Eat.Drink.Sleep - November 2017

eat.drink.sleep November 2017

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New Property Alert Service from FindMyPub.com A whirlwind of a year

for Salcombe Gin! Chubb Wins Fire Detection Contract with Penzance Hotel

HIT YOUR

GOALS

SCORE

MORE SALES there’s only one

WINNING WEEKENDS Crowd-pulling fixtures, back-to-back. Served all day.

14 - 15 October

Liverpool v Man Utd

Saturday 14 October, 12.30pm Premier League

Plus

Harlequins v La Rochelle

Saturday 14 October, 5.30pm European Rugby Champions Cup

Bath v Treviso

Saturday 14 October, 5.30pm European Rugby Champions Cup

Derby v Nottingham Forest Sunday 15 October, 1.15pm Sky Bet Championship

Wolves v Aston Villa

Saturday 14 October, 5.30pm Sky Bet Championship

Southampton v Newcastle Sunday 15 October, 4pm Premier League

FOR THE FANS AND THE FOOTFALL

08448 244 930 business.sky.com

Calls to Sky cost up to 7p per minute plus your provider’s access charge. Correct at time of print: 05.10.17.

75% of Sky hoteliers believe that Sky TV improves their guest satisfaction* Enjoy more bookings, more revenue and top reviews with the ultimate entertainment experience from Sky. Give your guests world-class sport, the latest blockbusters and award-winning dramas, all in stunning HD, plus fast, reliable WiFi for the ultimate entertainment experience.

To find the right package for your hotel

call

08448 245 245

*Source: TNS hotel study consisting of online interviews with 1000 consumers who had visited a hotel in the past 12 months and 125 hotel owners from across Great Britain.

T&Cs: Equipment and installation costs may apply. Sky In Room and Sky In Bar: 12 month minimum term required to get Sky TV in your hotel. Premises must be in United Kingdom (excluding Scottish Islands and Channel Islands). Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £106 minimum monthly price applies per hotel premises. Sky WiFi: WiFi availability is subject to your premises location. Standard set-up fee and 12 month minimum term apply. Please call for details. Calls to Sky cost up to 7p per minute plus your provider’s access charge.

The Deuce ©2017 Home Box Office, Inc. All rights reserved. HBO® and all related programs are the property of Home Box Office, Inc. Supergirl ©Warner Brothers. Sing © Universal Pictures.

T2: Trainspotting © 2016 CTMG, Inc. All Rights Reserved. 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. Correct at time of supply: 03/10/17.

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Contact Us For more information on the publication or to talk about advertising within the next issue. Contact one of the team via the details below:

November 2017 4 News

Publication Manager

22 Technology 38 Commercial Catering Equipment

Michael Amor 01843 591 523 michael@eat-drink-sleep.com

50 Design & Refit

Publishing Director

60 Fabrics & Linens

Jodie Little 01843 582 733 jodie@jetdigitalmedia.co.uk

64 Directory

Editor

Jeremy Tring jeremy@eat-drink-sleep.com

To find out more visit our website: www.eat-drink-sleep.com

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EAT. DRINK. SLEEP November 2017

Industry News

Philip Duff launches Old Duff Genever range He’s partway through telling us how to start a craft liquor brand from scratch and now Philip Duff’s making good on his word and launching Old Duff Genever.

Sadly, it’s not in the UK for the time being but the spirits and bartending cocktail educator has unveiled his Old Duff Genever and limited-edition Single Malt 100% Maltwine to the US. Duff’s creation is said to be the only Dutch genever available in New York which is 100% milled, mashed, fermented, distilled and bottled in Holland, by a family-owned distillery which has been crafting genever since 1777.

Made with two-thirds rye grain, one-third malted barley, and fermented for five days, the genever is bottled at 40% abv and contains no added sugar.

‘It’s really exciting for the category of genever to be expanding in the US market, especially with a true and classic real Dutch style such as Old Duff,’ Jillian Vose, beverage director at Dead Rabbit, said. ‘It’s delightful to drink on its own, but I can’t wait to start experimenting with Old Duff genever in cocktails.’

‘These days, we rarely see a new product that actually fills a void,’ Meaghan Dorman, bar director of the Raines Law Room, Dear Irving and The Bennett, added. ‘Bartenders love to introduce guests to new products and flavors, and the malt body and full botanical flavor of Old Duff Genever certainly fits the bill.’

Not only does it fit the bill, it also gives back to the bartending community as $1 from each bottle sold will be donated to charities

New head chefs for Jason Atherton’s Hai Cenato and Social Wine & Tapas Jason and Irha Atherton have appointed Frankie van Loo as head chef at Hai Cenato in London Victoria and Marcus Rohlen as head chef at Social Wine & Tapas in Marylebone.

Rohlen started his career in London with Richard Corrigan at the Michelin-starred Lindsay House in Soho and Bentley’s Oyster Bar & Grill in Mayfair. In 2009 he was promoted to sous chef at Corrigan’s Mayfair, where he worked with Dale Bainbridge, who is now head chef at Jason Atherton’s Pollen Street Social in Mayfair.

In 2012, Rohlen took on the role of junior sous chef at Pollen Street Social. He is now head chef at Social Wine and Tapas, taking over from Frankie van Loo. Van Loo began working for the Social company in 2011, where he was chef de partie at Pollen Street Social. Two years later he was made sous chef at Michelin-starred Social Eating House in Soho under Paul Hood.

Until taking up his new role at Hai Cenato, Atherton’s latest restaurant, Van Loo was head chef at Social Wine & Tapas. Atherton said: “Marcus has been my senior sous at Pollen Street Social for the past five years, and now he’s running his own kitchen. It’s an amazing step forward for him, and already his menu changes have been fantastic. I am very proud.”

Atherton said: “Frankie is the perfect person to run Hai Cenato – his food is light and vibrant and I’m excited to see the menu develop even further. After working at Pollen Street Social, Social Eating House and Social Wine & Tapas. He has really matured into a brilliant cook.” directly benefiting bartenders.

The United States Bartenders Association Bartenders Emergency Assistance Program, a registered charity which helps bartenders with unexpected expenses due to sudden or catastrophic life events, has been named as the inaugural charity.

‘Recent natural disasters have left bars destroyed, homes ripped apart, bartenders without jobs and a severe loss of hope,’ USBG national president Pamela Wiznitzer, said. ‘Mr. Duff has always recognised that the true

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heartbeat of the beverage industry stems from the bartenders and is committed to aiding those in need during these trying times.

‘The USBG Charity Foundation is honoured to be the recipient of the donation from the first 12 months of sales of Old Duff Genever (500 botttles). 100% of the money donated to this fund is given to USBG members who need emergency funds and relief.’ realdutchgenever.com

by a one-week work placement.

He created a menu of sea vegetable minestrone, mussels and farfalle pasta served with a poached scallop, British caviar and a lemongrass scented buttermilk sauce; roasted fallow deer, blackberry, celeriac, sprouts and bacon served with a venison sauce finished with chocolate; warm walnut almondine, ginger infused bramley puree, caramelised cox apple filled with an apple compote, cinnamon and ginger ice cream.

Jones said: “I think this is the strongest line up we have ever seen.

Some guys, super strong cooks, didn’t make it through the semis so I was really excited to see how they would perform today. The marks were really tight on this. What the judges were looking for was simplicity, consistency, cooking skills and approach, and food which is a pleasure to eat. Everything that came up our way was fabulous, we were spoilt today.”

Speaking about winning National Chef of the Year, he said: “I’m speechless. I really wasn’t expecting it. I’m chuffed. The competition was tough but I was happy with everything I did. I’m going to go home and sleep now! It’s been a busy few days preparing for the competition. I’ve been practicing every day for the last two weeks since I submitted my menu.”

Vice president of the Craft Guild of Chefs and organiser of the competition David Mulcahy said: “This competition and this day has been phenomenal. We are faced with an uncertain future and when you look around at the talent today you can see we are in a great place if we invest in these people today.”

Luke Selby, head chef at recently-closed Dabbous, London has been crowned National Chef of the Year 2018. He beat Adam Thomason, head chef at Restaurant Associates – Deloitte who came second, and Simon Webb, head chef at Restaurant Associates who came in third place.

The menus had to include shellfish in the starter, venison in the main course and British apples within the dessert.

Winners take home not only the title but a medal, a membership to the Craft Guild of Chefs, media training session worth £7,500 and a recipe book provided by Knorr, an all expenses paid trip to Mexico from Lockhart, a trip to Switzerland from Nespresso where they will take part in a training programme, a framing plate and £500 worth of vouchers from Churchill, the chance to design their own chocolate from Cacao Barry, and meal for two at Petrus followed

November 2017

It means that Selby has won two prestigious cooking competitions in the same year, having taken the title of Roux Scholar in April.

The judging panel chaired by Belmond Le Manoir aux Quat’Saisons executive head chef Gary Jones included Sat Bains, Simon Hulstone, Philip Howard, Lee Westcott, Benoit Blin, Claude Bosi, Clare Smyth, Frederick Forster, Graham Hornigold and Tom Kerridge.

He added: “We had ten very strong finalists but Luke was a very worthy winner. Luke understands how to perform under pressure.

It doesn’t mean you are going to win just because of that though.

Luke has previously won the Young National Chef of the Year and this year he won the Roux Scholarship – he’s on a roll. He has an edge which is unique and innovative, he doesn’t play safe but he understands food and ingredients. He is a great winner and will be a great ambassador too.”

Grande Cuisine to exclusively supply Mareno cooking equipment in the UK UK distributor of professional cooking appliances, Grande Cuisine has announced that it will become the UK exclusive distributor for Mareno cooking equipment in the UK from the 1 October 2017.

sit very comfortably alongside the other market brands in our portfolio.”

Steve Hobbs, managing director of Grande Cuisine, said: “Since the announcement of the forthcoming closure of Dawson MMP earlier this year Mareno has been looking for a suitable partner and I am delighted that after an extensive selection process they have put their faith in us.

Monica Arato, export sales manager, for Moreno, explained: “It was really important for us to find a UK partner with similar values to our own, experience of selling and supporting premium quality catering equipment in the UK and one with an excellent reputation in the industry. We believe Grande Cuisine is just such a company and very much look forward to working with them.”

“Mareno is one of the best known and most highly respected names in the UK equipment market and will therefore

“Mareno has a number of wellestablished dealers in the UK and we have already started the process of

EAT. DRINK. SLEEP

Luke Selby National Chef of the Year 2018

Industry News

engaging with them,” added Hobbs. “We intend to make a significant investment in growing the Mareno brand in the UK and have already made provision for its products to feature on the Grande Cuisine stand at Hotelympia in 2018.”

Mareno legacy warranty will be managed

by Dawson MMP Limited until the service team transition on 30 November 2017, after which date AFE Serviceline will support all warranty and contract customer requirements with regard to appliances purchased through Dawson.

5

HIT YOUR

GOALS

SCORE

MORE SALES there’s only one

WINNING WEEKENDS Crowd-pulling fixtures, back-to-back. Served all day.

21 - 22 October

Everton v Arsenal

Tottenham v Liverpool

Sunday 22 October, 1.30pm Premier League

Sunday 22 October, 4pm Premier League

Plus

Chelsea v Watford

Leicester v Castres

Saturday 21 October, 12.30pm Premier League

Saturday 21 October, 5.30pm European Rugby Champions Cup

Ipswich v Norwich

United States Grand Prix

Sunday 22 October, 12pm Sky Bet Championship

Sunday 22 October, 7.30pm Formula 1®

FOR THE FANS AND THE FOOTFALL

08448 244 930 business.sky.com

Calls to Sky cost up to 7p per minute plus your provider’s access charge. Correct at time of print: 09.10.17.

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.

EAT. DRINK. SLEEP November 2017 Having seen a 26% increase in demand for Christmas party bookings in 2017 compared to last year, Yorkshire Yurts has chosen to celebrate the success of its subsidiary, Yurt Bar, by giving to those in need this Christmas.

very product our business is based upon.

Established in 1991, The Christina Noble Children’s Foundation is a partnership of people dedicated to helping children in Mongolia and Vietnam.

“We hope that the money we donate will seriously help to provide a family with the home they desperately need. Christmas is the perfect opportunity to take time to reflect and be grateful for all that we have; both in personally and in business.”

The charity began working in Mongolia after recognising the thousands of sick and destitute street children living in manholes beneath the streets of the country’s capital, Ulaanbaatar.

“With the potential for more than 2,000 attendees at a Yurt Bar Christmas party event, we hope the proceeds will go a long way to providing a Mongolian family with a new home.

Office Manager at Christina Noble Foundation, Fiona Geoghegan commented: “The “Give a Ger” The charity provides emergency and programme is an emergency fund which long-term medical care, nutritional was established in 2001 to provide a rehabilitation, educational opportunities, home for families in danger of becoming vocational training and job placement to homeless, and those families struggling to children at risk of sexual and economic survive poverty and the harsh Mongolian exploitation. winters where temperatures regularly Yorkshire Yurts’ Yurt Bar experiences will plummet to -40 degrees. take place in Moor Allerton on selected “The gift of a ger does far more than dates throughout December; inviting simply removing children from squalid and local businesses to celebrate Christmas unhealthy living conditions. in a festive, apres-ski themed yurt with “The most important factor is that it offers a three-course dinner, drinks and live security and stability to families under entertainment. pressure and the chance of a new start.

Founder and managing director, So a huge thank you to Yorkshire Yurts for Tom Sterne said: “Having experienced supporting this life-changing programme.” significant demand for our Christmas Yurt “With the potential for more than 2,000 Bar parties this December, we felt that attendees at a Yurt Bar Christmas party a fitting way to give back, would be to event, we hope the proceeds will go a long support the country that developed the

8

way to providing a Mongolian family with a new home.

“We hope that the money we donate will seriously help to provide a family with the home they desperately need. Christmas is the perfect opportunity to take time to reflect and be grateful for all that we have; both in personally and in business.”

Office Manager at Christina Noble Foundation, Fiona Geoghegan commented: “The “Give a Ger” programme is an emergency fund which was established in 2001 to provide a home for families in danger of becoming homeless, and those families struggling to survive poverty and the harsh Mongolian winters where temperatures regularly plummet to -40 degrees.

“The gift of a ger does far more than simply removing children from squalid and unhealthy living conditions. The most important factor is that it offers security and stability to families under pressure and the chance of a new start. So a huge thank you to Yorkshire Yurts for supporting this life-changing programme.”

November 2017

EAT. DRINK. SLEEP

New Property Alert Service from FindMyPub.com follows two-year research project We all know the feeling. You come across the property you’ve been searching for – then find that someone has just beaten you to it.

Now, such frustration might be a thing Those who sign up for their own of the past thanks to a new initiative FindMyPub.com Alert Account will launched by FindMyPub.com after also benefit by being able to: a two year research & development • Save searches, properties programme. and alerts FindMyPub.com, which also helps • Receive emails when new sites private pub owners to find their meeting their requirements perfect landlord, has introduced a are added, at intervals “property alert” service which enables suitable to the user would-be tenants to be the first to know when a property comes onto • Easily change their preferences the market, so projecting them to the – add, delete or pause different front of the queue when making an searches. Just log back in inquiry. using your email address.

MD of the company Helen Lees, said: • Setup is easy; register and within “After two exhaustive years of research, two clicks of a button you can testing and development, we are very be receiving property alerts. proud to be able to announce what we believe is a truly exciting feature for FindMyPub.com was initially set up with the aim of providing a users of FindMyPub.com Rightmove-style solution for the pub “With the right balance of delivering industry. Its fully-trained experienced prompt up to date information, without consultants specialise in helping the bombarding a user’s inbox, our free pub and hospitality trade to solve property alerts will save time - and recruitment problems – and during make sure you are the first to know the past year it has helped one major client to source 83 per cent of its lets. about our vacancies,” she added.

Helen said: “With traditional advertising avenues seemingly in decline, the internet is now the most heavily utilised route when it comes to sourcing the best talent. By using FindMyPub.com as your ‘eyes and ears’ we can provide an excellent connection to the finest candidates in the marketplace.”

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EAT. DRINK. SLEEP November 2017

Chubb Wins Fire Detection Contract with Penzance Hotel Chubb Fire & Security has won a significant new contract to design and install the latest wireless fire detection system at the prestigious Queens Hotel, located in Penzance. Chubb, a leading provider of security and fire-safety solutions, is a part of UTC Climate, Controls & Security, a unit of United Technologies Corp. (NYSE: UTX).

“The hotel is built from granite, with some walls being several feet thick – that the system works so well in this environment is an impressive engineering feat,” adds Holman.

Anthony Holman, the hotel owner, was looking for a fire detection solution that covered the whole estate.

“Following the recent fire at the Royal Clarence Hotel in Exeter, which started in a building next to the hotel, it highlighted the importance of having the very best fire detection system in all neighbouring properties.”

Installation was phased so that at no stage was the hotel without fire protection. Existing systems were removed, while tests were undertaken. “The installation went very smoothly,” Holman concludes.

The contract was tendered to a number of local and national suppliers. Chubb was chosen because of its reputation and proposed solution, including the use of the very latest, fully certified Chubb ZF2 wireless fire detection system.

“Chubb has an excellent reputation and we have worked with them previously, but they were awarded the contract on the strength of their proposal and the quality of their engineers,” Holman explained.

“Chubb devised a plan whereby the upgrade was completed area by area. The whole process took just two weeks, with the minimum of disruption to guests and staff. I would highly recommend Chubb to other hotels.”

The Queens Hotel has a prime location on the promenade of the historic town of Penzance, overlooking Mounts Bay and St. Michael’s Mount on the Cornish coast. It has 70 en-suite guest rooms over two floors, with the basement and ground floor More than 400 wireless detectors have been installed, networked to the fire detection panel situated in the hotel’s containing laundry and maintenance rooms, staff quarters reception. It is a fully-zoned, addressable system that gives and a beautician’s area. The hotel also leases out the adjacent building containing four retail units and two self-contained flats. hotel management immediate visibility on exactly which room or area in the estate an alarm has been triggered. A For more information on this and other Chubb projects,visit wireless system was chosen to minimise the cabling work that would have meant the temporary closure of the hotel. www.chubb.co.uk.

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EAT. DRINK. SLEEP November 2017

Pop Walls Launches Innovative Way To Transform Your Wall Pop Walls are transforming homes with their made-tomeasure, self-adhesive beautiful wall murals.

A fresh take on wallpaper, Pop Walls give time-poor home enthusiasts the opportunity to create a beautiful space in their living room, office or kids room with little effort.

With its ‘no-paste’ technology, Pop Walls’ murals are easy to hang, reposition and remove – all without damaging your walls – making them the perfect reusable solution if looking to redecorate or move home.

This innovative wallpaper will therefore not only delight homeowners but also millennials living in a rental accommodation who are looking to make to make their mark, without leaving a mark.

Available in 6 exclusive collections, all carefully designed

by British artists including Rob Lowe (Supermundane), and Jo Bird, Pop Walls are the groundbreaking, striking way to create that statement wall.

For more information please visit: www.popwalls.co.uk

11

EAT. DRINK. SLEEP November 2017

A fresh season of jump racing is set to begin at Cheltenham Racecourse and will be another busy time at the prestigious venue.

With many meets planned over the coming months, including the world’s preeminent jump race meeting The Festival - which takes place in March every year - the team are gearing up to welcome thousands of visitors.

This includes Cheltenham Racecourse Head Chef, Tom Parry, and his team who have the task of creating the menus for race days, conferencing and events.

Tom joined Cheltenham Racecourse, which is part of The Jockey Club, in October 2013 after a successful period of 10 years as Executive Chef for major events including the RHS Chelsea Flower Show, the Open Golf Championships, AEG Live Concerts Hyde Park and the PTL Hospitality Village at the London Olympics 2012.

He holds more than 20 culinary medals including winning Parade de Chef Gold at Hotelympia, finalist for the National Banqueting and Event Chef of Year 2012 and 2013, winner of the RCA 2017 Best Food award, winner of Event Caterer of the Year at the SLC Awards 2016, and finalist in the SLC awards Best Menu category 2017.

Tom, who served with the British Army for 14 years, has 30 years’ experience in hospitality and catering, so is well equipped for the months ahead.

But he says it is essential to have a team that you can rely and is extremely dedicated to work in such a busy world.

“It is essential in this fast-paced environment to be surrounded by a professional, dedicated team,” states Tom. “I am fortunate here to be surrounded by people who share a genuine love of the kitchen.”

Upcoming meets at the racecourse include The Showcase on October 27 and 28, The November Meeting on November 17, 18 and 19, The International on December 15 and 16, New Year’s Day, Festival Trials Day on January 27 and of course, The Festival on 13-16 March.

Last year there were 350 chefs catering The Festival, along with 3,500 members of the catering team operating each day.

A staggering nine tonnes of potatoes were consumed during the course of the event, a massive 42,000 hospitality meals were served and there was five furlongs of temporary bar counters as well.

Around 265,000 pints of Guinness were knocked back by spectators, 120,000 bottles of wine were drunk and approximately 20,000 bottles of house Champagne were sold.

“

These figures are amazing, but for our team this is what we expect and we have to make sure that we are always prepared, not only for The Festival, but all events at Cheltenham

“

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said Tom.

EAT. DRINK. SLEEP November 2017 Tom is passionate about seasonality, provenance of ingredients and the sourcing of local British produce that is farmed and caught in a sustainable and ethical way.

be cooked - combining amazing fresh fish landed in Brixham and great local Cotswold produce to produce fresh, tasty and visually stunning dishes.”

That is also the ethos of the racecourse and the Head Chef makes sure that where possible he works with as many local businesses for all of ingredients that go into making all the dishes.

Collaborative working is something that is extremely important to Tom – something honed during his time in the forms – and especially vital when it comes to working with a client on an event: “We work closely with clients to produce bespoke catering for their event, tailor-making dishes and offers.”

There are 15 beautiful restaurants that are based at the racecourse, which include the Champions Walk Restaurant, Chez Roux (The Festival only), the Gold Cup Restaurant, the Panoramic Restaurant and the newest addition to the venue Theatre @ The Festival, which is only available at The Festival.

Situated on the third floor of the premium course facing suites, Theatre @ The Festival treats guests to exquisite food from the continents of Asia, creating what can only be described as a culinary and visual feast for all.

Theatre @ The Festival was designed to offer a premium but casual environment, relaxation and attention to detail along with simply exquisite dining.

Throughout the season, there is a variety of packages to suit all and guests can discuss all the options with the restaurants before their visit – which means a day at Cheltenham Racecourse can be tailormade to suit everyone’s taste and needs.

When asked what his signature dish is, Tom said: “I have been lucky enough to be exposed to many styles of cuisine, my specialities and passion would lean toward Italian and French with Mediterranean influences.

“Fresh seafood is my favourite dish. I think it is an art using fresh fish and I get excited about the amount of ways it can

Tom was instrumental in the menu for the inaugural McCoys 2017 Awards, which celebrate the best of South West jump racing.

The dinner featured three styles of cured salmon from beetroot and liquorice, to lemon and mustard. Main course featured Cotswold fillet beef, dessert included sheep’s yoghurt panna cotta, with pandang and coconut sponge with smoking mojito syrup.

“Food is about flavour, sustainability and provenance.

Looking ahead of the game, by keeping an eye out across the country with current trends, and looking at how we can incorporate them within our racing course.

“We eat with our eyes, so it is essential that all our food both hospitality and retail offers look and taste amazing.”

Cheltenham’s new season begins on October 27.

For further information about Cheltenham, it’s conferencing and events facility, race days, restaurant packages and more call 01242 537 653 or visit www.cheltenham.thejockeyclub.co.uk.

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EAT. DRINK. SLEEP November 2017

Located in the world famous Hippodrome casino, Heliot Steak House is the perfect start for a great evening. The excitement & adrenaline that the west end offers is truly matched by the enjoyment that the casino offers. From entertainment to three gaming floors, from six bars to Lola’s underground casino room.

Heliot Steak House fits in perfectly with its elegance & intellect. These being just two of many reasons it is well worth a visit.

Once welcomed by the highly-attentive staff, little more than a glance at the menu was needed to see how much thought and care had been spent on its composition. The variety of dishes are to be admired. The USDA prime steaks which are aged between 6 to 8 weeks are delightfully tender and bursting with flavour.

For me, when I have the pleasure of eating at such a wonderful establishment I often dismiss the other options on the menu when such a succulent cut of grain feed beef is available.

Heliot Steak House has such a wide range of toppings if you do opt for one of their tantalising steaks, with this level of innovation, one could be forgiven for fearing the possibility of style dominating substance, but there are no such worries at Heliot Steak House: the focus here is most assuredly on the food, which is clearly designed to satisfy both the intellect and the appetite. I found myself undecided due to the quality of options but opted for the lobster tail which I cannot recommend highly enough.

If steak is not your preferred choice there is an array of excellent dishes form surf & turf to duck breast and a whole host of amazing seafood options. My colleague decided on the grilled Lobster skewers and in one word described them as “marvellous”.

The staff were superb throughout the evening with much attention to detail paid for every diner. Hats off to the management for their clear vision on how they wish for their restaurant to be run.

I had the pleasure of meeting with Mike Haydon after our wonderful experience at Heliot Steak House who treated us to the last 10 minutes of the blues brother show which was showing in the 180 seat music room. After being left extremely satisfied with our dinner we had a fantastic time watching the show.

This of course was no ordinary evening meal as its venue had so much more to offer. I can honestly say that the Hippodrome and Heliot Steak House was a great experience and I am looking forward to returning soon.

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Heliot Steak House

Hippodrome casino London

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November 2017

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5 steps to addressing the skills shortage in the food & drink sector Ahead of the annual Food and Drink Engineering & Processing Summit on 7 November at Coventry’s Ricoh Arena, Dan Plimmer, lead consultant for FMCG at Jonathan Lee Recruitment, highlights key areas the sector needs to address if it is to tackle the current skills shortage.

According to the BBC, the skills shortage in UK food and drink manufacturing shows no sign of slowing down[1].

While engineers are in short supply, there are positive steps a business can take to secure the best talent in this competitive market.

Look at your existing workforce In the scramble to recruit new staff, it is easy to overlook the skill-sets within the existing workforce. Carrying out an organisational skills audit can highlight home-grown specialists and where training could future-proof your business.

1.

Think diverse Recruiting people from a diverse range of backgrounds, including SME, blue chip and corporate, will lend itself to a diverse range of skills, mind-sets, approaches and fresh ideas. Indeed, hiring just one person with an alternative way of tackling an issue can potentially have a profound impact on an organisation’s strategy, systems, processes or culture transforming a business for the better.

4.

Speak to an expert Finding, attracting and retaining the right candidates in a competitive market is where the expertise of a specialist recruitment provider can really add value. There is not a oneFor example, increased automation and adoption of Fourth size-fits-all approach when it comes to talent acquisition and Industrial Revolution concepts will lead the way to a new working with an expert consultant that really understands landscape of skills and jobs. With the right planning and a pro- the specific needs of each individual company can offer development culture, employees could seize the opportunity significant process and time efficiencies. A technical consultant to move into fulfilling new, previously non-existent jobs, while will also be able to offer clear and realistic market insight allowing the business to move forward. and competitor intelligence, whilst having access to the best networks and job boards to find the best available talent.

2. Move swiftly It is crucial for businesses to make decisions swiftly, especially David Woakes, group business development manager, will present ‘Accessing skills for the future’ at the summit, next when promising candidates present themselves. If a client month. Using his 20 years’ experience in engineering and hasn’t moved within 36 hours, then it’s likely that the technical recruitment, he will highlight practical approaches candidate will have been snapped up elsewhere. for addressing the skills shortage, providing case studies of successful approaches and insight into how to develop a 3. Consider Transferable Skills holistic approach to recruitment and skills planning.

Employers usually want a candidate with sector experience by its nature the engineering industry has always taken this specialist approach, but there is definitely a crossover between He will also address the additional pressures being evidenced in the market from ‘competitive’ sectors and the Fourth sectors that employers could use to their advantage more frequently, particularly within advanced mechatronics, digital Industrial Revolution. Jonathan Lee Recruitment will be programming and ‘big data’ analysis. This approach has already sharing tips and advice at the Annual Food and Drink Engineering & Processing Summit on stand S4 and S5. To preseen success in other industries, such as automotive, which book an appointment please call 01384 397555. has thrived over the past few decades.

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5.

EAT. DRINK. SLEEP November 2017

Technology

Technology has become very important in maintaining guest satisfaction. WiFi is no longer portrayed as a commodity or IT based cost. It is also no longer a perk for tech-savvy or business customers. It is a must-have for every hotel and your future depends on it.

According to TripAdvisor’s survey, 46% respondent said free in-room WiFi is a must-have amenity – meaning that, if an accommodation did not provide it, they would look elsewhere. Moreover, 26% of travellers said that they require an accommodation that has super-fast WiFi and 11% are willing to pay extra for this service.

Such findings show raising importance of WiFi and its impact on guests’ satisfaction. At the moment guests bring on the average more than two devices per head. It is believed than in just couple of years this number will double.

More devices mean more streaming and more streaming mean higher usage of bandwidth.

The demand for quality broadband access anytime and everywhere will only grow. Not hard to imagine how TripAdvisor ratings drop down if your hotel is not prepared for that. Every hotelier knows how bad review can

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seriously harm the business. Why not preventing this from happening and investing in high-speed internet access now?

Where to start? Firstly choose experienced high-speed internet access (HSIA) provider. The idea of setting up your own network is very tempting but it will not be cost-effective in a long term.

many renowned companies such as Ruckus, Aeorhive Networks, Dell. If it is not enough, Hoist Group has in-house 24/7/365 support which helps to solve all the issues very swiftly.

If you are interested in raising your guest experience and providing them with the best internet access on the market, visit Hoist Group’s website: www.hoistgroup.com or come and Technology is changing very rapidly, see their products live at Independent therefore it is better to trust professionals Hotel Show, which takes place Olympia who can supply you with future-proof London on 17-18th October. solution. The latter will depend on used hardware.

There are various respected names on the market. Use their technical background rather than cutting down the costs. Their products will make a difference. Also take attention to the deployment time – as installation might mean exchanging some of the cabling, you cannot afford closing down your business for a week.

Hoist Group has it all. With over 20 years of hospitality solution know-how and being preferred WiFi provider for Accor properties across Europe, they can help you with setting up reliable internet access satisfying even the most demanding guests. They cooperate with

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Till systems are no longer just a cash drawer and a calculator – they have become a cornerstone of modern day hospitality businesses. A till can store data, help manage staff, keep track of stock levels and feed information straight to your accountant.

The good news is that all these extra functions allow smaller businesses to compete with the corporate giants by giving them two invaluable assets – intelligence and time. New electronic point of sales systems automate the tasks which used to be time consuming, giving you more time to focus on growing their businesses, but more importantly they can do it armed with the data to work smarter.

November 2017

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Technology

How much do you want to spend?

Before you get a till you will need to decide how much you are willing to spend. You can buy a till off the shelf with a one off payment, which will normally set you back a couple of thousand pounds in a lump sum. What a lot of SMEs are doing instead is opting for an electronic point of sale system which can be run of a smaller device like an iPad. By getting a subscription to a softwareas-a-service plan you only have to pay a monthly subscription fee, with a lot of companies offering free trials to begin with.

What do your customers expect?

What should you consider when choosing a till system?

When customers go into a bar, café or restaurant they want the payment process to be as easy as possible. Convenience is the new loyalty, so if they come to pay with a mobile or contactless and you can’t accommodate, you might find that even regular customers quickly move to a competitor that makes their life easier.

Do the features match your business needs?

A restaurant will inevitably have different requirements to a hotel. You need to make sure that whatever till you choose has the features to match your business. Will it let you keep track of individual table orders? Does it have the ability to measure your stock levels with each sale? Think about what features your company needs today and in the longer term, and then match this with your till system.

Do you just need one till?

The new wave of electronic point of sales systems are cloudbased. This means that data about all aspects of your business, from cash flow to your best selling items, can be pulled in from multiple points, ready for you to analyse from wherever you are in the world. Similarly, as your business grows, more and more devices can be added seamlessly, so be sure to pick a system that is future-proofed provides the technical support you need.

Your choice has given you freedom The amount of choice you face in till systems can seem daunting, but the truth is that these systems give SMEs access to technology that for many years gave large corporations a valuable competitive advantage, so it is something you should embrace. The key is taking the time to think through what you and your business need today and in the future, and choose the perfect till to help get your business to where you want it to be.

Oliver Rowbory is the co-founder of The Good Till Co., a cloudbased POS system that gives independent retailers, bars and cafes access to powerful data intelligence. For more information see www.thegoodtill.com

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EAT. DRINK. SLEEP November 2017

The Restaurant Show - Show Preview

ALLOW 3R TO DRIVE YOUR BUSINESS Next year, 3R’s leading EPoS Software - CES Touch will be showcasing their products at the RBTE (Retail Business Technology Expo) 2nd - 3rd May 2018. Make sure you SAVE THE DATE! THIS WINTER take advantage of 3R’s state-of-the-art point-of-sale till systems and handheld devices which are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your costs whilst maximising profits, they are excellent for both multi-sites and single-site businesses.

3R have an excellent reputation for customer service providing personal access to assist with customer’s queries for fast and efficient deployment; as well as providing a personal service to assist customers with their growth and development.

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

3R hold the advantages of providing customers with: speed of service, better staff productivity, cost control, stock control, visibility and reduced shrinkage.

Newsround delivery, shelf edge labels, mix and match offers and operator tracking/control features also available.

Alongside comprehensive account reporting, an increase in profits can be realised immediately.

3R EPoS Till Systems coupled with our robust, easy to use handheld hardware, the results are uniquely tailored solutions that meet your needs.

With complimentary installation and training provided, you can simply plug in the till and use it immediately with over 40,000 products pre-installed.

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BE PART OF OUR REFERRAL PROGRAMME Earn up to £50 for every successful referral. All you have to do is just spread the word. Contact our marketing team today to get involved & you could earn up to £300 A MONTH! “We remain committed, as always, to ensuring 3R products remains a market leader to offer our customers the very best product & service, and we are confident it will appeal to dealers and end-users.” - Ramesh Patel, Director at 3R Telecom

Don’t miss out!

Visit 3R’s leading EPoS Software providerCES Software as they have another chance to demonstrate and put their products on display, giving you a chance to get to experience them live. After successful show at The Restaurant Show, we are excited for the RBTE next year on the 2nd and 3rd May 2018 taking place at Olympia, London.

We look forward to meeting you there!

Keep up to date with your monthly newsletter - 3R BULLETIN You can now stay up to date and be in the know with everything EPoS & Payment Solutions by subscribing to 3R Bulletin-3R’s monthly newsletter by simply emailing your name and email to info@3rtelecom.co.uk

ENJOY IT WHILE IT RUNS IT Call now for your free, no obligation quote. Sit back, relax and let technology give you not just time for that wellearned cuppa but organisation and security at the touch of a button. Watch your business grow along with your profits.

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Technology

Why choose you?

9 ways your hospitality business can get better reviews When was the last time you Savvy businesses know there’s software had a serious think about why that can help you do this, whatever kind customers choose your particular of hospitality establishment you run: hotel, restaurant or venue?

You might say: “We’ve got a good location. Our rooms are nice and our staff are friendly – and we pride ourselves on our customer service.”

If so, that’s good news. But you’re still operating in a competitive world that just keeps on getting tougher. So you need good online reviews. And thankfully, there’s a lot you can do to encourage them, as TripAdvisor expert Sanj Naha told delegates at a recent business breakfast NFS Technology Group organised in London.

Rule number one: make sure that your hotel, venue or restaurant is genuinely operating smoothly. Without getting that right, nothing will bring in positive reviews.

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I run a hotel: Many of the most successful hotels use a hotel management system to help streamline their operations.

A hotel management system will capture real-time data that helps you check the performance of every aspect of your business, from labour to online booking ability to stock control.

This software, often known as a hotel property management system (PMS) also offers significant insight into your guests so you can provide a personal service and – importantly – a hotel management system can help you monitor your online reviews, alerting your management team when adverse comments are posted.

I run a restaurant: In the restaurant business, EPOS software – electronic

By Luis De Souza, CEO of NFS Technology Group point of sale such as Aloha from NFS – looks after everything from handheld order taking and billing to labour management and stock control.

Social media tools are included with good EPOS software, so you can tackle an issue and put it right before a diner even leaves your establishment.

I run a meeting, conference or event venue: Venue management software provides the solution to streamlining operations, enables you to schedule event activity, manage all your financial transactions, and free up time for your staff to spend on customer service.

Once you’re sure your business is operating smoothly, what can you do to

Technology

encourage your guests and customers to post positive reviews. Sanj is Head of Sales Support and Enablement, B2B Marketing and International Groups, at The Fork, a TripAdvisor company.

Offer free wi-fi: Collect data via a wi-fi gateway service and encourage Facebook likes and posts.

Working with Sanj, we’ve put together these 9 top tips on how to become a top ranked business and improve your online reputation:

Increase reviews: Use your software to collect email details for TripAdvisor Review Express, a free email service that allows hospitality businesses to send customisable bulk emails to up to 1,000 guests asking for reviews.

Deliver amazing service and products: As we’ve just covered, software can help.

Engage with reviews: If they’re negative, all’s not lost – offer a response

that shows empathy, and provides explanations and assurances.

Sanj says: “You can use review feedback to enhance your value proposition.

Track which review site your online traffic comes from, and how people navigate your website, then use that information to optimise the user journey. You can also use the review information to target messaging to convert online traffic into leads, bookings or calls to action.”

Own and optimise your listing content: Look at the difference between this claimed and unclaimed page – the claimed one has much more information and identity, so it’s far more engaging.

Don’t give a blank first impression: Take ownership and create more of an identity here – it’s the first thing customers will see.

Use impactful photos: A picture is still worth a thousand words. We all look at posts with good images more than those without.

Include contact details: Seems obvious, but it’s worth emphasising.

Own your reputation: Create ‘Promoters’ by encouraging positive customers to post reviews, and minimise ‘Detractors’ by neutralising potentially negative experiences before they post negative reviews.

Reputation = revenue. It’s a great connection for a modern-day hospitality business to make – and capitalise upon. * Has your reputation taken a hit online? The right software can be of assistance – see how: nfstechnologygroup.com

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EAT. DRINK. SLEEP November 2017

Technology

POS TERMINALS – TOUCH WITHOUT COMPROMISE Sam4s world leaders’ in ECR/POS technology, aim to make the most flexible, innovative and reliable EPOS products of all time. The Sam4s team have over 30 years’ experience in the market and now produce the most sophisticated and diverse products to the world-wide market, extensively used in over 60 countries.

Whether you requirements are for a single POS terminal or multiple terminals combined with kitchen order printers of kitchen order wall board monitors. The combination of the SAM4S POS terminals and Samtouch Point Of Service software solution is the best solution suited to your business.

Sam4s are committed to developing intuitive models that provide innovation and solutions to meet the demands of fast moving markets.

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Sam4s branding was established in 2003, prior to that and since 1983 they were a division of Samsung Electronics ECR, which was taken over

by SHC in 2001, launching the Sam4s brand in 2003. Sam4s are specialists in the development of ECR and Epos terminals, receipt printers, Android POS and various peripherals, with very strong presence in the home market South Korea.

The very latest in the POS line up from Sam4s are the Titan-S Series terminals which are stylish and perform to meet the needs of the most demanding hospitality environments. Titan-S range features the latest PCT touchscreen technology and IP rated water resistant front touch panels as well as Intel Celeron Dual or Quad core processors with SSD drives as standard.

YCR Distribution the sole UK and Ireland distributor of Sam4s products, have developed Samtouch Epos software exclusively to work on Sam4s POS touch screens. Samtouch is a leading edge point of service platform which is “easy to use”, reliable & a cost effective solution providing you with the management tools & information to allow you to operate & expand your business on your terms.

Samtouch utilises the latest technologies of your SAM4S Point of Sale terminal to display eye catching & easy to operate touchscreen graphics at lightning speed.

Integrated Bar & Table management features help your venue become a more streamlined more efficient operation that has proven to increase customer satisfaction and guest experience.

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Reliability - We understand that your Epos system is a fundamental part of your business. From planning to design & execution of our software, minimising system critical down-time has always been our key aim.

Value - Creating real value is integral to what we do. We believe our EPOS solution provides great value from money

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Intelligence - We seek intelligence in our technologies. That’s why we utilise the latest development platforms from Microsoft, this promotes innovation.

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Flexibility - We understand that each business has unique requirements. That’s why we have developed many features to ensure our system is as flexible as possible

We understand that each business has unique requirements, that’s why Samtouch is developed with many features unique to the hospitality sector.

Payment Sense EFT Payment Sense “Pay at table” solution fully integrates with Samtouch allowing the waiting staff to view the Table/check on the EFT terminal and issue a detailed receipt to the customer for immediate payment. Payment Sense are one of the largest EFT solution provider’s so you can be assured of quick setup and the best rates possible.

Resdiary Booking Solution.

One of the leading specialists in the field of on-line & off-line room and table booking solutions. Samtouch integrates seamlessly with Resdiary porting customer information into Samtouch as the customer arrives at your venue.

Mainstay & Resident Pro Both solutions independently designed for hotel reservations and front desk billing. Samtouch integration validates customers before passing bar & restaurant charges back to the front desk Samtouch Office Cloud-Based back office solution designed to work with Sam4s and Samtouch software. Real time sales data at your fingertips whilst you are on the move, plus much more For more information on Sam4s products or Samtouch software or to book a no obligation demonstration, please contact YCR Distribution Limited.

Tel: 01924 438238. eMail: sales@ycr.co.uk

Kitchen CUT has been identified as one of the 20 Most Promising Travel & Hospitality Technology Solution Providers by CIO Review magazine recipes, talk to customers and manage their kitchen team.

“We’re absolutely delighted that CIO Review has recognised how this technology will help businesses to free up valuable time and resources to increase profitablility.”

November 2017

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Technology

Kitchen CUT’s commitment to making business more time efficient and profitable is echoed in the praise they receive from their many clients, and with members in over 55 countries there is no shortage of praise: “I use Kitchen CUT every day to control the costs in our business – it makes everything clearer.”

In a competitive market where technological innovations are transforming the food and beverage industry, Kitchen CUT, the complete Food and Beverage management system for the hospitality industry, is delighted to have been identified as one of the most promising travel and hospitality solution providers by CIOReview magazine.

As a leading resource bridging the gap between enterprise IT vendors & buyers, CIO Review is a specialist in identifying the technology available today to make businesses successful tomorrow.

THE CIO Review selection panel evaluated hundreds of travel and hospitality solution providers based on their ability to assist CIOs and enterprise holders overcome the challenges in the sector and to help companies choose the perfect travel and hospitality solution. Kitchen CUT was always a clear contender because of its ability to provide tight controls and effective back-office management for time-poor chefs, whose focus should be delivering sensational dishes that will draw customers back time and time again.

Whilst the industry is awash with innovation in technology for the front of house— payment systems, loyalty programs, CRM, customer ordering and so much more— Kitchen’s CUT’s focus has always been the back-office, the engine room of the operation which has to run effectively.

“We are glad to include Kitchen CUT in our annual ranking list of 20 Most Promising Travel & Hospitality Technology Solution Providers 2017,” said Jeevan George, Managing Editor of CIOReview

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“We were particularly impressed by the Kitchen CUT team’s significant experience and knowledge of the food and beverage industry which has helped them to build a software solution that revolutionizes the user experience, creates accurate and efficient operational processes, optimises profitability, and delivers a return on investment.”

Designed by internationally renowned chef, John Wood, Kitchen CUT has been created to share his insight, experience, and success from over 35 years in the industry. Speaking of their latest accolade, John said, “Nobody becomes a chef to spend time on spreadsheets, but I often found myself in the storeroom at the end of a shift, counting jars and packs and ticking them off before phoning through orders to suppliers.

Thinking ‘there must be a better way’ was what inspired me to create Kitchen CUT. Typically, we cut around 30% of a chef’s admin time, freeing them up to develop

“An affective and easy to use system, allowing the team to quickly analyse the COS in an efficient manner, with the ability to adjust recipes accordingly where required. “ “The whole team uses Kitchen CUT daily and as a result, everyone is more mindful of costs. “ “It’s a great piece of software that dramatically cuts down labour cost on a variety of kitchen management activities.”

Co Founder and Chief Technology Officer, Simon Haynes was interviewed by CIOReview magazine and explained, “The team at Kitchen CUT is always looking at the evolution of the system, focusing on the creation of new functionality, partnerships, integrations as well as interactive tools to meet the growing global demands of the food and beverage industry.

“Being included in the CIOReview Top 20 is a testament to these principles and achievements”.

For more information visit

Avvio announces world’s first AI-powered direct booking engine Leading hotel technology provider, Avvio has announced the launch of Allora, the world’s first direct booking engine powered by artificial intelligence (AI).

Launching in October, Allora will be the next generation of booking engines for hotels and accommodation providers and will use machine learning to constantly improve the booking experience and increase conversions. Allora focuses primarily on driving direct bookings and guest loyalty by orchestrating better online interactions between hotels and guests.

Allora uses learning models to analyse large volumes of data and identify which variations will yield the best booking engine configuration. In an era of exponential data, hotels sit on large tranches of information that they typically don’t have the manpower to crunch. Allora does this for them, whilst building on insights from Avvio’s collective hotel network. This means that each property can learn from similar properties to improve their performance much more quickly than if they were to rely solely on their own data.

Frank Reeves, Co-founder and CEO of Avvio, explains: “Hotels can benefit from collective learning. With bigger data you unearth better patterns more quickly and rapid feedback leads to greater innovation. It enables each hotel to build on insights from across our network and drive precision with their own data. This boosts direct bookings and delivers a more personalised online service that reflects the exquisite experience hotel staff give to guests in-house.”

Allora uses learned customer behaviour to create a unique conversation between the hotel and the guest by leveraging AI at the right moment, optimising and personalising their journey. It moves the booking journey away from the onesize-fits-all model of today by making it dynamic, relevant

and tailored to each shopper’s needs and interests. This way, shoppers find what they’re looking for faster and will likely feel a stronger emotional connection with the hotel, increasing their incentive to book direct.

Frank continues: “Ultimately Allora is more than a booking engine, it’s a conversation platform, which is genuinely trying to curate a more refined and more appropriate experience for each website visitor. That may be a conversation about loyalty, a booking or an upsell. We can’t continue to provide all customers with the same conversation.”

Allora will do this by tracking and analysing data across hundreds of properties, based on geography, guest history, booking preferences, interactions on site, conversions and more. The platform will then curate relevant options based on demonstrated guest behaviour and optimise the booking journey to guide shoppers to book direct with as high a booking value as possible. Always in conversation, Allora learns and evolves with every interaction to deliver the best possible results.

To register your interest and receive updates about Allora, visit www.allora.ai.

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Marriott Digital Services (MDS), Marriott International’s comprehensive in-house digital services solution for hotels, has partnered with leading hotel technology provider, Avvio, to deliver online excellence for its partner hotel clients.

Avvio is now providing outsourced partner services for the MDS team to support the world’s largest hospitality company in its quest to provide hotel partners with a digital experience unmatched by any other organisation of its size. As digitalization advances and travelers increasingly expect enhanced and dynamic online interactions with hotels, Avvio and Marriott Digital Services are working together to continue exceeding these expectations.

More about Marriott Digital Services

Rich Tuckwell, Global VP at Avvio, tells, “We’re absolutely delighted to be working with the largest hotel group in the world on such an amazing project. Both Marriott Digital Services and Avvio are forward-thinking and innovative companies that put the guest at the centre of everything, and deliver exceptional online experiences that produce results.

Avvio is the premium booking platform and digital agency for hotels and serviced apartment providers. Founded in 2002, Avvio has grown year-on-year by developing cutting-edge technologies that enable accommodation providers to drive outstanding growth in direct bookings, while reducing their dependence on online travel agency channels. A leader in the marketplace, Avvio is the only booking platform provider to offer new partners a guarantee that they will grow their direct bookings by at least 25% within 12 months when they switch to using the Avvio booking engine and supporting services.

As technology advances so do our possibilities and together, I think Avvio and MDS can provide guests with unmatched digital excellence.”

Marriott Digital Services (MDS) is Marriott International’s comprehensive in-house digital services solution for hotels. Originally founded in 2008 under the name Emerge, the program was an industry first: an in-house, cost-recoverable service providing website management, linked collaboratively managed and sourced search engine optimization exclusively for Marriott International’s hotel partner websites.

More about Avvio

To find more about switching your booking platform to Avvio, contact Rich Tuckwell at rich@avvio.com

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“Whether it’s cutting edge fashion or a more understated, traditional requirement, we listen carefully to our clients and make sure we deliver fully against their brief.”

Offering a personal, one to one service is clearly key to the success of the business. From the initial sketches to final delivery, The Uniform Studio team will make sure they are with you every step of the way and are always on hand if needs be.

The Uniform Studio Bespoke at its Best An industry leader in providing beautiful yet hard wearing garments in the hospitality sector, The Uniform Studio prides itself on creating the right image for your business. Carefully combining form with function, co founder and designer Lois Hill will ensure neither is compromised and that the perfect garment is produced to the highest quality.

“It’s crucial to work closely with our clients to ensure we fully understand the brief.” says Lois. “Brand integrity is at stake so it’s our job to design and deliver a product that ticks all the boxes and stands the test of time.”

“Some of our clients come to us with a clear vision of what they want, others need a little more guidance,” Lois comments, “so it’s our job to suggest styles, fabrics and overall looks to gently steer them in the right direction.”

Newly opened Mayfair based Japanese restaurant, TAKA London by Andrey Datsenko, is one of The Uniform Studio’s most recent projects. With the reimagination of two of their classic designs, namely the Dark Indigo Denim Grandad Collared Shirt and the Mini Waisted Khaki apron, the look is simple but stylish. Always functional.

Another recent brief, this time from W Hotels (a long standing client since 2010) tasked The Uniform Studio to re-design the overall front of house image of their seminal bars and restaurants. Taking inspiration from the classic but edgy feel of the Tux, Lois created a subtle story around this iconic piece which runs through the uniforms of the waiting and serving staff. Incorporating comfort as well as practicality was paramount. The over-riding style is effortless.

With clients ranging from The Soho House Group to Anya Hindmarch, The Uniform Studio has gone from strength to strength since its inception ten years ago and continues to expand its repertoire in the bespoke sector.

It’s clear that The Uniform Studio knows its stuff.

It can be challenging to translate the heart of a business into a tangible look but this is where The Uniform Studio comes into its own.

“Lois and her team are 100% committed to producing the right image for every brand that we work with, be it a global hotel group or a smaller independent.” Director, Chris Meeten, explains.

www.theuniformstudio.com

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“Celebrating the beauty of workwear,” Chris Meeten concludes, “is what we do best.”

Uniforms designed for you

Uniforms designed for you

www.theuniformstudio.com info@theuniformstudio.com

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EAT. DRINK. SLEEP November 2017

Commercial Catering Equipment Prior to founding pioneering catering equipment business, rexmartins in 2013, Martin Porter had already built up a successful refrigeration and air conditioning empire, with customers including McDonald’s, Starbucks, KFC and Burger King. After 21 years he sold out to Toshiba Carrier and it’s this hands-on approach and his incredible industry knowledge that makes Martin one of the most valued figureheads in the industry for commercial kitchen appliance repair and installation.

Martin led a two-year R&D project at rexmartins, resulting in the recent launch of the company’s own RMB range – an impressive 1,000-strong product portfolio designed entirely with energy efficiency, space saving and affordability in mind.

“We have created an innovative range of products that fill a gap in the market,” says Martin. “There was a need for products which can fit any size and shape of kitchen as well as being super-energy efficient.”

The RMB range includes adaptable equipment for kitchen workers with disabilities, or for those who might find it prohibitive to use standard appliances, with some products featuring sliders for those who struggle with thermostats and vibrating equipment for users with deafness or visual impairment.

One of the stand out pieces of the RMB range is the Front Cooking Station, perfect for front and back of house as it contains a built-in extraction system, eliminating the need for an external unit, which saves the cost of installation and hassle of planning permission. The Front Cooking Station has a highly efficient filtration process that removes grease, fine particles, smoke and odour.

The extensive RMB range includes full kitchen suites, cook stations, induction appliances, pasta cookers, ovens, hobs, combi ovens, grills, dishwashers, self-extraction units, heating-cooling monoblocs and air quality products with built in compressors avoiding the need for a remote condensing unit. RMB equipment comes with the assurance of a two-year parts and labour warranty and full technical support.

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rexmartins is a convenient solution for customers, with stock of its standard products available from its warehouse and showroom in Tunbridge Wells and lead times for bespoke equipment just six to eight weeks.

The showroom also contains training facilities should customers wish to carry out any off-site learning. A dedicated website, rmbdirect.com, has just been launched providing comprehensive information about the equipment, as well as a list of local distributors.

Martin is delighted with the breadth and quality of the portfolio and as he begins the process of recruiting distributor partners to market the products, is confident that RMB offers a solution for all needs.

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EAT. DRINK. SLEEP November 2017

Commercial Catering Equipment

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.

SUPPliER

AWARD FOR

TEChniCAl

SUPPORT

CEDA 2016

Exclusively from Maidaid distributors For more information 0845 130 8070 www.maidaid.co.uk

Thermometers

for foodservice & hospitality

As the UK’s No.1 thermometer manufacturer we offer a wide product range including our Food Check, ideal for different food types or preparation areas, reducing the risk of cross-contamination

food

refrigeration

dishwasher

room

for more information on our full range visit us online

www.etiltd.com

EAT. DRINK. SLEEP November 2017

Fishmore Hall appoints Joe Gould as Head Chef Fishmore Hall, in Ludlow Shropshire is delighted to announce the appointment of Joe Gould as Head Chef.

Joe has previously held roles such as Senior Chef de Partie with John Campbell at Coworth Park, Senior Sous Chef with Olly Rouse at Lainston House during which Joe was awarded ‘Winner of Chaine des Rotisseurs UK Young Chef of the Year 2015’ and as Junior Sous Chef at Bailiffscourt Hotel & Spa. Joe joins Fishmore Hall from Aurora Restaurant in Ipswich, where he held the position of Head Chef. Joe has also worked as London Development Chef at Rhubarb Food Design, developing dishes for venues such as Ascot, the London Eye and the Royal Albert Hall.

Joe commented ‘I am thrilled to be joining Fishmore Hall. Ludlow has an outstanding reputation as a food destination in its own right. This autumn is the hotel’s 10th anniversary and I’m looking forward to creating new menus and dining experiences for our guests to celebrate this landmark.

Laura Penman, Owner of Fishmore Hall commented; ‘We are delighted Joe is joining the team. It’s an exciting time to be joining Fishmore Hall, especially following the investment in the hotel including the SpaShell, which launched just last year. Joe’s wealth of experience is ideal for the creation of exciting menus and unique experiences for our guests.’

Fishmore Hall is a 15-bedroom boutique hotel set in the heart of the Shropshire countryside. The hotel is just minutes from the Ludlow, the culinary hub of the county. The renowned Forelles’ restaurant has achieved 3AA Rosettes placing it in the top ten percent of hotels nationally. In late 2016 Fishmore Hall launched its new SpaShell one of the first in the country complete with two couples’ rooms. Alongside the treatment rooms there is a hot tub, thermal cabin, sauna, steam room, monsoon drench shower and outside hammock.

www.fishmorehall.co.uk 45

EAT. DRINK. SLEEP November 2017

A whirlwind of a year for Salcombe Gin! Born out of a love of gin and a dream to produce the finest white spirit in the world within one of the most stunning coastal towns, co-founders Angus Lugsdin and Howard Davies created Salcombe Distilling Company.

It’s been a busy 15 months since they launched Salcombe Gin ‘Start Point’ which has won an impressive collection of sought after accolades including Double Gold at the San Francisco Spirits Awards and 3 stars at the Great Taste Awards.

Earlier this year, saw the opening of their Gin School, a distilling laboratory for adults where you can find out all about distillation and create your very own bottle of gin under the guidance of their Head Distiller. They also opened their distillery and bar on Island Street, Salcombe which has perhaps unsurprisingly become THE place for gin lovers to enjoy the ultimate ‘Salcombe & Tonic’ whilst overlooking the estuary.

Salcombe Gin ‘Start Point’ is distilled on Provident, a stunning 450l copper pot still which is a rather impressive looking piece of kit. Visitors to the distillery and bar can often see the distillers at work as they create this citrus led, classic London Dry Gin. Its botanicals include the finest Macedonian juniper, English coriander seed, fresh citrus peels from the Mediterranean and a blend of eight further hand sourced botanicals from around the world to create this well-balanced gin with its classic juniper notes and warming spice.

Salcombe Gin is created with an unrivalled passion, care and attention to detail to produce something truly exceptional. Suggested serves include drinking it neat over ice, as a ‘Salcombe & Tonic’ with ruby red grapefruit garnish or with vermouth for the ultimate dry martini.

With the whirlwind of 2017 almost behind them, there’s little rest ahead for Angus and Howard as they embark upon the launch of new products and continue to focus on the growth of the business.

Find out more salcombegin.com

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EAT. DRINK. SLEEP November 2017 Here at racking solutions, we specialise in all types of racking and shelving for a huge variety of uses. We are a friendly family run business who really goes the extra mile for our customers. We pride ourselves on offering superb quality products at exceptionally competitive prices. Whether you’re looking to fit out your coffee shop / restaurant / pub / hotel / warehouse / home garage we really do have the right priced solution and quality product just for you.

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We offer a 5 year no quibble Guarantee on everything we sell if you’re not happy for any reason we will give you a replacement or full refund. We offer a next day delivery service everywhere in mainland UK and 2-3 day delivery everywhere in Europe. Our products really are second to none we over engineer everything we sell compared to many of our competitors’ you won’t be disappointed in our racking and is very easy to assemble.

Have a look on our website for the storage solution to suit you or give our friendly sales team a ring were here to help.

49 November 2017

EAT. DRINK. SLEEP

Audrey Gaffney Associates

November 2017

EAT. DRINK. SLEEP

Design & Refit

Skylon Hotel, Dublin

Silverbirch Hotel, Omagh

Audrey Gaffney Associates is one of Ireland’s leading interior architectural firms specialising in hospitality interiors. The firm provides design solutions for both new builds and retrofits and counts a wide variety of hotels and dining establishments amongst its client base.

Our company philosophy is not only yo create and inspire but to add value and make a difference to you customer experience and ultimately drive revenue. Our vision for each project is to capture “the essence of the building and brand”, and combine true spatial awareness for the “customer experience” whilst ensuring the flow of operations (for staff ) are seamless and effortless.

Our portfolio includes The Dublin Skylon Hotel, The Oak Room Restaurant in Cavan, The Balmoral Hotel in Belfast and The Silverbirch Hotel in Omagh to name but a few.

Furthermore, we have also carried out conservation work on some of the most historic hospitality venues in the country. These include Cabra Castle, Bellingham Castle, Beleek Castle and the gothic styled Markree Castle in Co. Sligo. Markee Castle has seen extensive work carried out by us where we were responsible for the interior architecture, interior design and project management over a two-year period.

Balmoral Hotel, Belfast

Current projects include a new 5* Hotel & Spa Resort in the NorthWest set to open in the summer of 2019; two hotels in Spain; a large new development restaurant in Belfast city; a new restaurant fit-out in North Dublin city centre; and further bar & restaurant work with current existing clients, all within Ireland, the UK and mainland Europe.

While many clients of both new and existing properties may already have determined a version of what they want their finished property to look like, Audrey sees it as her role to present options to modify certain elements in keeping with their overall brief. This can be done as a means of creating more space or functionality, as well as increasing revenue. “A lot of the time they will have a layout that they want and we will put options to them, as a means of easing any problems that they may be having”.

When working with a client’s brief, Audrey Gaffney Associates look to fit end users and staff workflows around new and existing elements of a design – with repeat clients often giving further creative control to her with their focus shifting to price and delivery concerns. “When they’re kind of on the fence and they’re not sure, I just say trust me. It could be a feature, it could be something dramatic with lighting or it could be a seating arrangement or wall colour”.

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Oak Room Restaurant, Cavan Photos by Niall Cummins Photography

Castleknock Hotel & Country Club, Dublin

Markree Castle, Sligo

YOUR HOSPITALITY DESIGN EXPERTS

www.audrey.ie +353 (0) 46 906 4190 info@audrey.ie

EAT. DRINK. SLEEP November 2017

Design & Refit

GGD GLOBAL HOSPITALITY

INTERIOR DESIGN AND BUILD SPECIALISTS Our unique re-fit service for past and new customers - we offer a free consultation and initial proposal Consisting of site apprasial,new proposed layout, interior artistic impression, mood board and itemised budget.

We at GGD Global have many years experience of providing Inspirational Specialist Design and High Quality Construction Build services for Hotels, Pubs, Bars and Restaurants We have provided our Services to a wide variety of companies from large global Blue Chip Hospitality groups to privately held single establishments. We coordinate closely with our clients to identify with the initial design requirements and use the knowledge we gain to create innovative designs that maximize space and deliver the biggest returns.

Our creative design team provides distinct designs that deliver an outstanding consistency of quality, finish and authenticity; these qualities create the uniquely hospitable atmosphere that makes such a successful investment.

We are professional project managers that will ensure great value without any compromise on Design Build Qaulity and Installation timelines. We have a network of dedicated suppliers Who are quick to respond to your needs before, during and after the project.

Our own dedicated manufacturing facilities has a unique history of handcrafted millwork and an unrivaled reputation for authenticity and excellence., we build Quality Bespoke Carpentry and Joinery Three generations of Master Craftsmen have built with passion and an unwavering dedication to excellence.

PLEASE CONTACT US www.ggdglobal.com eddie@ggdglobal.com 07898222098

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The Hospitality Experts GGD Global Ltd. has been instrumental in the modern changing face of an ever increasing and demanding hospitality sector, playing a major role implementing and introducing 21st century Pub, Club, Hotel and Restaurant Concepts that drive customers through doors.

GGD Global Ltd. Tel: +44 (0) 78 9822 2098 - E: info@ggdglobal.com

www.ggdglobal.com

EAT. DRINK. SLEEP November 2017

Design & Refit

Iconic Radisson Blu Strand Hotel, Stockholm sees stylish redesign The Radisson Blu Strand Hotel, Stockholm, originally launched in 1912 for the Olympics, is undergoing a significant refurbishment, transforming it into Stockholm’s leading lifestyle hotel. Scandinavian stylish design meets rich history at the iconic hotel, famously frequented by Swedish actors Greta Garbo and Ingrid Bergman, who favoured the Sea Salon Suite with views of the Royal Dramatic Theatre.

All 170 guest rooms and suites, meeting spaces, lobby, restaurant and bars at the hotel are being renewed by acclaimed architec tural agenc y Wingårdhs enhancing the guest experience and creating the contemporary lifestyle hotel, due to be completed spring next year.

Most phases of the beautiful renewal are already complete, and the hotel has undergone a substantial transformation, with only the final guest rooms left to finish.

“We are delighted to welcome guests to the newly refreshed stylish interiors of Radisson Blu Strand Hotel, Stockholm, where our personalised guest services and excellent local knowledge awaits, allowing guests to experience a true taste of Stockholm as seen only by locals, and creating memorable moments for all.” Says Eva Kalling-Hansson, General Manager at the hotel.

Guests can already enjoy the new hotspot, ‘The Strand’ restaurant, the stylish meeting area, ‘Strand Gatherings’, the transformed lobby and the first new and iconic guest rooms, all designed

by Wingårdhs. With on-trend design furniture and design classics from Fritz Hansen, GUBI and Flos, the hotel is

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full of Scandinavian design and clear with monochrome floor, whilst elegantly international influences, designed to designed windows allow plenty of natural complement the rich history of the hotel. light in.

“We believe in creating a dynamic experience by amplifying the building’s own character. We wanted the new elements to be a distinctive addition to the original appearance,” says Leila Atlassi, architect at Wingårdhs in Stockholm, and continues:

With a striking view of the water of Nybrokajen, diners at The Strand will be able to enjoy breakfast, brunch, After One (Afternoon Tea), as well as a lunch, dinner, and a great After Five (After Work), revitalising classical Swedish cuisine in an “To create a warm and welcoming inspiring and unique environment. atmosphere, the interior tonality has been set from natural materials like stone, wood, There are 170 fine rooms and suites leather, metal, and concrete in their natural to choose from at Radisson Blu Strand colours. A specific tone of grey is noticed on Hotel, Stockholm, boasting elegant the walls – Strand Grey, and constitutes the Scandinavian design and convenient base in the interior concept,” says Altassi. amenities, such as free high-speed, wireless Internet and 24-hour room As part of the renewal, the Radisson service. The Tower suite, located on the Blu Strand Hotel, Stockholm has top floor, benefits from a private roof launched a stunning new food and bar terrace and sweeping panoramic views concept, Swedish Brasserie ‘The Strand’, of Stockholm. Just a short walk from creating a new hotspot that is reviving attractions such as Djurgården, The Blasieholmen in the heart of Stockholm, Modern Museum, Nordiska Kompaniet serving classic flavours in an elegant and Department Store and Stureplan, the relaxed atmosphere. Plush velvet seats hotel provides easy access to shopping, in dark greens and purples, contrast nightlife and cultural experiences.

EAT. DRINK. SLEEP November 2017

Design & Refit

City Pool and Turkish Baths visit inspires Historic Pools of Britain AN ORGANISATION set up to represent Britain’s bathing heritage visited an iconic building in Newcastle as part of National Sporting Heritage Day celebrations (September 30, 2017).

When the work is complete, the venue will feature a public pool and Turkish baths, fitness suites, exercise studios, a spa with treatment rooms and a café bistro.

Historic Pools of Britain visited the Newcastle City Pool and Turkish Baths to see the plans to restore it to its former glory.

Newcastle City Pool and Turkish Baths was closed in 2013, with it following in the footsteps of many other historically significant pools across the country including in Manchester, Reading, Bath and Birmingham.

The group, which is celebrating its second anniversary and has raised awareness of other historic pools across the country that require restoration, has kept a keen eye on the plans to reopen the City Pool and Turkish Baths.

Gill Wright, founder of Historic Pools of Britain, said: “There is huge interest in the restoration of pools across the country and it was good to discover how the Newcastle City Pool and Turkish Baths project is developing.

“Over the past two years, we have seen the positive impact on the public when historic pools have been preserved and reopened, and I’m excited about that happening for the people of Newcastle.”

The pool and baths will be given a new lease of life following a £5m refurbishment by Fusion Lifestyle, a sports and leisure management organisation and registered charity.

Campaign group Re-open Newcastle Turkish Baths and City Pool played a fundamental role in raising awareness of the building’s situation and Fusion Lifestyle saw the opportunity to get on board and add the site to its UK portfolio.

Cait Read, of Re-open Newcastle Turkish Baths and City Pool, said: “We were delighted to be able to host an event here in Newcastle for members of Historic Pools of Britain.”

“While we were campaigning for the City Pool and Turkish Baths to re-open, membership of Historic Pools provided invaluable support, inspiration and insights from other pool campaigns around the country, so we were thrilled to welcome the group here as the restoration of Newcastle City Pool and Turkish Baths is about to begin.”

Historic Pools of Britain visited Newcastle’s Theatre Royal where its members, representing pools from across the country, and a team from Fusion, discussed progress of the project before visiting City Pool for a tour of the building.

Tim Mills, director of business development at Fusion Lifestyle, said: “It was great to meet the members of Historic Pools of Britain and get their feedback on the plans for Newcastle City Pool and Turkish Baths, while sharing our expertise on similar projects.

“Fusion is dedicated to providing highquality facilities to local communities and we’re proud to have been able to do this across the country, and now in Newcastle.”

As part of its visit to the North East, the group also enjoyed a tour of Tynemouth Outdoor Pool, an out-ofuse lido on Longsands beach that has been earmarked for restoration. It was built in the 1920s but fell out of use in the late 1970s as more people started to holiday abroad.

The Newcastle City Pool and Turkish Baths is due to reopen in 2018.

For more information and to register for updates, visit www.citypool.co.uk.

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EAT. DRINK. SLEEP November 2017

Hospitality Sector Set to Benefit From Mobile Marketing

The White Paper, commissioned by Textlocal, one of the UK’s leading SMS platforms, illustrates how 37.2 million consumers have already opted to receive SMS and mobile communications from businesses. Within the hospitality sector already more than 10.3m customers have opted in to receive texts on reservations, promotions or offers with this figure expected to rise to 13.2m by 2020.

The opportunity is reinforced by figures from Ofcom which estimate that a staggering 93% of the UK’s population now own a mobile phone. Despite these findings, only 50% of businesses surveyed are currently using SMS as part of their marketing strategies, however that is expected to grow to 92% by 2018.

Businesses texting their customers directly is steadily increasing and becoming more mainstream, with some of the most common reasons being; delivery updates (67%), order confirmations (64%) and personalised vouchers or offers (49%). This trend is expected to grow in the hospitality sector.

Jason Palgrave-Jones, managing director of Textlocal, comments: “Mobiles have transformed the way we work, rest and play and are now set to change the way businesses interact with their customers. It’s clear from the report that there are significant opportunities available for restaurants, bars and clubs to make the most of mobile technologies as their customers are increasingly opting to hear more from them.”

The opportunity is highlighted by the fact that 98% of branded or business-related texts are opened by mobile users, with 90% being read within 3 minutes of receiving them. The report goes on to highlight that 23.5m people will respond to a business text message in 2017, with the most popular uses including marketing offers or confirmation of delivery schedules. In total, more than 7bn texts will be sent this year alone.

A report published today titled ‘The State of SMS’ reveals how the hospitality sector is set to benefit from advances in mobile marketing as the number of active mobile phones in circulation tops 80m for the first time. The sector is expected to see a 29% increase in customers opting to receive text messages from their preferred brands by the end of 2020, presenting significant business opportunities.

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A broader look at the SMS opt-in audience reveals that consumers are aware of the opt-in process and that businesses can only communicate with them with their permission. More than 40% of users are only opting to hear from their six favoured brands, with only 4% sharing their details with more than 10 businesses. Just over a third (37%) were not aware of how many businesses they had opted to receive SMS notifications from.

The report concludes to show the effectiveness of SMS compared to mobile advertising and social media platforms in terms of performance, with SMS achieving better responses whether targeting a recipient to download an app, purchase goods online or even encourage them into a store to make a purchase. In addition, the results highlight that only 10% wanted to use Facebook as a tool for interacting with businesses.

EAT. DRINK. SLEEP November 2017

UK Triumphant in International Finals Launceston Place’s Piotr Pietras Takes World Title UK’s Piotr Pietras of Launceston Place took to the world stage as he was crowned the Chaine des Rotisseur’ International Young Sommelier of the Year following two days of intensive competition in Budapest in September.

In the 11th year of the contest, Pietras successfully fought off stiff competition from 13 other countries. He was placed ahead of Australia’s Mikael Grou of Sails Restaurant in Queensland in second place and Vincent Morrow of Petaluma in California.

The contest was designed to test competitors’ skills to the full: Day One included a written paper, decanting wines, champagne pouring, blind wine tasting to define the top three.

Day Two was performed in public and included food and wine pairing, decanting, list correction, quick fire Q & A’s spirits tasting, blind wine tasting – finally serving a magnum into 16 glasses with only one top up allowed.

The panel of international and well-respected judges was headed by Bryan Julyan MS who is CEO of the Court of Master Sommeliers and included Ronan Sayburn MS, Brian Dawes MS and Ron Wiegand MS, MW. Julyan said: “This was battle to the finish! And, it was well won.

Piotr gave an incredible performance and we salute him. The standard of this year’s contest was unequivocally the highest yet in the contest’s 11-year history, and the two days was immensely exciting”.

Speaking of the competition, Pietras said: “To win this competitive International Final with the top three performing in public against the clock was an incredible experience – I am humbled and very proud”.

Bailli Délégué, for the UK, Philip Evins paid tribute to Pietras: “We are all delighted that Piotr has taken the International title for the UK. His win was well deserved – he demonstrated real skill and empathy with his profession and we congratulate him on his success”.

Pietras wins a Methusalem of Irvine Grand Merlot, a Riedel decanter, a Champagne sabre and a silver tray.

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According to the findings, only 3% of guests spent more than five minutes completing a guest survey, while the greatest number, 54%, spend between two and five minutes. A large number 43% spend less than two minutes responding to guest surveys.

November 2017

Respondents were also asked how much detail they usually provide in hotel guest surveys and in the majority of cases it is minimal. While 14% said they give ratings and full detailed written feedback, the vast majority, 86%, provide ratings only or ratings and minimal words.

However, the findings also revealed that the chances of guests providing detailed feedback on a hotel stay rose dramatically if they were given an incentive. An astounding 79% of hotel guests said they would spend up to an hour completing an online survey about their stay within seven days of check out if they were offered the incentives and reward programme provided by The Know.

The Know co-founder Fiona Adams said: “Guest feedback is so important to ensure exceptional customer experience that the majority of hoteliers now actively try and gather it at checkout or through email. What is interesting from our findings, however, is that so many guests are giving limited feedback to traditional surveys that they can provide little value. In addition, as almost 30% of respondents said that they would prefer not to be asked for feedback directly from hotels after their stay, in some cases we think there is a risk that the quest for direct guest feedback may actually alienate guests.”

Incentives hold the key

to gaining detailed feedback from hotel guests Hotel guests are significantly more likely and happier to give detailed feedback on their stay when given an incentive to do so, according to research undertaken by hotel guest insight service The Know.

The founders of the innovative new service asked guests staying in luxury hotels about their review habits and found that almost 60% very rarely or never complete surveys at check-out or via email following their stay.

The in-depth research found those who do occasionally complete surveys rarely spend more than five minutes on them, or offer much in the way of detailed feedback.

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The Know is an innovative service which enables hoteliers to receive detailed, confidential, qualitative feedback from real and highly targeted paying guests who have chosen to provide insight in return for incentives. In addition to the quality guaranteed feedback from individual guests, being part of The Know also enables hotels to benchmark their performance, gain proprietary market insight into guest preferences and create individual action plans using the sophisticated and bespoke question-led technology.

Multi-night, extensive reviews are conducted by an invitation-only members club of ‘Knowers’ who are individually vetted and incentivised through reimbursements and loyalty points.

The unique proposition, which has been developed by operations and finance experts Fiona Adams and Mané Ryatt after conducting extensive research and product development, is making its debut at The Independent Hotel Show on 17 and 18 October at London Olympia.

EAT. DRINK. SLEEP November 2017

Fabrics & Linens

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

A Fresh Approach for

Kobe’s Essente Brand

November 2017

EAT. DRINK. SLEEP

Fabrics & Linens

Luxury fabric specialist, Kobe, has introduced a contemporary, new-look to its Essente collection of stylish curtain and upholstery fabrics.

The collection includes curtains, voiles and sheers, dim outs and upholstery fabrics, suitable for both domestic and commercial installations.

It takes the range in a fresh new direction with more colour and pattern, offering a host of exciting, of-the-moment looks for interior dressing including the much in vogue ikat geometrics.

Said David Harris, md of Kobe UK: “The new-look Essente range has a much more contemporary feel with the focus on a vibrant colour palette and more pattern. We still offer the same selection of neutral tones but have added more choice to reflect all interior tastes.”

The collection follows on from the success of previous Essente ranges which offer a wide selection of chic, and easycare interior fabrics. As a sister brand, Essente also benefits from the logistical excellence of Kobe and its sophisticated automated warehouse and ERP system, while giving access to a wider customer base through realistic price points. Retail prices start at £16 for curtain weights and £27 for upholstery fabrics.

Essente also features a range of durable upholstery fabrics that are easy to wash and score highly on the Martindale rub test. The collections are available direct from stock or FR treated to order with a domestic back coat which complies with the BS 5852 ignition source 0 and 1, passing the cigarette match test.

Kobe’s UK operation is based in Crowthorne, Berkshire.

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Luxury fabric specialist, Kobe, has introduced Volterra, a collection of luxe, matte-look velvets, suitable for heavy duty contract use.

With a matte and natural cotton look and feel, the Volterra range of velvets is an upholstery use fabric woven in a W pile weave technique with polyester pile and a cotton mix base.

The of-the-season, timeless fabric is the latest addition to Kobe’s velvet offering and is available in three distinct styles; Volterra Chic, featuring a palette of silvers and greys, Volterra Classic, a selection of rich toned gold and purples and Volterra Trend, a range of stylish teal shades.

Said Kobe md, David Harris: “Velvet will always be in fashion and whether it’s used to upholster a traditional Chesterfield sofa or a padded headboard, it’s a striking addition to any interior scheme.”

The poly-cotton mix fabric is available in 57 colours to ensure there’s a shade to suit all tastes and requirements. All Kobe’s upholstery fabrics offer exceptional durability, scoring highly on the Martindale Rub Test.

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Volterra

November 2017

Kobe Introduces

Fabrics & Linens

Contract Furniture Group

Europa International

3R Telecom

www.contractfurniture.co.uk info@contractfurniture.co.uk +44 (0) 115 965 9030

www.europainternational.com contact@europainternational.com

+44 (0) 20 8676 0062

www.3rtelecom.co.uk info@3rtelecom.co.uk +44 (0) 1992 574 650

James Lathams

Storacall Teleacoustics

www.lathams.co.uk marketing@lathams.co.uk +44 (0) 1384 234444

www.teleacoustics.co.uk sales@teleacoustics.co.uk +44(0)1242 570995

YCR Distribution Ltd – Sam4s Sole UK & Ireland Distributor www.sam4s.co.uk sales@ycr.co.uk +44 (0) 1924 438238 option 1 for sales

Maidaid-Halcyon www.maidaid.co.uk sales@maidaid-halcyon.co.uk +44 (0) 845 1308070

WMF Coffee Machines

Fever-Tree

www.wmf-coffeemachines.com/en_uk

sales@wmf.uk.com +44 (0) 1895 816100

www.fever-tree.com info@fever-tree.com +44 (0) 20 7349 4922

Agua Fabrics

Till Secure Systems

Simon Jersey

www.aguafabrics.com info@aguafabrics.com +44 (0)20 8205 0050

Sky Sports https://business.sky.com sb2b@sky.uk +44 (0) 84442 411 411

www.tillsecure.com info@tillsecure.co.uk +44 (0) 844 993 3253

www.simonjersey.com sales@simonjersey.com +44 (0) 370 4609 047

Stage Systems

NFS Technology

www.stagesystems.co.uk info@stagesystems.co.uk +44 (0)1509 611021

www.nfs-hospitality.com info@nfstechgroup.com +44 (0) 800 731 8451