CLH News #192 September 2016

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HOTELS, RESTAURANTS, PUBS & CATERING

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September 2016

Issue 192

Products and Services

Sous Vide Cooking

Alfresco Dining

Design and Refit

Property and Professional

Page 22

Page 23

The Restaurant Show Preview

Pages 24 - 26

Pages 26 - 30

Pages 31 - 35

Pages 35 - 38

Government Invests £40 Million And Cuts Red Tape To Boost Tourism Across England TOWNS AND cities from across England will benefit from a £40 million fund to deliver new tourism outside London and ease travel around Britain, helping visitors from abroad as well as Brits holidaying at home to explore the wealth of tourism opportunities across the country.

The first grants from the £40 million Discover England fund have been awarded to projects and organisations in different geographic areas to join up and create offers that can attract tourism outside of London.

Funding will go on projects to shine a spotlight on some of the country’s great cultural and sporting assets, from music festivals to championship golf courses and our world-class cuisine. This investment in tourism and support for local businesses will ensure that Britain remains a world beating destination for visitors from across the globe.

2015 was a record-breaking year for UK tourism - with over 36 million overseas visitors spending £22.1 billion. The tourism industry and the Government are working hand in hand to build on this success to generate more investment and jobs right across the country.

The Government also published its Tourism Action Plan which includes a series of new initiatives and measures to help Britain out-compete other major tourism destinations, welcoming more international visitors than ever before and see more “staycations” as Brits holiday at home.

The new initiatives include: • Making travel easier with a new GREAT tourism rail offer, including five new easy to book rail itineraries to help tourists seamlessly travel around the UK. The Government in association with VisitBritain and the Rail Delivery Group will launch a competition for five pairs of people to road-test the itineraries.

• Addressing the industry’s seasonal nature through a flexible apprenticeship scheme that allows training to be completed over 16-18 months rather than 12, with breaks included.

• Cutting red tape with sensible regulation by changing licensing to allow B&Bs to offer a welcome drink, and modifying vehicle licensing will allow B&B owners to pick up visitors from train stations.

This work is supported by industry partners including a £10.2m partnership between VisitBritain and Expedia to market Britain abroad to key markets including USA, Germany and France.

Prime Minister Theresa May said: "Tourism is vitally important to the UK and the sector goes from strength to strength. Our stunning scenery, centuries-old monuments and cultural traditions continue to draw visitors from both home and abroad.

"The British people’s decision to leave the European Union creates real opportunities for growth and we will work in close partnership with the tourism industry, to ensure it continues to thrive as negotiations on the UK’s exit progress.

"We are making it easier for visitors to travel beyond London and experience all of the world-class attractions the UK has to offer, to make sure the benefits of this thriving industry are felt by the many and not the few.

"We will make sure Britain is even more attractive, accessible and welcoming to visitors."

Secretary of State for Culture, Media and Sport Karen Bradley said: "With world-class museums, fantastic heritage sites and stunning countryside the UK has a lot to offer tourists - from both home and abroad.

"Through the Discover England Fund and working with the industry, I look forward to helping further strengthen tourism outside London to ensure that growth from the sector is enjoyed right across the whole country.

"This comes as the Communities Minister Andrew Percy sets out plans to establish 20 new coastal communities teams in our seaside towns, that are so vital to the tourist economy. This will build on the work of the 118 team of volunteers already working to make their communities better places in coastal towns around the country."

Coastal Communities Minister Andrew Percy said: "Across our Great British Coast we’ve got an amazing variety of resorts to be proud of from Cleethorpes to Brighton and beyond.

"People in those areas can now come together and bid for Government cash to revive tourist attractions to their former glory.

"We’ve got sight-seeing gems that are a match for anywhere in the world and I’d urge families to take a trip down to the seaside to discover them."

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Editor's Viewpoint

September 2016

I THINK the one story which is set to dominate the media over the next 12 months is Brexit. There is simply no escaping it!

As Editor I have been receiving many press releases and industry comments which, so far, I have to say are hugely positive. According to a report by Coffer Peach Business Tracker “postvote” Britain has “carried on” on eating and drinking out. A further report by global inforEDITOR mation leaders HIS Markit has proved to be great news too. According to them the service (hospitality) sector returned to growth in August following the disruption linked to the referendum signalling a possible overall return to growth as uncertainty has now abated somewhat.

Another report from Barclay Business has revealed that 70% of UK adults have either taken or are planning to take a Staycation break spending 6% more than they did in 2015.

I can certainly bear witness to this, as can the staff here at CLH News. Being based in Bournemouth town centre and only a few hundred yards from Bournemouth beach we have seen Staycation firsthand. In my 30+ years of living in Bournemouth I have never seen the town centre so busy, so consistently. According to Barclays small and medium enterprises in the accommodation and food service sectors have enjoyed a 30% increase in turnover since 2012, taking it to £50 billion, 10 percent above the SME average.

Given all of that, it was absolutely fantastic to see the government pledge £40 million to boost tourism across England. Have to say we are also distributed throughout Wales, so I would very much like to have seen additional funds dedicated to boost Welsh tourism too.

However, one step at a time, and given Prime Minister Teresa May’s comments on our lead front page story, it is refreshing to see that the importance of tourism to the UK is finally being given the credit it deserves.

Possibly one of the most welcome initiatives is the pledge to cut red tape, particularly for SMEs, I noted in our front-page article that B&B owners will now be “allowed” to welcome guests with a drink.

“Allowed”, can you believe it? If that is an example of the ludicrous red tape, which was holding back businesses then it is long overdue.

I would be very interested in what the government’s position now is regarding tourism VAT. The Prime Minister holidayed in Switzerland last month, which led to British Hospitality Association Chief Executive Ufi Ibrahim, making the point that;” At 20%, the UK’s rate of tourism VAT is more than five times that of Switzerland. Switzerland has some of the highest mountains in Europe and we have some of the highest tourism taxes”.

“A reduction in tourism VAT would create 123,000 jobs and improve the UK’s trade balance of payments by £20bn over 10 years and generate investment for regional businesses right across the country,” Ibrahim added.

“As the Prime Minister enjoyed her holiday abroad, we urge the Government to lower the rate of tourism VAT to 5%, so that those millions who choose to holiday at home this summer are not unfairly disadvantaged by the UK’s disproportionately high rate of tourism VAT.” Can’t argue with that! So I very much hope that Teresa May sits up and takes notice - a cut really does make sense!

Peter Adams

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PUBLISHED BY RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

August Sees Increase in Spend for Hotels, Pubs and Restaurants average of 71% recorded in 2015. In addition, long-term forecasts for rising prices and subdued wage growth may be responsible for just four in 10 (38%) consumers saying they are confident in the UK economy.

Paul Lockstone, Managing Director at Barclaycard, said: “Consumer spending has continued to grow after the EU referendum, with August being a particular stand-out month considering confidence in household finances remains low compared to levels seen last year.

“Spending peaks in travel and hotels indicate that most consumers were firmly committed to their summer plans, and spent on trips and excursions they booked months in advance. Yet confidence continues to be shaky as the wider economic picture remains uncertain, suggesting it’s too soon to tell if this lift in spending will last once everyone’s holiday tans have faded.”

“With so much political change recently making even short term forecasting difficult, the most recent data from Barclaycard does look good for hotels, restaurants and pubs. The next set of data from Barclaycard should make even more interesting reading as part of August could be attributed to staycations, we shall see.”

HOTELS PUBS and restaurants saw a significant increase in spend last month, with overall spending up 4.2% year-on-year, and hotels pubs and restaurants being the main beneficiaries seeing rises of 14.9%, 13.3%, and 12.7%, respectively, according to figures released by Barclaycard. This good news for the sector follows recent reports of an increase in spending following the Brexit referendum, and also follows the announcement of a £40 million fund to boost tourism announced by Prime Minister Theresa May. The figures have revealed that spending on experiences and holidays boosted growth in August. Travel spend grew 3.2% to a three-month high, driven by spending on hotels which rose 14.9%, recording its highest year-on-year increase in 24 months. The growth was primarily due to the rising cost of overseas accommodation in line with the depreciation of the pound.

Caution still lingers, however, for many consumers: despite the August rise in spending, only 58% of consumers express confidence in their household finances, significantly lower than the

September 2016

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Pubs are being forced out of busimness by cheap supermarket prices, high beer taxes and the high rents and wholesale beer prices charged by pub owning property companies, according to a new polling report on consumer perceptions from the Campaign for Real Ale. YouGov asked more than 2,000 Brits what they thought was leading to pubs closing – currently at a rate of 21 a week – on behalf of CAMRA. More than four-fifths (82 per cent) said the cost of alcohol in supermarkets compared to pubs was a factor that had a fair, or great, impact on pub closures.

The taxes levied on pubs, including beer duty, VAT and business rates also had a great, or fair, impact on forcing pubs out of business according to 69 per cent of those surveyed.

Almost 78 per cent of people also blamed the high rents and wholesale beer prices charged to tenants by the pub owning property companies..

CAMRA figures released at the start of the summer showed that the rate of pub closures has slowed from 27 to 21 per week, but CAMRA Chairman Colin Valentine said the rate of closures was still “alarming and unacceptably high”.

Colin added: “The survey findings highlight the issues that have driven CAMRA’s campaigning for many years now.

“We’ve long campaigned for a fairer deal for publicans from the property companies which own their pubs and have seen recent success in the introduction of

the Pubs Code and the appointment of a Pubs Code Adjudicator.

“People clearly agree with us that the level of tax charged on beer and on pubs is too high and needs to be addressed. Again, CAMRA and the beer and pub industry has seen some success in persuading the government to abolish the beer duty escalator and cut tax over the last few years, but Ministers need to go further in supporting the industry.

“Despite these campaign wins, a pint in a local is becoming an unaffordable luxury, driving people away from the safe and social environment of the pub and encouraging them instead to drink cheap alcohol in their homes.

“We’d urge the government to continue to work to address what people see as the key issues threatening pubs. We’d also urge people to continue to support their local pubs as much as possible.

Please lend your support to local campaigns to save pubs which are under threat and, of course, sign up to CAMRA to join the 180,000 members committed to reducing the numbers of pubs closing across the country.”

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However the research does show catering SMEs anticipated needing slightly more to start their own business then they actually needed, around £48,990, but actually received £43,608 on average. This was significantly more than the cross-industry average around the UK, with most sectors needing an injection of £27,520 to set up.

Catering SMEs mostly borrowed from the bank to generate this amount (50%), however nearly half borrowed from friends and family or used their savings (44%).

Despite needing a generous amount to start up, it seems catering businesses are relatively low-cost to maintain or grow, with £3,413 being the average amount borrowed in the past 12 months. This figure was one of the lowest compared to other industries, along with design and marketing and communication SMEs. The national average was a significant £75,408 lending in a 12 month period.

The biggest reason cited for borrowing this amount were to expand the business (71%).

Nearly half of catering SMEs have gone without pay due to cash flow issues (44%), and not surprisingly, over half (52%) say customer service has played the biggest role in the success of their business.

The research also highlights which UK regions are leading the way in their sectors (see map above). Of the cities surveyed, Liverpool is an education and engineering leader with 12% of start-ups in these sectors, whereas Southampton comes top for IT (18%), Edinburgh leads for Finance (10%) and Newcastle for Education (16%). Cardiff leads the way in manufacturing with 18% of its SMEs focused on manufacturing. Arts and culture is flourishing in Bristol (10%) and professional services is big business in London (17%) Peter Alderson, Managing Director at LDF, commented: “Over 99%* of private sector firms in the UK are made up by small to medium-sized businesses and whilst this sector is clearly thriving, our survey sheds light on the harsh financial realities faced by start-ups and established businesses alike.

“With over half of SMEs (52%) stating that they do not find banks to be business friendly, many experts cite that small to medium-sized business owners are instead turning to alternative finance options as it helps people spread the cost of business investment and expenditure.”

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Catering SMEs Struggle with Funding When Starting Up a Business

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September 2016

Raw Is The Word, Have You Heard?

In a world where sugar now finds itself demonised, ‘the old ways’ of over-processed, mass-produced, convenience and 2nd rate ingredients are finally being brought to book, which is why we salute The Raw Chocolate Company’s commitment to stay in step with nature and show chocolate in an altogether more positive light.

According to Deputy Managing Director, Allan Large, ‘We were adamant that we wanted a new look capable of traversing the conventional confectionery and health food markets, a simple yet vibrant identity with genuine mainstream appeal. The Raw Chocolate Company is all about accessibility and rediscovery.

We may be organic, fair trade, vegan-friendly and gluten/soy free and but we’re not in the business of elitist, humdrum or dainty discovery brands. For us great taste is the only barometer that truly matters, harnessing the power of responsiblysourced ‘raw’ Peruvian cacao and reminding consumers that top-notch raw cacao is chock-ablock with beneficial vitamins and minerals.’

www.therawchocolatecompany.com Tel: 01273 495193 Read all the latest news from the licensed industry at

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Responding to Negative Online Reviews Effectively I AM sure we have all heard the advice “if you are angry with someone, put it in a letter, but don’t send it”.

Probably good advice if responding to negative online reviews.

According to statistics 77% of travellers reference reviews before choosing a hotel, 80% of travellers read between six and 12 online guest reviews and 73% of travellers look at photos by other travellers. Three in five Britons will use online reviews when choosing a restaurant.

Day by day online reviews are playing an increasing role in the guests’ decisions to stay at hotels or eat out, however some businesses are yet to understand the significance, This is evident when you look at many hospitality businesses on Tripadviser where establishments have never made a single response.

In the good old days it was very easy to respond to the complaint face-to-face. However, gone are the days when a guest would voice his/her displeasure at a stay or a meal. They are far more likely now to smile nod, say little and then “let rip” on a review site, giving little if any opportunity to put matters right. According to Tripadvisor insights, online reviews spread the news twice as fast than the offline means (word-of-mouth).

Any sensible business operator will be concerned about their reputation whether that is online or through word-of-mouth, the problem is online reviews are up on the Internet forever, and read by thousands of people. So, “ Do you a s a service provider today know how to respond to online g uest reviews professionally?”

This question becomes all the more relevant when it’s about negative reviews. 64% of online review site users agree that aggressive or defensive responses to a poor review will make them less likely to book that hotel or restaurant.

So, are you prepared? No matter how good you are, customers are guaranteed at some stage to write a negative review about a restaurant, hotel, pub, or attraction that they have visited. In such cases, owners/managers are left wondering whether or not they should respond to a negative review, and how. A quick visit to Tripadvisor will reveal that most generally ignore reviews, good and bad.

Handled correctly, responding to negative online guest reviews correctly can assist in “damage limitation”, and have a big advantage that the reviewer, upon seeing your positive and sympathetic position, might possibly even give your business another chance.

Prompt replies and responses to negative online

reviews will show future guests/customers that you and your staff care about your clientele, value your reputation and that you are actively working towards improvement of the business.

So it is an absolute must to answer negative online reviews!

How to respond to negative online reviews Poor reviews can surely feel like a personal insult, resist the temptation to take it personally, no matter how vociferous and negative. The most critical point is to remember is to set aside ego and pride when responding to negative reviews.

• Post a reply as soon as possible, do not ignore them.

Research the reviewer’s comments and make yourself fully aware of the nature of the review. The longer you take to reply, the more likely the reviewer is to become even more angry, and more often than not influence potential customers in a damaging way.

• When you say sorry to an aggrieved guest online, ensure that your response is non-confrontational, sincere and not defensive. Often, genuinely apologizing and thanking the customer for sharing their issues and insights can go a long way in restoring confidence.

• Show that you care, and offer a solution. After responding to a negative review and apologizing for the inconvenience, determine whether the issue is an ongoing one or a one-time occurrence. If upon research it is found that guests have been facing the same problems raising the same issues, then swift action should be taken to remedy the situation as soon as possible.

• Move the conversation off-line, the negative review is up, do not be drawn into unnecessary debate for everyone to see.

Make it easy for the reviewer to contact you to discuss the matter further • Monitor your business’s online reputation regularly with the help of free online monitoring tools like “Google Alerts” so that you can keep track of people talking about you in other online spaces.

• Don’t panic upon seeing negative reviews. Accept that sometimes things go wrong, you are not a machine, orders get mixed up, drinks get spilled, luggage gets lost. It happens! Your objective should be a satisfactory resolution, to retain the disappointed customer and impress others with your ability to act quickly, empathetically and sensitively. Deal with it quickly, apologise and move on. 84% of TripAdvisor customers saying their impression of a business is improved by an appropriate response.

Online hotel reviews are vitally important, monitor them and ask yourself, am I doing enough to thank the people who leave positive reviews and deal with the people who leave negative reviews? Review sites are an opportunity to respond and nurture relationships both with happy and with dissatisfied customers in a personable way, and also in a way that draws potential guests in too.

Moderate Alcohol Consumption Associated with Improved Health in Older People A PAPER published in Age & Ageing, the scientific journal of The British Geriatrics Society, expands upon earlier research that moderate alcohol consumption is associated with lower levels of inflammation, and explores the potential for decreased risk for age-related conditions such as cardiovascular disease and frailty.

The editorial, which was written by researchers at The National Institute on Ageing in the United States, highlights the statistical correlation between moderate alcohol consumption and downregulation of C-reactive protein, an important biomarker of inflammation used in clinical practice. Ageing is associated with progressively higher levels inflammation and evidence has shown that individuals with raised levels of C-reactive protein are at higher risk for developing many age-related medical conditions including frailty, poor physical performance and low muscle strength.

Inflammation is also a well-documented independent risk factor for cardiovascular disease.

Using data from the Women’s Health Study Djousse, which included over 26,000 participants, researchers found that individuals who drank between 5 to 14.9 grams of alcohol per day, the equivalent of up to 1.86 units which roughly equates to a bottle of beer or small glass of wine, had a sig-

September 2016

Caterer, Licensee & Hotelier

5

nificantly lower risk of cardiovascular disease compared to those who abstained from alcohol or drank 15 grams of alcohol per day or more. Furthermore, markers of inflammation were 21% lower in moderate alcohol users compared to abstainers or occasional drinkers, and 13% lower when compared to heavy drinkers.

Although the findings from the study suggest that moderate alcohol consumption is associated with reduced inflammation, the reason for this is not yet fully understood and more research is needed. Despite the limitations of the research the potential beneficial effects of moderate alcohol consumption should be taken into account when reviewing public health recommendations.

Dr. Luigi Ferrucci, Scientific Director at The National Institute on Ageing, and one of the authors of the Age & Ageing editorial, said: “While evidence is growing that regular consumption of small amounts of alcohol, especially as red wine, may have beneficial effect on health, there is still some doubts that this protective association found in epidemiological study is attributable to abstention for alcohol of individuals who are already ill. Longitudinal studies are needed to shed further light on this question, which has important public health implications.”

HEINEKEN SmartDispense - Investing In Quality & Sustainability HEINEKEN’s award-winning and industry-leading SmartDispense systems were developed following £5m of extensive research, and we’re proud to say that it’s now in over 3,000 outlets across the country.

“At HEINEKEN we are passionate about our cider and beer brands and the outstanding service we provide to help our customers grow their businesses. We can help you deliver premium experiences at every touch point with the consumer. We continually invest in insight to understand what consumers do, drink and buy so that you can maximise the growth segments relevant to your business” said Andrew Turner, on Trade Category & Trade Marketing Director at HEINEKEN. These unique beer and cider dispense systems reduce our customers’ energy use by 20% and water by 75%, amounting to huge savings on utility bills. Not only that, but our technology ensures a perfect pint with every pour – meaning your customers will come back for that second pint, time and time again. But it doesn’t stop there. Every SmartDispense system includes a 4weekly line clean from HEINEKEN’s expert quality technicians to ensure minimum wastage, and allowing you and

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Caterer, Licensee & Hotelier

September 2016

Byron Burger, Immigration and the Catering Sector

By Natasha Hotson THE BYRON BURGERS immigration raid has thrust illegal working in the restaurant industry under public scrutiny.

But like healthcare, cleaning, construction and retail, the catering sector has been a favourite target of Home Office compliance teams since the Points Based System was introduced in November 2008. The published list of companies issued with fines for illegal workers on the gov.uk website shows that the food industry is paying a high price for failing to comply with prevention of illegal working legislation. Out of 1,217 illegal penalties in the second half of 2015, restaurants picked up the majority of the £21.6 million in fines.

The Immigration Act of 2016 has introduced measures to revoke licenses for premises employing illegal workers and given immigration officers the power to issue illegal working closure notices for up to 48 hours if they are satisfied that individuals do not have the correct work status.

So, how can the catering industry comply with the law?

A key compliance obligation is to check employees’ original documents in the presence of the holder before the start of their first working day. The company must then make clear copies of the documents in a format which cannot be changed and a record of the date on which the check is made. Copies must be kept securely for the duration of the person’s employment and for a further two years after their employment ends.

The Home Office has published comprehensive guidance on which documents meet the requirements and on how to carry out a check. There are two lists of documents: List A and List B. Individuals with the right to work in the UK indefinitely will be able to produce documents from List A. These include a UK or European Economic Area passport.

Individuals who may only be allowed to stay in the UK for a time-limited period will be able to produce a document from List B which includes a current passport or travel document endorsed to show that the holder is allowed to stay in the UK and allowed to carry out the type of work in question. The employer must check the documents again before the individ-

ual’s time-limited leave expires.

Whilst employers are not expected to be forgery experts, they must check that the document is genuine and allows the individual to do the type of work on offer. This is not always as easy as it sounds, especially in industries where staff are required to work long hours at short notice.

In November 2012, Tesco were notoriously fined £115,000 for employing students who were working more hours than permitted by their visas. When hiring students, you will need to see evidence of their study and vacation times and not just their immigration status documents. This could be a print out from the website of their education institution’s website setting out the timetable for the course of study or a letter or email addressed to the student from the institution, confirming term time dates for their course.

If it transpires that you are employing an illegal worker, carrying out a compliant right to work check provides a statutory defence against illegal working and could lead to the waiver of illegal closure notices. 35 illegal workers were discovered at Byron, Byron avoided payments of £20,000 per illegal worker because they had carried out compliant right to work checks.

Can the Home Office strike a balance between eradicating illegal workers and making the compliance process simpler?

The devil is in the detail. Civil penalties have been issued where a company has not taken copies of all the relevant pages of a document or where an employee’s documentation has been copied but neither signed nor dated.

For employers sponsoring Tier 2 workers, the Home Office will assess whether a company’s compliance breaches indicate a systematic failing rather than being the result of isolated mistakes. Instead of revoking a sponsorship licence, the Home Office may offer support in the form of an action plan to give the company an opportunity to get its house in order. Where a company is broadly compliant, it would be worth the Home Office adopting a more collaborative process to maintain compliance but to ensure that penalties are applied to companies who systematically fail to comply with the legislation.

In the meantime, the catering sector remains high risk: it is essential to have a robust checking system in place to ensure that staff are carrying out checks properly.

Natasha Hotson, associate in the employment team at Lewis Silkin LLP

O’Donnells Crisps Wins Great Taste Awards

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GREAT TASTE, the most coveted blind-tasted food awards have just been announced and O’Donnells have won awards for two of their flavours, Irish Sea Salt and also Mature Irish Cheese and Red Onion. Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers.

O’Donnells, Ireland’s number one, hand cooked and gluten free crisps are delighted.

Made in Ireland, O’Donnells Crisps are also Gluten Free for those suffering from wheat intolerance, coeliac disease and the more health conscious amongst us who prefer a gluten-free diet. The range

contains no MSG or GM ingredients and no artificial colours or flavours. Gluten Free never tasted so good!

Retaining all the goodness of homegrown Tipperary potatoes and carefully chosen artisan flavours, the No.1 Irish handcooked crisp now offers more choice and flavour to discerning crisp lovers!

O’Donnells, are now available at all good wholesalers in The UK alongside two other of O’Donnells best-selling natural flavours: Mature Irish Cheese and Red Onion, Irish Cider Vinegar & Sea Salt.

The range is available in a small case of 20 packs per case 50g and the MMRP is £0.90p View the video to see where it all began http://youtu.be/2K1N1pDHbV0 or see ad page 5.

September 2016

Good Food Guide Announces The UK’s Top Restaurants THE TOP entries and award winners from the 2017 Good Food Guide, which is owned by Waitrose, have been announced. Cumbria’s L’Enclume has been named number one restaurant in the UK with Forest Side, also in Cumbria, voted Best New Entry in the guide’s Editors’ Awards. Chef Simon Rogan’s restaurant L’Enclume, in the historic village of Cartmel in Cumbria, has been crowned “number one restaurant” for the fourth year running, also securing five years of perfect tens.

However, Seven restaurants from the South West have also made it into the 2017 Good Food Guide, with one scoring a perfect ten, Restaurant Nathan Outlaw in Port Issac, Cornwall which was also named the number two restaurant in the UK. Editor Elizabeth Carter praises the seafood restaurant as “a role model of its kind – no pretensions or gimmicks, just first-class food and knowledgeable, welcoming service – and there is no doubt in my mind that Restaurant Nathan Outlaw deserves its place as one of the best restaurants in the country.”

Other south west successes in the new guide’s Top 50 are: Le Champignon Sauvage in Gloucestershire, Whatley Manor, The Dining Room in Wiltshire.: Casamia in Bristol, Paul Ainsworth at No. 6 in Cornwall and Gidleigh Park in Devon.

Among the list of best new entries in the South West are

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Bulrush and Wilsons, both in Bristol, The Cornish Arms in Tavistock and The Longs Arms in South Wraxall.

Notable entries for the North West are Fraiche in Merseyside which makes a return to the Top 10 restaurants.

Three other eateries also making their mark are The French in Manchester, Freemasons at Wiswell in Lancashire and Lake Road Kitchen in Cumbria, all featuring in the Top 50.

This year, the Good Food Guide is celebrating the tenth year of editor Elizabeth Carter at the helm. Carter said of the last decade: “I’ve certainly seen changes in the UK restaurant scene in my ten years as consultant editor – what a golden era for restaurants it has been. London will always have an extraordinary wealth of top restaurants and chefs but I love the fact that the restaurant scene is flourishing beyond the capital; more affordable start-up costs outside of London have made our great regional cities viable dining destinations.

“At the same time, dining out everywhere has become less structured, less formal, with more flexible opening times and menus, and with a much broader choice of quality venues in the lower price bracket. It means we’ve all had to come to terms with exposed ductwork, hard seats, small plates and communal tables – but well worth it when you consider the all-day eateries, cafes, pizzerias, seafood shacks and pubs of genuine high quality offering everyday eating at everyday prices.”

Calls to “Ditch” Government's Sugar Tax A COALITION of soft drinks manufacturers, pubs, off-licences convenience stores, representing thousands of businesses have joined forces to oppose a planned sugar tax before the launch of a government consultation.

The former Chancellor, George Osborne, announced a soft drinks tax in his March Budget, and will result in price rises on popular soft drinks. This decision appears, according to industry observers have been taken based on data from 2012 and does not factor in the significant action taken by companies to reduce sugar consumption from our products in the last four years.

The campaign has said the tax will do little to tackle the obesity crisis and cause job losses in the sector.

The campaign, called Face the Facts Can the Tax focuses on statistics from a report published last week by Oxford Economics which claims the levy will cause 4000 redundancies across the retail and hospitality sector. It is set to come into force in 2018.

Other members include the National Federation of Retail Newsagents, the British Soft Drinks Association, Federation of Wholesale Distributors.

According to the Soft Drinks Association, soft drinks producers have helped consumers reduce their sugar intake from soft drinks by 16% since 2012 The rate of sugar reduction in soft drinks has increased year on year – 6.2% in 2015 alone (Kantar Worldpanel, 2016)

The Defra Family Food Survey shows that purchases of regular soft drinks fell by 32% between 2010 and 2014, whilst low calorie drinks purchases increased by more than a third.

This means that in 2014, for every regular drink sold, one diet (no/low sugar drink) was sold. In 2003, for every diet drink sold, three regular drinks were purchased.

Similarly, Kantar data shows that between 2012 and 2015, purchases of low and no calorie carbonated drinks increased by 6.7% while sales of regular carbonates are down by 7.8%.

(Kantar Worldpanel, August 2015) Soft drinks contribute less than 10% of overall sugar (8.8% – down from 10.1% in 2011) and just 2% of calories to the average UK diet (Kantar Worldpanel, 2016) “Tax is often used by governments to reduce consumption, but in this case there is no credible evidence that a sugar tax will prompt a change in consumer behavior,” British Sugar managing director Paul Kenward told the Telegraph.

Paul Baxter, the head of National Federation of Retail Newsagents stated: “Our members are small business owners that are struggling to make ends meet in a very difficult economy.

“Piling on more ill thought-out policies that will only make things more difficult for retailers while doing nothing to address the serious problem of obesity does not make sense.”

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Burlington Uniforms Ltd is a privately owned company which specialises in supplying corporate uniforms for all industries and business sectors, and has been doing so for over 40 years.

For a long time now we have provided a one-stop shop for many of our clients, the needs of whom are constantly changing and evolving. We pride ourselves on being able to change and evolve to match your requirements.

This forward-thinking and flexible approach has enabled us to evolve our garment catalogue and target specific industries. We have now split our catalogue into Corporatewear and Workwear collections, allowing us to bring you a wider selection of what you need, straight to your door.

NEW BROCHURES NOW AVAILABLE

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• Our UK manufacturing unit is managed and owned by us. This enables us to produce short runs when required and to fast-track deliveries for when that unforeseen emergency arises.

• Our In-house design team will carry out off and on-site research to establish your needs. We will work with you and our UK manufacturing facilities to provide a range of options from modified stock garments through to bespoke options, subject to minimum quantities. Utilising exclusive designs along with incorporating your corporate colours, will give you a powerful and professional image. The final uniform range will give you the combination of style, comfort, and functionality.

• We can offer you a true one-stop shop for all your uniform needs. Our friendly and dedicated team have vast experience in corporate clothing from suiting to workwear, outerwear to high visibility, footwear and PPE. Why not give us call today and see for yourself?

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September 2016

ALMR Urges Levy Rethink THE ALMR has called on the Government to delay the introduction of the Apprenticeship Levy, warning that it will place severe burdens on employers in the licensed hospitality sector at a time of economic uncertainty post-Brexit and may harm investment as a result.

The Chancellor first announced the levy last year but the Government has only now published details of how it will work. The Apprenticeship Levy which will see all UK employers with a wage bill in excess of £3million – which includes many small and medium sized businesses liable to pay an additional payroll tax to fund apprenticeships from April 2017.

ALMR Chief Executive Kate Nicholls said: “Introducing additional regulatory costs for businesses is going to put

Gardiff Group

ESTABLISHED IN 1988 supplying Cash Registers we have grown over the years to become a leading nationwide provider of EPOS Management Solutions and professional catering equipment to the hospitality sector.

We believe the key to our success is as a result of providing first class levels of customer service by always being available whenever our clients need us and by always responding quickly to any queries they may have. With over 80% of our

CES Software

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

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

CES Software was bought 10 months ago by 3R Telecom, a UK-based Epos and electronic payments solution company. CES Software recently unveiled CES Touch, the company’s new advanced EPoS product on August 31 at Haydock Park Racecourse on Merseyside, with a spectacular three course dinner event followed by a day at the races on September 1.

During the past year CES Software has invested heavily and developed its existing products. With the development of CES Touch, the company

them under additional strain, particularly in a labour-intensive sector such as ours. Licensed hospitality has already doubled the number of apprenticeship starts and is investing on average over £1,000 per employee per year in in-work training – this could well be jeopardised by a blunt additional tax on employment. The timing of the levy, coming shortly after the EU referendum and while business and consumer confidence still needs a boost, could scarcely be worse. This is a time of economic uncertainty for UK businesses, not a time to be introducing significant additional costs at such short notice.

“The ALMR has liaised with the Government to voice its concerns and business leaders in hospitality and retail have been united in telling Ministers as part of the Brexit dialogue to delay the levy. We urge them to rethink the introduction of a measure that will place added strain on employers at such an uncertain time.” business coming from our existing clients we always go the extra mile to ensure things run smoothly in order to fulfil and exceed their expectations.

With a wealth of experience and cutting edge technology at our disposal, our aim is to provide our customers with EPOS systems, & solutions along with reliable and robust commercial catering equipment that provides hassle free operation and the vital information required in today’s demanding business environments.

Our services are backed up by our excellent Support Team who are available for our Clients from 8.00am to Midnight, 365 days a year.

We provide a range of payment options including interest free, lease purchase and rental options to ensure there is always a solution that suits your requirements.

Tel: 0845 0600 406 or visit www.gardiff.com or see advert page 16. boasts its most versatile and functionally rich product. With a wide range of modules that can be plugged into software allowing it to be designed and tailored specifically for individual business requirements. The business has employed improvement initiatives by hiring an additional developer, a project manager, software tester and customer service staff.

CES Software has also invested hundreds of thousands of pounds into its new projects to radically improve the product that they hope will overtake and compete with existing world class EPoS systems. The key features include thirdparty links and integration, business analytics, ultimate customisation, and the variety of modules available.

CES Software, based in London, launched its pioneering CES Touch Screen epos software in 1997 and has since grown to become a market leader in the provision of powerful, affordable and user-friendly point-of-sale applications.

For more information speak to our dedicated team on: 01992 574 650 or see the advert page 18.

Good News for English Wine Producers as Sparkling Wine Grows in Popularity THE AMOUNT of sparkling wine on sale in the UK has risen by 80% in the last five years from 17.6m gallons in 2011/12 to an estimated 31.6m gallons in 2015/16* says UHY Hacker Young, the national accountancy group.

(Source: HMRC) The increase in the amount on sale is largely due to an increased consumer demand for products such as Prosecco and Cava, as well as the more local English sparkling wine, although the majority of sparkling wine on sale in the UK is imported from established wine producing countries such as France, Italy and Spain, a growing proportion is now from English wine producers.

English sparkling wine has experienced a boost following the revival of Champagne alternatives whose affordability has helped introduce new customers to sparkling wine.

Growing international and national recognition of English sparkling wine has also led to a shift in consumer attitudes towards the locally produced product with more choosing to support British businesses, encouraged by this growth in popularity, there has been an increasing number of English wine producers coming to the market, with 37 new wine producers and vineyards opening in England in the last year alone.

UHY Hacker Young adds that many more established wine producers in England are now also looking to build on this growing consumer appetite and develop their product lines.

For example, English sparkling wine producer Gusborne has recently launched a bond issue to raise £10m which will go towards investing in its two vineyards based in West Sussex and Kent.

Earlier this month, an English sparkling wine, a 2010 vintage of Nyetimber Classic Cuvee, appeared on fine wine trading platform Liv-ex for the first time.

James Simmonds, Partner at UHY Hacker Young says “The growth in the sparkling wine market is a great boost for those businesses producing English sparkling wine.”

“The recent introduction of an English sparkling wine to Liv-ex is a landmark moment and demonstrates how it is rapidly closing the gap between Champagne in the luxury market.”

“Not only is the growing success of English sparkling wine encouraging more to come to the market but more established names are now looking to expand into new stages of growth.”

“Vineyards provide businesses with numerous opportunities to diversify and offer additional services such as shops, cafes, wine-tastings, events and weddings as well as producing wine. These add-ons can be effective ways for new producers to supplement their income whilst waiting for their wine to mature.”

“It’s uncertain what will happen after Brexit to UK imports of Prosecco and Champagne, but what is clear is that no matter what happens English sparkling wine is already a viable alternative.”

South West Chef of The Year 2016 Announces Semi-Finalists Judges of South West Chef of the Year have chosen the semi-finalists who will go forward to the closing stages of this year’s prestigious competition. Chefs from around the region battled it out for a place in the next stage of their category. Founder and co-judge Michael Caines MBE has praised the standard of culinary skill already shown in this stage of the competition. The full list of semi-finalists and finalists has been published on the South West Chef of the Year competition website: www.southwestchef.co.uk/2016-semifinalists/.

Chefs chosen for the Professional, Young Professional and Student Chef of the Year classes will now go through to the semi-finals held at Exeter College on Saturday 8th October.

This year, Jack Sharland – who won the South West Student Chef of the Year award in 2015 has successfully gained a place at the Young Professional category and is working as a full-time chef.

Finalists of the Junior Chef of the Year – who have been

selected from county-based semi-finals held at catering colleges throughout June and July, will now go through to a grand final at Ashburton Cookery School on Saturday 15th October. They will be joined by Home Cook finalists who have been selected by the judges based on their two course menus and which they will now be asked to prepare.

Several chefs see the competition as an annual challenge with entrants coming back each year. With many crediting the competition with giving them valuable professional development opportunities, some progress from South West Chef of the Year to the next stage in their career.

A grand final for the two professional classes and the student chef class will take place on Monday 24th October at Exeter College swiftly followed by a lavish awards ceremony and dinner held at Exeter Golf & Country Club that evening.

Members of the public can buy tickets to the South West Chef of the Year Annual Awards Dinner, priced at £80 per person and enjoy sumptuous food and drink throughout the evening. A further information and ticket reservation email address has been set up: info@southwestchef.co.uk.

September 2016

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September 2016

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Could Great British TV Shows Attract More Candidates into the Industry?

By Lee Biggins, founder and managing director of CV-Library THE AVERAGE Brit watches up to four hours of TV per day, and recent research from CV-Library found that many job hunters are using the shows they watch to influence their career choices.

In fact, we found that over half of UK workers (53.9%) revealed that they would use reality TV shows such as Ramsay’s Kitchen Nightmares, Great British Bake Off and MasterChef to give them an insight into the catering and hospitality sector. It’s clear that shows of this nature offer a new way for candidates to gain an understanding of the industry from the comfort of their own home, without having to commit to a job, or undergo training in the sector beforehand.

For example, as The Great British Bake Off returned for its seventh season last month, 46.9% of workers said they believe that shows like this and MasterChef shine a positive light on the industry. These shows portray a realistic transition from amateur cook to professional, and also offer candidates an idea of what it’s like to work in a catering and hospitality environment. As contestants are faced with new tasks, those considering a career in the industry can witness the thought processes that they go through and the problems that they may face, while also sharing in their successes. Not only are viewers welcomed into professional kitchens, and given an idea of what life as a chef could be like; they also gain an understanding of what it’s like to work both alone, and as part of a wider team.

These types of reality shows also help to bring jobs in the industry into the main stream; where baking may once have been associated with an at home hobby, the possibility of forging a career in the sector is now being brought to light more

than ever before. As contestants meet previous winners or contenders who have had great success since leaving the show, candidates are also introduced to the other opportunities available in the catering and hospitality industry, for example writing a cook book or opening up a chain of restaurants. These factors serve to highlight the positive aspects of working in the industry, and could help to attract potentially talented new recruits.

However, our research found that other reality shows, such as Ramsay’s Kitchen Nightmares, could actually be deterring candidates from joining the industry and damaging the pipeline of talented chefs and caterers; in fact, a quarter of industry workers said that they believe this show to be detrimental to the profession. Shows like this, though often dramatised for entertainment purposes, tend to exaggerate the chaos that can occur in a catering or hospitality environment under poor management, and through lack of experience or organisation.

This can be off putting to candidates, especially with notorious industry figures reprimanding and humiliating those on the show; in particular this could affect young people with less confidence and experience. And though it serves to demonstrate some of the real problems caterers could face, it offers little constructive feedback and doesn’t explain to candidates that through careful research, organisation and practise, these problems could be avoided.

So while these shows can be beneficial, and could offer insight to those thinking of entering the profession, it appears that certain programmes could potentially be damaging to the sector. This means that across the industry, organisations must be careful to encourage candidates to explore a range of sources when making their career choices, not just rely on what they’ve seen on TV. There are plenty of resources available to those who would like to get to know more about the catering and hospitality industry; social media and online searches could offer more information about career opportunities, while asking family and friends in the business to share their experiences can also be beneficial. There are some fantastic careers opportunities out there at the moment for job hunters to take advantage of and it would be a shame for them to miss out, all on the basis of a television show.

Wave of New Restaurants Hits Bournemouth BOURNEMOUTH WELCOMED its latest addition to a new wave of restaurants opening this summer, with the opening of YO! Sushi (conveniently sited directly under CLH news offices).

For those of you that the living in a cave on Mars, YO! Sushi concept is a conveyor belt with different coloured plates, each displaying different types of Japanese food under a transparent cover, and one simply sits at the bar or a table listing the food off the conveyor belt as it comes round, and at the end your tally of plates is added up!

The much awaited Bournemouth out-

let has been playing to a packed audience throughout the day with cues coming out the door!

Early indications are that it will be a real winner!

Restaurant chain The Stable which serves “pizza, pies and cider” has also opened in Bournemouth’s former tourist information office, after which a wave of restaurants will open in the yet to be finished BH2 leisure complex, with restaurants, including Las Iguanas, Joe’s Kitchen and Bella Italia along with Nando’s, Handmade Burger Co, Coast to Coast, Ask Italian and Frankie and Benny’s already been confirmed as tenants, and others lined-up include TGI Fridays, Prezzo and Chiquito.

September 2016

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September 2016

The Rise of the Concept Restaurant POPULARITY OF concept restaurants amongst diners is increasing, but is the food or the idea the main attraction?

New research by restaurant booking service, OpenTable, has found that 95% of restaurateurs have seen a rise in concept restaurants in the UK, and a further 70% believe the phenomenon will continue to rise.

But what really defines a concept restaurant? Is it offering an interactive experience like Inamo’s touch screen menu, an experiential offering like The Bunyadi where you dine naked or Dinner by Heston Blumenthal that explores the history its food derived from?

From those restaurateurs surveyed, nearly half (44%)1 consider themselves to be a concept restaurant and one third (33%) believe that every restaurant should have a concept. The conclusion that the restaurant industry has come to is that diners now want an entire leisure experience, rather than just a great meal. Though industry experts clearly do worry about their food standards as a consequence, as 88% of the restaurants surveyed admitted they believe that the quality of food can sometimes suffer in a concept restaurant.

From a consumer perspective, the most likely reason behind visiting a concept restaurant would be for a special occasion, hence choosing a restaurant option that offers something a little different. Over half (51%) of UK diners admit to having visited a concept restaurant and 2 in 5 agree that concept restaurants offer a more enjoyable experience. In contrast to the thoughts of restaurateurs, the majority of UK diners (28%) believe the best concepts are those which derive from the food offering, which isn’t surprising as 80% think the quality of food is the most important factor of the dining experience.

Caterer, Licensee & Hotelier

A further one quarter (24%) of British diners believe the best concept restaurants provide an immersive experience; while 13% chose those restaurants that experiment with food. Faced with a list of new concept restaurant ideas, Brits voted a restaurant that offers a different chef every week, as the concept restaurant they would most like to visit. Coming in second was a restaurant which only serves alcoholic food; and third was a restaurant where you only pay for how long you stay.

Adrian Valeriano, Vice President, Europe, OpenTable, comments, “The restaurant industry is ever changing and we are constantly seeing new and more diverse concepts launching. With an increasingly competitive landscape and more discerning diner base, the need for restaurants to differentiate their offering through a unique and compelling story will only continue to grow. Concept restaurants have a dual role to fulfil both in terms of the quality of their food and the experience that they deliver, to ensure longevity.”

Sebastian Lyall, founder of The Bunyadi, the UK’s first naked restaurant, and food and beverage concepts company, Lollipop, comments “We are all about creating unique and immersive concepts. Our audience expects the best and this makes us increasingly mindful of every single detail in the projects we execute. It is this attention that helps us to navigate the challenge of ensuring repeat visits to our pop up sites, and carrying our audience with us into every new adventure with excitement and enthusiasm. Our pop ups also enable us to test and iterate concepts before investing in a more permanent site. It is fantastic to see the growth of concept dining with restaurants really focusing on the story that makes them unique, and seeing how diners respond to this.”

CESA Survey Warns of Risk of Talking Up Recession THE LATEST CESA Business Barometer shows that catering equipment suppliers are deeply concerned about the future. Nearly two thirds of respondents think the overall economy will not perform as well in the next few months, though only 38% thought their own company’s sales would drop. In the three months leading up to Brexit, over half said turnover was up. However, over 80% expect it to remain the same or drop in the coming months, compared to last year.

Looking further ahead, over 46% are nervous or pessimistic about business turnover in the next 12 months, compared to 42% who are cautiously optimistic or confident. The remainder are

neutral.

“In terms of confidence, Brexit has delivered a real blow to our industry,” says Simon Frost, chair of CESA. “However, the reality over the past few months since the vote is that most CESA members are reporting steady sales.

“The Barometer shows that uncertainty over the UK’s role in Europe, along with inflation, are the two biggest concerns. Some manufacturers, as well as some foodservice operators, are putting investment on hold until there is more confidence in the way ahead.

That’s understandable but we must be aware of the danger that we might talk ourselves into recession.”

The CESA Business Barometer is compiled every quarter. All CESA members can take part, for free. Any company that does take part receives a full copy of the report.

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September 2016

National Burger Day – The Rare Burger Debate THE BURGER might have originated in the USA but its popularity here in the UK is higher than ever. Branded burger restaurants are going from strength to strength across the country with established brands such as GBK and Byron and new imports from the US like Shake Shack and Five Guys making their presence known. From football stadia to festivals, country fairs to food shows, it’s safe to say that the popularity of the burger is here to stay if the queues at the burger vans are to be believed.

What doesn’t go away is the debate around the rare burger. Just like steaks, some consumers prefer to have their burgers served pink but what safety controls do restaurants need to have in place before the burger hits the bun?

The Food Standards Agency offers guidance which allows for pink burgers to be served to consumers as long as certain strict criteria are met. This is good news for the consumer as well as the larger restaurant brands which have the resources to ensure that the guidance criteria are met, however, smaller burger providers are at significant risk of falling foul of enforcement action or indeed causing illness to their customers from organisms such as E.coli.

E.coli is naturally present in the digestive tract of cows but is not found through the meat of the animal, which means E.coli should only be found on the outer cuts of beef if there was contamination of the meat during the slaughter process. Cooking the surface of the meat thoroughly, even if the steak is served rare, is likely to kill off any bacteria.

The reason the guidance for burgers differs from that for steak is because burger meat is minced or ground. If the surfaces of the cuts of beef which are being used have bacteria present then the act of mincing these cuts will spread the bacteria throughout the entire burger.

One of the key recommendations in the FSA guidance is the provision of beef from a good source where steps are taken to reduce the risk of contamination from E.coli. This is all very well but at present there is no formal approval

scheme in place. The FSA is currently undertaking consultation around the specific approval of meat cutting plants to produce minced meat or meat preparations intended to be eaten less than thoroughly cooked. This can only be a welcome addition. Presently there are only two FSA approved establishments that can provide such products in the UK so the introduction of a specific approval scheme which can be available to all meat suppliers at little to no cost is a positive step.

Of course, there are other options to providing safe rare burgers. ‘Sear and shave’ is likely the simplest and best known control method where whole cuts of meat have their external surfaces seared before being trimmed and ground.

The added expense of wasted meat is usually a negative, particularly for small businesses, but this method allows for burgers to be cooked to temperatures below the recommended 70°C for 2 minutes.

Some of the FSA guidance is simple to meet e.g. the introduction of advisory guidance on menus. This in principle seems reasonable although the British Hospitality Association doesn’t necessarily agree with the recommendation, stating ‘if food is safe to eat then a notice is not needed’. STS agrees with this stance. Director Mike Williams says: “Food is either safe or not safe. Stating on a menu that food is potentially not safe to eat isn’t going to do anything for consumer confidence and may indeed be detrimental to a business’s defence should the worst happen.”

There is further guidance to Environmental Health Officers as to when to take enforcement action. Many food business operators will not be aware of this guide and therefore take a risk by preparing and serving rare burgers while unaware of or ignoring the FSA guidance.

The expectation and guidance for cooking burgers is that they should be cooked to over 70°C for 2 minutes, which likely means that they will be cooked through and not at all pink. This may be contrary to the hopes or expectations of the food business operator as well as the consumer but, until simpler controls which don’t require expensive ‘challenge testing’ and equipment that can produce a consistent product every time are available to all businesses, the debate around the safety of the rare burger is certain to continue.

Glamping - A Business Opportunity That Continues To Grow

www.catererlicensee.com

THE GLAMPING sector is growing at a phenomenal rate in the UK as more and more people opt to take ‘staycations’ instead of venturing abroad for their holidays. Glamping is attracting a new outdoor audience who may never have considered camping as an option before. However, with the addition of a few home comforts, and in some cases 5-star luxury, these new consumers are spending more and more of their leisure time in the great outdoors, seeking out new experiences each time they embark on their next break.

OR FOLLOW US ON TWITTER: @CLHNEWS

As a result, landowners and businesses up and down the country are capitalising on this new phenomenon and estab-

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

www.alexanders-direct.co.uk

SALE NOw ON! True 19E Upright Refrigerator

SZ464c 17cuft Chest Freezer

True’s solid door reach-in’s are designed with enduring quality that protects your long term investment. Designed using the highest quality materials and components to provide the user with colder product temperatures, lower utility costs, exceptional food safety and the best value in today’s food service marketplace. This advanced heavy duty enviromentally freindly refrigeration units is a must for any hard working kitchen.

Gross Capacity: 538 litres / 19 Cuft, Dimensions: W686 x D623 x H1995mm, Heavy Duty.

The SZ series consist of solid chest freezers with spacious, stackable baskets allowing organized food storage ideal for ice-cream or any other kind of frozen goods. The cabinet is designed to withstand being opened frequently each day while still maintaining the correct temperature for the storage of frozen items.

Dimensions: W1560xD650xH850, Digital Solar Powered Temperature Display, Temperature Range: -17°C to -24°C

Sale price £359+vat

AwM8100 8kg washing Machine

Our range of Whirpool Professional Laundry equipment offers solutions for all environments Hotels, B&B’s, Laundrette’s, Camp Sites, or large households.

Whirpools AWM8100 is made in Denmark and we would highly recommend these units with high confidence. These units can be used in commercial or domestic enviorments.

Hot and Cold water supply, Dimensions: W600xD600xH850mm, 1200Rpm, Commercial Onsite Warranty.

SALE PRICE £595+vat

whirlpool PRO25 1000w Microwave

We are pleased to introduce the new model Whirlpool PRO25. The microwave is a light duty cooking machine ideal for cafes and small restaurants.

It is a robust, reliable and energy efficient microwave oven, making it a great choice for the catering environment.

Dimensions: W511 x D431 x H 311, Programmable, LED Display

SALE PRICE £189+vat

sales@alexanders-direct.co.uk

lishing glamping sites as a valuable addition to their offering.

The possibilities are endless and with a little imagination even the smallest space can be transformed into a glamping haven adding a valuable new revenue stream to new or existing businesses.

Visitors from restaurants, country houses and hotels, pubs, spas golf clubs, event and hospitality organisers and huge range businesses have already registered to attend The Glamping Show at Stoneleigh between 22 and 24 September where they can find all types of glamping structure in one place and benefit from expert advice through a comprehensive programme of seminars that will tell you all you need to know about how to establish a successful glamping business.

To explore this new business opportunity, visit www.theglampingshow.com to register free for the Glamping Show or see the advert on page 10.

SALE PRICE £842+vat

Sterling Pro BBVF372 Glass Display Freezer

The BBVF372 is quite simply the best value commercial display

freezer on the market. Incredibly made in Europe, static freezing, and reliable build quality.

Temp Range -18 to -24C, Fan Assisted Cooling, Illuminated Canopy.

SALE PRICE £699+vat

Factory Seconds / Showroom Models

We distribute large numbers of commercial units and unfortunately some units obtain damaged during transit. Some worse than others, some with only a tiny scratch! We can then discount these units at a cheaper price. Never been used units available in our own stock!

We have 100’s of these in stock available for next day delivery. View these on our website or call us for an up to date list.

UP TO 50% OFF NORMAL SELLING PRICE

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September 2016

Applications Open for VisitEngland Awards APPLICATIONS ARE open for the VisitEngland Awards for Excellence with three new categories announced for 2017.

The awards, now in its 28th year, recognises businesses and individuals that offer exceptional products and customer service.

This year will see ‘Family Friendly Business of the Year’, ‘GREAT China Welcome of the Year’ and ‘Afternoon Tea of the Year’ added to the list of 16 core categories including hotel, boutique/guest accommodation, bed and breakfast, ‘glamping’, self-catering, taste of England and guided tour.

VisitEngland Director Patricia Yates said: “These awards are a celebration of the outstanding tourism products and services on offer across England’s regions, from the local B&B that goes above and beyond for its guests to the restaurant that offers a world-class dining experience” The endorsement of ‘family-friendly’ businesses comes after VisitEngland’s 2015 Great Britain Tourism Survey found that families with children accounted for almost 40 per cent of all domestic holidays in England last year.

In the first six months of 2016 exports of British pig meat have increased by 40,000 tonnes, compared to the same period last year. Furthermore, over half of EU pork exports – 1.2m tonnes – have gone to China, a 60% increase on the same period last year . The surge in Chinese demand has been fuelled by recent floods, which have devastated the Chinese domestic pork industry, and the devalued British pound post-Brexit that has made British bacon more attractive and affordable to import.

The Chinese spike in demand has meant the price of a pack of British smoked bacon in the UK has seen some suppliers increase their prices by as much as 38%.

ESP Renewable Energy Solutions RENEWABLE ENERGY has become mainstream and affordable in recent years and should be considered for heating and lighting in all new projects.

ESP energy are MCS accredited, ensuring that your project will be implemented to the highest standards. Our experience of over three hundred commercial installations has included the following - Heat Pumps, Solar Panels, Underfloor Heating, Biomass Boilers, Combined Heat & Power (CHP) and District heating schemes.

We have recently completed a 2.2MW scheme is the picturesque tourist attrac-

4 4 4 4 4 4

Beacon, which works with a range of butchery suppliers and manages over £100m in purchasing spend for its customers, reported an increase in price of up to 19% per pound for bacon products, which they predict will continue for the foreseeable future.

The bad news continues for British food staples with the price of chips set to rise following currency issues and continued flooding in Europe, resulting in inflationary pressures.

Beacon is predicting this will impact crop quality, quantity and therefore price.

Emma Warrington, Senior Food Buyer at Beacon comments: “The combination of such huge demand for British pork from China and the devaluing of sterling following Brexit is impacting our breakfast tables. Figures from our butchery suppliers show the price of British bacon rising, in some cases substantially, with data from Birtwistles showing that the spike in demand was equal to an additional 30,000 tonnes in the first six months of 2016. All of this means we might be paying a higher price for a bacon sandwich for the foreseeable future.” tion “Portmeirion” in N Wales. A total of 27 properties have been linked together onto one district heating scheme with over 3.5 miles of underground pipework.

This project tested our skill and ingenuity, due to the 70m height difference from the castle at the top, to the hotel at the bottom, areas of pure rock to dig through and delicate architecture.

This project was carried out in the winter months, between November and March, when there were fewer visitors to the village – The site was open to the public the entire time! All work had to be scheduled around the paying guests and their requirements.

ESP energy can be contacted at info@ESPenergy.co.uk or phone 01743 718003, to discuss your project or see advert page 20..

The only single portion soya milk product in the UK! Individual 12g soya milk portions.

Ideal for vegetarians, vegans and the lactose intolerant.

No need for refrigeration.

Long Shelf Life.

Ready to Use - Zero product wastage.

Ideal for all hotel & food service businesses.

AVAILABLE FROM:

80 x 12g Portions Per Carton

www.theprogressivefoodcompany.co.uk

Tel. 01636 610584 Tel. 01636 612464 info@thepfc.co.uk

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Supplying quality & affordable Bed & Bathroom Linen products to Hotels

The ‘GREAT China Welcome of the Year’ award is named after VisitBritain’s GREAT China Welcome programme which aims to make Britain the ‘destination of choice’ for the rapidlygrowing Chinese market by helping local businesses adapt their products for Chinese visitors.

Visits from China, the world’s largest outbound market, were up almost 50% to 270,000 in 2015, and spend was up 18% to £586 million, moving China into the UK’s top 10 most valuable inbound markets for the first time.

The VisitEngland Awards is run by VisitEngland in partnership with local tourism boards and businesses across the country.

Applications for the 2017 Awards will be accepted until midOctober (with the exception of some categories which close earlier). Shortlisted businesses will be visited by judges between October to February and finalists will be announced in March, with the awards ceremony set to take place in April 2017.

Last year’s awards attracted 417 entries resulting in 80 gold, silver, bronze and highly commended awards.

For more information about the 2017 VisitEngland Awards for Excellence and to apply: www.visitenglandawards.org

Bacon Prices Soar as Post Brexit Demand from China Increases THE PRICE of a British bacon sandwich could be about to soar due to increased demand from China and the impact of Brexit, according to Beacon, Britain’s leading purchasing company, which represents around 2,000 independent hospitality and leisure businesses.

Caterer, Licensee & Hotelier

Luxury plain chenille bed runners in 3 colours, reversable with plain satin backing, flame retardant, matching cushions in 2 sizes available.

Colours are Mucha, Burgundy and Grey.

Fine Egyptian cotton, 300 thread count single yarn bedding in a modern double box sateen design, envelope style which are suitable for commercial laundries, available in all sizes, matching Oxford style pillowcases.

Tel: 0161 637 4240 www.allwhitelinens.co.uk Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

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Caterer, Licensee & Hotelier

September 2016

Concerns Raised Over Hospitality Working Conditions UNSAFE WORKING conditions among Britain’s restaurants and catering establishments are putting the health of its workers in serious danger, according to a new report.

Personal injury solicitors Hayward Baker commissioned an in-depth study into the conditions of Britain’s workplaces – and discovered a staggering 67 percent of employees from the catering and hospitality industry claim their working environment to be a health and safety hazard.

Almost half of the workers (43 percent) surveyed from the industry said they had suffered from an injury at work, with 14 percent having been to hospital due to a work-related illness or injury.

The research identifies that the average worker from the industry has had 3 accidents at work, with one of those accidents happening in the last 12 months.

Complaints to have emerged from the study regarding their workplace injury include; burns, (34 percent), slippery floors (29 percent), sprains from manual handling and lifting (21 percent), injuries from falling objects (14 percent) or slippery stairs (13 percent).

And the serious issue of the catering and hospitality industry failing to protect its employees only worsens.

More than one in 10 (13 percent) believe their workplace has no health and safety protection, which was the reason for their injury.

A further 11 percent said there was a lack of training from their line manager, while 9 percent said they had unsatisfactory equipment to carry out their job.

More than a third (38 percent) of staff polled from the industry regularly complained to their bosses about the state of their place of work, with a further 16 percent saying their

manager did nothing to rectify the situation.

The research was commissioned by the company following the launch of its new interactive injury compensation calculator, which provides workers with an estimate of how much compensation they could be entitled to following an accident or injury.

A spokesperson for Hayward Baker Solicitors said: “Going to work could seriously damage the health of catering and hospitality staff working within the industry, especially if their manager fails to take working conditions and safety seriously enough.

“Our free to use injury compensation calculator gives workers within catering and hospitality easy access to information that can really help them decide if they have a valid claim against their employer.”

According to the research, 14 percent of staff have sought legal advice after suffering from injury within a warehouse environment, claiming an average of £26,778.

Common ‘minor’ workplace injuries in the restaurant or leisure environment are cuts (34 percent), small burns (34 percent), bruises (22 percent), strained backs (20 percent) and sprains (11 percent).

However, a more than third of accidents (36 percent) among the sample were considered ‘moderate’ by solicitors and serious enough to make a claim, with either a broken bone or fracture as the direct result of their injury.

The more ‘severe’ accidents that followed an injury at work in a restaurant or kitchen includes dislocations (11 percent) and a further 9 percent said they had lost a limb or body part as a result of their injury.

More than half (57 percent) said that the accident was their employer’s fault compared to less than a third (30 percent) who said the accident was their fault.

Come Along to the Biggest Pub-Exclusive Event in the UK!

PUNCH ARE thrilled to be holding our Roadshows in 2016 at 8 venues around the country, bringing you the latest drinks tends, the chance to meet the Punch team and suppliers and find out exactly what it is like to work alongside Punch.

Our Roadshows this year are focused on growing and making the absolute best of your business. When you meet the Recruitment and New Business teams at the door they will be

able to start your journey to find your perfect pub. From here you can meet all of our fantastic suppliers as well as a number of the Senior Punch team who will be on hand to answer as many questions as you can throw at them.

If you are interested in getting into the pub trade or if you are very experienced but have never worked with Punch, you are more than welcome to come to any of the above venues, meet the team and find out what we are all about. To register your interest please call in on 01283 501999 or email Recruitment@punchtaverns.com or see advert page 8

Pizzaexpress Sales Slow Reflecting “Broader Casual Dining Slowdown” FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

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

WHILST TURNOVER has increased near to £500m at PizzaExpress, UK sales slowed amid a “challenging” market. The casual dining industry, has, in recent years increased considerably in the marketplace, however, the competition has also increased particularly among pubs offering food to gain a share of the dining out market, as well as the popularity of “street food” creating independent entrants.

In the year to 26 June 2016, turnover grew 14.1 per cent to £488m, with Earnings Before Interest, Taxes, Depreciation and Amortization (EBITDA) remaining static at £100.3m.

While like for like sales in the UK and Ireland were down 1.3 per cent, the restaurant chain was boosted by the relaunch of its retail range and strong international growth, especially in Asia.

Richard Hodgson, chief executive officer of PizzaExpress, said: “This has been a more challenging year for the UK casual dining sector, with a more cautious consumer and a significant increase in new openings.”

Hodgson added that new initiatives and offers put the company “in good stead” looking to the future.

PizzaExpress first opened in 1965 and presently has over 570 restaurants worldwide, selling34 million pizzas in UK supermarkets every year.

September 2016

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Caterer, Licensee & Hotelier

September 2016

UK Hospitality Economy Rebounds Following Brexit Uncertainty THE UK hospitality sector returned to growth in August, according to PMI® survey data from IHS Markit and CIPS. Following abrupt contractions in output and new business in July linked to disruption related to the outcome of the EU referendum, the latest data signalled a return to growth as businesses reported that uncertainty had abated somewhat.

Moreover, the forward-looking business expectations index recovered most of the ground lost in July when confidence took a knock from the Brexit vote amid political and economic uncertainty, albeit remaining weak by historical standards. The latest data also signalled rising inflationary pressure linked to the weak pound.

The Business Activity Index rebounded to 52.9 in August, from 47.4 in July, signalling a rise in UK services output. The month-on-month gain in the index, at 5.5 points, was the largest observed over the 20-year survey history, following a record drop of 4.9 points in July. The rate of expansion in the latest period was the fastest since May, but weaker than the long-run survey average.

Hospitality sector confidence returned to its pre-referendum level in August, having spiked lower in July due to uncertainty generated by the Brexit vote. Firms linked positive output expectations over the next 12 months to export opportunities, reduced uncertainty, stable markets, product launches, expansion plans and a recovery in the energy sector.

The overall strength of sentiment nevertheless remained relatively subdued amid reports of ongoing uncertainty related to

Brexit.

Input price inflation accelerated to a 33-month record in August, linked to the weak pound and rising fuel and labour costs. Subsequently, service providers raised their own prices at the sharpest rate since January 2014.

Chris Williamson, Chief Business Economist at IHS Markit, which compiles the survey: “A record rise in the services PMI adds to the encouraging news seen in the manufacturing and construction sectors in August to suggest that an imminent recession will be avoided.

“The three PMI surveys point to a stagnation of the economy so far in the third quarter, meaning much hinges on the September data to see whether the economy contracts or ekes out modest growth.

“It remains too early to say whether August’s upturn is a dead cat bounce or the start of a sustained post-shock recovery, but there’s plenty of anecdotal evidence to indicate that the initial shock of the June vote has begun to dissipate. Many companies are seeing business return to normal either simply by customer confidence rising or a stoic determination to “Buck Brexit” and carry on regardless.

“Uncertainty has certainly eased considerably, helped by the swift settling-in of a new government and central bank stimulus.

However, although improving on July’s seven-year low, business confidence is still at one of its lowest levels seen over the past four years. Many companies remain worried about the outlook and how the economy will fare in the event of Brexit, suggesting that political and economic uncertainty is likely to prevail in coming months, subduing growth.”

CES Software Launch the “Ultimate” Epos Software at Haydock Park CES SOFTWARE unveiled CES Touch, the company’s exclusive new advanced epos product on August 31 at Haydock Park Racecourse on Merseyside, with a spectacular three course dinner event followed by a day at the races on September 1.

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

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

During the past year CES Software has invested heavily and developed its existing products, in addition to its Credit Debit Card payment and other value-added services.

Now with the addition of CES Touch, the company boasts its most versatile and functionally rich product. With a wide range of modules that can be plugged into software allowing it to be designed and tailored specifically for individual business requirements .The business has employed improvement initiatives by hiring an additional developer, a project manager, software tester and customer service staff.

CES Software has also invested hundreds of thousands of pounds into its new projects to radically improve the product that they hope will overtake and compete with existing world class epos systems. The key features include third-party links and integration, business analytics, ultimate customisation, book-

ings and reservations, and modules that include • Accounts • Bookings • caller ID • Surrounding • Mobile E top-up • Multisite • News round • scale link • Surrounding • chip and pin payments • customer loyalty • hotel links • SMS • screen design • stock control • table planner • wholesale links Ramesh Patel, director of CES Software said: “We are excited to launch CES Touch at Haydock Park Racecourse and demonstrate to everyone what we have been working on. We are proud of the work we have completed over the past 10 months and now we want to launch this amazing new product.

“We remain committed, as always, to ensuring the software remains a market leader and we are confident it will appeal to dealers and end-users”.

CES Software, based in London, launched its pioneering CES Touch Screen epos software in 1997 and has since grown to become a market leader in the provision of powerful, affordable and user-friendly point-of-sale applications.

September 2016

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Caterer, Licensee & Hotelier

September 2016

What Will Deregulation Of England’s Water Industry Mean To Businesses?

by Mike Keig Auditel (UK) Ltd.

DEREGULATION OF the business water market in England is set for April 2017.

Wales has opted out of deregulation and will continue to operate as a monopoly under Dwr Cymru (Welsh Water). Northern Ireland will also remain unaffected.

Scotland deregulated in 2008, and although deregulation was slow here with the default provider (Scottish Water’s Business Stream) keeping more than 90% of the market initially, momentum has now been gained and deemed successful.

Prices will be re-set on the 1st April 2017 and these will be focusing on simplifying pricing structures rather than adjusting price levels. The next change is scheduled for April 2020, therefore in the meantime it is unlikely that there will be enough margin for suppliers to offer big discounts until then.

Licensed Providers (retailers) will buy water services from the water companies, bundle this with their own services and value-add offerings, and they will then sell their “packages” on to England’s businesses. There are about 18 retailers lined up in England: some retail arms of the larger water companies, as well as some less familiar names. Some existing companies may not choose to become retailers, and so if you are supplied by one of these you may notice a change of supplier name on your bill post April 2017. This should not affect supply of your water in any way, it’ll simply be a billing change.

What are the benefits to the you, the customer?

• In the short-term, from April 2017, the cost savings are forecast to be around 2-5%, and will vary by site and location. In the long term (post-2020) larger savings are expected.

• For businesses with multiple sites based in either England or Scotland, or both, from April 2017 business will be able to consolidate water supplies across their portfolio which will simplify management of their water supplies, and also save time and money.

• There’ll be a greater choice of service offerings from suppliers; bundling of sewage, better billing and customer service responses.

Suppliers should also be able to offer water efficiency advice, improved/ bespoke metering solutions, and in future management of new connections.

Serve Delicious Deep Fried Food with Autofry

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

WANT TO fry but don’t have the space or funds for ventilation then look no further.

www.catererlicensee.com

Autofry is a fully enclosed, automated system making operation simple and safe for all employees, easy to maintain, it has its own inbuilt fire suppression system.

Cinemas, restaurants, café, children’s play cen-

OR FOLLOW US ON TWITTER: @CLHNEWS

• In addition to improved service, the competitive nature of the industry should see more innovation and efficiency from suppliers.

These are important measures which are needed to tackle the issue a growing population and changing climate, and is why DEFRA have been championing deregulation of the industry.

What can I do in preparation?

You can prepare for water deregulation now.

• Make sure meter reads and billing are as accurate as possible now, as correct data will allow you to tender effectively when you need to.

• Make sure your business premises’ rateable value is as accurate as possible, as some price elements on your water bills are based on this.

• Make sure meter details, site addresses and billing addresses are correct, as to transfer to a different water supplier a site identity is required (SPID) and if this identity cannot be accurately generated it could cause delays.

• Make sure your credit rating is good as, as with any competitive tender, the better your credit history, the more choices a business will have. A poor credit rating may prove prohibitive to changing suppliers.

Summary The deregulation of the supply of water will create a more competitive supply environment which ultimately will increase customer service and water management through supplier choice. Cost savings initially are only expected to be 2-5% but ultimately, more post 2020, there will hopefully be more significant cost savings available. The biggest benefit in the short-term will be to multi-site organisations with sites in England (and Scotland) where they can consolidate their water supplies with one supplier of choice – giving you less admin, more time, more savings.

Make sure you prepare (see ‘What can I do in preparation?‘ above) to aid a supplier change when you choose to do so.

The deregulation process will certainly be an upheaval, but with Scotland having already gone through the process hopefully there have been lessons learned.

As with any competitive environment, water deregulation will bring challenges to businesses. A tender process takes time and Auditel may well be able to help you through this process, as we do with a multitude of other business cost areas (electricity, gas, telecoms, waste, rates etc). If you’d like to contact us to discuss, with no obligation, please call Mike or Luisa on 01454 614511

tres, pubs, takeaway food concessions are among the many businesses that have benefitted from using Autofry.

Autofry has been nominated for an innovation award at the Takeaway Expo show this month at Excel, www.hhdltd.co.uk and follow the link, come visit our stand 836 or see the advert on page 34.

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Caterer, Licensee & Hotelier

September 2016

The Coravin System AFTER A long day nothing's better than a glass of wine. Now you can enjoy one without worrying about finishing the bottle.

The Coravin System is a unique Wine System that pours wine without removing the cork. Using premium Coravin Capsules to safeguard your wine, Coravin lets you enjoy the same bottle day after day, glass after glass. Because your favourite wines should never be compromised. And neither

Products and Services should your choice of when and how to enjoy them.

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.

Available at www.coravin.com See the advert on the back cover of this issue for further details.

Gluten Free – The £100m Catering Bonanza

Catering tills could soon be ringing to the tune of an extra £100m. a year thanks to Snowbird foods. The company has achieved the holy grail of making children’s menus more interesting whilst meeting the needs of the estimated 750,000 UK coeliacs of all ages who are allergic to gluten.

Definitive market research by the company identified these two needs as major weaknesses in the foodservice offer in the UK and Snowbird challenged its innovative New Product Development Department to create a selection of products that were gluten free, cess of their very popular Soothe Sleep Oil, the wholesome, interesting and attractive both to 8ml Uplift Awake Oil contains 100% natural oils of young diners and adults with special needs.

Jersey Eucalyptus, Lime and Lavender to “Traditional products like beef, pork and stimulate the circulation, energise the body and chicken meatballs, plus mini beefburgers, refresh the senses.Perfect handbag / travel size and koftes, meat bites and Snowbird’s unique easy to use with the rollerball applicator. Perfect for when that umpteenth cup of coffee isn’t working. AN ALARM CLOCK IN A BOTTLE! All Seascape products use natural ingredients are FREE FROM parabens, silicones, SLS, petroleum, artificial colours and artificial fragrances.

Visit www.seascapeuk.com or see page 8 for With up to 1 in 5 people in the UK suffering details. the symptoms of of lactose/dairy intolerance

Seascape’s New Awake Oil an Award Winner Already!

SEASCAPE ISLAND Apothecary’s (www.seascapeuk.com) new 8ml Uplift Awake Oil has already received industry accolades and it has barely entered the marketplace!

Prestigious UK beauty industry trade publication Pure Beauty has named their finalists for their upcoming Pure Beauty 2016 Awards event, and Seascape’s Awake Oil has been named by the awards panel as a finalist as Best New Natural Product Of The Year! Winners will be announced October 27th. Building on the suc-

Best Energy Pricing SECURING THE best rates for the energy you use and effective energy monitoring are two sides of the same coin. Both are key components in reducing your utility spend.

With years of experience within the energy sector across high volume users, multi-sites and SME’s, Energy Jungle find you the best contract prices for your Gas and Electricity renewal. Our aim is to make this process simple and easy for our customers. We take the hassle out of your renewal or switching supplier, managing your contract from beginning to end. Saving you time and money, reducing your utility spend and admin.

All our quotations are no obligation and we are on hand with friendly, informed advice and recommendations. Offering

Crystal Display Systems Ltd Crystal Display Systems Ltd (CDS) is a leading designer, distributor and value added reseller of flat panel display solutions, digital signage technology and retail advertising products.

Their expertise and years of experience allow them to offer the best solutions to their clients and partners all over the world.

Offering their continued advice and support throughout the projects they get involved in as well as after sales support also. Being particularly popular for

A Champion Dairy Free Alternative

Truly independent advice from an independent energy consultant. As part of our procurement process we work with up to 23 Energy Suppliers across the UK Energy Market in order to obtain the most competitive tariff rates, saving you money. Energy monitoring solutions can be retro fitted and show you where and when you spend money on your energy. This allows you to fully take control of your energy costs, identifying waste and implementing changes to become energy efficient.

Energy Jungle are an independent energy consultant, negotiating gas & electricity renewals for commercial businesses and offering effective energy monitoring solutions.

For further information visit www.energyjungle.co.uk or see the advert on page 14.

retailer designers and shop fitting installs as they assist from the beginning throughout to the final product. They are renowned for being able to provide their customers with the more unusual and unique display products in the market that they may not be able to source elsewhere at the best quality and cost effective too.

CDS can offer a wide range of Transparent (Translucent) technology displays products including; showcase boxes and refrigerators, digital advertising poster displays, a wide range of touch interactive screens, videowalls, wide stretched displays, shelf edge POS electronics devises as well as many other digital display solutions.

To find out more simply visit http://crystal-display.com/ or contact Meghan Mudge via email on mudge@crystal-display.com or telephone +44 (0) 1634 327420 or see ad page 11.

Uniform Just Got Interesting

BURLINGTON UNIFORMS Ltd is a privately owned company which specialises in supplying corporate uniforms for all industries and business sectors.

The company started over 40 years ago in Saville Row servicing the Hotel and Hospitality Industries. For a long time now we have been providing a one-stop shop for some of the biggest and best known Government Agencies, Local Authorities, Tourist Attraction, Hotels and Blue Chip companies in the UK. The needs of whom are constantly changing and evolving. We pride ourselves as being ableto adapt and evolve in order to match our clients requirements.

It is this forward thinking approach that brought us to evolve our new catalogues.

Going for a fresh approach, we have split the

spherical sausage dominate the new range and it is our innovation which is going to drive sales and encourage repeat business,” said Snowbird’s commercial and marketing director,” Roy Anderson.

Extensive use has been made of fruit flavours teamed with meat and other ingredients to put success on a plate for caterers.

The ideas have been rolled out in ball shaped items of up to fifty grams using cranberries, chestnuts and thyme, apples and apricots to deliver exciting and unusual flavour combinations.

“The quality is great and the ideas are unusual, innovative and sufficiently memorable to generate repeat business from coeliacs as well as diners of all ages who are not affected from this allergy,” added Mr. Anderson.

Tel: 020 8805 9222 or visit www.snowbirdfood.co.uk

catalogue into the following two new collections allowing us to bring you a wider selection of products to meet your requirements.

The Corporatewear Collection contains our Suiting, Blouses and Shirts, Knitwear, Tie and Scarf ranges through to more specific uniforms requirements for the Hospitality, Catering, Healthcare and Beauty industries.

The Workwear Collection highlights our extensive range of High Visibility, Personal Protective Equipment, Workwear, and Leisurewear garments for the Construction, Utilities, Infrastructure, Transport & Civil Engineering Industries.

For further details Tel: 08707 300150, Email: sales@burlington-uniforms.co.uk or visit www.burlington-uniforms.co.uk or see the advert on page 4.

(Source - Allergy UK) and approximately 12% of the UK Population consciously avoiding dairy milk (source - mintel), The Progressive Food company are now offering independent hotels, pubs and restaurants an innovative way to cater to their customers needs, with their single serve portions of Champion soya milk.

James Green, a director of the company said “ it is important that forward thinking hospitality companies are offering their customers an alternative to cows milk to add to their hot drinks

and Champion soya portions allow them this option, without the potential wastage of having to open litre packs, which many have suggested is a reason they don't offer their customers a dairy alternative.”

Champion is the only single portion soya milk product in the UK. The single serve pots have a long shelf life and being ambient don't require chilling. The product is available nationally from distributors including Bidvest and Booker / Makro.

For futher information please contact The Progressive Food Company Ltd info@thepfc.co.uk www.theprogressivefoodcompany.co.uk or see the advert on page 15.

QCEL - Quality Catering Equipment Ltd QCEL are an award-winning catering equipment specialist with over 30 years’ experience, offering high quality, value-driven solutions that will meet all your food service requirements, enabling you to provide the best quality food while maximising efficiency and profitability.

We develop, supply, deliver and install as well as service and support all aspects of the procurement process. We offer a com-

plete support package that includes full training, bespoke operation documentation and preventative and annual servicing plans. QCEL are now the official UK distributor and service partner for Winston industries C-VAP We have a comprehensive team of manufacturer approved engineers on call 24/7 wherever you are based.

For further details, see advert page 6 See the QCEL vision for kitchens of the future on our website www.qcel.co.uk/

The Vandal Resistant Toilet Door Lock For Pubs, Clubs & Restaurants From Burstcatch

LOCKS ARE a critical part of the decision process when designing or refurbishing your bathroom. Durable and hard-wearing toilet cubicle locks are essential to ensure longevity of your investment.

Burstcatch ensures both privacy and security of your bathroom cubicles with its unique, patented vandal resistant design.

Built to last in the most extreme of environments, Burstcatch is designed to operate flawlessly in the washroom environment. Suitable for extreme high traffic commercial toilet areas such as night clubs, bars and restaurants.

Burstcatch is the standard fitting in the UK’s largest pub chains JD Weatherspoon, Yates, Mitchell & Butler, Stonegate and Missoula Bars Burstcatch ensures their washrooms are always 100% operational, reaping the financial benefits everyday.

• Privacy with unique anti-vandal door lock

design • Works with all types of toilet cubicle doors • Built strong. Built to last. Built to save you money.

• Guaranteed to save your toilet cubicle doors and locks from vandals.

In the high traffic pub and club environment it's essential your toilet doors stay operational. Burstcatch will give you the piece of mind that once fitted you no longer have to call out service engineers to repair your toilet cubicle doors.

Generally a call out would be £60 plus per call, so its a simple calculation to see Burstcatch is a valuable investment.

Customer safety is ensured with our unique design. Burstcatch will allow standard privacy but if you are required to access a cubicle during an emergency situation you can easily force the door open without causing any damage to the toilet door hardware or to the door. Safety without the expense!

See our advert page 2 Visit www.burstcatch.co.uk

Our Bar Saves £7000 Every Year

RS100 Background Music Systems After installing a single LineClenze device 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 or see ad page 15

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, StratfordUpon-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 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 or see the advert on page 39.

Sous Vide Cooking and Equipment

September 2016

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Sous Vide - It’s All About the Time and Temperature! Sammic Introduces its Sous Vide Family, the Smart Vide Range SOUS VIDE, which is French for 'under vacuum', and is a method of cooking food sealed in airtight plastic bags in a water bath, is now firmly recognised in many kitchens, and chefs from all sectors of the hospitality profession have discovered the benefits of cooking for longer periods of time at lower and very specific temperatures Sous vide, was developed in France in the early 1970's when George Pralus and a food scientist joined forces to develop the perfect method for producing foie gras. After many experiments the best method proved to be sealing the food in a pouch by using a vacuum packing machine before cooking it very slowly at a controlled temperature.

Food cooked in this way is cooked for longer than normal cooking times up to 72 hours in some cases at a precisely controlled temperature much lower than normally used for cooking, characteristically around 55°C to 60°C for meats and higher for vegetables. The intention is to cook the item evenly, and to not overcook the outside while still keeping the inside at the same consistency which keeps the food juicier.

Sous vide allows kitchens to maximise advance preparation, and also reduces wastage, making sous vide a highly cost effective cooking method.

By placing food in a water bath with a temperature set at the final cooking temperature of the food, overcooking can be avoided, as the food cannot get hotter than the bath it is in. In conventional high-heat cooking, such as oven roasting or grilling, the food is exposed to heat levels that are much higher than the desired internal cooking temperature.

Because of the precise temperature control of a water bath and the fact that the bath temperature is the same as the target cooking temperature, very precise control of cooking can be achieved.

The difference between Souse vide and traditional cooking methods, or that with traditional cooking methods heat flows from a burner to a pan then into our food, or the glowing elements of an oven heat the air around the food, cooking it. With the air in the oven and the metal in the pan being considerably hotter than you want your food to be, the food being cooked has to be taken away from the heat at just the right moment, take it away too early or too late and your food is either over- or undercooked. In traditional cooking, it is also sometimes difficult to precisely control temperature. In standard ovens, a sensor mea-

sures the temperature inside the oven and turns the heating element on when the temperature drops too low. The control is usually a simple on/off mechanism, resulting in a fluctuation in temperature.

With Sous vide offering much more precise and gentle way to cook meat and fish, and at the same time extracting the very best from the ingredients: • Water, which is a great heat conductor, far better than air, plus the immersion circulator included in most sous vide equipment, ensure that every spot in the bath has the same temperature.

• A PID controller, an essential part of any sous vide equipment, precisely controls the temperature of the bath. Much, much better than the simple on/off mechanism of an oven.

• Sous vide cooking continues until the centre of the food reaches the target temperature but if it stays longer in the bath, the food will not be overcooked because the temperature will never rise over the target temperature.

• Food will be evenly cooked from centre to edge because the external temperature is exactly the same as the targeted cooking temperature.

Cooking sous vide isn’t complicated or expensive, nor should it be considered a method that is applicable only to those cooking in large restaurant kitchens or fine dining establishments. Sous vide can be used in almost any catering establishment, from the smallest kitchen with one chef, to the very largest!

By adhering to specific times and temperatures when cooking products, it is almost impossible to overcook food when using sous vide method, therefore waste is dramatically reduced.

Chef Chris Sherville, who has recently teamed up with with 2 Michelin Starred celebrity chef John Burton Race, in a private and corporate events venture has used sous vide for many years says: “Sous vide is a highly accurate way of cooking food sealed in a vacuum bag, placed in a water bath at precise temperatures. This allows the chef/cook to produce something that is evenly cooked throughout and that retains all its nutrients and moisture. Sous vide can be used for fish and vegetables as well as meat. Everything has to be scrupulously clean as some of the temperatures used are too low to kill bacteria. A classic use of sous vide is to take a lesser cut of meat, eg, Onglet/Hanger steak and cook it very low and slow to cook it all the way through, it can then be finished on a hot, hot griddle to create the Maillard reaction and caramelise the outside, giving a succulent, flavoursome, tender piece of meat..”

2016 IS another exciting year for our global brand of Sammic product, we have complemented our vast and popular range of Sammic Vacuum Packers with a new high quality line of Sous Vide cookers, SmartVide by Sammic.

We have added 4 portable cookers to our extensive range of catering appliances. The smart vide 4 is our entry level unit and depending the needs of the chef we have the 6, 8 and 8+ models.

These units demonstrate the pinnacle in culinary techniques, guaranteed to cook at a precisely controlled temperature and to use the products natural flavours to enhance the final result.

Sous Vide Thermometer Kit SOUS VIDE cooking has become more popular in professional kitchens over the past few years. New cooking methods require new temperature testing techniques. Therefore, ETI designed the Sous Vide kit that contains a high accuracy Therma 1 thermometer, two Sous Vide needle probes (60 and 120 mm), a water resistant countdown timer, Sous Vide foam tape and a FREE mini tub of 70 QAC free Probe Wipes all supplied in a FREE ABS carrying case.

Applicable models in our range will also be HACCPReady, thanks to the bluetooth technology, meaning both control and printed cooking analysis come at the touch of a button. All models come with a highly precise temperature control system allowing for consistent results every time.

The range has been rigorously tested in Sammic SL’s headquarters to ensure its professional performance in the market, adding to this the portability of these units allows for them to be taken absolutely anywhere.

Please check our website for a range of video’s and recipes to ensure you see the full capabilities of this exciting new product line.

Sammic - The Right Choice.

Reader enquiries - Tel: 0116 246 1900 or visit www.sammic.co.uk

Sous-Vide is French for ‘under vacuum’ and is a method of cooking food that has been sealed in airtight plastic bags then cooked in a water bath for a long time at a lower than normal temperature, typically between 60 to 140 °C. Testing the core temperature is important in Sous-Vide cooking therefore an accurate thermometer is a must. This method of cooking ensures the chef maintains the integrity of the ingredients.

The complete Sous Vide Kit is competitively priced, at £145 (including a FREE traceable certificate of calibration) each exclusive of VAT and available direct from www.etiltd.com ordering code 860-035.

For further information contact Electronic Temperature Instruments Ltd on 01903 202151 or email sales@etiltd.com

The SV100 Thermal Circulator Softcooker from Vactec VACTEC ARE delighted to continue to offer the outstanding SV100 1500w thermal circulator - softcooker. Ideal for use in restaurants or even at home by the serious chef, it is extremely easy to use and indispensable for use in conjunction with sous vide cooking.

suitable for use in any cooking vessel, be it round, square or flat, with a maximum water capacity of 40 ltrs.

Due to its compact, yet powerful size, it can be easily stored when not in use.

Ideal for cooking, pasteurizing and regenerating.

These fantastic units help deliver tender texture, natural flavour and especially less weight loss @ -25% compared with traditional methods. With high precision and control for all types of meat, fish, vegetables etc. The working temperature is from 20’C to 100’C, with very precise accuracy of 0.03’C. The full range of Vactec sous vide cooking appliances are available exclusively at www.ecateringonline.co.uk

With a powerful 1500w heating element, this is one of the most cost effective thermal circulators available on the market today. When you compare the price of this unit against any other available model it will astound you as this offers truly outstanding value for money and a massive saving against any other model.

Attached via a simple rear clamp mount, this is

Vac-Tec Thermal Circulator

£99

Vac-Tec Portable Vacuum Sealer

£39.99

Vac-Tec 12.5ltr Sous Vide Cooker

£149

Anova One Thermal Circulator

Vac-Tec Compact Chamber Vacuum Packer

£109

£275

Order online at www.ecateringonline.co.uk or call 01539 234350

www.ecateringonline.co.uk

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Alfresco Dining

Innovative Outdoor Fires for Hotels and Restaurants SMART FIRE’S luxury fires and heaters are an increasingly popular choice in outdoor areas of hotels and restaurants.

The EcoSmart and Bromic heating solutions are distributed

by Smart Fire UK and favoured for their style and ease.

EcoSmart provide stylish centrepieces, creating an inviting environment for guests to gather whatever the temperature outside.

The Wharf outdoor fire is the latest addition to the EcoSmart range. This pit design has an open flame to create a comforting fireplace without the by-products of a traditional fire.

Unlike wood-burning pits, there’s no

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 even if the outer

need to sweep up ash or embers, meaning minimal upkeep.

With a stone exterior and stainless steel components, the Wharf is built to last and looks the part.

Other new additions include Ayre and the Step Fire Pit. Bromic heaters have more minimal designs, suited to busy bar areas and restaurant seating areas. Among the products in the range are the Platinum Smart-Heat Electric which is a small, wall-mounted heater.

Others include the Bromic Tungsten Portable, a popular choice which is on wheels so can be moved around and has a tilting head directional heat.

For further information call 020 7384 1677, email studio@smartfireuk.com or visit www.smartfireuk.com

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.

Do You Want To Make The Most Of Your Patio, Terrace, Or Beer Garden All Year Round?

CONTACT SBI Ltd the specialist veranda, awning and umbrella company today and discover what great offers they have.

SBI offer you a range of patio roofs that have high grade aluminium frames powder coated in any colour with a choice of clear, opal polycarbonate or glass roofs. They can be designed as ‘lean to’ structures or completely free standing, providing your customers with welcome cover from the elements.

Patio roofs enable your customers to continue with their party whatever the weather. Unlike a conventional awning that can be blown around when windy the Verandas have a fixed rigid roof, allowing your customers to use your outdoor space in any weather conditions.

SBI Verandas are very versatile as you can

extend them in the future to create larger covered areas. SBI can cover any width and projections up to 7 metres are possible, providing you with plenty of profitable space.

SBI are able to provide you with all types of awnings, giant umbrellas, fixed and retractable canopies, screens, shutters, grilles, security bars and fly screens.

SBI are the UK importer and supplier of the Veranda Lux Patio Roof and offer a full design and installation service throughout the South East and have a network of dealers that will be happy to serve you through out the UK. Call SBI for more information: Freephone 0800 0742 721 email sbi.install@btinternet.com or visit the website at www.shopblindslondon.co.uk or www.sbiproducts.co.uk

Alfresco Dining Outdoor Dining OFFERING OUTDOOR dining is a great way to drive traffic to your restaurant, and boost profits, creates more seating for more guests so you can boost your bottom line.

Furthermore, an outdoor space, whether it’s a patio, deck, garden or the pavement, gives you more seats without requiring a huge investment. Research conducted by VSAG, an international restaurant and hospitality-consulting firm, found that an outdoor patio area can increase a restaurant’s gross profits by 65%. A further survey by consultancy specialists hospitalityGEM revealed that the greatest incentive for operators to develop their outdoor eating experience is the news that 79% of those surveyed would increase their “dwell time” if table service was available outside.

One of the biggest advantages in selling points with alfresco dining is it can sell itself. When people, whether they are individuals, couples or families are walking along and see others enjoying the outdoor space that you are offering, they will want to try it. People tend to follow others’ actions, and invariably

the more popular they say an establishment, the more likely they are to want to try it.

When considering utilising outdoor space, it is imperative to you suspect your maximum advantage.

A well designed outdoor area can breathe new life into a restaurant, hotel or pub and give it a fresh, updated look.

However, designing an outdoor space takes careful planning.

There are specific elements that all businesses should consider.

Comfort is a particular factor; space out tables and chairs, whilst wanting to utilise the space. One of the mistakes often made is “packing them in like sardines”.

An outdoor space should blend with a business’s brand and interior design. If your business interior decor is stylish and modern, then the outdoor furnishings should reflect and complement that same decor. Just like the interior, an outdoor space should feel warm and welcoming. As opposed to a sterile, bland outdoor environment which is guaranteed to leave guests unimpressed and highly likely.

And, as the season begins to cool, keeping your guests warm, will lead to them staying longer and spending more. And we are approaching the time of the year and we still have lighter and warm evenings, but the temperature does fall, so if you haven’t already got them, blankets patio heaters, or fire pits are a good idea!

Crown Verity End of Season Summer Sale – Get Your Bands on The Ultimate Outdoor Grill

DON’T MISS OUT on this great opportunity to get yourself a Crown Verity Professional Barbecue System at fantastic end of season prices.

As Summer comes to a close, there is no need to pack your barbecue away Crown Verity can cook in all weathers, making it perfect for events all year round.

Built to withstand the elements, you can rely on a Crown Verity barbecue for many years to come…

With a wide range of accessories to

Outside Structure Solutions

OUTSIDE STRUCTURE Solutions are proud to announce that we have now been appointed dealers for the Renson range of terrace covers, roller walls and brise soleil.

Renson are one of the largest manufacturers in Europe we are looking forward to showcasing the fantastic Camargue terrace cover which features a pivoting louver roof, built-in roller walls, lighting and heating as well as optional glass walls and sliding panels. This structure is truly the best we have ever seen and will turn your outside area into an ele-

cater for an extensive menu – from rain covers to rotisseries - this flexible and versatile system is the ideal solution to expand your menu.

Prices on the best selling MCB range start at £1999 +VAT End of Season special – Keep your chef dry with a FREE Gazebo with every purchase.

HURRY! Offer ends 30th September 2016.

Quote offer code: CLHGAZEBO Contact the R H Hall Sales Team on 01296 663400 or sales@rhhall.com for more details gant dining or chic relaxing zone.

In addition we are pleased to offer the Lagune retractable terrace cover. The roof is held secure in a frame and then retracts like an awning into a rear wall-mounted cassette. It also features a built-in roller wall to the front and can have side enclosures to suit.

All operated at the touch of a button.

If you are looking for something simpler to help with sunlight through your windows, look no further than our brise soleil. Fixed louvers installed above any window or door will help reduce direct sunlight.

If you would like to see how we can help you transform your establishment with any of these structures please get in touch.

For further information Tel: 0844 561 7679, email: sales@outsidestructures.co.uk

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Caterer, Licensee & Hotelier

September 2016

Alfresco Dining

Country Coolers

Prompt reliable refrigerated trailer hire Do you have an event and require a mobile cold storage solution? Here at Country Coolers, we have a fantastic range of refrigeration and freezer trailers for you to hire. Whether you need short term refrigeration storage hire for a wedding or

long term hire, we have the perfect cold storage solution for you. We can even provide you with an emergency refrigeration or freezer trailer should yours break down.

Being a family run business, we know the importance of providing great service. That's why we aim to provide fast, reliable service. You can count on us to arrive on time and with a refrigerated or frozen trailer that is ready to use straight away.

Our refrigerated trailers and freezer trailers are available to hire 24 hours a day, 7 days a week for your convenience. Call us now for a quote! For further details see advert this page

McCormick Launches Old Bay Seasoning for the Authentic Taste of America in an Instant!

McCormick’s latest launch sees the introduction of iconic Old Bay Seasoning into UK foodservice as forecasts for the current US trend is to capture even more hearts and become increasingly popular throughout the year, into 2017 and beyond.

Hitch a ride on the US bandwagon with Old Bay Now, thanks to McCormick, there’s an easy way for caterers to flavour up menus, win over customers and increase profits – the UK launch of Old Bay Seasoning enables operators to offer the true flavour of America and assert their authenticity instantly in an increasingly competitive sector.

Americans have long been in on the secret of Old Bay Seasoning since its creation in Maryland USA 77 years ago.

This irresistible and iconic all-rounder – with celery salt, pepper and paprika – really is the most versatile seasoning of

all and so easy to use. It can be added before, during and after cooking and is amazing on seafood, chicken, vegetables, meats and more.

Old Bay Seasoning enables an easy upgrade of current dishes – there’s no need for a big overhaul, simply inject extra flavour at any stage of the cooking process with Old Bay and it allows you to upgrade your condiments instantly – just add to dipping sauces and dressings.

Billed as ‘a true one-off classic American seasoning’ by GQ, the title sums up Old Bay perfectly: ‘While other spice blends like curry powders and Chinese Five Spice vary from cupboard to cupboard, Old Bay is Old Bay across the country’.

Make sure you’re on trend and ahead of the competition with the latest surefire winner from McCormick.

For further details please visit www.mccormickfs.co.uk, call on 08081 000363 or email support@mccormickcareline.co.uk.

Café Culture - Pavement Profit

Country Coolers

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Refrigerated Trailer Hire for: wedding Receptions • Outdoor Events Game Shoots • Sporting Events Farmers Markets

Emergency Cold Storage for Butchers, Hotels, Restaurants, Pubs etc

ALL ENQUIRIES WELCOME

Te l : 0 1 2 5 8 8 4 0 2 1 2 Mob: 077340 55913 w w w. c o u n t r y c o o l e r s . c o . u k

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

The Restaurant Show 2016 Preview

September 2016

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The Restaurant Show Returns : 3rd-5th October Olympia Faster Payments Means Higher Turnover and Happier Customers

You know that owning a business or working in the hospitality industry can be hectic, challenging but also rewarding. We know that finding the time to find the best partnerships, efficient processes and new innovations for you and your business can be hard – but also extremely valuable if you can get it right!

One solution is to find a trade event that can support you with this and who understand the demands and requirements of your industry. By finding the time to spend just one day (or longer if you can) at the right show, you can come away with new ideas, contacts and business prospects that could take months to build on your own.

The Restaurant Show, in association with Restaurant Magazine and Big Hospitality, is now in its 28th year and takes place 3rd – 5th October 2016 at London Olympia. It is the renowned trade event that specifically caters to those owning, operating and working in restaurants, hotels, catering companies, cafes and leisure establishments across the UK. With over 450 suppliers in one place, this event puts visitors face-to-face with those who can help build their business.

With exhibitors such as Bookatable , British Premium Meats, Global Payments, Nestle, Worldpay & Zodiac, to name just a few, you can find everything required

to run a successful and profitable foodservice business.

The extensive and exciting live events programme provides demonstrations, insights and inspiration from chefs and industry influencers and astute seminars highlight key industrindustry trends and progressive ideas.

2016 also sees the launch of The Bar & Pub Show. Running alongside The Restaurant Show, this brand new trade event is for anyone owning, managing and working in bars and pubs across the UK. Building on its successful launch at The Restaurant Show last year the co-located Conscious Hospitality Show returns again to address responsible sourcing, sustainability and business ethics in the industry.

This year The Restaurant Show also includes a new dedicated area to showcase the very best in the world of catering equipment. ‘Catering Equipment Expo’ is organised by Bunzl Lockhart Catering Equipment who will bring their own ‘Trend Set’ innovations programme to the event to showcase the latest trends in the presentation of food and drink from around the world.

With FREE registration that gives visitors access to all for shows, this all adds up to a great event that provides a wealth of invaluable tools, ideas and networking opportunities to run a successful and profitable bar or foodservice business – so the only question to ask is “can you really afford not to spare the time to attend?”

To find out more, or register today and save £25, visit therestaurantshow.co.uk

Keeping It Cool at Catering Equipment Expo

WILLIAMS WILL be showing a dynamic selection of its commercial refrigeration on stand CE5 at the Catering Equipment Expo in this year’s Restaurant Show at Olympia, London.

From front-of-house refrigeration to specialist blast chillers, the Williams stand features key examples from its range. They cover essential areas in restaurant refrigeration, from ‘Grab and Go’ to back-of-house.

The stand will feature the Multideck R100 ‘Grab and Go’ merchandiser. Designed to aesthetically enhance front-ofhouse food display, the R100 comes with Williams’ energysaving LED strip lighting, fitted as standard. Ideal for any ‘Grab and Go’ situation, its accurate temperature control uses forced-air refrigeration to ensure food and drinks are kept in optimal condition at all times.

Blast chillers are becoming a mainstay in modern restaurants with their ability to chill and freeze hot food quickly and

safety without compromising its condition. Typical blast chillers will only work with food up to 70°C, but Williams’ specialist range can chill food from 90°C to 3°C in just 90 minutes. Its WBC20 Blast Chiller will be another stand highlight.

For back-of-house storage refrigeration the stand will provide an example from Williams’ popular Jade range of gastronorm counters. Williams will be highlighting its LJC2 Jade freezer counter, complete with two banks of drawers for ultimate convenience. Jade units are built for endurance and use the latest energy saving CoolSmart technology to ensure optimal efficiency, even in high ambient temperatures of up to 43°C. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.

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

See us on Stand GJ30

From Nigel Hyslop, President and Managing Director UK, Global Payments RESTAURANTS, HOTELS and pubs undertake tremendous efforts to provide excellent customer service, but sometimes forget that paying the final bill forms one of the most important parts of the overall customer experience. Nobody likes waiting for their bill, and managers and staff have to ensure payments are settled and processed as smoothly and effortlessly as possible.

Taking payments Faster In order to speed up the payment process, many outlets are now linking their payment terminal to the electronic point of sale (EPOS) till. That way, relevant payment details shown on the till are automatically shared with the card terminal. Therefore, there is no need to re-key the amount, which reduces errors and speeds up the payment process, ultimately increasing customer satisfaction and turning tables around faster.

Settle bills quickly with portable

payment terminals Another way to ease the workload of staff and turn tables around even faster is through portable payment terminals.

The bill can be printed, payment taken and a receipt provided for the customer, all without the waiter having to leave the table. Because the mobile terminal communicates with the EPOS till directly, sharing each table’s tab, nothing goes astray, nothing gets forgotten, and when it is time to take a payment, the bill is already assembled.

A welcome bonus to integrating payment terminals with the EPOS is that there is no need to end the day with manually entering the terminal and till takings as this is done automatically and with no chance of error.

Processing payments faster enables hotels, restaurants and pubs to better serve their customers, save their staff valuable time and turn tables around faster. This, ultimately, leads to more covers and higher revenue.

Reader enquiries - Tel: 0800 731 8921 or visit www.globalpaymentsinc.co.uk or see us on Stand GJ30.

A+ is Top of the Class for Adande!

ADANDE IS delighted to announce the launch of their NEW A+ Fridge and are known for refrigerated drawer products that operate within a ‘fridge to freezer’ temperature range from 22°C to +15°C, but in this case the A+ (Hydrocarbon) Fridge is solely designed for refrigeration (0°C to +15°C) with an EU Label testifying to its A+ rated efficiency (correlated to the class, annual energy consumption in kWh, net volume, temperature and humidity) associated with EU stringent testing standard (prEN16825:2015).

The A+ Fridge benefits from unique ‘Hold the Cold’ technology and uses Hydrocarbon refrigerant - offering superior temperature stability that significantly cuts food wastage by minimising dehydration and condensation. Independent test facilities testify Adande

technology is fundamentally different demonstrating clear performance advantages with dramatic food quality preservation too. The beneficial ergonomic efficiency and easy-to-clean regime makes it attractive to both kitchen staff and the operator.

Vote for the A+ in the Great New Idea at The Restaurant Show Adande are sponsoring and providing refrigeration for the competition kitchens at the Craft Guild of Chefs’, National Chef of the Year and Young National Chef of the Year event for the 4th year running.

Karl Hodgson, UK Sales Director, proudly remarked: “As the UK’s most prestigious and respected culinary contest, the competition shines a spotlight on the profession, and it’s been Adande’s pride and pleasure to see winners reaching the top of their profession through hard work and innovation.”

Reader enquiries - Tel: 0844 376 0023 or visit www.adande.com

The Restaurant Show 2016 Preview Bolsius - Europe’s Largest Candle Designer and Manufacturer Kepos Systems September 2016

KEPOS SYSTEMS are based in London and have supplied and installed epos systems since 2000 to many cafes, bars, restaurants and retail stores.

We have a choice of proven epos systems using modern technologies and can help you choose what is best for your business. The same team of people will set up and install your system, train you on how to use it and are always available to answer your questions so you can concentrate on growing your business and profit. We prefer to meet with you face to face, discuss your requirement and then offer a solution.

We can supply a comprehensive range of epos systems to meet a wide variety of requirements as we are not tied to one partic-

ular EPOS hardware brand or supplier. We only offer quality, robust hardware which is designed to last, giving you peace of mind.

The products and services we offer include epos software, epos hardware, complete epos systems for retail and hospitality, integrated chip and pin solution, epos consumables, and cloud epos.

We offer tailored EPOS solutions to the retail and hospitality sectors which include installation, servicing and on-site training.

From small independent businesses to large organisations, Kepos Systems Ltd have provided customers with solutions that have surpassed expectations. Whatever your budget we have the right epos solution.

Our reputation is built on a personal, flexible and reliable approach, tailoring every system to suit even the most demanding retail and hospitality environment. For further details, visit www.kepos.co.uk We will be delighted to discuss your requirements please visit us on stand UP11

COME AND say hello to Bolsius, Europe’s largest candle designer and manufacturer.

We’ve been working with the world’s finest hospitality and catering brands since 1870, offering award winning candle and tabletop accessories to enhance the dining experience.

Renowned for our unrivalled choice of shade, scent and size, Bolsius candles are designed to enhance the ambience whatever the season - and coordinate with any interior. Crucially, our professional candle portfolio has impressive burn times, reducing repeat purchase and staff refill duties.

We’ll be showcasing new and bestselling ranges at this year’s show.

Twilight is a mix-and-match range of tabletop candles in artisan inspired glass

Caterer, Licensee & Hotelier

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jars. The collection is ideal for colour matching and is available in 12 on-trend shades.

Our innovative ReLight collection allows customers to change the colour or design of their candle quickly and easily. With refills available in eight different colours and six different prints, there are also holders of varying designs and styles, including the decorative ReLight Moods.

Our popular rustic pillar candles make an eye catching decorative statement. Perfect for creating a striking table arrangement or an impressive play of light at the bar, their distinctive marbled patina set them apart from the competition.

Stand number: UC49 Website: http://www.bolsiusprofessional.co.uk Sales email: sales@uk.bolsius.com Sales telephone: 0800 169 5126

Atosa - Commercial Catering Equipment Manufacturers Winterhalter Puts its Best Foot forward at Conscious Hospitality 2016

ATOSA ARE one of the UK's best and most comprehensive commercial catering equipment manufactures.

As a Manufacturer Atosa our innovative and offer a range that includes Gastronome Pans, Juice Dispensers, Cereal Dispensers, Soup Kettles, Bain Marie and Chafing Dishes all manufactured in our high tech, high performance driven factory in China. Using components from throughout Italy, Japan Germany and France coupled with our

expertise for design and quality Atosa are confidant when offering their brand to the market.

Atosa are constantly being creative with their ideas and technology so much so they are proud to announce the launch of their new gas cooking range. Their durable stainless steel cooking equipment range includes Fryers, Radiant Char Broilers, Char Rock Broilers, Hot plates and Griddles.

For further details please contact us on 01604 700 853. Visit us at: www.atosuk.com or see us on Stand UP19.

Danmade Lightsparkles For Restaurant Sector

DANMADE LTD, one of the UK market leading suppliers of indoor sparklers to the restaurant and hospitality sector, will be exhibiting their premium brand of Light Sparkles on Stand UU35 at the Restaurant Show 2016.

Danmade supply a safe form of indoor sparkler which you insert in a cake, dessert or attach to a champagne bottle, for a party or celebration. They are a cardboard tube construction with a pyrotechnic material inserted in one end and hollow on the other end to which you can attach a plastic spike to place it in a cake or dessert. You touch the ignition end with a Danmade Lighter and it will emit a stream of sparkles for 45 to 55 seconds enough time to

bring into a restaurant and sing happy birthday or play a celebration tune.

Danmade prides itself in placing quality and safety at the heart of everything it does, ensuring that its Light Sparkles are completely non-toxic and conform with the relevant European and British safety standards.

So whether it’s a birthday bash, romantic gesture or a show stopping event, Danmade Indoor Sparklers are a great way to get the party started.

If you would like to find out more about how Danmade can give your business the celebratory edge by impressing your guests, please visit www.danmade.co.uk/trade, email sales@danmade.co.uk or call 01359 242292.

VISITORS TO this year’s Conscious Hospitality Show, part of the Restaurant Show 2016, will be able to find out more about how the right warewashers can transform running costs and the environmental impact of warewashing, as well as producing sparkling clean wash results time after time.

Winterhalter is the first catering equipment company to achieve carbon footprint certification through the Carbon Trust, and representatives will be on stand UD41 to explain how this will help caterers to choose the most efficient equipment with the lowest lifetime cost.

Also on the stand, Winterhalter will be showing its new UC Excellence undercounter washers and its award-winning PT Series of passthrough warewashers - both of which deliver top wash results whilst using innovative technologies to reduce the consumption of energy and resources.

Winterhalter’s new UC Excellence-i and UC-ExcellenceiPlus washers will be making their Restaurant Show debut.

These ground-breaking machines guarantee brilliant wash results every time as they remove almost 100% of water impurities and have an integral reverse osmosis systems.

They feature a built-in pre-filter with monitoring, membrane flushing and Winterhalter’s AquaOpt system, which minimises running costs with its choice of good, better and best results. This AquaOpt function optimises water quality during extended wash break periods and can be adapted to meet specific on-site requirements, ensuring consistent washing.

Winterhalter’s PT Series is the market’s first passthrough machine with energy-saving

heat exchange technology fitted as standard. The heat exchangers extract energy from the waste water and the warm, humid water vapour inside the machine and use it to heat up the incoming cold water supply, reducing energy costs by up to 10%.

Meanwhile, the PT has a clever way of managing the energy which reduces the cleaning time for each wash cycle, increasing the rack capacity by up to 28% per hour and reducing heat-up time by 50%. It does this by channelling the power available to whichever component of the warewasher needs it most at that given point in time. The speed of the system means the PT is ready for action faster than conventional passthroughs, allowing back-to-back rack washing, which will be a huge bonus for busy commercial kitchens in peak times. Despite its speed and energy efficiency, the PT also delivers the best ever cleaning results.

“Commercial kitchens are significant consumers of energy and other resources,” says Paul Crowley, marketing manager at Winterhalter. “Acknowledging this is one step, but if you wish to improve the overall efficiency of your catering operation, you need to carefully consider what equipment you invest in and how sustainable it actually is. This is where Conscious Hospitality Show can help caterers.”

Winterhalter provides a total solution for warewashing, from pre-sales advice to aftersales 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.

SEE US ON STAND UP19

MANUFACTURING Gas Equipment Radiant Broilers, Char-Rock Broilers, Hotplates. Griddles and Chip fryers • Durable Stainless steel structure, Corrosion Resistant and Easy to Clean • Nickel Plated fry Baskets, wire mesh crumb screen and heat protection handles are included.

• High efficiency burners, stable flame with standby pilot.

• High quality thermostat temperature control enabling temperature range of 93OC-205OC • Heats oil quickly producing a better tasting product with less oil absorption.

• 100% safety shut-off • Cooling Zone, captors and holds particles to reduce taste transfer • Adjustable Stainless steel legs • Stainless Steel front, door, sides, basket hanger and fry pot • Available in 3, 4, 5 burner

Conduction Chafing Dish • • • • •

High quality finish Soft touch closing lid Alcohol burners as standard Heat pad optional extra Glass lid

Refrigeration • High grade 304 stainless steel interior and exterior as standard.

• European and UK manufactured compressors, Dixell and carel switches • 2 year parts and labor across the Atosa range • THREE year warranty on our heavy duty refrigeration compressors.

• Castors as standard across the range • Ambient temperatures: Heavy duty range tropicalised to work in 43 degree ambient temperature, Project series 38 degrees.

Atosa UK 1 Scotia Close, Brackmills Ind Est. Northampton NN4 7HR

Tel: 01604 700 853

www.atosauk.com

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The Restaurant Show 2016 Preview Bleep UK PLC

September 2016

Surrey Ceramic Co Ltd - Redefining Traditional Stoneware for Contemporary Catering SURREY CERAMIC Co Ltd is a leading manufacturers of fine stoneware to the catering industry, and has built a reputation as an English Pottery of distinction.

Listening to our customers is a core value of the company, and has led to inspired designs and glaze finishes to produce both traditional and contemporary tableware, such as our Soho range which is organic in its conception with soft undulating surfaces and irregular shape, it brings a contemporary twist to the dining experience.

This partnership between manufacturer and customer means that we are able to offer an extensive table-top solution to suit all catering requirements, from tableware to Hot and Cold Counter service.

So no matter what or where your food inspiration comes from, be it Italian, Spanish, Mexican, Oriental, Moroccan or other, we will have products suitable for your presentation requirements.

We will be exhibiting at The Restaurant Show stand number GM40 – so why not pay us a visit?

T: 01428 604404 or visit www.surreyceramics.com

Avenista Table Reservation and Table Management Software DO YOU need a table reservation system that has FREE online reservations and NO per cover charge? Avenista Table Reservation and Table Management software is the most powerful and flexible dining management solution available anywhere.

Avenista is Windows software that turns your reservation process (either in-house or online) into a simple process that is designed to maximize restaurant profitability and ease your restaurant planning, deliver great customer service and build a reliable customer database at the same time. With Avenista your diners will be happier, your staff will be more efficient, and your operation will be less stressed. Your business will make more money through increased restaurant yield, staff will need to work less hours on managing reservations, and you can enjoy higher dinerreturn rates driven by better customer service and the increased marketing potential presented by the high-quality customer database you build in Avenista.

The team at Avenista are extremely friendly and are always on hand to make sure you’re getting the most from your system. There’s always someone on the other end of the line to answer any questions you might have or provide a few pointers on how to increase efficiency within Avenista. Their whole approach is focused around YOU and your restaurant making sure YOU are happy.

Michelin-star restaurants like Andrew Fairlie at Gleneagles and The Royal Oak Paley St, hotel chains such as Harbour Hotels, 5-star hotels like Rockliffe Hall, the 6-star cruise line Crystal Cruises, and even the world famous Harrods Department store in London all use Avenista because it helps them to eradicate inefficiency, seat more diners, and push their customer-service standards even higher.

They selected Avenista because it was the simplest to use, was so flexible that it fit their existing operations perfectly, and gave them the best features to help serve important diners more personally.

Visit us on Stand GL49.

Reader enquiries - Tel: 0845 0500 700 or visit www.avenista.com

BLEEP UK PLC will be exhibiting at the Restaurant Show 2016 at Olympia, London, between the 3rd and 5th October.

You can find us on stand GJ31, where we will be showcasing our new EPOS Solutions, including our award winning range of terminals, handheld and mobile devices, kitchen video system and web back office software. As well as other innovative additions, we will be demonstrating our new loyalty application Bleep Connect, which directly integrates with Bleep EPOS systems and provides hospitality and retail operations with a bespoke loyalty platform in the form of a mobile app.

Furthermore, we will be showcasing our new Payment Solutions, including the

latest in store payment technologies and innovations.

In addition to live demonstrations and presentations, our expert staff will be on hand to answer any questions you may have, as well as provide EPOS proposals and assessments of your needs.

To arrange an appointment with Bleep at the show please email kris.williams@bleepplc.com We look forward to seeing you.

Bleep UK PLC is an award winning designer and manufacturer of Electronic Point of Sale (EPOS) systems and Payment solutions for retail and hospitality, including bars, nightclubs, pubs, restaurants, bakeries, fast food, stadia, arenas and world’s biggest and best events including the Rio Olympics 2016.

We have over 30 years’ experience providing bespoke, innovative, flexible and reliable EPOS and Payment solutions for any business, for any requirement, in any industry, emphasized by over 25,000 installations worldwide.

Bleep UK PLC. Tel 0128 961 5000 www.bleepplc.com os visit Stand GJ31.

Back to the Future at the Restaurant Show

VISITORS TO the Restaurant Show can go back to the future with Precision’s ultra-cool Retro Refrigeration on Stand GE49.

The Retro Refrigeration cabinet combines attractive, fifties-inspired style with the latest in modern technology to create an energy efficient, high performance refrigerator that will add designer class wherever it's sited.

The hard-wearing steel exterior is coated with a clear, wipe-clean coating to help keep it looking smart at all times. Precision offers the option to paint it any colour the customer desires. The interior is made with high-grade stainless steel and has adjustable shelving so it can be customised according to requirements.

For those wanting an eye-catching display of

hams, cheeses, bottles of wine or other goods, glass doors are available as an option. They can either be standard clear glass or ribbed glass, to further emphasise the retro theme. Internal LED lighting guarantees maximum visibility with minimal energy use.

While the Retro Refrigeration cabinet’s look is artistically nostalgic, the technology it uses is decidedly state of the art, with zero ODP polyurethane insulation, hydrocarbon refrigerant, a touch-sensitive electronic control unit and temperature alarms ensuring maximum efficiency and perfect temperature control.

The cabinet comes with Precision's full two-year parts and labour warranty. More information can be found at www.retro-refrigeration.com.

For more information on Precision visit www.precision-refrigeration.co.uk or call the company directly on +44 (0)1842 753 994.

State-Of-The-Art EPOS Systems from 3R Parsley in Time Serves Up Stylish and Functional Tableware and Glassware

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 or visit Stand GK30.

AT THE Restaurant Show 2016, Parsley in Time, the tableware company specialising in the out of the ordinary, will be showcasing a host of products from its range of stylish glassware and tableware.

On Stand GG10, Parsley in Time will be displaying Artis’ German-manufactured Tafelstern and Bauscher tableware collections. Ideal for busy restaurants, these collections epitomise style and durability. On show will be their latest innovation, the new material ‘Noble China’, which enables restaurateurs to offer delicate, vibrant ‘Bonewhite’ tableware that retains heat for longer.

Also on the stand, will be Riedel’s latest Veritas range of wine glasses. The sophisticated Veritas glasses are a restaurateur’s dream, combining the thinness, lightness and overall appeal of a handmade glass, with the consistent accuracy of machine-blown crystal. The range includes Riedel’s signature varietal-specific shapes, including glasses for new and old world Syrah/Shiraz and Pinot Noir, Cabernet Sauvignon, Chardonnay, Riesling, and Viognier/Chardonnay.

For more information, and to shop online, visit www.parsleyintime.co.uk. For expert advice on tableware and light equipment, or to enquire about exclusive products, call 020 8317 5080 or email info@parsleyintime.co.uk.

Novellini UK

NOVELLINI UK is the British branch of Novellini Group - The most important shower enclosure manufactured in Italy.

A vast range, extremely high quality and probably the most versatile in the market – anything is possible in terms of scale and design. Throughout the world Novellini creates inspiring bathrooms that appeal to individuals at home, via our merchant partners.

Working alongside architects and designers, we create beautiful and functional bathrooms that complement the home, helping to create tranquil spaces promoting Well-being within the living environment.

Based in the beautiful market town of St Albans, Hertfordshire, we

MST Auctioneers Ltd

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers, probate solicitors as well as private vendors.

We carry out probate valuations and conduct complete house as well as commercial clearances.

We have the largest Auction venue in the South of

Design and Refit

September 2016

Caterer, Licensee & Hotelier

have a small but well stocked Showroom with multiple displays of enclosures, trays, baths and steam cabins.

At Novellini we understand that you desire individual bathroom designs, this is why we have created six new frame finishes to help you achieve these aspirations.

Enclosures are now available in nickel, matt black, polished gold, white, silver and polished chrome. In addition we have coated all our profiles with an anti-bacterial and anti-scale coating as standard.

New glass finishes include smoke, mirror and spy glass all with crystal clear glass treatment as standard.

All our products are maintained by our qualified service engineers and supported by parts readily available from stock.

Working with Novellini allows you the freedom to create a truly individual showering experience every time, why not visit our website or contact us for more information.

For further information call 01727 229 922 or visit www.novellini.co.uk 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..

• Regular Auctions of • Antiques and Collectables.

• Commercial Catering Equipment.

• Office Furniture & Computer Equipment.

• Household Furniture and White Goods.

• Plant & Machinery, Engineering & Woodworking.

• Commercial Vehicles & Cars • TIMED & LIVE ON-LINE Auctions We also hold regular Auctions ”On Site” and "On Line".

For further details, see the advert on page 32.

Temporary Catering Facilities During Refurbishment MOBILE KITCHENS Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment.

We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The elements that make up our tem-

porary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, openplan facilities, usually for larger, longer term hires. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

For further information or to arrange a site visit, please email: sales@mobilekitchensltd.co.uk, call us on 0845 812 0800, or visit our website: www.mk-hire.co.uk

Temporary Catering Facilities During Refurbishment Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

Dyberg Larsen is a great innovative Danish lighting company, producing high quality shades to contract standard, now available in the UK.

The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires.

Haipot is one of our newest additions and has already been very well received. Inspired by Japanese design, this lamp is available in 10 on-trend colours, 23cm in diameter with a metal top and opal glass shade.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

Dyberg Larsen will be exhibiting at Top Drawer, Olympia, London, from 11-13th September.

For further information or to arrange a site visit, please email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Our lights are supplied with 3m of textile cable and a lamp holder

For more details please contact Nick Robinson & Associates at marion@nranda.com or call on 01935 388 544.

Nick Robinson & Associates are the UK and Ireland exclusive representatives of Dyberg Larsen

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Design and Refit

Capricorn Contract Furnishings

CAPRICORN CONTRACT FURNISHINGS 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 Contract Furnishings 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

Dyberg Larsen Lighting

DYBERG LARSEN started with Magazin lamp, which was first shown at Formland fair in the autumn of 2011. This light is called internally "mother light", as it was the one who really started the adventure, and was the basis for the many versions in sizes and colours which have since been added.

This whole series is still laser-cut, fitted and assembled in our own factory in Denmark.

This spring we have also launched 3 new metal lamps, and even more exciting illuminations stand in line to be launched.

Woodman Chairs

WOODMAN CHAIRS is a long established, dedicated chair manufacturer and wholesaler who make most of their own chairs. We offer a wide and varied choice of solid oak and beech chair and table styles – both modern and contemporary – with many finish and seat options. Included in our range is an exciting choice of sturdy bar stools and bar tables.

The fact that we make gives us greater control and flexibility. It also

Clark Electrical Industries Ltd CLARK ELECTRICAL Industries have been established since 1952 and are specialists in assisting the Hospitality Industry achieve Electrical Health and Safety Compliance and ensure continuous service through a 24hr breakdown facility and a wide and varied range of services.

Their extensive customer portfolio of restaurants, hotels and nightclubs have all benefitted from Clark Electrical Industries’ fast and professional service. From test and inspection services including Portable Appliances, EICR, Fire Alarms and Emergency Lighting, 24hr Breakdown service through to

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 Contract Furnishings 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.

We promise that the next 5 years will not be less exciting for our partners all over Europe!

Haipot is one of our newest additions and has already been very well received. Inspired by Japanese design, this lamp is available in 10 on-trend colours, 23cm in diameter with a metal top and opal glass shade.

Our lights are supplied with 3m of textile cable and a lamp holder Design philosophy of DybergLarsen, is to create products where the Scandinavian DNA may come to expression.

Simple, understandable, beautiful, clean and preferably with an "edge" to make it personal.

Dyberg Larsen will be exhibiting at Top Drawer, Olympia, London, from 11-13th September. For more details please contact Nick Robinson & Associates at marion@nranda.com or call on 01935 388 544. enables us to offer bespoke chair and chair frame or component production to end customers or other suppliers and manufacturers looking for their own design or seeking to create a unique range or theme, again in both oak and beech, raw or finished.

Always keen to innovate, Woodman are constantly introducing new styles and have recently added Carver options to their more popular dining chairs and have further expanded their range of bar stools to include rush seated and fabric pad options.

Here is a simple decision that won’t require a Referendum! If you want your customers to have the best choice, with honest quality, at affordable prices, with decent lead times and no minimum order, then you need only vote Woodman for your chairs.

For further details visit www.woodmanchairs.co.uk, email sales@woodmanchairs.co.uk or call 01884 841789 installation, refit and remedial works, you can rest assured that every element of your electrical requirements will be expertly and efficiently handled.

Clark Electrical Industries also have a fully functioning workshop which offers rewind, refurbishment and sale of electric motors / pumps / gear boxes and control gear including installation and vehicles equipped for onsite repair facilities. Full technical back-up and a 24hr electrical emergency department offers you complete peace of mind that if you are working, so are we.

Clark Electrical Industries hold NICEIC, AEMT, SAFEContractor and CHAS accreditations as well as full commercial insurance up to £10 million pounds.

For a free quotation, simply call 020 7474 7404 or visit www.ceiltd.co.uk

Design and Refit

September 2016

Caterer, Licensee & Hotelier

Artisanti Launches Furnishings and Decor Trade Website LEADING ONLINE interior design shop Artisanti has launched ArtiPro to cater specifically for those buying for business, showing ex-VAT trade prices on over 1000 luxury furnishings and interior design accessories.

Sales director David Jenkins said “We had lots of enquiries through our public website from hotels and pubs looking for one off items such as lamps, clock, lanterns and wall art, and we would send a discount code to be used at the checkout… but now with ArtiPro and its password login, we can show pre-discounted ex-VAT prices for complete self-service by

Style Seating Style Seating are one of the UK's longest and most established manufacturers of banqueting and conference furniture.

Over many years the range of products has expanded to encompass not just quality banqueting and conference furniture manufactured in the UK, but also furniture which is ideal for use in restaurants, reception areas, cafes, places of Worship, social clubs, breakout areas, meeting rooms and educational sit-

business buyers.”

Typically pub, restaurant and hotel owners looking for just one or two items are faced with buying at full retail price as they can’t meet the minimum order values set by wholesalers, but with ArtiPro you can buy just one item and still get discount of up to 30% off the RRP, with the same fast checkout and delivery as we expect from personal online shopping.

Access to ArtiPro is carefully controlled and business shoppers can apply for a login by visiting www.artipro.com - so if you're an interiors professional or a business decor buyer, it sounds like ArtiPro should be in your little black book.

See the advert on this page for details. uations to name but a few of the many applications where the Style Seating combination of flexibility, practicality, quality, value and choice provide a range of seating solutions working for you.

Our sales team will be pleased to answer any questions you have. Our team have a vast knowledge of our product range and can always call on our in-house technical department if you have any specific questions or requests.

Over 5,000 Customers and over 700,000 chairs made and counting. If you want quality products on time and on budget then you're at the right site.

Reader Enquires Telephone- 01945 580099. Website- www.styleseating.co.uk British Contract Furniture Association Member FIRA tetsted products SATRA tested products ISO9002 & ISO14001

Completion of 21 Hotel Rooms at The Bayswater Inn Hotel, London W2 THE BAYSWATER Inn Hotel is one of the oldest Victorian buildings in Bayswater, it was built in the 1900’s and overlooks the picturesque views of Princes Gardens.The Hotels location is also a stones throw away from Hyde Park.

Buying direct from the manufacturer – Strata Furniture Strata Furniture were approached by Sara Jumaily, Director of the group of hotels which Include The Bayswater Inn Hotel, looking for a bedroom furniture supplier for their ongoing refurbishment of 140 bedrooms.

Strata produced wardrobes, headboards, dressers, luggage racks and bedside cabinets in a French Walnut finish for the first stage of second floor rooms. Working

closely with local building contractors, the first part of the installation was completed on time and on budget.

Strata have since been retained for the next stages of the refurbishment.

Cambridgeshire’s contract joinery best kept secret – Strata Panels Strata Panels are small enough to be flexible and able to meet individual requirements, yet large enough to cope with the volume roll out.

Strata Panels take pride in manufacturing for schools, colleges, universities and hotels throughout the UK For details visit www.stratafurniture.co.uk or Telephone 01487 825040

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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

Design and Refit 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

September 2016

Caterer, Licensee & Hotelier

Our customers are the heart of what we do

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

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 disturbance between partners to ensure a restful night’s

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

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

• Next Day Delivery on Most Products • • Competitive Prices • • Customer Focused •

www.nobisrestaurantfurniture.co.uk 01733 342 372 sales@nobisfurniture.com

10%

Discount Code NOBIS10

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September 2016

Property and Professional

The White Horse, Empingham, Rutland on the Market THIS BUSINESS is located in the idyllic village of Empingham sitting in the heart of the stunning county of Rutland between the historic towns of Stamford (5 miles) and Oakham (6 miles).

This popular 17th century former courthouse is of stone construction and sits under a pitched, tiled roof. The trading areas consist of: Bar area (circa 24 plus standing) has a solid oak and quarry tiled floor, an exposed stone built open fireplace and a wall mounted HDTV. The main Dining area is open plan and consists of: Lounge area (circa 35 covers) has a fabulous central stone built Inglenook fireplace with a

built in log burner, exposed stone walling and a bar server of wood construction offering 4 cask ales with a solid oak floor surround. Dining Room (circa 36 covers) has a small fireplace with built in log burner and can be laid out as desired to suit the occasion (circa 24 to 36 covers). Tartan Room (circa 14 covers) is a lovely room that leads off from the Dining Room and has a lovely Tartan carpet and can be used as either part of the Restaurant experience or for small Private Dining parties.

The property also has a Self-Contained Conference room (circa 20+ delegates depending on layout) with presentation and meeting facilities. Fully equipped Commercial Catering Kitchen. Below ground floor cellar and additional storage. The owner’s accommodation currently comprises of a manager’s flat.

Price: £185,000. Tenure: Leasehold. Rent (if applicable): £70,000. Landlord (if applicable): Enterprise Inns (Unique lease). Turnover (annual): £840,000 (inc VAT) to February 2016. Wet:Dry split: 57% Food : 31% Wet : 12% Accommodation.

For further information contact the agent, Guy Simmonds, on 01332 865112.

G.A. Select - Leading Independent Licensed Property Agent NR ASHFORD

NR CANTERBURY

• Food led country pub

• Bar and restaurant

• 55+ cover restaurant

• 100+ covers

• Trade garden & patio

• Large trade garden

• 55-space car park • Four bedrooms

£1,250,000 FREEHOLD

• Car Park

• 3 bedrooms

£465,000 FREEHOLD

PORTSLADE

NR ARUNDEL

• Public house

• Real ale freehouse

• Catering kitchen

• Trade garden

• 2 bar areas

• Skittle alley

• Smoking solution

• Patio & large car park • 3 bedrooms

£450,000 FREEHOLD

CHALLOCK Busy food pub 120-cover restaurant 50-cover function room Trade gardens & car park • 3 bedrooms

• 3 bedrooms

£400,000 FREEHOLD

BRIGHTON

• • • •

£159,995 LEASEHOLD

• City centre pub • Grade II Listed

• Open plan bar

• Front trade patio

• 3 bed & 1 bed flats

£55,000 LEASEHOLD

TUNBRIDGE WELLS

HASTINGS

• Public house

• Bistro bar

• Family friendly

• Function room

• Mainly wet trade

• Catering kitchen

• Trade garden • 3 bedrooms

£49,500 LEASEHOLD

TENTERDEN 01580 766522

• Pavement Licence

• 3 bedrooms

£49,500 FREE OF TIE LEASE

BRIGHTON 01273 565621

www.pubsales.co.uk

WE HAVE experienced an unprecedented summer of completed sales covering freeholds, tied & commercial leases. Due to this our listings are getting depleted by the day and urgently require new instructions for our vetted client bank which includes private buyers both fully experienced & newcomers, corporates, venture capitalists, local family brewers, aspiring pub groups.

Even through the Britex period and since the thirst for licensed businesses has never been greater nor more active. The style & range of interest covers every business model from Market Town Coaching Inns, community pubs through to town centre bars & country

Inns.

Closed sites suitable for alternative use are also in demand along with land suited for development as Retirement Villages with Extra care facilities, ideally 10 to 20 acres with or without PPs. We are also on the lookout for new build hotel sites.

For a free appraisal of your business or property call 01530 414140 and have an initial discussion with one of our experienced Business Managers who will then arrange for a highly qualified Director to visit your site.

Remember as a firm we do not take “upfront” fees disguised in any way unlike most of our competitors.

For further information visit www.ga-select.com

The Jasmine Thai Restaurant, Exeter is Sold

EVERETT MASSON & Furby are happy to announce the sale of JASMINE THAI RESTAURANT, EXETER, sold off an asking price of £149,995 Leasehold.

This stylish licensed restaurant is situated in Exeter City Centre having 3 distinct dining areas with covers for approx 80. Being established since 2011 this is a growing

business which is popular with people of all ages and draws trade from the city and outside the area.

Offering a Thai menu of both traditional and modern dishes the Jasmine Thai is a busy catering establishment with an excellent reputation. EM&F Group 01404 813762, www.emfgroup.com

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

Property and Professional

September 2016

With extensive experience & knowledge of the licensed market we are dedicated to advising all our clients on the sale & acquisition of their business through close & ethical working relationships.

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 bring-

HADLOW, TONBRIDGE KENT

ing 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 one of the most competitive agents in the UK with no lengthy contract ties & no upfront fees!

If you’re thinking of selling your Pub, Hotel or Restaurant why not call us for free valuation 0121 629 7823 or email us info@redacre-lps.co.uk.

Transforming Your Business from Ordinary to Outstanding THE PRESSURE is on for Licenced Trade operators and Restauranteurs to provide more of a “Complete Experience” for their clients rather than “just a pub/restaurant”. But this costs money and with the seasonality of trade, best time to do renovation/refurbishment work is when trade is quieter but at that time, cashflow is tight.

Liquid Finance offer an alternative finance solution for the Hospitality Trade called a Business Cash Advance. This is an unsecured cash advance and the funds are paid back as a daily percentage of your credit/debit card takings. The

Are You Focused?

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 my car keys in the postbox of the group head office & caught the train

Advance can be used for whatever you need – typically stock replenishment, renovations, refurbishments or expansion and there are absolutely no hidden costs like applications fees, collection fees or late payment fees.

“I started working with Liquid Finance nearly two years ago - they have assisted me with refurbishments, renovations and even small jobs like refreshing the menus!

Business is good – I don’t know where we would be without them!” The Bully Inn, Scotland Welcome to Smart Finance for the Hospitality Trade!

For more details and to get an obligation free quotation, call Liquid Finance on 0845 600 3573 or visit us at www.liquidfinance.com.

EVERETT MASSON & Furby are delighted to announce the sale of THE HARBOUR CAFÉ, WEST BAY, DORSET, sold off an asking price of £115,000 Leasehold.

This landmark harbour side licensed café proves popular with local residents, the fishing community and the many tourists that visit this thriving resort. Trading daytime only

THINKING OF SELLING YOUR PROPERTY? WE OPERATE A NO SALE - NO FEE BASIS.

FOR ACCOUNTING SERVICES

T E L E PHO N E 020 8673 2255

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

with an easy eat-in or takeaway menu, the Harbour Café offers seating for 50 covers plus additional alfresco seating. A lucrative business situated in a prime trading position within this desirable coastal setting. EM&F Group 01404 813762, www.emfgroup.com

PAYE

ACCOUNTS

VAT

A comprehensive, specialised service whether you are starting up or run an established business

H D BUSINESS SERVICES LTD enquiries@hudsondeane.co.uk www.hudsondeane.co.uk

To advertise in the

Caterer, Licensee & Hotelier

Tel 01202 552333

RURAL WILTSHIRE VILLAGE

LARGE NORTHANTS TOWN

NORTHERN HOME COUNTIES

Ref: G5007L

• This 17th Cent Freehouse will steel your hearts, set within the magnificent National Park – a benchmark of all that is Great about Britain’s unique heritage • Refurbished throughout quaint charismatic dining rooms, snugs & bars- exceptional comfortable 9 guest bedrooms en-suite – 40 c/p, patio & 1acre field.

• Spacious owners accommodation • New Private commercial 10 yr. lease – Potential £100,000 + RNP

FREE OF TIE LEASE

AFFLUENT WARWICKSHIRE VILLAGE

Ref: G5014L

LEASE ASSIGNMENT

£245,000

FREEHOLD (GOODWILL EXEMPT)

• 16th Cent Cotswolds Stone Inn located in affluent village close to Shakespeare’s Stratford, Historic Warwick, Banbury, Leamington Spa & M40 • Beamed bar & Snug (40+) Dining room with Inglenook (36c) Patio & parking (30) • Well-presented cottage style owners accomm – 60.8% GP with above £50,000 RNP Providing Life Style & Thriving established business (same owners 17 years • 20 yr. protected lease Virtually Free of Tie.

AMBER VALLEY DERBYSHIRE

Ref: G5004F W NE

W NE

• Imposing charismatic 18th Cent thatched Quintessential English Inn seductively located close to major International Sporting Venues • High standard throughout 45c + cosy bar area eye catching front patio & secure Garden.

High sales with outstanding RNP • Exclusive high quality owners accomm • Protected private commercial 15 yr. lease -5.3% Rent to Net Sales - Freehold Available with Vacant Possession

PEAK DISTRICT NATIONAL PARK

Ref: G5017L

£68,000

• Affluent village close to Market Harborough unspoilt charming & easy to run-same owner 22 years • Beamed traditional “pubby bar”, pub games & dining room – CP(24)- Patio & large garden • 3 Double Bedrooms accommodation • Private commercial FOT lease-easy well afordable rent -21 yr protected lease

FREE OF TIE LEASE

W NE

W NE

• Strategically situated lively safe everyday local Freehouse close to Town Centre about to benefit from 15.000 new local houses with PPs. Large Rail station improvements underway • Buzzing Sports bar (30+) Lounge (45+) – suitable for dining. Parking (45) Garden (200+) • Well presented 4 bed owners accomm • 20 yr protected commercial lease Free of All Ties.

RURAL LEICS VILLAGE

Ref: G5019L

£69,000

FREE OF TIE LEASE

FREE OF TIE LEASE

www.andrewgreenwood.com

romsey (01794) 522228

W NE

• Large footprint of circa ½ acre – suitable for alternative use STPP • Large building with gardens & parking – lapsed premises license • 3 Double Bedrooms accommodation • Wealthy village in triangle Georgian Marlborough, Historic Royal Wootton Bassett & High Tec,Swindon – minutes M4

TOTAL FREEHOLD

Ref: G5015L

£235,000

BUSINESS TRANSFER AGENT LICENSED SPANISH RESTAURANT & TAPAS BAR, WITH S/C 2 BED FAMILY FLAT & P/P TO EXTEND, PROM MAIN RD POSN, OVERLOOKING TOWN QUAY, SOUTHAMPTON. Character Grade II Listed Bldg, abutting ancient city walls. Estab by Vendor 22 yrs ago. Fitted out in a typical Spanish style. Well equipped bar with adj. 50 cover restaurant & first flr mezzanine seats 70. Terrace seating for 20. Catering kitchen. Desirable 2 dble bed S/C flat with views & P/P to extend. Takings £13,000/£15,000 pw.

Accts for 47 week period record T/O of £551,503 (ex VAT). GP £372,477 (67.5%). – OIRO £1,250,000 + S.A.V. FREEHOLD, OR, avail. with new lease at initial rental of £60,000 p.a.x. - £150,000 + S.A.V. (Ref. C.3665) LICENSED BISTRO, AMIDST MAIN ROAD PARADE, CLOSE TO RAILWAY STATION, IN CENTRE OF NEW FOREST VILLAGE. Run on a chef/patron basis. Tastefully decorated. 10 tables seat 36. Catering kitchen. 2 first flr store rms. Yard & lge gge/store. Retirement sale – same hands 10 yrs.

Open 5 days. T/O £1,500/£2,000 pw. Recorded T/O £67,520 (ex VAT). GP 59%. 10 yr lease from Feb 2009 at £8,400 p.a.x. New lease avail. - £45,000 ONO + S.A.V. (Ref. C.3662) LOCK-UP HOT FOOD TAKE AWAY (A5 USE), PROM POSN AMIDST BUSY MAIN RD PDE, SOUTHAMPTON, HANTS. Offering a pizza, chicken & kebab menu. Eye-catching unit with well equipped catering kitchen &1 rear car parking space. Same hands 7 yrs. Run by Vendor with 2 p/t staff. Takings £1,600 pw. GP 76%. Accts record T/O of £80,652. GP £61,377. Not VAT reg. Leasehold at current rental of £11,000 p.a.x. New 10/15 yr lease avail.

- £35,000 + S.A.V. (Ref. C.3664) *RECENTLY CLOSED* REFURBISHED/LOW RENT LICENSED RESTAURANT & BAR, NEW FOREST VILLAGE OF LYNDHURST, HAMPSHIRE. Situated in a prominent High Street location, 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 & A5 use. Extensively equipped catering kitchen & yard with 3 car parking spaces. 10 yr lease from Oct 2014 at current rental of £22,500 pax.

Suitable for many styles of cuisine – especially Chinese. – O.I.R.O. £50,000 (Ref. C.3644B)

£60,000

W NE

£465,000

ANDREW GREENWOOD

W NE

W NE

• Renovated Stylish Sports Bar – 5895 sq ft over 3 floors 400 capacity ground floor • Pedestrianised High Street locale town centre with population of 36,000 • Kitchen & service areas – alternative food/licensed retail use • Private commercial FOT lease-easy stepped rent-FREEHOLD available

FREE OF TIE LEASE

Ref: G5018F

£67,500

TAX

LARGE DERBYSHIRE TOWN

Ref: G5020L

£59,000

• Period listed freehold with modern restaurant extension.

• 80 seat restaurant plus bar area, large decked area and trade garden.

• 2 acre paddock for trade use - marquees, meetings or events • Large car park • 3 bedroom accommodation over

LEASEHOLD GUIDE PRICE £95,000 ‘ALL AT’- FREE OF TIE

home.

The Harbour Cafe, West Bay, Dorset is Sold by EM&F

37

6 Clarendon Place, King Street Maidstone.

Tel (01622) 685261

Redacre LPS Licensed Business Sales Agent REDACRE LPS are a unique business sales agent that specialise solely in the licensed trade industry.

Caterer, Licensee & Hotelier

• Renovated Bar & Restaurant within high population area of 22,000 people with sustainable disposable income • 2000 sq ft retail with Lounge area (30) + dining (60c) well fitted out • Good kitchens & service areas – alternative food/licensed retail use • Owners 2/3 bed accommodation

38

Caterer, Licensee & Hotelier

Property and Professional

September 2016

Stylish & Well-Equipped Restaurant/ Bistro in Dartmouth for Sale MAMA’S KITCHEN licensed Restaurant/Bistro occupies a prominent position on Fairfax Place in the beautiful estuary town of Dartmouth in the South Hams, Devon.

NE W

RE DU CE D

THE WEST COUNTRY SPECIALISTS

DARTMOOR NATIONAL PARK

EXETER, DEVON

WEST SOMERSET

Historic Dartmoor Hotel & Village Inn Honeypot Tourist Location 9 E/S Rooms. 2 Further Staff/Letting Rooms Self-Contained 3 Bed Owners Cottage 2.5 acre Grounds with Paddock & Stables Must Be Viewed to be Fully Appreciated

Quality Bistro & Accommodation Popular & Affluent Trading Position Bar, Mezzanine & Dining Rooms (33) Self Contained 3 Bedroom Maisonette Refurbished & Well Presented Throughout

Versatile & Flexible Guest House 6 Individual Bedrooms (4 En-Suite) Guest Lounge/Dining Room Restaurant/Owners Lounge Sauna & Hot Tub, Gardens & Parking Extremely High Standard Throughout

LH £49,950

FH £545,000

NE W

£460,000

4359A

1903A

5983

EXETER, DEVON

CORNWALL COAST

EXETER, DEVON

Quality City Centre Licensed Restaurant Impressive Levels of Trade & Profits Ground Floor Restaurant (44) Fully Equipped Commercial Catering Kitchen Genuine Reason for Sale

Extremely Well Regarded Restaurant Popular Cornish Coastal Town Opening Evenings Only 2 Restaurant Areas (58) Courtyard Area with Seating for 8 Outstanding Catering Opportunity

Profitable Family Run Italian Restaurant Busy Main Route into City Centre Attractive Restaurant Area (40+) Enviable Trading Levels & Healthy Profit Viewing Highly Recommended

2047

LH £150,000

2045

LH OIRO £44,950

1972

NE W

LH £70,000

Leading National Licensed Property Agents Guy Simmonds have been instructed to sell this highly impressive and very successful well established business with an attractive appearance and extensive outdoor facilities in an enviable main road location in the affluent and sought after village of Glatton, nr.

Huntingdon, in rural Cambridgeshire.

TOPSHAM, DEVON

LOOE, CORNWALL

Licensed Restaurant in Prime Location Affluent & Sought After Estuary Town 2 Restaurant Areas Providing 48 Covers Currently Opens Evening Only Undoubted Potential for Daytime Trade

Daytime Only 32 Cover Cafe Excellent Profit Levels Easily Manageable Business 2 Double Bedroom Accommodation Ideal Lifestyle Opportunity

LH OIRO £85,000

1907

THINKING OF SELLING? CALL FOR A FREE VALUATION

LH £69,950

16) with a charming atmosphere, fully equipped commercial kitchen, spacious 3 bedroom owner’s accommodation, extensive outdoor area in large family beer garden, marquee area and patron’s car park for 36 cars.

Mr Bryan added that it is a rare opportunity to acquire this truly impressive business offering good accommodation with a highly enviable lifestyle with massive growth potential.

Price: £69,000. Tenure: Free of Tie Leasehold – 14 years remaining (we are advised). Renewable at end of term. Sales Criteria: £14,895 (Inc. VAT) per month.

Trade Split: 60% wet, 40% dry. Current Annual Rent: £50,800.

Contact the agent, Guy Simmonds, on 01332 865112.

Profitable and Easily Manageable Town Centre Sandwich Bar – Ideal First Business

NR EXETER, DEVON

2010

The Addison Arms, Glatton, Cambs on The Market

There is a welcoming bar (circa 16) full of olde’ worlde’ character with feature fireplace and exposed beams, designated dining area (circa 18), separate restaurant (circa 28), cosy snug (circa

Thriving Farm Shop & Cafe Food Hall, Delicatessen & Butcher Cafe with Permission for 16 Good Profits & Low Overheads Unique Business Opportunity

LH £195,000

Dartmouth offers a wealth of historic buildings including the world renowned Britannia Royal Naval College and is known for its quality shops and restaurants, quaint harbour and stunning views from the waterfront. The business, which has only come to the market due to the current owner having other business interests, is being marketed for sale through Bettesworths, award winning licensed property agents, and is being offered for sale at the asking price of £85,000 for the Leasehold interest to include trade inventory and goodwill.

Mama’s Kitchen has been trading for approximately three years; however the premises have been used for catering purposes since the 1960’s. The lock up unit is well-equipped and smartly decorated and would lend itself to any number of catering uses. The restaurant seats 40 and the bespoke bar servery has further bar stool seating for 2. Currently opening evenings only, the restaurant would suit a ‘hands on’ owner / partnership to develop and expand the trading hours and therefore the turnover of the business. The property is available by way of assignment of a Fully Repairing & Insuring lease with a term of 15 years from 2013 at a current rent of £15,000 per annum.

If you are thinking of selling please contact Bettesworths on 01803 212021 or email genevieve@bettesworths.co.uk

2044

01392 201262 www.stonesmith.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

A PROFITABLE and easily manageable town centre sandwich bar with low overheads and limited trading hours is now being offered for sale by catering specialists Stonesmith of Exeter.

Tasti Mana is a ground floor lock-up shop which been purposefully fitted and equipped to a high standard and trades as a traditional sandwich bar. The business, which is run by a single proprietor with no staff employed, enjoys a prominent trading position.

Tasti Mana occupies an established trading position close to Exmouth town centre and as a result it benefits from the considerable commercial advantages of

being close to numerous complementary businesses, offices and residential premises. Exmouth, with its long sandy beach, is a sought after coastal resort town situated on the Jurassic Coast and is a designated World Heritage Site by UNESCO with a population of 36,000 which is substantially increased during the summer months. Exmouth is a dormitory town for the Cathedral City of Exeter with Junction 30 providing road links to the M5 motorway and an international airport.

Stonesmith is looking for £35,000 for this private leasehold business. Full details can be downloaded from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262

Thinking of selling?

Regional Specialists National Exposure

W! NE

PRICE £1,125,000

EXMOUTH, DEVON

• Stunning 39 Bed Hotel with Panoramic Coastal Views • Highly Successful and Profitable Business • Run Entirely Under Management • Turnover for Y/E April 2016 £686,253 ex VAT with Very Strong NP • For Sale for Only Second Time in 51 Years

FREEHOLD

REF: 2105

PAIGNTON, DEVON

PRICE: £99,000

• Well Established and Profitable Business • Enviable Trading Position in Prime Location • Currently Trading Seasonally • Seating for Circa 74, External Seating for 8 • Well Equipped Commercial Premises

LEASEHOLD

REF: 2384

OKEHAMPTON, DEVON

• Well Established & Hugely Successful American Diner • Themed Trade Area with Seating for 28 • Currently Trading Daytimes only • Scope to Increase Trading Hours • Self-Contained 2/3 Bedroom Accommodation

PRICE: £25,000

LEASEHOLD

REF: 2222

NR LAUNCESTON, CORNWALL

W! NE

PRICE £19,950

• Prominent Roadside Country Inn • Currently Closed but Turnkey Opportunity • 3 Character Trading Areas and Outside Area • 3 Bedroom Owners Accommodation • Available on New Free of Tie Lease

LEASEHOLD

FREEHOLD

PRICE £87,500

LEASEHOLD

REF: 2458

REF: 2546

REF: 2464

ASHBURTON, DEVON

• Period Inn Abounding in Character in the Heart of Ashburton • Character Bar 34+, Dining Room 20, Commercial Kitchen • Extensive Private Accommodation with 3 Double Bedrooms • Terrific Opportunity for Experienced Operators • Recently Closed & Available on New Private Lease

LEASEHOLD

REF: 2484

NR SHEPTON MALLET, SOMERSET

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

PRICE £340,000

REF: 7783L

• Substantial Freehold Public House • Situated in Exmoor Village of Dulverton • Character Main Bar with Separate Dining Area, Commercial Kitchen • Large Rear Gardens, 4 Bedrooms Owners Accommodation • Priced to Sell

W! NE

PRICE: £25,000

DORSET £89,950 LEASEHOLD

DULVERTON, DEVON

W! NE

PRICE £225,000

PUB OF THE MONTH

• Prominently Sited, Pretty Roadside Freehouse with Frontage to A37 • Traditional Main Bar with Open Fire, 2 Double Letting Rooms • Attractive Restaurant with up to 40 Covers (Converts to Skittle Alley) • Private 3 Bedroom Owners Accommodation, Lawned Beer • Very Profitable Husband & Wife Partnership Business

FREEHOLD

01803 212142 www.bettesworths.co.uk

REF: 2456

RECENTLY REFURBISHED SEAFRONT INN AND RESTAURANT WITH LETTING BEDROOMS SUPERBLY POSITIONED IN PORTLAND BILL, ON THE ISLE OF PORTLAND, OFFERING STUNNING SEAVIEWS

www.guysimmonds.co.uk Tel: 01332 865112 email: sales@guysimmonds.co.uk Also featured on www.pubsforsale.co.uk

5 Ways Brands Can Use “Great British Bake Off” To Increase Sales AS THE BBC’s Great British Bake Off returns to our screens, how can brands make the most of the hype?

Great British Bake Off (GBBO) returns to the screens, and with last year’s average viewer numbers hitting over 12m people, there is huge opportunity for forward-thinking brands to increase their presence, sales and audience reach.

The BBC has strict rules on using its IP when not licensed to do so, but with some creative thinking there are opportunities for many brands to harness the theme and emotion of the competition to maximise sales.

Chris Baldwin, Director of Consumer Programmes at Protravel, part of the Sodexo family, provides top tips on how brands can take advantage of this culinary trend: Capture creativity With boasts of being “best baker” peaking amongst friends, colleagues and families, brands can expand this conversation into a social media led competition. Invite consumers to share pictures of their best bake or send in their magic recipes, with one winner being announced in line with each week’s episode. This is organic material for a website and provides great social media content too.

Join the #GBBO conversation Between the 2014 and 2015 series, the use of #GBBO increased by 217%, and this is only set to continue this year.

Brands must join the conversation, use the hashtag and run parallel, complimentary campaigns that reflect the sentiment and excitement of the programme amongst its audience.

Spending money on promoting Tweets, Posts and Pictures

across social media platforms will increase the exposure amongst the online noise.

Experience competitions GBBO is not just a chance to increase sales of baking products, but provides brands with an opportunity to reach a target audience which is aligned with the show’s viewers.

Hosting competitions to win baking lessons or afternoon tea experiences can change consumer behaviour by offering them something additional to the product in question. Using the Bake Off hype to maximise interest in such campaigns will promote the product to a larger audience.

Pick a partnership Partnering with well-known individuals who have a connection to the baking world is guaranteed to be of interest to both the consumer and the celebrity, who will also be looking to piggyback off the series’ popularity. Celebrity chef’s and leading bakers can offer a wealth of competition prizes ranging from meet & greets, to signed merchandise or exclusive cookery lessons.

Opportunities beyond baking The opportunities for brand exposure beyond cooking related products are widespread and, often, not immediately obvious. In 2015, a jacket worn by Mary Berry sold out within the hour long show; brands with similar items did well to quickly join the buzz and invest in ways to promote their products whilst the weekly buzz peaked. Brands should consider how their product offering could be reflected in the wider show, from fashion, to home décor to horticultural features.

Over 100 Million Pints of Independent Craft-Brewed Beer Sold

OVER 100 million pints of beer have been sold through a scheme designed to get craftbrewed beer from some of the smallest brewers into the UK’s largest pub companies.

Now in its 14th year, BeerFlex was setup by the Society of Independent Brewers (SIBA) to get their members’ beers into pub chains and has proved a huge success, with around 101 million pints now having been sold.

Back in 2002 when the service was launched there were just 200 beers available through the service, a number that has now increased to over 3,500 thanks to the craft-brewing boom that the UK has seen in recent years. Nick Stafford, SIBA’s Operations Director, puts the success of the scheme down to a thirst amongst drinkers for local, quality beers, as opposed to mass-produced products.

“BeerFlex has been a hit with pub-companies as it allows them a simple, cost-effective way to gain access to a huge range of beers brewed within a short distance of their pubs, which means they can offer their customers genuinely local, fresh-tasting draught beers. On top of that, consumers are happy as they’re being given greater choice and brewers are happy as their beers are getting into pubs which were previously a closed door to small-scale producers.”

Whilst there are over 3,500 beers from across the UK available through BeerFlex the majority of pubs, bars and restaurants buy beer from breweries in their local area – infact SIBA figures show

that around 70% of their brewing members sell the majority of their beer within a 40-mile radius of the brewery.

“Quality and provenance has become a huge factor in all food industries, but none more-so than beer. The craft brewing revolution has not only led drinkers to seek out more flavoursome, interesting beers like those made by independent craft brewers, but also beers that are from their local area. With over 850 SIBA breweries across the UK, everybody can have a pint of locally brewed beer, something we should be extremely proud of.” Mr Stafford added.

Originally setup as the ‘Direct Delivery Scheme’ – which won the BBC Radio 4 Food and Farming Award for ‘Best Retail Initiative’ back in 2007 – BeerFlex has had much more than a name change since its launch in 2002, recently adapting to offer independent beer solutions to the restaurant, coffee shop and cafe trade following extensive SIBA research which highlighted a consumer demand for craft-brewed beers in these venues.

“The award recognised the unique facilitating role a notfor-profit organisation could achieve for the common good – brewers, licensees and drinkers. It was and still is a win-win scenario, but with the changing beer world there was a need for the service to evolve and be able to supply other sectors of the industry such as hotel, clubs, restaurants, coffee shops, off-licenses and even catering services.

Our vision is to make independent craftbrewed available to those that want to drink it, no-matter the setting.” Said Nick Stafford.

September 2016

Caterer, Licensee & Hotelier

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