eat.drink.sleep April 2017
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Mitre how you look after your chefs wear
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Casual Dining Show
reports 9% increase in attendance for 2017
We’ve got your March covered The pick of the Premier League and so much more, including:
Celtic v Rangers
Liverpool v Burnley
Bristol City v Huddersfield
Catalans Dragons v St Helens
Sunday 12 March, 12pm Scottish Premiership
Friday 17 March, 7.45pm Sky Bet Championship
Tottenham v Southampton
Sunday 12 March, 4pm Premier League
Premier League Darts Thursday 16 March, 7pm PDC Darts
Leeds v Brighton
Saturday 18 March, 5pm Betfred Super League
Saturday 18 March, 5.30pm Sky Bet Championship
Sunday 19 March, 2.15pm Premier League
Sunday 19 March, 4.30pm Premier League
Man City v Liverpool
Republic of Ireland v Wales
Scotland v Slovenia
Northern Ireland v Norway
Australian Grand Prix
Sunday 26 March, 7.45pm World Cup 2018 Qualifier
Sunday 26 March, 7.45pm World Cup 2018 Qualifier
Friday 24 March, 7.45pm World Cup 2018 Qualifier
Sunday 26 March Formula 1®
Raising the bar for live sport
08448 244 930 Fixtures may be subject to change. Sky Sports requires a Sky subscription, equipment and installation. Further terms apply. Calls to Sky cost 7p per minute plus your provider’s access charge. Correct at time of print 01.01.2017. THE F1 LOGO, F1, FORMULA 1®, FIA FORMULA ONE WORLD CHAMPIONSHIP, GRAND PRIX AND RELATED MARKS ARE TRADE MARKS OF FORMULA ONE LICENSING BV, A FORMULA ONE GROUP COMPANY. ALL RIGHTS RESERVED.
UK-manufactured soft furnishings Ena Shaw Contract offers a complete, bespoke service to hoteliers looking for quality, Britishmade soft furnishings. As the UK’s largest contract manufacturer of made to measure curtains, blinds and soft furnishings, the company is rapidly becoming the first port of call for hotel managers looking to complete renovations and refurbishments.
Liverpool Hilton Doubletree
Working with many international hotel brands and small independent boutique hotels, Ena Shaw Contract is able to provide and install products within very short lead times.
www.enashawcontract.co.uk +44 (0) 1744 851515 contract@enashaw.co.uk
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Michael Amor 01843 591 523 michael@eat-drink-sleep.com
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EAT. DRINK. SLEEP April 2017
Industry News
Award-Winning Sorbet For Grown-Ups! For too long now sorbets have been blighted by a chequered history littered with citric acid and suspiciously synthetic/predictable flavour formats Beckleberry’s is an award-winning ice cream, sorbet and patisserie provider, (99 Great Taste Awards & Counting) a family-owned operation based in the North that is on a single-minded mission to reverse the fortunes of top-notch sorbets. According to Beckleberry’s co-founder, Peter Craig, ‘There’s no question that we’re a little biased when it comes to top drawer sorbets since it was our Blackcurrant & Kirsch sorbet that put us on the map in 2008 when we won the Fortnum & Mason Supreme Champion award, (the top Great Taste gong). This accolade paved the way for a cacophony of equally well received sweet treats: Passion Fruit & Tarragon, Sloe Gin, Pink Grapefruit and Sour Cherry and Amaretto. We like sorbets because they unequivocally reflect our commitment to more ‘adult palates,’ providing the perfect setting for best-in-class/clean-deck ingredients to thrive, whilst refusing to succumb to heavy-handed masking sugars or any artificial nasties. Bold, occasionally improbable flavour liaisons are the foundation blocks on which we’ve built our name, although we’d be the first to admit that we don’t always get it right (Curried Pineapple and Parsnip & Balsamic Vinegar).’
Boosting snack sales “While crisps and nuts are still the snack of choice for most bar customers, snacks from around the world are increasingly popular, such as Wasabi peas and crunchy corn,” says Dave Willis, who runs the Salty Dog brands with wife Judy. “Our Darling corn range, in a number of different flavours, does very well. “We’ve also found that the unusual flavours in our Gruntled Pork Crackling range that Salty Dog launched last June have been incredibly popular, so much so that we’re looking into adding new flavours. Customers love the product.” Maximising sales in a hotel bar isn’t just about what’s on sale. It’s also about how the snacks are sold. One innovation that’s increasingly popular is the trend for bars to stock bulk snacks that they can dispense and put into individual or sharing bowls. This might be nuts like
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Sorbets have been a real beneficiary of the bustling free-from movement/lactose-friendly (£630m) movement, growth that will result in a brand new ‘Northern soul’ livery that will be seen across all their packaging and website (from April 17). Peter adds, ‘we’re so proud of our Northern roots quashing the myth that the UK’s finest sorbets and ice cream are made only in the South West or Home Counties.’ As a major operator within airlines (1st class & business class) foodservice, hotels, delis, farm shops, hotels, coffee shops and even supermarkets Beckleberry’s has also noted a growing appetite for sorbets that employ superfruits and ingredients – our new blackcurrant & liquorice is gaining rave reviews (in taste trials) and it’s no fluke that blackcurrants are the hot fruit of 2017 (high in potassium, iron B vitamins and antioxidants that assist inflammation, muscle recovery and reduce heart disease – whilst liquorice counters fatigue and exhaustion. ‘That said,’ concludes Peter, ‘taste is our only parameter when choosing our next great flavour combo.’ www.beckleberrys.co.uk
salted peanuts or cashews, or maybe Bombay mix or Wasabi peas. Not only does it provide better margins for operators, it also gives a sense of theatre. Operators can choose the type of snack that best suits their hotel bar. Chocolate is surprisingly popular with those customers who have a sweet tooth. Confectionery appeals to adults and children, which is one of the reasons we recently launched our first key confectionery product, Cheggs. These bite-sized candy-coated chocolate eggs come in 30g and 90g packets which make great hotel bar treats all year round, but are especially ideal for Easter.
The Chester Hotel celebrates Trainee Management Programme success with first graduate
April 2017
We’ve got your March covered
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Industry News
including:
Celtic v Rangers
The Trainee Management Programme aims to develop future general managers of the hotel industry Aberdeen’s luxury hotel, The Chester Hotel, is celebrating the success of its Trainee Management Programme after its first trainee has graduated. Joanne Black will now begin her management role at the hotel. The Chester Hotel’s Trainee Management Programme is suited to those looking to become a general manager in the future. Lasting two-and-a-half years, the programme allows the participant to spend time in each department of the hotel, including food and beverage, front of house and sales and accounts, so they can get involved in the day-to-day running of a successful hotel. The goal of the programme is to provide hands-on experience to students who have no previous supervisory or management experience, but have completed a Hospitality Management degree. Joanne Black, age 24, enrolled in the programme after completing a degree in Hospitality Management at Robert Gordon University. Since completing the programme, Joanne has been offered the role as Conference and Banqueting Manager at The Chester Hotel. Since launching in 2014, two trainees have enrolled in The Chester Hotel’s management programme. Joanne Black, Trainee Management Programme graduate, says: “The Chester Hotel’s Trainee Management Programme
has not only provided me with the skills needed to be successful in a management position, but it has developed my confidence, especially as someone with no previous management experience. I would recommend this programme to anyone looking to build a career in the industry – I can’t thank The Chester Hotel team enough for nurturing my skills, supporting me and guiding me on my way to being, one day, a general manager.” Gillian Wood, owner of The Chester Hotel, says: “Our competitive Trainee Management Scheme is suited to students and graduates who want practical experience to help them achieve their dream management position. We’re extremely proud of Joanne and how well she has done throughout the two-anda-half years she’s been at the hotel. We’re delighted to be able to support Joanne and we look forward to her building her career with us.” Andrew Martin, Director of the Scottish Centre of Tourism at Robert Gordon University, says: “Joanne’s journey with The Chester Hotel came out of academic work devised in collaboration with The Chester Hotel. It’s so rewarding for us to see great former students, like Joanne, progressing with one of our premier hotels. “This is a superb outcome from an integrated curriculum, a collaborative working relationship, and Joanne’s ability. We are proud of Joanne, and proud of our relationship with The Chester Hotel.” For further information visit: www.chester-hotel.com
Sunday 12 March, 12pm Scottish Premiership
Liverpool v Burnley Sunday 12 March, 4pm Premier League
Premier League Darts Thursday 16 March, 7pm PDC Darts
Raising the bar for live sport
08448 244 930 Terms & conditions apply.
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03/03/2017 16:43
EAT. DRINK. SLEEP April 2017
Industry News
Staffordshire’s Sandon Hall is set to host its second annual Spring Fair on Saturday 27th and Sunday 28th May 2017, following the event’s success last year.
Dates announced for 2017 spring fair at Staffordshire’s stately Sandon Hall Staffordshire’s Sandon Hall is set to host its second annual Spring Fair on Saturday 27th and Sunday 28th May 2017, following the event’s success last year.
throughout the weekend will keep the crowds entertained.
In addition to browsing a host of craft and food stalls, visitors will be able to enjoy talks and demonstrations on topics including craft and cookery alongside tastings of artisan food and drink in the demonstration tent, and explore the hall’s 50 acres of formal garden in all its springtime glory. Families are well catered for with friendly farm animals to meet, fairground rides, face painting, craft activities and a spring treasure trail on offer, whilst live music and dance displays
History buffs, meanwhile, are in for a treat – last year’s house tours proved so popular that they are back for 2017 in a more formal, longer format offering a further rare glimpse behind the scenes at this historic private home. Due to demand, advance booking is essential.
When they’ve worked up an appetite, a host of street food stalls will provide visitors with plenty of choice whilst sit down afternoon teas will also be on The event, which is run in partnership with offer. Licensed bars selling everything the team behind the popular Stone Food from locally brewed ales to wine, G&Ts & Drink Festival, attracted some 2,500 and continental beers will ensure there’s visitors in 2016 despite taking place on a something for every taste with teas and somewhat damp and grey April weekend. speciality coffees also readily available.
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Sandon Spring Fair will take place on Saturday 27th and Sunday 28th May 2017, with tickets - and house tour spaces - now on sale via www.sandonspringfair.co.uk.
Three teenagers have been shortlisted to compete for the Golden Apron, Yorkshire’s best young chef competition, following a cook-off held yesterday.
garlic, roasted roots with a quince and rosemary reduction (using lamb bred by his grandfather); while Rothery’s dish was 32-day dry-aged beef fillet and rock oysters with sweet potato gnocchi, seaweed and The Golden Apron is run by Michelin-starred beef jus. chef and Catey winner James Mackenzie, chef/owner of the Pipe and Glass at South At the final, each Golden Apron finalist Dalton, near Beverley, East Yorkshire, in will work with Mackenzie and his team partnership with Yorkshire Wolds Cookery to cook a starter-sized portion of their School, seeks to find Yorkshire’s rising star dish, while diners are asked to vote “blind” young chef. for each dish. The winner will be given prizes including a work placement with The three chefs are Zacharias Abbott (17) Cranswick Plc which will entail working on from Stamford Bridge, who is studying level 2 professional cookery at York College, the ASDA account with their new product development team. and works part-time at Middlethorpe Hall; Joseph Lees (16) from Whitby, who is studying at Caedmon College, including GCSE catering; and Adam Rothery (17), from Anlaby, who is studying level 2 culinary skills at Hull College.
The last winner, Kurtus Auty, from Selby, is now working at Gordon Ramsay’s Maze restaurant in London.
including:
Tottenham v Southampton Sunday 19 March, 2.15pm Premier League
The finalists were selected following a semi-final at the Yorkshire Wolds Cookery School yesterday, where eight young chefs from across the region battled it out in front of four judges. The three successful young chefs will take part in a final on Monday, 20 March, where they will required to cook alongside Mackenzie at a gala dinner at the Pipe and Glass for 70 covers.
Man City v Liverpool
Sunday 19 March, 4.30pm Premier League
The Golden Apron is organised by Mackenzie, the Yorkshire Wolds Cookery School and farming company JSR, both based at Southburn, near Driffield, East Yorkshire. It is supported by food suppliers Cranswick Plc and ASDA.
Mackenzie commented: “We saw so much creativity at the semi-finals – there’s some really great potential for the future of the industry here. At 14 or 15, I would never have been able to cook like these guys – so much talent!”
At the semi-finals, each of the eight finalists had to prepare a dish of their own, inspired by the theme “My Yorkshire”, with a budget of £10 for two servings, cooked and served in two hours. In addition, they were later challenged by Mackenzie to cook a pudding of apple and rhubarb crumble with spiced ginger custard featuring ingredients specified by him, but using their own choice of method.
The other five semi-finalists were: Daniel Parkes (18) from Louth, who is studying level 3 professional cookery at the Grimsby Institute; Hannah Proffitt (14) from Leeds, who attends Allerton High School where food technology is one of her subjects; Jonathan Sreeves (14) from Walkington, who is a pupil at Beverley Grammar School, and also studies food technology; Joshua Tolson (16) from Bubwith, who is on a level 1 professional cookery course at Selby College; and Elizabeth Waterhouse (15) from Baildon, whose GCSE subjects at Harrogate Ladies’ College include food and nutrition.
Abbott served a main course of juniperrolled Yorkshire venison with fondant potatoes, carrot, parsnip, rhubarb and ginger with a port and cranberry sauce, Lees prepared pan-roasted rack of lamb coated in a Dijon herb crust with sweet
We’ve got your March covered
April 2017
Finalists named in James Mackenzie’s Golden Apron young chef competition
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Industry News
For further information: www.thegoldenapron.co.uk
Australian Grand Prix Sunday 26 March Formula 1®
Raising the bar for live sport
08448 244 930 Terms & conditions apply.
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03/03/2017 16:44
BGF has launched a new recipe book titled Food for Thought: Recipes to Fuel Entrepreneurial Britain as part of the Young Enterprise Tenner Challenge.
April 2017
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The book is packed full of exciting and tasty dishes provided by CEOs and chefs from some of the businesses it backs and enthusiastic cooks from across BGF and its network. The Young Enterprise Tenner Challenge, which is sponsored by BGF, is designed to inspire and help young people to explore and develop their entrepreneurial skills. Every March, tens of thousands of 11-19 year-olds across the UK are given £10 to start and run a business for the duration of a month.
BGF publishes recipe book to raise money for Young Enterprise
In addition to sponsoring Young Enterprise, BGF has taken up the Tenner Challenge by designing and making its own recipe book. Dishes include ‘One Pot Chicken Biryani’, ‘Honey Duck’, ‘Crab Linguine’ and ‘NoKnead Bread’ while contributions have come from Camino, The Coaching Inn Group, Giggling Squid, Kids Planet, Barburrito, Oliver Sweeney, Boost Juice Bars UK, Gousto and Bar Soba. To buy a copy of Food for Thought, visit BGF’s Just Giving page or contact comms@bgf.co.uk.
Stephen Welton, CEO, BGF: “Young Enterprise plays a critical role in helping young people feel inspired and confident about their entrepreneurial skills. I’ve seen first-hand the energy and enthusiasm that the teams of young people taking part in the Tenner Challenge put into their businesses and ideas. That’s why we are so passionate about not only providing financial backing, but actually rolling up our sleeves and trying to lead by example.” 8
MasterChef finalist crowdfunds £50k to open Japanese retaurant Over 270 people helped the chef raise almost £55,000 in a campaign that was endorsed by chefs Michel Roux Jr, Tom Kerridge and Tom Herbert. Kojima will use the funding to open a casual Kojima, who is half-Japanese, worked in Japanese restaurant, Koj, serving a mix of banking before making it to the finals of the ramen, poke bowls and hirata buns. 2012 series of MasterChef. “I am incredibly grateful for the generous After the series aired, he undertook stages support that our backers have shown us,” at Restaurant Gordon Ramsay, Le Gavroche says Koj. and Dinner by Heston Blumenthal, and “Authentic Japanese food is a loose term – the secret has been taking foreign influence and creating dishes that are distinctively Japanese.”
April 2017
We’ve got your March covered
MasterChef finalist Andrew Kojima has hit his £50,000 crowdfunding target to open his first permanent restaurant in Cheltenham.
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Industry News
including:
has since run a series of Japanese pop-ups across the Cotswolds. Koj will reopen on 14 March with a special ‘soft opening’ promotion on hirata buns.
Republic of Ireland v Wales Friday 24 March, 7.45pm World Cup 2018 Qualifier
Wetherspoon adds drinks calorie counts to menu
Scotland v Slovenia
Sunday 26 March, 7.45pm World Cup 2018 Qualifier
Northern Ireland v Norway Sunday 26 March, 7.45pm World Cup 2018 Qualifier
Pub operator Wetherspoon has become the first pub or bar chain in the UK to add calorie information for all drinks to its menus and website. The information will be listed from March 8 across all 900 pubs across the UK and Republic of Ireland. The company added calorie counts for all meals in 2011. Wetherspoon chairman Tim Martin said: ‘We want our customers to have as much information as possible so that they can make informed decisions about the food and drink they enjoy at our pubs.
A number of drinks companies have also added the information to their products over recent years, as consumer demand for nutritional information regarding the drinks they consume, grows. In January last year, Diageo ‘significantly enhanced’ the nutrition, calorie and alcohol content information available about all its brands, with the launch of its revamped website DrinkIQ.com.
The information includes a breakdown of calories, carbohydrates and protein, as well as saturated fat, sugar, caffeine and ‘We were the first pub company to highlight sodium content are also available. AB InBev has also pledged to provide full nutritional the number of calories on all of our meals and it seems a logical step to now do this for information for its brands, both on-pack and all the drinks that our pubs serve.’ online.
Raising the bar for live sport
08448 244 930 Terms & conditions apply.
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03/03/2017 16:44
EAT. DRINK. SLEEP April 2017
OPEN YOUR ARMS TO ACCESSIBILITY When you are planning or designing from scratch or for a refurbishment, take a moment to welcome accessibility by opening your arms. That gesture adds more than enough space onto a Regulatory unisex wheelchair-accessible toilet to enable it to accommodate the user, up to two carers, plus an adult-sized changing bench and hoist. That opens the venue to potentially up to 15million people* for whom a conventional wheelchair-accessible toilet isn’t suitable, who need a bench and/or hoist, (Space to Change) “Just 160cm x 200cm: that’s all the space we’re talking about,” says Kelvin Grimes, away from home accessible toilet project manager @ Clos-o-Mat. “Add that onto the 220cm x 200cm required for a unisex wheelchair-accessible toilet, add a changing bench and hoist, and you enable thousands of people who need extra space, or equipment, to spend timeand money- at the retail outlet, leisure attraction, cinema… “Without this, people who need the space, or equipment, either have to sit in soiled underwear, nappies, lie on the floor to be changed, or cut their trip short and go home. Or they go to venues that DO have suitable toilets, and spend their time, and money there.” * potential users of accessible toilets with adult-sized changing bench and hoist: • 1.5m wheelchair users • 6.5 million people who have either bladder or bowel incontinence • 1.5million people with a learning disability • 1.2million people living with stroke • 62,000
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Adds Robin Tuffley, marketing manager at Clos-o-Mat, “Building Regulations state that where space is limited, then a unisex wheelchairaccessible toilet is the one WC facility that should be provided. In an ideal world, the full ambit of toilet facilities would be provided- male, female, baby change, wheelchair-accessible with left and right hand transfer, and a Changing Places+ facility. But it’s not an ideal world. Space costs. Yet almost 20% of the UK population is disabled. They spend £80billion a year! So adding 310cm2 to a toilet and providing the extra equipment is a cost-effective use of floorspace, in that it opens the door to almost everybody.” A Space to Change toilet has been developed by campaigners for toilet facilities with an adult-sized changing bench and hoist, as a compromise where there isn’t the space for a full, additional Changing Places toilet facility. A 7.5m2 Space to Change builds on the conventional, Regulatory unisex wheelchair-accessible toilet, further accommodating an adult sized changing bench and hoist. amputees • 30,000 people with cerebral palsy • 13,000 people with acquired brain injuries • 8,500 people with multiple sclerosis • 500 people with motor neurone disease • 8,000 people with spina bifida • 20,000 people with a stoma • 3.8million adults morbidly obese
Clos-o-Mat is the only UK company fully equipped, in-house, to provide the resource necessary to provide appropriate disabled changing toilets. It can provide design advice, supply, install, commission, and then service & maintain the facility. It can provide full project management. It can train staff in the equipment so they can help customers. Full details of the Space To Change concept can be found at www.clos-o-mat.com and the Firefly Friends Community. Clos-o-Mat’s website also includes full support data, including white papers, CAD blocks, video, technical specifications and typical layouts. Uniquely, Clos-o-Mat offers, in-house, a full support service, encompassing site surveys, design advice, supply, installation, commissioning and subsequent service & maintenance.
+ A Changing Places toilet is a bigger version of Space to Change, being according to British Standards, 12m2, with an adult-sized heightadjustable changing bench, ceiling track hoist, privacy screen, and is provided IN ADDITION To other wheelchair-accessible toilets.
EAT. DRINK. SLEEP April 2017
Yorkshire Wolds Wagyu company beefs up for snacking market A pedigree beef business from Driffield is aiming to conquer the snack market with its new range of biltong made from one of the world’s most highly prized meats. The launch of The Yorkshire Wagyu Company’s Biltong marks the firm’s first foray into the charcuterie marketplace and is in response to the growing market for heathy, high protein snacks. Biltong has its origins in South Africa and is a mildly spiced and salted air dried meat whose name derives from the Dutch BIL meaning buttock and TONG meaning strip. The Yorkshire Wagyu Company’s Biltong is made from prime cuts of grass fed Yorkshire Wagyu that are seasoned with a home produced dry spice mix and dried in a UV cabinet that simulates the South African sunshine.
The biltong caught the attention of South African native and professional motorcycle racer, Bjorn Estment who came across Yorkshire Wagyu through junior saloon car champion Katie Milner, who is sponsored by the beef business.
“This biltong brings something new and different to the snacking market because it is made from Wagyu that have grazed in the Yorkshire Wolds. Add to that the high protein and low carbohydrate content, you can see why it is a popular choice of snack with sportsmen and those following the paleo diet.”
He said: “South Africans grow up snacking on biltong and this one is so authentically brilliant that I could have sworn I was back home in South Africa at the local biltong deli. The initial biltong range comprises Biltong Slices, Paleo “As a true lover of biltong in all its forms, I can only say a massive well done to the team Biltong Slices, Biltong Bites and Biltong Sticks. Available online at for hitting the nail on the head and getting www.yorkshirewagyucompany.co.uk, the product absolutely perfect.” each 50g pouch costs £4.95, including The Yorkshire Wagyu Company co-founder, free delivery. farmer Jonathan Shepherd said: “We’re The Yorkshire Wagyu Company’s always looking to innovate and bring online shop opened last month new products to the market and we want and products range from £25 gift as many people as possible to have the vouchers to the Wow Box butcher’s opportunity to experience the unique taste selection, priced at £150. of Wagyu.
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Vanchinos
Serving - Pizza, Pasta, Grill, Coffee & Cake www.vanchinos.com - info@vanchinos.com
On our way to visiting the Warner Brothers, Harry Potter Studios, we decided to stop off at Vanchinos for a bite to eat. We originally chose this restaurant due it being number one on trip advisor and seeing that it had won a good food award as well but all of this really doesn’t do it justice. On arrival I could see instantly that the restaurant was tastefully decorated and spaciously laid out with plenty of room to manoeuvre a pram or wheel chair and also plenty or space around the table for high chairs if required. We were warmly greeted by Mimi who runs the restaurant with her husband Mason and work alongside their family friend Tony. The team have worked extremely hard to transform the space from once being an all you can eat Chinese into a classy Mediterranean restaurant. Due to having so much space and the build being able to accommodate 130 people, they can even host wedding receptions.
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My partner had the Bruschetta Pomodoro, which is tomato, red onion and pesto, served on freshly stone baked garlic bread. This was a wonderful starter. The bread was moist and fresh and the garlic pesto and tomato were full of flavour. For our mains we had the House Burger and the Sultanova Pizza. The House Burger like everything else served, is made completely from scratch. The burger its self is made from chargrilled minced beef, topped with cheddar cheese and in cased in a homemade stone baked bun, accompanied by salad and fries. The burger was honestly cooked to perfection and the fact that the bun was made with the same dough that they used for their pizzas, this really gave it a Mediterranean twist. The Sultanova pizza was equally as delicious. Made up of Greek feta cheese, caramelized onion, red onion, cooked spinach and mozzarella. This was all on a beautifully cooked, thin base which didn’t over power the flavours by being too doughy and was quite honestly, one off the best pizzas I have ever had. After talking to Mimi a bit more she was able to tell me a bit more about how they started. The name started when Mimi on taking her children home to Bulgaria to see their Grandmother they call Baba Vanchy would always rather she cooked for
them instead of eating out. They named her Kitchen Vanchino’s so when asked about eating they always asked to go to Vanchino’s and this was where the name was born. When they started out with their new venture it was the obvious name for their restaurant as they believe it stands for a warm homely, family friendly environment.
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For starters we had Gamberi, which is king prawns sautéed in garlic butter, pomodoro sauce, spinach and red chilli. This was a beautiful dish. The prawns were full and meaty and the sauce they were in had a perfect balance of spice from the chilli but sweetness from the tomatoes. This was all accompanied by their homemade bread which couldn’t have been any more fresh.
April 2017
After having a chat with Mimi, she brought us over our drinks, which were a house Rose for my partner and an Oreo Milkshake for me as I was driving. The wine was full of flavour and the Oreo Milkshake was amazing. It was thick, creamy and smooth and tasted exactly like an Oreo biscuit and to top it all there is a whole Oreo on the top, to finish it off.
EAT. DRINK. SLEEP April 2017
London was the capital of the casual dining world last week – as Casual Dining returned to the Business Design Centre in Islington to showcase the best new products, solutions, insights, and innovations of the year. The multi-award winning event enjoyed its fourth year of significant growth, raising the bar yet again to serve up 4,785 unique attendees, with over £736m annual spending power, to its 200 exhibitors. Notably, nearly one in three visitors are responsible for a corporate spend of over £500k. Demonstrating their growing appetite for casual dining, senior executives from all the UK’s biggest restaurant, pub and bar groups, plus thousands of independent operators, hotels, wholesalers, distributors, attractions, and contract caterers, packed the aisles to discover what’s new and next at this vibrant industry showcase. Significantly, the strong footfall has been backed by glowing testimonials from across the show floor. Fantastic, excellent, informative, busy, successful, unmissable, and essential – are just some of the words attendees have used to describe the show so far.
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EAT. DRINK. SLEEP April 2017
Casual Dining
reports 9% increase in attendance for 2017 Casual Dining enjoys its best show yet with nearly 5,000 attendees “We don’t have to fly across the Atlantic to find the latest industry innovations under one roof any more – Casual Dining has brought all that and more to the UK,” says Karen Forrester, CEO of TGI Friday’s UK. “Casual Dining is always a fantastic opportunity to discover something new,” says Garry Duncan, operations director at Nando’s. “It’s become the meeting place for our industry.” “Brilliant show again, with the most innovation I have seen at any of the shows this year,” says Tim Foster, co-founder of the Yummy Collection. “I thoroughly enjoy visiting Casual Dining. It’s a must attend event!” says John Metcalf, commercial director at Strada. Among the attendees were also senior decision makers from Jamie’s Italian, JD Wetherspoon, Enterprise Inns, Whitbread, Marston’s, Revolution Bars Group, Mitchells & Butlers, PizzaExpress, Pizza Hut Restaurants, Carluccio’s, Prezzo, GBK, Punch, ASK Italian, Zizzi, Greene King, Bella Italia, Café Rouge, Las Iguanas, Giraffe, K10 Restaurants, ETM Group, Côte Restaurants, Yo! Sushi, Papa John’s, Glendola Leisure Group, Bourne Leisure, Hollywood Bowl, The Rank Group, Gordon Ramsay Restaurants, Stonegate Pub Company, Charles Wells, Compass Group, Sodexo, WSH, Bidvest
Foodservice, Hilton, Thwaites hotels & spas, and wagamama (winner of ‘Multiple Casual Dining Restaurant of the Year’ at the Casual Dining Restaurant & Pub Awards 2017).
The industry’s favourite show Chris Brazier, group event director of Casual Dining, calls the support of the show ‘phenomenal’, highlighting the dedication of the thousands of attendees who turned out over both days. Casual Dining 2017 was a record-breaker in every respect, he says. “The fact that we’ve just enjoyed our best ever show – with record numbers of buyers and, more importantly, a record quality of buyers – who battled travel strikes and Storm Doris to attend – is testament to this wonderful industry of conscientious decision makers, who simply wouldn’t miss the two days a year that the casual dining sector gets together. Their support of the show, as always, has been phenomenal. Thank you to all our visitors, exhibitors, speakers, associations, and media partners,” he says. It was this quality of attendees, the high level of engagement, and quantity of new business leads that impressed countless exhibitors. Prompting over 75% of them (another record) to rebook for next year before the show had even closed.
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Summing up their exhibitor experience Sam Chote, head of sales at Karma Cola, says: “For a business still getting started, choosing the right show can be quite stressful. Casual Dining 2017 was clearly the best trade show we have done – we had so many great conversations.” “We had a huge amount of interest for 2017. We have already signed up to exhibit in 2018 – well done to the Casual Dining team for another fantastic show,” says Terry Larkin, group general manager at JJ Food Service. “Casual Dining is my favourite show of the year. It always delivers a good atmosphere and a high level of serious visitors looking for innovative ideas and quality products – the main reason why we’ve exhibited since the show’s inception,” says Robert Marciano, director of DiSotto Foods. “Casual Dining was another fantastic show. It’s by far the best for us and the quality of footfall is exceptional,” says Kim Addison, marketing director at Vito UK. “This is the second time that we have chosen to exhibit at Casual Dining and I have to say that each year gets better! The contacts and leads that we collected were absolutely outstanding and we have meetings booked as a result beyond all of our expectations. The Casual Dining show is now firmly in our diary as a ‘must do’ for next year,” says Kim Antoniou, founder of Kafoodle.
Show highlights for 2017 One of the show’s key draws was its exceptional show content. There were 18 Keynotes and panel sessions covering all the key developments and challenges affecting the industry – from market trends and Brexit to menu innovation, profitability and brand expansion.
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Highlights included standing-room only sessions by leading industry operators – Karen Forrester, CEO of TGI Friday’s UK, Martin Robinson, non-executive chairman of CDG, Mark Fox, CEO of Bill’s Restaurants, Jo Fleet, MD of Wahaca, Andrew Gallagher, group marketing director at Côte Restaurants, Jeremy Roberts, CEO of Living Ventures, and David Pellow, VP of operations – Europe at Hard Rock International. “Casual Dining is a great event – two packed days for the industry to get together and share new ideas, discuss trends and an opportunity to meet new suppliers,” says Pellow. As in previous years, market updates were delivered by Simon Stenning (MCA), Graeme Loudon (CGA Strategy), Peter Backman (Horizons), and Kate Nicholls, CEO of the ALMR.
Innovation Challenge Awards & King of Craft – results Designed to promote and celebrate new ideas in the market place, the prestigious Innovation Challenge Awards, attracted over 40 entries this year. Fourteen finalists (chosen by popular visitor vote on opening day) took turns to impress the judges in the live pitching session on Thursday 23 February. Those judges included Chris Knights, group executive chef at Young’s & Geronimo Pubs; James Nye, MD of Anglian Country Inns, Martin Caws, group exec chef at Casual Dining Group; Alyson Scott, procurement & supply chain director at TGI Friday’s; and Alice Elwes, senior purchasing manager at Côte Restaurants. Ascentia FSE’s F1 High Speed Oven, Double Dutch Drinks’s Pomegranate & Basil variant, and Karma Cola by Karma Cola Co were the winners of Gold awards this year.
EAT. DRINK. SLEEP
Europastry’s Crystal Beer Sourdough Burger Bun, Morgenrot’s Ceriux Rubia, and Surgital’s Amichetti Laboratorio Kids took home Silver.
April 2017
While Bronze awards went to 3S POS – Hospitality EPOS (3S POS Online Food Ordering System), Bar Foods (Moroccan Lamb One-Pot), Beacon Foods (Juiceit), Island Oasis (Island Oasis Frozen Beverage Solution), Joe Delucci’s Gelato (Joe Delucci’s Mulberry Gelato), Kafoodle (Kafoodle’s Labelling), McCain Foodservice (McCain Signatures Staycrisp Fries), and New York Bakery (Croll). Other winners at Casual Dining 2017 included Thistly Cross Cider’s Whisky Cask Cider and Freedom Brewery’s Organic Helles Lager, which were both crowned King of Craft 2017. In a first for the show, both received equal marks from the judges, who included selected VIP visitors.
Save the date for Casual Dining 2018 “Casual Dining is an excellent opportunity for both NPD and networking – I would recommend it to anyone in the industry,” says Ryder Butler, head of procurement at Bill’s Restaurants.
Casual Dining will return to the Business Design Centre, in Islington, London, on 21-22 February 2018. For further information, please visit www.casualdiningshow.co.uk.
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EAT. DRINK. SLEEP April 2017
Healthy Supplies Launches New Superfoods Online health food superstore, Healthy Supplies, has added Tiger Nuts and Flavoured Pumpkin Seeds to its expanding own-brand range, Sussex Wholefoods.
Healthy Supplies has also added Flavoured Pumpkin Seeds to its range, which are full of fibre, protein and essential fatty acids - beneficial for the blood, cholesterol and digestion.
The fast-growing company, founded in 2009, which also stocks other health food brands and products, has seen a sharp surge in demand for superfoods over the past few years, thanks to the wideranging health benefits associated with them.
Available in a variety of sweet and savoury flavours, Pumpkin Seeds are not only great as a snack but can also help spice up salads, cereals and soups.
Tina Manahai-Mahai, Managing Director of Healthy Supplies and health food expert, explains: “Superfoods are Rich in minerals, fibre and slow-release nutritious whole foods that provide carbohydrates, Tiger Nuts have exploded our bodies with essential vitamins and onto the health food scene and contrary minerals. We’ve experienced an increase to their name, are not nuts at all. in popularity and demand for these products as the health benefits have Tiger Nuts, which have a sweet taste, become more widely recognised. are the tubers (thickened underground part of a stem) of a plant called Yellow “Our new superfoods Tiger Nuts and Nutsedge and are great for snacking, Flavoured Pumpkin Seeds are packed whizzed into a smoothie, or sprinkled on with goodness and ideal for anyone cereals. aiming for a healthier lifestyle. Suitable for both adults and kids, these natural Thought to help slow the skin from products are great as a snack or added to aging, Tiger Nuts are also beneficial for meals for a boost of nutrition.” helping to control blood pressure and providing the body with important C and Healthy Supplies has a vast array of E vitamins. snacks, ingredients, condiments and
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superfoods available on its website as well as healthy recipes for breakfast, lunch, dinner and special occasions. The Sussex Wholefoods range is available exclusively via the Healthy Supplies website. For more information, please visit: www.healthysupplies.co.uk.
MOBILE PHONE HOODS ... AND MUCH MORE
Mobile phone and MultiMedia hoods are designed to blend in with the interior design of hotels, restaurants and casinos allowing a conversation in peace within a noisy surrounding area. The hood can also be adapted with extras to become an information point, receptionist, face talk zone and a place to have conversation whilst keeping a mobile charged. The hoods come in a range of colours, fabrics and our bespoke service can design a hood to your specific requirements with your choice of fabrics including leather covers. Storacall TeleAcoustics Ltd have been supplying specialist telecom products for over 25 years and our showroom in Cheltenham is by appointment only.
For further information please contact sales on telephone 01242 570995 or e-mail sales@teleacoustics.co.uk Storacall TeleAcoustics Ltd, Unit 6 Cheltenham Trade Park, Cheltenham GL51 8LZ www.teleacoustics.co.uk
EAT. DRINK. SLEEP April 2017
LED Eco Lights today announced that its Bright Goods LED filament lamps have been installed throughout the newly refurbished and prestigious Oxford Blue gastropub, to create a traditional atmosphere with efficient lighting technology. The Oxford Blue, located on the edge of Windsor Great Park in Berkshire is housed in two former game keeper’s cottages dating back to the 1800s and was acquired in 2015 by Steven Ellis, former chef at threeMichelin-starred Restaurant Gordon Ramsay. After a lengthy refurbishment, the pub opened its doors on New Year’s Eve and boasts a 44-cover venue with a wine attic for private dining, a 14-seat lounge for drinks and a 16-cover outside dining area. Fettle Design was commissioned to create an interior that combined the historical elements of the building with modern efficient lighting technology. Fettle specified Bright Goods linear LED filament lamps: Catherine, a 6W sepia tinted GLS, Jane, a 6W sepia tinted pear shape and Elizabeth, a 3W clear candle. They were installed throughout the premises in the restaurant, bar, wine attic, hallway, WC’s and outside dining area. Each lamp boasts an impressive 100Lm/W efficiency.
Latest lighting technology recreates a historic atmosphere Former Gordon Ramsay chef opens new Oxford Blue gastropub illuminated by Bright Goods LED filament lamps
Andy Goodwin, Director of Fettle Interior Design said “To create the intimate dining atmosphere we were looking for, the lighting had to be spot on. I was introduced to the Bright Goods range a couple of years ago and what is amazing about the bulbs themselves is that aesthetically they look beautiful and create the correct colour light whilst still being energy efficient.” Proprietor, Steven Ellis said, “We had a vision of creating an exceptional dining experience in the comfort of a traditional country style gastropub and wanted to make it as authentic as possible. We have created an atmosphere that looked like it had been there for hundreds of years rather than just created by us. Lighting is such an important factor when designing an interior and it was imperative that we got it right. The appearance of the Bright Goods LED lamps are exactly right for our concept and furthermore, offers energy efficiency and low maintenance.”
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Saima Shafi, Sales and Marketing Director of LED Eco Lights added, “Bright Goods LED filament lamps are designed to provide a timeless vintage feel and were the perfect choice for The Oxford Blue, complementing the historic atmosphere they have created. The range is fully dimmable and provides a lifespan of 30,000 hours and is available in two colour temperatures; warm (2.7K) and very warm (2.2K).” Andy Goodwin concluded, “The Bright Goods LED lamps have that element of traditional about them which was key to the overall concept we had for the restaurant. The long lifespan of the lamps also means that maintenance becomes easier to manage. They were perfect for this setting, emitting a warm white colour temperature that replicates the nostalgia of the early Edison incandescent models. Trying to play on the heritage of the building, we wanted the lighting in the restaurant space to be fully dimmable to keep the atmosphere as intimate and enticing as possible.” www.brightgoods.co.uk
The team ensured design cohesion across the whole project, also providing curtains for the spa, restaurant and bar, as well as the main reception. Adding to its portfolio of exclusive, independent hotel clients, Ena Shaw contract completed the manufacture and installation of curtains, blinds and soft furnishings for King Street Townhouse in Manchester. The hotel boasts 40 contemporarily designed rooms, including suites with separate living areas. The upscale hotel is quickly becoming a go-to destination for short breaks in the North West, pulling in visitors from across the region and beyond. Ena Shaw Contract offers a complete, bespoke service to hoteliers looking for quality, British-made soft furnishings. The company prides itself on being hotel managers’ first port of call for renovations and fit-outs, and is able to work with the wider hotel team to meet tight deadlines.
ENA SHAW CONTRACT’S HOSPITALITY HIGHLIGHTS
As well as being the largest UK contract manufacturer of made to measure curtains, blinds and accessories, Ena Shaw Contract supplies many high street retailers with made to measure curtains.
Ena Shaw Contract – a specialist in contract curtains, blinds and soft furnishings – is looking forward to a successful 2017, with a number of prestigious projects in the pipeline.
For more information, please visit www.enashawcontract.co.uk.
With proven expertise in the hospitality sector, Ena Shaw Contract has earned a reputation for quality and efficiency with both independent boutique hotels and global chains. Recent fit-outs include work for the Hilton Group, including The Hilton at Ageas Bowl in Hampshire, Double Tree in Liverpool and Hampton by Hiltons in Humberside, Sheffield and Birmingham. The St Helens-based manufacturer has also delivered luxury soft furnishings for a host of independent establishments, including the five-star King Street Townhouse Hotel in Manchester,
Warwickshire Golf & Country Club and the Titanic Hotel in Liverpool. DoubleTree by Hilton in Liverpool appointed Ena Shaw Contract to complete the supply and fitting of curtains, coupled with electric tracks, blinds and cushions. The Sir Thomas Street-based hotel is housed in an attractive Grade IIlisted building, which required full refurbishment. The project included fit out of 147 guestrooms, including the luxury presidential suite. Notably, the project team also supplied the communal areas of the hotel, including the library room, fine dining restaurant, function rooms, spa and reception area.
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After a competitive tender process, Hilton at Ageas Bowl – which is the home of Hampshire County Cricket – enlisted Ena Shaw Contract to manufacture and install curtains in all 171 bedrooms of the hotel.
April 2017
Contract Furniture & Furnishings
EAT. DRINK. SLEEP April 2017
Contract Furniture & Furnishings
Agua Fabrics London based Agua Fabrics are leading producers of performance upholstery fabrics for the Hospitality and Leisure sectors. From launching the first collection in 2001, Agua has invested heavily in new designs and range extensions creating an impressive portfolio of 24 collections covering soft fabrics and faux leathers. Agua is rapidly gaining a reputation for the production of high quality on trend fabrics that meet the needs of challenging hospitality environments where traditional soft seating has been quickly ruined by spillages and soiling. In addition to being Fire Retardant to Crib 5, all the Agua collections are impervious and supplied with a stain resistant finish. These excellent properties help to keep furniture in service and maintain the appearance of the fabric. Agua also offer a Crib 7 faux leather that is ideal for use in high hazard environments. Working closely with colour trend experts and fabric designers, whilst retaining the need for practicality in contract environments, the most recent Agua collections are at the forefront of modern thinking: Cashmir Tones, Stretch and Lunar Canis. Cashmir Tones consists a stunning mix of softness, warmth and colour. It offers both the appearance and feel of wool while still providing all the benefits of Agua’s technical properties. A luxuriously soft fabric perfect for bedroom, public area and restaurant schemes. This is a perfect addition to the already popular Cashmir collection, which together with Tones now offers 30 sophisticated colourways. Agua Stretch is a ground-breaking faux leather offering an exciting new solution for shapes traditionally found to be difficult to upholster. The revolutionary fabric frees furniture designers to explore and create a new range of curves and profiles. Stretch can be used practically while still providing a fantastic finish in a variety of colours. The addition of the Canis design, a hound’s tooth print to the Lunar collection further increases Agua’s reputation as the leading supplier of faux leathers to the Hospitality sector. The existing Taurus, Paint Pot, Aries, Lunar and Furnisoft collections provide
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over 150 colourways, whilst the Mystique collection adds dramatic metallic effects to enhance designs. When considering upholstery fabrics for spas, poolside and outdoors, specialist fabrics are crucial Agua has collections appropriate for these areas as well.
AGUA – design without compromising performance www.aguafabrics.com Agua Fabrics Ltd, Hyde House, The Hyde, London, NW9 6LH, UK T: +44 (0)20 8205 0050 E: info@aguafabrics.com
design without compromising performance Waterproof
Stain Resistant Cashmir Tones Thistle
Bleach Cleanable
Fire Retardant Crib 5 Cashmir Tones Lilac
Anti-Microbial
Phthalate Free
REACH REACH Compliant
100,000 Martindale Abrasion Severe Contract
P E R F O R M A N C E U P H O L S T E R Y FA B R I C S See the full Cashmir Tones fabric range at www.aguafabrics.com Agua Fabrics Ltd | info@aguafabrics.com
EAT. DRINK. SLEEP April 2017
Contract Furniture & Furnishings
The Botanist, Broadgate Circle, London
Eat, drink, sleep 190x130 MAY 2015.indd 1
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12/05/2015 15:23
lounge | tables | chairs | covers | trolleys | accesories
Flow
Discover our 2017 X- Design collection of lounge furniture
Conic-O
Laze
Conic-O
T +44 (0) 12 42 52 47 77 | chris.howard@flexfurn.com
|
Forbes Group is a leading British manufacturer and supplier of hospitality, conference and banquet furnishings to leading venues worldwide.
ta ues re q e R chu bro
info@forbesgroup.eu | +44 (0) 1568 616638 | www.forbesgroup.eu
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ENVY® Spirits
- affordable luxury B2B
April 2017
Shaking up spirits in our industry is a tall order. Following the success of brands such as Sipsmith and Chase, craft distilling has taken off to a point that it’s getting crowded. We believe there is an opportunity to freshen-up and extend the bar and consumers choice across mature mainstream spirits. The owners of La Fée® Absinthe Supérieure (one with the eye) and their more mainstream NV® / ENVY® Absinthe, created a single mainstream option with their ENVY® range of affordable quality spirits: London Dry Gin, Triple Distilled Vodka, Caribbean Rhum, Blended Scotch Whisky alongside our popular Absinthe. “Uniquely all five spirits are under one unified Brand and Bar call ENVY® (Textable version NV®) one of the seven deadly sins, enabling strong collective back bar presence and marketing. Difford’s Guide has given all five spirits a 4 star rating, meaning the quality and experience of each is great. Our Whisky is enjoyable neat, the Gin for a classic G&T or cocktails, to Rhum mojitos or Vodkatini or shots. Enjoying one of the ENVY® range draws clients in to try them all (an approach some wine houses do across brand and label). The range is being rolled out across the EU and then via our other international export partners as Trade Marks permit.” - George Rowley (Brand Owner, La Fée LLP) As with artisan spirits, we believe bars and their clients want more choice, including across mainstream spirits. Clients also like affordable change (not just lots of new craft), so we have evolved the ENVY® spirits range to give quality at mainstream prices. Effort has been made to source quality and value with smart simplified packaging, as our ergonomic light bottle enables lower transport costs and associated carbon foot print. To bridge the gap to bars and restaurants (as we build-up distribution alongside our La Fée Absinthe), we have just launched B2B OneEnvy.com from our own bond in Hertfordshire, inc. free delivery mainland UK, enabling single case of 6 bottle orders, any combination from the range from £82.50 net ~ Ideal for independent bars, restaurants and off-licenses. For best price just add to any direct Cellar Trends order, (minimum drops apply) or ask your local distributor to stock via Cellar Trends.
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®
AFFORDABLE LUXURY
The eye logo, NV and ENVY are registered trade marks of La Fée LLP and/or NV Spirits Ltd. in the EU and are registered trade marks or trade marks elsewhere.
Gin, Whisky, Vodka, Caribbean Rhum and Absinthe, each rated four star by Difford’s Guide.
Bars, Restaurants, Pubs and Off Licences B2B @ www.OneEnvy.com Case of 6x70cl bottles from £82.50 net (£13.75 per bottle) ENVY www.Click4Mix.com ANY combination of 6 Delivery included mainland UK Wholesale logistics by Single bottles from hello@nv-spirits.com +44 (0) 1992 511445
@NV_Spirits
OneEnvy.com
/nvspirits drinkaware.co.uk
EAT. DRINK. SLEEP April 2017
eat
Remarkable Italian Ice Cream Italian gelato has a rich heritage dating back hundreds of years and is hailed as the original ice cream. Developed and produced by their passionate and dedicated team in Italy since 2005, Joe Delucci’s award winning authentic gelato – the latest award being Bronze from this year’s Casual Dining Show - is made with whole fruit and fresh, natural ingredients with no artificial colours, flavours or preservatives.
leading chefs and is stocked by well-known restaurants, hotels, gastro pub groups, dessert parlours, garden centres and cafes through their nationwide wholesale food distribution network. It is served in Nando’s restaurants throughout the country and sold as 500ml tubs in Tesco – these include Vanilla and Strawberries & Cream as well as their signature flavour, Coconut.
For scooping operations, Joe Delucci’s offer a great start-up The indulgent gelato is service with freezer options and beautifully blended and freshly point of sale items to help you in frozen in small batches in Italy your launch. Choose from their before being transported to the many flavours to supplement UK. Joe Delucci’s offer over 30 your dessert menu and create flavours of the most remarkable bespoke recipes. Joe Delucci’s Italian gelato and are constantly is available in 5 litre Napolis, 2.5 working to develop and produce litre tubs, 500ml pots and, about more innovative flavours to add to launch, 120ml theatre tubs in to their extensive range. their five top-selling flavours – Vanilla, Chocolate, Strawberry, With the majority of flavours Coconut and Mango. lower in fat (using milk, not cream) and with less air than A sample box can be requested regular ice cream, you can be for delivery to you (see the assured of a mind-blowingly accompanying advertisement) creamy texture. Served at a or, to taste a fuller range, you slightly higher temperature than can search their website for a ice cream, their dense gelato is Joe Delucci’s kiosk near you. A soft on your taste buds leaving call to head office before you an intensive, long-lasting flavour go will ensure a comprehensive of fresh, natural ingredients. tasting from their trained Their appealing range of gelati gelatistas. and sorbetti is all vegetarian and includes non-dairy, gluten free, Joe Delucci’s Ltd fat-free and vegan flavours. sales@joedeluccis.com T 0844 557 1818 BRC accredited, Joe Delucci’s is the discerning choice for many www.joedeluccis.com
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FREE GELATO! grocery | food service | restaurants | hotels | gastro pubs | wholesale
OH, BY THE WAY...
You’ll automatically be entered into our win a vespa competition! APPLIES TO OPERATIONAL FOOD SERVICES
*
EAT. DRINK. SLEEP April 2017
Signs & Design
The warm inviting glow of real Neon light has been used for nearly a century to draw customers in. Whether it is used to display a message or to accent architectural lines, Neon draws the eye of your clients like no other form of Art can. Icon Neon is unique in our approach to your lighting needs. We offer a wide range of Neon lighting products that let our customers put Neon into virtually any setting – without spending a small fortune. Take our Neon Sculptures as an example. For less than £60 you can choose from over 100 designs in stock and delivered the next business day. These exclusive Neon sculptures can be used virtually anywhere you want to accent or draw your customers’ eye. Add them to your bottle display to highlight your premium brand offerings. Add them to tables to create an ambience centred on events, holidays or promotions. Use them as beside lights or accents in themed rooms to create that WOW! factor when your customers first enter the space. Being free-standing, they can be moved from location to location as quickly as your needs change in this demanding market.
Are you thinking more of a fixed wall sign to help set the mood in your public areas? Or maybe informational signage to help point the way to the bar, restaurant or even the bathrooms? At Icon Neon, we believe that this type of Neon art should not break the budget. Our range of factory made Neon signage covers everything from pointing the way to the restroom to a wide range of Iconic household brand names, famous establishments and instantly recognizable Neon Art from the Roaring 20’S to the modern day. They start at just £140 delivered and come complete, ready to use.
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If your lighting concept runs to the more exotic, we are proud to be UK Manufacturers of Neon lighting. Our artist has 30+ years of experience turning straight pieces of glass tubing into unique pieces of Neon Art. When you combine fire and glass with the skill of a true Artist, the results are spectacular. At Icon Neon we did not stop there. We set out from the beginning to take Neon Art to the next level. By combining graphics design, engineering, state of the art manufacturing and sometimes even the unexpected, our three-dimensional Neon creations are defining what Neon can be - not just a repeat of what it always has been.
Put simply, we love Neon. We love making it, we love talking about it and we especially love the look on our customer faces when they fall in love with it. Give us a call or visit our site. We will stop at nothing to see that look on your face too! www.iconneon.com 01189789738
Lighting that creates a picture. In Neon.
Whatever your space, Neon Art will enhance it and create an ambience like no other form of lighting can. At Icon Neon we have a full range of signs, sculptures and ready-mades and we can design and create exclusive bespokes just for you to accent that special area. Our ready made sculptures can be delivered the next business day. Take a look at what we have to offer or call us to discuss that special piece.
Icon Neon Lexham House Forrest Road Binfield RG42 4HP w: www.iconneon.com e: sales@iconneon.com t: 01189 789 738 m: 07879 774 706
EAT. DRINK. SLEEP April 2017
Signs & Design
The Best of Sign Professionals Established in 1979, JFK SIGNS have grown over recent years into one of the UK’s leading innovative signage manufacturers, working with some of the biggest brands on some of the UK’s most unique commissions. With sustained investment in new technology, headquarters in London, JFK Signs offer a total signage solution throughout the UK, extending to Europe with support from our key strategic partners.
JFK’s Signs vast experience, innovative designs and manufacturing have been impacting businesses for over 25 years. You can be assured that from inception to completion, each sign is made to our customer’s specific requirements. We will design & manufacture your sign so that your business will get the attention that is required from a sign. We work with Designers, Architects and Clients in all sectors to deliver the signs and graphics for a varierty of different projects.
Our focus is on providing an excellent service, and getting what you need as quickly as possible to the very best Signs display much more than just standard. We have worked on large lettering, they present your business and small projects for Office, Retail, identity to the public, first impressions Hotels, Hospitals, Banks, Restaurant go a long way and it is this impression chains, Historic Buildings, Zoo’s, that the public remembers your Museums, National Parks and Visitor business by. Centres .
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Why Choose Us? •
25 Years Experience
•
Our Staff are trained to the highest standards
We have been designing, installing and manufacturing signs since 1979
All our staff have been highly trained and up to date with the latest technologies
•
Quality Materials
We only use the best quality materials in all our signage manufacture
www.jfkltd.co.uk 020 8679 5428
• Illuminated signs • Shop Fascias • Light letters • Neon signs • Menu signs • A boards
Hand crafted from our London workshop with fast turnaround times. To discuss a project please call 0208 829 0599 or email: sales@goodwinandgoodwin.com.
www.goodwinandgoodwin.com/pages/restaurant-signs
EAT. DRINK. SLEEP April 2017
Blue Star Crab Meat Since its inception twenty one years ago in owner John Keeler’s kitchen, Blue Star Foods have grown to be one of the biggest crab meat producers worldwide. Though based in Miami, Florida all the crab meat sold in the UK comes from the Blue Swimming Crab (Portunus Pelagicus) which is caught in and around estuaries off the coast of Indonesia. All Blue Star crab meat produced comes from wild caught crabs and in a sustainable and ethical manner.
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The Blue Swimming Crab is exactly what the name says, it spends most of its life swimming and feeding on the surface of the water unlike European crab which is a bottom feeding crab. This has a great bearing on the texture and taste of the crab meat. All Blue Star crab meat is packed in a patented foil pouch and is pasteurised at the point of production, with this combination we are able to offer a shelf-life of 18 months as long as it is kept refrigerated. Strike the Gold Foods Ltd are the UK distributor for Blue Star Crab Meat. Please contact them on 0800 9875431 or info@goldfoods.net for further information.
With Shmoo it couldn’t be easier, all you need is a Shmoo Mixer, Shmoo Thickshake Mix and ice cold milk to create perfect Thickshakes. With no wastage or mess, thanks to Shmoo’s unique ‘Mix in Cup’ system, and FREE Disposables – what more could you want?
99% Fat Free Low in Sugar No Artificial Colours, Sweeteners or Preservatives Gluten Free Suitable for Vegetarians 5 Delicious Flavours Average of £1 Profit per Cup FREE Disposables
All the crab meat imported to the UK comes from the Blue Swimming Crab caught in the estuaries in and around the coast of Indonesia. Because it is a swimming crab and not a bottom feeder it tends to taste much sweeter and less gritty in taste. We service both the retail and fooservice industry in our worldwide patented foil pouch which with pasturising at the time enables us to offer a shelf-life of 18 months from the time of production as long as the pouch is kept refrigerated all the time.
Tel: 0800 987 5431
www.goldfoods.net
Please Quote – Eat.Drink.Sleep.15
SJS Laser Cutting
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Since the companies inception in our founder and current CEO John Keeler’s kitchen almost twenty years ago the company has still remained in the forefront in ensuring all the crabs caught are done so both ethically and sustainably.
April 2017
Strike the Gold Foods Ltd
Strike the Gold Foods Ltd, are the proud UK partners with Blue Star Foods Inc who are one of the leading crab meat producers in the world
EAT. DRINK. SLEEP April 2017
MIRABEAU WINS DOUBLE GOLD AT THE CONCOURS GÉNÉRAL DE PARIS Mirabeau is proud and excited to announce that it has received two of the highest distinctions at the Concours Général Agricole de Paris 2017, winning double gold for Mirabeau Pure and Mirabeau Etoile. Likened to the Oscars of the wine world, the Concours Général Agricole de Paris is recognised for its impartiality, which is the result of a rigorous process of regional preselection and final selection in Paris. Mirabeau is especially delighted that of the two premium rosé samples submitted both were awarded this prestigious accolade. A very rare event. The competition is judged blind and the jury made of a selection of wine professionals, such as oenologists and growers, and highly experienced consumers. A tasting table is composed of 6 jurors and on average 15 wines are tasted during the final from over 16,000 samples entered. Wines are awarded medals reflective of their level of quality and not on a relative basis (i.e. if the jurors feel no wine meets their criteria, no medals will be awarded). Founders of Mirabeau Stephen and Jeany Cronk comments “winning a gold in Paris on the same night as the Oscars has been a fun coincidence, since these are undoubtedly the Oscars of French wine. It is an honour to have these two wines selected as Concours Général Agricole de Paris and is a testament to the quality of our growers and our amazing winemaking team.” www.mirabeauwine.com
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POUR WINE BY THE GLASS WITHOUT PULLING THE CORK.
Increase your sales by selling wine by the glass. Propose every wine of the menu by the glass. Small investment.
CORAVIN™ Wine System
Portable, light and easy to move around. Stop wasting wine and increase stock rotation.
Coravin™ is the most intuitive wine system that gives you the freedom to pour and enjoy a glass of wine from any bottle at any time. It is the best-in-class tool that protects your wine from oxidation using Coravin’s proprietary technology that leaves the cork in place while the wine flows. Available at www.coravin.com
April 2017
EAT. DRINK. SLEEP
Professional Kitchen
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EAT. DRINK. SLEEP April 2017
Professional Kitchen
As with the rest of the catering industry, warewashing technology is evolving all the time. As part of this progress, by developing machines that use ultraviolet light and a precise balance of wash time and water temperatures, Maidaid Halcyon is able to offer new levels of cleanliness and hygiene to users of its warewashers. The Evolution Range includes undercounter glasswashers, dishwashers and pass through dishwashers. Every model in the range is designed for the most demanding environments.
Maidaid Halcyon
this is the best range in its price bracket available on the market today.’ Julian Lambert goes on to say, ‘ Maidaid Halcyon can also offer the C, D and Amika ranges of glass and dishwashers that provide a suitable solution for the smallest country pub to major city centre venues. With over 40 years of experience in supplying warewashing solutions to the UK hospitality sector they are uniquely placed to provide a model that fits any sites criteria of capital budget and specification’.
of an attractive, compact model for a small space, through to businesses with large scale demands. Hotels, Bars, Nightclubs and Pubs, Sporting venues and Restaurants – Maidaid has the perfect product for every application. Lambert says ‘What places Maidaid ice machines head and shoulders above the rest is their capacity to repeatedly produce top quality crystal clear ice from the most reliable machines due to the incredible passport that follows a machine during its manufacture and testing process . Being fully tropicalized they continue producing quality ice even under the harshest conditions.
Maidaid Halcyon Sales Director, Julian Lambert says ‘The Evolution range not only has low water consumption and lower temperature levels of operation; a green cycle for economy and an intensive programme for brilliant cleaning of the dirtiest items, – it also has a Sanitising Cycle that has been specifically devised to balance wash time and water temperature in order to achieve a superb level of cleaning that achieves a rating of AO 30.
‘We are proud to work closely with an exclusive network of UK Catering Equipment Distributors that are capable of dealing with any general enquiry for a sites requirements and call on the expertise of the vastly experienced sales Lambert concludes,’ There is a genuine and technical specialists within Maidaid belief within Maidaid Halcyon that as suppliers of both warewashing and Halcyon’ adds Lambert . ice solutions we truly understand a Maidaid has a superb range of automatic customer’s needs and strive to assist them with provision of the correct ice makers providing numerous types equipment, we are also dedicated to and size - ice cubes , granular ice, flake supporting the equipment and the ice or the new and exciting pebbles customer throughout its life by offering that are sweeping the market due to its first class service, technical and spares incredible versatility. support.
‘The features of the Maidaid Halcyon Evolution range are pretty unique within the warewashing market in the UK today – when it comes to cleaning and hygiene
Pebbles are ideal for cocktails, drinks for serving with fast food and are even ideal for display. The Maidaid range caters for everyone, from small businesses in need
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For details on this and all Maidaid Halcyon products please visit www.maidaid.co.uk.
Specialists in warewashing and ice machines
warewashing Everything from the smallest undercounter to the largest Flight machine.
ice machines The superb Maidaid ice machine range caters for every ice requirement.
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Exclusively from Maidaid distributors For more information 0845 130 8070 www.maidaid.co.uk
The CEDA Difference – COMPLETE KITCHEN SOLUTIONS Buy With Confidence FROM THE BEST IN THE UK
If you are buying catering equipment and service agreements ask your distributor, “Are You a CEDA Member?”
100 of the UK’s most professional catering equipment distributors with a turnover of over £450 million each year, amounting to almost 50% of the UK market. CEDA members partnersspecification, give you peace of mind when Why choose a CEDA Member for any foodservice space design,and equipment buying catering equipment: install, training and maintenance?
Over 40 years as an association representing the leading catering Over 40professional years as an companies associationinrepresenting the best equipment who provide an end-to-end service from foodservice design to ongoing equipment professional companies in catering equipment maintenance and staff training. Members offer impartial advice ontoallcatering aspects of Members who share knowledge and best practice and provide impartial advice operations to maximise value for money and long-term planning,returns. buying and operating catering equipment Strong code of practice and customer charter ensuring customers get the service they deserve. Strong code of practice and customer charter ensuring Members provide latest technical know-how and training from energy-efficiency to food waste. customers get the service they deserve Members employ over 400 qualified engineers who are registered through CEDA. Members provide warranties on all equipment and components. Members provide latest technical know-how and training from energy-efficiency to food waste Members employ over 400 qualified engineers who are registered through CEDA Members provide warranties on all equipment and components
CEDA members work in partnership with the world’s leading equipment manufacturers including:
For more information go to www.ceda.co.uk email: info@ceda.co.uk CEDA members work in partnership with the world’s leading equipment manufacturers including:
For more information go to www.ceda.co.uk or email: info@ceda.co.uk
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EAT. DRINK. SLEEP
How to look after your chef’s wear
April 2017
Cleanliness is one of the signs of a good establishment and nowhere is this more important than in the kitchen. Chefs have been wearing ‘whites’ since the mid-19th century after they became popular in French restaurants. Keeping them clean in a busy kitchen is a regular challenge but there are some simple ways to keep them looking fresh. Here, Mitre Linen’s team give their tips on how to keep your chef’s wear in pristine condition, from dealing with stubborn stains to top tips for keeping whites clean while on the go.
Getting rid of stubborn stains
Cleaning on the go
Chef’s whites takes the brunt of a busy day spent in a hot kitchen environment. To get rid of stubborn stains from wine, sauces and oils it is important to:
•
Take action quickly to mitigate any damage to your clothing. Carry a detergent pen or some stain removal wipes with you, so you can get to work on the stain instantly.
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If you have salt at hand, gently rub some on to your stained clothing with a damp cloth. Salt is great at stopping the pigment from setting into the fabric.
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White vinegar works brilliantly on tomato, coffee, grease and wine stains. Club soda is also good at removing wine stains - gently rub it on the marked area with a damp cloth.
•
•
•
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Soak your whites for an hour in warm water to which has been added an oxygen-based detergent. Ensure the water is slightly warm, rather than hot, not to ‘cook’ the stain into the fabric. After soaking for an hour, if there are grease stains remaining, try soaking the clothing in dishwasher detergent. For stubborn coffee, red wine or tomato stains, saturate the area in white vinegar for 10 minutes to help lift them. Now put the clothes into a washing machine. Use an oxygen-based detergent and follow the washing instructions on the garment. Only use bleach as a last resort as it can weaken the fibres in the cloth and fade the brightness of any embroidery your clothing may have. After washing, the chef’s white should look beautifully white again. If stains are still visible, avoid using a tumble dryer as this can cook the stain further into the clothing. Instead, hang the clothing to dry.
Protecting your clothing Still struggling to keep your chef’s whites in an impeccable condition? Why not invest in an economic waist or bib apron to protect your chefs’ jackets and trousers? Mitre Linen has an extended range of chef’s clothing which comprises of high-tech breathable fabrics that are durable and can withstand a busy kitchen environment. www.mitrelinen.com The full range of chefs wear can be seen here.
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Freephone 0800 0820 844 info@vissiuniforms.co.uk
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You are unique, and so is your organisation.
Here at Bragard, we believe that what you wear every day reveals to the world how much pride you take in the image that you portray to your clients.
www.bragard.co.uk | 0203 735 8692
EAT. DRINK. SLEEP April 2017
Front of House
TOP TIPS 1. Comfort – Busy staff get hot in their working environment. Ensure their comfort by choosing breathable fabrics such as Diamond Designs Natura or Cotton fabrics.
Clothes That Work Beautifully Diamond Designs have been established for 26 years. We create beautiful Spa uniforms and practical Housekeeping uniforms, specializing in high-end quality fabrics and designs. We keep your needs at the forefront of everything we do. Your day is long enough without wearing an uncomfortable uniform. As a family run business, it’s easier for us to get to know you, what you want and need from a uniform and then to produce a uniform that goes beyond your expectations. We absolutely love what we do and it’s our passion that has led to our success over the last couple of decades. Our goal is to design uniforms that make your working day a little easier
2. Easy-Care – to ensure staff look professional at all time easy care fabric is a must. Diamond Designs Uniforms fabrics are non-crease and dry in 20 minutes. 3. Style: It is essential that your image reflects your company ethos. Your staff are your ambassadors. Ensure they wear uniforms that complement your decor. the same quality. We do provide a value range in addition to our Diamond Collection and we have introduced free delivery. Our superior fabrics support spa and housekeeping staff during their working day. We use fabrics specifically designed for the hotel industry which are breathable but also very durable. We have luxury French Natura fabric and our signature linen fabric. We have introduced a second life Cotton fabric which is a natural fabric made from recycled materials.
CONTACT
When choosing a supplier, you need to consider service, durability, price and that feel good factor. We design and manufacture all of our products Tel: 0845 0800 576 and have a huge stock in our warehouse so can provide excellent customer aisling@diamonddesignsuniforms.com service. We understand that price is important for our customers but also quality. There are cheaper uniforms on the market but they will not have www.diamonddesignsuniforms.com
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Luxury Spa Uniforms Signature Fabrics + Colours. Bespoke Options available. Free Delivery. Housekeeping Uniforms Also Available. Call to discuss your requirements on
0845 0800 576
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EAT. DRINK. SLEEP April 2017
Front of House
Your front of house team is one of the first opportunities you have to make a good first impression on your customers. They are the face of your business, and should project what you’re all about, how much you care and how good you are. They are a reflection of your business, your brand...and of you! Recruit carefully and wisely to create a front of house team which is warm, welcoming and informative. Charm and friendliness coupled with an innate sense of service cannot be taught or trained. Look out for these traits at interview, and dig deep when asking candidates about excellence in customer service. Relevant past experience is all well and good, but I always go for a warm, winning smile and sunny demeanour over a so-so character with more experience. That said, ensure your preferred candidate has a bit of common sense, good numeracy and literacy skills, and is tech savvy in our increasingly techy world. Staff are required to operate on-line booking systems, deal with requests on social media and pull reports from tills so you need to be confident that they’re trainable and confident in what they’re doing. As well as engaging with your customers, your front of house team needs to be able to engage with one another. After all, no customer wants to see the bickering and arguing that airline cabin crews are renowned for. When recruiting, think about how the candidate will gel with the rest of your team. Would they fit in culturally? Are they a big personality who may conflict with another strong character? Would their particular skills complement existing skills within your team or, conversely, would their shortfalls only add to your woes?
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Once you find a good one, make sure you keep ‘em! Get to know your new recruits, notice their particular skill set, and recognise vision and ambition. Keep morale high and staff turnover low by introducing an engaging induction plan which introduces new staff to all other members of your team and different parts of your business. Design a training and development programme, which sounds expensive and scary but can be easily implemented by involving your suppliers, taking advantage of free on-line programmes and looking out for scholarship and work experience opportunities. As manager or business owner, carry out spot checks on your team, or organise a Mystery Shopper who can provide a fresh, objective pair of eyes. With experience at many other hotels, bars and restaurants, they are in the perfect position to benchmark your business and put your front of house team to the test. Andrew Scott, Managing Director of Victus Consultancy www.victusconsultancy.co.uk Tel: 07732 454 639
Beverages
EPOS
Interiors & Design Philip Watts Design +44 (0) 115 9269756
Hi Spirits +44 (0)1932 252100 www.hi-spirits.com
April 2017
EAT. DRINK. SLEEP
Directory
Tevalis 01923 294446 www.tevalis.com
www.philipwattsdesign.com
Lighting
We have a passion for making the simplest of things taste great! We offer an array of delicious tasting soft drinks made from the finest ingredients we can source and our own Natural Spring Water. We offer Mineral Water, Premium PressĂŠs, Fruit Juices, Flavoured Water and School Compliant Drinks. Please contact us for more details on or visit. Tweet us @Radnorhills
WRS +44 (0)1933 533880 www.wrssystems.co.uk
Furniture
Coffee + Coffee Machines
Flexfurn +44 (0)1242 524777 www.flexfurn.com
Graphics
The Spirit Lab Kimbo +44 (0) 208 987 9070 www.kimbo.co.uk
We are a team of professional bartenders who have built a career in high end venues both in the UK and in the Asia Pacific.
www.spiritlablondon.com Telephone: 02033562949 Address: 4th Floor, Rex House, 4-12 Regent Street, London
OASIS GRAPHICS +44 (0)1242 524777 Oasis Graphic Co produce and install bespoke & large format graphics for unique interior & exterior hospitality spaces. Contact us now for: signage, building wraps, digital wall coverings, window and floor graphics, banners and hoardings, backlit graphics and vehicle graphics
Coffee Services +44 (0) 843 289 2109 www.coffee-services.co.uk
Interiors & Design Jura +44 (0) 800 552 5527
www.jura-coffee-machines.co.uk
CUBBINS 01434 604 181 www.cubbins.co.uk
54 56
Tableware www.slateware.co.uk +44 (0)1248 600656
Neon creations +44 (0)1204 655866 www.neoncreations.co.uk
e: studio@oasisgraphic.co.uk t: +44 1628 532003 w: www.oasisgraphic.co.uk
Cuisine Quip +44 (0) 118 957 1344 www.cuisinequip.com
www.balmoraltextiles.co.uk
Training
Catering
FRIMA +44 (0)845 680 3981 www.frima-uk.co.uk
BALMORAL TEXTILES (028) 90617431
Tableware Barry Perrin +44 (0)1992 611415 www.barryperrin.com
Radnorhills www.radnorhills.co.uk sales@radnorhills.co.uk
Textiles
To advertise in the directory please contact Andy Bell on 01843 448443 Prices from ÂŁ120 for the year.
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