Restaurant Update - December 2018

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

First Suffragette’s office given new vote of confidence thanks to residential pages 14 & 15 development

IN A CLASS OF THEIR OWN

Each group has precision temperature control.

Lever espresso machine.

Fracino’s 1, 2 or 3 group Retro lever espresso machine evokes the 1950’s coffee bar buzz. Finished in highly polished stainless steel, its Design and Function is very much for the modern coffee bar.

Our stunning P.I.D. – the fusion of technology and contemporary design; the individual group boilers and state of the art electronics offer precision and control to fulfil the expectations of the most discerning barista.

Retro is available in Electric or Dual Fuel powered versions – perfect for espresso on the move. Lever groups provide the barista with lots of control during the extraction process for creating their own perfect espresso.

Available in 2 or 3 group versions, the P.I.D. also features programmable adjustment of the hot water dispense temperature and boasts all the power, technical qualities and reliability synonymous with Fracino products.

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W / www.fracino.com E / sales@fracino.com T / +44 (0)121 328 5757

Image: HIT Chef Academy page 32

December 2018

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Industry News St James London Companies of the Year Recommended Suppliers

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Former Michelin-starred restaurant Plas Bodegroes to be turned back into a house Plas Bodegroes, once a Michelin-starred restaurant and hotel led by Chris Chown, is to be turned back into a home.

Planning documents show that the local council has agreed a proposal from Chown to change the site in Gwynedd, Wales, from a “restaurant with rooms back to a dwelling house”.

The 18th-century grade-II listed building has operated as a hotel since 1985. It held a Michelin star from 1991-1998 and again from 2001-2008 under the stewardship of Chown and his wife Gunna.

For a time it was Wales’ only Michelin-starred restaurant and its only five-star-rated restaurant with a hotel.

In 2015 Plas Bodegroes was listed as a hotel with auction house Christies for £1.5m, but was not bought.

The council has stipulated that the premises must be changed to a residential property within the next five years.

Urban Pubs & Bars snaps up Salt Yard Group Urban Pubs & Bars has acquired the entire Salt Yard Group of restaurants having bought the group’s Opera Tavern site earlier this year.

The pub group has taken on the remaining three tapas restaurants in central London – Salt Yard (pictured) in Fitzrovia, and Dehesa and Ember Yard in Soho – with plans to retain and expand the brand.

Malc Heap, co-founder of Urban Pubs & Bars, said: “We have always been huge fans of Salt Yard Group and are consistently blown away by the quality of the offer and the teams. When the opportunity came along to take on the restaurants and their amazing teams, we didn’t think twice.

“All employees, including head office, will be staying on to help us grow this fantastic group of restaurants, with our plan to invest in the existing restaurants and to add a few more to the family over the coming years.”

Sanja Moll, co-founder of Salt Yard Group, said: “We are really pleased to hand

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over our much-loved restaurants to Malc and Nick. They are going to bring operational expertise as well as investment and take the group to the next level. We are excited for their future.”

Salt Yard Group was founded by Moll and Simon Mullins in 2005 with the opening of Salt Yard, and the group expanded to a collection of five restaurants. Chef-director Ben Tish left the group in March 2017 after 11 years, and has since been appointed culinary director at the Stafford hotel in London.

The group then closed its fifth restaurant, Veneta at St James’s Market, in December 2017 after only a year, as the location was “not quite right”, one month after Mullins’ departure from the group. The group has since been overseen by Moll and the group’s former HR director Georgina Laing.

Urban Pubs & Bars was formed by ex-Realpubs founders Nick Pring and Malcolm Heap in 2014. It has a portfolio of 17 pubs, bars and restaurants across London.

Signature Living’s Exchange hotel launches restaurant

Signature Living’s Exchange hotel in Cardiff launches its restaurant tomorrow named after Welsh philanthropist and entrepreneur Richard Palethorpe Culley.

Following a £42m investment into the Welsh capital’s former Coal Exchange building, which saw the first phase of the hotel open last year, the restaurant RP Culley & Co has been dedicated to Culley, who held the catering contract for the Exchange restaurant during the late 19th century.

Dandy 3.0 secures 65% of crowdfunding target in 24 hours The crowdfunding campaign behind the third Dandy site – a collaboration between restaurateur Matt Wells and chef Dan Wilson – has achieved 65% of its £75,000 target within 24 hours of launch.

Head chef Keith Clash’s menu features locally sourced Welsh produce and ingredients, with starters such as baked Perl Wen with sourdough and plum and boss ale chutney; and Cardiff Gin and passionfruit-cured salmon, pickled cucumber, crab and pea shoot salad. Clash previously worked as an executive sous chef for Hilton.

The original Dandy was opened by Wilson in London Fields in 2015. The campaign is seeking to raise funds for a new permanent restaurant site following the closure of a semi-permanent Newington Green location in late 2017.

Mains will include Abergavenny lamb rack with pommes anna potato, baby veg, lamb and port jus; and baked cod fillet with shellfish broth and baby vegetables. Desserts feature Culleys bara brith bread and butter pudding with rum-soaked raisins and custard; and warm pear and almond tart with ginger clotted cream and pear crisps.

The latest incarnation of Dandy is set to open at 35 Maltby Street, Bermondsey, in 2019, in what was previously home to Monmouth Coffee.

The restaurant is also described as being themed around “the haves and the have nots”, illustrating the extremes between the poverty of the Welsh coal miners and the fact that the building was where the price of the world’s coal was set and the first £1m cheque was signed.

The restaurant also has a 40-cover private dining room called Carruthers @ Culleys for private dining, weddings, afternoon tea and special occasions.

Signature Living chairman Lawrence Kenwright said: “The Exchange hotel has been a labour of love for us and has required a huge amount of investment so it’s absolutely thrilling to see our new restaurant RP Culley & Co come to life at the Exchange.”

Serial restaurateur Wells – who co-founded The Dairy in and Counter Culture with Robin and Sarah Gill, created Knife Steakhouse, and also recently backed 24 The Oval – is behind the new venture.

He commented: “Bermondsey is an incredible lively hub, buzzing with innovation and creativity. It offers both established restaurants and new concepts and is the ideal spot for Dan’s seasonallydriven, comforting dishes.

“We’re dedicated to great beer so it seemed the perfect fit, and we’ll be making the most of our location on the ‘beer mile’ by partnering with our neighbouring brewers, with fledgeling plans to open our own in late 2019.”

Led by Wilson, the new venue will feature a 10-metre open kitchen and bar serving a British seasonal menu inspired by European and British culture alongside local beers and an all-natural wine list.

He added: “Dandy the original was in a driveway in London Fields. It was bootleg and it was beautiful, but it was always a temporary spot. The journey to Dandy ‘3.0’ has been an incredible one. I can’t wait to bring that original Dandy spirit to London Bridge and finally open the doors to a permanent site.”

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Galgorm Resort & Spa named Best in World

Galgorm Resort & Spa in Ballymena, Northern Ireland garnered the Global Luxury Spa Hotel of the Year award at the 12th World Luxury Hotel Awards in Bali recently.

Raymond Blanc OBE and protégés raise £29,000 for Hospitality Action

Situated just 30 minutes from Belfast and set within 163 acres of lush parkland with the spectacular River Maine flowing through the estate, Galgorm Resort has good reason to be celebrating. Fighting off stiff competition from other luxury hotel spas across the globe, Galgorm can hold its head proud and high as it has officially been recognised as the best Luxury Hotel Spa in the world.

Celebrated Chef Raymond Blanc OBE was joined behind the stoves by some of his protégés and peers earlier this week at Chino Latino within the Park Plaza London Riverbank, London to raise funds for Hospitality Action.

Close to both Belfast airports and the stunning scenery of the North Antrim Coast, Galgorm is home to 122 luxurious guestrooms including 48 deluxe rooms, Junior and Signature Suites, and the unique Thermal Village & Spa that is the first of its kind in Ireland.

Joining Raymond on the night were Benoit Blin and Gary Jones of the two Michelin-starred Belmond Le Manoir aux Quat’Saisons, Robin Gill of the award-winning The Dairy and Aggi Sverrisson from the Michelin-starred Texture at the special fundraising dinner in aid of industry charity Hospitality Action.

“Guests can enjoy the tranquility of nature and relax in the hotel’s Spa and Thermal Village with an extensive selection of riverside hot tubs, indoor and outdoor heated pools, steam rooms and saunas,” explains Colin Johnston, Manager at Galgorm Resort & Spa. “The Resort also has a good selection of restaurants & bars and extensive conference and banqueting facilities.

“Needless to say we are delighted with this award and the fact that our high standards and attention to detail in everything we do has been globally recognised.”

For more information about the best luxury spa hotel in the world, visit www.galgorm.com

Commenting on the event Raymond said: “To celebrate this special evening alongside my protégés and raise funds for Hospitality Action was a true honour. It’s important that all of us, no matter what our role in the industry, gives something back.

Any one of us can suffer from hardship or illness in the future and it’s organisations like Hospitality Action that are there for us in our hour of need.”

Lending support throughout the evening was Chino Latino’s Executive Group Chef Werner Seebach. The evening comprised a tasty four-course meal including a second course of Applewood Smoked Eel by Robin Gill and a main course of Braised Jacob’s Ladder, Alliums & Celeriac, Bone Marrow and Essence of Red Wine prepared by Raymond and Gary Jones.

The evening was supported by Aubrey Allen, Classic Fine Foods, Devon Eel Company, Jellybean Creative Solutions, Mash, Oranka, Reynolds, Swaledale, Taittinger, Wellocks and Wenlock Spring.

Online Christmas auction - deadline 30 November With Christmas just around the corner, the charity is currently running its annual Christmas online auction with lots including exclusive afternoon tea experiences across the UK - from the Driftwood Hotel in Cornwall, to The Great House in Wales; and dining experiences from six courses in Glenapp Castle, Ayreshire to Michelin-starred dining at Essex’s The Fitch of Bacon.

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Welsh restaurant will pay homage to the history of the Welsh coal mining

Culley & Co restaurant in tribute to Richard Palethorpe Culley.

Built around a theme of the ‘Have’s’ & ‘Have Not’s’ the restaurant pays homage to the history of the Welsh coal miners’ story and the history of the Coal Exchange, where the price of the world’s coal was set and where the first £1M cheque was signed. The ‘Have’s’ & ‘Have Not’s’ illustrates the great extremes of Welsh coal mining history, the poverty contrasted against the opulence of the Exchange building where coal was traded as black Richard Palethorpe Culley was one of the most well-known gold. and respected Welsh philanthropists and entrepreneurs of his time. Following an extensive £42M investment of the former Curated by renowned Welsh Head Chef Keith Clash, RP Coal Exchange by Signature Living – RP Culley will once again Culley & Co boasts an exciting menu of some of the return to the Exchange Hotel 127 years later where it all first finest locally sourced Welsh produce and ingredients. began.

Th restaurant will serve its own range of RP Culley & Co wines and craft beers guests can enjoy anything from a On Thursday 29th November 2018 Signature Living and The unique cocktail to a spirit luge.

Exchange Hotel Cardiff, will officially launch its brand-new RP

Michael Caines joins Exmouth waterfront development Award-winning chef Michael Caines has been revealed by Exeter-based developer Grenadier as the latest tenant to join the new scheme on Exmouth waterfront. Michael Caines, who grew up in Exeter, will be opening a restaurant with a bar and café area on the Exmouth waterfront with a brand-new food and “Tourism and hospitality are together a pinnacle of the drink offering for visitors. local economy and job market. We’ll be working with a Caines’ plans for the scheme are very different to the fine dining local academy and college to bring young people through experience available at Lympstone Manor, his nearby hotel and on an apprenticeship scheme, providing the opportunity Michelin starred restaurant. It will include a range of offers to to work in the catering and hospitality industry. I’m looking suit all tastes, from a casual dining restaurant complete with an forward to working alongside Edge Watersports to create a upstairs terrace, to a dog-friendly café offering a lighter menu vibrant place for locals and visitors to enjoy the activities and serving homemade ice-creams, local coffee and healthy and food on offer or to just come and relax while they soak up the scenery.” takeaway snacks.

The restaurant will use quality locally sourced produce, including fish from the Exmouth docks and meat from local farms. The seasonally inspired menus embrace a forward-thinking approach to sustainability, supporting Grenadier’s aims for the project as a whole.

Peter Quincey, Director of Grenadier, said:

“We are thrilled to have Michael and his team on board supporting the new water sports centre on Exmouth seafront. The restaurant will offer somewhere for people to visit all year round – whether they’re dog walkers, Together with an environmentally responsible approach to cyclists, scenery seekers or have been out enjoying water packaging, waste and water efficiency, as well as the heating, sports activities and want somewhere to relax, refresh cooling and lighting of the building, Caines will operate the and refuel.” restaurant as sustainably as possible.

The scheme, which is being developed on a not-for-profit Commenting on the announcement, Michael Caines MBE said: basis by Grenadier, will see part of Exmouth waterfront transformed into a brand-new water sports facility for the “The waterfront development will play a pivotal role in the future community. The development was given the green light by and regeneration of Exmouth and I’m really excited to be a part East Devon District Council in June 2018. Michael Caines of something that celebrates all that this wonderful coastline has MBE joins water sports provider Edge Watersports as the to offer. We’ll be using local ingredients to showcase the great scheme’s second key tenant to be announced. variety of high-quality food and drink that this area has right on its doorstep, with a menu that offers something for everyone. Work is expected to begin on site in late Summer 2019 and the restaurant is expected to open Summer 2020.

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A formula for selecting the right machine for your restaurant

By Peter Atmore, head of global sales at multi-award winning espresso machine manufacturer, Fracino.

Fracino’s bespoke finish Romano range exudes premium luxury.

Satisfying the discerning tastes of coffee aficionados is a key priority for restaurateurs when purchasing an espresso machine.

Ensuring a good return on investment while delivering a consistently good drink quality and experience is vital – as is knowing that the machine is reliable, ‘fit for purpose’ and fits comfortably in the available space.

Operating one of the world’s most advanced and efficient espresso equipment manufacturing facilities, Fracino always recommends buying British and proudly displays the Made in Britain marque on every machine.

We produce over 5,000 machines a year and fabricate 8 PAGE

the majority of components in-house.

Traditional espresso machines Romano A strikingly stylish espresso machine which elegantly combines classic curves and modern styling with contemporary, premium quality materials and close attention to detail. It exudes a stunning but elegant look to create the ultimate ‘luxury hospitality’ image.

Available with 2 and 3 groups, it has a hot water valve fitted with an anti-splash nozzle and 2 steam valves fitted with stainless steel steam tubes for frothing milk. The bespoke finish Romano luxury range can be finished in a palette of stunning finishes including polished copper.

The Romano 3 group in polished dark auburn.

Fracino’s bespoke finish Romano range exudes premium luxury Contempo Our Contempo luxury range features a highly polished stainless steel finish and is a stunning, yet timeless focal point in any luxury hospitality venue.

Semi-automatic or electronically controlled, they are available with 1, 2, 3 or 4 groups.

Each machine has a hot water valve and two steam valves fitted with stainless steel steam tubes for frothing and steaming milk With large capacity boilers, high-powered elements, all are hand built to the highest standards.

Bambino.

A high quality but very affordable 1 or 2 group espresso coffee machine with semi-automatic or electronic options. Each machine has a hot water valve and single steam valve with a stainless steel steam tube for frothing and steaming milk. With a large boiler and efficient heating element, every Bambino is made with the finest stainless steel, copper and lead-free brass.

Dual Fuel machines A pioneer of Dual Fuel machines, Fracino’s gas machines are the most powerful in the world.

Stunning and timeless: The Contempo 3 group.

Restaurateurs seeking to serve coffee away from a mains water and electrical supply such as mobile coffee carts use models that can operate on LPG gas and a 12v battery.

machines specific use – i.e. incoming water temperature and pressure, atmospheric pressure – adjusting the final settings to ensure every drink is identical. Digital screen technology, monitoring drink temperatures, extraction times and other data are included in model specifications.

Our 1, 2 & 3 group Contempo and Retro coffee machines are in the Dual Fuel model range, giving customers the option to use LPG & a 12v battery or 240v mains electricity.

Our Romano PID espresso machine – which features an LCD display showing each group’s temperature – can deliver over 300 espressos every hour. Available with 2

or 3 groups and in a choice of finishes including gloss white, burgundy, black and stainless steel - all versions feature an illuminated back panel.

Most features are controlled by a simple and easy to use LCD display mounted on the front panel. Fracino is acknowledged as a leading UK and global brand, exporting to over 70 countries.

Contact Fracino at sales@fracino.com or 0121 328 5757 www.fracino.com

Providing unrivalled flexibility and mobility while retaining high volume output, their high-powered stainless steel gas burners provide the equivalent power of their electric counterparts.

Technological advancements – the Romano PID Technology that allows precise temperature control and pin-sharp timing is being integrated into our latest models including the revolutionary PID. Clever technology ‘learns’ from the

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Local pub chooses Delta Security for security upgrade Delta Security, the East-London-based CCTV and access control specialist, is helping to protect patrons, staff and property at Hackney’s Pembury Tavern with the installation of a new security system including an IP-based CCTV solution, roller shutters and new locks.

The pub, recently re-opened by Craft Brewers the Five Points Brewery, had been under the previous owners’ management for 12 years. After a full refurbishment, the security system required upgrading.

Delta Security specified a solution that includes 12 IP-based cameras located in the pub’s public, staff and external areas, all linked to a digital network storage device that can be accessed remotely.

The locks were replaced with a convenient system that means multiple locks can be operated with just two keys, and the new roller shutter provides an extra layer of security for the building’s exterior.

Pete Walker, General Manager at the Pembury Tavern, says Delta Security provides a one-stop-shop for all its security needs and they would highly recommend the business: “We trust the team at Delta Security to specify

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security systems that match our needs, and comply with our industry’s licensing laws and regulations,” he says.

“All works were completed quickly and cleanly, and we are very pleased with the results. The CCTV system provides clear, high quality images and I am pleased not to carry a large bunch of keys around!”

Delta security has worked with the Five Points Brewery for five years and Pete says service has always been exemplary: “This project has been no different – engineers even installed the CCTV system on a Saturday to ensure we were able to open on time.”

With the Delta Security office located opposite the Pembury Tavern, Pete adds that the contract was a good opportunity to support local business: “Going local is important to us, and knowing Delta as we do, we would be crazy to go anywhere else.”

Passionate about our products Dedicated to our customers We train you. We cook with you. We support you!

Steve Cullum’s Spit Roast Machines appoints Chef Thomas Harker – International Executive Chef as Ambassador to their Elite Release Range of Spit Roasting Equipment.

Press November 2018

Steve Cullum’s Spit Roast Machines appoints Chef Thomas Harker – International Executive Chef as Ambassador to their Elite Range of Spit Roasting Equipment.

Steven Cullum Managing Director said “We are delighted to have on-board someone of Thomas’s calibre and this appointment will strengthen our brand not only in the UK but on the world-wide stage.

With particular exporting emphasis in the UAE where chef Thomas has an enviable reputation for food of the highest quality and where he is responsible for the award winning catering for the Royal and private flight industry and also luxury yachts in the Gulf region.”

Chef Thomas is currently Executive chef and Operations Manager for Executive Gourmet by Gate Gourmet in Abu Dhabi and is a member of “Chaine des Rotisseurs” and The World Association of Chefs Societies “WACS” and is also an international judge.

His illustrious career includes being the only chef to have cooked on Concorde from London to New York and he has created menus and cooked for HRH Queen Elizabeth, the late Princess Diana, Prince Charles and the British Prime Minister Margaret Thatcher.

Thomas flew into the UK to attend a 2 day photoshoot on 1st and 2nd November at Grimsby Institute to prepare a Hog Roast of the highest quality and Spit Roast Lamb (Ouzi) Arabic-style for the export market.

Chef Thomas said “I am delighted to be involved with The Elite Brand. Without doubt this is the best range of Spit Roasting equipment have ever used.His The British build quality is second to none illustrious career includes being the only and chefthe to have Steven Cullum Managing Director said “We Iare delighted cooked on Concorde from London to New York and to have on-board someone of Thomas’s calibreofand this accessories and the service offered by Steve and hishe has machine coupled with the wide range cooking appointment will strengthen our brand not only in the UK created menus and cooked for HRH Queen Elizabeth, the team is exceptional.” late Princess Diana, Prince Charles and the British Prime but on the world-wide stage.

With particular exporting emphasis in the UAE where chef Thomas has an enviable reputation for food of the highest quality and where he is responsible for the award winning ENDS catering for the Royal and private flight industry and also luxury yachts in the Gulf region.”

Chef Thomas is currently Executive chef and Operations Manager for Executive Gourmet by Gate Gourmet in Abu Dhabi and is a member of “Chaine des Rotisseurs” and The World Association of Chefs Societies “WACS” and is also an international judge.

Minister Margaret Thatcher.

Thomas flew into the UK to attend a 2 day photoshoot on 1st and 2nd November at Grimsby Institute to prepare a Hog Roast of the highest quality and Spit Roast Lamb (Ouzi) Arabic-style for the export market.

Chef Thomas said “I am delighted to be involved with The Elite Brand. Without doubt this is the best range of Spit Roasting equipment I have ever used. The British build quality is second to none and the machine coupled with the wide range of cooking accessories and the service offered

by Steve and his team is exceptional.”

Steve Cullum’s Hog Roast Machines Limited +44 [0]1652 681 883 sales@spitroast1.com spitroast1.com 1 Limber Road, Kirmington, North Lincolnshire DN39 6YP England Steve Cullum's Spit Roast Machines is a trading style of Steve Cullum's Hog Roast Machines Limited.

Company registered in England No. 07234438.

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SOFITEL LONDON, ST JAMES If you are visiting London for business, or just a break there is no better place than Sofitel London, St James. Converted in 2002, after being used by Lloyds bank the 125,000 square foot hotel sits in the heart of London.

Just a stone’s throw away from the famous Trafalgar Square and walking distance to some of the most popular London streets, this 5-star luxury hotel should be at the top of your list.

However if you wish to make use of the amazing hotel features you won’t be disappointed, with an award winning spa and phenomenal food you can escape from the hustle and bustle and just relax.

Upon walking into the venue, you are greeted at the door and walk into the luxurious lobby area.

This is where classic meets contemporary. Beautiful, spacious foyer which is the heart of the hotel.

Greeted again as we check-in the staff were very welcoming and professional.

Some staff speaking more than one language, everyone was catered for and nothing was too much trouble we were then shown to our room.

With a range of different rooms and suites to choose from the Sofitel fits every occasion and budget. The room in which we stayed in a superior room, perfect for business travelers or couples. First impressions we was very pleased. The room was spacious and

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There was a large bathroom next to the bedroom. Whether you was short for time or loosen up you have a choice of shower or bath where Hermes essential amenities are at hand.

The overall furnishings and décor of the room was done to a very high standard with modern greys and classic browns to again set a theme.

elegant, with high ceilings and great lighting the room was welcoming. The layout of the room was good, a writing desk if work needed to be done with complimentary Wi-Fi or a luxurious bed and TV if you wanted to kick back and relax.

We visited the restaurant which is situated by the foyer of the hotel. We were greeted at the entrance of ‘The Balcon’ which offers all-day dining, local produce and use of seasonal ingredients to create a sensational blend between French and British culture.

Luxury dining experiences with champagne and caviar are also available. We sat at the far corner which overlooked the whole restaurant.

Food looked small at first glance but very filling and worked out the perfect amount with rich flavours. White wine went down a treat and the glass never went empty. The space is utilized well and furnishings continued to impress with a constant theme of modern and classic throughout.

Overall the stay was excellent and the comfort of the bed was even better.

The hotel staff couldn’t be more attentive and helpful, making you feel welcomed and relaxed throughout.

The whole look and image of the hotel is beautiful, moving with the time giving it a modern look but also sticking to its traditional London roots with classic and classy furnishings. It really lives up to expectations and exceeds its reputation in every aspect. www.sofitelstjames.com

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First Suffragette’s office given new vote of confidence thanks to residential development An historic office building has been given a new lease of life thanks to a development project that involved ironmongery firm SDS London.

SDS London supplied Solmaz Ltd - who work with developers, landlords and architects to re-furb and renovate buildings - with a vast quantity of ironmongery and hardware for the project.

Over 40 product lines were supplied, predominantly from UK manufacturers, to the project, which was once used by the Suffragette’s as a base for its movement for political and social change.

The development saw five luxury flats built in Bedford Street, in Covent Garden London; and SDS London supplied all of the Ironmongery for 76 doors in the complex, which included main entrance and interior doors.

Up until 2012 the building was used for office space before being converted

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into residential accommodation.

Solmaz Ltd were the main contractor for the project and the Stonehaven Group were the developers.

Faruk Tepeyurt, who is Contracts Coordinator for Solmaz Ltd, comments on the project: “It was an honour to work

“A project of this nature demands that you use the very best suppliers and SDS is very much this, when it comes to ironmongery. Their range of products, knowledge and customer service can’t be matched. They played an integral role in ensuring the development was a success” range of products, knowledge and customer service can’t be matched. They played an integral role in ensuring the development was a success.”

SDS London Ltd, which has been in business for over thirty years, supply hardware to the retail and trade sectors, and is headquartered in Wimbledon, London – with a showroom in Battersea.

The company posted revenues of £7 million in its last financial year and boasts over 10,000 product lines; recently adding the Rocky Mountain, Oliver Knights and Groël brands to its portfolio. with the Stonehaven Group on this prestigious project. The fact that it was used as the first office for the Suffragettes movement gave the project extra impetus.”

On working with SDS, Faruz comments: “A project of this nature demands that you use the very best suppliers and SDS is very much this, when it comes to ironmongery. Their

Simon Ayers, who is SDS’s Sales Director, comments: “The Bedford Street development is another project that we can be proud of. The team worked hard to meet the specifications and timescales and we look forward to working with Faruk and his team on more projects going forward.”

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TURN BEER INTO WATER THIS CHRISTMAS

Scottish beer brand, Brewgooder, crowdfunds to fix 12 broken wells in Malawi with new festive campaign.

Brewgooder, the UK’s leading ethical beer brand, has this week launched its “Jingle Wells” campaign which will repair 12 wells (one for each day of Christmas), providing 4,000 people with access to clean water by January 2019.

By crowdfunding through the sales of Brewgooder Clean Water Lager, sustainably sourced Christmas jumpers, T-shirts, and exclusive festive bundles, the campaign has already had a brilliant response, raising £1000 since launching this morning.

The Scottish beer brand has partnered with the Strathclyde University Water Futures Programme, who are not only assisting with the physical repairs of the wells, but are also giving the Brewgooder team use of pioneering new technology which will help them track the progress of repairs in real time online.

Alan Mahon, founder of Brewgooder, said: “There are thousands of people in the developing world who will spend Christmas without access to clean drinking water. We are appealing to our generous customers to help change the lives of up to 4,000 people in the New Year by simply buying our beer or quirky Christmas merchandise.”

Launched in March 2016, Brewgooder donates 100% of its profits to fund clean water and sanitation projects in developing countries. To date, it has helped over 40,000 people across Malawi gain access to clean water and plans to expand its clean water initiative into a second country, Ghana, in 2019.

By the end of next year, the brand hopes to have helped over 100,000 people gain consistent clean water access. People participating in the offer will now have the chance to ‘Drink Beer, Give Water’ and help contribute towards this ambition.

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The Jingle Wells campaign will be live until 10 December 2018. Purchases and donations can only be made online here: https://www.brewgooder.com/jinglewells.

Further information about Brewgooder is available at www.brewgooder.com. To find your nearest stockist, visit www.brewgooder.com/stockists.

However you Celebrate, Celebrate with Jura this Winter As the year draws to a close, people all over the world celebrate differently. But for Jura Single Malt Whisky it’s not what you celebrate that’s important – it’s how you celebrate.

Whether you’re travelling home to family or staying put, hosting friends or being hosted, Jura’s new range of 10 exceptional single malts offers something for all occasions this winter; from an easy drinking malt which showcases its house style to 18 year old age statements.

Hours away from the Scottish mainland, miles away from ‘ordinary’; lies the Isle of Jura and its one road, one pub, and one distillery. A population of 212, the small, hardworking community know how important it is to down tools and gather friends from near and far to celebrate the year gone by. Now, in addition to the domestic ‘Signature Series’ range and ‘Sherry Cask Collection’ exclusive to travel retail, Jura is releasing three Special Edition gift packs to toast the year with: JURA 10 Celebrate being in the same place, at the same time with friends and family with Jura 10. A single malt matured in American White Oak ex-bourbon barrels for 10 years with an aged Oloroso Sherry cask finish, Jura 10 offers a rich and rounded balance of subtle smoky notes and a sweet sherry finish with notes of nectarines, ginger and freshly ground coffee. This winter two full-size Jura 10 gift packs will be available - one with a compact copper hip flask shaped in that of Jura’s unique bottle, perfect for long winter journeys home. The other contains a pair of special edition branded glasses alongside a 70cl bottle of Jura 10, ideal for sharing a whisky with a friend, old or new.

JURA 12 Moving up the range is Jura 12 which is matured for an additional two years for further enhancement from the

finest aged Oloroso Sherry casks. This gives a rich and indulgent balance of subtly smoky notes with a sweet finish. On the nose, there’s refined tropical aromas of chocolate, walnut and citrus fruit, and favours of honey, salted banana and brown sugar to taste. Its maturity means it’s the ideal to celebrate the traditions you have, and the ones you’re yet to make.

The Jura 12 gift pack is now available, with a pair of special edition branded glasses alongside a 70cl bottle of Jura 12.

SEVEN WOOD If you’re looking for the stand-out whisky gift this winter, try Jura Seven Wood.

Crafted in seven unusual oak cask types for a multilayered flavour, it is the only whisky to use seven casks in its creation, making it the ideal gift for the whisky drinker looking for something unique, with a more complex flavour profile.

Starting in American White Oak, the liquid is then split into six different French Oak casks that have not held any other spirit, before being married back together to create a whisky which is mahogany gold in colour, with a tropical sweetness, a hint of milk chocolate and a subtle smoke finish.

• Jura 10, 12 and Seven Wood is available from supermarkets, Amazon, The Whisky Shop and all good drinks specialists

• Jura 10 RSP £38, Jura 12 RSP £45, Jura Seven Wood RSP £59 – RSP based on 70cl bottle

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A focus on the entire customer drives Thomas Ridley to award

Thomas Ridley Foodservice Celebrating 100 years as a foodservice wholesaler in 2018, Thomas Ridley Foodservice has grown to become one of the UK’s leading independent delivered wholesalers and provides a total food service solution to the catering industry delivering a comprehensive range of chilled, ambient, frozen, professional hygiene and catering sundries.

Operating over sixty vehicles, the modern and high specification progressive fleet of multitemperature vehicles is second to none and services a wide range of customers.

An outstanding reputation for delivering quality products, value, convenience and exceptional customer service, whilst retaining the personal touch, as one of the largest independent wholesalers, Thomas Ridley can adapt quickly to market changes and leads the way in working with customers and suppliers to ensure mutually beneficial relationships.

Thomas Ridley has a focus on driving improvements through the total customer experience.

Delivering exceptional service via the new website and ordering system, a new multi-million pound 25,000 sq. ft. freezer facility with voice picking, warehouse management plus multi order picking onto electronic trucks and a doubling of the chilled sales volume capacity as well as additional ambient storage space.

The implementation of these business improvements has led to a record number of awards being bestowed on the company. Ease of ordering, streamlined navigation, sophisticated search options and personalised landing pages are all reasons that ensured Thomas Ridley Foodservice enjoyed a

18 PAGE Companies of the Year

double success at this year’s Direct Commerce Awards in June.

The awards, which are designed to recognise business excellence for organisations engaged in direct-to-customer retailing across both traditional and newly emerging channels, are widely seen as the industry standard for those in ecommerce. Added to this, in September, at the annual Center Parcs Supplier Awards, Thomas Ridley was awarded the prestigious accolade of ‘Supplier of the Year 2018’ plus a second award for ‘Delivering Excellent Service – Food & Beverage and Retail’ which recognises and celebrates the best of more than 1,800 suppliers.

October saw the company collect a Gold award in the Annual Digital Impact Awards for the ‘Best use of digital from the food and beverage sector’ category. A fantastic achievement for all involved.

experience success Focus on Technology

Restaur ant Update Compan ies of the yea r

Thomas Ridley relaunched their website (www.thomasridley.co.uk) earlier this year, with a focus on improving the entire customer experience. From enhanced product information including clear allergen labelling, nutritional advice and storage instructions, through to multiselect layered navigation and intuitive search, the whole user experience has been transformed to ensure faster ordering, easier navigation and personalised pricing.

There will soon be a click & collect service available through the website and cash & carry customers will be encouraged to search for products and order online, and collect from Thomas Ridley. This is a unique offering that will give flexibility and increase speed of service for customers.

Crucial to maintaining customer loyalty and w inning new business is the company’s relentless focus on service.

An 18-month voice automation project has been completed in the warehouse and the wholesaler now has service levels of 99.6%, handling in excess of 130,000 items per week. There have been weeks where the company has hit 100%, including during the busiest period in the run up to Christmas last year.

Expert Advice The dedicated account teams at Thomas Ridley are experts in their fields. They have cultivated longstanding, mutually beneficial relationships with their customers and continually recommend new products or new menu ideas. Since the launch of the award winning Thomas Ridley website earlier this year, there is now a ‘new product’ section that is easily accessible for those ordering online and this can be filtered by allergen and brand.

Thomas Ridley offers its customers “Allergen Check” which enables them to see at a glance a list of the products purchased and the allergens they contain. This information is crucial to the catering teams who need to prepare meals for those with allergies and “Allergen Check” makes it easy.

The newly launched Thomas Ridley website is an award winning site that focuses on improving the entire customer experience. With blogs on the latest trends and how to maximise them, inspirational recipes, guidance on relevant industry topics and downloadable catalogues, the website is an easily accessible font of information for all sectors.

Companies of the Year PAGE 19

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 Restaur ant Update Compan ies of the yea r

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

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.

JetFlow NIECO Conveyor Broilers Char-grill automatically Fast. Fresh. Consistent temperatures

Cook frozen or Speciality Fresh Burgers, Beef and Lamb Steaks - rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, Spiced Lamb Koftas and Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato Halves, Mushrooms, many other vegetables and more.

Used by Burger King worldwide, and many other major National and International brands, this automated conveyor char-broiler offers consistently cooked product which allows lesser skilled staff to operate to specified cooked standards and provides the all-important consistent temperature control and consistent product quality.

Call to discuss your product and arrange a private demonstration: we actively encourage customers to bring their own products so you can see the unit in action and taste the results, cooked alongside support equipment that permits a fast and efficient production: includes Antunes Vertical Contact Toasters for caramelised buns, and Antunes ‘Cheese Melters’ that not only melts cheese in a few seconds but also gives burger temperatures a boost (and steams many other products if you need it to!).

01895 272236 equipline.co.uk 22 PAGE Companies of the Year

Restaur ant Update Compan ies of the yea r

JetFLOW NIECO Conveyor Broilers Chargrill Automatically Fast . Fresh. Consistent Temperatures Cook frozen or specialty fresh burgers, Beef & Lamb Steaks rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, spiced Lamb Koftas & Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato halves, mushrooms, many other vegetables …and more.

Call to arrange a private demonstration or watch out for the next Open Kitchen Live Day

SEEING IS BELIEVING On site trial of the NIECO Conveyor Broiler at customer restaurant 19 th May 2017.

Burgers cooked side by side.

Upper image shows customers’ own burger cooked on the NIECO in 3min45secs to core 70c+ Lower Image shows their burger cooked simultaneously by customers’ own chef on own chargrill in 8.5mins to core 70c+ Come and try out your burgers: double the output and the quality. Call to arrange a demonstration.

Tel: 01895 272236

www.equipline.co.uk

Restaur ant Update Compan ies of the yea r

RESTAURANT

UPDATE

With allergen risk a priority,

technology takes the fear out

By Luis De Souza, Chief Executive of NFS Technology Group The hospitality industry has worried about allergens in food for some time, and several shocking recent cases have brought the topic to the forefront of public concern.

While food labelling is being tightened following the tragedy, UK bars, restaurants and food outlets are already working hard to identify potential areas of risk.

But it’s difficult to be comprehensive.

The NHS warns that there are many different types of allergic reaction to food – and that’s not even counting milder intolerances that can also affect diners.

Drawing up a definitive list of every potential allergen is a headache for any chef – one recent tragedy was caused by a reaction to unlabelled sesame in a baguette.

The responsibility of missing something is a heavy burden. Food allergy causes at least ten deaths a year in the UK, according to the Food Standards Agency.

And once you have a list for your food preparation, how do you

make sure your serving staff are aware of everything on it?

Thankfully, restaurant management technology is rising to the challenge.

NFS Technology – the provider of leading restaurant management system Aloha – has formed a strategic partnership with innovative food & beverage management platform, Kitchen CUT. Kitchen CUT’s (www.kitchencut.com) cloudbased, scaleable SaaS technology delivers comprehensive software for complete control over F&B operations.

The combination of our Aloha and Kitchen CUT’s system creates a perfect way for hospitality teams to keep tight control of new dishes and beverages in areas ranging from cost to ingredient selection and allergen warnings.

NFS head of sales for hospitality, Chris Cartmell, says: “This adds enhanced functionality to our powerful restaurant management system.

“Now, with Aloha, chefs can devise dishes with total control right down to ingredient level.

“The system allows them to work to tight cost controls and highlights any potential allergens in ingredients. This live information is than pulled through into every subrecipe, recipe and dish in which the ingredient is used, making allergens completely traceable.”

In addition, serving staff using Aloha handheld devices or tablets to take orders at tableside are able to access allergen information from Kitchen CUT user-friendly spec sheets and menus.

As Phil Linton, Commercial Director of Kitchen CUT, says: “It’s is our combined objective to provide

“Aloha provides restaurant owners and managers with an endto-end view of their business, whether they run a single operation or a group.”

Chris Cartmell, NFS head of sales for hospitality

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of designing menus increased transparency and profitability for restaurants.

“We’re looking forward to building on the successful working relationship we have established with NFS and their customers over the past 12 months.”

The same goes for us, Phil.

And we hope this pioneering partnership will help our clients not only to grow their businesses, but also – crucially – to protect the precious wellbeing of their customers now and in the future.

Aloha restaurant management software – leading technology from NFS NFS Technology has been a leading technology supplier to the hospitality industry for more than 20 years, and its Aloha restaurant management system used by clients all over the world.

Aloha is EPOS – but it’s also far more than that.

With easy hand-held technology and advanced functions, Aloha helps with the whole customer journey – from reservations and seating to ordering, billing and even loyalty.

It’s been a busy year for NFS, with new Aloha customers including Santini, Denny’s (Glasgow), Dishoom (Manchester) and Din Tai Fung. Existing customers Denny’s and Dishoom have also expanded their operations.

With Aloha, customers can make a reservation online, and graphic seating plans mean staff can show them to the table quickly.

Restaur ant Update Compan ies of the yea r Serving staff use hand-held devices ranging from dedicated units to smartphones and tablets to send orders direct to the kitchen, saving time and ensuring accuracy.

After the meal, staff can also take payments tableside, ensuring a quick and satisfactory experience for today’s busy diners.

Aloha helps restaurateurs keep track of stock, reduce kitchen waste and manage labour with advanced business intelligence.

It captures crucial data, and its outstanding web-based reporting gives deep insight into how your business is functioning.

Aloha can even help prevent staff fraud by highlighting unusual behaviour patterns and by keeping such a close record of transactions that it acts as a deterrent.

Restaurants seeking to monitor their social media reputation also get a boost from Aloha, which alerts managers if a customer is posting a negative review – you can put the issue right even before they leave the restaurant.

Chris Cartmell, NFS head of sales for hospitality, says: “Aloha provides restaurant owners and managers with an end-to-end view of their business, whether they run a single operation or a group.

“Because Aloha can be accessed online from anywhere, via a mobile device or laptop, it reduces the duplication of head office functions and gives real-time updates on everything from sales to stock and best-selling dishes.” * See more information about Aloha at www.nfs-hospitality.com PAGE

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CONTRACT TRAIL INTRODUCED AT JANUARY FURNITURE SHOW The January Furniture Show (JFS), is introducing a Contract Trail which will feature the 150+ companies exhibiting at the show, who regularly or occasionally supply contract furniture and furnishings.

The 4 day event runs from 20th -23rd January at the NEC in Birmingham and has over 500 exhibitors in all showing everything from small decorative accessories to lighting and large-scale upholstery corner units.

The JFS organisers had noticed an increase in the number of both retail and non-retail buyers requesting information on companies who supplied contract. It was a logical step to make that information readily available to attending buyers.

Show Director Cleere Scammell said of the Contract Trail, “It is important that we give our buying visitors as much useful information as is feasible, to make their visiting time at JFS as productive as possible. Adding the Contract Trail was an easy decision given the number of requests we receive for the information, and given the large number of contract suppliers that we have among our exhibitors.�

Buyers will have the perfect opportunity to select contract furniture and accessories from around the globe as the mix of countries represented at JFS and supplying contract covers several continents and 1000s of miles.

In every product sector at the show - upholstery, cabinet, beds, lighting and accessories there are both large and small contract suppliers.

Major names include Buoyant, Duresta, Gallery Direct, Ashley Manor, CALEX Holland, Firstlight Products, Stuart Jones, The Libra Company and Silentnight.

For the first time contract suppliers will be identified on the exhibitor listing on the JFS website, making it easy for buyers to plan their stand To register for your free attendance to the visits in advance. In addition buyers will be able to collect a foldout map on arrival at the show, which identifies the contract supplying exhibitors show and to see the full list of companies on the Contract Trail please go to: in each hall. www.januaryfurnitureshow.com

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Source new products, discover fresh trends, and meet 100s of suppliers at the UK’s biggest furniture show.

Make yourself at home at the industry event of the year.

Register now at januaryfurnitureshow.com

Gluten free Christmas cake

A gluten free Christmas never tasted so good!

When Anne Pinner couldn’t find tasty gluten free cakes reminiscent of her homemade favourites, she set about making her own and Gluten Free for You and Me was born.

The Sussex based entrepreneur is now launching delicious festive gluten free cake mixes to bring the enjoyment of home baking to gluten free households throughout the UK.

company is also proud of the minimal ingredient list for each mix, which has been carefully selected to provide all the taste with mostly natural contents. Many of the mixes are also suitable for vegetarians.

Owner Anne says “Having turned to a gluten free diet in 2017 to help relieve the symptoms of an autoimmune disease, I found the options on the Anne Pinner, owner of Anne, a previous restauranteur who Gluten Free for You and Me market for sweet treats limited. Many works on the range of recipes with gluten free foods offer convenience, chef husband Nigel, wants to bring pudding and chocolate orange and but have a list of additives and can to the gluten free market the same polenta cookie mixes are also on taste bland. It took over a year of variety and taste available to nonsale now. Anne’s range of 14 cake perfecting alternatives to my favourite gluten free buyers. A gluten free Christmas cake mix is being launched mixes have been tried and tested by treats; I’m thrilled to say we are now both gluten free and non-gluten free launching our line of cake mixes. I in time for the festive season, in customers who all reported the same hope to show people that gluten free addition to fruity tea bread with freshly baked taste, perfect cake rise baking needn’t be difficult and going spices and an earthy gingerbread and moreish texture. gluten free doesn’t mean skipping the cake mix. Other new cake mixes occasional sweet treat!” available include comforting banana bread, luscious lemon drizzle cake Gluten Free for You and Me’s cake Buy your gluten free cake mix online and warming carrot cake mixes. mixes are all easy to make thanks to or call Gluten Free for You and Me Cookie and pudding fans needn’t clear labelling with no wastage, as miss out on getting their sweet fix each order contains only the amount on 07970 102 481 to find out more about the range. either as a delectable sticky toffee required to make each treat. The

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Tel: 01926 495 113 enquiries@bateman-group.co.uk www.bateman-group.co.uk

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We are able to offer standard covers all on an All Risks basis including all major perils plus enhanced cover for such things as terrorism, legal expenses, fidelity guarantee and personal accident.

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RESTAURANT

UPDATE

California Walnuts: Culinary Ins In September it was reported that the California Walnut Commission were hosting a culinary trip to Napa, California for professional chefs. Now a few weeks on, read how the chefs were inspired by walnuts from California…

Four chefs, from independent consultants to world class foodservice companies, participated in a study trip to California in August.

The primary focus of the activity was to visit the renowned Culinary Institute of America at CIA Greystone in Napa Valley, California, to discover new and novel ways to incorporate California Walnuts in foodservice, mainstream menus and restaurants across the globe.

Left to right: James Buckley, development executive chef O2 and London Leisure Levy Restaurants; Nick Vad development for UK and Ireland Aryzta; Adam Busby, general manager, CIA Greystone; Matt Hay, chef directo

The four venerable chefs from the UK were:

• Nick Vadis, Culinary Director of Compass Group • Matt Hay, Chef Director at BaxterStorey • Mickael Jahan, Innovation Development for UK and Ireland - Aryzta.

• James Buckley, Development executive chef O2 and London Leisure Levy Restaurants.

The group visited distinguished California eateries from the Thomas Keller Group in Napa and were able to discuss techniques and uses for ingredients, including California Walnuts with the chef teams at each of the establishments. A visit to the unique kitchen garden at the CIA and the garden at Keller’s world famous French Laundry gave further insight to the close relationship between producers and chefs.

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Chef Nick Vadis commented, “We were delighted to attend this highly entertaining and enlightening trip. The food, the company and the demonstrations were fascinating. We’ll be looking to try and incorporate high quality great tasting California Walnuts in our food offerings going forward”.

The highlight of the trip was undoubtedly the CIA in Napa. Chef instructor Barbara Alexander, with over 30 year’s experience running prestigious hotel kitchens and Michelin calibre restaurants, hosted interactive sessions focusing on novel ways to include California Walnuts in a wide variety of recipes and snacks. A range of dishes were created and sampled by the chefs, with Chef Barbara encouraging the participates to ‘get closer to the action’. An example of the dishes created, included Grilled Octopus with California Walnut Charmoula and Fried California Walnuts with Kaffir Lime and Chilies.

stitute of America Study Trip

dis, culinary director of Compass Group; Mickael Jahan, innovation or at BaxterStorey; chef instructor Barbara Alexander, CIA Greystone

The culinary tour moved on to San Francisco where the chefs continued their menu sampling, helping to build on the CIA concepts for their return back to their development bakeries and kitchens.

Chef Mickael Jahan also commented, “As a chef, irrespective of your experience, you never stop learning, there were some excellent ideas put forward by the CIA demonstration and I’d love to try and get some of these ideas incorporated into our products at Aryzta, a great trip, thank you CWC”.

Trade representative Iain Forbes from The Garden (Marketing and PR), who accompanied the UK chefs, commented, “The ultimate goal of the activity is to create opportunities that lead to more California Walnuts being used in more retail products, mainstream meals and foodservice menus nationally in the UK, and possibly even internationally”.

To read the full article on the UK chefs trip to CIA Greystone in California and details of the recipe creations, please click here.

For further information please contact the California Walnut Commission. c/o The Garden (Marketing & PR) Ltd, Bourne End Business Park, Cores End Road, Bourne End, Buckinghamshire, SL8 5AS. Tel: 01628 535 755 trade@californiawalnuts.uk www.californiawalnuts.uk/trade PAGE

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Since 1984, Purified Air has been striving to find the best and most cost-effective way to filter and control the oil, smoke, grease and odour produced by commercial kitchens.

With the majority of industry brands already using our systems, Purified Air covers the Fast Food, Casual Dining and Fine Dining markets by providing bespoke systems dependant on the type of food cooked, the type of cooking process used and the volume of air being extracted through the exhaust.

By working with these variables, we are able to design and supply some of the best commercial kitchen exhaust filtration and odour control systems in the world.

Still a family owed company we pride ourselves on excellent customer service to back up some of the best equipment in its field.

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With our equipment installed in commercial kitchens the length and breadth of the United Kingdom we have put in place a nationwide service and maintenance division, ensuring that our equipment is working at its optimum efficiency, completing over 8000 service and maintenance visits a year.

Purified Air export to over 28 countries around the world flying the flag for industry and innovation.

Charity Launches Deliciously Vegan Christmas Guide and It Features Yorkshire Puddings!

New for 2018: The guide also includes Roast Beetroot & Cashew Crostini, Mushroom Wellingtons, Salted Caramel Baked Cheesecake, and Vegan ‘Baileys’ Irish Cream Liqueur.

Vegan campaigning charity Viva! has published a brand new recipe guide just in time for the festive season. The Deliciously Vegan Christmas Guide features over 25 recipes – including a tried and tested recipe for the elusive vegan Yorkshire pudding.

To begin your festive feast, the Deliciously Vegan Christmas Guide teaches you how to make Creamy Mushroom Parcels, made using shop-bought vegan filo pastry, or Roast Beetroot & Cashew Crostini. For the main course, vegans and non-vegans have a choice of six scrumptious steaks, tarts and roulades!

Including a choice of two luxury roasts – the first a more traditional festive nut roast and the second an incredibly easy and delectable seitan roast.

The Deliciously Vegan Christmas Guide boasts a range of heavenly desserts, such as a Salted Caramel Baked Cheesecake to satiate your sweet tooth and Cranberry ‘Boursin’ Style Cheese for those who prefer a savoury snack.

Lastly, the guide features festive cocktails including a creamy and simple recipe for homemade vegan ‘Baileys’.

In addition to the Deliciously Vegan Christmas Guide, the Viva!

Shop offers a range of red, white and rosé wine, all lovingly sourced from independent vineyards around the world – perfect for adding the finishing touch to your compassionate Christmas dinner.

Our lovely little guide proves that you no longer need animal products to create an abundance of delectable food, cocktails and treats!

Although this guide focuses on Christmas, our vegan recipes can help you all year round. Viva! can introduce you to hundreds more recipes through our online Vegan Recipe Club and app and even offer a 30 Day Vegan challenge to help see you into the New Year.”

Viva! Food and Cookery Manager, Maryanne Hall said: “Christmas is a joyful time of year and we think there is no better way to spread peace and kindness during the The guide is available to festive season than to extend our compassion to all animals. There has order through the Viva! never been a better time to go vegan Shop and only costs £2 and our Christmas guide makes it even easier to take that step.

All proceeds go back to the charity to help Viva! conduct important We have compiled our absolute undercover investigations, monitor favourite recipes to showcase the the latest research on health and delicious plant-based options environmental issues, and host available to vegans and non-vegans vegan outreach events. alike during the Christmas season.

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Long awaited Production Chef Apprenticeship is launched HIT Training is delighted to announce that there is finally an apprenticeship for every type of chef, from fine dining through to contract catering and casual dining. The new Production Chef Apprenticeship has been added to the current suite of chef apprenticeships to respond to high demand from businesses eager to upskill chefs working in a more standardised kitchen environment.

Since the introduction of the new Apprenticeship Standards two years ago, this entry-level qualification – especially relevant for those candidates looking to take their first step in the hospitality industry – hasn’t been available.

Identifying a gap in the training market, HIT Training has led the charge to get a specialised qualification introduced to meet this genuine need from industry.

The Level 2 Production Chef Apprenticeship has been developed for chefs who are often required to prepare uniform recipes in high volumes and employed in a range of environments from schools, care homes and hospitals to casual dining establishments and pubs.

The training has been designed to help them better understand brand standards and strengthen their methodical organisational skills and attention to detail.

Furthermore, to enhance the knowledge input, HIT has introduced a production chef workshop through its Chef Academy – winner of the Foodservice Cateys 2018 Supplier Excellence award. The workshop offers an opportunity for apprentices to put their skills into practice, helping them to comply with procedures, menu specifications, portion control and, budget constraints, not to mention improving efficiency and reducing wastage. As well as putting forward individual chefs to take part, operators can also enrol employees on a closed workshop tailored specifically

to the needs of their individual business; ideal for employers looking to enhance training across their chain of outlets and in line with their company’s own procedures, ethos and exact offer.

Principal of HIT Chef Academy, Paul Mannering, said: “It’s no secret that chefs do not always have the time to scratch-cook or be flexible when it comes to ingredients and style, especially when catering for large numbers of people or in public sector settings.

“The new Production Chef

Apprenticeship feels like the missing piece of the jigsaw for hospitality businesses producing a precise food offer that has to meet specific branding or criteria.

In response to a high demand from our customers and the hospitality sector, it acknowledges the specialist needs of businesses in this environment and offers training to help chefs broaden their skills and work as effectively as possible. We’ve listened to the industry and incorporated their requirements and feedback into the programme to ensure the course can help chefs and businesses flourish.”

If you or your team would like to find out more about the HIT Training Level 2 Production Chef Apprenticeship, please get in touch via www.hittraining.co.uk/production-chef-apprenticeship or call 0800 093 5892.

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RESTAURANT

UPDATE Recommended Suppliers