract system, it cools, leaving behind deposits that accumulate into a greasy layer on the interior surfaces of the canopy and ductwork.

To align with the TR19® Grease specification established by the Building Engineering Services Association (BESA), the grease layer must not exceed an average thickness of 200 microns—approximately half the thickness of a standard business card. Compliance with TR19® Grease serves as a crucial fire safety measure, offering protection to staff, patrons, and residents in both your premises and neighbouring establishments.

Jangro’s

In the unfortunate event of a fire, adherence to TR19® Grease may be required for your building insurance to cover damages, as insurers increasingly expect compliance to protect their interests.

To verify compliance, it is advisable to engage a member of the Vent Hygiene Register (VHR) for your specialised cleaning needs. VHR members can issue post-cleaning certification to provide evidence of your legal obligations being met.

Moreover, the Regulatory Reform (Fire Safety) Order 2005 mandates the appointment of a Responsible Person for your property, who is tasked with ensuring compliance with TR19® Grease as part of your fire safety protocols.

While your kitchen may be spotless, it is crucial not to overlook the cleanliness of the extract system, as it should be a priority in your maintenance efforts alongside TR19® Grease compliance. www.swiftclean.co.uk

Benefits of Steam Cleaning In The Hospitality Sector

ntrl Range Delivers Sustainable Hygiene for Hospitality

Jangro, the UK’s largest network of independent janitorial and cleaning distributors, is setting new standards in sustainable hygiene with its ntrl range – a pioneering collection of natural cleaning products developed specifically with environmental responsibility at its heart. Designed to meet the increasing demand for greener practices in hospitality and catering, ntrl delivers high-performance cleaning without compromising on sustainability.

The range includes 13 products suitable for tasks from kitchen hygiene to washroom maintenance. Each product is formulated using plant-based extracts, ensuring they are 100% biodegradable and free from petrochemicals.

A standout feature for hospitality managers is the unperfumed sanitiser, certified with EN1276 and EN14476, guaranteeing its ability to eliminate bacteria and viruses while meeting stringent hygiene requirements. The product is QAC-free (Quaternary Ammonium Compounds) and alcohol-free, offering a safer alternative to traditional kitchen sanitisers that can leave harmful chemical residues on surfaces.

Regular kitchen sanitisers often contain ammonia-based biocides (QACs) that, if not

rinsed off, can enter the food chain, posing health risks. These chemicals may contaminate food or drink when touched by customers or staff. Jangro’s ntrl sanitiser removes this risk by using natural ingredients that clean effectively without leaving harmful residues, ensuring compliance with hygiene regulations and reducing the chance of hazardous chemicals entering the food chain.

All products in the ntrl range are also packaged in 100% post-consumer recycled plastic (PCR), helping to reduce CO2 emissions and plastic pollution. The outer cartons are made from 100% recycled and FSC-certified cardboard. Adding to its ethical credentials, the ntrl range is accredited by The Vegan Society, ensuring that it contains no animal-derived ingredients and is cruelty-free.

With Jangro’s ntrl range, hospitality businesses can uphold rigorous cleanliness standards while enhancing their environmental and ethical credentials.

Discover how Jangro's ntrl range can support your cleaning requirements at www.jangro.net/ntrl/

Innovative and Powerful Next Generation Cloud

POS and Label Printing

With rising operational costs and evolving customer expectations alongside the need to embrace more sustainable practices, the hospitality industry faces a range of challenges. Adapting to industry shifts while balancing efficiency with exceptional service requires venues to take advantage of technology that can help to streamline operations, reduce costs and enhance the guest experience.

By adopting innovative and powerful next generation food ordering and label printing solutions venues can benefit from the tools to successfully turn these challenges into opportunities. In particular, businesses can successfully adopt or expand omnichannel technology to meet evolving customer expectations and boost efficiencies. Feature-rich hardware with flexible connectivity allows for scalability, while providing a future-proof solution that can meet changing needs as the business expands. Moreover, hardware that is straightforward to set up and allows a venue to be up and running within minutes and serving customers quickly is invaluable.

Star TSP143IV X4 and TSP143IVSK X4

International POS hardware solutions provider Star Micronics has recently launched two new models within one of its most established and successful printer ranges. The TSP143IV X4 receipt and order printer and TSP143IVSK X4 linerless label printer respond to growing demand for future-proof, scalable hardware that can support fixed, mobile and Cloud applications.

Redefining efficiency and scalability for online ordering and labelling as well as front and back of house operations in hospitality environments, the TSP143IV X4 and TSP143IVSK X4 are equipped with exceptional connectivity: USB, LAN, WLAN and Bluetooth alongside Cloud connectivity as standard to offer seamless compatibility with POS systems, tablets, handheld devices, online ordering systems and self-ordering kiosks supporting all major operating systems.

Both models deliver a new WLAN and Bluetooth setup designed to simplify wireless connectivity ‘out-of-the-box’. Consequently, users can quickly connect via an autogenerated QR code or via the Star Quick Set Up Utility and be online within less than a minute.

The expertly designed and compact TSP143IV X4 and TSP143IVSK X4 feature a fast print speed while benefitting from an internal power supply and 4-year warranty as

standard. And, with security being a key challenge facing many hospitality businesses, Star’s unique cash drawer connection sensing feature allows the printers to distinguish an open drawer or one which is completely disconnected. The information can be reported directly to a locally controlling application or via the Cloud.

Next Generation Cloud POS solutions

To enable almost instant printing in venues from Cloudbased hospitality software and apps, Star offers software and integration tools for enhanced connectivity thanks to its superior CloudPRNT™ Next technology based on the MQTT protocol. With CloudPRNT widely used by hospitality venues worldwide as part of a table ordering or online ordering system, Star’s latest CloudPRNT Next technology provides faster, more secure and efficient online ordering. Star CloudPRNT enabled printers are able to receive orders from multiple channels including fixed POS systems, mobile devices and tablets, networked as well as Cloud based systems which results in an efficient ordering and transaction process.

Furthermore, by using Star CloudPRNT connected printers, users have the option to access StarPrinter.Online, a fully managed Cloud printing and device management platform with minimal setup time and cost as well as near zero integration. To date, the service has been widely adopted across the hospitality industry and is continually expanding both in terms of features and global reach.

Linerless labelling

With the rise in multichannel ordering in the hospitality industry in recent years accompanied by increasing demand for customer collection, third party delivery and legislation around accurate ingredients and allergy identification, the requirement for efficient food and beverage labelling has surged. Amongst the range of labelling solutions currently available, linerless labels stand out for their eco-friendly properties and operational efficiencies.

Thanks to its linerless sticky label printing capabilities, the TSP143IVSK X4 offers a versatile solution for hospitality environments seeking to print repositionable labels for food and drink orders and deliveries, resulting in greater order accuracy and streamlined workflows.

Sustainability

Supporting sustainable business practices, EnergyStar Certification ensures the TSP143IV X4 and TSP143IVSK X4 operate optimally, allowing for power consumption and operational costs to be reduced. And, being packaged in eco-friendly packaging with a 30% smaller box size and near zero plastic wrapping, environmental impact is kept to a minimum.

For all linerless media, a key benefit is the reduction in waste. With no backing paper to discard, linerless media offers significant paper saving properties with more labels per roll than standard label rolls. Thanks to fewer roll changes as well as the advantage of reduced shipping costs and storage space requirements, given linerless labels are more compact than traditional labels, cost savings can be achieved alongside enhanced operational efficiency and sustainability.

Investment in advanced technology

Successfully addressing the challenges facing the hospitality industry requires investing in the necessary tools and future-proof solutions. Without a doubt, businesses that recognise and commit to advanced and powerful technology will be best positioned to enhance efficiencies and capitalise on future opportunities.

Food Safety

How IoT, AI, and Automation are Helping Food Businesses Comply with New Safety Regulations

As food safety regulations become more stringent, food businesses are under pressure to comply with new standards, including laws around traceability, allergen labelling and hygiene. Likewise, The UK Food Information Amendment, also known as Natasha’s Law, has paved the way for change. The legislation aims to improve the ethics around food transparency and sets exceedingly high standards for ‘PPDS’ food branding in order to better protect both customers and businesses.The increasing complexity of these regulations therefore calls for a changeof-pace from traditional monitoring and food safety methods. Thankfully, advancements in technology, such as the Internet of Things (IoT), AI and automation are coming to the aid of food businesses who need to streamline compliance processes. These innovations significantly improve efficiency and minimise the risk of errors, all while delivering data crucial for meeting regulatory requirements.

FOOD SAFETY COMPLIANCE WITH IOT

By Matt Smith, Director of Customer Operations

IoT technology is constantly creating new ways for food companies to watch over and manage critical safety measures throughout their supply chain. With the help of sensors, RFID tags and smart thermostats, these devices enable real time monitoring of food storage conditions like temperature, humidity and expiration dates. For example, cold storage facilities, delivery trucks and even retail spaces can be equipped with IoT sensors that regularly check refrigeration levels. If temperatures go outside safe limits, the system triggers an alert that allows businesses to take corrective action before food safety is compromised. This kind of monitoring helps food companies comply with safety regulations such as the UK's Food Safety Act, the EU's Hazard Analysis and Critical Control Points (HACCP) guidelines, which mandate control over storage and handling practices.

ADVANCED PREDICTIVE ANALYSIS WITH AI

AI is starting to play a prominent role when it comes to ensuring food safety compliance. AI algorithms have the ability to analyse large volumes of data gathered from IoT devices, identifying patterns and forecasting potential risks before they escalate into serious problems. Spotting irregularities in temperature readings, for instance, is one of AI’s most advanced food hygiene abilities. This indicates a refrigeration unit malfunction and enables companies to resolve the issue before it jeopardises food safety.

AI also assists in simplifying the management aspect of compliance. It has the capacity to automate the review of inspection reports, audit documents and supply chain information, swiftly pinpointing areas where

businesses may not meet regulatory requirements. This approach enables food companies to take proactive measures well ahead of potential regulatory penalties or outbreaks of foodborne illnesses.

STREAMLINED COMPLIANCE PROCESSES WITH AUTOMATION

Automation, particularly when it involves food production and handling, is vital for ensuring compliance with rigid safety regulations. Automated systems can handle tasks like monitoring temperatures, inspecting equipment cleanliness and documenting compliance records. These systems function to ensure that each aspect of food safety is thoroughly addressed, even out of working hours. Automated conveyors and robotic arms, for example, can be programmed to handle food in a way that reduces contamination risks. Using automation in such a manner decreases dependence on checks that are susceptible to errors and enhances the consistency of safety protocols throughout the food production process.

Automation within management also supports compliance. It’s extremely useful for maintaining environments such as kitchens, storage spaces and refrigeration units. Scheduled cleaning and maintenance routines ensure that these areas meet hygiene and safety standards as outlined in regulations.

ADAPTING TO NEW REGULATIONS

The food industry is facing multiple regulatory changes with a strong emphasis on traceability, sustainability and contamination prevention. The new rules stress the importance of transparency throughout the entire supply chain. They aim to make it essential for companies to keep track of and document the journey of food from its source to the table. Complying with these regulations is becoming data driven. Businesses are now required to maintain records of food storage, handling and transportation conditions. This is where the use of IoT, AI and automation proves to be invaluable. IoT systems can monitor and store information about food storage conditions at all stages of the supply chain, while AI can analyse this data to ensure compliance with traceability standards. Automation systems are indispensable for assisting companies in organising and retrieving this information promptly, which makes it much easier to respond to regulatory inspections or customer inquiries regarding the safety and origin of their food products. Regulations will likely only become tighter, and so it’s imperative for food businesses to onboard these technologies to safeguard customers and enhance their sustainable footprint.

No More Lax Labels – How Labelling Technology Support Safety and Reputation

Food outlets and catering providers understand the risks of food labelling errors, which can harm customer safety and business reputation. Natasha’s Law, introduced in October 2021, mandates clear food allergen labelling on Pre-packaged for Direct Sale (PPDS) foods, helping protect the two million allergy sufferers in the UK.

While Natasha's Law has brought about positive changes, it also presents challenges for industry workers to meet legal requirements. For example, restaurants offering takeaways must provide allergen information or dietary requirements at both the point of purchase and delivery. Businesses selling PPDS food made and packaged on-site, like grab-and-go sandwiches or meals, must label products with clear names, a full list of all ingredients, and highlighted allergens.

Failure to comply can result in fines or even criminal charges. To avoid penalties and protect customers, businesses should implement reliable labelling solutions. Handwritten labels can be illegible or fade, so using technology for accurate, durable labels is a smarter choice. These labels can display allergens, ingredients, barcodes, expiry dates, and more.

Brother’s labelling solutions offer high-resolution, legible labels for PPDS food. Café Common Ground, for example, uses Brother’s TD-4520DN printer and P-touch Editor software to print compliant professional labels for its takeaway PPDS food. This was the perfect solution for printing bespoke labels as required by Natasha’s Law, giving customers more confidence in their choices.

Additionally, Brother’s stock rotation solution is flexible, integrating with digital services or working standalone with additional battery packs. It can also help reduce errors, label waste, and food waste by providing more accurate use-by dates and times.

As food labelling requirements continue to evolve, businesses should adopt flexible, cost-effective labelling technologies to keep both customers and businesses safe.

Visit https://brother.co.uk/food-labelling to discover Brother’s full

Outdoor Spaces

Why Bistro Style is an Enduring Classic

The word bistro conjures up Parisian pavements lined with effortlessly stylish folk, enjoying simple food in the sunshine, great wine, and strong coffee! At the heart of this enduring aesthetic lies bistro-style furniture, a classic that has graced hospitality spaces for over a century. Its continued popularity isn't merely a matter of style; it's a testament to the perfect blend of practicality and elegance. The furniture was designed to be functional and space-efficient, fitting the intimate nature of family-owned bistros.

At Eclipse Furniture, we’re connoisseurs of charming bistro style. Iconic pieces include our Parisian Tables, the epitome of chic with their gold trimmed, durable, marble effect tops and embellished metal bases that utilise FLAT technology to help them stabilise on uneven surfaces.

You’ll also recognise the style of our Futani and Brittany Chairs with elegant woven seats and backrests.

Available in a range of colour, they’re designed to be strong and stackable, making them ideal for busy settings, both inside and outdoors. And they’re comfortable too! After all, you want your customers to chat, linger and enjoy just one more espresso!

Today, bistro furniture continues to thrive, adapting to modern tastes while retaining its core appeal. Its versatility allows it to seamlessly integrate into any setting, from a cozy corner café to a stylish gastropub, or high-end hotel terrace.

Classic bistro furniture will never go out of style. It's a reminder that the appeal of simple, elegant design, like a good bottle of French wine, is timeless.

Eclipse Furniture

Website: www.eclipsefurniture.co.uk

Telephone: 01452 336 520

Email: sales@eclipsefurniture.co.uk

New Outdoor Ranges from ILF

With the ongoing success of the ILF Chairs website, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets.

We have a range of outdoor chairs, barstools and tables available in Aluminium, Resin and Polypropylene which allows you to choose from a variety of styles and colours.

More STOCK ranges coming soon please check the website.

www.ilfchairs.com/terry.kirk@ilfchairs.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 get the best products for their hospitality site.

All models are stacking and kept in stock in our EU factory. Multiples of 22 only per col For further info 01293 783783 or 07939 025871 or terry.kirk@ilfchairs.com You can also visit www.ilfchairs.com and go to “Outdoor Seating” section. Outdoor tables also available

Outdoor Spaces

Jefferson Calor Gas: Your Premier Outdoor Leisure & BBQ Gas Supplier Across the South

•

Spring Into Action With A Mobile Coffee Service

coffee at wide-ranging outdoor venues.

Fracino’s 1, 2 & 3 Group Contempo and Retro Dual Fuel coffee machines can operate using bottled LPG gas and a 12v battery & inverter

The innovative LPG heating system enables these powerful espresso machines to be used in a location away from fixed, mains supply services - such as outbuildings, marquees, a trailer or mobile vehicle. The perfect solution for the coffee shop owner looking for alternative solutions to serving coffee away from their shop premises.

The Dual Fuel range provides all the key features of Fracino’s standard electric systems – such as premium build quality and a long, reliable and cost-effective ownership experience. The large capacity boilers fitted

to each of the different models provide copious volumes of hot water and powerful steam for excellent milk frothing results – all day long. Innovatively, the equipment is also fitted with a standard electric heating element as well - to allow the user to quickly and easily switch to mains power supply operation whenever the location permits.

Fracino’s inherent high quality construction and reputation for exceptional reliability ensure that the ownership experience is a long and productive one, with minimal attention necessary.

The Dual Fuel models are perfect for single owner and operator start-up ventures - or the busiest of locations. They are regularly seen in operation in many outdoor locations, festivals and events – steaming powerfully along to keep thirsty visitors and customers satisfied!

For more details on the range, contact us at sales@fracino.com

• Diverse Applications: Superb for gas barbecues and patio heaters designed to enhance dining ambience and comfort.

• No Mains Gas, No Problem: Ideal for venues and events without access to mains gas supply.

• Mobile Solutions: Essential for mobile catering units, burger vans, and food trucks at events and festivals.

FREE DELIVERY TO THE SOUTH: We Supply Calor Gas Bottles directly to your business at no extra cost.

Spring has arrived, making it the perfect season for hospitality venues to

Elevate Your Alfresco Dining Experience As You Save On Outdoor Furniture

There’s nothing like enjoying a meal outside on a warm summer’s day. With the same menus increasingly being available indoors and out, it’s important to make sure the alfresco experience matches the indoor one. Here at Trent Furniture, we offer a great range of stylish and durable outdoor dining furniture designed to bring the full restaurant experience outside.

Our stackable Plaza range is a bestseller for good reason. Made from chic weatherproof synthetic black rattan with a generously sized 80 x 80cm hardened glass table top, the Plaza Table can seat up to four people for drinks and dinner in style. Add a combination of the matching Plaza Chair and Plaza Armchair for idyllic long lunches and dinners in the sunshine. With 10% off the chairs for a limited time, now is the perfect opportunity for an outdoor update.

Alternatively, why not opt for a similar stackable con-

The clean modern lines of aluminium make a strong statement in any outdoor setting and couldn’t be easier to maintain. Now available with a fantastic 15% off, and also easy to stack, the Alma Square Aluminium Table and the Alma Round Aluminium Table are the perfect partners for the Monaco Aluminium Stacking Chair, which also has 10% off for a limited time.

To find out more about our great range of summer dining furniture, please call us on 0116 286 4911 or email sales@trentfurniture.co.uk.

At Kitchen Clearance UK, we specialise in supplying top-quality refurbished and B-grade commercial catering equipment from some of the industry’s most trusted brands, including Rational, Lincat, Merrychef, Maidaid, Falcon, Foster, Blue Seal, and many more.

We carefully source only the best pre-owned commercial catering equipment, ensuring that each piece is fully refurbished to a high standard and rigorously tested by our expert engineers. All equipment can be viewed if required to see it working and see the quality of the item.

Kitchen Equipment and Fit Out

We also supply B-grade catering equipment — items that may have minor cosmetic imperfections or have been used for demonstrations. All B grade items come boxed and complete with all accessories where required, offering a cost-effective solution for high-per-

formance kitchen equipment. We pride ourselves in excellent customer service, making sure any initial issues are quickly resolved.

COMMITTED TO SUSTAINABILITY

As a green business, we are dedicated to reducing waste in the catering industry by giving high-quality equipment a second life. Before disposing of any catering equipment, reach out to us, it’s not only better for your finances but also for the environment.

Located on the borders of Lincolnshire, Leicestershire, Rutland, Northamptonshire, Cambridgeshire.

Tel: 07790 612911

Email: kitchenclearanceuk@gmail.com www.kitchenclearanceuk.co.uk

Kitchen Clearance UK LimitedHigh Quality Refurbished Catering Equipment Sustainable Refrigeration That Goes the Distance

Liebherr’s new heavy-duty range combines durability, energy efficiency and a fiveyear guarantee

Liebherr’s latest heavy-duty refrigeration cabinets are designed for commercial kitchens that demand more –more reliability, more usable space, and more energy efficiency. Built with premium components and backed by a five-year parts and labour guarantee, the new range reflects the brand’s ongoing commitment to long-lasting, responsible refrigeration.

ture performance in realtime. In the event of a power cut, it automatically logs the highest internal temperature reached — helping operators make informed decisions on stock quality.

Among the standout models is the FRPSvg 6501 Performance Forced-air refrigerator GN 2/1, featuring an energy efficiency class A rating, 597 litres of gross volume, and a robust stainless steel interior that’s easy to clean and built to last. Practical touches such as integrated LED lighting and smooth surfaces support hygiene, while retrofit-ready WiFi and LAN interfaces enable connectivity with Liebherr’s SmartMonitoring platform.

This digital system tracks and documents tempera-

Beyond the product, Liebherr’s sustainability ethos runs deep. Many of its sites are powered by renewables, with water-saving processes and waste-reduction strategies implemented across the group. From design to disposal, the company focuses on reducing environmental impact without compromising on performance.

“This new range is engineered for businesses that want refrigeration they can count on,” says Will Crighton, National Account Manager at Liebherr. “It’s about offering reliable, future-ready solutions that support both operational efficiency and sustainability goals.”

Visit home.liebherr.com for further information.

Frying Ranges

Frying is an incredibly popular method of cooking food and as with all aspects of the commercial kitchen, cost savings are a focus for operators as they are faced with increasing costs of running a business. From energy prices to salaries, National Insurance, the opportunity to reduce costs whilst still delivering or even improving food quality is the aim of all businesses. With an Oil Chef device, the savings and benefits per venue are clear, and when this is multiplied over numerous fryers and/or outlets, the impact on the bottom line is significant. Pub food, hotel dining, fast food, fish & chips, kebabs, burgers and fine dining – all these offerings can cost less when using the award winning OiLChef device inside kitchen deep fryers.

“Fundamentally, the device increases the lifespan of the oil, and this means a cost reduction of around 30%

to the business because we now change the oil every eight days instead of five days. And on top of that, we're obviously helping our environmental footprint because we now use less oil. Excellent quality food is key to the group brand here at Almond Family Group of Pubs.”

“Obviously, the massive saving is in the amount of oil you use – instead of approximately 26,000 litres of oil per year, we’re now using between 8,500 and 9,000 litres! That’s a saving of about €22,000 a year, based on current oil prices. And not only that, but our customers are also getting a better product, less greasy and much crispier. I’m delighted with OiLChef, first time we’ve been excited about anything in fast food in over twenty years!” - Kevin Grimes, Owner Four Lanterns, Ireland

“At Hennighan’s, we always monitor how much oil we waste each month, so that we can gauge how much life we are getting from our oil. To put this into perspective, in 2021, our oil wastage was 1,120 litres. Fast forward to 2023 - which was our first full year of using Oil Chef in all our fryers and we discarded just 247 litres of oil. That’s a waste reduction of 77%, allowing us to save thousands of pounds on oil alone. Without a doubt, Oil Chef has dramatically improved the quality of our oil.”David Hennighan, Hennighan’s Fish & Chips Shops

Visit www.oilchef.com or see the advert on the back cover of this issue for further details. Introducing OiLChef, The Award Winning Catalytic Convertor for All Deep Fryers and

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

Your New Kitchen Assistant Is Here...

COMBI OVEN

Atosa are proud to introduce our new Combi Oven, we have noticed a gap in the market for a quality Combi Oven within our price bracket, we believe our range of Combi Ovens compare favourably with similar products in the market.

Available in Gastronorm (GN1/1) and Bakery (GN2/1) in a variety of tray sizes, we have developed a Combi Oven with the latest innovations, including Wi-Fi access via the Atosa APP, a 10’’ Intuitive Touch Display, User Friendly Recipe Book, 5 Automated Washing Cycles, Customisable Timer and Multipoint Core Probe.

Offering the flexibility to cook either simultaneously or successively whilst maintaining a result of outstanding quality. Ergonomically, the Combi Oven reduces space required and the need to run various other kitchen equipment, resulting in cost saving via improved efficiency and a more comfortable kitchen environment, operating at a lower ambient temperature.

EXTENDED WARRANTY

Atosa are pleased to announce a new way to warranty our freezing technology products, you now can extend the warranty for up to 5 years, this allows you to have total peace of mind in the knowledge that in the unlikely event that any issues were to arise, you are covered and our team of qualified engineers can respond immediately and professionally anywhere in the UK.

To take advantage of this offer, you have the option to extend your warranty at the time of your original purchase to either 2,3,4 or 5 years, dependent on your preference, for a small surcharge.

By giving you the option to choose the length of warranty, it allows you to maintain control of your level of investment v level of warranty cover.

Atosa are one of the first companies within our price range to offer this service.

For further information, see the advert on the facing page.

KDE Catering Equipment: Your Trusted Partner in the Catering Industry

KDE Catering Equipment is a leading independent supplier of commercial catering equipment, providing sales, service, and installation with unmatched expertise. Serving a wide range of sectors—including hospitals, hotels, pubs, restaurants, takeaways, schools, nursing homes, and coffee shops—KDE ensures tailored solutions for every budget and requirement.

Founded and independently owned by Jonathan Mellor, whose career spans three decades working with renowned manufacturers worldwide, KDE is built on a foundation of industry knowledge and a commitment to excellence. This experience allows the company to deliver exceptional service and high-quality products to businesses of all sizes.

KDE proudly serves as the UK’s official importer of STIERLEN, a German manufacturer celebrated for its precision-engineered glasswashers and dishwashers. Designed to handle the rigorous demands of commercial kitchens, these glasswashers and dishwashers offer outstanding performance, durability, and efficiency. All with 2 years parts warranty.

In addition to its extensive product range, KDE stands out for its customer-focused services, including overnight delivery on most products. This ensures businesses can quickly access the equipment they need to keep opera-

tions running smoothly, minimizing downtime and maximizing productivity.

From expert advice to seamless installation and ongoing maintenance, KDE is dedicated to supporting its customers at every step. Whether outfitting a new kitchen or upgrading existing equipment, KDE combines reliability, quality, and convenience to meet the unique needs of the catering industry.

With a legacy of trust and a focus on innovation, KDE Catering Equipment remains a cornerstone of the UK’s catering sector, helping businesses thrive with dependable, high-quality solutions delivered with unparalleled efficiency.

UK’s official Importer of Stierlen Dishwashers

Tel: 01422 524800

Email: sales@kdecateringequipment.com www.kdecateringequipment.com

QUOTE CLH10 FOR 10% DISCOUNT OFF YOUR FIRST ORDER

See the advert on page 5 for details.

• 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

Kitchen Equipment and Fit Out

WAM Engineering Services

WAM Engineering Services, a leading provider of installation, servicing, and

repair solutions for the catering and hospitality sector, has rapidly established itself as a trusted partner for a diverse clientele, ranging from small coffee shops to major pub brands.

Founded in 2022 by ex-Royal Navy engineer Alistair Green, WAM Engineering has experienced significant growth, employing a large team of experienced engineers and operating a fleet of vans across Wales and the South West.

Many team members share Alistair’s military background, bringing a disciplined and professional approach to their work and a "can-do" attitude that has won them continual praise from customers.

The award-winning business puts speed, accuracy and customer service at the heart of everything they can do, and their problem-solving mindset has led to the business investing in a series of portable fridge freezers.

These trailer-based units can be towed to almost any location and can help commercial kitchens deal with a range of scenarios from power cuts and breakdowns to outdoor events, seasonal demand and more.

With the skillset and qualifications to work on almost any appliance used in a commercial kitchen, WAM is able to offer customers a "one-stop-shop" approach that includes:

• Emergency Repair

• Servicing & Maintenance

• Installation

• Equipment Sales & Hire

• Kitchen Design & Projects

• Annual Compliance Testing & Certification

This, combined with their fast response times, indepth knowledge and training of the equipment they work on, make WAM Engineering Services a business to not only watch, but one to add to your contacts list as if it's to do with Commercial Catering, Refrigeration or Washware, WAM is the team to call.

Call 01792 712442 or visit www.wam-engineering.co.uk

Caterquip - Specialists in Ventilation Systems

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 reduction (carbon 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

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.

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, lowlevel, 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.

Caterquip Ventilation Ltd is proud to be celebrating their 25th

Kitchen Equipment and Fit Out

Microsave Launch New, High Grade Teflon Cooking Trays for Accelerated Cooking Ovens and Microwaves

The Microsave brand is well known throughout the foodservice industry for it innovative Microwave Cavity Liner products, saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessary repairs, essentially protecting their investment.

The brand is now launching a range of Teflon cooking trays, designed for use in both microwave ovens and accelerated cooking ovens, such as Merrychef, Panasonic and the Lincat Cibo + as well as others.

Manufactured in Europe, the trays use an extra thick Teflon coated material and boast a 25mm wall around the tray to catch all unwanted spills. The Teflon coated material is completely nonstick and easily cleaned. The tray is reinforced with a medical grade stainless steel rim. This rim is wrapped in a Teflon cover, making it completely food safe and also safe for use in both Microwaves and accelerated / speed ovens.

As with all other Microsave products, distribution will be through Regale Microwave Ovens Ltd.

Iain Phillips, Managing Director of Regale said ‘ The current range of cooking trays available from both

The Meiko BioMaster FLEX food waste recycling system is just 500 mm wide and has 150 mm ground clearance for cleaning, making it ideal for any kitchen situation.

A FLEX system replaces floor bins and can be sited anywhere, next to the dishwasher or within tabling in the kitchen or prep area. The liquid food waste recycling system ensures that there are no open buckets or bins of food waste to move around, no unpleasant odours, and no flies or vermin.

BioMaster FLEX processes, using homogenisation, all typical food waste plus frying oil, coffee grounds, dead flowers and fats into a liquid slurry. This slurry is pumped to the BioTank, where it is collected and transported for biogas, usually every 4-6 weeks.

“FLEX provides the most sustainable, labour-efficient and futureproof recycling solution for

The new versions of Williams top of the range Jade refrigerated counters are ‘best in class’ when it comes to energy efficiency. Although there are other refrigerated door counters with the same A+ grading, the Jade models have the lowest kWh figures on the market. They also have a smaller footprint, giving even greater versatility in installation, while the multiple options available mean that operators and designers can customise their counter so that it exactly fits their application.

The Jade counters have a variety of energy saving features and components. They include Willams’ updated CoolSmart controller, which monitors operation and internal temperature, minimising energy by only running the system when it’s required. Its sleek new capacitive touchscreen is highly sensitive and accurate, using clear visuals, including a bright white temperature display, to help staff check the operating status at a glance. Since it is IP55 rated, the screen is both water- and dust-proof.

Manufacturers and third parties are, in my opinion either ridiculously expensive, of very poor quality or in some cases both. These new Microsave products are made of a really high grade material, and the reinforced ring make the trays so robust.

The fact we can offer them with a saving in the region of 15% from the manufacturers original product, whilst in my opinion offering a superior item, made it a very easy decision to bring these excellent new trays into our product range’.

In fact, Regale are so confident in the new Microsave cooking trays, they will offer a full refund to anyone who returns one within 30 days of purchase, no questions asked.

The trays measure 290mm x 260mm and are 30mm deep. They are in stock and available in Blue, Black and Green.

For more information, please email; Microwaves@regale.co.uk or call Regale on 01329 285518.

See the advert on page 19 for more products.

the public sector,” says Meiko UK MD Paul Anderson.

“Featuring the same powerful homogenising motors as the larger BioMaster 4 hoppers, it deals with all typical food waste, including fats and oils, and it brings major cost benefits, including labour and collection cost savings.

“Meiko BioMaster FLEX ensures the caterer retains clear ownership of the waste, which is essential to futureproofing the business. Homogenisation of waste gives the caterer the best negotiating position for cutting removal costs in the future, in addition to benefiting from the labour efficiencies and other cost savings.”

For further information see the advert on page 7 or visit www.meiko-uk.co.uk

The Jade counters use a natural refrigerant. As well as enhancing energy efficiency, this makes them a truly green choice, with low GWP and zero ODP. All Jade models offer premium performance, being tested to Climate Class 5 and capable of operating efficiently in ambient temperatures up to 43°C.

The Jade’s customisability is exceptional. Williams can offer a huge range of options so that the specifier can get exactly the counter they need for their precise application. They include raised pan holders and cut out wells to hold ingredients as a prep station; drawers instead of doors, in banks of either two or three; and a choice of counter height. Both refrigerated and freezer Jade counters are available in three sizes, two-, threeand four-door, with capacities of 317 litres, 469 litres and 622 litres respectively. All are designed to accommodate 1/1 GN shelves.

The Jade’s reduced footprint will help designers tasked with squeezing more productivity out of the kitchen. For example, the two-door JC2’s width is a full 62mm less than its predecessor – it’s now just 1,338mm wide, compared to 1,400mm. Meanwhile the four-door JC4 is 98mm less, measuring 2,262mm. The depth, 700mm,

and the height, 857mm, are the same for all three Jade models. Their ‘squeezeability’ is further enhanced by the fact that they can fit into the tightest spaces as they need no ventilation gaps at the back, top or side, thanks to their front breathing refrigeration system, which has a fully automated, air-cooled condensing unit.

The noise level output across all new Jade counter models is also significantly reduced compared to their predecessors, which is especially beneficial for open plan kitchens.

For example, standard refrigerator models such as the HJC3 have a noise level of just 50 dBA compared to 63dBA of the equivalent predecessor. A 13 dBA reduction in noise level means a noticeable decrease in perceived loudness, roughly equivalent to halving the perceived sound.

Meanwhile the superior usable capacity means that the two door counter can hold up to 186 litres, while the three door HJC3 can store 280 litres – significantly more than its market competitors.

The ‘easy grab’ full length door handle is both an attractive feature and a practical one, since it makes opening the counter easy with one hand. Indeed, the Jade’s design is all about making life easier for the chef. For example, its durable construction ensures it can stand up to the toughest kitchen environment, while shelving and racking is easy to remove for cleaning. Meanwhile the Jade is also a good looking model, as suitable for front of house as for the kitchen.

List prices for the new Jade counters are the same as for their predecessors, starting at £4,370 for the JC2 refrigerator.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk

Mitigate Fire Risk Through TR19® Grease Compliance

ductwork cleaning is essential for both hygiene and fire safety, as highlighted by Gary Nicholls, MD of Swiftclean, a specialist in ductwork risk management. In any kitchen, the cooking process produces fine airborne droplets of fat, oils, and grease, collectively known as FOGs. As this grease-laden

average thickness of 200 microns—approximately half the thickness of a standard business card. Compliance with TR19® Grease serves as a crucial fire safety measure, offering protection to staff, patrons, and residents in both your premises and neighbouring establishments. In the unfortunate event of a fire, adherence to TR19® Grease may be required for your building insur-

to cover damages, as insurers increasingly expect compliance to protect their interests. To verify compliance, it is advisable to engage a member of the Vent Hygiene Register (VHR) for your specialised cleaning needs. VHR members can issue postcleaning certification to provide evidence of your legal obligations being met. Moreover, the Regulatory Reform (Fire Safety) Order 2005 mandates the appointment of a Responsible Person for your property, who is tasked with ensuring compliance with TR19® Grease as part of your fire safety protocols. While your kitchen may be spotless, it is crucial not to overlook the cleanliness of the extract system, as it should be a priority in your maintenance efforts alongside TR19® Grease compliance. www.swiftclean.co.uk

Design and Refit

Magicman - Repair, Renew, Restore

appearance of your hotel is of paramount importance when inspiring confidence and delight amongst clientele. You have earned your name and now want to maintain your position and reputation.

Multi-award winning, and with over 30 years’ experience in specialist restoration, Magicman are the first choice for

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

Oorja,

London - Designed & Built by Adan’s Hive Ltd

Adan’s Hive Ltd recently completed the full design and build of Oorja, an exciting new Indian restaurant in the heart of London. Oorja brings together modern Indian cuisine with a contemporary interior that reflects the energy and warmth of its dishes—perfectly aligned with the name, which means “energy” in Sanskrit.

From concept to completion, Adan’s Hive handled every detail, creating a bespoke space that’s as visually compelling as it is practical. The design marries traditional Indian elements with a modern, minimalistic flair—featuring rich textures, bold lighting, and curated materials that give Oorja its signature atmosphere.

The project was delivered on time and on budget, highlighting Adan’s Hive’s reputation for smooth, reliable project execution. The space includes an open-plan kitchen, bar, and dining area—all designed with customer flow, ambience, and operational efficiency in mind.

Oorja is more than just a

restaurant—it’s an experience. The end result is a stylish, inviting venue that speaks to both the soul of Indian cuisine and the elegance of modern design.

To see more of Adan’s Hive Ltd’s full-service commercial design and build work, visit www.adanshivednb.co.uk or follow them on Instagram @adanshive

Update Your Venue With Stunning New Table Tops

When tables start to look like they’ve seen better days, it’s very often the case that it’s just the table top that’s showing signs of wear and tear. Here at Trent Furniture, we have a fantastic range of table tops that will give your pub, bar or restaurant a new lease of life, with no unnecessary expense!

More and more, we’re seeing hospitality venues opting for attractive, high-quality Melamine Table Tops. As well as offering incredible value for money, our strong and durable range’s exceptional performance is matched by its impressive good looks. Available in a great choice of sizes, these table tops are compatible with any of our metal or cast-iron bases. Choose between light oak, dark oak or the currently trending black finish for the perfect match for your existing bases.

Of course the natural beauty of solid wood will

never go out of style, and our Solid Wood Table Top will always be a firm customer favourite for bars, restaurants and pubs. Our solid hardwood tops are available in 16 straight-edged finishes with a clear acid catalysed lacquer coating to provide added durability for the demanding hospitality setting. These timelessly stylish table tops are available in elegant light oak, dark oak and walnut.

If you’re looking to elevate your existing wood table tops, why not opt for our new Thick Solid Wood Table Top? Available in round, rectangular and square in our signature woods, these table tops feature a 56mm built-up edge to create a feel of simple, understated luxury.

To find out more about these and our other great ranges of table tops, please call us on 0116 286 4911 or send us an email at sales@trentfurniture.co.uk.

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

Elevate Your

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

Whether

at competitive prices.

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!

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

HASSLE-FREE FURNITURE SOURCING WITH UNBEATABLE VALUE

At Dining Chairs UK, we believe in making commercial furniture buying as simple and stress-free as possible. Our vast selection of in-stock items means you can furnish your establishment quickly, without long lead times. Plus, with our competitive pricing and quick delivery options, achieving the perfect look for your business has never been easier.

We’re so confident in our pricing that if you find the same product at a lower price elsewhere, we won’t just match it—we’ll strive to beat any like-for-like quote. This commitment to affordability ensures that your business gets the best value without compromising on quality.

SUPPORTING THE HOSPITALITY INDUSTRY WITH RELIABILITY AND EXPERTISE

Tailored Solutions to Bring Your Vision to Life

We understand that every venue is unique. That’s why we offer tailored solutions to match your brand’s identity and aesthetic vision. Our expert team works closely with business owners, designers, and hospitality professionals to source and specify furniture that seamlessly blends style, durability, and functionality.

With years of experience supplying contract furniture to the hospitality sector, we understand the unique demands of high-traffic commercial environments. Our furniture is built to withstand daily wear and tear while maintaining its visual appeal, ensuring a lasting investment for your business. From classic designs to contemporary styles, our collection caters to a diverse range of hospitality settings, helping you create an inviting atmosphere that keeps customers coming back.

For more information, visit www.diningchairsuk.com or call us to discuss how we can support your next project.

MST Auctioneers Ltd

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide

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

Café Culture - Pavement Profit

Simba’s Award-Winning Tech: From Homes to Hotels Design and Refit

With their unique technology and engineering, Simba’s critically acclaimed Hybrid® mattresses are designed to feel comfortable to all shapes and sleeping styles. And as the most five-star rated mattress brand (as voted by customers) in the world, it looks like they achieve that.

Now Simba have launched their game-changing technology in the hospitality industry; their contract mattresses are already welcoming guests of hospitality brands such as Wilderness Reserve, the Ellen Kensington, Edinburgh’s House of Gods, and Corsica’s Terra di Gaya. “These stunning hotels echo our commitment to superb comfort and service” says Keri Blunden, Head of Contract Sales.

The stars of Simba’s show are their patented, titanium alloy Aerocoil® springs. Strong but small, they nestle unnoticed in the upper layers of Simba mattresses, offering tailored support and extra airflow; their conical shape means they compress inwards under pressure (not sideways) to limit movement transfer. The other key player is Simbatex® foam - an open structure, graphite-infused foam designed to offer extra elasticity

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

and cushioning, along with heat diffusion and airflow for freshness.

There are three, hospitalityready designs, Keri continues, “Our contract mattresses deliver Simba’s signature comfort while meeting the requirements of the hotel sector; they’re made in the UK, rod-edged for durability and fully recyclable - a key requirement for us as a B Corp certified sleep brand”.

Check in with Simba contract mattresses:

Hybrid® Luxe Contract Mattress. Simba’s most sumptuous design, featuring the largest spring count and ten layers of superb comfort and pressure relief.

Hybrid® Pro Contract Mattress offers exceptional comfort at a lower price. With eight comfort layers and a lower spring count.

Green Label Contract Mattress is designed to offer planet-conscious plushness; cushioning wool combines with natural latex and Simba’s Aerocoil® springs to provide natural comfort and high-performance support.

Please contact wholesale@simbasleep.com for more details.

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

Products and Services

Now Is The Time To Buy Refurbished

At Forward Vending and Catering we have always taken a pride in seeing what the market is looking for; and that is what we have done with our refurbishing program.

The market for good quality coffee has never been bigger. Therefore, the need for quality machines has also grown as has the cost of these machines. At Forward Vending and Catering we have seen too many companies wanting to break into this market but being held back by the high price of equipment. There has always been the option of buying second hand equipment with all the potential pitfalls. What we have done at Forward

Vending and Catering is to start a refurbishing program that makes sure the machines we sell or lease are in tip top condition thus at the same time saving our customers a great deal of money. How good is our refurbishing? We think it's great and are so confident that with any -of our refurbished machines we offer a no quibble 12 months warranty, Now anyone can get into the lucrative coffee business at a sensible price.

For more details see the advert on page 4 or call 01371

CLEAN Do The Workwear, So You Can

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

brigade, from Executive Chefs to Kitchen Porters. 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

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 game-changer for businesses seeking to optimize their day-today 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, 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 busi-

ness 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

year. Whether you’re a small business owner or a large retailer,

to provide you with the tools you need to succeed.

See the advert on page 3 for details or visit www.3rtelecom.co.uk

and

Avoid Losses, Increase Profits and Build Relationships

If you have an under-performing function room, you may be surprised to hear how easy and affordable it is to convert part or all of the room to a Private Karaoke room. Customers can then book online and enjoy 2 or 3 hour timed sessions; bookings are managed with intuitive room management software. Contact us for a free consultancy or for a full build quote. ROI possible within 3 months.

All systems are fully licensed and legal, sales are reported to PRS every quarter. We also provide great 24/7 IT support.

Visit our website today @ sunflysolutions.com to view our other products such as the Satellite Laptop and Wireless Microphones systems as well as apps and subscription packages. See the advert on page 9 for details.

J&E

J&E Hall cellar coolers are playing a significant supporting role as the popularity of the Boom Battle Bars entertainment chain gathers pace.

While games such as axethrowing, crazier golf and augmented reality darts are proving to be a major draw, quality food and drink also contribute to a formula with a multi-generational appeal.

The business opened its first venue in Norwich in December 2020 and has grown steadily since. Boom Battle Bars are a high-volume business serving a lot of draught refreshments, so quality cellar cooling is essential. Having a very good cooling system for the customer-facing area is critical to the experience that the customers expect.

Heat Recovery (HVAC) has installed J&E Hall cellar cooling equipment in a dozen venues so far. Co-owner Mike Higginson says: "In mid-2020 I had a call from one of the Boom Battle Bar designers who I had done a lot

of work for over the years –presenting a great opportunity. We became involved in work at the Liverpool bar in late 2020 during lockdown and it all went on from there. We have installed J&E Hall cellar cooler equipment of varying sizes and specifications in a dozen venues so far. The units are good quality, easy to use and maintain. They are a very good product for the price range." Ideal for beer cellars and other applications down to 4°C, J&E Hall’s complete range of cellar coolers provide a cost-effective and reliable solution to maintain specific temperatures required for beer and wine cellars. Boom Battle Bars is the market

Property and Professional

The Employment Rights Bill: A Legal Minefield Or A Step Towards Fairer Workplaces?

The Employment Rights Bill marks one of the most significant overhauls in UK employment law in recent history. Aimed at strengthening workers' rights, the Bill introduces a wide range of changes that will impact both employers and employees across multiple industries.

George Miller, employment law specialist at national law firm

Roythornes Solicitors (www.roythorne.co.uk), has highlighted some of the key changes and how businesses can prepare.

Promoted by the government under the slogan ‘Make Work Pay,’ the Bill is designed to improve job security, enhance workplace protections and ensure fairer treatment of employees. While workers stand to gain greater rights, many employers – particularly smaller businesses – are expressing concerns over the administrative burden and legal risks associated with these new laws.

There is no confirmed implementation date yet, but the government aims to pass the Bill within the next few months. To the relief of many, most changes will not take effect immediately, giving businesses time to adjust. With stronger protections for workers on the horizon, the big question remains, how will businesses adapt to these challenges?

KEY CHANGES – WHAT DO EMPLOYERS NEED TO KNOW?

While adjustments to the Bill may still occur before its implementation, several key proposals stand to have a major impact on businesses.

ZERO-HOUR AND LOW-HOUR CONTRACTS

Under the new Bill, zero-hour contracts won’t be banned, but they will certainly become harder to manage. Employers will be required to offer guaranteed hours to anyone who worked regular hours during a 12-week reference period, meaning those employees would be entitled to continue those hours.

At the same time, businesses will face penalties for short notice shift cancellations, though the penalty amount hasn’t yet been defined. This could create difficulties in industries like hospitality, where last-minute changes are common and the need for workers can quickly disappear. For many businesses, this might mean overhauling booking systems or introducing cancellation fees – tasks that could be tricky to manage, particularly for smaller firms.

There’s also the issue of tracking work patterns. Employers will need to assess each employee’s hours every 12 weeks, which could lead to more administrative work – something many small and medium-sized businesses may struggle to handle without the proper resources.

The good news for some workers, however, is that if they prefer the flexibility of zero-hour contracts, they can still opt to stay in them.

UNFAIR DISMISSAL AND TRIBUNAL RISK

Currently, employees must work for at least two years before they can claim unfair dismissal. Under the Bill, this qualifying period will be removed, meaning employees will be able to make a claim from day one. To counter this, the government will make it easier for employers to dismiss for conduct or performance during the first nine months.

For small businesses, this could lead to more tribunal battles as many struggle to meet increased legal obligations.

REDUNDANCY LAW

The Bill also brings tougher rules for redundancy following the P&O Ferries redundancy scandal in 2022. If employers fail to follow the correct collective consultation procedures, they’ll face much higher protective awards – up from 90 days’ pay to 180 days’ pay per employee.

For large-scale redundancies involving 20 or more employees, the consultation process will need to be carefully managed to avoid severe financial penalties. Non-compliance will not only be costly, but could also lead to reputational damage. With tribunals now able to issue larger protective awards, businesses will need to tread carefully in this area.

SEXUAL HARASSMENT

One of the more significant changes is the new legal duty for employers to take “all reasonable steps” to prevent sexual harassment in the workplace, including harassment from third parties such as customers. This means industries like hospitality and retail, where customer interactions are frequent, will face additional compliance pressures.

Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way

your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

For employers, this will mean more proactive measures, including staff training on anti-harassment policies. Failing to take these steps could lead to legal risks, so businesses will need to act swiftly and consistently.

SICK PAY

The Bill proposes removing the current three-day waiting period before statutory sick pay kicks in. This change, while beneficial to workers, will increase costs for employers. However, the sick pay rate itself will remain unchanged.

THE IMPACT ON HOSPITALITY SECTOR EMPLOYERS

With all these changes nearing, the compliance challenge will likely be front of mind, especially for small businesses that lack the internal legal support to navigate complexities. Larger firms may be able to absorb the impact of these changes, where smaller businesses might find it more difficult to adapt.

The hospitality industry will likely face significant challenges because of these changes. For example, with the removal of the two-year service requirement for unfair dismissal claims, businesses in this high-turnover sector could see more claims from employees who have only been in the job for a short time.

The tribunal system is already under strain, and with the expected rise in claims, it could quickly become overwhelmed. Additionally, hospitality employers will need to take more care in ensuring they are addressing harassment from customers, which could mean more staff training and acknowledgement of greater responsibility.

PREPARING FOR AN UNCERTAIN FUTURE

While the Employment Rights Bill has good intentions, its complexity and depth is expected to place considerable strain on businesses. The key for employers will be to act now - reviewing contracts, HR policies and internal procedures to ensure they’re ready when the Bill comes into effect. Seeking legal advice is vital, as failure to comply with these new rules could lead to costly legal battles, reputational damage and uncertain futures.

While there is still uncertainty about how some provisions will play out in practice, such as those surrounding zero-hour contracts, one thing is clear – businesses that fail to prepare risk falling behind in this new legal landscape.

“This

“Unbelievable!