3. ORIENTAL FOOD LIFE by CURRY LIFE MAGAZINE

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CONTENTS Greater Manchester Celebrates

British-Chinese People with New Awards As Manchester and the greater surrounding area continues to come to terms with the impact of coronavirus, the city has launched The Blossom Awards in an effort to celebrate the achievements of the cityâ&#x20AC;&#x2122;s British Chinese people

Brits cut down on meat

consumption during COVID-19 pandemic A survey conducted by The Vegan Society has found that one in five Brits have cut down on meat consumption during the COVID-19 pandemic.

Covid - 19

Food myth and reality As the world reels from the effects of the novel coronavirus, every industry is suffering from an unprecedented loss of business and manpower. While most industries saw a gradual decline as different parts of the world went into lockdown, the food and restaurant industry began feeling the effects of the COVID-19

Treasure in Atique When Atique Choudhury was a teenager, he set up a tuck shop at his Hertfordshire secondary school, when he found there was a big demand from schoolmates for decent quality snacks and refreshments. Today, some 42 years later, he is spearheading the launch of another new menu..... 1

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EDITORIAL

Prejudice surrounding coronavirus must be tackled The Covid-19 pandemic has hugely affected the restaurant sector, creating extreme consequences. Eastern and Oriental Cuisine Restaurants have been severely affected, affecting business badly. Sadly, we have been hearing abuse against Chinese people in the UK has increased since coronavirus has spread. Even before the Covid-19 Pandemic hit Britain, traditional Chinese restaurants were generally filled with diners. Now, such establishments are unusually quiet, especially the China Towns of major cities and town. There is no evidence or health warning that eating Chinese food is a risk

for catching the virus. Prejudice about the Chinese and Oriental cuisine is entirely unacceptable and misinformed. Prejudice surrounding coronavirus has not just affected business owners; British Chinese people living in the UK also report being the target of racist abuse linked to the outbreak. Everyone should be free to live their lives without fear of discrimination, abuse or violence in this country. British Chinese contribute enormously to the wealth and well being of this country. We are urging the government to take stricter action against all discrimination and prejudice.

Veganism on the rise Plant-based diets and veganism on the rise and every restaurant and takeaway can take advantage of this by adopting their menu and giving diners a choice. According to the Vegan Society, Britain is more vegan friendly than ever before. After several studies have shown health benefits, people are adopting a vegan lifestyle. From McDonaldâ&#x20AC;&#x2122;s and Greggs in the UK to Michelin star dining in Europe, more and more

Cover photo: Thai Green Curry, Yum Yum Restaurant

restaurants are opting to include vegan and vegetarian meals. Meat-free diets and being â&#x20AC;&#x2DC;flexitarianâ&#x20AC;&#x2122; are getting more media exposure than ever so you would expect these positive trends to continue growing. Social media has had a big part to play in the rise of the plant-based lifestyle. The two trends set to shape hospitality and catering in 2020 are sustainability and veganism.

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VEGAN NEWS EATING

Greater Manchester Celebrates British-Chinese People with New Awards As Manchester and the greater surrounding area continues to come to terms with the impact of coronavirus, the city has launched The Blossom Awards in an effort to celebrate the achievements of the city’s British Chinese people, as well as their contributions in supporting the city during this difficult time. Nominations for various awards have now opened, each ranging from achievements in business, community, science and the creative arts. The awards have been founded by the UK’s first MP of Chinese heritage; Alan Mak. Speaking to Manchester Evening News he said, "We must shine a light on their endeavours and successes, so that BritishChinese people are recognised for more than the clichéd image of quiet hard work. Instead, we must change perceptions and present a more accurate picture of the British-Chinese community as it is today: a modern community of diverse talents whose contributions to our national life are varied and valued. The Blossom Awards (is) a new initiative to celebrate the work of brilliant individuals from the British-Chinese community.” Mr Mak also aims to recognise the efforts of front-line NHS workers, teachers and those serving in our armed forces. "Away from the limelight, these unsung heroes are our teachers inspiring the next generation, our entrepreneurs creating new jobs, our NHS staff caring for the sick, our budding film makers looking for their big break, and our patriotic Armed Forces personnel keeping our country safe.”

UK’s first MP of Chinese heritage Alan Mak

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29TH JUNE FEBRUARY 31st 2020

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NEWS

FEEDING OUR

HEROES

YUM YUM Restaurant YUM YUM is a destination Thai restaurant which is no stranger to giving back to the community. Since the pandemic started they have gone above and beyond in providing their renowned Thai food to front-line NHS workers in their area. Owner Atique Chowdhury has shifted focus to cater for customers by supplying only takeaway. But he won’t compromise on quality, meaning menu items are only provided if each of the essential ingredients can be sourced. This is something he recommends all restaurant owners do; it also makes life easier for them.

Atique Chowdhury YumYum Thai Restaurant 187 Stoke Newington High Street, London, N16 0LH

Chinese Manor House Edinburgh based Chinese restaurant The Chinese Manor House has arranged to deliver 30 free meals to their local Western General hospital every Sunday for the next 10 weeks. Owner Katherine Hau told her local newspaper, “The NHS is the most important organisation at this time. They work tirelessly, many of them giving up their holidays and their family time. What they’re doing is very honourable. There are so many care homes, so many NHS workers. We’re very small and we cannot support them all.”

Katherine Hau The Chinese Manor House 2 Glasgow Road, Corstorphine, Edinburgh EH12 8HL

JaJa Nakarak Not all Curry Heroes are Indian restaurants! JaJa Nakarak used to own her own Thai takeaway but now runs a Darlington nail salon. Since COVID-19 began she has been back in the kitchen cooking Thai food and delivering it to key workers. She said to her local newspaper, “Being from Thailand, I cook Thai food at home so thought maybe I could cook a little more and help the staff who do brilliant jobs keeping us all safe and well. I have seen all of the good things done by other people and thought I could help a little bit.”

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NEWS

Home Secretary urged to tackle hate crime towards Chinese community Home Secretary Priti Patel

The Liberal Democrats have called on the Home Secretary to set out what additional steps the Government is taking to prevent coronavirus-related hate crimes towards the Chinese community. The call comes amid concerns about incidents of racially motivated hate crimes against people in the Chinese community during the coronavirus pandemic, including a shocking 900% increase in content of that nature on Twitter. In a letter to the Home Secretary from Christine Jardine MP, Daisy Cooper MP and Isabelle

Parasram, Vice President of the Liberal Democrats, the Liberal Democrats have urged the Home Secretary to use her public platforms to “condemn this pernicious new form of racism.” Liberal Democrat Home Affairs Spokesperson Christine Jardine said: “Everyone should be free to live their lives without fear of discrimination, abuse or violence. Reports of Chinese people in the UK experiencing racist incidents linked to coronavirus are therefore deeply alarming.

“All of us with a public platform must stand up to those whose language spreads hate – whether on the basis of race, religion, sexual orientation, gender identity, disability or anything else. The Home Secretary must stand up and be counted by taking these concerns head on.” Dr George Lee, speaking for the Chinese Liberal Democrats, added: "British Chinese contribute enormously to the wealth and well-being of this country. As citizens we should be afforded the same rights and respect as any other citizen to live our lives without fear or discrimination. "We look to the UK Government, politicians, the media and other public figures to show leadership and set the right tone during this crisis not of our making."

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Brits cut down on meat consumption during COVID-19 pandemic

A survey conducted by The Vegan Society has found that 1 in 5 Brits have cut down on meat consumption during the COVID-19 pandemic. The survey also found15% have reduced their dairy/egg intake over the lockdown period. These figures highlight how pressures on supermarkets and consumers alike are changing buying behaviour towards a more ethical, compassionate alternative. Out of those who have reduced their meat or dairy consumption, 41% did so due to their preferred product not being available on the supermarket shelves, while 43% chose to reduce their meat consumption out of concern for health, environmental or animal rights reasons. The cost of meat products was also noted by respondents, with 15% opting for alternatives due to the price of meat in the supermarkets, highlighting how creeping financial pressures are contributing towards a shift to plant-based alternatives. Brits who are reducing their meat and dairy consumption during the COVID-19 pandemic have been sampling alternatives that they wouldn’t usually buy on their regular shop, the most popular being almond milk (42%), meat alternatives such as vegan sausages and burgers (38%), soya milk (36%) and pulses such as lentils and

chickpeas (34%). Interestingly, many of the 1 in 5 Brits are fans of the new alternatives they’ve tried and have committed to continue buying them in the future. Half of those who have tried vegan meat alternatives such as vegan burgers and sausages have said they will keep on purchasing them after the COVID-19 lockdown. Meanwhile, plant milk is also proving to be popular, with 54% and 42% of those who have tried soy milk and almond milk respectively saying they will make them a regular purchase once the lockdown has been lifted. Matt Turner, spokesperson for The Vegan Society, said: “After the unprecedented success of Veganuary and the swathes of new vegan products hitting the shelves in recent months, it’s no surprise that many consumers have made the switch to plant-based alternatives during the COVID-19 pandemic, whether that be for convenience, cost, or concern for their own wellbeing, the environment and the rights of animals. “Many Brits are trying these alternatives for the first time and enjoying them so much that they intend on keeping them in their shopping basket when we return to normal times. They are purchasing items that they wouldn’t have given a second look a few months ago, but are now seeing these brilliant vegan alternatives as the new normal.”

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NEWS

Former Presidential

have caused a stir, but since the onset of COVID-19, Mr Trump has been criticised for comments made towards Asian people. While the President hasn’t attacked the Asian American community directly, he has targeted individual people and other countries such as China.

Candidate Yang Describes Donald Trump’s Comments

Early into the pandemic President Trump started referring to novel coronavirus (or COVID-19) as “The Chinese Virus”, despite the virus already having a name. Trump defended the term saying that as China was the country the virus originated in; therefore, the term is accurate and not meant to be racially derogatory. He soon seemingly stopped it after an angry backlash and the media reporting a rise in hate crimes targeting Asian Americans since the term was coined. Former Presidential Candidate Andrew Yang, himself an Asian American, describes the tension as “heartbreaking”, going on to say, “It’s not just wrong and

As “Evil” President Trump is no stranger to controversy when it comes to race relations. In the past his comments towards Mexicans and African Americans 10

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NEWS evil to characterise this virus in racial terms. It's also going to be a key factor in whether he’s successful in getting re-elected by making the case to the American people that this was somehow a foreign effort as opposed to a phenomenon that frankly experts have been warning about for years ahead of time.” Mr Trump’s political sway seems to be at its most effective when he rallies the American people against purported enemy. His 2016 Presidential win was thanks, in part, to a rise in anti-Mexican feeling across the country. Certain commentators feel that coronavirus coming from China gives Mr Trump an opportunity to point score against the country, framing them as not only a foreign rival, but the cause of the misery the virus has inflicted. Then hoping that this will help his 2020 reelection chances. It’s believed that in order to achieve this, Mr Trump needs to maintain an air of hostility towards China and take advantage of situations when this tension can be stoked. One such example is in his interactions with CBS news reporter Weija Jiang. The President has repeatedly clashed with the Chinese born journalist at his press briefings and has seemed particularly frustrated by her questions. Jiang was made to feel like the butt of various jokes when a White House staffer referred to the

virus as “kung-flu” while she was in earshot. In May, President Trump and Weija Jiang clashed directly when she questioned why coronavirus testing was being treated as a competition between nations, when the virus is a threat to all people. The President responded by telling Jiang “Why don’t you ask China?” to which she responded, “Why did you say that to me specifically?”. Mr Trump defended his retort saying he’d say that to “anybody who asked a nasty question”. When Jiang attempted to clarify her comment was not a nasty question but a legitimate concern of the American People she was ignored, as seconds later the President was arguing with another female reporter over confusion about who was next to ask a question. This led to him abruptly ending the briefing and walking away. Trump’s clash with Weija Jiang could be a coincidence, her question after all, was asking about why the President feels the need to compete with other countries, China being one of them. The difficulty is it appears that the President is seemingly courting controversy where China is concerned rather than avoiding it, something that will no doubt continue to make life difficult for Asian Americans as the pandemic goes on.

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NEWS

Just Eat delivers £10m+ package

With the spread of Covid-19 threatening the whole UK restaurant and takeaway sector, Just Eat has launched an emergency support package for its independent Restaurant Partners. The five-pronged £10m+ package will provide urgent support by immediately directing funds back to Restaurant Partners via the following measures • A commission rebate of one third

(33%) on all commissions paid by independent restaurants to Just Eat • Removing commission across all collection orders to help reduce the pressure on restaurants’ delivery operations, where collection is still available • Waiving sign-up fees for new restaurants joining the platform • Continuing to pay restaurants weekly including the rebate now in place • Relaxing any arrangements with independent partners that may be in place to enable them to work with other delivery aggregators, regardless of existing contractual terms Andrew Kenny, UK Managing Director at Just Eat said: “These are some of the most challenging times the restaurants we work with have ever been through. We want to show our support and help them to keep their doors open, so they can focus on doing what they do best -

delivering food to people across the UK every day. We know our Restaurant Partners are worried about their teams - from chefs to delivery drivers - and these measures will go some way to helping them maintain their operations and support their people. “The food delivery industry has a crucial role to play at this time of national crisis and it is only right that as the market leader in the UK Just Eat steps up to help our independent partners so they can keep delivering for the communities that need them.” Recognising the crucial role of food delivery in communities across the UK during this time of national crisis, Just Eat is also working on other initiatives to support groups including the vulnerable and isolated, frontline workers and couriers. These will be announced in due course. Just Eat has 35,700 Restaurant Partners in the UK, delivering to 95% of UK postcodes.

Dear Customers We stand by you at this dark time of crisis. Please call for support: 020 7377 2627

unisoftsolutions.co.uk 12

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NEWS

A McDonalds in China is Forced to Apologise Over Racist Sign The McDonald’s restaurant, which is located in the Guangzhou area of China, placed a sign on its door banning black people from entering and advising them to notify the police for “medical isolation”. The sign was added by an unknown member of staff and was allegedly done to prevent the spread of coronavirus. Since the incident and subsequent complaints, the sign has been removed. McDonald’s have apologised for the incident stating the message written on the sign “is not representative of our inclusive values". The restaurant in question has also been closed as a result for staff to undergo

inclusion and diversity training. However, the incident is just one in a current wave of discrimination towards black people in the region. Many black and African people have been forced out of their homes due to fear that the virus is spreading throughout their communities. While the reports of coronavirus spreading here are currently unverified, it is clear that

racial tension in the region is high due to paranoia and rumours. As a result of reports of discrimination towards black people in Guangzhou, the U.S Consulate General of China as advised African Americans who may be visiting the region to "avoid the Guangzhou metropolitan area until further notice".

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NEWS

Fine Dining Restaurants Begin to Switch to Delivery Model With the rise of food delivery apps such as JustEat, Deliveroo and UberEats, many restaurants, cafes and pubs across the country have started embracing takeaway as a viable alternative to ‘sit-down dining’. Restaurants that invested in or dabbled in these practices were glad they did by the time coronavirus struck. It meant they already had the infrastructure in place to change their model. Their doors may to close, but not their kitchens. This transition was more difficult to make for fine dining establishments. Restaurants like this provide more than just sustenance, customers don’t just pay for the food, they pay for the service and the experience of visiting. Offering takeaway risks cheapening this experience, but the longer the pandemic goes on more and more restaurants need to

adapt. As the pandemic and lockdown has lingered on, more and more fine dining restaurants have had to change their strategy. Each trying to find a way to replicate their sometimes-world-famous experience, but in takeaway form. This can be a tricky thing to get right, but it also may be crucial to some restaurant’s survival. Restaurants like Benare’s in London have had to adapt and embrace this new approach. But the highly regarded Indian restaurant has also pledged to donate a one free meal to the NHS for every order they receive. Zuma is another fine dining restaurant which has taken a similar route, although this restaurant offers authentic Japanese cuisine, and now is delivering it’s celebrated food within three miles of the restaurant.

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The UK’s most challenging crisis in a generation By Lord Karan Bilimoria CBE, DL Chairman, Cobra Beer As Mahatma Gandhi said, “strength does not come from winning, your struggles develop your strengths, when you go through hardships and decide not to surrender, that is strength”. Black swan events are crises that are not predicted which happen out of the blue. What we have with the Coronavirus COVID-19 Pandemic is not only a tragic time with tens of thousands of people dying from the virus around the world, including at the time of writing thousands in the UK alone, but a global crisis leading to not only a health crisis but a supply and demand crisis with a domino effect reverberating around the world. In the UK, the government has ordered our hospitality industry to in effect shut down, with restaurants only allowed to provide a takeaway service. The whole population is being asked to stay at home to protect the NHS and save lives, in an attempt to stop the spread of this highly infectious and contagious virus. Our restaurants have basically got no business – the ultimate nightmare for our industry. The government, on scientific and medical advice, has taken the decision to order several businesses to close for

a temporary period of time to try and save lives, protect the 1.5 million elderly and people with underlying health conditions - the most vulnerable, and to ensure the NHS can cope with the predicted unprecedented burden on its capacity. The magnitude of this crisis is huge; the latest estimates suggest that lockdown is costing UK economy around two and a half billion pounds a day – although in my view it’s much higher than that, the latest statistics show that the economic output is down by 31%, hospitality earnings is down overall 79%, manufacturing output is down 60%, even at Cobra beer we cannot produce fully due to the restricted labour force. For many of us it’s come to a complete standstill. Having nearly lost my own business Cobra Beer 3 times in its 3-decade history, I have found that every crisis is different and often happens unpredictably; getting through the crisis is all about how you deal with it. We as an industry must abide by the government’s advice based on scientific and medical experts. We must stay at home, unless it is absolutely necessary not to, and there are strict government guidelines about this. And, we have had to shut our restaurants’ doors to our customers. How do we survive over the coming weeks and months until we as a country defeat this virus? The government is doing its best to be of support.

Support available from the government: The Government has set out a package of measures to support public services, people and businesses through this period of disruption caused by COVID-19. These include:

1. Coronavirus Business Interruption Loan Scheme (CBILS) The government has acted very rapidly in March to try to help businesses survive. Firstly, there is £330 billion available through government guaranteed loan schemes. With regard to our industry, the relevant scheme is the Coronavirus Business Interruption Loan Scheme (CBILS), wherein the government guarantees 80% of loans up to £5 million for a business with a turnover of less than £45 million. These loans are available through 40 banks, including the major high street banks such as NatWest and Barclays. They are not always easy to get, and you will probably have to approach several lenders to be able to get a loan. You are entitled to a loan for 6 years with the first-year interest free and fees free. The banks are not allowed to ask you for a guarantee on your home. You should obtain the help of your accountants in order to try and obtain these loans. The big 4 banks have agreed that they will not take personal guarantees as security for lending below £250,000.

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SPECIAL FEATURE I have been requesting the government to increase the guarantee for the CBILS loans to 100%.

2. Coronavirus Job Retention Scheme: Before the end of April, businesses will be eligible to receive grants from the government up to 80% of furloughed workers salaries up to £2500 per month. This will be back dated to the 1st of March 2020 and will run for 3 months. The employees cannot work during this period and this is to enable businesses to retain employees and not make them redundant whilst surviving the crisis.

Small businesses will be able to reclaim SSP paid due to Coronavirus for up to 2 weeks of an employee’s salary.

6. VAT: Quarter 1 (Q1) VAT payments have been deferred with immediate effect and there will be no payments until the end of June. Businesses will have until April 2021 to pay this back.

7. Self-Assessment payments: For the self-employed, Income Tax self-assessments payments due on 31st July 2020 will be deferred until 31st Janurary 2021.

emergency legislation through the COVID Bill to ban evictions for commercial tenants for at least 3 months. This is not a rental holiday and landlords are still owed the rent.

10. Creditors: All businesses are under pressure and your suppliers will be under their own cash flow challenges and wish to collect money from you for products and services provided to you. You will have to do your best; some suppliers will be in a stronger position to be more flexible, whereas others will be desperate for their own

3. Coronavirus Self Employed Income Support Scheme: If you are a self-employed individual or a member of a partnership, and have submitted your income tax selfassessment tax return for the tax year 2018/2019 and have traded in the tax year 2019/2020 and your selfemployed trading profits are less that £50,000 and more than half of your income comes from self-employment – you can claim a taxable grant worth 80% of trading profits up to a maximum of £2500 a month for 3 months. The money grant will be paid directly into your bank account in one instalment in June. There are various detailed conditions to qualify for this.

Chancellor Rishi Sunak announcing the package

For small retail, leisure and hospitality businesses, the business rates discount has been raised to 100% for the 12 months from April 2020 to April 2021. For businesses that have a rateable value of up to £15,000 you are eligible to a grant of £10,000 distributed by your local authority. Businesses with a rateable value over £15,000 and less than £51,000 are eligible for a grant of £25,000. Businesses which receive the Small Business Rate Relief, will receive a grant of £10,000.

8. HMRC (HM Revenue & Customs):

survival, to try collect cash from you, their customer.

Businesses that cannot afford to pay tax bills because of the Coronavirus Crisis can contact HMRC to request a “time to pay” agreement which will suspend any debt collection by HMRC. Reports are that HMRC are being very helpful. If HMRC agree, they will enter into an instalment agreement and may suspend debt collection proceedings. There is a dedicated HMRC helpline: 0800 024 1222.

11. Filing of Accounts:

5. Statutory Sick Pay (SSP):

The government has introduced

4. Business Rates:

9. Rent:

Businesses will be given an additional 3 months to file accounts with Companies House to help avoid penalties.

12. Annual General Meetings (AGMs) The government is also looking at solutions for the impact that the Coronavirus crisis may have on companies’ ability to hold AGMs. For e. g. they may allow AGMS to be held virtually along with proxy voting.

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SPECIAL FEATURE 13. Temporary Suspension of Wrongful Trading Provisions: The temporary suspension of wrongful trading provisions, along with other measures, will give much needed headroom for company directors to enable otherwise viable businesses to use the Government’s support package and weather this crisis.

14. Universal Credit: The Chancellor has announced the Universal Basic Allowance and the Working Tax Credit Basic Element will increase by £1000 a year for the next 12 months. This will apply to all new and existing Universal Credit claimants and to existing Working Tax Credit claimants.

15. Insurance Claims: The reality is that most businesses may not have insurance cover to compensate them for Coronavirus losses, as standard policies do not include forced closure by the Authorities. Many are rightly upset that 1000s of restaurant and hospitality businesses have bought policies in good faith and who through no fault of their own are unable to trade. Even some businesses who have cover for infectious disease have been unable to claim as COVID-19 is never included in the list of diseases covered by this type of insurance.

Where to seek help: 1. 2. 3. 4. 5.

Your accountants Your bank Your lawyers Your Local Authority The CBI Coronavirus Hub: https://www.cbi.org.uk/ coronavirus-hub/ It is free of charge for all business, not just for CBI members. The coronavirus hub also connects you with other business organisations including the FSB (Federation of Small Business). 6. HM Government Business Support

and Helpline: 0300 456 3565. From all the above measures it can be seen that government is trying its very best to help businesses tide over and survive the Coronavirus Crisis over the coming months. Our brilliant, young Chancellor Rishi Sunak has received wide ranging praise on the way in which he is handling the situation. He has made it clear that with the best efforts, not everyone will be able to be helped and that sadly, already 100,000s of jobs have been lost. The government is providing loan guarantees of up to £330 billion and the other measures of support of up to £60 billion. Over and above this, the Bank of England has already announced Quantitative Easing (QE) of £200 billion and has slashed interest rates to 0.1%, the lowest level since the Bank of England was founded in 1694. These are all unprecedented measures in unprecedented times. However, there are many still who will feel that they are not included in these measures of help such as start-ups and members of the Gig Economy, and the Charity Sector is on its knees and is crying out for help from the government. There is no question that the Coronavirus Pandemic has been catastrophic for our industry. It has affected every area of business. For Cobra Beer, Curry Restaurants have always been our foundation and are the bedrock of our business. With the restaurants now closed, the vast majority of our business has come to a stop - this is a nightmare for all of us. What is also tragic is that because we live in a world that is more interdependent and interconnected than ever, what happens in one country has a domino effect in another. For e.g. Her Excellency the High Commissioner of Bangladesh brought to my notice the existential

crisis that COVID-19 has caused with retailers closing shops around the world leading to garment factories, including in Bangladesh shutting down at an alarming rate with a devastating impact on garment workers. Clothing brands are cancelling billions of dollars’ worth of orders affecting millions of workers in Bangladesh alone. The government in March 2020 has taken the drastic step of in effect quarantining the country with the advice to stay at home, protect the NHS and save lives. The virus is spreading around the world with increasing numbers of world leaders including His Royal Highness Prince Charles and our Prime Minister Boris Johnson, becoming infected. We have to do our best as individuals and businesses to stop the spread of the virus. The government has already written to every one of the 1.5 million elderly and vulnerable people to stay at home for 12 weeks. At the end of March, the government started testing NHS staff - they are the most exposed. They need to know more than anyone that if they do not have the virus, they can go back to work doing the fantastic work they do which the whole country admires them for. It was amazing the way in which at 20:00 on Thursday 26th March, households across Britain stood on their doorsteps and balconies and applauded our fabulous NHS and Care workers treating those effected by COVID-19.

Testing: What is most required is for Antigen testing to be available widely to test the general public and to make sure that those who test positive are immediately isolated. As importantly, the government needs to make widely available the ability for the whole country to have Antibody tests which

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SPECIAL FEATURE

Lockdown: Once busy Whitechapel Road - Photo: G R Sohail

will show if someone has had Coronavirus, which we are informed may mean they will most probably have immunity to Coronavirus and can therefore go out and about without the fear of infecting people or getting infected themselves. This will be the best way of getting these people back into work and getting the economy up and running. There is no question that coronavirus is not only an infectious disease, but can be deadly, in particular with the elderly and most vulnerable. However, in the vast majority of cases people get relatively mild symptoms and recover in just over a week or so. Many younger people including children do not show any symptoms at all. Therefore, we do not know how many individuals there are in the country who may have had the Coronavirus and do not know it – the Antibody test is crucial!

Conclusion: To conclude, as a percentage of GDP

the government’s support measures for business, individuals and the economy is one of the highest in the world. We are fortunate as a country, despite having less than 1% of the world’s population of being the 6th largest economy in the world and being one of the wealthiest nations in the world. The government has said it will do whatever it takes to get us through this crisis, which means they are willing to do even more than the measures I have outlined above. I am convinced that the combination of a committed government willing to support businesses and take measures to stem the spread of the disease and flatten the exponential curve of the disease, making sure we do not exceed the capacity of the NHS, combined with testing, we will be able to beat Coronavirus and protect the UK economy and to get it working fully again very soon. In my experience, over the past 30 years, I have found three things have got me through my crises – firstly,

having a strong brand; secondly, having the support of my team and family; thirdly, behaving with integrity. The Curry restaurant industry is a very strong brand providing the nation its favourite food in every part of the UK. The Curry industry is a family of pioneering entrepreneurs who have built businesses from scratch, winning customers and putting back into their local communities - we as a family will support each other though this nightmare and we will always be resilient and do the right thing, always behaving with integrity, even in the face of the utmost adversity. As Her Majesty The Queen said in March, “at times such as these, I am reminded that our nation’s history has been forged by people and communities coming together to work as one, concentrating our combined efforts with a focus on the common goal”.

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Government guidance FEATURE for food businesses on coronavirus (COVID-19)

he Government has published advice for employers on social distancing during coronavirus, specifically targeted at businesses that are remaining open during the crisis. These are not intended to be comprehensive or to represent every business’s situation, but are illustrative examples. What you need to know about coronavirus and food It is very unlikely that you can catch coronavirus from food. COVID-19 is a respiratory illness. It is not known to be transmitted by exposure to food or food packaging. Any food handler who is unwell should not be at work. If they have symptoms, they should follow government advice and stay at home. Although it is very unlikely that coronavirus is transmitted through food, as a matter of good hygiene practice anyone handling food should wash their hands often with soap and water for at least 20 seconds. This should be done as a matter of routine, before and after handling food, and especially after being in a public place, blowing their nose, coughing, or sneezing. Food business operators should continue to follow the Food Standard Agency’s (FSA) guidance on good hygiene practices in food preparation and their Hazard Analysis and Critical Control Point (HACCP) processes.

•

Social distancing The advice on social distancing measures applies to everyone. You need to minimise opportunities for the virus to spread by maintaining a distance of 2 metres between individuals. This advice applies to both inside the food business and in the external public areas where customers may need to queue. People should be reminded to wash their hands for 20 seconds and more frequently than normal. The practical implementation of this advice will depend on the local circumstances. This may be best evaluated by the store manager, however a few general indicators may be relevant to the majority of retail outlets: • use additional signage to ask customers not to enter the shop if they have symptoms • regulate entry so that the premises do not become overcrowded • use floor markings inside the commercial spaces to facilitate compliance with the social distancing advice of 2 metres, particularly in the most crowded areas, such as serving counters and tills • use vertical signage to direct customers into lanes if feasible to facilitate movement within the premises while maintaining 2 metre distance • make regular announcements to remind customers to follow social distancing advice and clean their hands regularly • place plexiglass barriers at tills and counters if feasible, as an additional element of protection for workers and customers • encourage the use of contactless payments where possible, without disadvantaging older or vulnerable customers • provide additional pop-up handwashing stations or facilities if possible, providing soap, water and hand sanitiser Further information available at: https://www.gov.uk/government/publications/covid-19guidance-for-food-businesses/

Takeaways and restaurants offering a pick-up service For these services: • no orders should be taken in person on the premises - this should be communicated to customers by appropriate means such as signage • businesses should therefore only take orders online or by telephone • customers could have staggered collection times customers should be discouraged from entering the premises until their order is ready • customers arriving without having already placed an order should be encouraged to leave the premises to place their order by telephone or online and to return at a designated time for collection • customers whose orders are ready should enter one at a time to collect orders and make payments • businesses should discourage crowding outside the premises. Where possible, use queue management systems to maintain the 2 metres separation

Deliveries •

• •

notify your business that they are in self-isolation or are unwell in advance of the delivery, in which case these guidelines should be very strictly followed. The driver should not enter the customer’s property. To minimise the risk that a customer does not answer the door, sensible steps such as setting an approximate delivery time and gaining a contact number should be taken. You should advise drivers to wash their hands using soap and water for 20 seconds as regularly as possible, and drivers should be given hand-sanitiser to be carried at all times and used after each delivery. To protect your staff, you should remind colleagues and drivers daily to only come into work if they are well and no one in their household is self-isolating.

For retailers or restaurants running a delivery service, you should advise all delivery drivers that no goods or food should be physically handed over to the customer. There should instead be a set drop-off point agreed in advance. After ringing the doorbell, the driver should maintain a safe distance from the door and oversee the delivery of the goods. The goods should not be left unattended. You should introduce a way for customers to be able to

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FEATURE

Covid -19

FOOD MYTH AND REALITY By Malvika Padin

s the world reels from the effects of the novel coronavirus, every industry is suffering from an unprecedented loss of business and manpower. While most industries saw a gradual decline as different parts of the world went into lockdown, the food and restaurant industry began feeling the effects of the COVID-19 panic much earlier as misinformation spread far and wide about the transmission of the virus. The first and subsequent cases of the virus were reported in Wuhan, the capital of Chinese province Hubei, before the disease spread across the world, declared by the WHO as a ‘pandemic’ on 11, March 2020. Dealing with the unknown is often a case of trial and error ; as such rumours, false information and misinformed facts began to spread like wildfire through social media.

Consumers began to fear that either virus is present in the food or that restaurant employees may have contracted the virus, with one of the most bizarre myths was that it spreads through Chinese food. Despite Chinese being one of the most popular cuisines in the world, Chinese restaurants and takeouts have taken a massive hit all around the world with everyone trying to avoid the cuisine. According to recipe and culinary trends site Chef ’s Pencil, data indicates that consumer’s appetite for Chinese cuisine – and later, Italian cuisine as Italy became the new epicentre of the virus outside of China – has plummeted, particularly in the Western world where the cuisine was once the most preferred. Data indicates that in countries like UK, Ireland US, Canada, the outbreak has meant that interest in Chinese cuisine has dropped by 33% and Italian by 24%.

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FEATURE The virus has spread globally to various countries including Italy, Iran, Spain etc but those avoiding these cuisines are minimal in comparison to the proportion of people turning away from Chinese restaurants. Despite there being no evidence that suggests consumers who eat Chinese food are at a greater risk of infection than anyone else. Yet, the anti-Asian narrative has continued to take on a life of its own with Asian communities in the US and the UK are facing name-calling and hate crimes. President Trump’s labelling of COVID as the ‘Chinese virus’ was only the beginning where racist behaviour is concerned. In the UK, the owner of a Chinese takeaway in Denmead, Hampshire received vile hate mail referring to Chinese people “filthy rotten scumbags” accusing Chinese restaurant owners “of killing and eating our English dogs” before going on to place unjustified blame on the takeout restaurant and its employees as the one’s responsible for the spread of the virus. This display of racism is one story among many others as several Chinese and other ethnic restaurant owners, many of whom have lived in the West for many years, face similar hate fuelled only by misinformed opinions and no facts. For example, a recent trending Twitter hashtag called #NoMeat_NoCoronaVirus, was based on the assumption that meat and seafood spread the disease. The misinformed trend – particularly prevalent in India appears to connect the consumption of fish, meat and poultry with questions like “ is chicken safe to consume during the COVID pandemic?” doing the rounds across the Internet. A conclusion possibly drawn from the stories of the virus originating at a seafood market (wet market) Wuhan, this rumour led to a reported 15-20% drop in demand for nonvegetarian dishes at Noida-based fast food outlet in early March, despite there being no real evidence to support the conjecture connecting meat to COVID-19. In addition to this slump, the impact of the virus is predicted to be felt on online delivery services in India such as Zomato, Swiggy with business dropping by 10 percent if the nation-wide lockdown is extended. But a bigger issue that Indian restaurants face is the fact that nearly 90 percent of food outlets in the country are operated on lease, with at least 20 per cent of restaurants located in public establishments like malls or commercial areas like high streets- on average 15-30 percent of these restaurants’ income goes towards rentals. With a lockdown in place across many countries, it’s a given that many businesses are unable to pay rent. In the case of the Indian food sector, owners of restaurants are seeking waivers on lease rent and looking for alternatives to manage the cash flow- and pay their staff- but the predictions for the fate of their business are not very optimistic ; with the expectation being that if the crisis doesn’t improve in the next few months, only 5-6

Despite assurances from experts at the European Food Safety Authority (EFSA) that COVID is a respiratory illness -like previous outbreaks of corona (SARS-Cov and MERS-Cov)- which spreads from person to person via respiratory droplets when people sneeze, cough or exhale, with EFSA’s chief scientist Marta Hugas stating that “there is no evidence to suggest that coronavirus spreads through food consumption,” fears and distrust of Chinese food continue to bloom. Prior to the lockdown, and now extending into it, London’s Chinese restaurants have been bearing the brunt of the panic in the UK, with a reported 50 percent drop in trade. Similarly Chinatown restaurants and businesses in Cardiff, US and India – particularly across Mainland China branches in cities like Kolkata- have been feeling the slump in footfall as more people either stay indoors as recommended and avoid Chinese takeout, thus hampering cash flow. The issue however lies in the blurred lines between legitimate fears and racist assumptions.

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FEATURE restaurant chains in India are likely to have the cash reserves to survive on their own, without government help. Restaurant owners are therefore turning to takeout and delivery services as an alternative means of sustenance. UK-based restaurant manager, Mo Gherras, “ We need to adapt to the situation, and maximum on the resources we have. For example, I have a pub, and now we do takeaways and deliveries which we didn’t do before.” He adds, “ Restaurants can simplify and innovate their takeaway menus. Try to minimise staff- instead of 10 staff, have three. Be competitive, if your main course usually goes for £10 then reduce the cost make it £5. It’s less money but you’re likely to sell more because it’s cheaper.” Speaking about the racism faced by the Mo Gherras Chinese community, he says, “ I think it’s disrespectful to the Chinese community, and any community for that matter. It’s not their fault. We don’t know where the virus started, maybe it started in China or maybe it started here. The Chinese are the biggest population and yet they did something about the virus where many countries failed to do anything.” He presses on the importance of hygiene in restaurants and says, “ It’s not avoiding non-vegetarian meals that’s going to save lives, it’s washing your hands and staying clean. As long as restaurants are keeping good hygiene, no food is going to transmit the virus.” Michelin-star chef Dominic Chapman who currently runs British pub/restaurant The Beehive, echoes a similar sentiment about cleanliness while talking about the impact of the virus and the subsequent lockdown on his pub/restaurant. He says,” With no business coming through the door, we’ve been given a lifeline in the form of takeaway. We have rules in place to make sure no one comes in contact with each other and we’re keeping safe.” He adds, “ Takeaway is only 10 percent of a restaurant’s business but it’s cashflow and more importantly we are offering a hugely valued service to the public.” Sharing his advice on what restaurants can do to change the

tide on the losses they’ve faced, he says “ They need to keep positive, do their best, and do what they can to help the community where they can. People will remember that and when this is all over you’ll have a loyal base of supporters. ” Expressing his opinion on the unnecessary racism, Dominic doesn’t mince words. He narrates a story “ A month ago I was in London and a friend of mine from Singapore who has a restaurant was getting verbally abused. In my humble opinion, people who are racist are stupid people who haven’t experienced the world, and don’t know what they are talking about!” Finally, Dominic says something that everyone seems to have forgotten while playing the blame game ; “ We are all in this together. The Dominic Chapman whole world has been affected and we need to come together.” As both of these accomplished names in the food/drinks industry have reiterated, food is meant to make you smile and meant to bring people together. The economic impact of the virus has already hit the food sector hard – misinformation that breeds fear and panic is only likely to make things worse than they are. In the face of this unknown virus, queries related to food consumption are understandable – and answers can be found from accurate sources- however, the assurances of experts such as the European Food Safety Authority that COVID-19 doesn’t spread through food should be enough to put a stop to the upsetting racism faced by the Asian community. If there’s anything to be careful about its personal hygiene ; so rather than focus on hating a community who have been victims of the virus as much as the rest of the world it would do everyone good to keep a balanced diet and reduce exposure by staying in.

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ATIqUE CHOUDHURY

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TREASURE IN ATIQUE

BUSINESS PROFILE

TREASURE IN ATIQUE

hen Atique Choudhury was a teenager, he set up a tuck shop at his Hertfordshire secondary school, when he found there was a big demand from schoolmates for decent quality snacks and refreshments. Today, some 42 years later, he is spearheading the launch of another new menu - this time for his successful Thai restaurant, Yum Yum, which regularly hosts up to 500 diners on busy evenings. The intervening years have seen Atique perform a number of roles from chef to business leader - but whatever his duties they have been guided by the same clear values and philosophy of ambitious growth and development. Speaking as he pours over the latest taster dishes for Yum Yum’s new menu, he explains: “This is an industry where it is absolutely impossible to stand still for any length

of time if you want to be successful. “You need to keep ahead of the curve when it comes to meeting trends in customers‘ tastes, while constantly reinventing yourself to find better, more cost effective means of working.” True to his word, Atique’s career is full of examples of trend setting and innovation. He was among the first to predict the burgeoning popularity of Thai food over 30 years ago - not just opening Yum Yum in Stoke Newington but also launching a trendy Internet cafe version in Shoreditch, thereby riding two waves simultaneously, acknowledging both the growth of the web and Thai food. “One of the key principles I’ve tried to follow throughout,” says Atique, “is first to predict change and then to take action. “I’m not saying that’s an easy thing to do, but if you ally these guiding principles to sheer hard work, you’re halfway there.”

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BUSINESS PROFILE

Atique’s relationship with hard work had its grounding in his early years, when he helped his parents run a Polish shop in Hackney Road - again foreshadowing the growth of Eastern European high street shops many years later. He then helped them run a vegetarian restaurant in the 1980s before training as a chef - eventually taking over the eatery when his staff were enticed away by a nearby competitor. “Looking back, I guess all of these challenges provided some excellent hard lessons in running your own business,” he adds. “Trust me there’s no tougher, more competitive, business than the retail trade nor a better way to learn your craft than having to perform most of the roles yourself. “I think that’s probably why today I value the input of staff and appreciate the value of training and qualifications.” Again putting these principles into action, as we sample a couple of potential dishes for the new menu, Atique sounds out his chef on a few tweaks here and there. The warm beef noodle soup and veggie green curry taste delicious to me but, as he explains: “For me one of the keys to our success has been keeping ahead of trends in new produce, and how these affect people’s eating habits. “It’s no good just serving up the same ‘greatest hits’; put simply, you survive or die by being alive to what your customers want. “Hence this new menu will continue to reflect the growth in non-gluten, pescatarian and vegan ingredients, while there will also be some new surprises in the redesigned dessert and drinks menus.” The new menus aren’t the only signs of change at Yum Yum. After almost 30 years at the helm, Atique and his wife Sirirat, are increasingly thinking of taking a back seat and handing

over at least some of the reins to their son Rishi, just as he took over from his parents all those years ago. Yet, despite all of Atique’s outside interests, which include sponsoring many local charities and chairing a Bangladeshi newspaper group, it’s hard to see him stepping out of the picture entirely. “I’m already getting itchy feet,” he says half-jokingly, “but what’s important is that the business stays true to the principles which have made it successful over the past three decades.”

NEW SCHOOL THAI? Despite being housed in an impressive listed Georgian building, Yum Yum has built its reputation on staying up to date and meeting the ever- changing tastes of diners in trendy Stoke Newington. Its newly launched menu is the latest attempt to stay in touch with major modern trends in dining, including a significant nod towards vegetarian, pescatarian and gluten-free dishes. The restaurant will also continue its policy of using chefs from various different regions of Thailand, to ensure the menu remains as authentic as possible, along with subtle improvements in decor and furnishings. “As always,” explains owner Atique Choudhury, “all of these improvements are driven by customer feedback. “We now intend to shout about them on social media and by running the most popular dishes as specials of the month. We are really excited about these changes - and so are our customers.” You certainly can’t accuse Yum Yum of being Old School Thai! Yum Yum 187 Stoke Newington High St, Stoke Newington, London N16 0LH Phone: 020 7254 6751

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BUSINESS PROFILE

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How to boost your immune system the natural way Marlene Watson-Tara, author of Go Vegan and co-founder of â&#x20AC;&#x153;Human Ecology Projectâ&#x20AC;? offers advice on boosting your immune system for a healthier life.

he key to good health is a strong immune system. If we have a weakened immune system we are more susceptible to colds, flu and other health problems. By supporting your body's own natural ability to defend itself against pathogens, you will not only have resistance to colds and flus but to other infectious illness that come your way. Your health depends on the choices you make every day. By adopting a healthy lifestyle combined with a whole food plant based vegan diet, you can begin to build immunity. Here are some tips on how to build your immunity naturally.

Eat an organic wholesome diet Nutritional deficiencies make it easier for us to be susceptible to viruses and bacteria, so it is vital to have a balanced macrobiotic/whole food vegan diet with a variety of ingredients. The foundation of the immune system is in the gut. It is important that your diet is filled with those foods that promote good intestinal health. Consuming a diet rich in grains, beans,

fresh fruits and vegetables, nuts and seeds provide the diverse nutrients essential for good digestive health. These nutrients include phytonutrients that come from a plantâ&#x20AC;&#x2122;s immune system and are helpful for our own healing. The bestknown phytonutrients are antioxidants. The full ranges of our nutritional needs are met with a plant-based diet in the most bio available form.

Probiotics Your body contains ten times more bacteria than cells. Most of them are friendly and live in the gut. These communities of micro-organisms are called the gut biome. It's estimated that eighty per cent of your 100 trillion bacteria are located in the gut. Friendly bacteria not only attack pathogenic bacteria and fungi, they trigger appropriate white cell reactions to invaders. Cultures from around the world have integrated fermented products in their diets to assist in the creation of a healthy gut. The healthy bacteria from fermented

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HEALTH foods interact with the cells in our intestines in a way that has been shown to activate our immune response by feeding the â&#x20AC;&#x153;friendlyâ&#x20AC;? bacteria the live there. Fermented foods like miso soup; sauerkraut, kimchi, tempeh and many types of pickled vegetables are a wonderful way to promote gut health.

Avoid snacking Many of us are attracted to eating snacks. Today many foods are highly processed and loaded with sugar such as biscuits, boxed cereals and juices. These additive rich foods will actually weaken the

Cut out the junk Many of the foods that are in the modern diet promote inflammation and keep the immune system on high alert. Cutting down on your sugar intake and working towards cutting it all out altogether should be a number one priority. A few grams of sugar can destroy your white blood cells' ability to resist infections for several hours. Meat and dairy foods are especially challenging to the gut and exacerbate the inflammatory process. Drop them out for a few weeks and see the difference.

Garlic benefits Eat more garlic and onion: besides being rich in antioxidants and selenium, garlic is

immune system. Snacking can become problematic if you fill up on these 'nutritionally empty foods'. If you do need a boost, then make sure to always have good quality snacks such as vegetable sticks, fresh fruit, rice cakes with spreads, sushi or roasted nuts and seeds.

Avoid too many cooling foods Excessive amounts of raw fruits and juices have a weakening effect on the immune system and should be eaten in moderation. Juicing has become a fad but is wasteful of the most important nutrients in the fruit and veg by removing the valuable fibre, which is essential for good intestinal function.

Avoid unnecessary antibiotics

antibacterial and antiviral. Both garlic and onions are part of the allium family, which is rich in sulphur-containing compounds responsible for many healthpromoting effects.

Today, people are prescribed excessive amounts of antibiotics. Antibiotics can seriously weaken the immune system and also cause build-up of resistance to the medicine itself. If you're forced into taking antibiotics, double up with fermented foods such as sauerkraut, tempeh and miso soup twice daily.

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HEALTH Get more sleep

Enjoy Nature

We heal during sleep. One of the ways we do this is to release melatonin from our pineal

Getting out into the fresh air can stimulate the immune system cells in lungs and help make our immune system more active. Deep breathing can help, as this will also bring more oxygen to our blood. Nature is an excellent immune stimulator and being exposed in a happy, healthy way does wonders to all aspects of our lives. Relaxing exercise will help blood and lymph circulation, making it easier for our immune system to operate and get rid of unwanted bacteria or viruses.

Stress less gland. We do this best sleeping in a room that is dark and has minimal EMF (Electromagnetic field). Keep phone and electrical equipment, including radio alarms well away from you, as the body confuses EMF with light, suppressing melatonin secretion. We produce the most melatonin when asleep between 11pm and 3am. The different phases of sleep contain two cycles that are deep enough to refurbish your immune system. You need to sleep through them.

This should be an all year practice. Many consider stress or anxiety as the leading cause for decreased immunity. Lighten up. Try meditation or yoga. Laugh more. Be less critical. Worry less.

Get some TLC Give yourself lots of TLC (tender loving care). Perhaps indulge yourself in a seaweed bath, which is a wonderful way to detox and strengthen the immune system. Dry skin brushing daily, and ginger body scrubbing is a wonderful way to rid the skin of dead cells, boost the lymphatic system and strengthen the immune system.

Here are a few of my Favourite Immune Boosters:

Exercise more Moderate exercise, even walking a mile or two at least three times a week, helps your lymph system cleanse impurities to boost your immune system. Avoid long gruelling workouts. Mindful practices such as qi gong, tai chi, yoga, Pilates and Feldenkrais are also excellent for building strength and balance.

Maitake mushrooms are very high in protein (27%), contain 15 amino acids and is being studied for its positive effect on the immune system. They are an excellent addition to soups or vegetable stews. Shitake Mushrooms are loaded with nutrition and very powerful to lower cholesterol and triglyceride levels and to cleanse blood. Shitake can be used in vegetable stir-fries or soups. Umeboshi plums are Japanese pickles (actually green apricots) with a fruity salty taste. Ume plums are reputed to aid in the healing of a wide array of ailments from stomach aches to migraines, because they alkalise the blood.

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Tarshish

16-20 High Road, Wood Green, London N22 6BX Tel 020 8881 6479 - www.tarshish.co.uk

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RESTAURANT REVIEW

EVERYTHING UNDER

THE SUN

the goodies on offer, we started with the mixed mezze, supplemented by a few mini plates like chicken wings and passion fruit calamari, which were definitely a cut above the fare served by the average high street Turkish, especially in terms of the of the unusual combination of spices and sauces. We then tried something from the meat and fish sections of the menu, in the shape of the ‘wild’ sea bass and braised lamb shanks. These again lived up to the ‘something different’ test. The sea bass was on a bed of crushed potatoes, in a butter-squash purée with oyster and lime sauce; the lamb shank was tender and well cooked on a bed of sweet potatoes. People on the next table helped with our quest for variety by choosing a veggie option, mini pink eggplant stuffed with vegetable ratatouille, along with grilled salmon on a bed of spinach, sautéed and smoked mushrooms and peppers; which they dubbed ‘delicious’. All of this was washed down in our case by a dark rum based Anisha Lychee Martini and a Bee-Sting from the Mocktails selection, the latter combining mango,passion fruit and lime juices. Embracing the restaurant’s philosophy of blending traditional and modern options there’s also the usual range of beer, ciders and soft drinks on offer. So what’s the verdict on Tarshish’s drive to give guests the best of Turkish cuisine, with all of the benefits, choices and atmosphere of a fine dining restaurant? It’s a definite thumbs up from these diners and from neighbours sitting on nearby tables judging by their reactions. Tarshish is at 16-20 High Road, Wood Green, London N22 6BX Tel 020 8881 6479 www.tarshish.co.uk

verything Under the Sun...is probably a good way to describe what’s on offer at the Tarshish Turkish restaurant in north London. You can dine out in the sunshine - thanks to a swish moveable skylight that tops off a swanky black and silver dominated dining area - and the decor is a bit reminiscent of a modern upscale west-end eatery like Quaglinos. The 200-plus seater restaurant also boasts a menu that offers much more than the typical shish and doner fare, both in terms of the variety and quality available, as well as a newly launched brunch menu. There’s everything from Chicken Lollipops, served in a chives and mushroom jus, to Wagyu Rib-Eye steak and chips - as well as an extensive choice of fish dishes including sea bass, salmon and glazed king prawns. The new Brunch menu, currently available on Sundays but set to be extended, is equally allencompassing offering two types of ‘full Turkish’ as well as a range of egg dishes and even the chef’s own idiosyncratic take on beans on toast, involving feta, parsley and basil oil. There’s also a mouthwatering array of cocktails and ‘mocktails’ for the non-alcoholics. Summing up the thinking behind Tarshish’s ambitious approach, owner Baran Yavuz explains:”There’s no reason why people who enjoy Turkish food shouldn’t also expect the same standards and choice that are available at top West End restaurants and that’s what we aim to deliver at Tarshish. “From the quality and presentation of the food and drinks, to the atmosphere and decor, we want people to enjoy a first class upmarket dining experience.” Attempting to test out a representative sample of

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FEATURE

Ethical Eating and Consumer Values FOR FORwARD-ThINKING RESTAURATEUR’S

he increasing awareness for ethical eating is driven after programmes that focus on the use of plastics which a huge effect on marine life like Blue Planet. Consumer choices and consciousness is being shaped and affected from the awareness being made, thus making it vital for them to seek out restaurants that are ethically in line with consumer values and environmental values that are shaping consumer attitudes to eating out. According to a recent report from ‘Payment Sense’ nearly two thirds (66%) of the population believe that ethical considerations matter when choosing where to eat. The report also claims that just under a quarter of us (24%) now actively seek out restaurants that are environmentally friendly or follow sustainable practices. This is particularly true for London, which is the highest at 39%. This is all great for well established and larger restaurants but leaves a question for smaller food businesses, how do they manage to stay ahead of the game and be more proactive when it comes to environmental and ethical issues of the food industry? With thanks to Payment Sense and Hospitality and Catering News (HRC), we are able to highlight six main consumer areas of concern when it comes to ethics and the environment when it comes to the food industry.

Sourcing ingredients locally Sourcing locally is important for restaurant goers with 36% claiming it is a key consideration when eating out, according to a Payment sense restaurant survey. It is even higher in certain regions, particularly London (43%). The survey also revealed that there should be more transparency regarding the food chain with 28% more likely to visit a restaurant if the origin of the food is clear. For forward-thinking restaurateurs, sourcing food locally is not only important for fostering community links, but also reducing the number of ‘food miles’ a meal takes to get to your table. According to Pollution Issues, 95% of our fruit comes from abroad, half our vegetables are imported, and the amount of food flown by plane has risen by 140% since 1992. To many consumers, this is becoming increasingly unacceptable which is why they are much more likely to eat at restaurants where ingredients are sourced locally and its much better to grow your own produce if you have the capacity.

Cutting down on using Plastic One of the major things that a restaurant business can do to help the environment, is reducing plastic. There are now loads of alternatives including paper straws,

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FEATURE service charge added to the bill. But it’s more than just treating staff fairly and making sure they are able to keep their tips. It’s also about providing equal opportunities, clear training and policies to keep them happy and productive. By treating staff well, they are more likely to do their job properly and keep your customers happy too.

as well as those made out of papaya leaves and bamboo. Restaurants should also ensure their supplies, such as fresh meat and vegetables aren’t wrapped in plastic and that food isn’t vacuum packed in plastic when it is stored. Restaurants should also reduce the use of Polystyrene or Styrofoam cups which can’t be recycled and either switch to paper cups or, as is happening now in many cafés, charge less for people using their own flasks and bottles. Latest research by Hospitality and Catering News was that over half of small retailers (54%) have seen demand for plastic packaged goods fall over a sixth month period with almost half (49%) reporting that more consumers are requesting products without packaging. As the zero-waste movement gains importance, many small retailers are already making changes. Over four in 10 (41%) said they have started stocking unpacked or loose goods and have introduced new lines with plastic-free packaging in the last six months. Almost a third (30%) are also now recycling more, and a quarter (25%) no longer sells drinks with built-in plastic straws.

Reducing the amount of food waste It isn’t just the use of plastic, which is a problem for the catering industry. The amount of food waste is too. According to WRAP (the Waste and Resources Action Programme), the food sector produces 400,000 tonnes of avoidable food waste each year costing a staggering £682 million. Forward thinking and savvy restaurateur’s will benefit in the pocket too by learning how to reduce food waste, you will be helping the environment and you’ll also save your business money too. There are a number of ways this can be achieved including avoiding over-buying and storing and labelling food correctly. WRAP (the Waste and Resources Action Programme) estimates that 21% of food waste is due to spoilage, so it’s important you have a stock management and rotation system in place. Have you thought about setting up a link with a local charity, such as the Fare share scheme? You can then donate any leftover meals and ingredients to people who need them. Alternatively, you could set up a link with a local food bank so that your leftover food goes to a good home, rather than going to waste. TIP: Use the FIFO rule – first in, first out – when storing food and keep a stock inventory so you know exactly which foods you have in stock at any one time.

Offering organic choices While offering organic food is probably no longer enough on its own to gain full environmental

Improving energy and efficiency All restaurants can reduce their environmental impact and save money at the same time by taking a few simple measures. Look for the Energy Star label when buying appliances to ensure you are getting an energy efficient product. Another measure is to upgrade your light bulbs. Traditional incandescent bulbs may be dirt cheap, but last for just 1,000 to 2,000 hours compared to a 60 watt LED bulb which lasts for between 10,000 to 25,000 hours. Installing passive infrared sensors (PIRs) in less widely used areas, such as the toilets or stock room, so that lights only come on when they sense movement, can help to reduce electricity bills too. Staff should also be encouraged to switch off taps when they are not washing produce, rather than leaving them running. Credit: HRC

credentials, it should remain part of overall strategy to make your business more ethical. The data by HRC shows that nearly one in four restaurant goers (23%) are prepared to pay more for organic food, rising to 41% in London.

Being fair to staff One concern that many customers have is where their tips go. While cash tips should go directly to the staff, typically a small percentage of tips left on a card (usually about 2.5%) will be taken by the restaurant to cover card, processing costs. The same applies to any

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BUSINESS PROFILE

TIPU SERVES UP SOFTwARE SOLUTIONS

Emdadul Hoque Tipu, 1998

estaurateurs are creatures of habit so Emdadul ‘Tipu’ Hoque had his work cut out in convincing them to replace their pens and note pads with an electronic ordering system. In 1998 he spotted a gap in the market, but how could a 28 year-old graduate with no practical IT experience develop a software system linking front-of-house to the kitchen? A handful of restaurants were already using EPOS (electronic point of sale) however, this was merely the tip of the iceberg of an otherwise untapped market. Tipu said: “It was exciting to realise the potential but I wasn’t naïve enough to think that someone, somewhere else was thinking just the same thing.” He had two things in his favour. A family run restaurant offering insight into the challenges that existed within the trade and the fact that the majority of Indian families have an IT expert somewhere in their midst. Tipu shared his idea with a nephew, who was working as a software engineer and the pair developed a prototype, piloting it four months later in his own restaurant

“The biggest obstacle was getting staff to use it and I realised the great non-technical challenge would be helping people bridge their fear of change and technology. “It’s great to have a vision but you have to be able to share it with people so they see the benefits. As a result, we focused on making the software as user friendly as possible.” The entrepreneurial rollercoaster isn’t for everyone and Tipu has had a sometimeswhite knuckle ride since the first product introduced 22 years ago. Today, Unisoft Solutions Ltd is thriving, supplying specialist catering software to thousands of restaurant and takeaway businesses, across the hospitality industry. This includes developing and customising software that fits into the EPOS system together with touch screens, takeout home delivery software, database marketing, labelling and customer databases. With new technology available, Tipu explains how it all works, “By using the EPOS system, you can take restaurant orders quickly via an iPad or similar handheld device and print the order remotely in the kitchen and bar sector of the restaurant.

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BUSINESS PROFILE We have been using unisoft since we open this restaurant just over 10 years ago. Very easy for the management to use and its extremely easy for the staffs, and most importantly the information goes to our chefs in the kitchen is crystal clear. Alexander Crum Ewing, Founder, Indian Dining Club, West Norwood, London

Takeaway orders by phone operate similarly and also identify the customer’s number, which can be saved together with the customer’s name for future customer identification, prompt ordering and marketing. “These systems allows for quick, error-free ordering, saving time and improving business efficiency. Ultimately improving order turnover and profit. Integrated e-commerce ordering systems are also available to be customised to the needs of a specific restaurant and/or takeaway.” It is a testament to Tipu’s self-belief that Unisoft has survived. “I’ve had my back against the wall a few times,’ laughs 49 year-old from his office in London’s East End. “I’ve been heavily in debt and wondered where the next meal was coming from but you aren’t beaten until you stay down.” He acknowledges the support of family and

friends, especially his father and long-term friends and colleagues including software engineers Asfar, Nisar, Abu and lawyer Gary. Nowadays, we take remote access for granted, where an IT engineer can fix a computer from another location. This technology didn’t exist in Unisoft’s formative years and Tipu had to personally visit restaurants to resolve technical problems. It meant an exhausting round robin of call-outs to keep his clientele happy in places as far afield as Birmingham. He was once so tired he decided to stop off at a service station and shut his eyes for 30 minutes. Tipu woke to find he had slept several hours and missed seeing his father off to the airport. His commitment to customer services was admirable but also increasingly un-manageable. The Covid -19 Pandemic is the worst thing to hit the restaurant and takeaway sector in modern times.

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BUSINESS PROFILE

Tipu has been extremely busy during this lockdown period providing tremendous support to businesses, which have been providing takeaways in this challenging time. “It was exhausting but I didn’t want to let anyone down. The restaurant community is tight knit and bad news travels just as fast as good news.” “One of the original reasons for setting up the business was to make a positive contribution to my community. I am not in this to make a quick buck and that means going the extra mile and delivering on my promises.” His determination and dogged belief slowly began to pay off in the early nineties, despite having to contend with 18 hour days, a shrinking pot of money and staff shortages. Sadly, not everyone survived those tough first years including his nephew who opted to go back into more regular employment. Nowadays, Tipu runs the business from part of a building that was originally home to the family restaurant. He employs 12 staff with several working remotely from locations in Europe and North America.

Minimalism and white furniture seem to be de rigueur for tech companies nowadays but Tipu’s taste in office décor is more eclectic. His love of antiques that include a crystal chandelier, rotary dial telephone and radio that looks like it has been tuning in since the days of the Raj, sit comfortably alongside the modern day accessories of computer monitors and hard drives. Tipu’s ability to marry the old and the new extends to his business skills and he has patiently encouraged hundreds of restaurateurs and their staff to embrace technology and the rewards it brings. His commitment to putting customers first is reflected in the fact that 95% of business sales come from word-of-mouth recommendations. “It’s been hard work but I’m glad I didn’t give up. If I’ve learnt one thing it’s that you can do anything with faith.” Uniso Solutions Ltd, Level One, 46 Hanbury Street, London E1 5JL. Tel: 020 7377 2627 Email: info@unisosolutions.co.uk http://www.unisosolutions.co.uk Products start from £999 plus VAT.

As far as I know E H Tipu is one the first Asian who started providing EPOS system to restaurants & Bar. We have been using it for the last 20years. You can locate post code easily, it is user friendly and above all you get best service from him always. M A Mukith Thali & Pickle, Balham, London.

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PRODUCTS NEWS Add A Google 360° Virtual Tour Of Your Restaurant Invite your customers inside your restaurant. Enhance your presence across Google with a 360º Virtual Tour powered by Street View technology. A fast and affordable way to showcase your business on your Google listing, your website and social media. By adding a Google virtual tour you can show your customers what your restaurant has to offer and help to create confidence that your business is worth a visit. Get connected today and experience a powerful way to advertise your business. To book your tour call Jas direct on 07547 012077.

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NEWS

CORONA VIRUS Myth Busters

Source: World Health Organisation (WHO) COVID-19 virus can be transmitted in areas with hot and humid climates From the evidence so far, the COVID-19 virus can be transmitted in ALL AREAS, including areas with hot and humid weather. Regardless of climate, adopt protective measures if you live in, or travel

Cold weather and snow CANNOT kill the new coronavirus. There is no reason to believe that cold weather can kill the new coronavirus or other diseases. The normal human body temperature remains around 36.5째C to

Taking a hot bath does not prevent the new coronavirus disease Taking a hot bath will not prevent you from catching COVID-19. Your normal body temperature remains around 36.5째C to 37째C, regardless of the temperature of your bath or shower. Actually, taking a hot bath with extremely hot water can be harmful, as

Can spraying alcohol or chlorine all over your body kill the new coronavirus? No. Spraying alcohol or chlorine all over your body will not kill viruses that have already entered your body. Spraying such

to an area reporting COVID-19. The best way to protect yourself against COVID-19 is by frequently cleaning your hands. By doing this you eliminate viruses that may be on your hands and avoid infection that could occur by then touching your eyes, mouth, and nose. 37째C, regardless of the external temperature or weather. The most effective way to protect yourself against the new coronavirus is by frequently cleaning your hands with alcohol-based hand rub or washing them with soap and water. it can burn you. The best way to protect yourself against COVID-19 is by frequently cleaning your hands. By doing this you eliminate viruses that may be on your hands and avoid infection that could occur by then touching your eyes, mouth, and nose.

substances can be harmful to clothes or mucous membranes (i.e. eyes, mouth). Be aware that both alcohol and chlorine can be useful to disinfect surfaces, but they need to be used under appropriate recommendations.

No. Hand dryers are not effective in killing the 2019-nCoV. To protect yourself against the new coronavirus, you should frequently

clean your hands with an alcohol-based hand rub or wash them with soap and water. Once your hands are cleaned, you should dry them thoroughly by using paper towels or a warm air dryer.

Can an ultraviolet disinfection lamp kill the new coronavirus?

hands or other areas of skin as UV radiation can cause skin irritation.

Are hand dryers effective in killing the new coronavirus?

UV lamps should not be used to sterilize

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How effective are thermal scanners in NEWS new coronavirus. detecting people infected with the However, they cannot detect people who new coronavirus? are infected but are not yet sick with fever. Thermal scanners are effective in detecting people who have developed a fever (i.e. have a higher than normal body temperature) because of infection with the

This is because it takes between 2 and 10 days before people who are infected become sick and develop a fever.

Do vaccines against pneumonia protect you against the new coronavirus?

The virus is so new and different that it needs its own vaccine. Researchers are trying to develop a vaccine against 2019nCoV, and WHO is supporting their efforts. Although these vaccines are not effective against 2019-nCoV, vaccination against respiratory illnesses is highly recommended to protect your health.

No. Vaccines against pneumonia, such as pneumococcal vaccine and Haemophilus influenza type B (Hib) vaccine, do not provide protection against the new coronavirus.

Can regularly rinsing your nose with saline help prevent infection with the new coronavirus? No. There is no evidence that regularly rinsing the nose with saline has protected people from infection with the new coronavirus.

Does the new coronavirus affect older people, or are younger people also susceptible? People of all ages can be infected by the new coronavirus (2019-nCoV). Older people, and people with pre-existing medical conditions (such as asthma,

Are antibiotics effective in preventing and treating the new coronavirus? No, antibiotics do not work against viruses, only bacteria. The new coronavirus (2019nCoV) is a virus and, therefore, antibiotics

Are there any specific medicines to prevent or treat the new coronavirus? To date, there is no specific medicine recommended to prevent or treat the new coronavirus (2019-nCoV). However, those infected with the virus should receive appropriate care to relieve

Can eating garlic help prevent infection with the new coronavirus? Garlic is a healthy food that may have some antimicrobial properties. However,

There is some limited evidence that regularly rinsing nose with saline can help people recover more quickly from the common cold. However, regularly rinsing the nose has not been shown to prevent respiratory infections.

diabetes, heart disease) appear to be more vulnerable to becoming severely ill with the virus. WHO advises people of all ages to take steps to protect themselves from the virus, for example by following good hand hygiene and good respiratory hygiene. should not be used as a means of prevention or treatment. However, if you are hospitalized for the 2019-nCoV, you may receive antibiotics because bacterial co-infection is possible and treat symptoms, and those with severe illness should receive optimized supportive care. Some specific treatments are under investigation, and will be tested through clinical trials. WHO is helping to accelerate research and development efforts with a range or partners. there is no evidence from the current outbreak that eating garlic has protected people from the new coronavirus.

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FEATURE IN TURKISH

‘İngiliz ekonomisi bu zorlu süreci beraber atlatacak’

By Lord Karan Bilimoria CBE, DL Chairman, Cobra Beer

%100’e çıkarılması konusunda ayrıca talepte bulunduğunu da bildirdi. Aynı zamanda Lordlar Kamarası üyesi olan ve Cobra bira firmasının kurucu yönetim kurulu başkanlığını yürüten Karan Bilimoria’nın işaret ettiği desteklerden birisi de çalışanların maaşlarına yönelik katkı oldu. Bu kapsamda işyerleri Nisan ayından önce devletten, 2500 sterlin’e kadar aylık maaş ödemeleri için destek alacaklar. Bu destek 1 Mart 2020 tarihinde itibaren başlatılıp üç ay boyunca tahsis edecek. Çalışanlar bu süre içerisinde bir başka işte ya da mevcut işlerinde çalışamayacaklar; işyerleri de elemanlarının iş akitlerinin sonlandıramıyacak. Hükümetin bu süreçte ekonomiye yönelik bir başka desteği de bireysel girişimcilere yönelik olacak. Buna göre 2018-2019 için vergi beyannamelerinde bulunmuş, halen faaliyet gösteren ve yıllık karı 50 bin sterlinin altında olan kişiler, 3 ay boyunca vergilendirilmiş kazançlarının yüzde 80’ine kadar olan kısmını, maksimum 2500 sterlin’e kadar alabilecekler. Söz konusu destekte Haziran ayında doğrudan kişilerin banka hesaplarına aktarılacak. Lord Karan Bilimoria’nın işletme sahiplerinin dikkatine sunduğu diğer destekler ise şöyle olacak;

ritanya genelinde 190 bin dolayında işletmeyi temsil eden İngiliz Sanayi Konfederasyonu Başkan Yardımcılığını (The Confederation of British Industry) yürüten ve bir süre sonra bu görevi devralacak olan Lord Karan Bilimoria, Corona virus salgınından dolayı iş dünyasının içerisinde bulunduğu krize ilişkin değerlendirmelerde bulundu. Hükümetin ve Maliye Bakanı’nın bu konuda iyi niyetli olduğunu düşündüğünü vurgulayan Bilimoria, İngiltere ekonomisinin bu krizi aşacağına inandığını ifade etti. Hükümetin Mart ayında açıkladığı işletmelere yönelik yardım paketine ilişkin bilgiler veren Lord Karan Bilimoria, 330 milyar sterlin büyüklüğündeki paketin işletmelere yardımcı olacağına inandığını belirtti. Söz konusu destek paketlerinden ilki küçük ve orta ölçekli perakende ve restoran gibi hizmet sektöründeki işletmeler için, işyeri vergisi(Business rates) indirimi oluyor. Nisan 2020'den Nisan 2021'e kadar bu vergiden muaf tutulacak olan işletmeler, 11 bin ila 25 bin sterlin arasında da destek alacaklar. Geri ödemesiz destekler belediyeler aracılığıyla işletmelerin banka hesaplarına aktarılacak. Bir diğer önemli desteğin işletmelere yüzde seksenine hükümetin garantör olduğu ve 5 milyon sterline kadar alınabilecek banka kredileri olduğuna işaret eden Lord, bu kredilerin piyasada faaliyet gösteren 40 dolayında banka üzerinden temin edilebileceğini ve kredilerin 12 ay faizsiz geri ödemesi olacağını kaydetti. Bankaların bu kredi talepleri karşısında gayrmenkullerinizi garanti olarak talep edemeyeceklerini vurgulayan Karan Bilimoria, 4 büyük bankanın, 250 bin sterlinin altındaki kredi talepleri için kişisel garanti istememe konusunda anlaştıklarını belirtti. Lord Bilimoria, Hükümet’ten söz konusu kredilerle ilgili garantilerinin

Çalışanlara hastalık ödemesi (Statutory Sick Pay) Küçük işletmeler Corona virüsü nedeniyle çalışamayan işçilerine ödedikleri iki haftalığı destek olarak talep edebilecekler.

VAT ödemeleri Bu yılın ilk üç aylık VAT ödemeleri Haziran ayı sonuna kadar ertelenmiş, işletmelere ise bunu geri ödemeleri için Nisan 2021'e kadar süre verilmiştir.

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FEATURE IN TURKISH

Self-Assessment ödemeleri

Yıllık Genel Kurul Toplantıları

Serbest meslek sahipleri için 31 Temmuz 2020 tarihinde ödenmesi gereken Gelir Vergisi ödemeleri 31 Ocak 2021'e kadar ertelenecektir.

Şirketlere yıllık genel kurullarını sanal ortamda yapmaları ve vekaleten oy kullanılması yönünde kolaylık sağlanacak.

HMRC ödemeleri

Sosyal yardımlar

Corona virüsü krizi nedeniyle vergilerini ödeyemeyen işletmeler HMRC tarafından herhangi bir borç takibatına uğramamak için talepte bulunabilecekler. HMRC bu konuda oldukça yardımcı olurken, mükelleflere bir ödeme anlaşması sunulması ve borç tahsilat takip işlemlerini askıya alınması konusunda kolaylık sağlayacak. Bu konuda talepleri olanlar özel olarak tahsis edien 0800 024 1222 numaralı telefona başvurabilecekler.

Universal Credit olarak bilinen sosyal yardımlar önümüzdeki 12 ay boyunca yılda 1000 sterlin arttırılacak. Lord Karan Bilimoria, söz konusu desteklerden yararlanmak isteyen girişimci ve işletme sahiplerinin muhasebeciler, avukatlar, bankalar ve yerel yönetimlerden bilgi alabileceklerini vurguladı. Yönetiminde bulunduğu CBI’nda bu konuda aktif bir web sitewsi oluşturduğunu belirten Lord Karan https://www.cbi.org.uk/coronavirus-hub/ sitesinin bütün işletmelere açık olduğunu belirtti. Bu konuda 0300 456 3565 numaralı bir işletme destek hattı kurduğuna da işaret eden Bilimoria, Merkez Bankası’nın faiz oranlarını 0,1’e düşürdüğünü ve dünyanın altıncı büyük ekonomisine sahip olan Britanya’nın bu süreci en az zararla atlatacağına inandığını belirtti.

Kira desteği Hükümet, ticari işletmelerdeki kiracıların tahliyesini en az 3 ay süreyle yasaklayan mevzuatı uygulamaya koydu. Ancak kiracılar dükkan sahiplerine karşı kiralarını ödeyecekler.

Ek Beyanname süresi İşletmelere, cezalı duruma düşmelerini önlemeye yardımcı olmak için Companies House'a beyannamede bulunmaları için 3 ay ek süre verilecek.

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The Cobra Collective is an exciting new initiative designed to drive growth within the UK’s restaurant industry. The initiative is being led by a group of successful restaurant industry entrepreneurs, including Founder and CEO of Cobra Beer, Lord Bilimoria, Entrepreneur and BBC One’s MasterChef host Monica Galetti, Michelin-starred Chef Andrew Wong, Restaurateur Nisha Katona MBE, Content Creator Alexandra Dudley and Beer Sommelier Ed Hughes. These knowledgeable and successful individuals are working together for the forthcoming year on a programme of inspiring masterclasses, workshops and ‘how to’ videos, developed to support existing restaurant owners and entrepreneurs at what is a turbulent time for the hospitality sector. To find out more and get involved, email us at: cobra@saucecommunications.com, or follow us on Instagram @Cobra.Collective

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3. ORIENTAL FOOD LIFE

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TREASURE IN ATIQUE