Restaurant Update - June 2018

RESTAURANT

UPDATE

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

Counterline Limited has won the prestigious Queen’s Award for Enterprise for outstanding continuous growth in international trade. See pages 26-27.

Also featured this issue:

Still uncertain times for restaurants but these 5 tips will help you maximise revenue anyway. See pages 14-15

see page 10

HELPS CREATE A SHINING LIGHT ON THE SHORES OF THE NETHERLANDS

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Brunello Restaurant, The Baglioni Hotel, Paul Griffiths Photography - p14

June 2018

4 Industry News 8 Editor’s Choice 14 The Baglioni Hotel 19 Manchester Furniture Show 26 Commercial Catering Design & Refit

32 Foodservice & Ingredients 40 Recommended Suppliers www.restaurant-update.co.uk

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ucket, the new restaurant and bar, serving up sustainably sourced seafood, by the bucketful, has opened on Westbourne Grove, West London.

Buzzy and upbeat, with a laid-back, do-as-you-like atmosphere, Bucket has been launched by husband and wife Georgie Godik Hayward and Adam Hayward, with design, interiors and branding by Patsy Godik, all previously of the Gaucho Group.

On the menu there will of course be a range of buckets, which will include prawns, whitebait, fritto misto, and a delicate tempura of banana blossom, viola artichoke and fennel. Buckets of mussels will be offered with a choice of four distinctive sauces: a classic white wine, garlic and parsley; coconut and chilli; lobster and brandy; and pancetta, chorizo, tomato. Alongside the buckets, the menu will include rustic boards of grilled whole fish, chicken and steak as well as plates that will feature dishes such as tuna tartare with breakfast radish, avocado mayo and seaweed crisps, seafood linguine, fish finger sandwiches and a delectable lobster and prawn toastie. Desserts include a changing selection of homemade pies, tarts and cakes ideal for sharing and inventive creations such as the pineapple carpaccio with pink peppercorn, lemon thyme and coconut sorbet.

Bucket opens sustainable seafood restaurant in West London To accompany the food, top quality and accessibly-priced house wines will be on offer, as well as a small list of international wines from destinations such as Portugal that match perfectly with the coastal menu. At the bar, Bucket Slowdowners, wine cocktails served in jugs, will appear next to a signature cocktail list with drinks like the Seaweed Martini made with Hendrick’s, St-Germain, seaweed, sea algae and cucumber.

“Bucket is all about sustainably sourced, superb quality seafood, made for sharing and served simply, without excessive ceremony,” says Georgie Godik Hayward. “The focused menu centres on our own versions of classic seafood dishes, complemented by an extensive offering of regularly changing seasonal specials.”

Portuguese gastronomy ambassadors revealed

Fifteen restaurants have been unveiled as the first official representatives of Portuguese gastronomy in the UK. The unveiling took place at a celebratory banquet at the Portuguese Embassy, catered by Leandro Carreira (the top chef behind Londrino) and hosted by the Portuguese Ambassador and Taste Portugal - an initiative from AHRESP (the Portuguese hospitality & catering association).

The restaurants honoured were: • The Portuguese Tavern, Old Market Bristol • Madeira, Leicester • A Toca, Wandsworth, London • Bar Douro, Southwark, London • Caco & Co, White City, London • Canela Café, Covent Garden, London • Canthinho de Portugal, Stockwell, London • Estrela Bar, Lambeth, London • Grelha D’Ouro,

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Lambeth, London • Londrino, London Bridge, London • O Moinho, Wandsworth, London • Taberna do Mercado, Shoreditch, London • The Three Lions Café, Lambeth, London • Boavista, Hyson Green, Nottingham • Na Pedra, Sheffield

José Manuel Esteves, general manager for AHRESP said: “These restaurants have championed Portuguese gastronomy here in the UK - flying the flag for Portugal’s unique delicacies and rich culinary traditions. We honour their commitment and the positive effect it has on driving trade and tourism in Portugal. We will continue to support them in any way we can.”

The 15 restaurants are the first in the UK to join the Rede de Restaurantes Portugueses no Mundo (RRPM) programme - an international network of Portuguese restaurants that will act as ambassadors for Portuguese gastronomy in the UK, as well as Spain, France, Germany and Brazil.

To find out more about the Portuguese restaurant network, discover authentic Portuguese recipes, or to find out more about the Taste Portugal campaign, visit www.tasteportugal.com.

Dan Doherty to open New York restaurant with Rhubarb Chef Dan Doherty will be opening a restaurant in New York in partnership with hospitality group Rhubarb next year.

The as-yet-unnamed restaurant, bar and terrace is set to open on the fifth floor of the new Hudson Yards development on Manhattan’s West Side in March 2019 with Doherty as chef partner for the venture. He announced his departure from Duck & Waffle in London last month in order to open his own restaurant, details of which are yet to be announced.

The Hudson Yards restaurant will be Doherty’s first international restaurant and the first international location for London-based Rhubarb, which also oversees Sky Garden and the Royal Albert Hall.

Designed by Robert Angell Design International, the 5,800 sq ft, 171-cover space will reflect its Hudson Yards location, but with Eastern influences, with natural materials, opulent tones and teak timber screens.

Doherty’s ‘East meets West’ menus will be inspired by his love of travel and will include Singapore chilli crab croquettes; scallop, apple, kohlrabi and Chinese chilli oil; beef fillet, chilli, daikon and soy-cured egg; asparagus, sticky shiitake, brown butter hollandaise; and roasted and glazed herb-fed chicken with chicken fat rice.

Doherty said: “It’s an incredible site, and with an all-day offer, there’s something for everyone. I’ll continue to be based in London, but will be spending a lot of time in New York from pre-opening to launch and beyond. I can’t wait to get in the kitchen!”

Weekend brunch will see Asian twists on classics from an English breakfast bibimbap with fried rice, egg, smoked bacon and spiced sausage; to Korean pancakes, and black sesame waffles with smoked miso ice-cream.

Rhubarb chief executive P.B Jacobse said: “We are delighted to partner with Dan, who offers a raw passion for food and an infectious energy. He also shares our ethos, which is to push the boundaries of food expectations and deliver something truly memorable.”

Crussh signs franchise partnership with contract caterer Sodexo Fit food and juice company Crussh has signed a franchise partnership with contract caterer Sodexo to introduce the brand to its retail outlets.

The deal will see more than 35 Crussh sites open in sites in universities, hospitals, workpaces and at major events across the UK and Ireland in the next five years.

Dan Corlett, Sodexo service operations head of food platform, said: “We’re delighted to partner with Crussh and

bring this innovative and healthy brand to our clients and customers, and complement our sustainability strategy Better Tomorrow 2025.

“Crussh will be taking a creative approach to the requirements of each location, so customers could see food trucks and pop ups as well as traditional café formats.”

Shane Kavanagh, chief executive of Crussh, said: “This is a really significant partnership for us, [it] provides an incredible opportunity to bring our brand of healthy food to a new audience in locations where we think we can make a real difference.

“Our goal at Crussh is to improve the wellbeing of our people and our customers, and since we began this process we have felt a great alignment with Sodexo’s aim to promote quality of life services. We have been working on this for some time, and we can’t wait to get the first site opened.”

Crussh has 30 sites across the capital and last month announced a franchise partnership with travel location specialists SSP to move the concept into transport hubs across the UK and Europe.

Industry News PAGE 5

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Bolney Wine Estate launches first Sussex rosso vermouth

Joe Allen hosts Ultimate Burger Series

Bolney Wine Estate has unveiled its new red vermouth this past weekend, gifting the drinks industry its first ever Sussex rosso.

From the same vineyard that created commercial English red wine, the move to vermouth was a natural step. Crafted by Bolney’s head winemaker Sam Linter and fellow winemaker Alex Rabagliati, who led the trials of numerous flavour blends, they have used botanicals growing in Bolney’s own vineyard hedgerows.

With the masses of sloes and elderberries going to waste each year, Linter and Rabagliati say they are thrilled to be able to incorporate them alongside some of Bolney’s surplus grape juice.

Suggested to be enjoyed long with tonic water, the winery has joined forced with Fever Tree to champion the V&T. The 40-year-old Sussex vineyard has already got the vermouth on sale online, where it is described as ‘rich, delicious hedgerow fruits with floral herb, eucalyptus notes and the classic aroma of wormwood.’

This June, Joe Allen, the historic theatreland restaurant in the heart of Covent Garden, has invited some of London’s bestloved chefs to create their own take on the restaurant’s off-menu burger. Joe’s own alumnus Russell Norman will be stepping into the kitchen, alongside Neil Rankin, Margot Henderson and The Cheese Bar’s Mathew Carver, for the ultimate burger collaboration – and for one month only, the notso-secret burger will appear on the menu for the first time ever in Joe Allen’s 41-year history.

The guest burger series kicks off with a celebratory party on Monday 11th June, hosted by New York burger aficionado Daniel Young, as all four chefs take to the grills.

Surrounded by Joe Allen’s classic theatre posters, and accompanied by a soundtrack of live piano show tunes, diners can pick their favourite burger alongside crispy French fries, followed by a signature Joe Allen chocolate and candied walnut brownie with vanilla ice cream.

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Each burger will star on the menu for one week only, starting with Neil Rankin from Temper and his Louisiana-inspired Aged beef and oyster po’ boy burger; Mathew Carver, founder of The Cheese Bar will, as ever, champion British cheese with his Cheese Bar Patty Melt, topped with smoked Lincolnshire Poacher, house pickle and sticky onion relish; Margot Henderson’s burger will feature Swaledale chuck mince on a St John burger bun, roast and raw beetroot, roast red onion, watercress, green sauce and Rochelle ketchup; and Russell Norman will draw inspiration from his recent travels in Italy with his Neapolitan Burger with Buffalo mozzarella, San Marzano tomato and basil.

“An off-stage secret, the cult classic burger has never appeared on Joe Allen’s menu but has been the go-to order of those in the know since the restaurant opened in 1977. We’re excited to welcome a line-up of chefs with such culinary pedigree to put their own stamp on one of Joe’s best-loved dishes,” say co-owners Tim Healy and Lawrence Hartley.

Your new favourite place for sunshine, steaks and cocktails:

The Jones Family Kitchen

Opening on Tuesday 29 May: All day dining, a year round outside terrace, inventive cocktails, Josper grilled steaks, daily catch specials, brunches, impressive wines by the glass and vibrant interiors: The Jones Family Kitchen opens its doors to South Belgravia in the beautifully restored Eccleston Yards in time for the summer sunshine.

It’s always been a group effort at Jones Family with founders Duncan and Anna Watts, Amit Joshi and Group Operations Manager, Stephen Godby, all pitching in to create a concept designed to bring a smile to your face.

The team in the kitchen will be led by Group Executive Chef Oliver Pollard (ex-SMOKESTAK, Marcus Wareing, Jason Atherton, and Barrafina). Coinciding with the product-led philosophy of Jones Kitchen, Ollie has shaped the menu with the introduction of new producers such as Flying Fish. Ollie, and the team around him, have helped create a collection of menus that seamlessly adapt seven days a week to cater to those who choose Jones Kitchen.

Dedicated gluten-free and vegan menus sit alongside a la carte, brunch and lunch menus. New cuts of meat such as Barnsley Chops from The Ginger Pig will join the extensive signature Josper Grill Menu. Other new dishes include a daily changing West Country Catch (market fresh fish from Flying Fish’s day-boats in Brixham, Looe, Newlyn & Plymouth) and Spatchcock Poussin prepared with a kimchi rub, new potatoes, rocket and parmesan salad and a spiced mayonnaise.

On the drinks side, it’s over to co-founder Amit Joshi and General Manager of JFP, Alejandro McIntyre Vera, who together have introduced some unusual and rare producers to both the cocktail and wine list respectively.

The Jones Family Kitchen joins other East London businesses, Barry’s Bootcamp, Tailor Made London, and Tart London’s debut restaurant, Eccleston Place by Tart London in the unused courtyard transformed by Grosvenor Britain & Ireland into an undiscovered oasis of tranquillity. “We are thrilled to be part of the regeneration of this historic area and to be part of Grosvenor’s vision for a destination which showcases and champions creative, independent talent. “ says Duncan Watts.

Champagne Thiénot releases its first Blanc de Blancs NV Reims-based champagne house Thiénot has launched its first-ever NV Blanc de Blancs. Cuvée Thiénot Brut Blanc de Blancs NV is a blend of Chardonnays mainly from Avize, Villers-Marmery, Vertus and Vitryat.

The new cuvée represents the joint efforts of two cellar masters Laurent Fédou and Nicolas Uriel, who joined the maison in 2008 and took over from Fédou as cellar master in June 2017.

Uriel described the new wine as ‘a cuvee which expresses, simply and cheerfully, the nobility of Chardonnay.

It’s a natural tribute to this wonderful grape variety, which is an ambassador of f re s h n e ss a n d f i n e ss e , and a pillar of the style of the house.’

The main vintage in the blend of the new Blanc de Blancs is 2014, with additional reserve wines from 2013, 2012 and 2010. ‘We looked to make a blend that would age slowly over four years in the cellar,’ explained Uriel.

Explaining the role of the different Chardonnays used in the blend, he commented: ‘Avize and Vertus offer the straight and sharp character of grands crus, while Villers-Marmery Chardonnays are more full-bodied and add structure to the blend. As for the grapes from Vitryat, they bring the cheerful and delectable side to the wine.’

Industry News PAGE 7

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Still uncertain tim for restaurants but these 5 tips will help you maximise revenue anyway

By Luis De Souza, CEO of NFS Technology Group A national newspaper headline not too long ago was bleak: “Bar and restaurant chains scale back UK expansion as costs rise.”

If you run a pub, bar or restaurant, you’ll fully sympathise with that view. And you may perhaps be suffering the effects of the economy yourself – even Jamie Oliver has closed several restaurants.

So we’ve taken a look at how these beacons of success are managing to shine - and we’ve identified ten technology tips that you can apply to your own business to help it through these uncertain times.

The article said the effect of rising costs - caused by the fall in the pound and the introduction of the living wage - is being exacerbated by a drop in the number of people dining out.

“Uncertainty is the new norm,” Kate said.

Many successful establishments have invested in a restaurant system that creates operational efficiencies, easing costs and helping to improve their bottom line. This technology helps in 5 ways:

In the feature, Kate Nicholls, chief executive of the Association of Licensed Multiple Retailers, said: “There is a real reluctance to increase prices to the consumer for fear of damaging fragile discretionary spend.”

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Of course, running a hospitality business has always been a highrisk occupation, so restaurateurs are accustomed to rolling with the punches to some degree.

And it’s not all doom and gloom.

In fact, the most successful of our restaurants continue to do well, despite Brexit and all the other challenges.

1. Our customer, our friend: The more your restaurant knows about its customers, the more it understands them – and the better it can serve them.

and smartphones, serving staff no longer have to run back and forth to the kitchen with orders on bits of paper.

It adds up to lot of saved time, helping to ease labour issues – and in these days when it’s getting harder and harder to source staff, EPOS can also help identify your busiest times so you can roster effectively.

There are other benefits, too. The accurate order is sent directly from tableside, so the kitchen can begin preparing the meal straight away.

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Guests get exactly what they’ve asked for in double-quick time, which contributes to an excellent customer experience in these days when the average diner spends only 45 minutes in the restaurant.

4. Pay without delay.

Restaurant software with EPOS (electronic point of sale) captures important data about guests, which means you can create targeted email marketing campaigns. By knowing their preferences, you can make sure your offers hit the mark.

Those busy guests also hate waiting around to pay, and that’s where restaurant software helps again. Waiting staff can take the payment at tableside, even with credit or debit cards, and print the bill out to a remote printer.

2. How was it for you?

With large parties – particularly common in casual dining outlets – dividing up the bill is simple; another tick in the customer satisfaction box.

Social media reviews are now a huge influencer on diners – US economists Michael Anderson and Jeremy Magruder found that a ratings improvement of just half a star made a restaurant much more likely to sell out at peak times.

That’s positive reviews, of course. But what happens if a diner is posting negative feedback before they even leave your restaurant?

EPOS helps you identify which dishes are most popular, and creates detailed reports that can inform procurement decisions and reduce the amount of food your kitchen throws away.

The UK’s Sustainable Restaurant Association reckons the average restaurant throws away a shocking 4 tonnes of food each year – and could save £2,000 by using it up instead.

That’s better in your pocket than in the bin, for sure – and it’s better for the environment, too.

Just add good food…

As restaurateurs all over the world know, good food, friendly staff and pleasant surroundings are the foundations on which any good dining business is based.

But equally, the industry is finding to its cost that today, these ingredients – high quality as they are - may just not be enough.

So add a dash of the latest technology to the mix. As a recipe for success, it’s a proven winner.

*

To find out more about restaurant technology including EPOS, visit www.nfs-hospitality.com

5. Trash talk.

Controlling supplies and cutting waste is one of the biggest issues in restaurants – former Nomad chef de cuisine Matt Orlando recently called on the industry to do better in this area.

Today’s sophisticated restaurant software includes an alert feature that will warn your staff as the negative post is happening – and they can go and make things right before the guest even leaves.

3. Staff go mobile: Giving your staff the power of mobile can make a great deal of difference to your labour requirements.

Because EPOS can be used on mobile devices ranging from dedicated handheld devices to iPads

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CRESTRON HELPS CREATE A SHINING LIGHT ON THE SHORES OF THE NETHERLANDS

You don’t have to look far to find the reason why the Netherlands’ restaurant “At Sea” in Dronten won the Best Lighting Application award in Crestron’s 2017 Integration Awards.

Sitting in a unique, waterfront location in Dronten, the stunning “At Sea” restaurant boasts beautifully unspoilt views of the Netherlands’ sunset, authentic local food and faultless interior design that is perfectly integrated with Crestron technology.

Every element of this unique restaurant has been thoughtfully created with its location at the forefront of the design process.

The Crestron-controlled lighting scheme has been designed to transport the diner into an ocean realm of splendour and the epitome of coastal dining. The space spoils visitors with sanded natural wood flooring, a stunning stained glass window which beautifully spills natural light, blue wooden clad walls that mirror those of a beach hut and solid reclaimed wood tables which emulate the appearance of driftwood.

The space offers an altogether exemplary atmosphere and user experience, cementing in some really special memories of a very unique place that is perfectly aligned with its surroundings. A team from acclaimed Crestron integrator, Morelight, welcomed the exciting challenge of designing and installing an innovative lighting control solution that provides the perfect accompaniment to the inventive and contemporary design plan.

Ben van de Bunt, Creative director, at Morelight commented: “We were absolutely delighted to be asked to help with this innovative project and knew that by using Crestron products alongside our creative lighting design we would be able to achieve a brilliant combination of creativity and technology.”

They skillfully utilised the natural light available within the space and seamlessly complemented it with an inspiringly creative light scheme. Thanks to Crestron’s DINAP3 processor, efficient control of all track, pendant, LED strip and wall lights,

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are managed, with a number of scenes pre-programmed into the system. The tuneable luminaires are thus controlled to imitate the changing tones and colours of the sunset, and the system also cleverly embraces the natural light occurring outside within the restaurant interior. In doing this, the experience of dining in this stunning restaurant evokes a feeling of being effortlessly in tune with its coastal surroundings.

Dimmable pendant lights suspend impressively from the ceiling which can be adjusted to accompany the rest of the lightning scheme along with the wall lighting.

All the lighting features are perfectly placed, with each luminaire having a specific use in lighting a selected space.

A large, perfectly lit, painting hangs from an interior wall, an instant eye catcher as you enter the space.

All in all, a total of 64 fixtures were installed into the space and thanks to Crestron technology, each can be perfectly regulated to achieve any atmosphere and suit every occasion and with only one touch of the predetermined settings. To suit the interior style of the Restaurant, Morelight has installed the space-saving TSW752 touch screen featuring a clean, contemporary appearance with edge-to-edge glass and advanced high-definition Smart Graphics™.

On completion of the lighting installation restaurant owner, Janine, commented: “We could not be more thrilled with the lighting features that Morelight installed within the restaurant.

They perfectly complement the design and really complete the space.” She continued, “The Crestron control panels are so incredibly easy to use and the ability to manipulate the light in order to mirror the sunset really is a very special addition” This project is a wonderful example of a successful fusion of creative design and Crestron technology within a commercial environment and pushing the user experience to the maximum.

www.crestron.eu

KOLIBRI LAUNCHES WORLD’S FIRST BESPOKE ADULT BOTTLED DRINK Kolibri, launched this month, are the world’s first adult bottled drinks customised to taste. Alcohol free, the range offers distinctive botanical notes and sweetness adjusted to taste, designed exclusively for the prestige hospitality sector to appeal to healthconscious guests.

Kolibri is available in three distinctive and delicious flavours to complement a wide range of dishes, or to be enjoyed on their own: Strawberry & Basil; Cardamom & Chilli; Elderflower & Lime.

The range is completely customisable; the drink can be tailored to the individual’s taste with a separate patented cap filled with Kolibri drops, which can be added drop by drop to increase the flavour complexity and sweetness of the drink.

Co-founder and creator Kamila Sitwell says that Kolibri is set to shake up the soft drinks category within the hospitality sector, believing the major suppliers have become complaisant, offering short-sighted and inadequate solutions to the sugar challenge such as artificial sweeteners, diluted recipes and smaller packaging: “It’s a sea of sameness out there. Sugar, like any natural ingredient, is only a problem when it’s over-engineered in recipes. Kolibri Drinks are designed to give guests complete control over their drinks’ taste and the sugar content. And the best part, the ‘twist in the cap’, is that Kolibri has no more than 40 Kcal per bottle even when all the Kolibri Drops are used.

“Modern customers want a healthy, great tasting and indulgent drink - all at the same time. They also want an experience, ritual and theatre in this area too. With the decline in alcohol consumption accelerating, influencer brands must offer and present alcohol-free drinks which will delight their guests which are on a par with their alcoholic creations.”

Until now soft drinks offered no such experiences. The new range is expected to be priced on menus at around £6 - £7, providing a premium soft drinks choice which doesn’t involve bar tender skills, and offers a good operating margin.

Kamila Sitwell is a soft drinks industry specialist who has developed the strategic direction for major soft drinks companies in the past. She had a

‘eureka’ moment when out dining with friends. “We all ordered homemade lemonade. It should have been an easy order for the barman, except it wasn’t! We all expected the drink to match our own taste preference. The barman had to recreate the order one drink at a time, mixed to each individual taste. All the insights, industry knowledge and trends I studied for years suddenly made so much sense – the future of the soft drinks must be bespoke.”

Kolibri have appointed Douglas Blyde, a gastronomy advisor to brands, drinks writer, and described as one of the most respected experts on eating out in the Capital, to advise on food pairings for the Kolibri range. He says: “I like the

liberation of being able to accurately adjust the level of sweetness in my Kolibri according to mood or even the richness of an accompanying dish. This ‘dosage’ is comparable, believe it or not, to Champagne, where a base wine is finished with a ‘liqueur d’expédition’ which determines whether the formerly bone dry sparkling wine becomes Brut, Extra Sec, Extra Dry, Demi-Sec or Doux…

Taste an array of finely tuned botanical notes, brought forth in a new way with each measure of the carefully designed Kolibri drops. A theatre of flavours blended by you ensures a multi-sensory drinking experience.” www.kolibridrinks.co.uk

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An online brainstorm partner that enables chefs to stay ahead of the game?!

Over 20,000 chefs (!) are already working with Gastronomixs.com, that has been launched in The UK and Ireland in May Six years ago, Jeroen van Oijen and Inge Meijs launched Gastronomixs.com in Dutch for chefs from the Netherlands and Belgium.

Over the years, the team has worked together with chefs from around the world to build an enormous database of culinary knowledge and inspiration.

In 2014, they have made it available for English-speaking chefs. And this was met with great enthusiasm. More than 20,000 chefs are now using this online tool which contains thousands of recipes from cuisines from around the world.

The hyper-modern culinary knowledge platform was already available in English but will be activated per individual country. The global rollout started in Ireland and the UK and you can believe us when we say that you want to be a part of this!

‘Gastronomixs provides recipes in the form of building blocks which every chef can use to create endless variations of dishes.’

Building blocks for chefs

The online brainstorm partner

Gastronomixs is unique and different to other sources, as it provides knowledge in the form of building blocks, also called components. These are not dishes, but preparations of one single ingredient such as smoked potato, fermented carrot, or roast pineapple, which form part of a dish. Classic preparations and the latest techniques are all conveniently arranged per ingredient on the website. Spending hours searching for the perfect recipe or dish is a thing of the past! Gastronomixs is a highly reliable source of knowledge, because all the recipes have been created and tested by a team of professional chefs.

Every chef has their creative challenges. Are you looking for a fresh component to complete your dish? Do you want to give one of your most popular starters a unique twist? Have you been tasked with developing a threecourse vegetarian menu? Then Gastronomixs is here to simplify your creative culinary process! It doesn’t matter in which type of restaurant you work; every chef can use Gastronomixs as an online brainstorm partner to develop new dishes. By playing with the thousands of components, chefs are encouraged to think outside the box and push the boundaries of their creativity.

‘All the recipes on Gastronomixs have been made and tested by professional chefs.’

If you are curious to discover how Gastronomixs can inspire you, for just €6 per month or €60 per year you have full access to the platform. But you can always first take out a free two-week account to give the platform a decent test-drive! Go to Gastronomixs.com and be inspired!

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Lancing College Pupils Try Home-Grown Salad From New Hydroponic Farm

Lancing College has recently taken delivery of the new GrowModule365, a portable hydroponic growing system, which will allow the College Catering team to grow their own leaves, herbs, young vegetables and soft fruit at any time of the year, for use in the school’s own kitchen as well as provide “living green” differentiation when catering for events and functions.

The College has an innovative and sustainable approach to food for its pupils and staff. Alongside the College’s own Farm, the GrowModule365 enables the cultivation of large quantities of tasty produce, costeffectively and all year round, whether it’s day, night, winter or summer. The advanced hydroculture enables the growing of plants without soil, using mineral nutrient solutions in a water solvent technology.

The advantages of hydroponic farming include enhanced nutritional value, less water usage and no harmful chemicals, minimal power consumption, and a quick turnaround as the process from

seeding to harvesting usually takes no longer than 10 days - all with the added benefit of zero food miles.

The first harvest produced an exceptional bounty of micro coriander, sorrel, marjoram, chives, nasturtium, pea shoots, choy sum, rocket leaves and lamb’s lettuce. A week later, the second harvest brought a variety of baby vegetables: beetroots, turnips and leeks.

Hannah Bond, General Manager of the Catering Department, was intrigued when she heard about the possibility of growing vegetables, salads and herbs in a quick and sustainable way.

She commented: “We look forward to providing our students with the highest quality fresh produce all year round.

Being sustainable is certainly one of the objectives in the long term and this, alongside the College Farm produce we already utilise in the kitchen, is another small step in the right direction.”

delighted to be working with the team at Lancing College. Their visionary approach to providing the very best fresh food and nutrition to diners, presents a perfect canvas for a GrowModule365 unit. The benefits of freshly grown product and resulting cost saving opportunities are unquestionable and it’s a delight to work with a team who are so passionate about this project.”

The module will also open up plenty of opportunities for the students at the College to learn about the science and technology behind hydroponic farming.

Find out more about this groundbreaking new system on their website: www.growmodule365.co.uk

Paul Brown, Managing Director of GrowModule365 Ltd added: “We are PAGE

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Elegant and classy, the Baglioni Hotel showcases fine dining at its best. Situated opposite Hyde Park and overlooking the beautiful Kensington Gardens, it is a relaxing and gorgeous atmosphere. The hotel has a beautiful exterior, reflecting its Italian lifestyle. The grand entrance is unmissable and mirrors the beauty of its surroundings.

Baglioni Hotel London

power and crispy parmesan, a very unique and stunningly presented dish. As a starter, I would highly recommend the tuna steak with sesame seeds, it was cooked perfectly. The seeds give an interesting crunch to the soft and tender tuna; it was served with beautifully seasoned yellow and red peppers.

I shall begin by describing the breath taking beauty of the hotels interior, the black and gold gives an abstract and chic feel. We were warmly welcomed by Emilio Preiata (Restaurant and Bar Manager) and his team. We were immediately taken to an exquisitely designed booth and offered a taste of the award winning Ferrari Trento sparkling white wine, a fabulous start to the evening.

Emilio then offered us options of wine for our meal giving us an interesting insight into his culture and expertise. We decided upon the crisp white wine Frascati Villa Frauca Superiore which complemented our meal perfectly.

We ate from the lunch and dinner menu which provided us with fantastic variety, something for all. For me, the roasted lamb chops with truffle potatoes served with thyme and potato sauce is a must for a main dish. The lamb is cooked to perfection; the meat slides off of the bone and melts in your mouth.

In all honesty one of the best cooked lamb I have ever tasted, absolutely exquisite. The gorgeous truffle potatoes accompanied the meat well and the delicious sauce added a burst of flavour. An Italian speciality, the elegant and rich layered tiramisu was a flawless ending to our delightful meal. The delicate flavour of layers contrasted with the darkly robust presence of expresso and sharpness of cocoa powder was a fantastic mix.

With the magnificent decor visually pleasing to the eye, Chef Alberto Rossetti offers his own twist on hearty Italian dishes. To begin we were given a selection of warm, traditional Italian breads with olives. Our waiter then brought us over a light and unique pre starter dish. A cold Parma ham consommé with crunchy tortellini filled with Parma ham and mozzarella, dusted with black olive

The Baglioni Hotel offers a window into the flavours and lifestyle of Italy, whether it may be for a weekend away, a ritzy afternoon tea or for a first class fine dining experience it is well worth a visit. This is an experience of amazing food and faultless service which should not be missed. As quoted by the hotel themselves, it truly is “an Italian heart which beats in the heart of London”.

14 PAGE Baglioni Hotel

Photo credit: Diego De Pol

Photo credit: Paul Griffiths

Baglioni Hotel PAGE 15

CREATING THE PERFECT ESPRESSO COFFEE

Lever espresso machine.

R

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

Each group has optimum temperature control.

www.firmanglass.com

Shopspec_glazingexcellence-2018:Firman 01/03/2018 17:04 Page 1

Established in 1975 Firman Glass is one of the leading

independent glass processors in the UK, manufacturing toughened glass, laminated glass and specialist sealed units.

Based in Harold Wood Essex within 5 minutes of junction 28 of the M25 and half an hour from Central London we are ideally situated to service our ever growing and diverse customer base.

Manufacturing all forms of processed toughened glass,

with comprehensive stocks of clear float, low iron, satin,

body tinted, mirrors, laminated glass, acoustic laminated and fire rated glass.

With some of the most advanced capabilities in place

Firman Glass is able to manufacture high quality products

for all markets sectors including architectural, retail, leisure and domestic

Glass Excellence Products • • • • •

Toughened glass Processing CNC shaping Laminated glass Toughened and laminated constructions • EVA and Vanceva coloured interlays • Fabric and decorative interlays • Structural interlays

• • • • • • • • •

Specialist insulating glass units Anti–slip glass Fire rated glass UV bonding Electric switchable glass Heated glass Decorative glass Sandblasting ColorfirmTM back painted glass

Applications • • • • • • •

Structural glazing Glass floors Partitions Roof lights Balustrades Full height barriers Canopies

• • • • • • •

Staircases Treads and stringers Shower screens Shelving Glass doors Acoustic reduction Fire rated

• • • • • •

Decoration Wall cladding Splashbacks Privacy Technical Support Nationwide Coverage

Further information is available from our sales and technical offices or visit www.firmanglass.com Firman Glass,19 Bates Road, Harold Wood, Romford, Essex RM3 OJH Tel: 01708 374534 Fax: 01708 340511 Email: sales@firmanglass.com In association with

www.firmanglass.com

MANCHESTER CENTRAL | 15-17 JULY 2018

FEATURING MIDPOINT

REGISTER NOW FOR YOUR FREE TICKET manchesterfurnitureshow.com

HOT NEW BRANDS WITH HOT NEW STYLES MANCHESTER FURNITURE SHOW

It’s a new look and new brands at this summer’s biggest furniture and interiors event - the Manchester Furniture Show (15-17 July, Manchester Central). Partnering for the first time with the highend MidPoint Furniture Exhibition, exclusive names will show their latest designs alongside returning Manchester favourites and new exhibitors.

Italia Living, Kesterport, Chelsom and Gala Collezione are just some of the new UK and International names that will welcome buyers in the MidPoint

20 PAGE Manchester Furniture Show

section of the show. Design led and trend leaders in upholstery, cabinet and lighting, their collections will feature mixed textures, colourful fabrics and futuristic designs.

Chelsom is well known in the hotel and leisure trade, successfully undertaking design projects in many prestigious international hotels and restaurants including the Mandarin Oriental in Hyde Park and the Ritz Carlton in Dubai. Extending its furniture division, it is already having an impact on the contemporary furniture trade and is becoming a

S AT JULY’S

recliners and modular furniture in both soft and bright leathers, and contemporary fabrics.

Kesterport are another name well known to the hospitality industry, supplying many high-end hotel projects like the Burj Al Arab and prestigious landmarks like the Houses of Parliament. With a client list that also includes prominent retailers such as Selfridges and Furniture Village, they are renowned for seeking out new materials and constantly evolving their trends. On show will be chic new styles in dining, living and upholstery as well as a collection of new decorative accessories.

go-to brand for commercial appeal and design quality. At Manchester it will introduce new living furniture that compliments current trends in upholstery and modern living.

Gala Collezione is one of the largest upholstery producers in Poland with over 150 sets of furniture leaving their factories every day. Producing sofas and chairs in leather and fabric for over 20 years, they focus on developing diverse, functional and highly attractive furniture. Their latest collections, to be unveiled at Manchester, will include motion

Away from the MidPoint section of the show Manchester has plenty more big names including Westbridge, Gallery Direct, VIDA Living, Furmanac and Alpha Designs. For buyers of furniture and decorative furnishings at every level of the market there will be a great spread of new products in beds and mattresses, sofas and chairs, tables and cabinet furniture and all those final flourishes, lighting, mirrors, art and glassware.

It is no wonder that Westbridge manufacture over 10,000 pieces of upholstery every week. Gathering trends from all over the world, they have a passion for design and have over 1200 fabric and leather options available sourced from Europe and Asia. Offering sofas and chairs at different price points and with a multitude of designs from classical to contemporary available at any one time, they are a choice brand for upholstery buyers. At this year’s show they will introduce 3 new shapes and 30 new leathers and fabrics in their

Elements and Westbridge ranges.

Gallery Direct are rapidly becoming one the UK’s most successful furniture and furnishing brands. Continually developing new collections in wood, metal and mixed textures they are a one-stop shop for all things interior.

From French influenced designs to paired back Scandinavian influences, their new ranges in living and bedroom furniture will delight and inspire in equal measure.

For all things beds, Furmanac with their 5 recognisable brands including the high-end Hestia and mainstream MiBed brands is definitely the stand to visit. Making beds for over 50 years they are the UK’s largest producer of adjustable beds and are also highly regarded for their upholstered bedsteads, divans and upholstered headboards. They will be showing dozens of new fabric choices and new mattresses in their Hestia’s Nature’s Comfort range, as well as new innovative MiBed styles.

The Manchester Furniture Show will be full of hot designs this summer, to see the full exhibitor list and to register go to www.manchesterfurnitureshow.com

Manchester Furniture Show PAGE 21

RESTAURANT

UPDATE

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

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

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

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

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

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

- Leanne Thomas, Weelsby Academy

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

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

22 PAGE

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

Sunborn Yacht Lon

Overview Within a stunning, picturesque landscape, Sunborn Yacht, part of the renowned Sunborn International Group, exudes the highest standard from every aspect of this fabulous hotel. The Luxury Yacht, is located in the prestigious Royal Victoria Docks. In over 120 metre lengths, Sunborn Offers 138 luxurious bedrooms & Suites situated over 5 floors. Entering the yacht feels like stepping into another world where every attention to detail is met and even the smallest aspects are tended to with highest level of care and attention.

The Room I was lucky enough to be given the Executive yacht suite during my stay, a gorgeous suite located on the third floor of the boat property.

At approximately 45m², the suite felt more like a private residence which included a comfortable sitting room, a

24 PAGE

large plasma TV, dining table, four poster king-size bed, dressing room, walk-in wardrobe and vanity desk, but mainly it had a beautiful private balcony, situated on the Thames overlooking the o2 arena & the London city lights. The bathroom was an exquisite marble bathroom, which included excellent shower facilities accompanied by a selection of condiments to use, along with his and hers mirror and sink.

ndon Hotel

The Food Dining within “The Lands end” Restaurant, had an astonishing feel to it. Located on the third floor, You around the beautiful spiral staircase & gorgeous chandeliers to find. Upon sitting in the restaurant, you’re located over-looking over the o2, and night time London lights, and if the views aren’t breath-taking enough the food most certainly is!

Serving a wide range of comfort food – meets modern twist dishes, I opted for the Ham hock pistachio terrine to start and The braised pork belly –served with English mustard, garlic mash potato, tender broccoli and apple sauce for the main course, both of which left me both satisfied and craving more.

Full menu available here www.sunbornhotels.com Breakfast was a slightly more formal affair, Showcasing a modern outlook on classic British dishes with a commitment to quality ingredients and depth of flavour, the breakfast menu consisted of a variety of cooked and continental options with a selection of pastries and fruit juices. Having experienced the Sunborn Yacht ourselves, we struggle to find the right words to justify just how incredible this place is. It really is something to discover for yourself and no doubt, you’ll be longing to stay.

To book your stay at Sunborn Yacht London please click here. www.sunbornhotels.com PAGE

25

PRESS ANNOUNCEMENT

2018

Knowsley-based Counterline Limited has won the prestigious Queen’s Award for Enterprise for outstanding continuous growth in international trade.

The £12 million turnover company designs and manufactures bespoke and standard food service counters and display units. Initially serving the UK hotel industry Counterline was soon asked to design, manufacture and fit out the food service areas of corporate headquarters, prestigious sports venues and leisure complexes. The recent consumer trend for “grab & go” food has enabled Counterline to further show off their design capabilities in well-known supermarkets and coffee franchises, whilst also investing in ever-more environmentally friendly materials, technologies and manufacturing processes.

Counterline’s reputation and pride in their “Made in the UK” credentials now have them exporting to countries across Europe, the Middle East, Africa, Far East, Central Asia and Australasia. Export sales have more than trebled over the last 6 years and now represent 25% of total turnover. Managing Director, Tim Flood, states, “It is unusual for a UK company in our line of business to export at such high levels, let alone report continuous year-on-year growth for export sales over 6 years”.

The Queen’s Award for Enterprise is the UK’s highest accolade for business success.

Our award for outstanding continuous growth in international trade rightfully acknowledges the dedication of all our staff and partners across the globe who continue to build Counterline’s reputation as the “go to” company for quality products and design solutions within the food service counter and display market.

We couldn’t be prouder…and yes, we will be celebrating!”

Counterline Limited Randles Road Knowsley Business Park Merseyside L34 9HZ United Kingdom tel: + 44 (0)151 548 2211 fax: + 44 (0)151 549 2179 email: enquiries@counterline.co.uk web: www.counterline.co.uk

RESTAURANT

UPDATE

CK Direct expand energy efficient

solutions on the back of new appointment

W

ith a new starter bringing new working relationships and new products, it’s an exciting time of new beginnings at CK Direct.

Chris Sheldon has joined their ranks as Technical Manager, bringing with him a wealth of transferable knowledge and experience across many areas of the industry, and a passion for providing energy efficient solutions.

“I am very pleased to be joining CK Direct”, said Chris, “this opportunity allows me to utilise my existing knowledge and experience in a market space that provides many technical challenges.”

Asked what attracted him to CK Direct, Chris responded: “The ambition of the company directors, and growing customer base made for the perfect fit for developing my future career.”

Chris Sheldon brings with him the opportunity to provide CK Direct’s customer base and the commercial kitchen industry, with the Komfovent range of Air Handling Units. These highly efficient units come complete with purpose-built control solutions and are available to the end-user or installer in no time. CK Direct boast very competitive lead times on the product.

A history of industry experience Growing up with a father who was a Chartered Building Services Engineer, it was inevitable that Chris Sheldon would follow in his footsteps and forge a career in the Building Services market.

Chris gathered knowledge within the industry by working as a CAD Technician for his father’s design consultancy.

With a passion for controls, he started up a business to provide automation solutions for domestic and commercial clients. This business developed into a HVAC / Renewables distribution business, providing his client base with solutions covering specialist areas of the Building Services market (Air Conditioning / Ventilation & Renewables).

Through a relationship with one of his customers, Chris gained an opportunity to join a prominent manufacturer of ventilation systems as an Area Sales and Technical Manager. There, he promoted and supported their range of equipment through their existing distribution channels.

In recent years, Chris has taken key roles in business specialising in Ventilation / Mechanical services, providing clients with a one-stop solution; including design, procurement and installation services with projects ranging from £10k to £250k.

28 PAGE Commercial Catering Design & Refit

This history of experience has instilled an ambition in Chris’ approach to management. He plans to assist CK Direct in growing their market share, both through existing and new channels.

“In time I would like to be a key member of the CK Direct team”, said Chris, “and take on additional responsibilities to future-proof the business as the opportunity arises.”

A new product: Komfovent Thanks to Chris Sheldon’s connections with partnering distributors, CK Direct are now able to supply their clients with Komfovent Air Handling Units - Ventilation equipment that offers only energy efficient ventilation solutions.

Komfovent conforms to all required EU norms and regulations and is Eurovent certified and TÜV approved.

The units are built with comfort, efficiency and productivity in mind, contributing to a healthy indoor climate. They are exported to 30 countries worldwide and have been installed in hospitals, shopping centres, industrial buildings and all manner of residential and public projects.

As CK Direct expand their network, they’ll comfortably continue to supply the market with advanced product, fully compliant to the latest standards, and at highly competitive price points.

You can find out more about CK Direct’s commercial kitchen ventilation and extraction systems on their website: www.ckdirect.co.uk

COMMERCIAL COMMERCIAL KITCHEN KITCHEN VENTILATION VENTILATION & & EQUIPMENT EQUIPMENT

DESIGN DESIGN // MANUFACTURE MANUFACTURE // INSTALL INSTALL // MAINTAIN MAINTAIN

EXTRACT EXTRACT HOODS HOODS STAINLESS STAINLESS STEEL STEEL EQUIPMENT EQUIPMENT BAFFLE BAFFLE FILTERS FILTERS

OZONE OZONE SOLUTIONS SOLUTIONS

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

ckdirect.co.uk ckdirect.co.uk

RESTAURANT

UPDATE

Room temperature is the

Bread and Butter of the dining experience

Diners’ experiences at a restaurant are the foundation of the eatery’s success. While there are a complex set of factors that go into creating the perfect dining experience, the taste, and texture of the food, as well as the comfort of the patrons, are vital to bringing people back to a restaurant again and again. Keeping the perfect balance of temperature between a kitchen and a dining room can be tricky but it pays off in the end.

Everyone from a novice home cook to a Michelin-starred chef understands the importance of ingredients and recipes, and when it comes to baking, it pays to be a perfectionist. Baking is a science and an art, so maintaining all aspects of a recipe is essential to serving up everything from a simple dinner roll to an elaborate beef wellington. Many other recipes and cooking methods also call for ingredients such as meat, eggs, butter, milk or other special ingredients to be used at room temperature and there is a science to it.

Room temperature is also an important factor in the dining room as well. A diner’s experience in the dining room has a lasting impact on their overall impression a restaurant and keeping diners shivering cold or boiling hot will likely make their first visit their last. Room temperature plays a vital role in the dining experience in the kitchen as well as the dining room and even the Michelin Guide acknowledges the importance of the overall experience when dining in a restaurant.

Restaurants require all types of HVAC solutions from Temperature, Humidity, Ventilation, DHW – Domestic Hot Water, Hygiene, energy efficiency, low maintenance, reliability, easy self control, low running cost, flexibility, standby, and low capital cost.

LG HVAC equipment distributed and extensively supported by Space Air 37 years experience provide all solution from single splits of 2kW to 270kW central systems complemented by high efficiency HRV – Heat Recovery Ventilation, most efficient heat recovery LPHW/DHW hot water hydro kit in combination

Extensive range and styles of indoor units and Heat Recovery Ventilation

Heat recovery system with hydro kit using wasted heat from indoor units and generate hot water

with LG VRF can give COP’s of almost 8.5. The control system is state of the art with Touch Control, full building services control to full and remote diagnostic.

Indoor units come in a variety of design styles, including wall, floor and ceiling surface mount, ceiling flush and recessed concealed mount to blend in with its surrounding design, seamlessly.

Space Air knowledge and experience in distributing air conditioning equipment since 1980 supported by un-matched accumulated data of over 22GB supports the product through Architects, Specifiers, Contractors, Facility & Maintenance companies with design assistance, specifications, after sale support, logistics on and off site support to all from Guildford and Bristol sales offices.

Contact us on 01484 478 715, sales@spaceair.co.uk or visit our website www.spaceair.co.uk

30 PAGE

The complete LG HVAC Solution Cooling • Heating • Domestic Hot Water • Ventilation • Controls Small applications

Medium applications

Commercial (Large Splits)

Residential (Split, Multi Split) Large applications

Ventilation

Hotels / Offices (VRF)

HRV

Extensive range of fan coils

ArtCool Mirror

4 Way Cassette

Ducted

DHW Comprehensive complete control

Indoor Fan Coils

ArtCool Gallery

Hot Water

Remote Controls

Ceiling Suspended

Ceiling/Floor Convertible

Standard III

Basic / Hotel

Remote / Wireless / WiFi

Central Control

AC EZ Touch (64)

AC Smart IV (128) + BACnet

AC Manager 5 (8,192)

Space Air Ltd. - Guildford and Bristol ( 01483 478 715 * sales@spaceair.co.uk 8 www.spaceair.co.uk Distributor of LG HVAC

RESTAURANT

UPDATE

Remarkable Italian Ice Cream Italian gelato has a rich heritage dating back hundreds of years and is hailed as the original ice cream.

Developed and produced by their passionate and dedicated team in Italy since 2005, Joe Delucci’s award winning authentic gelato – the latest award being Bronze from this year’s Casual Dining Show - is made with whole fruit and fresh, natural ingredients with no artificial colours, flavours or preservatives.

BRC accredited, Joe Delucci’s is the discerning choice for many leading chefs and is stocked by well-known restaurants, hotels, gastro pub groups, dessert parlours, garden centres and cafes through their nationwide wholesale food distribution network. It is served in Nando’s restaurants throughout the country and sold as 500ml tubs in Tesco – these include Vanilla and Strawberries & Cream as well as their signature flavour, Coconut.

For scooping operations, Joe Delucci’s offer a great start-up service with freezer options and point of sale items to help you in your launch. Choose from their many flavours to supplement your dessert menu and create bespoke recipes. Joe Delucci’s is available in 5 litre Napolis, 2.5 litre tubs, 500ml pots and, about to launch, 120ml theatre tubs in their five top-selling flavours – With the majority of flavours Vanilla, Chocolate, Strawberry, lower in fat (using milk, not Coconut and Mango. cream) and with less air than A sample box can be requested regular ice cream, you can be for delivery to you (see the assured of a mind-blowingly accompanying advertisement) creamy texture. Served at a or, to taste a fuller range, you can slightly higher temperature search their website for a Joe than ice cream, their dense Delucci’s kiosk near you. A call gelato is soft on your taste to head office before you go will buds leaving an intensive, longensure a comprehensive tasting lasting flavour of fresh, natural from their trained gelatistas. ingredients. Their appealing range of gelati and sorbetti is Joe Delucci’s Ltd all vegetarian and includes non- sales@joedeluccis.com dairy, gluten free, fat-free and T 0844 557 1818 www.joedeluccis.com vegan flavours.

The indulgent gelato is beautifully blended and freshly frozen in small batches in Italy before being transported to the UK. Joe Delucci’s offer over 30 flavours of the most remarkable Italian gelato and are constantly working to develop and produce more innovative flavours to add to their extensive range.

32 PAGE Foodservice & Ingredients

Our new Italian gelato masters have perfected our recipes, making sure that our avours taste better than ever!

Don’t just take it from us...

Why Choose JustIngredients?

JustIngredients offers the UK's largest online range of dried herbs, spices, botanicals and more. As a BRC accredited company you can rest assured that our products are of the finest quality, non-irradiated and GM free; we only work with trusted suppliers and you can find all of our accreditation documents and product specifications directly on our website. We’re also able to provide certificates of analysis, material safety data sheets and further technical information for all our ingredients upon request.

Our trade division is dedicated to supporting businesses in and outside of the UK and we are proud to work with a wide variety of companies from breweries, distilleries and restaurants to equestrians and candle makers!

Our Product Range

From basil to bilbery leaves and paprika to poppy seeds, we have an extensive range of ingredients which we supply in various sizes from 100g packs to pallets.

With over 30 years industry experience and an in-house broker, we have the ability to source a wide range of products, so if we don't currently have the ingredient that you're looking for (and you'd like 150kg or more) just let us know and we'll do our best to source it for you.

As well as a wide range of conventional herbs and spices, we also stock a number of organic and Fairtrade products.

SPICES

BLENDS

SUPERFOODS

SALTS

SEEDS

FLOWERS

CULINARY POWDERS

TEAS

HERBS

Register for an Account Today

Join the thousands of trade customers who’ve already discovered our range and benefit from:

 Easy, 24/7 online ordering

 Dedicated in-house trade contact

 MOQ of just £70

 Easy access to technical documents

 FREE delivery* over £200

 BRC accredited supplier

*Terms and conditions apply.

For more information on any of our products or services, just get in touch with our trade team who will be happy to help. Email us at trade@justingredients.co.uk or call us on 01291 635525.

TRADE.JUSTINGREDIENTS.CO.UK

INTRODUCING JUSTINGREDIENTS

CATERING TUBS

The same, best quality herbs and spices - now in a simple, split-pour shaker jar.      

Designed for chefs Shelf ready, easy grip tub 100% recyclable Single tubs Case packs BRC accredited supplier

FLAVOUR MADE EASY. TEL: 01291 635525 EMAIL: trade@justingredients.co.uk

TRADE.JUSTINGREDIENTS.CO.UK

RESTAURANT

UPDATE

AN ICONIC CHARACTER

H

Blessed with character - infused with a timeless sophistication.

umphrey Bogart is an international icon. The American Film Institute named him the greatest male screen legend of all time. In addition to being the Oscar-winning star of such classic films as Casablanca and The Maltese Falcon, he was a true renaissance man. Bogart won many sailing races while captaining his beloved Santana yacht. He was a scratch golfer. He was a tournament director for the U.S. Chess Federation, and once played leading grandmaster Samuel Reshevsky to a draw. Humphrey Bogart lived a legendary romance with his wife, the beautiful Lauren Bacall, and they made four films together. Known for his impeccable fashion sense, Bogart remains a style icon. And, before Frank Sinatra, Humphrey Bogart was the original centre of the legendary Rat Pack, which was so named by Lauren Bacall. Last but not least, Bogie always spoke up for what was right, and he had no tolerance for phonies.

Humphrey Bogart appreciated the finer things in life. And that included the perfect cocktail.

Whether he was sailing the Santana, playing chess, or winding down from a day on the set or a round of golf, Bogart liked to have a drink.

John Paul DeJoria’s and business partner Johnathon Kendrick of ROK Drinks, teamed with the Humphrey Bogart Estate to create a collection of spirits that pays tribute to a true icon. Complex in character, abundant in taste, smooth in nature, with a sharpness like no other: Bogart’s is a brand that would make the man himself proud.

36 PAGE

Bogarts Gin 45% ABV Only the highest quality, hand-picked ingredients With juniper berries from Italy for their fragrant aromas, fresh hand zested citrus, vine ripened cucumber, lightly hand roasted and crushed macadamia, English lavender and coriander leaves.

I n c re d i b l y s m o o t h juniper spruce tips and a crisp coriander taste that finishes in a round full back note of macadamia and peppery lime. Sophisticated yet natural, Bogart’s Gin is perfect over ice, with tonic or in a classic Gin Martini. Flawless with a slice of orange or English cucumber.

Bogarts Vodka 40% ABV This fine artisan spirit is distilled to satisfy the most discerning taste.

Using the highest quality American grains and column distilled six times in small batches, Bogart’s Vodka

matches the quality of the legendary man it represents.

Unbelievably smooth and clean with a silky dry, yet light, fruity body and peppery spice accented finish. A truly tasty balanced Vodka.

Bogarts Rum 40%ABV This crystal clear white Rum has a remarkably smooth, clean finish, boasting aromas of light caramel and citrus zests.

Bogart’s small-batch American Rum is distilled by artisans using the finest “Fancy” grade raw molasses,

delivering rich, exceptional flavours in every sip.

An outstanding combination of soft, well-rounded flavours, including almond and coconut, make this exce p t i o n a l l y we l l crafted Rum the star of any occasion.

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

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

www.equipline.co.uk

PAGE

37

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

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

WE ARE LIG

THE HOME OF TRADITIONAL, CONTEMPORAR

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

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

GHTIQUE

RY AND INNOVATIVE LIGHTING.

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

www.lightique.com

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

RESTAURANT

UPDATE Recommended Suppliers