CLH Digital - Issue #210

Editor's

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

GOVERNMENT DELAYS DEPOSIT RETURN SCHEME

(DRS) - A RELIEF FOR HOSPITALITY

Good news, (and we do need some), of recent announcements delaying the implementation of the Deposit Return Scheme (DRS) until 2027 The UK's hospitality and licensed on-trade sector can, I think, breathe a collective sigh of relief

The decision not to mandate hospitality venues as return points for recyclable containers is a welcome move , sparing pubs, bars, restaurants, and hotels from an undue burden

Undoubtedly, we all share the desire to enhance environmental sustainability

However, the timing of such initiatives must be considered The hospitality sector is grappling with significant challenges post-pandemic , including soaring energ y costs, inflation, and reduced footfall Adding another layer of costly administration could have been detrimental

It's impor tant to note that the hospitality industr y boasts one of the best recycling records To burden this sector with additional operational complexities seems grossly unfair, especially given the circumstances it currently faces

Deposit return schemes are not entirely novel concepts Growing up in Liverpool during the 60s and 70s, I have fond memories of deposit returns, which then were commonplace

While the public is likely to embrace this initiative , it's crucial to recognize that the hospitality sector operates differently from corner shops and supermarkets Packaging largely remains within premises, mitigating, in my opinion at least, the necessity for deposit charges

On a side note , there’s another glimmer of hope on the legislative horizon The proposed Heritage Pubs Bill, championed by MP Marco Longhi, aims to safeguard community pubs from unscrupulous developers inspired by the lamentable destruction of the Crooked House pub

Reflecting on our suppor t for initiatives like the rebuilding of the Carlton Tavern

brick by brick in London, the demolition of which we repor ted way back in 2015, we recognize that such protections were desperately needed then The pub was bombed during WW1, and was the only building in its street to sur vive the blitz in WW2 and then was flattened 9 years ago to make way for flats The manager was told by the owners to close the pub for an inventor y and returned days later to find the entire building had been demolished

Westminster Council thankfully issued an unprecedented enforcement notice ordering the company to “recreate in facsimile the building as it stood immediately prior to its demolition“ and the company was ordered to rebuild within 18 months brick by brick! And on April 12, 2021 the pub reopened!

I fully suppor t the effor ts to advance the Heritage Pubs Bill, I'm ver y much hope others join in suppor t too ensuring its passage

Protecting these cherished community establishments is not just about preser ving bricks and mor tar ; it's safeguarding the hear t of local communities

I can always be contacted at edit@catererlicensee .com

Once more I would ask you to please follow us on X (Twitter), and encourage as many people you know in the trade to sign up to our digital issue , fur ther details can be seen at www catererlicensee com

Hospitality Exempt from Government Mandatory Return Point

(CONTINUED FROM FRONT COVER)

In a joint policy statement the government said that across the UK consumers purchase an estimated 31 billion single-use drinks containers each year – 12 billion plastic drinks bottles, 14 billion drinks cans, and 5 billion glass bottles

INCREASE RECYCLING RATES

Yet current collection rates are between 70 to 75%, and a significant amount of these containers end up littered or in landfill, and the UK government, DAERA in Nor thern Ireland, the Scottish Government, and the Welsh Government share an ambition to increase recycling rates of single-use drinks containers to at least 90%, to significantly cut littering, and to expand oppor tunities to collect and reprocess high quality materials This they say will be achieved by:

introducing a Deposit Return Sc heme (DRS) for dr inks container s

• introducing Extended Producer Responsibility for pac kaging (pac kaging EPR)

• improving the effectiveness and consistenc y of pac kaging mater ials collected for rec yc ling in eac h adm nistration

• working with industr y to suppor t voluntar y tr ials for reusable and refillable dr inks container s

However the UK government and devolved administrations in Scotland Wales and Nor thern Ireland have now confirmed that Deposit Return Schemes will be launched across the UK in October 2027

There will be three separate schemes: one covering England and Nor thern Ireland, and others in each of Scotland and Wales

GLASS LITTERS LESS

Glass bottles the government said will not be in scope , saying that including glass would create an undue complexity for the drinks industr y and it increases storage and handling costs for retailers

Glass containers, the policy paper said are heavy and fragile , making them more difficult for consumers to return and receive the deposit they have paid, potentially forcing up the cost of their shopping Moreover, glass is littered less: the Keep Britain Tidy litter composition analysis of 2020 presented that 55% of litter was from PET plastic and metal drinks containers, compared to just 4% from glass drinks containers, and the government said it wants to work with industr y on an ambitious re-use and refill initiative with fur ther details to follow

GOOD FOR HOSPITALITY

Kate Nicholls Chief Executive of UKHospitality said: “I’m pleased that all governments across the UK have listened to the concerns of UKHospitality and will be pursuing schemes that ensure maximum alignment and interoperability across the UK

“The collaboration between governments to reach this point has been positive to see and should act as a blueprint of how to work together on other common areas of concern

We suppor t the delay until 2027 and it is recognition of the significant amount of work that still needs to take place to make these schemes work

“Hospitality already has one of the best recycling records in the economy and we can do even more , so I hope all governments across the UK will continue to work with us to make these schemes work for businesses, consumers and all of our sustainability objectives ”

COSTLY & CHALLENGING

Leon Thompson Executive Director of UKHospitality Scotland said: “This announcement is a clear signal that the Scottish Government has listened to our concerns and learnt lessons from its previous attempts to

introduce a Deposit Return Scheme

“Scottish hospitality businesses understood how costly and challenging it would be to act as return points and I’m pleased that this has moved to businesses being able to opt-in, rather than being forced to take back drinks containers ”

David Chapman Executive Director of UKHospitality Cymru, said: “We’ve argued consistently for alignment for the Deposit Return Schemes and we ’ re pleased that Welsh Government has listened to us and reacted positively

“It remains the case that Wales will be an outlier in some aspects but the inclusion of glass is less of a concern now that hospitality venues are not required to act as return points However, it would still be preferable to have a UK-wide consensus on the scope of materials ”

ALIGNMENT “CRUCIAL”

NTIA Says Delay in Deposit Return Scheme Underscores the Necessity for Fur ther Industr y Consultation, Michael Kill CEO NTIA said: The decision to delay the implementation of the Deposit Recover y Scheme underscores the necessity for fur ther consultation on its nuances, par ticularly concerning its impact on businesses It is imperative to ensure that the scheme caters to the needs of small independent businesses while ser ving consumers effectively "

"Alignment across the UK is crucial, with consistent rules and materials adopted simultaneously The disparity in materials, exemplified by Wales' inclusion of glass, presents a significant challenge , penalising small businesses and potentially impacting, disrupting or placing businesses at a trading disadvantage ”

"This discrepancy not only increases costs but also limits the choice and availability of independent products, detrimentally affecting both businesses and consumers alike We welcome the government's engagement at all stages of implementation to address these issues comprehensively, ensuring that the Deposit Return Scheme functions equitably for all stakeholders involved ”

SAME RULES SAME DAY

Richard Naisby, Chair of Society of Independent Brewers and Associates said: “To make the Deposit Return Scheme work for small independent breweries and consumers we need one scheme that is introduced with the same materials, the same rules and on the same day across the UK ”

While much progress has been made across the four nations to align the schemes including a de minimis for low volume products, today’s announcement means that small businesses in Wales will be penalised by the political failure to agree the same materials, with Wales the only nation to include glass This will create barriers for small breweries to trade , increase costs and reduce the choice and availability of independent beer ”

GOOD NEWS

C AMRA Chief Executive Tom Stainer said: “The UK, Scottish, Welsh and Nor thern Ireland governments working together on a deposit return scheme is good news for the environment and for consumer choice

“C AMRA suppor ts a deposit return scheme , but having four different schemes with different rules, paperwork and labelling needed for each nation risked a catastrophic reduction in choice for consumers of quality beer and cider from small and independent businesses who wouldn't be able to take par t in four different systems and produce four different sets of labels for each beer or cider they make

“Today’s announcement of an easy-to-understand scheme that works seamlessly across borders with one set of rules, labels and deposit levels is a good one

“We now want to make sure sufficient help is offered for small and independent breweries and cider producers to par ticipate in the new deposit return scheme so they can afford to keep selling their products to all par ts of the UK, providing consumers with a choice of distinctive and quality products

Pushing

In a world where businesses are increasingly facing pressure on resources and margins, having the right payment systems par tner becomes crucial.

Payment ser vices are one of the most fundamental par ts of a business’ finances, but they’re also an area that’s rapidly changing Ar tificial Intelligence , digitisation, and predictive analytics are already star ting to make a difference to how businesses operate and how they plan

Business owners in the hospitality sector are calling out the emerging trends From the rise of online and remote payments, to increases in travel and tourism the use of cards as a payment mechanism the need for payment software that suppor ts exceptional customer ser vice and card payments which integrate with other financial products and ser vices

DesignMyNight

SIZE DOESN’T MATTER

Many businesses want an omni-channel payments approach and this suppor ts our motivation to be able to offer a holistic view of payments which can really help ser ve as a commercial advantage

Cardnet can evolve with an individual business; comfor table with operating as effectively for small independents, as it can for large corporates It means that any changes to payment needs can be met seamlessly –whether that’s switching from in-person to online payments, looking at multi-currency payments, or buying into a complete omni-channel solution

IT'S ALL ABOUT THE DATA

One of those needs is understanding how digital transformation can create oppor tunities for your business Being able to use and optimise your data is a great example While data is fast becoming one of the most valuable assets you have , being able to access it easily, and analyse and understand what it means for your business can still be a challenge Cardnet have the tools to deliver a business management solution that is expressly designed to make running your business easier because they have data sitting at the top table

You may know your customer by name or what they look like but our systems can help you better understand their actual behaviour, creating a more robust customer profile , and help you take a deeper dive into what they’re actually spending their money on

The insight from your own customer data is great, but it can be backed up by broader data from our wider group We touch more than 25% of the UK card market, which creates access to some strong trend information about where customers are spending, which in turn might be the extra push you need to get ahead of those trends ever yone is talking about We can share that insight with the businesses we suppor t

A 360 DEGREE VIEW

It’s clear that the card is still king when it comes to payments, but as

organised by venue discover y and bookings platform DesignMyNight, attracted over 100,000 votes from London’s consumers across 12 categories showcasing the best of the capital’s going out venues The final round of voting saw The Churchill pip five other pubs to the winner ’ s podium in a shor tlist which included The Lamb and Flag in Covent Garden, The Devonshire in Denman Street and The George in Great Por tland Street

“The Churchill Arms is a real favourite in London Our pub categor y was par ticularly strong this year, which shows how pubs are still amongst people’s favourite going-out spots Our impressive shor tlist included historic venues as well as outposts with a modern twist but all are providing something a little bit different They’ve kept their offer fresh and relevant which draws people in from the locality and fur ther afield,” commented DesignMyNight senior marketing manager Leighanne Bent

Humble Crumble , the pop-up desser t vendor with outlets at Old Spitalfields Market, Borough Market and Camden Market scooped the TikTok Made Me Book It categor y, while restaurant and bar The Ivy Asia won the ‘Date Night With a Difference’ categor y, and Bombay-inspired Dishoom was voted the restaurant most

Final Opportunity for

new technolog y emerges, and payment habits star t to evolve , finding efficiencies when margins are tight and customers are watching ever y penny can really make a difference to growth and how successful your business becomes

With an increasing 360degree view of real-time payment activity across ever y point-of-sale channel, and a full range of payment solutions to choose from, security is also impor tant No business can afford to lose money, or reputation, which is why secure data processing and fully PCI compliant payment devices is a must regardless of who you work with The Cardnet platform has a 99 9999% uptime* providing reassurance for you, your business, and your customers

Taking the worr y out of payment acceptance means you can focus on delivering great ser vice , secure repeat custom, and suppor t your ambitions to grow and hopefully thrive in even the most challenging of environments

Some 35 years of experience in suppor ting hospitality businesses of all shapes and sizes with card payments has gone into developing Cardnet so that it continues to meet business’ requirements now and in the future

We’re proud to suppor t UK hospitality businesses be a par t of that future

‘Wor th the Queue’

‘We had such a varied list of runners-up this year proving not only that Londoners still love to go out, but they embrace the old, the new and the different and show that London really does have something for ever yone , added Leighanne

DesignMyNight The Ar t of Going Out Award winners:

Making a d fference – Batter sea Power Station

Dazzling views of London – Sky Garden

Date Night with a Difference – The Ivy Asia

Most Elite Coc ktail Bar – The Alchemist

Biggest Bang for your Buc k – Seven Dials

Late Night Gu lty Pleasure – Ronnie Scott’s

Pub You Couldn’t Live Without – The Churchill Arms

Big Kid Activity – Winter Wonderland

Wor th the Queue – Dishoom

Made Me Book It – Humble Crumble

ience that Defines London – The Tower of London

Impress ve Newcomer – Fairgame

Government Pushes Back Tipping Law to October 2024

The implementation of new tipping laws has been pushed back three months to 1 October, which will give businesses time to implement required changes

Earlier this week the Government introduced the Code of Practice on the fair and transparent distribution of tips that will have legal effect under the Employment (Allocation of Tips) Act 2023

The updated Code of Practice will be statutor y and have legal effect, meaning it can be introduced as evidence in an employment tribunal

The Act and secondar y legislation make it unlawful for businesses to hold back ser vice charges from their employees ensuring staff receive all of the tips they have earned The measures are expected to come into force on 1st October 2024, once they have been approved by Parliament

This overhaul of tipping practices is set to benefit more than 2 million UK workers across the hospitality, leisure and ser vices sectors helping to ease cost of living pressures and give them peace of mind that they will keep their hard-earned money

Business and Trade Minister Kevin Hollinrake said: It is not right for employers to withhold tips from their hard-working employees ”

“Whether you are cutting hair or pulling a pint, this government’s legislation which will protect the tips of workers and give consumers confidence that when they leave a tip, it goes to the hardworking members of staff ”

“The secondar y legislation laid today reinforces our commitment to legally protecting our low paid workers and ensuring a fair day’s pay for a fair day’s work ”

CEO of Tipjar, Ben Thomas said: “Hospitality and ser vice industries are par t of the fabric of our culture and a cornerstone of our economy ”

“We are honoured to have consulted with the Depar tment of Business and Trade as they have developed this impor tant Code of Practice clarifying employers’ responsibilities as they pass tips to their hard-working teams ”

“As a business that exists to help employers distribute tips on the same principles of fairness and transparency, we are confident that this Act will suppor t millions of tipped workers across the UK, and level the playing field for businesses across these sectors We re excited to suppor t employers in leveraging the opportunities this will present, as we build a more fair and transparent future ”

Kate Nicholls, Chief Executive of UKHospitality, said: “Hospitality is a people business and it’s so impor tant that we reward our staff through a fair and transparent tipping system

“We’ve been pleased to suppor t this legislation through its journey and it’s good to see that the Government has worked with UKHospitality to deliver guidance and a code of practice that can work for business With the variety of businesses in hospitality anything too prescriptive would not have been practical

“Delaying the implementation for a fur ther three months is an appropriate step The revised timeframe will now allow businesses to implement any changes required and is evidence of Government acting on feedback from UKHospitality

“It is disappointing, however, that the Government has not provided greater clarification of agency workers and the payment of tips, which is a par ticular sticking point for businesses

“Given the desire from all par ties involved to get this legislation right we would urge Government to work with UKHospitality on providing greater clarity on this issue before the legislation comes into force in the Autumn ”

A Guide To Dealing With Unlawful Occupiers

By James Parratt, Associate in the Real Estate Disputes team at Thomson Snell & Passmore LLP (www ts-p co uk)

Trespassers or ‘squatters’ have been a hot topic in the national press with celebrity chefs such as Gordon Ramsay and Marco Pierre White having squatters occupy their empty London restaurants

“Squatting” or “trespassing” is where someone occupies proper ty without the permission of the owner

Removing squatters can be expensive and time consuming A proper ty owner may become criminally liable if they are unaware of what they can or cannot do Accordingly proper ty owners should understand their rights when dealing with squatters

WHAT DOES THE LAW SAY?

It is a criminal offence to squat in residential proper ty i e houses flats and doing so carries a maximum penalty of six months in prison a £5 000 fine or both

Whilst it is unlawful to occupy buildings that are not residential without the owner ’ s permission, it is not a criminal offence This distinction is impor tant

The police may attend a non-residential site occupied by squatters to prevent a breach of the peace , although seeking the removal of squatters will be a civil matter

Squatters may erect a sign which states that the building they are occupying is not residential and s 144 of Legal Aid, Sentencing and Punishment of Offenders Act 2012 (usually shor tened to “LASPO") does not apply A proper ty owner must not attempt to forcibly regain possession of the proper ty or evict squatters The use or threat of violence against squatters is a criminal offence and could result in incurring criminal liability What options are available to remove squatters from my proper ty?

The enforcement of a possession order will remove squatters from non-residential proper ty There are different routes to obtaining a possession order :

• Obtaining a possession order in the County Cour t or High Cour t; or

• Obtaining an Inter im Possession Order (“IPO”) and then a final possession order

OBTAINING AN ORDER FOR POSSESSION

Applications for an order for possession must clearly set out the circumstances surrounding the squatters’ occupation, the squatters’ details (to the extent they are known) and the grounds that the proper ty owner is seeking to rely upon to obtain possession Where proper ty owners are unsure of the identity of the squatters, the squatters would be joined to proceedings as persons unknown

Proper ty owners are required to ser ve notice of their application on the squatters Where proper ty owners are attempting to effect ser vice on ‘ persons unknown’ this may be done by attaching copies of the documentation to the proper ty where they are clearly visible , such as on the main door

Proper ty owners may tr y to recover compensation or ‘damages’ from the squatters, although practically, it is usually ver y difficult to enforce a money judgment against squatters

If the application is successful, an order for possession will be made ordering the squatters to vacate the proper ty by a cer tain date

It is necessar y to appoint bailiffs to enforce the possession order The bailiff will warn the squatters to leave

failing which they will return to forcibly remove them

An application can be made in the High Cour t in exceptional circumstances, including where there are complicated issues of fact or law, a substantial risk of public disturbance or a substantial risk of serious harm to persons or proper ty This could include circumstances where the site is par ticularly hazardous or where there is a significant risk of damage to the proper ty

OBTAINING AN INTERIM POSSESSION ORDER (“IPO”)

The IPO procedure aims to make it quicker to recover possession although damages cannot be claimed (to the extent they are wor th pursuing anyway) and there are a number of procedural hurdles to overcome that make IPOs less attractive than ordinar y possession claims If a proper ty owner wishes to make use of the IPO procedure they must act quickly by making an application within 28 days of learning of the squatters occupation

The first hearing will usually take place quickly possibly within a week of the application being issued at the Cour t If the Cour t grants the IPO at that first hearing the IPO must be ser ved on the squatters within 48 hours

The squatters then have 24 hours to vacate If the squatters do not vacate within this timeframe , they will be committing a criminal offence and the police can remove them Once the squatters have vacated, proper ty owners should secure their proper ty

A second hearing will then take place to decide if a “final” order for possession should be made

The IPO route is an effective way of evicting squatters quickly although the trade-off is that this route is typically more expensive than the alternatives as there are more steps that a landowner has to take to persuade the Cour t to grant an IPO

WHAT DEFENCES MAY SQUATTERS HAVE TO CLAIM FOR POSSESSION?

Squatters may advance a defence or attend a hearing The following defences may be available to squatters in respect of possession proceedings, dependent on the circumstances:

• The squatter s show that they have some r ight to occupy the proper ty (for instance as a tenant or licensee)

• The proper ty owner does not have an immediate r ight to possession (for example there is an exist ng tenanc y to a third par ty)

• The proper ty owner has not ser ved documents correctly

• The proper ty is not solely occupied by squatter s

Such defences may act to delay proceedings, allowing squatters more time to find alternative accommodation or in rarer circumstances, may defeat possession proceedings entirely

WHAT IF THE SQUATTERS RETURN TO THE PROPERTY?

If the squatters return to the proper ty following enforcement of the order, the proper ty owner may apply for ‘restitution’, allowing them to enforce the original order without the need to issue a fresh claim

What can I do to prevent squatters occupying my proper ty?

• Monitor and attend the proper ty regularly

• Put in place secur ity measures suc h as alarms and sur veillance

• Stop the supply of utilit es if the proper ty is vacant

• Have adequate insurance cover in place

• Consider instructing a proper ty guardian to ook after the proper ty

The

Zone Returns To Food & Drink Expo

With the prevalence of plant-based food growing significantly within the food & drink market, Food & Drink Expo aim to shed light on this booming sector through their dedicated Plant-Based zone home to vegan and plant-based products

Suppor ted by The Vegan Society and Chirpea, the zone returns after a successful launch in 2023 to showcase some of the ver y best vegan and plantbased products the UK sector has to offer, including a range of meat alternatives, snacks, drinks, ingredients and just ever ything plant! Big names exhibiting include Suma Wholefoods (Stand CC210), BioVit (Stand EE211), Moving Mountains (Stand BB228) and Novameat (Stand FF210)

Food & Drink Expo also has an exciting line-up of sessions covering a range of industr y-impacting topics, highlights include:

WHERE NEXT FOR PLANT-BASED?

The panel of exper ts in this session will debate the future of the plant-based categor y, identifying the challenges and oppor tunities that lie ahead

HEATHER MILLS: TAKING BACK CONTROL

VBites founder Heather Mills sits down for an exclusive inter view with The Grocer to discuss ever ything plant and the future of VBites

Across five content theatres, a variety of exper t panels will call on some of the industr y ’ s biggest names for their take on the sector’s most pressing challenges Planet Organic’s founder Renée Elliott UK&I MD of Innocent Drinks Sam Akinluyi, CEO of FareShare George Wright and Better Nature Tempeh’s Co-Founder & CEO Christopher Kong are just a few of the panellists scheduled to appear at the event

Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show, The Forecour t Show and The Restaurant Show will form par t of the UK Food & Drink Shows, encompassing the whole spectrum from food development, grocer y to specialist retail, wholesale , hospitality and foodser vice

your free pass,

Only A Pavement Away Supports 50 Former Graduates To Secure Employment In Hospitality Sector

Only A Pavement Away, the industr y charity helping those facing or at risk of homelessness, find employment in the hospitality sector, has taken on a workplace programme set up by the former members club and charity, House of St Barnabas

Following the closure of the Soho-based club earlier this year, Only A Pavement Away has been selected by the House of St Barnabas to take on its Progression Project and ensure that 50 graduates from the programme continue to receive vital hands-on suppor t and help with essential employment oppor tunities housing training and travel

The par tnership is the result of a strong histor y of collaboration between the charities and as well as safeguarding the Progression Project Only A Pavement Away has employed two former members of staff from the House who will continue to suppor t and mentor those who have graduated from the programme

Providing continuous or periodic suppor t to individuals who have no other suppor t network, the Progression Project was founded to help those facing financial issues, mental health declines, or employment challenges With over 468 individuals already placed into work through the Only A Pavement Away employment scheme , the organisation will continue the legacy of this workforce programme to find long-term employment within the hospitality industr y for those that need it the most Jig Maidment, Progression Manager at Only A Pavement Away said: “Greg and the team at Only A Pavement

Away have provided tremendous suppor t for House of St Barnabas over the years, and have made the transition process extremely smooth They've been ver y welcoming to myself and another former member of the House of St Barnabas team, so we ’ ve been able to continue to suppor t the graduates of the Progression Project within our new roles at the charity”

“After taking on the project back in Februar y, one graduate has already secured employment through Only A Pavement Away and two more have been invited for trial shifts following an ‘Employment Taster Session’ organised by the charity With their knowledge and encouragement, the team has helped the graduates get out of difficult situations and continue to work towards their goals, which has always been at the hear t of the project ”

Commenting on the par tnership, Greg Mangham, Only A Pavement Away Founder and CEO, said: “Following the closure of the House of St Barnabas, which came as an awful shock to the industr y, we were driven to ensure something positive came out of the situation By taking on the graduates and two former members of staff, we have committed to moving things forward with the goal to suppor t as many as we can into longterm fulfilling employment in the hospitality industr y As always we are dedicated to helping those in need but funding is an essential component All funds raised will directly suppor t our work and will make an immediate and lasting difference to these individuals ”

Local Dignitaries Come Out To Celebrate The New Look at The Forester, Ealing

The Forester, on Leighton Road in Ealing, was the place to be Saturday 20 April 2024 when local dignitaries came out to celebrate the pub’s new look Local MP Dr Rupa Huq joined local Mayor Cllr Hitesh Tailor to cut the official opening ribbon – before Rupa took to the decks with an impressive DJ set to get the par ty underway

The Forester, a Fuller’s managed pub, has been completely refurbished with the aim of bringing together tradition and modernity The walls and shelves are adorned with Fuller s bric-a-brac from across the years – and the fireplace is an original feature

designed by the famous Fuller s pub architect, Nowell Parr Harr y Shotter, General Manager of The Forester, said: It was great to have such fantastic suppor t from both the Mayor and the local MP for our opening par ty Who knew that MPs made such good DJs I will definitely be inviting Rupa back to play again

“It was a fantastic opportunity to welcome the local community into the pub and the feedback we ’ ve had has been really good The Forester has something for ever yone and at heart, we are a true community pub I m really excited about what the future has to hold

Thirteen Pubs and Four Licensees Take Home Honours at Night Of Excellence Awards

Thir teen pubs and four licensees have taken home honours at the Night of Excellence awards in a lavish ceremony and dinner held for the second year in a row at the Crowne Plaza hotel in Stratford-Upon-Avon, Warwickshire

The awards, hosted by Greene King Pub Par tners, celebrated the success of Greene King Pub Par tners leased, tenanted and franchise licensees

The awards were attended by over 140 licensees from across the countr y who work with Greene King Pub Par tners, as well as representatives from the hospitality and pub sector including trade bodies, business leaders and more

Comprising of 17 awards ranging from Community Pub of the Year to Pub Team of the Year – and an overall Pub of the Year award – entrants to the Night of Excellence awards go through a strict judging process including myster y visits in order to be crowned winners Over 250 pubs and licensees entered the awards this year eventually being whittled down to 47 finalists

The Cott Inn in Dar tington Devon was the overall winner of the Pub of the Year Award also picking up the Pub Garden of the Year award along the way

Colin and Susan Pearce of The Greyhound in Ixwor th Suffolk were presented with the Lifetime Achievement Award in recognition of more than 40 years operating the pub

Clive Price founder of Barons Pub Co Ltd won the Multiple Operator of the Year award for the third year in a row

Franchisee Miranda Richardson who operates The Squirrels in Dunston received an Outstanding Contribution award

New to the awards this year was the Sustainable Pub of the Year award which was presented to Sean White licensee of The Queen’s Head in Pinner The Queen’s Head also won Pub Team of the Year

Other winners from the night were:

The Banner Cross in Sheffield whic h won Spor ts Pub of the Year in recognition of its unr ivalled live spor t exper ience whic h inc ludes multiple screens showing several spor ts

The Axe & Compasses in Arkesden, Essex, whic h received Special Recognition for its success after it reopened following an accidental fire whic h caused the pub to c lose

Kenneth Shaw of The Compton Swan, Berkshire , who won New Licensee of the Year for his turnaround of the pub

The Dolphin in Wallingford, Oxfordshire , whic h won Community pub of the Year for its excellent range of events and community initiatives

The Fox & Duc k in Therfield, Essex, whic h won Dig tal Pub of the Year in recognition of its excellent use of social media

The Futur ist, Liverpool, whic h won Pub Investment of the Year for its incredib e £400,000 transformation

The James Street Tavern, Oxford, whic h won Enter tainment Pub of the Year for its excellent range of events inc luding live music , stand-up comedy and ar t c lasses

The Perc y Arms in Chilwor th, Surrey, whic h won Food Pub of the Year for its excellent South Afr ican BBQ and Sunday Car ver y

The Queen Inn, Winc hester, whic h won Beer Pub of the Year for ts excellent beer s that are brewed on-s te at its microbrewer y

The Victor ia, Thur ston, whic h won Franc hise Pub of the Year for its excellent operation as a Hive Pub

Dan Robinson, Managing Director, Greene King Pub Par tners, said: “Congratulations to all the winners at this year ’ s Night of Excellence awards A huge well done too to The Cott Inn in Dar tington for winning Pub of the Year!

“Our incredible Par tners never cease to amaze me and this year we had over 250 exceptional entries Choosing the winners for the awards is never easy as the standard across the board is so high It’s wonderful to recognise our Par tners and their successes ”

Navigating The Hospitality Sector's Sustainability Journey Through Reducing Hotel Waste

Within the vast scope of global environmental issues, hospitality may not be the first industr y which comes to mind when you think of the key barriers to reaching the UK’s goal of Net Zero carbon emissions by 2050

It is easy to think that other industries, such as agriculture or aviation, predominantly make - and therefore should take - the heat Yet, hospitality is responsible for up to 15% of the UK’s greenhouse gas emissions and a growing number of environmentally aware consumers are making it clear they expect the issue to be taken seriously, leaving behind those businesses which fail to rise to the occasion

WHAT CONTRIBUTES TO THE SECTOR’S LARGE PRODUCTION OF CARBON EMISSIONS?

Within hospitality, hotels are a major contributor of the sector’s output of carbon emissions A large par t of hotels struggles with sustainability is waste management In the EU, waste is the four th largest source of emissions, and in the UK alone , hotels produce 289,700 tonnes of waste each year

By Tommie Eaton, Director of Clean the World Europe (www.cleantheworld.org)

The supply chain relies heavily on packaging, which makes up 24% of the UK’s total emissions Mass produced plastic packaging, such as hotel toiletries, pose harm to the environment by adding to CO2 emissions from their conversion from fossil fuels in the manufacturing process As it stands, the plastic problem isn't going away; rather it is only getting worse In 2021, plastic product manufacturing in the UK produced roughly 3 32 million metric tonnes of CO2 emissions - nearly six percent more than the previous year

WHAT ARE THE MAIN BARRIERS TO HOSPITALITY’S INVESTMENT IN SUSTAINABILITY?

A Race to Net Zero repor t published last summer found a number of factors were cur tailing the UK hospitality sector’s drive to fully embrace sustainability Covid-19 lockdowns proved near lethal for many businesses, while Brexit increased the cost of impor ted goods Since then, inflation and the cost-of-living crisis have been a perceived barrier to what businesses often assume will be a costly strateg y to become more sustainable The cost of change is one of the greatest barriers, coupled with a lack of education around the cost benefits in implementing environmentally sustainable initiatives

Additionally, prominent sustainability goals such as the UK government’s 2050 Net Zero target, can seem too opaque and far away for individuals to grasp The inability to directly quantify the impact any hands-on initiatives may have on carbon emissions can breed a lack of motivation among many business owners

WHAT CAN WE DO TO HELP THE INDUSTRY EMBRACE SUSTAINABILITY?

Embracing more immediate concepts, such as circular economy, is therefore the best practice for simplifying sustainability in a way all businesses can understand

Despite the aforementioned barriers embracing such a principle does not have to be expensive and can help businesses save money

The main principle of the circular economy is the focus on reduction rather than offsetting Improving waste management is a sure way to initiate a business into a circular economy, while reducing costs Some hotels are already experimenting with waste reduction initiatives, such as implementing door hangers promoting water conser vation for customers to signal to housekeeping that they do not require their linen to be replaced daily

Yet, businesses need not reinvent the wheel in order to reduce their carbon emissions Par tnering with established sustainability initiatives can make the transition to new waste management processes less daunting

SUSTAINABILITY SELLS

When it comes to understanding the cost-benefit of such initiatives, one only has to look at consumer habits According to a study of over 11,000 travellers, 90% of travellers look for sustainable travel options Gen Z in par ticular are leading this charge , with over 65% of 18 to 24 year-olds in the UK basing their purchasing decisions on the ethical and sustainable implications Since The UK's Streamlined Energ y and Carbon Repor ting (SECR) legislation came into effect in 2019, requiring organisations to publicly repor t on their carbon emissions, consumers now have the ability to make more informed purchasing decisions

Hotels should heed this call from these increasingly environmentally conscious demographics by implementing mutually beneficial, waste-reducing practices that positively contribute towards a collective goal

Acclaimed Hospitality Podcast From the Other Side of the Pass Shares Best Practice and Top Tips for Small Business Owners

Following on from a successful first season, hosts Lucy Branson and Ruth Baker embark on Season Two with their conversational chat covering hot topics in the industr y

As the hospitality sector continues to navigate challenges, From the Other Side of The Pass fosters a sense of community among industr y professionals Season Two delves into a myriad of topics essential for success in the fast-paced and ever-evolving world of hospitality, including the world of allergens and compliance people management and culture , and nitty gritty topics, like handling customer complaints

Dubbed “the relatable EHO” Ruth founder of Food Safety Consultancy Simply Safer offers bitesize episodes giving insight into the real dangers surrounding rice , and the wonderful world of Listeria

Lucy “the lover of the people” is co-owner of restaurant group The Coastal Kitchen Family shining a light

on employee wellbeing; inspiring listeners to lead with confidence , by building positive workplace cultures

Special Guests so far include All Star Marketing Club s Victoria Vicker y; Qudos Management Coach, Margaret Faulkner, and Employment Law advise from Solicitor Emma Jewell, alongside a number of restaurant owners who have shared their own challenges and successes

In a world where ever ything comes at a cost, this FREE podcast is available on all platforms, and offers actionable tips for you and your teams to take away and put into practice immediately

Keep an eye out for new episodes from social media gurus Delivered Social and hospitality training exper ts Purple Stor y

Listen here: https://linktr ee/simply safer

Contact theothersideofthepass@gmail com if you have any questions you’d like the team to answer live on air, or if you’d like to feature as a future guest

Leading Tour Operators set to Discover North East England

Nor th East England will welcome more than 30 tour operators to showcase the huge range of experiences, attractions and accommodation across the region

Destination Nor th East England in par tnership with UKinbound will host leading tour operators from across the leisure , corporate and student sectors, representing markets such as the US, Canada, Germany, Holland and Nordics as par t of its Discover Programme

The group will arrive in the region on Sunday, April 28th for a 3-day whistle-stop tour of the region Delegates, who are all members of UKinbound, include Virgin Experience Days Cashel Travel Ltd Tour Par tner Group and Angela Shanley Associates

As well as getting the chance to visit some of the Nor th East’s key visitor attractions there will also be the oppor tunity for tourism and hospitality businesses to meet one-to-one with the buyers at a Showcase event to be held at St James’ Park

The Discover programme aims to connect buyers and suppliers in destinations which are less familiar to understand more about the area and meet experience providers, accommodation providers, tour guides and ground transpor tation companies to learn about their products and ser vices The group will head out on a tour of the region with visits to The Auckland Project; Beamish; Hadrian’s Wall; Newcastle’s Victoria Tunnel for a and St James’ Park The group will be staying at the There will also be a networking evening at Blackfriars restaurant hosted by Destination Nor th East England

The Showcase event, being held on Tues April 30th will see almost 400 dedicated face-to-face appointments

take place between the buyers and suppliers

Alex MacKenzie , Travel Trade Manager at NewcastleGateshead Initiative , who are leading on Destination Nor th East England on behalf of the region, said: “We have been working with UKinbound to bring the Discover programme event to the Nor th East since last Autumn so it is fantastic to now be able to welcome the delegates

“This is an unbelievable oppor tunity for tourism businesses in our region who are looking to attract international visitors They will be able to connect directly with those organisations who can then develop packages and tours to a par t of the UK they may not have featured before

“Within the travel trade industr y the Nor th East is still relatively undiscovered but through par tnerships with organisations such as UKinbound we can now make sure that we are on the map for both independent and group business The oppor tunity to introduce a wide range of our amazing local and

operators that have expressed a specific interest in bringing their clients to

as this one are key to developing the travel trade strateg y to suppor t the

we are looking forward to showing the delegates a true Nor thern welcome ”

said “We are delighted to be working with Destination Nor th East

of our

Craft Guild of Chefs Announces Mark Reynolds as Chairman

Mark Reynolds to succeed Matt Owens, who ends three-and-a-half-year tenure as Chairman of The Craft Guild of Chefs

The UK’s leading chef ’ s organisation the Craft Guild of Chefs has named Mark Reynolds as their new chairman along with new Vice Chair Peter Joyner Mark is a long-standing member of the Craft Guild of Chefs and held the position of Vice Chairman for three years from April 2021 to present He is Regional Executive Chef for contract caterer Levy UK & Ireland and has spent more than six years as Executive Head Chef of Tottenham Hotspur Football Club

Prior to this he was Executive Head Chef of Hospitality at Wembley Stadium and Head Chef at Arsenal F C He is also a committee member, judge and mentor for the Springboard Charity and Springboard UK, which seeks to suppor t young people into employment in the hospitality sector With 30 years ’ experience he is a trail blazer for good mental health in the industr y and is a qualified Mental Health First Aider

The Craft Guild of Chefs AGM, which was held on Sunday 21st April also confirmed Peter Joyner as new vice chairman

Commenting on the appointments, Craft Guild of Chefs CEO Andrew Green said, We are delighted to appoint Mark and Peter to chair and vice chair respectively, and to confirm the 2024 committee members Whilst we continue to face strong challenges in the hospitality industr y, we are confident that Mark and Peter’s skills and exper tise will help us face and overcome them ”

“I would like to sincerely thank Matt Owens for his recent chairmanship His leadership and guidance in tenure were invaluable

Mark Reynolds adds: “I’m thrilled and honoured to be the new Chairman of the Craft Guild of Chefs The organisation offers chefs a fantastic oppor tunity to network, improve and gain national recognition through its impressive range of world-class competitions and programmes I can’t wait to get star ted and continue the work of previous chairman Matt Owens I am ver y lucky to be suppor ted in the role by the new Vice Chairman Peter Joyner and all of the hard-working committee that suppor t us ”

Nuneaton Pub Gets A £286,000 Makeover

The Hare & Hounds in Nuneaton re-opened last Thursday 18th April following a major investment of £286,000

The pub is par t of the Proper Pubs, community operator division of Admiral Taverns, and has undergone a complete transformation to elevate the overall look and feel and foster a warm, welcoming atmosphere

Operator of The Hare & Hounds, Sarah Jane , said: “Opening night went brilliantly – it was fantastic to welcome all our customers in and showcase ever ything that the pub has to offer!

The feedback we ’ ve received from our community has been amazing and we can’t wait to see ever yone again soon!”

Going forward the operator looks forward to introducing various fundraising initiatives to suppor t several causes close to her hear t including collecting food for local foodbank and raising money to have a lifesaving defibrillator installed

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at The Hare & Hounds looks incredible and it’s evident how hard Sarah and the team have worked to ensure it will be a great success for the local community

On behalf of the Proper Pubs team, we would like to wish our community hero, Sarah, the ver y best of luck for the future in making The Hare & Hounds a vibrant social hub for local residents ”

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How To Best Support Employee Mental Health In The Hospitality Industry

This year we have seen one of the largest repor ted numbers of individuals out of work due to ill-health Looking at the reasons for ill-health, mental health is one of the leading contributors alongside musculoskeletal conditions

The hospitality industr y is one of the sectors most affected

According to a repor t by Planday, 85 percent of hospitality professionals have repor ted symptoms of poor mental health over the period of 12 months, with more than one in four having anxiety and depression

The same repor t also highlighted that only a quar ter of employees have access to mental health ser vices through their job meaning that many mental health conditions are going undetected, and employees are not receiving the suppor t they need to get better

Why the rise in mental health conditions in the workplace

Individuals are under enormous pressures with work and life stressors, including factors such as the cost of living, irregular working patterns, feelings of a lack of suppor t in the workplace , and difficulty balancing work and home life demands This is particularly so for younger employees star ting out on their career

These life events can lead to stress, anxiety and depression, the most prominent mental health conditions in the workplace

HOW TO SPOT SIGNS OF STRESS, ANXIETY AND DEPRESSION:

STRESS

Stress is what we feel when we are under pressure

It is a completely normal response that we all experience from time to time designed to prepare our mind and body to tackle a situation that demands our attention

It is not dangerous In fact a cer tain amount of pressure can be quite helpful and motivating We risk a more severe stress reaction if we have too much pressure for too long or if demands consistently outweigh our capacity to manage them

The stress response can manifest as the fight, flight, or freeze system This has psychological and physiological effects and can be quite unpleasant in the shor t term If the stress continues and is not managed, it can negatively impact business and employee health

Some symptoms include:

You feel like you have no res lience , can’t cope with work and are reacting badly to situations at work

You’re taking lots of days off, or not working effectively

Your behaviour c hanges

You become withdrawn and disengaged

Accidents or more frequent mistakes occur

You are not as productive as usual

Your appetite and sleep are affected

Depression

It is normal to experience periods of low mood or lack of motivation however when this continues for a sustained period of a couple of weeks or more then it can be a sign of depression Due to its often slow onset, depression can sometimes be hard to spot and an individual themselves might be unaware Some symptoms include:

Feeling you ’ re going through a sustained per iod of tiredness

Low energy or mental fatigue

Unable to enjoy things you previously found pleasurable or interesting

ANXIETY

By Dr Julia Lyons , Principal Counselling Psychologist, Onebright (www onebright com)

Anxiety is something ever yone experiences at times, and feeling anxious is a perfectly natural reaction to some situations Anxiety only becomes a problem when our worries are out of propor tion with relatively harmless situations This may feel overwhelming and interfere with our ever yday lives and relationships Some symptoms include:

Frequently feeling anxious and excessively worr ying about ife

Worr ies are becoming out of control

You find it hard to sleep

You can't turn off your worr y, and its anxiety is affecting daily life

HOW CAN YOU HELP YOUR EMPLOYEE’S MENTAL HEALTH?

Ever y employer has a duty of care to their employees, and providing suppor t at an early stage can prevent issues developing which significantly negatively impact the individual and the workplace

Employers can suppor t and care for the welfare of their workforce in many ways, including implementing preventative measures such as mental health training for the whole workforce , having an open culture to speak about mental health, and providing the right pathways for someone to get the help they need

Senior managers and HR teams should not feel they are alone in tackling this, there are plenty of organisations out there who can help provide the right guidance and suppor t

PROVIDE APPROPRIATE RESOURCES

Employers can pave the way for meaningful mental health conversations by providing educational resources and training Often, the hesitation to discuss such topics stems from a need for more understanding or an inability to relate By investing in knowledge-building initiatives, employers can bridge this knowledge gap and create a foundation for more in-depth discussions Ideas for mental health resources in the workplace include:

WORKSHOPS OR SEMINARS

Ones that focus on mental health awareness and self-care These sessions can help employees understand the impor tance of mental wellbeing and reduce the stigma associated with mental health issues

SELF-GUIDED MENTAL HEALTH RESOURCES

These allow employees to access help and suppor t at their own pace and in the privacy of their own space , which can be par ticularly beneficial for those who might be hesitant to discuss their mental health openly

A MENTAL HEALTH POLICY TO SUPPORT YOUR WELLBEING INITIATIVES

A workplace mental health policy is an effective way to suppor t wellbeing initiatives as well as reducing absenteeism, and it can be tailored to the workforce’s needs, addressing common stressors or challenges employees face An external organisation can help you to put together a mental health policy specifically designed for your employees’ unique requirements to create a positive and uplifting environment in your workplace

MENTAL HEALTH TRAINING

Training and knowledge empower managers to recognise signs of distress and respond appropriately This training equips them with the necessar y skills to suppor t employees and direct them to appropriate resources

BE PROACTIVE

Managers who are proactive in identifying signs of mental health issues among their team members have the best outcomes Managers who spend time with their employees and get to know them on a personal level are more likely to notice when an employee is struggling

SUPPORT AWARENESS DAYS

Recognising and showing suppor t for national awareness days such as Mental Health Awareness Week or World Mental Health Day is a great way to demonstrate to employees that you are taking a genuine interest in enhancing mental wellbeing in the workplace

Hold regular one-on-one meetings

Allocate time for regular check-ins with team members for a debrief This can include things unrelated to work It is vital for staff to feel comfor table sharing any mental health issues they may be facing, so ensuring that you are actively listening and maintaining eye contact is essential

Stella Artois Launches ‘Perfect Serve’ Campaign Celebrating The Perfect Pint

Budweiser Brewing Group celebrates their dedication to ser ve quality, incentivising consumers to rate the quality of their Stella Ar tois ser ve , and rewarding customers who ser ve the perfect Stella Ar tois

Stella Ar tois, a proud par t of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Ser ve ’ campaign, illustrating the brand’s dedication to the perfect ser ve ritual From the 1st of March consumers are encouraged to rate the quality of their Stella Ar tois or Stella Ar tois Unfiltered ser ved in 2000+ venues across Britain Consumers will be rewarded with cash back on the full price of their pint, driving footfall to on-trade venues stocking Stella Ar tois on tap From the 1st of May through to the 26th of June , Stella Ar tois, the official beer par tner of the Wimbledon Championships, will then offer par ticipating consumers entr y to a prize draw for a chance to win a pair of tickets to Wimbledon Tennis Championships; transforming ever y Stella Ar tois moment into a chance to win At the hear t of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Ar tois and Stella Ar tois Unfiltered ser ve As par t of the campaign, Budweiser Brewing

Group will also be ensuring continued excellent ser ve quality by refreshing tap lines, training staff on the perfect ser ve ritual, and using targeted ads to drive local customer traffic into par ticipating pubs year-round Each pub will also receive promotional kits with coasters, bar runners and other materials to promote the ‘Perfect Ser ve ’ campaign

"We're excited to give pub-goers even more reasons to enjoy a pint of Stella Ar tois through this new campaign " Elise Dickinson Stella Ar tois Marketing Director "By focusing on the Perfect Ser ve we aim to boost dwell time and keep customers coming back for the perfect pint "

The ‘Perfect Ser ve ’ uses the iconic Stella Ar tois chalice , pouring at a 45degree angle whilst allowing the foam to spill over the top of the chalice Next is to use the skimmer to slice the excess foam off the top – which creates a smooth foam barrier that locks in the CO2 bubbles, providing Stella Ar tois with its distinctly fresh flavour The final step is the placement, with the car touche (the brands iconic emblem representing it’s 600 years of

beer/ser vice/perfect-ser ve/ to be par t of the campaign

CAMRA Urges Government to Support New Law to Stop Another Crooked House Scandal

The Campaign for Real Ale (C AMRA) has welcomed the newly proposed Heritage Pubs Bill in Parliament by Marco Longhi MP

C AMRA is urging the Government to throw its suppor t behind a new law which was proposed on 24 April to better protect community pubs in the wake of the Crooked House scandal

The Heritage Pubs Bill is being presented to the House of Commons by Dudley South MP Marco Longhi and has been inspired by the purposeful destruction of the 18th centur y pub the Crooked House , in Himley, which was destroyed last August

This worldwide news stor y highlighted the drastic need for better planning enforcement laws to protect and save pubs around the UK Gar y Timmins, C AMRA’s Pub and Club Campaigns Director said:

“We welcome this proposal from Marco Longhi MP, the suppor t he and West Midlands Mayor, Andy Street, have provided for the protection of heritage pubs has been vital in helping to save the countr y ’ s historic pubs

“After the tragic and deliberate destruction of Crooked House , great work has been done to order the re-construction of the heritage pub But this must never be allowed to happen again, and stronger planning enforcement laws must be implemented by the government to prohibit any more vital, historic pubs being lost again

“This is why C AMRA suppor ts the Heritage Pubs Bill and why we are calling on the government to give its suppor t to make sure this bill becomes law We are also campaigning for the Scottish and Welsh Governments to significantly strengthen their planning laws so that demolition or conversion of a community local always requires planning permission ”

Edinburgh’s Fingal Sails to Top of World’s Best Luxury Hotels List

Edinburgh’s Fingal has sailed to the top of the world’s best hotels list in the TripAdvisor Travellers’ Choice awards 2024

Permanently ber thed in the Por t of Leith, Scotland’s only luxur y floating hotel has been singled out by reviewers on the world’s largest travel guidance platform as one of the highest rated hotels on the planet and ‘Best of the Best’ in the UK

The five-star hotel has been named among best Small and Boutique hotels in the world by TripAdvisor reviewers, taking first and second place in the UK and Europe lists, respectively

The Travellers’ Choice Awards ‘Best of the Best’ title celebrates the highest level of excellence in travel It is awarded to those who receive a high volume of above-and-beyond reviews and opinions from the TripAdvisor community over a 12-month period Out of 8 million listings, fewer than 1 per cent achieve this milestone

Fingal is also ‘AA Hotel of the Year Scotland 2023-24’, as awarded by the internationally recognised Automobile Association (AA) Director of Hospitality, Franck Bruyère said: “We’re committed to offering a world-class visitor experience

to all our UK and international guests, so it’s a great honour to have been recognised by them as one of the world’s best hotels and the UK’s ‘Best of the Best’ in the TripAdvisor Travellers’ Choice awards 2024

“This latest accolade is yet fur ther evidence of the dedication and professionalism of our entire crew, who work tirelessly to ensure ever ything is shipshape onboard Scotland’s only five-star luxur y floating hotel ” Analysing 12-months of review data for over 1 6 million hotels listed on TripAdvisor, winners of the Travellers’ Choice awards span nine categories from top hotels, to best all-inclusive , B&Bs, luxur y, family-friendly and small and boutique

Dan Mitchell Vice President & General Manager Hotels TripAdvisor said: “Our Best of the Best Hotels are mar vels acclaimed by thousands of travellers for their remarkable ser vice , stunning design, and wealth of amenities that redefine what it means to have an exceptional hotel experience

According to our Tripadvisor reviewers, each of the world s best hotels caters to the traveller looking for accessible luxur y and unique , tailored experiences ”

More Than Half Of Bar-Goers Actively Avoid Venues Without Inclusivity Policies After Experiencing Discrimination

The UK’s biggest RTD brand in the on-trade categor y, VK, has announced a par tnership with charity Ask For Clive, in an effor t to suppor t venues in creating welcoming spaces for LGBTQ+ customers

Founded in 2019, Ask for Clive is a charity that par tners with venues to promote inclusion and to create welcoming environments for the LGBTQ+ community The charity notably launched ‘Pub Pride’, to give venues the oppor tunity to celebrate Pride locally

As par t of the par tnership, VK’s has commissioned research on the topic of inclusivity in venues, revealing just how impor tant embracing LGBTQ+ policies are for venues, in terms of both customer footfall and spending

One of the key findings was that members of the LGBTQ+ community prefer to visit establishments that actively embrace diversity, with over 70% repor ting feeling safer and more welcome in such venues, and 80% indicating a preference to spend more money in bars that actively prioritise inclusivity [1]

Unsurprisingly, over two thirds of respondents who identified as LGBTQ+ state that they would actively recommend a bar that introduces inclusivity policies to a friend; these venues will ultimately reap the benefits of repeat custom, with patrons returning to spend more following a positive experience

The stats also revealed the challenges encountered by LGBTQ+ patrons, and how incidents of discrimination are leading to a reduction in spending in pubs and bars with a staggering 1 in 4 people repor ting experiences of discrimination on a night out As a result of this experience , 59% of those now admit to completely avoiding pubs and bars that do not have inclusivity policies in place

These findings demonstrate a critical need for the implementation of initiatives aimed at fostering diversity and inclusivity within the hospitality sector

As the official RTD par tner of Ask For Clive , VK is sponsoring 1,000 venues to become par t of the Ask For Clive programme , with those who sign up receiving the Ask For Clive training pack and in-venue display items

The resources made available to pubs and bars will ensure they are able to showcase their suppor t for LGBTQ+ staff and customers, as well as openly communicating that they do not tolerate any form of discrimination

Daniella Mulvey, Senior Brand Manager at VK, commented on the brand's commitment to driving positive change in the hospitality sector : "VK’s mission is to bring people together to share unforgettable experiences, and we want to help create a more inclusive experience for pub and bar goers across the U K We’re working with our customers to help create spaces free from discrimination through our par tnership with Ask for Clive , and are dedicated to championing inclusivity within the on trade industr y "

"The research results are clear, a huge percentage of LGBTQ+ drinkers are both visiting, and spending more in venues that actively suppor t diversity and inclusivity By implementing LGBTQ+ inclusivity policies bars and pubs not only foster a sense of belonging, but also cultivate a loyal customer base Those that don t, risk losing custom both now and in the future ”

Danny Clare for Ask For Clive added: We are delighted to par tner with VK in our mission to promote inclusivity and combat discrimination within the hospitality industr y Together, we can effect positive change and create environments where all bar goers feel respected and valued

Recently the RTD brand achieved a Foundation Level Accreditation from the All Equals Char ter, created by Manchester Pride’s programme , to help businesses and organisations recognise and challenge any form of discrimination in the workplace This confirms VK is striving to champion equality and diversity for all members of the LGBTQ+ community not only in venues, but within its workplace too

To find out more about VK’s par tnership with Ask For Clive and to sign up a venue , simply click here: www vkofficial com/ask-for-clive

Martin Traynor OBE FIH Appointed as Institute of Hospitality ’s Non-Exec Director

The Institute of Hospitality is currently pursuing Char tered Status, and to help take this process forward has announced that Mar tin Traynor OBE FIH, the retiring Small Business Crown Representative at the UK Government’s Cabinet Office , has been appointed to the Institute’s Board of Trustees

The appointment comes as a direct result of feedback from His Majesty’s Most Honourable Privy Council that the work of the Institute is not widely known across the Government and for our Char tered Status application, we need to increase our visibility as the hospitality industr y ’ s largest global, organisation for professionals

Confirming the appointment, the Institute’s CEO Rober t Richardson FIH MI said: “One of the Institute of Hospitality’s strengths is the variety of experience on our board and our newest trustee complements that breadth of knowledge with exper tise from his many years working within the UK Government I am delighted to welcome Mar tin as a trustee , and I look forward to working closely with him The Institute will greatly benefit from drawing on his exper tise from various senior roles within government and help the Institute in its ambition to become a char tered professional body ”

Mar tin stepped down from his key government role on 31 March 2024 after 5 years of tirelessly promoting the needs of small businesses within the UK government He has previously been a Member of HM Government s Regulator y Policy Committee and has held roles including Deputy Chairman of University Hospitals of Leicester NHS Trust, one of the largest teaching hospitals in the UK, Group CEO at the Leicestershire Chamber of Commerce and a variety of non-executive roles

His passion for the hospitality industr y began many years ago and he brings to the board a wealth of knowledge , experience and passion for the hospitality sector, having held a number of General Manager positions in the hotel sector and is a highly respected Fellow of the Institute of Hospitality of 27 years standing

Speaking about his new role as a Trustee at the Institute Mar tin confirmed: “Having been a member for over 40 years, I am delighted to be able to play a par t in helping the Institute achieve Char tered Status This is an impor tant next step for the Institute recognising over 85 years of providing professional suppor t for its members I

and

to achieve this impor tant goal”

Squatters Leave Gordon Ramsay ’s London Pub

they would remain inside the gastropub and hotel, claiming to have reached an agreement with the building’s owner

A representative for Mr Ramsay said the squatters had now all left the building, from which they had been running an “autonomous cafe” and ar ts space

Gordon Ramsey unsuccessfully attempted to free himself from the lease in a legal battle at the High Cour t in 2015, and the venue went on sale at the end of last year with a guide price of £13m

Proportionate Preparation for Martyn’s Law

Jonathan Neal, head of risk and counter terrorism at SAFECROWDS

(www safecrowds co uk), discusses where Mar tyn’s Law is up to, what hospitality businesses can do to prepare , and why the changes may be less than you might think

It’s now more than five months since a commitment to deliver Mar tyn’s Law this year was announced in the King’s speech But, as the seventh anniversar y of the Manchester Arena bombing approaches we ’ re still no closer to any clear timetable for this much discussed law

What we know up to now is that the draft bill proposes two tiers of obligation, the ‘standard duty’ for premises or events with a capacity between 100 and 799, and the ‘enhanced duty’ for premises or events with a capacity of 800 or more It is unclear whether the draft bill will be carried forward into legislation in its current form, but the clear message from counter terrorism and security specialists like SAFECROWDS is simple: don’t wait for legislation to protect against the terror threat

WHY TAKE ACTION NOW?

Campaigners for Mar tyn s Law have been waiting almost seven years for the legislation obligating those responsible for crowded spaces to take reasonable steps to prepare for an attack Terrorists have not France increased its terror threat aler t to the highest level in March, while the UK threat level remains at ‘Substantial’, which means that an attack is likely Recent attacks in Moscow, and Germany have reiterated the fact that attacks are targeted but unpredictable , with terrorists using a variety of tactics This has reinforced the need for constant vigilance and genuine preparedness

HOW CAN BUSINESSES PREPARE?

Although much of the discussion surrounding Mar tyn’s Law has been about the potential costs and operational burden of compliance the reality is that compliance will be less onerous and more cost-effective for many hospitality businesses than you might assume The main obligations for both standard and enhanced duty

premises, as set out in the draft bill, are clear :

• to assess r isk

• to have a plan in place (inc luding propor tionate measures to mitigate r isk where required)

• to ensure staff are aware of the plan and have been trained to respond effectively in the event of an attac k

RISK ASSESSMENT

Most hospitality businesses assess risk all the time; it’s just that you may not call it that Considerations such as whether customers dining outside should pay for a meal before they eat to reduce the risk of dine and dash incidents, or to require a deposit for group bookings to limit loss if there is a last minute cancellation, are examples of ever y day risk assessment

For Smaller premises, an in-house risk assessment is likely to be sufficient to comply with Mar tyn’s Law, and more guidance , including templates, is available from the Protect UK website For larger, more high profile , or more complex premises such as stadiums and large venues a Threat Vulnerability & Risk Assessment (TVRA) and Vehicle Dynamics Assessment (VDA) are advisable to identify specific threats and vulnerabilities For this you will need a trained exper t to provide an analysis of risk, along with advice on propor tionate protective measures

PLANNING AND TRAINING

Your counter terrorism plan should be based on what can be done to prevent an attack from happening, as well as focusing on minimising the potential harm should an attack take place

Training is integral to preparedness and, alongside first aid training, you should consider ACT (Action Counters Terrorism) training for your team, which can be accessed online , free of charge and takes less than an hour Again, this is available from the Protect UK website and it is designed to help your team know what to do in the event of an attack Higher risk premises should also consider SCaN (See , Check and Notify) training, which is usually provided by your local Police CTSA (Counter Terrorism Security Advisor)

PROPORTIONATE PROTECTION

As Mar tyn’s Law (hopefully) comes closer the key message is don’t panic! A due diligence approach to understanding and responding to risk is the main requirement For some premises, this may mean installing hostile vehicle mitigation equipment (HVM) or employing security specialists that can carr y out K9 explosives and pyro detection sweeps For many premises, however, training and briefing your team will be the main requirement

Seeking exper t advice will give you peace of mind, and you should cer tainly check that any security professionals you hire are first aid and ACT-trained, as well as having the cer tification required to offer risk assessment, HVM or K9 ser vices

Barnsley Win 2024 Drinkaware Walking Football Cup

More than 80 walking footballers from Huddersfield, Barnsley, Wakefield, Sheffield and Oldham took par t in the Drinkaware Cup earlier this month

The tournament was the culmination of a year-long walking football programme delivered as a par tnership between Huddersfield Town Foundation (HTF) Drinkaware and HEINEKEN UK Nine teams from Huddersfield, Barnsley, Wakefield, Sheffield and Leeds took par t featuring more than 80

players

The 12-month walking football programme was primarily aimed at men to improve their health and lifestyles The programme delivered light touch alcohol education and was free for residents from Huddersfield and Kirklees

More than 120 men aged 50 to 87 took par t in weekly football sessions with each being asked a series of completely anonymised health and lifestyle questions and took the Drinkaware Drinking Check They were also given health advice and monitored throughout to see what had changed in their lives Research shows men over 55 are more likely to drink at a high-risk level, which is defined as consistently drinking above the Chief Medical Officer’s low-risk guidelines of 14 units a week Kim Leadbeater MP, Member of Parliament for Batley & Spen, and Huddersfield Town FC fan, said:

“I was delighted to hear about the great work being delivered by the Huddersfield Town FC Foundation, Drinkaware and HEINEKEN UK

“I passionately believe that all sections of society have a role to play in driving better health and wellbeing outcomes and encouraging people to be physically active

“This par tnership is a great example of exactly that ”

Siobhan Atkinson, Chief Executive Officer, Huddersfield Town Foundation, said:

“We have been absolutely thrilled to par tner with Drinkaware and HEINEKEN UK to deliver this pioneering Walking Football programme across Kirklees

The Summer of Love

Something about spring and summer makes the season perfect for getting back into the dating scene , whether it s the hot weather or the brighter evenings We conducted a sur vey to see how hospitality businesses can use music to enhance first dates and create a much calmer atmosphere The sur vey results give us insight into what music people want to hear on a first date Whether you ’ re a café or pub, there’s a genre of music suited to your venue that’ll create a memorable atmosphere for those ner vous first daters

The sur vey shows that around 61% of people prefer there to be music playing in the background on their first date as it can help them to relax (64%) and reduce awkwardness (57%) as music is a helping hand for breaking the ice (42%) Music can be a great way to star t conversation with 33% agreeing it’s a good talking point and puts them in a much happier mood (34%) *

Working with our neuroscientist Dr Julia Jones (AKA Dr Rock) said: “studies show that our brainwaves often synchronise to the music we hear This means that you can use slow relaxing music to slow your brain-

“We wanted to provide positive oppor tunities for the community of Kirklees to improve their health by being able to take par t in physical activity while also having education around sensible drinking habits This programme saw sessions rolled out across different areas of Kirklees and allowed people to access the Foundation s programmes in a ver y local setting

“It has been fantastic to see how the charitable and private sector can come together as a force for social change , offering sessions free of charge is helping to remove some of the barriers people face engaging in physical and spor ting activities

Improving the standard of health in our community can drive many other benefits and we are really pleased with the positive results ”

Adam Jones Business, Development and Par tnership Director, at Drinkaware , said:

“As a lifelong amateur football player myself, at Drinkaware we know that spor t is a powerful way to bring people together, help them get active and suppor t healthier lifestyles

“We’re delighted with the positive results of the programme , and seeing people adopt healthier and lower risk drinking habits

“It is our hope that this par tnership model becomes a template for helping communities get more active while also providing education around alcohol; which can be replicated up and down the countr y ”

James Crampton, Director of Corporate Affairs, HEINEKEN UK, said:

“We have been delighted to par tner with Huddersfield Town Foundation and Drinkaware on this innovative and targeted solution to increase awareness of alcohol harm and to advocate the impor tance of moderating consumption

“We hope that this partnership model can become a template for helping communities get more active while also providing education around alcohol; one which clubs are able to replicate up and down the countr y ”

waves and enter relaxing brain states ” So, when the first date ner ves kick in, they can really let the music do the talking!

We asked these UK singletons which genre of music they prefer hearing on a first date in different venues and the results show:

• Bar s should bop to pop (47%)

• Pop music in a pub (48%)

Restaurants should add c hill out music to the menu (63%)

• Cafes should look to play c hilled-out tunes (55%)

Not only can using music in your business help set the scene for first dates, but having background music as an aid to create a positive and relaxing atmosphere could result in those customers having a memorable experience which in turn, can help create customer loyalty with future visits

See the adver t on the facing page for fur ther information

*A sur vey commiss oned by PPL PRS of 1000 UK respondents by Attest n June 2023

Sommet Education Launches Foundation to Support Hospitality Sector Employment Challenges, as New Research on Attractiveness of Hotel, Restaurant and Customer Experience Professions

Sommet Education, a leading worldwide player in hospitality education boasting a community of 10,000 students and 60,000 influential alumni worldwide , has launched its Foundation, a significant milestone aimed at suppor ting employment challenges within the hospitality sector

The Foundation will concentrate on tackling the sector’s employment challenges by focusing on two levers of action: offering scholarships for hospitality education to talented individuals from disadvantaged backgrounds, and advocating for careers and professions in hospitality

EMPOWERING INDIVIDUALS FROM UNDERSERVED COMMUNITIES TO PURSUE REWARDING CAREERS IN HOSPITALITY

The launch comes at a pivotal moment for the industr y, with the travel and tourism sector projected to provide employment for 449 million people worldwide by 2034, according to the World Travel & Tourism Council (WTTC) By then, 12 2% of the global workforce will be powering this vibrant sector Despite these promising figures, many destinations and hospitality employers continue to face recruitment challenges

Drawing on Sommet Education’s long-standing commitment to developing hospitality talent the Sommet Education Foundation will leverage its global network of hospitality schools (Glion Institute of Higher Education, Les Roches, École Ducasse , Invictus, and Indian School of Hospitality) to train and open doors to careers in this industr y for individuals from diverse and socially disadvantaged backgrounds

The Sommet Education Foundation will identify talents suppor ted by a network of social par tners, including UN agencies, governmental entities and NGOs Talents will be selected in alignment with the framework of United Nations Sustainable Development Goal number 4 focusing on inclusive education Funding and suppor t will be provided to educate and empower, par ticularly youth from impoverished backgrounds and women, while also creating lifelong learning oppor tunities and ensuring talents are gainfully employed within the sector

SOMMET EDUCATION FOUNDATION PATRONAGE

“Joining the hospitality industr y is more than a job guarantee; it is a promise of a rewarding and fulfilling career nur tured by human encounters passion cultural exchanges and experiences ” said Anouck Weiss Executive Vice-President at Sommet Education Foundation “By offering scholarships leading to employment oppor tunities, we aim at offering

life-changing oppor tunities to a new generation of talents and empowering them with the necessar y skills to join the thriving hospitality industr y ”

The Foundation can already count on Accor as a Founding Patron The hospitality group has already committed to promoting talent development, fostering social equality, and bolstering economic growth through a first dedicated initiative in India Steven Daines, Chief Talent & Culture Officer at Accor said: “As a leading hospitality group investing in people’s talent is a key priority Hospitality is a sector that transcends territories and borders This implies open-mindedness and connection to others I am proud to be in a sector that promotes cross-border work experiences and multicultural environments”

Echoing his views, Anne-Sophie Beraud, SVP Diversity & Inclusion & Social Care at Accor, added: “The success of our employees must not be determined by diplomas, origins or nationalities We want to guarantee each of our talents the oppor tunity to reach their full potential by preventing inequalities and discrimination ”

PROMOTING HOSPITALITY PROFESSIONS: SURVEY SHOWS STRONG SECTOR ATTRACTIVENESS AND EMPLOYER VOLUNTARISM TO ATTRACT AND RETAIN NEW TALENTS

To inform the Foundation's roadmap and strategic direction, the

Is Released

Sommet Education Foundation engaged OpinionWay, a pioneering market research institute , to conduct a comprehensive European sur vey to identify the key factors that attract and retain talents in the hospitality industr y 1 300 young professionals and hospitality HR managers across Europe were inter viewed, along with 20 key industr y leaders encompassing the broader spectrum of the sector, including hotels, restaurants, travel, tourism, independent, medium-sized and large hotel groups, and high-end retail

The research found that the ser vice sector holds considerable appeal for 85% of young professionals across Europe Three-quar ters of young European professionals would be ready to join high-end hotels, restaurants and retail shops, praising the career oppor tunities, especially internationally, and the people-to-people connections The sur vey confirms the overall challenge of the sector throughout Europe with 59% of HR managers facing employment challenges 78% state that Generation Z (18 to 28 years old) brings specific challenges around identification, recruitment and loyalty

HOSPITALITY’S UNIQUE PROMISE FUELS OPTIMISM IN THE SECTOR

Professionals within the sector are resolutely convinced of the depth and appeal of their respective fields the sur vey found with an overwhelming 86% expressing confidence in the sector’s allure Moreover, they exhibit unwavering faith in their ability to sustain employee commitment, rating it at an impressive 7 5 out of 10

This sector offers pathways for individuals to advance socially and professionally, regardless of their educational background It stands out as one of the few industries where individuals can achieve rapid success and take on greater responsibilities over time , effectively climbing the social ladder This unique promise of upward mobility makes it par ticularly appealing to many Fur thermore , employers place a premium on motivation, soft skills and ser vice-oriented personalities, prioritising these qualities over formal diplomas and are ready to invest in their talents The overwhelming majority – 93% of HR managers – emphasise the centrality of training in fostering talent excellence , development and long-term loyalty

On this subject, Laurent Kleitman, Group Chief Executive at Mandarin Oriental, shared: "Architects design the buildings of tomorrow I would like people coming out of hospitality schools to be able to design the experience of tomorrow

ve the coastline for future generations The event, which took place on Thursday 18th April) saw over 50 members of the community, the Eden Project and local Parliamentar y officials descend on Crantock beach

The beach clean is in line with Punch’s ESG strateg y, or Punch Promise as they call it, and is a fundamental par t of their ‘Doing Well By Doing Good’ programme , which underpins ever ything the business sets its hear t to ESG is embedded across many elements of the business as they continue to involve their employees Management Par tners Publicans and suppliers in making their business and, in turn, their businesses more ethical and environmentally friendly CEO, Clive Chesser, who took par t in the clean, said: “I’m incredibly proud of what the team has achieved and want to say a huge thank you to all of the people who not only took par t, but who also worked hard to make the event happen “This is a fantastic example of communities and our industr y coming together to ensure greater awareness of the causes and consequences of marine litter

Goals – Good Health and Well-being, Affordable and Clean Energ y, Decent Work and Economic Growth, and Responsible Consumption and Production

Punch has committed to achieving Net Zero emissions by the end of 2040

As par t of their combined mission, all three businesses involved in the beach clean helped to recover over 35kg of waste on the day, which has since been placed into Biffa’s respected commodity markets

Pre and post beach clean, par ticipators gathered at The Cornishman pub, one of Crantock’s hotspots where Publican, Dave Ruddock, suppor ted the event and hosted par ticipators offering pasties and pints

James Nicholls, Marketing Controller of Sharp’s Brewer y, said: “With our brewer y situated so near the coast in Rock, Cornwall, taking care of our beaches and coastline is really impor tant to us

“We are always considering ways in which we can continue to protect the coast and we ’ re delighted to add our suppor t to Punch Pubs and The Cornishman pub for the Crantock Beach Clean

“It’s always inspirational to see a community come out in force in this way, and rewarding for all to know that they are doing their bit for our coastline and our ocean Thank you from Sharp’s to all the volunteers who par ticipated and to all at Punch Pubs & Co for setting up the initiative ”

“Sustainability has become an area of increasing focus at Punch and reflects our position as a modern, progressive pub company We have many exciting projects underway as we continue to help drive changes in this space and commit to a better world ”

The businesses’ Punch Promise is underpinned by four of the United Nations Sustainable Development

Thanks to its huge success Punch is hoping to broaden the initiative across the UK and sign-up many more of their pubs to get involved in clearing up our beaches, woodland and rivers, protecting our environment and reducing waste

Photo credit: Tom Last

Casual Dining Awards 2024 Announce Winners Of UK’s Best Restaurants, Pubs & Bars

Dishoom, Loungers, Pizza Pilgrims, Mission Mars and wagamama were revealed as some of the UK s best restaurants, pubs and bars at the 7th annual Casual Dining Awards last night (25th April) at the London Marriott Hotel, Grosvenor Square Hawksmoor, Nando’s, Bill’s, Brightside , Blacklock, Caravan, Bundobust, All Bar One , Alber t’s Schloss and Inamo were among the other leading brands who took home prestigious awards These covered ever ything from New Concept of the Year and Sustainable Operator to Employer of the Year and Menu Innovation

Stephen Herring, Event Manager of the Casual Dining Awards & the Casual Dining show, says: “The Casual Dining Awards surpassed all expectations It provided an excellent platform for the dynamic passionate and innovative operators in this industr y to unite and celebrate their achievements It is inspiring to see the drive and commitment within this resilient sector Thank you to the sponsors, judges, nominees and congratulations to all the deser ving winners!”

Thomas Heier, the CEO of wagamama commented "The Casual Dining Awards are a great oppor tunity to celebrate the hard work and achievements across the industr y It is impor tant to celebrate the consistent hard work and dedication that goes into growing and developing the hospitality sector at our industr y awards "

Jane O’Riordan, chair of Caravan, Tur tle Bay and Red Engine , received the prestigious Special Award for her extraordinar y contribution and commitment to the casual dining industr y O’Riordan is also the chair of the innovation working group within the government’s Hospitality Sector Council to help encourage change through new processes and increase productivity Previous winners include Mark McCulloch, founder of Hospitality Rising, Peter Mar tin, founder of Peach 20/20, and Kate Nicholls OBE, Chief Executive , UKHospitality

How Much Is Your Used Cooking Oil Worth?

Fats, Oils and Greases (FOG’s) are used and produced in the cooking process To the catering industr y and food manufacturers, they were long considered a valueless waste product To the water authorities they are considered a noxious substance that dramatically increase the costs of maintaining the sewage networks To the Environmental Agencies they are a source of pollution in the waterways they are tasked with looking after

Recent changes in environmental attitudes and the push for net zero carbon emissions have seen the increasing use of these waste FOG’s in alternative fuel production and have moved FOG’s from waste to an additional revenue stream for the catering industr y

The increase in value of these FOG’s is evidenced by the increasing problem of used cooking oil theft from catering establishments One

James & Thom Elliot, founders of Pizza Pilgrims, were popular winners of the Trailblazer of the Year Award (sponsored by Uber Eats) They had an evening to remember also picking up awards for Restaurant Brand of the Year (20-50 sites) and Brand Marketing of the Year

The Casual Dining Awards winners in full:

• Spec al Award-Jane O’Riordan

• Trailblazer of the Year – James & Thom Elliot

• Legendar y Brand – All Bar One

New Concept of the Year - Br ightside

• Opening of the Year – Caravan – Covent Garden

• Sustainable Operator – Hawksmoor

• Employer of the Year (1-49 sites) – Dishoom

• Employer of the Year (50+ sites) – Nando’s

• Menu Innovation (1-25 sites) -Bundobust

• Menu Innovation (26+ sites) – wagamama

• Brand Marketing of the Year – Pizza Pilgr ims Best Use of Tec hnology – Inamo

• Best Designed Site of the Year – Faber-Hammer smith w th Natalie Waldron Design

• Best Fam ly Dining Exper ience – Bill s

• Pub/Bar Brand of the Year (1-49 sites) – Alber t’s Sc hloss

• Pub/Bar Brand of the Year (50+ sites) – Lounge

• Restaurant Brand of the Year (1-19 s tes) – Blac kloc k

• Restaurant Brand of the Year (20-50 sites) – Pizza Pilgr ims

• Restaurant Brand of the Year (51+ sites) – wagamama Casua Dining Group of the Year – M ssion Mar s

estimate suggests that this could account for a fifth of all used cooking oil

This increase in value is driven by legitimate industr y demand as alternative fuel sources become mainstream

One of those businesses has recently been showcased in Birmingham, with a joint project involving leading grease recover y unit manufacturer Fatstrippa, Lifecycle Oils, Severn Trent Water and Gurdwara Aid, a charitable enterprise of the Sikh community

The project involves the supply of fresh cooking oil to the Sikh Temples for use in their Langar kitchens at competitive prices and collection of the used cooking oils by private equity backed Lifecycle Oils As par t of the agreement they are supplied with free installation and ser vice of Fatstrippa Grease Recover y Units The used cooking oil is then processed by Lifecycle Oils using their patented method for use in electricity generation supplied directly into the National Grid and for their mobile generators that are used to power festivals and mobile electrical vehicle chargers

Fatstrippa and Life Cycle Oils are looking at expanding this offer to the wider catering industr y in the coming months

So how much is your used cooking oil wor th, probably more than you think!

Call 020 7207 7713 Email info@fatstrippa.co.uk or see the adver t on page 2

Prowrap Dispensers are a Cut Above Thanks to the New Speedwrap Pro

Did you know that just 1kg of food waste sent to landfill produces the same amount of carbon emissions as 25,000 500ml plastic bottles?

That’s not to say plastic waste isn’t also a problem that we need to solve But the impact of food waste is much more serious, while also being harder to describe and much less direct And as around 12% of all wasted food occurs in the hospitality and foodser vice sector foodser vice operations have a direct influence on this ver y real problem

At Prowrap we ’ re committed to helping foodser vice operators balance food and material waste , minimising both to create a more efficient, profitable kitchen

That’s why we ’ re updating our market-leading Speedwrap film, foil, and parchment dispensers with a new, improved range – the Speedwrap Pro – making them faster, safer, and more efficient

SAVING MONEY AND MATERIALS WITH EVERY USE

Outside of environmental considerations, there’s also the financial angle to consider Wasted food is wasted money – and, at a time when the cost-of-living crisis is squeezing already thin profit margins, this can have catastrophic consequences

WRAP estimates that food waste costs the foodser vice sector £3 2bn ever y year – an average of £10,000 per outlet This is money that many outlets simply cannot afford to lose Throwing food in the bin means you ’ re leaving money on the table

However, on par ticularly busy shifts in the kitchen, it’s easy to see how wrapping and unwrapping small batches of ingredients or garnishes can get missed from time to time

THE NEW SPEEDWRAP PRO

Now made in the UK, we designed the Speedwrap Pro to be as efficient as possible – and that process always begins with safety Nothing can derail a kitchen’s process like an accident, which is why we improved the cutting action of the Speedwrap Pro with a patented sheathed blade

The blade only unsheathes and makes a cut once the lid of the dispenser has been pushed closed, dramatically reducing the risk of accidents

The compact 300 model is ideal for smaller kitchens thanks to its minimal footprint Meanwhile , the wider 450 model is essential for catering businesses that regularly have to wrap larger platters of prepared food or other ingredients

Both models include antimicrobial technolog y for enhanced dispenser protection to reduce the risk of contaminants spreading onto stored food during the wrapping process, which will help when preser ving highly perishable ingredients But the benefits of the new dispensers go beyond reducing food waste , as they are also designed to reduce material waste with each use

The Speedwrap Pro is launching a fully recyclable refill roll across its film, foil and parchment range The plastic adapter required for the previous model will be removed and as a result, will dramatically reduce plastic use We re excited to be introducing a range of fully recyclable films and our foil refills, which are proudly made from recycled content

All dispensers are made in the UK, significantly reducing carbon footprint during the manufacturing process The Speedwrap Pro 300 and the larger Speedwrap Pro 450 model feature several upgrades that emergered from our understanding of the fine balancing act between food and plastic waste

That was the problem we , at Prowrap, set out to solve when we designed our new Speedwrap Pro dispenser Like its predecessor, it cuts precise lengths of cling film with a simple press on its lid, streamlining the wrapping process while also minimising the amount of cling film that is wasted If you ve ever spent precious time wrestling with a box of cling film tr ying to get the integral cutter to make a clean cut, you ll understand how that time can add up quickly, spilling over into the rest of the kitchen processes No more sogg y serrated cardboard edges and twisted, ragged lengths of cling film – just quick, clean cuts ever y time That’s Speedwrap Pro

As the foodser vice industr y continues to throw up unexpected challenges, it s impor tant for operators to have a set of tools and processes they can rely on That’s why Speedwrap Pro is a must for any kitchen looking to reduce its overall environmental impact and improve efficiency

Cocktail Culture Can Draw Benefits, But Faces Challenges from Gen Z, says GlobalData

he ongoing rise in popularity of cocktails in traditional hand-mixed as well as ready-to-drink forms, is benefitting from the emergence of Generation Z into the alcohol market However, cocktail culture risks stagnation if overly fixated on nostalgic themes Gen Z’s inclination towards quality over quantity, demanding innovation and relevance in their drinking experiences, is shaping the evolving landscape of cocktail consumption, says GlobalData, a leading data and analytics company, in its new repor t, Industr y Insights: Cocktail Culture

Richard Parker, Principal Consumer Analyst at GlobalData, comments: “Cocktail culture is a historic trend that has undergone several movements over its more than 200 years histor y In 2024, it has been influenced by relatively recent developments – the craft alcohol craze , home-based indulgence and enter taining during the COVID-19 pandemic , increased RTD product diversity and sophistication, and the emergence of a more experiential, quality not quantity-focused Gen Z

“The nature of Gen Z, as the heir to Millennials’ role as the defining consumer generation in the 2020s-2030s, is key in guiding the demand space evolution for alcoholic beverages ”

A generational effect is seen in sur vey findings by GlobalData in how consumers described their spending on pubs, clubs, or bars* Gen Z is well above average by generation in terms of repor ting ver y high spend on-trade This is despite the widely accepted view that Zoomers are

more ambivalent to alcohol than their predecessors with different values and goals The data reinforces the idea of Zoomers as a key generation for less but better consumption

Parker notes: “Tradition has been described as an anchor weighing down innovation in the cocktail marketplace The old favorites of the cocktail market remain relevant to a large degree , but they are familiar and not exciting to younger generations looking for relevance to their preferences and need for experiential challenges Cocktail culture has a reactionar y element to it, recycling trends from the past, which might appeal to retro connoisseurs and older consumers, but threatens the ability to keep the segment vital for newer consumers

Overall, this becomes a discussion of “democratizing” the cocktail experience – making it more relevant to a wider range of consumers and less exclusionar y based on perceptions of exclusivity

Parker concludes: “The risk is that a maturing Gen Z with other interests and motivations, see mainstream cocktails and related bar concepts as anachronistic , especially those with a strong heritage basis

Hilton Launches Zero-Waste Menus Across its Flagship UK Hotels

According to UNEP’s Food Waste Index Repor t 2024, a staggering one billion tonnes of food is wasted each year equating to one fifth of all food available to consumers Notably, the food ser vices industr y contributes over a quar ter of this waste In total, an estimated 8-10 percent of global greenhouse gas emissions are associated with food that is not consumed

In response , Hilton’s “Taste of Zero Waste” menus have been launched to showcase how hotel operators can join the global fight to reduce food waste harnessing a range of techniques that can be implemented in kitchens of any size

Launching on Stop Food Waste Day this week the menus will offer a unique take on zero waste cuisine , curated by leading chefs at hotels including London Hilton on Park Lane , Hilton’s first hotel in the UK which opened in 1963; Hilton Manchester Deansgate Hilton’s largest hotel in the Nor th of England; Hilton London Metropole , Hilton’s largest hotel outside of the US; and DoubleTree by Hilton Brighton Metropole , newly refurbished in 2023

Emma Banks, vice president, F&B strateg y and development, EMEA at Hilton said: “The launch of these new menus marks another step in the global fight against

food waste Conscious dining isn’t just a trend; it’s a deeply held value that guides where we all choose to indulge and unwind These dishes have been designed to demonstrate the best-in-class techniques in use across our hotels all over the world ever y day – brought together to raise awareness of our ambition to continue reducing food waste across our operations, simultaneously empowering guests to make more mindful choices and inspiring them to reduce waste in their own kitchen at home ”

The initiative builds upon Hilton s success in reducing waste sent to landfill by more than 50% (according to a 2008 baseline) and sits alongside its commitment to implement a food waste reduction programme in ever y hotel kitchen It is underpinned by the company ’ s longstanding par tnerships with like-minded businesses and suppliers working towards the same goal of reducing waste output as much as possible

Paul Bates executive head chef Hilton London Metropole adds: “As chefs we are the catalysts for positive change and have the oppor tunity to set the bar for sustainable dining Our menu inspires diners to embrace new flavours, while empowering them to lead the charge when it comes to tackling food waste We look forward to guests joining us on this culinar y adventure and helping us make a meaningful difference , one delicious dish at a time ”

Clermont Hotel Group Unveils New F&B Concept At Thistle Heathrow

Clermont Hotel Group, the largest hotel owner-operator in London, is introducing a brand-new F&B outlet at its Thistle Heathrow Terminal 5 hotel this spring Created to drive dwell time and provide guests with a dining and enter tainment space , the Aviator Spor ts Bar & Restaurant opens this April following a £240K investment

The location also plays host to a number of meetings, events and conferences, with the largest space holding 550 seated

To help enhance and refresh the guest experience , Aviator Spor ts Bar & Restaurant has been developed by comprehensively refurbishing both the existing bar and restaurant areas Helping guests kick into ‘holiday mode’ the space encompasses both a restaurant area and bar section – with a pool table and screens for showing spor t from TNT and Amazon The redesign has also helped expand the capacity for guests, with the bar area

accommodating 102 covers and the restaurant 100 covers

Marc Saunders, Group Sales & Marketing Director at Clermont Hotel Group, comments: Our por tfolio of Thistle venues are all situated in prime , convenience-focused locations and our Thistle Heathrow Terminal 5 is no different Extensive research revealed that there is a clear desire for our guests to be able to kick back relax and switch into holiday-mode as soon as they check in, even if they are staying with us just one night ahead of jetting off on holiday Alongside this desire for a quality food and beverage offering, there was also a clear need to create a multi-functional space with enter tainment elements, which is why we have incorporated screens and a pool table – and inspired by its airpor t location, the Aviator Spor ts Bar & Restaurant was created We also hope that the new space broadens appeal to the local community as well as our hotel guests ”

Nominations Open for Institute of Hospitality ’s Annual Awards 2024

The search is on for the best the hospitality industr y has to offer, as the Institute of Hospitality launches its 2024 Awards and glamourous black tie , Annual Dinner

IoH CEO Rober t Richardson FIH MI confirmed: “Our awards are the highlight of our annual programme of events and, I’m proud that this year ’ s competition is again open to anyone , anywhere in the world, from small to large organisations, who work in any area of our diverse hospitality industr y

“In 2023, the nominations we received were of an incredibly high standard And this year, we expect no less The talent across our global hospitality network never ceases to amaze me so we are excited to see and celebrate some fantastic entries again this year ” The award categories for 2024 are:

BEST EDUCATIONAL PROGRAMME

2024 – SMES

This award is open to SME employers in any location across the hospitality, leisure and tourism sectors It aims to recognise those organisations that can show evidence of an engaging graduate programme , Apprenticeship scheme and/or inspirational student placement scheme

1A. BEST EDUCATIONAL PROGRAMME 2024 – LARGE BUSINESSES

This award is open to large businesses in any location across the hospitality, leisure and tourism sectors It aims to recognise those organisations that can show evidence of an engaging graduate programme , Apprenticeship scheme and/or inspirational student placement scheme

2 THE GREGORY DE LA PEÑA-HALL FIH DIVERSITY, EQUITY, INCLUSION AND BELONGING EMPLOYER OF THE YEAR AWARD 2024 – SMES

This award is open to SME employers in any location across the hospitality, leisure , and tourism sectors It aims to recognise employers who have shown an outstanding commitment to Diversity, Equity, Inclusion and Belonging (DEIB) and can demonstrate how it has positively impacted the business and the wider hospitality industr y

2a The Gregor y De La Peña-Hall FIH Diversity, Equity, Inclusion and Belonging Employer of the Year Award 2024 – Large Businesses

This award is open to large businesses in any location across the hospitality leisure and tourism sectors It aims to recognise employers who have shown an outstanding commitment to Diversity Equity Inclusion and Belonging (DEIB) and can demonstrate how it has positively impacted the business and the wider hospitality industr y

3. TALENT DEVELOPMENT TEAM OF THE YEAR 2024 – SMES

This award is open to SME employers in any location across the hospitality, leisure , and tourism sectors It

aims to recognise teams that can show evidence of outstanding commitment to Continuing Professional Development (CPD), suppor ting individual professionals at all levels of their careers and who have collectively made positive impacts across the organisation

3a. Talent Development Team of the Year 2024 – Large Businesses

This award is open to large businesses in any location across the hospitality, leisure , and tourism sectors It aims to recognise teams that can show evidence of outstanding commitment to Continuing Professional Development (CPD), suppor ting individual professionals at all levels of their careers and who have collectively made positive impacts across the organisation

4 OUTSTANDING CONTRIBUTION TO THE INDUSTRY 2024 – NOMINATED BY IOH FELLOWS

Nominations for this prestigious award can only be made by a member of the IoH’s College of Fellows Fellows can nominate any individual (an IoH member or non-member), from across the hospitality, leisure , and tourism sectors This award will be presented to an individual who has made an outstanding contribution to the industr y

ANNUAL AWARDS DINNER 2024

This year ’ s Annual Awards Dinner 2024 will be held at the Headquar ters of the Honourable Ar tiller y Company (HAC), in London, on Monday 17 June 2024

The winners will be announced in the historic and ceremonial surroundings of the (HAC), established by Royal Char ter on 25th August 1537 Occupying its current site at Ar tiller y Gardens since 1641, to this day it stands true to its original char ter “for militar y exercise and training and better defence of the realm ”

Rober t continued: “This year ’ s winners and guests will be par t of an incredible event Celebrating this year ’ s achievements against the historic militar y backdrop of this dramatic venue It’s definitely an event not to be missed ”

The highly contested Hospitality Assured 2024 Awards for Ser vice Excellence will also be presented on the night

TIMELINE

Closing date for entr ies is 5pm on Monday 20th May 2024

Shor tlisted finalists wi l be announced on Tuesday 28th May 2024

Winner s will be announced at the IoH Annual Dinner & Awards on Monday

Apply here to submit your online 2024 awards entr y

Book here for the Annual Awards Dinner 2024

CAMRA Urges Business Secretary To Act

Over ‘Fresh Ale’ Dispense Method Dispute

The Campaign for Real Ale (C AMRA) has written to the Business Secretar y as par t of their campaign to raise awareness of what they say is misleading consumer practices

In the letter, the Campaign explains that National Trading Standards have said that they don’t have the powers to investigate the Fresh Ale concept launched by Carlsberg Mar ton s Brewing Company, which involves ser ving filtered and kegged beer through handpumps that are usually used exclusively for cask-conditioned beer

National Trading Standards repor ted that they are unable to investigate ‘Fresh Ale’ at a national level, despite their predecessor agency, the Local Authority Co-ordinating Body on Trading Standards (LACOTS), carr ying out a similar investigation in the 1980s

The investigation by LACOTS found that using handpumps to dispense kegged beer was misleading to consumers, and they issued advice to all local Trading Standards officers

The Campaign has also submitted a formal complaint to West Nor thamptonshire Trading Standards, who are believed to have a ‘primar y authority’ agreement in place with Carlsberg Ltd, the global brewer forming

just over half of the CMBC Joint Venture

In the letter to the Business Secretar y C AMRA Real Ale Cider and Perr y Campaigns Director Gillian Hough said: “The impact of this perniciously misleading form of dispense will affect the reputation and availability of cask-conditioned beer in all pubs and social clubs – an integral par t of British heritage and pub culture ”

It is a self-evident fact that consumers should be as fully informed as possible about the product they are buying at the point of dispense C AMRA is deeply concerned because , for beer drinkers, the use of a handpump to dispense beer is an indication that the beer is cask-conditioned, which these products are not Nik Antona, C AMRA Chairman said: “We are now asking the Business Secretar y to step in and allow National Trading Standards to investigate Carlsberg Marston’s misleading ‘Fresh Ale’ dispense method at a national level

“Of course , if Carlsberg Marston’s were interested in being transparent, they could simply ser ve their ‘Fresh Ales’ from keg fonts, and be proud and clear about the characteristics of the beers ”

Mayfair Bar Launches £220 Cocktail

Making Stays Exceptional: Insights From A Keeper Of The Elusive ‘Golden Keys’

Amongst those working in the hospitality sector, there’s a consensus that hospitality is not just a job but a calling Those drawn to hospitality typically have a passion for providing clients with exceptional ser vice and memorable experiences In the hotel world, the concierge team is at the forefront of this mission – sharing with guests their knowledge , care and problem-solving skills to make their visits as gratifying as possible

ROLE OF THE CONCIERGE

When people think about a concierge team, they may presume their ser vice is limited to booking theatre tickets and restaurant reser vations, but the concierge’s remit – and value – extends far beyond this Indeed at Burgh Island hotel – an iconic ar t deco retreat on Devon’s secluded Burgh Island – we encourage guests to contact the concierge team before arrival to help plan their visit

Concierges are exper ts on their locale with carefully-curated knowledge on the best places to eat the most rewarding things to do and the most enjoyable places to visit Guests may ask them to help book reser vations at the most exclusive restaurants, arrange entr y to the most in-demand tourist attractions or source elusive tickets for events – which sometimes comes with the ability to bypass queues But concierges can also help with more bespoke requests – including anything from offering ideas to help make an anniversar y special through to handling deliveries, organising private security ser vices, coordinating meetings, providing directions, resolving complaints and arranging transpor t to make a stay seamless and stress-free Taking this broad scope into account, the role of a concierge encompasses ever ything from personal assistant to local exper t and event planner Crucially, their ser vice is completely free and their information is unbiased In some hotels, concierges are now called guest relations managers to reflect the impor tant role they hold – whether welcoming new and returning visitors or acting as a liaison between guests and hotel staff to ensure any issues are swiftly resolved

MAKING STAYS EXCEPTIONAL

Customer ser vice is paramount in hospitality The most successful concierges are those who make their guests’ visits exceptional by anticipating their needs, understanding their preferences and providing a personalised, considerate ser vice

Good hospitality ser vice is about making guests feel valued and understood This extends beyond the tangible aspects of a guest’s stay – it encompasses the emotional connection forged through thoughtful gestures and genuine interactions

By Simon James , Head Concierge at Burgh Island Hotel (www.burghisland.com)

Each guest has a unique stor y, a set of preferences and a desire to feel seen and appreciated Whether remembering a guest’s favourite drink dietar y restrictions or interest in cer tain activities the ability to anticipate and fulfil their needs is what sets apar t the best hotels

ELEVATING HOSPITALITY THROUGH LES CLEFS D'OR

Les Clefs d’Or – or ‘the golden keys’ – represents the pinnacle of concierge excellence This prestigious association of concierge professionals was officially founded in 1952 and is based on the principles of ser vice and friendship It now has around 4 000 members across more than 80 countries Membership is a mark of distinction; members must have several years of hotel concierge experience , under take comprehensive testing and demonstrate their ability to deliver the highest level of ser vice

At Burgh Island hotel, our Head Concierge holds these distinguished keys, which not only represent excellence but also unlock access to a global network of concierge exper ts Members can confer with like-minded individuals, benefit from training and development oppor tunities, and access invaluable resources – sharing insights and best practice to elevate their craft to new heights What’s more , when faced with a challenging request, they can call on the exper tise of their global network to accomplish it – enhancing their guests’ experiences and setting new standards of hospitality excellence worldwide

CULTIVATING BESPOKE EXPERIENCES

At Burgh Island hotel, we strive to provide a symphony of attentiveness, care and attention to detail towards our guests so that they are enveloped in an atmosphere of warmth and hospitality Ever y gesture , whether through handwritten notes personalised greetings or curated recommendations is done with sincerity and authenticity, and our commitment to creating memorable experiences resonates with guests long after they have depar ted

We take the approach that nothing is too much trouble and we delight in cultivating bespoke experiences Our concierge team can arrange anything from ar tist experiences and workshops through to fishing trips, sea tractor rides, curated island walks, surfing and paddleboarding experiences, and outdoor picnics – while providing insight about the cultural and architectural histor y of this unique island

ADVICE FOR ASPIRING HOSPITALITY PROFESSIONALS

Exceptional hospitality lies in fostering a culture where ever y guest interaction is tailored to their individual needs Understanding the unique preferences of each guest and responding accordingly leaves a lasting impression

For those aspiring to enter the world of hospitality, embracing a mindset of continuous learning and consideration is key By prioritising empathy, personalisation and professional development, aspiring professionals can achieve a rewarding career in hospitality and enrich the lives of their guests

‘Nature Positive’ Report Marks New Collaborative Era in Travel & Tourism

The leading players of Travel & Tourism globally have published a landmark joint repor t setting out their joint plan to help halt and reverse biodiversity loss

Launched on Ear th Day 2024, “Nature Positive Travel & Tourism in Action” is the creation of the high-level ‘Nature Positive Tourism Par tnership made up of the World Travel & Tourism Council (WTTC) the World Tourism Organization (UN Tourism) and the Sustainable Hospitality Alliance (the Alliance)

Developed in collaboration with specialist consultancy ANIMONDIAL, the repor t is the sector’s pledge to suppor t the implementation of the Kunming-Montreal Global Biodiversity Framework (GBF), the UN s Biodiversity Plan

It presents more than 30 case studies of inspiring and progressive actions from around the world involving large and small businesses, national and local government agencies, civil society groups, and inter-sectoral par tnerships

By offering actionable guidance and insights, this repor t not only highlights the intrinsic link between biodiversity and tourism’s resilience , but also empowers businesses to become stewards of nature

HISTORIC PARTNERSHIP FOR NATURE

Julia Simpson, WTTC President & CEO, said: “This historic par tnership with Travel & Tourism heavyweights is a significant step in our collective journey towards a more sustainable and responsible sector

“This repor t is not merely a publication but a movement towards integrating environmental stewardship into the core of travel experiences

“As we celebrate Ear th Day, let us heed the call to nur ture and protect our destinations Our sector’s reliance on nature , coupled with our exper tise in creating inspiring and memorable experiences, means we are ideally placed to be “Guardians of Nature” ”

Mr Zurab Pololikashvili, Secretar y-General of UN Tourism, said: “For years, UN Tourism has been at the fore-

front of integrating tourism into the broader UN biodiversity agenda, including suppor ting the work of the Secretariat of the Convention on Biological Diversity (CBD)

“This pivotal new collaboration among key global players sets a robust framework for sustainable practices that not only drive significant impact but also exemplify the power of united effor ts in conser ving biodiversity

“This repor t is a testimony to what we can achieve together for nature’s preser vation inspiring a global movement towards more sustainable and resilient tourism ”

Glenn Mandziuk Sustainable Hotel Alliance CEO said: “This repor t is a milestone for Travel and Tourism representing our commitment as an industr y to protect and conser ve nature

“The Alliance is proud to contribute to and collaborate on this insightful and action-orientated repor t which will bring tangible change to destinations around the world suppor ting biodiversity Nature underpins our society, economies and indeed our ver y existence

“The hospitality industr y is today a leader amongst industries in its Nature Positive approach and this repor t signifies how much our industr y understands the true value of nature ”

EXPERT-LED COALITION

Recognising that the sector has a critical role to play in protecting and conser ving biodiversity, the Nature Positive Tourism approach is designed to be a touchstone for actionable change It focuses on equipping the sector with the tools and insights needed to nur ture and protect destinations upon which it depends

The commitment of the Par tnership to work towards “net positive for nature” draws on extensive consultation with exper ts from business, government, academia and civil society, including the International Union for Conser vation of Nature (IUCN) and the World Commission on Protected Areas (WCPA)

The repor t, which follows the 2022 WTTC repor t “Nature Positive Travel & Tourism”, includes practical frameworks and real-world examples that encourage both travel providers and travellers to embark on journeys that contribute to the conser vation of our natural treasures

Two-Part Le Gavroche Auction Realises A Combined Total Of £2,269,276

A landmark two-par t sale celebrating the outstanding selection of wines, ar t and objects from Le Gavroche achieved a combined total of £2 269 276 selling 100% by lot

The two-par t auction welcomed registrants from 39 countries, with 60% of bidders new to Christie’s and highlighted Christie s continued strength with single-owner collections

Le Gavroche Par t I: The Restaurant achieved £392,238 and was 100% sold by lot The sale was led by the guestbook which sold for £37,800, hugely surpassing its estimate of £3,000-5,000 and containing over 500 signatures from acclaimed visitors over the years including Charlie Chaplin, Paul McCar tney, Mick Jagger and Barbra Streisand Par t I also offered a private three-course meal for six guests at Christie’s King Street, cooked by Michel Roux, which achieved £18 900 The entire proceeds of the lot will be donated to industr y charity Hospitality Action established in 1837 The illuminated Le Gavroche restaurant sign sold for £30 240 significantly exceeding its estimate of £1,000-1,500 The iconic ‘Le Gavroche’ Boy painting which hung prominently in the restaurant since its inception in 1967 sold for £21,420, against an estimate of £10,000-15,000

Le Gavroche Par t II: The Wine Cellar achieved £1,877,038 and was 100% sold by lot The sale featured over 670 lots and showcased an international offering of the restaurant s world-class wine cellar Strong prices were achieved across the exceptional selection of Burgundy, including the magnificent Richebourg 1993 from Domaine de la Romanée-Conti which sold for £35,000 against an estimate of £14,000-22,000 for 7 bottles Amongst the collection of celebrated Bordeaux, two magnums of Château Lafite Rothschild 1945

sold for £15,000 against an estimate of £6,000-8,000 A further highlight of the sale was a pristine collection of notewor thy Vintage Champagne lots Magnums of Krug 1971 & 1975 (estimate £6 000-8 500 per 4 magnums) realized £9,375

Michel Roux commented: “I am delighted with the results of the two-par t auction celebrating the cherished ar tworks, special items and wines from Le Gavroche It has been truly remarkable witnessing such spirited bidding for pieces of the restaurant’s rich histor y These items hold immense significance for the Roux family, and I am pleased to see these iconic pieces find new homes ”

Tim Triptree MW, Christie’s International Director of Wines & Spirits and Adam Bilbey, Global Head of Wine and Spirits at Christie’s: “The exceptionally strong result is a fitting tribute to the impeccable cellar of Le Gavroche and demonstrates a shining example of why Christie’s is the chosen auction house for such a significant collection of fine wines We are thrilled with the results of the sale which is the first single-owner sale of what is an incredibly exciting season ahead ”

Benedict Winter Private & Iconic Collections Christie’s London: “The two auctions have highlighted the enduring legacy of Le Gavroche and the power of collection sales at Christie's This sale reaffirmed Le Gavroche's global reputation as one of London’s most iconic restaurants It is wonderful to see such widespread engagement in the sales with new bidders and buyers acquiring many highly sought after keepsakes that they will cherish, ensuring that the legacy of Le Gavroche lives on ”

Pump Technology Ltd Sponsors London Broncos

Pump Technolog y Ltd, one of the UK’s largest supplier of wastewater and sewage pumping systems, has completed a sponsorship deal with Rugby League’s London Broncos

The Pump Technolog y Ltd logo will now feature on the back of the team’s shir ts and will also feature on pitch-side boards and various other promotional media associated with the club

Ever since Jeremy Brownlee , the company ’ s Chairman and an ex rugby player himself founded Pump Technolog y Ltd over thir ty years ago they have suppor ted and been involved with rugby in all its forms from youth sides right up to the professional game

In fact they are now a major suppor ter of the London Irish Foundation (who were instrumental in making this deal work) and who they suppor t in the community they work with LIF also intend to regularly run charity events at the Broncos games

Jonathan Barker, Pump Technolog y Ltd s MD comments:

“We are excited to have been able to secure the back-of-the-shir ts spot and know that this will increase our brand visibility across the media We look forward to a long and successful relationship with London Broncos, utilising this to develop our work in the community with our friends at the London Irish Foundation”

About London Broncos - London Broncos RL is a professional Rugby League Team in the South East of England, based in West London but with fans across the South of England and beyond The club plays in the Super League , the highest tier of British Professional RL, and is well known for its successful Women’s team and Lion’s Development Programme which aims to integrate the spor t into local schools and develop the next generation of Elite Rugby League talent in the South of England

Head of Commercial, Mark Kemp, says “We are delighted to have Jeremy, Jonathan & all the guys at Pump Technolog y involved with us through this sponsorship We would like to thank Andy and his team at the London Irish Foundation for the introduction and bringing this par tnership together and we are all looking forward to working together over the coming season and beyond”

Pump Technolog y Ltd specialises in supplying equipment from all of the major

pumping manufacturers and hold extensive stocks in their Aldermaston warehouses

(Custom Tank Manufacturers),

The Rise of Pub Snacks: A Prof itable Oppor tunity in the UK Hospitality Sector

In the ever-evolving landscape of the UK hospitality industr y, where trends come and go one thing remains a steadfast companion to pub-goers: snacks Often overlooked but essential, pub snacks have emerged as a lucrative market segment, providing crucial suppor t to the licensed trade In this feature , we explore the significance of pub snacks, their evolving popularity, and how they present a unique oppor tunity for operators amidst changing consumer behaviours and the backdrop of a major spor ting summer

THE

IMPORTANCE OF SNACKS IN THE PUB

SECTOR

Pub snacks have long been synonymous with the quintessential British pub experience These modest offerings play a pivotal role especially during times when economic constraints or shifting consumer habits impact dineout behaviour As people opt to eat out less frequently due to economic uncer tainty, pub snacks offer an accessible and affordable alternative , aligning perfectly with the pub's social ambiance The pub sector s reliance on snacks has deepened over the years

According to industr y data sales of pub snacks have experienced steady growth, with an increasing number of consumers opting for light bites or quick nibbles during their pub visits This trend underscores the impor tance of snacks as a revenue stream contributing significantly to the overall profitability of pub establishments While snacking is popular all year round, consumers look to the savour y snacks categor y during summer holidays and spor ts events when they can enjoy quality time with friends and family Comfor t is key when it comes to pub and bar food choices and stocking customers favourite flavours will heighten their enjoyment Snacks are an impor tant driver to increase out of home spend Snack sales in Pubs & Bars are now well exceeding pre COVID-19 levels and in a 2023 repor t savour y snacks was wor th £4 16bn and growing at +13 8% Snacking occasions are growing +2% with savour y snacking (+20%) growing ahead of sweet (+11%) in pubs and clubs

• 38% of pub visitor s say they are interested in see ng snac k menus n Pubs

• 62% of out of home customer s buy snac ks

THE SUMMER OF SPORT: A BOOST FOR PUB SNACKS

The convergence of major spor ting events such as the Olympics and European football championship provides a unique oppor tunity for pub operators to capitalize on increased footfall and heightened consumer engagement During these peak seasons, traditional pub snacks witness a surge in demand, as patrons gather to cheer on their favourite teams while

enjoying a selection of savour y treats TIPS FOR BOOSTING SNACK SALES

To optimize snack sales and enhance the pub experience , operators can implement strategic measures:

• Diver sify the Snack Menu: Introduce new and innovative snac k offer ings to cater to var ying tastes and preferences , inc luding vegan and gluten-free options

• Promotional Bundles: Create entic ng snac k and dr ink bundles , encouraging customer s to explore different combinations

• Enhanced Presentation: Visibility is Key Ensure your snac ks are vis ble! Elevate the presentation of snac ks through attractive ser v ng platter s or themed offer ings tied to major spor ting events

• Seasonal Specials: Introduce seasonal snac ks or limited-time offer s aligned with spor ting fixtures , foster ing exc tement and boosting sales

• Social Media Engagement: Leverage social med a platforms to showcase snac k offer ings , promote special events , and engage with customer s

In an era defined by shifting consumer behaviours and economic uncertainties, pub snacks emerge as a beacon of oppor tunity within the UK hospitality landscape Their enduring appeal, coupled with the upcoming summer of spor t, presents pub operators with a golden chance to not only boost revenues but also foster lasting patronage By embracing innovative strategies and catering to evolving consumer preferences, pubs can transform snack time into a profitable venture while keeping punters engaged and satisfied one bite at a time

The Perfect Snack for All Your Trade and Hospitality Needs

Rober t's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers

At Rober t's Dorset, we understand the diverse dietar y preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle Rest assured; our selection of snacks caters for all

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

Our vibrant packaging is designed to catch the eye , while the contents are sure to satisfy From our stackable pots which optimise your shelf space , and fit most cup holders, to our elegant mason jars which add the " wow factor" to any display Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special WHY CHOOSE ROBERT S DORSET?

Established in 2011 we are a family-owned and operated business At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages: Del cious snac ks to delight your customer s

• Exceptional customer ser vice , led by a dedicated Account Manager

• Convenient order ng opt ons whether online or by phone

• Handcrafted products made in beaut ful Dor set, England

• Ever y item is prepared to order, ensur ing customer s always receive the freshest products

All our pac kaging is fully rec yc lable or reusable and we have a 99 9% waste free production process

• Proud y cer tified by the Roundtable of Sustainable Palm Oil (RSPO) - pa m oil is only used in Fudge

• A l our ingred ents are

A Twist on the Traditional – The Perfect Wine Cocktail

If we were to say ‘Por t makes the perfect wine cocktail’ you might think we ’ ve got our wines confused – surely Por t is reser ved for Christmas?

Por t wine is exclusively produced in the Douro Valley region of nor thern

Por tugal, an area famed for its Mediterranean climate so, if you think about it, drinking Por t as a refreshing cocktail makes perfect sense – you wouldn’t want a warming drink on a hot day

Visitors to Por tugal may have enjoyed Por t ser ved chilled as a delicious aperitif

The traditional way is to pour equal par ts white Por t and tonic or soda water (or lemonade for a modern twist) in a cocktail glass and garnish with a slice of citrus (lemon, lime and orange are all good) Another super simple ser ve is to drink Por t chilled straight up in a white wine glass or a shor t tumbler over ice Not only do these make for refreshing drinks, Por t + mixer is a great alternative to gin and tonic And, as well as easy to make , margins are attractive with a ‘house’ bottle of Por t available at a relatively low price compared to spirit – and lower ABV

Por t can also be a fantastic ingredient in mixed drinks to add depth, richness, and a touch of sweetness Indeed,

Por t is often used in cocktails for several reasons:

World's First Pre-Mix Is A Party For Your Taste Buds!

Hot on the heels of their successful new drink-in-a-can margarita, (which launched on World Margarita Day in Februar y) Pergola Drinks is introducing a second new drink: Tequila and Tonic The world's first pre-mix in a can Tequila and Tonic has been infused with the cosy warmth of cinnamon and the creamy sweetness of vanilla

Pergola Drinks has been created by husband and wife team Rahul and Sheetal Mur thy The company is a cocktail creator with a focus on the premium market

Sheetal said:

Say goodbye to boring drinks! Pergola s unique flavour combos take the tequila experience to a whole new level

"Say hello to the world's first canned Tequila and Tonic that's gonna blow your mind! It's like a par ty for your taste buds! Perfect for stocking up your minibars at home or adding a splash of excitement when you visit your favourite bar "

Last month Pergola Drinks jazzed up the classic Margarita with a kick of fresh mint and the exotic tang

• Por t has a dist nct f avour profile that sets it apar t from other types of wine It is typically r ic h, sweet, and full-bodied with notes of r ipe fruit, spices , and sometimes a hint of nuttiness These unique flavour s can add depth and complexity to coc kta ls , provid ng a r ic h and indulgent taste exper ience

• Whether it's a robust and fruity Ruby Por t or a mellow and nutty Tawny Por t, the ver satility of por t makes it a ver satile ingredient in mixology Th s var iety allows bar tender s to exper iment and create a wide range of coc ktails with different flavour profiles

The sweetness of Por t can help balance out flavour s in a coc ktail, especial y when comb ned with other ingredients like citrus juices b tter s or spir its with higher alcohol content It adds depth and complexity without being overly c loying

• Por t has a long-standing histor y and is often associated w th soph stication and elegance Incorporating por t into a coc ktai can evoke a sense of tradition and c lass , add ng a touc h of refinement to a coc ktai menu It can be a unique c hoice for those looking for someth ng beyond the usua spir its For more information on Lanchester Wines Por t and Wine selection please visit www lanchesterwines co uk

of yuzu citrus It's fizzy it s allergen-free it s preser vative-free - and it's about to become your new favourite go-to drink whether you re chilling at home or hanging out at your favourite bar Rahul said:

"Margarita with Mint and Yuzu takes the tequila experience to a whole new level With a chill 5% abv, our cocktails are down for whatever - from lazy poolside days to wild wedding par ties

"What s more , our cans are eco-warriors - no plastic sleeves here , just crush and recycle for a guilt-free sip!"

To secure your supply of our Margarita with Mint and Yuzu and Tequila and Tonic with Cinnamon and Vanilla, simply reach out to us at rahul@pergoladrinks com Whether you ' re interested in sampling our products or have inquiries about marketing suppor t, our team is here to assist you ever y step of the way

We are confident that our allergen-free preser vativefree fizzy tequila cocktails will be a hit at your establishment, providing your customers with an unforgettable drinking experience Cheers to success and innovation!

Marg arita with

Embark on a flavor journey with our Margarita infused with invigorating mint and the exotic zest of yuzu

Tequila and Tonic - Cinnamon and Vanilla Flavoured

This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comforting and invigorating

Great Experiences Start Way Before The First Sip…

Transform your menu into a sensor y apothecar y with Flavour Blaster!

Harness the power of scent to deliver mind blowing instagrammable drinks - treat your patrons to an experience they won’t forget Wow your guests with a theatrical aroma filled bubble garnish, perfectly paired to your menu Choose from over 20 aromas guaranteed to match ever y spirit, mixer and flavour combination! Our aromas can be used on any recipe - it’s the perfect way to add excitement to your no and low options or make your cocktail menu go viral!

Reveal your cocktails from within our swirling gilded cloche , or encourage guest interaction with an immersive burstable bubble filled with their favourite scent Looking for something more unique? Stir up a frenzy with a flock of our hand blown Flamingo glass-

es, or shock your guests with our Electric Jellyfish glasses With a unique range of quirky drinkware , our collections are guaranteed to set you apar t from the rest However you choose to ser ve your drinks ser ve them in style with Flavour Blaster bespoke glassware

The Flavour Blaster aroma gun is more than just an accessor y it’s a tool for success Enjoy viral marketing at your finger tips with a globally recognised garnish that invokes awe and wonder whenever it is ser ved Developed with operators in mind, choose quality with an industr y trusted brand - complete with a 1 year guarantee on all products for peace of mind

For an impression that lasts, choose the original patented aroma gun today

www flavourblaster com

Taking the Fear From the EHO Inspection

Ask any food operation, and they’re likely to agree that an EHO inspection provokes feelings of anxiety and sleepless nights But it shouldn’tfor establishments who audit carefully and have the right checks and processes in place , an inspection should be an oppor tunity to demonstrate their competence and secure that crucial 5 rating

The Food Hygiene Rating Scheme (FHRS) relies on regular face to face meetings on the food premises which allows the EHO to see the facilities, ask questions and examine process, paperwork and general hygiene standards Dependant on the evidence available during the inspection, the EHO will score the premises in three key areas and the rating will be awarded based on these scores Environmental health practitioners are a valuable source of information and advice and can help a food business shift their operation from good to great The Safer Food Group have teamed up with a leading Environmental

Revolutionise Your Business's Allergy Management

The Food Standards Agency (FSA) have recently announced its suppor t for Owen’s Law - a campaign to mandate allerg y information on menus in restaurants and cafes in the UK

As it currently stands, there is only guidance in place to advise those in the food industr y to include written allerg y information on their menus It is not currently a legal requirement Owen s Law aims to change the law by requiring restaurants to clearly state the allerg y information in all of their dishes

The FSA have now discussed the allergen information proposals during its December 2023 board meeting and the government body has confirmed their backing to the proposal and plans to write to the government about the matter The FSA also said it would work on developing fur ther guidance for restaurants on how to provide written information for food allergies

However, if the change in how food businesses supply allerg y information to their customers goes ahead, it likely means a big switch up for restaurants, cafes, coffee shops, delis and other

food outlets

Businesses may struggle to supply the correct allergen information on their menus ever y day, especially if any ingredients change at the last minute

Ser vices like Allerg y Menu can help restaurants, cafes and other food businesses small and large ensure they meet any new legislation and comply with the law using technolog y as a simple , easy and cheap solution

Able to run on mobiles or tablets, digital menus can be provided to customers to ensure they meet the law With unlimited free downloads and pricing per menu, Allerg y Menu is the cheapest and the only provider with a downloadable app for both android and apple devices, making it the leading edge provider for allerg y management

https://allerg ymenu.uk/

Health consultant to produce a comprehensive FREE training course to help food business managers assess their readiness for their inspection, available now from www thesaferfoodgroup com

The course details the three areas of an inspection and how it will be under taken Learners are suppor ted by a comprehensive checklist that allows them to analyse their own operation’s performance in detail, including an action plan that suppor ts them to make improvements as par t of ever yday business – ensuring that the business is well prepared and food safety is always front and centre , not just saved for inspection day

How to secure a 5 rating uses a blend of video and written content to suppor t the learner throughout their training Businesses with SFG accounts can secure access to the free course for any employee with a learner account – adding even more value to our comprehensive food safety training por tfolio View the course and the whole por tfolio here: www thesaferfoodgroup com or call 0800 612 6784, info@thesaferfoodgroup com for more information

It’s been more than two years since Natasha’s Law came into force , but there’s evidence that many food businesses are still struggling to comply with it

The law, known formally as the Food Information (Amendment) (England) Regulations 2019, means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present These need to stand out so a customer can tell at a glance what they’re about to eat

A 2023 study carried out by Erudus the market leading source of accurate allerg y, nutritional and technical product data, found that more than half (54%) of 116 PPDS products sampled still failed to meet the requirements by accurately declaring the presence of allergen ingredients on the labels

The repor t also revealed the most common reasons for noncompliance in the sample In a quar ter of cases no information at all had been placed on the packet a third failed to list ingredients two fifths didn t emphasise allergens and a third featured illegible information

Incorrectly labelled PPDS can not only put customers’ safety at risk, but those who don’t comply also face the possibility of large fines of £5,000 per instance and reputational damage , with longer-lasting consequences for customer numbers

THE RIGHT TOOL FOR THE JOB

One way to achieve compliance with Natasha s Law reliably and efficiently is by adapting your labelling processes

Small businesses have historically opted to handwrite their labels, but these are time-consuming and risk poor legibility

Pre-printed labels from an external supplier is one alternative , but can lack flexibility and prove costly as any changes or additions to a product’s ingredients will mean ordering a new run of labels and potentially throwing away unwanted bulk-printed batches

An on-site printing solution avoids these issues

To help business of all sizes comply efficiently, integrated packages are available that bundle a label printer with easy-touse menu-management software These make it simple to keep your labels up to date as you make changes to your menu, and multi-site solutions are available for those businesses with more than one outlet

If you ’ re looking for a compliant labelling solution, a Brother printer can help make it easy, whether as a standalone device or as par t of a turnkey menu-management system from one of our par tners

To find out more go to

Chef's Buyer's Guide

Elevate Your Catering Menu with Albert Bartlett Inspired by James Martin Range

Introducing the new Alber t Bar tlett inspired by James Mar tin range , a chef's dream come true for elevating catering menus with convenience and high-quality ingredients This range celebrates the renowned quality and taste that has made Alber t Bar tlett a beloved homegrown brand in the UK

LUXURY MASH:

Crafted from single variety British Alber t Bar tlett Potatoes, this high-end restaurantquality mash offers a rich taste and silky-smooth texture that screams luxur y Packaged in 800g containers for por tion control it can be cooked from chilled or frozen without compromising on quality

CLASSIC MASH:

Made from British Alber t Bar tlett Potatoes this high-quality mash is perfect for ever yday meals With the same convenient packaging and cooking versatility as the Luxur y Mash, it ser ves as an excellent base for adding your own creative twist

CLASSIC FRIES:

Experience the perfect taste and crunch with these classic fries made from British Alber t Bar tlett Original Rooster potatoes Coated and fried to perfection, these gluten-free fries are consistently tasty and crispy, ideal as a classic side or as a base for additional flavors

A New Oil Enters the Kitchen

Although Sunflower oil is a popular and well-regarded oil, it has a cousin, ‘High Oleic’ Sunflower oil that is less well known and vastly different

This new oil is impor tant because it has proper ties that will be of interest to professional cooks It is high in Oleic Acid, also known as monounsaturated fat (Omega 9) which is also the main fat in Olive Oil

It is not just about health though

High Oleic Sunflower Oil is par ticularly resistant to Oxidation (breakdown) and so will perform significantly more fr ying cycles in a busy kitchen Extensive trials have proven that the oil will outperform even a rugged Palm Oil and easily surpass a rapeseed or soya medium It can also be filtered cold and more cycles mean less downtime for the friers

High Oleic oil is stable in high temperature cooking and has a high smoke point which degrades more slowly than cheaper oils

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

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

High Oleic Sunflower Oil was once the preser ve of food manufactures who prized the resilience of the oil, but it is now available wholesale from Flavoil, who introduced the oil to the UK trade and its distributors

For more information please feel free to contact Mar tin McHugh on mar tin m@flavoil co uk There is more information on www.flavoil.co.uk

TRIPLE COOKED CHUNKY CHIPS:

Indulge in the ultimate chip experience with these chunky chips featuring a bespoke batter for the perfect crunch Made from British grown Alber t Bar tlett Original Rooster potatoes, these chips lock in quality and freshness through freezing, providing a delightful side or a canvas for culinar y innovation

SWEET POTATO FRIES:

Delight your customers with sweet potato fries coated in a unique batter that delivers a crispy outer layer and smooth sweet inner flesh These fries offer a healthier alternative with the same attention to quality and freshness found across the Alber t Bar tlett range

SKIN ON FRIES & TRIPLE COOKED CHIPS:

For a rustic touch, tr y the Skin on Fries or Triple Cooked Chips made from British grown Alber t Bar tlett Original Rooster potatoes The skin-on feature adds texture and flavour while the triple cooking process ensures a perfect crunch and fluffy interior, ready to complement any dish on your catering menu

Elevate your culinar y offerings with Alber t Bar tlett inspired by James Mar tin range , where convenience meets quality to create unforgettable dining experiences for your customers

See the adver t on the facing page for details

Fylde Fresh and Fabulous

Established in 2005, Fylde Fresh and Fabulous has fast become one of the UK’s leading processed potato vegetable and chip suppliers thanks to our exper tise in the field

In those early days the Fylde Fresh and Fabulous team recognised the lack of consistency in the supply chain for manufacturers and food ser vice operators and addressed this issue by establishing a unique potato growing programme The result from this was a high-quality product for customers that provided a platform on which Fylde Fresh and Fabulous could build for the future

Powered by potatoes!

Triple FFF Chips remain at the hear t of all we do

Since the star t of Fylde Fresh & Fabulous way back in 2005 we have supplied chip shops throughout the countr y with fresh chips and this supply remains ver y much at the hear t of our business today

We grow more than 15 000tn of potatoes each year and select the finest quality and best tasting, UK grown Red Tactor approved potatoes when producing our chips through our BRC accredited facilities Ever y batch of Triple F Chips undergoes rigorous quality checks prior to leaving site , ensuing we offer consistent quality tasty fr ying chips day in day out

Processing over 1000 tonnes of vegetables each week, the peelings generated through this process are used in our ver y own bio-gas plant! Vegetable peelings, balanced with whole crop silage and animal manure , produce sufficient gas to generate up to 1800KWe per hour of both thermal heat and electricity This energ y is used to power and heat our Preston site with the remaining expor ted back to the National Grid supplying enough power to run over 1000 homes in the local community

Par tnering with a broad network of distributors allows for us to supply you with our freshly prepared and cut chips, wherever you are in the UK We have recently also made it even easier to order our chips having opened our own online shop to ser vice customers in areas where we continue to expand our distributor network

If you would be interested in finding out more about FFF, par tnering with us as a distributor or would like to discuss your fresh chip requirements in more detail please contact our sales team directly on 0113 5136875/ sales@fyldefreshandfabulous com /

Chef's Buyer's Guide

Taking a Closer Look at Seafood in the Foodservice Sector

In the ever-shifting seas of consumer spending anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market oppor tunities Our latest repor t, ‘Fish and Chips in Foodser vice , looks at the insights we ve uncovered based on data gathered over two years (to September 2023)

The first step to changing or reacting to buying behaviour is knowing what drives customers Our repor t on out-of-home seafood sales combines industr y data with consumer sur veys to reveal the bigger picture The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodser vice are recovering, with 1 1 million more ser vings in the last two years While the cost-of-living crisis has had a dampening impact on the market post-pandemic recover y continued steadily, slowing only in the most recent quar ter (July to September 2023)

THE BIG TAKEAWAYS

Foodser vice equates to almost a third of the volume sales of seafood Of that fish and chip meals represent around 20% of all foodser vice seafood consumption In the two years analysed 337 million ser vings of fish and chips were sold – a 0 3% increase on the previous two years

FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS

Despite under-50s representing 73% of the out-of-home total of food and drink ser vings, 59% of all fish and chips ser vings are to consumers over 50 This skew is more apparent in pubs, where over 72% of fish and chips ser vings are to over-50s

75% OF FISH AND CHIPS SERVINGS ARE TO ADULTS WITHOUT CHILDREN

Fish and chips perform better in adult-only occasions, par ticularly in pubs and full-ser vice restaurants where over 80% of ser vings are to adults without children

FRIDAY AND SATURDAY DINNER REMAIN THE PEAK TIMES FOR FISH AND CHIPS

Saturdays are now the most popular day for fish and chips, with Fridays a close second Together, they account for 43% of all fish and chips ser vings per week

THE COST-OF-LIVING CRISIS IS REFLECTED IN A SHIFT FROM OUT-OF-HOME TO IN-HOME

In line with the trading behaviours seen in foodser vice , there’s been an increase in purchases of frozen fish and chips products from supermarkets

as a cheaper substitute to takeaways For many people dining in at home has become the new ‘going out’

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED

On-premises dining remains impor tant to people for the socialising oppor tunity it offers with full-ser vice restaurants seeing an overall traffic growth of 2 5% Meanwhile , fish and chip shops have seen a significant dip in sales as consumers tighten their purse strings to cope with the cost of living

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES

1 Engage younger consumers to broaden the consumer base

2 Expand the buying window by finding ways to make fish and chips relevant throughout the week

3 Embrace deliver y ser vices and app-based ordering, and explore digital loyalty schemes

4 Explore oppor tunities to diversify with por table snacking options or expand menus for fish and chip shops

5 Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option

In navigating the evolving landscape of the fish and chips market, businesses must be willing to adapt, innovate and strategically target emerging oppor tunities to ensure sustained success

Want to dive deeper? Read the full repor t at www seafish org/insightand-research/seafood-in-foodser vice-data-and-insight

Atlante: Excellence Beyond Borders; Exploring Flavours, Markets and Opportunities

WHO IS ATLANTE?

We develop, source , manage & distribute private label and branded food, wine & textiles

We delight in connecting retailers in the UK and Ireland with our fantastic network of regional Italian producers Whether your needs lie in food ser vice products, private label, impor t/expor t, or brand creation, we can help THE ATLANTE METHOD

Our exper t cross-functional team works on an end-to-end process basis with you, to develop tailor-made products for your specific requirements, from brief to basket Atlante is unique as we are neither an agent nor broker We are a value-adding link between retailers and producers

We are totally independent and do not represent producers so are able to use our exper tise to identify the producers best suited to meet your needs

We simplify the process and help you to do more with less and in in doing so we save cost, we save time and we save effor t

THE PEOPLE BEHIND ATLANTE

We are a dynamic and international team of professionals We operate all over the world through a network of producers and our international staff Our headquar ters are located in Bologna, in the hear t of the Italian Food Valley whilst a dedicated team is based in London suppor ting our UK customers and par tners We bring together the best of Italy and UK, whilst also working globally For all enquiries and to discuss your brief with us today, please contact: uksales@atlanteuk co uk Or check out our website here: www atlanteuk co uk

Carpigiani is the global leading manufacturer of soft ser ve , milkshake , gelato, and frozen drink machines As industr y leaders, we know best how to balance the science and ar t behind this colourful sector of food production, and we ’ re taking our ser vices even fur ther by providing exclusive insight and extra suppor t that our customers deser ve with our Soft Ser ve and Shake Consulting scheme

Desser t specialists and business owners can get the recipe for sweet success with first-hand exper tise from Carpigiani development chefs dishing up industr y insights, flavour trends, menu development, and how to get the most out of the latest technolog y from soft ser ve and shake machines

Our Carpigiani consultants will show you various techniques and accessor y recommendations to help put tailored twists on your soft ser ve and shake products and explain how these ideas can be developed using different flavours, ingredients, textures, and colours to create a solid business strateg y to help develop your desser t and drink menus This brand-new initiative is set to leave attendees feeling confident and inspired to shake up their menus using insights from Carpigiani UK’s development chefs

The Soft Ser ve and Shake Consultancy sessions focus on four key areas: machine configuration and settings food style , machine-mix capability analysis, and operations management This will cover ever ything from

understanding successful retail concepts to profitability targets and expected sales flow

As all the Carpigiani machines are manufactured with the industr y-leading and patented technolog y Hard-oTronic - which consistently measures and adapts the mix consistency - as well as Carpigiani’s patented Hopper Agitation technolog y - ensuring the mix stays fresh without splitting - the four-hour sessions will explain and demonstrate how to best utilise these ground-breaking features to create a truly special and delicious product

If you ’ re looking for new ideas, techniques, recipe inspiration, or the perfect machine for your business, the new Soft Ser ve and Shake Consultancy run by Carpigiani UK is most definitely for you!

The courses are £35+VAT and bookable on the website - www carpigiani co uk/soft-ser ve-consultancy Alternatively please call Carpigiani UK Ltd on 01432 346018 or see the adver t on page 7 Follow us @CarpigianiUK

LittlePod - The Campaign for Real Vanilla

When LittlePod launched in 2010, we discovered that even some of the best chefs in the business did not realise that vanilla was the product of an orchid It became clear that there was a need to educate cooks about real vanilla as opposed to the ar tificial alternatives that had become so prevalent

This prompted us to initiate our Campaign for Real Vanilla – a mission that continues to this day

Four teen years later, having inspired countless professionals to keep it real in their kitchens, we are delighted that so many young people are using LittlePod products Educating future generations of chefs remains high on our agenda and at Colchester Institute , patisserie teacher Stephanie Conway is helping spread the word

Swiftclean, the nationwide-based air and water hygiene company, has recently launched its new Kitchen Extract Auditing ser vice It has been developed primarily to suppor t Facilities Management companies when they take on a new multi-site contract When a new facilities management team takes over the running of a new multi-site contract, they may, as par t of that contract be required to make sure that the current specialist cleaner of the kitchen extract systems is carr ying out

As we see some welcome signs of spring, the eating out market is also showing evidence of green shoots, and we look forward to seeing consumer optimism and visits to the on-trade recover though the year

So how do we tempt them back and nur ture spend with the right menus? To help hospitality businesses stay ahead of the cur ve , Bidfood have uncovered five key trends that are shaping consumer choices in 2024

This year it s all about creating a sense of adventure and providing consumers with the oppor tunity to tr y something new, as well as focusing on authenticity and provenance Consumers also continue to be sustainability and health-focused, and these concerns are also influencing their choice of venue as well as food and drink From interesting flavour pairings, to creative , playfully presented dishes, a twist on British cult-classics and an increased focus on health and wellbeing – this year ’ s trends are tipped to be more exciting than ever!

great scope for chefs to be creative and have fun when planning their menus for 2024 68% of consumers find British fusion appealing, with over a third (35%) feeling this is because it bridges the gap between the exciting flavours of global cuisines and the safer ground of familiar British classics Tr y mixing up your Sunday roasts, English breakfasts and even desser ts such as crumble with interesting global flavours

To suppor t with the unveiling of these trends, Bidfood has launched its 2024 interactive guide , designed to help operators navigate the changing market and consumer behaviours, adapt their menus and fully explore the latest cuisines and flavours taking hold of the industr y The repor t also comes with a range of useful suppor t tools, including new additions to the trends video series expanded web content tasty new recipes and much more

For a look at the trends and to download the interactive trends guide head to their website: www bidfood co uk/food-and-drink-trends-2024

British Fusion is one of the trends which allows

We have to teach these kids not just how to use vanilla but also what it is where it s from and why it matters,” Stephanie said “The ethical side is impor tant and we must teach the students about sustainability If we don’t they’re not going to go into their own kitchens and educate their staff in the future

LittlePod is the only vanilla we use We get through tubes and tubes of vanilla paste and we love it The consistency is perfect and the tube is great You can squeeze ever y last little bit out, which is something we always do here I’m always stressing to the students that it’s impor tant to use real ingredients and nothing is better than LittlePod ”

Janet Sawyer MBE BEM, LittlePod’s founder and MD, has given numerous talks at the Michael Caines Academy, whilst Joe Mann, our former marketing manager, is now inspiring his students as Head of Food and Nutrition at Queen’s College in Taunton Joe brought his current cohor t to LittlePod’s base in East Devon for last summer ’ s King’s Award for Enterprise presentation With education still at the forefront, and with such enthusiastic advocates on board, we re hopeful that the top chefs of the future will keep it real for years to come

www LittlePod co uk or see the adver t on page 30

Cleaning and Hygiene

Reckitt Pro Solutions are Proud to Be Offering Exceptional Cleaning and Hygiene Solutions for Stronger Businesses at Interclean 2024

Reckitt Pro Solutions are proud to be presenting at Interclean 2024 (14-17th May) and will be bringing their por tfolio of internationally recognised cleaning and hygiene brands to Stand 403 in Hall 11

Reckitt Pro Solutions will be bringing the latest research results information and best practices for cleaning and hygiene in commercial spaces and demonstrating the role efficient and effective products have in helping create cleaning and hygiene protocols that suppor t stronger businesses

Jonathan Weiss, Commercial Director for Global Business Solutions EUANZ at Reckitt Pro Solutions, shared his excitement for the event and the oppor tunities that it presents:

“Interclean is one of the most significant dates in the calendar, and it presents an oppor tunity for us to deliver the latest hygiene research and thinking as well as talk to businesses about the cleaning needs of their spaces along

with the hygiene needs of staff and customers ”

“In addition to our VIP lunch workshop, we will be at stand 403 consulting with attendees and discussing how to strengthen businesses through efficient and effective hygiene and cleaning protocols At the stand Reckitt Pro Solutions will be demonstrating how their exceptional hygiene solutions help create stronger businesses

Alongside Dettol and Sagrotan the Finish Professional range will also be a key focus Specifically formulated for professional dishwashers The Air Wick range will also be on the stand at Interclean 2024 Products on show will include newer additions such as the award-winning Air Wick 24/7 Active Fresh which is the brand s first aerosolfree automatic air freshener and has a 95% naturally derived formula free from dyes and propellants See the adver t on the facing page for fur ther information or please visit uk reckittpros com

Better Cleaning Means Better Productivity For Hotel Managers

In some ser vice industries cleaning is a necessar y byproduct of other activity However for hotel managers it is par t of what makes your front-of-house impression from your foyer to your bar restaurants and rooms In any case , good hygiene takes time and resource to get right But can better cleaning lead to better productivity?

The simple answer is yes - by investing time in creating better cleaning practices and equipment you can keep staff moving forward throughout the workday to reduce lost time For example Tork Xpress® Multifold hand towel refills are 50% compressed enabling dispensers to hold twice as many towels to ser ve twice as many customers before requiring a refill With a simple upgrade you can save your staff time refilling and save

valuable time for your end user This improves the overall efficiency of the business to help you offer the best possible experience to guests Additionally by designing the hand towel dispensers to only provide one towel at a time , Tork is helping to reduce waste , so businesses get more from less and reduce environmental impact

For hotel managers, maintaining a clean space for guests is pivotal and can be the difference between a guest returning or not Fur thermore with social media and public reviews becoming ever more commonplace hygiene is a key factor in ensuring the hotel s reputation is upheld

For more information on our hygiene solutions, visit www tork co uk

A Real 90s Classic: Nostalgic RTD Returns to Pubs and Bars

Already available in a variety of independent venues across the UK, the RTD is readily accessible for listing in on-trade stockists as well as wholesalers

Global Brands, the leading independent ready-to-drink exper t, has announced the relaunch of its popular 90s RTD, Reef

Already available in independents pubs and bars across the UK, the unique alcoholic orange and passionfruit juice drink is now accessible to on-trade for stocking as well as wholesalers

Perfect for summer sharing occasions and with an ABV of 3 4%, Reef combines a real fruit juice base with vodka, for a taste like no other ; juicy, tropical and still chill It is set to be marketed as the ultimate nostalgic RTD beverage , stirring up memories of good times and carefree days and nights

Originally introduced in 1998 Reef quickly became a fixture in bars offering a refreshing blend of orange and passionfruit that captured the spirit of the 1990s For the last 4 years Reef has been the top-selling brand on online retailer Goodtimein co uk and now after a hiatus, Reef returns to the ontrade with a refreshed design, while retaining its classic flavour profile Jacob Barrett, Brand Manager at Reef, said “We’re seeing the impact that 90s culture is having for today s consumer, especially with the growth of our iconic Hooch brand We feel that Reef is perfectly

placed to join the nostalgia revolution and bring its chilled vibes to venues up and down the countr y “It’s still the same great product that ever yone knows and loves, but now at 3 4% ABV, to make the drink more sessionable , and ideal for summer drinking occasions ”

To drive fur ther interest from stockists, Global Brands will execute an extensive marketing strateg y to suppor t Reef, utilising tactics including PR, social media and digital marketing activity, in a bid to land a major national on-trade listing

Marketing Director at Global Brands, Matthew Bulcroft commented “Convenience alone is not enough to entice customers, they're also seeking an experience when they’re out drinking Reef offers a unique proposition that resonates with consumers ' memories of carefree summers and vibrant social gatherings in the 90s We aim to amplify Reef s presence in the on-trade sector, ensuring that bars recognise the value it brings to their RTD offering

Global Brand’s wider por tfolio of RTD’s includes VK, Frankin & Sons, be , Hooch, All Shook Up, Shake Baby Shake , Kick Energ y, Lustre , Amigos Tequila Beer and TAKE Tequila

For enquiries regarding Reef s availability and stocking oppor tunities, please visit: https://globalbrands.co.uk/contact/

Exclusive Elegance and Quality by Design

CLE AN Do The Workwear, So You Can Do The Work

CLEAN Linen & Workwear are one of the UK's most trusted laundr y companies They supply tailored workwear solutions provided by real people Their comprehensive laundr y network means they can ser vice customers throughout England and Wales providing chefswear workwear and linen rental ser vices Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements They offer a range of functional, non-restrictive , breathable chef clothing perfect for the modern commercial kitchen, ensuring that your people look smar t and are comfor table , boosting their confidence and productivity They offer various uniform options to suppor t the entire kitchen brigade , from Executive Chefs to Kitchen Por ters With their workwear rental ser vice , you can say goodbye to the hassle of purchasing storing and maintaining chef and kitchen uniforms Instead enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them By renting with

Unlocking Sustainability With Hot Water

Sustainability shouldn’t be difficult But with ever present energ y demands leisure and hospitality organisations are potentially significant contributor to UK carbon emissions

However, as a sector, it has been one of the first to lead the charge in sustainable practices Activities such as responsible sourcing of ingredients through local suppliers has become a familiar activity for many businesses, defining a brand and encouraging engagement from new customers who are increasingly aware of, and seeking to par ticipate in collaboration with brands which empower them to make eco-conscious choices more easily

The existence of such sustainable culture is par ticularly advantageous when addressing the more challenging technical challenges of addressing sustainability within our buildings Water heating – which alone can account for anywhere up to 30% of overall daily energ y demands – is inherently more complex and expensive in the commercial sector as regulations are more exacting to ensure the safety of staff and customer alike

CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with ever y wash Deliver y is free and there are no hidden charges; contracts even include repairs Each item of clothing can be branded and tailored to the wearer with logos and embroider y Their managed ser vice prevents issues compiling when supplying your team with work clothes; a convenient locker valet ser vice helps distribute and store uniforms, and they tackle minor repairs early to extend the ser vice life of a uniform Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective

With CLEAN's workwear rental and laundr y ser vice , business owners can focus on what matters most running their business while CLEAN takes care of the rest

To find out more visit: www cleanser vices co uk or see the adver t

page 3

Addressing the sustainability of inherently business-critical water heating is the most straight-forward and therefore cost-effective way to unlock energ y savings Working as a ‘closed system’ water heating is easier to upgrade without major structural changes, the focus being on the plant room storage and heat sources whether gas, or preferably electric and renewables in the shape of air source heat pumps (ASHP) and/or solar thermal The renewables are deployed in a hybrid approach to provide low carbon pre-heat reduce the energ y demands on gas or more expensive electric , offsetting operational costs reducing carbon emissions and as a bonus avoiding costly scale buildup in hard water areas

Keeper

A well-designed water heating system will actively meet demands when required, minimising flow and return to avoid waste energ y When combined with hot water conser vation effor ts which can include low-flow showerheads or tap aerators, there is a real oppor tunity to cut wasteful energ y demands from a daily ser vice supply Such practical responses are eminently repeatable and ver y demonstrable

A newly developed and patented cask cooler beats all records for speed and efficiency in cooling real ales working in tandem with a modular and rather neat piping system which makes use of standard fittings from the likes of Wickes or Screwfix, Filton can ensure precise ser vice temperatures are delivered and at around only 10wh per cask, the Spile Probe is a serious contributor to the decarbonisation effor t The new range closes a long standing industr y wide weakness in the products offered to those wanting a reliable and professional system for cooling and ser ving cask ales in out-of-cellar situations, typically back bar dispense or beer festivals But this system goes much fur ther, learning from the days before cellar cooling and applying modern technologies There’s huge potential for energ y and cost savings in the cellar without any significant change to normal ser vice routines”

more info call

Kitchen Equipment and Fit-Out

MEIKO Announces 38% Less Water, Detergent, Rinse Aid and 21% Less Energy Consumption

“Meiko already leads the market in terms of sustainability for rack transpor t dishwashing " says Meiko UK MD Paul Anderson "and Meiko has once again stunned the market by announcing massive savings on energ y

water which could not have

previously announced in

on Upster Rack Transport Dishwashers

running cost savings of up to 21% for its new M-

undercounter dishwashers! ‘Maximising productivity with minimal staff ’ is our theme – ask us how a re-design can help boost productivity ’

Up to 21%* energ y and up to 38%* water can be saved (* compared to the previous model KM 280) thus reducing operating costs

The UPster

tabling and sor ting stations are vital to maximising productivity with minimal staff

UPster K comes in a choice of lengths giving caterers precisely the dishwashing capacity needed, from 120 racks per hour to 150, 190 and 210

There is maximum flexibility for dishwash design because UPster K can take a variety of shapes using powered exit and entr y cur ves, tabling and sor ting racking

Heat recover y systems come free with UPster K because they are built in at the factor y Given sufficient air changes no direct exhaust air connection is usually required because heat recover y effectively manages air quality

Award-winning customer ser vice includes commissioning always by Meiko

At a time when operators are looking for guaranteed hygiene , combined with maximum economy and improvement to staff working conditions – the steamfree UPster machines provide the most sustainable rack transpor t choice

Temporary Catering Facilities

Kitchen Equipment and Fit-Out

Fridge Seals Direct

and

sizes of

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals Otherwise , find your specific guides in how to identify, measure , install or maintain your fridge or freezer door seal

Our reputation in the 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

Caterquip Ventilation Hot Wastewater Pumping – The Problems and the

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year

Reliability is absolutely essential for busy commercial kitchens This is especially true when pumping hot wastewater from equipment such as pasta boilers glasswashers dishwashers, combi ovens and even sinks with Zip taps

The Problem:

While all wastewater pumping systems utilise submersible pumps, these are generally only designed for pumping wastewater at nominal temperatures of 35°C

The Solution:

For wastewater coming from a system that regularly discharges hot wastewater a submersible pump rated for continuous use is therefore essential

Over many years of testing and development, one range of pumps has become the benchmark for reliable hot wastewater pumping These are the Jung Pumpen 730HES (10m closed valve), or for higher discharge requirements, the 1030HES (12 5m closed valve)

The automatic star t stop is controlled by the pump ’ s own large , triangular, low-level float, which is external to the pump body and attached via a rigid float arm This design ensures accurate and reliable operation even when the incoming flow is turbulent or contains debris that could tangle or block conventual lead or tube float systems

More assistance and technical advice is always freely available from the experienced Pump Technolog y Ltd team, who will ensure that the correct pumping system to meet the required discharge pumping parameters is specified for any application

Due to their internal shaft seal design, specification and choice of construction materials these pumps are reliably rated for continuous operation at 90°C , meaning that they are specifically designed for hot wastewater These unique pumps can be used as par t of an automatic hot wastewater pumping system and a number of different floor mounted tank designs and options are available These include the Pump Technolog y Ltd, DrainMajor (pictured) for single pump specification or, if a twin duty standby pumping system is required, the DrainMajor Duo and DrainKing

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site sur veys, quotations and designs (C AD), quality bespoke and standard fabrications specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industr y professionals on ventilation systems to a DW172 specification & BSEN:6173

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design ser 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 efficient and dynamic facility

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available

Call: 01926 887167, visit: www caterquipventilation co uk, email:

info@caterquipventilation co uk

Kitchen Equipment and Fit-Out

Blue Seal Fryers and Oil Filtration

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

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 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

Rational iVario by CEE

• 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

Ostara Systems focuses on helping clients manage maintenance costs, especially in the F&B and Hotel sectors with clients such as Whitbread and Admiral Taverns

The Ostara System establishes a culture of paying for completed work using automatic cost calculations based on contractor rates and time on-site The Ostara Mobile App validates engineers ' attendances to sites, while proprietar y Bluetooth technolog y can replace QR codes for more accurate data

Hospitality Technology

Notts County FC's Fan Experience Transformed with the Help of MCR Systems

Fur ther cost control options include replacing fixed cost quotes with estimates based on agreed rates, time , par ts, and miscellaneous costs, acting as a ceiling for costs rather than a fixed amount This then works alongside the check-in and time on site processes cited earlier, resulting in the client only paying for actual time spent and par ts used

Customizable authorisation rules allow for flexible approval processes, based on a range of conditions At all authorisation statuses there is functionality for spend value comparison to a budget

However, it is clear to Ostara that it is not just client expenditure that proves costly, but also administrative labour An automated invoice validation process reduces invoice review time , while legislative compliance repor ting identifies actual compliance levels and PPM needs, based on what clients should have not just what they have

Ostara s also has a built-in auditing process that allows clients to audit invoices based on specific criteria and sample size

Finally, one of the key applications and benefits of a C AFM system is client ‘buy-in’ to the process and world of maintenance Ostara’s self-ser vice por tal and mobile app enhance client involvement and job information capture improving the maintenance process All work order information can be captured, including all email chases and notes, resulting in clear job histor y in one place

Contact us on: +44(0)844 880 2582

info@ostarasystems.com

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 dine and dash and allows for checking the validity of bank cards

The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obliga-

In football, it's not only about the game; it's about creating a memorable experience for fans That's why clubs are continuously seeking ways to enhance matchday experience by reducing queues and providing more options for their suppor ters

Notts County FC adopted an innovative strateg y to achieve this by installing a new bar inside a repurposed shipping container at their Meadow Lane stadium with the aim of improving fan experience and boosting matchday revenue

To ensure seamless operations and efficient transactions at the new bar Notts County turned to MCR Systems, a leading provider of EPOS (Electronic Point of Sale) solutions

INSTALLING A WINNING SOLUTION

MCR Systems swiftly responded to Notts County's needs by installing eight cutting-edge EPOS terminals with the new bar These state-of-the-ar t terminals were equipped with interactive media screens and integrated payment devices, providing a robust solution to manage the bustling crowds during home games

with the club's team to ensure a seamless transition and help the team maximise the functionality of the new system

Notts County FC Nets Immediate Results

The installation had an immediate and practical effect Fans enjoyed shor ter

Encouraged

MCR Systems conducted thorough training sessions

www.ostarasystems.com Attention all hospitality business owners! Are you tired of dealing with poor WiFi that's costing you positive reviews and customer satisfaction? It's time to take control and enhance your venue ' s connectivity with Castra Solutions at your side Our team specializes in providing tailored Hospitality WiFi solutions IT Suppor t, and cutting-edge cybersecurity ser vices that are designed to elevate your business to new heights

tions The wireless technolog y can be safely tucked away behind the bar, POS or ser vice station The units are easily installed, and the system does not capture data, so it never breaches GDPR

CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits That s why over 5000 venues trust CardsSafe to manage their customer food and drink tabs and leisure facility hires From Young's pubs to Hilton Hotels the London Golf Club Lord's cricket ground and numerous restaurants and bars utilise the CardsSafe system

Timothy Young's Bar Manager explains "Average spend is up, and chargeback has vir tually disappeared after we installed CardsSafe , which really puts our customers' minds at rest "

CardsSafe is affordable too Each unit contains ten card drawers that can be hired for just £9 95* per month

In addition, each unit hire comes with customer ser vice troubleshooting and free replacement keys Additional units can be added at any time

For more information please visit www.cardssafe .com

Picture this: a seamless WiFi experience that not only meets but exceeds your expectations We recommend that you say goodbye to outdated

Banners are an exceptionally effective tool for drawing crowds into your pub for spor ting events, turning a regular night into a bustling hotspot of fan excitement and camaraderie Here's how creatively leveraging banners can significantly boost your pub s appeal and bring in spor ts enthusiasts:

1 PROMOTE UPCOMING GAMES WITH

VIBRANCY

Use large , colourful banners outside your pub to announce upcoming spor ting events These banners can highlight key matches special game-day discounts, or viewing par ties With bold graphics and the logos of competing teams you'll not only capture the attention of passersby but also ignite the spirit of rivalr y and anticipation

2. CREATE A THEMED ATMOSPHERE Inside the pub banners can transform the space to reflect the fer vour of the games Hang banners of the teams playing in the upcoming matches to create a themed environment that resonates with fans This visual appeal can make your pub the go-to

3 HIGHLIGHT SPECIAL OFFERS AND

PROMOTIONS

at

entrance or within high-visibility areas in the pub can entice spor ts fans to choose your venue over others

Outdoor Spaces

4. ENCOURAGE FAN ENGAGEMENT

Encourage patrons to wear their team's colours by promoting a "Best Dressed Fan contest on banners This not only increases engagement but also fosters a lively, competitive atmosphere , making your pub an exciting place to be during major spor ting events

5 USE BANNERS FOR DIRECTIONAL SIGNAGE

For larger venues, banners can ser ve as effective directional signage , guiding guests to specific areas set up for watching the games This can include different sections for fans of competing teams, enhancing the overall experience by catering to the tribal nature of spor ts fandom

COLOUR SCHEMES & MATERIALS

6 CAPITALISE ON LOCAL PRIDE

If your pub is in a city with a local team, use pub banners to show your suppor t for the home team during their games Local pride is a powerful draw and showcasing your pub as a suppor tive hub for the community can significantly boost patronage

7 SOCIAL MEDIA TIE-INS

Use banners to promote your pub s social media hashtags or handles encouraging patrons to share their game-day experiences online This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment

8 ANNOUNCE POST-GAME ENTERTAINMENT

Attract patrons to stay longer or come in after the game by using banners to adver tise post-game enter tainment, such as live music , karaoke , or a DJ This can turn game day into an all-night event, increasing your sales and patron satisfaction

Implementing these strategies with banners not only elevates the gamewatching experience but also solidifies your pub's reputation as the ultimate destination for spor ting events By visually communicating excitement, offering, and community, banners can significantly influence spor ts fans' choice of venue , ensuring your pub is their first pick for enjoying the game Check out the online Banner Librar y at www hfe-signs co uk for promotional ideas for your pub!

niture the Woodberr y team are happy to help:

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 single grill (SG80), with both running on LPG and offering incredible food output for the price of the energ y used The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives Cinders’ production values are impressive - not only

offering a warranty for commercial use , unlike cheap impor ted barbecues, but also built to ISO 9001:2015 standards

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down

The grill merely needs to be left running for a few minutes to burn off residue , which is then brushed away or ejected Once cool, the Classic can be folded down and easily stored away

Outdoor Spaces

To discover more call 01524 262900 or www cindersbarbecues co uk

5 Ways to Create a Welcoming ‘Alfresco’ Space Whatever the Weather

Updating your outdoor area can make a significant impact to your brand customer experience and profitability

From pavements and roof tops to gardens and terraces, tapping into the potential of your premises is essential in today’s competitive market

Here are our top tips on creating the perfect weatherproof indoor /outdoor living space

1. Get comfor table

Let guests sit in comfor t on made to measure , quality upholster y

Choose specialist outdoor foam and fabrics to ensure durability, and easy maintenance

2 Shelter from the elements:

Awnings and shade sails protect your guests from heat and harmful rays and a strategically placed gazebo will provide shelter from the rain as well as creating a stylish outdoor event space

Adding side panels makes it usable all year round giving you an adaptable extra room and excellent value for money

3 Embrace your surroundings:

Use colour to make the most of what you already

have Whether it’s a peaceful garden, or a vibrant busy street use it to your advantage to create a distinctive style and atmosphere Choose complimentar y upholster y and covering fabrics to make a statement that sets you apar t from your competitors

4 Branding:

Align your brands aesthetics and incorporate logos and ar twork to your panels and awnings to promote brand recognition and loyalty from your guests and customers

5. Protection:

Protect investments like outdoor kitchens, BBQ’s and furniture with tailormade covers designed to fit perfectly and last year after year

At Canvasman Ltd, we specialise in designing and manufacturing bespoke outdoor upholster y and protective coverings for hotels, restaurants, and bars

Call us on 01943 851 and quote ‘PROTECT’ FOR A 5% DISCOUNT.

We can help you create a truly aspirational outdoor setting Visit our website for more www canvasman co uk

Our passion is creating the best barbecue and smoked food for weddings, corporate events

Old Smokey – The BIG Pit Like No Other!

Our passion is creating the best Barbecue , Smokin and Grillin Experience

If you need a point of difference that delivers high levels of taste & exper t professionalism with a truly unique talking point – whether bespoke large scale celebration events, iconic street food deliver y at a festival or food focused market or indeed special corporate day tailoring all aspects of your needs day Old Smokey is your operator

Our team is made up of highly experienced chefs who put flavour and fun customer focused ser vice first! With a 6ft long smoking chamber and a 2 5ft square Parrilla style grill to cook and lock in BIG flavours, Old Smokey sits on a Tri Axle Trailer that gives presence and the most incredible wow factor

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

So, if your event demands and craves Slow & Low smoked Classic Americana moist Brisket, sticky Burnt Ends tender sweet pulled Pork and you need seared flashed cooked steaks, burgers and smoky charred loaded dogs -our imposing 12ft stand on and cook” rig is for you Old Smokey is based in the Derbyshire Peak District, but we are more than happy to discuss travel & suppor ting events that need our skill and one of a kind atmosphere in further afield locations Contact us to make your event super special: @oldsmokeyofficial e-mail andrewdaniels321@gmail com Mob 07842680653

The maths is simple; seating 16 people under a 4m x 4m parasol, at an average spend of £12 50 per head equals £200 If you were to turn these 3 times a day that would equal £600 If we multiply that by a realistic 4 days of the week, you ’ 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 import deliver y and fitting the monthly payment over 36 months would be £184 09 or the weekly equivalent of £42 98 As such, your potential R O I massively outweighs this no deposit figure

What are you waiting for?! 01352 740164 www indigoawnings co uk enquiries@indigoawnings co uk

Outdoor Spaces

Leading the Way in Table Numbers & QR Code Labels

Brunel Engraving proudly stands as the UK's foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector

With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons

Our investment in cutting-edge equipment and software underscores our dedication to meeting the increasing demand for personalised table numbers and QR code discs These meticulously crafted items ser ve as invaluable tools for modern establishments, seamlessly integrating technolog y into their ser vice offerings

By utilizing our table numbers and QR code labels businesses can streamline operations and elevate customer satisfaction Guests can effor tlessly access menus promotions, and other per tinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process

At Brunel Engraving, quality is paramount Our ISO9001 accreditation ensures that ever y product meets

stringent standards of excellence , reflecting our unwavering commitment to customer satisfaction Our reputation for reliability and superior craftsmanship is fur ther underscored by the continuous stream of 5-star ratings we receive on Trustpilot

In addition to our signature rotar y engraving, we offer a comprehensive suite of printing and engraving techniques, including laser engraving, chemical etching, and various printing methods This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations

From large blue-chip chains to local privately owned establishments our table numbers and QR code labels can be seen installed across the UK Join countless satisfied clients in experiencing the Brunel Engraving difference Contact us today to learn how our solutions can transform your establishment s operations and elevate your guest experience

T: 01275 871 720

E: info@brunelengraving co uk

New Stock Chair Ranges from ILF

www ilfchairs com email terr y kirk@ilfchairs com

With the continuing success of the ILF Chairs website , 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholster y and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes A full range of table bases in metal and stainless steel are also kept in STOCK In addition ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use

More STOCK ranges coming soon please check the website

Their online website offers both indoor and outdoor

seating and table solutions

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

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification Outdoor items offer a variety of colours within the same product style Enquiries can be sent to ILF directly from the website and they will reply within 24 hours ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site

Catering Equipment Ltd

Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold Kängabox is a revolutionar y new high density EPP series of containers in which hot or cold items can be transpor ted with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C Kängaboxes are available in a range of capacities and attractive colours Kängabox are available in eight different designs and four different depths The various gastronorm, pizza, ice cream and euro norm formats are available Our Transpor t Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen Comprehensive product details can be found on our

website www kangaboxuk com

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

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

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

Recycled Plasic Furniture

LeisureBench Ltd, is proud to announce its new RECYCLED PLASIC FURNITURE manufacturing facility

Made from 100% recycled plastic , our new ranges are designed and manufactured at our new premises in Granthan using the latest technolog y

From picnic tables to planters, the growing range of products are ergonomically designed for the commercial sector at affordable prices and most items come with a 25-year construction guarantee Introducing our new stylish side chairs available in several colours they are both comfor table and at a star ting price of just £99 45 +vat in black, they represent excellent value for money

Our in-house design team can design bespoke products for our clients and no job is too big or too small Customer ser vice is key to our success

We welcome visitors to our factor y showroom at Old Wharf Road, Grantham, Notts, NG31 7AA

LeisureBench W: www leisurebench co uk TEL: 01949 862920

We all want to see less plastic waste our products are not only made from recycled plastic but are also 100% recyclable , future proofing sustainability

Our new website has automated muti-buy discounting Discounts star t at 5% for as little as two of the same product and up to 15% the more bought the more saved for exceptional value We believe we are the most competitive in the market

Outdoor Spaces

Sustainable Furniture

Sustainable Furniture is a Cornish family run business headed by Margaret Larson The company founded in 2007 comes from Margaret s many years of experience in furniture retail combined with a love for all things

Sustainable Margaret star ted with a vision to exclusively sell products that are ethically and sustainable sourced Ensuring that throughout the supply chain, from sourcing of timber right through to deliver y in the UK, that ever y aspect of the business is conducted in the most ethical of ways

trees from previously illegally logged ground so that replantation can occur an essential under taking to create reusable ground Incidentally these now form our teak root tables

Seeing obvious shor tfalls Margaret set about to readdress the balance with Sustainable Furniture Utilising her large knowledge of the industr y she went about procuring products sourced from forestr y protected by commissions These commissions prevent illegal logging from occurring whilst ensuring re-plantation does Logging when under taken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it We also suppor t the removal of the roots of

Sustainability means more than just suppor ting the timber supply chain; we also suppor t the local communities to which this trade is their only source of income We ensure fair pay and equitable wages for these communities to allow them to flourish

Closer to home in the UK we also suppor t Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, cer tified woodlands

All our products be they indoor or outdoor are built to last This means that the investment in timber is not for a loss All our products are manufactured using traditional, tried, and tested methods which will ensure longevity, meaning less replacement and less timber needs to be used www sustainable-furniture co uk

vicky@sustainable-furniture co uk

884123/07878 851693

01726

Increase Your Revenue with a Commercial Shading Solution

The battle for customers is tougher than ever but with recent research suggesting 40% find the pub garden their Ultimate Happy Place now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor but an area to be used again and again

At Roché we offer award-winning retractable wallmounted and freestanding awnings from leading German manufacturers Markilux and Weinor, as well as the stunning Louvred Roof systems from both Renson and Weinor Our team of exper ts have over 20 years ’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces and can help you maximise potential revenue by increasing

usable floorspace both kerbside and in any garden areas you may have All our products are made-to-measure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be comfor table while they enjoy evening meals or drinks For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing

Our teams of engineers and sur veyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard

Call us on 0800 060 8844 to arrange a free site survey or visit www rocheawnings com

Warner Contract Furniture

This year, Warner Contract Furniture , a Nor th-West-based contract furniture supplier celebrates 10 years of providing highquality commercial contract furniture to leisure and hospitality businesses across the UK

Over the past decade , Warner Contract Furniture has collaborated with our customers & suppliers to deliver top-notch contract furniture at competitive prices We have built a loyal and trusting client base , setting the stage for continued exceptional ser vice in the years to come All commercial furniture from Warner Contract Furniture is meticulously tested to ensure maximum safety and commercial compliance This commitment to quality allows clients to have peace of mind knowing that their commercial furniture meets industr y safety standards and is designed to stand the test of time Whether you are planning a refurbishment or need

the competitive landscape of the hospitality industr y, finding reliable suppliers for high-quality contract furniture at competitive prices is essential for businesses aiming to

Celebrating 39 Years of Illumination Excellence: The

In 1985, David Smith, along with two esteemed business associates, embarked on a mission to redefine the lighting industr y David a seasoned electrical contractor ser ving the commercial sector, grew increasingly dissatisfied with the subpar quality and delayed deliveries from suppliers Determined to set a new standard he founded Lightique Limited

From its humble beginnings, Lightique swiftly gained recognition for its unwavering commitment to quality and reliability The company ’ s initial focus on a small yet comprehensive range soon garnered acclaim

As fashion trends evolved over the next five years, so did Lightique David ever attuned to the pulse of innovation, steered the company towards expansion and adaptation It was during this period that his sons, Gar y and Neil joined the ranks of the company Through rigorous apprenticeships under their father’s mentorship, they ascended through the ranks to become joint managing directors

Today, as Lightique marks 39 years of illuminating

Mayfair Furniture

excellence , we reflect on the journey that brought us here Our success stor y is not merely one of growth and expansion but a testament to the enduring par tnerships we ’ ve cultivated with our most cherished asset: our customers

As Neil and Gar y lead Lightique into the future , they carr y forward the legacy of their father’s vision, built on sturdy foundations and fueled by the trust and loyalty of our valued clients The Lightique saga continues, driven by a relentless pursuit of excellence and a steadfast commitment to ser ving your lighting needs

Join us as we illuminate the path ahead, guided by innovation quality and a profound appreciation for our customers Together, let’s script the next chapter of the Lightique legacy a tale of brilliance , forged in the glow of shared success

Check out our website www lightique com to see some examples of what we can do Or drop us an email sales@lightique .com with your enquir y and we will do our best to help!

ll

date ,

ILLUMINATE YOUR WORLD WITH LIGHTIQUE LTD.

Experience the per fect blend of style, functionality, and innovation Discover our collection today and let us brighten up your space in ways you never thought possible

With over 39 years of experience of manufacturing and supplying the pub restaurant and hotel industr y we have something for ever yone We understand the how impor tant it is to supply on time and within budget

Check out our website www lightique com to see some examples of what we can do Or drop us an email sales@lightique com with your enquir y and we will do our best to help!

MST Auctioneers Ltd

Tailor-Made Designed Seating For You Design and Refit

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design ser vice Ever y week we build new tailor-made furniture up and down the UK working with owners to come up with design concepts for fixed seating booths and even bars and fixtures We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget

Our ser vice provides a unique oppor tunity to make your establishment stand out from others and add additional comfor t for your customers

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

tures for decades We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joiner y new bars and full refurbishments or simply making stools for the front of the bar, or providing quality tables that last Our dedicated team are either timeser ved officially trained craftsmen or externally based professionals

Got you interested? Let us give you a free quote or ask for professional advice We are available for a chat Monday –Thursday: 9 00 am > 4 00 pm and Friday: 9 00 am > 12 00 pm on 01422 839 690 If you prefer, email us at sales@askdrake .com and of course please visit our website www askdrake com to see some of our range and past work We are also available on Facebook and Instagram, so give us a follow!

Welcome The Crowds With Flexible Furniture On Fast Delivery

Trent Furniture have a great range of chairs that can be delivered to you in super quick time Available in brown or grey easy-to-clean faux leather, the retro looks and high back of the Bremen Chair means it’s as at home amongst the traditional dark wood and leather of a traditional pub as it is in a modern bar Alternatively, the Hamburg Chair offers comfor table and flexible seating in vintage grey or vintage brown with its generous propor tions and stylish fluted back Or why not opt for the always popular Bella Chair, based on the iconic Tolix design and available in a large choice of colours ranging from mint green to silver? Thanks to its French café origins, Bella is stackable too!

Poseur Tables are also a great bet if you want to create more space for your

customers, and many of these are also available on shor t lead times The simple clean lines of the Chrome Pyramid Poseur Table means it offers ultimate leg room for those sitting around it and is super easy to clean Alternatively, the Alma Aluminium Poseur Table provides the ultimate in lightweight flexibility for use indoors or out And don’t forget our wide range of stacking tables such as the Square Stacking Table can also be delivered to you quickly when you need to cater for crowds

To find out more about these items and the other great furniture we currently have available on fast deliver y (in as little as 2-3 days on some products), please call us on 01162 864911 or fill in our contact form at www trentfurniture co uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Design and Refit

Service So Good You’ll Fall Off Your Seat... Take A Look For Yourself!

At Nobis, we understand that exceptional ser vice is the cornerstone of any successful business That's why we go above and beyond to ensure your satisfaction ever y step of the way Whether you ' re browsing our extensive collection online or reaching out to our dedicated sales team you can expect nothing but the best Need assistance selecting the perfect pieces for your restaurant or hospitality establishment? Our knowledgeable staff are here to help! With years of

y experience we can provide

t guidance to help you make informed decisions

Nobis Restaurant Furniture today and dis-

why our customers keep coming back for more

the initial consultation to the final deliver y, we prioritise your satisfaction above all else Our dedica-

tion to ser vice doesn't end after your purchase – we ' re here to suppor t you ever y step of the way ensuring a seamless experience from star t to finish Whether you ' re outfitting a cosy café or a bustling restaurant trust Nobis Restaurant Furniture to deliver exceptional quality and ser vice that exceeds your expectations Shop now and elevate your space with furniture that's as remarkable as your establishment But don't just take our word for it –see for yourself! Visit www nobisrestaurantfurniture com to explore our range of high-quality furniture options or reach out to us directly at sales@nobisfurniture com or 01733 342 372 Experience ser vice so good, you ll fall off your seat –in the best way possible ’

Restaurant Furniture Store

Restaurant Furniture Store , the leading UK supplier offering a wide selection of affordable and high-quality indoor and outdoor restaurant furniture Whether you ' re searching for restaurant chairs, tables, table tops, or table bases, we have the perfect options to suit your needs Our extensive range caters to various styles, from classic to contemporar y, ensuring that you find furniture that complements your establishment s aesthetic We understand the impor tance of affordability and good value , which is why our collection offers competitive prices without compromising on quality

With thousands of products in stock, including faux leather restaurant chairs and laminate table tops, we are well-prepared to meet your immediate requirements We take pride in our commitment to next-day deliver y ensuring that you receive your furniture promptly And here's the best par t: we offer FREE deliver y to enhance your experience , making it even more convenient for you to furnish your space

At Restaurant Furniture Store customer satisfaction is our top priority We strive to create a collaborative environment where we work together to bring your vision to life With our reliable and durable products, we offer a warranty to ensure your peace of mind Whether you ' re furnishing cafes hotels bistros bars or restaurants we have the furniture solutions you need Browse our online store , take advantage of our next-day deliver y, and enjoy the convenience of purchasing in-stock items or personalised made-to-order pieces See the adver t on the facing page for fur ther information or visit www restaurantfurniturestore co uk

Design and

Property and Professional

HMRC Best Practice To Help You Sleep At Night

As HMRC seemingly continues to target the UK hospitality sector, we ask what can be done to ensure we sleep soundly at night? We speak to Jonathan Cooper, founder of The Director’s Helpline (www thedirectorshelpline org), for exper t advice and best practice .

From cozy rural countr y inns to chic urban eateries, establishments across Britain face a range of fiscal complexities

Brexit uncer tainties and economic shifts loom large Add to the mix the spectre of a for thcoming General Election and it’s only likely we’ll see more upheaval before the end of the year

The sector is facing significant challenge on many fronts but there are simple steps to follow regardless of the economic climate

At The Director’s Helpline we provide free suppor t to tens of thousands of company directors each year and the one bit of advice we repeat again and again is to invest time in communication with HMRC This might seem an obvious piece of advice but communication really is key regardless of whether you ’ re in arrears or not If you foresee an issue then it’s best to be proactive rather than hope it goes away Taking the time to deal with correspondence from HMRC is rarely time wasted (apar t from the frustratingly long time spent on hold)

Maintaining an open and transparent dialogue with HMRC is vitally impor tant when it comes to compliance and mitigating potential risks It also means that you ’ re able to resolve issues and stay informed about changes in tax legislation or repor ting procedures The old saying that “knowledge is power ” has never been more true

One of the complaints we hear most frequently from directors is about the current VAT threshold At the standard 20%, it places a huge burden on smaller businesses which are already facing financial pressures such as energ y hikes, wage increases, inflation, and the cost-of-living crisis

I m cer tain that a reduction in the VAT threshold would give businesses the confidence and ability to invest their businesses Investing in extra staff training, for example , would result in better customer experiences all round An uplift in the quality of ser vice across the industr y would be transformational A simple cut in VAT

could quite easily deliver a vibrant and dynamic hospitality sector

The Time to Pay Scheme has undoubtedly been a lifeline for many but there needs to be a different approach for the hospitality sector We often hear from distressed directors how they’re struggling to make repayments because of fluctuations in revenue When you ’ re running a bar in a seaside resor t for instance your income is seasonal and often weather dependent Cash flow crises are more likely and it’s therefore hard to meet fixed tax obligations throughout the year

If HMRC was to adapt its Time to Pay Scheme to acknowledge the unique needs faced by hospitality businesses, it would be a great star ting point More flexibility and longer payment terms need to be introduced A one size fits all approach simply isn t working

Directors often ask which payments should get greater priority Which is deemed most impor tant to HMRC? VAT, PAYE or Corporation Tax? The answer we give is pretty simple

Businesses need to prioritise VAT and PAYE debt over Corporation Tax ever y time HMRC will be more open to longer term agreements for tax on previous years profits than collecting VAT

There s also the fact that VAT and PAYE are collected at point of sale or when payroll comes around, which directly affects a company ’ s liquidity Falling behind with VAT or PAYE can lead to big penalties including interest charges and even legal action

Neglecting VAT and PAYE can quickly spiral which is why good, open communication is so impor tant It’s wor th noting that HMRC is not a commercial entity therefore it will usually be the largest and most aggressive creditor

If you can keep an open dialogue with HMRC and show that you ’ re prioritising VAT and PAYE, then you ’ re effectively showing your commitment to financial stability and complying with regulations

Building a strong and credible cash flow is vital to any successful business It’s also a huge tick in the box for HMRC when deciding on pay back of arrears Few business owners will say that financial compliance – or dealing with HMRC - is stress-free But it’s impor tant to remember that help is available Either by speaking directly to HMRC or taking independent advice

Recognising you need advice is key Seek suppor t early and nip any problems in the bud

Cooper is the

Unique Profitable Business for Sale

La Fiesta is a classic twin screw motor yacht I purchased her ten years ago and have spent most of that time fully restoring her into what she is today I have been a cordon Bleu chef all my adult life having worked on Hotel Barges in France , Together with Ski Chalets throughout Europe From the onset my plans were to offer Classic fine dining to just four guests, together with a four hour cruise down the River Thames to Sunbur y and return to Weybridge She is one of, if not the Prettiest boats on the river I commenced trading from a cold star t without adver tising in August 2019 and the business was hugely successful , however I only traded for seven weeks This because I suffered serious injuries from a road traffic accident which has left me

permanently disabled Hence the reason for the sale In that seven week period I turned over in excess of £35 000 with just one other crew member I am also a Qualified RYA yachting pilot The boat has ever ything one can imagine on board , Full air conditioning throughout, desalination unit , fully fitted catering kitchen, two en/suit twin cabins, Ar t deco style salon with piano She is due an out of water sur vey this coming spring at which point she is being completely repainted She has enormous provenance listed on the National historic ships registr y , and once belonged to Sir Alex Guinness For fur ther details and contact kindly email

www.lafalaise1923@gmail.com

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

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

PROFITABILITY & OPERATIONS

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

The largest overhead even higher than Cost of Sales is the Labour cost so with detailed analysis of your wages and being able to understand the way your business actually works we can ensure that you are

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

MANAGING PEOPLE

Managing people brings with it a whole set of new skills that are now needed more than ever From

‘’Managing the Managers’’ through to Ser vice and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development

MARKETING

We will help you build a workable , planned Marketing Strateg y From Digital Marketing such as Social Media marketing Websites eMail Marketing and online advertising to print design Promotions and offline adver tising your Hospitality business should be constantly working on ‘’ all things Marketing’’

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

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise

Hospitality stocktaking specialists, Stocktake UK has announced the launch of a new franchise programme designed to help hospitality managers impacted by the growing number of pub closures With over 500 pubs closing in 2023, according to the British Beer and Pub Association (BBPA), the initiative aims to harness the skills and experience of former pub and hospitality managers offering them business oppor tunities within their chosen industr y Over recent years there has been unprecedented strain on the hospitality industr y, with many businesses succumbing to the dual pressures of rising operational costs and changing demands from customers seeking better ser vice and increased value for money This has left many skilled professionals seeking alternative career oppor tunities Stocktake UK's franchise programme enables hospitality professionals to utilise those skills in a viable business venture STOCKTAKE UK'S FRANCHISE OFFER As par t of its goal to help those affected by closures, Stocktake UK is inviting experienced managers and others from the broader hospitality

£125,000 For an initial investment star ting at £11,999 plus VAT, franchisees will receive comprehensive training all necessar y equipment and a steady flow of leads from Stocktake UK's head office The offer is designed to appeal to individuals seeking to be their own boss and who want to work regular hours instead of the long and unsociable hours normally associated with the hospitality industr y

Andrew Consterdine Managing Director at Stocktake UK said, "Stocktake UK is committed to helping those hit hardest by the recent challenges in the hospitality sector Our franchise offers people a chance to rebuild their careers within an industr y they are familiar with and with the suppor t of a company that values their experience and skills We're not just offering a career ; we re offering a completely new way of life

The franchise programme is aimed at individuals with a background in hospitality but who are looking for a change in career direction The company believes that their extensive hands-on experience will be invaluable in providing high-quality stocktaking ser vices to hospitality businesses across the UK However, extensive stocktaking experience is not required, as full training is provided This will cover ever ything from the use of bespoke stocktaking software , developed in-house , to effective business management practices

interested in becoming a franchise par tner are encouraged to contact Stocktake UK or download the

FOR SALE

La Fiesta is regrettably for sale.

I can assure a potential buyer that this is a Diamond opportunity not to be overlooked.

Catering for just four guests at £250 per head for a four course tasting menu inclusive of Champagne, and Paring wines for either lunch or dinner, with just two crew members and a three hour cruise included

With the investment capital returned within two seasons.

Not to mention the enormous attraction at the Henley Regatta offering a potential income stream of around £50,000 in one week

The price is £150.000 or nearest offer. This is a Hospitality, Home, & Business Opportunity

Based on the River Thames in Surrey

Presently undergoing a complete repaint and out of water survey

How to Protect Your Premises Licence from Insolvency

By Sarah Taylor, licensing par tner at Keystone Law (www keystonelaw com)

Following a year of news stories about insolvencies increasing to record levels, a recent Allianz repor t predicts that corporate insolvencies could increase by 10% in 2024 and that 15% of small and medium sized businesses in the UK are at risk of becoming insolvent

A premises licence is a valuable asset, which not only authorises licensable activities but can also increase the value of a proper ty For this reason, it is impor tant to ensure that premises licences are protected Many hospitality operators and insolvency practitioners are unaware of the provisions in the Licensing Act 2003 which state that an ‘insolvency event’ shall result in the lapse of the premises licence That lapse is immediate as soon as the insolvency event takes place For example , if the company holding a premises licence enters administration the premises licence lapses at the point in time where the appointment of administrators is approved The business will generally continue to trade whilst in administration but unless the premises licence is transferred or an interim authority notice is applied for, the business will be trading without a valid premises licence and therefore an offence will be committed

The Licensing Act 2003 allows a 28-day period for an Interim Authority Notice to be applied for, or for the premises licence to be transferred, following an insolvency event in order to keep it active There are steps that can be taken to prevent loss of a premises licence such as:

• Speaking to an insolvenc y practitioner and a licensing lawyer at an early stage It is impor tant to get the correct advice to allow you to prepare for an insolvenc y event The date of the nsolvenc y event can be unc lear and therefore early advice

can ensure that you can fully prepare to submit an inter im author ity notice (allowing a fur ther three months before the licence must be transferred aga n) or to transfer the icence to another company or an individual

• Consider ing who ho ds the premises icence If the licence is held by a company whic h is at r isk of nsolvenc y consider whether there are other companies to whic h the licence could be transferred in order to keep it active Consider ing this at an early stage allows other companies to be incorporated, if necessar y If it is not possible to transfer the icence to another company, the l cence may be transferred to an individual or an insolvenc y practit oner It is impor tant to consider the legal implications of holding the licence and the legal responsibility p aced upon the holder of the licence to ensure that the conditions of the licence are complied with Premises licences held by indiv duals a so lapse when the indiv dual becomes bankrupt oses capacity to hold the licence or dies and therefore the same advice applies in the case of per sonal bankruptc y

• If you are a landlord of a premises and your tenant holds the premises licence , consider making an application for a shadow licence A shadow licence is a separate premises licence wh c h duplicates the terms and conditions of the l cence wh c h is being utilised by the tenant If the tenant becomes insolvent and the premises licence lapses , the shadow licence can be ut lised and ensure that the andlord or a new prospective tenant does not have to go through the process of obtaining a new premises l cence for the proper ty This is par ticularly impor tant in areas where obtaining new l cences for later hour s or ver tical dr inking premises has become increasingly difficult due to Council Cumulative Impact Zones or residential developments in the area

The prospect of your business facing insolvency can be stressful and it is common for business owners to concentrate on dealing with the financial aspects of the insolvency process and to assume that the premises licence will continue to remain in force It is crucial to take early advice if you or your business holds a premises licence and there is any prospect of bankruptcy or your business facing insolvency – this ensures that plans can be made to protect your premises licence and ensures that your business can continue to trade

Oaknorth Completes £232m Club Loan To Family-Run Business, Splendid Hospitality Group

OakNor th, the digital bank for entrepreneurs, by entrepreneurs, has par tnered with HSBC on a £232m club loan to Splendid Hospitality Group Splendid Hospitality Group is one of the UK’s fastest growing privately-owned hotel groups, with a por tfolio of 24 hotels from London to Bristol York to Edinburgh covering economy, midscale , upper midscale , boutique , and luxur y markets For over 30 years, it has built an excellent reputation, as well as an impressive por tfolio of proper ties with brands including IHG, Accor, Marriott and Hilton The club loan will suppor t future capex works, including the extension of Hilton London Bankside based in Southwark The hotel currently has 292 rooms, as well as a disiller y bar, restaurant, executive lounge , conference and event facilities, a spa and leisure club, and a ballroom which can accommodate up to 700 guests The capital will enable Splendid to extend the hotel adding a futher 76 rooms

Commenting on the transaction, Nadeem Boghani, Vice Chairman at Splendid Hospitality Group, said: Splendid has always been an entrepreneurial business with incredible agility – traits that we know OakNor th and HSBC share The teams demonstrated in-depth knowledge of the hospitality sector and a clear understanding of what makes our business unique We are incredibly for tunate to operate hotels across the UK, with over seven differ-

ent brands, as well as independent hotels With the suppor t of OakNor th and HSBC , we ll be able to continue delivering the exceptional ser vice and quality, as well as the extraordinar y experiences our guests have come to know us for over the decades ”

Ben Barbanel, Head of Debt Finance at OakNor th, continued: For over 30 years, Splendid Hospitality Group has been creating extraordinar y experiences in the hospitality industr y and forging an exemplar y reputation in the process This transaction was ver y exciting not only because it gave us the oppor tunity to suppor t this incredibly strong family-business, but also because it is the largest club deal we ’ ve ever par ticipated in The hospitality industr y is facing numerous challenges, from staff shor tages to the cost-of-living crisis, but despite these headwinds, Splendid Hospitality continues to find oppor tunities to expand and fur ther enhance its impressive por tfolio ”

Elizabeth Davies, Head of Real Estate Finance – Hotels HSBC UK, added: HSBC UK has enjoyed a strong relationship with Splendid Hospitality for many years and we are proud to continue suppor ting this best in class, family business Our par tnership with Splendid Hospitality reflects HSBC’s enduring commitment to the UK hospitality sector, and our ability to provide bespoke funding solutions to realise clients’ ambitions