Restaurant Update - February 2018

RESTAURANT

UPDATE

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

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February 2018

12 Editor’s Choice 22 Alfresco Dining 25 Furniture 30 Nothern restaurant & Bar Design Show Previe 2018

42 Drinks www.restaurant-update.co.uk

RESTAURANT

UPDATE

Amazon Business Announced as Official Event Partner for Hotelympia 2018 The UK’s biggest hospitality event, Hotelympia, has announced that this year’s event will be supported by Amazon Business – a new B2B marketplace with unique solutions tailored to UK businesses.

Hotelympia Portfolio Director, Ross Carter, explains how this brings together two brand leaders in their respective fields, and will have far reaching benefits for exhibitors and visitors alike.

Interiors and Tableware Show, will be specialist events in themselves, each benefitting from Hotelympia’s heritage – the market leading hospitality and foodservice event that attracts 25,000+ visitors.

He says: “At a time when everyone is examining their cost base, the digital route to market – offering lower risk, higher visibility and greater autonomy for suppliers – is an incredibly important consideration, which is why we welcome this partnership, forged with a true giant of digital commerce.

Visitors are urged to preregister today at: www.hotelympia.com

“A newly established and rapidly growing sales channel for a wide range of foodservice equipment, appliances and ambient food products, Amazon Business can help suppliers tap into more than 100,000 small, medium and large business customers in the UK alone.”

Based on Stand 2110, part of the newly established Interiors & Tableware Show, the Amazon Business team will be on hand throughout the four day show to demonstrate to visitors the benefits of becoming a certified business seller. These include: business-specific pricing, automated free invoicing, European logistics capabilities and a host of advertising and sponsoring solutions.

Head of Business Development for Amazon Business UK, James Wilson says: “Since launching in the UK in April 2017, Amazon Business has grown to serve over 100,000 business customers, with more than 30,000 sellers having accessed this sales channel and millions of businessrelevant products available for purchase. The food service sector is a key part of the B2B segment that we serve and we hope this partnership demonstrates our commitment to both customers and suppliers in this area.”

To learn more about Amazon Business, visit www.amazon. co.uk/hotelympia and register to meet with the team.

Registration is now open for Hotelympia, as the UK’s leading hospitality event introduces four exciting and contemporary shows, united under one roof, as part of a fresh new identity.

The Professional Kitchen Show, The Foodservice Show incorporating Café Commerce, Hospitality Tech Show and

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Companies seeking to find out how they can promote their business at Hotelympia 2018 and reach an audience of over 25,000+ professionals should visit www.hotelympia.com

The importance of innovation in food and drink to be highlighted at Farm Shop & Deli Show and Food & Drink Expo 2018 Tipped as one of the top food trends for 2018, speciality food has seen a continued growth in popularity throughout the UK. As consumers become more conscious of the origin of their food, demand for locally sourced and farmed produce continues to increase, with Datamonitor predicting sales will surge from £3.6bn to £4.2bn by 2021.

Restaurant owners and operators looking to stay ahead of this curve will benefit from the 2018 edition of the Farm Shop & Deli Show – the perfect opportunity to see some of the sector’s most exciting food and drink products.

The NEC will see the show’s return from 16-18 April, attracting buyers from across the spectrum of food service and speciality retail. The popularity of the show underscores the importance of innovative and unique products to restaurant owners and operators, offering buyers a valuable chance to find inspiration and ideas.

With new restaurant openings peaking in 2017, according to the Local Data Company, it is more important than ever for restaurants to find quality products to attract customers.

One example among the ranks of the Farm Shop & Deli Show exhibitors is Woodall’s Charcuterie, a family-run business that has been innovating using traditional and curing smoking methods to produce delicious British charcuterie for eight generations.

Similarly, the rising popularity of vegan diets has seen restaurateurs become increasingly conscious of their vegan and vegetarian offer. Real Good Food Company, an exciting new range from Bon Bon’s, will exhibit at the Farm Shop & Deli Show, bringing products including nuts, seeds, grains and sweet treats.

The Office for National Statistics reported that 2016 saw 11% of

all family business revenue come from restaurants. The popular Farm Shop & Deli Live stage in 2018 will include the Tang family, who have together turned their talents for baking into an award-winning national business. They will take to the stage to explain how to create and market a successful brand whilst navigating the intricacies of working together, to the keen ears of listeners looking to discover how to turn a passion into profit. The stage will offer much more in the way of business advice and inspiration across the three-day show.

Meanwhile, Food & Drink Expo, running concurrently with the Farm Shop & Deli Show, will see over 600 exhibitors from across the industry share the latest ideas and innovations. The show will feature its own stage, allowing visitors to attend a series of live seminars examining the trends that we can expect to see rise to prominence over the coming year. These include a panel debate asking: what’s so super about ‘super-foods’? Hosted

by Emily Foster from Glowing Potential, this lively discussion will join industry experts from all sides to weigh in on whether superfoods are genuine health-helpers or merely marketing hype.

Farm Shop & Deli Show Commercial Manager, Dan Eversfield, said: “We’re delighted to be returning with some of the best artisan produce, and expect this year to highlight the importance of innovation in handling the challenges faced by today’s food providers.”

Farm Shop & Deli Show and Food & Drink Expo are co-located with the National Convenience Show and Foodex, as well as the new The Ingredients Show. Together they will bring together suppliers from across the whole food and drink industry, from retailers to manufacturers.

To register for free, receiving entry to all colocated shows, visit: www.farmshopanddelishow.co.uk or www.foodanddrinkexpo.co.uk.

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RESTAURANT

UPDATE

The Gladwin Brothers Create One-Off Valentine’s Tasting Menu Head Chef Oliver Gladwin from The Shed, Rabbit and Nutbourne restaurants, will be putting on a British affair to remember, perfect for those looking to treat their Valentine to something extra special this year. On Wednesday 14th February, celebrate the most romantic day of the year by treating your loved one to an indulgent seven course sharing menu available at The Gladwin Brothers three London restaurants, Rabbit, The Shed and Nutbourne for just £45 per person.

The Valentine’s Day special tasting menu created by Head Chef Oliver Gladwin focuses on British wild food, offering guests a touch of the countryside without stepping out of London.

Chefs will be preparing two exclusive menus for the day; suitable for both vegetarians and carnivores, with each course able to be perfectly paired with wine including wine from the Gladwin’s vineyard, Nutbourne in Sussex. Luxurious dishes on the Valentines menu include a selection of ‘Mouthfuls’ from Mushroom Marmite Eclairs to Tarragon Tapioca Wafer with Winter Onion Ash and Montomary Cheese before moving on to small plates such as Lulworth Scallop served with Dill, Roasted Garlic Veloute, Sumac Puffs and Tempura Duck Hearts with Bacon Jam, Chicken Skin, Red Wine Lentils and Lovage matched with Pernand-Vergelesse 1ER Cru, Follin-Arebelt, 2012 .

For the main affair , guests can tuck in to Fallow Deer with Onion Squash, Mint and Rosemary Gastirc paired with Ormes De Pez, SaintEstephe, 2006. Ending on a sweet note, Oliver Gladwin will serve Black and White chocolate, Rhubarb fudge Crumble matched with Chateau De Cerons, Bordeaux, France, 2007.

Those after a meat free XX meal can share The Gladwins’ Vegetarian Valentine’s Day sharing menu, starting with mouthfuls and small plates such as Wiltshire Truffle Ravioli, Grey Chanterelles, Jerusalem Artichoke, Parsley Crumb, Reindeer Moss and Pine Oil, paired with Gruner Veltliner, Joseph Ehmoser, 2015 and Sea Purslane, Lemon Verbena and Saffron Aioli with Seaweed and puffed wheat.

The prime cut of the evening will be a Salt Baked Celeriac with Pear, Red Cabbage and Rosemary Jus, paired with Malbec, Bodegaa La Flor, Mendoa, 2015.

Finishing off the meal guests will tuck in to chocolate, rhubarb and fudge crumble and Rose Macarons.

Valentine’s Day with the Gladwin Brothers Wednesday 14th February 2018 7 Course Sharing Set Menu | £45 Per Person FLight of Matching Wines | Additional £45 Per Person The Shed | 112 Palace Gardens Terrace | London | W84RT Web: http://theshed-restaurant.com/ Rabbit | 172 Kings Road | London | SW3 4UP Web: http://www.rabbit-restaurant.com/ Nutbourne | 35-37 Parkgate Road | London | SW11 4NP Web: https://www.nutbourne-restaurant.com

Mango Tree Invites you to a Thai Valentine’s Day This Valentine’s Day, award-winning Thai restaurant Mango Tree has created something truly special, a sharing style set menu for two that is sure to impress your loved ones served from the 9th to 14th of February.

Situated in the heart of Belgravia, stroll through Hyde Park, past Buckingham Palace and into the beautiful surroundings of this well-regarded London establishment.

On arrival, guests can enjoy a complimentary glass of pink champagne and make their choice between the meat and the vegetarian menu.

Diners can indulge on a selection of starters including favourites such as tofu skin filled with minced chicken, water chestnut, carrots and chopped spring onions served with a decadent plum

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sauce; crispy king prawns coated with breadcrumbs served with mixed fruit salad in a creamy lime dressing; and grilled king oyster mushrooms on a bed of white cabbage leaves, topped with spicy Thai honey sauce.

For the main course, guests can sample the show stopping juicy baked lobster tails in a homemade spicy sauce served with steamed spinach and garlic; grilled sirloin beef marinated in red wine sauce served on a bed of king oyster mushrooms; and a delicious vegetarian choice of rich and mild curry with pumpkin, potatoes, carrots and Romanesco broccoli.

To finish an unforgettable experience, a rich dark chocolate mousse topped with fresh passion fruit awaits. Let Mango Tree transport you from the bustling streets of

London to the exotic world of Thailand for the perfect ideal Valentine’s Day. Valentines Set Menu 9th-13th February for early bird reservation and 14th February from 123pm | £49 per person 14th February from 6pm onwards | £59 per person Mango Tree | 46 Grosvenor Pl | London | SW1X 7EQ | www.mangotree.org.uk | info@mangotree.org.uk | 0207 823 1888

This twist on a traditional roast dinner is scientifically proven to boost your mood With Christmas over and the days still dark, January is traditionally a time associated with the blues. But now, Borough Market stalwart restaurant Roast has the ultimate solution for beating said blues, and it’s as easy as tucking into a Sunday roast!

The new mood-boosting roast dinner at Roast is available throughout January in a bid to beat the blues of Londoners and visitors alike. Devised by head chef Stuart Cauldwell, who has put a spin on a classic roast dinner with ingredients scientifically proven to lift your mood and boost your energy levels, this limited edition dish means you can now officially eat your way to happiness.

A comforting roast chicken, a dish synonymous with lifting spirits, and rich in B6 to aid sleep patterns, has now been boosted further and given a unique twist in the form of a serotonin-filled dark chocolate chorizo stuffing, proven to elevate your mood.

Traditional vegetables associated

with a roast dinner are swapped out for broccoli and beetroot, with the latter boasting the ability to soothe your nerves due to its magnesium content, and a sweet potato roasties alternative to your standard potatoes stimulates the release of serotonin as well as regulating your mood and appetite. The dish is then topped off with a rich dark chocolate and red wine gravy, which not only tastes delicious but also provides a natural source of euphoria.

twist, scientifically proven to improve your mood and beat those January blues once and for all.”

Throughout January, Roast will donate £1 for every roast dinner (including the mood-boosting roast) sold in the restaurant to Crisis.

The mood-boosting roast is available from 3rd January 2018 and will be priced at £26.50.

Stuart Cauldwell comments “a roast dinner is a dish that’s well loved across the country and, for many, a true comfort food. At Roast, we’ve decided to go one step further this January with this roast dinner with a

Pioneers in the plant-based fast food market, The Vurger Co, launching first permanent site in Shoreditch on 12 March by head chef Stuart Cauldwell, who has put a spin on a classic roast dinner with ingredients scientifically proven to lift your mood and boost your energy levels, this limited edition dish means you can now officially eat your way to happiness.

With Christmas over and the days still dark, January is traditionally a time associated with the blues.

But now, Borough Market stalwart restaurant Roast has the ultimate solution for beating said blues, and it’s as easy as tucking into a Sunday roast!

The new mood-boosting roast dinner at Roast is available throughout January in a bid to beat the blues of Londoners and visitors alike. Devised

A comforting roast chicken, a dish synonymous with lifting spirits, and rich in B6 to aid sleep patterns, has now been boosted further and given a unique twist in the form of a serotonin-filled dark chocolate chorizo stuffing, proven to elevate your mood.

Traditional vegetables associated with a roast dinner are swapped out for broccoli and beetroot, with the latter boasting the ability to soothe your nerves due to its magnesium content, and a sweet potato roasties alternative to your standard potatoes stimulates the release of serotonin as well as regulating your mood and

appetite. The dish is then topped off with a rich dark chocolate and red wine gravy, which not only tastes delicious but also provides a natural source of euphoria.

Stuart Cauldwell comments “a roast dinner is a dish that’s well loved across the country and, for many, a true comfort food. At Roast, we’ve decided to go one step further this January with this roast dinner with a twist, scientifically proven to improve your mood and beat those January blues once and for all.”

Throughout January, Roast will donate £1 for every roast dinner (including the mood-boosting roast) sold in the restaurant to Crisis. The moodboosting roast is available from 3rd January 2018 and will be priced at £26.50.

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RESTAURANT

UPDATE

The Stafford London has announced the appointment of Ben Tish as Culinary Director, overseeing the entire food offering, including The Game Bird restaurant, the celebrated American Bar, Wine Cellars, private dining, suites and in-room dining.

B

en joins from his previous role as Chef Director of Salt Yard Group, launching the renowned Soho sites of Dehesa, Ember Yard and Opera

Tavern. In his new role at The Stafford London, Ben will evolve the menus throughout the hotel, in keeping with the modern British comfort cooking for which The Game Bird has become renowned.

In addition, the move will see Ben and The Stafford London launch new restaurant projects in the near future that will focus on Ben’s signature style and love of European cuisine.

Ben Tish joins The Stafford London as Culinary Director

Speaking of his new position, Ben commented, “I am delighted to be joining the team at The Stafford.

They have had such a great year in 2017 with

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the launch of The Game Bird, and I am excited to oversee the food offering in the restaurant and throughout the hotel moving forwards, as well as working with the team on new restaurant projects in the future.

Speaking of the appointment, General Manager of The Stafford, Stuart Procter, states, “We are thrilled to be welcoming Ben to the hotel. He is an incredible chef, and together we look forward to evolving the offering at The Game Bird and across the hotel, along with launching exciting projects in line with Ben’s fantastic food philosophy.”

James Durrant has stepped down from his position as Executive Chef, and Head Chef Jozef Rogulski has been promoted as his replacement. Jozef has worked as Head Chef of The Game Bird restaurant, with previous roles at Cliveden Country House Hotel, The Hand and Flowers and The Waterside Inn.

H

arlech Foodservice Expo 2018 is set to be bigger and better than ever when it returns to Llandudno next month. The Expo is a fantastic opportunity for trade customers to see first-hand what Harlech’s wide range of suppliers have to offer.

Forty years since it began, the Expo is now established as one of the North West’s leading catering events, presenting a diverse mix of catering and hospitality exhibitors offering product tastings and samples, menu inspiration, and practical advice as well as showcasing new products and seasonal trends.

This will be the 5th year that the Expo has been held at Venue Cymru, which has proved an ideal location for the hundreds of hotel, restaurant and food industry professionals who attend the event from across North Wales, Shropshire, Merseyside and West Cheshire. Following the success of last years’ event, the company’s busiest to date, event organisers have once again booked extra capacity to allow for over 150 exhibitors across two floors, along with a designated cookery demo space. The demos provide inspiration for chefs of all levels with the chance to see and sample products from the SOSA and Chef’s Cuisine ranges, ask questions and receive practical advice from top industry professionals.

Visitors can expect to see a wide range of local, national and international suppliers including North Wales based businesses such as Edwards of Conwy and Harlech’s own awardwinning Bwydlyn Butchers alongside household names such as Rodda’s, Heinz, Nestle and Fentimans, and international giant Unilever.

Harlech Foodservice Expo Returns to Venue Cymru on 20th & 21st February North Wales’ leading wholesale food supplier is returning to Llandudno’s Venue Cymru with their ever popular hospitality and catering exhibition, now in its 40th year!

The show also offers the opportunity for trade customers to take advantage of hundreds of exclusive offers with many exhibitors offering free samples and great incentives on show orders.

From artisan producers and big name brands to chocolatier and fine wine master-classes the Foodservice Expo 2018 is certainly a must for anyone in the catering and hospitality industry.

For further information on Harlech Foodservice Expo 2018 call 01766 810 810, or to register online visit www.eventbrite.co.uk and search for Harlech Expo.

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RESTAURANT

UPDATE

Chinese New Year Menu at Serge et le Phoque With its origins in the great city of Hong Kong, Serge et Le Phoque welcomes in Chinese New Year with a five course tasting menu rooted in the traditions of China. Amidst delicacies from across the globe, Serge et le Phoque will be showcasing their sophisticated menu alongside specific wine pairings for each course. Decorations will be in place to celebrate the Chinese New Year, in the restaurant’s beautiful courtyard. The Chinese New Year menu will be offered on Friday 16th February and Saturday 17th February, at £75 per head.

Serge et le Phoque have created this five course tasting menu with a curated cocktail to accompany the aperitif of ‘Oysters with soy, black vinegar, cedrot, coriander and buckwheat’, ‘Sesame Focaccia’ and a ‘Tapioca cracker’. These aperitifs will then be followed by a selection of delicate amuse bouche; ‘Pork and Prawn Dumplings’ and ‘Salt and Pepper Mylor Prawn’. The next course will be a light starter of ‘Scallop with turnip, shitake, century egg and chilli’. The fish course will then follow with ‘Turbot, ginger, shallots and oyster mushrooms’. Followed by, ‘Salt baked Pork “Char siu”, Eggplant and Cucumber’. To finish on a sweet note, there is a selection of traditional Chinese deserts, including; ‘Pomelo with Shiso’, ‘Jasmine Ice Cream with lychee, milk cookie’, and ‘Dacquoise’.

The Chinese New Year menu is £75 per person For reservations call 020 3146 8880 or email restaurant@themandrake.com.

Address: 20-21 Newman Street, Fitzrovia, W1T 1PG www.themandrake.com/serge-et-le-phoque

Celebrate the Lunar New Year with iconic Cantonese cuisine at Duddell’s To celebrate Chinese New Year, the newly-opened Duddells in London Bridge will launch a Lunar New Year menu, which will be available from 16th February to 4th March.

Head Chef Daren Liew has chosen a very special selection of dishes to mark this celebration, each with a particular meaning or significance.

The menu showcases some of the best in Cantonese cuisine, starting with Duddells signature ‘Royal dim sum symphony’, and delicate dumplings filled with ‘Lobster and asparagus’ and ‘Spicy turbot and pickled chilli’ followed by mains to share such as ‘Black cod with crispy radish and supreme soy’, and ‘Abalone with smoked chestnut and corn fed chicken toban’. On New Year’s Day (falling on 16th February) lucky diners may even get to see a traditional

dragon dance, believed to bring good fortune.

The a la carte menu will also be available on the evening with signature dishes such as Peking duck and Supreme lobster noodle.

Indulge in these refined and elevated Cantonese dishes in the beautiful surroundings of the restored grade II-listed St. Thomas Church, complemented perfectly

by Asian-inspired cocktails or one of the many dynamic wines.

The Lunar New Year menu is £88 per person For more reservations call 020 3957 9932 or email reservations. london@duddells.co Address: 9a St. Thomas street, London, SE1 9RY www.duddells.co

The Year of the Copper Dog 2018 is the Year of the Dog in Chinese New Year, The Year of the Copper Dog! Celebrate Chinese New Year with a zingy Apple Dog Cocktail made with the juice of a whole fresh Granny Smith Apple and Copper Dog blended malt whiskey to welcome in The Year of the Copper Dog. Copper Dog is an original blend of eight single malts. Leading with fruity flavours that move through the fresh, orchard, dried and citrus, with hints of vanilla and aromatic spices.

Inspired by Speyside and the Copper Dog pub at the Craigellachie Hotel in the Scottish Highlands, Copper Dog was created to demystify the Scotch whisky market making it an approachable and enjoyable drink.

Copper Dog is available to purchase for £29.25 from Waitrose and online at The Whisky Exchange: www.thewhiskyexchange.com/copper-dog

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Blakes Hotel

Celebrate the Chinese New Year in the heart of London at Blakes Below bar and lounge and transcend into a sophisticated world where East meets West. Designed by world famous interior designer, Anouska Hempel, and inspired by the Far East, the richly decorated bar extends into two large rooms and epitomises decadence and comfort with its soft furnishings and ornate design. Blakes Below is open every Wednesday to Saturday from 7pm- For reservations call 020 7370 6701 or email reservations@blakeshotels.com midnight, exclusively to friends and guests Address: 33 Roland Gardens, London, SW7 3PF of Blakes as well as residents of the hotel. www.blakeshotels.com

The Sanya EDITION The Shanghai EDITION

Set to open in mid-2018, The Shanghai EDITION is Ian Schrager’s second hotel to open in China, and marks a change in pace for the hotelier, as he expands into the Asian market. The Shanghai EDITION, located at the northeast corner of Nanjing Road East and Henan Road in Puxi, West of Huangpu River and just a 5 minute walk from The Bund, is a unique combination of two separate towers featuring 145 guest rooms.

There is no better place to spend this Chinese New Year - and treat yourself to some much needed winter sun - than on China’s spectacular oceanfront destination: Hainan Island. The Sanya EDITION was opened by the hotel visionary Ian Schrager, as his first venture in China, and is located on this unique paradise island often referred to as ‘the Hamptons of China’.

The Sanya EDITION boasts the world’s first private ocean, overlooking the South China Sea, exclusively for use by the hotel guests. Celebrate the Chinese New Year in unrivalled luxury by taking an idyllic evening boat-ride out on the water to be transported to Xian Hai by the Sea, the hotel’s signature seafood restaurant with a focus on specialty Cantonese dishes, to indulge in the traditional cuisine that The Sanya EDITION has to offer.

The Sanya EDITION comprises 512 residentialstyle guestrooms, including 46 suites, and an additional 17 exclusive hotel villas nestled into a terraced hillside, each one with a private pool and private outdoor space. Delivering on the newluxury promise, all guestrooms in the horseshoeshaped hotel offer stunning ocean views. While the standard rooms are well suited for families, the loft suites, with their sleek and sensual finishes, are designed to appeal to couples.

The hotel’s design includes 10 levels of public space including 5 meeting studios and 2 forums, totalling to over 265 square meters. Food and beverage outlets include a signature Japanese restaurant on the 27th floor, a Cantonese dining venue featuring 5 private dining rooms, an all-day dining venue, 3 lounge bars, an indoor nightlife venue and 2 rooftop bars. www.editionhotels.com/shanghai

Celebrate Lunar New Year at ICHIBUNS ICHIBUNS, the Japanese-inspired dining concept, is based in the heart of London’s Chinatown, and is the ultimate destination to celebrate the Lunar New Year. ICHIBUNS serves a selection of Hokkaido-inspired cuisine, including the ultimate Wagyu beef burger and a selection of fresh sushi.

A play on the Japanese term ‘ichiban’ - which literally translates as ‘Number One’ICHIBUNS offers a dining experience like no other.

With an incredible basement bar, creative cocktails and music until late, celebrate the start of the Year of the Dog in the ultimate Chinatown restaurant.

For more information or to make a reservation please visit www.ichibuns.com 22 Wardour St, London W1D 6QQ

www.editionhotels.com/sanya

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RESTAURANT

UPDATE

Temporary Catering Facilities During Refurbishment Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

For further information or to arrange a site visit, please email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

New! SIMPLE STEAMER AT WORK! Hot Hold and/or Re-Heat • • • • • • • •

Compartment 1 = up to 40 large hot dog sausages Compartment 2 = up to 15 Cobs Minimal deterioration after 2 hr hold Pre-Poached Eggs (not shown) = up to 10 vac packs of 8’s 2 sliding tops for access Temperature Dial up to 110c Capacious water tank/drain on front Simple to dismantle & clean

Small Footprint: Ext. dims: (W x D x H): 255 x 425 x 310 mm Small power: 13amp / 1.0kW

Tel: 01895 272236 12 PAGE Editors Choice

Call or email for Dem or more details sales@equipline.co.uk

www.equipline.co.uk

Award-winning Irish restaurant, Platform Pizza, launches digital ordering The best Pizza in Ireland just got better. Platform Pizza, rated number one by readers of The Irish Times, has launched an digital ordering and delivery service with the help of Preoday.

The restaurant has a huge fan base which have rated it

is essential that our customer service is just as brilliant. These

number one in Bray, Co. Wicklow on Trip Advisor, and

days people want their favourite restaurants to offer digital

previously voted it the best pizza in the Lovin’ Dublin

ordering; we always listen to what our customers want and

Restaurant Awards.

are excited to see how they react to the new service.”

Those fans will be excited to learn that they can now order

Nick Hucker, Head of Business Development at Preoday,

their favourite, indulgent dishes for collection or delivery,

adds: “Digital ordering isn’t the future, it’s here and it’s now.

without picking up a phone.

Platform Pizza understands this and we are thrilled to be working with the team there as it undergoes this digital

Following rollout of the digital ordering platform online,

transformation.

Platform Pizza hopes to extend the service to include a branded mobile ordering app.

“Here is a restaurant that has already proved it can beat the biggest brands in Ireland when it comes to taste, now

Niall McMahon, Platform Pizza, “We’re excited to be working

it can compete with them in terms of customer service and

with Preoday to roll-out our new digital ordering platform.

innovation as well. We are proud to count it among our

Our reputation may be built on the food that we serve, but it

growing number of premium Irish clients.”

Editor’s Choice PAGE 13

RESTAURANT

UPDATE

MINDFUL CHEF BECOMES THE OFFICIAL RECIPE BOX SUPPLIER TO THE ENGLISH INSTITUTE OF SPORT

Mindful Chef, the UK’s #1 rated healthy recipe box delivery service backed by sporting stars including Victoria Pendleton CBE, Sir Andy Murray, Tom Daley and Will Greenwood MBE, is delighted to announce its partnership with the English Institute of Sport (EIS). Mindful Chef will be working with the EIS and EIS nutritionists and practitioners to educate and support British athletes, offering nutritionally balanced meals, recipes and culinary training. Mindful Chef is excited to collaborate with the EIS, ensuring that our next generation of athletes have access to the right food and the knowledge required in order to effectively fuel their bodies for success in 2020.

Head of Performance Nutrition at the EIS, Mike Naylor comments “athletes eat 8,000 meals per four-year cycle so any influence we can have to ensure they’re eating the right foods for performance and wellness is absolutely crucial. This partnership with Mindful Chef is an exciting one for the EIS and we look forward to offering athletes healthy and tasty recipes from Mindful Chef in the buildup to Tokyo 2020.”

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Mindful Chef recipe boxes, access to Mindful Chef recipes and culinary training will be offered to athletes as part of the nutritional support the EIS offers to the British sporting stars of the future.

Co-founder of Mindful Chef, Myles Hopper comments “We’re incredibly proud to be supporting British athletes on their journey to Tokyo 2020. It’s a huge endorsement of the nutritional value of our service that we have been picked as an official supplier to the English Institute of Sport, and amazing for our customers to know that they are eating the same great food as Britain’s best athletes. The Mindful Chef community will be rooting for them all the way!”

PIZZA VS PISSA - Macellaio RC collaborate with Harrods in a celebration of pizza From the 9th-18th February, Italian restaurant Macellaio RC and Harrods will join forces to celebrate the heritage of one of Italy’s national dishes, the pizza.

The celebration will come in the form of a culinary battle drawing on a longstanding friendly rivalry between the Neapolitan ‘pizza’ and the Ligurian ‘pissa’.

The former is the familiar supple stretchy base, topped with buffalo mozzarella which dominates Italian restaurant menus worldwide.

The latter, which claims to have history on its side, is made from a strong wheat flour and sourdough yeast culture, rising slowly at a cold temperature for up to 90 hours with toppings such as anchovies, onions and olives. A special menu has been

created for Pizzeria in Harrods offering classic Neapolitan ‘pizzas’ from Harrods’ senior head chef Giuseppe Silvestri and a less familiar ‘pissa’ from Matteo Riganelli, guest chef from Macellaio RC. The Naples pizzas will consist of Vera Nepolitana (tomato and buffalo mozzarella); Pizza ‘Nduja (‘nduja, red onions and provolone cheese); and Pizza Tricolore (white pizza with parma ham, rocket and parmesan) while Genoese versions include Pissa all’Andrea (tomato, anchovies, onions and olives); Pissa Marinara (tomato and garlic); and Focaccia al Formaggio (crispy focaccia with Stracchino cheese).

Starting on National Pizza Day (9th February) and lasting for 10 days, both menus will be served from Pizzeria & Canti Prosecco Bar located on the second floor of the department store.

Monday – Friday: 12-9pm Saturday: 11am-9pm Sunday: 11:30am – 6pm

In addition, exclusively for Valentine’s Day, a ‘sharing pizza’ will be on offer specially for couples to enjoy one pizza with different toppings on either side.

Restaurant fined £50,000 for serving food on boards ‘incapable’ of being cleaned A Birmingham restaurant has been fined £50,000 after magistrates ruled wooden boards it had been serving food on put customers at risk of food poisoning.

Mark Croxford, head of environmental health at Birmingham City Council, said: “It is completely unacceptable for businesses to put the health of people eating at their restaurants at risk.

Inspectors said the boards used at Ibrahim’s Grill and Steak House in Acocks Green were “incapable” of being cleaned.

“The owners were given sound advice which they chose to ignore.

Birmingham City Council had visited the restaurant in October 2016 following allegations of an outbreak of food poisoning affecting a party of 14.

“I am pleased magistrates supported our efforts with a large fine and hope advice we give on improving businesses to protect health will not be ignored in future.”

Inspectors raised a number of concerns about the cleanliness of the restaurant, including the use of the boards and a reliance on staff using disposable gloves rather than washing their hands.

Improvements were reported on a return visit two months later, but the boards were still in use. On Thursday Ibrahim’s Grill and Steak House admitted failing to comply with a hygiene improvement notice. As well as the £50,000 fine the restaurant must pay £670 costs and a £120 victim surcharge.

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Eating Competitions at Bang Bang Oriental

Following the success of the previous speed eating competitions at Bang Bang Oriental, the foodhall will continue to host future contests in 2018.

Pad Thai – Little Thai Silk – Friday 26 January 2018 Those thinking that they can polish off everyone’s favourite Pad Thai can opt for Little Thai Silk’s eating challenge. Thai Silk’s innovative menu combines traditional ingredients with first class cooking techniques to provide authentic Thai cuisine.

Pork & Mushroom Buns – Xi Home – Friday 9 February 2018 Get your dim sum fix with the Pork & Mushroom Buns challenge from Xi Home, which transports diners to the Far East with its tasty traditional Chinese Dumplings using authentic recipes.

Chicken Tikka Masala Frankie + Vegetable Aloo – Tibb’s FRANKIE – Friday 23 February 2018 Bringing a taste of India, Tibb’s FRANKIE will be challenging contestants to eat a Chicken Tikka Masala Frankie with Vegetable Aloo. Tibb’s FRANKIE serves a mouth-watering variety of wraps which take inspiration from Lebanese pita breads, served with a variety of Indian fillings.

To participate email marketing@bangbangoriental.com with the subject ‘’Speed Eating Challenge’’ a week before the contests.

The competition is not without an incentive, the first three challengers to finish will each be rewarded with vouchers.

On Friday 9 March 2018, a grand final will take place where the winners from the heats will compete to finish LongJi Hong Kong Restaurant’s famous Minced pork aubergine with rice. Launched 20 years ago, LongJi showcases the best of contemporary Asian cuisine with a Western twist with influences from across Asia.

The top prize is an £80 Bang Bang Oriental voucher to spend with eight vendors + £50 voucher for Golden Dragon Colindale.

The second prize is a £50 Bang Bang Oriental voucher to spend with eight vendors + £30 voucher for Golden Dragon Colindale.

The third prize is a £30 Bang Bang Oriental voucher to spend with eight vendors + £30 voucher for Golden Dragon Colindale.

Bang Bang Oriental, London’s biggest Asian foodhall, opened in North London in July 2017. The eco-friendly venue brings a panAsian culinary experience and cultural entertainment concept to the capital. Bang Bang Oriental encompasses a food court, restaurant, and community space - all under one roof.

North London’s hottest new destination celebrates Asia’s vibrant culture with 26 individual kiosks offering an eclectic mix of Chinese, Korean, Japanese, Indian, Vietnamese, Taiwanese, Malaysian Thai, Hong Kong, and Filipino cuisine, as well as bar for refreshments and alcoholic beverages. This sophisticated and affordable food court, seating up to 450 guests, brings the energy and authentic vibe of an Asian Street Food Market to London.

First Prize: £50 Bang Bang Oriental voucher to spend with eight vendors + £30 voucher for Golden Dragon Colindale.

The venue is open Monday to Thursday from 11.30am until 9.30pm, Friday to Saturday from 11am until 10pm and Sunday from 11am until 9pm. Three hours of free parking is available.

Second Prize: £30 Bang Bang Oriental voucher to spend with eight vendors + £30 voucher for Golden Dragon Colindale.

Note: T&Cs apply for the vouchers.

Third Prize: £20 Bang Bang Oriental voucher to spend with eight vendors + £30 voucher for Golden Dragon Colindale.

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Bang Bang Oriental Foodhall, 399 Edgware Road, NW9 0FH

www.bangbangoriental.com

Add to your Profits - Sell menu items Customers buy in their millions!

There’s an old saying – put your money where your mouth is. Will help you prove it with equipment loans FREE for 4 weeks What do you have to lose? All you need is a tiny 67”sq inches (0.43sq metres) of space to create an ‘All Day Breakfast and/or ‘Afternoon Tea’ offer.

Give your customers fresh cracked eggs cooked to order served in a hot toasted bun or muffin (think McD’s - add a cheese slice & pre-cooked ham…..).

For very profitable alternatives think savoury egg ‘pouches’ – either omelette style or fresh egg cracked over bits of bacon or sausage, or vegetarian mushroom, tomato & onion to name a few very successful variants. The Buns toasted in seconds and the eggs cook in 2 – 2.5minutes up to 12 per cook.

And it’s not just breakfast - the versatile Toaster caramelises the cut face of many different breads (sesame buns/bread rolls/ muffins/small baguettes/hot dog rolls/warm Pita Pockets) to warmly envelope your customers’ favourite fillings.

Also use the opportunity to create yet another Day-Part offer by adding Afternoon Tea – toast current buns, crumpets etc McDonalds was the original driver for the development many years ago, and Burger King has been a very long time user of the Toaster worldwide and also recently adopted the egg station – what other proof of success would any operator need?

Basically Equip Line provides the equipment and training – customer provides staff, food stuffs, store merchandising material and funds any external advertising or promotion.

Note: the two models shown are the latest to the market therefore trial equipment will be similar but not the same (offer subject to equipment availability and other T&C’s apply).

Ring us for a chat on 01895 272236, or email info@equipline.co.uk , and take a look at our website www.equipline.co.uk to see the full extent of our portfolio of leading Brands.

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Trusted by Michelin Star Chefs

THEIR STANDARDS ARE

OUR STANDARDS

Commercial Kitchen Ventillation & Stainless Steel Fabrication specialists

DESIGN, MANUFACTURE, INSTALL, MAINTAIN

+44 (0) 1733 230 378

info@ckdirect.co.uk

ckdirect.co.uk

Ventilation Design, Manufacture & Installation CK Direct works with an assortment of clients, including hotels and restaurants, public schools, care homes, and major high-street food chains. CK Direct offers a full design-manufacture-installation and maintenance package, producing safe and efficient ventilation systems that last for years.

Commercial Kitchen Ventilation & Stainless Steel Catering Fabrications Based in Peterborough, CK Direct is one of the UK’s leading suppliers of kitchen ventilation and extraction systems for the catering industry. We profile the firm and speak to Tony Ricciardi and Carlo Cataldo to find out more about the ambitious company.

“We believe our strengths come from offering quality products at extremely competitive prices,” Tony explains.

“But we’re not just about the product itself. It’s essential that installation and maintenance services are impeccable.”

It’s clear that CK Direct goes above and beyond on new projects. Staff work with regulatory bodies to provide clients with advice on choosing ventilation systems that meet the requirements of The British Standard and the Health and Safety Executive.

“Proposals are held at Director Level, ensuring the customer is aware of all regulations that may apply to their project.”

Communicating with Customers T h i s p ra c t i ce of c r y s t a l - c l e a r communication filters through CK Direct’s whole process. As Carlo explains, the company has learnt to avoid nasty surprises. They are very proud of the project they carried out for Pappas Cappuccino in Harlow: “The scheme prior to site survey was quoted at £40k for extract hoods and ducting. After meeting the client, construction company and management team, it was clear no provision had been made for general ventilation or tempered air; a building requirement.

“This addition caused a strain on the customer’s budget, adding approximately four weeks to completion. However, thanks to our clarity and efficiency of installation, the deadline – and all expectations – were met.”

Carlo puts CK Direct’s success down to staff looking after customers, ensuring all project deadlines are met without fail. Resultantly, CK Direct has supremely high customer retention.

Quality Control Carlo admits that customer satisfaction is two-fold, and not only comes from a great service but quality products.

“We’re very critical of units we manufacture. We’ve introduced strict quality control measures to maintain high-quality stainless steel extract hoods, benches, sinks and more.

“Moving forward, our aspirations remain the same. To ensure the customer understands and is satisfied with the work, and carry it out to the best of our ability.

“Projects for this year look great, with two Gino D’Acampo restaurant refurbishments, and a major refurb of a three Michelin Star restaurant in Central London.”

It’s fair to say that the future for CK Direct, and the commercial kitchen ventilation industry, is very bright. Contact them on 01733 302704 or visit ckdirect.co.uk.

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Raby Hunt’s fridges get the beauty and the brawn Williams’ good looking, hard-wearing counters fit the bill at two Michelin star restaurant You don’t make major changes to a two Michelin star kitchen without good reason, and certainly not without ensuring you have the best expertise at hand. So when chef owner James Close decided to install a new kitchen and expand the Raby Hunt restaurant from 25 to 35 covers, he called in Crosbys, the kitchen specialist based in Newcastle upon Tyne. And when Crosbys specified the refrigeration, they called in Williams – because its models offered the combination of looks and muscle-power the restaurant required.

The Raby Hunt is in the tiny village of Summerhouse, near Darlington. James Close is known for simple, stunning and visually exciting food. The new kitchen is on view to diners so they can get a sense of the theatre of a two-star kitchen in full swing.

“The refrigeration, like all the catering equipment, had to function perfectly but also had to look good,” says John Clarke of Crosbys, who project managed the job. “And the Raby Hunt has a lot of fridges!”

The fact that Williams offers such a wide range of products meant the company was able to supply models that met the variety of specific needs in the new kitchen. Nearest the chef’s table are biscuit top counters, which are sited below specially fabricated worktops featuring a rolled edge.

Chef’s stations have individual counters with drawers, so each chef has direct and easy access to the ingredients they need. The pastry area has a two-door counter with a granite worktop. The central prep island features multiple counters, with both chilled and frozen storage. The main cooking area also has counters, again with drawers.

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The counters are a mix of William’s Jade, Aztra and Amber units. “The variety of sizes and configurations Williams offers allowed us to maximise the chilled and frozen storage capacity of the kitchen,” says John.

For example, the space-saving Aztra units at the restaurant include a single-door, wide format, two-drawer freezer, model LAZ5UC, which has a footprint of 660mm wide by 609mm deep. Then there’s the narrow-format, singledoor HAZ5CT Aztra fridge, which is 455mm by 734mm.

Meanwhile the compact, single door Amber, HA135, is 606mm x 577mm.

The Jade counters are all two-door models, in a mix of biscuit top (to fit under a worktop or counter) and standard counter models. The Raby Hunt also has a Jade upright cabinet freezer.

“This is a very busy kitchen that’s focussed on quality – quality food, quality ingredients,” says John. “The refrigeration has to be robust enough to cope with the workload and it has to have ultra-reliable temperature control. It has to be quality. At the same time, it has to offer value for money. Plus, it needs to fit the Raby Hunt’s sustainability and energy efficiency criteria.

On all counts, Williams fits the bill.”

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

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

PUTTSHACK: A HOLE NEW NIGHT OUT AS WORLD FIRST IN MINIGOLF LAUNCHES AT WESTFIELD LONDON January 2018: PUTTSHACK, the world’s first super tech indoor minigolf experience is launching in April 2018 at Westfield London, shaking up the social entertainment scene in the capital.

tech and experience at the heart of entertainment and dining, making this world-first concept the perfect fit for Westfield London. The centre’s expansion will be home to a major new outdoor event and entertainment destination for West London and we are thrilled to be able to announce Puttshack as one of the most exciting new concepts we’re bringing our visitors in 2018.”

Westfield London’s 740,000 sq. ft. expansion will take the total gross leasable area (GLA) to 2.6 million sq. ft. and the number of stores across fashion, leisure and entertainment to 450, with 90 new outlets to launch ahead of the centre’s 10 year anniversary.

Catapulting minigolf into the future, the £15m food, drink and technology concept has been co-created by the masterminds of pioneering ping pong venue, Bounce and global phenomenon, Topgolf.

Sprawled across 20,000 square feet, Puttshack will form part of Westfield London’s £600 million expansion to become Europe’s largest shopping centre, in an external location with sweeping panoramic views overlooking a new outdoor events and entertainment space.

Taking seven years to perfect, the ground-breaking new concept will comprise of four courses of nine holes; each one a rich immersive experience inspired by computer, arcade and fairground games, new and old. Holes include an interactive quiz hole and a giant pinball themed hole – where the ball activates lights and sounds in order to rack up high scores.

Puttshack has patented its sophisticated ball tracking and scoring technology, Trackaball™, which will unlock a whole new level of gameplay – from prize holes to Super Tubes.

Scorecards and cheating are a thing of the past thanks to the high powered mini-computer inside the ball that also monitors and shares video highlights

from each round.

Puttshack’s 750 capacity venue will boast a huge island bar and restaurant with a refined menu designed for sharing, with plenty of indulgent ‘guilty pleasures’ alongside beautifully crafted healthful meals, including an extensive range of premium vegetarian and vegan dishes.

To highlight the refined aspects of the experience, Puttshack will proudly offer London’s social set access to a flavour overload of cocktails crafted from some of the rarest rums in London.

Adam Breeden, Founder and CEO of Bounce said, “It has been our ambition to create the best minigolf experience in the world and we believe Puttshack delivers just that. Our world first Trackaball™ technology has enabled us to take minigolf and transform it into something completely revolutionary.

“In addition to this awesome tech, we have fused a best in class food and beverage offer with stunning design to create the most immersive social entertainment experience yet.”

Keith Mabbett, Director of Leasing, Westfield UK and Europe added, “Puttshack is placing innovative

Within 12 months of opening, two further Puttshack sites will be revealed in London, another flagship 21,000 square foot venue in the heart of the City, and a site part of the £73 million extension at intu Lakeside.

Rebecca Ryman, Regional Director of intu, said: “Puttshack is a key letting at intu Lakeside’s 175,000 sq ft leisure extension. We’re very much looking forward to welcoming this fabulous new brand to our centre where it will provide another compelling leisure experience that will encourage people to visit intu Lakeside from further and for longer.”

Puttshack is the brainchild of the industry leaders in revolutionising traditional sporting activities with technology to create truly immersive social gaming experiences. The creators have previously pioneered the fusing of tech with social entertainment in concepts such as Top Golf, Flight Club and more recently at Bounce, Wonderball: a video mapping meets smart-ball game which switches-up the way we experience ping pong and socialising.

The first release of tickets to book Puttshack will be from Tuesday 12th December. To enquire, please visit www.puttshack.com.

Prices for tickets start from £12.

For further information and press materials please contact Talker Tailor Trouble Maker: puttshack@talkertailor. com / ned@talkertailor.com

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Make Money out of Fresh Air With almost four decades of established market leadership, Indigo Awnings is now one of the largest suppliers of commercialgrade external shading solutions in the UK. 22 PAGE Alfresco Dining

Indigo Awnings provide a onestop-shop including awnings, parasols, retractable roof fixed structures, screening and more, encapsulating the entirety of the outdoor shading market.

Our products are fully customisable, with the options to screen print any logo or design, to add heating and lighting, or even to fit linking rain gutters and side sheets, creating an uninterrupted al fresco space that can be used year-round.

Over the years we have built up a large repertoire of high profile clients, consisting of all major pub groups, many large hotel chains and most well-known restaurant groups, including a number of Michelin star restaurants.

Some of our most notable clients to date have been the Hilton, Malmaison and Marriott hotels,

sporting grounds such as Lords Cricket Ground, York Racecourse and Wembley Stadium, in addition to major sporting events such as Olympics 2012, Rugby World Cup 2015 and more recently the UEFA Cup 2017.

2017 saw Indigo take its first steps in going global, with our eyes set firmly on the United Arab Emirates. Noticing a gap in the Emirati market for commercialgrade shading, Indigo have already cemented our place as a reliable supplier, and in November 2017 we installed four bespoke parasols to a high profile outlet in Dubai.

Indigo’s proven track record of working directly with the aforementioned multiple clients, architects, design houses and independent operators alike show we are fully conversant with industry requirements and are

used to adhering to stringent deadlines.

We understand that expansion can be very costly, and whilst it is ultimately the most lucrative option for any business, it’s not always an affordable one.

With this in mind, Indigo introduced a lease deal last year to open the market to all. Much like when you buy a car (or anything of a high value), you would generally finance it: in the same way, we offer the option to lease our products.

are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible.

Due to tight overhead control, high volume turnover and hard negotiations with our suppliers, we are able to offer highly competitive pricing to our customers, ultimately ensuring that Indigo Awnings is the first choice no matter what size company you run.

The careful use of an outdoor space will dramatically increase footfall to any establishment; by creating additional seating outside, you can provide a speedy, healthy return on investment.

With no deposit and a payment plan to suit you, the return on investment is unbeatable. Indigo created this option to ensure that every establishment now has the chance to install the very best in commercial-grade shading products with minimal cash flow implications.

From concept through to completion, Indigo Awnings provide expert advice with unrivalled customer and aftersales service. With a national capability and support network, all installations

Alfresco Dining PAGE 23

ii-Promo S E L L M O R E TO DAY

C U S TO M E R LOYA LT Y S O LU T I O N S Mii-Promo guarantees to generate more sales from your existing customers and generate new ones locally by providing special offers & loyalty rewards.

Once your customers have registered their payment card, Mii-Promo allows you to use their card transaction data to build up a profile of each of your customers so your business can carry out targeted marketing campaigns supported by our specialist retail marketing team.

It’s simple and doesn’t use complicated loyalty card points or bar codes because Mii-Promo works with your customer’s own bank and credit cards. Also, you won’t need to buy any expensive hardware as all you need is a Chip & PIN Solutions card terminal.

C A L L U S TO DAY

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0208 705 0768 chipandpinsolutions.co.uk/mii-promo

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RESTAURANT

UPDATE

Banquette Seating Woodhouse Contract Furnishers are a family-run company established since 1972. Banquette booths and bar seating are just some of the products designed, manufactured and installed by Woodhouse Contract Furnishers.

Seating Woodhouse Contract Furnishers operate countrywide delivering a unique service tailored to their clients’ exact specifications. Each project is individually designed paying particular attention to the customers ideas and requirements. Combinations of traditional furniture and custom built booths can be combined to reflect todays’ contemporary design requirements “We are a family run business, established since 1972, supplying a design, manufacture and installation service of bespoke seating and contract furniture to the leisure industry. We also offer a refurbishment and reupholstering service to bars and restaurants throughout the UK”

Tub Chairs & Cubes

Chairs

Aimed primarily at the contemporary end of the market, the tub chairs can be combined with free standing or custom fitted booths to deliver flexible seating combinations to satisfy a modern lifestyle. You can choose from the samples shown here or you might prefer to upholster your chairs in a unique material. We can accommodate all requirements.

The Woodhouse Contact Furnishers choice of chairs range from the modern to traditional. All chairs are made from solid beech, are screwed and dowled and can be finished in a range of finished.

Upholstered seats can be provided and finished in customers own choice of material.

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Contractors Stools The Woodhouse Contract Furnishers choice of stools range from modern to traditional. All Stools are made from solid beech, are screwed and dowled and can be finished in a range of finishes. Upholstered seats can be provided and finished in customers own choice of material.

Tables The Woodhouse Contract Furnishers choice of tables range from modern to traditional. All tables are made from solid beech, are screwed and dowled and can be finished in a range of finishes. Table tops come in three materials: Ash MDF, Solid Ash and Solid Beech and can be cut with seven different profiles

Profiles • T.R.E. • Square Edge • Scallop • Painted Edge • D.B.S.

• Incut • Bull Nose • Wood Finishes

All items of furniture can be stained in any of the finishes listed here: • Dark/Rich Mahogany • Repro Mahogany • Golden Oak • Antique Pine • Natural Mahogany

• Rosewood • Dark Oak • Walnut • Brown Mahogany • Medium Oak • Jacobean • Yew

For technical reasons connected with the litho printing process, these colours are representative only.

Contacts Please contact us at the address below or submit the enquiry form.

We value your custom and promise that none of your details will be passed on to other parties.

T: 0109 565879 E: enquiries@woodhouse-contracts.co.uk W: www.banquetteseatingcontractors.co.uk Woodhouse Contract Furnishers, Todwick Road Industrial Estate, Dinnington, Sheffield, S25 3SH

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Agua Fabrics London based Agua Fabrics are leading producers of performance upholstery fabrics for the Hospitality and Leisure sectors. From launching the first collection in 2001, Agua has invested heavily in new designs and range extensions creating an impressive portfolio of 24 collections covering soft fabrics and faux leathers.

Agua is rapidly gaining a reputation for the production of high quality on trend fabrics that meet the needs of challenging hospitality environments where traditional soft seating has been quickly ruined by spillages and soiling.

In addition to being Fire Retardant to Crib 5, all the Agua collections are impervious and supplied with a stain resistant finish. These excellent properties help to keep furniture in service and maintain the appearance of the fabric.

Agua also offer a Crib 7 faux leather that is ideal for use in high hazard environments.

Working closely with colour trend experts and fabric designers, whilst retaining the need for practicality in contract environments, the most recent Agua collections are at the forefront of modern thinking: Cashmir Tones, Stretch and Lunar Canis.

Cashmir Tones consists a stunning mix of softness, warmth and colour.

It offers both the appearance and feel of wool while still providing all the benefits of Agua’s technical properties. A luxuriously soft fabric perfect for bedroom, public area and restaurant schemes. This is a perfect addition to the already popular Cashmir collection, which together with Tones now offers 30 sophisticated colourways.

Agua Stretch is a ground-breaking faux leather offering an exciting new solution for shapes traditionally found to be difficult to upholster. The revolutionary fabric frees furniture designers to explore and create a new range of curves and profiles.

Stretch can be used practically while still providing a fantastic finish in a variety of colours.

The addition of the Canis design, a hound’s tooth print to the Lunar collection further increases Agua’s reputation as the leading supplier of faux leathers to the Hospitality sector. The existing Taurus, Paint Pot, Aries, Lunar and Furnisoft collections provide over 150 colourways,

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whilst the Mystique collection adds dramatic metallic effects to enhance designs.

When considering upholstery fabrics for spas, poolside and outdoors, specialist fabrics are crucial Agua has collections appropriate for these areas as well.

AGUA – design without compromising performance www.aguafabrics.com Agua Fabrics Ltd, Hyde House, The Hyde, London, NW9 6LH, UK T: +44 (0)20 8205 0050 E: info@aguafabrics.com

design without compromising performance Waterproof

Stain Resistant Cashmir Tones Thistle

Bleach Cleanable

Fire Retardant Crib 5 Cashmir Tones Lilac

Anti-Microbial

Phthalate Free

REACH REACH Compliant

100,000 Martindale Abrasion Severe Contract

P E R F O R M A N C E U P H O L S T E R Y FA B R I C S See the full Cashmir Tones fabric range at www.aguafabrics.com Agua Fabrics Ltd | info@aguafabrics.com

You put what in it?!

This stout is simply not suitable for vegetarians.

It contains oysters. Now, you won’t find one at the bottom of the glass but you may get a touch of sweet minerality in the flavour that comes from the freshly shucked lads that get put in during brewing.

Not a bad way to go, even for a bivalve.

Delicate and toasty, it also has slightly bitter, fragrant twist, thanks to East Kent Goldings.

Major developments brewing for independently owned Irish craft brewer, The Porterhouse Brewing Company Independently owned Irish craft brewer, Porterhouse Brewing Company has launched its €6 million state of the art brewery in Dublin to keep up with rising demand in the UK and Europe.

Head Brewer and Director at Porterhouse Brewing Company comments “The increased brewing and storage capabilities of the new site will give us the flexibility to produce and experiment further with flavour variation, create limited editions and seasonal brews which will appeal to a wider audience of beer drinkers, whilst still meeting the demands for our core and already established beers.”

The new brewery will serve as a hub for innovation and collaboration.

Production has commenced for all existing brews, but the first official new release to emerge from the site will be the winning creation of the Porterhouse Beer Project.

Porterhouse in Temple Bar, and in 2017 Porterhouse Brewing Company launched as a brand internationally. Founding partner, Liam LaHart comments ‘’People really like what we stand for, which is quality and honesty. They like the fact that we are an independent, Irish-owned, family-run company brewing all our beer in Dublin.

Using the new site to produce the Porterhouse Beer Project beer we are putting our Porterhouse family members (our employees) at the heart, getting them to design their own beer from brewery to first pour. We are a family-run business and we want our passion to be reflected company-wide whether you are based in an office or a bar.

It’s integral to who we are.”

The brewery’s first ‘new’ release, the Bounty Hunter, is tipped to launch on St. Patrick’s Day and will showcase at the Northern Restaurant and Bar Show.

This will be alongside the brewery’s core beers, Porterhouse Oyster Stout, Porterhouse Plain Porter, Porterhouse Pilsner and Porterhouse Red Ale. There will also be an opportunity to sample and place orders to be one of the first in the UK, outside of the brewery’s London flagship, to stock its Chocolate Truffle Stout on draft.

Porterhouse Brewing Company will be located at Stand F52 at the Northern Restaurant and Bar Show. www.theporterhouse.ie Twitter: @phbrew I : @theporterhousebrewco F : @porterhousebrewing

This initiative was introduced to challenge employees throughout the group, from the hyper local brewers to the international sales teams further afield to apply their knowledge from across the market landscape and develop a beer that would appeal to both existing and also new generations of craft beer drinkers.

This independent, family run company was established in response to the bland and massproduced beers from multi national companies, which dominated the Irish market in the 1990s. In 1996 they opened Ireland’s first brewpub, The

Nothern Restaurent & Bar Show Preview 2018 PAGE 31

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treat your customers to a taste of barbEQue heaven

• We source the finest quality meats which are cooked low and slow for up to 24 hours • Pappy’s is the ‘real-deal’: a secret family recipe used for three generations

• We can offer your customers the full Texan food experience • Become an official supplier of Pappy’s Texas Barbeque • No waste, no fuss, no problem

To find out more visit:

pappystexasbarbeque.co.uk call 01539 898239 | email PappysTexasBBQ@gmail.com

Bringing Authentic Texas BBQ to the UK

From Texas to Cumbria I am Robin, a 3rd generation Barbeque Pit Master and Rodeo Queen that was born and raised in Taylor, Texas, Barbeque Capital of the World. I’m married to Michael and we live in Windermere, Cumbria with our family.

You can’t compromise on quality Quality oozes from our pores. Our products represent us so it’s gotta be right, true and authentic. Nothing else will do. We’re proud to be continuing with a family tradition; that’s been passed down from my dad ‘Pappy’ who had an award-winning BBQ business in Texas.

People love Pappy’s We have a strong following of loyal and raving fans who just can’t get enough of Pappy’s. We’ve been working right across Cumbria at Shows and Festivals, been down to London to spread the word, and are starting to work with some high-quality hotels who are already lovin’ what we do!

back ribs, chicken and turkey, Cumberland Sausage, Pappy’s own Texas Hot Links (Gutz) gourmet spicy beef sausages, and the idea of ‘sharing tables’.

We also offer home-made side dishes such as Slaw, Pinto Beans and Potato Salad.

Big American Breakfasts - We also deliver popular American breakfast and brunch options.

Texas Barbeque can be enjoyed anyplace, anytime We cater for all kinds of celebrations, weddings, and parties and can be incorporated into your general menu all year round.

•

Texas Barbeque food is nothing short of a taste sensation

Authentic slow smoked barbeque products just can’t be rushed, which makes them difficult to recreate without a full smoke pit, and years of experience to get just right. At Pappy’s, we do all the hard work for you.

Your customers will love our delicious, tasty products • Texan Barbeque is all about quality – We use the finest local and heritage meats, which we pitsmoke to a secret family recipe and transform them into mouth watering pulled pork, brisket, ribs and succulent poultry.

• Our way is ‘low and slow’ – We pit smoke over oak (definitely not pellets). It takes time, dedication and ‘know how’.

• It’s all about the preparation Large meat preparation can take up to 24 hours, giving you the gorgeous pink smoke ring, and peppery outer ‘bark’.

• Tender and juicy - This long, slow process brings the marbling and smoked flavour gently through, relaxing the meat, so it’s transformed into the most succulent and juiciest meat imaginable.

• Authentic food presentation Think, Brisket, massive beef plate rib, short ribs, pulled pork, baby

The easy way to offer your customers the Texan Barbeque experience

Story and heritage There’s a great story behind Pappy’s.

We combine three generations of award-wining Texan barbeque c ra f t s m a n s h i p w i t h a m a z i n g Cumbrian produce to create products of outstanding quality.

A little bit of Texan magic We’ve made it easy for you to offer your customers the authentic taste of Texas Barbeque. We smoke our meats for up to 24 hours, only using the finest local and heritage meats, which we pit-smoke ourselves to a secret family recipe. We’ve invested in a large scale, authentic smoker at our new facilities at the Old Smoke House in Kendal, which is a heritage building. This means we can supply affordable quantities for you while we pick up the labour and production costs

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Duncan Farrington, a fourth generation farmer from Northamptonshire, farms on Bottom Farm, a medium-sized arable family farm that had been growing rapeseed, wheat, spring beans and other crops for many generations. When Duncan returned to Bottom Farm after University he brought back with him a keen interest in the health benefits of cold pressed rapeseed oil, namely the fact that it is incredibly low in saturated fat and very high in Omega 3, 6 and 9. This was followed by years of research into these fantastic benefits and how he could go about producing this unique oil on the farm. In 2005, Farrington’s Mellow Yellow was born and became the UK’s first ‘seed to bottle’ cold pressed rapeseed oil.

Farrington Oils

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Now that he had produced the oil, Duncan needed to start selling it! He drove around local shops in his battered car gaining customers who still remain loyal to this day. At the start, Duncan and his mother produced 100 bottles by hand each day, now Farrington’s has a team of people producing over half a million bottles a year. As well as their original Mellow Yellow rapeseed oil, Farrington’s also now produce a range of salad dressings and mayonnaises, with the recipes created by Duncan’s wife Eli in their farmhouse kitchen. Using these delicious homemade recipes, and without using any additives or preservatives, these dressings and mayonnaises are proving incredibly popular.

In 2018, Farrington’s Mellow Yellow has grown bigger than Duncan ever expected, but is still being produced in the same place, to the same simple process, with care and passion put into each bottle.

Farrington’s Mellow Yellow can now be found in the hands of many professional chefs as they enjoy the versatility and cooking performance of the cold pressed rapeseed oil. Thanks to the naturally high smoke point of this oil, it is a fantastically versatile cooking oil and especially good at high temperatures. For any chefs or caterers wanting to add more British ingredients to their menus, Farrington’s is a brilliant choice and their products are available in catering size packs.

Farrington’s Mellow Yellow is now available nationally from wholesalers Bidfood, Harvey & Brockless and Cheese+. For any other stockists, including local wholesalers, or information, please contact Emily on 01933 622809 or email sales@farrington-oils.co.uk.

Try the full Farrington’s Mellow Yellow range at the Northern Restaurant and Bar Show from 20th to 21st March on stand B39.

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Bogart’s® Gin, Vodka and Rum are proudly produced in association with the Humphrey Bogart Estate.

www.rokdrinks.co.UK

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We’ve been brewing beer since 1308.

CALL US ON: 01902 374896

ABK

Brewery Surrounded by woods at the base of the Alps in one of Bavaria’s most beautiful valleys, lies Kaufbeuren.

Once a Free Imperial Town, Kaufbeuren is very aware of its tradition and more than 1000 years of history. Medieval towers and walls, impressive houses, churches rich with art treasures, busy streets and quaint squares give the town its special, traditional, character.

In 1308 the Aktien Brewery of Kaufbeuren, along with its cellars, courtyard and barns, was donated to the citizens of Kaufbeuren by Henry Twinger, a wealthy local Baron (the paperwork still exists in Kaufbeuren museum) and the Aktien Brewery soon became well known in the region for their superb beers. Aktien brewery grew and proceeded to purchase other breweries in Kaufbeuren before becoming one of Bavaria’s most important brewers by the 15th century.

To ensure only the highest quality beers would continue to be produced in Kaufbeuren, The Kaufbeuren Brewers Guild was formed in 1325 making a declaration that all beers produced in Kaufbeuren could only use the finest barley, hops, yeasts and the purest local waters. All other ingredients were banned. This was almost 200 years before Duke William IV enacted the Kingdom-wide declaration in 1516 known as The German Beer Purity Law or “Reinheitsgebot”.

Atkienbrauerei in Kaufbeuren, Bavaria traces its roots even further back to 1308 and actually applied those same purity principles from as early as 1325. Made with pure hops and crafted by our master brewer. We brew according to the Bavarian Purity law as of 1516 which allows only water, malt, hops and yeast as ingredients for the beer. There is no sugar or other added ingredients - our beer is pure and clean.

We give our beers sufficient time to mature within the storage cellars to get its unique taste. Our beer takes six to ten weeks depending on the beer type from Brewhouse into the bottle or keg. Our hops are from Bavarian growing areas, namely Spalt and Hallertau. The hops we choose are hand-picked and hand selected by our master brewer.

Our water comes from our own wells, located on the brewery premises.

The water is filtered through several clean ground layers and over time becomes mineralized - this gives our beers their wonderful brewing characteristics.

ROK Drinks our parent company, launched ABK into the UK Market in 2017 and we have gone from strength to strength with regional distribution of our fantastic beers, offering both 30ltr draught and 500ml Bottles.

Come and try our wonderful Bavarian Beers @ CBR on Stand F68.

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A very unique offering from our family farm in Lancashire. Our project is to diversify the family farm to secure its future and also the future of the family.

WHY CUCKOO Our story begins on a cold, dreary day in the village of Brindle. Thick, grey cloud covers the medieval Lancashire sky. Suddenly the mood is lifted by the heartwarming call of a cuckoo in a local field. Spring is on the way!

Now the crafty villagers hatch a plan. They build a wall around the field to keep the cuckoo in the village, for this will surely bring them good farming weather all year round! Sadly the wall isn’t built high enough and, to their disappointment, the cuckoo escapes.

To this day, anyone born and bred in Brindle is known as a ‘Brindle Cuckoo’.

The name of our gin is inspired by this charming tale of old and is a reflection of our local family roots and farming heritage.

‘MAGGIE’ – OUR HAND BUILT COPPER POT STILL Housed in a renovated barn and traditional farm buildings, our distillery is home to Maggie, the latest addition to the Singleton family.

Our delightful yet sophisticated hand-built copper still works alongside her kinsfolk, distilling the very finest in small batch handcrafted spirits.

Maggie is affectionately named after our Great Auntie Margaret, a proud Lancashire lass who enjoyed a glass of good quality gin.

Our refreshingly smooth gins

are distilled using fresh spring water from the artesian aquifer in the field next to our distillery and natural ingredients that are locally sourced and grown on our farm. Barley is grown to help create our base spirit. We believe our dear friend Mother Nature would be as proud of our eco-friendly principles as we are

ORIGINAL Our signature gin is infused with sustainably and ethically sourced botanicals including juniper, coriander, grapefruit peel, orange peel, oats, almonds, cardamom, chamomile and cinnamon which give our original gin it’s unique taste.

Cuckoo is a complex gin with a smooth mouth feel to aid those who like to sip. After a slightly sweet, piney juniper start, the flavour develops into bitter citrus from orange, grapefruit and lemon with a lingering taste of cinnamon spice and liquorice. Dry on the finish with a peppery kick from coriander seeds.

SPICED GIN Unmistakably Cuckoo Gin in style but with warming aromatics on the nose and palate, our Lancashire Spiced Sip delivers instant spiced warmth to help with the cold nights!

Clove, ginger, cinnamon, fennel and lemongrass are followed by spicy Tellicherry black pepper (considered the finest pepper in the world) then mellowed with hints of jasmine, fig, rosehips and the unmistakable scent of tonka beans.

Visit Cuckoo Gin at the Spirit Room

Northern Restaurant & Bar Show Preview 2018 PAGE 39

COMING TO A STAND NEAR YOU COME AND VISIT US AT STAND F2

SPICED RUM 40%

TRADITIONAL CIDERS 4.0%-7.4%

CRAFT CIDERS 4%

Caribbean rum smuggled into Lyme Bay & spiced with nutmeg, orange peel, vanilla & cloves. Aged & blended in the West Country.

We offer a great range of bag-in-box ciders from the traditional Jack Ratt range to the less conventional flavours of the Lyme Bay fruit range including cherry and apricot.

This year also sees the launch of our 330ml craft cider range. Made from West Country cider apples we have added a modern twist by adding botanicals, hops and sour cherry.

www.lymebaywinery.co.uk

Our ‘Jack Ratt’ products are named after notorious local smuggler Jack Rattenbury. The secret passageways and hidden caves that can still be found along the Lyme Bay coastline proved the perfect landscape for Jack’s roguish exploits.

With our Jack Ratt ciders, our aim is to capture the daring and intrepid spirit of this famous smuggler in the bold flavours in every bottle; crafted using West Country apples from Jack Rattenbury’s old stomping ground. We are very proud to source all of our fresh apple juice from Burrow Farm which means that we benefit from their vast experience in selecting the apple varieties and pressing the apples to make the very best apple juice.

In the hands of our expert cidermakers, this then becomes the very best West Country cider.

Despite the recent popularity of single-variety ciders, our Jack Ratt ciders are a blend of a range of cider apple varieties (some of which like Foxwehelp and Tramlett’s Bitter date back to the time of Jack Rattenbury himself) in order to achieve a balance in acidity and sweetness. The Michelin variety for example is typically low in acidity, whereas Kingston Black offers a much sharper taste due to its higher levels of tannic acid. We believe, when this process is done right, there is no need to use additives in the process.

Lyme Bay Winery Here at Lyme Bay Winery, nestled in a quiet corner of Devon’s beautiful Axe Valley, we are experts at creating delicious, premium quality English wines, country wines, meads, proper Westcountry ciders and, most recently, rum!

Our Jack Ratt Lugger Rum, is named after the local fishing boats called “Luggers” that Jack Rattenbury used himself to smuggle goods into Lyme Bay. Fast, agile and often painted black; under the cover of darkness these Luggers were almost impossible to catch – a fact that didn’t deter the dogged custom officers who were never far behind Jack and his friends. Lugger Rum, is a spiced Caribbean rum that has been aged and blended here at the winery and then spiced with nutmeg, orange peel, vanilla and cloves.

Northern Restaurant and Bar Show Preview 2018 PAGE 41

RINGTONS BEVERAGES FOR BUSINESS Ringtons Beverages for Business division supplies thousands of customers from every business arena. million cups of Ringtons tea every year

• Over 2,500 people have taken part in Ringtons barista training in the last 12 months alone

• Ringtons’ stringent sourcing policy means we buy from accredited coffee suppliers who meet our quality and ethical requirements and we buy directly from tea estates, many of whom we’ve worked with for decades

Introducing Ringtons brand new coffees Rwandan 1,000 Hills bean coffee • Single origin coffee sourced from the 1,000 Hills Farm in Rwanda • 100% washed bourbon Arabica beans • A balanced flavour with notes of citrus zest, milk chocolate and dried fruit • Ideal as a black coffee but can also be enjoyed with milk

Offering everything from coffee and tea blended and packed in its own UK facilities, to traditional and state-of-the art coffee equipment, barista training, café design and a private label packing service.

Controlling its own supply chain means Ringtons is able to source the finest coffee beans and tea leaves, blend or roast to perfection and deliver coffee and tea straight to customers throughout the UK – making sure they enjoy the freshest hot drinks possible!

Ringtons Blend No.1 Espresso Bean

• Stunning blend of 100% Arabica high quality speciality grade beans

• Made from a carefully crafted recipe • Berry and dried fruit tones with notes of chocolate and liquorice

• A light and complex drinking experience

270,000 an hour and over 45million a week!

Book a free coffee consultation with a Beverages for Business coffee expert and receive a free sample of one of the new blends. To claim this offer, email your contact details to coffee@ringtons.co.uk or call 0800 046 1444.

Offer subject to geographical location.

coffee every year – that’s 1 million cups of coffee Ringtons blend enough tea every year to make over 320

To find out more about Ringtons coffee division go to www.ringtons.co.uk/B2B

Fast facts:

• 4,500 Ringtons drinks are produced every minute - that’s • Ringtons factory can produce over 1 million kilos of •

Triple Certified Espresso Bean • Made using 100% high quality Arabica beans sourced from Central America • Accredited by the Soil Association, UTZ and the Fairtrade Foundation • Notes of chocolate, dried fruit, brown sugar and spice • Texture works well both on its own and with milk

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Sweet taste of success for m

Consistently delivering world-class manufacturing techniques, around 80 per cent of components are fabricated in-house. The result is a hugely popular range of competitively priced premium espresso and cappuccino machines.

As 2018 Gets Underway, Espresso Machine Manufacturer Fracino Continues its Trailblazing Success

A champion of British manufacturing craftsmanship and a member of Made in Britain, Fracino boasts a strong network of UK distributors and clients include Subway®, Patisserie Valerie and Living Ventures Restaurant Group.

Powerful products Fracino’s extensive range of espresso machines include a fully automatic bean-to-cup Cybercino machine, hand fill compact machines and a range of traditional espresso machines. Its Dual Fuel espresso machine range is perfect for the rapidly growing mobile coffee market.

Romano The Romano is a strikingly stylish machine. Available with 2 and 3 coffee making groups, a hot water valve fitted with an anti-splash nozzle and stainless steel steam tubes for frothing milk.

It boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning but elegant look to create the ultimate bar furniture.

Romano Luxury Fracino’s Romano, finished in stunning polished copper plate and with a bespoke logo in the illuminated rear panel, exudes the ‘premium luxury’ factor.

The Romano fuses style and awardwinning technology - elegantly combining classic curves and modern styling with contemporary, premium quality materials and close attention to detail. The bespoke finish Luxury range is also available in 2 or 3 group versions.

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P.I.D. The revolutionary P.I.D. is available with 2 or 3 groups. Each group has its own individual boiler, whilst hot water and steam are provided by a large 14 or 20 litres boiler for the busiest venues. Its array of control and diagnostic features allows the user to adjust and fine-tune various elements to consistently create the perfect espresso. Most features are controlled by a simple and easy to use LCD display mounted on the front panel.

It is available in a choice of gloss white, burgundy, black and stainless steel featuring an illuminated back panel.

Luxomatic grinder Perfectly suited for more intimate settings, Luxomatic grinders are equipped with the most sophisticated sound proofing technology. The elegant looking grinders will grind at just 55

decibels, resulting in consistently ground coffee, with little background noise. They offer touch screen selection for single or double espresso Grind on Demand operation.

Bambino A high quality 1 or 2 group espresso coffee machine with semi-automatic or electronic options, the Bambino provides exceptional value and bespoke branding. Each machine has a hot water valve and single steam tube for frothing and steaming milk.

With a large boiler and efficient heating element, every Bambino is hand built using only the finest stainless steel, copper and lead-free brass. All working surfaces, steam and hot water tubes are made in 304 stainless steel, with a Zintec powder coated chassis finished in an attractive metallic anthracite colour; or as an optional extra, polished stainless steel side panels for a luxury finish.

multi-award winning Fracino Duel fuel machines The Fracino 1, 2 & 3 group Contempo and Retro coffee machines are also available as a Dual Fuel option. With the same great specification as Fracino’s regular 1, 2 & 3 group machines - but with the option to use LPG, Butane or electricity - they provide unrivalled flexibility and mobility whilst retaining high volume output.

These machines are ideal for mobile catering units and ‘espresso on the go’.

Their high-powered gas burners provide the equivalent power of their electric counterparts, ensuring that there will be no loss of steam pressure during busy serving periods. Fracino’s gas machines are the most powerful in the world.

Multi million pound investment programme Contempo The Contempo boasts a stainless steel finish that shines like polished chrome and the design makes for a stunning, yet timeless focal point in any café, bar or restaurant.

Semi-automatic or electronically controlled, they are available with 1, 2, 3 or 4 groups for making coffee and each machine has a hot water valve and two stainless steel steam tubes for frothing and steaming milk. All have large capacity boilers, high-powered elements and are hand built to the highest standards, using only the finest grade materials.

Above: Contempo

Far Left: Romano luxury in polished copper finish

Below: Three group Retro gas machine

Fracino has scooped 17 accolades since 2013 and exports to over 70 countries globally. Its latest multi million pound investment programme features a stateof-the-art showroom, a Technical Training Centre of Excellence and an extended service and spares facility.

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

Classico The contemporary, compact, manual fill Classico machines are particularly relevant in venues where space is at a premium or plumbed water is unavailable. Dynamic and sleek, these latest low volume professional/semiprofessional coffee machines are reliable, durable and user friendly.

The stylish machines are ideal for sites requiring between 50-70 coffees daily – revolutionising the espresso experience in offices, hairdressing salons, boutiques, pubs, bars and homes. Making two drinks and steaming milk simultaneously, these unique machines feature a high-powered element and a full sized E61 commercial group, operated by a stylish lever switch to enhance their visual presentation.

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The UK Food Shows Five shows covering the complete supply chain NEW FOR 2018

16 - 18 APRIL 2018, NEC BIRMINGHAM

1,500 EXHIBITORS 250 SPEAKERS I 100 LIVE EVENTS Register now for FREE entry to FIVE great trade shows.

foodanddrinkexpo.co.uk

THESE SHOWS ARE TRADE EVENTS. NO UNDER 16S WILL BE ADMITTED. SUPPORTED BY:

London Wine Fair partners with JF Hillebrand to fulfil innovation brief The UK’s number one drinks industry logistics supplier, JF Hillebrand, is partnering with the London Wine Fair on this year’s inaugural Innovation Zone.

Created to champion, promote and educate across all drinks industry channels, the Innovation Zone will feature the latest solutions across smart technology, big data, artificial intelligence, social media, event marketing, business modelling, e-commerce, staff engagement, packaging, design and supply chain solutions.

It presents an opportunity to explore the major challenges facing the drinks, hospitality and retail industries.

Alongside participating exhibitors, the Innovation Zone will feature a series of seminars and TEDstyle talks hosted by those driving innovation in all areas of business, not just the drinks industry.

These will be short, thought-provoking – and ground-breaking – sessions, with content relevant for visitors and exhibitors from all sectors of the drinks industry. A timetable will be published closer to the show.

“As a leading global logistics provider to the beer, wine, and spirits industries, we are delighted to partner with the London Wine Fair for the launch of the Innovation Zone,” says Sébastien Desreumaux, Managing Director, UK, for JF Hillebrand.

“We pride ourselves on developing innovative solutions that help customers to optimise their supply chains, reduce their carbon impact and access markets ever more efficiently.“ “We look forward to showcasing our technology and using our unique vantage point across the supply chain to connect with our industry on innovative best practices.”

Exhibitors interested in further information on the Innovation Zone should contact Jon Fleming, via j.fleming@londonwinefair.com +44(0)20 7973 4688 or visit www.londonwinefair.com.

The London Wine Fair will take place between Monday 21st and Wednesday 23rd May. PAGE

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Wests Design Consultants understand design.

We grasp the power of aesthetics and the importance of marrying form with function.

We know that when we create a website, app, advertisement, logo or real world environment it has to look good and it has to work, and we understand that each of these factors is as important as the other.

We grasp the power of aesthetics and the importance of marrying form with function.

We know that when we create a website, app, advertisement, logo or real world environment it has to look good and it has to work, and we understand that each of these factors is as important as the other.

We deliver across the board, from lean and effective visuals to high impact content and overarching branding. We find the DNA of your business and we use it to build the work we do for you. The results – from print advertising to moving images, from a striking logo to an effective mail-shot – will be different, but the same. Different because everything we do is unique to your business, the same because it’s all created to consistent standards of excellence.

We’ve been doing this for more than 45 years and in that time we’ve stayed one step ahead of the trends in our business and right across the latest developments in yours. We do things our way and that means making sure you can do things your way. If you need an e-business solution we’ll make it happen within the framework of contemporary home design and architecture. If you want an advertising campaign we’ll build it on the firmest foundations. When your business depends on making sure things look and feel right then everything you do has to reflect that.

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We’ll design each aspect, from the letterhead on your stationery to the app on your client’s smartphone, and we’ll make sure every part of the work we do tells the world a compelling story about the work you do.

You’ve probably got the Facebook page, Twitter feed and YouTube channel, but the noise of social media can be deafening, and we’ll design the images that lift you above the commotion. Every time your customers come into contact with you, they’ll be reminded of the standards you work to.

Sometimes you need to turn the volume down to make sure that you’re listened to.

It’s not just about the drawing board, the computer screen and the keyboard. It’s not simply a question of crafting something beautiful or making the latest technology sing and dance for you. It’s about numbers – eyes on your website, visitors to your building and figures on your bottom line. Wests Design is design that delivers, and delivers in ways that are easy to measure.

design thatgets younoticed

Brandingthatprojects yourethosthrougheverything youdo www.wests-web.com info@wests-web.com or call on +44 (0) 1989 730 432

Delicious​​ ​​Décor​​ ​​-​​​​ ​​​​ the​​ ​​missing ingredient?

This​ ​ November ​ ​ s ees ​ ​ t he ​ ​ l aunch ​ ​ of ​ ​ Kent based​ ​ commercial​ i​ nteriors​ c​ ompany,​ Tree​ S ​ tudios, owned​ ​ by​ ​artist​ ​and​ designer​ ​Emma​ ​Plaskett.

The​ s​ tudio​ s​ pecialises​ i​ n​ p ​ roducing​ a ​ rtwork​ a ​ nd​ u ​ pcycled​ w ​ ooden​ f​ urniture​ that​ b ​ ears​ a ​ ​g ​ lobal theme,​ u ​ sually​ f​ eaturing​ p ​ atterns​ f​ rom​ a ​ round​ t​ he​ w ​ orld​ such​ ​as​ ​Moroccan,​ ​Mexican​ ​or​ ​Indian design.​ ​This​ ​lends​ ​itself​ ​ideally​ ​to​ themed​ r​ estaurants​ w ​ ho​ a ​ re​ l​ ooking​ t​ o​ m ​ ake​ a ​ ​ s​ tatement​ w ​ ith their​ i​ nteriors.

have​ ​her​ ​work​ ​on​ ​your​ ​walls?! Sometimes​ ​ venue​ ​owners​ ​can​ ​get​ ​so​ ​weighed​ ​down​ ​ with​ ​keeping​ ​heads​ ​above​ ​water​ ​that​ ​they forget​ ​to​ ​see​ ​through​ ​their​ ​punters​ ​eyes.

I​ ​would​ ​encourage​ ​any​ ​restaurant​ ​or​ ​bar​ ​ It​ ​shouldn’t​ ​be​ ​any​ ​surprise​ ​that​ ​décor​ ​can​ ​make​ ​or​ ​break​ ​or​ ​restaurant.​ owner​ ​to​ ​enter​ ​their​ ​building​ ​as​ ​if​ ​they​ ​had​ ​ With​ ​the​ ​rise​ ​in​ ​quirky hipster​ ​pop-ups​ ​and​ ​street​ ​food​ ​stalls,​ ​people​ ​are​ ​ never​ ​laid eyes​ ​on​ ​it​ ​before.​ ​What​ ​changes​ ​ expecting​ ​more​ ​out​ ​of​ ​restaurant​ ​and​ ​bar design.​ ​Whether​ ​it’s​ ​external​ would​ ​you​ ​make?” signage​ c​ omprised​ o ​ f​ V ​ HS​ t​ apes​ (​ see​ B ​ rick​ L​ ane’s​ C ​ ereal​ K ​ iller Cafe)​ o ​ r​ r​ ustic​ doors​ ​adorning​ ​the​ ​walls​ ​of​ ​Chimichanga.​ ​Let’s​ ​be​ ​honest,​ ​not​ ​everyone​ Tree​ ​Studios​ ​is​ ​defined​ ​by​ ​its​ ​wild,​ ​vivid​​ wants​ ​to see​ ​badly​ ​framed​ ​watercolours​ ​of​ ​someone’s​ ​cat​ ​whilst​ ​eating​ ​ design.​ ​Its​ ​aim​ ​is​ ​not​ ​only​ ​to​ ​turns​ ​heads​ ​ sushi. In​ f​ act,​ i​ t​ w ​ as​ a ​ ​ r​ ecent​ t​ rip​ t​ o​ a ​ n​ I​ ndian​ r​ estaurant​ t​ hat​ b ​ rought​ h ​ ome​ ​ with​ ​its​ ​artwork and​ ​furniture,​ ​but​ ​to​ ​get​ ​ the​​realisation​​to​​Emma just​​what​​effect​​a​​backdrop​​can​​have. people​ ​talking.​ ​People​ ​aren’t​ ​just​ ​drawn​ ​to​ ​ a​ ​restaurant​ ​by​ ​the​ ​quality​ ​of the​ ​food.​ ​The​ ​ “I​ ​stood​ ​in​ ​the​ ​lobby​ ​area​ ​of​ ​this​ ​restaurant​ ​I​ ​had​ ​previously​ ​visited​ ​some​ ​ atmosphere​ ​and​ ​visual​ ​setting​ ​can​ ​play​ ​a​ ​ twenty​ ​years​ ​ago​ ​as​ ​a child​ ​and​ ​was​ ​saddened​ ​to​ ​see​ ​coldly​ ​painted​ ​walls​ ​ huge​ ​part​ ​in​ ​drawing​ ​in​ ​new​ ​customers and​ ​ with​ n ​ ot​ a ​ ​ s​ ingle​ i​ mage​ i​ n​ s​ ight.​ T​ he furnishings​ w ​ ere​ d ​ evoid​ o ​ f​ l​ ife​ a ​ nd​ for​ ​ retaining​ i​ ts​ r​ egulars. A​ s​ how-stopping​ l​ obby​ a​ ​moment​ ​I​ ​paused.​ ​I​ ​was​ ​about​ ​to​ ​walk​ ​out.​ ​But​ ​I​ ​chose to​ ​stay,​ ​because​ ​ desk​ ​or​ ​off-the-wall-dining​ ​chairs​ ​could​ ​ I​ ​knew​ ​the​ ​restaurant​ ​had​ ​a​ ​good​ ​reputation​ ​for​ ​its​ ​cuisine.​ ​I​ ​spoke​ ​to​ ​the attract​ ​more​ ​footfall​ ​than​ ​you think... owner​ ​afterwards​ ​about​ ​the​ ​possibility​ ​of​ ​supplying​ ​some​ ​artwork​ ​to​ ​the​ ​ restaurant.​ ​ For ​ ​ m ore ​ ​ i nformation ​ ​ o n ​ ​ Tree​ ​ S tudios​ ​ p ro d u c t s ​ ​ o r ​ ​ co m m i ss i o n s ​ ​ v i s i t​ ​​ He​ e ​ xcitedly started​ t​ o​ t​ ell​ m ​ e​ a​ bout​ h ​ is​ w ​ ife​ w ​ ho​ w ​ as​ a​ n​ i​ ncredible​ a​ rtist​ a​ nd​ ​ www.tree-studios.com​​ ​or call​ ​Emma​ ​on​ ​ showed​ m ​ e​ s​ ome​ o ​ f​ h ​ er pictures​ o ​ f​ I​ ndia. All​ I​ ​ c​ ould​ s​ ay​ w ​ as​ ‘​ why​ d ​ on’t​ y ​ ou​ ​ 01303​ ​627041.

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RESTAURANT

UPDATE Recommended Suppliers