CLH News #189 June 2016

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Mr Wilson died three weeks after a different customer with a peanut allergy bought a meal from one of Mr Zaman's six restaurants and had a reaction requiring hospital treatment.

The restaurateur had a "reckless and cavalier attitude to risk" and "put profit before safety" at all his outlets, the jury was told.

A recent survey by the Food Standards Agency (FSA) and Allergy UK revealed that 69% of diners with allergies have experienced a lack of understanding among restaurant staff regarding the severity of an allergy or intolerance. Furthermore, 68% said that front-of-house staff had a lack of knowledge of what was on the menu or in the food.

With these figures in mind, it’s clear that there is still room for foodservice operators to be doing more to cater for customers with allergies or intolerances.

Ben Hood, CEO of Fourth, said: “This is clearly extreme and very sad. It unfortunately also demonstrates the dangers associated with our sector and what can happen when operators do not ensure they know, and effectively communicate the allergens of a dish. At a brand level it’s really about catering for all – ensuring that allergen sufferers have options without being made to feel like they are causing trouble, and at a duty-of-care level it’s about having the right controls and training in place to avoid reputational damage, or worse, tragedies like this.”

The Chairman of the Asian Catering Federation (ACF), Yawar Khan was amongst the first reckless restaurant owner convicted of manslaughter “This callous individual has done enormous damage to the hardworking restaurateurs and their staff, who exercise meticulous customer

care and strive to build their businesses,” said Khan who welcomed the court’s decision. “This was a needless tragedy and our thoughts go out to the victim’s family.”

Emma Warrington, Senior Food Buyer at Beacon, commented: "Based on supplier and customer insight from across the industry, purchasing company Beacon, has identified food allergen labelling as one of the biggest challenges facing the sector this year.

"Experts from across the foodservice industry including Brakes, Coupe de Pates (formerly Delice de France), Premier Foods and BEST WESTERN, all identified food allergen labelling as one of the biggest challenges facing the industry this year. Food allergens are simply something that cannot be ignored, so operators need to look at ways of working that assist them in meeting the demand of those with allergies or intolerances."

To enable operators to ensure they are effectively communicating the allergens present, Beacon has compiled its advice for adding allergen-free products to the menu: Education is key The most important thing for businesses is to ensure that all staff throughout the company are educated and able to clearly communicate any allergens present on the menu. Work closely with your chef and all kitchen staff to establish the base ingredients in each dish on the menu and ensure that this information is communicated throughout the business.

Many suppliers now offer tools and advice to help educate businesses, so business owners should consult their suppliers for guidance.

Consider all aspects of the business It’s vital to remember that food-labelling regulations are not restricted to items at the dinner table. Operators must consider absolutely any aspect of the business where food or drink is served, which means reviewing drinks, bar and room service menus. Again, remember that your suppliers should assist you with this – so always ask for their advice.

When it comes to food allergens there is no room for ambiguity or grey areas. If there is any uncertainty, businesses are advised to check with their local health team and/or trading standards.

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Restaurant Owner Conviction Puts Allergens at The Top of the Agenda IN WHAT has been a landmark legal trial, the jailing of Mohammed Zaman for manslaughter has set a precedent for the foodservice industry. The conviction followed the death of bar manager Paul Wilson from Helperby, North Yorkshire, who had specified "no nuts" when he ordered a chicken tikka masala - an instruction which was written on his order and on the lid of his takeaway.

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Editor's Viewpoint

June 2016

THIS MONTH, the country faces its biggest decision in modern history, certainly the biggest in my lifetime.

We are all, as I write this, being bombarded with information, misinformation, and outright propaganda. I have been following this closely burning the midnight oil reading story EDITOR after story blog after blog, and observing all polls.

I have also attended many meetings, both on the remain and on the leave side, and consider myself to be pretty well-informed, this issue is of huge interest to me. (Which is probably why I get frustrated when I hear people say “we need more information”.)

We have in this edition included articles, both from institutions/ observers on the remain side, and also on the leave side. Much of of the information I have been receiving has been from a very “high end” corporate level within the hospitality industry, and we have received a lot of literature from the leave and remain Camps. We have tried to be fair, balanced and impartial.

When sourcing information, I did find it rather difficult to get information on how the independent sector of hospitality would be affected should we vote leave. Unlike many of our competitors we are publication representing the independent sector, and whilst I am sure this is not the case for all of you, when I had my restaurant here in Bournemouth “international” tourism made precious little difference to me, in fact, had I relied on it I would very likely have gone bankrupt! I relied heavily on locals, and domestic tourism.

Having said that I know time is have moved on, and remember being at a seminar and was pleasantly surprised to hear Cornwall was the fifth largest tourist destination for Europeans, and the largest tourist destination for Germans, so there is no doubt that European tourism is important to the UK. However, UK appears to be twice as important to Europe spending by EU nationals in the UK is £9.55 billion, whereas UK spending in Europe is £19.76 billion (ONS 2016).

There will of course be many pluses and minuses for the hospitality industry. The UK relies heavily on European labour, and restrictions on the labour industry would certainly add to the current chef crisis, on the other side domestic tourism (staycation) is likely to increase significantly, particularly if the anticipated fall in the pound takes place.

We currently have online poll, which we at CLH News urge you to take part, at the time of going to press currently stands at 65% voting to leave 29% remain, and 6% undecided.

So please go on line and vote at www.caterer.icensee.com. There is no tracking and we do not record any details, just numbers of voters! We would really like in the next issue to be able to give a strong account of how the independent sector of hospitality voted.

Peter Adams

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In response to UK trade deficit figures published last month by the Office for National Statistics (ONS), the British Hospitality Association’s Campaign to Cut Tourism VAT is calling on the Government to recognise the negative impact of tourism VAT on export figures and reduce the rate of VAT on accommodation and tourist attractions from 20 per cent to 5 per cent. A reduction to 5 per cent would improve the UK’s trade deficit by £22.2 billion over a ten year period.

The ONS announced that the UK’s trade deficit for the first quarter is at its largest since 2008. As the sixth biggest services export earner, tourism deserves much greater recognition as a tool for addressing the UK trade deficit.

Hospitality and tourism is the only UK industry to create one in five new jobs over the past five years, and it has the potential to contribute even further to the economy with Government support.

Analysis by Tourism Respect and Nevin Associates reveals

that a reduction in the rate of tourism VAT would also have a substantial effect on reducing the UK’s Balance of Trade deficit. Given the price sensitivity of the tourism industry, a reduction in VAT would result in an increase in the UK’s foreign exchange earnings from overseas visitors, who account for approximately 40% of all expenditure on visitor accommodation and attractions. In addition, there would be a reduction in foreign exchange expenditure by UK residents holidaying abroad.

Dermot King, Chairman of the Cut Tourism VAT campaign and Managing Director of Butlins said: “At a time when our trade deficit with other EU countries is running at a record high level, there has never been a better time for this Government to take decisive action and reduce the VAT on tourist attractions and accommodation. The evidence behind the benefits of a reduction of tourism VAT to businesses, the national economy and British families has never been clearer.

Analysis from Tourism Respect and Nevin Associates shows that reducing tourism VAT from 20% to 5% would reduce the UK’s Balance of Trade deficit by £22.2 billion over 10 years – as well as increase the tax take by £4.2bn.

“Tourism is the UK’s only major export subject to 20% VAT, double the rate of the EU average. Growing numbers of MPs are joining our call to the Treasury for a reduction in VAT on tourism exports and we now need to win the hearts and minds of the British public who don’t realise that they are being taxed harder than almost anyone else in Europe for simply going on holiday in their own country.”

MRO Day Arrives but Tenants Denied Their Legal Right Due to BIS Mistake LAST MONTH (May 26) was the day laid down in law for pub tenants of the large pubcos to finally have the right to protection and the all-important Market Rent Only option, in the Pubs Code, however, due to mistakes by the Department for Business, Innovation and Skills (BIS) they are being denied this.

The date was laid down in the Small Business Enterprise and Employment Act 2015 yet extraordinarily, despite having a year to get the Pubs Code right and in place, BIS have missed the date and hundreds of tenants have been left high and dry without the Code and Market Rent Only option they had been entitled to expect, as a new legal right.

This means the Government are in breach of the Act, which required the code be in place by 26 May. The British Pub Confederation are calling on BIS to publish the code before the end of June, and calling on BIS to state when the code will come into force.

The Confederation has estimates that for every month the Code is delayed, 220 tenants will miss out on the chance to choose the Market Rent Only option.

BIS delayed the launch of the code after claiming it con-

tained a drafting error, but the British Pub Confederation has since stated that there was no error in the code.

Commenting, Greg Mulholland MP, Chair of the British Pub Confederation, said: “BIS missing this deadline is a disgrace, and means that every month over 200 tied tenants will miss out on their chance to choose the Market Rent Only option. These tenants rightly expected the code to come into force by 26 May, but because of BIS’s incompetence this will not happen.

“We now call on BIS make publishing the code a priority, and to tell tenants and pubcos when the code will be published.”

Simon Clarke, Fair Pint Campaigner and Secretary of the British Pub Confederation, said: “What the delay has done is thrown many tenants with imminent rent reviews and renewals into turmoil. Rather than grasp a fantastic opportunity for positive PR, pub owning companies have refused to offer the MRO opportunity retrospectively to the 26 May. We advise any tenants who have not settled their rent review or lease renewal to put all negotiations on hold pending the Code implementation which may see grounds for retrospective claims and may still yet throw up opportunities for MRO to be considered.”

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June 2016

The EU Referendum - Paul Nuttall, MEP Comments AS THE referendum on whether to stay within the EU looms, Deputy Leader of UKIP, Paul Nuttall MEP talks exclusively with CLH News:The hospitality and tourism industry is a vitally important part of the British economy, full of exceptionally hardworking people who put in long and unsociable hours, with very tight operating margins.

The industry is at the end of a very long and involved supply chain, and particularly susceptible to economic fluctuations of not just the UK, but the world.

It’s tempting to think that being part of an international block like the EU helps the industry, but in fact the opposite is true, it is one of the main factors that reduces our competitiveness, particularly for smaller, independent enterprises.

As far as tourism is concerned, Britain has always been seen as having a separate identity to the rest of the countries in the EU. Generally the UK offers a different visitor experience to that of continental Europe, it always has done, at that will not change if we leave the EU. We have a different currency, we are not part of the continental landmass, not part of the passport-less Schengen agreement, we even drive on the ‘wrong side’ of the road, and we have a language that is learnt by huge numbers of tourists from outside of the EU. So withdrawal will have no significant impact on the tourism experience or the reason people come here.

Tourists from both in and outside of the EU routinely say that Britain’s unique history and culture is a prime reason they chose here as a destination.

There is absolutely no reason to think that any potential tourist will be put off coming here if we left the EU, because by and large, they would not be able to discern any difference in their experience from what they would have if we stayed in, except it would probably be cheaper.

As far as operating costs are concerned, as the most promi-

nent member of the ‘Save the pub’ campaign, I strongly advocate that the government should lower VAT for the hospitality industry, as many other EU governments have done, but it is worth remembering that it is only with the permission of the EU that they have been able to do that.

The European Parliament have ‘given permission’ for member states to reduce VAT on hotel bills. The sectors where a member state may reduce VAT are reviewed every two years and can be reversed, and although it helps keep the final bill to the consumer lower, there are many other elements in the supply chain for the sector whether is furniture, energy or perishables etc which are subject to the whim of the European Parliament’s VAT decisions, and effect customer bills.

The EU want to force the UK to impose VAT on foodstuff, as some other member states do. Any such implementation will immediately disadvantage British businesses as this will be a new tax for us, whereas it already exists in other countries.

Operating on low margins means the industry has always been as energy efficient as possible, so slapping green taxes and VAT on fuel has hurt the sector because there has been little scope to decrease energy use to mitigate the additional costs.

These charges could be reversed if we become an independent nation. A move that would also help British carriers reduce the cost for visitors to get here.

The ‘Remain’ side seem to have done their usual trick of trying to scare people by saying visitor numbers would drop, but most surveys only report that potential visitors may be put off by increased costs.

With the freedom to reduce the operating costs for those in the tourism and hospitality industry, and protections against the introduction of additional costs (like VAT on food) my assertion is that costs for a holiday maker coming to the UK would actually go down.

We will still have all the reasons why people come here at the moment, our trade deals with international suppliers will stay in place, and with the cost of getting here being cheaper, and the cost of staying here being cheaper, tourist numbers would increase, and the cost of staycations would go down too.

Hardly a prospect to be worried about.

Paul Nuttall, MEP

Britain Now Has Half a Million Vegans THE NUMBER of people following a vegan diet in Britain has risen by a staggering by 350 per cent over the past ten years, making veganism one of Britain’s fastest growing lifestyle movements.

There are now over half a million vegans in Britain, according new research commissioned by The Vegan Society in partnership with Vegan Life magazine, has found, who are now following a vegan diet and never consume any animal products including meat, fish, milk, cheese, eggs and honey, up from the last estimate of 150,000 ten years ago.

The study, carried out by leading researchers Ipsos MORI, surveyed almost 10,000 people aged 15 or over across England, Scotland and Wales – the biggest ever poll quantifying the vegan community.

“To have over half a million vegans in Britain is fantastic.

More people than ever before are acting upon the health and

environmental benefits of veganism, and finding out what really goes on in the meat and dairy industries and deciding they do not want to contribute to the pain and suffering of animals,” said Jasmijn de Boo, CEO of The Vegan Society.

The movement is being driven by young people making more ethical and compassionate choices – close to half of all vegans are in the 15-34 age category (42 per cent) compared to just 14 per cent who are over 65 – evidence to support even greater growth in the future.

The study also found that 3.25 per cent of the population, around 1.68 million people, are either vegetarian or vegan.

More than 860,000 of all vegetarians and vegans also avoid all non-dietary animal products such as leather and wool.

The vast majority of vegans live in urban or suburban areas (88 per cent) compared with rural areas (12 per cent) and this is reflected in London, where 22 per cent of all vegans in Britain live – more than any other region.

FSA to Make Changes to The Way Food Safety Compliance Is Regulated THE FOOD Standards Agency (FSA) has stated it’s committed to developing a new model for food and feed controls.

The FSA has said consumers have a right to information to help them make informed choices about food and businesses must be transparent and honest in the provision of this.

The FSA recognises the variation in types and size of food businesses and accepts that there needs to be different levels of support and scrutiny for different businesses.

In the past, enforcement mainly consisted of inspections and little else. However, in the future it will be necessary for regulators to take into account and review all available sources of information to determine compliance.

This is the beginning of something called “earned recogni-

tion” where information from other sources can be used by regulators such as local authority Environmental Health Practitioners. For example, third party audits already carried out for businesses by food safety consultancies could provide data, together with information from consumers and other regulators. The aim is to avoid repetitive audits and share data.

The idea is that businesses that are well managed should be recognised, and poor businesses who put consumers at risk receive greater scrutiny. In other words, limited local authority resources will focus on those businesses that are not complying.

A further principle is that businesses should meet the cost of regulation, and those needing the greatest regulatory intervention should therefore contribute the most.

Coombe Abbey Crowned Best Independent Venue Outside London THE HISTORIC Warwickshire hotel, Coombe Abbey, has been named Best Independent Venue Outside London.

Winners of the major trade Conference & Hospitality CHS Awards were announced at the annual awards ceremony which celebrates the nation’s best hotels and venues outside of London – and Brinklow-based Coombe Abbey was crowned the winner in two categories.

The privately-owned hotel was commended for the service, experience and history it provides at the awards, which are organised by event industry specialist CHS Group, as it was presented with the ‘Best

Independent Venue’ title.

The prestigious title saw the hotel, which dates back to the 12th century, beat off stiff competition from the likes of Ardencote Manor Hotel and Birmingham Repertory Theatre.

Ron Terry, general manager of Coombe Abbey, said the awards were the latest in a series of high profile accolades the hotel has received recently.

“In less than 12 months Coombe Abbey has been shortlisted for or won no less than ten awards on a regional, national and trade basis – that is a commendable achievement by any means but made all the more significant when you realise we are an independent business,” he said.

National KP Day - Celebrate the Superheroes of the Kitchen and Help Winterhalter Raise Money for Charity THE SECOND National KP Day takes place on 22nd June 2016. On the one hand, it's a chance to thank kitchen porters for their hard work, celebrate their important role in the catering industry and have a bit of fun along the way. At the same time it’s an opportunity to help warewashing specialist Winterhalter raise up to £1000 for Springboard, the charity that helps disadvantaged people find work in the catering industry.

“The first National KP Day was amazing,” says Stephen Kinkead, managing director of Winterhalter UK. “Chefs and managers from every part of the UK took part, putting the spotlight on their KPs. There were loads of great pics on Twitter – people had a lot of fun.”

Winterhalter is once again inviting operators, managers or chefs to tweet

photographs of their KPs, using the hashtag #kpday. For each of the first 1,000 pictures, Winterhalter will donate £1 to the Springboard charity.

“It’s simple: take a pic on your smartphone, then tweet it using #kpday – maybe adding a comment or two, if it takes your fancy!” says Stephen.

All photographs will be uploaded to a gallery on the KP of the Year Awards website, www.kpoftheyear.com. For more information on Springboard visit charity.springboard.uk.net.

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.

Sanondaf are a specialist touch-less disinfection company using hospital grade disinfectant to eliminate 99.99% of viruses, bacteria, fungi and mould. The process is highly efficient and can be used on any space or surface including electrical and electronics, soft furnishings, hydraulics and rubber. The process also disinfects the air which removes airborne pathogens and helps prevent re-infection.

Our process is highly suited to the catering and leisure industry as we respond quickly to outbreaks and allow a business to return to normal in 30 minutes.

Our largest commission in the last 12 months was a 70 acre leisure resort which had been closed due to Norovirus, our treatment process took 26 hours and was highly successful allowing the resort to re-open for its next round of bookings.

The Sanondaf process is highly effective at dealing with Norovirus, Swine Flu, Salmonella, E-Coli, MRSA and can be used as a maintenance treatment to continually reduce bio-burden or as a shock treatment to deal with any infections or outbreaks.

Scores On the Doors’ Ratings Must Be Mandatory, Say Councils ALL FOOD premises should be forced to display ‘Scores on the Doors’ ratings to drive up standards and protect people from the risk of eating poorly prepared food cooked by rogue operators in unsafe and unhygienic kitchens, council leaders said today.

Council environmental health teams score outlets from zero to five based on factors such as kitchen cleanliness, cooking methods and food management. However, in England, businesses do not have to display the ‘Scores on the Doors’ rating they have been awarded.

Compulsory ‘Scores on the Doors’ ratings already exist in Wales and Northern Ireland will follow suit in October this year.

The Local Government Association (LGA), which represents more than 370 councils in England, is calling for mandatory display to be legally extended to England to help raise food hygiene standards at restaurants, pubs, cafes, takeaways, sandwich shops, supermarkets and delicatessens, to improve transparency and reassurance for consumers. It believes that failure to comply should result in either a fine or prosecution.

Councils regularly take action against poor hygiene and safety standards at food outlets. Recent cases have seen them prosecute food outlets infested with cockroaches, dangerous structural and electrical failures and mouse droppings in food preparation areas.

Forcing food outlets to display their ‘Scores on the Doors’

June 2016

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rating would not only improve consumer confidence and raise standards, but would reduce the need for and cost of enforcement action by councils, the LGA insists.

Cllr Simon Blackburn, Chair of the LGA’s Safer and Stronger Communities Board, said: “Anyone in England who sees a business without a hygiene rating sticker currently has to decide if they want to eat or buy food there without knowing what’s going on in the kitchen.

“It’s not always easy for people to judge hygiene standards simply by walking through the front door of a premise and know whether they are about to be served a ‘dodgy’ burger or kebab that could pose a serious risk to their health.

“Councils always take action to tackle poor or dangerous hygiene and improve conditions and see first-hand what shockingly can go on behind closed doors at rogue food premises.

“Forcing all food outlets in England to display a hygiene rating would help to crack down on and expose businesses that flout the law and put people at risk by incentivising them to improve or maintain high hygiene standards and show customers how seriously they take the issue.

“A good food hygiene rating is good for business and people in England should also now be able to use it to decide if they are happy with their choice of food outlet, or would prefer to go somewhere else with higher standards.

“With mandatory hygiene rating display already in force in Wales and becoming law in Northern Ireland this year, it is time the legislation was extended to England as well.”

Entrepreneurs Driving Restaurant and Pub Openings CASUAL DINING restaurants and food-led pubs continue to open up around the country – a trend being led largely by a crop of ambitious, aspiring branded chains.

Latest figures from Market Growth Monitor, the quarterly measure of GB pub, bar and restaurant openings and closures produced by AlixPartners and CGA Peach, show that this growth in entrepreneurial food-driven businesses – as well as the continued conversion of drink-led pubs to food establishments by major pub groups – is helping to offset the on-going decline in marginal sites, in particular community pubs.

The latest Monitor shows a slight dip in overall numbers. As of March this year the country had 123,732 licensed premises – 0.5% fewer than the same time last year, but 4.4% fewer than five years ago.

“This is a relatively small year-on-year fall, and may only be a blip, as it contrasts with the last three quarterly reports, all of which showed the country’s stock of licensed premises in net growth over the previous 12 months. But it does reflect a general slowing down in the eating out sector on both the business and consumer side over the last six months or so,” said CGA Peach’s vice president Peter Martin.

Britain’s stock of pubs and bars fell by 2.7% in the last year, and by 9.9% over the last five years. Net closures totalled 5,778 over those five years. Restaurants have made up much of this shortfall, and there are now 0.6% more than there were a year ago, and 21.3% more than five years ago. The trend is even larger in the food-led branded pub sector, where stock is up by 17.1% over the 12 months to March, and by 46.6% in the last five years. A lot of these additions have been conversions of drink-led locals into eating-focused pubs.

“Although the last quarter may have seen a tightening of

market conditions both in terms of site numbers and sales growth, this does not appear to have dampened the flow of new entrants to the market. There is no let up at the smaller chain end of the market,” added Martin.

Over the past three years, restaurant groups with between five and 25 sites have grown site numbers by 39%, or around a net 500 new openings, while growth among established brands with over 100 sites was a more modest 13%, or just under 300 net new openings.

“Perhaps unsurprisingly net site supply in the pub and restaurant market is now trending more in line with the movement in demand – which has proved relatively flat so far in 2016,” said AlixPartners managing director Paul Hemming.

“This is of course at the macro level. The overall picture masks a three-tier world. At the top we see strong performance being reported by both a selection of established operators and exciting newcomers. Businesses like Wagamama, Las Iguanas and Blanc Brasserie or Red’s True Barbecue, The Botanist and Leon are showing there is plenty of growth for well-run offers that fit a target market.

“We then see the bulk of the market producing flat-to-plusthree like-for-like sales, with a tail of offerings, including the likes of Frankie & Benny’s, finding the current competitive market conditions challenging after years of success. As the competitive nature of the market becomes more pronounced, so are the experiences of the winning concepts versus the rest.”

Peter Martin concluded: “The figures illustrate the incredible success story of casual dining in this country over the last few years – and the spread of new restaurants around the country has been fairly even. With consumers being given more choice than ever, competition will only increase, sales growth is going to be hard won.”

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June 2016

Brexit: How British Food Makers Will Be Affected

By Lewis Crofts, Chief Correspondent at Mlex, leaders in offering exclusive market insight, analysis and commentary A potential ‘Brexit’ could see the end of EU law protecting geographic food names such as Traditional Welsh Cider and Stornoway Black Pudding. Even though protection is still available to traditional foods from outside Europe, the UK could lose negotiating clout when demanding trading partners respect its names.

If the UK votes to leave the union on June 23, it won’t mean a flood of knock-off Chinese clotted cream hits world markets.

But it could mean British food makers may face greater problems securing broader protection for its specialities.

British farmers will likely have no problem in ensuring the neighbouring markets in Europe abide by rules on naming local delicacies. But the country stands a better chance of furthering its food brands if West Country Farmhouse Cheddar lines up alongside Roquefort and Comté when negotiating trade deals with the likes of China and the USA. Agribusinesses outside of Europe have become skilled in producing vast amounts of potatoes, corn, beef and sugar at a lower price than most EU farmers. So, one of Brussels’ cornerstone policies has been to support the continent’s farmers in producing traditional, high-value foods.

This meant establishing a program to protect regional specialities — such as Italian hams, French cheeses and Czech beers — and ensure that foreign producers can’t sell Chablis, Queso Manchego or Prosciutto di Parma if they’ve got no link to the corresponding regions.

These “geographical indications” come in various forms. In short, they designate and protect the origin of a product in a particular region, and they feature heavily in EU trade deals. The bloc insists that trading partners sign up to the protections as part of wider agreements on imports and exports.

Indeed, the EU has deals with Albania, Chile, Korea, South Africa and Switzerland — to name but a few — that includes such provisions. Brussels believes the agreements help “build a global consensus for the protection of local and regional speciality products.”

It’s a prominent way of Europe shielding its heritage and its farmers. But what would happen to Britain’s farmers if the country votes on June 23 to leave the EU? In 2010, the UK had more than 30 protected products, worth around a billion euros in sales, European Commission statistics show. But what would be the fate of Conwy Mussels and Vale of Evesham Asparagus after a “Brexit” vote?

Old Spot pork UK premier David Cameron stoked the debate on April 21 by claiming in an editorial published by a local newspaper that “if we leave the EU and our farmers have to operate [only] under World Trade Organization rules, things would be very different.”

“Protected status enjoyed across Europe by our unique products, such as Gloucestershire cider, Single Gloucester cheese and traditionally farmed Gloucester Old Spot pork, will be lost,” Cameron wrote.

After a Brexit, the UK could negotiate a trade deal with the remaining EU members. Such a deal would most likely contain provisions on the continued recognition of each others’ protected names.

“UK businesses will want to preserve their rights in the UK and, equally, producers from other European countries will want to maintain those rights they have hitherto had in the UK,” Rowan Freeland, a partner at Simmons & Simmons law firm in London, told MLex. The UK would then have to insist its names were protected when negotiating new deals with other trading blocks. AntiBrexit campaigners have said the UK would struggle to negotiate beneficial deals on its own — without the clout of 27 other countries alongside it.

When the EU negotiated its trade deal with South Africa, one academic said European negotiators were forceful — and successful — in ensuring protection for their list of designated foodstuffs.

Would the UK be able to extract the same protection on its own when fighting for West Country Farmhouse Cheddar?

Or would it get better terms lining up alongside Grana Padano, Roquefort and Comté?

Protected names aren’t guaranteed in bilateral trade deals struck by the EU; they’re negotiated along with all other elements in an accord. The most recent trade deal struck by the EU, with Canada, includes no protected British goods and the EU-Korea agreement reached in 2011 includes just one British product — Scotch whisky.

Without the French, Italians and Greeks pushing for numerous cheeses to be protected, the UK’s goods could be more easily safeguarded in its own trade deals, as it won’t have to fight for elbow room.

But the concept of geographical indications isn’t popular with countries such as the US and Japan, and the EU — despite its huge negotiating weight — is struggling to persuade trade partners to include them in trade deals.

This begs the question: if the EU is having a tough time doing it, what hope does the UK have?

Whisky In a submission late last year to the UK parliament, Scotland’s distilleries praised the value of shielding their brand in international trade agreements.

“It is an advantage to have the “Scotch whisky” geographical indication protected at EU level, enforced across the single market, and incorporated into EU trade deals,” the Scotch Whisky Association wrote.

The legal landscape will be in turmoil if the UK leaves the union, but it may take time to see any substantive changes.

“The rights are granted under EU law, and if the UK leaves the EU, that law will no longer be applicable in the UK,” Freeland said. “Right holders will still want to have their rights, and I expect there will be a process for converting an EU geographical indication into a UK-law geographical indication, which is respected in the UK.” It could be up to the UK’s Intellectual Property Office or a government ministry to take over management of applications and a register of the names.

But being outside the EU doesn’t stop producers from gaining European protection. The program is open to non-EU products — such as Mexican tequila — as well. Yet, countries may lose the ability to oversee and influence the approval procedure that takes place in the EU’s institutional structures.

The Scotch Whisky Association said the UK could lose influence on European drafting of related legislation, and therefore put protected foods at risk.

“Rules on labelling might be set in ways that suited other [geographical indications] or spirit drinks but not Scotch whisky, whose success has depended on the most rigorous possible protection of the category,” the lobby wrote.

China So, will Chinese producers flood Europe with Traditional Chinese Clotted Cream, squeezing out the Cornish masters?

Clotted cream didn’t make it onto a list of 10 European products the Chinese agreed to protect as part of a reciprocal deal in 2011 with the EU. In return, Europe said it would acknowledge 10 Chinese foods, including teas and apples.

But the UK did see Stilton cheeses, Scottish farmed salmon and West Country Farmhouse Cheddar incorporated into that deal with China.

On the fringes of the EU, the UK could be expected to secure its own agreement with the remaining countries of the bloc. And further afield, it would have to try its hardest to include the protections in new trade deals yet to be struck.

Globally, there are also international rules on geographic indications, governed by the World Intellectual Property Organization, that provide some limited succor.

It would be wrong for Cornish clotters — or David Cameron — to predict farmageddon if the UK votes for Brexit next month. But farmers would be turning their backs on a system that works well and makes the most of the combined negotiating power of 28 countries and their world-famous foods.

Coeliac UK To Host First Gluten-Free Networking Event COELIAC UK, the national charity for people with coeliac disease is hosting its first gluten-free networking event for food industry professionals from catering, food service, retail and manufacturing industries who wish to benefit from the growing gluten-free market.

Coeliac UK is the expert body on the gluten-free diet, providing independent and evidence based information and support to those with the condition and the sectors that cater for them since 1968.

The daylong event is being held on Tuesday 14 June at the British Motor Museum, itself the first conference venue to gain gluten-free accreditation from Coeliac UK for its catering, and will allow delegates to not only hear from industry specialists during an afternoon of interactive workshops, but also gain valuable insights from those organisations who already provide gluten-free.

Speakers include the Food Standards Agency, Mintel, Horizons, RSSL, British Motor Museum, Pizza Express, Hard Rock Café, Marks & Spencer, Unilever, Bells of Lazonby and Nestlé. In addition, experts from Coeliac UK will provide updates for the industry and details on the gluten-free consultation services and accreditation schemes provided by the charity, which has a unique insight into the needs of those following a gluten-free diet.

One in 100 people in the UK has coeliac disease, an autoim-

mune disease caused by a reaction to gluten which is a protein found in wheat, barley and rye. It is estimated that the catering industry is missing out on £100 million a year from people with coeliac disease and requiring a gluten-free diet and those they eat out with. According to Mintel, the UK Free From market is currently valued at £365million and forecast to grow by 50% by 2019 and the gluten-free market is worth an estimated £210million.

Sarah Sleet, chief executive of Coeliac UK who is chairing the morning panel discussion said: “The aim of the event is to allow manufacturers, retailers and the catering sector to gain essential insight from those companies that have already embraced a gluten-free offering and also facilitate opportunities for them to work together to help improve consumer experiences.”

“With half a million people in the UK still to be diagnosed with coeliac disease and many people choosing a gluten-free lifestyle, the demand for new products across the retail sector and catering establishments where people can enjoy a wide range of gluten-free menu options will only increase and we hope that this event will encourage debate and valuable information for all sectors.”

Places are limited, to see the agenda and to book online go to: https://www.coeliac.org.uk/forms/staying-ahead-of-the-game/ Delegate day rate is £99 + VAT and includes all refreshments, parking and entry into the museum.

Candi Gifts Unveil New Union Jack Design

THIS FABULOUS new range of sturdy printed packing trays and gable boxes are now available with our stunning Union Jack design.

Beautifully made, this selective collection of items sporting our colourful iconic flag, have been chosen with gift making and giving in mind. We have 4 sizes of trays including a mini candy bag tray, right up to a 2 wine bottle size,

two sizes of candy bags with twist ties, a gable box, two sizes of pull bows, teddy bears and ribbons.

These are ideal for Great British street parties, gift hampers, sweet wrappings and suitable for shop displays, and would be perfect for celebrations such as the Queen's 90th Birthday and the Olympic Games this summer. salesdesk@candigifts.co.uk 01502 501681 www.candigifts.co.uk

Brexit Could Cost UK Tourism £4.1bn According to Latest Study A VOTE to leave the European Union could cost the UK’s tourism industry up to £4.1 billion a year in international tourist spending, according to research.

Up to a third of travellers from Germany, Italy and Spain, and a quarter from France would be less motivated to travel to the UK in the event of a Leave vote in the forthcoming referendum.

Four in 10 respondents from EU countries also expressed concern that Brexit could make UK holidays more expensive, according to the study published by global travel deals publisher Travelzoo and Bournemouth University.

Whilst the four four largest EU nations France, Germany, Italy and Spain believe that the UK should stay in the EU, some nations particularly France believe that leaving the EU could make the UK a safer destination for holidays.

Almost three quarters of the UK’s international visitors come from within the EU. The study also claims holidays for Britons in Europe could become more expensive. More than a third (40%) of respondents in France and Spain feel it would be fair to impose higher fees, such as a hiked city tax, on British visitors, if the UK votes to leave on June 23.

Joel Brandon-Bravo, Travelzoo UK managing director, said: “Our neighbours in Europe clearly don’t want the UK to leave the EU, and the impact of this sentiment could trans-

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late into a significant drop in bookings to the UK from the largest European countries.

“When combined with a potential loss of more than 10% of visitors from North America, as indicated in our research, it’s clear that Brexit could be very bad news for the UK’s domestic tourism industry.

“Similarly, UK consumers looking to travel abroad also have concerns about Brexit impacting the outbound tourism industry.”

John Fletcher, pro vice chancellor at Bournemouth University, added: “Although the impact of Brexit on tourism is a difficult one to predict, given that France, Germany, Italy and Spain make up four of the UK’s top seven tourist-supplying countries – accounting for more than 11 million international visitors annually – it’s likely that the net result of Brexit will be significantly negative for the UK economy.

“While the figures above reflect only the direct tourismrelated economic impacts of voting to leave the EU, if tourist spending from overseas visitors did indeed fall by £4.1 billion per year, this is likely to reduce HMRC revenue by more than £1.1 billion and reduce support for around 63,000 jobs in the UK. “Even though a UK exit would take some time to complete, especially as renegotiating our revised status with Europe could take five to seven years from start to completion, there will be immediate effects created by this uncertainty.”

British BBQ Battle 2016: Finalists Announced!

EIGHT FINALISTS have now been accepted to compete in the 5th annual British BBQ Battle, which will be held at the prestigious Blenheim Palace in 2016.

The chefs competing to win the title of British BBQ Battle champion 2016 are: The finalists have had to submit a description of a 3course meal that can all be prepared on a BBQ and that they can cook within the specified 1 hour time frame at the final event.

The chefs will be cooking their dishes on Crown Verity BBQ’s supplied by UK exclusive distributor for the brand, R H Hall. All dishes cooked will include at least one Lion sauce from the choice of BBQ, hot sauces, salsas and chutneys, mustards, mayonnaise and dressings.

These dishes will then be handed over to our expert panel of judges – Ben Bartlett, BBQ Champion & President of the British BBQ Association; Bill Verity, President of Crown Verity; Gareth Finney, 2015 BBQ Battle Champion and Jim Eaves of the British Culinary Foundation.

On the day, Ben Bartlett and his cojudges will be scoring the chefs not only

on the taste and appearance of their final dishes, but for BBQ cooking techniques too. So the heat will be on!

All 8 finalists will be rewarded with a Sharp Commercial Microwave, Smeg Mixer, Simply Stainless Professional Chef’s table and exclusive British BBQ Battle chef’s whites. The overall winner will also walk away with a top of the range Crown Verity BBQ and accessories pack, plus £100 One4All vouchers. All prizes, worth over £15,000 are kindly provided by leading foodservice equipment supplier RH Hall (along with their co-sponsors Crown Verity, Sharp, Smeg, Simply Stainless and Lion Sauces) who are the exclusive distributor in the UK for Crown Verity, Sharp and Simply Stainless. They will also receive a full set of Lion Sauces and BBQ utensils.

New for 2016 will be The People’s Vote – allowing guests at the event to select their favourite chef of the day – on whatever criteria they choose!

If you are interested in attending the final and seeing the live cook-off and demonstrations by Ben Bartlett, then contact emma.smith@rhhall.com, visit www.britishbbqbattle.co.uk, or follow the event on twitter: #bbqbattle

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

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“Feedback” – A £3.2bn Opportunity for The Hospitality Industry New Survey Reveals What Vegetarians Look for When Dining Out IMPROVING HOW the UK hospitality and leisure sector manages and responds to customer feedback could contribute an additional £3.2bn to the UK economy over the course of the next decade finds the Barclays Feedback Economy report. A more successful hospitality and leisure sector has the potential to add an extra £2bn to the UK economy with the impact on the sector’s large supply chain contributing a further £1.2bn.

This economic benefit will be achieved by improving how businesses such as hotels, bars, restaurants, travel businesses, health spas, sports clubs and cinemas monitor, manage and respond to customer feedback. Putting processes in place to better manage customer feedback will create a more responsive sector, attracting more overseas tourists and encouraging domestic visitors to stay longer and spend more, increasing spend per head and benefitting the sector’s wide supply chain.

Mike Saul, Head of Hospitality and Leisure at Barclays, said: “The rise of feedback sites has been a disruptive force within the hospitality industry over the past decade. Our research reveals that those working in the UK hospitality and leisure industry feel that these faster, easier and simpler feedback mechanisms are a good thing for the industry – resulting in more agile businesses better able to serve the evolving needs of consumers.

“However, there is even more that the hospitality industry can do to capitalise on this opportunity. Our research shows that being more responsive to customer feedback could increase the value of the UK hospitality and leisure industry to the wider economy by more than £3 billion over the next decade.”

UK consumers are more likely to use and leave feedback than ever before. Barclays’ survey reveals that three fifths (59%) of UK consumers state that reading other people’s reviews plays an important role in helping them decide where to visit or stay. This rises to 70% amongst 25-34 year olds.

Millennials are also significantly more likely to cite online customer reviews as being very important in determining which hospitality and leisure services to use. Close to a third (29%) of 18-24s and (27%) of 25-44s rated online reviews as one of the three most important factors influencing their decision on where to stay – alongside more traditional factors such as value for money and customer service, as

opposed to 18% of the over 65s.

In addition, nearly half (45%) of all British consumers are more likely to leave a review today than just 18 months ago, citing factors such as ease of access through smartphones (42%) or awareness of the importance of reviews (33%). This means that businesses need to put processes in place to avoid being left behind by customer expectations over time.

A majority (82%) of the hospitality industry say that feedback has been beneficial for their business and two thirds (68%) think it has been beneficial for the sector as a whole.

Businesses also believe that feedback is leading to more trade – 57% are able to explicitly credit online customer feedback with increasing trade, reporting an average 12% improvement in customer numbers over the past 18 months.

Businesses are deriving a range of benefits from online feedback such as more repeat business (63%) or the identification of issues within the business (61%). However, the majority (63%) of businesses are not currently managing feedback in the long term or maintaining records in a formal Customer Relationship Management system.

Moreover, two thirds of the hospitality and leisure industry (66%) expect the importance of online feedback websites to increase over the next 18 months. In response, 73% of businesses plan to make changes over the next five years.

More than a quarter (27%) will be investing in specialist staff training to manage customer feedback, close to a quarter (22%) expect to appoint a dedicated staff member or team and 13% anticipate working with an external consultancy or specialist feedback management agency.

Our survey of those working within the hospitality and leisure industry revealed that overall, TripAdvisor was seen to be the most relevant online feedback site, with 60% of respondents citing the website as being relevant to their business.

The traditional route of professional reviews in guidebooks is in decline, seen as relevant by less than one quarter of the sector (23%). Professional reviews by newspapers and magazines fare better, rated as relevant by a third (33%) of the sector, rising to nearly half of bars and pubs (46%).

Intermediary sites such as Booking.com and OpenTable are also already seen as increasingly important in driving trade, with a majority (67%) of all hotels and B&Bs and 28% of restaurants rating these sites as relevant to their business.

By contrast health and beauty spas are more likely to cite reviews placed directly on their own website (57%) or on Google (43%) rather than to third party websites as helping to drive customers to their businesses.

Culinary Ability Awards Seeks Charitable Restaurants THE CULINARY Ability Awards is calling on independent restaurants across the UK to offer up places in their kitchens and dining rooms, giving individuals with disabilities the chance to showcase their skills.

The not-for profit social enterprise recently piloted its independent takeover fundraiser at the Two Fat Ladies at The Buttery restaurant in Glasgow.

Three chefs and four front-of-house staff with disabilities were invited to work alongside the existing team, with guests providing payment for their meals in the form of donations.

Culinary Ability Awards founder and chef, Chris Sandford, said:

“Thank you to Gavin and the team at Two Fat Ladies for letting the Culinary Ability Awards take over The Buttery for a night.

“What he, his team and the gathered diners experienced was something I see day-in-day-out from these inspirational characters – hard work, skill, dedication and a desire to simply be one of the team. I’m absolutely delighted, therefore, that Two Fat Ladies are looking at ways to work with them long-term.”

Chris and his team are now looking for independent restaurants across the UK where they can hold similar fundraising events and continue to champion disability in the hospitality industry.

To get involved, email hello@culinaryabilityawards.com

VEGETARIANS PREFER creative plant-based recipes over meat replacements such as veggie sausages and meat-free lasagnes when eating out, according to a new survey conducted by vegetarian and vegan suppliers Vegetarian Express.

The survey, commissioned for National Vegetarian Week (16-22 May), discovered that more than half (60%) of vegetarians found meat-free dishes less appealing when presented in the guise of a meat product and would rather see natural, vegetable ingredients utilised in innovative recipes.

Will Matier, MD at Vegetarian Express, commented that “rather than trying to recreate uninspiring meat-free versions of traditional dishes, caterers should be placing more emphasis on their ingredients when menu planning in order to provide interesting, colourful and high quality vegetarian options in their own right.”

The research, when teamed with figures from the Vegetarian Society that reveal 44% of people are either

choosing to follow a meat-free lifestyle, reduce the amount of meat they consume or are at least considering cutting back, indicates hospitality operators ought to invest more attention into their vegetarian offerings to appeal to this wide demographic.

Vegetarian Express also quizzed respondents on what type of dish they would be keen to see more of on menus with the top choice coming out as vegetarian pasta dishes – a choice that took over half (51%) of the votes. Vegetarian curries appealed to 36% of respondents whilst stir-fries were favoured by 32%. Additionally, perhaps due to the advent of the summer season, 33% of vegetarian respondents were keen for more vegetarian barbecue options on menus.

Interestingly, just over a quarter (26%) of non-vegetarian respondents agreed.

Will Matier said: “It is important to remember that you don’t have to be vegetarian to love vegetarian food. Meateaters and flexitarians are increasingly seeking out vegetarian dishes if they sound interesting and look appealing.”

Rewarding Business Opportunities with Marston’s

HUNDREDS OF people across the country are running successful pub businesses working in partnership with Marston’s. Here are just a couple of examples and what they have to say: Lee Ball – Kings Arms, Ombersley: “Working with Marston’s has been great – in my view they are fair with their pub operators and they’ve always been very open with me. My BDM is really supportive of my plans for the business, and is a great source of advice. I have the freedom to run the business as I see fit, but there is guidance available when I need it.”

Tom Faulkner – Hogget, Hook:

Wanted: Super KPs IS YOUR KP a super hero of the kitchen?

Leading dishwasher specialist Winterhalter is on the hunt to find the best kitchen porter in the UK. The winner will be crowned KP of the Year 2016 and, along with the glory (and the trophy), will receive £1,000 cash plus a celebratory dinner for friends and family. On top of that, the winner’s establishment will get a Winterhalter warewasher worth up to £8,000.

Two runners up will each win £250 cash, plus a trophy. In fact, every single KP who is nominated for the award will be a winner, as each will receive a special KP of the Year apron, created

by Oliver Harvey, in a presentation tin.

So what does it take to be a ‘super’ KP? In the four years since the

“Being a proper brewer with a fair bit of history behind them and not just a new property business like some other pub companies, it's refreshing that Marston's still attaches a lot of those traditional core values in its approach. They have a healthy respect for us as business people. We never underestimate the value of the framework that Marston's has put in place to assist us in running a successful business.”

For information on how like Lee and Tom you can make your business aspirations a reality please visit www.marstonscareers.co.uk/leasedpartners, email pubs@marstons.co.uk or call the Recruitment team on 01902 329713 or see the advert on page 5.

KP of the Year was launched, Winterhalter managing director Stephen Kinkead has talked to many kitchen porters up and down the country. “These men and women work very, very hard and make an enormous contribution to the foodservice industry. It’s a contribution that’s often underappreciated – which is what we set to put right with the KP of the Year.

“The best KPs have that willingness to go the extra mile.

The ability to get on with the rest of the kitchen brigade, as well as the front of house team, is important – so a decent sense of humour is probably critical! The very best will bring something new or different to their kitchen and may well have something about them that inspires their colleagues.”

It’s easy to enter a KP – simply visit kpoftheyear.com and click on the ‘nominate your KP’ button, then fill in the form.

Deadline for entries is Friday August 5th 2016. For information visit www.kpoftheyear.com For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.

Hotels and B&Bs Top the List for Online Customer Service B&BS COME out top for online customer service according to new research published by online search platform Intently.co. The team at Intently analysed data from over 16,000 service providers covering 160 business sectors around the world to find out which professions offer the best online consumer experience.

The top performers were hotels and accommodation services with 33%, and cosmetic surgery companies coming in with 32%. All the emails sent to these businesses were requests for work to be undertaken, so service providers should have been motivated to respond quickly.

Intently is a revolutionary new search engine service that allows customers to request quotes for professional services with none of the leg work of searching through hundreds of businesses and contacting them all individually. Simply ask for the service you want anywhere in the world and they will provide you with the professionals in your area best suited to the job.

Intently’s CEO, Neil Harris says: “It is great to see Hotels and B&Bs holding out so well against other sectors in this research. Customer service is such a key part of the hotel and accommodation sector’s core offering that it is good to see that the “customer is king” ethos extends right through from virtual contact to face to face interaction. There are many industries that didn’t do so well including solicitors, plumbers and surprisingly technology companies

and they need to consider upping their game when it comes to online service.

“It was our aim to show that responding to customers online is just as important as face to face or telephone contact. As a business, we pride ourselves on being able to offer buyers the chance to ‘request any service anywhere, get responses within the hour’. However, we can only be as good as our service providers since we connect them directly to consumers. When customers choose who to buy from, cost is important, but speed of response and customer service matters even more.”

Summary of results: Best five industries for customer service: 1. Holiday accommodation and services e.g. hotels, B&Bs and self catering cottages (33%) 2. Cosmetic Surgery (32%) 3. Pet Services e.g. dog grooming, dog walking, kennels and catteries (28%) 4. Beauty Services e.g. beauticians, hair and make up artists (26%) 5. Venue Services (25%) Worst five industries for customer service: 1. Technology Services e.g. web design and development, SEO services, online marketing and social media (5%) 2. Delivery Services e.g. couriers, flower delivery (11%) 3. Home Services e.g. plumbers, builders and electricians (15%) 4.Vehicle Maintenance e.g. car servicing and tyre replacement (15%) 5. Legal Services e.g. solicitors and lawyers (16%)

Tim Martin Steps Up “Brexit” Campaign WETHERSPOON CHAIRMAN Tim Martin has stepped up his campaign in support of a lead up vote in the forthcoming referendum by planning to visit 100 of the company’s pubs in the next four weeks in the lead up to the EU Referendum vote (June 23), as well as launching a hard-hitting message printed on beer mats which will be available across the company’s 920+ pubs throughout the UK Mr Martin, a leading campaigner for Brexit, will be speaking with customers during the pub visits to discuss the arguments for leaving the EU. Wetherspoon chairman Tim Martin said: “ The EU Referendum is extremely important and I believe it is vital that voters are given the arguments both for and against, so they can make up their minds.

“Our Wetherspoon News EU special brings together a number of articles which I hope people will read and help them make up their mind on which way they are going to vote.

“I look forward to speaking with Wetherspoon customers during the next four weeks in our pubs across the UK as part of the EU Referendum debate.”

The beer mat message draws attention to governance issues with senior staff at the International Monetary Fund (IMF) and asks why UK voters should trust the views of its managing director, Christine Lagarde, who has voiced her support for the ‘Remain’ group in the forthcoming referendum.

On one side it shows a photo of Christine Lagarde with Chancellor of the Exchequer, George Osborne.

It reads : “ Dear Madame Lagarde, At Wetherspoon, we sincerely respect and admire the

French people and your country, but note that you are due to stand trial in France for your part in authorizing a 400 million euro payment by the French state to Bernard Tapie – a supporter of your political party. This follows the resignation, in disgrace, of your predecessor at the IMF – Dominique Strauss-Kahn.

“Why should we trust the IMF?” The reverse of the beer mat raises further questions; Is the governance of the IMF better than FIFA’s? Did anyone elect you? Why is Greece in such trouble after six years of IMF advice? Has the IMF warned the Eurozone that no currency, in history, has survived without a single government?

Mr Martin said: “ The governance issues within the IMF, are, in my opinion, very serious for UK citizens.

“The government has paraded a number of financial institutions in front of the public, who have, in my view, grossly distorted our financial prospects in the event of a Brexit.

“One of these is the IMF, whose boss Christine Lagarde is due to stand trial in France for her role in authorizing a payment to French businessman Bernard Tapie of 400 million euros.

“Her predecessor was Dominique Strauss-Kahn who resigned in disgrace.

“Corporate governance at the IMF is clearly out of control and Christine Lagarde would have been obliged to resign at any normal Plc or institution until the matters in question were resolved.

“The UK public have been asked to rely on her comments by both George Osborne and David Cameron in the forthcoming referendum and she must now answer the questions on the beer mats and others that the public may have.

“Christine Lagarde’s intergrity and her bona fides as a national advisor, as well as that of the IMF, are a legitimate and important concern.”

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Pub Groups See Sales Fall as Eating-Out Market Slows in April Record Numbers Visiting English Regions, London and Wales BRITAIN’S EATING and drinking-out market continued to slow-down in April, according to latest figures from the Coffer Peach Business Tracker. Collective like-for-like sales across managed pub and restaurant groups were down 0.8% against the same month last year, and follow a modest 0.6% increase in March.

While restaurant groups saw like-for-like trading increase 2.5%, pub groups experienced a 2.7% decline on April last year. Regionally, London outperformed the rest of Britain, with like-for-likes up 1% against a 1.3% fall outside the M25.

“April’s performance can in part be put down to the cold weather, to Easter being in March rather than April this year and also to the general slow-down in the wider economy in the run-up to the Brexit vote, but the underlying fact is that the overall market has been essentially flat since the start of the year, with April’s numbers coming on the back zero growth in February and only a small uptick in March,” said Peter Martin, vice president of CGA Peach, the business insight consultancy that produces the Tracker, in partnership with Coffer Group, RSM and UBS. “The cold weather in the month also helps to explain why restaurants did better than pubs, as poor weather always tends to favour restaurants and good weather pubs,” added Martin. “But taken together we are seeing a slowdown in market growth.”

“Industry sentiment at the start of the year was that 2016 was going to be a tougher year than last, and that seems to be panning out. Optimism levels among operators are still positive, but down on 2015,” he said.

Total sales for the month among the 31 companies in the Tracker cohort were up 3.1% on 2015, reflecting the fact that groups are still opening new sites, if at a slower rate than previously.

The underlying annual trend shows sector like-for-likes running at 1.5% up for the 12 months to the end of April.

Trevor Watson, Executive Director, Valuations at Davis Coffer Lyons, said: “The global business environment is now learning to deal with a period of long term uncertainty. This has led to UK economic indicators weakening – it is not just about Brexit. Announcements from Tata Steel, BHS and Austin Reed are all leading to more cautious consumer sentiment. Against this background, the latest Coffer Peach Business Tracker statistics are only to be expected. With the number of new openings continuing to exceed closures, the pressure on operators is unlikely to diminish for the rest of the year.”

Paul Newman, head of leisure and hospitality at RSM, added: “This month’s figures again show a disappointing likefor-like trend, particularly outside of London. This slowdown in growth is in part driven by an increasing number of exciting new concepts taking market share from the established, mainstream operators whose results dominate Business Tracker.

“This disruption is provoking these operators to review their brand portfolios and is driving increasing trade M&A activity in the sector, as witnessed by Whitbread acquiring a stake in Pure and Pizza Express acquiring upmarket pizza delivery chain Firezza. We see this trend set to continue throughout the remainder of the year.”

Hunt For Fresh Talent With Master Chef Competition

LANDLORD AND head chef, Gordon Stott, at The Sun Inn, Dummer, Hampshire, is searching once again for the next generation of culinary talent at Basingstoke College of Technology.

Three students on the Level 3 Advanced Diploma in Professional Cookery will compete to win by cooking a main dish for 30 diners with a budget of £40. Guests will pay what they feel each dish is worth with all proceeds going to Ark Cancer Centre Charity, based in Basingstoke.

In light of last year’s report by VisitEngland which highlighted the shortage of skilled chefs in the UK, especially in the South East (46%) where The Sun Inn is based, Gordon is keen to promote the advantages of working in the pub industry to local, aspiring chefs.

Having taken over as landlord and head chef at the age of 20, Gordon is a positive example of what can be achieved. So far this year, 25year-old Gordon has been named as a finalist in two nationwide competitions which aim to promote the industry: the inaugural Parliamentary Pub Chef of the Year Award, and the UK’s ‘chefs Oscars’, the Craft Guild of Chefs ‘Pub Chef of

the Year’ award.

Gordon believes, now more than ever, that professional chefs should find ways to inspire young people to enter the industry. He says: “Over the years we have employed a number of ex-BCoT students for various roles and we want this to continue. It’s important for aspiring chefs to gain experience while training and see what the industry is like so they are well-prepared. Yes, it can be hard work, but it’s also very rewarding.

“There are a lot of opportunities for dedicated individuals who are prepared to put in the work. As our business is expanding considerably in 2016, it’s always good to keep an eye out for fresh, local talent too.”

Adam Harty, chef lecturer at Basingstoke College of Technology comments: “Gordon has employed our former students for a number of years now, and having these close links with him and The Sun Inn is a benefit to our learners at all levels. The competition this year has inspired our current level 3 diploma students to improve their critical thinking skills to ensure that they are standing out from the crowd.”

THE NUMBER of visits across the English regions, excluding London, reached a record for numbers and spend in 2015 with visits up 7% to 15.2 million, and spending up 4% to £7.5 billion.

Inbound visits to the North East were up by 22%, and spend up 26%.

The North West saw a 6% increase in visits and 9% increase in spend.

The East Midlands and West Midlands saw growth in visits up 10% and 8% respectively.

The East of England saw visits

grow 4%.

Visits were up in the South East by 11%, and in the South West by 8%.

Yorkshire saw a dip of 6% however this comes on the back of its record-breaking figures and strong growth in 2014 following the region’s hosting of the Grand Depart of the Tour de France.

Records were also set for the number of visits to London up 7% on 2014 at 18.6 million, the first time the capital has seen more than 18 million visits, with spending up 1% to a record £11.9 billion.

Welcome to the June issue of CLH News Some readers will be receiving a copy for the first time, as it is the time of year when our distribution database is updated! And we very much hope you will find our publication of use.

To give you a bit of brief information, we are distributed monthly free of charge to qualifying businesses, and we have been providing a service to the independent hospitality sector for 17 years.

purchasing, legislation, staffing, or any other of the multitude problems which can arise. So we try to bring the information to you each month, tips, expert advice plus a range of news, products and services which hopefully will make you more efficient and profitable.

As we say no charge to business owners for a monthly copy, all we ask is that when responding to adverts please mention CLH News!

Country Coolers

Our editor Peter Adams as an ex-independent operator can sympathise with how difficult it can sometimes be when you do not have the luxury of relying on a corporate head office for advice, human resources,

For more details, please visit our website

www.catererlicensee.com

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High Court Ruling Could Change Falling Foul of EHOs and Trading Standards!

Do food businesses really understand the legislation or the Toilet Law On Take-Away & Cafes consequences regarding the running of a food business?

A LEGAL dispute over the availability of toilets in smaller cafes and takeaways might lead to thousands of small food businesses being forced to install customer toilets resulting in enormous costs.

The 1976 Local Government Miscellaneous Provisions Act states cafes and takeaways with fewer than 10 seats are not legally required to provide toilets for customers, however this could change if a current ruling by presiding judge Mr Justice Kerr is not overturned on appeal.

The dispute began when Hull City Council questioned guidance from Newcastle City Council relating to toilet provision in food outlets, which said that toilets did not need to be provided where “simple takeaway food was sold”, even where some seating was provided for customers who wanted to eat on site.

Hull City Council disagreed with the advice, in particular concentrating its grievance on two Greggs shops in Hull. It said that allowing them not to provide toilet facilities gave them an “unlawful and unfair” commercial advantage.

At a High Court Mr Justice Kerr ruled in favour of Hull City Council and against lawyers representing Newcastle City Council, the BIS and Greggs, saying its claim was “wellfounded” and that the advice of Newcastle City Council was flawed.

Both of the Hull Greggs in question have fewer than 10 seats each, meaning that the case could set a precedent over the provision of toilets which could affect thousands of take-

aways, cafes and shops in the UK. Mr Justice Kerr said: “It is obvious that if a person sits down in a Greggs outlet at the seats provided and proceeds to eat a pasty and a fizzy drink just purchased at the counter for that purpose, that is a normal use of the premises. The fact that most customers take away their purchases, and those who stay do not normally stay long, does not change that.

“The construction which looks to the predominant type of trade (sit-down or takeaway) is obviously wrong. It would mean that a cafe with, say, 25 tables, which also does a roaring takeaway trade, doing more business for off-site than onsite consumption, could not be required to install toilets for Mike Cherry, FSB National Chairman said: “It’s not reasonable to expect your local chippy to build customer toilets when almost all their customers will be eating their food elsewhere. All we’re asking for here is a bit of common sense,” said “While it’s true that many public loos are disappearing from our highstreets and town centres, it could put an added burden on small businesses if they have to comply with the ruling and provide toilet facilities. There are already many really good voluntary schemes in place, showing where toilet facilities are available, which local shops can sign up to support. I would encourage small businesses to support them if they can.

“If local councils are concerned about a lack of public loos, they should provide them – not small businesses on tight margins.”

Judge Rules Pub Should Be Protected from Development Under ACV Status LONDON RESIDENTS campaigning to save the Sir Richard Steele pub in Belsize Park and prevent its upper floors from being turned into flats have scored a landmark victory.

A judge has ruled that the entire historic Sir Richard Steele pub, a favourite of celebrities including Oasis brothers Noel and Liam Gallagher, is an Asset of Community Value (ACV) and as such should be protected from redevelopment.

The pub has been subject of a bitter dispute as as owners Faucet Inns have submitted numerous applications to turn the upstairs floors into flats or a hotel.

Depsite having their original planning application rejected by Camden Council in 2014, Faucet Inns then appealed to the environment secretary to overturn the decision.

However, in July 2014 the Planning Inspectorate dismissed the bid concluding that the proposal would result in the loss of a “valued community facility”.

The upstairs room was used for public meetings and the popular Monkey Business Comedy Club up until Faucet Inn stopped hosting community events.

In a move to protect the pub campaigners

successfully had it listed as an ACV by Camden Council in May last year, giving community groups the opportunity to delay any sale and come up with suggestions to keep the pub running.

Faucet Inns appealed the ACV status at a tribunal saying that it was wrong to include the upper floors and function room in the listing, and submitted a new planning application last month to build four flats on the upper floors.

At a hearing Judge Peter Lane rejected the developers claim, citing that the pub is a “functioning and well-loved neighbourhood pub”.

Ruling in the residents’ favour, he said: “On any rational view”, the upper floors were an actual part of the pub.

They comprise accommodation for management and the function room, which was in use as recently as within the last two years, he said.

“Accordingly, the entirety of the building comprising the Sir Richard Steele, together with its garden, comprises a single set of premises,” he continued.

“I find it realistic to think that there can continue to be relevant use, of the same kind and involving the same areas of the premises, as currently exists.”

THE NUMBER of people that suffer food related allergic reactions in the UK but don’t report them is unknown, however, over 850,000 cases of food poisoning are reported each year, resulting in more than 23 million lost working days, costing this country an estimated £350 million.

Food legislation exists to keep the public safe and the task of policing this falls to local authority Environmental Health Practitioners.

Here Fiona Sinclair, from food safety experts STS, explains the powers that these enforcement officers have and the risks food operators face if they do not abide by legislation.

In May 2016, Teesside Crown Court, in a case thought to be a legal first that sets a precedent for the food industry, found a North Yorkshire restaurant owner guilty of manslaughter by gross negligence, despite him claiming he left managers to run his restaurant, including ordering stock and hiring staff, and jailed him for six years. The Judge called him ‘reckless’ for cutting corners and using cheaper ingredients containing peanuts after the customer had an allergic reaction to eating a takeaway meal.

Cases like this, where customers’ safety has been put at risk due to the negligence of food operators, are increasingly being publicised in the media and we are also being made more aware of the hefty fine and/or custodial sentences being handed down by the courts. But everyone in the catering sector has a duty of care, so needs to understand the powers that Environmental Health Officers (EHOs) and Trading Standards have and regularly exercise.

Working under Food Hygiene Regulations, these professionals have a great deal of power that covers the production of food, training and food safety management, using HACCP safety principles like temperature control, cross contamination control and personal hygiene to name but a few.

Regardless of whether the officers have prior knowledge of a breach in public health legislation, they have ‘power of entry’ and can inspect any food premises, at all reasonable hours, unannounced. An exception is a private dwelling where 24 hours notice has to be given to the occupier. They then act upon whatever they find.

For minor breaches, where the food business may need to tighten up on controls, an informal notice or letter is the norm. If this informal approach is unsuccessful, or the seri-

ousness of a breach warrants it, improvement notices are the next option. These will outline what’s wrong and why plus suggest measures to address the issues. These carry a timeframe of a minimum of 14 days in which the food business must take remedial action. Failure to comply may result in prosecution and subsequent penalties.

In more extreme cases, where there is an imminent risk to public health, such as pest infestation or outbreak, a Hygiene Emergency Prohibition Notice may be served, which when confirmed by a Magistrates Court, results in the premises being closed down. The business may only reopen once the enforcement bodies are satisfied that there is no longer a threat to health posed by the food business.

In December 2014 new regulations were also introduced to protect consumers from the effects of allergens in food.

Regulation (EU) 1169/2011 on the Provision of Food Information to Consumers states that; ‘food businesses must declare the 14 allergenic ingredients in both pre-packed and non pre-packed food’. Thankfully most food allergy reactions are not fatal, but European Commission statistics show 70% of all allergic reactions happen when eating out, suggesting diners are either unaware of their food allergy or food businesses are not communicating enough with diners which dishes contain allergen ingredients.

The consequence of non compliance to any food safety issue depends on which court hears the case. Magistrate’s court can impose a prison sentence of up to six months and a fine up to £20,000. In more severe cases, a Crown court can pass down a custodial sentence of up to two years for a food related offence with unlimited fines and even sterner sentencing can be applied if the crime is more serious as in the earlier manslaughter example.

So what steps should businesses take to stay compliant?

Firstly all food businesses need to be registered with their local environmental health department so they can be monitored and inspected. All food handlers and line management must also be trained in food hygiene commensurate with their work activity and hold a valid certification. A documented food safety management system, based on HACCP principles, should also be in place and businesses must have a failsafe system to demonstrate and communicate they know exactly which of the 14 allergens identified by law are present in the foods they provide; and processes are in place to avoid accidental cross contamination.

Business size, location or lack of awareness of legislative requirements are never excuses for non-compliance and all staff are responsible for ensuring processes are in place and up-to-date; and when in doubt they should ask! Advice and assistance is available from your Local Authority EHO or from an independent food safety and health & safety organisation like STS. For more information please call: 01252 728300 or visit www.sts-solutions.com

DISCOVERING CURIO: CORNISH ARTISAN GIN AND VODKA

Curio is inspired by fragrant botanicals and natural ingredients that reflect our culture, heritage and locality Curio: Curious by nature and Curio by name, the genre-redefining range from Cornwall includes age-old ingredients such as rock samphire and cardamom to create tipples that are curiously attractive and flavoursome with every sip. Curio introduces small-batch spirits that are adventurous and selectively seducing.

We dare you to be curious and try out our gin and vodka flavours.

PERUVIAN COCOA NIB VODKA

VITASOY, the original soybean drink, now dates back nearly 70 years and is still going as strong as ever: a real testament to the quality of the product. Today, the VITASOY brand encompasses several varieties - created to cater to modern tastes - all of which are immensely popular.

Soymilk is nutritious, cholesterolfree, lactose-free and dairy-free, and offers a delicious way to help keep your healthy diet interesting and balanced. Once you get to know it, you’ll discover a range of soymilk options you can enjoy by

the glass, in a hot drink, or in your favourite dishes. Full of high quality protein and ‘good fats', soymilk can be an important part of your healthy and active lifestyle.

Vitasoy’s aim is to promote quality of life through a wide range of great-tasting and nutritional products Visit www.sopinternational.com for a full list of Vitasoy and Vita products available and to download the latest Vitasoy recipe book.

S.O.P. INTERNATIONAL LTD. Tel: (+44) 01992 584 466 Fax: (+44) 01992 583 382

www.sopinternational.com

Curio vodkas are born from a love of natural flavours and a desire to exceed expectations. Triple distilled vodka is gently infused with Peruvian Cocoa Nibs to capture the deep chocolate taste. We produce in small batches to give you the very best vodka flavour – you can even drink it neat.

CURIO CARDAMOM VODKA

Augmenting the Curio range of handcrafted spirits is Curio Cardamom flavoured vodka. Again using pristine Cornish spring water, organic cardamom seeds are infused and re-distilled to create a four times distilled vodka flavour forged with spicy-yet-citrus instilled short that that although smooth, leaves a warming aftertaste on the palate.

ROCK SAMPHIRE GIN

Everything we do at Curio is inspired by flavour. Our four times distilled Rock Samphire gin captures the light, fresh sea spray and wild aromas of the Cornish coast. Hand foraged on the local cliff tops, our rock samphire is blended with fragrant botanicals and distilled in small batches, for exceptional quality and a delicately smooth gin. We recommend trying it neat with just ice and a garnish.

Delicious.

Telephone 07940 730 958 or 07980 943 391 www.curiospiritscompany.co.uk

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Up to A Third of Fans to Watch European Championship in A Pub The recent Greene King Leisure Tracker has found that over a third of British football fans intend to watch at least one game of the European Championships in a pub this summer, making it the preferred destination for those wanting to watch the drama unfold outside of their own home. This trend is driven by young fans between the ages of 18 and 24, with 60% of them planning to cheer on their team from a sociable and communal pub setting during the tournament.

This month’s tracker also demonstrates that the value of the pub as a sports venue is based on the great atmosphere that it offers. Over a third of all respondents answered that the atmosphere in the pub was important – more than the pub’s location, the quality of the viewing and even the availability, variety and cost of the food and drinks on offer.

Given the timing of many of the matches, several respondents commented that they would like their employer to allow them to watch the games during work hours. For the EnglandWales game, scheduled to take place at 2pm on 16 June, more than double the number of respondents said they intend to watch the game in a pub than those that plan to watch it in their workplace, indicating that the pub remains a venue of choice for fans regardless of work hours.

KEY HIGHLIGHTS In April, the average British household spent £206 on out of home leisure, a £10 (5%) decrease month-on-month. This was due to a stronger March due to this year’s Easter date This was also a £9 (4%) decrease in overall spend year-onyear driven by a £10 (12%) drop in spending on Other Leisure.

Spend on Drinking Out remained unchanged and Eating Out

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increased £2 (2%) While this Eating Out increase appears modest, viewing these figures in the context of Easter shows that Eating Out performed well. This April (a non-Easter month) saw spending on Eating Out surpass that of April 2015 (an Easter month), illustrating the growing trends towards Eating Out. Year-on-year, spend on Drinking Out is unchanged, and while the figures themselves do not appear particularly positive at first glance, the fact that spending on Drinking Out has kept pace with the Easter month of April 2015 represents a strong performance.

Year-on-year, spend on Other Leisure declined significantly, with the GB Average falling by £10 (12%) year-on-year and £5 (6%) month-on-month.

This year’s Grand National was held in April and we can see the impact of one of the country’s biggest free-to-air sporting events with spend on Gambling increasing by £1 (10%) monthon-month.

Commenting on this month’s Leisure Spend Tracker, Fiona Gunn, Greene King group marketing director said: “With such a large proportion of the British population planning to enjoy games in a pub alongside friends, family or colleagues, it is clear that it remains a well-established social venue for Brits. The importance of the pub’s atmosphere highlights that the character of the pub remains at the forefront of consumers’ minds when deciding where they will watch the upcoming games.

“At Greene King, we are pleased to see that the popularity of the pub as a sports venue remains high. To ensure we offer football fans the most optimum viewing experience possible, we have invested in creating a great atmosphere across our pubs by decorating the pubs with flags and bunting and offering quizzes, games and competitions before, during and after screenings of the games. We look forward to welcoming all customers to our pubs for this exciting tournament!”

Research Finds Staff Name Badges Raise Customer Satisfaction by 12% NEW RESEARCH carried out in three countries has found that in businesses and customer facing staff, something as simple as wearing a name badge can make a huge and immediate difference to customer satisfaction levels.

The study, carried out by mystery shopping and customer experience experts Shopper Anonymous (www.shopperanonymous.co.uk), found that when a range of businesses introduced name badges for all staff, customer satisfaction ratings rose by a remarkable 12% almost overnight, in comparison to those that didn’t require staff to wear badges.

The figure came out of the study of 116,000 mystery shopper reports carried out over the last eight years in the UK, Australia and New Zealand by independent research experts.

Customers wanted staff to be wearing badges so they could distinguish between staff and other customers if uniforms weren’t being worn; said they trusted staff wearing name badges and were more likely to build up a relationship conducive to making a sale with someone who wasn’t anonymous.

The feedback clearly emphasised that the wearing of staff name badges can increase customer satisfaction by 12%. Making sure your employees are easily recognisable can also help to create a warm, friendly and professional atmosphere within your business.

John Bancroft MBE, managing director of Europe’s largest name badge manufacturer, Badgemaster, thinks your choice of design is an extra opportunity to help boost your brand. “We can manufacture custom-made bespoke name badges, in line with a company’s corporate identity,” he explains. Royal Warrant holders Badgemaster provide the name badges for the customer facing staff in most of the U.K.’s leading brands including such well known names Premier Inn, Ibis, Best Western, Days Inn, Thistle and Shearings. They also meet the badging needs of many thousands of smaller and independent hotel operators producing a wide range of designs according to each hotel’s requirements, incorporating logos and other features.

“It is very rare to go into a quality establishment these days and find that staff are not wearing name badges,” continues John.

“The benefits are clearly proven.” Badgemaster’s award-winning design team can also make a site visit if necessary, and their experienced customer service team are always available to provide useful advice, quotations, brochures and samples without obligation. The company also produces lanyards and all types of staff identity products as well as a huge range of custom made promotional button badges.

For further information see the advert opposite, call Badgemaster on 01623 723112 or visit www.badgemaster.co.uk

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

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Regional Big Cities Catching Up with London in Eating-Out Stakes Majority of Consumers Happy with Current Tipping Practice LONDON REMAINS the indisputable hotbed of eating and drinking out in the UK, but more and more restaurant and bar operators are putting their focus on the nation’s other big cities for their openings.

Latest figures from MarketGrowthMonitor, the quarterly measure of GB pub, bar and restaurant openings and closures produced by AlixPartners and CGA Peach, show that food-led sites in the capital increased by 13.4% over the five years to March, but by 22.4% in other big British cities.

Cardiff, Leeds and Liverpool have all seen their supply of licensed premises increase by more than a fifth over the last five years, with the likes of York, Newcastle and Manchester not far behind. London does not even make the top 10, although its stock of licensed premises is still greater than the rest of the cities on the list put together.

“Growth in regional cities is in part a consequence of the toughness of the London market. With competition so fierce and property costs so high, established operators have been looking well beyond the capital for their growth opportunities,” said CGA Peach business unit director Jamie Campbell.

But another underlying trend is big cities playing catch-up.

While places like Manchester, Birmingham, Leeds and Cardiff

have always been well stocked with pubs and bars, their range of restaurants has, per capita, been way below that of London.

“With so many chains flocking in, the choice and quality of eating in these and many other cities is unrecognisable now from as recently as a decade ago. And with increasing numbers of people preferring to eat out than drink out, there is plenty of scope for this trend to continue. Regional cities will never the same intense concentrations of restaurants as London, but there is no doubt that they are narrowing the gap with the capital,” added Campbell.

Big cities are catching up with London in another way too: with the rise of small, dynamic operators. The London scene is dominated by independents and emerging groups, with 64% of restaurants are operated by groups with fewer than 25 sites, up substantially from 51% five years ago. And this change is also now evident in other big cities, where small operators account for 40% of restaurants, up from 34% five years ago.

“This shows that for all the talk of identikit high streets, the majority of new restaurants are being opened by fledgling multi-site operators and indies. London still leads on this front and its diversity is unparalleled. But numerous exciting new operators have been born in the regional cities and are thriving there, Red’s True Barbecue, San Carlo, Thaikhun and Living Ventures to name just four,” said Campbell.

Cliff House Hotel First UK Hotel to Join Hotels De Charme Et De Caractere

A DORSET boutique hotel, Cliff House Hotel, has become the first UK to join Hotel de Charme et de Caractère (Charm & Character Hotels) The charming boutique hotel is managed by an award-winning team, who are dedicated to offering guests a professional friendly service.

Tim Seward General Manager commented ‘We were truly thrilled to be

welcomed onto the prestigious Hotel de Charme et de Caractère label. Their portfolio of worldwide hotels and guest houses is second to none.’

Hotel de Charme et de Caractère is a collection of hotels, from over 20 countries in the world. Showcasing excellent hotels who are committed to a service and hosting quality charter which guarantees customers unique accommodation within elegantly decorated and tailored bedrooms.

Why Magazine Advertising Still Packs a Punch in 2016 MAGAZINE ADVERTISING is still a great way of pushing marketing messages to a captive audience, argues Karl Hunter at HFE:We live in an internet age, with virtually every adult in possession of a smartphone which is their gateway to the information highway known as the internet.

With social media such as Facebook and Twitter prevalent like never before, it’s a natural progression that advertisers look towards these platforms with a bulk of their advertising budget although this can often be a flawed approach.

While people enjoy using social media, the way in which they devour information is short and sharp in comparison to the way a consumer will pick up a magazine or newspaper and leisurely flick through the said publication in a more relaxed fashion.

Whether it’s a sport, lifestyle or car magazine, this method of advertising means you’ll get focused attention that doesn’t exist with smartphones and tablets. You can also target a certain section of consumers with the magazine in which you choose to advertise.

There’s also the question of impact. Here at HFE, we want to push our fantastic PVC banners and other products and using a magazine to advertise would allow for something more visually stunning than an online banner or text ad where the advertiser is restricted to a certain number of characters.

The same applies to a car, watch or shoe manufacturer who might want to utilise a full page in a magazine to show off the technical specifications of their products. A beautiful glossy colour mix can really show off the product.

The credibility of advertising in magazines should also not be underestimated. This is especially the case if you choose to follow the advertorial route where advertisers produce a feature which integrates nicely with the actual editorial of the magazine in question.

Consumers are more likely to trust a product or company which is effectively endorsed by a magazine that they actually choose to buy. They are also a great vehicle to endorse the brand on a segment of consumers and encourage loyalty as part of the bargain.

For further information on HFE, see the advert on page 7.

Strike the Gold Foods Ltd, are the proud UK partners with Blue Star Foods Inc who are one of the leading crab meat producers in the world.

Since the companies inception in our founder and current CEO John Keeler’s kitchen almost twenty years ago the company has still remained in the forefront in ensuring all the crabs caught are done so both ethically and sustainably.

All the crab meat imported to the UK comes from the Blue Swimming Crab caught in the estuaries caught in and around the coast of Indonesia.

Because it is a swimming crab and not a bottom feeder it tends to taste much sweeter and less gritty in taste.

We service both the retail and foodservice industry in our worldwide patented foil pouch which with pasturising at the time process enables us to offer a shelf-life of 18 months from the time of production as long as the pouch is kept refrigerated at all time.

Tel: 0800 987 5431 www.goldfoods.net NOW AVAILABLE FROM:-

THE GOVERNMENT has launched a new consultation on tipping in restaurants—but CGA Peach data suggests the majority of British consumers are content with current practices.

The government unveiled the consultation earlier this week, claiming it wanted to give workers and consumers greater transparency on tipping. It has also raised various ideas including making the industry’s code of practice a statutory one, rather than voluntary at present, and proposed moves to prevent employers from deducting discretionary payments for service beyond those required by taxation laws.

Business Secretary Sajid Javid said: “We want workers who earn a tip to be able to keep it. That’s why I, like many others,

was disappointed by the tipping practices of some of our wellknown chains. This has to change. Today I’m setting out our proposals to make tipping fairer, clamping down on unfair practices and securing a better deal for the millions of workers in the service industry. We will look closely at all the options, including legislation if necessary.”

The consultation has been launched following criticism of some large chains’ policies on tipping in the media in the first few months of the year. But figures from CGA Peach’s BrandTrack survey of British consumers in April 2015 found that around three quarters (74.6%) had not heard any negative things about the tipping policies of the 56 leading eating-out brands they were asked about.

The CESA Light Equipment and Tableware Forum 2016 IF THERE was one thing that stood out at the 2016 CESA LET Forum it was copper. It’s having a huge moment. From cookware to tableware, presentation products, glasses, jugs… virtually every exhibitor at the 2016 CESA LET Forum reported a big increase in demand for it, even those that don’t have any copper products.

The LET Forum is the annual two-day get-together for distributors and product suppliers. It’s where buyers and salespeople can take a good close look at the latest kitchen gizmos, exotic tableware designs and stylish presentation products – and discuss them, in depth, with the supplier. CESA chair Simon Frost welcomed delegates and thanked CEDA, Cedabond and ENSE for their support of the event. 19 companies booked into the 2016 Forum, as did 60 delegates representing 23 different distributors.

Innovation is at the heart of the LET Forum.

For 2016 each exhibitor chose a ‘featured product’, which was highlighted during presentations. At the end of the Forum delegates voted for their favourite – the winner being Mitchell & Cooper, with its Pressdome vacuum

cloche, a clever design that protects food and keeps it fresh.

Three annual awards are presented at the LET Forum dinner, which was held on Tuesday 12th April. The Distributor Cup is awarded for the company that has done the most to support and promote sales in the sector – this year it was won by Lockhart Catering Equipment whose regional sales director, Deano Kennett, was on hand to accept the award. The Sales Professional of the Year went to Adrian Domagala of Global Foodservice Equipment, who contributed over £2 million in sales last year, growing margin despite tough internet competition.

The CESA Donald Bird Award for 2016 was given to Peter Wakeling of Row & Sons, who accepted the award from Donald’s son, Mike Bird. As the audience gave Peter a standing ovation, Stephen Goodliff told them he was “A popular, dedicated man whose passion epitomises Donald Bird’s enthusiasm for the industry.”

The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the catering equipment industry, representing over 180 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk

Peeks Having a Blinder at Euros

PEEKS THE party supply company has seen a huge sales spike for its Euro 2016 goods, as three home nations and Ireland vie for glory in France.

Flags, bunting, hats, wigs and all the other Euro-themed products have been flying off the shelves.

Pub and hotel groups have been buying in bulk and individuals and businesses are also preparing for the championships.

The Christchurch-based company, which sells vast quantities through its website, catalogues and party store, said the goods are selling faster than for the last world cup.

Managing director Nick Peek said: “Before the last tournament only England had qualified and they were given no hope so sales were not as they might have been.

“This time there are three home nations and Ireland who are competing and the excitement is building.

“This is reflected in sales of our Euro goods, which have followed on from all the patriotic items we’ve sold for the Queen’s 90th birthday.

“We have bunting with all the countries’ flags on it and that is popular for places that are showing the games.

“As it is on terrestrial TV there will be a lot of people having parties at home when their teams are playing and those people have been buying to decorate their houses.”

The Euros run from June 10 to July 10.

For further information visit www.peeks.co.uk or see the advert on the back cover.

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er is waiting to be emptied. This gives a continual cycle of plate washing.

Rack conveyor dishwashers

WAREWASHING EQUIPMENT is the collective industry name for dishwashers and glasswashers. It derives its name from glass “ware” and table “ware.”

A common question from caterers is why can’t they use the same machine for both glasswashing and plate washing?

The answer is you can and very small establishments cannot justify the cost of a dedicated glasswasher and dishwasher, but there are problems in using the same machine for glassware and tableware. The wash time for glassware is very short, so putting glasses in with the longer wash cycle needed for tableware wastes energy.

Food debris from tableware can easily cause smears and spots on glassware, leading to the need for hand finishing or re-washing. Even putting glasses in the washing machine on their own following a tableware washing cycle can still produce soiled glassware. Dishwashers are often programmed to do a pre-rinse cycle to clear loose food waste stuck to plates and may have a high finishing hot rinse to aid sanitisa-

Glasswashers tend to be front-loading compact machines for small to moderate usage of glassware, often fitting under a counter or on a bench in a preparation area. Being compact leads to fast turnaround of soiled glasses, avoiding the need for heavy stocking levels. While they are often sited underneath the bar because of space restrictions, it is better to use the bar area for retailing rather than glasswashing.

Busy pubs and bars may need to move to a pull-down hood machine which enables rapid washing of a large volume of glasses.

Cabinet dishwashers Dishwashers start with compact machines, which look and work in a similar way to glasswashers and are designed to fit on a bench in a back-of-house cleaning area, still-room or satellite kitchen.

Pull-down hood dishwashers The next stage up in machine design is a pull-down hood machine. These are more powerful, faster and are manually loaded with a basket of soiled tableware. They are usually

These work on a pass-through system where the baskets of soiled tableware are on a conveyor belt which passes through the washing machine, going through wash zones which start at pre-rinse, go to hot wash, then hot rinse and come out on the other side of the conveyor ready for stacking away.

Flight dishwashers These are a semi-automatic dishwashing system, similar in principle to rack conveyor systems, but very much bigger.

They are designed to cope with huge volumes of soiled tableware which might be found in a university or hospital kitchen, an airline food production kitchen, large staff feeding facility or a conference and exhibition centre.

Which size of machine to choose Many small to medium businesses underestimate the capacity of warewashing machine they need. The big mistake is looking at the overall daily throughput and basing machine size choice on that. This is to ignore there are always peak demand times in the day when tableware and glassware is needed very quickly. Also, buying a machine for current needs makes no allowance for an increase in business. The safest way of avoiding buying the wrong size machine is to ask manufacturers for advice.

Questions to ask before buying There are strict national regulations on how dishwashers and glasswashers should be connected to the water main to prevent contamination of the mains water system through accidental backflow of dirty water. Some cheaper machines may not fully comply with water supply regulations, involving costly later modifications. Check the machine complies.

Ask about the type of steel. All warewashing machines offer stainless steel washtanks, but there are different grades used in manufacture.

Ask about noise and heat emissions. Double skin casings will reduce noise, operating cost and be cool to the touch.

Study the energy and water consumption performance.

What may seem a cheap machine to buy could prove to be a very expensive machine to run.

Ask advice on the fitting of a water treatment system to prevent limescale build-up in the internal pipework of the machine. Water treatment is essential in hard water areas and recommended in other water areas.

Be very specific about the availability of spare parts, the turnaround time for spares and what are the service options offered with the machine.

Look After It!

tion.

Types of machine available: Glasswashers

configured with stainless steel tabling either side of the dishwasher so while a basket of dirty tableware is being washed, another basket of dirty tableware is being loaded ready to go in and a washed basket on the other side of the hood wash-

Warewashing equipment is often shunted to the far corners of a kitchen and since in all but very small catering businesses is operated by a kitchen assistant rather than a chef.

Professional warewashing machines are built to take hard work, but a lack of care during use can be a potential source of unplanned and unnecessary maintenance cost.

Responsibility for supervising dish and glasswashing equipment should lie with a senior kitchen manager, who while not involved in daily operation of the machine, will ensure correct operation procedures and in-house maintenance as set out by the manufacturer. Warewashing equipment has heavy use during every service period. It is built for hard work, but not for neglect or abuse.

The Maidaid Evolution

THE MAIDAID Evolution is packed with the latest cutting edge technology to assist the user to gain the best results possible. Some of the key features that this innovative range offers are:Glass cycle - This automatically changes the parameters to suit glass washing, Sanitiser Cycle – Calculates temperature and time to achieve standard AO rating of 30, Green ‘Eco’ cycle – Reduces water consumption and runs at low temperatures,

The biggest drain on maintenance cost of a warewashing cabinet is the failure to fit a water softening system. It is normally an extra item to a new machine, but it is not a luxury.

Mains water contains dissolved salts which when heated break out of the water and attach to metal. This will be heating elements and pipework. This familiar furring up of metal increases energy costs and in furring up of pipework in a dishwasher can lead to serious internal damage.

Fitting a water treatment system in hard water areas is essential, but is also strongly recommended in soft water areas, since all water contains dissolved salts and water is passed around the national water pipeline. Fitting a water treatment system to a glasswasher will also reduce the risk of streaking and smearing, which is mostly caused by dissolved salts. It will almost certainly be a requirement for a manufacturer’s warranty to be valid on new equipment and for a service contract.

There are relatively few moving parts on a dishwasher, the main two being the pump that circulates the water around and the wash arms. Fitting a cheap pump is invisible and it may even deliver a comparable time for the wash cycle to an expensive unit, but it will break down quicker and more often than a well-made pump.

The wash arms spin on bearings can wear out and cheap wash arms themselves can get damaged or broken if poorly designed. Spray jets may be individually replaceable, but on cheaper machines it is often the whole wash arm which needs replacing. These points need to be considered when during a routine maintenance visit by a service engineer it is reported that a part needs replacing and there are several spare price part options available.

All warewashing machines have filter systems to trap food debris, but a dishwasher is not a waste disposal system and excess food waste should be scrapped first into a dry waste bin and preferably with a pre-rinse using either a sink hose or a simple dip and scrub in a sink or by using a waste disposal unit. Larger dishwashing system are built to deal with food residues, but with smaller cabinet machines, allowing excess plate waste to go into the cabinet could cause clogging of the water filter system. Rice may seem a benign food, but it notorious for clogging filter systems.

Under-performance of dish and glasswashing machines often has nothing to do with the machine, but with the quality of the detergents being used. Cheap detergents will not damage a washing machine, but can lead to double washing because the plates and glasses were not clean.

Like any item of catering equipment, regular servicing is the key to keeping warewashing equipment running effectively.

In brief: Do • Fit a water softening system • Check the detergent dosing levels • Scrap plates thoroughly before washing • Train staff on good work practise • Check and un-block spray jets Don’t • Use cheap detergents • Use a dishwasher as a waste disposal unit • Neglect to clean filters • Mix dirty plates and dirty glasses • Overload the machine ATC intensive cycle – This is for the dirtiest products and runs two complete cycles.

The Maidaid Evolution range has enhanced feedback for installation and service engineers. This area allows the engineer to view and adjust operating temperatures, cycle counter and access records of recent alarms the customer may have missed. This area is key for the engineer to personalise the machine to the customer’s requirements.

One of the key benefits of the Maidaid Evolution range is that it suits any type of foodservice or licenced establishment. The Evolution machine is so easy to use and so easy to configure that it can be used in pretty much any establishment.

Reader enquiries - Tel: 0845 130 8070 or visit www.maidaid.co.uk

Warewashing

June 2016

Caterer, Licensee & Hotelier

19

Winterhalter Has Utensil Washing Cracked Precision Hygiene Ltd – Proud To Be Partners of Hobart Independent WINTERHALTER’S NEW UF Series of utensil washers combines the company’s VarioPower technology and a new ‘Crust Cracker’ chemical to give operators outstanding results, even with the most stubborn baked-on deposits. There is no excuse now for badly washed items.

The VarioPower technology allows the wash pressure to be individually adjusted, depending on the items being washed and the degree of soiling. The wash arm design, which gives more power and coverage, coupled with customised washing programmes depending on the type and extent of soiling, ensure every item is thoroughly cleaned.

For really stubborn baked-on deposits Winterhalter has developed what it calls the TurboZyme process, a ‘Crust Cracker’ chemical, which gets into action before the washing program begins, negating the need for manual pre-washing.

Winterhalter has designed a new rack dolly loading system for the UF Series, which addresses the problem of collecting heavy and bulky utensils from various production stations around the kitchen and transporting them to the utensil washer. The system means staff can collect a rack full of dirty utensils and pots before easily pushing it directly into the machine however loaded it may be. The clean utensils can then be pushed back to the work stations in the same way.

Other new features of the UF machines are redesigned foldable doors giving the staff clear access to the interior of the machine, making it much easier to clean.

All models of the new Winterhalter UF Series are equipped with a standby mode. This ensures that no unnecessary costs are incurred when the machine is idle. An energy-saving function manages the boiler temperature so that, during the subsequent wash cycle, the machine is able to reheat the boiler to the target temperature quickly.

Winterhalter offers the new UF Series machines in three different sizes. Depending on the available space and the size of the items being washed, customers can choose from the UF-M (medium 775 x 1720 x 870mm), UF-L (large 775 x 1880 x 870mm) and UF-XL (extra large 1468 x 1880 x 870mm) models. All models can wash up to 64 racks per hour depending on the washing program.

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents.

For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.

Miele Professional’s New Range of Tank Dishwashers MIELE PROFESSIONAL have expanded their range of commercial dishwashers with three new under counter tank models. Alongside a multi-purpose machine, the new generation includes two models which are specifically designed for behind-the-counter use. All three models produce top-quality results, using innovative technology to adapt to the needs of different loads.

Special features include programmes tailored to deal with specific loads and degrees of soiling. Users can choose from cycles designed for wine and beer glasses, mixed crockery or pots and pans.

Adjustable spray pressures and flexible cycle times and temperatures mean items ranging from glassware to tableware are cleaned thoroughly but gently. In addition, final rinse water volumes and detergent concentrations have been optimised to make the machines as energy efficient as possible. The new programme cycles have been designed to deliver the ultimate

wash.

With short cycles lasting only 45-55 seconds, the tank glass washers are able to cope with huge quantities of glassware. The tank range not only ensures quick cycle times, but also has a high capacity and is able to handle 80 baskets per hour. The new range is simple to use, with an intuitive touch display to select programmes. A further feature includes the ability to select different languages, and a colour-coded start button which provides information on the status of the cycle as it changes colour from red to green or blue.

The three new models can be used as free-standing units or installed below a worktop. With their reduced height of only 72.5 cm, two models are designed as behind-the-counter glass washers: the 46cm wide PG 8164 with its own new basket system is perfect where space is tight. Greater capacity is offered by the PG 8165 with a width of 60cm.

For more information on Miele Professional’s products, please phone 0844 8936907 or log onto www.miele-professional.co.uk

PRECISION HYGIENE have forged a long and successful partnership with Hobart, supplying their superior Ecomax ranges of glass and dishwashers nationwide. Building on strong foundations the relationship has gone from strength to strength.

Precision now offer not only the best warewashing equipment in the market place, courtesy of Hobart, but also a full service solution.

From start to finish their dedicated and experienced account managers will consult you on the best solution for your needs. Able to provide bespoke tabling, full installation by Hobart technicians and complete project management – Precision

Hygiene really do take the stress out of upgrading your equipment.

Hobarts Ecomax and Ecomax Plus ranges offer a two tiered approach ensuring that the right size and capacity equipment is always on offer, at a price to meet all budgets. By partnering with Hobart, Precision are also able to offer interest free credit and comprehensive leasing options.

For Precision Hygiene choosing Hobart as their warewashing partner has been a great move, allowing them to offer a unique and personalised service and supply the market leading warewashing product, at an affordable price.

For further details, call Precision Hygiene on 0845 287 3120 or visit their website www.hobartdishwasher.co.uk

Don’t settle for the rest, when you could have the best!

New DishTemp Commercial Dishwasher Thermometer

THE NEW DishTemp thermometer from ETI Ltd is designed to sit inside a commercial dishwasher simulating a plate and accurately recording the maximum surface temperature during the wash cycle. Designed for everyday commercial use the unit incorporates a durable water-tight seal rated to IP66.

Featuring just one on/off push button the DishTemp is easy to use, and the clear LCD display indicates the current and maximum temperatures over the range of 0 to 90 °C with a resolution of 0.1 °C/°F and an accuracy of ±0.5 °C. Supplied with a traceable certificate of calibration at one temperature point (71°C),

the DishTemp allows users to comply with current UK guidelines and US FDA food code requirements for monitoring the wash cycle in commercial dishwashers.

Using the DishTemp eliminates the need for costly and inaccurate test strips or stem thermometers that don’t stay in place during the wash cycle and often don’t record the temperature at the plate surface.

The DishTemp thermometer (order code 810-280) is competitively priced at £25 each (exclusive of VAT and carriage), available direct from www.etiltd.com For further information contact Electronic Temperature Instruments Ltd Phone 01903 202151 email sales@etiltd.co.uk or visit www.etiltd.com

10% off all Hobart orders placed in June, July & August!

Call now to get your no obligation quote

0845 287 3120

Food Temperature Monitoring

June 2016

Caterer, Licensee & Hotelier

21

Food Safety - Change Is Coming New – SuperFast Thermapen 4 Thermometer ®

CHANGE IS coming. And it’s coming soon.

The Food Standards Agency has pledged to change the way it monitors food businesses by 2020, but what does that mean for your business?

Keeping your Food Hygiene Rating at five and enabling customers to see that food safety is a top priority is foremost in business owners’ minds these days. Here we review emerging consumer trends, new technology, regulatory change, and how to turn food safety from a box-ticking exercise into a competitive advantage.

Food industry insight consultancy, Horizons predicts that the UK food service sector will grow by £10 billion to be worth £56.3 billion by 2019. It is fabulous news for the industry, but it does pile pressure on hospitality staff - and has knock-on effects in terms of food safety.

Recently published research, commissioned by Checkit, reveals that UK consumers are united in not tolerating poor food hygiene ratings and simply will not visit businesses that have had food safety issues. Three quarters (75%) said they wouldn’t risk dining at an establishment that had been implicated in a food hygiene incident, even if recommended by someone that they trust, whilst 61% would not eat at an establishment that has a low Food Standards Agency (FSA) Food Hygiene Rating. Diners would rather put up with poor service from rude and unhelpful staff than eat at dirty restaurants.

66% of respondents rated unclean or dirty premises as the first or second reason for not returning to an eatery.

Just 16% cited slow or poor service and 32% said rude or unhelpful staff would stop them coming back. This demonstrates the enormous impact that poor food safety has on a business’ survival – how would you cope with 61% of your customers boycotting your premises? These findings are a wake-up call to any operator that thinks that food safety is not a customer priority.

Fortunately, there’s a growing range of smart technology available for food safety applications that makes it easier, faster and less invasive than ever before to monitor food safety. As we move towards 2020, we will see rapid adoption of smart systems such as Checkit within the sector. They will become essential not just for food safety and compliance management but ensuring the countless tasks required to run an efficient business are carried out correctly.

THE END OF PEN AND PAPER SAFETY CHECKS Food safety checks need to be carried out day-by-day, week-by-week and they have to be ready for inspection when the environmental health officer comes knocking. Today, the vast majority

of food businesses use pen and paper-based safety checks for at least part of their overall food safety plan. After all, pen and paper is cheap, readily available and requires minimal effort upfront. But pen and paper-based safety checks, have considerable downsides.

• They leave businesses open to increased business costs and risk • They are tedious and time consuming for busy staff • They can be falsified and they don’t notify you when it’s time to run a check.

• There’s potential for human error - Typos, incorrect values and illegible scrawls come with the territory.

• They are frustrating to store and difficult to search Current technology and equipment can radically improve hygiene standards and help to build a true food safety culture. Everyone wants to ensure their business is bullet proof and new solutions, such as Checkit Work Management, allow for greater efficiency.

Automated systems also save time, save money, introduce better efficiencies and help to avoid the nightmare of legal penalties that fraudulent safety records incur. Technology can eliminate a whole series of potential threats and prove compliance whenever a food hygiene audit occurs.

How to guard against food safety incidents Effective food safety management systems are crucial for providing a full audit trail to EHOs. Outdated paper-based systems handicap operators as they are slow, unreliable and open to abuse. There are now affordable and simpler alternatives: Cloud based systems replace paper records with interactive digital checklists, meaning that record keeping is simpler, faster and gives a timestamped record of who carried out a check. Everything is stored digitally and can be accessed at the touch of a button.

Enforcing best practice. Digital checklists guide staff through the tasks, ensuring they complete them on time, in the correct way and help them achieve consistency. If issues are found, digital work management systems can advise staff on the best cause of action, while flagging issues to management.

Using the Internet of Things and wireless sensors to enable automated, continuous monitoring, avoids the need for staff to take manual readings. This gives a more comprehensive, up to date picture of key environmental conditions such as temperature or humidity.

Gain control with real-time reporting. By automatically storing records in the cloud, managers have a real-time view of what is happening on the ground. They can be notified immediately and can spot trends over time, or within a chain’s various outlets, enabling them to improve operating processes and safeguard customers.

THE SUPERFAST Thermapen is the UK’s number one selling food thermometer measuring temperature over the range of -49.9 to 299.9 °C. Used by hundreds of thousands of people worldwide, it offers a combination of speed, accuracy and convenience of use.

Electronic Temperature Instruments Ltd, the UK manufacturers of the Thermapen thermometer have now made it even better ….

Advanced technology makes the new Thermapen 4 even more intuitive than previous models. The patented 360° self-rotating display automatically turns so the user can read the thermometer in any position — in either hand, left or right.

The Thermapen 4 knows when it’s dark and turns on the backlight for you, making it easy to read in poorly lit areas or complete darkness. Alternatively, just touch the sensor window with your finger and the display lights up. The Thermapen 4 is powered by a single AAA battery with a life expectancy of 3000 hours in normal use. Both low battery and open circuit (broken probe) are dis-

played, when applicable.

The motion-sensing sleep mode automatically turns the Thermapen 4 on or off when the user picks it up or puts it down, maximising battery life. The thermometer will stay on all the time you are using it, but when put down, it will switch to sleep mode to save battery life. Close the probe when you’re finished and the Thermapen 4 turns off for storage. High-tech, intuitive, fast and accurate.

The plastic casing is washable and includes ‘Biomaster’ additive that reduces bacterial growth. The ergonomic rubber seal minimises the risk of the ingress of water, dust or food. As well as being waterproof to IP66/67, it is still ‘probably’ the fastest reading contact thermometer on the market today. The true temperature of a product can be tested in just three seconds. The Thermapen 4 incorporates a reduced tip, stainless steel, penetration probe (Ø3.3 x 110 mm) that conveniently folds back through 180° into the side of the instrument when not in use.

Each Thermapen 4 is supplied with a traceable certificate of calibration.

Competitively priced, at £50 each exclusive of VAT and available in ten vibrant colours direct from www.etiltd.com or telephone 01903 202151.

Take Advantage of Great Value Offers on Digital Thermometers and Sensors from TME THINK YOUR business can’t afford high performance thermometers? Well think again!

Enjoy all the benefits of a professional HACCP-compliant food thermometer without breaking the bank when you buy the CA2005 Food Thermometer direct from UK manufacturer and temperature experts, TME. The CA2005 is a T type thermocouple thermometer with all of the essential features required for professional food temperature spot checks • High Accuracy • Strong manufacture • IP67 Waterproof • Type T Thermocouple • Dual LCD display • Temperature hold function • Self-calibrating • Easy to use • 100% British-made.

BUY ONE NOW for just £55 The CA2005 is compatible with any thermocouple probe, making it ideal for all spot check applications - from chilled storage to oven cooking and goods-in.

For best practice in food hygiene, why not try it with one of TME’s dishwasher-safe probes? Highly accurate and delivering an impressive 3 second response, TME’s CAP probe is sufficiently waterproof to be cleaned in a ware-washer and at only £15 you can afford to buy as many or as few as you need.

For food applications where cross contamination between food groups is a risk, TME’s colour-coded CAP probes are also made in the main six food

group colours: red, blue, yellow, green, white and brown, each fitted with a thermocouple mini plus so it’s easy to switch between food groups.

BUY ONE NOW for just £15 BUY A SET of SIX for just £67.50 Need to kit out your factory or kitchen with everything you need? Working to a tight budget?

For an unbeatable £144, TME’s CA2005-PKW kit gives you a professional thermometer, six colour coded probes and a stainless steel wall storage unit, keeping everything in one place and providing staff with immediate visual guidance on cross contamination colour coding.”

BUY ONE NOW for just £144 Tom Sensier, MD says: “For 25 years TME has continued to offer the products we have always believed in: professional, high performance equipment that offers true value for money – helping both small businesses and large to test and record accurate temperatures at prices they can afford.”

TME – When temperature matters sales@tmethermometers.com www.tmethermometers.com +44(0) 1903 700751

22

Caterer, Licensee & Hotelier

June 2016

Waste Management

Waste Management: Food for Thought

MANY OPERATORS in the catering and hospitality industries are increasingly focused on the volume of food waste they produce, the costs associated with its disposal and the green message they can communicate to customers through bringing wastage down. Martin Mayhew, Head of Corporate Accounts at leading waste management services provider, Biffa, outlines how businesses can improve food waste management performance.

Quantity control The first step in reducing the potential for food being wasted is ensuring effective stock level controls and a robust food ordering process. Without these procedures in place, over ordering is likely, resulting in the disposal of food before it even leaves its packaging.

Consideration should also be given to portion control.

Most of the food waste we collect from clients is actually created by the customer in the form of leftovers. Good portion control is a difficult balancing act, but it’s key to reducing waste. It’s a particular issue in carvery-type restaurants where the customers themselves control their portions and are encouraged to return time and again for refills.

The average food waste container weight – a key indicator of disposal cost – for establishments with this type of offering, are often double, or even triple those seen in other types of food service businesses.

Effective processes Once stock and portion controls are in place, the next area of focus needs to be implementing processes and services which effectively capture the waste that is produced.

Kitchens are busy places with maximum space set aside for preparation and cooking and minimal space for capturing waste – usually one or two containers are set aside for all waste, whether it’s recyclable or not.

Bar and Cellar Equipment Clear Brew Ltd CLEAR BREW Ltd is an eco-led professional beer line cleaning company that has been operating from its base in Cornwall for the best part of a decade, with a nationwide network of highly trained franchised owner/operators.

Proton Group Ltd. FOR THE past 40 years Proton Group Ltd. have been providing high quality cleaning solutions to publicans, restauranteurs, hoteliers and stadium managers.

Proton are a market leader in Beverage Dispense cleaning, glasswashing, dishwashing, laundry and janitorial hygiene chemicals and have created a number of unique products such as Quash® - The Lipstick Pre-Treatment System, Renovate® - The Glass Restorer and now Beer Line Precise® - A Pre-measured dose of our premium Beer Line

To avoid food waste being sent to landfill and instead sent for recycling to an Anaerobic Digestion (AD) plant, it needs to be segregated from all other waste. Anaerobic Digestion is a treatment process for organic, biodegradable material, including waste food. The process utilises naturally occurring microorganisms already present in the waste to break it down in the absence of oxygen over a three week period, producing a fibrous ‘digestate’, similar to compost, and a methane rich ‘biogas’ used for the generation of renewable energy.

The process will only work effectively if the food waste is separated from other waste, such as packaging and napkins, and this requires additional containers – internal and external – as well as educating staff to prevent contamination and poor segregation.

Making waste management part of your staff induction process, ensuring adequate signage is in place and keeping your teams abreast of their performance are all key as increasing volumes of food waste are now being sent to AD, reducing the volumes of waste sent to landfill.

Going greener Naturally, all segregated food that is sent to AD will count towards landfill diversion statistics, which will not only improve your green credentials, but will also help to keep waste management costs under control through avoidance of landfill tax.

It’s also worth considering other options for food waste disposal, such as dehydrators (to reduce the volume produced) and composting equipment, which can provide a source of free fertiliser for sites’ gardens.

As the government and industry associations continue their mission to improve the industry’s green credentials and businesses become more aware of the need for effective waste management, a thorough review of food quantity controls and waste management processes enable companies to have a much clearer insight into the steps they can take to play their part and ensure less waste is sent to landfill.

We provide a regular professional dedicated beer line cleaning service to the licensed trade, including; public houses, social clubs, sports clubs, holiday parks, hotels & just about anywhere that has a traditional bar. Our tried and tested methods, coupled with our own unique portable water fed mixing unit, market leading chemicals and industry tested inhibitors means that our labour inclusive, repeat line cleaning service, reduces costs, cuts waste, minimises risk and in most cases improves both keg and cask beer line quality, For further information call 0800 7810 577, email: enquiries@clearbrew.co.uk or visit www.clearbrew.co.uk Cleaning detergents for safer more controlled cleaning.

Manufacturing, administration and distribution are all contained at our purpose built site just off of the M62 in West Yorkshire.

We also provide our customers with the very best in support, which can be tailored to their individual needs. From training materials, promotional flyers through to our on-site technical and chemical advice team.

Recently Proton have launched a new Web Sales Portal called Proton-Direct where customers can order a selection of our premier product range for next day delivery.

Murray Angus, Managing Director of The Proton Group said “From feedback we have found that customers had issues in the past finding distributors that could supply our products. To address this Proton have launched our direct trading website to give customers more choice and flexibility” If you have any queries contact Proton directly on mail@proton-group.co.uk or 01924 892 834. You can also follow them on Twitter @proton_group or Facebook Theprotongroup or see the advert on page 17.

Hijack - The Best for Real Ales

HIJACK HAVE been designing and manufacturing cellar systems in North Yorkshire for over 20 years. Our equipment takes the guesswork out of caring for your real ales.

Some publicans are still throwing £££’s down the drain every time they change a cask. In these hard times, that is wastage than should be avoided. Simple, efficient stillaging not only saves money, but produces a much better pint.

Hijack’s Compact range is a versatile system designed for 9-11 gallon casks. The unique leaf spring (for tilting) is built into the rack, so no separate autotilts are need-

ed. From a single unit, to 1, 2 or 3 tier systems, all are capable of returning ullage rates of less than a pint.

The simple spring loading automatically tilts the cask gently until maximum yield is obtained, (a simple adjustment pre-set by the operator determines the final angle of tilt).

An added bonus – the presentation of your ales is second to none, and customers appreciate quality! Choose wisely from the wide range of easy to use equipment, and the few hundred pounds spent initially will be re-couped in a matter of months (or weeks if you enjoy inner city throughput).

Ring Hijack on 01423 563879 or e-mail enquiries@hijacksystems.com

Bar and Cellar Equipment

June 2016

Caterer, Licensee & Hotelier

Our Bar Saves £7000 Every Year After installing a single LineClenze device

JOHN WATSON, one of our clients at the Drayton Manor Hotel was astounded when he found out he was set to save £7,000 every year simply by reducing the amount of beer he would normally throw away during the line cleaning process of a single hotel bar.

“Our bar now saves £7000 every year... I cannot recommend the device highly enough.”

The Lineclenze device is a small, compact box that agitates the yeast molecules in beer lines, lessening the amount of cleans required by 75%.

Paul, at the Riverside Bar, Stratford-Upon-Avon says: "Anyone wanting to save money should consider the LineClenze system - it is well-worth the investment.

We have 15 lines here at the

InnCellar Equipment INNCELLAR Equipment are suppliers of Cask/Keg Beer Products include, Cooling (Jackets©, Saddles, Probes, Ice Blankets) , Stillage ( Tilters, Beer Festival and Cellar Racking) that have all been developed, with the utmost attention to price, quality, and efficiency.

We now have a new Multi-Purpose Jacket© which caters for the multiple applications needed to cover the new influx of CASK/KEG variations.

Riverside Bar, each holding 4 pints, which we pour down the drain every time we clean the lines. Thanks to LineClenze we have reduced our line cleaning from weekly to monthly, resulting in significant savings. What's more our customers tell us that our beer tastes better now!"

With devices installed around the UK in varying different venues, ranging from hotels to pubs, from sports clubs to theme parks, Lineclenze have a positive portfolio of happy customers making yearly savings ranging from £3000 to £20,000 per bar depending on their wastage levels.

For more information on Lineclenze whether that be to delve deeper into the technical side of the device or to browse our testimonials, please visit us at: www.lineclenze.com To arrange a free quote call: 0800 1701564 or email: enquiries@lineclenze.com Also widely noticed by customers, has been the introduction of the 3 over 3 Occasional Beer festival racking, 4.5 Gallon (Pin) adaption for our Racking system making these adaptable to the various requirement.

All our products can be complimented by a fully stocked range of ancillary fittings and materials, to achieve the “Perfect Pint”.

If you are looking for that personal touch, backed up by experience. Why not call us, when looking for your next quotation.

Ror further information:Telephone: 01142 727426 Email: sales@inncellar.co.uk Website: www.inncellar.co.uk

J & E Hall's Ambient Beer Cooler Excels at Refurbished Pub J & E Hall's ambient beer cooler is helping a refurbished pub to achieve significant energy savings. The unit is part of the newly-installed cellar cooling system at the Dog and Partridge in Packmoor, Stoke-on-Trent.

An old underground cellar prone to flooding was filled in and a new extension built above ground.

This houses a modern J & E Hall cellar cooling system which works in tandem with the ambient beer cooler. The equipment ensures the pub's selection of real ales and other beers are kept in tip-top condition.

An ambient beer cooler was teamed up

with a JCC2 40E Cellar Cooler, a 4.05kW system, capable of operating down to 4°C. Energy costs are a major issue for the pub trade and publicans and breweries are always looking for more cost-effective ways to cool their cellars. The J & E Hall ambient beer cooler, which makes use of free cooling during the colder months, can cut energy bills by up to 51%. When the outside temperature is low enough, typically under 8°C, the fan-based cooler brings cold air into the cellar to reduce the temperature, switching off the main refrigeration system in the process, cutting energy bills and saving money.

For further information call 01332 253400 or visit www.jehall.com

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Hospitality Technology

The Road to Hospitality Excellence is Paved with Technology

by Raj Parmar, Marketing Director, Box Technologies

THERE IS nothing more challenging for restaurant staff than overcoming the daily rush hour, when meals, orders and customers all move throughout the restaurant and in and out of the doors at a rapid pace. Just one miscommunication between staff has the potential to set the entire evening back, whether it’s an error on a food order, an uncleared table or a time-consuming payment, for example. These hiccups risk sending impatient customers walking out the door and into the seat of a competitor.

Regardless of what is being served – whether it’s a three star restaurant, a small takeaway or the local pub – these simple miscommunications seem inevitable, as do the lost sales and complaints of customers.

The road to providing the perfect dining or takeaway experience is paved with technology. According to the most recent market report from the British Hospitality Association, we will soon be seeing technology affect all aspects of the food service industry. With new applications designed specifically for the hospitality sector, it is now being used by restauranteurs to overcome the timeless obstacles associated with running a restaurant.

By employing the agility and efficiency of mobile tablets, for example, these businesses can ensure a quick and seamless customer journey. Equipped with these tablets, staff are free to move among tables, display menu items via high-definition displays and suggest upsells to customers as they order. The use of

Avvio eCommerce Booking Platform AVVIO IS the premium eCommerce booking platform and digital agency for hotels and serviced apartment providers.

We support more than 450 clients across the UK, Europe and USA, propelling them forward to win more profitable direct business through Avvio’s Convert6 booking engine while reducing their dependence on OTA channels.

Our best-in-class website design, digital marketing and revenue drive support services also ensure Avvio clients boost their brand online and deliver more book-ready traffic to their websites.

C.C.R Systems Ltd CCR SYSTEMS have been supplying, installing and maintaining Retail and Hospitality EPOS systems for over 34 years.

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We are an ISO-9001 registered company with a diamond award for customer satisfaction. Our Powersuite software package that includes Total Control Premier/Stock, Instant Loyalty and Drilldown is the ideal package for all types of Hospitality & Retail outlets.

digital menus has, in many cases, cut ordering times in half, a vital benefit for busy peak times. Shock and water-proof cases can also be utilised to make these tablets incredibly durable, even in a busy restaurant setting, extending their lifespan and allowing businesses to protect their investment.

When connected with digital displays, servers can use these tablets to take orders, which are then displayed in the kitchen instantly. Along with saving precious time, these digital displays also eliminate the need for cooks to decipher messy handwriting, greatly reducing the risk of human error.

When not being used by servers, tablets can be fitted into secure, swivelling mounts, making them an asset behind the bar or counter as well. These tablets can then be used as effective customer engagement tools – providing customers with easy access to bill information and display advertising.

Alongside digital displays and mounts, there is an abundance of peripherals restaurants can adopt to improve convenience and cut waiting times even further. By using the tablet as a point-of-sale device, the lengthy process of printing the bill, delivering it, fetching a payment device and taking a card transaction can be replaced with a fast, seamless process, handled right at the customer’s table. As tablets benefit from full connectivity, including Wi-Fi, Bluetooth or NFC, all of these can be delivered without wires or delays.

By taking advantage of this technology, restaurants can provide an agile and convenient experience for both customers and staff, ensuring they maximise profits and overcome any challenges caused by peak periods.

Avvio has broken new ground year-on-year by developing pioneering, cutting-edge technologies that enable hotels to drive outstanding growth in direct bookings. Our Dynamic Room Substitution capabilities are a testament to this spirit of innovation. Convert6 is the only platform that grants hoteliers the unprecedented flexibility to automatically secure high-yield longer stay bookings by substituting shorter stay rooms. On average, 20% of lost bookings are saved thanks to our DRS and in one independent hotel this amounted to over £410,000 in additional revenue.

To find out more about how Avvio is championing the direct booking movement and how you can grow your direct booking revenue by 25% guaranteed please visit www.avvio.com Our hardware is a choice of top of the range touch screen terminals from selected quality manufacturers. The ORDERMAN Restaurant table ordering system is without doubt the best of it's kind, utilising the latest Oderman 7 hand held terminal and Kitchen Monitors or printers. Have a look at our web site on 'ccrsystems.co.uk' and view the ORDERMAN video.

We also cater for the client that needs a low cost system that easily compares with the box shifters. Please contact GEORGE GUNNERY on 0151-644 8296 for a quotation for your establishment, or email to: epos@ccrsystems.co.uk

Alfresco Dining Mobile Wood Fired Pizza Ovens

DO YOU want to stand out from the competition?

Do you want to share your culinary talent, wherever you are?

You do not like to be limited?

Wherever you arrive with a mobile pizza oven you can be a culinary king, be it an indoor or an outdoor event, giving your customers a new quality catering experience.

Enrich your restaurant menu or create a traveling kitchen that satisfies the most demanding of paletes.

Mobi Pizza Ovens Ltd. are the sole UK distributor for this innovative catering product.

With its patented design and rigorous build quality you can be assured no detail too small has been overlooked.

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Caterer, Licensee & Hotelier

The mobile catering sector is an ever-growing industry.

Taking into account current market trends, our trailer equipped with a professional wood-burning stove provides an excellent solution for your catering business.

At Mobi Pizza Ovens Ltd we want the high cost associated with this trade and your potential lack of experience not to be an obstacle on the road to your success, equally it’s a professional solution to existing businesses . Our flagship product - a mobile wood-burning stove - will generate high profits with small investment.

It's a dream start for beginners in business catering and an excellent opportunity for development and self-realization.

Contact us today at Mobi Pizza Ovens Ltd. on 0330 010 1303, email info@mobipizzaovens.co.uk or visit www.mobipizzaovens.co.uk

The Shape of Things to Come?

New Quirky Roundhouse Accommodation Concept Launches in Derbyshire

AN EXCITING new development is currently underway for the self-catering accommodation site at Nether Farm in Ashbourne, Derbyshire.

Since the renovation of the 17th century barns in 2003, the proprietor Pam Brown has seen business thrive and has now seized the opportunity to expand her business and capitalise on the recognised rising demand for luxury self-contained holiday & glamping units in the UK. Working with the eco-buildings firm, “Rotunda Roundhouses”, Pam's pioneering a completely new concept and plans to have the three quirky, circular 'Rotunda' Lodges available for her guests early this summer.

The handcrafted timberframed Roundhouses were the ideal solution which

ticked the boxes in terms of providing a unique experience and the “WOW” factor required to further grow her business whilst also maintaining the high standard of accommodation which her guests have come to expect. It's not the shape alone, however which held the most appeal; being situated on the edge of a National Park did mean that it was essential that the buildings selected for this venture were highly insulated, were constructed with locally sourced materials and tied with their environmental objectives to satisfy key planning requirements.

Please visit www.netherfarmbarns.co.uk for the opportunity to stay in one of these unique little cabins or visit www.rotunda.co.uk to enquire about purchasing your own Roundhouse (tel: (0161) 2223350 & email: info@rotunda.co.uk)

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Alfresco Dining

Celebrate the BBQ Season with Glynn Purnell

BBQ SEASON is finally upon us and to celebrate, Michelin starred chef Glynn Purnell has created this delicious Oriental BBQ Pork recipe with Wing Yip. With four Oriental superstores located in Birmingham, Manchester, Croydon and Cricklewood, as well as an online store that delivers nationwide, Wing Yip brings authentic Oriental cuisine to UK kitchens. From fresh Oriental produce to delicious sauces and interesting spices, each store provides ingredients for inspiring Oriental recipes to cook at home.

ORIENTAL BBQ PORK Serve with dressed Chinese cabbage Serves 2 Ingredients: 2 pork tenderloins 2 red chillies – chopped 4 cloves of garlic – sliced 1 tbsp fresh ginger 3 tbsp rice wine 3 tbsp Wing Yip Hoisin Sauce

3 tbsp Wing Yip Ginger and Spring Onion Sauce 3 tbsp Wing Yip Dark Soy Sauce 1 tbsp honey ½ tsp five spice 1 tbsp powdered ginger Method: 1. Slash the pork and lay in a tray 2. In a bowl, combine the chopped chillies, garlic and fresh ginger 3. Add the rice wine, hoisin sauce, ginger and spring onion sauce, soy sauce, honey, five spice and ginger powder to the bowl and mix. Pour over the pork and cover. Place in the fridge for 4 hours 4. After 4 hours, remove from the marinade and leave pork to come to room temperature 5. Place the pork on a hot barbecue and cook until brown – approximately 3-5 minutes each side until cooked through For more information on the recipes, or the Wing Yip range, please contact: 0121 327 6618 or www.wingyip.com

Are You Getting The Best from Your Outdoor Area?

• You recognise the potential to generate additional income from your outdoor area, so any expenditure needs to be a long term 'value for money' investment.

• A well-designed hospitality area will transform the look and image of your venue. Providing a stylish covered outdoor area will attract return custom and increase revenue, the return on investment can be dramatic.

The Fabulous Bench Boys WE ENDEAVOUR to produce a table which is going to suit your needs, and your budget. Our Standard Pub Picnic Benches are ideal if you are looking for a basic, cost effective addition to promote your outdoor business.

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• Delivered fully assembled & weather treated - ready for use.

• Standard features x5 timbers to the table top.

• Standard Picnic Tables are 100% screwed & bolted, no more nails!

• Includes 50mm parasol hole "see Parasols & Bases".

If you serve food to your outdoor seated areas, you may

• By adding a stylish gazebo to your outdoor area your customer will more feel comfortable and relaxed.

A White Pavilion Hospitality Gazebo Gives You • A Contemporary Styled Gazebo That Looks Great • Can Be Personalised With Side Screen & Colours • Gives Your Customers More Enjoyment Time (and more spending with you) • Will Last for 20 Years or More • Withstand 100 Mph Winds • Simple DIY installation • Choice of 3 sizes from £1655 Always look for - Quality, Value, Guarantee, Testimonials Solutions at White Pavilion Gazebos : 1000 sold and counting www.whitepavilion.co.uk : 01653 695 285 wish to look at our Premium Picnic Benches. Premium Benches have a much larger table top surface area, and are therefore much more suitable in dining situations " Our Premium Picnic Benches are ideal if your establishment serves food, or if you just want to offer your patrons a more comfortable outdoor facility. Tables feature a larger seat (x3 timbers) and a larger table top (x7 timbers), they are also larger in width which offers a little more leg room.

• Delivered fully assembled & weather treated - ready to use.

• Greater width, larger seat and table top area, ideal for Gastropubs.

• Premium Picnic Tables are 100% screwed & bolted, no more nails!

• Includes 50mm parasol hole "see Parasols & Bases".

For further details see advert this page.

Alfresco Dining

June 2016

Caterer, Licensee & Hotelier

GWB - Green, Carbon Neutral Fuel From Local, Renewable Sources GWB is a micro business based in St Leonards, Hampshire. We produce a green, carbon neutral fuel from local, renewable sources.

Briquettes are ideal for all types of applications where you would use traditional logs. They are ideal for outdoor use in the summer! They have a fast, high heat output and produce low flue gases and little ash.

Our products are made from waste material that joineries and wood suppliers would pay to dump in landfill.

They have no additives and the raw material is virgin, untreated wood; I personally source the raw material from local businesses to ensure this.

I established GWB in 2015 after working in engineering and manufacturing; I hold a degree in Physics and Forensic Science, which included study on fires and combustion.

The satisfaction of creating a great product that is tested by very critical friends and family is second-to-none. I take great pride in my business and I will never stop improving my product to get the best return for my customers.

So there’s my mission statement: operate fairly to produce an environmentally friendly, sustainable fuel with great customer service. If that is something that appeals to you – get in touch!

Reader enquiries - Tel: 01202 873647 / 07767 083421 or visit www.goodayleuk.com

Café Culture - Pavement Profit

WE ARE an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to

buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement.

If we can help you do drop a line to sales@cafeculture.biz

Fish – A Fresher Alternative When the Summer Temperatures Soar!

DINING AL FRESCO can be a big draw at this time of year and a commercial barbecue from British manufacturer Cinders Barbecues Ltd can be unfolded and cooking within minutes, allowing you to take advantage of an unexpected burst of sunshine and keeping your customers happy and relaxed with a drink and a bite to eat.

Everyone has heard the ‘throw another shrimp on the barbie’ phrase and fish and seafood is a great alternative to the traditional burgers and sausages from the barbecue, particularly during the summer when we love to be

outdoors.

As the temperatures soar we crave something light, tasty and nutritious. Think shrimp skewers with summer veggies – so quick and easy. For a lower cost alternative try fish tacos – salmon with basil mayonnaise, or any firm white fish with a refreshing mango salsa or try something spicy like zesty lime and coriander dressing with a light coleslaw The soft taco shells take only seconds to warm through on a griddle or flat top and the fish cooks quickly on a Cinders barbecue with supportive grilling surface set to medium – see fish tacos and shrimp skewer videos on the Cinders Barbecues website: www.cindersbarbecues.co.uk or call 01524 262900 for more information.

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June 2016

Efficient and Stylish Heating from Bromic INNOVATIVE BROMIC heaters are providing efficient and cost-effective heating in hotels, pubs, bars and restaurants across the UK.

www.countrybenches.co.uk 01480 400346 Octagonal Bench 8 Seat

Country Benches - High Quality Benches

Sizes L x W

Table 31⁄2ft x 31⁄2ft Seat 31⁄2ft x 1ft Overall 6ft x 6ft Special Price £184.99

Supreme Benches Sizes L x W

4 Seat 3 ⁄2ft x 41⁄2ft £74.99 4L 4ft x 41⁄2ft £79.99 6 Seat 41⁄2ft x 41⁄2ft £84.99 6L 5ft x 41⁄2ft £89.99 8 Seat 51⁄2ft x 41⁄2ft £94.99 8L 6ft x 41⁄2ft £99.99 1

Due to ongoing demand!

Special Offer for May Buy 5 get 1 FREE

The Platinum Smart Heat Electric is the latest addition to the Bromic Platinum range and is made using stainless steel material.

This heater is slim with minimal light emission and can be placed on the ceiling or used as a wall-mounted heater.

Use of infrared technology means this product releases powerful heat and is incredibly efficient, with a heat output of 2300W. For outdoor spaces there is the

Tungsten range, available in electric, gas and portable models.

The Bromic Tungsten Portable is particularly popular due to its fuel efficiency, wheels which make it easy to transport and tilting head that allows directional heat.

These heaters are hardwearing and won’t buckle under the pressure of bad weather.

Paul Holt from Smart Fire UK said: “We’re proud to be the only British distributor of Bromic heaters. Their unique designs are popular amongst hotels and restaurants and the range offers them considerable choice.”

For more, visit SmartFireUK.com

Free Delivery on 4 or more benches Delivery approximately 1 week

Call us on 01480 400346 or 07446 101657 All prices exclude VAT

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COUNTRY BENCHES is run by a vastly experienced and time served tradesman who has been serving in the trade for over 25 years. The business was started 15 years ago and we have provided our services independently ever since. In this time he has developed the business into being family run, amassed a loyal customer base and welcomes new customers on a regular basis.

Country Benches creates high quality benches, picnic benches and garden furniture.

We only work with the best quality of wood to bring you the highest standards of benches and garden furniture. Country Benches can create benches to exact specifications as well as offering a large variety of standard design

Leisurebench Ltd

THERE HAS been tremendous interest in the new Oasis collection from Leisurebench, suitable for outdoor or indoor use. This has really added a new dimension to the existing Rattan range and includes sofa sets, dining sets plus tables and chairs of the highest quality.

Leisurebench has also recently introduced a new collection of Tolix style table and chairs, classic designs made from extra thick steel plate for commercial strength and durability. Unlike most on the market the steel has been electro-galvanised before powder coating.

The galvanizing helps to prevent rust

garden furniture. Call Country Benches to see what we can do for you.

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

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

For further details visit www.countrybenches.co.uk

even if the outer powder coating is damaged. This makes this range suitable for outdoors and more than suitable for indoor use. The chairs are also available in a range of exciting colours.

The company will also shortly be announcing the launch of a new range of smart and chic ISO table tops.

The Leisurebench range of products is extensive, ranging from traditional teak furniture through to a collection made entirely from recycled plastic, which is growing massively in popularity.

A fast delivery is guaranteed from our own warehouses and over 55.000 square feet of storage space, ensures there is always a large range in stock.

A wide range of accessories is also available including parasols, jumbrellas, heaters, cushions etc.

Visit the Leisurebench website at www.leisurebench.co.uk, or telephone our dedicated sales team on 01949 862920. Email: sales@leisurebench.co.uk.

Pond Stars UK TERRACE WATER features to Eco Swimming Pools, Pond Stars UK can undertake all types of pond construction and maintenance across the South Coast. With a resident pond doctor you can ensure the health of your koi/fish and water quality is always the best that it can be.

Maintenance packages available from £40 a month, pre made water features from £99, pond design and construction from £5000.

With over 15 years’ experience in both pond building and pond and fish care, Pond Stars UK are one of the leading pond construction companies.

There is something for everyone, something suitable for all types of residences and budgets.

Do you have an outside entertaining area, then imagine the sound of trickling

Alfresco Dining water relaxing your clientele whilst they enjoy their stay with you, do your hotel grounds allow for the installation of a natural swimming pool where guests can enjoy a relaxing swim surrounded by nature with NO CHEMICALS in the water!

Water features are not just for outside, the relaxing sound of water can be enjoyed inside too, with perhaps an indoor pond or a simple yet elegant water feature residing in a health spa.

The sound of flowing water has proven to be relaxing and especially valuable in therapeutic environments.

Choose from a wide selection of water features, either a compact self-installation, a fully installed feature or a distinctive one off pond or water feature for you and your to be rewarded with a life enhancing water experience.

Pond Stars UK is a Dorset based family run pond construction and retail company specialising in Koi Ponds, Natural Rock Water Features and Natural Swimming Ponds.

Contact Pond Stars UK Ltd for details: www.pondstarsuk.com pondstarsuk@gmail.com 07831 244659 / 07810 810426

Kirklees Developments Ltd Catering Equipment New for 2015 is our Decarboniser soak tank.

Designed for ease of use and robustness. Fabricated from stainless steel with 150Litre usable capacity. Simply switch it on, leave your pans and grills in it overnight, take out the clean stuff in the morning.

With over 35 years’ experience of designing and manufacturing barbecues and a variety of gas appliances with C.E approval Kirklees Developments now produce 2 sizes of hog roasters, to cook up to 200lb pigs.

The 200lb pig roaster, the largest on the market, has a viewing window and wooden handles

Resintech Services Before

HERE AT Resintech Limited, we strive in giving our customers satisfaction and peace of mind that they are getting the best value, and

for comfort. It`s geared motor unit is 4 times the power of smaller roasters in its class. Chickens, jacket potatoes etc. can be cooked in the optional attachment & tall chefs may specify the optional adjustable carving brackets. Carving trays are also available.

Kirklees Developments produce an extensive range of large professional catering grill & griddle barbecues including the widely respected Masterchef and Zenith ranges.

The 8 burner Magnum has removable grills for easy cleaning and is most versatile due to its overall size and independently controllable burners.

Tel: 01484 401134, Email: enquiries@kdev.co.uk Web: www.kdev.co.uk

June 2016

Caterer, Licensee & Hotelier

For all your pond care needs contact Pond Stars UK today • Pond Design • • Pond Maintenance • • Pond Cleaning • • Fish Doctor •

product when laying their resin bound surface.

We specialise in swimming pool surrounds, patios, driveways. We have an excellent track record and brilliant feedback from our customers.

After Please contact us to today for a free no obligation quotation.

Telephone: 01202 287302 or 01202 287305, email: info@resintechltd.uk or visit www.resintechltd.uk

Pond Stars UK Ltd | 07831 244659 / 07810 810426 pondstarsuk@gmail.com | www.pondstarsuk.com

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Curio Drinks

We are husband and wife, William and Rubina Tyler-Street who became curious about setting up a bespoke spirits brand in 2012, and celebrated seeing our first products take to the optics in December 2014.

Curio is produced in Mullion, deep in west Cornwall, through years of hard work, dedication, consultation and training with two master distillers who have helped us on our journey.

We invested in two small stills, a rotary evaporator and lots of time and experimentation with the idea of creating a range of spirituous beverages to keep on satisfying our adventurous nature and that of the consumer.

The Coravin Wine System THE CORAVIN Wine System is the one and only tool in the world that will help you sell more and better wines by the glass without ever opening the bottle.

Product Portfolio Curio Rock Samphire Gin came first, then the Peruvian Cocoa Nib Vodka and now Cardamom vodka.

We’re in competition with each other, I watch the gin and William oversees the vodka – it’s all healthy fun and we’re very much a team.

We only use pure natural spring water from the Cornish Spring Water Company for our distillations and we work with local suppliers whenever possible. Excellent quality is what we strive for because you deserve the best.

Right now we’re consulting with a coppersmith, a master distiller, whom we call The Don, and a local builder on our plans for a larger distillery in Mullion on the Lizard Peninsular.

Telephone 07940 730 958 or 07980 943 391 or visit www.curiospiritscompany.co.uk Wineries & Wine Stores can offer customers a taste of fine wines before they buy and use the Coravin System as an educational tool for in-store trainings and classes.

Introducing now Coravin Model Two Elite in bright and bold colours of Red, Gold and Silver, to make your every pour a statement in style.

For further details visit www.coravin.com or see the advert on page 13.

Restaurants & Wine Bars can use the Coravin System to expand their wine programs by offering better wines by the glass, without the risk of oxidation if a bottle is not sold that night.

Frima Variocooking Center’s ‘Great Results’ Impress Former Olympics Chef FRIMA UK has appointed Darren Brinn as Regional Sales Manager for London.

As a highly experienced chef, Darren has headed up large commercial contracts for several leading organisations including BT and GSK. Most recently he was executive chef at Aramark UK’s HQ in Northwood, where he helped support delivery of catering for the 2012 London Olympics. Darren is excited to be joining Frima just as the company has launched its latest

model, the VarioCooking Center 112L. “It’s a classic, countertop two-pan Frima, but with a 50 litre cooking capacity, and that makes it ideal for any restaurant looking for a multifunctional cooking appliance that can handle larger volumes,” he says.

For information and brochures, or to come to a free Cooking Live demonstration, call Frima UK on 0845 680 3981, email info.uk@frima-online.com or visit www.frima-online.com

State-Of-The-Art EPOS Systems from 3R Our State-of-the-art EPOS systems are designed to become an essential part of your business.

Assembled with detailed reporting functionalities which will help to minimize your cost whilst maximizing profits, they are excellent for both multi-sites and single-site businesses.

Built on over 16 years of experience, 3R Epos’ reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your needs.

Whether you own a convenience store, restaurant or a bar, the 3R Epos system can

integrate products that are unique to your business. This can include the ability to store new promotions, daily specials as well as adding local dishes to the menu.

3R Epos systems will contribute to the success of your ongoing business as it includes the ability to inform managers when your stock is reaching minimum levels thus allowing you to re-order stock accordingly. Furthermore, 3R Epos systems will calculate and suggest what should be ordered based on current and archived sales, recent orders and current stock level thus saving time and money.

For more information on our services please contact our dedicated team on: 01992 574 650.

RS100 Background Music Systems Tablet-To-Cup Coffee Technology From JURA

MAKE THE perfect coffee straight from your tablet!

Controlling your JURA automatic bean-to-cup coffee machine will be easier than ever in 2016 thanks to the new JURA Smart Connect.

This innovative new device uses Bluetooth communication to wirelessly operate your coffee machine via your tablet. By downloading the JURA Connect iOS or Android App onto your tablet device, you can now set your personal coffee preferences, such as adjusting the strength, temperature and cup size.

Simply tap the name of your chosen coffee and your taste preferences, sit back and watch

Sprinkle This Golden Idea

THEY ARE small enough to sprinkle, they have won gold in the BPex Pork Product of the Year competition and they have turned into very big business for Snowbird foods and the Red Tractor approved British pig farmers who supply meat to Snowbird.

The fully cooked and frozen mini meat bites weigh in at just 1.7g. and have joined their bigger brother (4g.) as an exciting new, gluten free ingredient which is ideal to sprinkle on pizzas and

it flow into your cup.

In addition to all the fun bits, the app features easy-to-understand graphics and automatic machine status updates to ensure your machine is providing optimum performance.

JURA Smart Connect is available now on iOS, and android – from spring 2016 and compatible with a range of JURA machines.

For more information, please visit uk.jura.com or call 0800 6525527. as a savoury inclusion for wraps, snack pots, sandwiches, ready meals. Quiches and salads.

The bites are attractive, irregularly shaped pieces of pork, beef, lamb, chicken or turkey – or selected combinations of the meats. They are made by a special process which is regarded as a significant technical breakthrough. Early customers included a pan European pizza manufacturer and a British ready meals manufacturer, the latter a supplier to one of the UK’s to five supermarkets.

“The bites are proving the ultimate convenience ingredient for manufacturers and our ability to manufacture them economically is a huge accolade to our technical team,” said Snowbird sales director, Roy Anderson.

For further information call 020 8805 9222 or visit www.snowbirdfoods.co.uk

WBC Introduce New Riedel Glassware Range WBC, THE UKs leading supplier of retail supplies to the specialist food and drinks market, is delighted to announce the arrival of Riedel glassware, extending their popular glassware offering.

Since 1756, Riedel have recognised that the taste, balance, and finish of wine is affected by the shape of the glass from which it is drunk. Market leaders in glass manufacture and design, Riedel are known the world over, and now WBC brings you a selection of their cutting edge wine specific stemware, all at trade prices and delivered direct from stock within 48 hours.

“Riedel have an enviable reputation for making the best wine glasses money can buy, and we’re delighted to be stocking a range of this iconic stemware. WBC cus-

tomers can now add Riedel glasses to their orders at the same prices charged by Riedel UK, without having to worry about meeting minimum order values. Initially WBC is stocking Riedel’s bestselling items, this includes Vinum crystal, Ouverture and O glasses, of which many are available in special launch offer packs, " say Tim Wilkinson, Director, WBC. WBC have handpicked from Riedel’s portfolio to complement their existing collection of flute, wine tasting, hi ball and wine glasses. With mixed packs, gift sets and craft beer tasting kits also available, the new Riedel range at WBC is a smart way to purchase premium glassware for the refined wine bar, restaurant or hotel.

The new Riedel glassware and accessories are available from WBC's website wbc.co.uk or by calling 08000 85 85 95.

Armstrong Re-Equips Newcastle Hotel Laundry On Fixed Price Hire JESMOND DENE House is Newcastle’s only independently owned boutique hotel. With 40 rooms including a number of suites, a busy restaurant and five rooms catering for weddings and other private events there’s always plenty of laundry. While bed and table linen requiring ironing is sent out everything else is laundered in house including towels, face cloths, robes, chef ’s whites and all the kitchen linen.

The hotel had a small laundry supplied by Armstrong Commercial Laundry Systems consisting of just one washer and one dryer that was installed in 2007 on a fixed price hire agreement. Last year head housekeeper Linda Collins suggested that as the equipment needed replacing and occupancy was increasing it would be worthwhile to double the capacity of the laundry. This would enable them to wash the robes which were previously

sent out and also provide a quicker, more efficient turn-round on the stock. Having been happy with the Armstrong agreement for the previous eight years they asked them to come back, and a new laundry was subsequently ordered and installed. The new laundry consists of two Amazon HSF washers, one 14kg and one 18kg capacity and a Huebsch stacked tumble dryer providing 2x14kg capacity. Once again the hotel has opted for a fixed price hire scheme which includes all parts and labour throughout the rental period and ensures ease of budgeting for the laundry outgoings.

The laundry is operated by the linen and mini-bar attendant during the day, with the late attendants doing any that is left over. It is in operation every day from 7.00am to 8.00pm. “We are very pleased with the new equipment”, Linda told us, “and the additional capacity has really made a difference.”

For further information contact Tel: 01635 263410 E: enquiries@armstronglaundry.com Website: www.armstronglaundry.com

RS100 SUPPLIES cost effective Background Music Sound Systems and is owned by Award Winning Entrepreneur Roddy Stewart, who has been trading in the Sound & Lighting business for over 25 years and built a strong reputation all over the UK . Our sole job is creating the right sound atmosphere in Hotels, Restaurants, and Retail, really anywhere that music or voice announcements are required.

Some of our recent customers have been, Rick Steins, Di Maggio’s, Edinburgh Airport, Loch Fyne Restaurants & Burger King Creating the right sound is of key importance to give customers a feeling of ease and create the mood or experience that is required to generate sales or atmosphere.

We specialize in background music systems and do both ceiling and wall mounted speakers, all sound systems can be configured to each customer’s needs , be it 1 Zone 4 speaker systems to Multi Zone speaker systems in Airports , Hotels or Conference Centers.

Our online company is a set up to sell specialist packaged systems giving customers an easy way to buy a 1 stop solution for their needs. Or we can custom design a sound system bespoke to any requirement. In addition to supplying sound systems we also supply music playback systems, ranging from iPod docking systems to CD, MP3, SD and USB based systems.

Visit us at www.rs100.co.uk to find our full range of solutions and see how we can help you drive your business forward today, or contact Roddy Stewart directly on 0141 337 1100 or email: sales@rs100.co.uk

“Phenomenal” FRIMA at The Mere Resort, Cheshire

DELUXE RESORT The Mere has recently installed the FRIMA VarioCooking Center Multificiency.

“The FRIMA is a phenomenal piece of kit,” says Mark Walker, Executive Head Chef of The Mere. “It makes life easier and takes the pressure off, producing a consistent, controlled, quality food every time. The precise controls mean you can walk away from a FRIMA and nothing burns or sticks.”

Not only does its precision mean consistent quality is a given, the VarioCooking Center’s multifunctionality has also proven invaluable to The Mere’s diverse menu, used for anything from stocks to sous-vide to sea bass to curry bases.

The Mere has FRIMA’s 211+, which has a 100-litre capacity pan and a footprint measuring 1164mm(w) x 914mm(d) x 1100mm(h). It can sear 12kg of meat in 4 minutes and pressure cook up to 40kg of meat per hour. It can cook 20kg of rice at once.

“Anything big in volume we’ll make in it,

because of the sheer capacity it can handle,” says Mark. “For example, for 180 portions of sea bass cooked all at once, all with crispy skin, we will use the FRIMA.” The FRIMA cooks very quickly, too. “We make stock in two hours, and veal jus in four hours, complete, reduced, done. And you get a better product, the consistency of flavour is all there.”

Mark and his team have also found the unit to be energy saving. “Gas and electric are a kitchen’s biggest costs. When we used gas for our stockpots they could take up to two days. With the FRIMA 48 hours becomes three or four hours, so running costs are massively reduced. Less gas means less heat in the kitchen too, which creates a much nicer working environment.”

Naturally, the more the FRIMA is used, the more the staff are learning of the possibilities it can bring to the menu.

For information and brochures, or to come to a free Cooking Live demonstration, call FRIMA UK on 0845 680 3981, email info.uk@frima-online.com or visit www.frima-online.com

Grim’s Dyke Hotel Has Hidden Warmth Thanks To The Caspian Universal Concealed!

GRIM’S DYKE Hotel is in Old Redding, Harrow Weald, London and is the beautiful former home of Sir William Gilbert, one half of the famous musical partnership of Gilbert and Sullivan. It possesses 46 stylish rooms, a 2AA rosette restaurant, and 40 acres of gardens and woodland which were the pride and joy of Lady Gilbert. The house itself was built in 1870 and completed in 1872. It became part of Best Western in 2013.

The hotel was suffering from an old heating system with boilers that had seen better days and natural convection heating sited below windows around the hotel. They were keen to invest in efficient heating, yet with a building of this age, they were also keen to maintain its aesthetics. The natural convectors had been concealed in the joinery and when the contractors introduced Smith’s Caspian Universal Concealed to the hotel, it was the best-fit solution, ticking all the requirements the hotel had for its central heating. The Caspian Concealed has been successfully installed in a number of rooms and because it is designed to be concealed, the concealment of the fan convectors has been done beautifully, without any compromise to the internal fabric of the building or to the fan convection heating.

There has been no compromise in the aesthetics of the building post-installation; each room looks exactly as it did before. The Caspian Concealed fan convectors have been installed in a number of rooms, including the restaurant and the prestigious music room, which has four. The physical impact that this has

had is felt in the warmth of the hotel; previously the lobby always felt cold and now it’s welcoming and warm for guests and visitors when they arrive during the cooler months of year.

The Caspian Concealed fan convectors have been paired with oil-fired Potterton boilers and the hotel is very happy with its new heating system. John Parker, the hotel’s General Manager explains, “The new boilers and fan convector heating have meant that we no longer have to supplement the heating with additional electrical appliances, which has already made a positive impact on our heating costs. The combination of more efficient, new boilers and using thermostats to control the fan convectors means that we do not have to continually adjust the heating because the temperature around the hotel is always consistent. One of the challenges with this listed building is that the windows are very large and can’t be doubleglazed. The previous style of heating simply didn’t cope in really cold weather and now, with any of our regular events, the main door is continually open and the fan convectors respond to this temperature change and cope with the sudden demand.”

The Caspian Concealed has four different main accessories which can work together in any combination to create the recessed or concealed heating solution requirements depending on the project specification. Like the Caspian Universal, this is a versatile heating solution for a variety of applications - suitable for high, low or ceiling concealed installations; it can even be turned upside down.

For more information contact Smith’s Fan Convectors on 01245 324900; visit www.smiths-env.com; follow Smiths Fan Convectors on LinkedIn; or email via sales@smiths-env.co.uk.

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Caterer, Licensee & Hotelier

The Future of Construction?

ARC ON the face of it are a regular construction company specialising in the hospitality sector, working on hotels and restaurant fit outs since 2009.

In fact, the services offered are much broader than than this initial first impression. Whilst true that Arc employ Project Managers who supply and manage construction teams, they also offer a full turnkey service of design, planning, Mechanical,landlord agreements, premise licence and change of use.

Operating on a cost plus open

book basis, they ensure best value for the client. Negotiating trade deals and super efficient project programs ensures that they can be significantly better priced and quicker than using a traditional Design and Build contractor. Essentially the client has complete transparency about where their money is spent. This is rather unique in this sector, and is a brilliant unique selling point above many of their competitors.

Currently working on several sites across different UK cities and towns. Most notably on The Stable group of restaurants rollout where they have completed 14 sites so far.

For further information, contact www.arcdesignbuild.co.uk

Oxford Hotel Connects Luxury Bedrooms To Econoplate Performance THE OLD Bank Hotel has successfully addressed issues of reliability and capacity thanks to the installation of an Econoplate plate heat exchanger.

With 42 luxury bedroom suites and one of Oxford’s best known brasserie restaurants, the Old Bank Hotel experiences very high demand for hot water throughout several peak periods each day, but has successfully addressed issues of reliability and capacity thanks to the installation of an Econoplate plate heat exchanger.

The Stokvis E3A (i) 113D+1T plate heat exchanger package, along with a pair of 500 litre stainless steel buffer vessels was specified and installed by H & E Engineers Limited, a specialist in maintenance services based in nearby Kidlington.

Ian Hardwick, who was the contract manager for the work at the Old Bank Hotel, commented: “We have installed a number of the Econoplates, along with other Stokvis equipment, over a period of ten years or more, and have come to rely on the manufacturer for its level of service, design support and its response to urgent situations.

“In this instance we were asked to look at improvements which could be made to the hot

water services for the hotel which would be a lot more efficient, plus there was the problem concerning the size of the old direct fired heaters. They were too big to remove from the plant room – so had to be cut up – and we wanted something much more manageable and easy to install; which is why we went to Stokvis.”

H & E Engineers is active for a range of clients across Oxfordshire in the leisure, education and other sectors, maintaining several large estates, and has always found the Stokvis Econoplates able to meet the highest levels of hot water demand, as Ian Hardwick confirmed: “We have a good partnership with Stokvis which works very well for us and our clients. Our contact, Andy Russell, always pulls the stops out when we need something.”

The Stokvis Econoplate range is widely specified, not just for its performance and reliability, but the fact it virtually eliminates any risk of legionella contamination and can be employed to boost the temperature of stored hot water from solar thermal panels which the company also supplies.

For more details of Stokvis Energy Systems latest product range, call: 020 8783 3050, email info@stokvisboilers.com or visit www.stokvisboilers.com.

www.arcdesignbuild.co.uk T: 01905 330 501 E: info@arcdesignbuild.co.uk 6 Sansome Lodge, Sansome Walk, Worcester, WR1 1LH

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Design and Refit

Dining Chairs UK

Dining Chairs UK has been set up to offer quality contract dining furniture to the hotel, restaurant, pub trades and leisure industries at realistic prices. We carry a lot of our range in stock so we can help you to meet your deadlines. We

also offer a unique source and supply service; if you send us a picture of an item we will do our up most to supply to you at the best price.

All our furniture is manufactured to the highest standards, we only use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics.

For further information, call 0115 965 9030 or email info@diningchairsuk.com

Pro Auction Valuers & Auctioneers

PRO AUCTION Limited are one of the leading specialist valuers & auctioneers. Providing a comprehensive range of services to ensure that the full value of surplus or redundant assets are realised, to maximum value, be that by a private treaty, tender or auction.

Auctions are conducted on a regular basis, throughout Europe in the Hospitality, Catering & Leisure sectors.

We provide valuation and sale advice on all classes of industrial and commercial business assets.

Auction sales are conducted both

Wet and Forget Why use Wet & Forget?

Moss, mould, lichen, algae, and black mould are part of our lives.

Because of our climate these biological growths attach themselves, uninvited, to every exterior surface around our home.

These growths are seriously unattractive and dangerous (slippery pavers and concrete).

These growths damage paintwork, masonry, bricks, roof tiles, outdoor furniture, and whatever else you can think of!

What to do about it??? It all sounds like hard work!!

Not with Wet & Forget!!

Just wet any exterior surface

on site and webcast through our world-wide bidding platform.

Pro Auction runs both traditional and online auctions throughout Europe, using the latest auction platforms and software, developed to meet the demands and needs of both the seller and purchaser. The company provides expert advice to insolvency practitioners, corporate recovery specialists and turnaround professionals. It is widely acknowledged as a leading provider of machinery and business asset advice – from initial valuation to exit strategy planning and implementation – helping clients through the whole process.

Contact Pro Auction Limited on 01761 414000 or email info@proauction.ltd.uk with the product... then forget it!! The weather does the work.

Is Wet & Forget Safe?

A great big YES IT IS!!

Wet & Forget is non caustic, non acidic and contains no bleach!

It has a pH of 8. Tap water is 7!

Waterblasting has been a common method of removing grime & growth but it is very aggressive and abrasive. It can lift paint, scour timber and lift the fine sand and cement out of concrete. Plus it does not kill the growth - so even as you are waterblasting, the growth spore is busily re-establishing itself.

Then there are aggressive chemicals like bleach, caustic soda and acid based products which have the same effect as waterblasting.

For further information visit www.wetandforget.co.uk Phone Number 0800 999 3309 Or see the advert on page 8.

CK Direct

CK DIRECT is a UK based company situated in the Cambridgeshire town of Peterborough.

Since 2002, we have established ourselves as a leading supplier of Commercial Kitchen.

All of our products and services are offered nationwide throughout the UK. Our company has had previous experience in the supply of catering equipment, though 2002 has seen us concentrate solely on offering commercial kitchen extraction systems, with canopies available at both the low-

Mattressman OUR CONTRACTS department at Mattressman supplies mattresses of the highest quality to hotels, landlords, holiday cottages, leisure parks and more.

All mattresses meet either Source 5 or Source 7 flammability standard, and we offer a huge variety of types and sizes.

The Hotel Three Pocket, a luxury mattress in the Hotel Pocket range from the British Bed Company, contains 1200 pocket springs (in a king size) and has a medium/firm tension. Pocket springs provide fantastic support, as they move individually, moulding to the shape of the user and cradling them in their natural sleeping position. They also minimise

Design and Refit

June 2016

Caterer, Licensee & Hotelier

est possible prices and the highest quality.

Our services include: • Commercial Extraction Hoods and Canopies • Standard Kitchen Ventilation and Extraction • Bespoke Kitchen Ventilation and Extraction • Air Input Systems and Replenishment • Gas Interlock Systems • Carbon Filter Systems and Odour Control • Silencers and Noise Control • Stainless Steel Wall Cladding • Hygienic Plastic Wall Cladding • Replacement Filters • Replacement Fans For further details Tel: 0808 178 0001, email: info@ckdirect.co.uk, web: www.ckdirect.co.uk disturbance between partners to ensure a restful night’s sleep. The thick layers of luxurious hypoallergenic fillings used in the Three Pocket ensure comfort and are perfect for allergy sufferers.

The Hotel Three Pocket is just one of the many mattresses we can supply, and plenty are in stock ready for free next day delivery, especially useful if you need to replace a mattress at short notice. With sizes from small single to super king and custom sizes available, as well as a wide range of prices and types of mattress, we’re confident that we can cater to you no matter what you require.

Call: 0800 5677625 or visit www.mattressman.co.uk/contract

MAJisign Wooden A-Boards, Chalkboards And Wooden Displays MAJisign are the UK’s largest manufacturer of wooden A-Boards, chalkboards and wooden displays.

All of our wooden products are designed and manufactured in house at our UK workshop, in Bury St Edmunds, Suffolk, where we house an 18,000 sqft factory and design

studio.

Using sustainably sourced timber we can design, manufacture and deliver high quality wooden displays at the UK’s best prices.

Every step of production is looked after by our highly skilled experts, ensuring you have the best possible finish to your products.

For more information and to place an order, contact us today on sales@majisign.co.uk 08007835887 See the advert on page 4 for details.

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June 2016

Capricorn Imports

CAPRICORN IMPORTS are now firmly established as one of the country’s largest stockist and supplier of quality contract furniture to cafes, bars, bistro's, restaurants, pubs, clubs and hotels.

Capricorn Imports are based in an 85,000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service throughout

the UK on hundreds of products including outdoor dining tables, tub chairs, bar stools, lounge furniture, conference stacking chairs.

Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements.

Opening hours for the showroom are Monday to Friday, 9am to 5pm.

Capricorn Imports are in the enviable position of being a sole UK importer of quality furniture which means that you the customer, will be dealing direct with manufacturers from around the world at very competitive prices.

For further details, please see the advert on this page.

Protecta Screen Carpet Protection Film

PROTECTA SCREEN Carpet Protection Film is perfect for protecting your carpets during building work, painting or DIY project. It is a high quality low-tack self-adhesive, fire rated film specifically designed for covering carpets.

Protecta Screens Carpet Protection Film is popular for use when decorating, protecting against wet trades as it protects the carpets from spillages and other debris.

The adhesive backing ensures this carpet protection film is safer than using traditional dust sheet, reducing the risk of trip hazards.

CP Electronics

CP ELECTRONICS are recognised worldwide as leaders in energy saving lighting controls. The company’s systems minimise energy use and cost without affecting user convenience. Its UK base in London is home for the majority of its manufacturing and dedicated R&D. Products range from simple time-lag switches to sophisticated microwave presence detectors and

Mayfair Furniture

MAYFAIR FURNITURE is a stockist of hotel, pub, guest house, B&B, restaurant and café furniture. We can produce hundreds of types of chairs and tables with a vast amount of options available. Second hand and new bespoke made-to-measure bedrooms sets are also available.

As well as our huge variety of new contract furni-

Tel: 01404 890290 sales@allenpavitt.com Complete Table system for Banqueting

Folding Tables Nylon Flock Plain Timber Laminate

Conference Cloth Table Skirting

Wheeling Folding Stage one man operation

Conference Tables Portable Dance Floor Easy clean no polishing Locks together will not come apart All Manufactured in the UK at one premises Allen Pavitt Contracts

The low tack adhesive backing sticks to most carpet types without the need for taping and will not shift after being applied.

After use, it can be peeled away and will not leave any residue.

Protecta Screen Carpet Protection Film comes in rolls as small as 25m and up to 100m, roll widths are 600mm to 1.2m.

If you have any Building work coming up or any outside events that you think may affect your carpets Please visit our web site www.protectascreen.com and enter the Discount code CLHNEWSJUNE for 15% Discount.

fully addressable lighting control systems. This constant drive to innovate is demonstrated by CP as it continues to develop exciting new products and technologies.

CP Electronics can work with any light source, in any building and any space, from a sports stadium to a CEO’s boardroom. The company develops energy saving solutions with both private and public sector organisations.

Its focused production team works to the highest quality standards, using advanced fabrication techniques. Furthermore, its confidence of both quality and testing is reflected in a comprehensive 5-year warranty across the range.

Products are also backed by dedicated sales, after sales and technical support teams: on site, on the phone and online.

Call +44 (0)333 900 0671 or visit www.cpelectronics.co.uk or see the advert on page 7. ture, Mayfair Furniture is also a leading full service clearance company to the hospitality industry. We buy used furniture from hotels and restaurants, which our professional refurbishment team and upholsterers will restore giving the opportunity to buy high quality often bespoke items at a heavily marked down prices.

Mayfair Furniture have over 50 years of experience in the contract furniture industry and have supplied furniture to all over the world. We aim to provide customers with as many options as possible whilst keeping our prices as low as possible.

For further information call 01733 310 115, email: sales@mayfairfurniture.co.uk or visit www.mayfairfurniture.co.uk See the advert on page 2 for further information.

Design and Refit

June 2016

Caterer, Licensee & Hotelier

Portable Flooring and Event Furniture from Grumpy Joes Ltd GRUMPY JOES Ltd is a British manufacturing company that supplies portable dance floors, tent floors, staging, bar counters and event furniture to the hospitality, catering and rental industries.

Having invented and made the first ‘no tools, no screws’ interlocking dance floors in 1974, ‘Grumpy’ Joe WestonWebb and his family business have supplied portable dance floors to all the major hotel groups for over 40 years.

These have now progressed to an exciting range of wireless twinkling LED floors, Colour Commander RGB LED

floors and bar counters which allow users to display text, videos, animations and images effortlessly.

Our floors are compatible with all Horizon, Florlok, Publok and Weblok floor systems. All can be supplied with custom trolleys which store panels and edging safely.

Our floors have featured for several years in Strictly Come Dancing, The X Factor and Britain’s Got Talent.

For more information on all of our products and services, visit our website www.grumpyjoe.co.uk or call us on 01509 670006 or see the advert on page 7.

Retain Credit & Debit Cards and Be PCI Compliant While Increasing Profits THE CARDSSAFE® system is now the “best practice” way of handling credit and debit cards retained by merchants in the UK hospitality industry. More than three thousand venues now use the system every day and when managers share their experience they report these financial benefits: • Chargeback drops by more than ninety percent (90%) • Walkouts are reduced by at least fifty percent (50%) • Tab mistakes drop significantly and finally – • There is a major uptick in sales In addition, their customers really appreciate that

their security concerns are dealt with in this easy to use system as offered by CardsSafe limited.

If you are concerned about how CardsSafe works within the PCI scheme, Alan Gill from the independent PCI certifying company Orthus Limited states: “The PCI DSS standard encompassed 264 controls.

CardsSafe helps to reduce the need to meet all of these through ‘compensating controls’ which allow businesses to comply to the standard without having to change the way they operate”.

Please contact CardsSafe Limited on: Phone: 0845 5001040, Email: cardssafe@cardssafe.com or Web: www.cardssafe.com

Why PVC Banners Have The Midas Touch For Your Business PVC banners are a cost-effective way of pushing marketing and sales messages to the paying public “Brown paper packages tied up with string, these are a few of my favourite things” sang Maria in The Sound of Music, although the attractive songstress forgot to include PVC banners amidst the mentions of schnitzel with noodles and snowflakes that fall on her nose and eyelashes.

PVC banners are certainly one of our favourite things and that’s why HFE was set up in the first place. We recognised that there was a growing demand from businesses to pursue this cheap and effective way of peddling their wares all year round.

For the uninitiated, a PVC banner is a display item that you might see outside a pub, restaurant, leisure centre, gym or public event. These banners are built to last with strong durable outdoor 550gsm coated PVC ensuring that they stand up to any weather condition. The full solvent inks used on the banners have been severely road-tested to make sure that the message stays sharp irrespective of snow, sleet or rain.

Why use PVC banners?

We’ve already mentioned that they’re a cheap option that caters for any marketing budget. Starting from £13.99, PVC banners don’t break the

bank so there is little downside to getting involved and testing the market.

Businesses now recognise that word of mouth can only take you so far, with their premises often ideal for attaching a PVC banner or two. So a pub who does a cracking Sunday carvery can create themselves a banner at HFE advertising this fact along with some gorgeous imagery of roast meats and vegetables.

At the HFE website, we offer customers the chance to design their own PVC banners. It’s a free design service which is great for those businesses that want something unique or bespoke. However, on the flip side, we already have banner designs that you can grab “off the shelf” for popular events such as pub nights, Valentine’s Day and Christmas.

When you order more than one banner with HFE, then we’ll throw free delivery into the equation. Then there’s the fact that any order before 11am means next working day delivery and we’re naturally a 24/7 business when it comes to designing and ordering online.

PVC banners tied up with string, they might just be our favourite thing! www.hfe-signs.co.uk

New Look for Morplan Bristol Store

THURSDAY 12TH May saw the official launch of the new look Bristol store.

The new layout is designed to take you on a journey of ideas and inspiration culminating in three instore shops showcasing the very latest in shopfittings and retail design. This season you’ll see a rustic deli, a stylish boutique and a lovely coastal gift shop.

You’ll see how Morplan can help you create the store of your dreams, perfectly tailored to your product range, your customers and your retail space.

From the fittings to the carrier bags – you can realise your vision.

For busy retailers all the bestselling

products are there, remerchandised to make selection simpler and faster – ideal if you’re popping in for emergency supplies. Everyday essentials such as carrier bags, tissue paper, tickets, tagging and pricing guns, hangers, cash registers and till rolls are on hand alongside bigger items such as mannequins, wall systems, counters, cabinets and merchandisers.

Like all our stores, Bristol also offers a unique collection of exclusive seasonal items to help you launch new ranges and set the tone at any time of year.

For further information call today on 0117 694 3883 or email them at bristol@morplan.com

Kolourfull Creative Solutions Specialise in the Supply and Creation of Decorative Panels THROUGH SCHEME sourcing services and material consultancy, they help ensure each client has the right products for their projects.

With materials including ceramics, wood, and faux brick, and 3D shapes such as origami, hexagons, and the more unusual varieties, each project certainly boasts the “wow” factor.

Kolourfull Creative Solutions is backed by staff members with considerable experience in

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

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal ser-

the specification industry and are able to collaborate with different factories in order to create their clients’ bespoke designs. Past projects have included Bovey Castle Hotel, Cafe Rouge, Napa By Yard Bird, Stay City Apartments and numerous independent hotel projects, including restaurants, bars and reception areas, amongst others.

For full details contact Kolourfull Creative Solutions on 0115 774 8885, by email enquiries@kcso.uk or visit their website, www.kcso.uk vice tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England.

Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days. We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons..

We also hold regular Auctions ”On Site” and "On Line".

See advert on the facing page for further details.

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6 Clarendon Place, King Street Maidstone.

Tel (01622) 685261

my car keys in the postbox of the group head office & caught the train home.

THE SIR ALF RAMSAY PUBLIC HOUSE, BROADMEAD, TUNBRIDGE WELLS • New Lease available free of tie.

• Open plan bar area, customer toilets, domestic kitchen, private living room.

• First floor flat 3 bedrooms and bathroom • Enclosed patio/garden area with picnic benches.

• Car park for 6/7 vehicles.

• The property is a listed Asset of Community Value • Situated in residential area close to town centre

NIL PREMIUM. GUIDE RENTAL £30,000 P.A. THINKING OF SELLING YOUR PROPERTY? WE OPERATE A NO SALE - NO FEE BASIS.

ANDREW GREENWOOD BUSINESS TRANSFER AGENT LOCK-UP LICENCED COFFEE SHOP, HISTORIC CATHEDRAL CITY CENTRE, WINCHESTER. Occupying a sought after posn. Run entirely by staff. Offering breakfasts & light lunches. Closed at 4.00 pm & not open Sun. Seating 18 with compact kitchen & 2 lower ground flr function rooms. Recorded T/O £57,233 (not VAT reg). GP £35,871 (62.6%). 10 yr lease from Sept. 2011 at £11,200 p.a.x. – OIRO £50,000 + S.A.V. (Ref. C.3654) 17TH CENTURY LEASEHOLD PUBLIC HOUSE, AMIDST RESI OUTSKIRTS, COASTAL RESORT OF SWANAGE, DORSET. Character Grade II Listed Bldg circa 1610, built of local stone with stone clad roof & thatched roof cellar.

Enjoying regular local trade with summer seasonal boost. Central main bar has flagstone floor & wood panelled servery. Adjoining games area with pool table. Snug area seats 12 & dining room seats 20. Galley style kitchen. Lawned trade garden with 12 picnic tables & rear car park. Cottage style 2 dble bed accom. Gas CH. Open eves only except Sat & Sun. Accts record T/O of £224,093 (ex VAT) – mostly wet. GP £99,604. Beer tied lease from Punch Taverns of which 6 yrs remain from Mar 2016 at current rental of £21,000 p.a.x. - £40,000 + S.A.V. (Ref. F.3649) REFURBISHED/LOW RENT LICENSED RESTAURANT & BAR FOR LEASE IN HEART OF NEW FOREST. Situated in a prominent High Street location, in the heart of a well-known village, close to a large car park. Refurbished & fitted out in a contemporary style at a cost of approx. £176,000. 80 cover, air-con’d Restaurant & Bar has A1, A3 & unexploited A5 use.

Extensively equipped catering kitchen & yard with 3 car parking spaces.

T/O £6,000 pw (winter), rising to £8,500 pw (summer). SCOPE to introduce take-away food. 10 yr lease from Oct 2014 at current rental of £22,500 pax. Suitable for many styles of cuisine – especially Chinese. Must be viewed. – O.I.R.O. £135,000 + S.A.V. (Ref. C.3644B) LOCK-UP FISH & CHIPS TAKEAWAY (NOT TRADING), AMIDST RESI PDE, CONVENIENT FOR A32, BETWEEN FAREHAM & GOSPORT. In need of modernisation & refurbishment. Premises have A5 use & benefit of unrestricted car parking. Trad. single fronted shop includes a P&T 3-pan island frying range, together with basic inventory of equipment. Offered with new 20 yr lease at initial rental of £9,000 p.a.x. – PREMIUM £26,000.

(Ref. C.3651)

www.andrewgreenwood.com

romsey (01794) 522228

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Call Our Sales Team Today on

01202 552333

35 YEARS AGO, I stood on Lambeth Bridge & threw my briefcase in the Thames saying 'never again will I work conventionally. At the time I was MD of 3 companies, part of a large group, but I couldn't stand the politics. That was on a Thursday, the following day I went to my 3 offices & said goodbye to all my staff & put

The following day I went to Italy for 2 weeks & on the first day back, I saw a Midland Bank Manager, told him what I'd done & he said "despite the fact you're young, you've had a lot of experience in running companies, I think you can help some of my customers".

So for 35 years, I've been helping companies & it took me years to work out the 1 reason why a business makes money is the same reason why a business makes money: FOCUS. Focus just on your skill, you'll never make money. Focus on profit & you'll make money.

Reader enquiries - Tel: 01202 551193, email: office@markliddle.com or visit www.markliddle.com For further details see the advert on page 2.

Businesses for Sale? Business Valuation?

Selling Your Business? That’s our Business!

WE HAVE over 50 years success in business transfer. We know how to get results when selling your business and can advise on buying a business regardless of size. Our combination of marketing experience and financial advice has been relied upon by thousands of satisfied vendors – it’s no wonder that we’re regarded as the better business agent.

Whether you are a first time buyer or an experienced business owner and want to buy a business, sell your business or would like a valuation of your existing business, The Everett Masson & Furby Group have the expertise and experience to assist you every step of the way.

Ensuring your business valuation is realistic is a critical part of the selling process.

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buyers which in turn leads to frustration for the business seller.

However if you set the asking price too low then not only will you not be realising the full potential out of selling your business which can be extremely disappointing for the business seller, particularly if it is a sale for retirement.

We are fully aware that ‘Price drives demand’ which is why our experienced valuers who see thousands of businesses each year, employ all of our 50 years of experience in ensuring that our Business Valuations are an accurate and realistic reflection of the businesses worth.

Consequently we achieve successful sales.

If you are looking at selling your business and have a dream of where you want to be 5 years from now!

Let Everett Masson & Furby drive your dream to reality. For further details see advert this page.

The Yew Tree, Reigate, Surrey on the Market LEADING NATIONAL Licensed Property Agents Guy Simmonds have been instructed to sell the impressive early 20th century inn, the Yew Tree, situated in the highly sought after and historic town of Reigate, Surrey.

The Yew Tree exudes a wealth of charm and character having a welcoming Lounge Bar (circa 20) and a multi-functional Restaurant (circa 40 covers). There is also a fully equipped Commercial Catering Kitchen and

the family accommodation offers good sized rooms and briefly comprises: 3/4 bedrooms, lounge, office/bedroom and bathroom. Outside there is a delightful enclosed Beer Garden (circa 50+) and car parking facilities for circa 20 cars.

Price: £130,000. Tenure: Leasehold - 17 years remaining. Turnover: Advised sales for YE March 2015 circa £422,000 (incl. VAT). Trade Split: 40% wet and 60% food. Rent: £33,000 per annum. Landlord: Enterprise Inns.

Contact the agent, Guy Simmonds, on 01332 865112

Property and Professional

June 2016

Caterer, Licensee & Hotelier

Redacre Licensed Property Specialists REDACRE LPS are a unique business sales agent that specialise solely in the licensed trade industry.

As a licensed specialist we have a wealth of resource on hand to assist our clients when making key decisions about their business, our range of in house services have been tailored to provide you with all the tools you'll need when bringing your business to

the market place.

A dedicated business agent will manage your instruction from start to finish ensuring a single point of contact & effective communication between parties.

Redacre are the most competitive agents in the UK with no lengthy contract ties or upfront fees!!

If you're thinking of selling your Pub, Hotel or Restaurant why not call us for a 0121 629 7823

Shortage Of “Select” Licensed Businesses THE SURGE experienced in the 1st half of 2016 goes on unabated with new entrepreneurs wanting to own & run their own licensed business, be it leasehold or freehold tenure. SELECT is pretty unique in its terms of taking new business listings. Not only do we quote NO-SALE NO SALE COMMISION but do not take “upfront fees” in any form or guise. We value to sell and do not “hype” valuations just to walk away with a cheque.

Our register of funded purchasers is growing by a multiple of four against 2015 enquiries which is resulting in a shortage

of correctly valued business’s. When viewing one of our listings you can be sure that its valuation is genuine.

The firm has during May completed on eight such opportunities including the Freehold of The Wombwell Arms located in the North Yorkshire village of Wass. sold off a market price of £435k and the tied Marston’s Lease on the New Broom with its location in Staffordshire off an asking price of £59,950. Ten further sites have offers agreed with deposits lodged.

All The Select Way , without upfront fees.

Contact for further information; Tel ; 01530 41 41 40 Email; info@ga-select.com Web; www.ga-select.com

The Torridge Inn, Hatherleigh, Devon For Sale Freehold BEAUTIFULLY PRESENTED and with tremendous charm and character, this North Devon public house with origins reputedly dating back 250 years, is now for sale through licensed property specialists Stonesmith of Exeter.

This delightful character inn is presented in first class order throughout having undergone internal and external refurbishment in recent years and retaining many of the character features including beamed ceilings, exposed stone walls and fireplace with wood burning stove.

The accommodation briefly comprises:Main Bar with adjoining Lounge/Dining

Area with seating for 42, Pool/Games Room (10), a well fitted and equipped Commercial Kitchen, Cellar, and Ladies & Gents WCs. On the first floor is a spacious and well presented family sized owners apartment with Sitting room, Kitchen and 3 Double Bedrooms, Office Area, Bathroom and Separate WC. Externally the pub benefits from an Enclosed Patio Courtyard Area leading to an Enclosed Lawned Trade Area with seating for approximately 40 and a Customer Car Park with spaces for 10-12 vehicles.

The Torridge Inn is being offered for sale freehold off an asking price of £349,950. Full details can be downloaded from the website www.stonesmith.co.uk and viewings can be arranged by calling Stonesmith on 01392 201262

The Hospitality Business Mentor from The Bowden Group DAVID HUNTER is the Hospitality Business Mentor – he works with owners and investors in hotels, restaurants and catering businesses.

Ensuring the business performs and makes the required profit, is what David does, and he does this by: 1. Setting realistic targets for the business, and creating budgets and forecasts 2. Monitoring Sales, Gross Margins and Labour costs very closely 3. Mentoring the owners and/or managers of the business to help them achieve their objectives Other areas that David advises on include:

• Marketing – general and specific (ie promotions etc) • Human Resources (HR) - including all the legislation, and disciplinary positions.

• Reward and Bonus schemes – always linked to achievement of objectives • Customer Service - including Hospitality skills training Do contact David for an informal chat, or make an appointment to meet with him.

Call David direct on: Mobile 07831 407984 or by email on davidhunter@bowdengroup.co.uk Visit the website at www.bowdengroup.co.uk or the Blogsite at www.hunterbowden.co.uk

Business Owners Must Not Take The Challenge Presented By Payroll Data Lightly MANY OF the country’s 1.8 million small employers approaching their pensions auto-enrolment staging dates are in danger of missing deadlines by underestimating the amount of data needed to complete the process, warns Lighthouse Group, one of the UK’s leading financial advisers.

Tens of thousands of food and beverage SMEs and micro employers are now starting to grapple with the complexities of employer pension schemes for the first time. The Pensions Regulator recently stated that only 29 per cent of those staging in 2016 were fully aware of their date and only 46 per cent of those staging in 2017 were aware of their responsibilities.

Pensions expert Roger Sanders, OBE, cautions business owners to familiarise themselves with the requirements and assess their business as soon as possible, even if their staging date is two years away. Roger is Managing Director of Lighthouse Group Employee Benefit, which is helping SMEs across the country meet their enrolment requirements.

“Employers’ auto-enrolment duties go far beyond setting up a pension scheme and enrolling staff in it,” he said. “They must assess their workforce, work out who to enrol and decide how much they and their employees will contribute. They also need to keep records of all this information, together with any changes, all of which represents a significant amount of work for smaller employers.

“However, we are finding many businesses in food and beverages lack the accurate, up-to-date information on employees vital to completing enrolment smoothly. Firms that leave their enrolment preparation too late will be in for a shock when they discover years of payroll and employee data needs to be sorted before they can properly begin.”

Lighthouse advises that employers who use a payroll bureau

should ask whether their systems and software are geared up to deal with auto-enrolment, assessing if they can extract needed information easily, in a suitable format, and on a regular basis.

A payroll bureau generally holds information such as an employee’s full name, their salary or wages and National Insurance number, but may not have the employee’s address and other contact details such as email, which is often held by the employer. However, under auto-enrolment all this information needs to be brought together each time an employee is paid, whether monthly, fortnightly or weekly.

SMEs should begin the process at least six months before their staging date, starting with checking what data their payroll function holds and how to export it, as well as what information is missing and must be tracked down. At three months before the staging date, businesses must have a process to collate all the information needed in a suitable format and on a timely basis. Data must be in a standardised format and should cover all employees, even if they will not be enrolled automatically.

Roger adds: “The data challenge doesn’t end once everything is in place. Businesses also need to run a data check for every pay period, to verify employees’ eligibility criteria, new joiners and contribution levels. This will ensure that any employees who become eligible later are enrolled, for instance because their earnings have increased or they have reached the age of 22.

“Automating as much of the data gathering, collating and transmissions as possible will significantly lower both the margin for error and the overall cost to the business. Choosing a pension provider that offers locally-based support in person as well as from an administrative centre will also make all the difference. While there may be a small additional cost, being able to concentrate on running their business while knowing they are meeting the requirements, and are therefore unlikely to be fined, can make it worth every penny for SME owners.”

See the advert on this page for details.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

37

38

Caterer, Licensee & Hotelier

Property and Professional

June 2016

The New Bulls Head, Stratford Upon Avon For Sale By Guy Simmonds

A LEASEHOLD Inn has just been brought to the market by Leading National Licensed Property Agent Guy Simmonds: The New Bulls Head, 9 Bull Street, Stratford Upon Avon, Warwickshire CV37 6DT.

NE W

NE W

THE WEST COUNTRY SPECIALISTS

WEST SOMERSET

EXETER, DEVON

BROADWAY, ILMINSTER

Substantial Character Guest House Versatile & Flexible Accommodation 6 Individual Bedrooms (4 En-Suite) Guest Lounge/Dining Room Restaurant/Owners Lounge Sauna & Hot Tub, Gardens & Parking Extremely High Standard Throughout

Quality Bistro & Accommodation Popular & Affluent Trading Position

Character Country Inn with Letting Rooms Main Bar (20+), Lounge Bar and Dining Area (30+), Restaurant (40+), Skittle Alley, External Seating Areas (66+), Car Park (12) 3 Bed Pvt Accommodation, 6 En-Suite Letting Rooms Must be Viewed!

FH £565,000

5983

Bar, Mezzanine & Dining Rooms (33) Self Contained 3 Bedroom Maisonette Refurbished & Well Presented Throughout

LH £59,950

1903A

FH £425,000

4729

DEVON

EXMOOR NATIONAL PARK

TAUNTON, SOMERSET

Thatched Village Inn & Restaurant

Quality Destination Inn & Restaurant

Well Presented & Regarded Daytime Only Café Trades 6 Days a Week Cafe/Restaurant Area (40+) Al Fresco Seating for 32 Town Centre Business

Bar & Dining, Restaurant (80+)

Bar & Restaurant (50+)

3 Bed Private Accommodation

Trade Gardens & Terrace (100+)

Trade Gardens (100), Car Park (40+)

5 En-Suite Letting Rooms, 2 Bed Private Set in over 1 Acre Grounds

Set in Over 2 Acre Grounds

3831

LH £115,000

2040

NE W

FH £525,000

NE W

FREE OF TIE LH £125,000 4727

This fantastically located and beautifully presented Inn & Restaurant with a Shop attached is situated in the ‘Old Town’ of Stratford Upon Avon, Warwickshire. Stratford is a beautiful medieval town in Warwickshire, sitting on the banks of the River Avon.

The town attracts approx. five million tourists every year due to its status of being the birthplace of William

Shakespeare along with its historic buildings and lovely riverside activities.

This busy business is made up of a Lounge Bar/Dining Area (circa 50), Public Bar (circa 50), Courtyard garden (circa 50), small shop area for essentials, spacious 2 Bed Living Accommodation and a Commercial Catering Kitchen.

Asking Price: £29,950. Leasehold: Enterprise Inns with seven years remaining. Turnover for y/e 12/14: Circa £320,000 (incl. VAT). Trade split: 55% wet, 30% dry and 15% shop.

Rent: £35,000.

Contact the Sales Agent, Guy Simmonds, on 01332 865112.

Fairfield House, Williton, Taunton, Somerset For Sale THIS SUBSTANTIAL and impressive character guest house with flexible accommodation and presented to an exceptionally high standard throughout, is now for sale through property specialists Stonesmith of Exeter.

Fairfield House, with origins reputedly dating back 300 years, is not Listed and is run by our client, a single proprietor, with the assistance of casual staff as and when required, During their 5 years of ownership, our clients have carried out a programme of considerable and fastidious refurbishment and renovation and Fairfield House is

now presented to an extremely high standard throughout.

The versatile accommodation comprises:- 6 Individual Bedrooms, 4 of them en-suite, Guest Lounge/Dining Room, Restaurant/Owners Lounge, Treatment Room, Sauna, Hot Tub, Gardens and Private Parking.

A viewing appointment is essential in order to appreciate all that this high quality highly profitable business has to offer and Stonesmith are asking £565,000 for the valuable freehold interest. Full details can be downloaded direct from our website www.stonesmith.co.uk and viewings can be arranged by calling us on 01392 201262.

Sails Restaurant, Dartmouth on the Market

NR TIVERTON, MID DEVON

NR EXETER, DEVON

EXMOUTH, DEVON

Landmark Hotel, Restaurant and Bar Bar & Dining Area (48), Restaurant (30) 7 Letting Beds & 3 Bed Letting Suite Superior 4 Bedroom Owners House Exceptional Levels of Profitability

Thriving Farm Shop & Cafe Food Hall, Delicatessen & Butcher Cafe with Permission for 16 Good Profits & Low Overheads Unique Business Opportunity

Daytime Only Sandwich Bar Close to Town Centre Low Overheads and Limited Trading Hours Customer Seating, Preparation & Kitchen Ideal First Time Business Opportunity

FH £725,000

4712

LH £195,000

2010

THINKING OF SELLING? CALL FOR A FREE VALUATION

LH £35,000

2041

01392 201262 www.stonesmith.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

DARTMOUTH IS known as 'The Jewel of the South Hams'. Situated on the River Dart, which is reputed to be one of the most beautiful rivers in England, Dartmouth is famous for refined dining. With this in mind, leading Estate Agents Bettesworths are delighted to be marketing Sails Restaurant.

The light and spacious first floor premises shares joint access from the main street with Dartmouth Yacht Club. The Al a Carte menu consists of a range of starters including fresh local Mussels, mains of Pizza, pasta and risotto and grill meats with daily specials for desserts.

There is also a set menu available for £20 for 2 courses and £25 for 3. The licensed restau-

rant also boosts a Certificate of Excellence from TripAdvisor.

The premises are held on a 10 year lease contributory lease from 2011 at a current rent of £15,000 per annum. The leaseholder to be responsible for 18.5% of the total buildings insurance and 18.5% of the service costs of the Landlord.

There is an added bonus of spacious selfcontained accommodation overlooking the River Dart which is available on an Assured Shorthold Tenancy agreement at a current rent of £7,200 per annum.

Sails Restaurant is available at an asking price £50,000 for the leasehold interest, trade inventory and goodwill. For further information please contact Genevieve Stringer on 01803 212142 or email Genevieve@bettesworths.co.uk.

Thinking of selling?

Regional Specialists National Exposure

W! NE

PUB OF THE MONTH

RIVER EXE, DEVON

• Picturesque & Unique 'Landmark' Waterside Freehouse • Located Between Exeter Canal & the Beautiful River Exe • On the Market for the First Time in Over 25 Years

WILTSHIRE £75,000 LEASEHOLD

• 2 Letting Rooms/3 Bedroom Owners Accommodation • Substantial Turnover and Very Strong Net Profit

REF: 7725L

PRICE ON APPLICATION LONG LEASEHOLD REF: 2389

W! NE

PRICE: £650,000

W! NE

PRICE £87,500

W! NE

PRICE: £39,950

• Fabulous Waterside Cafe • Located on the Banks of Exeter Canal, Overlooking the River Exe • Trading Quietly at Present with Enormous Potential to Grow Trade • Potential for 68 Covers, Commercial Kitchen, Pretty Courtyard Garden • Lovely Owners Living Accommodation with 5 Bedrooms Over 2 Floors

NR ST MAWES, CORNWALL

• Stunning Freehouse Located in a Premium Location • Well, Established, Profitable Business with Strong Turnover • Traditional Character Bar/Dining Areas for Approximately 50+ Covers • Superior Owners 3 Bed Accommodation with Loft Conversion • Only Freehouse on the Roseland Peninsula – Viewing a Must !

EXETER, DEVON

FREEHOLD

REF: 2447

SALCOMBE, DEVON

• Established Deli & Takeaway in the Stunning Resort of Salcombe • Lockup Unit Situated Close to the Extensive Waterfront • Main Trade Area and Preparation / Kitchen Area • Premises Available by Way of a New 10 Year Lease • Commencing Rent of £10,800 Per Annum

LEASEHOLD

REF: 2458

PRICE: £535,000

FREEHOLD

NEWTON FERRERS, DEVON

• Catering Premises in a Picturesque & Sought After Village • Trading Mainly Daytimes Only with Scope to Increase • Main Trade Area seating 26, Outside Seating Area 10 • Fully Equipped Commercial Kitchen • Priced to Sell

W! NE

PRICE: £20,000

LEASEHOLD

LEASEHOLD

REF: 2446

REF: 2158

• Excellent Village Location on the Main road to the Highly Popular Seaside Resort of Salcombe • Lovely Lounge Bar with Two Log Burners • Spacious Restaurant with Carvery Server Unit • 5 En Suite Letting Bedrooms Recently Refurbished • Substantial 3 Double Bed Owners Accommodation with Separate Entrance

WEST ALVINGTON, DEVON

TORQUAY, DEVON

• Well Located Lock up Catering Premises in Popular Parade of Shops • Main Trading Area Seating 30 • Large Basement Storage Area/Private Parking • Huge Potential to Extend Trading Hours • Suitable for a Number of Catering Uses

REF: 932

PRICE: £25,000

LEASEHOLD

01803 212142 www.bettesworths.co.uk

REF: 2260

ABSOLUTELY STUNNING RIVERSIDE INN AND RESTAURANT WITH LETTING BEDROOMS AND BEAUTIFUL TRADE GARDENS WITH HIGH TURNOVER IN THE VILLAGE OF STAPLEFORD, CLOSE TO SALISBURY

www.guysimmonds.co.uk Tel: 01332 865112 email: sales@guysimmonds.co.uk Also featured on www.pubsforsale.co.uk

June 2016

Caterer, Licensee & Hotelier

39

Campaign Launches to Get Brits to ‘Holiday At Home’ UK Foodservice Market On Target For Growth In 2016 IN THE run-up to May half-term and the summer holiday season VisitEngland has launched its largest domestic marketing campaign for 2016 to promote amazing ‘moments’ that can only be experienced on a trip across Great Britain and Northern Ireland.

The four-week #OMGB ‘Home of Amazing Moments’ TV, digital and print campaign, part of the UK Government’s GREAT Britain campaign, uses film and images of authentic experiences and activities shot on locations across the UK to inspire people to take a short-break at home.

The £2.5 million campaign is expected to generate more than 1.3 million additional overnight stays in 2016 with a £100 million boost to the UK economy.

It is the fifth year that VisitEngland has run a campaign to boost domestic tourism and get people out exploring the UK, with former promotions featuring Wallace & Gromit, Shaun the Sheep, as well as celebrities. As in previous years, the campaign is run in partnership with the national tourism organisations of Scotland, Wales and Northern Ireland and tourism businesses across the UK. VisitEngland/VisitBritain Chief Executive Sally Balcombe said: “From taking a dip in Wastwater Lake in the Lake District to riding the waves at Surf Snowdonia, from watching sunlight breaking over the Scottish Highlands to walking in the footsteps of giants along The Giant’s Causeway in Northern Ireland, the

UK is packed full of incredible experiences that you can’t get anywhere else.

“By showing the sheer diversity of activities right here on our doorstep we want to inspire people to book a trip right now to discover their own amazing moments, driving growth in tourism across our nations and regions and spreading its economic benefits across the UK.” The campaign inspires people to share images of their own amazing holiday moments in the UK using the hashtag #OMGB, some of which will be shared across VisitEngland and VisitBritain’s Twitter, Instagram and Facebook platforms.

Travel partners include Thomas Cook, TUI, The Travel Network Group, Advantage, Barrhead Travel, Premier Travel and tour operators Shearings, Bourne Leisure, Hoseasons, Superbreak, BreakFree Holidays and Attraction World. Partners are using #OMGB imagery and logos in their stores, and in print and digital advertising during the coming months. Travel offers and deals for UK breaks to tie in with the campaign, and competitions, will be available on www.homeofamazing.com (link is external) Latest figures show that in 2015 there were 124 million overnight trips recorded across Great Britain, an increase of 9% on 2014 with £25 billion spent, up 9% year-on-year.

This year’s ‘Home of Amazing Moments’ domestic campaign is part of a global #OMGB campaign to attract more tourists to the UK.

Inns Teamwork Has Boosted Buying Power A BUYING group which began with a meeting between two pub landlords more than 30 years ago has grown to support scores of inns, hotels and leisure outlets with a combined buying power of more than £5m.

Norwich Inns was hatched in 1982 in a bid to get a better deal for soft drink prices at a time when most pubs were tied to brewery deals.

But it has grown to cover a wider range of drinks from wines and spirits to cola and Champagne.

And the powerful group now has 50 members with more than 60 outlets within a 35-mile radius of Norwich, mainly in Norfolk but also edging into Suffolk. They range from local pubs to major hotels and golf clubs and even a railway station.

The pioneers back in 1982 were long-standing Norwich licensees Roger Cawdron and Mike Lorenz, who then ran the Mischief Tavern and George and Dragon in Old Catton. They currently run the Ribs of Beef and Whalebone.

They met to discuss forming one of the first buying groups of its kind in the country by pooling their buying power.

At the time the founder members were tied to Norwich Brewery for all purchases apart from soft drinks. The first Norwich Inns agreement was with Coca Cola Schweppes' Norwich depot and was a ground-breaking arrangement.

The biggest break came when tenants of the big six brewery tied pubs (Allied, Bass,

Courage, Grand Metropolitan, Scottish and Newcastle and Whitbread) were allowed one ‘guest beer’ under The Supply of Beer (Tied Estate) Order of 1989.

This enabled the group to widen its membership, and after some negotiation the William Younger Brewery won the tender and members of Norwich Inns enjoyed a “foreign” beer Theakston’s Best - on their bars.

Roger Cawdron said: “The original idea of forming a buying group came out of a discussion with my father-in-law over Sunday lunch.

“He was a member of Euronics an electrical buying group for smaller retailers formed to enable them to compete with the national companies. I thought the same principle could be applied to the licensed trade, after meeting Mike Lorenz Norwich Inns was born and we never looked back.”

Norwich Inns also has a social and charity side. Social gatherings are well attended a couple of times a year. And members annually vote for a deserving charity and have raised hundreds of thousands of pounds for local causes.

This year it is Norwich-based It's On The Ball which promotes testicular cancer checks among young men and supports patients.

Member brewery Norfolk Brewhouse at Hindringham has made a special ale Tobi's Tipple to raise funds and awareness of the cause.

Find out more about Norwich Inns at www.norwichinns.com or contact Craig McLaren at c.r.mclaren@btconnect.com

SALES OF FOOD and drink through the UK’s foodservice sector were worth some £10.8m in the first quarter of 2016, up 2.3% on the same quarter last year, according to foodservice consultancy Horizons.

Trading in the second quarter of the year is expected to see a 2.1% rise on the previous year, with sales worth £12.4bn.

Speaking as the company launched a new report on the foodservice market, Horizons’ managing director Peter Backman said that 2016 was likely to finish showing slightly lower growth than 2015 at around 1.8%.

“Our consumer research* shows that frequency of eating out is now at 2.04 times in a two-week period, although average spend is down to £14.07. Brexit and the National Minimum Wage are both causing uncertainty but UK operators have

already proved how versatile and adaptable they can be by embracing new food trends and keeping consumers dining out.

The fact there was growth in Q1 demonstrates this resilience.”

Horizons has this week launched The Foodservice Market, an annual report offering an overview of the sector looking at the size, growth and key market drivers.

The report is aimed at suppliers to the sector, new operators coming into the market or anyone wanting to update their knowledge of this fast-moving industry.

“We issue various publications offering an in-depth view of aspects of the market but we realised there was a need for a report that pulls together all the changes and trends we are noting and researching, giving a comprehensive overview of the sector,” said Backman.

The Foodservice Market is available from info@hrzns.com.

Greene King Thanks Deserving Macmillan Nurses GREENE KING pubs throughout the UK are offered Macmillan nurses a free roast dinner every Sunday throughout May to thank them for their hard work.

Macmillan is the pub company’s chosen charity and Macmillan nurses were invited to enjoy a free roast dinner every Sunday in May at over 500 pubs as part of a Macmillan May fundraising drive.

May also marked International Nurses Day on Thursday 12 May, the anniversary of Florence Nightingale’s birth, so is a special month for nurses around the world.

Fiona Gunn, Marketing Director for Greene King, said: “Macmillan nurses work tirelessly to support people with cancer, and their care makes such a difference in the local community.

May is a key month for nurses, both in the UK and internationally, so we decided to mark our Macmillan May fundraising drive and celebrate their hard work.

“We’re proud to support Macmillan and want to reward them, so we hope they enjoy our offer of a delicious free roast every Sunday throughout May!” Rachel Gascoigne, partnership manager at Macmillan Cancer Support, said: “Our nurses and other professionals work so hard to make lives better for people affected by cancer, so it’s wonderful to see their work recognised on International Nurses’ Day. We want to everyone at Greene King for their generosity in helping to show our professionals how much their work is appreciated. This is a truly lovely gesture and is a brilliant way to kick off our fourth year as Greene King’s chosen partners.”

In the last three years more than £2 million has been raised by Greene King’s teams and guests and it was recently announced that the partnership has been extended by a further three years.

Further information about how to claim the meal can be found here: www.findaproperpub.co.uk/macmillan

How To Unlock Your True Selling Power AT UK Point of Sale, we have been manufacturing hospitality display and merchandising products for over 26 years right here in the UK. We boast some of the world’s finest machinery for creating outstanding visual communication products from wood, plastic and metal. As a manufacturer, prices, service and quality are at the forefront of our minds throughout the whole production process, which is what has driven us to be a bold leader in the industry.

Our next day service, dedicated account managers and 25 million stocked products are just

some of the qualities that make us the first choice supplier for over 500 global brands.

Our vast product catalogue covers all bases of your business; the pavement, the front door, the window display, the bar top, the till and the dining table. If you see something you love but want to tweak it a little, we can do that. If you don’t see what you’re looking for, we can help you design the perfect product.

Our team of experts on hand to help you create innovative, high quality stand out displays to maximise your sales, increase your footfall and boost brand loyalty. Call UK Point of Sale® today at 03300 370 475 for bespoke advice and quote.

See our editorial on page 17