Eat Drink Sleep - October 2015 by Jet Digital Media Ltd

eat.drink.sleep October 2015

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EAT. DRINK. SLEEP October 2015

Industry News

Redcomb Pubs acquires Worplesdon Place Hotel

Craft Beer Co reports 22% turnover uplift

Redcomb Pubs Ltd, the multiple operator headed up by Dan Shotton and Mark Draper has acquired its latest site through agent Fleurets, The Worplesdon Place Hotel near Guildford, an ex-Beefeater and Premier Inn with 30 bedrooms. Dan Shotton, Managing Director commented:

“The Worplesdon Place Hotel is a beautiful building set in 2 acres of gardens with its own lake, and will fit perfectly into our rooms division, taking our total portfolio to over 100 rooms. We are planning a major investment both in the pub and the hotel to create a fabulous country pub with cosy, individually styled bedrooms, and will be focusing on doing what we do best – delivering simple, seasonal, freshly cooked food, an interesting range of wines and beers, in a friendly relaxed environment, all at very sensible prices. “Trading over the last quarter has been especially strong, with LFL performance in excess of +5.4% and occupancy averaging 78% across our hotels, and we are still ahead of our acquisition strategy for 2015. We are now focusing on building our pipeline even further for both our rooms and pub divisions, and are actively seeking freeholds and free of tie leases in London, the south east and M4 corridor.”

Craft beer bar operator Craft Beer Co has reported an uplift of 22% in its turnover across its six bars as it prepares to make its debut in the City.

“What sets us aside is our unwavering dedication to stocking the world’s finest craft beer, which includes many breweries from the UK. We’re not just ticking the boxes, craft beer is who we are, not what we want to be.”

The Martin Hayes-led company has posted its record turnover ahead of opening its seventh pub, St Mary Axe, on Mitre Lane this autumn following refurbishment. On the financial performance, Hayes said: “We’re really pleased with the latest numbers, not least because whilst craft beer sales are high, so are the number of people trying to retail craft beer. I’m not sure the demand from consumers for craft beer is outstripping the rate at which retailers are adding it to their offer, particularly some of the big operators who are, with respect, ticking boxes with a pretty average craft beer offer so they can adorn A Boards with ‘We sell Craft Beer here’.

When the newest site was secured, Hayes told M&C the group was gearing up to open its first pub outside the south east, in Bristol. Hayes said a site was “ours if we want it”, on a new development in Bristol. He told M&C: “There is a great craft beer scene in Bristol but I am confident we could go in there and have the best offer. Bristol is just far enough that it would be manageable under our current structure. “The plan is still to eventually get sites in places like Birmingham, Manchester, Oxford and Cambridge and possibly Glasgow and Edinburgh.”

BBPA welcomes £24 million growth program The BBPA has welcomed a Government announcement for a new £24 million Growth Programme which aims to benefit rural communities by unlocking the huge potential for growth in the countryside. Brigid Simmonds, Chief Executive, comments:

“I welcome the Government’s £24 million funding available through Local Enterprise Partnerships (LEPs) which will help rural communities to create and grow local businesses. We have around 8,000 pubs in rural areas, not to mention the big impact that barley, hop growing, malting, and a host of other industries have on the rural economy.

“We will continue a dialogue with Government on rural issues, as I am sure more can be done particularly for rural pubs; we would like to see reform of Rural Rate Relief, for example, which would help rural pubs to invest and grow their businesses.” Applications for the grants are

Managed pub and bar operator TCG is rolling out a Sunday roast offer to six more of its pubs after a trial in five sites earlier this summer generated an average uplift in food sales of 20%.

Swinging Sixties ibis Styles Birmingham Airport NEC hotel opens

With the busiest UK airport and train stations outside of London, Birmingham has been a transport hotspot for decades. The original Mini Cooper was born in Birmingham and was doing laps of spaghetti junction long before it embarked on any Italian jobs.

The Sunday lunch offer revolves around freshly-cooked, top quality ingredients, presentation that delivers the ‘wow factor’ and training for the pubs’ kitchen and front of house teams. Customers can choose from one of four roast meats – beef, chicken, pork or lamb - served with fresh seasonal vegetables, Yorkshire pudding and unlimited gravy. The roast can be enjoyed on its own or turned into a two or three-course lunch with a range of starters and desserts, while a children’s meal offers smaller portions.

sites have quickly adapted to the new cooking and presentation styles required and are now serving Sunday roasts that look and taste great, while still delivering excellent value to our customers. “ The roast offer has created a new Sunday food business at several sites, including Bar 38 in Matching the quality of the food Portsmouth, which is now selling with its presentation, most of an average of 85 roast lunches – the meal is brought to table in despite being primarily a cocktail sharing size platters and bowls, bar. including a whole roast chicken to At the Black Horse in Skipton, serve two diners. Gravy and other general manager Jenny Gallagher accompanying sauces are also says, “We’re serving around 40 roasts presented separately, to enhance on a Sunday now and customers are the meal’s quality credentials. spending more per head than they Delighted with results were before. The theatre around the TCG chief operating offer Nigel presentation, particularly the whole Wright said, “We’re delighted with chicken, really appeals to customers, the results from this trial, especially and we’ve had lots of positive as they relate to sales during July comments about the quality of the and August, which isn’t the prime meat as well. We’re really proud of season for roast lunches. We’ll hope our Sunday roasts and expect sales to achieve even better uplifts as we to continue to build.” move into the autumn and winter. Pictured top: TCG director of operations Ben Levick (left) and “Key to the success has been our chief operating officer Nigel Wright focus on quality, freshly-cooked food, backed with intensive training (right) are served a Sunday Roast at to ensure that we exceed customers’ the Hop Poles in Hammersmith by team member Simona Pane expectations. The teams in all trial

Cool greys permeated with orange, turquoise and lime feature heavily throughout the hotel with polka dots adding a playful touch of colour. Spaghetti junction has been reimagined as a design on the carpets whilst vivid industrial prints hang on the walls. The ibis Styles Birmingham Airport NEC offers 166 well-appointed rooms, onsite restaurant, a bar and six meeting rooms. Continuing the theme of transportation into the lounge bar, the area has been styled as an aeroplane wing, perching on diner style seating. Inge Van Ooteghem, SVP Operations Economy and Budget Hotels, comments: “We are delighted to open ibis Styles Birmingham Airport NEC – a hotel that gives a retro nod to the era when travel was funky and a little bit cheeky too. We want our guests to experience the vibrancy and character of Birmingham from within the hotel walls, whether they are taking off on their holidays or doing business in the city.” “This is the second new opening for ibis Styles in as many weeks, with a further two hotels coming to Haydock and Barnsley in September. Ibis Styles is a growing economy brand in the UK, which places design and style, alongside comfort and quality, at its heart. It’s always exciting to see how the unique story and personality of each hotel will unfold and be embraced by guests.”

mme for rural businesses and communities now officially open and are set to give businesses a real boost by supporting projects that can make a big difference to the rural economy. Local priorities have been established across the country meaning that this funding will be directly targeted at initiatives that will bring the biggest benefit for

those local areas. Opportunities could include helping people to expand or set up or new businesses, developing new food processing facilities and promoting tourism. Individual grants are worth upwards of £35,000 depending on the individual project and will

be offered in nine Local Enterprise Partnerships (LEPs). A further two rounds of the growth programme are expected in August and September and the remaining LEP areas will be invited over the next few months to apply for grants to help them support their local rural communities.

EAT. DRINK. SLEEP

TCG rolls out new roast lunch menu

October 2015

Industry News

EAT. DRINK. SLEEP October 2015

Industry News

Wetherspoon chairman calls for tax equality

Rugby World Cup beer & food menu

JD Wetherspoon chairman Tim Martin reiterated his plea for tax equality as the group announced its annual results today. The company reported a 2% fall in profits for the year to 26 July, as it said it faced increased competition from supermarkets and restaurants. Profit before tax fell to £77.8m, down from £79.4m the previous year. However like-for-like sales growth for the year was 3.3%, while total sales have grown by 7.4% to £1.5bn. The pub group reported that like-for-like growth had slowed to 1.4% in the six weeks to 6 September. The full year dividend was maintained at 12p. Martin (pictured) said he was pleased with the results, but called for VAT to be equal across the food and drink industry. JD Wetherspoon said it paid £632.4m in taxes last year, or 41.8% of sales. The total amount was an increase of £32.2m from the previous year. Martin said: ‘I am pleased to report a year of progress for the company, with record sales and free cash flow. ‘As we have previously stated, we believe that pubs are taxed excessively and that the government would create more jobs and receive higher levels of overall revenue, if it were to create tax equality among supermarkets, pubs and restaurants. Supermarkets pay virtually no VAT in respect of food sales, whereas pubs pay 20% – and this disparity enables supermarkets to subsidise their alcoholic drink sales to the detriment of pubs and restaurants.’ Chief executive John Hutson also said the pub group – which now has 950 pubs – was facing increasing competition from casual dining restaurants. ‘I’m confident in our ability to evolve our offer as time goes by and have confidence in our long term prospects. Increased competition from restaurant groups and supermarkets has had a bearing on our performance and we’d like to do better.’ Drinks sales were up by 1.2% for the

The Rib Room Bar & Restaurant at Jumeirah Carlton Tower has revealed an exclusive menu featuring dishes sourced from some of the nations participating in the Rugby World Cup, paired with local beers. Head chef Ian Rudge has sourced some of the finest ingredients from around the rugby playing world to create an international Rugby World Cup inspired beer and food matching menu to be enjoyed throughout the tournament. Diners are encouraged to book early as with a twist of fate, each nation’s dish will be removed from the menu as their team is eliminated from the tournament. The host nation’s menu will offer the quintessentially English combination of The Rib Room’s legendary roast rib of beef with Yorkshire pudding matched with beer from local Greenwich-based craft brewery Meantime. Neighbours from north of the border will be offered Glasgow-brewed Innis & Gunn to enjoy with Aberdeen Angus rib eye steak and Dunsyre blue cheese, while the Welsh Dragons will offer a thirst-quenching Celt House Lager

year to 26 July, while food was the strongest performer, up by 7.3%. Hutson also said the group was to continue slowing its rate of new openings, as it invested in maintaining its current estate and purchasing the freehold of some of its existing locations. The company also said the introduction of the new national living wage was unlikely to have much effect on its staffing costs.

alongside delicious Welsh lamb cutlets with leek and Caerphilly cheddar gratin. Those who wish to see Ireland repeat their RBS Six Nations success will relish a hearty Irish sirloin steak, black pudding and colcannon washed down with their beloved Guinness whilst foes from across The Channel will savour the classic French steak au poivre with pommes frites served alongside the famous Kronenbourg. Catering for visitors from the southern hemisphere, Argentina supporters will be welcomed with an authentic culinary combination of Quilmes, with a succulent Lomo fillet steak with chimichurri sauce. Antipodeans will be tempted by a pint of Cooper’s Pale Ale paired with an exquisite Australian surf and turf dish including wagyu beef. The revered All Black followers will sip Monteith’s Bohemian pilsner coupled with New Zealand green lip mussels cooked in New Zealand chardonnay, garlic and cream. The Rugby World Cup bar snack and beer pairing menu is available at The Rib Room Bar & Restaurant from 18th September to 31st October 2015.

The group said it had increased its minimum hourly rate by 5% in October 2014, and by a further 8% at the end of July 2015, moves which brought it broadly in line with the government’s proposed £7.20 an hour that will come into force in April 2016. Wetherspoon says it already pays around 40% of its profits (£30.7m this year) to its staff as a bonus or free shares, 80% of which is paid to staff in its pubs.

The pub industry is going through a shake-up, spurred on by recent government legislation to scrap the controversial “beer tie” system and allow pub landlords tied to big chains to buy beer on the open market.

It has also had to contend with changing social trends: per capita consumption of alcohol has declined by 18pc since 2004, according to a recent report by think tank The Institute of Economic Affairs (IEA).

The decision to alter the relationship between large pubcos and tenants followed a difficult decade for the pub industry in which the number of public houses in Britain dropped from 58,200 in 2006 to just 48,000 last year, a fall of 18pc.

Despite the industry’s woes, many landlords are finding innovative ways of pulling in the punters.

Pub landlords hope they will be thrown another life raft in next week’s Budget, with some speculating that the Government may cut beer duty by 1p for the third consecutive year.

Peter Borg-Neal, the founder of Oakman Inns, which operates 10 pubs in market towns across Hertfordshire, Buckingham and Oxfordshire, says pubs that are thriving have managed to expand their offerings to appeal to as many people as possible.

“We’re open all day, serving coffee, food and offering free wifi. It means we are used by all sorts of people in the town. In the The Campaign for Real Ale lobby group, which supports a cut in beer mornings we might have an NCT tax, estimates that 1,047 pubs have [National Childbirth Trust] group here, business people for lunch, been saved in the past two years and later people come in for a as a result of the Government’s drink after work.” decision to scrap the beer duty escalator and cut beer duty in 2013 Oakman was founded in 2005 and 2014. by Mr Borg-Neal, who decided

makes move to Britain

Sir Charles Dunstone, the Carphone Warehouse co-founder who brought burger chain Five Guys to Britain, is set to bring a second fast casual dining concept, called MOD Pizza, across from the US. Dunstone is expected to announce today the signing of a new joint venture with Scott and Ally Svenson, the American couple who launched MOD Pizza seven years ago. The Svensons have since grown the brand to a 69-strong chain of restaurants across 12 states with a forecast turnover this year of $60m (£38.8m), according to The Times. They announced a year ago that they were looking to bring the pizza brand across the pond and were looking for a UK operating partner. MOD stands for “made on demand” and the restaurant group serves 11-inch bespoke pizzas with a choice of 30 toppings. They are the same price — between $7.17 (£4.65) and $7.87, depending on location — whatever the toppings.

“At a time when there is concern about the number of people drinking excessively at home, the importance of pubs as places where you can drink responsibly in a social and community setting cannot be overstated,” said Camra’s chief executive Tim Page.

to open his own gastropub after decades of working in the hospitality sector.

Now owning 10 pubs, with three more due to open this year, Mr Borg-Neal says he aims to appeal to everyone within walking distance or a 20-minute drive of an Oakman.

Instead of waiter service, customers go up to the “pizza builder” to choose their toppings then pay at the till, where they can also order drinks, before waiting for their names to be called out.

Britain’s pub industry has suffered for a number of reasons: increased competition from supermarkets selling cheap drink, heavy taxes on alcohol and the smoking ban have all played their part.

He adds that despite coming into the pub industry just before the recession hit in 2008, business has remained solid, if temperamental. Revenue for this year is forecast to be around £14m.

The pizzas take three minutes to cook and it is normally six to seven minutes from entering the restaurant to clients getting their food, according to Scott Svenson, while the typical length of a visit is 20 to 30 minutes.

UKinbound teams up with Springboard for governments #mytourismjob campaign UKinbound has joined up with partner charity, Springboard, to support the Government’s #mytourismjob campaign, which aims to raise the profile of tourism as an employer and celebrate the career prospects available within the industry.

country’s top tourism businesses, said that as part of its “ongoing pledge to the British inbound tourism industry”, it is endorsing the government’s campaign by sharing stories of its own members who have risen to the top of their game.

The #mytourismjob campaign was launched with the government’s Five Point Plan which has been introduced to boost tourism across the whole of the UK, encouraging awareness of one of the country’s fastest-growing sectors.

Outlining the career progression and success of company’s such as Big Bus Tours, Canterbury Cathedral, E-Voyages, The View from the Shard and AC Tours, UKinbound says “these success stories highlight the vibrant and diverse nature of work in tourism”, but also the need

UKinbound, which represents 350 of the

for further government support if individuals are going to be drawn to a career in hospitality and “enabled to flourish”. UKinbound’s CEO, Deirdre Wells OBE, said: “UKinbound welcomes the Government’s recent commitment to promoting careers in the tourism industry. Tourism currently employs one in three people in the UK and the sector is capable of further growth but this can only be achieved by encouraging candidates into the industry.

EAT. DRINK. SLEEP

Time at the bar: can Britain’s pubs survive? US fast pizza concept

October 2015

Industry News

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ONELAN’s Reserva ONELAN is happy to announce the latest update to the Reserva Room Booking range. To support corporate and education users, who have already migrated or plan to move their calendaring system to the cloud, Reserva now offers integration with Microsoft Office 365. This update also includes integration with Scientia timetabling systems used in Universities worldwide.

October 2015

EAT. DRINK. SLEEP

Business Matters

Reserva has also been improved to better support enterprise customers who wish to run the Reserva Connection Manager software on Microsoft Windows Server 2012 R2 and VMWare platforms. By supporting deployment on virtualised hardware, Reserva can benefit from high availability, snapshotting and improved load balancing. ONELAN develops network appliances for standalone and end-to-end Digital Signage network solutions. The Net-Top-Box is a mul¬timedia, multi-zoned solution capable of Touch Interactivity. With a browser based user inter¬face, the system is fully multi-lingual and capable of dis¬playing both stored media and live media e.g RSS feeds, web pages and broadcast TV or locally streamed video. Further mem¬bers of the product family cater for Enterprise network management and integration with external data sources. ONELAN’s Net-Top-Boxes are now installed in a wide variety of organisations across the world in markets including retail, schools, hospitals as well as corporates such as TalkTalk, the Financial Times and Virgin. ONELAN Ltd is based in Henley-on-Thames, Oxfordshire Visit www.onelan.com for further details. Press Contact details: Marion Bourne email: marion.bourne@onelan.com Phone: +44 (0) 1491 411400

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Business Matter

Buy Gobos With Ease Online at Projected Image

customers shop online, whilst on the job using mobile phones and tablets. This goes hand in hand with our ethos and reinforces our reputation for great customer service. The new site will allow us to work even more efficiently so we can manufacture to tight deadlines, allowing rapid delivery to all Gobo and Projection specialists Projected Image have launched a new ecommerce website, devoted parts of the UK, Europe and the rest of the World.” to delivering Gobo and Projection Solutions. Providing their current customers with a fully online More about Project Image ordering service and attracting new business from Projected Image was established in 1999 to address around the world. the need for a reliable and affordable custom Gobo manufacturer with a fast turnaround and great Customers range from set and lighting designers customer service. for large theatre productions like Wicked and Matilda, from event and marketing professionals, to We are the UK and Europe’s premier gobo DJ’s and Wedding planners, making client visions manufacturing company and our reputation has come to life through light. become synonymous with the highest standards of finished products and excellent customer service. The website will feature a brand new shopping and ordering system with the customer front of mind. Customers will be able to set up and register All our gobos are manufactured in-house in Newcastle-upon-Tyne, we are also 100% British personalised and company accounts, so they can keep track of all orders, print invoices and empower owned and operated. staff to buy Gobos at the click of a button. Our dedication to customer service and providing With increased traffic from several different devices, leading edge products has made us a trusted and go to business name in the live event production the website is fully responsive for mobile and industry. We supply gobos to a global market, of tablet users to order and buy on site or while out Theatre shows, Commercial trade shows, company and about. Along side this they have set up a blog launches, bespoke events, re-branding, Live music with instructional articles and videos helping new shows and intimate weddings. customers to find out how to get the best out of there gobos and inspirational ideas like branding To find out more about Projected Image visit opportunities and marketing their business with light through the magic of a Gobo. their website www.projectedimage.com or Director Roger Scott stated “We hope the new website will bring us up to speed with how our

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EAT. DRINK. SLEEP October 2015

Business Matters

Benefitting From The Right Choice Of Payment Systems Technology permeates every aspect of our lives with most of us accustomed to using state-of-the-art mobiles and apps. In order to stay ahead of this trend, the hospitality sector must ensure that they meet their customers’ needs when it comes to paying. In response to this many bars, restaurants and even hotels have already installed near-field-communication (NFC) enabled terminals which accept the latest payment technology such as Contactless and mobile payments. And by connecting the terminal to the till, you can save the time spent keying in the amount on the terminal and ensure the accuracy of the amount the customer pays. Contactless is particularly well-suited to environments with high customer turnover, as transactions can be processed in less than a second. As a result, queues are minimised, more customers are served, the overall customer experience improves and profits are boosted. Most customers like to have their say and are willing to share their views, especially when they’ve eaten out, visited a bar or stayed in a hotel. However, many end up not doing so as traditional methods such as customer surveys, polls or internet reviews are time consuming or they are not anonymous.

This is where technology comes in, with new services enabling the customer to rate a service or a product when paying by card being introduced, while the experience is still fresh in the customer’s mind. One such service is provided by truRating, live in UK venues where customers make Chip and PIN payments and will soon be available for Contactless transactions. Every customer paying by card is asked one question which is rotated from a fixed set of customised questions, to rate the service, experience or product on a scale from 0 to 9 (terrible to great). The rating is anonymous and given by the person paying so it’s a real and honest insight about what the customer thinks. This feedback can be accessed the next day and acted on to make sure the outlet provides the best possible service. It is often overlooked that a customer’s experience when they pay can have a big impact on their overall impression of a bar, restaurant or hotel. Make it quick and easy and they are more likely to come back. If at the same time you can gather their feedback about the service you have provided - and then act on this - then the chances are that not only will the customer return, they’ll recommend you to their friends too. www.globalpaymentsinc.co.uk

CHIP & PIN TERMINALS ARE NO LONGER JUST A WAY TO TAKE PAYMENTS. They are now a way to collect customers' feedback quickly, easily and anonymously. And speed up your end of service bill payments.

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SPEED UP YOUR END OF SERVICE BILL PAYMENTS Imagine arming your waiting staff with portable terminals, linked to your till, that can print a bill on demand, split it if needed, take payment and provide a receipt. All without the waiter leaving the table. What could that mean for your restaurant? ; Better service for your customers ; More time for your waiting staff ; Faster turning of tables ; More covers ; More revenue Global PAY Now1, the award winning2 card processing service for the hospitality industry, and truRating are available through a card payment terminal with Global Payments3.

TO FIND OUT MORE, SPEAK TO GLOBAL PAYMENTS TODAY ON 0800 731 89214. Requires connection with an EPOS system accredited by Global Payments. Global Payments are willing to work with any new EPOS provider however, they may charge for development work needed to integrate with Global Paymentsâ&#x20AC;&#x2122; terminals. Please call Global Payments to discuss this further if required. Winner Best Industry Innovation at the Cards and Payments Awards 2014. 3 Before truRating can be set up, you need a Merchant ID, a relevant terminal from Global Payments and to register with truRating. 4 Lines are open 9am to 5pm Monday to Friday (excluding public holidays). To help us continually improve our service and in the interest of security, we may monitor and/or record your communication with us. 1

Global Payments is a trading name of GPUK LLP. GPUK LLP is authorised by the Financial Conduct Authority under the Payment Services Regulations 2009 (504290) for the provision of payment services. GPUK LLP is a limited liability partnership registered in England number OC337146. Registered Office: 51 De Montfort Street, Leicester, LE1 7BB. The members are Global Payments U.K. Limited and Global Payments U.K. 2 Limited. Service of any documents relating to the business will be effective if served at the Registered Office. Issued by Global Payments, 51 De Montfort Street, Leicester, LE1 7BB.

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EAT. DRINK. SLEEP October 2015

Business Matters

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is one thing, but when it comes to making a claim office hours go out the window. There is nothing worse than needing to speak to someone following an incident only to get through to an answer phone, which is why we provide all our clients with a dedicated 24 hour claims service that can assist you 365 days a year.

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Our product range for Public Houses, Restaurants and Hotelâ&#x20AC;&#x2122;s provides you with comprehensive protection against material damage to the contents and buildings, including fire, storm, flood, accidental damage and full theft. The policy will also provide protection for loss of income following damage to the premises as well as failure of public utilities and denial of access. Cover will also include Public Liability and Employers Liability following bodily injury to a third party or an employee as a result of the business.

October 2015

Business Matters

EAT. DRINK. SLEEP October 2015

Shows & Events

Oktoberfest German Beer Festival Comes To London for First Time The world-famous German beer festival Oktoberfest is launching in London for the first time this year. The Bavarian festival which has been held in Munich since 1810 is going to be held at the Tabacco Docks in Wapping, east London from Thursday 8th October to Sunday 11th October. Over 100,000 pints of lager, in traditional German one litre Stein glasses, are expected to be drunk and over 50,000 traditional sausages eaten during the four day festival. A traditional German beer hall will be created with rows of seated on long tables with benches and over 24,000 people are expected to attend.

place to put on the Oktoberfest, and Tabacco dock is the perfect location for this event. The wooden beams and the high ceilings give an authentic feels to this satellite of the world famous Bavarian beer festival.” And he added: “It’s going to be amazing fun and we are already struggling to keep up with demand for tickets and may look to add another date in future. We would love to make this an annual event in London and because the German event has been put forward to September nowadays due to the inclement weather this will now the one genuine Oktoberfest in Europe.” There will be a selection of side-stalls, a Bavarian garden and games will be available including lessons from German professional footballers on taking penalties, and a special Beach Towel Toss game, where you have to throw a German flag beachtowel over 50ft and stake your claim to a sun-lounger by the pool.

There will be a Bavarian Oompah band playing on the main stage at the event but unlike the Munich based event, songs Food will be laid on from German restaurant performed will be classic British pop and rock chain Hermann Ze German who will offer songs from bands like Queen and Oasis. Wurstl (sausages) with Sauerkruat (pickled cabbage), Shnitzel and Germany’s favourite Waitresses serving the beers will all be potato salad. decked out in traditional Drindl dresses, with a laced up bodices, white blouses, with The event was first held in 1810 to celebrate full skirts and aprons. The men’s outfits will the wedding of Crown Prince Ludwig include genuine lederhosen breeches, alpine of Bavaria to Princess Therese of Saxehats and socks up to the knee. Hildburghausen, who was related to the great-great-great-great grandmother of the Event organiser Joe Ryan said: “I’ve always Queen. thought that London would be amazing

The event is sponsored by German beer company Paulaner which is one of the original founders of the Oktoberfest event and based in Munich. They will be specially shipping over 600 beer barrels of traditional beer which is a particularly light lager with the recognisable frothy white head. As the event is held directly after the Oktoberfest in Munich, Paulaner will also send all of their tent decorations over to London. Tickets are £10 for general admission to the event including the Paulaner Beer Tent, the Bavarian Garden, the Paulaner Beer Tap Pub and the Munich Market. Seating is on a first come first served basis as long as there is capacity. A £60 Paulaner Pass includes unlimited steins of Paulaner beer and a meal of your choice from Herman Ze German. A Paulaner Table for 10 at £600 includes 10 Paulaner passes and VIP tables for £1,000 are located adjacent to the the Ooompah band stage. For bookings go to www.oktoberfest.london For more details, interviews and media passes please contact: Sean O’Brien 020 7267 4011 sean@aobpr.co.uk

EAT. DRINK. SLEEP October 2015

Shows & Events

THE INDEPENDENT HOTEL SHOW 2015

SHOW PREVIEW

The Independent Hotel Show returns to Olympia this October (20 & 21) with a packed two days of networking, new business ideas, advice and insight from some of the UK’s leading figures from the luxury, boutique and independent hotel sector. Exceptional Exhibitors

Discover the finest products and service providers with a carefully selected line-up of over 300 premium exhibitors from across the hotel supply chain. Offering a one-stopshop of all the essentials needed to run a successful hotel, The Independent Hotel Show is the must-attend event for anyone working within the boutique and luxury hotel sector. Inspiring Independents Hear more from industry thought leaders as they share their knowledge, insight and expertise across a range of hard hitting seminars and business discussions that tackle some of the industry’s hottest topics. Offering first hand design, technology, marketing and business support and advice, the free-to-attend seminars and panel discussions provide valuable insight from some of the leading names in the hotel business to help new and established hoteliers improve their performance. Sessions run throughout the two-day show across two theatres – The Innovation Stage sponsored by CLEAN and the UKHA and The Business Theatre. The Hub Let the innovation of some of the design industry’s most exiting talent inspire you to network, discuss and share ideas

at The Hub, a transitional space seamlessly changing from café to champagne bar as the day progresses - designed this year by Jestico + Whiles. Destination Spa From top to toe the Independent Hotel Show is making a bigger splash this year with an expanded feature area dedicated to hotel spas. Featuring some of the most respected exhibitors in the sector and supported by Spa Business, Destination Spa will also present a targeted programme of business sessions ideal for anyone interested in expanding in this area. The Independent Think Tank Launching at the show this year is the Independent Think Tank, a dynamic space that brings together the movers and shakers of the hotel sector to debate key issues and evaluate sector opportunities. Throughout the two days it will host a schedule of smaller, more in-depth, focused workshops allowing attendees the opportunity to ask questions and actively engage with the content. Hoteliers Hall of Fame The Independent Hotel Show will again reward and acknowledge the country’s most influential and respected independent hoteliers with the annual Independent Hotelier of the Year and Outstanding New Hotel of the Year awards. Previous winners include Kit and Tim Kemp of Firmdale Hotels, voted Independent Hotelier of the Year 2014, and Robin Hutson, CEO for Lime Wood Group and Home Grown Hotels Ltd and founder of the Pig Hotels, winner of the Outstanding New Hotel of the Year award 2014. Nominees for this year’s awards will be presented on www.independenthotelshow.co.uk/awards with winners announced on the opening day of the show.

www.independenthotelshow.co.uk 22

TH E BUSIN ESS EVENT FO R LUXU RY AN D BOUTIQ U E H OTELS

MORE THAN 300 EXHIBITORS FROM ACROSS THE HOTEL INDUSTRY SUPPLY CHAIN – MORE THAN 100 SPEAKERS COVERING ALL KEY, UP-TO-DATE AREAS OF THE INDUSTRY – PLUS DESTINATION SPA THE HUB

I N CO R T H E I N P O R AT I N G DE H OT E PEN D EN T L AWA RDS

AND NEW FOR 2015 INDEPENDENT THINK TANK

W W W.INDEPENDENTHOTELSHOW.CO.U K

October 2015

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Shows & Events

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Make your hotel stand out with advice from leading journalist Fiona Duncan, of The Telegraph, and discover how to attract more customers and please critics. Hear more from Ed Purnell of the Hotel Marketing Association, Howard Hartly of The Grosvenor and Camille Lorigo of South Place Hotel on attracting international guests and London weekenders.

The Independent Hotel Show, presented by Rate Gain, is pleased to announce the launch of its programme of business seminars. Featuring a hotlist of expert hoteliers, respected journalists and on-the-money industry analysts, the sessions are the ideal platform to help independent hoteliers shape and steer their business, tap into new trends and initiatives and learn first-hand from some of the biggest names in the business. Taking place at Olympia West, London on 20 & 21 October, the Independent Hotel Show includes two dedicated theatres – the Business Theatre and the Innovation Stage sponsored by CLEAN and UKHA – delivering 16 free-to-attend seminars and panel discussions over two days. In addition and new for 2015 is the Independent Think Tank, a smaller, more in-depth gathering of industry professionals, who’ll debate the issues affecting today’s independent hotelier, inviting contribution and participation from audience members. The show will also feature an expanded and spruced-up Destination Spa Talks programme, featuring a range of sessions targeted at hoteliers looking to enhance their spa and wellness offering. Tailored to the needs of the independent and boutique hotelier, all the sessions cover a diverse mix of insight and advice to help build and grow a successful hotel business. From marketing and sales support, business, investment and growth insight, design and technology trends and staff and service best practice, the programme will tackle the hottest topics in the sector. Start off the day with an industry state-ofthe-nation review from James Parson of STR Global, performance and trend analysts to the worldwide hotel sector. Presenting bespoke findings from a joint research project undertaken specifically for the Independent Hotel Show, this session will delve deeper into the successes and challenges of the independent and boutique hotel sector over the previous 12 months and predict future opportunities and trends.

October 2015

Learn some of the tricks of the trade as a panel of hotel owners and industry experts, including Simon Rhatigan of Devonshire Hotels, James Lohan of Mr & Mrs Smith and Petra Clayton of Custard Communications, present 20 sure-fire ways to fill a hotel throughout the year. With service a core element of successful hotel delivery, the Independent Hotel Show explores changing consumer perceptions of 'good service', predicting how these could manifest in the future. The 'Future of Service' session will focus on the changing needs and expectations of the modern guest. With key predictions presented by Mandy Saven of research and advisory firm Stylus and on the ground insight delivered by Paula McNimm of The Savoy and Neil Leo of Ace Hotel, the session aims to challenge preconceptions of service styles and explore the boundaries of what tomorrow’s guest may expect. Steer your staff on a successful career in hospitality with sessions featuring expert advice from Jonathan Raggett, MD of Red Carnation Hotels and Chairman of The Master Innholders, Carrie Wicks, Operations Director at Firmdale Hotels and Tim Hart, Owner of Hambleton Hall. These high profile industry leaders will be sharing tactics for training and retaining your most valuable staff and attracting and managing the best candidates as they showcase the hotel and hospitality sector as a rewarding and lucrative area of employment. Discover how the movers and shakers within the industry are pushing the boundaries when it comes to hotel innovation. Join Catherine Butler from At the Chapel and Jules Pearson from The Hoxton on a session exploring the evolution of the UK’s hotel scene. Dive into the schedule of dedicated spa talks and uncover ways to enhance your hotel’s well-being offering from Tammy Kenyon of Limewood and spa designer Martin Hulbert. With further sessions providing advice on how to access funds and expand your hotel business, a host of design and technology insight and guest interviews featuring key hotel entrepreneurs, such as David Richards, motor racing supremo and owner of The Idle Rocks and St Mawes Hotel, this year's Independent Hotel Show business sessions offer something for everyone To register for the Independent Hotel Show 2015 and book your place on this year's free-toattend sessions visit

www.independenthotelshow.co.uk/seminar-programme

EAT. DRINK. SLEEP October 2015

Shows & Events

Movers-n-Shakers

Sleep Celebrates its 10th Anniversary with a Conference Designed for Disruption After a phenomenal ten years of investigating the trends and setting the new ones, Sleep, the European hotel design industry’s most anticipated annual event, surges ahead with a conference planned to spark passionate debates about the hottest topics and noteworthy developments that are transforming hospitality. This year’s two-day, free-toattend conference at London’s Business Design Centre on 24-25 November ups the ante with exciting opportunities to engage with key decisionmakers, along with provocative sessions that invite visitors to shape the future of an industry they love. Conference Will Meyer and Gray Davis arrive from New York on the first day of the conference. Conference chair Guy Dittrich, Editor at Large for Sleeper Magazine, will chat with Meyer Davis about their recent projects including the redesign of the Paramount in NYC and 1 Hotel South Beach Miami. The keynote session on the second day of the conference sees Martin Brudnizki divulge his secret recipes for creating award-winning restaurant and hotel designs. On hand to deconstruct the process of hotel branding will be Professor Angela Roper, who is currently conducting an industry-wide study about the topic as director of the International Centre for Hotel & Resort Management at the University of West London, along with Philippe Perd, Senior Vice President Operations and Project Development of the Oetker Collection, the operators of London’s recently renovated Lanesborough Hotel, and Mark Jory, founder of the international branding agency, Latitude. With newcomers like Curio and Canopy by Hilton;

Tribute Portfolio and Sheraton Grand by Starwood; plus Moxy and Autograph by Marriott, the hotel brands are multiplying like rabbits. This panel of experts will explore the merits of having such a wide spectrum and question whether they are in fact bringing differentiation - or if they all start to seem the same in the minds of guests. Simon Hudspeth, Principal of Hotel Investment and Asset Management, will moderate a panel examining the prospects for global hotel development. Joining him are experts at the top of their game: Tim Walton, Vice President of International Development at Marriott; Johanna Lundstrom, Development Director of UK, Germany and Northern Europe for Meliá Hotels; and Eric Jafari, MD of Union Hanover Securities. They will consider questions such as: Where in the new-build hotel development cycle are the UK and European markets – and where is there opportunity and appetite for more? What new brands and new products are coming to market now? What makes a hotel development successful and for whom... the developer, the investor, the operator, the brand – or even the customer? What are the most common barriers to profitable hotel development? Don’t miss this chance to learn if a dip is inevitable now that the industry is at its peak, and what can be done to avoid a drop. This November hear from a “design dream team” composed of the best of the best directors from top hospitality design studios around the globe. Shaking things up are Ariane Steinbeck of RPW Design, Wilson Associates’ Tristan Auer, Alex Michaelis from Michaelis Boyd, Margaret McMahon of Wimberly Interiors and Seyhan Ozdemir from Autoban - all highly

informed industry authorities who have seen it all. With hotel projects ranging from the world’s most prestigious brands, independent boutiques and luxurious resorts to high-style but lower budget renovations, conversions and new-builds, this dynamic panel will draw upon their encyclopaedic design knowledge to debate how to make design pay and invite audience members to join in the action. Investigating one of the hottest areas of growth in the European hotel scene will be a panel of pros revealing how conversions offer practically unbounded potential for developers and designers. Development expert Bart Carnahan, SVP Development at Starwood Hotels & Resorts will divulge how to get the best return on investment, while design professional Michael Kus, Director at AHR Architects, will share the challenges posed by the conversion process. Making its debut at this year’s conference is Sleep Essentials, rapid tutorials offering designers and independent hotel owners the chance to discover more about the latest drivers of change in a variety of sectors. Delegates will join small group sessions with the industry’s leading specialists to discover what they need to know to be at their best, meet fellow colleagues who just might be in their next project team, and experts who could help them take their design practices to the next level. And for independent hoteliers, the forum is a perfect opportunity to get ideas for their future projects from top consultants all gathered in one room. Participants will be rewarded with face time from the likes of landscape architect, Phil Jaffa; lighting designer, Sally Storey; branding expert,

Gillon Campbell; procurement specialist, Daniel Englender; and art curator Tal Danai. One of the more controversial topics to be discussed will be whether hotel designers even have a role at all in a digital world where “everyone is a designer now”. In the age of social media, online design and product libraries, and any number of TV DIY programmes, is the hotel designer dead? Amongst those offering their viewpoints will be Maria Vafiadis, founder of hospitality interior architecture studio MKV Design, and Rose Etherington, former editor of Dezeen and now founder of Clippings.com which enables shoppers to purchase designer furniture directly from its creators. Returning in 2015 are the hugely popular Round Tables in partnership with Benjamin West where delegates are invited to pose their burning questions to selected industry influencers as they move from table to table. Developers, investors, hotel owners, and more will be present, offering expert insight into issues of growth, funding, ownership, collaboration, new-build properties and conversions.

Sleep is on 24th & 25th November with a late opening until 8pm on Tuesday 24th where visitors can enjoy the design inspiration and networking opportunities during the show’s cocktail hour from 6-7pm. Register now for your free ticket to Sleep 2015.

Sleep represents the best in hotel design, development and architecture. Our curated exhibition, concept spaces and conference inspire hotel interiors across the globe. Be part of something special.

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EAT. DRINK. SLEEP October 2015

Shows & Events

THE IMPORTANCE OF FURNITURE AND FURNISHINGS IN HOTELS

Q&A WITH MARY MERRILLS With growing internet sites such as booking. com and tripadvisor, consumers are becoming ever more discerning when it comes to hotels. Here, Mary Merrills, marketing manager of the January Furniture Show, tells us why furniture and furnishings have such an important role in the hotel market and what she looks for when it comes to choosing the right hotel for her stay. Where’s the nicest place you’ve stayed? And why? Claridges - I’ve been lucky enough to stay there twice. Everything about it is a joy - the sumptuous furnishings, the individual character, the history, the perfect customer service and central location for everything London. Loved it!

trends will take off that year. I end up wanting everything! Describe your dream hotel? One that is big enough to have good facilities but not everything in them is the same. It would have modern, but The rooms would be individual with lush fabric covered, statement headboards, harmonious bright but warm colour schemes, comfortable beds, spacious bathrooms, nice smellies, tea/coffee facilities and of course a nice view not a car park or an air-conditioning unit! All tied together serving interesting cocktails. What do you see as a big trend at this year’s January Furniture Show for the contract market?

by Booking.com What are the three items you look for in a hotel room? Funky, but comfortable furnishings, a kettle so that I can make tea and a walk in shower. How can furniture and furnishings set the scene in a hotel? I love bright colours, interesting art and modern furniture,

combined with woven fabrics in upholstery, and glass combined with reclaimed or distressed wood in cabinet. What’s the best thing that’s happened for hotels in the last 10 years? Smart TVs, with interactive services. But for me as a techno dummy it is that hotels seem to be catching on that they have to continually update and refresh their

thrill then - like I’ve stepped temporarily into another world. If however a fantastic lobby isn’t carried through to the rooms I feel cheated.

at home when we stay away. That and good customer service make me return to a hotel.

What’s the best thing about staying away from home?

How could hotels be better?

Someone else making the bed. Crisp ironed bedding and

Customer service - it doesn’t matter how wonderful a hotel looks if the customer service is lacking guests won’t return.

Where’s the best hunting ground for new interior ideas? Working in furniture trade shows is a dream for me. I get the shops. The variety at the January Show is particularly 28

from Sunday January 24 to Wednesday January 27 at Birmingham’s NEC. For further information contact Natalie Slade, Furniture & Gift Fairs Ltd on 020 8387 1270 or email Natalie@januaryfurnitureshow.com

EAT. DRINK. SLEEP October 2015

Events SEPT

Milestone Digital Conference September 14-15, 2015 - Hyatt Regency Santa Clara, Santa Clara - CA, United States

SEPT

World Spa Awards™ Monday - September 14, 2015 - InterContinental® Danang Sun Peninsula Resort, Da Nang, Vietnam

14 14 SEPT

15 SEPT

OCT

14 OCT

20 OCT

28 NOV

NOV

Young Hospitality Professionals Summit (YHPS) November 6- 7, 2015 Shanghai Marriott Hotel Luwan, Shanghai, China

NOV

HX: The Hotel Experience (formerly IHMRS) November 8-10, 2015 - Jacob K. Javits Convention Center, New York - NY, United States

NOV

European Hospitality Awards Thursday - November 12, 2015 - TBA, London, United Kingdom

NOV

Hotel Technology Summit November 22-23, 2015 - Sofitel The Palm Resort & Spa, Dubai, United Arab Emirates

NOV

Sleep 2015 November 24-25, 2015 Business Design Centre, London, United Kingdom

DEC

Independent Hotel Show October 20-21, 2015 - Olympia London, London, United Kingdom

Second Annual Hospitality Roundtable December 7- 8, 2015 - Julius Nyerere International Convention Centre, Dar es Salaam, Tanzania

DEC

The Hotelier Middle East Awards 2015 Wednesday - October 28, 2015 - InterContinental Dubai Festival City, Dubai, United Arab Emirates

16th Conference on LGBT Tourism & Hospitality December 9-11, 2015 - Westin Fort Lauderdale Beach Resort & Spa, Fort Lauderdale - FL, United States

DEC

World Travel Awards Grand Final Gala Ceremony 2015 Saturday - December 12, 2015 - Mazagan Beach & Golf Resort, El Jadida, Morocco

Travel Industry Exchange September 15-17, 2015 Disney’s Coronado Springs Resort, 2014 World Youth and Student Travel Conference (WYSTC) September 22-25, 2015 - Cape Town International Convention Centre (CTICC), Cape Town, South Africa

OCT

North America Hotel Investment Conference (NATHIC) November 4- 6, 2015 Fontainebleau Miami Beach, Miami Beach - FL, United States

NOV

Caribbean Hospitality Industry Exchange Forum (CHIEF) October 2- 4, 2015 - El Conquistador Resort, A Waldorf Astoria Resort , Fajardo, Puerto Rico Skift Global Forum October 14-15, 2015 - Duggal Greenhouse, Brooklyn - NY, United States

HSBC Golf Business Forum November 1- 4, 2015 - ShangriLa Hotel Shanghai Pudong, Shanghai, China

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To keep up with the latest events go to www.eat-drink-sleep.com

eat.drink.sleep October 2015

www.eat-drink-sleep.com

Catering & Dining

EAT. DRINK. SLEEP

Institute of Hospitality hosts ‘Spotlight on the North West’ event

October 2015

Catering News

The event will celebrate the North West’s vibrant and fast-growing hospitality sector, build new networks, and strengthen relations between stakeholders from industry, education and government.

The Institute of Hospitality is hosting a complimentary event at Manchester Metropolitan University on Wednesday 30 September (6pm-9pm).

Peter Ducker, chief executive of the Institute of Hospitality, said: “The North West is a hot-spot for innovation and excellence in our industry, with one of the highest concentrations of Michelin-starred chefs in the country, a roll-call of exciting new businesses such as Hotel Football, and countless successful operators who are expanding across the region.” “Against this background of growth, the challenge of attracting and retaining talented and motivated workforces intensifies. By strengthening networks between employers, colleges and universities, and finding regional solutions to national issues, our aim is to futureproof the success of the North West’s hospitality sector.” Speakers will cover issues such as productivity, professionalism and the North West’s role as a venue for the nation. Participants include Stephen Miles, chair of the North West Hoteliers Association, Thom Hetherington, CEO of Northern Restaurant & Bar, and Gillian Edwards, catering development and training manager, Manchester Metropolitan University, as well as representatives from Visit Manchester and Kendal College. During networking, wine will be provided by Matthew Clark and canapés by Urban Eat and Total Foods. The Institute of Hospitality is the global professional body for individual hospitality managers and aspiring managers. Established in the UK in 1938, the Institute has been promoting education and professional development in hospitality, leisure and tourism for over 75 years. As a registered charity and membership organisation, the Institute promotes ethics, hospitality management standards, continuing professional development (CPD) and hospitality management education through its member benefits as well as its UK and international Hospitality & Tourism Management Qualifications.

Chester Grosvenor announce new head chef The Chester Grosvenor Hotel has announced that former sous chef Gareth Jones has returned to the property to become head chef at its La Brasserie restaurant.

Jones, who previously worked at The Chester Grosvenor from 2000 to 2007, has also occupied senior roles at Bodysgallen Hall and Spa, as well as the Midland Hotel, where he oversaw the launch of Mr Cooper’s House and Garden. having built something of a reputation in recent years via his monthly column Now returning to The Chester in Cheshire Life Magazine. Grosvenor to run the kitchen of La Brasserie, the chef is delighted to have “La Brasserie presents a fantastic come full circle and returned to his canvas on which to paint”, he hometown. continued. “It is a tremendously “15 years ago I built a relationship with The Chester Grosvenor when in the position of sous chef”, he remarked. “So to return as Head Chef really is a fantastic opportunity.” Nestled alongside ‘Simon Radley at The Chester Grosvenor’, the hotel’s renowned Michelin-starred restaurant, La Brasserie, offers a relaxed Parsianthemed atmosphere, with black leather sofas, sleek granite tabletops and a hand-painted skylight. Serving a range of light bites, as well as an ever-changing menu, Jones is looking forward to putting his wide culinary repertoire to good use,

elegant space, with a history of culinary excellence and a wide ranging, constantly-evolving menu to get my teeth into.” When it was first opened as The Chester Grosvenor Hotel – 150 years ago – the Chester Hotel Company was established to run the hotel on behalf of Richard second Marquess of Westminster.

The hotel recently retained a Michelin star for the 25th consecutive year at its fine dining restaurant ‘Simon Radley at the Chester Grosvenor’ and was also named in the top 50 restaurants in the country in the Good Food Guide.

SRA: Food Operators Unengaged w locations based on their sustainability credentials. A survey commissioned by the Sustainable Restaurant Association (SRA) reported that more than 90% of respondents said they would be more likely to choose a venue if it told them about the provenance of their food and their impact on society and the environment.

Food operators who don’t engage with sustainability issues could be putting their businesses at risk as new Mark Linehan, managing director of research suggests diners have become the SRA, said: “Foodservice businesses increasingly likely to pick eating out

Thai restaurant concept, Thaikhun is to open its second restaurant in Scotland at Silverburn shopping centre.

Thaikhun, pronounced ‘tycoon’, opened its first Scottish restaurant at Union Square, Aberdeen in May last year and takes inspiration from street vendors in Bangkok offering an authentic taste of Thailand’s busy food markets. Hammerson announced that the 3,337 sq ft site is adjacent to Carluccio’s and Pret and joins 11 new restaurants within Silverburn’s recently launched £20 million, 100,000 sq ft dining and leisure extension.

Grilled cheese sandwich concept Pickle & Toast to open next month

First there was The Melt Room and now the grilled cheese sandwich is seeing even more of a resurgence with the opening of new all-day eatery Pickle & Toast.

Our vision is to bring a real taste of Thailand’s ‘street food scene’ to the people of Glasgow, in the form of authentically rustic surroundings and tasty street food dishes.”

Sarah Fox, head of restaurants and leisure at Hammerson, said: “The arrival of Thaikhun at Silverburn is an exciting and innovative addition to the new leisure extension. The mix of leading global restaurant brands that have chosen Silverburn Ian Leigh, group operations director is testament to the centre as the at Thaikhun, said: “Silverburn is our regions premium retail, dining and fifth Thaikhun restaurant and the leisure offer for the local catchment second to open in Scotland. We and beyond.” exceeded all expectations when we Bruce Gillingham Pollard acted for opened Thaikhun in Union Square, Hammerson and CBRE acted for Aberdeen, last July – the support and customer loyalty has been truly Thaikhun. Hammerson owns 22 shopping centres, 21 retail parks and overwhelming. investments in 15 outlet villages, “Still in its infancy as a brand, through a partnership with Value Thaikhun offers customers a casual Retail and the VIA Outlets joint yet exciting dining experience. venture.

The new restaurant in Soho’s Wardour Street will service grilled cheese sandwiches on Poilâne rye sourdough, with mature West Country cheddar and an authentic New York grilling experience. Alongside the sandwiches, the eatery will offer dill pickles as an accompaniment, and a range of speciality beers, microroast coffee and whole leaf Brew Tea. The sandwiches start from around £4 for a whole and £2.75 for a half and can be eaten in or taken away. Breakfast is also on offer, with a range of omelettes, pastries and coffees. The concept was founded by Sanjay and Rajeeve Ahuja. Rajeeve said: “Living in New York for 18 years I loved how food is all about pride and generosity, even at the most humble diners. “Pickle & Toast is about combining that New Yorker abundance with the beautiful produce we have here in Europe to create a relaxed restaurant where delicious, wholesome food is freshly prepared all day – for everyone – to eat in or takeaway.” The restaurant will open on Wardour Street on 15th October.

with Sustainability Could Put Businesses at Risk that ignore their customers’ interest in sustainability or fail to communicate about the good things they do, do so at their peril.

considered them more than they had in 2010 and 87.3% saying sustainability and ethics had been a deciding factor in their choice of dining out destination.

“Instead they should be celebrating their suppliers and highlighting their positive impact on the community and the environment – helping their customers enjoy their meals that little bit more.”

Additionally, 95% of those asked said they expected sustainability issues to exert an even greater influence on their dining decisions five years from now.

Linehan added: “Food has a story and Three quarters of respondents to the diners want to hear it – so our advice survey said a business’ sustainability and is that if you want to be running a ethical credentials represented greater successful hospitality business – tell that value for them than a 10% discount on story.” the bill. The SRA is preparing to launch a Customer concerns over these issues new consumer-facing website, www. rose significantly over the last five years, foodmadegood.org, aimed at giving with 93% of respondents saying they diners better information about their

food and the sustainability credentials of the SRA’s 5,000 member restaurants. The site also plans to campaign on various issues and challenge consumers on issues such as ordering tap instead of bottled water and drive engagement via social media. Several high profile chefs and restaurateurs have already signed up to join the initiative, including Wahaca founder Thomasina Miers, Richard H Tuner of Hawksmoore, Foxlow and Meatopia restaurants and Raymond Blanc, SRA president and chef patron of two Michelin starred restaurant Belmond Le Manoir aux Quat’Saisons in Oxford.

EAT. DRINK. SLEEP

Thaikhun secures second Scottish site, fifth overall

October 2015

Catering News

EAT. DRINK. SLEEP October 2015

Eat

WHY EVERY CUT IS AS GOOD AS THE FIRST Artis, the sole UK importer for Tramontina steak knives is delighted to announce that the range just got bigger. The renowned Brazilian manufacturer has extended its range to 22 high quality knives with a choice of wooden or stainless steel handles and they live up to the maxim, slice after slice, knife after knife. You can check out the full collection with matching forks in the company's latest catalogue, ‘The Art of Artis 2014’. TRAMONTINA STEAK KNIVES Tramontina has used sustainable sourced polymer- impregnated wood as well as high quality Brazilian stainless steel blades to ensure a superior cutting edge, time after time. The handles will withstand the high temperatures of commercial dishwashers retaining their pristine condition and they each carry a five year warranty against manufacturing defects. The range offers smooth and serrated options with the further choice of pointed or rounded blades. Also, there are several different styles of handle. The ‘Jumbo’ knife features a larger handle and a broader blade and is sure to appeal to true steak lovers. Most models are available in red, light black or light pine. Suitable for pizza as well as steaks, Tramontina knives are in use by some of the UK’s top casual dining brands, including TGI Fridays. List prices for the wooden handled knives start at £1.80 per piece for the Italia model. Stainless steel handled knives start at £7.15 for the Concerto Vienna. If you are hotel, restaurant or fine dining establishment looking to stock a new, affordable and top quality range of steak knives contact Artis now for further details on the best Steak knives from Brazil Tramontina.

www.artis-uk.com

New – SuperFast Thermapen® 4 Thermometer

Advanced technology makes the new Thermapen 4 even more intuitive than previous models. The patented 360° self-rotating display automatically turns so the user can read the thermometer in any position — in either hand, left or right. The Thermapen 4 knows when it’s dark and turns on the backlight for you, making it easy to read in poorly lit areas or complete darkness. Alternatively, just touch the sensor window with your finger and the display lights up. The Thermapen 4 is powered by a single AAA battery with a life expectancy of 3000 hours in normal use. Both low battery and open circuit (broken probe) are displayed, when applicable. The motion-sensing sleep mode automatically turns the Thermapen 4 on or off when the user picks it up or puts it down, maximising battery life. The thermometer will stay on all the time you are using it, but when put down, it will switch to sleep mode to save battery life. Close the probe when you’re finished and the Thermapen 4 turns off for storage. High-tech, intuitive, fast and accurate.

October 2015

The SuperFast Thermapen is the UK’s number one selling food thermometer measuring temperature over the range of -49.9 to 299.9 °C. Used by hundreds of thousands of people worldwide, it offers a combination of speed, accuracy and convenience of use. Electronic Temperature Instruments Ltd, the UK manufacturers of the Thermapen thermometer have now made it even better ….

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reading contact thermometer on the market today. The true temperature of a product can be tested in just three seconds. The Thermapen 4 incorporates a reduced tip, stainless steel, penetration probe (Ø3.3 x 110 mm) that conveniently folds back through 180° into the side of the instrument when not in use.

Each Thermapen 4 is supplied with a traceable certificate of calibration. Competitively priced, The plastic casing is washable and includes 'Biomaster' additive that reduces bacterial at £50 each exclusive of VAT and growth. The ergonomic rubber seal minimises the risk of the ingress of water, available in ten vibrant colours dust or food. As well as being waterproof to IP66/67, it is still 'probably' the fastest direct from www.etiltd.com

W SuperFast Thermapen® 4 ‘With a number of new innovative features including a 360° self-rotating display, so the user can read the thermometer in any position - in either hand’

patented, 360° self-rotating display motion-sensing sleep mode auto intelligent backlight waterproof to IP66/67

www.etiltd.com 35

October 2015

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Safety & Security

NO SMOKE A F

ireworks Fire Protection is rapidly becoming a force to be reckoned with in the supply and installation of kitchen

systems have traditionally employed either dry

UK’s leading installer of the Hydramist 15AMPU, a high pressure watermist alternative Since its launch at Hotelympia in 2012 it has seen its market share grow, especially in the larger high

Both dry powder and wet chemical have minimal cooling properties, resulting in prolonged closure of the kitchen while the oil is allowed to cool ‘naturally’

of the most damaging and disruptive events that any business has to face, potentially leading to place people at risk but can also result in loss of customers and orders for days, weeks or even The good news for catering equipment distributors that want to keep their customers safe from such pitfalls — or at least advise them of the steps they should take — is that there are new innovations on the market which save time and money in the event of a deep fat fryer or other item of equipment

suppression system, such as the Hydramist 15AMPU, which has achieved accreditation by take place, along with various component function as this particular system uses components and processes that differ from wet chemical and dry

October 2015

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Safety & Security

AND NO FIRE... KEY BENEFITS

EAT. DRINK. SLEEP October 2015

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ALLIANCE Leading Supplier to the Hospitality Industry Do you sometimes feel like you’re spinning plates, figuratively & literally? It’s no wonder, running a fast paced commercial kitchen requires all the essential elements from sourcing and ordering fresh produce, prepping the food, cooking & service to wash down to all work seamlessly! How much attention do you pay to the unsung heroes of the kitchen, the equipment you use daily in the prep, cooking, cleaning & storing of your food? Choosing the right equipment to suit your budget & your kitchen is essential in running a smooth operation. With this in mind here are some key considerations to think about when ordering your next piece of equipment: Space: How much space do you have, what will you store in it, will surface, how and who will use it, you going to be moving it, if so are casters important. Cost: Not only should you consider the initial outlay for your purchase, there are wider reaching costs, you as a business should be mindful of. Is the equipment as environmentally friendly as it can be, are you disposing of any old kit in an environmentally friendly manner? Durability: Yes there are enticingly good deals out there on any product you could possibly need in your kitchen. It goes without saying that some

are made better than others, and as the cliché goes, you get what you pay for! Opt for cheaper, unknown, unbranded goods and you could pay the price later (pun intended!) If your equipment is billed as stainless steel, try and stick a magnate to it, if it sticks it’s possible that it’s made of inferior quality stainless steel. Cleaning: Food safety & more so the safety of your customers is key, is the kit your buying easy to clean, does it have door seals that pop off & on for quick cleaning, can you easily get to those hard to reach nooks and crannies? Warranty & Service: Any reputable supplier or equipment manufacturer will offer a minimum of 1-2 years parts and labour warranty; however this varies from supplier to supplier. To ensure your sparking bit of kit you should have it serviced at least once a year. Choosing kitchen equipment is an essential yet stressful part of your job. Alliance is the leading non-food catering equipment supplier & kitchen designer to the hospitality industry with over 15 years’ experience. Supplying brands such as Rational, Winterhalter, Karcher, Robot Coupe, Grants and more! Call us today on 0844 499 4300 or visit www.allianceonline.co.uk to see how we can help you plan & design your kitchen & choose the right equipment for you.

The Best Brands. The Best Choice. The Best Prices

Hoteliers trust Alliance Online to supply and deliver over 1,682 branded CateringAppliances throughout the UK.

Catering Equipment order online at: www.allianceonline.co.uk or call: 0844 499 4300

TAP INTO WATER PROFITS

October 2015

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Located in the heart of the Capital is the four star Park Plaza Westminster Bridge Hotel, the PPHE Hotel Group’s flagship Corporate Social Responsibility best practice site, which boasts a host of world-leading sustainability policies, including Europe’s largest onsite fresh filtered water production system and recycling plant; a project that took a year and a half to complete. “It’s 100% worth it though,” says Andrew Swindells – CEO of the Westminster Bridge site – “when you look at the savings – financial and environmental – we’d have been mad not to go for it.” The Challenge How much water does a hotel as big as the Park Plaza Westminster Bridge get through every day? The answer – a whole lot! And, how much does it cost to buy in bottled water for such as massive operation? The answer – even more! “The cost of buying in water is approximately 55p a litre,” said Swindells, “to turn a profit on that doesnʼt offer particularly good value to our customer.” Coupled with a keen interest in developing best practice across all its departments the Park Plaza Westminster Bridge approached its equipment supplier – Winterhalter – about potential solutions. The hurdles were high; the Park Plaza consumes around a million bottles of water a year and a filtered water system would have to cope with a huge level of daily production. “It wasnʼt an easy brief to fulfil,” muses Swindells, “ultimately it took 18 months of planning and testing before a system was installed.” The solution Seemingly it was mission impossible?! “Not at all, says David Smithson of Eau de Vie. Across the Eau de Vie team we have a wealth of experience in the hospitality sector, and we were immediately able to see how we could ensure the quantities needed, and the quality expected.” Drawing on the teamʼs knowledge of the wider drinks industry for inspiration, Eau de Vie proposed developing a small onsite bottling plant, fully integrated with its unique state-of-the-art filter system, which could produce up to 7,000 bottles of water a day. With an end product in mind the team set about working alongside the Park Plaza, to make the concept a reality. “It took

a long time to get from the idea to product delivery,” says Smithson, “not surprising when you consider that this was the largest project of its kind in Europe – no one else has a water system as big as this; itʼs quite unique.”

Results After months of painstaking work, the plant was up and running, trialling across three departments. At just 5p a litre to produce – 10 times cheaper than bottled water - the Park Plaza Westminster Bridge quickly rolled the system out across the hotel in 2012, offering customers fresh, chilled still and sparkling water in its own unique branded bottles. With roughly 70% of recyclable waste produced by the hospitality sector going to landfill, itʼs estimated that the Park Plaza water system has saved over half a million bottles from being unnecessarily thrown away, while the carbon emission savings from reduced deliveries are incalculably high.

For more information visit www.eaudevie.com

eat.drink.sleep October 2015

www.eat-drink-sleep.com

DRINK

More sales. Perfectly served. New online training tools from Coca-Cola Enterprises. Did you know that 79% of customers are more likely to order a soft drink if you deliver the perfect serve?* Did you know that soft drinks represent 15% of total wet sales?** The fact is, soft drinks are important and if you get them right they can make a massive contribution to your business. That’s why you should register for Perfect Serve online training. A series of brilliant modules that will show you how to improve your customers’ experience and keep them coming back for more. Perfect Serve courses are available for Coca-Cola and Appletiser and will take you and your team just 15 minutes to complete. Register Now. Because the more you know, the more you’ll sell.

www.cokeperfectserve.net www.appletiserperfectserve.net Email cokeposkits@cpltraining.co.uk to request your POS kit.

*Evolution Insights Research, October 2013, (1093 participants).** CGA Strategy, Brand Index Data to 27/12/14. Percentages to the nearest whole percent Coca-Cola, Coke, the design of the Coca-Cola Contour Bottle and the Dynamic Ribbon device are registered trade marks of The Coca-Cola Company. Appletiser is a registered trade mark of SABMiller International B.V.

EAT. DRINK. SLEEP October 2015

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Beck’s Vier launches #CaptureTheNight campaign to celebrate 24 hour London tube travel Beck’s Vier has partnered with light artist Michael Bosanko and Time Out to launch its #CaptureTheNight campaign, celebrating the arrival of 24 hour tube travel in London from September. The Beck’s Vier #CaptureTheNight campaign will call on creative Londoners to capture unique photographs that celebrate the city after nightfall and be in with a chance of seeing their creation appear on a limited edition travel card wallet. Marking the arrival of the 24 hour tube, the wallet will be distributed via tube stations across the capital alongside four additional wallets, which will be created for the project by Michael Bosanko - each image used will represent a different region of London; North, South, East, West and Central.

t Beck’s Vier partnering with light artist Michael Bosanko

t Photography campaign calls on creative consumers to get involved t Best imagery will feature on travel card wallets as part of Time Out partnership

The winning #CaptureTheNight entry, which will represent one of these five regions, will be selected by Beck’s and Bosanko via a competition with popular consumer weekly magazine, Time Out. #CaptureTheNight follows Beck’s Vier Art Labels series which celebrates the creativity and contemporary outlook of the British art scene. Nick Robinson, Marketing Director at AB InBev, says of the launch: “When the 24 hour tube launches in September, the possibilities for work, culture and leisure will transform our world-class city. The #CaptureTheNight campaign celebrates co-creativity and collaboration, and brings together the progressive and creative nature of Beck’s Vier enthusiasts. We are also really excited to be working with Michael, we know Beck’s Vier fans will be really excited to see the photos he produces, and will find the creative tips he shares incredibly valuable.” Michael Bosanko says of the project: “This project encapsulates what is at the heart of my photography - through creatively exploring ways that nighttime can transform a space. I’m very excited to be a part of this project and am looking forward to seeing how people interpret #CaptureTheNight for themselves.” Full details, including terms and conditions, can be found at www.timeout.com/london/becks-vier/competition/ capture-the-night-to-win. 18+ Ends 13/08/15.

Based in Yorkshire, Mr Scratchings are entering our 14th year as suppliers of premium quality Pork Scratchings, Pork Crackling, Hot & Fiery Crackling and Pork Crunch.

Suppliers of

October 2015

Our premium range of Pork snack products are produced in a BRC Grade A facility using only the finest ingredients to our own special blends. Our full blown Pork Crunch is ideal to use as a sharing dipper with a smooth spicy chilli or apple sauce dip and provides a fantastic accompaniment with a sandwich platter as an alternative to the standard crisp or tortilla offering. Distribution covers all areas of the UK with demand growing for the North’s premier range of Pork snack products. In our Northern heartland, we operate a comprehensive van sales service direct to your business. In addition to our own range of products, Mr Scratchings also supply a full range of Crisps, Snacks, Nuts, Bar sundries and Cleaning products.

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Visit our NEW website

Pork Scratchings Pork Crunch Pork Crackling Hot & Fiery Crackling

Crisps, Nuts, Sweets, Bar Sundries

www.mrscratchings.co.uk 01274 670044 enquiries@mrscratchings.co.uk

Delive ri Nation es wide

WHOLESALE ENQUIRIES WELCOME

With Shmoo it couldn’t be easier, all you need is a Shmoo Mixer, Shmoo Thickshake Mix and ice cold milk to create perfect Thickshakes. With no wastage or mess, thanks to Shmoo’s unique ‘Mix in Cup’ system, and FREE Disposables – what more could you want?

99% Fat Free Low in Sugar No Artificial Colours, Sweeteners or Preservatives Gluten Free Suitable for Vegetarians 5 Delicious Flavours Average of £1 Profit per Cup FREE Disposables

Please Quote – Eat.Drink.Sleep.15

EAT. DRINK. SLEEP October 2015

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HIGH PERFORMANCE TECHNOLOGY

FROM JURA With high performance alongside sleek elegant looks, the JURA Giga and XJ commercial ranges make a real impact to any establishment looking to deliver high quality coffee. The high end coffee experience is all about ambience and mood and JURA reflects this through every line and curve. Whether youâ&#x20AC;&#x2122;re looking for a solution for busy barista bars, restaurants, bistros and other catering spaces â&#x20AC;&#x201C; JURA machines can deliver that perfect cup of steamy deliciousness to any customer.

With the GIGA X8 Professional, speed is of the essence. The high performance machine comes with a unique speed function, allowing it to prepare the perfect coffee within just a few seconds. Three thermoblocks and three pumps means the machine can prepare a range of 29 speciality coffees at the touch of a button.

The GIGA X3/X3c Professional delivers state-of-the-art technology for the perfect coffee wherever top-class performance is called for. The automatic machines provide everything staff need in a large office or staff room, with up to 30 programmable specialty coffees available and intuitive operation and minimal maintenance.

the JURA coffee experience is not only an indulgence, but also more eco-friendly.

The GIGA X9 Professional is the coffee machine ideal for use in all catering spaces. The top model The XJ range is all about ease. At just the of this machine is capable of touch of a button the XJ5 Professional preparing speciality coffee, from takes multi-tasking to a whole new ristretto to latte macchiato, as level, as it enables two espressos or two well as being able to produce two ristretti coffees to be produced at once. coffees at the same time with just The XJ9 Executive labels clear delivery the touch of a button. points for white coffee, black coffee Whichever you choose - all Jura and hot water, making ease of use even machines feature an Aroma Boost simpler. For the perfect marriage of function, providing a natural, form and function, opt for the Jura XJ9 refreshing energy boost when you Professional which can programme up need it, as well as a Zero-Energy to 20 specialities at just the touch of Switch which allows the machine to button. use up to 40% less energy, ensuring

For further information on the full JURA product range and stockist details, please visit

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BEAN TO CUP

BRING THE COFFEE SHOP TO YOU

Budweiser launches latest on and off trade music activation Budweiser has announced that it will launch its latest music campaign in September of this year, as part of its Global Music Series. For the first time ever, Budweiser will be bringing epic music moments to venues across the UK to drive excitement around the wider lager category in association with music.

October 2015

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With the summer festival season over, t Budweiser wants to extend live music opportunities by creating its own moments for fans across the country with its new campaign. This will comprise both t on and off trade activity, focusing on driving music fans to share unforgettable live music events this autumn in nine t venues across the UK, from Glasgow to Southampton.

Budweiser takes association with music to the next level in on and off trade with new experiential campaign Nine music venue takeovers launching across the UK Money-off coupons will drive off trade activation

Each venue has been hand-picked by Budweiser after a nationwide search to find locations with particular music heritage. At each venue, Budweiser will be activating great live music events and promotions during the autumn to offer consumers unique music experiences, and to drive the brand’s association with music in new and innovative ways. Budweiser is partnering with each venue to further support the inbar activity, and help increase awareness of the relationship between Budweiser and music amongst consumers. To make the events unique, Budweiser branded items will be incorporated to create even better moments for music lovers – this will include LED Budweiser cups and ‘Bowtie Equalisers’ – a Budweiser branded digital display, both specially created to react to sound and light up to the beat of the music. For off-trade, Budweiser will be distributing cross-retail money-off coupons, redeemable against a range of Budweiser products from a single 660ml bottle up to 20 x 300ml bottle packs. The coupons will be distributed via a select number of gig guides in the venue cities chosen by Budweiser. Isabelle Maratier, Senior Brand Manager for Budweiser commented: “Budweiser has made a firm commitment to music in recent years, but we wanted to take our association with music to the next level this year – helping to inject excitement into the lager category around music and recognise the people whose passion fuels it all; the fans. “Live music is a key volume driver for beer in all sectors, bringing people together for an experience often enjoyed with a pint. By partnering with authentic music venues, Budweiser wants to bring more of these epic music moments to fans, and enhance their experience in-venue. We can’t wait to bring this activation to gig-goers nationwide this autumn.”

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GIVE COFFEE A SHOT ‘WIN A COFFEE SHOP’ WITH NESTLÉ PROFESSIONAL® Coffee in pubs is big business. In fact, recent research has found that 40% of consumers prefer a chat with friends over a cup of coffee rather than a traditional pint or a glass of wine.

coffee flavour as a barista coffee – but in an instant! Plus there’s no need for expensive machinery and all the service, space and training costs entailed.

To enter the competition, all you need to do is send an email with the name of your pub to Learn.More@uk.nestle.com with the subject line ‘Nescafé Azera Pubs’.

For the chance to WIN a coffee shop experience for your pub, including a month’s supply of NESCAFÉ® AZERA® Americano, Latte and Cappuccino and POS materials, send an email with the name of your pub to Learn.More@uk.nestle.com with the

To mark this, NESTLÉ PROFESSIONAL® is offering one lucky landlord the chance to Why choose NESCAFE® AZERA®? create their very own coffee shop. The winning pubs will receive a month’s t supply of NESCAFÉ® AZERA® Americano, Latte and Cappuccino coffee, plus point t of sale materials – all the essentials you need to create a coffee shop experience in your pub! In fact, a recent survey of landlords found t that two thirds would give barista style coffee a shot with NESCAFÉ® AZERA®. Christina McKeevers, Landlord of The Wishing Well in Palmers Green, commented:

t t

“We need something that’s easy to make t because we’ve got a small kitchen and if it’s busy, you need something that’s going to be quick as well. Our customers would be happy with this.” Helping pubs capitalise on the growing popularity of high quality coffee, the range delivers the same intense aroma, enticing look and full roasted

An easy way to introduce high quality coffee and increase profits without any upfront investment You get the same intense aroma, enticing look and full roasted coffee flavour as barista-made coffee – but in an instant It offers a full suite of the most popular coffee shop coffees – Americano, Cappuccino and Latte The sachet format makes it easy for bar staff to prepare the drinks No need for machinery and all the service, space and training costs entailed Research shows that 43 per cent of consumers would be willing to pay more than £2 for a coffee in a pub the ability to serve coffee shop-style drinks in an instant clearly presents a big opportunity for operators to drive turnover.

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BOMBAY SAPPHIRE® ANNOUNCES THE ARRIVAL OF ‘THE GIN JOURNEYS AT SANDERSON’, AN EXOTIC JOURNEY TO THE ENDS OF THE EARTH This September, the world’s number one premium gin[1], Bombay Sapphire, has partnered with iconic West End landmark Sanderson to create ‘Gin Journeys at Sanderson in association with Bombay Sapphire’. Consumers visiting the Sanderson terrace between 3rd September and 15th October will experience an exotic journey to the ends of the earth, travelling to the Mediterranean, West Africa and Asia to discover the beauty of Bombay Sapphire. Inspired by the 10 botanical ingredients in every drop of the gin and the journeys taken to source them, the six week long pop-up will transport consumers around the world through an immersive sensory experience. An exclusive menu of tempting Ultimate Gin & Tonic twists inspired by each botanical region will be on offer, alongside a bespoke selection of light snacks to compliment the exotic menu and stunning surroundings.

available to guide groups of consumers through an elevated sensory journey. During the bookable sessions, twelve consumers will have the opportunity to discover and explore the signature cocktails via a series of creative experiences. Designed to heighten the worldly inspiration behind the drinks through touch, sound, smell and sight, the masterclasses will also include the opportunity to learn more about the botanicals which are vapour infused at the Bombay Sapphire Distillery at Laverstoke Mill, to create the unique spirit.

Each fortnight consumers will be taken on a unique journey, travelling to a different exotic region from which the Bombay Sapphire botanicals are sourced. Alongside beautiful bespoke decorative touches, a limited edition Ultimate Gin & Tonic twist will be revealed, ensuring there is a new experience to be discovered upon every visit. The first signature serve, On Tuesday and Wednesday evenings based on the Mediterranean botanicals, from 6.30pm, Bombay Sapphire brand will feature an exotic atomizer filled ambassador Renaud de Bosredon will be to heighten the drinking experience

through the senses. Offering a retreat from the bustle of the city into a world of fantasy and wellbeing, Sanderson epitomises a modern luxury that is smart, yet pared-down and tempered. ‘Gin Journeys at Sanderson’ will run alongside the existing Sanderson Sessions, which take place every Wednesday, showcasing some of the UK’s most exciting up-and-coming musical artists. Throughout the pop up, artists will be chosen to compliment the fortnight’s botanical region focus, providing an opportunity to discover new talent alongside a unique drinking experience. ‘The Gin Journeys at Sanderson in association with Bombay Sapphire’ will be open daily from 6pm until late, from Thursday 3rd September until Thursday 15th October. THE GIN JOURNEYS AT SANDERSON IN ASSOCIATION WITH BOMBAY SAPPHIRE, SANDERSON, 50 BERNERS STREET, W1T 3NG

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Jack Daniel’s, the world’s no.1 American whiskey, is linking up with on trade partners across the UK from this August bank holiday weekend and throughout September to encourage consumers to make every Friday a ‘Jack Friday’, with a host of drink and food led promotions and experiential activities on offer. The campaign will incorporate the extended Jack Daniel’s range as the brand aims to demonstrate its versatility and its appeal to the millennial audience’s tastes in new and different occasions. Entitled ‘Jack Friday’, the campaign aims to help participating outlets drive footfall and sales during busy weekend periods. The promotion name pays homage to the longstanding tradition at the Jack Daniel’s distillery where workers are given a bottle of Jack Daniel’s Old No. 7 on the first Friday of every month as a thank you for their continued hard work. Get involved Over 9,000 independent and managed operators around the UK are linking up with Jack Daniel’s to promote Jack Friday from the August bank holiday weekend. Managed retail groups taking part include Stonegate, iNTERTAIN, Deltic, Be@One and Glendola, with participating outlets receiving a range of Jack Friday branded materials including glassware, bar rails, posters and t-shirts. 50 Stonegate pubs will be hosting live music events and the remaining outlets within the group will be activating the promotion through branded materials such as POS kits and extra glassware. iNTERTAIN will be hosting Jack Friday sponsored barbecues as well as drink and meal deal offers. Other partnerships include Deltic Group, who will be hosting Jack Friday parties, and Be@One, who will include drinks promotions on their app. Glendola Leisure will be hosting a Jack Friday party at The World’s End in Camden. Leading category growth Crispin Stephens, Head of Commercial

Planning and Activation at Bacardi Brown-Forman Brands comments: “The opportunity for American whiskeys in the UK has never been stronger and as the category leader, Jack Daniel’s needs to lead by example through innovative and engaging marketing to drive this growth. The Jack Daniel’s range of premium Tennessee Whiskeys and flavours offers target consumers a range of ways to enjoy the smooth Jack flavour, catering to all occasions from casual dining to high energy moments; with Jack Friday, we’re aiming to really highlight the brands versatility. Jack Friday is going to be a great showcase for the brand and we’re delighted so many of our on trade customers are getting involved. With the current Americana trend continuing in the UK’s food and drink scene, we’re confident that Jack Friday will be a great success for all involved.” The American whiskey category is currently worth over £613m in the UK and growing by +6.6%. Jack Daniel’s is leading the way with Old No.7 worth over £421m (+2.5%) and Jack Daniel’s Tennessee Honey remaining a driving force for growth currently worth over £57m and growing at 18.3% . National Burger Day Jack Daniel’s is also highlighting its BBQ food-matching capabilities by participating in this month’s National Burger Day on 27th August with Jack Daniel’s Old No.7 cocktails featuring at both M Restaurants and M.A.S.H. The brand and it’s on trade partners will be amplifying the promotion to consumers through social media activity on its Facebook, Twitter and Instagram channels. For further information about getting involved in Jack Friday, please contact the sales team at Bacardi Brown-Forman Brands on 01254277865 or email: telemarketing@bacardi.com

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Corona launches innovative out-of-home campaign to bring the beach to UK cities $PSPOB T MPOH TUBOEJOH BTTPDJBUJPO XJUI UIF CFBDI XJMM CF BNQMJĂśFE CZ B TQFDJBM PVU PG IPNF 00) FYQFSJFOUJBM BDUJWJUZ JO -POEPO T 0ME 4USFFU BOE EJHJUBM BDUJWBUJPOT BDSPTT B GVSUIFS GPVS MPDBUJPOT The OOH activity taking place at Old Street will implement an extended creative technique, with extra-large 3D Corona bottles emerging from the panels and a light-reactive mechanic. The x2 B96s and x1 B48 sheets will inspire passers-by to â&#x20AC;&#x2DC;find their beachâ&#x20AC;&#x2122;. Old Streetâ&#x20AC;&#x2122;s OOH will play host to a beach with palm trees as well as a â&#x20AC;&#x2DC;Corona barâ&#x20AC;&#x2122; complete with Corona brand ambassadors who will direct people to nearby Hoxton Square Bar and Kitchen to enjoy a Corona. Corona has partnered with leading bars across the UK to create elevated hospitality experiences that transport people to the beach mind-set, and Hoxton Square Bar and Kitchen is the flagship bar for this activity. The experiential element will be created by Posterscope in conjunction with JCDecaux, and the activity will run from Wednesday 12th August to Sunday 16th August. Corona will also be running an outdoor campaign showcasing the brand at sunset. The large format digital displays will be situated at east-facing locations across London and Manchester - The Torch, Piccadilly One, Digital Gateway 1000 and Trafford Arch. As the final hour of daylight arrives in each location, a live countdown will begin with the sun slowly setting on the billboard, while it is simultaneously occurring in the sky behind it. Corona and Posterscope will be assessing weather conditions and reacting to key triggers such as cloud cover, weather and temperature to ensure that the advertisements are activated when sunsets are at their optimal. The campaign will run mid-August through to early September. Steph Okell, Marketing Manager for Corona said: â&#x20AC;&#x153;Corona is synonymous with the beach â&#x20AC;&#x201C; a unique place to each of us â&#x20AC;&#x201C; the place we go to unwind, enjoy ourselves and share amazing experiences with friends. We want Corona fans to find their beach anywhere â&#x20AC;&#x201C; from Old Street to Manchester, whether through a beach in the city or a live sunset. The idea is to make a truly authentic out of home experience for Corona lovers â&#x20AC;&#x201C; helping them to â&#x20AC;&#x2DC;find their beachâ&#x20AC;&#x2122; in unexpected places.â&#x20AC;?

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Old Street OOH will drive people to Coronaâ&#x20AC;&#x2122;s bar takeover at Hoxton Square Bar and Kitchen

t /FX EJHJ BET MBVODIFE BDSPTT 6, QSPWJEF MPDBUJPO TQFDJĂśD SFBM UJNF DPVOUEPXO UP TVOTFU

Join the Buffalo Trail

October 2015

For a truly unique way to experience Buffalo Trace Kentucky Straight Bourbon, join us for a night of indulgence, enjoying an exquisite three-course meal accompanied by bespoke Buffalo Trace cocktails designed to match perfectly with each course. And as if that’s not enough, you could be among the first to sample this year’s highly anticipated Antique Collection – a Collection that has been bestowed with some of the highest accolades the spirits world has to offer. For over 200 years, the Buffalo Trace Distillery has been defined by a dedication to one craft; producing fine bourbon whiskey. The entire Buffalo Trace range encompasses quality, authenticity and is a testament to the timeless craft. So come down and get involved with this chance to learn and taste some of the best Bourbon in the world, whilst enjoying some superb food. For further details and to book your space visit www.buffalotrace.co.uk/buffaloempire

Bristol Cardiff Nottingham Liverpool Manchester Sheffield Newcastle Edinburgh Glasgow Nottingham Leeds Edinburgh

14-Oct 21-Oct 26-Oct 03-Nov 10-Nov 18-Nov 26-Nov 02-Dec 01-Dec 07-Oct 08-Oct 10-Oct

Goldbrick House Peppermint Junkyard Blind Tiger Hawksmoor The Old House Lola Jeans Bon Vivant - Stockbridge Blue Oyster @ Kained Holdings Rub - Smokehouse 51% Bourbon Lounge Cooper Blossom

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7.30pm 7.30pm 7.30pm 7pm 6pm 7pm 7.30pm 7pm 7pm 6pm 7pm 6pm

www.buffalotrace.co.uk/buffaloempire 53

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Drink

High five for Chantelle Lighting’s design excellence Turning designers’ ideas into a stunning reality is all part of the job for the team at Chantelle Lighting, but now some of their hard work has been praised in a prestigious industry awards event.

Designers who work in partnership with Chantelle entered 13 of their recent bar, restaurant and pub design projects into the international Bar and Restaurant Design Awards and five have made it through to the judging stages in four different categories. Beef and Pudding in Manchester and Jinjuu in Soho, London are finalists in the Standalone Restaurant category, One over the Ait in Brentford is up for the Pub award, Dirty Blonde in Brighton is shortlisted for the Nightclub award whilst Topolabamba in Glasgow is a finalist in the Fast/Casual category. The shortlisted entries feature a wide range of bespoke lights manufactured by the team at Chantelle Lighting, as well as fittings from their District, Industrial and Retro ranges. “From hotel and bar chains through to independent pubs and nightclubs, we are lucky to work with acclaimed designers on a vast range of projects,” said Chantelle Lighting managing director Anthony Holly. “With over 25 years’ experience of

designing and manufacturing bespoke lights and lighting ranges for the leisure and hospitality industry, we really do understand what designers are looking for when they come to us with ideas. Our team are experts at helping these designers achieve the perfect look, and most importantly for bars and restaurants, the perfect ambience in their projects.

tough competition. “There really is no greater feeling for us than when a restaurant or bar design we’ve worked in is recognised for its great interior design.” Other projects worked on by the team at Chantelle Lighting which were entered into the Bar and Restaurant Design Awards were: Heads and Tales, Edinburgh; Hollywood Bowl, Cheltenham; Las Iguanas, Derby; Prime Steak and Grill, St Albans; TED Restaurant, London; The Boater, Bath; The Botanist, Chester and The Botanist, Newcastle.

“We are delighted that the creative talents of so many of the design teams we work with have been recognised in these very prestigious awards. It is also huge reward for our team that their manufacturing excellence and eye for a new trend have helped these projects The 2015 Awards ceremony will be held progress in the awards against very in London on October 1st.

Introducing our new and exclusive Light your LumiĂŠre imagination Range

For more information www.chantellelighting.co.uk | 01282 877 877

EAT. DRINK. SLEEP October 2015

Drinks

Smart Fire launches innovative new heater

smartfireuk.com/bromic

The Platinum Smart-Heat Electric is demore heater to be switched on or off from signed by Bromic Heating and has just hit a single remote located switch. the UK, and is available from Bromic’s only British distributor, Smart Fire UK. Paul Holt, Business Manager at Smart Fire UK said: “We’re really pleased to see the This innovative heating solution offers release of the latest Bromic heater and more heat than traditional options and we’re proud to be the only UK distributor. has the increased appeal of a new stylish design. “This heater is revolutionary in comparison to previous designs, with its minimalThe thin black design of this ceiling or wall ist appearance, is ideal for any space. mounted heater makes it subtle, with minimal light emission, creating a stylish and “We can picture it above stylish outdoor unobtrusive appearance. bar areas and restaurants, keeping people toasty and allowing them to make the With a width of less than one meter and most of outdoor entertainment even a height of just 177mm, this heater is once the weather starts to cool down. considerably smaller than other options currently on the market. “It also allows outdoor areas in bars, restaurants and hotels to be used all Made from high-quality stainless steel, it year round, rather than just the summer both looks the part and is built to last. months. The use of infrared technology means that this product releases powerful heat and is incredibly efficient, with a heat output of 2200W. Due to its simple design and innovative technology, this heater can be fitted either indoors or out, with other perks including the ability to integrate this with smart control systems and an IPX5 water protection rating. Additionally, the heat-zones allow one or

“We really do value our partnership with Bromic Heating. They’re first in terms of design and quality and their innovative new releases always have features we haven’t seen before.” Other Bromic heaters stocked by Smart Fire UK include the gas and electric Platinum Smart Heat as well as the gas and electric Tungsten Smart Heat. For more visit: www.smartfireuk.com/bromic

feel that warm glow

outside At SmartFire UK we pride ourselves in our outdoor and indoor heating products. Cutting edge design, Bromic heating solutions the perfect products for the approaching outdoor season. gas and electric heating solutions with products without heating this season.

80 New Kings Road London SW6 4LT Tel: 020 7384 1677 Fax: 020 7736 4625

TUNGSTEN electric from BROMIC 2/3/4/6kw available

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New sleek can revealed as latest format in Cubanisto range The rum flavoured beer adds new can exclusively to its on-trade offering

Cubanisto, the rum flavoured beer from AB InBev, has added a new sleek can to its range, building on the brand’s premium and innovative offering within the market and capitalising on the resurgence of the can across on-trade. Featuring a disruptive design with the brand’s logo taking centre stage, the new 330ml can is lighter, more durable and chills faster than its bottled counterparts . Available to order from mid-May from selected wholesalers, the format provides Cubanisto and on-trade retailers the opportunity to drive Cubanisto distribution by increasing stand-out in fridge. The new can also unlocks a variety of new social opportunities that reach Cubanisto’s target market. From outdoor bars, to festivals and nightclubs, the new can allows Cubanisto to feature where glass bottles are not always accepted. Convenience and practicality has led to the ergonomic design, allowing for easier stocking and more fridge space. The aluminium vessel also helps reduce exposure to both oxygen and light – two of the biggest problems for Beer and Cider stockists .

“

Cubanisto’s new packaging format allows us to enter a new remit of events and night time occasions. The can’s attractive and disruptive design will help give Cubanisto a competitive edge on-shelf. The format will enable easy stocking for on-trade retailers, whilst providing a product that also chills faster.

“

October 2015

Drink

- Sunny Bhurji, Head of Trade Marketing at AB InBev

www.cubanisto.com 58

eat.drink.sleep October 2015

www.eat-drink-sleep.com

HOTEL & LEISURE

High hopes for £1m boutique hotel project in Stockton

October 2015

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A businessman in Stockton has revealed ambitious plans to transform a derelict pub in the town into a chic boutique hotel, at a cost of £1m. Pub owner and property developer John Taylor wants to develop the former Manhattan pub, which has been vacant for the last eight years, into a boutique hotel with “first class rooms”. Taylor bought the property at auction and had originally planned to create high-end apartments on the site, before realising that a boutique hotel could bring so much more to the town. Speaking to the Gazette Live, he said: “The council has invested £38m in the regeneration of the high street, this builds on the momentum. “It’s the most attractive building on the high street, with fantastic features. It’s such a shame it’s been boarded up for eight years - this is the right time to bring it back to life.” The Manhattan has an extensive history, starting list as The Talbot in 1960s with an upstairs snooker room and basement bar. It was then Fitzgerald’s pub before becoming Manhattan in 2005. Taylor also owns Vault Bar and Room 21 in Stockton, is chair of the town’s Pubwatch scheme and is also on the Stockton Business Improvement District (BID) panel. He added: “When we got into the building last week and saw how nice some of the features are on the ground floor, we thought ‘this needs renovating as a bar’. “We have an application to convert the upper floors into apartments, but a boutique hotel is what it needs - it will be unique, there’s nothing like it in Stockton. We want to make the rooms first-class.” Taylor is aiming for a 2017 completion date of the project.

Neville and Giggs score another hotel in Manchester Footballers-turned-hotel-operators Gary Neville and Ryan Giggs have moved a step closer to developing their proposed new “world class” mixed-use scheme in Manchester after the council was recommended to support the project.

council, and it’s a style of working we are very comfortable with in Singapore. St Michael’s will become a landmark development and will meet the growing demand for quality accommodation and offices in Manchester.”

St Michael’s Manchester will include luxury flats, offices and shops as well as a five-star hotel. The site is located between Jackson’s Row, Bootle Street and Southmill Street and will be the biggest venture yet for the duo, who opened the 133-bedroom Hotel Football in Old Trafford in March this year.

He added: “This will be Rowsley’s first investment in Europe and comes at a time when the UK government is encouraging businesses to move north to escape the rising cost of operating in London.”

The players have teamed up with Brendan Flood to form the Jackson’s Row Partnership and together with Manchester City Council have joined Singapore investment company Rowsley and Beijing Construction and Engineering Group (BCEG) to sign a multi-million-pound funding agreement. Rowsley, which bought a 75% stake in Hotel Football for nearly £30m in August, will own a majority share in the investment. Rowsley chief executive Lock Wai Han said: “Gary and his team exemplify the dynamism of the city and the city

Neville commented: “Moving swiftly is key and huge credit goes to Rowsley and BCEG for their committed approach in the last two months. We are all truly excited at what can be achieved with this innovative and inspiring development.” A strategic regeneration framework for St Michaels is being finalised and a planning application for the scheme is expected to be submitted by January 2016. Construction is expected to start in the second half of 2016 and is scheduled for completion in three years’ time. In February, Giggs and Ryan were given the go-ahead to turn the Stock Exchange into a 35-bedroom boutique hotel and exclusive members’ club.

TRIAX launches latest IPTV hospit TRIAX, leading global supplier of innovative, high-tech solutions for the reception and distribution of video, audio and data signals, has unveiled a range of exciting IPTV hospitality solutions designed to help hotels increase revenues, identify savings and improve the guest in-room experience. Specially developed to bring a new level of control and flexibility to TV distribution, this advanced system comprises hardware and middleware that can be customised to suit individual requirements. TRIAX hospitality solution enables hotel owners to further enhance the guest experience and develop new revenue streams. TRIAX cost effective,

secure and flexible Hospitality solution allows the distribution of TV, radio, video, information channels and web content throughout the hotel. Content is distributed directly to inroom and is aimed at better meeting guests’ entertainment and service needs. “Taking in middleware in our assortment, is a natural extension of our services”, says Uffe Hansen, CCO at TRIAX. “We are very strong in reliable headend solutions and with the middleware solution on top, our customers have a system that is proven to work and is easy to install.” TRIAX hospitality solution can operate in both existing coax cable and pure

New linen product collections and laundry services packages from Berendsen for all types of hotels and budgets A reliable and varied supply of linen and effective laundry service is critical for any hotel in its dayto-day operations. Berendsen has launched new product collections and service packages, designed to make the selection and hire of linen and laundry services even easier for hotel managers and housekeeping teams to identify and order the right linen products and services for the establishment and its budget. Product collections are streamlined into Classic, Premium and Superior Collections. Spa, Banqueting, Leisure and Kitchen packages are also available. In addition, Berendsen provides bespoke options for larger and group hotels that require a more individual look or branding to their guest linen offerings. Commenting on how these changes will benefit customers, Paul Swift, Business Development Manager at Berendsen, said: “This simplified approach is based on our vast experience of supplying to hotels of all sizes. Also, feedback from our customers indicated that they need

an uncomplicated ordering process which helps them to select the products which are most appropriate for their guests. Our sales and account management teams have wide experience of hotels in their areas and can provide advice on which linen products are most suitable In addition, Berendsen provides bespoke options for larger and group hotels for different types of establishment.” that require a more individual look or www.berendsen.co.uk/hotels New branding to their guest linen offerings. linen product collections and laundry services packages from Berendsen for all Commenting on how these changes will types of hotels and budgets benefit customers, Paul Swift, Business Development Manager at Berendsen, A reliable and varied supply of linen and said: “This simplified approach is based effective laundry service is critical for on our vast experience of supplying any hotel in its day-to-day operations. to hotels of all sizes. Also, feedback Berendsen has launched new product from our customers indicated that collections and service packages, they need an uncomplicated ordering designed to make the selection and hire process which helps them to select the of linen and laundry services even easier products which are most appropriate for hotel managers and housekeeping for their guests. Our sales and account teams to identify and order the right management teams have wide linen products and services for the experience of hotels in their areas and establishment and its budget. can provide advice on which linen Product collections are streamlined products are most suitable for different into Classic, Premium and Superior types of establishment.” Collections. Spa, Banqueting, Leisure and Kitchen packages are also available. www.berendsen.co.uk/hotels

tality solutions IP network infrastructure to deliver high quality HD content to all guests. It comprises the latest TDX or TDH800 headends with conditional access system (CAS) for secure pay TV channel options and middleware. The TRIAX hospitality solution is providing the small or middle size installers with a onestop-shop for generating new revenue streams to smaller hotel or hotel chains.

to any output signal: PAL, QAM, COFDM and IP and as the input signals are not fixed to any particular outputs, an input signal can be assigned to several output signals.

TRIAX IP pool technology has revolutionized the setting up and configuration of headends. All input signals, regardless of whether they are received via satellite, terrestrial, cable, audio/video or via the internet, are independently distributed from an IP pool to each individual module. Each of these input signals can be converted

A TRIAX hospitality solution is characterised by its modularity and flexibility. Both hotel owners and TRIAX middleware is the central software installers will benefit from the system that defines the graphical user interface by having a system that is reliable, (GUI) on the TV. It provides access for easy to-use and easy-to-install. Above end users to view available TV channels all, a system that is easy adaptable to and services, such as weather reports, future demands for TV-reception and bill overview and guest information. distribution.

The flexibility in the hospitality system means that the hotel owner can use the same system even if he over time switches from a COAX network to IP network. The ease of installation and setting up for the installers makes it an optimum and future-proof solution.

It also offers hotel owners valuable customised services supporting the opportunity to generate additional revenue. A number of pre-defined packages are available, ranging from simple solutions for small hotels, to advanced solutions for larger hotels and housing associations. TRIAX middleware can be delivered as an on-site or cloud based solution.

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Linen and laundry management made easier

October 2015

News

EAT. DRINK. SLEEP October 2015

A striking wooden staircase for the sensational citizenM hotel, Rotterdam The concept behind citizenM hotels is a straightforward one: to remove all hidden costs whilst providing a luxury environment for guests, and the Rotterdam hotel is no exception. The interior is characterised by citizenM’s iconic black and red colour scheme and enhanced with bold architectural features, including a centrepiece helical staircase with an eyeby EeStairs. Visitors are welcomed to the hotel through the iconic citizenM red glazed entrance vestibule, before arriving in the double height foyer where the helical staircase is situated. The staircase has been carefully co-ordinated with the cabinetry and features a matching timber interior balustrade. “concrete developed an excellent staircase design and it was a genuine pleasure to make the concept a reality. The natural appearance of the wooden staircase adds depth and texture to the entrance – whilst complementing the hotel’s interior,” said Cornelis van Vlastuin, EeStairs’ Creative Director. After noticing the furniture, guests are drawn to the staircase and as they climb, are able to explore the objects on display in the wall covering cabinet. An understated brushed stainless steel handrail, set against the black balustrade, traces the graceful rise of the staircase, which creates a visual and physical connection between the entrance on the

Rob Wagemans, concrete’s founder, commented: “EeStairs executed this complex and playful design perfectly". Outstanding design, which delivers an exceptional experience for guests, underpins the ethos behind citizenM, making this hotel perfect for both business and pleasure. A close working relationship with clients, from the design stage, through to manufacture and installation, allows EeStairs to bring the most extraordinary Custom Designs to fruition, and deliver projects others might think are too channeging. With extensive experience of working with cutting edge materials and complex forms EeStairs is the perfect partner for even the most testing installations. EeStairs also offers a range of exceptionally chic Standard Design staircases and balustrades to inspire and enhance any environment.

Mitre Linen

October 2015

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Mitre Linen working with Fuller, Smith & Turner’s Sanctuary House Mitre Linen has completed a project to update Fuller, Smith & Turner’s Sanctuary House, a stylish Victorian pub with rooms set on one of Westminster’s oldest streets. One of the best hotels near Big Ben, the Sanctuary House boasts 34 stylishly furnished rooms. Mitre Linen’s team worked with the Hotel Manager to select a range of pillows including the Tencel and Microfibre pillows from Mitre’s Luxury range and Ultraloft and Jemima pillows from their Comfort range. The order was completed with Microfibre duvets from the company’s Luxury range and Crown mattress protectors. Chris Moore, Senior National Account Manager at Mitre says: “We pride ourselves on our service, one that includes continuity of stock, great value for money and stock availability. “We understand the needs of hotel groups and the challenges they face. When Fuller’s takes on

new hotels, we are trusted to work directly with each manager. We have new product ranges and colour ways for them to choose from, which means each hotel can have its own distinct look. “Fuller’s told us it wanted a linen supplier who would understand the unique requirement of each of its establishments and provide a personalised solution. Understanding the brand and ensuring that each establishment within the group would be supplied with a consistent level of quality was deemed essential.” Fuller’s Buyer Jaynie Hearne-Ayres said: “A Fuller’s hotel room is so much more than just a place to rest your head – it’s a home away from home for our guests. That’s why we rely on Mitre.” Mitre Linen is one of Fuller, Smith & Turner’s preferred suppliers. Fuller’s has more than 650 boutique bedrooms in its increasing number of beautiful boutique inns and historic hotels across the country. www.mitrelinen.com

BESPOKE, BRITISH, BEAUTIFUL

Simply

Introduce a new level of luxury for your guests with our timeless collection of hotel linen and soft furnishings.

t: 01685 353 456 e: sales@heritagebymitre.co.uk w: www.mitrelinen.com/heritage

CONTRA SOFT FURNISHING SOLUTIONS

October 2015

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Our Company

The Balmoral

Established in 1985, Contra Curtains supply soft furnishings to many of the leading hotel groups in the UK and mainland Europe. In addition to our commercial projects our specialist residential

Rocco Forte Hotels Balmoral is a luxury hotel in the true sense of the word. Working with the Rocco Forte design team, Contra have provided numerous soft furnishing items to the propertys bedrooms. Our excellent and longstanding relationship with Rocco Forte Hotels has involved supplying soft furnishings to a number of the groups properties. These include, the Lowry, Manchester, and the Hotel Amigo, Brussels.

to many high end residential properties. Our Experience Our team draw on years of experience within the soft furnishing industry. Our clients requirements will range from multi site, nationwide refurbishment projects to individual bespoke properties. Completing thousands of bedrooms every year we are highly skilled and adaptable to our clients needs. Our Service Our clients demand the highest levels of product, service and the ability to achieve tight deadlines. We work directly with project teams to successfully deliver projects that are on time and within budget. Our Projects Here is a selection of our projects: 66

Guoman, Charring Cross Following a multi-million pound renovation this Grade II Listed Charing Cross hotel in London has become a world-class, luxury hotel. The Buckingham Wing of this outstanding property contains the hotelâ&#x20AC;&#x2122;s executive bedrooms. All soft furnishings within these bedrooms were provided by Contra.

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Contra Curtains Ltd www.contracurtains.com 01535 604 888 01535 657 086 sales@contracurtains.com 67

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FW Lighting represents “the lighting collective” a group of independent European lighting manufacturers producing contract quality lighting for hospitality and leisure sectors. Our collection is both diverse but selective, focusing on new and innovative ideas and designed products for interior designers and architectural practices to specify in their projects. Baulmann Leuchten are a leading manufacturer of custom made decorative interior lighting for use in hotels, cruise liners, restaurants, spas and commercial and retail premises. Our product portfolio includes LED edge lit bathroom mirrors, guest room lighting, including LED reading lights, floor, wall and ceiling lighting. We also manufacture large public area lighting to a client’s own designs and budgets. The Baranska Design Studio is one of the most technologically advanced manufacturers of fused and blown glass in Poland. We produce bespoke public area lighting, table lamps, wall, ceiling and pendant lighting, sculptures, fountains and art installations. We also specialise in architectural and customised decorative wall art. Crestani are an Italian artisan manufacturer of ceramics. Our strengths lay in the detail and style of our hand decorated designs, many born from collaborations with leading creative designers. We produce sculptures, ceramic vases and pots, ceramic tables, floor, table and ceiling lighting as

well as ceramic objects, such as totems and animals and all, individually hand decorated. We also provide special made (short run) designs with custom finishes, ideal for hotel refurbishment projects. Crisbase are a Portuguese manufacturer of blown glass lighting and accessories. We produce table lamps, wall, pendant and ceiling lighting for hotels and own brand retail outlets. We have the facilities to manufacture “families” so that clients can add harmonizing objects, bowls and dishes that will complement the interior lighting and the overall design. Ineslam are a Spanish manufacturer of decorative plaster lighting and architectural lighting for use in hotels, restaurants, retail, leisure and commercial and domestic properties. We specialise in trim-less plaster ceiling down lights, “plaster in” wall lights, trough lighting and up and down plaster lights. We also produce direct and indirect plaster wall lighting and large feature lighting for corridors and public areas. If you are planning a full or soft refurbishment of your hotel, or perhaps require single piece feature lighting for your public area of restaurant then please visit our website www. fw-lighting.com to view our partners designs, or contact us directly to discuss your needs at info@fw-lighting.com.

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Design switches and sockets together with your interiors We all know itâ&#x20AC;&#x2122;s the finishing touches that matter and switches and sockets can get overlooked when designing hospitality interiors. Correctly positioned electrical accessories can save precious time and energy for staff and provide comfort and convenience for guests. Focus SB specialise in bespoke switches and sockets for the hospitality industry. Manufacturing in Sussex to the highest standards, plates can be made to your unique specification and in any size and configuration. Data incorporation, international power sockets, lighting controls, audio visual and USB charging points can all be included. Their latest innovation is a unique integrated USB charging socket which enables two mobile devices to charge quickly and simultaneously without loosing power, as amperage is not shared between the two USB ports. So, a mobile phone and a tablet can be charged at the same time, quickly and efficiently.

With a wealth of experience, Focus SB were proud to supply the Wimbledon All England Lawn Tennis Club with electrical accessories for their Members Club plus some of the hotels they have worked with include: Aurora, Carlton Tower, Churchill, Crest, Hilton Intercontinental, London Bridge, Lowndes, Meridian, Montana, Moran Hotels, Royal Berkshire, Royal Garden, Royal Lancaster and many others. Focus SB will be exhibiting at Sleep on 24-25 November at the Business Design Centre London, Stand V7. They will be showcasing a range of bespoke products and will be on hand to advise on your project, however large or small. Alternatively, if you canâ&#x20AC;&#x2122;t make the show, a team of Product Consultants are available to discuss your requirements. Call or email them for further details or to make an appointment. www.focus-sb.co.uk Telephone: 01424 858060 sales@focus-sb.co.uk

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AN OASIS IN BELGRAVIA The name Jumeirah conjures images of opulence and class and the Lowndes does not disappoint. Set amidst the Belgravia village, you are dead centre of shopping, food and tourism heaven, from Harvey Nicks to Harrods. The rooms are designed to a very high standard with modern features and well placed mirrors giving the room eternal depth. With everything that luxury needs with a beautiful King size bed, desk and armchairs, running alongside the large modern TV, Nespresso Machine and DVD player.

With The Terrace and The Bar & Kitchen, you can choose between Al Fresco dining or a comfortable atmosphere. Offering Breakfast, Lunch, Afternoon Tea or Dinner menus, you’ll be satisfied all day long. The Pan-fried scallops on bacon & leek ragout with crispy celeriac and pickled tomatoes was amazing, which can be followed up by gorgeous Sea Bass and salsa. Show stopping deserts are the vanilla cheesecake and the Decadent warm soft centred chocolate pudding with vanilla ice cream, all reasonably priced.

If it’s not just shopping and tourism you’re after, relaxation can be found at the Peak Spa at the All in all, The Lowndes is perfect base for Carlton Tower. With everything you need for your London stay. Giving everything you getting away, offered at great prices and with the need without the ludicrous price tag. most attentive staff you could hope for.

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Paradise Island Set against the perfect backdrop of the Caribbean Sea, lies a resort that continues to provide either the most romantic couples break or an adventure fuelled family get away. Whether you’re looking for the ideal wedding spot or you’re entertaining a crew of teens and young children, The Verandah Resort & Spa in Antigua can give you everything you need. Set over 30 acres and consisting of 180 rooms, all with a generous 700sq ft. floor plan, this resort has been greeting over 100,000 visitors per year since its doors opened in 2007. Each room provides you with adequate sleeping for up to 4 guests, a generously sized bathroom and a small kitchen. They have been set out in a way that everyone gets a view of the sea at some point, but it’s worth spending the extra to be right next to the ocean, as you can see the seabed from your balcony and watch the stunning sunsets each night. Don’t be put off by the size of the resort, as there are buggies driven around all

day offering you lifts to wherever you want to go. You can even call them from your room, to be picked up and taken to your destination. What sets Verandah apart from other Caribbean resorts is the breadth of what they can offer. Over 70 couples tie the knot at Verandah each year and can choose between 5 of the most stunning sites to host the ceremony. With gazebos sat on the beach and the waves licking at the rocks or in the hideaway, giving a tropical backdrop and surrounded by nothing but the natural habitat. Not only do you have the best possible views for your wedding photos but the amazing staff at Verandah will do everything for you, to make your day as special as possible. With all the legalities of marrying abroad and decorating the area being within their remit, you just have to make sure that you turn up.

The other side of The Verandah is the amount of activities on offer to the younger traveller, or those trying to stay young. They have two beaches, one known as the quiet beach, with a beautiful pier stretching out into the sea, the other is known as the main beach. With Pedalo boats, Windsurfing, Kayaking, Paddle Boarding and Hobie Cat Sailing available at no extra cost, it can give kids the perfect release of all the pent up energy and excitement. Snorkelling equipment is also provided free of charge, giving you an underwater view of a huge array of sea life within just a few feet of the water. The Verandah have gone the extra mile by building their own Adventure Golf Course, with 18 fun packed holes, you can while away a couple of hours trying to beat the tricky course. It’s not just a quickly put together set of putting

EAT. DRINK. SLEEP October 2015 There is an adults only pool as well, so if you want to get away from the noise and listen to the purpose built waterfall close by, then feel free to relax in comfort. When dining during the day, you’re spoilt for choice. The Rasta Bar on the quiet beach, also has a grill attached, providing you with hot dogs and tortillas. The Beach Bar & Grill, just off of the main beach, gives you a choice of grill options, burgers, hot dogs and nuggets etc. as well as salads and fried fish. The added bonus of each of these are the views out across the never ending blue ocean.

greens but a huge area, with every hole providing a different challenge, set within a Wild West theme. Other sports are readily available, if you can manage a few sets of Tennis in the 40 degree heat, there are courts here for you. Shuffleboard, Foosball, Table Tennis and the Gym are all on site as well. The lifeblood of any holiday is the pool and you won’t be disappointed with the large main pool, with more than enough sunbeds, beach towels and even popcorn on offer, you’re also just a stones throw from the main bar, keeping you hydrated through the day.

You can also dine in the main restaurant called Seabreeze, which gives you a buffet option. Seabreeze also provides the breakfast, with the omelette station taking pride of place but also some home comforts catered for with crispy bacon, pork sausages and even baked beans on offer. At night you can choose between Seabreeze, which switches themes each night or three table service options. At the Beach Bar & Grill, you can sit and watch the sunset while enjoying a steak

EAT. DRINK. SLEEP October 2015 or gourmet burger. Buccaneer’s provides a pirate themed setting and again, you can enjoy some great local seafood or a nice steak.

little trip down to the Cinema, situated above the reception, with movies shown every night.

Nicole’s is the resorts flagship restaurant, with a $35 charge per person. At Nicole’s you’ll experience a la carte dining as well as silver service, giving that extra feel of elegance we all need from time to time.

Finally, you should know the fantastic work that they have undertaken to provide a green environment for the resort. As with most hotels nowadays they have cut back on their towels and laundry each day, however, they are also solar powered for their heating, everywhere has energy saving lightbulbs, they produce their own water by osmosis, use

When you’ve finished your dinner, you can either listen to the daily entertainment, a band or singer/ musician or you can even take a

recycled grey water to feed the vegetation, will use plastic cups instead of paper and most of all have their very own vegetable and herb garden. So when they say you’re eating fresh, it’s literally picked that day. A very unique setting for any holiday, with guaranteed weather, great staff, good food and the ability to relax and unwind or to run around and enjoy yourself, Verandah is the ideal getaway for anyone looking at an Antigua visit.

%BSJOH UP CF %JĂ˛FSFOU

October 2015

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