Restaurant Update - August 2018

RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry aUGUST 2018

8 out of 10 people prefer Joe Delucci’s new improved recipes

INTERMETAL – RESTAURANT FURNITURE MANUFACTURER INSIDE & OUTSIDE WE HAVE YOU COVERED

BEACHSIDE CAFÉ GETS NEW LOOK THANKS TO BROADVIEW

Image: Blakes Restaurant p18,19

August 2018

4 Industry News 8 Editor’s Choice 12 Waldorf Hilton 18 Blakes Restaurant 26 The Cavendish 40 Furniture & Outdoor Solutions

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UPDATE

P

int Shop is set to expand into Birmingham in October, marking the third opening for the restaurant and bar enterprise.

The location, a former office in the city centre dating from 1860, features a 50+ cover dining room alongside a ground floor bar and an outdoor terrace.

Pint Shop, which also operates in Oxford and Cambridge, was shortlisted for the Pub and Bar Catey award in 2016.

The Birmingham opening will continue in the style of its forbears, specialising in craft beer and gin, while offering British cuisine.

Head chef Mark Walsh from two AA rosette Opus is set to head up the food operation in the Bennet Hill site, while Lee Coliandras, formerly of The Plough in Harborne, will serve as general manager.

Co-owner Rich Holmes said: “We’re really excited to be bringing Pint Shop to Birmingham and are thrilled to have secured two of the city’s most experienced hospitality professionals to take charge of our new site.”

Pint Shop was founded in November 2013 with the aim of capturing the spirit of the original beer houses of the 1830s.To accomal specials.”

Pint Shop to expand with Birmingham offering

Leading Scottish food research hub, Edinburgh Food Studio, set to launch restaurant Globally renowned food research hub Edinburgh Food Studio announces restaurant launch this August.

Open to the public five days a week for brunch, lunch and dinner, Edinburgh Food Studio will offer guests a set tasting menu for dinner, featuring highlights such as North Uist Crab, Barra Cockles and Luing beef, aged on the bone for 8 weeks.

Lunch will take the form of a daily changing menu that will reflect the seasons and the best local produce available from trusted suppliers.

The restaurant arm of the business is set to run in tandem with the existing Scottish food research lab and avant-garde events programme, which has earned the studio international acclaim.

Working alongside Founders and food research pioneers, Ben Reade and Sashana Souza Zanella, will be new Head Chef, James Murray.

Chef James is known for his work at leading restaurants, including his time as Head Chef at Michelin-starred Nur in Hong Kong, Raymond Blanc’s Le Manoir Aux Quat’saisons, and most recently, at Lyle’s in London, with Chef James Lowe.

Known for hosting some of the world’s top 50 chefs, Edinburgh Food Studio will continue to push the boundaries

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of contemporary food culture through collaborative events and research initiatives.

An academic and analytical approach lies at the heart of the Edinburgh Food Studio ethos.

Prior to founding the Studio in 2015 via a successful crowdfunding campaign, Ben Reade worked for Noma, Copenhagen, as Head of Research and Development at the Nordic Food Lab. Anthropologist Sashana, is a graduate and latterly tutor at the University of Gastronomic Sciences in Italy, where she specialised in co-ordinating international research trips.

Sashana’s extensive wine and sensory training guides her in curating the restaurant’s eclectic wine list, and selecting drinks pairings.

Ben and Sashana’s passion for discovery has led the pair to work directly with micro-producers across Scotland, while sharing their findings as research whitepapers.

A menu of dishes featuring handpicked, foraged or lovingly reared ingredients

develops this commitment within the business’ new restaurant arm.

Chef Ben Reade said: “We’ve had three incredibly rich years as an event space and food lab, where we’ve done everything from researching ancient Orkney seal recipes to hosting some of the world’s best chefs here in Edinburgh.

“Having our new Head Chef, James Murray, on board is the beginning of a brilliant new chapter.

“Research and innovation are central to what we do. We’re aiming to continue our showcase of Scottish produce with this evolution of our restaurant, and are now looking forward to being able to welcome guests on a more regular basis.”

The Trending Fridge: Williams Pushes Boundaries With Chameleon Williams has enhanced its Chameleon service with the launch of a host of new graphics ideas. Chameleon allows customers to turn their refrigeration cabinet into a statement piece, by encasing it in a bespoke design, using ultra-hardwearing and food-safe vinyl wrap.

fridge cabinets to the style and décor of the venue,” says Laws.

“A lot of customers really love the idea of Chameleon, but they’re not sure what they actually want, or how far to push it,” says Martin Laws, marketing manager of Williams. “By offering a library of ideas we’ve been able to help them make their front of house fridge a fashion item rather than a stainless steel box.”

As part of the Chameleon service, Williams will create graphics in-house.

Alternatively, customers can provide their own designs. Ideas range from brick walls to great works of art, reimagined for the catering kitchen.

In fact, there’s no limit to the colours, designs and patterns that Chameleon can create. “A fur fridge? A flower fridge? A fridge in jeans? We’re excited to see how far the market will push the boundaries,” says Laws.

Chameleon is bang on trend, delivering the perfect refrigeration solution for theatre style kitchens and front of house cooking. “It allows the foodservice operators to match their

The Chameleon vinyl meets all food hygiene requirements, is heat resistant from -40°C up to 140°C and has been awarded a BI fire rating. With an eightyear shelf life, it is tough enough to

cope with the most hectic working environments. It can be applied to a wide range of products, including counters, prep stations and cabinets.

The cost of Chameleon will depend on the selected model and the complexity of the graphic. The price is available on application.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.

Second opening for Tommy Banks to bring ‘three seasons’ philosophy to York Chef Tommy Banks’ new opening Roots will base its menu on the three-season philosophy outlined in his book of the same name.

Banks has expanded the Michelin starred Black Swan’s gardens in Oldstead to accommodate his expansion into the city, which will offer three menus across the year based on self-identified growing seasons ‘The Hunger Gap’ (January-May), ‘Time of Abundance’ (June-September) and ‘The Preserving Menu’ (October-December).

The 50 cover restaurant, located in Marygate 5 minutes from York train station, is set to open with the preserving menu in September this year.

Dishes served will include Lamb and Fermented Turnip; Cured Trout, Fennel Kimchi and Meridian Apple; Raw Beef with Chilli Ferment and Smoked Bone Marrow; and Smoked Eel Doughnuts.

Roots’ Cocktails will also maintain the theme of self-reliance carried by the food offering, using locally foraged or grown produce in Marigold Martinis, Mayweed Martinez and Woodruff Old Fashioned Banks, who was the youngest British chef to hold a Michelin star when he received it in 2013, said he was “incredibly excited” about the second opening.

He added: “Work is well underway in all areas and I am enjoying getting stuck into creating a new and unique menu for the city.”

Industry News PAGE 5

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Beverley Arms hotel to reopen after £6m revamp

10 years of London restaurant festival

The 300-year-old Beverley Arms hotel will reopen on Monday following a £6m, twoyear restoration project.

top Thai restaurants. There will also be an opportunity to win a trip to Thailand.

Pub company Thwaites bought the hotel – once a thriving coaching inn in the East Yorkshire market town of Beverley – out of administration in 2016. In the 1970s and 1980s, it was owned by Trusthouse Forte.

Today it boasts 38 bedrooms, a 68-seat restaurant, two private dining and meeting rooms, a bar and an outdoor courtyard.

Many original features have been retained, including the arches made famous by Frederick Elwell in his paintings of the Beverley Arms kitchen 100 years ago, which today hang in London’s Tate gallery.

General manager Chantell DickinsonClark, who grew up in the town, said: “There’s so much love for the Beverley Arms – we have been overwhelmed by the interest and messages of support. Every day we have lots of excited people asking how things are going, wanting to know when we are opening and to see what’s happening inside.

“It’s taken so long for the work to be completed but it’s important to get it right – the Beverley Arms has been part of the town for over 300 years, so we want to make sure we create a boutique hotel that we can be proud of for the next 300 years.”

Steve Martin, operations director at Thwaites, added: “The transformation has been extraordinary – from the moment you walk in through the doors you know you are somewhere special. Every time I go in, I spot new things in the design; it’s really stunning and well thought through.”

The Beverley Arms is one of 21 hotels in the Thwaites portfolio.

The London Restaurant Festival (LRF) returns for its 10th year this October. With a star-studded line-up of some of the world’s top chefs jetting into London to celebrate, as ever LRF will take place in restaurants, welcoming over 50,000 people into over 400 restaurants across the capital.

This year’s festivities will centre around the international nature of London’s restaurant industry with some of the most exciting chefs in the capital. “As part of our 10thanniversary we’ve chosen the ten cuisines we feel have transported London to its position as the culinary capital of the world,”said Festival Director Chris Wright.

Each of the ‘Top Ten Cuisines’ will be represented by one of the world’s best chefs, including Bill Granger, flying in from Australia, Michelin-starred husband and wife Dylan Jones and Duangporn ‘Bo’ Songvisava from Bo.Lan in Bangkok, who will team up with som saa, and one of the world’s most decorated female chefs Anne-Sophie Pic who holds seven Michelin-stars and will be hosting a dinner at La Dame De Pic. LRF’s Tasting Menus, which see 20 menus exclusively created for the Festival, will this year feature chef-hosted events for the first time including Ben Chapman at Kiln (recently voted the UK’s Best Restaurant in the 2018 National Restaurant Awards),Monica Galetti at Mere, and Adam Handling at The Frog.

A series of events will ce l e b r a t e T h ai l a n d ’s c u l i n a r y s ce n e a n d the impact it has had in London. A series of Tasting Menus will run throughout the month at the likes of som saa, Kiln and Greyhound Café, as well as a Gourmet Odyssey visiting three of London’s

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This year, the Ultimate Gastronomic Weekends will include an overnight stay at one of two 5-star, London hotels (Hyat t Regency London – The Churchill and Andaz London Liverpool Street)and a series of chef-led events and dining experiences.

There are several brand new events for LRF 2018, including: Eat Art, fusing two of London’s great passions with an exclusive private view and dinner at the Saatchi Gallery; Eat Talk, delving into the minds of some of the industry’s best-known names including the legendary Pierre Koffmann, Andrew Wong and Michelin-starred husband and wife team James Knappett and Sandia Chang.

Restaurant-Hopping Tours, an LRF staple, will see diners discover some of London’s most exciting food neighbourhoods by enjoying five different restaurants in the area.

From Chelsea’s charming Pavilion Road, to St James’s and Regent Street, and the newly revamped Battersea Power Station, guests will enjoy a course at five restaurants within the neighborhood.

“Little did we know ten years ago just how far London’s restaurant scene could travel,” says LRF founder Simon Davis. “Happily it has flourished and, as a result, so has the festival. London is unquestionably one of the world’s leading culinary destinations and a melting pot of cultures and cuisines from the farthest reaches of the globe.

The Festival has grown accordingly – celebrating the diversity of London’s restaurants with creative events that encourage everyone to get out there and try something new.”

LRF 2018 now has over 60 events during the course of October.

Riverford Field Kitchen lands 5-star organic food rating Devon’s Riverford Field Kitchen has secured five stars in the Soil Association’s Organic Served Here scheme – as the popular Devon restaurant boasts a menu using 100% organic ingredients.

Extra time as pubs back speedy serves during football fever The Riverford Field Kitchen has its roots in an organic vegetable box scheme started by farmer Guy Watson in 1987. What started as a local delivery to 30 friends in Devon has grown to the delivery of 50,000 boxes a week from a variety regional farms to homes around the UK.

Further Soil Association research2 reveals that 48% of people don’t feel that there are enough places serving sustainable or ethically sourced dishes, with 43% stating that having organic food on the menu makes a restaurant more appealing.

Guy, who won Best Organic Farmer 2017 at the Soil Association BOOM Awards, said: “Organic food is food as it should be – it’s at the heart of what we do at Riverford.

C l a re M c D e r m o t t , B u s i n e ss Development Director for the Soil Association said: “It is a pleasure to work with The Riverford Field Kitchen, who have been a great advocate of organic food for decades.

Riverford’s sister venue, London’s Riverford at The Duke of Cambridge in Islington, has also worked with the Soil Association for a number of years and became the UK’s first and only certified organic pub.

Glyn Morgan Riverford Field Kitchen Manager, said: “Organic is a way of life for us. The people who eat here share our values and being able to see where their lunch is grown from where they sit, is all part of the Riverford experience they have come for.“ We believe that field to fork is a model that is both sustainable and very much in demand. Our chefs get to work with the freshest seasonal produce everyday and our guests always experience something new on the menu.”

The UK organic market is now bigger than ever; it grew 6% in 2017 to be worth £2.2 billion. Organic sales in food service, including through the Organic Served Here scheme, grew by 10.2%.1

“As organic food sales are increasing, consumers are becoming more engaged in the origins of their food.

Organic Served Here offers clarity and assurance for today’s more ethicallyminded consumers.

“There are many reasons why organic is the way forward. Organic always means fewer pesticides, no artificial additives and preservatives, free range, no routine use of antibiotics, and no GM ingredients. Further, the rigor of the organic certification process means organic food and drink is always fully traceable and trustworthy. Simply put, organic is food as it should be.

BB Foodservice has revealed demand for chips has rocketed with pubs backing quick serves as the nation is gripped by football fever.

Tony Holmes, sales director, BB Foodservice (Bestway Wholesale) is advising pubs to ensure they are well stocked for the England match tomorrow [3 July]: “With football fans hopeful for an England team back to its best against Columbia tomorrow, we can expect crowds of punters packing into pubs to soak up the atmosphere.

“With record crowds to feed and water since the World Cup started last month, our sales show that pubs have been getting through quick serves such as chips at a rate of knots.

I urge pubs to stock up now to ensure that supporters do not go hungry.”

B e fo re t h e t o u r n a m e n t b e g a n , BB Foodservice launched a guide with top tips and sizzling deals.

To d ow n l o a d t h e g u i d e , v i s i t : www.bbfoodservice.co.uk/summerfootball

“The award is easy for restaurant and café owners to achieve, by switching basic things like milk and eggs they can achieve accreditation. Plus the process is simple and straight forward.”

Essentially Catering Chips: £6.75 for 4 x 2.27kg bags The new range comes in the three most popular sizes: Straight cut 7/16, Straight cut 3/8 and Chunky 9/16. BB Foodservice is part of Bestway Wholesale, the UK’s largest independent wholesaler.

With a wide range of branded and nonbranded produce, BB Foodservice delivers for all sorts of food and drink businesses – from restaurants and hotels to schools and care homes. Due to BB Foodservice’s price hold guarantee, customers can plan seasonal menus and special events with confidence.

For more information click here

www.bbfoodservice.co.uk

Industry News PAGE 7

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8 great reasons your restaurant should be using software

By Luis De Souza, Chief Executive of NFS Technology Group How hard do people have to work to visit your restaurant? To eat at Tiyagyoni – a pop-up restaurant on Mount Everest – people will have to trek for eight days to 17,500 feet.

4. Best use of labour 5. Quicker table turn 6. Seamless customer service 7. Diner loyalty 8. Online reviews.

Now, that’s a challenge you might be glad your diners don’t have to tackle!

Streamlined operations

The truth is, though, getting diners to choose your restaurant is a major challenge you do have overcome on a daily basis – and in some ways, it can be just as uphill a struggle as dinner at Tiyagyoni.

The good news is that modern software for restaurants is giving many dining establishments a real advantage, even in today’s highly competitive trading environment.

Providing restaurateurs with an unprecedented end-to-end view of their business and numerous ways to control costs and eliminate waste, they are giving digital-savvy restaurants the ability to delight their guests and bring them back again and again.

These systems can even help encourage positive online reviews…

In fact, there are no fewer than 8 great reasons to choose software for restaurants when seeking to make operations more efficient and increase both revenue and profit. They are: 1. Streamlined operations 2. Online booking 3. Better control of costs and waste

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With costs rising constantly, labour hard to come by and trading conditions tough, anything that helps streamline operations has to be worth pursuing.

Today’s leading software for restaurants comes complete with a reporting suite that gives managers access to real-time data anywhere they have an online connection, via mobile devices.

Reports can include sales, stock levels, labour - and even let you know whether staff are dealing with potential social media criticism efficiently.

This business intelligence provides restaurants – even multi-location groups – with important information for making good business decisions.

For example, when the prestigious Temple Gate Townhouse hotel in Ireland installed an Epos system, reporting was a huge benefit.

“We’ve now got the data we need to better manage our operation,” Managing Director Paul Madden said. “Our key reports, such as product line mix and server performance reports, can be run instantly. This lets us focus on really important business management issues.”

Online booking Customers today demand easy access in all areas of their lives – and eating out is no exception.

They’re used to accessing services via their smartphone or laptop, and hospitality is following the lead already set by the retail, financial services and insurance industries.

With the rising popularity of apps such as OpenTable this is particularly true of restaurant reservations.

Modern software for restaurants now offers guests the opportunity to book a table 24/7 without making a single phone call – and it can be integrated with OpenTable if required. It’s convenient for diners and gives the restaurateur extra revenue for you because reservations can be taken 24/7.

Better control of costs and waste Did you know: UK pubs, restaurants, hotels and quick service outlets throw away 600,000 tonnes of food every year, according to pressure group Wrap.

Personalised service is highly valued by guests, but to get it right requires a lot of knowledge about your customer.

Fortunately, leading software for restaurants including EPOS capture important information about each guest, building up a good picture of their preferences that enables restaurant owners to email them offers and rewards that stand a good chance of hitting the mark. Hello, loyalty!

Online reviews Alongside online reservations, consumers worldwide have come to rely heavily on reading online reviews before they make their selection.

Who can afford to be that wasteful in 2018? Not only does it mean your business racks up costs, it’s also considered highly unethical.

Today’s digital-savvy and time-poor customers require seamless service, particularly from restaurants where dining times are getting shorter and shorter.

Food waste is a key hate for the frugal millennial generation in particular, and could even become a reputational issue for your business.

Serving staff can take orders on hand-held devices or tablets at tableside. Accurate orders are sent directly to the kitchen where preparation can begin immediately and quick service is assured.

This is another area where restaurant technology can help. With comprehensive up-to-date reports available at all hours of the day or night, a business owner can make good procurement decisions based on real information.

Stock control, for instance, can be finely balanced thanks to accurate forecasting based on genuine sales figures and identified trends.

It’s helpful that this useful software for restaurants is now available as a rental option, which keeps costs down and provides an immediate ROI. Best use of labour We’ve been seeing the Brexit effect in hospitality staffing for some time, as labour shortages cause wages to rise.

Matching staffing closely to requirements is another useful feature of restaurant technology – by identifying the busy and slow periods, restaurateurs can make sure they have sufficient people on at any time to keep diners happy while minimising costs.

Staff can then follow up by taking payment at tableside too – today’s software makes splitting the bill even for large groups who have made additional orders during the meal.

Quicker table turn When staff with restaurant management software at their fingertips welcome guests, they can seat them quicker thanks to realtime seating plans displayed graphically on their mobile devices.

Together with the advantages of handheld ordering and payment, it adds up to quicker table turn, a lucrative result. It also sends diners away satisfied that their valuable time has not been wasted and their dining requirements have been met perfectly.

Diner loyalty Which leads us neatly onto diner loyalty, a hugely important factor in bringing guests back again and again to your establishment.

Your restaurant management system should have social media tools to help you monitor any online reviews of your restaurant – and they should be able to give your management team a headsup whenever if a diner is posting a poor review.

It gives your team a chance to make amends before the customer even leaves his or her table – and that’s a huge positive for your reputation.

Sanj Naha is Head of Sales Support and Enablement, B2B Marketing and International Groups, at The Fork, a TripAdvisor company, and he says all feedback can help you to improve your business.

“You can use review feedback to enhance your value proposition,” he says.

“Track which review sites your online traffic is coming from, and learn exactly how people are navigating your website. Following that, you can use the information to optimise their user journey.

“In addition, you can use the review information to target messaging that will convert your online traffic into leads, bookings or calls to action.” * Want to find out more about software for restaurants? Visit www.nfs-hospitality.com for the latest news and tips.

Giving those staff technology that is intuitive to use keeps training to a couple of hours and gives them the tools to make their jobs easy – which is good news in a time when staff retention is a real issue.

Seamless guest service According to a new study, the biggest brand differentiator for any business going forward from now will be the quality of the customer experience they provide.

Editor’s Choice PAGE 9

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Panasonic Corporation inks trading deal with British maker of microwave protectors The Panasonic Corporation has announced a partnership with Regale Microwave Ovens that will see its ‘Microsave Cavity Liner’ distributed around the world.

The cavity liner was developed as a labour and money saving device for commercial operations and has been embraced over the years by major restaurant groups such as Frankie and Benny’s and Chiquitos, and brewery groups such as Whitbread, McMullens, Fullers to name but a few, as well as independent operations. It is designed for caterers whose microwaves are in constant use, many for over 12 hours a day, to easily keep their ovens hygienically clean and free from spillages and spills that can lead to damaged ceiling plates, base plates and lens light covers.

Barry Clark, technical R&D director, Regale Microwave Ovens, said; “This is great news for Regale. We are very proud to be associated with Panasonic and to see that our hard work over the past few years has been recognised by such a top-quality company that produces the finest quality commercial microwave ovens worldwide.

“We recognised that commercial kitchens were using their microwaves for more than just re-heating and defrosting and identified that certain breakdowns were occurring on a regular basis, such as burnt ceiling plates, cracked base plates and penetration by grease into working parts.

“These breakdowns are not covered by manufacturers’ guarantees, and the cost for repair lies with the operator, so we invented the Microsave as way to help operators avoid downtime and costly

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repairs. This trading agreement will enable us to access a much wider audience of international, national and local catering equipment distributors and builds on our relationship with Panasonic.”

Iain Phillips, sales and marketing manager, Panasonic UK added; “The basis of Panasonic’s business philosophy revolves around seven principles and the premise that the company will ‘contribute to society with cutting edge technology’.

“As we celebrate our 100th anniversary in 2018, the company wanted to underpin its commitment to customers and offer a solution to enable all Panasonic microwave users the ability to access the ingenious Microsave liner.

Regale is our number one distributor, has a business ethos that mirrors some or our own principles and invented the liner. We have long admired the dedication it shows to its customers so it was a natural fit for us.

“Panasonic’s professional microwave ovens are built to the highest standards and will offer years of excellent service if they are well maintained. The Microsave Liner offers easy cleaning for the operator and will protect and extend the life of a microwave oven.”

Introducing the…

THE ULTIMATE CLEAN MACHINE

Microwave that is!

THE NEW PANASONIC NE1878 Panasonic exclusive inverter technology cooks food evenly with no cold spots always providing optimum cooking results.

› Stainless steel outer door, ideal for front of house or busy kitchens. › Steel inner door with no seals or ridges saving cleaning problems. › 30% lighter in weight over a standard 1800 watt commercial microwave ovens and uses 6% less energy

THE NEW MICROSAVE® CPS3A CAVITY LINER Specially designed to fit the new Panasonic NE1878

› Brand New Wave design. › Protects the Cavity Ceiling plate from

splashes which can cause burning. › Protects Base Plate and seals which can be broken during usage and cleaning. › Protects the lens light cover from steam which could release steam and grease into the components, all of which are not covered by an they manufacturer’s warranty.

EXCLUSIVE OFFER - RECEIVE A FREE MICROSAVE CPS3A WORTH £69 WHEN YOU BUY A NEW PANASONIC NE1878

www.regale.co.uk

www.microsave.co.uk

01329 285518

01329 285518

Regale Microwave Ovens Ltd. Unit 140 Ordnance Business Park, Aerodrome Road, Gosport, Hampshire, PO13 0FG

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Hilton Waldorf

Wow!! Can this hotel actually get any better??!!

The location is fantastic, a 2 minute walk into Covent Garden which has plentiful bars, shops, theatres & restaurants. It’s a very swanky part of central London which is kept lovely and clean.

On entering this magnificently Grand Hotel you are met with a very extremely friendly, smiley concierge who definitely makes you feel very welcome.

Check in was quick & efficient. The staff were very polite and friendly and made conversation with us on where we have come from etc. which I thought was nice.

Our room was beautiful, we had the executive suite which was very spacious. Our room faced the front of the building which meant that I could be nosey and people watch.

The room was air conditioned- just what was needed on a hot summer’s day!!

The bathroom was again very spacious and immaculately clean with the added touch of a T.V in the bath. The bath alone needs its own personal review... wow a marble deep bath and very elegant, super comfy I could of laid there for hours. Superb amenities, robe, slippers, ironing board, iron, hairdryer, mini bar, luxury toiletries etc.

Staying in the Executive Suite you have the added bonus of using the Executive Lounge which was truly excellent. The waiting staff couldn’t have been more helpful and with a wide variety of drinks you won’t be left disappointed.

We had dinner in the Homage restaurant at the Waldorf, on entering I was blown away by how ‘grand’ this restaurant is. Tall ceilings, big white pillars, chandeliers, dim lighting and candle lit tables really made this restaurant feel special. Our waitress was so professional and our wine glasses were always topped up which is a winner for me!!

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The food was 5* my partner had the fillet steak which he said was the best he’s ever tasted it literally melted in his mouth it was cooked to perfection. I have coeliac disease (gluten intolerance) but the waitress assured me I could eat almost everything on the set menu just slightly accommodating for my needs and boy I wasn’t disappointed.

The hotel also boasts fantastic leisure facilities, including a swimming pool, sauna & steam room. It has a fully equipped gym & the option for classes too, if you feel like breaking a sweat!

Breakfast was really tasty with plenty of options. A chef even cooks omelette of your choice in front of you. Gluten free bread was even available which makes visits much easier for me.

On a whole I could not fault this wonderfully Grand hotel. If you’re visiting London for theatres, bars, restaurants or shopping then this is the hotel for you. Completely faultless.

Waldorf Hilton PAGE 13

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Workplace Canteen, Ireland In any workplace canteen, colleagues should be able to enjoy their food and the company they’re in.

Speaking and listening comfort is essential for this.

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H

owever, in a canteen, many conversations are usually going on at the same time and there is the additional and constant noise from tableware, cutlery, and the movement of people. Without effective sound absorption, sound bounces off hard surfaces, creating echoes that spread in all directions.

The result is usually increased sound levels and a stressful and uncomfortable environment. Not the ideal place for a break out area for staff to take lunch and tea breaks.

Ecophon’s Area Manager for Ireland, Siobhan McGuinness, explained how installing Ecophon Focus B tiles helped resolve poor acoustic conditions in the workplace canteen. The space had a low plasterboard ceiling with inset flush linear lighting running in all directions. The client had reported how it was difficult for people to converse during busy events, as well as during day-to-day use of the space.

‘Finding a solution was a challenge due to the low ceiling height. It wasn’t possible to install a suspended ceiling and an acoustic hanging option, such as a Solo panel or a Solo baffle, it was also out of the question as both would alter and impede the view of the lighting.

‘The canteen had considerable acoustic issues which had to be resolved. However, the client’s brief was to identify a suitable acoustic solution without interrupting the existing lighting and the view of the lighting.

In this case, Ecophon Focus B tiles provided an elegant solution. The product is glued directly to the soffit with no grid system involved, taking up a minimum depth and creating a smooth appearance.’

Contractor, Richard McEvoy added, ‘The canteen has a linoleum floor and there were no other soft surfaces to absorb sound. When it got loud, it got very, very loud.

‘The job would have been easier if we could have taken down the lights, but that wasn’t an option.

‘As I’d used Ecophon Solo panels previously and they had worked very successfully, I looked to Ecophon for a solution. We didn’t have much ceiling height, and we had to

accommodate the existing lighting. Focus B worked well for this. We were able to stick the tiles onto the ceiling, which meant we could preserve floor to ceiling space. The canteen remained in continuous use throughout, so we had to carry out the works outside of normal working hours. The nature of the Focus B product allowed us to do this.’

Siobhan described some further Focus B benefits: ‘Focus B is a versatile tile and ideal when a client is facing challenging acoustics exacerbated by a low ceiling.

The bevelled edge creates a narrow groove between each tile and at 20mm in thickness, it is again perfect for that low ceiling as it won’t ’eat’ into the space. In cases where the ceiling will be floating, a wood trim finish is available which means the edge isn’t left exposed.’

Users of the canteen have noticed an improvement in noise levels which is making conversation much easier in the space during day-today use. The client is also pleased with how the product has been moulded around the existing bespoke lighting design, with little impact on aesthetics and down-lighting.

While the space has not yet been used for a busy event, it is now a more comfortable as a canteen.

Richard added, ‘We’ve ended up making a feature of the lights that really works. The canteen is working well both acoustically and aesthetically.

‘I found the Ecophon team very helpful and we had internet access to some useful installation guidance.’

For more information, please contact Siobhan McGuiness on +353 (0) 87 9189149

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Panasonic’s nanoe™ X Technology Delivers Fresh and Clean Air

and the presence of mould within ductwork and behind walls. nanoe™ X technology can manage these factors by reducing odours and harmful mould pathogens within the air, for a consistently pleasant environment.

• nanoe™ X integrated with commercial air conditioning system • Air purification upgraded for bigger commercial applications • Ensures maximum comfort for commercial applications Panasonic’s nanoe™ technology has been upgraded to provide enhanced air purification for an even healthier, cleaner environment, making it ideal for many applications including hospitals, schools, restaurants and hotels.

Recent research from the World Health Organisation has found indoor air pollution, such as tobacco smoke, occupational dust and fumes, to be a risk factor of respiratory diseases including chronic obstructive pulmonary disease*. nanoe™ X technology is currently available with Panasonic’s new R32 Floor Console and MU2/PU2 90x90

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indoor cassette units compatible with VRF, PACi and GHP heating and cooling solutions.

New nanoe™ X technology helps to control allergens, bacteria and viruses, not only in homes, but also in commercial environments. nanoe™ X is a cost-effective way of improving air hygiene by preventing transmission of airborne pathogens.

In the hospitality industry, such as hotels and restaurants, often the most obvious cause of concern, for staff and guests, is unpleasant odours caused by cleaning agents, cigarette smoke and kitchens. Air quality can also be impacted by renovation work

Panasonics nanoe™ X, which is ten times more powerful than its predecessor nanoe™, works by generating hydroxyl radicals (OH) for healthier air. The effectiveness of virus/bacteria removal has been drastically improved due to a wider OH production area which can now generate 4,800 billion, per second.

OH oxidises chemicals and bacteria in the atmosphere, effectively removing them from the air making it safer to breathe. A higher concentration of OH radicals means that there is an even greater reduction in pollutants, for a cleaner environment.

The nanoe™ X technology can work simultaneously with heating or cooling operation to remove pollen, pollution, fungi and even cigarette smoke from the air. It also reduces odours in the room and includes an internal dehumidifier to limit the propagation of mould and bacteria. nanoe™ X is currently available as part of Panasonic’s new MU2/PU2 90x90 indoor cassette units and will be rolled out across all Panasonic airconditioning solutions in due course.

For more information, please visit www.aircon.panasonic.eu.

INTERMETAL – RESTAURANT FURNITURE MANUFACTURER INSIDE & OUTSIDE WE HAVE YOU COVERED With companies investing more in the total F&B experience, at Intermetal we manufacture an extensive and eclectic mix of tables and seating options for restaurants, cafÊs, bistros, lounges, food courts and fast food outlets. Manufactured to stringent quality and commercial standards, our product line features contemporary designs and updated classics that can be combined to create unique dining experiences. Our vast furniture offerings feature cutting edge designs that include tables, chairs, bar stools, lounge chairs, sofas, benches, booth and banquette seating.

Whether you are opening a new restaurant or undergoing a refurbishment, we understand that each project needs to incorporate comfortable and versatile furniture to make the venue unique and that stands out from the rest. The nature of how we dine is changing, therefore, selecting the right furniture that can adapt to changing guest requirements is important and whether you need to incorporate small dining set ups or

communal tables, our vast product line consists of adaptable and versatile furniture for clients to choose from.

At Intermetal, a highly experienced in-house Design team is on hand to help you bring your concept to reality by assisting with customized solutions and layouts to meet exact requirements.

Aside from our wide range of indoor restaurant furniture, we offer an extensive collection of outdoor furniture that is produced in durable aluminium and teak wood, a range that can be blended together with other materials and textures to create outdoor environments that your

guests will want to come back to over-and-over again. Manufactured in Dubai, UAE, we remain committed to design, quality and durability which is what Intermetal stands for. Our stateof-the-art manufacturing capabilities enable us to produce furniture that is built to last and features furniture produced in wood, aluminium and steel, a combination that is rare to find with one manufacturer.

With 30 years of experience, you can trust Intermetal to help create fine dining or casual dining experiences your guests will enjoy. www.intermetal.com

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Blakes Hotel Resta

Luxurious and classy, Blakes London Hotel showcases fine dining at its best. Located in the stylish neighbourhood of Kensington, this “Hempel” designed boutique hotel which has been converted from a set of Victorian town houses is a relaxing and gorgeous atmosphere. The hotel has a beautiful, quirky black exterior which leads into an elegant restaurant.

18 PAGE Blakes Hotel Restaurant

I shall begin by describing the breath taking beauty of the hotels interior, the contemporary black and gold gives an abstract and chic feel.

We were warmly welcomed by a lovely American maître who showed us to our private table by the window.

With the magnificent decor visually pleasing to the eye, Blakes London offers a contemporary and irresistible menu serving seasonal Mediterranean and Asian cuisine. To begin we were given an artichoke in the middle of the table, this was moist and full of flavour, a fabulous start to our meal. As a starter I opted for the soft shell crab from the signature selection which was delicious and perfect for fish lovers. My partner also went for a fish option and has the confit mackerel fillet garnished with blood orange, rocket, pickled fennel and fresh cucumber. I would highly recommend these fabulous fish starters.

aurant

We ate from the La Carte menu which provided us with fantastic variety, something for all. For me, I had the distinctive flavour of the Surrey Farm grass fed rib eye cooked medium with strong, peppercorn sauce which added to the tenderness and moisture of the meat. The gorgeous hand cut chips accompanied my meat well and the delicious sauce added a burst of peppery flavour. My partner selected a vegan option of the coconut saffron curry with soft parsnip, purple potato, crunch asparagus and yellow quinoa. A vibrant and flavoursome dish, reflecting the Asian fusion of which Blakes London prides itself on. A vegan speciality, the elegant and rich layered tiramisu was a flawless ending to our delightful meal. The delicate flavour of layers contrasted with the darkly robust presence of expresso and sharpness of cocoa powder was a fantastic mix. My partner, a continuous chocolate lover, opted for the Forrero Rocher, a rich chocolate mousse with hazelnut and feuilletine.

Blakes London Hotel offers a window into the flavours of Mediterranean cuisine with a hint of Asian influence. Whether it may be for a weekend away, a refreshing brunch or for a first class fine dining experience, it is well worth a visit. This is an experience of amazing food and faultless service which should not be missed. www.blakeshotels.com

Blakes Hotel Restaurant PAGE 19

RESTAURANT

UPDATE

Restaurant & Bar Tech Live is Europe’s leading event dedicated to the emerging technologies and services that are forming the future of the restaurant and bar industries. The event takes place on the 25th & 26th of September 2018 at ExCeL, London. Get these dates in your diary and order your free tickets now at www.restauranttechlive.co.uk to make sure you don’t miss out!

As official partners of Restaurant & Bar Tech Live for another year in a row, the Restaurant Update team couldn’t be more excited to discover what revolutionary hospitality technology will be showcased at the 2018 event! But Restaurant and Bar Tech live doesn’t just offer a portal into the future – it also offers incredible advice and opportunity for hospitality business looking to progress and grow.

Attendees will be able to hear from the likes of:

• Chris Fletcher, Retail Operations Director at Pieminister

• David Broom, IT Director at Prezzo

• Tom Sycamore, Operations Director at Pizza Express

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• Sophie Evans, Head of Marketing at Be At One

• Ryan Jacovides, COO at No1 Lounges

• Plus many more industry leading experts!

Don’t forget, your complimentary ticket gives you access to the sister shows running alongside Restaurant & Bar Tech Live, including Restaurant & Bar Design Show and the Restaurant and Takeaway Innovation Expo.

Whether you are a global chain or an independent restaurant, this is the most complete event for the hospitality sector and not one to be missed! Haven’t registered for your free ticket yet? Do so now via www.restauranttechlive.co.uk to reserve your place.

25 & 26 SEPT 2018

RESTAURANT & BAR CONNECTING RESTAURANTS & BARS WITH THE TECHNOLOGY OF TOMORROW

300 CUTTING EDGE SUPPLIERS • 170 INSPIRATIONAL SPEAKERS EXPERT-LED PANEL DEBATES • 1-2-1 BUSINESS ADVICE • INNOVATION AWARDS

REGISTER FOR FREE TICKETS | RESTAURANTTECHLIVE.CO.UK RestTechLive #Hungry4growth

RUNNING ALONGSIDE

RESTAURANT & BAR

CASE STUDY | Leisure CASE STUDY | Leisure

Center ParCs Center ParCs DRIvES UP DRIvES UP PRODUCTIvITY PRODUCTIvITY with CheCkit with CheCkit Discover how Checkit is helping Center Parcs save over 20,000 hours Discover how Checkit helping Center Parcs unprecedented save over 20,000 hours of staff time every year is while giving managers control of staff time every year while giving managers unprecedented control and visibility. and visibility.

Our client Center Parcs operates five holiday villages across Our client the UK, each roughly 400 acres of Center Parcsoccupying operates five holiday villages across pristine Guestsroughly can enjoy full range the UK,woodland. each occupying 400a acres of of indoor outdoor Guests activities, just kick by of a pristineand woodland. canorenjoy a fullback range heated pool before enjoying a spot of fine dining. indoor and outdoor activities, or just kick back by a heated pool before enjoying a spot of fine dining.

Behind the scenes, keeping the cogs of this enormous Behind themachine scenes, turning keepingare thepeople cogs oflike thisGavin Riley, Food, Beverage and Retail Manager. enormous machine turning are people like Gavin Riley, Food, Beverage and Retail Manager.

Gavin and his teams are now using Checkit’s Real-Time Management solution for Gavin and Operations his teams are now using Checkit’s critical food safety compliance procedures and Real-Time Operations Management solution for temperature This frees up valuable critical food monitoring. safety compliance procedures and time boosting monitoring. the efficiencyThis of their tasks. temperature freesdaily up valuable time boosting the efficiency of their daily tasks.

From a management perspective, Checkit’s Operational Insight Smart Dashboards are creating From a management perspective, Checkit’s KPIs and visibility of trends and performance Operational Insight Smart Dashboards are creating across the business in a way that would never KPIs and visibility of trends and performancehave been possible with the paper-based across the business inold a way that wouldsystem. never have been possible with the old paper-based system.

As a result, performance can be tracked in real-time to actperformance on emergingcan problems.

Asrapidly a result, be tracked in real-time to rapidly act on emerging problems.

By the numbers (per site): the numbers (per site): • By4,000 guests every week.

• • • •

4,000employees. guests every week.

1,500 1,500 employees.

12 restaurants and bars.

• • • •

12 restaurants bars.

125 fridges and and freezers.

125 fridges freezers. checks.

2,500 weeklyand temperature

• 2,500 weekly temperature checks.

“Each unit has saved an hours labour “Eachday. unitThat has might saved not an hours each soundlabour each day. notabout soundthe much, but That whenmight you talk much, but when you talk about the UK business operation it represents UK business operation represents over than 20,000 hoursitper year.” over than 20,000 hours per year.”

To find out more about Checkit call 01223 941 450 or visit their website www.checkit.net. To read the full Center Parcs case study click here: www.checkit.net/resources/case-studies/center-parcs/

Sector: Leisure Sector: Leisure

Number of Parks: 5 Number of Parks: 5

Products: Operational Insight | Work Management | Automated Monitoring Products: Operational Insight | Work Management | Automated Monitoring

Trusted by Michelin Star Chefs

The Commercial Kitchen Ventilation & Fabrication Experts

+44 (0) 1733 230 378 | info@ckdirect.co.uk | ckdirect.co.uk

RESTAURANT

UPDATE

What’s in store at The Restaurant Show 2018 The Restaurant Show 2018 (1 – 3 October, Olympia London) is shaping up to be a real celebration of the hospitality industry, with big names, exciting culinary battles and insight-packed live sessions.

On top of that, there’s the chance to immerse yourself in the latest new products from over 450 suppliers across The Restaurant Show, Bar & Pub and Catering Equipment Expo.

Top tips from trail-blazers The live stage will see some well-known industry names at the top of their game talking through their journey so far. This includes the opportunity to hear from trail-blazing chef Tom Kerridge, who’s currently out to crack the capital with his new restaurant dedicated to outstanding British cuisine.

There will be another fantastic opportunity to pick up some valuable industry insights when Daniel Clifford, Chef Patron of Midsummer House takes to the stage at the show.

Don’t miss the chance to discover the real story behind the dishes that made Midsummer House.

Business boosting insights This year’s show features a range of sessions aimed at helping you grow your business. Open Table will be joined by a series of expert panellists throughout the show to answer your burning questions and debate the issues that matter, including getting a slice of the global market and amplifying your communications.

If you want to get ahead of the curve, the Trend Watching sessions from MCA Foodservice, the industry’s leading intelligence and insight provider, are not to be missed.

Taste sensations There will be plenty to whet your appetite at the show, from sake tastings and Japanese food pairings, to wine tastings with Master of Wine, Peter McCombie. There’s also a masterclass in cheese to enjoy, with cheese writer Patrick McGuigan and Matthew Carver from The Cheese Restaurant in Camden.

Save room to sample the best from the many food & drink producers exhibiting at the show too. Here you’ll find everything from charcuterie to chocolate, coffee to craft beer – all under one roof.

See the best put to the test Seeing the industry’s rising stars battle it out in the kitchen has always played a key part of The Restaurant Show’s electric atmosphere. One to watch is The Copa Jerez final on Monday 1st October. This high-profile international competition sees teams of chefs and sommeliers meet to create the perfect marriage between modern cooking and centuries-old wine.

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Several other top culinary competitions take place too, including National Chef of the Year, The Kikkoman Masters and Compass Chef of The Year.

More to be revealed Listen out for further announcements from The Restaurant Show as more industry names, innovative sessions and interesting suppliers are revealed. For more information and to register for free visit www.therestaurantshow.co.uk.

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BAR & PUB AND CATERING E UIPMENT EXPO

Showcasing everything you need to make your establishment stand out.

REGISTER NOW AT THERESTAURANTSHOW.CO.UK IN PARTNERSHIP WITH:

@RestaurantShow #TRS2018 This is a trade event. No under 18s will be admitted.

RESTAURANT

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The Cavendish, Situated on the renowned Jermyn Street, St James within the heart of Mayfair. The Cavendish provides a stylish and contemporary four star experience with no better location to explore central London.

A very short walk, will allow you to be able to experience the hustle and bustle of Piccadilly Circus and explore the abundance of retail shops, restaurants, west end theatre, galleries and famous landmarks that central London has to offer. Regents Street, Oxford Circus, Covent Garden, SoHo and Leicester Square are all within close proximity to the Cavendish.

The Cavendish not only offers an experience of luxury but also convenience.

The hotel features a contemporary style of decoration throughout all areas and you was made to feel welcome from the moment you enter the main reception area.

This well situated hotel is a must stay for anyone visiting the capital.

The room The building is substantially higher than most buildings in the area, therefore being given a room on the 14th floor you could experience the most fantastic views of the London skyline to include the London eye and the shard.

The air-conditioned room was spotless and had elegant modern furnishings, subtle lighting and designer bathrooms with walk-in power showers and luxury toiletries. They include flat-screen TVs .The room had everything covered for the ultimate stay to include bath robes, down to the added Nespresso machine which provided you with an array of hot drinks at your own disposal.

26 PAGE The Cavendish

The food The hotel’s Petrichor restaurant has a fine reputation and from start to finish the attention to the service and presentation of the food was outstanding. The restaurant is everything you could want after a day in the city.

, London The maître d’hôtel most definitely made the overall dining experience personable and really enjoyable.

I opted for: salmon and goats cheese salad followed by rump of lamb, and desert was white chocolate cheesecake accompanied by strawberry Italian ice cream. All of which were really enjoyable and left you feeling satisfied.

I finished my dining experience by going into the petrochemical bar and lounge whereby again the customer service was superb and you were made to feel very welcome which certainly topped off the whole experience of the Cavendish and its charm.

The Cavendish is a jewel in the crown of London tourism and the boutique hotel experience. This well situated hotel is a must stay in any ones hotel list.

The Cavendish PAGE 27

JUSTINGREDIENTS CATERING RANGE CONTINUES TO GROW Earlier this year, JustIngredients launched their catering tub range with a selection of twelve of their best-selling, high quality ingredients. Following the success of this range, JustIngredients are proud to launch a further twelve ingredients into the range.

Tailored to the high paced catering environment and now with a choice of twenty four different ingredients, available in both single tubs and case packs, JustIngredients’ catering tub range is the ideal addition to any professional chef’s kitchen.

Available in single tubs or cases of six, in shelf ready packaging

Shake or pour ingredients with a split lid function

Easy to recycle tubs made from PET plastic.

Finger slots on both sides enable easy grip of tubs when seasoning

JustIngredients’ full catering tub range now includes:        

Onion Powder Garlic Powder Paprika Smoked Paprika Chilli Powder Chilli Flakes Ground Cumin Ground Coriander

       

Cayenne Pepper Ground Black Pepper Coarse Ground Black Pepper Cracked Black Pepper Madras Curry Powder Ground Turmeric Mixed Herbs Oregano

       

Thyme Parsley Basil Mixed Spice Ground Cloves Ground Nutmeg Ground Ginger Ground Cinnamon

Why Choose JustIngredients?

JustIngredients have a passion for good quality ingredients, supplying catering businesses all over the UK. They’re proud to be BRC accredited and to supply the UK’s widest online range of dried herbs, spices, wholefoods and much more. JustIngredients pride themselves on being able to provide product specifications and certificates of analysis for their entire range.

For ingredients you can trust, trust JustIngredients.

TRADE.JUSTINGREDIENTS.CO.UK

JUSTINGREDIENTS

CATERING TUBS

FLAVOUR

MADE

EASY  Designed for chefs

 Shelf ready, easy grip tub  Easy to recycle  Single tubs  Case packs  BRC accredited supplier Exclusive reader offer - get 10% OFF* the entire range of catering tubs with discount code: JITCATERING10

BROWSE ‘CATERING’ ON OUR WEBSITE TO VIEW THE RANGE

*T&C APPLY

TEL: +44 (0)1291 635525 EMAIL: trade@justingredients.co.uk

TRADE.JUSTINGREDIENTS.CO.UK

RESTAURANT

UPDATE

The home of giant umbrellas Aztec Umbrellas Ever since we began manufacturing here in the UK, we have grown from strength to strength and today we believe we are one of the worlds market leaders in design and innovation of a truly British umbrella system with a quality that ensures you will be more than satisfied with Aztec’s strength and durability whilst being beautifully crafted without compromise.

We pride ourselves on offering the finest most robust giant umbrella systems possible so that you can use with piece of mind that we have you covered!

We have also become a preferred choice for many resellers around the world as our umbrellas and high quality accessories mean that from design to completion we guarantee you will be happy with your decision to choose the Aztec. All umbrellas are available with our fantastic heat and light kit which allows you to make use of the umbrellas all year round in comfort!

We specialise in bespoke umbrellas, so if you sales@aztecumbrellas.com have an idea you would like us to assist with, www.aztecumbrellas.com we can help turn your Follow us on Instgram, dreams into reality!

Facebook and Linkedin Aztec Umbrellas... a quality, robust and durable British Umbrella System for the world to enjoy.

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Paula Rogers joins Institute of Hospitality editorial board Paula Rogers FIH, founder of niche hospitality recruitment consultancy Admiral Recruitment, has been invited to join the editorial board of the Institute of Hospitality .

The Institute of Hospitality is the international professional membership body for managers and aspiring managers who work and study in the hospitality, leisure and tourism industries.

The Institute helps more than 10,000 hospitality professionals in 100 countries to grow their knowledge, professional profile and expertise by offering a wide range of high quality membership services.

Paula Rogers, a Fellow of the Institute, has dedicated her entire career to placing and developing talent within this vibrant sector. With over 100,000 candidates on its books, Admiral Recruitment’s bespoke services cover all aspects of hospitality roles from business support services to foodservice, hotels and events, pubs, bar, restaurants and retail operations.

Paula Rogers said: “We have supported the UK hospitality sector for 23 years so it is a great honour to have this

opportunity to discuss and generate ideas for editorial content in HQ, the Institute’s quarterly membership magazine.

“I look forward to sharing my perspective and first-hand experience of the ongoing challenges and issues within the UK hospitality sector to support the Institute’s wonderful work within this sector.”

Ben Walker AIH, the Institute’s Communications Manager and Editor, said: “It is essential that our magazine covers the issues that really matter to managers, such as recruitment, retention and staff engagement. We are therefore delighted to welcome such an esteemed professional as Paula onto our editorial board, who brings her unique depth of insight into hospitality recruitment and human resources.” www.admiralgroup.com

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Quicker & Smaller than a Microwave? Yes! Faster & (much) Cheaper than a Combi? Yes! Does it let you cook to Order? Yes! The reality when using the chefSTEAM is -

Just a few puffs and it’s ready!

We really are talking just a few seconds...

Re-Heat Pre-Cooked Foods such as:

chefSTEAM from Raw foods such as:

Pouched pastas raviolis, tortollini, capelletti, agnolotti; long pastas - tagliatelli, pappardelle, spaghetti, vermicelli buckwheat noodles, rice noodles – rice and other grains, prawns & lobster tails plus other chilled seafood and all in just a few seconds…

FISH & SHELLFISH: Prawns, mussels, clams, lobster tails, salmon and other firm fish steaks.

VEGETABLES: mange-tout, broccoli florets or tenderstem, carrots, cauliflower florets, asparagus, shredded green/white/red cabbage, petit pois, leeks, sweetcorn kernels or baby ears, wilted spinach, bok choy.

SPIRALIZED VEGETABLES: courgettes, thick broccoli stalks, cucumber, celeriac, kohlrabi, bell pepper, butternut squash, beetroot, sweet potatoes!

Odd Bits: steam nuts in a towel then rub to remove skin; Poach Eggs in cups/ramekins There’s two models available: the smaller chefSTEAM (VS200) can have either 2 x 10oz or 1 x 20oz baskets (566gr); the larger unit (VS350) can have either 2 x 20oz or 1 x 40oz basket (1032gr).

Call the Equip Line team on 01895 272236 or email info@equipline.co.uk to arrange a demonstration – we’re happy to bring a unit to you because, as the saying goes, seeing is believing.

A few puffs and it’s ready!

Steam from raw - seafood, mange-tout, broccoli, asparagus, carrot, sweetcorn and more.

Re-heats pre-cooked, chilled seafood and pastas, all in just a few seconds…

If you don’t believe it’s true, we’ll demo it for you!

This, and many other products available for demo at our Live Kitchen at Uxbridge, or at your location.

Tel: 01895 272 236 Fax: 01895 256 360 Email:sales@equipline.co.uk Web: www.equipline.co.uk

Ashley House Ashley Road Uxbridge Middlesex, UB8 2GA

VS-200

VS-350 PAGE

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8 out of 10 people prefer Jo Delucci’s new improved rec

The new Italian gelato masters at Joe Delucci’s Gelato have perfected their recipes, making sure that their flavours taste better than ever! But don’t just take our word for it, according to certified independent research, 8 out of 10 people prefer the new improved recipes when compared to the old ones*.

Italian gelato has a rich heritage dating back hundreds of years and is hailed as the original ice cream. Made with love the Italian way since 2005, Joe Delucci’s multi award-winning, indulgent gelato is made only with carefully sourced natural ingredients, whole fresh fruits and no artificial colours, flavours or preservatives.

The Joe Delucci’s team is constantly working on developing further innovative flavours. New for 2018 are

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improved recipes delivering an even more powerful flavour and four new sensational additions: “Walnut & Fig” (awarded Bronze at this year’s Casual Dining Show Innovation Challenge), “Chocolate & Orange”, “Blood Orange, Lemon & Carrot” and “Lemon & Vodka”.

Typically lower in fat (using milk, not cream) and incorporating much less air than regular ice cream, meaning more deluccious gelato per scoop, you can be assured of a mind-

blowingly creamy texture. The effect is soft on your taste buds and leaves an intensive, long-lasting, clean taste.

Their appealing range of 39 flavours is all vegetarian, predominantly glutenfree and includes non-dairy, fat-free and no fewer than 14 water-based, vegan-friendly flavours.

BRC accredited, Joe Delucci’s is the discerning choice for many leading chefs and is stocked by well-known restaurants, hotels, gastro pub

oe cipes

universities, pizzerias, dessert parlours, delicatessens and cafes who either order and have delivered directly from Joe Delucci’s or who order through their nationwide wholesale food distribution network.

Joe Delucci’s is the ideal brand to supplement your dessert menu and to create bespoke recipes whilst catering to the demands of your most fastidious customer. It’s available in 5 litre, 2.5 litre, 500ml, and 120ml theatre tubs – these are available in their five top-selling flavours – Vanilla, Chocolate, Strawberry, Coconut and Mango.

Whether you are a new or an established operation, Joe Delucci’s offer a supportive start-up service with branded freezer deals and point of sale items. They also have branded ice cream carts for sale which are a very popular addition to events, increasing revenue and creating a great atmosphere.

To learn more about how you can get your hands on Joe Delucci’s remarkable Italian ice cream, or to enquire about their gelato trading services, don’t hesitate to contact them today using the information provided below. This is a strong brand with an awesome product and tasting is believing.

Joe Delucci’s Ltd sales@joedeluccis.com T 0844 557 1818 www.joedeluccis.com

*certified independent audited research results of 200 people. Selection of like for like flavours, new Italian manufacturing partner in comparison with old manufacturer.

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CHAMPAGNE LANSON SECURES FIVE MORE YEARS AS ‘OFFICIAL CHAMPAGNE PARTNER’ TO THE CHAMPIONSHIPS, WIMBLEDON Following on from another successful year at the prestigious international tennis Tournament, The House of Lanson has welcomed the announcement by the All England Lawn Tennis and Croquet Club (AELTC) that Lanson will retain its status as ‘Official Champagne Partner’ to The Championships, Wimbledon for another FIVE years.

2018 was the 258-year-old Champagne House’s 17th-year as the ‘Official Champagne Partner’ to The Championships, Wimbledon. This new agreement will see Lanson’s relationship extend to 2023.

Lanson already has a 41-year relationship with the prestigious Tournament.

Paul Beavis, Managing Director, UK & International says: “As a brand that embodies excellence, innovation and celebrates achievements, we are proud of our relationships and our selective annual sponsorship programme - but above all, we are most proud of our association with The Championships, Wimbledon.”

The House of Lanson was also invited to create an exclusive design of its Green Label Brut Organic Cuvée to commemorate the 150th celebrations of the All England Lawn Tennis & Croquet Club. This exclusive Cuvée was served at this year’s Tournament and it will continue to be served at all Official 150th AELTC events throughout 2018 and will only be available to members of the Club.

Beavis continues: “We are delighted that our partnership with The Championships, Wimbledon will continue to develop for a further five years. Not only does the Club’s ethos mirrors our own, but we also know that our unique style of Champagne is liked and enjoyed by customers year after year at the Tournament.

Five more years is proof positive that this is a relationship built on trust and respect. We have exciting plans afoot and we know that our unique bond will allow us to grow together domestically and internationally.”

www.lansonchampagne.com 36 PAGE

Hijack Cellar Systems Based in North Yorkshire, Hijack Systems is a family run business delivering a personal service.

Established in 1990, we have been providing solutions for cellar storage and stillaging problems to breweries and publicans for over 20 years.

Our expertise in this field is renown throughout the industry. Unlike many companies, we design and develop all our own equipment here in North Yorkshire, and have earned an enviable reputation for Quality, Reliability and Value for Money.

Hijack Systems specialise in the manufacture of cellar storage equipment.

Auto-Tilt Pub Cellar Systems Hijack auto-tilts are designed for all real & cask ales. An average of less than one pint per cask of ale is wasted using our system.

We have specifically designed our autotilt system for use in Pubs, Bars and Club cellars. Our unique system can be used on floor standing casks or in racking systems.

Our controlled rate of tilt is so smooth that the ale in your casks is undisturbed, this helps maintain high presentation standards when poured into a glass. All prices are subject to vat at standard rate.

Compact Cask Racking System The Compact racking system caters for 9 - 11 Gallon Casks (Firkins). This small but sturdy free standing racking has Built-in self-tilting springs, which because of their sturdy build, do not need to be bolted to the floor. The Compact range is perfect in all cellars (subject to minimum height) and optimises cellar floor space to its maximum storage capacity.

Quality - we use top quality box steel for our builds, ensuring strength and longevity of our storage racking systems.

Reliability - being a family run business, we are proud that the promises we make, we keep. This is reflected in the large proportion of our customers who come back to us with repeat business, as well as recommending us to their colleagues in the industry.

We are frequently contacted to solve difficult cellar storage problems, such as low ceiling height or lack of floor space.

Being a manufacturer we can modify our designs to meet your specific needs because we believe that YOU our customer comes first.

The Compact system is supplied in one, two or three tier heights, with the only width restrictions being cellar floor space and height. It is supplied with self-tilting springs and adjustable feet as standard making it literally £££’s less to buy than conventional racking systems with separate auto-tilt mechanisms.

Hoists (Compact and Universal) Hijacks Hoists are very user friendly. They all feature an automatic brake in the winch mechanism (going up or down).

When you stop winding, a disc brake takes over and releases when you resume lifting or lowering.

We supply one 2 Tier Hoist and two 3 Tier Hoists, the only difference being the lifting heights of the forks. All models are based on the single mast principle, designed to give the best visibility when loading / unloading a rack.

Contact Us For all your enquiries and questions, please contact us on call us 01423 563 879, email info@hijacksystems.com, or visit our website at www.hijacksystems.com PAGE

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Give your customers some healthy shade in the Summer and attract more people to eat outside, under a classy, colourful canopy.

Our modern retractable awnings are just one of the many styles of canopy we provide to businesses, restaurants, hotels and anyone else in the hospitality, leisure and tourism industries. Unlike other canopies, our products defend users from 100% of harmful UV rays, throwing a good amount of shade and providing a safe, cool area to relax. The structures also provide great shelter during the less desirable days in order to get you maximum cover potential.

We have a whole range of styles, ranging from awning style canopies that can be retracted at will - either by hand or mechanically - to our most popular tensile structures that provide a robust, permanent shelter. i2o Ltd, previously known as inside2outside, have been designing and manufacturing structures in the UK since 1991, and our knowledgable team will be happy to assist you with your new awning/terrace cover.

Here is some feedback from happy clients: “Our experience with i2o Ltd has been brilliant; from the initial contact to discuss our needs, right through to the work being completed. Initially, we weren’t too sure ourselves what we wanted, but after bouncing ideas off the team and seeing digital designs, it really brought our ideas to life.”

- Little Miracles, Peterborough “We had a new canopy installed by Inside2Outside and i2o over the summer period. We are very pleased with it and it looks great. The whole project went well from the initial meeting right up to the final installation. We are enjoying the benefit it brings as an additional classroom. Many thanks to all the team.

We would certainly look at recommending them to other nurseries, schools and colleges.”

- Leanne Thomas, Weelsby Academy

The average life span of our structures are well over 20 years. This gives you peace of mind that the canopies you install now will last long into the future. We also have a whole range of optional extras that you can purchase with the canopy or add on at a later date, meaning customisation and expansion are easy at any time if your requirements change.

Our sub-brand POCCA works with schools, designing canopies including the famous Qube™, the colourful Kwikshade, and many other styles. The Pocca unique frame has an integral gutter, is powdercoated to a range of colours and has a high-grade tensile membrane roof (used by architects all over the world) to ensure the outdoor canopy provides 10+ years of effective shelter.

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For a quote, to ask questions, or to book your FREE site visit, call the team on 01480 498297.

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A QUALITY COMMERCIAL FURNITURE FOR YOUR RESTAURANT.

ll our furniture is selected for good quality and strong construction, representing excellent value for money. Our service also extends to help and advice on choosing the right products for you, if required.

We will ensure that the furniture you order fits your needs and your budget.

The product choice is extensive, including Hardwood tables and chairs, parasols, Rattan furniture, polypropylene lightweight chairs, planters, recycled plastic, table tops, bases and much more.

LeisureBench Ltd. is one of the Country’s leading suppliers of quality commercial outdoor furniture offering a huge product range. Some of our range is suitable for both outdoor and indoor use.

Our range is offered with a 2 year commercial guarantee.

We pride ourselves on unrivalled service and support from our dedicated sales team. 55,000 sq. ft. of warehousing space ensures fast delivery to anywhere in the U.K. VOLUME RELATED PRICING. Buy more and pay less!

At LeisureBench we have always prided ourselves on giving you the best quality outdoor furniture and we aim to provide it at the lowest price possible to all our customers.

The VRP engine on our website will give you lower on the spot pricing for multiple purchases.

The savings for each product can be viewed whilst shopping on line and the more you buy, the cheaper it gets.

MEGA DEALS You can save £££s on our already low trade prices by taking a look at our Mega Deal packages on our website. These have been put together to match some of our most commonly sized orders.

In addition to these unbeatable offers, every Mega deal is delivered FREE OF CHARGE and FULLY ASSEMBLED. NEW PRODUCTS NOW IN STOCK LeisureBench is constantly on the lookout for new exciting products coming onto the market and keeping a close eye on the latest trends in fashion. One of our new ranges is Carino HPL table tops that are extremely tough and resistant to UV, cigarette burns, scratching and high or low temperatures. There are several designs in a modern or contemporary style. The sleek 12mm thick table tops can be fitted to any of our bases at no extra cost and are suitable for both indoor and outdoor use.

Our new Dorset tables and chairs range is made from quality timber with metal frames and are tough, long lasting and durable.

To see our full range visit our website at www.leisurebench.co.uk.

Email sales@leisurebench.co.uk or telephone 01949 862920.

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Summer appears to be with us at last, judging by the orders we are receiving you are all enjoying a bit of a boom time – long may it continue for you all.

Here at Solid Oak/Teak Garden Furniture we create here in the UK some of the very best in outdoor pub, restaurant and garden furniture. All made with durability and good looks in mind. Never the cheapest but pound for pound our quality exceeds everyone’s expectations.

Ask Brasserie Blanc, Sir John Fitzgerald and Pie and Pint Inns to name just a few.

From standard 4 seater sets, picnic tables to seat 4 – 12 guests, wheelchair accessible tables and bespoke furniture to suit your garden, patio or conservatory.

By using the very finest Burma Teak, FSC 100% Oak, Iroko and British Sweet Chestnut our certification guarantees you like us are doing your bit to help the world’s forests and our planets ecology.

Our range encompasses benches from 2 – 8 seaters, tables from intimate 2 seaters to grandiose 12 seat covers, wheelchair accessible tables seating 6 guests and 3 wheelchair positions.

Picnic tables of all sizes and weights, massively heavy to children’s special lightweight portable ones easily mover to wherever you need them. Backless benches for placement alongside the bowls green or just simply wherever you need to sit your guests.

Our products are guaranteed to both please you and your guests. Call us for a chat and let’s see if we can make a great Summer even better for you. 01429 890808 or 07976 514123

Solid Oak Hardwood Furniture. 8a Park View West Ind Est. Hartlepool. Cleveland. TS25 1PE Email sales@sohf.co.uk or sales@teakgardenfurniture.co.uk Call 01429 890808 Furniture & Outdoor Solutions PAGE 41

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Europa Finishing LTD

With decades of experience in commercial, contract and speciality upholstery, we always aim to deliver the very best for our clients. Over the years, our versatility has been proven as we have worked closely with clients from many sectors including hotels, restaurants, cruise ships, wine bars, public houses, show houses, private hospitals, interior designers, architects, manufacturers of leisure furniture and domestic

Welcome to Europa Furnishings, where we pride ourselves on our ability to turn whatever you can imagine into reality...

Visit us at: Europa Furnishings Limited, Unit 11B, Bury Industrial Estate, Botley Road, Southampton SO30 2HB. Mark Crawford, Company Director, Europa Furnishing Ltd

clients. We have particular built a fine reputation

Tel: 01489789700

for top-quality commercial seating and chair

Mobile: 07557885644

solutions.

Whatever you require, from a bespoke one-off item to a large commercial project, we have the capacity, experience and ability to produce outstanding results, time and again. So why not get in touch and see how we can help you?

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Email: mark@europa-ltd.co.uk

www.europa-ltd.co.uk

BEACHSIDE CAFÉ GETS NEW LOOK THANKS TO BROADVIEW Dorset shading specialists Broadview recently designed and installed a Sunrain outdoor structure for Bayside Cabin, a beachside café in Gosport, Hampshire.

Having seen a previous Broadview installation for another hospitality business along the South coast, the owners of Bayside Cabin approached the Poole-based team for a similar structure that would offer them increased seating as well as a unique and flexible space that could be hired out for wedding, parties and private functions.

Following an on-site consultation, Broadview recommended a bespoke Sunrain structure to give them the look and feel of a marquee.

Measuring 12 metres x 10 metres and boasting a fully retractable roof that retracts back to a high centre point to give the illusion of a marquee, the space has not only offered increased covers on a daily basis with the option of AL Fresco dining on fine weather days but also a perfect space for weddings and special events.

Integrated LED spotlights with dimmable function were also installed to give the space a bespoke ambience and personality for use during evening celebrations.

The owners of Bayside Cabin are thrilled with their new additional space and the project has become a showcase for Broadview to show other hospitality businesses just what can be achieved with an outdoor structure.

Broadview offer a wide range of innovative outdoor shading ideas for cafés, pubs, hotels and restaurants that includes pergola structures, awnings, umbrellas and parasols. Investing in outdoor facilities not only means additional revenue but a faster return on investment too. For more information, call 01202 679012 or visit www.outdoor-shading.co.uk

Furniture & Outdoor Solutions PAGE 43

Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract and domestic markets. Our ethos is Quality, Service and Affordability.

Whether choosing from our standard range of products, or something special that has been individually designed by yourselves, we shall endeavour to produce items to very strict standards and specifications in an extensive range of finishes.

WE ARE LIG

THE HOME OF TRADITIONAL, CONTEMPORAR

We remain one of the leading manufacturers and suppliers of decorative lighting, supplying the needs of interior designers and end users alike, constantly evolving our range of products to suit your requirements and ever changing fashions in the interior design industry.

To find out more and to see our full product range and services on offer please visit our website www.lightique.com

GHTIQUE

RY AND INNOVATIVE LIGHTING.

LIGHTIQUE LTD Unit 2a, Eden Business Park, Dunns Close, Nuneaton, CV11 4NE, England

www.lightique.com

T: +44 (0)24 7638 1559 F: +44 (0)24 7637 4635 E: sales@lightique.com

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