Restaurant Update - February 2022 by Jet Digital Media Ltd

RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry february 2022

THINK DESIGN THINK HOMAPAL

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www.deralam.co.uk

T: 01257 478540 E: sales@deralam.co.uk

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sales@deralam.co.uk sales@deralam.co.uk sales@deralam.co.uk

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Brewers Association p9

February 2022

Jodie Little Managing Director jodie@jetdigital.co.uk 01843 595818 Taylor Owens Editorial Assistant taylor@restaurant-update.co.uk 01843 267 690 www.restaurant-update.co.uk

Dan Draper Publication Manager dan@restaurant-update.co.uk 01843 580460

RESTAURANT

UPDATE

Squeaky Bean® has teamed up with Vetomeato restaurant, serving rebellious plantbased street food at The Old Crown, New Oxford Street, London, to offer 1000s of Squeaky Bean Pastrami Reuben sandwich specials absolutely FREE to help meatlovers and meat reducers taking the Veganuary pledge*.

FREE Squeaky Bean® Pastrami Reuben Sandwiches this Veganuary with Vetomeato orders via Deliveroo

The Squeaky Bean Pastrami Reuben sandwich, worth £5, but FREE to those making a Vetomeato Deliveroo order throughout January* is made using Britain’s favourite Squeaky Bean Pastrami Style Slices stacked high with vegan American Style cheese, rocket, pickles, mustard mayo all in a focaccia sub. The Pastrami at the heart of this epic sandwich is made from wheat protein and chickpea flour which is seasoned with garlic, herbs and spices to deliver a mouth-watering meaty experience. The Pastrami Style Slices are available at Tesco, Sainsbury’s, Ocado, Asda and Waitrose stores nationwide and are part of the ready to eat range from Squeaky Bean, perfect for sharing platters, salads and sandwiches. New additions to the range include: Squeaky Bean NEW New Yorker Style Sandwich Duo (RRP £3.50, 370 Tesco Stores) includes Pastrami Style Slices made from wheat protein and chickpea flour, seasoned with herbs and spices, along with plant-based alternative to American Style Cheese (made from coconut oil and chickpea flour). The perfect combination for a tasty Reuben sandwich. Available at Tesco and on promotion at Tesco and Asda from 1st January at £2.75 (£0.75 off) Squeaky Bean NEW Spanish Chorizo Style Slices (RRP £2.50, 592 Tesco Stores) made from wheat protein and red peppers, high in protein (26g per 100g) and lower in saturated fat than traditional Chorizo (8.5g per 100g[1]). Squeaky Bean NEW Milano Salami Style Slices (RRP £2.50, 370 Tesco Stores) are made from wheat protein, tofu, and are seasoned with black and white pepper and garlic. They are high in protein (27g per 100g).

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Justin Bones, founder Vetomeato, said: “For me the classic Reuben sandwich made with Squeaky Pastrami, vegan cheese and pickles, is a Sunday ritual! Since I went plant-based, it’s been my ultimate meaty feast. I’m sharing this classic sandwich for free to show people taking the Veganuary challenge, that going plant-based doesn’t have to mean compromising on taste.” Sarah Augustine of Squeaky Bean said: “Our best-selling Pastrami makes the perfect Reuben sandwich for meatlovers – that’s why we’re giving them out absolutely free with Vetomeato when you order in. These slices and many more in our range are available from supermarkets nationwide, so you can also stack up this classic sandwich at home. If you try one new thing this Veganuary, make sure it’s our Squeaky Pastrami.” Squeaky Bean’s new delicious range of ready to eat slices are helping to expand the meat alternatives market, with the UK the largest national market for meat substitutes in Europe with sales over €502 million between October 2020 and September 2021. For more information check out our socials. *FREE with orders of £20 or more via Deliveroo 7th to 31st January 2022 inclusive.

World’s First African Food Hall, Alkebulan, to open in London and New York. Award-winning global hospitality agency, TGP International, have announced their ambitious global expansion plans for their new food hall concept, Alkebulan. Alkebulan, the original name for Africa, is the first-ofits-kind food hall and features ten chef-led concepts from across the African continent, allowing diners to savour a delicious odyssey of flavours and experiences, from gourmet dishes and street bites to fusion fare, all in one destination. Curated by former opera singer-turned-chef restauranteur, Alexander Smalls, and officially launched in collaboration with TGP International at EXPO 2020 Dubai earlier this year, Alkebulan is a celebration of African cuisine, art and music with an initial focus on culinary hotspots, London and New York. Speaking on the expansion plans, Chef Alexander Smalls, Award Winning Chef and Creator of Alkebulan, said: “Despite its rich culinary heritage, African cuisine has been overlooked and underestimated for many years. With Alkebulan, we look forward to bringing its diverse and spectacular culinary palates to the forefront by introducing a unique dining concept to two of the world’s most thriving food destinations. We aim to not only deliver a taste of Africa but offer a one stop destination that becomes a boiling pot of the various African cultures at the core of its 54 countries and offer opportunities to young culinary entrepreneurs from under privileged backgrounds. We want to provide them space in the food halls to start their own businesses as part of an incubator program, providing support through coaching and mentoring as well as financially.”

Simon Wright, Founder and Chairman at TGP International, added: “Due to our vast experience within the hospitality sector, we see the huge potential for African cuisine and are immensely proud to pave the way with the ‘World’s First African Dining Hall’. With the concept performing so well in Dubai, it is evident that Alkebulan offers an incredible investment opportunity with unsurpassed potential. We see London and New York as the perfect markets to expand, putting Alkebulan on the map as a globally renowned destination for African cuisine. This is not just a dining destination but a community project that supports upcoming African talent and provides a platform for Africa’s next generation of creators. Not just in the kitchen.” Dubbed as ‘the last untapped cuisine’ the demand for African cuisine on the rise and Alkebulan’s entry into the market is seamlessly timed to deliver a singular and novel dining solution, offering a host of African-inspired culinary and cultural experiences. The concept orbits around setting the table for Africa’s next generation of creators. Not just in the kitchen but on the stage, in the community, and the forefront of the most important social movements. Alkebulan serves as a catalyst for cultural progression in every form, inspiring diverse culinary voices. Part of the food hall’s larger mission is to provide new platforms for African chefs, who are wildly underrepresented in the industry, and create opportunities to help them thrive. With the demand for food halls across the world rising, owing to its lower rent model, among other cost-efficient benefits, food halls experienced a pre-covid boom and were largely able to sustain operations during the pandemic. Post-pandemic, the food hall model remains an attractive option as more restaurant brands tap into the vast potential to offer a new dynamic culinary experience, penned as the “ultimate champion of choice”. The projected growth opportunities for food-to-go prepared at food halls are set to reach a value of £22.6bn by 2024, a 47.7% increase from 2021. These changes in food culture alongside an increasing demand for unique dining concepts presents a gap in the market perfectly suited for Alkebulan. As the world’s first African dining hall, Alkebulan offers a unique take on the food hall model by offering an immersive cultural experience for customers, showcasing local art, live music and retail uniquely sourced from the worlds ‘Mother Continent’.

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RESTAURANT

UPDATE

Woking Shopping, which comprises The Peacocks Centre and Wolsey Place, has announced the opening of Luciano’s, the restaurant chain opened by Luciano Pierre White, son of renowned British chef Marco Pierre White. 6 PAGE Industry News

LUCIANO’S WOOES WOKING FOR ITS THIRD RESTAURANT

The 4,100 st ft restaurant spans two floors at 53-55 Commercial Way. With 62 covers internally, Woking is only the third Luciano’s in the country, joining Dorchester and their newly opened restaurant in Exeter. The new restaurant has a similar fit out to the pair’s Exeter venue.

same as their other restaurants, such as their classic meatball starter dish and Ragu Bolognese remaining. Councillor Ayesha Azad, Leader of Woking Borough Council, added: “It is excellent news for Woking that such a high-quality restaurant as Luciano’s has made its Surrey debut here.”

Luciano’s concept is to sell good quality food, with some dishes cooked exactly the same way as when Luciano worked in Michelin star restaurants, but at much more affordable prices.

“It is a real vote of confidence in the town that further bolsters Woking as a dining destination and adds to the many reasons why Woking is an attractive place to live and work.”

Instead of costing £40-50, like in the Michelin star restaurants Luciano worked at in the past, dishes cost around £12.50 with a complementary glass of wine or beer.

The announcement follows the recent opening of Island House, an independently owned 3,500 sq ft restaurant and bar in Jubilee Square. The restaurant serves a breakfast to evening menu, alongside an extensive cocktail, wine and beer list.

The menu centres on classically prepared hearty Italian food, using fresh local produce and Italian suppliers for authentic flavours. The core menu will remain largely the

JLL and Nash Bond acted for Woking Shopping. Luciano’s dealt direct.

Industry News PAGE 7

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PAIR AMERICAN CRAFT BEER WITH FOOD THIS VALENTINE’S DAY Create a point of difference for your Valentine’s Day menu by pairing it with American craft beer.

The versatility and wide flavour spectrum make beer the perfect partner to accompany almost any food dish, romantic or otherwise! When planning your pairings think of beer as one of the flavour components of a dish, the only difference being it’s in a glass not on the plate! Hops are insanely food friendly and will go with just about anything. Remember these golden rules:

> Match the intensity of the beer

> >

(derived from acidity, alcohol, bitterness, carbonation and residual sugars) with the intensity of the food (acidity, bitterness, cooking methods, fat and mouthfeel) Decide whether to create your dish first then chose a beer or base your dish around the beer available. Either will work. Hop bitterness can be balanced by the addition of fat, and hops can also enhance spicy notes Foods with spice, heat, acid and complex flavours are a great way to showcase and utilize certain beer styles. Hops can calm heat and spice, malt can balance acidity and carbonation can cleanse and refresh the palate Alcohol can be balanced by both sweetness and fat Always serve craft beer in style-

specific glassware for a more premium dining experience. If you don’t have the correct glassware, a 150-200ml all purpose wine glass will suffice American craft beer is recommended because a) American craft brewers benefit from proximity to the freshest examples of highly sought-after hop varieties. By visiting the hop fields and selecting the hop varieties themselves brewers are able to develop flavour profiles in American craft beer that are difficult to match elsewhere, b) new and exciting American craft beers are emulated all over the world (think juicy/hazy IPAs) and consumer demand for styles like American IPA, barrel-aged beer and well-made classics continues to grow and c) the quality and freshness of raw materials combined with brewing expertise allows American craft brewers to produce world-class examples of beer styles which regularly win top honours at high profile international beer competitions judged by panels of beer experts

A wide selection of world-class quality American craft beer is available from selected wholesalers www.Brewersassociation.org

Restauranteurs and chefs are welcome to make use of the free resources available on www.brewersassociation. org including the Beer & Food Professional Course downloadable free of charge from www.Craftbeer.com PAGE

TEMPORARY CATERING FACILITIES & KITCHEN EQUIPMENT HIRE Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment. The standard range of container units includes; Production Kitchens, Preparation Kitchens, Dishwasher Units, Cold Rooms, Freezer Rooms, Dry Stores, Restaurant and Servery Units etc. The services the company offers include; Site Surveys, Project Management, Design, Preparation, Delivery & Installation, On-site Maintenance and Support, Contingency Planning and Export. From its base in the UK, the company supplies its products all over the world.

Get an online budget hire quote via our website. www.mk-hire.co.uk

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RESTAURANT

UPDATE

Even though many of our team members still work in person, in one location, increasingly the reality is that more of our workforce are working from home and other locations, with teams spread across the country and even across different time zones. But managing team members from a distance, especially when we’re not onsite with them every week, let alone every day, can be tough. Working remotely can be challenging for team members too. It’s harder to understand goals, particularly as tasks evolve and circumstances change. Working for hours or days with fewer human interactions is isolating, damages morale and reduces connection to colleagues. And there’s a host of new technologies and techniques to master to communicate and collaborate well. Mastering Multi-Units (MMU) wants to help and is launching the Leading Remote Teams programme (five weekly two-hour virtual modules) starting 22 February 2022. Lee Sheldon, Founder and Director of MMU explains: “We believe that everyone deserves to have a great manager, regardless of where they’re based. The development of remote managers is too important to be left

Supercharge your ability to lead your team from a distance in 2022

to chance. The Leading Remote Teams programme has been designed to upskill managers, developing their ability to stay connected and to deliver tangible benefits; from enhancing team effectiveness and productivity, to improving performance and results”. Leading Remote Teams includes the complete Leading Virtually course, developed by The Ken Blanchard Companies, the global training organisation responsible for content such as The One-Minute Manager and SLII.

Leading Virtually Model™

Lee continues: “As a recognised Blanchard Channel Partner, MMU has added to this powerful core content with two bonus modules, created alongside experts from Redefining Communications and Luminate”. The bonus modules are on the topics of:

• Communication – reinforcing

Blanchard’s Leading Virtually model with hybrid teams, helping participants better understand their communication style, how it impacts others and how to ensure they’re communicating effectively.

• Wellbeing – understanding how

stress may be affecting team members (and the remote leader) and learn strategies to ensure that stress is not turning into overwhelm or burnout.

The Leading Remote Teams programme dates for the five modules can be viewed and booked via Eventbrite. MMU has created an early bird offer of £349 per participant (saving £50 on a standard participant ticket of £399. Prices exclude VAT and 1st class postage costs). This offer is available until 31 January 2022 and includes full access to five, two-hour live modules, alongside participant materials to embed learning.

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Dettol® Pro Solutions partners with UKHospitality to help build confidence in hygiene and aid sector recovery post-COVID Reckitt’s Dettol Pro Solutions - Dettol’s business-to-business offering - has announced it is partnering with the UK’s leading hospitality trade association, UKHospitality (UKH), in a bid to restore consumer confidence in the hospitality sector in the wake of the pandemic.

ettol Pro Solutions aims to help educate and inform businesses on advanced disinfection protocols that will help renew consumer confidence. The newly launched offering will provide hygiene product delivery and training to businesses, and has already partnered in the UK with Hilton hotels, British Airways and Avis Budget Group. The partnership with UKH will see Dettol Pro Solutions leveraging sciencebased research and thought leadership to support awareness, training and education around hygiene standards for businesses, as well as product delivery and cleaning guidelines. The partnership comes as the hospitality sector - hit hard by COVID-19 restrictions - begins to welcome consumers to its venues to celebrate the Christmas period, after a rocky festive trading period in 2020. With a 23% forecasted profit increase across the industry by 2022[1], it is anticipated that this year’s Christmas trading period will be more crucial than ever in helping to revive the sector. Fears around germs and increased hygiene expectations from consumers 78% of people[2] are ‘concerned’ about germs while away from home - can be allayed by the brand positioning of Dettol, with 72% of people[3] indicating that they are more confident to be in public places where Dettol partnership is in place. Kate Nicholls, chief executive at UKHospitality, commented: “Dettol is a well-recognised brand, and as such we welcome this partnership with Dettol Pro Solutions to help rebuild and bolster confidence across the industry and, crucially, consumers. We look forward to collaborating and helping both businesses and their customers to feel safer in leisure spaces through this key trading period and moving into 2022 - with practical guidance, actionable insights, and physical products that can help protect hospitality environments of all types.” Dr. Lisa Ackerley, director of medical and scientific engagement, hygiene in research and development at Reckitt Global Business Solutions, explained:

“I have long collaborated with UKH on food safety and hygiene issues and am thrilled to now be lending my expertise on behalf of Dettol Pro Solutions to drive education on targeted hygiene. I’m excited to continue my work with UKH, supporting guidance and education and driving positive change for businesses and patrons in the sector through a science-led approach to hygiene.” Jonathan Weiss, commercial director at Reckitt Global Business Solutions, added: “The pandemic has been particularly hard for the hospitality industry, so we’re very pleased to partner with the leading representatives[4] of a sector that employs over 3.2m people to deliver our effective protocols, extending our expertise in breaking the chain of infection to the UK’s unified voice for hospitality. Dettol Pro Solutions offers science-based disinfectant and training protocols tailored to our partners’ businesses to ensure they have a specific solution for hygiene targeting their environment, staff and customers - and so we hope equipping UKH with our insight and recommendations will help restore confidence for consumers as they begin to fully re-engage with coffee shops, hotels, restaurants and more.”

Dettol Pro Solutions has launched in the UK implementing its expertise across four key areas: tailored training and hygiene protocols for businesses; creating effective products that help to kill bacteria and enveloped viruses; innovative global logistics and servicing; and leveraging Dettol’s brand power to help businesses clearly communicate the steps they’re taking to help make their spaces cleaner. Shortly after its launch in the market, it was announced that the brand was the official hygiene partner of UN climate change summit COP26 - implementing protocols and procedures that helped to keep over 25,000 delegates hygienically clean UKHospitality represents nearly 800 operator companies across the hospitality industry and organises a range of events throughout the year, giving the partner the opportunity to network with a wide audience. Dettol Pro Solutions will be present at the UKH Christmas lunch on 14 December attended by 1,200 representatives - as the official hygiene partner, providing hand sanitiser and hygiene guidance to help create a protected environment.

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THINK DESIGN

THINK HOMAPAL Over the years, hardly any other material has proven its worth in interior design to the extent in which the laminate has done. Looks, feel and function are combined to get the interplay of elements into all-embracing spatial concepts in a way that couldnt be more natural

Above all, it has always been the genuine- metal coated laminates and magnetic boards that are associated with the HOMAPAL name. Yet behind the scenes in Herzberg, many more variations of this modern material are created and produced.

It provides architects, carpenters and joiners in furniture-making and interior designs with the basis for producing the last word in creative design - in doctors' surgeries, bars, hotels, clubs and restaurants, on cruise ships and in shop fitting.

www.deralam.co.uk Southern Depot:

Exclusive Distribution in the UK:

Deralam Laminates Limited Head Office: West Coast Park, Bradley Lane, Standish, Wigan WN6 0YR

01257 478540

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T 01257 478540

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Units 10 + 10a, Foster Avenue, Woodsite Park , Dunstable Beds LU5 5TA

Midlands Depot: Crowcrofts Road, Newstead Industrial Estate, Trentham, sales@deralam.co.uk Stoke-On-Trent, Staffordshire 478550 E sales@deralam.co.uk ST4 8JA

RESTAURANT

UPDATE

Bolsius Professional highlights the importance of ambiance in helping establishments increase dwell time and repeat custom Europe’s largest candle manufacturer, Bolsius Professional has found that over 90% of consumers in the UK and the Republic of Ireland (ROI) believe that ambiance is an important factor when deciding which hospitality venues to visit. Let’s bring the extraordinary to the table: The Bolsius Professional guide to ambiance in hospitality, highlights how ambiance, and particularly candlelight, can impact a customer’s experience. The candle producer’s new guide shows that 81% surveyed stated that ambiance is a factor in their decision to stay out longer, or to return to an establishment. Packed with insight on the nation’s candle preferences, as well as tips on how to bring areas to life using candlelight, the guide is designed to be a valuable reference for anyone wanting to transform the atmosphere of their indoor or outdoor offering this winter. Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said, “It’s not been easy navigating through these uncertain times, but our research demonstrates that it’s more important than ever for operators to enhance their offering by improving the overall customer experience.” Linda van de Wiel, Brand Experience Manager at Bolsius Professional added, “While ambiance can be created using myriad of tools including décor, music and lighting, our research shows that more than two thirds of UK consumers and nearly three quarters of ROI consumers feel that lighting and candlelight are important to their experience. By looking at the challenges faced by the industry, as well as what patrons want from their experience, we’re helping professionals add that all-important wow factor and showcase their offering in the best possible light.”

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Download a copy of the Bolsius Professional guide to ambiance in hospitality at: www.bolsius.com/en/professional/guide-to-ambiance

Exodus of 25-40 year-olds puts emphasis on younger workers The changing shape of the hospitality workforce has been revealed in new research from workforce management app, Deputy. The Rebuilding Hospitality: The Changing Shape of the UK Workforce report reveals that nearly a quarter of a million workers aged 25-40 (Millennials) are estimated to have left the industry between December 2019 and October 2021. This has accelerated a trend of replacing these workers with under 25s (Gen Z) and the need for training and development to address lost knowledge and management capability. Conducted by independent economist Shashi Karunanethy, the research analysed 1,528,542 shifts from Deputy’s rostering systems worked by more than 14,000 UK hospitality workers in the past 22 months. Examining bars & pubs, accommodation, cafes & coffee shops, fast food & takeaways, and restaurants – it reveals a significant shift in industry staffing. The proportion of Millennials working in the sector has declined from 49% to 42%, equating to a loss of around 210,000 workers. At the same time, the proportion of workers from Gen Z has risen by 5%, which equates to around 150,000 workers. On the transition, Shashi Karunanethy, said: “Half a year since Covid restrictions began to ease, hospitality employment levels are still well below pre-pandemic levels. They’ve lost a huge proportion of their workforce and are more reliant on young staff than ever before. “Looking at the Millennial age group, it’s understandable that some of those with young families and with more bills to pay may have moved into roles that flourished during lockdowns, such as supermarket work and delivery driving. We also lost a huge number of Millennial workers who originated from outside of the UK, due to the timing of Covid and Brexit.

Many of them worked in the restaurant, hotel and pub sectors in the UK and they simply haven’t returned since the Covid restrictions eased.” According to the report, the exodus of those aged 25 to 40 and growth in those 24 and under could be seen across: •

Fast food & takeaways (Gen Z grew from 26% to 38% of the workforce, Millennials declined from 51% to 43%)

•

Bars & pubs (Gen Z grew from 31% to 35%, Millennials declined from 51% to 48%)

•

Accommodation (Gen Z grew from 26% to 29%, Millennials declined from 45% to 41%

•

Cafes & coffee shops (Gen Z grew from 31% to 33%, Millennials declined from 55% to 50%)

David Kelly, General Manager for EMEA at Deputy added: “In the long term, the surge in young people joining the industry is really good news for the future. However, right now, it’s a particularly testing time for business owners and managers who are already grappling with supply-chain disruption, utility cost inflation, VAT rises to come in April, caps on business relief rates, and staff shortages. Many business owners are having to vary their opening hours in line with staff availability. Managing that process is a huge challenge, even with a staff of industry veterans, let alone new starters. Upskilling the next generation of staff will be vital to long-term success.” The report highlights a number of considerations and recommendations for hospitality businesses to help them navigate the new hospitality landscape: •

Bringing young people into the workforce is crucial for a successful recovery to take place. There are over half a million unemployed or under-employed young people (16-24) in the UK. •

Offer more flexibility / family-friendly working patterns

There is a major opportunity to employ and promote experienced workers through the provision of more flexible and predictable working hours. Forward thinking employers have an opportunity to offer a range of working patterns such as ‘some time’, ‘part time’, ‘full time’ and ‘any time’ to appeal to a variety of potential workers. •

Use technology to automate some tasks

Allow staff to focus on delivering great customer experience by using technologies like online booking, automated check-in and check-out, ordering and payment apps and selfserve kiosks. Streamline customer booking, ordering and payment and automate mundane staff management such as building a rota, tracking time and error free payroll. By implementing these technologies forward thinking hospitality businesses can focus scarce staff resources on delivering the best customer experience. •

A reason to be optimistic

Accommodation and food is forecast to be the largest contributor of future jobs in the UK over the next 5 years. The industry is projected to support over 180,000 new jobs over the next 5 years or a quarter of total new jobs by 2024.

Focus on aptitude and attitude rather than experience when recruiting

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when it comes to the transmission of the Coronavirus between people. As a tried and tested technology, HyGenikx has a huge role to play in controlling infections - in fact HyGenikx is the most rigorously tested unit of its type on the market. Affordable and easy to install, HyGenikx is a plug and play solution for a challenging world.

Campden BRI testing proves HyGenikx kills airborne Coronavirus Independent trials conducted by Campden BRI have confirmed that the HyGenikx air and surface sanitisation system, from UK manufacturer Mechline Developments is effective at removing airborne Coronaviruses, including SARS-CoV-2 which causes Covid-19. The results of the trials proved that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate in under 3 hours.* These results back up the reallife experience of our customers including Cyrus Todiwala OBE DL, owner of Café Spice Namasté who said: “HyGenikx has proven what it can do for us – keeping the air and surfaces clean, pure and fresh, controlling odours and providing extra reassurance for customers so they can relax and enjoy their meal knowing that we are leaving nothing to chance to make our restaurant Covid-secure.” Nick Falco Product & Technical Director at Mechline explains how the trials at Campden BRI worked: “Trials were conducted within the Campden BRI aerobiology laboratory to determine the efficacy of HyGenikx towards airborne Phi6 - a recognised SARS-CoV-2 Surrogate (the coronavirus that causes COVID-19). Phi6 was nebulised into an aerobiology test chamber to represent heavily contaminated air. Air samples were

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then taken every 20 minutes for a period of 3 hours, to determine levels of Phi6.” As we move into the winter months it is essential to the whole economy that we keep the doors of business open. Unfortunately, physically keeping the doors and windows open is not so great when it comes to customer comfort and sustainability. Indoor air quality, however, is a primary driver

HyGenikx units consume very little energy and operate quietly and efficiently 24/7 without the need for human intervention. The HyGenikx range has models to suit every business from restaurants to bars, hotels, care homes and offices - with specialised units available for food preparation areas, cold rooms, washrooms and refuse areas Cyrus Todiwala, OBE DL added: “I wouldn’t hesitate to recommend HyGenikx to other foodservice or hospitality businesses as it is the ideal complement to manual cleaning. It helps to protect customers and staff, whilst extending the shelf life of fresh produce.” ** *For more information on the HyGenikx testing at Campden BRI visit: info.mechline.com/hygenikx-testing **For more information on the ALS fresh food shelf life study click here to download the PDF.

Sourced Market & Kitchen Opens at Cobham Services

Sourced Market & Kitchen opens with an onsite kitchen and eat-in offer at Extra MSA Group’s Cobham motorway service area, located at Junction 9/10 of the M25. The Cobham destination is the second Sourced Market site located across Extra MSA Group’s estate. The launch brings Sourced Market’s unique offering - an all-day food marketplace that is inspired by farmers markets where local artisan producers, food products and fresh produce can be found under oneroof – to Surrey, while introducing a new eat-in option for visitors looking to relax and dine onsite. The Cobham venue builds on the successful partnership between Extra MSA Group and Sourced Market, with another venue having opened at Leeds Skelton Lake Services in 2020. The new opening will serve up an allday menu from breakfast pastries, deliciously filled brioches, grab & go deli sandwiches, fresh salads, and incredible artisan coffee. Something new for Cobham will be the street food offering including made to order sweet and savoury crepes and a selection of fresh pasta and sauces - as well as a retail section where visitors can buy local preserves, biscuits, fudge, gift hampers … and much more!

S o u rce d M a r ke t a c t s a s a megaphone for small, independent producers and the new opening at Cobham Services will bring together a curated selection of local produce and food from across Surrey alongside some carefully selected products from further afield. Visitors looking for local produce will be able to buy biscuits and gingerbread from Horsham Bakehouse, local honey, preserves and condiments from Jam Packed Preserves, chocolate from Cocoa Loco, fudge from Mummy Makes, cured meats from Tempus Charcuterie, free range eggs from Chapel Farm and gin from The Gin Kitchen and Silent Pool Distillery. Sourced Market & Kitchen at Cobham will bring locals the perfect coffee stop and a chance to enjoy a curated and unique retail experience that brings together the best of Surrey to eat-in or take home. Gift hampers will be available in-store and customers will be able to create their own bespoke hamper - the perfect present for special occasions or those visiting family and friends. Colin Hughes Managing Director at Sourced Market comments: “Opening Sourced Market & Kitchen at Cobham Services is another exciting step forward for us as part of our growing

travel hub strategy. We’re proud to be bringing a curated flavour of the local region to the busy M25 as well as creating a pit stop for the surrounding community to also discover some of the best kept foodie secrets from across the region.” Andrew Long, Chief Executive of Extra MSA Group commented: “We are really pleased to welcome Sourced Market & Kitchen to Cobham motorway service area. The business’ commitment to finding the very best suppliers and producers fits really well with our own ethos of supporting the local community and economy, as well as providing a quality offer to visitors. “We’re committed to going the extra mile for those that use our motorway service areas, and we’re sure that the new addition at Cobham will help us to bring something truly fresh to the local area.” Andrew Wolfson, CEO at Pembroke VCT commented: ‘’We are delighted that Sourced Market has joined this expansive service station site, continuing on with its growing travel hub strategy. This is a great step forward for the business as they continue to bring together local artisan traders to offer a curated selection of locally sourced produce.’’ sourcedmarket.com PAGE

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