CLH Digital - Issue #158

Welcome to the latest issue of CLH Digital

Our lead stor y is a clear indication of the sector’s great tradition of doing what it does best“celebrating”

Make no mistake , the Great British Pub, and hospitality generally has been an integral par t of British culture for centuries

It is not just a place to enjoy a drink or a meal but also a place where people come together to celebrate commiserate , meet, or simply to enjoy some quiet time

The hospitality sector is a significant contributor to the British economy, and the role of the pub cannot be overstated As we regularly repor t, the sector employs millions of people and generates billions of pounds in revenue ever y year

Fur thermore , pubs have played a crucial role in British histor y, par ticularly during troubling times During World War II, pubs ser ved as impor tant meeting places for people to discuss news and events They also provided a sense of normalcy during the war, with people gathering to drink and socialize despite the danger and uncer tainty of the time Many pubs even ser ved as air raid shelters providing a place of safety during bombing raids

In addition to their historical impor tance pubs have also played a vital role in modern British culture They are places where people go to socialize , catch up with friends, and meet new people Pubs are often the centre of social life in many communities, and they provide a sense of belonging for many people

As the hospitality sector began to recover, along came rampant inflation and increased energ y costs, crippling the sector But it is nothing if not resilient, and it is essential to remember the impor tance of the sector and, on an historic occasion like this, the importance of the pub!

It is not just a place to drink and eat, but, as stated above a place to CELEBRATE, socialise , connect with others, and feel par t of a community, and on May 6 we are celebrating what has been a once in a lifetime occasion

And we want to know just how you are celebrating! What are you planning? We want to share it with the nation, in a “Coronation Supplement” in our May 12 edition So please send us photos, menus, costume pictures, and we will put them on our website , social media and in a celebrator y feature!

Another stor y which caught my eye was the stor y on page 11, which reveals that deliv-

er y and takeaway ser vice has fallen for the 16th month in a row

This sector is always subject to public change , par ticularly during hard times However, as the ar ticle indicated, it may also be an indication that people are returning to going out a bit more

This was something that was covered in a recent seminar I attended Post pandemic one of the challenges the sector faces is getting people to change the habits of home entertainment

And that may ver y well just be happening which I am pleased to say As we describe above there is no better industr y and UK hospitality whether that's a pub/bar a restaurant or hotel to celebrate , socialise commiserate or just have some quiet time I would be ver y fearful of a future where people simply sit on the settee , watch Netflix and consume takeaways!

The repor t highlights modest increases on hospitality sales, but that is rather reassuring given the terrible economic conditions the sector is enduring at the moment Let's just imagine how successful the sector would be enticing people out if inflation was below 3% as it was for many, many years!

One more thing! Once again I would ask the favour - we want more Twitter followers! So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue Fur ther details can be seen at www catererlicensee com

Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage Views expressed within this publication are not necessarily those of the publisher or the editorial team Whilst ever y care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom All rights reser ved, reproduction is forbidden unless written permission is obtained All material is assumed copyright free unless otherwise advised

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House , Old Christchurch Rd,

EDITOR

Peter Adams

Pubs Prepare for Coronation Celebrations

(CONTINUED FROM FRONT COVER)

Research from pub company and brewer Greene King, commissioned ahead of the King’s Coronation, revealed that pubs are still seen as the economic and social bedrock of local communities even as society has changed since the last coronation

CORONATION ALES

Historic British brewers are set to mark the occasion with special Coronation ales with some even donating casks to celebrator y street par ties as well Meanwhile , in pubs from Cornwall to Cumbria publicans are planning celebrations with ever ything from viewing par ties, afternoon teas and BBQs to right royal drag performances

In addition to mark the momentous occasion Greene King’s new Ser ving King and Countr y repor t reflects on the role pubs have continuously played in their communities since the last coronation 70 years ago; it notes how 4 out of 5 members of the British public think pubs are impor tant to local communities

Ben Rosson who runs The Golden Cock said: “We have so much going on over the Coronation weekend, it’s the first time we ’ ve hosted an afternoon tea, it would be great to see a range of people getting involved and hopefully getting new customers into the pub too

“We have a raffle draw on the Sunday, a street par ty and live music It’s always good for ever yone to be able to get out no and enjoy themselves, especially after Covid, the Coronation is a great chance for people to get out and celebrate and what better place to do so than the pub!”

Beth Robinson who runs The Beeswing said: I think it s great in villages like where I am for pubs to put a variety of events and activities on over the Coronation weekend and be the driving force in their communities to bring people out but most impor tantly bring people together

“I have tried to do a real mix of events for all ages so that at least one event appeals to ever yone! I want people to look back and be able to say ohhhh I remember the Coronation I was at this great pub called The Beeswing!”

Ryan Jones who runs The Coronation said: “We’re really looking forward to the Coronation weekend, with a pub like this, how could we not be?

We have so much planned for all to enjoy including an 80 s themed fancy dress and disco, a bouncy castle and face painting for the children as well as a BBQ and afternoon tea to enjoy during the live event – we ’ ve even got a life-size King Charles to take selfies with We want to make this as fun as possible and to appeal to old and new customers

PUBS “ICONIC INSTITUTIONS”

Emma McClarkin, Chief Executive of the British Beer and Pub Association said:

“Our brewers and pubs are looking forward to the King’s Coronation being a time for communities across the countr y to join in celebration – and what better place to do that than at your local

“British brewers and pubs are preparing to mark this momentous occasion by hosting special events, brewing limited edition beers and taking advantage of extended opening hours across the long weekend

“There are few things about public life that stand the test of time from one generation to the next, and the welcoming of a new monarch is undoubtedly a time to reflect on this and note how our much-loved pubs remain at the hear t of their communities, just as they have done for centuries In a critically difficult time for

our industr y, we hope people will mark this historic national celebration by visiting their local, one iconic British institution suppor ting another ”

CALL TO PROTECT PUBS

With pubs playing such an impor tant role in UK society, Greene King is calling for more to be done to protect pubs so they can continue to ser ve local communities for generations to come This comes as Greene King publishes a new repor t, Ser ving King and Countr y: The Great British Pub at the hear t of communities, to mark the King’s Coronation on 6 May The repor t looks at the role pubs play in local communities, their social and economic impact, and how they have evolved with society since the last Coronation in 1953

Amidst the celebrations, Greene King is urging the Government to look at the future of the British local and how to create a regulator y environment which encourages investment and ensures pubs can continue to ser ve communities until the next coronation and beyond

Nick Mackenzie , chief executive of Greene King, said: “Our pubs have witnessed over 200 years of British histor y and evolved alongside British society over this time The pub experience in 1953 will be unrecognisable to many of today’s customers and we pride ourselves on creating warm, welcoming spaces for millions of people of all backgrounds We are now looking forward to welcoming customers through our doors as we come together to celebrate the King’s Coronation

“The social and economic impact of pubs is undeniable Alongside the great career and training oppor tunities available in communities up and down the countr y, many pubs also provide vital ser vices and act as hubs which suppor t people in their local areas The range of ser vices, fundraising events and other community programmes organised by our general managers and tenants never ceases to amaze me and I am delighted to be able to showcase a handful of our fantastic pubs and the teams behind them in our new repor t

“However, we must not forget that the future of the Great British Pub is far from cer tain We have been through some challenging times over the past few years and we cannot afford to take pubs for granted We need the Government to create a regulator y environment which encourages investment – par ticularly through fundamental reform of business rates, which represent the highest regulator y cost burden for pubs – to enable us to continue to ser ve our communities, create jobs and contribute to the countr y ’ s economic growth ”

IMPORTANCE TO BRITISH ECONOMY

Kate Nichols, Chief Executive of UKHospitality said: "The coronation of King Charles III is a momentous occasion and a great oppor tunity for the hospitality sector to showcase its impor tance to the British economy, " said Nichols "As we emerge from the pandemic , we are excited to welcome guests back into our venues and to celebrate this historic event with them "

The coronation, which is scheduled for May 6, 2023, is expected to generate significant footfall and sales for the hospitality sector

"Bank holidays are always an impor tant time for the hospitality sector, and the coronation is no exception," said Nichols "We anticipate a significant increase in sales across the industr y, with many businesses already planning special events and promotions to mark the occasion "

According to UKHospitality, the coronation could result in an additional £130 million in revenue for the hospitality sector This includes sales from pubs, restaurants, hotels, and other venues, as well as the wider economic benefits of increased tourism and spending

"Events like the coronation are a reminder of the impor tant role that hospitality plays in our society and economy, " said Nichols "We are proud to be a par t of this historic moment and look forward to welcoming guests from around the world to celebrate with us

Making the Most of Your Business's Opportunities This Coronation Weekend

With an extra bank holiday booked this year to celebrate King Charles’ Coronation, hospitality businesses will be wanting to make the most of the busy weekend and boost their sales for the year Weather permitting the coronation weekend looks set to be busier than a usual bank holiday as the government has given hospitality venues permission to stay open until 1am Early projections predict that the coronation will boost the UK economy by £1 billion through hospitality ser vices, with pubs, restaurants, bars, clubs, shops and hotels at the frontline of sales For most of the UK, this coronation will be the only one in living memor y

Even people who won’t celebrate the monarchy will still be making the most of the extra bank holiday especially thanks to the extra allowance in licensing hours between Friday, May 5th and Sunday, May 7th

The extra trading hours have been backed by UKHospitality, who’ve said that they are “fully behind” the government s coronation plans, especially as the festive season was not as lucrative as many businesses will have hoped Kate Nicholls, chief executive of UKHospitality, said of the extended trading hours: "Not only will it benefit customers, but it also means businesses will be able to trade for longer, increase footfall and generate additional sales ”

However, with a staffing shor tage in the hospitality industr y, there will be many businesses which will find it difficult to maximise revenues and take advantage of this huge oppor tunity

IS IT POSSIBLE TO FIND TALENTED AND RELIABLE LAST-MINUTE STAFF?

The Coronation weekend is set to be the busiest bank holiday of the year As all food and beverage businesses know at such a busy time of the year it’s impor tant to find relief work well ahead of schedule

So, how can you reinforce your team with competent workers, all while wasting as little time as possible?

By Florent Malbranche , CEO, Brigad (www brigad co)

Should you turn to temping agencies, hire on a shor t-term contract, or call in casual staff to temporarily beef up your teams? Maybe you should consider a freelancer Freelance jobs are , by nature , ever-evolving, and freelancers have to give the best of themselves in order to ensure longevity in their business venture This extra drive is incredibly impor tant in industries where a general lack of motivation invariably leads to lower-quality ser vice and deliver y

Of course the aim is not to completely replace your existing salaried staff with freelancers Quite the opposite Freelancers offer the possibility to suppor t and reinforce existing teams Ever y organisation needs a permanent team that knows the place like the back of its hand, par ticularly in the ser vice industr y A restaurant’s regular customers enjoy seeing the same friendly waiter, who greets them with a smile , knows how they take their coffee and makes them feel like they’re not just another customer Team stability is essential in running any type of establishment

Since 2016 hospitality talent platform and app Brigad has helped thousands of hospitality businesses to find the best self-employed hospitality staff for this blended approach Time is precious, but it only takes around 3 minutes to post a mission on the Brigad app and 80% of missions posted are accepted in less than 2 hours Be prepared for the coronation weekend, and secure suppor t if you need it

CORONATION CELEBRATIONS

As with the Queen’s diamond jubilee , the government has released a toolkit and recipe book to help with this year ’ s Coronation celebrations, including homemade bunting, recipe cards, kids' activities and even Spotify playlists which includes the likes of The Beatles, Coldplay, Ed Sheeran, and Boney M’s “Daddy Cool”

The government has released a royal recipe kit to celebrate Charles’ coronation - which does not include coronation chicken Bake Offer winner Nadiya Hussain offers a star ter - a coronation aubergine - fried till tender, and drizzled with a “simple coronation sauce ” Chef Ken Hom, the “leading authority on Chinese cuisine”, provides the main cause with a coronation roast rack of lamb with an Asian-style marinade Chef Adam Handling provides desser t with a strawberr y and ginger trifle - another twist on a British classic

There will be sure to be plenty more dishes being invented over the weekend to celebrate the day, and rewards fit for a King will surely come to creative hospitality businesses

Fuller’s Raises £20,000 for Special Olympics GB on its Annual Bridge Walk

On Wednesday 19 April, 98 team members from across Fuller’s, and Special Olympics GB walked 21 miles between two Fuller’s pubs – The Swan in Staines and One Over the Ait in Brentford – raising money for its charity par tner, Special Olympics GB The Bridge Walk raised £20,000 – to help fund regular spor ting oppor tunities that can transform the lives of children and adults with intellectual disabilities across England, Scotland and Wales

The walkers, comprising colleagues from Fuller’s pubs and hotels and its suppor t centre , along with Special Olympics GB team members and athletes, set off from The Swan first thing in the morning Their first stop was the Shepper ton ferr y –where they crossed the river on the ferr y a handful at a time From there , they walked to The Anglers in Teddington where the pub team provided a much-needed lunch from its outdoor pizza oven The group then set off on the next leg – a shor t three mile walk to The Prince’s Head in Richmond Then finally on to the last par t of the walk, along the tow path by Kew Gardens to One Over the Ait The full walk was 21 miles and took around nine hours to complete

Simon Emeny Fuller’s Chief Executive who took par t in the walk said: “The Bridge Walk was a brilliant day spent with colleagues and our friends from Special Olympics GB – while raising money for a fantastic cause The first Bridge Walk was held in 2022 and, after the success of this year ’ s, I’m looking forward to it again in 2024 It was great to see so many of the Fuller’s family coming together to suppor t

Star Announces Ambition to Operate

HEINEKEN-owned Star Pubs & Bars has announced its ambition to decarbonise its estate of 2 400 pubs by 2040

The journey to net zero will be a phased approach2 The company will first focus on achieving net zero in its 145 Just Add Talent managed operator pubs making up its scope 1 & 2 emissions by 2030 This will be achieved by maximising energ y efficiency and switching to renewable energ y

In close par tnership with its licensees and suppliers, the company then aims to reach net zero carbon emissions across its 2,255 leased & tenanted pubs, its scope 3 emissions, by 2040 The business will set interim targets to ensure it stays on track to achieve this long-term ambition

The net-zero ambitions encompass ever y area of Star’s business –from energ y use to its pub investment programme , and from food and drink to waste management – and will require the company to work closely with its operators, licensees and suppliers to suppor t them with their own carbon reduction plans In 2023 Star will kick-star t its journey to net zero with a £1 1m investment in rolling out energ y efficiency initiatives in 280 pubs3 The programme will star t to scale the most effective methods of cutting CO2 emissions identified in a £900,000 pilot in Star’s managed operator pubs last year 28 different measures will be used, ranging from right sizing cellars and insulation to motion sensor lighting and Fridge Managers (which

a cause that’s close to our hear ts

“Our par tnership with Special Olympics GB star ted in 2018 and, since then, our teams have been really engaged in raising money and awareness for the charity We were also joined by some of the Special Olympics GB athletes for the walk –some of whom are off to compete in the Special Olympics World Games in Berlin in June It was a great chance for us to wish them all the best of luck ”

Colin Dyer Special Olympics GB CEO said: “A big thank you to Fuller’s for yet again, organising a great day and raising much-needed funds for Special Olympics GB Since the beginning of our par tnership in 2018, Fuller s suppor t has allowed Special Olympics GB to deliver our work for more than 6,500 athletes at 95 allability, inclusive spor ts clubs – covering 27 spor ts across England, Scotland and Wales This provides nearly 13 000 regular hour-long spor ting sessions per year all delivered by a team of more than 3,800 volunteers We re looking forward to continuing our close work with Fuller’s as our par tnership grows – it’s always fun and rewarding working with Fuller’s ”

Special Olympics GB is taking a team of 82 athletes to the Berlin 2023 Special Olympics World Games in June The event will see more than 7,000 athletes with intellectual disabilities, from around the world competing in 26 spor ts over nine days of competition

Net Zero Estate by 2040

turn off drinks fridges when no movement is detected behind the bar) The package of measures will be tailored to each pub building and will reduce energ y usage by 15% on average

In addition Star is spending a fur ther £200 000 on trials in 2023 These will test technologies such as electric kitchens solar panels cellar heat recover y, and heat pumps

To maximise the effectiveness of the pilot initiatives Star Pubs & Bars is taking a rigorous approach to testing All equipment and measures must pass a desktop evaluation before being trialed in Star s managed operator sites, where the company has responsibility for utilities and can therefore accurately assess the impact of any changes

A Sustainability Cabinet of representatives from depar tments across Star Pubs & Bars will lead the implementation of the company ’ s sustainability ambitions as well as the annual evaluation of progress

also bring a multitude of benefits to our licensees decreasing their energ y bills and helping them to develop their own sustainability credentials with their customers ”

Sales Up for Managed Pubs, Bars and Restaurants but Costs Bite

Like-for-like sales at Britain’s leading managed restaurant, pub and bar groups in March were 1 4% ahead of last year ’ s levels, the new Coffer CGA Business Tracker shows

It means the Tracker produced by CGA by NIQ in par tnership with The Coffer Group and RSM UK has now been in year-on-year growth for six successive months However, March’s rate is the slowest of the first three months of 2023 and substantially below the UK’s current rate of inflation Pressure on consumer spending mixed weather and rail strikes all contributed to the challenges facing operators over the month

Pubs achieved like-for-like sales growth of 2 4% in March, while restaurants were 2 5% ahead of March 2022 The bars segment had a third consecutive month of negative figures, with sales down 13 2% The Tracker highlights an ongoing revival in London since the end of COVID19 restrictions, with trading outpacing the rest of the countr y Sales within the M25 were 3 1% ahead year-onyear, compared to 1 2% outside the M25

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said “These figures emphasise that trading conditions in hospitality remain challenging and operators have to work hard to grab their

share of sales Consumers’ interest in eating and drinking out remains strong, but after adjustments for inflation it’s clear that in real terms, it is tougher for operators this year than last year May’s three bank holidays will bring oppor tunities for strong trading, and there is cautious optimism that pressure on spending may ease as the year goes on But the government’s reduction of suppor t on energ y bills from April and increases in minimum wage levels will add to the squeeze on operators and realterms growth will be difficult for some time to come ”

Mark Sheehan, managing director at Coffer Corporate Leisure , said: “The market remains challenging but there is some optimism among traders Whilst top line growth lags inflation across the board many operators are looking to take advantage of better availability of proper ty to build a selective pipeline of new sites Much growth in sales is being derived from price increases rather than volume ”

Paul Newman, head of leisure and hospitality at RSM UK, said: “The hospitality industr y is not immune to the ‘slowcession’ gripping the nation and these results reflect an industr y that is stuck in a rut of modest like for like growth, but way below inflation Operators will continue to feel the pinch until persistently high food price inflation begins to retreat but will be hopeful of an uplift in trade in mega-May to reverse this holding pattern of margin erosion ”

Phoenix Dinner Raises £7,000 for Two Hospitality Charities

Two of the leading chefs’ organisations in the UK the Craft Guild of Chefs and the British Culinar y Federation raised £7,000 to suppor t the hospitality industr y after coming together to host the inaugural Phoenix Dinner

Themed ‘Rising from the Ashes of the Pandemic’ it took place on Monday 20th March 2023 at ExCeL London during the Hotel, Restaurant & Catering (HRC) The dinner raised £7,000, which will be split between two hospitality charities Kelly’s Cause and Hospitality Action

Kelly’s Cause is the leading provider of Mental Health First Aid Training and mental health ser vices to the hospitality industr y It says it is ‘ on a

mission to create a mentally healthy hospitality industr y for all’ Hospitality Action offers a whole range of suppor t ser vices to help hospitality people back on their feet again after a setback They help thousands of people through challenging times ever y year

Matt Owens chairman of the Craft Guild of Chefs said: “It was fantastic to help deliver this impor tant event which not only brought the industr y back together again but also raised much needed cash for two significant industr y charities I’d like to thank all of the attendees for their generosity and for demonstrating their endless resilience during these difficult

‘Revised Recruitment’ – Enabling a Stable Future for the Hospitality Sector

The hospitality industr y is facing an unprecedented recruitment crisis Recent statistics from the Office for National Statistics show that 149,000 job roles were left unfilled from October 2022 to December 2022 - a drop of 5 5% from the previous quar ter

Fur ther data reveals that almost 100,000 EU nationals left the sector in the two years to June 2021, making it the industr y with the highest number of depar tures This, coupled with an ongoing skills shor tage , is exacerbating the crisis

To address this challenge , we need to rethink our approach to recruitment The hospitality sector offers fantastic oppor tunities for workers to earn quickly gain valuable skills and have a long and fulfilling career We need to promote this fact and highlight that hospitality is not just about seasonal work It is a sector that requires practical, creative , intuitive , and hardworking people with an ardent desire to learn Hospitality is not just about chefs and ser vice exper ts; it also requires exper ts in technolog y, finance , IT, HR, and marketing

To attract a younger audience , we must understand their changing needs and requirements and engage with them through digital platforms The rise of platforms like TikTok provides an excellent oppor tunity to reach younger audiences and a new generation of workers It has become a valuable platform for businesses to share their culture , values, and job oppor tunities through bite-sized videos that can give potential candidates an insight into what it is like to work in hospitality

TikTok’s algorithm is designed to show users content that is most relevant to them, making it easier for businesses to reach potential candidates who have an interest in hospitality Using relevant hashtags and cleverly crafted videos businesses can reach a wider audience highlight their culture and values and attract top talent

Hospitality businesses must also source local talent from diverse backgrounds and talent pools they might not have previously considered

Businesses must make it their number one priority to attract and retain talent – par ticularly young people who will become future industr y leaders Encouraging staff back from overseas and ensuring existing talent is nur tured, developed, and aware of the fantastic career prospects available within the industr y will also be hugely impor tant

By Chris Gamm, CEO of Springboard (https://springboard.uk.net/)

Over the years hospitality has also suffered from perceptions of poor pay and working hours and often little is known about the oppor tunities a career in hospitality can provide To aid the industr y ’ s recover y, we must attract a more diverse workforce and enable shift patterns that work around people’s lifestyles Hospitality business leaders have a vital role in highlighting the wide variety of benefits of working in this sector, which are not spoken about enough outside the industr y The oppor tunities to travel, develop, work alongside brilliant people , be par t of a dynamic team, and have fun doing it are endless Many hospitality businesses are looking for new talent, and within their recruitment drive , they need to be more attuned to highlighting these benefits

To retain a highly skilled workforce in the hospitality industr y employers must prioritize a culture of suppor t and growth This means providing flexible work arrangements, comprehensive training programs, and clear career progression oppor tunities Perks such as on-shift meals and discounts at sister sites should also be par t of the package

Both front and back-of-house staff should receive equal attention and encouragement during busy periods to maintain their motivation and job satisfaction Management must be visible on the floor to create a positive and suppor tive work environment By investing time and resources in nur turing and guiding newly trained staff, they will become more confident and skilled leading to increased job satisfaction and better guest experiences

Our data proves that this approach works

A staggering 74% of our trainees remain in the same role 12 months after star ting, highlighting the benefits of empowering and engaging talent By adopting this strateg y, businesses can not only retain their best employees but also impress their customers with high-quality ser vice

The hospitality industr y faces a challenging road ahead but initiatives like Hospitality Apprenticeships Week National Hospitality Day, Hospitality Rising, and Choose Hospitality show that the sector is committed to tackling the recruitment crisis Springboard is playing a key role in helping futureproof the hospitality talent pipeline Last year, our Springboard to 2022 project helped suppor t more than 10,000 young people into jobs in hospitality Our employability training courses and hospitality careers por tal, CareerScope , also help people develop the skills needed to thrive in the sector and the employment oppor tunities available - while our FutureChef competition also engages school-age cooks last year, inspiring future generations to consider a career path in hospitality

We should all work together to ensure that the hospitality industr y remains vibrant and thriving, providing excellent oppor tunities for workers to build their careers, and providing excellent experiences for guests

Admiral Taverns Invests Almost £350,000 into Stoke-on-Trent Pubs

Admiral Taverns has invested almost £350,000 across two local pubs in Stoke-on-Trent, Staffordshire The King’s Way, run by brand new licensees Pete and Hayley Gidman has received a £135 000 renovation whilst the Pool Dole , run by well-known husband and wife duo Victoria and Lee Mavin, who also own the Bellringer in Kettering Drive , has received a £212,000 refurbishment

The King’s Way, situated on Kingsway Road, reopened on 24th Februar y, whilst the Pool Dole , situated on Fenpark Road, reopened on the 7th April

Investing in its pubs through capex is a core par t of Admiral’s strateg y as it seeks to nur ture community pubs with long-term sustainable futures Capex investment gives licensees the necessar y infrastructure to ensure their pubs can thrive within their communities and offer customers an active social hub As well as capex investment, Admiral is always looking for ways to fur ther suppor t its licensees Last year, Admiral invested £1 million into energ y-saving initiatives across 450 of its pubs to help combat rising energ y costs

Jodie Leigh, Business Development Manager at Admiral Taverns, commented: “I am thrilled with the investment projects that have taken place in Stoke-on-Trent – the results look amazing and will ensure both pubs sit at the hear t of the community We’re continually investing into our pubs across the UK and strongly believe in the impor tance of offering local communities the resources they need to bring people together ”

“Pete , Hayley, Victoria and Lee are all dedicated licensees who are passionate about their pubs and will be a great asset in their local community We wish them ever y success in the future ”

Victoria Mavin, Licensee at The Pool Dole , commented: “We are so thrilled to have reopened the Pool Dole to the community and showcase this transformation We are extremely excited to become a par t of this neighbourhood and reveal all the exciting new initiative offerings Our goal is to make sure The Pool Dole has something for ever yone to ensure we become a pillar of the community We want to thank Admiral for helping us get the pub where we want it to be ”

The King’s Way reopened in late Februar y with a fantastic weekend full of enter tainment that received outstanding feedback from the local community The pub hosts live music ever y other Saturday from 8pm followed by the Orange Bicycle Club at 10pm the longest running disco night in Stoke Hayley and Pete are committed to becoming integral members of the community and are currently hosting rock and roll bingo on the last Friday of ever y month to raise money for a defibrillator installation at the pub Hayley and Pete wanted to keep the traditional characteristics of the pub, including pies and burgers and patterned tar tan wallpaper However, they wanted to incorporate a modern twist by adding contemporar y colours such as grey and blue and creating a function room that will be ideal for par ties, with Sky Spor ts throughout Hayley Gidman, Licensee at The King’s Way, commented:

“We are delighted with the refurbishment and have received incredible feedback on the pub’s new look Being in the hospitality industr y has always been our passion, and we are happy we have achieved our vision We cannot wait for what is to come , to hold many more enjoyable evenings and charity days for our local community ”

Girbau UK Launches Under Counter Washers and Dryers

Known for its robust commercial and industrial laundr y equipment, Girbau UK has launched its first professional grade Under Counter washers and dr yers that fit underneath standard 900mm height counters Both machines combine energ y efficiency ease of use and compact size with high quality, durable construction making them ideal for hospitality applications

The new Under Counter washer’s stainless steel Active Drum™ has hourglass lifters that guide loads to gentler central areas for better load balance and reduced wear on delicate items It is available with a choice of 6kg or 8kg capacity with either a pump or gravity drain All

models have a 180-degree opening door for easy loading and unloading

Quiet long-life operation is assured by the washer s sturdy Quattro™ construction with durable shock absorbers that allow vir tually vibration-free high-speed spinning The washer features cast iron stabilisers for higher spin speeds, better water extraction and increased spin efficiency It has an easy-to-use LCD user interface and 28 flexible programs including disinfection, mop, microfibre , allerg y settings and three customisable programs It also comes with in-built ser vice diagnostics and a delayed star t function

The Under Counter dr yer can also be stacked on top of the washer to save space The 6kg capacity model is available in both condenser and vented versions and the 8kg model is vented The Sensi Dr y system automatically determines the right dr ying time , saving energ y and assuring fabric care Its auto programs save energ y as the running time is automatically adjusted according to load size and the required dr yness

Butterfly dr ying ™ tumbling in a figure of eight movement, non-stop in one direction stops clothes from bundling and ensures long life durability of the motor and belt The lint filter has an automatic indicator to remind users to clean it for energ y efficiency and safety

The dr yer ’ s memor y function remembers the last program used including any chosen settings, so if nothing needs to change , you can simply press star t for the next load

The new under counter washer and dr yer are available to order from Girbau UK

Visit www girbau com

More Bill Discounts for Energy and Trade Intensive Sectors

Some businesses could see their bills slashed by as much as 20% off predicted wholesale prices, thanks to fur ther government suppor t launched 26 April for sectors using high amounts of energ y

Applications have now opened for energ y and trade intensive sectors that are most affected by the unprecedented rise in global energ y prices to claim fur ther discounts on their bills between 1 April 2023 and 31 March 2024 – helping deliver on the government s priority to halve inflation

Ministers are today urging companies to check their eligibility and submit their applications at the earliest oppor tunity as the government continues its unprecedented suppor t package that has protected businesses and as of April has saved them £5 9 billion on energ y costs – over £30 million a day

Minister for Energ y Consumers and Affordability

Amanda Solloway said:

We are beginning to see light at the end of the tunnel for global energ y prices as Putin’s grip on the market weakens – but our vital energ y and trade intensive industries remain uniquely exposed to these challenges

We stand firmly behind British business and that’s why we ’ re protecting them with an additional offer of suppor t so they can continue to thrive I urge businesses to check their eligibility and submit an application right away so they can get the help they need

Businesses are advised to check GOV UK as soon as possible to find out their eligibility and what they need to do to apply Discounts could be reflected in bills from as soon as June with suppor t backdated to 1 April This could save some around 20% on predicted wholesale energ y costs

Heat networks with domestic customers can also now receive a new, sector-specific suppor t rate to make sure households do not face dispropor tionately higher bills compared to customers suppor ted by the Energ y Price Guarantee Heat suppliers will need to apply for this rate and are legally obligated to pass on the discount to their customers

This is just one of a range of ongoing schemes suppor ting households and businesses with energ y costs at this time – which the government is urging all eligible customers to apply for and take full advantage of

The Non-Domestic Alternative Fuel Payment scheme is providing top-ups star ting at £750 for organisations using large quantities of kerosene heating oil, such as such as farms, hotels, charities and public buildings like schools and hospitals

Organisations have until 28 April to apply for this suppor t via GOV UK

This scheme is also offering £150 payments to organisations using alternative fuels A minority of those eligible will also need to apply for this extra suppor t by 28 April if they have not received payments automatically through an electricity supplier

Listed Building Consent: Is It Worth It?

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

In this ar ticle , I’ll explain how that process isn’t as complex and convoluted as some believe , and my experience of achieving listed building consent for the restoration of an ancient coaching inn Dating back to the 1300s, The Mitre is Oxford’s oldest pub From the days of Chaucer, the Peasants’ Revolt and the Hundred Years war, people have been drinking on the site – initially in a cellar which is still intact today, and later in the 1630s inn built above it Not only was The Mitre a Medieval drinking establishment but it is said to have been used as one of the ancient centres of learning which eventually gave rise to the foundation of the University of Oxford

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

In 2022 the building was acquired by Gusto Italian, which committed to a £1 4 million investment, both to preser ve the listed features but also to introduce modern design elements unique to the brand And dining in the Theatre Kitchen or the Dine Under the Olive Trees restaurants today, few would argue that the sensitive restoration has been a success

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

By Simon Atha, Director, Boyer (par t of Leader s Romans Group) - www boyerplanning co uk

It is also impor tant to bear in mind that the Depar tment of Digital, Culture , Media and Spor t’s criteria for listed buildings isn t limited to specific buildings in isolation, or solely to bricks and mor tar : in addition to ‘buildings of impor tance because of their design, decoration and craftsmanship’ other categories are buildings which ‘illustrate an aspect of the nation's social, economic , cultural or militar y histor y ’ , ‘demonstrate close historical association with nationally impor tant people or events’ and ‘form par t of an architectural ensemble , such as squares, terraces or model villages’: the context and the historical significance can result in a building be listed too

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

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

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

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

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

Hospitality Rising Helps Boost Appeal to Work in Hospitality by 14%

New research from Hospitality Rising, in par tnership with research consultancy KAM, shows that 35% of UK adults say they would consider a career in hospitality demonstrating a positive shift in the way the industr y is perceived

Progress has been driven by activity across the industr y, from operators, trade bodies and suppliers plus the positive impact of the Hospitality Rising initiative and its #RiseFastWorkYoung campaign

The results of the research also highlight that, of those who currently don’t work in the industr y, the consideration to work in hospitality has increased from 52% to a staggering 81% When benchmarked against other industries such as education retail and construction hospitality has experienced the biggest increase in consideration to work over a 12-month period

The success of the inaugural ‘Rise Fast Work Young ’ campaign which recently hit 105,000 job applications, is such that nearly half (46%) of the target 18 to 30-year-old demographic had seen and remembered the campaign and 76% of this group said the campaign would encourage them to work in hospitality Encouragingly, the results were similarly high for slightly older job seekers with 75% of 31- to 40-year-olds say-

ing the ads would encourage them to work in hospitality too

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “It is incredible to see this transformation in the way hospitality careers are perceived in less than six months of launching our first campaign It’s much needed positive news for the industr y

“We are so proud of what the Hospitality Rising team have achieved, proving the power of what we can achieve as an industr y when we truly come together to tackle impor tant issues This is why we will continue to champion the hospitality industr y far and wide

“Without new talent coming into the industr y we will continue to struggle The needle on total vacancies will take time to move , so we are calling on all operators big and small to invest in the campaign for year two, star ting in September

“This really is a fight to attract the talent the industr y deser ves but also to drive applications now We’ve come so far in six months with 300 investors imagine what we could do with 1,000 Let s not take a step back but keep up momentum and build on this fantastic star t ” Hospitality Rising is backed by some of the biggest names in the UK, including Whitbread, Pret, Welcome Break, Hilton, Soho House , Prezzo, Revolution Bars Group, Parkdean Resor ts, Buzzworks, Claridge’s, JW Lees and The Pig On the supplier-side , Coca-Cola Europacific Par tners, hospitality tech supplier Zonal, and guest WI-FI Wireless Social based marketing solution, are platinum sponsors

Celebrity chefs including Nathan Outlaw, Tom Kerridge , Thomasina Myers OBE, Angela Har tnett OBE and Raymond Blanc OBE, have also generously given their time and suppor t to the initiative

Businesses looking to join the movement should register their interest by emailing hello@hospitalityrising org

Equality Campaigner Celebrated by CAMRA

Helen Anne Smith has been awarded C AMRA’s top campaigning award at the organisation’s Members’ Weekend and Conference for their work to create a more diverse and inclusive industr y

Helen s nomination spoke of their long list of achievements As well as being a C AMRA contributor featured on the Learn & Discover platform and the Pubs Pints

People podcast, they are one of the founders of the Burum Collective – an online publication for, and by, those working in hospitality

Combine” and the “Brave Noise” brewing collaboration –both of which worked towards improving standards for those in the pub and beer sector

Helen also under took a three-month Wayfinder residency with Cloudwater Brewer y which provided training and funds for the launch of an education hub, providing free educational content for hospitality workers

They then par tnered with the U S based non-profit Beer Kulture to host a jobs forum that aimed to open up UK drinks industr y job listings to a more diverse group of candidates

Their passion for building more diverse and inclusive spaces making drinks education accessible and empowering the whole industr y was evident in their nomination, and the judging panel was impressed by their dedication and the sheer amount of work they had under taken

C AMRA Awards Director Laura Emson said: “Helen was a clear winner, even in this year ’ s strong field of nominations Their campaigning, both on- and off-line , is empowering the industr y to be more inclusive and they have been an integral par t of a huge number of initiatives

In response to the outpouring of stories about misog yny racism and mistreatment of workers within the beer and hospitality industries, they used their platform to organise the Common Ground Conference , where hundreds of attendees heard from industr y leading speakers about improving hospitality workers’ rights They

initiatives like “Hospitality

The Beer Kulture X Burum Collective Jobs Board now has a funded administrator and is a resource that helps connect candidates from marginalised groups to employers within the drinks industr y, as well as connecting industr y professionals to oppor tunities such as training or mentorships

“It’s a pleasure to formally recognise their hard work and dedication to making sure that beer and cider are open to ever yone

“This Campaigner of the Year Award is a testament to the positive impact that Helen has had on the industr y, and I look forward to seeing their work in the years to come ”

Upcoming Coronation is a Historic Moment to Share!

The coronation of a new king is a significant event that provides a unique oppor tunity for pubs to generate revenue while bringing the community together This momentous event is an oppor tunity for pubs and hospitality businesses to reach out to the public with their own events, creating a sense of community and shared heritage By organising special events and activities to celebrate the occasion, businesses can attract a large audience and create an unforgettable experience

New research from SevenRooms repor ts that the Coronation will create an additional £2 6 billion for the hospitality industr y through consumer spending in restaurants, pubs and bars across the UK, with an average spend of £88 51 per head SevenRooms predicts that 29 million people are due to flock to hospitality venues over the three-day bank holiday weekend Demand for restaurants, pubs and bars is even set to over take that seen for the late Queen’s Platinum Jubilee in 2022 which saw 19 million Brits heading out and spending an average of £79 per head over the weekend generating an estimated £1 5 billion in total

Not only this but establishments who have developed themed menus and activities for the Coronation are expected to draw in an additional £1 05 billion (£35 83 per head) for the industr y, highlighting the growing demand for experience-led dining

One of the most popular ways to celebrate the coronation of a new king is by hosting a themed par ty Pubs can decorate their venues with patriotic colours and offer a range of activities, including trivia games, dress-up competitions, and live music performances Food and drink specials can also be offered, featuring classic British dishes and speciality cocktails Pubs can charge a cover fee or sell tickets to the event to generate revenue

Beer festivals are always popular, and pubs can capitalize on the coronation celebration by hosting a themed beer festival The festival can feature a range of traditional British beers, including ales, lagers, and stouts Again, hospitality businesses will have the oppor tunity to offer themed food options, such as fish and chips, bangers and mash, and other classic British dishes

Hospitality businesses can also use the coronation celebration as an oppor tunity to give back to the community by organizing a charity event Pubs can par tner with local charities or non-profit organizations and donate a por tion of the event's profits to the cause Charity events can include activities such as raffles auctions and live music performances Attendees can also donate directly to the charity generating additional revenue for the pub For our issue for Wednesday May 10 we are hoping to include a “supplement” surrounding the King's coronation and how the care sector celebrated

Quiz nights are popular events in pubs, and pubs can incorporate the coronation celebration into a royal-themed quiz night The quiz can feature questions about the monarchy British histor y and current events related to the royal family

Danilo Mangano Managing Director International at SevenRooms comments:

“As the data shows, it is clear that people are keen to celebrate the Coronation by taking full advantage of the additional bank holiday in May this year While we ’ re seeing a general trend towards consumers focusing on the quality of their hospitality experiences amid the cost of living crisis, the Coronation is giving them an excuse to enjoy themselves

They re also willing to spend more on unique and out-of-the-box experiences which are being offered by many venues across the UK to celebrate this momentous occasion This reflects a wider trend towards experience-led dining and the desire for that something special With many venues going the extra mile for the Coronation, restaurants that know their customers best and tailor menus for special events will continue to reap the benefits of guests’ appetite for outstanding hospitality experiences in the future ”

With careful planning and promotion, businesses can make the most of this historic occasion and make a lasting impression on their customers!

WE WANT TO HEAR ABOUT YOUR EVENTS!

We here at CLH News are looking to do a round-up on how the hospitality industr y and individual businesses have celebrated the momentous occasion

Please send us photos and details of your events to edit@catererlicensee .com for a special commemorative feature later this month!

What Is Seasonal Eating and Why Is It An Important Catering Consideration?

Many of us have heard the term ‘seasonal eating’ but it is hard to fully understand what that means with the vast choice and array of foods so readily available to us, year-round

Tess Warnes, dietitian at food procurement exper t allmanhall (https://allmanhall co uk/) looks at the impact of moving towards more seasonal eating

As consumers we expect to be able to buy a huge variety of foods that come from all corners of the world, and at all times of the year A quick inspection of food labels will show the range of countries food come from: tomatoes from Spain, sweet potatoes from South Africa and asparagus from Mexico But is having this availability such a good thing, both through the impact on the environment, and on the quality of the product being bought

ENVIRONMENTAL IMPACT

In the case of the environmental impact we can take the humble spring onion as an example A huge propor tion of spring onions consumed across the UK are impor ted from Thailand meaning it has travelled approximately 5,900 miles to get to our supermarkets Eg yptian spring onions are also shipped into the UK From a sustainability perspective ,

this clearly has an impact on the environment especially if the mode of transpor t is airfreight Long distance travel may mean increased environmental costs for us however its impor tant to note that the food miles argument in its most simple state is defunct The transpor tation of food only accounts for a small percentage of the value chain when it comes to emissions A shipped spring onion will have a lower carbon footprint than one grown out of season in a hot house in the UK requiring extensive resources to recreate the growing conditions needed

Foodsteps, the ground-breaking carbon impact assessment technolog y business, sets out to help foodser vice and catering providers understand the environmental impact of the food they include on their menus Via its platform, caterers can upload recipes in order to understand their environmental impact via a clear rating system and carbon footprint per ingredient allmanhall has an exclusive par tnership with Foodsteps, and together they aim to make data accessible allow informed decisions on the environmental impact of menus, and create a more sustainable food supply

FOOD QUALITY

When it comes to the quality of the produce if impor ted it will mean that by the time we actually eat it, it will be days, if not weeks old

In general fruits and vegetables are picked at the peak of their ripeness and also, the peak of their nutritional status The problem in our spring onion example is that it has had to travel for days to get to the point of being eaten, meaning it has star ted to age

Unfor tunately, this aging leads fresh foods to lose their nutritional den-

sity This means that you don’t get the same nutritional benefits that you would have if you had eaten it when it was freshly picked And it is not just a small change or deterioration One research associate at the University of Austin repor ted that fruit and vegetables found in supermarkets are anywhere from 5% to 40% lower in vitamins and minerals

If you can base menus on food that is both in season and local you are potentially increasing the nutritional density and quality of the meals you ser ve Although you might be choosing ingredients from a smaller pool it is still impor tant to focus on variety, ensuring you are delivering a variety of nutrients which will suppor t overall health, including gut health HOW DO

YOU KNOW WHEN FOOD IS IN SEASON?

With the majority of fresh produce being available almost all year round it can be hard to decipher what is actually in season and what isn’t There is a host of information available on web sites such as:

• Seasonal UK grown produce - Vegetar ian Society (vegsoc org)

• What's In Season When? (lovebr itishfood co uk)

• Seasonal calendar - BBC Good Food

When deciding on menus, there is a strong case for buying seasonal, both from the environmental impact and because of the quality of the product Tess suggests “Use cookbooks based on seasonal eating or the abundant online resources available to create tasty quality meals If this is too daunting then using a specialist like allmanhall to help create menus, which take the stress out of having to come up with recipes using ingredients you may be less familiar with cooking ”

Fresh Train Strikes to Heap Further Pain on Hospitality

trating that almost a year on from the star t of this dispute , there appears to be no resolution in sight “Collectively, hospitality businesses across the countr y have lost more than £3 billion in lost sales as a result of the strikes and there is no doubt that will increase as a result of today’s announcement, par ticular-

ly as it will now impact the busy, high-demand summer period

I would urge all par ties to redouble their effor ts in negotiations to reach a resolution and end this long-running dispute , which continues to harm businesses, workers, consumers and public confidence in the rail network ”

Delivery and Takeaway Sales Fall for 16th Month in a Row in March

Deliver y and takeaway sales at Britain’s top managed restaurant groups in March were 3 0% below the same month in 2022 the new Hospitality at Home Tracker from CGA by NIQ reveals

It means that year-on-year sales have now fallen for 16 months in a row After booming during COVID-19 lockdowns, the market has steadily softened as some consumers rever t to eating out and others reduce their spending in light of steep rises in household bills After adjustments for inflation, the value of sales has fallen significantly further in real terms

The Tracker also indicates an even sharper drop in the volume of orders a sign that groups are depending on menu price rises to stem year-on-year losses Groups saw a 9 6% dip in their number of deliver y orders compared to March 2022 and a 12 7% contraction in takeaway and click-and-collect orders

Duke of Clarence Pub Set to Reopen Following Half a Million-Pound Investment

The Duke of Clarence , formally the Bloated Mallard in Hampton Hill, has returned to its former name and has a new look, thanks to a £500,000 investment

Ricardo Azevedo has teamed up with Gar y and Jenni O’Connell who operate two other Stonegate Group pubs within the area The Railway in Teddington and The Greyhound Kew Green to create a third site in South West London

Ricardo said: Myself and the team are thrilled to have taken on the Duke of Clarence and cannot wait for it to be open to welcome customers back

“The investment has really transformed the pub and we are all in love with how it looks ”

The Duke of Clarence will be holding a launch par ty to celebrate the reopening of the newly refurbished site in the first week of May

Sales never theless remain well above pre-COVID-19 levels, and accounted for 14 9 pence in ever y pound spent with the managed restaurant groups contributing to the Hospitality at Home Tracker in March

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “Sixteen months of year-on-year decline in deliver y and takeaway sales have shown how the cost of living crisis has impacted consumers ’ discretionar y spending More positively, it’s an indication that some consumers have switched back from ordering in to going out, and our Coffer CGA Business Tracker has shown modest increases in in-venue sales this year However, sales in both channels remain well down year-on-year in real terms, and with little respite on inflation in sight trading conditions will remain ver y challenging for some time to come

New Bill to Crack Down on Fake Reviews

New powers unveiled aimed at boosting competition, clamping down on fake reviews

New legislation has been introduced to ensure businesses and consumers are protected from rip-offs and can reap the full benefits of the digital economy with confidence

Fake reviews that cheat customers and cost more than a billion pounds a year and new powers for the Competition and Markets Authority (CMA) to tackle businesses that breach consumer rights law are all elements of today’s far-reaching Bill

In competitive markets firms strive to give consumers the best products, most choice , and lowest possible prices The Bill will provide the CMA with stronger tools to investigate competition problems and take faster, more effective action, including where companies collude to bump-up prices at the expense of UK consumers

The CMA will be able to directly enforce consumer law rather than go through lengthy cour t processes The reforms will also heighten the consequences for wrongdoers as the CMA and the cour ts will have the power to impose penalties of up to 10% of global turnover for breaching consumer law

Today’s Bill (April 25) will also enable the Government to ban the practice of facilitating fake reviews or adver tising consumer reviews without taking reasonable steps to check they are genuine New rules will ensure consumers can exit subscriptions in a straightforward, cost-effective , and timely way and require that businesses issue a reminder to consumers when a free trial or introductor y offer is coming to an end

This will help deliver one of the Government’s five priorities to grow the economy by increasing consumer choice and confidence in the products they buy and ser vices they use

UKHospitality Chief Executive Kate Nicholls said: We’re pleased that the Government has listened to the concerns of hospitality businesses about fake reviews and have taken swift action to tackle it, by giving the

CMA enhanced powers through this Bill

Fake reviews do irreparable damage to businesses, offer consumers a misleading view of a business and devalue the effor ts of honest customers leaving genuine feedback This Bill will help to deliver fairness for both hospitality venues and their customers in this area, and we look forward to working with Government to achieve this

Rocio Concha, Which? Director of Policy and Advocacy, said:

This bill is a pivotal step to make markets in the UK work better for consumers businesses and suppor t economic growth

Whether it’s fake reviews by dishonest businesses or people getting trapped in unwanted and costly subscriptions our consumer protections are overdue an upgrade Which? has long campaigned for stronger powers for the Competition and Markets Authority, including tough enforcement and the ability to fine firms that break the law directly

The empowerment of the CMA’s Digital Markets Unit will also be a major step forward It needs the right powers to loosen the vice-like grip of a handful of tech giants that will foster innovation and give consumers more choice and lower prices

Sarah Cardell, Chief Executive of the CMA, said:

The new powers in this bill help the CMA take swift, decisive action to tackle rip offs, protecting consumers whether they are shopping online or on the high street The new fining powers will provide an impor tant deterrent to businesses seeking to take advantage of people while also ensuring fair dealing businesses can thrive

The bill will also strengthen the Digital Markets Unit, helping to ensure digital markets remain competitive and continue to benefit people , business, and the UK economy We welcome its introduction to parliament and look forward to it progressing

Drinks Sales Slip After Easter Surge

Drinks sales in Britain’s On Premise slipped below last year ’ s levels in the aftermath of a solid Easter weekend

CGA by NIQ’s latest Drinks Recover y Tracker indicates that average sales in managed venues were down by 3% in the seven days to Saturday (15 April) from the same week in 2022 However, the equivalent period coincided with last year s Easter weekend, skewing the comparisons

The 2023 week s data included Easter Sunday and Easter Monday (9 and 10 April), when drinks sales were 30% and 36% ahead on the same comparative days in 2022 Sales were then down by double-digits on each of the next four days, before ending the week on a high with 9% growth on Saturday

Categor y-wise , sales of spirits were 13% behind the same week in 2022 continuing several difficult

months of year-on-year comparisons The beer (down 0 3%), cider (down 7%) and soft drinks (down 3%) categories were also in the red, but wine (up 7%) extended a strong star t to the year

Year on year sales comparisons are tricky at this time of year because of the variance in where Easter dates fall in the calendar,” says Jonathan Jones, CGA’s managing director, UK and Ireland “But it’s great to see that consumers have chosen to take advantage of the time off work by spending it in the On Premise Late April and early May will give us a clearer picture of the state of play, but we can be positive overall about the shor t-term trends and sales should get a lift next month from the extra bank holiday for the King’s coronation ”

UK Hotels Charge Pre-Pandemic Peak Season Room Rates Signalling Optimism

Desite the wet weather in March, hotel operators continued to outperform the wider hospitality sector as operators were able to charge the same room rates as peak season prices in 2018, according to the RSM Hotels Tracker

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows average daily rates (ADR) of occupied rooms increased from £128 94 (Februar y) to £135 51 (March) In the London market, room rates increased from £196 21 to £203 48 The rates charged in March 2023 are similar to those charged in July 2018, the peak season for the sector

Occupancy rates of UK hotels were up from 64 9% (Februar y) to 68 7% (March) and increased from 65 2% to 70 2% in London

Revenue per available room (RevPAR) increased from £83 63 (Februar y) to £93 14 (March) in the UK and from £127 90 to £142 84 in London Gross operating profits of UK hotels were up 7% to 32% last month and up 6% to 37 6% in London

Chris Tate , head of hotels and accommodation at RSM UK, said: ‘The hotel sector had another strong month in March thanks to buoyant demand from consumers Three years on since the star t of the pandemic , the hotel sector is back to following pre-Covid seasonal patterns, with a growth in occupancy, room rates and gross operating profits in March

Given rising costs and low consumer confidence , we would expect to see people cutting back in this area, but the hotel sector is enjoying a strong performance as consumers choose to cut back elsewhere such as dining out This aligns with our recent sur vey, which found UK consumers are planning to take both shor t and long breaks in the UK this year

‘Hoteliers will be hoping this continues Upcoming major events such as the King’s Coronation and Eurovision will provide another boost for the hotel industr y Added to that the number of overseas visitors should increase as they attend these events and are likely to extend their visit to see the various landmarks across the UK, which will have a positive ripple effect on the hotel sector ’

Failing Councils Should See Planning Fee Freeze

Annual increases to planning fees should be contingent on the performance of the planning authority, UKHospitality said today

In response to proposals that planning fees should increase annually in line with inflation, UKHospitality said planning authorities that fail to provide an adequate ser vice should not be guaranteed an annual uplift in income through planning fees

Whilst UKHospitality recognises that an increase in planning fees is necessar y to aid the performance of local planning depar tments it is essential that this goes hand-in-hand with real improvements to the system

An annual independent review procedure of local authorities planning depar tments should be in place to incentivise good performance that delivers for businesses and unlocks investment potential Any increases to fee increases should be ringfenced for spending within the planning system

UKHospitality Chief Executive Kate Nicholls said:

“An effective well-resourced planning system can be a real asset for businesses Returning swift and evi-

dence-based decisions can quickly enable business expansion and investment in local areas, resulting in economic growth and job oppor tunities

“Unfor tunately, that is not what we have in place at the moment The current planning system is cumbersome and ineffective

“A guaranteed annual increase in fees would only cement the current underperformance and incentivise mediocrity An independent review process that rewards effective planning depar tments and implements freezes would introduce a true meritocracy and drive effective planning decisions

“At a time where hospitality businesses are suffering from increased costs at ever y turn a guaranteed annual increase with no uptick in performance would be unacceptable In contrast venues would be more open to increased fees if it came with quicker decisions that reflect the positive impact hospitality can have on the economy ”

In its response UKHospitality also urged wider reform of the planning system It is calling for a fast-track process for smaller applications and a statutor y time limit on the time taken for planning decisions

How To Support and Retain Your Team Through the Cost-Of-Living Crisis

By David Kelly, General Manager, EMEA at Deputy | www deputy com

The cost-of-living crisis has become a pressing issue for all employers, but par ticularly for those in the hospitality industr y Employees are struggling to keep up with the rising costs of essential goods and ser vices, leading to significant stress and high levels of staff turnover

Money worries can often lead to sleepless nights Distracted employees, experiencing financial stress, can’t possibly perform at their best Thankfully most employers have been paying increasing attention to these issues and many are either in the process of implementing a financial well-being program or intend to

I recently hosted a discussion with Anna Buckle , Head of Employee Experience at PayCaptain, and Maureen Sandbach, People Director at Honest Burgers, to share insights on how hospitality businesses can suppor t their employees through tough times, even when a pay increase might not be an option We looked at:

• How and when to step n to suppor t employees who struggle financ ally

• The ‘must have’ employee benefits for businesses to retain the r team

• The impor tance of payroll in enhancing the employee exper ience

STEPPING IN TO SUPPORT EMPLOYEES

The cost-of-living crisis star ted at the beginning of the pandemic when people on low and middle incomes were hit the hardest Nobody has had time to catch their breath and now energ y bills have shot up and inflation is wreaking havoc

Employers can suppor t their team members in two main ways – contributing an element of financial education and providing faster access to their earnings

By providing relevant resources, you can increase your staff ’ s financial capability Signpost them to resources like Step Change , Citizens Advice Bureau, the Money and Pensions Ser vice and other free and credible sources of information We’re not financial advisors but it’s impor tant not to let vulnerable staff spiral any fur ther and to provide them with any information they need

Worr ying about how to deal with unexpected expenses can be one of the most stressful situations, so offering weekly or for tnightly pay or enabling access to cash quite quickly ahead of the monthly pay run can be par ticularly beneficial

RETAINING YOUR TEAM

By creating a culture where it’s ok to talk about money, you can help your team to avoid bottling things up You can train managers to have these conversations in an open and non-judgmental way

If you speak to your teams about what would make a difference to them, you may find that you ’ re currently spending money on an employee benefit that doesn t really help them and there s something else that could have much more impact

Defining a financial safeguarding policy within your business can be hugely beneficial for managers and team members alike It should cover how to identify someone who is financially vulnerable , steps to take care of them and when to inter vene and when to stand back

One option wor th consideration is introducing an automated payroll savings system to help vulnerable team members build financial resilience They can star t small but stay consistent and star t to build a buffer

One of the most impor tant ways to suppor t your team is to talk about mental health Financial worries impact mental health and we need to train managers to spot the signs and have these conversations Team spirit and a good work atmosphere can have more impact than we often think

PAYROLL

Getting the payroll right is the number one thing we must do for our people It has a massive potential to act as an extension for employee engagement too

Sharing payslips the day before they’re paid means that any errors can be flagged and rectified so staff can be paid accurately and on time , which can be a game changer

The cost-of-living crisis is a significant challenge that will be with us for a long time To boost your business resiliency, retaining your team members during this challenging time is critical

Taking proactive steps to suppor t staff is therefore essential for success Offer guidance and training to your managers on when to step in, what they can do to help, and how to communicate regularly Suppor ting employees in order to boost retention is a trusted recipe

Easyhotel Invests £4.5 Million to Reduce Carbon Emissions

easyHotel has announced a £4 5 million investment for 12 UK locations to fur ther reduce the group s carbon footprint as par t of its strateg y to be the first choice for low-carbon affordable hotels in Europe

The investment will be spent on improving hotel energ y efficiency with the installation of heat pumps, solar panels, improved metering, control systems and new more efficient air conditioning systems Following the work, CO2 emissions are expected to fall by 45% by 2025 across all the UK hotels

In addition to the upgrades, single use plastic bottles have been removed from all owned and leased hotels with free filtered water fountains installed for guests to refill their own bottles or buy a reusable bottle from reception Going too are plastic key cards with wooden key cards currently being rolled out across the owned and leased network The wooden cards are cer tified by the Forest Stewardship Council as coming from sustainably managed forests It is expected that the wooden key cards will prevent 55,000 plastic key cards from being produced in 2023

Karim Malak, CEO of easyHotel, commented: “The hotel industr y accounts for about one percent of carbon emissions globally, and we have a collective responsibility to do all we can to reduce these emissions Our business is naturally low-carbon thanks to our sizeefficient room design which uses less raw materials, but it’s important for us to look at ever y area of our operations and tr y where we can, to be as low-carbon as possible Our no frills, easy, experience means we don’t provide unnecessar y items that end up in landfill or waste power on often unused elements of a hotel such as g yms and restaurants The energ y that we do consume is set to become even more efficient due to this investment and we re proud to be offering low-carbon alternatives which in turn, enables us to pass on savings to our guests too ”

The UK locations benefiting from the investment £4 5m investment are London Shoreditch, Croydon, Birmingham Manchester, Liverpool, Leeds, Sheffield, Milton Keynes, Ipswich, Cardiff, Newcastle and Glasgow The hotels will remain open whilst the work is completed By the end of the year, easyHotel is set to announce similar low-carbon investments for its hotels in Belgium, France , Netherlands and Spain

P&G Professional: Reduce Energy Without Compromising Results

80% of Hospitality Workers Want More Proactive Wellbeing Support from Employers

A new study finds a third of hospitality professionals repor ted excessive stress and anxiety over the last year – hospitality companies are being urged to implement changes that facilitate more effective wellbeing suppor t for employees

New data has revealed hospitality professionals are the most likely to work on days when experiencing poor mental health instead of taking sick leave compared to employees in other sectors with almost a third (28%) having done so in the last year

The sector is set to continue facing challenges according to a repor t by trade association UKHospitality up to a third of UK hospitality businesses are at risk of closure despite achieving record sales in 2022

Increasing pressures such as closures and the cost of living crisis, combined with gaps in employer suppor t, are causing an increase in mental and physical health issues for hospitality employees A third have experienced increased anxiety over the last year, with 23% citing excessive stress

The UK-wide Health, wellbeing & habits study asked over 1,000 employees for insights into their health status over the last year The aim was to discover how changing working patterns affect employees’ health and wellbeing, and how UK companies can better suppor t their workforce in this area

The study also found that over a third of hospitality employees are experiencing significant physical health issues such as back, shoulder and neck pain (37%) –this can be attributed to a lack of sitting during working hours Also, 26% repor t insomnia

WHAT CAN HOSPITALITY COMPANIES DO?

Although 26% of employees repor ted that their employers attempt to actively look after staff wellbeing A staggering 80% of hospitality professionals want their company to be more proactive in boosting employee health, wellbeing and healthy habits

- 38% of employees think training managers to provide better suppor t is the answer

- 33% of workers believe in promoting the use of sick leave when people are struggling with physical or mental health

- 26% of employees want training to build skills in stress management

Hospitality companies also benefit when contributing to their employees’ health and wellbeing: it leaves 41% feeling more productive at work and 34% more engaged in their roles A third say they’re less likely to seek job opportunities elsewhere (30%)

Richard Holmes director of wellbeing at Westfield Health says: “Burnout is a state of emotional physical and mental exhaustion caused by excessive and prolonged stress Pressure at work is usually the main culprit and when budgets are tight and teams are small, people often find themselves with multiple roles and heavy workloads, piling on the stress

Claire Brown, qualified life and career coach, adds: “Employees must be encouraged to prioritise their health and wellbeing above productivity by taking regular breaks from the screen and getting fresh air, where possible Providing alternative and innovative ways for connection and communication between team members is also really valuable

“As always, communication is key It’s impor tant for employers to be fair and realistic about what is possible and provide practical suppor t to help team members manage their workloads ”

Hospitality Superstars Celebrated During the Springboard Awards for Excellence 2023

Last week, the hospitality industr y came together for an unforgettable night of celebration and recognition at the Springboard Awards for Excellence 2023 held at the East Wintergarden in Canar y Wharf and hosted by the broadcaster and journalist Gordon Smar t Held and organised by the hospitality charity Springboard, the awards celebrated the achievements of the hospitality industr y ’ s most talented individuals and companies highlighting the industr y ’ s most inspiring and resourceful leaders who have shown innovation and creativity in the face of unprecedented challenges

The 48 shor tlisted hospitality businesses and individuals competed for the prestigious awards across 16 categories, with winners selected by a panel of industr y exper ts including Ronan Har te , CEO of BaxterStorey, Diago Masciaga, and more

One of the most hear t-warming moments of the night was the announcement of Toby Markham from London as the winner of the Fiona Colley Trainee of the Year Award Toby has cerebral palsy and had struggled to find employment as a result Upon completing Springboard’s Galvin’s Chance programme , Toby land-

New Award Winning Technology Can Save

If you own a restaurant or a kitchen with a deep fr yer, then you might be surprised at how much you spend ever y year on cooking oil Have you ever calculated this direct cost? If you haven’t, then you should, because Canadian Company, Eco Friendly Chef Corp is helping thousands of professional kitchen operators to dramatically cut their oil costs in half

A new innovative product called OiLChef is revolutionizing the food industr y The award-winning OiLChef device is one of the most sophisticated technologies available in the world for deep fr yers today It is not a filter or a chemical, but rather a device which is simply installed in your deep fr yer in less than 10 seconds!

Putting the OiLChef in your fr yer will give you a competitive edge and attract more consumer dollars Your fried food items will absorb less oil and therefore will contain fewer calories Good for the consumer, good for the bottom line

Reduce carbon footprint: It will minimize your environmental impact through a reduction in energy and oil consumption

ed his first-ever job within the sector

Discussing his win, Toby said: “Winning this award means a lot to me as it shows I have overcome the barriers I have , which is cerebral palsy and a learning difficulty I was really proud to get my first ever paid job, and now to win this award I hope this can inspire and show other people with similar barriers to me that they can work and do well ”

Other winners on the night included The Crumbs Project which was crowned victor for its work within diversity, equality, and inclusion as well as disability Le Manoir aux Quat Saisons took home awards for sustainable business and best employer Eden Hotel Collection secured an award for Best Training Programme , and Brewhouse and Kitchen took home an award for Best Apprenticeship Strateg y

Speaking about the awards, Chris Gamm, CEO of Springboard, said, “The Springboard Awards for Excellence 2023 provide a fantastic opp or tunity for the industr y to come together and showcase the immense talent and successes of its top businesses The Awards recognise the hard work and dedication of hospitality superstars and demonstrate the sector’s resilience creativity and innovation

“We are proud to celebrate the individuals and companies that have made an outstanding contribution to the hospitality industr y – par ticularly Toby, whose incredible stor y and achievement ser ves as a reminder of the transformative impact that the hospitality industr y can have on people’s lives ”

in Deep Fryers

Half of UK Businesses Already Impacted by Climate Change

Half (48%) of all UK businesses have repor ted being impacted by the effects of climate change , with 52% of those repor ting that their ability to do business has been impacted by extreme weather events, according to new research by global risk management and insurance broker, Gallagher

The study of more than 1,500 UK business decision-makers reveals that climate change is already a challenge for British businesses, with nearly three quarters of business leaders concerned about the impact over the next 10 years

Two thirds of those sur veyed said a rise in global temperatures of 2°C – the upper limit set by the 2015 Paris Agreement – would have a “significant” impact on their business

The most common effect of climate change on British business are disruption from extreme weather events including flooding storms and heatwaves (52%) followed by climate change related increased operating costs (47%), supply chain issues (39%) and physical damage (35%) The research by Gallagher found that 15% of businesses have already moved premises due to climate change , while 16% have been forced to change their business model

The sectors facing the greatest pressures from climate change include hospitality and tourism (57%), banking and finance (53%) and retailers / FMCG firms (50%), demonstrating a significant threat to the UK’s ser vicebased economy

Despite the concern among businesses, with climate change ranked behind only the cost of living and the energ y crisis as a priority issue , more than half of all business leaders (53%) have not taken steps to mitigate against the risks, with a third failing to include climate change on their risk registers This perfect storm raises concerns that British businesses are poorly placed to handle the likely impacts of more frequent extreme weather events

Of those affected by climate change , almost a quar ter (23%) have already claimed against their insurance due to damages yet only 38% of business leaders were able to say that their current insurance policy covers dam-

age caused by climate change and natural disasters

While one in seven (73%) are concerned about how climate change will impact their businesses within the next decade , the consensus (51%) is that it is government s responsibility to ensure businesses are adapted to meet the challenge Only 16% think the onus lies with businesses

Neil Hodgson, Managing Director of Risk Management at Gallagher, said:

“Climate change clearly poses a serious threat to British businesses – and the damage is already being done The countr y is committed to reducing our emissions and reaching net zero by 2050 but, with half of businesses repor ting impacts, it seems we are already on the backfoot

“Despite the widespread concern, many business are failing to act to protect themselves from the potential impacts of climate change , whether that is investing in risk management measures in their premises buying more green equipment or ensuring they have appropriate insurance What is perhaps most concerning is that businesses do not believe themselves responsible for protecting themselves against climate change – instead believing government should prepare them It is time businesses begin to act ”

A third of British companies have taken some steps towards mitigating the impact of climate change , with three in team (30%) having spent between £100,000 and £500,000, and 10% have spent over a £1 million Over half (56%) plan to spend over the next two years, however, 14% warn that these costs will be substantial and go beyond their current budgets

Of those businesses planning to protect themselves against climate change , the most common strategies are committing to reduce carbon emissions (44%), reviewing their insurance policies (32%), setting a net zero target (32%) and investing in environmentally friendly technologies (32%) The most popular methods already employed by business decision makers are reducing paper use (63%), using automatic lighting (60%), sourcing renewable energ y (58%) and deploying LED lighting (58%)

Craft Guild of Chefs AGM Reveals Honours & Award Winners

The Craft Guild of Chefs Honours and Awards were announced at the Annual General Meeting (AGM) where over 100 guests enjoyed lunch at the Hilton Waldorf on Sunday 23rd April 2023

Ian Jaundoo was recognised for his ‘extraordinar y ser vice‘ to the Craft Guild of Chefs with the Chairman s Award He has spent the last 40 years at Liverpool College , not only teaching and training the chefs of the future but also giving his own time and the time of his students to suppor t the Guild He has made sure the best of his chefs compete at the Craft Guild of Chefs competitions, and his effor ts were rewarded with the Education Chef of the Year award at the Guild’s 2011 awards dinner, followed by a celebration in 2015

OTHER WINNERS INCLUDED:

Rising Stars: Awarded to young people members or non-members who have been recognised as potential stars of the future

Winners: Jessica Simpson, Sophie White , George Baldwin Eddie , Beth Disley Jones, Mae Dionio, Theo Hadjitofi and Liam Rodgers

Local Hero: Awarded to members who work tirelessly on Guild business in their local area or chosen field and often go unnoticed Winner : Dave Chalk

National Hero: Awarded to a member who has worked tirelessly over a long period of time to promote the Guild and the Guild’s ethics Winner : Murray Chapman Diploma for Suppor t: Awarded to non-members for their continued suppor t and assistance in the promotion of the aims and objectives of the Craft Guild of Chefs Winners: Rober t Welch Knives and World Skills

Bronze Award: Awarded to a member who is actively involved in the work of the Craft Guild of Chefs, nationally or locally Winners: Rick Owens and Will Torrent

Silver Award: Awarded to a member who is actively involved in the work of the Craft Guild of Chefs, nationally or locally Winners: Len Unwin, Jim Eaves, Graham Crump and Sydney Aldridge

Governor : A Governorship is awarded to Fellows with at least 20 years of Craft Guild membership, who have given outstanding ser vice to the Guild or held a principal, divisional or national office , or have ser ved on the committee of management, rendering distinguished ser vice in doing so Winner : Dennis Mwakulua

Honorar y Membership: Awarded to non-members who have rendered outstanding ser vice to the Craft Guild of Chefs Winners: Steve Love and Michael Coaker

Company Award: Presented to Business Par tners who have shown significant suppor t and involvement with the Craft Guild of Chefs over the past year Winners: Alliance , Meiko, Essential Cuisine and Lakeland Dairies

50th Year Membership: Awarded to members for their outstanding and continued membership and suppor t of The Craft Guild of Chefs Winners: Roy Perritt and Pauline Tucker

Chairman’s Shield: Awarded to a Catering training organisation, nominated by the National Chairperson, who have clearly demonstrated qualities and outcomes that mark them out for this award Winner : Central Bedfordshire College

President’s Trophy: This is awarded to any establishment for outstanding Food and Ser vice This award is nominated by the Chairperson of the Vice Presidents Council Winner : Belfast Metropolitan College

Special Award: Awarded by the Vice Presidents’ Council in recognition of achievements made in promoting the aims and objectives of the Craft Guild of Chefs Winner : Steve Careford

Order of Merit: This is the highest award given by the Vice Presidents’ Council for meritorious and outstanding ser vice in fur thering the aims and objectives of the Craft Guild of Chefs over a long period of time (minimum 25 years) This award is only given in exceptional circumstances Winner : Maria Drur y

Alliance Online Reviews the Latest Buffet Trends and Products

As temperatures star t to rise and winter becomes a distant memor y, the UK hospitality and tourism sectors begin to look to the beginning of the late spring and summer seasons With one of the largest up and coming trends of 2023 being buffet style dining Alliance Online talk through the newest products to help you take advantage of this theme

DAPPER DISPLAYS

Buffets areas are a staple of most hotels, especially ones which offer breakfast and lunch options With refined options for crocker y, cutler y and glassware it seems only right to match them with an equally premium food display area

So, if you re looking to add a touch of sophistication to your display offering we firstly recommend items from Craster’s new range of Fare Display Trolleys The system is fully modular meaning it can be tailored to your par ticular taste and layout along with various shelves, pots and rails allowing you to build exactly what you

need

If you are already happy with your buffet area but want some new ways of displaying the food itself, then Craster have you covered on that front too by way of their Tilt Buffet range The selection comprises of multi-level stainless-steel riser frames and matching presentation plinths and bowls The plinths can be made of either walnut, white marble or grey marble whilst the bowls come in brass grey ceramic and white ceramic giving your displays a stylish and contemporar y aesthetic

VINTAGE IS VOGUE

The next buffet trend hitting the industr y is vintage ser veware and pieces which evoke feelings of retro and rustic vibes One great range which perfectly encapsulated this antique aesthetic is GenWare’s Vintage Steel collection

The selection of products include classic black with golden handle mini

ser ving fr ying pans, saucepans, and oval dishes along with copper ser ving cups and ramekins and finished with accenting industrial steel pieces too

MELAMINE IS GOING MAINSTREAM

Finally, we come to our last trend which is the inclusion and rise in popularity in melamine buffet solutions The durability and versality makes it perfect for catering ser veware but the finish ensures that the material doesn’t look plastic A prime example of a sleek and modern use of melamine is the Hoxton range from Dalebrook with its matte finish and wide variety of dishes and platters making it perfect for any hotel or restaurant buffet area

For more information on any of the ranges included or other options available for buffet solutions contact Alliance Online on 01270 252333 or email us on hello@allianceonline co uk

Hospitality Can be ‘Catalyst for Growth’ in Local Communities

With a week to go until local elections, UKHospitality is urging local authorities to throw their backing behind a sector that can deliver economic growth, drive employment and revive communities

In its local elections manifesto, which has been sent to council leaders, local authority CEOs and candidates across the countr y, UKHospitality sets out how the decisions of local authorities are crucial to the sur vival of businesses

From planning and licensing to public transpor t, central business operations are determined by local decisions

UKHOSPITALITY IS ADVOCATING FOR COUNCILS

TO:

Take a pro-growth approach to licensing applications, including minor variations and Temporar y Event Notices

• Enable a faster, permissive and mores streamlined approach to planning applications

• Deliver more efficient and low-cost public transpor t systems to suppor t businesses and residents

Provide discretionar y business rates relief to hospitality businesses that need it

• Actively promote hospitality jobs and skills through local authority channels

• Avoid excessive regulations, such as Late Night Levies, and collaborate with the late-night economy to bring benefits to local areas

UKHospitality Chief Executive Kate Nicholls said:

“A significant number of the practical, day-to-day issues that hospitality businesses face star t and end with the local authority Absolutely critical factors to the success of a venue , like licensing and planning, are in the hands of councils and their approach to these impor tant issues are vital to the sector’s future

“We have seen time and time again the positive impact hospitality can have on local communities and it can once again prove itself as a catalyst for growth; reinvigorating communities, creating local growth and job oppor tunities in a tough economic climate

“Hospitality is not immune from those economic challenges and, while macroeconomic issues around taxes and energ y sit with central government, a positive and enabling attitude to the sector at a local level can see it quickly generate economic growth and job oppor tunities

“Backing our sector is undoubtedly one of the quickest ways local authorities can deliver benefits for businesses residents and ultimately the countr y ”

Pride of Greene King Awards Honour Winners from Across the Business

Greene King, the countr y s leading pub company and brewer, enjoyed a gala night of celebration to crown the stars from its pubs, breweries and suppor t centres in Wakefield

There were a record number of nominations for this year ’ s Pride of Greene King Awards which were open to all 39,000 who work in the business

A month after Greene King was named the Best Pub Employer at the 2023 Publican’s Awards, it was fitting for the company to showcase and toast its own winning team members

The popular comedian and radio presenter, Johnny Cochrane hosted the brilliant night of celebration at The Tileyard Nor th attended by 200 Greene King team members while it was livestreamed to all employees

There were 12 awards ranging from Customer First to Outstanding Contribution recognising Operational Excellence and Freedom to Succeed All entries were scrutinised by a panel of judges which included last year ’ s awards’ winners and the Greene King executive board The night culminated with the We Pour Happiness into Lives Award, voted by team members, and won by Richard Johnson, general manager for Plum Tree Farm in Blackpool

Speaking on the night, Greene King CEO Nick Mackenzie , said: This is a fantastic occasion to celebrate our teams and shine the spotlight on some of the real stars of Greene King The energ y and passion our teams put into their daily jobs makes me really proud

Given the amazing quality of all our nominations and finalists, there were no easy decisions when it came to selecting the winners It is great to see so many people embracing our culture , living our values, looking after our customers and communities, caring for our teams and building careers There was definitely a lot of pride and celebration on the evening, and I’d like to thank and congratulate all our finalists ”

During the event, comedian and radio presenter, Johnny Cochrane told the audience: “I’m delighted to have been the host of this year ’ s awards and it was great to catch up with the Greene King family!”

Winner of the Outstanding Contribution Award was head of food development Jason Radbourn He was praised for his outstanding work and commitment, especially with local businesses and students

Speaking after the awards were announced, Jason said: “I am a little shocked to be honest! This award is for the whole food development team really as I couldn’t do it without them It s great when you see dishes you create proving to be so popular on our pub menus I m lucky to be able to work with a great team as well as people from different backgrounds, to help develop and inspire the next generation of chefs ”

The 2023 Awards ensured there was a strong commitment to Greene King’s environment and social values with all recyclable materials used Special guest Johnny Cochrane works with Exper t Impact, a social conscious agency which suppor ts social and environmental change

Thatchers Digs Deep for Pub Gardens

Thatchers, the leading family cider maker in the UK, is continuing its suppor t for pubs this spring and summer with the launch of a new competition that offers the chance to win one of three top prizes of a £10 000 garden makeover

Each winner will be offered a bespoke makeover of their outside space , ensuring the design meets the needs of the winning pub and its customers

There will also be 10 runners-up prizes of a garden parasol kit, comprising a sought-after Thatchers jumbrella and five eye-catching premium parasols

All the winners and runners-up will receive a Thatchers sampling event for their outlet

As British consumers continue to show their love for premium ciders, 1 in ever y 7 ciders sold in the UK on–trade is from family run cider maker Thatchers, with brands including Thatchers Gold, Thatchers Haze and its new Fusion flavours Blood Orange , Cloudy Lemon and Dark Berr y,

To enter the competition, pubs simply need to purchase three 50-litre Thatchers draught kegs from par ticipating wholesalers before the closing date of 30th April

2023 For the list of par ticipating wholesalers and the full terms and conditions visit www.thatcherscider.co.uk/pub-garden-makeover

Pubs can enter the competition as many times as they like during the promotion period

James Palmer Head of On Trade at Thatchers says “A pub’s outside space whether a garden or cour tyard, however large or small, has an increasingly growing appeal to customers The addition of plants and shrubs creates an attractive and welcoming environment, with items such as garden furniture , umbrellas and planters adding interest throughout the year

“The winning pubs will each receive exper t advice from our makeover team, who’ll work closely with them to implement the new design in time for the summer season, to create the perfect pub garden for the perfect pint of Thatchers ”

The cider maker’s continued investment into pub suppor t follows its Pledge campaign during the Covid restrictions, which saw over 6,000 pubs receive a free keg of cider

Saniflo Sanispeed Facilitates Workshop Change Of Use

DL Mechanical is a Nottingham-based business specialising in plumbing and pipe fitting engineering ser vices The company works with a broad por tfolio of clients in the commercial and educational sectors designing, engineering and installing new pipework for water steam & condense oil and gas soil and vent rainwater among a range of other ser vices

An FE college in Nottinghamshire called on DL Mechanical’s exper tise to advise on a change of use project that would improve the facilities for mechanics apprentices Changing a classroom to a workshop required the installation of a wash down area A site sur vey confirmed that no drains were in the immediate vicinity of the required area, so an alternative solution was found

With advice from local plumbers’ merchant, Willbond, a Saniflo Sanispeed+ grey water lifting station was specified to discharge the water from the new washdown area With its robust 400-watt motor and low activation level of 95mm, the unit was connected to a Zip water heater and the washdown areas to discharge hot and cold waste water

through small bore pipework up 3m to an adjoining pipe This ran by gravity to a soil and vent pipe some 60m away Terr y Fisher, Mechanical Contracts Manager at DL Mechanical, oversaw the project;

“The Sanispeed+ pretty much enabled the project to go ahead Bar drilling a bore hole – which would have been prohibitively expensive – a pumped solution was the only way forward The Saniflo unit is a simple plug and play solution, so proved easy to install and it has been working efficiently and effectively from day one ”

Spending Forecast to Swell Over King’s Coronation Weekend as Brits Celebrate in Hotels, Restaurants and Pubs

Consumers are set to treat themselves to local getaways, meals out and increased home-based celebrations during the King’s Coronation bank holiday weekend, according to new data from digital adver tising platform, Cardlytics

Cardlytics has analysed spend data from over 24 million UK bank accounts across the two previous Easter bank holiday weekends, as well as the Platinum Jubilee bank holiday weekend in June last year – to forecast potential spending during the King’s Coronation

The figures reveal the total sum of spending in pubs, restaurants, hotels and supermarkets during the Platinum Jubilee bank holiday weekend rose 17% when compared with Easter 2022, the previous four-day bank holiday weekend in the UK

Businesses will be hoping for a similar uptick during May’s celebrations as transaction values this Easter rose 7% across hospitality and supermarkets when compared to the Platinum Jubilee weekend – offering hope of returning consumer confidence across the UK

HOTEL RESERVATIONS PREDICTED TO RISE

Hotels across the UK are expected to see reser vations on the rise during the King’s Coronation having recorded a 23% surge in transaction volumes during the Platinum Jubilee bank holiday with guests treating themselves during the additional long weekend Total spend on hotels increased by the same percentage over the four days

Year on year, the average transaction values and sum of spend per customer were similar across Easter, falling 2% and 1% respectively this year This is likely to provide reassurance for hotels hoping for a boost in bookings across the King’s Coronation weekend, with the average transaction value sitting at £76 77 across the Platinum Jubilee bank holiday

INDIVIDUAL SPEND IN RESTAURANTS COULD BE ON THE UP

Restaurants may not see the crowds of diners recorded during the Jubilee weekend – with the number of transactions rising by 17%, when compared with Easter 2022 – but those eating out could be set to spend more per capita

The number of customers eating out dropped 13% during Easter this year –when compared with the Platinum Jubilee weekend However, average transaction values were up 12%, at £32 13 per transaction This indicates that while many may choose not to dine out at restaurants this May, with the high cost of living firmly on people’s minds, those that do could be set to spend more during the celebrator y weekend

PUBS SPEND SET TO MAINTAIN BANK HOLIDAY CONSISTENCY

Pubs across the UK may see a moderate rise in customer spending this King’s Coronation – with average transaction values up 5% at £12 92 during Easter this year, when compared with the Platinum Jubilee weekend While individual spending has seen moderate gains this Easter, transaction volumes during the weekend fell slightly, recording a 3% reduction compared with the Platinum Jubilee weekend The data indicates pubs may see trading consistent with a typical bank holiday

Lucy Whittemore, VP of Advertising at Cardlytics, said: “It’s a promising sign for the hospitality industr y and supermarkets that we ’ re set to see the number of people treating themselves increase across the King’s Coronation weekend – indicating a level of returning consumer confidence Whether it’s celebrations at home or a weekend away, UK consumers are looking for ways to enjoy the bank holiday weekend with friends and family “For brands, it’s impor tant they win their slice of this spending, not only encouraging customers with discounts and deals ahead of the weekend, but offering longer terms rewards to encourage loyalty once the festivities are over This will be critical to demonstrating value for consumers, par ticularly as rising prices continue to impact budgets and planning ”

Celebrate Summer in Style with LittlePod

Summer is almost upon us and here at LittlePod we ’ re looking forward to celebrating picnic season in style!

Proud winners of the 2023 King’s Award for Enterprise (Sustainable Development), we ’ re on a mission to spread the word about REAL vanilla and its impor tance to the planet, whilst livening up hampers across the land

Be it a picnic in the park, lunch on the lawn or a back garden barbecue , LittlePod products will make your al fresco creations – both sweet and savour y – shine like the summer sun

LittlePod’s responsibly-sourced products are great for the kitchen and the planet

alike and in choosing to keep it REAL, you ’ re making a difference to the farming communities in the Equatorial regions and, much fur ther afield, to the wider world

Did you know that the precious vanilla orchid replenishes the soil in which it grows? In choosing to purchase REAL vanilla, you can help to preser ve biodiversity in the rainforest regions, protecting the fragile ecosystems that are so impor tant to us all

LittlePod makes it simple to make a difference , so please join our Campaign for Real Vanilla and create something special this summer! Look us up online at www.littlepod.co.uk and follow @little pod on Instagram

Guests Satisfaction Soars as Splendid Hospitality Group Hotels Post Positive Results for Industry

Splendid Hospitality Group has shared encouraging results for the hospitality industr y, with continued increases in guest satisfaction scores across all their hotels in England and Scotland

Additionally, Splendid’s first “ super budget” hotel – EasyHotel in Reading – was ranked number one EasyHotel in the world for guest reviews from across all bookings sites

Splendid has expanded its por tfolio with new hotels in the past year increasing to 24 hotels in the UK in line with the group ’ s goal of leading guest satisfaction by creating extraordinar y experiences

In April 2023, guests’ satisfaction scores increased across three of their hotels: Hotel Indigo York, Hotel Indigo Edinburgh and The Holiday Inn Express York

Ever y quar ter InterContinental Hotels Group, publishes a performance repor t ranking its global proper ties based on metrics including Guest Love , Breakfast and Overall Experience This contributed to Splendid’s number one ranking for IHG Owner

for Guest Satisfaction in the UK and Ireland

The newly opened Mercure Dumfries Cargenholm House’s Reputation Performance Score is already ranked number one Mercure in the UK and Ireland, across all booking sites and Online Travel Agents

Nadeem Boghani, owner of Splendid Hospitality Group, said:

“We are thrilled to see incredible results despite the challenges the hospitality industr y continues to face Guests’ satisfaction is always our top priority, and we are extremely proud of our team delivering unforgettable experiences across our diverse por tfolio of hotels ”

Andrew Kendrick, the group s Chief Operating Officer, brings it all back to the hard work done by the GMs and teams running the hotels: “We have a tremendous team in place , who work hard to deliver great experiences even during times when operationally there are challenges As with the rest of the industr y, we are faced with recruitment and supply chain issues, as well as rising costs however it is encouraging to see our teams rising to these challenges so well ”

Flavour Blaster - Add Theatre to Every Serve With Aromatic Bubble Garnish

A DEVICE adding the wow factor to cocktails has taken the international market by storm after being inspired by the childhood experience of blowing bubbles

Flavour Blaster Pro, which creates aroma filled bubbles on the top of drinks, is now used by professionals in Michelin Star Restaurants and Five Star Hotels around the world As well as leading mixologist and Flavour Blaster ambassador Simone Caporale , owner of Sips 3rd best cocktail bar in world

The professional aroma gun is sold to more than 40,000 customers in 150 countries, thanks to its use of innovative technolog y

Its success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing guru, Rober t Flunder who came up with the initial concept to add some theatricality to the drinks experience And the resulting cre-

ation was down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours

Australian-born Colin, who previously worked in the bar and leisure industr y in the UK spent four years helping to develop the product which he describes as “ an inner child gadget ”

The company uses a leading company in New York to prepare its aromas, which are distilled from actual fruits, herbs and spices rather than being ar tificially produced

The ultimate in theatrical mixolog y ”

For fur ther information visit www flavourblaster com

Toast in the New King with the Best of British Cocktails

Get ready to toast the New King in true British style with the Best British Cocktails From classic gin and tonics to a boozy vesper martini, British cocktails have always been the favourite choice for celebrator y toasts Whether you ' re hosting a street par ty or enjoying a drink at home , these cocktails are sure to impress So let's raise a glass and explore the Best British Cocktails that will add a touch of elegance and tradition to your toast to the New King!

1. The Gunner Cocktail

With an unparalleled natural and refreshing taste The Gunner coc ktail is the perfect opt on for those who want to tr y something a refreshingly different option made from Ginger Just simply add ginger ale to a tall glass pac ked with ice , fo low it up with some lime cordial and ass Angostura bitter s Top up with ginger beer, st r, and Garnish with a spr ig of mint For those looking to mix it up with a quic k fix, Gunner Coc ktail’s The Sinner adds a shot and a half of aged dark rum to c lassic coc ktail recipe , making it the perfect " sundowner" after a long day of street par ties

2 Vesper Mar tini

It would be treasonous to exc lude the King’s favour ite coc ktail from our list Named after the seductive double agent Vesper Lynd, it is possibly the world’s most famous dr ink order in histor y In a coc ktail shaker, combine gin, vodka, and Li let Blanc or dr y vermouth, and pour over a cooled coc ktail glass If you are struggling to ser ve up this movie c lassic , Whitebox’s Freezer Mar tini has a license to c hill

3 Pimms Cup

No summer garden par ty is complete without a Pimms Cup This fruity and flavour some coc ktail recipe s a garden par ty favour ite The beauty of this quintessentially Br itish coc ktail is that you can make t up with whatever c hopped fruit and herbs you want but trad tionally t’s mixed with lemonade , strawberr ies , orange , and cucumber Use the c lassic Pimm’s No1 as your base , or make your own using dr ied bitter orange peel, Burgh Island Gin, and a cup sweet vermouth

4. Glimet

This c lassic gin-based dr ink is the perfect blend of sweet and sour and is sure to satisfy your thir st on coronation day To make it, s mply mix gin, lime juice , and simple syrup in a shaker with ice , then strain into a c hilled glass and garnish with a lime wedge You could even add a royal touc h to the coc ktail by using a crown-shaped garnish, or by ser ving it in elegant glassware fit for a king

5. Bramble

A year-round favour ite with gin lover s all over the countr y this c lassic coc ktail features gin lemon juice simple syrup and blac kberr y liqueur and is finished with a beautiful blac kberr y garnish In a coc ktail shaker, combine 2 oz of gin, 1 oz of fresh lemon juice , and 1/2 oz of simple syrup Shake well and strain over the crushed ice Next, dr izzle 1/2 oz of blac kberr y liqueur over the top of the dr ink, allowing it to sink to the bottom For a royal touc h, why not tr y shaking things up by using some of Br itain’s best independent gins suc h as Poetic License Nor thern Dr y Gin

The Source Trade Roadshow

Catering for Bristol’s Food and Drink Buyers

On Tuesday 27th June , the Source Roadshow will be taking place at Bristol’s Ashton Gate Stadium, for one day only

In 2022, this new trade show hosted 200 exhibitors showcasing food & drink equipment and all the ser vices a catering, hospitality, or food retail business needs The post-show visitor sur vey showed that 71% of the visitors placed orders at or shor tly after, the show, while 63% found 5 or more new suppliers 97% said they would recommend the show to a colleague or related business, and 100% of attendees said they would be back in 2023!

Working with Taste of the West, the South West’s regional food group and B ARBI the Bristol Association of Restaurants, Bars and Independents, along with a broad mix of trade publications and local business press, this event presents trade buyers with an engaging, exciting, and valuable business oppor tunity to taste , test and compare Discover remarkable local products with fascinating provenance stories to tell, and spend valuable time with passionate producers and knowledgeable suppliers

If you are buying food and drink, to reflect the need and demands from your customers, the value of faceto-face interaction cannot be underestimated, par ticularly after the last few years We are all recognising the benefit of getting together to network and realising the additional oppor tunities this presents to collaborate and create meaningful long-term relationships

People

South West Labels

South West Labels are a supplier of labelling guns, thermal label printers & labels We’re here for retail, industrial and manufacturing businesses We’re independent, which means impar tial recommendations combined with over 30 years experience in supplying these products

The labelling gun market can be complicated Many products are

do business with people and shows like this help connect individuals Trade shows are a great oppor tunity to build relationships with new par tners, catch up with colleagues, clients, and friends as well as to learn new information and get a feel for the latest market trends It’s just so much easier to make those all-impor tant buying decisions when competing offerings are shown side by side

Alongside the exhibitors, the organisers are creating a Feature Space to allow visitors to relax and kick back in between checking out the latest food, drink, and business ser vices on offer from the exhibitors This area will feature a live DJ Michael of Soul Education who will provide the musical backdrop to the day and, new for 2023 the show’s “Leading in Innovation & Sustainability Area” is going to signpost visitors to organisations within the show that display these qualities within their business products and ser vices The organisers are also delighted to host the City of Bristol College , who will introduce visitors to the next generation of hospitality stars

The Source Roadshow takes place on Tuesday 27th June , from 10 00am to 6 00pm at Ashton Gate Stad um Br isto Vis ting this show is free for trade buyer s , who can register now, at bristol thesourcetradeshow co uk Information about exhibiting at this show is ava lable from James Cur tis , or Paul Thomas on 01934 733433 or by emailing stands@hale-events com

known by different names depending on their use Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns Our range of products can meet all needs: Simple low use models durable machines for industr y A wide variety of specialist features including auto-incrementing guns for batch codes

All equipment is supplied with a one year factor y warranty and are designed to give years of reliable and effective ser vice

Visit us on stand B18 to view our products

The Hielo® Wine Cooler -

“Style as Well as Substance”

ice cubes in the bottom to keep the temperature of your wine cooler for longer or until you have finished the bottle!

The real advantage is that it is really aesthetically pleasing, modern with that wonderful hint of elegance and “panache”, and, clean, and hygienic , without any “drips”, no water marks on your table from condensation running down the side Highly recommended indeed!

And for anyone interested, the menu for the night was:

Panfr ied scallop with Chor zo and a lemon butter

Pael a - Home-made of cour se!

Orange Caramel Creams: Flan de Naranja

For fur ther details on the The Hielo® Wine Cooler visit www.icecooldesign.com or see the adver t on the back cover of this issue

Blue Star Foods

Blue Star Foods have been catching, processing and selling crab meat for almost thir ty years, offering a quality product and long shelf-life throughout this length of time!

Sustainability - All the crabs we catch is wild caught and fully sustainable , only adult male crabs are kept for processing

Packaging- Our patented recycled pouch packaging

Old Jamaica, The UK’s Number One Ginger Beer Brand

Old Jamaica, the UK’s number one ginger beer brand, has the perfect range of soft drinks to appeal to all those who like to mix it up All of our drinks pair perfectly with gin, vodka, rum and whisky; in fact almost any spirit you can think of, there’s an Old Jamaica product that can pair perfectly with it!

From Old Jamaica Ginger Beer – with Regular, Light and Extra Fier y to choose from – through to our recent launch of our Ginger Ale , as well as a Rhubarb & Ginger Ale , we are the OG’s of ginger beer and the only brand that uses authentic Jamaican root ginger across our range

In addition to ginger beers Old Jamaica has a range of Sodas too Our Tropical Soda joined the family in 2021, with Grape Soda, Cream Soda and Pineapple Soda continuing to delight consumer tastebuds across the country!

All of the products in the Old Jamaica por tfolio deliv-

er a bold and unique flavour, meeting the increasing needs of UK consumers, as one in four consumers already mix Old Jamaica with alcohol

Terri Cooper, senior commercial manager at Old Jamaica, said: “We’re excited to see Old Jamaica continue to be the UK’s no 1 ginger beer brand and consistently tap into consumers ' growing demand for quality, versatile , flavoursome mixers that pair perfectly with a variety of spirits and are suitable for all occasions ”

A wide-ranging communications strateg y will suppor t the brand throughout 2022 and aims to broaden Old Jamaica s brand appeal increase awareness and position the brand as the authentic alternative to the norm within the soft drinks categor y Visit www oldjamaicagingerbeer com or www refresco com or see the adver t on page 12

Exclusive Elegance and Quality by Design

Benefiting from Fracino s extensive research and development programme , world class engineering skills and state of the ar t production technolog y, the new Romano-R is a genuine fusion of style and luxurious quality

enable us to give our customers a long shelf-life of 18 months from production

Quality- We guarantee our crab meat will taste and look as it would the day it was caught due to our unique pasteurisation system and rigorous quality control practices

Strike the Gold Foods Ltd were appointed the UK distributor twelve years ago who both the food ser vice & retail sectors with the range of crab meats

See advert page 13 or visit www bluestarfoods com or www strikethegoldfoods co uk for further information or telephone 0800 987 5431

Available in 2 or 3 group versions it boasts all the power technical qualities and reliability synonymous with Fracino products in a stunning design to create the ultimate coffee bar furniture The Romano elegantly combines classic cur ves and retro styling with contemporar y materials and close attention to detail, ensuring a truly outstanding finish Featuring latest technolog y integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energ y efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability

Our powerful combination of stylish design and creative technolog y enables discerning clients to choose a bespoke finish for their Fracino espresso machine Our exper tise caters for individuality –whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxur y restaurant and coffee bar

Transforming the purely functional into an enviable work of ar t; that s Romano! sales@fracino com www fracino com

See the adver t on page 7

We ve supplied our wonderful hampers and baskets to discerning customers to fill with their own speciality food and wine for many years Whether you use traditional wicker hampers with lids or packing trays made from bamboo, all are woven from natural materials which are sustainable , reusable , biodegradable and recyclable The versatility of quality baskets has kept them in use for centuries, so aside from being incredibly eco-friendly, they are excellent value for money

And now to compliment your hamper, why not add one of our new, beautiful hand-tied, eco-friendly satin bows?

These clever bows are made by recycling used plastic bottles into yarn which is then woven into a soft sheen satin ribbon It looks fabulous and feels just as satin ribbon should The ribbon is made in England and the bow is hand-tied here too!

The design is a 2-loop 2-tail bow which means it s never upside down! The bow is created using a 70mm wide ribbon and is securely attached to the 50mm wide long strap On the back of each bow is a tab of double-sided tape to secure to your basket The ribbon strap is 135cm so it will fit ever y hamper and basket we supply and once secured in place , just cut off the excess

The recycled yarns we use are cer tified by GRS The GRS is the Global Recycled Standard Oeko Tex, the global industr y standard for textiles, has also cer tified the product In a nutshell, the manufacture and use of recycled yarns promote sustainability and reduce environmental impact through the reduction in waste

Contact us on 01502 501681 or email salesdesk@candigifts.co.uk

Alternatively, visit our website www candigifts co uk or see the adver t on page 2

Hygiene is critical when providing food and drinks in reusable glass bottles, plastic cups, pints, flutes, bowls, plates, cutler y and containers

WASHING PLASTICS, STORING

PLASTICS

The critical difference between plastic and traditional crocker y is hygiene

Crocker y is dense and retains heat, plastic does not, so it is much harder to dr y Stored plastic cups, pints and food containers must be dr y to prevent hygiene issues Any residual moisture will eventually lead to mould growth

The key is achieving 0% residual moisture when cups, bowls, food containers etc , leave the dishwasher WASHING SMALL TO MEDIUM VOLUMES:

Existing dishwashers can be conver ted to wash plastic cups and containers for immediate reuse

A weighted grid for light cups converts Meiko’s single basket M-iClean H and double basket MiClean HXL hood-type dishwashers into cup washing machines, with a maximum capacity

Adveco Gas To Electric Decarbonisation Jamu Wild Water

Hotels and restaurants intending to replace existing gas-fired domestic hot water (DHW) systems with more sustainable electric technologies as par t of a decarbonisation strateg y should invest in data gathering first recommends hot water specialist

Adveco

ty Live Metered designs avoid excess capital costs associated with oversizing and ensures operation within the limits of the existing electrical supply of the building Businesses which opt to purchase the recommended replacement system from Adveco will receive a 50% refund on the cost of implementing the initial Live Metering ser vice

Talk to Adveco about booking Live Metering at your proper ty

https://adveco.co/products/live-metering/ or see the adver t on page 5

Jamu Wild Water is on a mission to rewild hydration from the inside-out The Devon based natural soft drink brand takes inspiration from natures larder and aims to reinvigorate menus and grocer y shelves with healthy sparkling drink options

Their sparkling water range features three delicious flavours –Lemon, Blood Orange , and Raspberr y Each flavour comes bursting with British-grown botanicals and prebiotic fibre to actively suppor t gut-health

Tahi Grant-Sturgis, Co-ounder of Jamu Wild Water says: “where Jamu differs from other gut-loving beverages such as kombucha and kefir is that it isn’t fermented as a result we find a wider following among young

people and consumers that find fermented drinks more challenging”

The subtle sweetness and flavour profile that the new range offers suggests it will work just as conveniently as a low calorie mixer offering a refreshing and clean alternative to complement botanical and crafted spirits

Jamu Wild Water prides itself in its zero policy, that is - zero sugar, ar tificial additives, preser vatives and plastics The company is committed to making healthy and sustainable products that give back to nature through their 10% of profits pledge , which suppor ts rewilding projects and ser ves to enrich the lives of young people through nature-led experiences Balancing flavour, wellness benefits, and it’s strong nature-led mission, Jamu is set to bring a premium offering to the ever-increasing healthy and eco-conscious consumer

Robert’s Dorset – The Perfect Snack

We offer keto, vegetarian, vegan, sugar-free , gluten-free and allergen-free crackling, nuts and fudge

Proper Pork Crackling Keto-fr iendly and a lergenfree with no MSG no ar tif cial flavour s and no enhancer s

Yummy Peanuts and Delicious Cashews Our AA-grade nuts are ethically and susta nab y sourced,

And we can de iver big order s

All our packaging is fully recyclable or reusable and we have a 99 9% waste free production process

We are proud to be 100% cer tified by RSPO (Roundtable on Sustainable Palm Oil*) and buy only from a segregated supply chain

If you are looking to rebrand and sell stock or gift our amazing delicious snacks we’d love to hear from you

Contact Rober t to discuss your needs and ideas, or request our online catalogue:

rober t@rober tsdorset com 01202 875280 www rober tsdorset com

Aqilla Helps Independent Hotel Reach a Level of Financial Control to Rival Global Groups

When Sage 200 Extra Online was withdrawn, it was the perfect oppor tunity for Rober t McCluskey Financial Controller at The Spa Hotel in Tunbridge Wells, to implement new accounting software that would offer advanced financial analysis, reduce the time spent on manual tasks, and gain a competitive advantage for this independent hotel He chose Aqilla s cloud-based accounting software to help achieve these strategic goals

Explaining his reasons for choosing Aqilla Rober t said “Having come from larger hotel groups, I’m used to working with the level of financial analysis you get from bigger applications QuickBooks was never going to do it, and the bigger packages are out of my range , but Aqilla is in that middle space where you can get lots of functionality from quite a light product and a low cost of ownership ”

THE CHALLENGE

The 70-room independent hotel has several revenue streams including a Spa and Leisure Club restaurants conference ser vices and events Different business applications are in place to suppor t each depar tment; the hotel management system covers bookings and housekeeping, and a spa and leisure club system manages therapy bookings and memberships There is also a food and beverage till system which stores information to help manage stock and predict purchasing needs in line with historic trends

There are around 2,000 metrics that can potentially be har vested and analysed daily for improved financial control The data from each system is currently impor ted into Excel However it wasn t possible to upload Excel data into Sage This meant that the financial analysis could only span the volume of data the accounts team could manually input each day – on average , just 30 lines Par ticularly impor tant following the impact on the business caused by the pandemic , improved financial analysis would help the hotel control costs, increase efficiencies and make more accurate predictions

THE SOLUTION

Sage s limitations meant that Rober t could only tap into a small percentage of the total data available to him, limiting his range of performance measures and the quality of the insights from such a small data pool Aqilla’s Excel Add-In means that Rober t can combine 100 per cent of his data in Excel before impor ting it to Aqilla He explained, “I was only able to manually input about 30 lines a day Now I have almost 100 automatically uploaded that I use to check costs and performance

He continued “With Aqilla I push a button and it takes seconds to populate the data The sheer volume it can handle is incredible , and it gives me the kind of detailed insights you’d expect from a much larger system It saves me an insane amount of time maybe as much as two hours a day that I can spend improving efficiency

Rober t also uses Sharperlight, a self-ser vice BI tool integrated with Aqilla that draws information out for repor ting purposes He explained how it saves time tr ying to find the source of discrepancies I d often get to the end of the month and wonder why my spreadsheet is different to the accounts Drawing repor ts from Aqilla via Sharperlight means my repor ting is always in sync ”

Quantifying some of the advantages the finance team have experienced since switching to Aqilla Rober t added “The daily banking process used to take two and a half hours with Sage With Aqilla, it takes less than an hour The bank reconciliation process at month end that used to take three or four days now takes me less than half a day ” Streamlined accurate accounting and access to cross-company data can help hospitality businesses recover from the challenges of Covid and get through today’s turbulent economic times Summing up, Rober t says, “Our accounting needs are basic; bank rec , general ledger and purchase ledger Mainly, I want to get large volumes of data in and out of the system, fast The level of analysis we can get from Aqilla and our ability to combine data from various sources gives us a real advantage I’ve got big system analytics from a fast and light mid-range system It doesn’t matter if it’s 10 or 100 lines I push a button on the toolbar and the data is in ” For fur ther information email or info@aqilla com visit www aqilla com

CIDER- A BRITISH “LOVE AFFAIR” THAT JUST KEEPS GROWING!

Cider has been a beloved drink in the UK for centuries, with a rich histor y and a strong cultural association with summer and outdoor drinking In this ar ticle , we explore the British love affair with cider, including its popularity in pubs, bars, and beer gardens, the histor y of the drink, the demographic age groups that consume it and cider sales data for the past ten years We will also provide tips and advice on how pub bar owners can increase sales

Cider has a long and storied histor y in the UK with the first recorded mention of the drink dating back to the 13th centur y It was traditionally produced on small farms and orchards, and each region had its own unique cider-making methods and varieties of apple

In recent years cider has experienced a resurgence in popularity, with a growing number of craft cider producers and a renewed interest in traditional cidermaking methods

DEMOGRAPHIC AGE GROUPS

Cider has long been associated with young people and summer drinking, with the drink being popular among students and festival-goers However, recent data suggests that cider is increasingly popular among older age groups as well

According to a study by Kantar Worldpanel the number of people over the age of 45 who drink cider has increased by 50% in the past decade This suggests that cider is no longer just a drink for young people , but is now enjoyed by a wide range of age groups

Cider is a popular drink in pubs, bars, and beer gardens across the UK, par ticularly during the summer months Many pubs and bars now offer a range of ciders, from traditional farmhouse varieties to craft ciders and flavoured ciders

According to data from CGA, cider sales in the ontrade sector (pubs bars and restaurants) have increased by 1 6% in the past year This suggests that cider remains a popular choice for drinkers, despite competition from other drinks such as craft beer and gin

WHAT ARE THE LATEST TREND DEVELOPMENTS WITHIN THE CIDER CATEGORY?

Charlie Fr yday Categor y Director UK On-Trade for HEINEKEN UK says: “Over 870,000 pints of cider are bought in the UK ever y day (CGA Strateg y, MAT 16/07/2022) Draught ser ves dominate here , with mainstream apple brands such as Strongbow Original and Inch’s Apple Cider, remain best-sellers across most outlet types as mainstream apple cider remains the fastest selling cider categor y (CGA Strateg y: GB MAT Value Share 2YA vs TY (03 12 22)

However, premium cider is on an upward trajector y, providing a lucrative oppor tunity for pubs Value sales of premium draught apple and flavoured ciders have grown by 7% and 195% respectively in the last five years (CGA Strateg y MAT TY vs 4YA 16/07/22) To maximise cider sales, operators should look to suppor t mainstream draught offerings with a selection of premium apple as well as exotic flavoured ciders on draught This does not mean bottled cider should be overlooked, as packaged brings in over £5,800 to the average outlet ever y year (CGA November 2022) ”

years with data from the National Association of Cider Makers (NACM) showing that cider production increased by 5 5% in 2019

UK is now the world's largest producer and onsumer of cider, with sales of the drink reaching £3 5 billion in 2019 This represents a significant increase from ten years ago, when cider sales were just over £2 billion Craft cider has been a major driver of the crease in cider sales, with many consumers king out ar tisanal and traditional varieties of the drink According to data from Nielsen, sales of craft cider increased by 10 4% in the past year, however, mainstream ciders continue to grow with an uplift of 2 1% for mainstream cider brands

YOUR CIDER RANGE THIS SUMMER

When considering your cider selection, star t with the apple – ensure you have a well-loved premium brand on the bar such as Thatchers Gold

The key to success is quality – offering consumers a brand synonymous with con sistent quality and ensuring a perfect ser v ever y pint will maximise rate of sale and keep your cider drinkers coming back for more Thatchers Gold has the highest rate of sale of any draught apple cider

The right range with the right profile will help maximise revenue from ever y visit too as you ’ re able to set a higher price point for premium and premium plus ciders across both apple and flavoured styles

Apple cider remains king, accounting for 3 out of ever y 4 draught cider ser ves, with premium brands showing the strongest growth so you see how vital it is to make the best choice with one or two taps on the bar

If you have strong consumer demand for apple cider in your outlet, consider a second apple tap in a different style – Thatchers Haze complements Thatchers Gold with a sweeter flavour profile

James Palmer, Head of OnTrade , Thatchers Cider said Cider is an impor tant categor y in any pub, at all times of year – if you only have one tap of cider make sure it’s a brand people want to see

We ll be suppor ting our brands with high profile marketing campaigns this spring and summer

We work with our customers to get their range right for their drinkers Depending on if they’re a high tempo outlet or countr y pub it’s impor tant to offer a choice of cider styles, one or two taps, Gold and Haze , with our alcohol-free Zero in the fridge And Fusion

for fruit cider customers

We do see drinkers come into cider from other categories over the summer months especially as they explore fruitier options!

With that in mind, we ’ re expecting Thatchers Blood Orange to boom this summer as it is the leading trending flavour across the UK

WESTON'S CIDER REPORT

According to Westons’ eighth annual Cider Repor t:

• On-trade cider sales were wor th £1 863 4M (+61 5%) in 2022, as the premium and crafted sub-categor ies continue to outpace mainstream cider s

• Draught cider sales hold steady, at 76 2% of the market Apple continues to make up the major ity of the draught categor y (75 4%) and anecdotally it is recogthat draught cider s are seen to offer better value or money dur ing times of auster ity so we can expect this performance to be maintained, if not exceeded, in 2023

• Bag in Box continues to reinvigorate draught ranges , as the cask ale categor y remains in dec line and allows outlets to showcase an interesting and fully stoc ked bar

CIDER DRINKING TRENDS FOR 2023

Trends that will continue growth throughout 2023 and into next year include:

• Premiumisation picks up pace – this long termtrend is continuing and accelerating, as consumers are increasingly interested in the authenticity, craft and connoisseurship of cider This sub-categor y is showing the most growth and value potential growing from 12% of the categor y in the on-trade in 2021, to 14 4% of total volume sales at the end of 2022

• Quality cues – During periods of economic uncer tainty, consumers in the ontrade will be looking for a quality drink that matches the occasion and so cider ranges must deliver this message – especially when compared with other categories

Lead with apple – Apple cider remains the most popular cider type , driving the categor y in value and volume Flavoured ciders have stabilised at around a third of the categor y, with dark berr y taking a significant share of this

• Low & No – this sub-categor y is steadily growing and, in the on-trade , is wor th £26 9M, having doubled over the past three years While no and low alcohol cider is behind the total overall

categor y, more consumers are becoming interested in alternative offerings

POPULARITY IN PUBS, BARS, AND BEER GARDENS

Cider is best drunk in pubs, bars, and beer gardens, par ticularly during the summer months when customers are looking for refreshing fruity drinks to enjoy outside

According to industr y data cider accounts for around 20% of total alcohol sales in pubs making it the second most popular drink after beer In 2020, pub and bar sales of cider totaled £1 5 billion, up from £1 2 billion in 2011

MAKING THE MOST OF THE SUMMER MONTHS

As the summer months approach, pubs in the UK will be looking for ways to increase their sales of cider, a popular drink among customers during the warmer weather Here are some tips for pub operators to increase their cider sales:

MARKETING: Promoting the pub s cider selection through social media and adver tising is an effective way to draw customers in Posting pictures of chilled glasses of cider and adver tising promotions such as happy hours and discounts can create a buzz and increase interest in the pub's cider selection

FESTIVALS: Hosting cider festivals can also be a great way to generate interest in the pub's cider offerings These events can be adver tised through social media and posters in the pub Hosting tastings and having knowledgeable staff on hand to answer questions about the different types of cider available can help customers learn more about the product

and find new favourites

PROMOTIONS: Offering promotions such as 2for-1 deals or discounted pitchers of cider can encourage customers to tr y different types of cider and increase sales Running themed nights such as Cider and Cheese Night or Cider and BBQ Night can also be a fun way to showcase the pub's cider selection and encourage customers to tr y new flavours

FOOD PAIRING: Pairing cider with food can also be a way to increase sales Offering a food menu that pairs well with different types of cider can create a unique experience for customers and encourage them to tr y different types of cider For example , a sweet cider may pair well with spicy wings, while a dr y cider may be best paired with a cheese board In addition to these tips, it's impor tant for pub operators to ensure that their cider selection is varied and includes popular brands as well as local and craft options Providing tasting notes and descriptions can also help customers choose the cider that is right for them

Overall, with the right marketing, events, promotions, and food pairing, pub operators can increase their sales of cider during the summer months and beyond

Glebe Farm: The Purest British Oats

Pure , locally grown, gluten-free: Nobody does oats better

Oats are a natural superfood They are packed full of the vitamins, minerals and soluble fibre that helps suppor t a healthy gut and they are also naturally gluten free

Unfor tunately, many of the oatbased products on supermarket shelves today are milled and manufactured at facilities that also process grains like wheat, barley or r ye This leads to contamination of the oats meaning they lose their purity and become unsuitable for the 1 in 100 of those who are coeliac or the estimated 10% of UK consumers now following a gluten-free diet

It was this gap in the market that saw sister and brother team Rebecca and Philip Rayner dedicate themselves to producing truly gluten free oats An independent Cambridge farm and dedicated glutenfree site since 2010, Glebe Farm is the only farm in the UK growing and milling gluten free oats

Glebe Farm’s wonderfully pure British oats are ready to be used by manufacturers and bakers, and are also used in their gluten free oat drink, PureOaty The

Chef's Buyer's Guide

PureOaty range has been designed as the perfect pairing for barista quality coffee , but is also great with cereal or in a smoothie The range includes: PureOaty Barista

PureOaty Creamy & Enriched, and PureOaty Organic Barista

Packed with all the delicious flavour, creamy texture , and delightful frothiness that characterises the best oat drinks, unlike many others on the market, PureOaty never uses concentrate or syrup The only ingredients you’ll ever see on the car tons are oats, water, sunflower oil, and salt

And it’s not just oat drinks, the same oats can be found in Glebe Farm’s own brand of gluten free porridge oats and granolas

100% sown, grown, milled and packed in the UK, the second-generation farmers at Glebe Farm know where ever y single oat that goes into their products comes from That means ever y oat leaving the site is guaranteed to be of the best quality and 100% gluten-free Even better, being British grown and produced means they have the lowest food miles on the market, making them the top choice for sustainable oat products For more information, please visit www glebefarmfoods co uk

PEPPADEW® - the UK’s No 1 pepper brandi - launches new PEPPADEW® Bites exclusively for foodser vice

With 9/10 consumers looking to indulge when eating outii and 87% of consumers saying they’d order the new bitesiii, PEPPADEW® s latest innovation is set to take menus by storm Made in the UK these delicious new bites balance the sweet, tang y flavour of their signature whole Piquanté Pepper, with a smooth soft cheese filling, coated in a crisp, pankostyle crumb 100% vegetarian they meet the demand for tasty flexitarian options, as consumers continue to move away from meativ Extremely versatile , they’re perfect for star ters, sides, tapas,

There is a better way to feed our future Founded in 2009, Beyond Meat pioneered plant-based meat that is crafted to look cook and taste like its animal counterpar t while being better for people and the planet Today, we ' re growing the plant-based movement globally

WE'RE ON A MISSION

Through small, ever yday choices -like shifting to plant-based meat- ever yone has the ability to make a meaningful impact on some of the most pressing issues our world faces today: human health climate change , constraints on our natural resources and animal welfare With products in retail and foodser vice

outlets, we re making plant-based meat more accessible to the ever yday consumer BETTER FOR YOU

OUR PROCESS: Through a simple process of heating, cooling, pressure and mixing, we ' re recreating the meaty taste and texture you love about animal meat

OUR INGREDIENTS: Our quality, plant-based ingredients -like peas and brown r ice- contain no GMOs , antibiotics , hormones or c holesterol They're also pac ked with nutr ients , providing you with a great source of protein and other impor tant benefits you get from animal meat

Beyond Meat products enable you to Eat What You Love™ no sacrifice required

For example compared to 80/20 ground beef , our iconic Beyond Burger contains 35% less total and saturated fat fewer calories and a comparable micronutrient profile BETTER FOR OUR PLANET

Plant-based meat is far more sustainable to produce than animal-based meat Compared to a 1⁄4lb U S beef burger, producing an original Beyond Burger uses*:

99% LESS WATER

93% LESS LAND

46% LESS ENERGY

TASTING IS BELIEVING

Visit www.beyondmeat.com for fur ther information

*As of June 2021

Chef's Buyer's Guide

Bacchus Wines PLDC Announce UK-Exclusive Deal with Champagne House Paul Lebrun

Bacchus Wines PLDC Ltd an independent wine merchant offers wines to restaurants caterers, bars, pubs and wine enthusiasts The UK-based wine wholesaler sells top-quality, award-winning wines at prices that hospitality businesses can appreciate They have excellent relationships with family-run winemakers in France and the team personally select their wines to ensure top quality at great prices In addition, they handle the impor t of wine into the UK, solving all freight and trade agreement issues

Bacchus Wines are pleased to announce its UK-exclusive par tnership with champagne house Paul Lebrun Founded in 1902, the Maison draws its inspiration from multi-generational winemaking know-how Their Champagnes are top in their class and have beaten the biggest brands on the market in taste tests

Bacchus Wines Co-Founder Trond Rornes told us, "We are ver y excited to bring the fantastic Champagnes by Paul Lebrun to the UK market The Champagne house has been exper tly making Champagne for generations, and we love the unique character and the rich taste of Chardonnay their Champagnes offer We know our customers will love this Champagne as much as we do "

Over the decades, the Vignier-Lebrun family have adopted a progressive outlook to understand bet-

Ariela’s Gelato

Gelato is more than just icecream – it’s a pure taste of Italy

A truly ar tisan treat, Ariela’s Gelato is the perfect way to indulge in an authentic desser t that is as delicious as it is decadent

Made with only the finest ingredients, our Gelato is never loaded with ar tificial additives and preser vatives Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition And unlike mass-produced ice-cream, ar tisan Gelato is carefully crafted from the hear t

When you forget tradition you lose taste; and without the ar tisan, you lose the ar t But with Ariela’s Gelato, you experience – and can taste

a true labour of love

Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy For founder and owner Ariela Cesana, after moving to London, it was impossible to get a true taste of home: “I was so frustrated when I couldn’t find a Gelato in London

like the one I grew up with – so I decided to just make it myself! And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK

Made in small batches using only the purest, highest-quality ingredients our Gelato uses the same traditional processes that can only be found in an authentic Italian Gelateria for a truly ar tisan, lovingly crafted, authentic Italian Gelato

What really sets Ariela s Gelato apar t is the ar tistr y and exper tise that can only come from true experience and passion The base of our Gelato is pasteurised, poured into batch freezers, churned, then extracted and decorated by hand one by one , flavour by flavour

Care goes into ever ything we do to make sure you and our customers receive the truest Gelato experience , and when it comes to creating our range , we ’ ve been passionate about pursuing perfection Each flavour is a carefully crafted blend of natural ingredients that have been painstakingly tried and tested to ensure you get flavour, not flavourings

For fur ther information see the adver t on this page

ter and look after the unique terroir to grow exceptional Chardonnay grapes for their cuvees The grape variety is grown on their chalky soils south of Épernay and on the soils rich in rolled pebbles in Sézanne , which are rare in the Champagne vineyards These exceptional terroirs must be protected and respected to produce their outstanding Champagne , which is necessar y to achieve their Grand cru classification

Private Chef Tim Whittam told us, "I ser ved the Extra Brut champagne at my supper club The Champagne solicited much praise from the diners!"

Small yet perfectly curated, the Bacchus Wines PLDC collection is handpicked and personally selected by the founders They choose quality wines with provenance and integrity, with the utmost impor tance on the ar t of winemaking rather than mass production In addition, they offer prices and ser vice hospitality businesses can appreciate For more information, please visit https://bacchuspldc com/

The Next Generation of Fries Have Arrived… and They Are REALLY Crunchy!

Lamb Weston has launched its latest potato innovation; REALLY Crunchy Fries!

Created to satisfy growing demand for unique sensor y dining experiences and sustainably-minded quality ingredients, and designed for the next era of dining out, these ground-breaking coated fries promise an unbeatable long-lasting crunch sensation that no other fr y can rival, appealing to diners that want the ver y best food experiences

When choosing to eat out, 1 in 2 diners in the UK want food experiences they can’t get anywhere else^ and right now 75% of diners crave indulgent foods that offer sensor y pleasure as a means to boost their mental wellbeing and make them feel happier and UK operators want addedvalue products that offer a ‘ wow factor’ moment for their guests whether in-restaurant takeaway or home deliver y

Lamb Weston’s UK Marketing Manager, Pete Evans, says; “Expectations on foodser vice operators have never been higher Guests want to be wowed like never before and ever y element of a dish needs to deliver a great quality sensor y experience that goes beyond just taste! Our industr yleading innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in

quality, taste and heat-holding capabilities, but now the time is right to elevate the fr y experience to a new standard in indulgent, sensor y potato enjoyment!”

Sensor y research by acclaimed audiologist Natan Bauman, MD, revealed that the sensation of crunchy food stimulates feelings of enjoyment and excitement in our brains † This makes crunchier foods more pleasurable to eat, so REALLY Crunchy Fries means really satisfied diners!

Pete Evans adds; “We set out with clear vision to create the crunchiest fr y we ’ ve ever made and with REALLY Crunchy Fries we have cracked it! This is a really new and really exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fr y experience for diners and an unbeatable product solution for forward-thinking foodser vice operators

Ready to experience REALLY Crunchy Fries for yourself?

Visit https://pages lambweston eu/en/really-crunchy-fries to request a sample now

Discover the Power of Chefs’ Most Trusted Bouillon* Chef's Buyer's Guide

Chef Tom Kerridge has joined forces with Knorr Professional Bouillons to launch a new online training hub for chefs ‘The Base’ contains exclusive recipes video tutorials and training tools that will help other professional chefs to improve their skills in the kitchen

As the new Creative Director for Knorr Professional Bouillons, two Michelinstarred Chef Tom has also developed a range of classic recipes with modern seasonal twists, each using products from the range in a different way The dishes showcase the versatility of Knorr Professional Bouillons, from delivering depth of flavour at the base through to a seasoning boost, meat rub or salt replacement

Plant-Based Egg Alternatives from OGGS®

With plant-based diets a growing trend, it’s more impor tant than ever to ensure that menus are as inclusive as possible This Veganuar y, over 600,000 people signed up to go vegan for a month Eggs were the second most missed product over this time (14% of par ticipants), with options when eating out being the major barrier to sticking to the pledge (26% of par ticipants)

Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS® Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein Simply shake , pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch You can also create omelettes, quiches and so much more with Scrambled OGGS® Producing 60% less CO2e than eggs, it s not just kinder to animals, but the environment too

OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites

from cocktails With six months shelf life and a neutral flavour profile OGGS® Aquafaba functions exactly the same as egg whites in cocktails, while removing an allergen from your menu With 72% less CO2e than eggs, you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclusive and environmentally friendly cocktail menu Will at 31k in Nottingham said: “Ever y other drink we sell is a cocktail, and 1 in 4 for those calls for a foam That s 100 cocktails a night which would call for 100 eggs Thanks to OGGS® , we ’ ve saved 100 discarded yolks and 100 broken eggs shells each shift - and the hassle of rinsing spilled egg whites! OGGS® is hassle-free in use , taste-free in cocktails, and guilt-free as it helps us lower our environmental footprint

For more information contact trade@loveoggs com

Tom said: "Using bouillons in kitchens isn’t about cutting corners It’s about bringing the best out of the ingredients in a dish, adding an extra dimension to your food and making this food accessible and achievable for chefs of all levels ”

Knorr Professional’s Bouillons are available in Powder Paste and Jelly formats offering chefs versatility and flexibility in usage and application, plus consistent depth of flavour ever y time

GET TOM’S RECIPES AT UFS COM/BITB

See the adver t on the facing page for details

*Aggregated UK wholesaler value sales 52 w/e 27th Januar y 2023

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 sur viving 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 star tups to give new life to the byproducts 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 secondar y materials in rice cultivation are used to build

ethical houses

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

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric When the Nero (black) rice is processed for the food industr y the by product of the deep grape coloured water is used as a natural dye

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

The Gallo Risotto Traditional Arborio Carnaroli and the Carnaroli Rustico are now in packs using FSC cer tified cardboard outer to protect the grains Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energ y from renewable cer tified resources www.risogallo.co.uk

Cleaning and Hygiene

Choosing Washroom Equipment & Minimising Costs

wear and corrosion it s also hygienic and easy to clean

Behind-the-mirror systems are an especially durable option With all the working elements set behind a mirror, dispensers aren’t subject to accidental knocks and scratches and they stay well-protected against tampering and vandalism

Providing customers with attractive and properly equipped washrooms is essential for an organisation’s image and, of course , for legal compliance Often however, the costs of maintaining those facilities can far exceed the costs of installing them

Typically, the biggest expenses are associated with consumables: the ongoing costs of the soaps, paper towels and toilet tissue used in washroom dispensers and equally, the time and labour costs associated with checking and replenishing them

Consequently it is often helpful to choose larger-capacity dispensers They will reduce the need for regular inter vention and impor tantly help to ensure that guests don’t find them empty when they need them

In high-use environments, damage and breakdowns can be costly too, so it makes sense to choose well-constructed dispensers made of robust materials Stainless steel is an excellent choice; it resists accidental damage ,

Such systems may cost more initially, but they should greatly outlast less sturdy alternatives and by requiring less maintenance and fewer repairs and replacements they should incur substantially lower costs overall Good washroom equipment can also make an important contribution to the customer experience Guests will be quick to notice poorly equipped or badly maintained facilities; the condition of the washroom can say a lot about a business Specifying more reliable washroom equipment will make an impor tant difference , but stainless-steel products offer another attractive feature: they can be produced in a variety of styles and finishes –brushed, painted and lacquered – to match existing corporate branding

Finally, many businesses are keen to promote sustainability and here , stainless steel dispensers afford another benefit Made from 60% recycled content they can be fully recycled at the end of their long working lives Moreover, Dudley Industries’ products are made in a factor y using 100% renewable energ y, so their carbon impacts are fur ther reduced For added peace of mind they are also suppor ted by up to 10 years ’ warranty For fur ther information see the adver t on this page

edencleen from Cleenol

edencleen from Cleenol reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral par t of our DNA

The range covers the essential needs to cover 80% of daily cleaning and include: a washroom cleaner and toilet gel cleaner and urinal deodoriser an all-purpose surface sanitiser, a degreaser and a washing up liquid, a no rinse floor degreaser a window cleaner and a laundr y detergent and fabric softener

Combining carefully formulated products with appropriate packaging, using recycled material or recy-

clable componentr y the range s mostly colourless liquid and low fragrance usage are designed to convey a transparency and straightforwardness of our approach which will be a hallmark of all edencleen products and associated ser vices

Careful use of enzymatic formulations and more traditional chemistr y brings a por tfolio of products that s finely attuned to delivering effective cleaning which when used as instructed helps maintain a neutral environmental impact

See the adver t on this page for fur ther information

Cleaning and Hygiene

Legionella Risk Assessments

Legionnaires disease can cause serious illness and even death, it was named after the 1st major recorded outbreak at a conference/gathering in the United States

The bacteria are present in all water and become an issue when the right conditions for them to proliferate exist These are; an ideal temperature and some stagnation the perfect temperature is mid to high 30 degrees

C

Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections The Legionella risk assessment needs to be carried out to BS8580 by a competent i e trained person

The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19 The mild illness is called Pontiac fever and will generally be flu-like and may dissi-

pate without treatment The more serious illness can involve hospitalisation including ICU and even death

Public Health England confirms there were 503 cases of Legionnaires' Disease in 2019 for England and Wales – an average of almost 10 cases a week (Latest available data)

The most common sources are from showers or other equipment, such as cooling towers, that produce an aerosol Stagnation is also a major factor in increasing the risk, to mitigate this any low use/seldom used outlets should be run off weekly Temperature monitoring is also advisable , both of these actions MUST be recorded

In summation: A current Legionella risk assessment and appropriate water hygiene management and monitoring scheme will prevent the bacteria proliferation within the systems and therefore significantly reduce the risk to Staff and public health Steve Dillon (Advanced WMSoC Legionella Risk Assessor) Managing Director Stokefield Water Treatment Ltd

See the adver t on this page for details

Tork Offers Both Hygienic and Sustainable Skincare Solutions

Tork, a leader in professional hygiene solutions have launched two new innovative soaps to cater to specific demands and improve sustainable performance in the hospitality market The two new high-quality refills come in foam and liquid formats, are dermatologically proven and cer tified with the EU Ecolabel

Alongside the increasing demand for effective hygiene solutions, the demand from customers for truly sustainable products is on the rise1 Besides helping to secure the new hygiene standard through outstanding handwashing solutions, Tork is developing products that support a circular society and our soaps are generally designed to reduce environmental impacts such as water consumption or waste

The new Tork Clarity Hand Washing Foam Soap helps promote a healthy and hygienic workplace: 99% of the ingredients are from natural origin2 and designed with sustainability in mind 7 of 9 ingredients are sourced from vegetable origin, the full formula is readily biodegradable3 and therefore an environmentally con-

scious choice

The hands of chefs and kitchen staff are subject to heavy wear and tear, especially in the dining and catering industr y The new Tork OdourControl Hand Washing Liquid Soap is special designed for professional chefs so they can focus on preparing and ser ving safe food The soap helps prevent the transfer of food residues via the hands while also helping to remove food odours such as fish and garlic It

Both come in factor y-sealed one litre bottles with single use pumps that provide a hygienic clean hand wash and help reduce risk of cross-contamination The bottles collapse as the contents are used, helping to reduce the waste volumes by 70%4

The demand for skin-friendly and sustainable hand hygiene products is increasing and Tork offers the perfect product combination to ensure the new standard of hygiene

Please visit: www tork co uk

10% DISCOUNT if you place an order quoting Caterer Licensee & Hotelier

All other water hygiene management carried out including:

• Disinfections, domestic and process water sampling

• Softener installation and maintenance

• ACOP L8 monitoring

Hospitality Technology

MCR Systems

Epos Now

3R (EPOS) Solutions

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated counter top and wireless payment solutions, as well as Mobile Top-Up ser vices 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-to-day operations and streamline their financial repor ting

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventor y 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 repor ting,

which is vital for businesses seeking to manage their staff and financial performance effectively With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventor y, 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 par ticularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability

At the hear t of 3R’s offering is their commitment to excellent customer ser vice providing 24/7 suppor t 365 days a year Whether you re a small business owner or a large retailer 3R s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed

See the adver t below for details

Outdoor Spaces

Utilising Outside Spaces to Benefit the Bottom Line

By Simon Atha, Director, Boyer (par t of Leader s Romans Group) - www boyerplanning co uk

The mainstream media presents a gloomy picture of consumers ’ spending power drawing conclusions about the ‘inevitable’ impact on hospitality industr y

But while some bars and restaurants have already suffered as a result of the cost of living crisis those that are strong innovative and resourceful can sur vive And as the weather warms and the evenings lengthen, there’s ever y reason to shake off the winter gloom

One of the ways in which this can be achieved is using existing outside spaces to create the facilities that ever yone looks forward to as the summer approaches Inviting alfresco hospitality, whether in the traditional café culture style or something more alternative presents numerous oppor tunities for diversification

And even when the summer disappoints, shelters, heaters and cosy blankets can still make the experience safe and enjoyable

It goes without saying that maximising your outdoor space means maximising your profits But it can also help attract passing trade , and options such as awnings can provide cost-effective adver tising for your events and suppliers

So its wor th considering what can and can’t be achieved within planning law In the most simple terms there are three categories of consent: no planning permission required; temporar y uses and structures that fall under the categor y of ‘permitted development and those which require full planning consent through the standard planning application process

Without planning consent, hospitality owners and managers may introduce a variety of temporar y and moveable structures to help diversify and extend their offer - such as moveable play equipment, tables and chairs, large parasols and patio heaters

Since Covid, permission has existed for ‘temporar y ’ structures (essential-

ly, anything which can be moved if required), for a limited period of 28 days per year This may sound restrictive but 28 days is ever y Saturday for half a year, or ever y Saturday and Sunday in June , July and August This use would cover the use of a marquee , pagoda or jumbrella

Then there’s Class BB which allows for 120 days’ use of temporar y structures, following prior approval by the local planning authority This allows for any of those features listed above to be used outside on a daily basis over the summer

The prior approvals process is not complicated or time-consuming In ver y simple terms, the legislation requires that the structures do not exceed 3 metres in height or occupy more than 50% of the footprint of the building, or 50 square metres

Change of use planning consent which falls under Permitted Development Rights frequently covers other changes that might be necessar y to host al fresco dining For example , louvred roof systems offer a new and unique way to expand and improve outdoor areas: with motorised blades that can rotate up to 135°, they can open up to allow a directed yet natural airflow, while also providing shade by responding to the sun ’ s position They can also be shut if needed, providing a water tight seal to prevent the tables and chairs becoming wet

Permanent awnings, outdoor rooms and pods fall under this

"Can We Sit Outside Please?"

Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment oppor tunities For example , when discussing predictions for the rise in al fresco dining in 2022 Janice H Dobson Business Development Director at Archatrak said: “Restaurant owners can look at it mathematically, they know the value of ever

categor y Similarly, these provide a great oppor tunity for diversification and all year-round protection from sun wind and rain You might also want to consider louvered bioclimactic pods Similar to louvred roof systems, these are retractable fabric roofs with aluminium blades which twist when operated to be opened, and let light and air in and out or closed to form a ceiling In some cases extensions, conser vatories and the creation of rooftop terraces can be achieved through permitted development rights but it is impor tant to seek advice on this as whether permitted development rights or full planning permission is required will impact on timing

To ser ve the extra footfall additional parking might be provided on adjoining land Under the principles of ‘temporar y ’ use , this is allowed for up to 28 days without planning consent; for more than 28 days, change of use consent it required

For bars which don’t provide food but may want to extend their offer or even host a food festival, there’s the oppor tunity for street food vans This doesn t require planning consent specifically, though licensing for food safety may be required

The industr y calculates that even a ver y simple outdoor space can increase revenue by up to 30% - in most circumstances as ver y little cost

Make First Impressions Count with Major Plants

’ re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum Assuming 50% gross margin the investment of 1 parasol could provide a profit contribution of £57 6k per annum, which is a welcome statistic in these economically tr ying times

What’s more , our zero deposit leasing options allow for payments to be spread over 2-5 years

So taking a 4mt X 4mt parasol with a moveable base , impor t, deliver y and fitting, the monthly payment over 36 months would be

Keeping Food Hot? We Have All The Answers

First of all, you will want one of our world beating Kanga boxes and a Carbon Heater You can then keep food hot indefinitely and fully comply with HACCP regulations

Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage

Cinders ‘Classic’ Barbecue

The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique , patented design It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years

The Cinders Classic comes as a six-foot long double grill (TG160), or a half-sized

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use

The big advantage of the Carbon Heaters they are absolutely fool proof just inser t them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factor y at 75 deg C The Carbon Heater is ver y light at only 700 grammes and does not take up much room only being 10mm thick Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C Finally quick and easy to clean just wipe over with a damp cloth

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www clickonstore net or www kangaboxuk com

Outdoor Spaces

Café Culture - Pavement Profit

We are an independent suppli-

Maximise Your Outdoor Space with Patio Heaters

At Space-Ray, we can help you maximise the potential of your outdoor space and extend its use beyond sunset and the inevitable drop in temperature

Specialising in heating solutions for external areas, Space-Ray’s range of gas fired and electric heaters offer you the option to choose the product best suited to your applications:-

The Coldblocker gas fired radiant heater, is ideal for covered outdoor spaces and is rain proof to IP44 Fitted with a tinted glass front, which not only offers flame protection, it also gives the heater a stylish sleek appearance when not in operation

The Linea electric radiant heater offer IP55 level of protection along with remote control and glass front, it is ideal for the smaller space where gas is not avail-

able , or a viable option

Our SURA Plus and AQUA ranges of electric heaters use high quality Dr Fischer shor twave radiant lamps also offer an IP55 rating making them durable and weather resistant The Sura plus range is remote controllable

The Eclipse range of zero glow electric radiant heaters are perfect for those intimate areas where no additional light is required Ceramic heating elements are utilised which provide a gentle level of heat from the sleek and stylish fully black heater Suitable for covered outside areas and offer protection levels of IPX4

Check out our outdoor heating website for fur ther informationwww.outdoorheating.spaceray.co.uk

Outdoor Spaces

Outdoor Spaces

With the long range forecast (MET office) saying summer 2023 will be hotter than 2022 due to El Nino effect, get your outdoor spaces ready for bumper trade

What can you do to maximise footfall, dwell time and profit? At Woodberr y, we help our hospitality clients maximise their outdoor spaces for customer enjoyment and profitability

INCREASE FOOTFALL

Is your garden or outdoor area visible from the outside of your venue? If yes, that’s great for business, but make it even more stand-out with brightly coloured parasols or plants to

Country Benches - High Quality Benches

SPECIAL OFFER Buy 11 get 1 FREE!

Countr y Benches is run by a vastly experienced and time ser ved tradesman who has been ser ving in the trade for over 25 years The business was star ted 15 years ago and we have provided our ser vices independently ever since In this time he has developed the business into being family run, amassed a loyal customer base and welcomes new customers on a regular basis

Countr y Benches creates high quality benches, picnic benches and garden furniture We only work with the best quality of wood to bring you the highest standards of benches and garden furniture Countr y Benches can create benches to exact specifications as well as offering a large variety of standard design garden furniture Call Countr y Benches to see what we

can do for you

Although based in Bedfordshire we cover the whole of the United Kingdom on trade offers Countr y Benches is also pleased to be able to offer you a deliver y ser vice for smaller orders with a deliver y cost In addition to this, Countr y Benches can offer you these prices much cheaper than our competitors Our ser vices are great value for money and are of the absolute best quality

All our products are built to order and delivered within seven days and we also operate a "payment on deliver y " basis So contact us today so that we can build your order to your exact specifications

For details call 07446 101657 or email countr ybenchesltd@aol com

CONCEPT bars

CONCEPT bars have enjoyed a surge in businessrecently supplying bespoke stainless steel bar counters to their valued customer Parkdean Resor ts Their expansion and commitment to improving their hospitality offer ; not only to satisfy the rising expectations of domestic customers and popularity of staycations; has ensured they remain the UK’s largest holiday park operator - with 66 parks in stunning coastal and countr yside locations up and down the countr y

CONCEPT bars have over 30 years ’ experience in bespoke stainless-steel bar design, manufacture and installation and have remained at the forefront of the UK hospitality industr y venues throughout this time They were delighted to work on the exciting new venues across the Parkdean estates Each has its own par ticular style , and it was CONCEPT’s mission to provide the ideal bar setup to maximise speed of ser vice , customer satisfaction and efficiency - and ultimately enhanced sales for the operator

The refurbished bars offer exciting new cocktail menus (allowing staff to show-off their skills!), a range of national and regional draught beers and lagers, draught soft drinks, fruit slushies, plus a full coffee offer The stainless

Design & Refit

steel counters allow for speed of ser vice , optimised design easy cleaning and the upmost hygiene

Regarding this successful collaboration, CONCEPT bars managing director Neil Coombes said: “At CONCEPT bars, we pride ourselves not only on the quality of our product and our ser vice , but also on our ability to listen to our clients We realise their vision - always offering the best advice and our in-house , experienced manufacture and installation teams always ensure a quality offer”

“We have worked on many previous specialist bar projects and this brief was to provide a first-class operational stainless-steel working bar within fantastic new and imaginative schemes, moving customer expectations to new levels”

Neil added It was a privilege to work with such a skilled team again to deliver projects to such fine detail and assist in providing more fabulous venues for Parkdean Resor ts

To discuss your bar - whether it be a new design or upgrading your existing equipment please contact CONCEPT bars on 01484 852666 or email us at info@conceptbars com

Additional Ranges as ILF Continue to Expand www.ilfchairs.com email terr y.kirk@ilfchairs.com

With the ever-growing success of the ILF Chairs website , 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholster y and selection of frame colours plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes A full range of table bases in metal and stainless steel are also kept in stock In addition a new range called Boutique , elegant seating with frames in Ash, Walnut and Beech and offering a full selection of stain finishes and fabrics

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

Divided into Contemporar y seating, Boutique , Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at

your leisure Also included now is an extensive range of stock seating, barstools, table bases and table tops 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

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholster y colours and wood frame colours These products can also be supplied to customer specification, just ask for details

Enquiries can be sent to them directly from the website and they will reply within 24 hours They 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

46 CLH Digital Issue 158

Design & Refit including tables, chairs, stools and lounge furniture suitable for pubs, restaurants, cafes etc Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market Here you can relax and let Capricorn help and advise you with your requirements Please call office to arrange appointment For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320 or visit www.ccf-ltd.uk

Trevillion were delighted to work once again with Exclusive Collection delivering a “fresh new look” for their Michelin starred restaurant at The Manor House Bybrook at The Manor has held a Michelin star since 2017 and the hotel were keen to achieve a crisp contemporar y environment to compliment the culinar y style of Executive Chef Rober t Potter Taking inspiration from the exceptional surroundings produce grown in the hotels kitchen garden and the river from which the restaurant takes its name , Trevillion have delivered a scheme that evokes a true sense of calm within a building full of heritage

A new wine room star ts the journey having a rich décor intentionally contrasting the light environment of the restaurant Eurocave wine fridges sitting on a

light oak floor, surrounded by “bottle green ” textured wallcovering presents the perfect sense of “Theatre”

The bespoke designed carpet influenced by the flowing Bybrook that runs through the hotels grounds, provides a soft aesthetic for the main restaurant and continues to “flow” across the room and into the adjacent Brook Room Natural oak tables with dark timber & aged bronze pedestals are surrounded by chairs with a simple silhouette

All are upholstered in a textured faux hide , combined with a tactile boucle velvet & perfectly finished with a tiny light oak “foot”

Bespoke planters offer a subtle screening between diners & large scale glass wall lanterns, mirrors and two overlarge chandeliers provide elements of “sparkle” & layers of ambient light

An existing collection of three fret cut leaves together with two new commissioned pieces of Ar t dress the now papered walls adorned with a pattern chosen for its “nod” to the formality of a traditional “knot garden” and the surrounding landscape

The adjacent Brook Room has been furnished with subtle differences to emphasise its own character yet remains an integral par t of the main dining room Plain textured cur tains are trimmed with the embroidered pattern that furnishes the bay in the restaurant and wall lights featuring an indulgent rocklike cr ystal have been chosen to balance the aesthetic of the featured stonework all providing the perfect place to dine ! For fur ther information visit www.trevillion.co.uk

Closing Down Sale - 25% Discount on All Stock Items Established in 1972, Trevillion interiors has worked within the design industr y to become a leading international design practice within their field Supplying architectual interior design solutions for both new build and refurbishment projects B M Trevillion Interiors Ltd, The Old Library, Old Cross, Hertford, SG14 1RB For enquiries, please contact 020 8367 9494, email admin@trevillion.co.uk or visit www.trevillion.co.uk

Top Engraver Supports Hospitality Sector with Etched & Printed Table Numbers & QR Discs

One of the UK’s most professional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industr y

The company has made a substantial investment in additional state of the ar t equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs

The numbers and discs enable customers to link to apps or menus eliminating the requirement for hard copies of menus and making it quicker and more convenient for customers to order “Our investment in additional equipment and software

If you want to build trust and relationships with your customers, CardsSafe can help The system wirelessly and securely holds customers' bank cards while they run a tab As a result staff can spend more time with customers upsell and build valuable relationships

Customers will also feel more relaxed knowing that their cards are safe

The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab As a result, the technolog y not only protects against credit card fraud but also eliminates walk-outs and allows for checking the validity of bank cards

The CardsSafe system has now revolutionised how hospitality businesses manage their customers' payment obligations Their wireless technolog y

has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift ser vice at a fair price Our ISO9001 accreditation means that ever y job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock Sales Director of Brunel Engraving

In addition to rotar y engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print

T: 01275 871 720

E: info@brunelengraving.co.uk

W: www brunelengraving co uk

Design & Refit

Make the Most of Your Space with Bar Stools

Long synonymous with the Great British Pub, bar stools are a great way to maximise your space and provide flexibility with your seating in any hospitality setting

Tall bar stools such as Trent Furniture s Tall Brass Rail Stool encapsulate timeless pub style in a choice of walnut or traditional dark oak, with the option to add upholstered seats in a wide choice of fabrics With at-bar eating and drinking an increasingly popular trend in restaurants and bars, the Tall Shaker Stool, available in hard or button top is the perfect contemporar y alternative

Healey and Lord

Healey and Lord Limited specialise in the supply of high quality sanitar yware to commercial and hospitality projects around the world

Our commercial product ranges are available to suit both modern and classically styled schemes We have a full range of toilets, wash basins, urinals, taps and accessories in a variety of finishes All products are available from stock and are made in the UK or western Europe

We have an extensive range of no-touch washroom products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme

Standard-sized bar stools such as Trent’s Small Wooden Stool are a perennially popular choice for pubs Available with hard, piped or button tops, these versatile and durable stools will be the hardest working furniture in your venue

Easy to move around, bar stools also add visual interest to your space when paired with chairs and sofas

With 20% off many of Trent Furniture’s bar stools, now is a great time to boost your seating capacity with new bar stools To find out more about our extensive range , please call us on 0116 2989 927 or fill in our contact form

We regularly work with design and hospitality professionals to specify good value , durable washroom schemes for high profile venues

We also offer a range of high-quality design focused disabled toilet and washroom equipment to suit all projects

We have an extensive range of less able products designed to complement modern and traditional schemes perfectly

Recent projects we have supplied include The Shard, The Tower of London, Windsor Castle Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe , The Connaught Hotel, Whites in London, The Garrick Club and the Hurlingham Club

Please contact us on +44

(0)1603 488709 or at sales@healeyandlord co uk or visit our website at www healeyandlord co uk for more details

Classic & contemporary designer sanitaryware & accessories

Made in the UK and Western Europe

Commercial Kitchen Fit-Out

Why LP Group Mixers Are A Top Choice for Artisan Bakers

LP Group mixers are trusted across the globe to deliver highquality, assured dough production

The Italian machiner y supplier has harnessed decades of engineering and manufacturing experience to create industr y-leading models that produce excellent dough results for bakers Its latest lines of fixed bowl solutions are ideal for ar tisan use , such as at small restaurants and bakeries, with an array of different sizes suited to dough handling production from 40kg to 250kg

“LP Group produces fantastic mixers for consistent, high-quality ar tisan baking using specialist doughs,” says Steve Merritt, managing director of EPP exclusive distributor of LP Group mixers in the UK and Ireland “We’re pleased to offer its comprehensive range of high quality, robust mixers, which are perfect for small bakers and Italian pizzerias The ability to produce at a smaller scale (whilst maintaining consistency) affords additional flexibility Bakers can even make batches of just half a dozen loaves or a handful of pizza bases –ideal for smaller requirements, or to use as

experience in the refrigeration industr y and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges

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

From restaurant kitchens to food warehouseswe 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, meas-

experimenting and testing, all with less wastage

All LP Group fixed bowl spiral mixers feature a tough steel construction and reinforced motors, built for many years of use Its intuitive models have been designed for low maintenance and easy dough extraction and they can be extensively customised to suit individual requirements The mixers are capable of handling many types of dough, but are especially suited to ar tisan dough mixtures with hydration greater than 55% with European flour

Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-to-use control panel with double scale electro-mechanical timer (which can be upgraded to an optional electronic control panel with bypass selector) and models can even be colour customised – ideal for reinforcing company branding, from kitchen to table Meanwhile , the VIS line is designed for dough capacities from 60kg to 250kg

LP Group mixers are available in the UK and Ireland from baker y equipment specialist EPP For more information, visit www eppltd co uk

ure , install or maintain your fridge or freezer door seal

Our reputation in the industr y along with our commitment to providing a high-quality gasket without having to buy from the factor y allows us to have competitive pricing and fast turnaround time Tr y 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

Fryers and Oil

Operators should consider when purchasing a fr yer and their oil, the oil capacity against production rate , burner efficiency and recover y rate , as well as a true cool zone in gas fr yers to help prolong the oil life Blue Seal V ray Gas Fr yers are our premium fr yer and burner system, which come at a higher price compared to some competitors’ gas models However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator

Blue Seal produce high performance thermostatic controlled gas & electric fr yers Our Evolution range gas fr yers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system This system uses infra-red technolog y radiating the heat into the tank, only heating the area of oil the baskets are sitting in This promotes incredibly fast recover y rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank The true cool zone prevents crumb and food debris that

Commercial Kitchen Fit-Out

By David Chesshire , National Accounts Manager, Blue Seal (www blue-seal co uk)

drops below the batter plates from continuous cooking and carbonising which in turn helps prevent the degrading of oil quality This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products

Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life have great mobility and space saving features as well as powerful pumps & full stainless steel construction Moisture , fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life The Carbon Pads remove sub-micron par ticles down to 0 5 microns – this is 100 times smaller than a grain of sand Daily filtering of fr yer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

vice to help you build your ideal kitchen Projects under taken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Cour t, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools Hotels Restaurants and Public Houses They ensure their systems are compliant with the current guidelines whilst maintaining an

• 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

Evolution Fryers and Filter Units

The Premium Fryer and Bur ner System

The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more

www.blue-seal.co.uk

Commercial Kitchen Fit-Out

The New DrainMinor C (Combi Oven Pump)

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump

Technolog y Ltd

The pump features a tank with its clear side window was the large , triangular, low-level float attached to the pump by a rigid arm, external to the pump casing Because of the design of this float system the unit can cope with an exceptional quantity of grease fat and food par ticles before the reliable star t/stop operation of the pump is affected

The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement especially considering the hot wastewater temperatures and potential grease which these units have to handle

It can be connected to multiple ovens or oven and sink combinations Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated

It looks like the New DrainMinor C is a real winner!

Kitchen Extract Hygiene – A Burning Issue

One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork This must be tackled, not only for the sake of hygiene , but also for fire prevention and compliance

Airborne fat, oil and grease is a natural by-product of even the healthiest diet Carried in the steam that rises from cooking, grease and oil par ticles are drawn into the kitchen extract system to be vented away to the outside As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork

Should a kitchen fire reach the extract ductwork or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel, helping to spread the fire The ductwork itself can also help to spread the fire , acting as a chimney through which smoke and

flames can travel, spreading the danger to the other par ts of the building

To counter this potential fire risk operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease

Compliance is also essential to ensure that you don t compromise your buildings insurance If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease many insurers will now refuse to pay out on a claim

Ensuring legal compliance , a reduced risk of fire and greater hygiene in your kitchen are items which should always be on ever y maintenance menu www swiftclean co uk

Why Use a Specialist Hospitality Consultant?

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