Restaurant Update - November 2018

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

What works for you reliably around the clock, satisfies your guests and increases your sales?

For successful restaurateurs

The new NCR Orderman7. www.theneworderman.com

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November 2018

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Roe to open at pop Brixton this November

Simon Whiteside, the chef and co-founder of renowned seafood restaurant, Hook in Camden is to open his first solo restaurant, Roe at Pop Brixton on 7th November.

Located in a shipping container, the restaurant will seat 32 guests including an outside terrace area. Roe will focus on sustainable seafood from the British and Irish coast using small, independent suppliers only.

The ever-changing menu designed by chef owner, Whiteside will offer both small and larger plates drawing on Simon’s Irish heritage. Smaller dish highlights will include; Ink and Guinness soda bread with seaweed butter and accompanied with either mackerel pate, whipped smoked cod’s roe or house smoked salmon with horseradish; Grey mullet Poitin ceviche with cucumber and lime; Cuttlefish and ink arancini with pecorino foam and monkfish carpaccio with a roasted cauliflower puree and pickled shitake.

Bigger options will feature the likes of; Ray wing with Jerusalem artichoke and wild mushrooms; Confit sea trout accompanied with sea greens and an oyster and sorrel emulsion; Spiced ling with fermented lentils, roast onion squash and chard plus a daily whole fish special.

To finish, there will be sweet delights such as sea salt and brown butter blondies served with pistachio clotted cream. British and Irish cheese will also be available.

Sustainability is of great importance to Simon which is why when creating a drinks list, he made the decision to source all the spirits from the Sustainable Spirit Co. Using the environmentally friendly liquor, Roe will be muddling

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up a small flight of cocktails including the Honey and pear margarita, combining honey, pear, triple sec, tequila & rosemary; the Plum and thyme prosecco smash, a base of plum, thyme and vodka topped with prosecco; and the G & Tea, earl grey tea mixed with gin, cardamom and cinchona bark. There will also be a small selection of wines and beers, and soft drinks from Karma Cola.

The stripped back interiors will feature two communal tables made from reclaimed wood each seating eight guests, vintage style bulkhead lights along the wall and an open kitchen.

Buzzworks crowned Ayrshire’s best business

The Idle Rocks named as Seafood Restaurant of the Year 2018 The Idle Rocks in St Mawes, Cornwall, has been announced as the winner of the 2018 Seafood Restaurant of the Year competition organised by The Caterer in association with Seafish.

The competition, now in its fourth year, was launched to highlight great use of seafood and knowledge of often under-used seafood products, in all types of restaurants.

One of Scotland’s fastest growing independent restaurant and bar operators, Buzzworks Holdings, has been crowned Ayrshire’s Best Business.

The hospitality group took home the title of Best Business with more than 51 employees from the latest Ayrshire Chamber of Commerce Business Awards.

Buzzworks has built an enviable reputation throughout Ayrshire and beyond for excellent food and customer service and now operates eleven venues under four brands – Elliots, Scotts, House and Lido.

Managing Director, Kenny Blair attended the glittering ceremony to collect this award on behalf of Buzzworks.

Kenny said: “It was an honour to be crowned Ayrshire’s Best Business. The roots of our business remain firmly in Ayrshire and we are proud of the service we provide to customers and our teams in all the communities we work in.

“We continually invest in training to maintain high service levels and are committed to supporting local causes. A big thank you to Ayrshire Chamber of Commerce and congratulations to the whole Buzzworks team.”

The Idle Rocks restaurant was recognised for its exemplary customer service, backed up by a Seafish mystery audit, its excellent menu and the variety of locally sourced fish species used. Led by head chef Guy Owen, it was also praised by the judges for its sourcing and sustainability practices as well as its dedication to training and developing its team about provenance.

The Idle Rocks is a privately owned 19-bedroomed waterfront Relais & Chateaux hotel with a 65-seat restaurant and an ethos to embrace and protect its waterside location. The chef brigade is passionate about preparing authentic and inspiring dishes, conceived from sustainably sourced ingredients.

The Idle Rocks works very closely with its local seafood suppliers, such as Fish for Thought and the Wild Oyster Company fishing Cornish native oysters on the Fal river, a fishery protected by strict bylaws, only allowing the gathering of oysters by fair wind and tide, between October and March. The majority of the fish on the menus is specimen rod or line caught, by many day-boat fishermen whom are known and trusted.

Andy Gray, trade marketing manager for Seafish, commented: “We are delighted to support and promote the Seafood Restaurant of the Year award.

It’s genuinely inspirational to be among such talented seafood ambassadors. Seafood is widely recognised as one the healthiest and most sustainable proteins and we are encouraging people to eat two portions a week.”

Val Russell, Chief Executive at Ayrshire Chamber of Commerce, said: “My congratulations to all the winners at this years’ Ayrshire Business Awards, what a thoroughly great night it was. Chatting with the judging panel it was obvious just how difficult a job they had in selecting a winner from each category due to the extremely high standard of entry.

“I’d like to thank all of the judges led by Chairs, Walter Smith and Gail Anderson for giving their time and expertise to the Ayrshire Business Awards. Thanks also to our sponsors for their continued support in making the Awards the continued success it is.”

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LSBU’s chocolatier represents UK in world final

The Ivy Collection to launch 535-cover Manchester site with ‘Ivy Asia’ floor

London South Bank University’s Chocolate lecturer, Barry Johnson, has headed to Paris for the World Chocolate Masters competition – 31 October - 2 November 2018.

The 535-cover, four-floor dining experience will open in the city’s financial district in November, featuring a ground floor Ivy Brasserie and the brand’s first ‘Ivy Asia’ – a bar-restaurant concept with Asian-inspired cocktails and dishes including wagyu beef with truffle sauce; salmon fillet teriyaki; and avocado and crispy tofu with lime and ginger dressing.

There will also be a private dining “Geisha room”

Aiming for the prestigious title of World Chocolate Master, Barry will be battling it out against 19 other chocolatiers from across the world in the global competition that takes place in Paris every three years.

In October 2017 Barry won significant praise from the international jury to become UK Chocolate Master and qualified for the seventh edition of the World Chocolate Masters final.

The opposition was strong but Barry’s competition experience and expertise in creating exceptional flavour combinations won him the opportunity to compete on the international stage.

Barry comments: “I’m excited about representing the UK and Ireland at the World Chocolate Masters. It’s a once in lifetime experience and I intend to savour every moment of it.

“I was delighted with the feedback I received in the UK qualifier and plan to develop and refine products for the tasted element of the competition, focusing on the ingredients, flavour pairing and the eating experience. My showpiece will draw all these themes together and represent what I see as the future of urban sustainable food culture.”

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The Ivy collection is set to launch the largest restaurant opening of 2018 at its new Spinningfields site in Manchester.

Sean Burbidge will oversee back of house as executive chef, while Kate Cooper will serve as general manager.

Baton Berisha, director of operations for the Ivy Collection, says: “We are incredibly excited to bring the Ivy Collection to Manchester this winter.

Situated within the heart of Spinningfields, Manchester’s luxury dining and shopping quarter, we can’t wait to showcase our different floors, dining concepts and offerings. They’ll be something for everyone and we hope to bring something new to the city.”

The brand is still operated by the Ivy owner Richard Caring, but is managed through Troia, a separate company to the firm which oversees the Covent Garden institution.

In its last strategic report for the year ending July 2017, Troia had a turnover of £44m, double that of 2016’s £22m, and adjusted earnings of £4.7m. However, due to the scale of its expansion, the firm ran an operating loss of £3.5m, more than double the previous year’s £1.3m loss.

The World Chocolate Masters is the only competition in the world dedicated to the individual creativity of chocolatiers and pastry chefs with chocolate.

Taking place at Salon Du Chocolat in Paris, it is a unique platform for chefs from all over the globe to share their talent with the world.

The competition includes a chocolate heptathlon comprising

seven chocolate elements run over three days and 14.5 hours of live competition. The competitors must present the following products: chocolate show piece; ‘snack to go’; chocolate patisserie item; moulded chocolates (using a bespoke mould); noir challenge – using bespoke chocolate developed by Cacao Barry; gateaux du voyage; mini showpiece.

Burger and Beyond to open Restaurant Burger and Beyond, best known for their lineup of drool-inducing burgers, will open their first bricks and mortar site in Shoreditch this November – with a host of delicious new dishes joining the menu.

chicken and miso maple butter. So far, so good.

As you’d expect, there will be burgers aplenty, with Burger and Beyond’s famed bacon cheeseburger coming along for the ride. New additions to the burger list include a mushroom raclette burger, a fried hot fish offering, and the Krispie fried chicken burger, made with Rice Krispie-fried

Given more room to play with, they’re expanding their range of sides, and this is where we truly start salivating. Deep-fried lamb nuggets with burnt onion dip, and mushrooms, egg yolk, and lardo on toast make for lovingly decadent companions to your burger. The restaurant will also be offering their jazzed-up take on poutine, made with bone marrow gravy and truffle tots. We’ve only heard of one dessert so far, but it’s an absolute winner: deep-fried blueberry pie with clotted cream ice cream. I need that in my face right now, please and thank you.

No official opening date has been given, but with November just around the corner, you can expect it to be soon. You’ll find it at 147 Shoreditch High Street, and most likely spy us there, tucking into everything on the menu with absolutely zero regrets.

One Michelin-starred restaurant Texture in London’s Marylebone has appointed Karl O’Dell as head chef.

O’Dell joins from a senior sous position at Petrus after two years at the one star Gordon Ramsay restaurant in Knightsbridge, having served under Larry Jayasekara.

Across his 15-year career, he has also worked at the Artichoke in Amersham and Colettes at the Grove in Hertfordshire.

And earlier this month he was one of 10 to make the finals of the 2018 National Chef of the Year competition held by the Craft Guild of Chefs.

Texture’s owner and chef-patron Aggi Sverrisson said: “We are delighted to have Karl join us here at Texture.

O’Dell added: “I am excited to be joining the Texture restaurant team and embarking on this new journey.

“Karl has worked in some fantastic kitchens, and I am confident he will use his experience and skills to the benefit of the entire team.”

“I am looking forward to working alongside Aggi whose career and unique culinary style has long inspired and influenced my own.”

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Mark Sargeant Reunites with Ben Tish at The Game Bird On 23 November, The Game Bird will welcome the highly-acclaimed chef Mark Sargeant into the kitchen to host an exclusive dinner as part of their ongoing guest chef series. He is best known for his restaurants in Kent including Rocksalt and The Smokehouse in Folkestone, the Wife of Bath in Wye, as well as a pub in Ickham, The Duke William. Mark recently launched Sargeant’s Mess at the iconic Tower of London and is also Chef Director at the Great Northern Hotel. Mark is a familiar face at The Stafford and close friend to Culinary Director Ben Tish after the two worked closely at Oliver Peyton’s Mayfair restaurant Coast in the 1990s, alongside Michelin-starred chef Jason Atherton.

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Mark’s menus are always built on simple British dishes, with seasonal ingredients carefully sourced and cooked beautifully. Following suit, his five-course menu on 23 November will commence with Smoked Cod’s Roe served with seaweed crackers, sourdough and butter, followed by Pheasant Ravioli in a game and truffle broth. The fish course will see Scallop paired with an earthy Jerusalem artichoke purée and sweet sherry caramel. The star of the show is a classic Venison Wellington served with a silky pomme purée and a roasted carrot. Finally, to round off the winter feast, guests will be offered a warming spiced Pear Tart Tatin accompanied by cinnamon ice cream.

Mark’s guest appearance at The Game Bird follows a series of star appearances from renowned chefs Tom Kitchin, Michael Wignall and Lisa Allen, all of whom have joined Ben Tish and the Game Bird team in the kitchen throughout 2018.

Tickets for the exclusive dinner are priced at £80pp, to include canapés and the much-celebrated Moët & Chandon on arrival, followed by Mark’s five-course menu. Wine pairing will also be available on the evening at an additional cost.

Tilda Searches for next

Young Chef of the Year Tilda has launched its search for the next Tilda Young Chef of the Year – in partnership with the Craft Guild of Chefs – the rice experts are now on the hunt for the UK junior champion.

Open to chefs aged 21 years and under, the competition aims to highlight just how innovative rice can be, helping chefs to cater for a wide range of food trends – thanks to the grain’s versatility and wide appeal.

With the chance to compete at the prestigious Salon Culinaire and be awarded the sought after blue trophy, Tilda is calling on operators and colleges to encourage their young and future chefs to enter the competition.

Speaking about the 2019 Tilda Young Chef of the Year, Annette Coggins, Head of Foodservice, Tilda UK says: “Tilda Young Chef of the Year is about supporting and celebrating our next generation of talent, and helping them to understand the role rice can play on menus. From vegan and gluten-free to global cuisine, its flexibility and ability to carry any flavour makes it a star ingredient in the kitchen, which is why we are looking to commend those who really understand the art of rice.”

Current Tilda Young Chef of the Year Champion, Sean Cleveland impressed the judges with his Coconut Milk & Smoked Haddock Kedgeree.

Since winning the competition, he has continued to develop his career as a Demi Chef De Partie at the prestigious Grove Hotel, with his dishes making the main menu.

“It’s a great experience, the pressure of a live competition gives you a confidence you take back into the kitchen. I would recommend chefs enter, Tilda Young Chef of The Year is a fantastic learning curve and a valuable experience – not only having the opportunity to compete in the Salon Culinaire, but to see what other chefs are doing and creating, it is very inspirational.”

Chefs will need to prepare, cook and present two portions of a course using rice as the main ingredient in a 30 minutes class. Competitors will be able to choose any of the following from the Tilda range: Easy Cook Basmati, Brown Basmati, Fragrant Jasmine, Arborio Risotto, Original Pure Basmati and Basmati & Wild.

In addition to medals, framed certificates and a commemorative award plate, the winner will receive automatic entry into Tilda Chef of the Year at Hotelympia 2018, the famous blue trophy and a £150 Red Letter Days voucher.

The deadline to enter is November 30th 2018 www.foodserviceshow.co.uk/salon-culinaire , with the live final taking place at Salon Culinare on 23rd January 2019, as part of the Foodservice Show at Birmingham’s NEC. For more information on Tilda visit www.Tildafoodservice.com PAGE

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Dining out on technology:

7 ways digitisation helps your restaurant UK workplaces have been doing digital for years now, thanks to agile working – but can restaurants and hospitality businesses take some tips from the new technology toolbox?

We think so – and we’ve come up with our top restaurant software tips to help your business as we head for the rocky roads of 2019.

What does that mean for your restaurant? It means digitisation can give you a competitive edge to keep you ahead of the others.

The reason digitisation can be applied to hospitality businesses is because it’s all about how technology can help people solve traditional problems in new ways.

So let’s take a look at specific ways digitisation can help you – these are our top 7 restaurant software tips:

It often involves organisations streamlining their operations and removing obstacles – and at the moment the UK is running well behind on embracing this potential: according to the McKinsey Global Institute’s Industry Digitization Index, the country has only reached 17% of its full digital potential.

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1. Self-service kiosks Kiosks are a great solution for on-the-go customers, particularly millennial consumers who like liaising with a machine.

This queue-busting technology frees serving staff to carry out customer service; customer data shows it also encourages a larger average value of orders.

2. Hand-held technology Forget relying on staff carrying potentially inaccurate paper chits to the kitchen. Hand held tableside ordering on devices ranging from tablets to smartphones means 100% accuracy and speeds service because go to the bar and kitchen immediately.

Kitchen video technology allows chefs to see the orders at a glance, without having to feed paper into kitchen printers.

Serving staff get plenty of upselling opportunities, too, as the system gives them prompts and allows them to take drinks orders too – great for busy bars or outdoor terrace.

3. Digital signage There’s no longer any need to give customers a paper menu – you can display menus in HD, and even create attractive motion video to bring them to life. Menu changes can be carried instantly with drag and drop capability.

4. Mobile payments Today’s customers appreciate a speedy dining experience, and in the digital restaurant they can use mobile payment systems to pay for their meal at tableside without having to get a server’s attention.

It’s been shown that restaurateurs with these solutions see on average an increase in profits of 17%.

5. Kitchen automation Digitisation can reach right into your kitchen environment.

With kitchen automation technology, the speed of order preparation can be greatly increased.

The best digital kitchen technology includes kitchen video, bump bars and a graphical interface, cutting out errors, reducing wastage and sending food to the pass at top speed.

6. Reputation management Many consumers spend their entire day plugged into social media, and a restaurant’s reputation can often hinge on a good or bad Trip Advisor review.

We all know that today’s digital customer is time-poor and demanding – and is also spoiled for choice when it comes to choosing a dining option.

The most savvy restaurateurs now realise they need to create not only amazing food, but also world-class customer engagement if they want to attract diners and bring them back again.

Digitisation helps them provide the kind of sleek, personalised customer service that gives them a competitive edge in a crowded market – and that can’t hurt…

For more information on digital technology for restaurants, visit www.nfs-hospitality.com

One food intelligence company announced this year that it’s developing software that will allow diners to give dishby-dish customer feedback…

One of our best restaurant software tips is to choose a restaurant management system that includes a real-time reputation management solution. It alerts your managers to any adverse comments so they can respond rapidly to put issues right.

7. Business intelligence You can now keep tabs on your business 24/7 thanks to online business intelligence tools, part of your restaurant management system. It allows you to see real-time sales figures or make menu changes in your restaurant or even across a group in an instant.

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For many decades the sun drenched area of Andalusia has been home to a remarkable community of farmers.

Remarkable because they produce some of the most extraordinary EVOO in the world...

P

icualia are redefining the way we think about Extra virgin olive oil and leading the way in its production.

With a One-of-a-kind, ecofriendly mill and a clear mission to produce the highest quality Extra Virgin Olive Oils available globally, offering discerning consumers an utterly delicious and genuinely health-benefiting alternative to mass-produced oils, with a no chemicals ever approach.

Delve into the extraordinary with Picualia’s unique fresh taste All Picualia oils are single varietal Picual, specially chosen for complexity of flavour and nutritional richness. Uniquely Picualia Harvest across the season, catching the Olive at varying stages of ripeness creating five sublime and totally unique velvety smooth taste intensities, whatever your choice is within our range and you can be assured of a perfectly balanced high quality truly versatile EVOO. With a high smoke point and low acidity Picualia is the perfect partner for all things food.

The Worlds No 3 Michelin star Chef Mauro Colagreco

Also available and made with Picualia’s Delicious EVOO Caviar-pearls. Chocolate.

Marmalade. Jelly sweets.

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Synonymous with quality Picualia are official partners of ‘The Worlds 50 Best Michelin star restaurants’ Picualia recently had the honour of welcoming Mauro Colagreco to The Restaurant Show at London Olympia where he effortlessly demonstrated not only the quality and purity of Picualia oils, but also its incredible versatility! Selecting Picualia’s Exclusive Reserve EVOO as the perfect tasting oil to use in one of his divine signature dishes from this two Michelin star restaurant Mirazur a mouth-watering fusion of ice cream, chocolate sponge and a dusting of rosemary that were all made with Picualia oil and paired perfectly-creating an unforgettable melt-in-yourmouth sensation.

The finest Quality, but affordable to all...that dream has been realised Making Picualia the perfect choice for hoteliers and restaurateurs.

From the finest catering oils to exquisite drizzling and finishing oils we have the perfect oil for every palate and budget, which are available in a wide variety of size presentations.

Choose a taste intensity that suits your palate from Picualia range of oils and elevate your food to the next level!

• Family Reserve: very mild in flavour and available in an economical 500ml 2L / 5L • Gourmet: mild in flavour 250ml/ 500ml/750ml /2.5L • Exclusive Reserve: medium intensity 500ml • Premium: intense in flavour 100ml /500ml • 1st Day of Harvest: intense and vibrant 500ml Full traceability guaranteed.

Bottled fresh upon order.

For an opportunity to taste and discuss your requirements contact Wizzy at wizzy@picualia.com chicharroandtye.co.uk 07734 908 078

Hille Ltd has supplied 222 SE Curve chairs to the Eden Project, St Austell, Cornwall Three soft complimenting colours – Flame, Sea Mist and Olive – were selected from a range of ten by Eden’s team, who welcome around 50,000 school visitors a year. They were looking for furniture that would be easy to clean, vibrant and lightweight, given that the chairs are shared between four classrooms, and are being moved around on a daily basis. The interior of the core building, Eden’s education centre, is a perfect backdrop to the modern sleek Hille SE Curve chairs.

The SE Curve chairs, being manufactured in Hille’s South Wales factory from pure polypropylene and steel, means they can be fully recycled at the end of their 25+ year life, with the polypropylene being used to make new chairs which can go through this cycle indefinitely and, of course, fitting in very well with the Eden Project philosophy.

Comfort for the visitors is assured, as the Hille SE Curve was designed

by Richard Snell and David Rowe, in conjunction with Birmingham City University, in line with their acti-posture theory. This ensures the best possible back support in various sitting positions on the chair, the aim being to give the same high degree of comfort eight hours in to sitting on the chair, as was achieved in the first ten minutes, increasing long term concentration levels.

“We are really happy with our Hille SE chairs. They’re a winning combination of lightweight and robust – essential as we welcome 50,000 school visitors to the Eden Project each year. Their sustainability features are a great fit with our ethos.” – Sam Kendall, Education Manager, Eden Project.

E sales@hille.co.uk Tel 01495 352187 PAGE

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Family-run restaurant, Pinocc Photography: Tom Bird

Family-run Italian restaurant, Pinocchio has opened its doors at Mailbox – Birmingham’s premier lifestyle and shopping destination.

The traditional Italian restaurant can be found amongst Mailbox’s popular canal-side restaurants and Everyman Cinema.

Pinocchio is the third Midlands-based restaurant from the owners of the much-loved La Galleria on Ethel Street in Birmingham and Cafe Casita on Clarence Street in Sedgley.

Sicilian born owner, Erminio commented: “We are delighted with our new venture at Mailbox and are enjoying welcoming a steady stream of customers through our doors.

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“As a family business, we view the opening of Pinocchio as another welcome opportunity to contribute to Birmingham’s lively and varied food scene, which we are extremely proud to be a part of.”

Pinocchio spans 4,500 sq ft and offers authentic Italian cuisine in a warm and welcoming atmosphere.

The extensive menu boasts quality, fresh ingredients, offering an array of pasta, pizza and risotto dishes, as well as steak, lamb, veal, and a daily fish option, all perfectly complemented by a carefully curated wine list and a choice of beers.

chio, opens at Mailbox

David Pardoe, head of marketing, retail and tenant engagement at Mailbox said: “As a destination, we’re home to some of the region’s best and most loved food and drink outlets and we are thrilled to add to our offering with the opening of Pinocchio, which is already proving extremely popular.”

Mailbox is the UK’s largest mixed use property outside of London, and is home to exclusive fashion and home furnishings stores, popular waterside restaurants, cafes and bars, a luxury Everyman cinema, hotels, and 200,000 sq ft of office space home to the BBC, Advanced and Associated Architects.

For more information about Pinocchio, please visit https://www.mailboxlife.com/brand/pinocchio/ Shelley Sandzer are the food and beverage leasing agents for the Mailbox.

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ARYZTA Food Solutions Launches Indulgent New Vegan Loaf Cakes With World Vegan Day (November 1st) fast approaching and outreach events like Veganuary gathering pace with every year, ARYZTA Food Solutions is unveiling two indulgent vegan bakes, helping caterers take the hard work out of harnessing a market in serious growth.

The new Lemon, Chia Seed & Pistachio and Chocolate Cookie Loaf Cakes, respectively, have beeWn created by the ARYZTA Food Solutions development chefs to help outlets cater for the growing number of vegan consumers – veganism in the UK has increased by 350% in the last decade* – alongside so-called flexitarians; those actively looking to drastically reduce their intake of animal products.

With the movement now going mainstream, caterers can use these innovative and indulgent bakes to take their rightful slice.

The Lemon, Chia Seed & Pistachio Loaf Cake has a moist lemon sponge with added chia seeds, which are a good source of omega-3 fatty acids, fibre, antioxidants, iron, and calcium.

This is sandwiched with mixed fruit jam and lemon filling, decorated with a tangy lemon icing and finished with chopped pistachio nuts. For a more indulgent option, ARYZTA’s Chocolate Cookie Loaf Cake has a rich cocoa sponge sandwiched together with thick vanilla frosting and topped with frosting and cookie crumbs.

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Paul Maxwell, Trade Marketing Manager, ARYZTA Food Solutions says that with the advent of these innovative cakes, those who fear vegan baking might suffer from a lack of flavour impact need to reconsider everything they thought they knew.

“These vegan loaf cakes represent absolute zero compromise on taste, texture and enjoyment. From the rise in prominence of ‘meat-free Monday’ to the unbridled success of Veganuary – 168,000 people took part, with 62% remaining vegan after the month’s end** – 2018 has been the year of veganism. In 2019 we predict that plant-based diets will play an ever bigger role; there are now an estimated 3.5 million vegans in the UK^ and rising, many of whom will be looking for viable bakery options when eating out.

We’re working to ensure caterers can take a share.”

Both cakes are supplied frozen in units of two per case. Crucially, they are provided unsliced helping caterers serve up bespoke portion sizes, depending on the day part and occasion.

ARYZTA Food Solutions is set to further grow its range of vegan bakery with the launch of four unique savouries set to land soon. These join ARYZTA Food Solutions’ existing vegan range including croissants and cakes.

ARYZTA Food Solutions is a UK foodservice specialist – parent to a family of brands to meet the needs of modern hospitality. Sub-brands include: high-end frozen patisserie and viennoiserie brand, Coup de pates; essential ingredients and ready meal solutions from everyday bakery brand, La Carte; gourmet Swiss bakery brand, Hiestand; American sweet bakery brand, Otis Spunkmeyer and inspirational ingredients and garnishes from Bouquet Garni.

ARYZTA Food Solutions UK also supplies beverage concepts from ProJuice. *The Vegan Society 2016 **Veganuary 2018 ^Comparethemarket.com 2018

www.ayztafoodsolutions.co.uk or follow on Instagram: @aryztafoodsolutionsuk and Twitter @AryztaFoodUK

Art on a plate: Art Street Kitchen focuses on the finest seasonal produce and is inspired by the flavours of European Cuisine, Situated in up-street Westminster.

Nestled behind the Doubletree by Hilton Hotel. Although attached upon entrance to the restaurant you are greeted with a well-designed, colourful, bright, dining space very much separate to the hotel.

The menu suggests sharing; so we indulged on one or two dishes from

each section of the menu accompanied with some cocktails.

The food was simple but effective, the potato and Truffle Scotch Egg a Simple start that got us on the right track; a runny egg is an expectation and the dish meets that expectation. Continuing the run of small plates and

nibbles; the Ham Hock Terrine with Sourdough Toast and Seasonal Pickles.

Simple, pleasant and generous in portions.

All of the dishes that followed were plated to perfection; simple and pleasant next time I may just book a room so I don’t have so far too travel, The restaurant

was quiet for an early evening sitting however the atmosphere helped you feel relaxed, the staff busied themselves at all times and were extremely professional.

To summarise: a great place to grab a bite hidden away from the hustle and bustle of the city of London.

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Since the late 70’s, “What’s Cooking” has been doing the simple things right: Quality ingredients, imaginative dishes, generous portions – all in a great location overlooking the historic Albert Dock on the famous Liverpool waterfront.

One more thing they do right: Service.

What’s Cooking”:

Comfort Food and Comfort Service with Orderman What’s Cooking have integrated six Orderman7 handheld terminals in to their daily workflow and have thus been able to streamline their operation to handle the high numbers of local as well as international guests attracted by their good reputation. “Adjusting our workflow to handle a high number of guests quickly and efficiently was a challenge for us, but after seeing Orderman in operation across Europe it seemed like it could be a good solution for our business”, says Lee Brennan, CEO of the restaurant chain.

The Orderman hardware has proven very popular amongst the staff, as they have all found their Orderman7’s easy to use, reliable and compact.

Individual members of the waiting team have also been equipped with highly portable belt printers, which made bill production much quicker. The entire process has been sped up even more, without guests ever feeling rushed or pressured. “Previously, we had been quite disappointed when we tried a smart tablet based system. It was just unreliable and temperamental. The staff lost confidence and abandoned its use very quickly. So, we started looking for a robust and reliable handheld ordering system that would improve efficiency in all areas.

We chose Orderman and are very happy with the results”, Lee Brennan tells us further. The company is currently considering introducing Orderman hardware to another very busy site soon.

Congratulations to our Orderman partner CCR Systems for an outstanding installation at “What’s Cooking”! www.theneworderman.com sales@orderman.com

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HOSPITALITY-SPECIFIC ACCESSORIES Wristband and OrderCard The OrderCard and the OrderCard wristband allow for particularly fast and convenient billing.

NCR POS terminals NCR Orderman7 works seamlessly with NCR POS terminals.

Belt printer The belt printer saves a lot of back and forth, and it gives service staff time for additional sales.

Multi service station Ideal for large establishments.

The multi service station is designed to simultaneously charge up to five NCR Orderman7 handhelds and additional battery packs.

Proud partners with CCR Systems

502-182

www.ccrsystems.co.uk epos@ccrsystems.co.uk

Orderman GmbH (part of NCR Corporation) Bachstrasse 59 5023 Salzburg, Austria TĂŠl.: +43/662/65 05 61-0, Fax: +43/662/65 05 61-819 sales@orderman.com www.theneworderman.com

Subject to technical modifications in the interest of progress. The models displayed may vary based on country requirements. Orderman GmbH reserves the right to modify system design and/or features.

Technical descriptions quoted may not be used as a basis for a sales agreement. We cannot be held liable for print errors. Location of photo shoot: Magazin in Europark Salzburg

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Commercial Interiors Designed to Impress with South Eastern Interiors

First impressions do count…

It only takes seven seconds to make a first impression on another human being. Here at South Eastern Interiors we create interiors for commercial properties that help businesses create desirable brand environment that leaves a positive first impression on every visit whether you work rest or play there.

of commercial property experts, will work with you every step of the way to deliver a premium commercial property designed to boost productivity and maximise your brand appeal.

From the initial consultation about the project to the design of the building, from the construction work to the aftercare, SEI’s committed, professional and meticulous team

Our commercial property design and construction specialists listen to your objectives, take the time to understand your business, its identity and values, and create a compelling commercial environment that achieve your goals and propel your business to more competitive domains.

Minimising business disruptions Our talented, experienced and qualified interior designers and construction specialists will work around your business commitments, creating minimum disruptions to your operations and working

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SEI has experience designing and creating beautiful, bespoke interiors for hotels, restaurants, bars and nightclubs, retail stores and other commercial environments.

Making financial sense…

Using a turnkey solution to get the job done. On time. On budget. On Point.

Our team of specialist and highly experienced commercial builders and designers offer a full turnkey solution to the construction and refurbishment of commercial premises.

tirelessly together to get the project done on time and within budget.

We recognise the cost of making improvements and renovations to commercial property can be challenging for many businesses and can hamper a company’s ability to make improvements and upgrades to their premises and nurture the growth a high-quality, bespoke interior almost inevitably brings to a business.

SEI’s commercial finance partners will work with you to find the right financial solution to cater for your unique construction requirements, whether it’s business loans, development funding, asset finance and bridging finance.

If you would like to get in touch with our team of friendly, experienced and professional commercial property design and construction consultants to discuss your bespoke objectives and requirements, give SEI a call on 0203 617 7847 or email info@seiuk.com.

Alternatively, you can fill out our online form and one of our team will get back to you without delay.

Growing Market Fresh Designs

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Taking place at the NEC in Birmingham from 20th - 23rd January 2019, JFS is the UK’s largest furniture and furnishings event and is the prime source of furniture and interior furnishings for contract, retail and interior design buyers.

New developments for 2019 will highlight some of the best of British with a new bed zone in Hall 5 featuring a host of British brands and a new lighting section in Hall 3 called LIGHT. It will feature over 20 UK based expert lighting companies including Searchlight, Oaks Lighting, Illuminati Lighting and Elstead and joining them is show favourite Där Lighting, who returns to the show with a long list of new trend-setting designs.

Offering the most extensive array of lighting at the event to date, LIGHT will cover everything from internal and external lighting - from modern industrial lights to large-scale light chandeliers and lighting for al fresco dining.

Exhibitors and buyers may be in ebullient mood as the UK’s consumer expenditure on furniture and furnishings in 2016 was over £16.7 billion. In 2017 the UK’s furniture, beds and furnishings manufacturing industry was worth over £17 billion - and it continues to rise with the substantial increase in the number of leisure facilities and houses being built annually. (Figures supplied by the British Furniture Manufacturers Association.)

Leading the way and showing that British companies have flair, expertise and desirable products will be a throng of well-known UK brands including Ercol and Parker Knoll. Highly regarded companies from outside of the UK including Skovby and Italia Living will demonstrate the skills of international brands.

In excess of 50,000 products will be on show in 2019, the majority of which are new models and collections. From luxury upholstery to simple dining sets and glassware JFS has new products in furniture, lighting, flooring, mirrors, art, decorative accessories and soft furnishings.

Variety, choice, multiple options however you describe it the 2019 January Furniture Show (JFS) is a complete treasure trove for furniture and interiors buyers, with leading British and International companies in every hall.

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For more information and to register please go to: www.januaryfurnitureshow.com

倀攀瀀瀀攀爀洀椀氀氀 䤀渀琀攀爀椀漀爀猀

䘀甀爀渀椀琀甀爀攀 昀漀爀 䠀漀洀攀猀Ⰰ 䈀愀爀猀 ☀ 刀攀猀琀愀甀爀愀渀琀猀 匀栀漀瀀 漀渀氀椀渀攀 漀爀 瘀椀猀椀琀 漀甀爀 猀栀漀眀爀漀漀洀 椀渀 匀琀愀昀昀漀爀搀猀栀椀爀攀 唀渀椀琀 㘀Ⰰ 刀椀渀最 刀漀愀搀Ⰰ 娀漀渀攀 ㈀Ⰰ 䈀甀爀渀琀眀漀漀搀 䈀甀猀椀渀攀猀猀 倀愀爀欀Ⰰ 䈀甀爀渀琀眀漀漀搀Ⰰ 圀匀㜀 ㌀䨀儀 眀眀眀⸀瀀攀瀀瀀攀爀洀椀氀氀椀渀琀攀爀椀漀爀猀⸀挀漀洀 簀 ㄀㔀㐀㌀ ㌀㜀㔀㠀㜀㈀ 簀 猀愀氀攀猀䀀瀀攀瀀瀀攀爀洀椀氀氀椀渀琀攀爀椀漀爀猀⸀挀漀洀 倀攀瀀瀀攀爀洀椀氀氀 䤀渀琀攀爀椀漀爀猀 椀猀 愀 琀爀愀搀椀渀最 渀愀洀攀 漀昀 倀攀瀀瀀攀爀洀椀氀氀 䄀渀琀椀焀甀攀猀 䰀琀搀⸀

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

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

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

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

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

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

Introducing the…

THE ULTIMATE CLEAN MACHINE

Microwave that is!

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

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

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

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

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

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

www.regale.co.uk

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01329 285518

01329 285518

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

Now every site is your best site trailapp.com

See why these brands (and many more) are scaling with Trail

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

Special offer!

Take out a new policy with us and receive a ÂŁ25 One4All gift card to spend in over 120 high street brands nationwide and online. (subject to a minimum premium of ÂŁ200)

Insurance for Public Houses & Restaurants and Guest Houses & Hotels The cover provided by our specialist packages for Public House & Restaurants and Hotels & Guest Houses has been designed to cover the insurance requirements of these industies. We have access to a variety of insurers including the Lloyds market, who specialise in these businesses ensuringwe provide you with the right level of cover specific to your individual needs.

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

Get a FREE no obligation quote NOW! Guest House & Hotel Insurance CLICK HERE Public House & Restaurant Insurance CLICK HERE Or contact James Moore on 01926 405899 or email james.moore@bateman-group.co.uk

Quote Ref: ESHOTWO The Bateman Group, 53 Smith Street, Warwick. CV34 4HU

John Bateman Insurance Consultants Ltd is authorised and regulated by the Financial Conduct Authority (No. 311378)

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

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

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

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

The four venerable chefs from the UK were:

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

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

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

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

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

stitute of America Study Trip

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

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

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

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

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

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

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

Just a few puffs and it’s ready!

We really are talking just a few seconds...

Re-Heat Pre-Cooked Foods such as:

chefSTEAM from Raw foods such as:

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

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

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

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

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

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

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

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

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

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

01895 272236 equipline.co.uk 32 PAGE

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

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

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

Burgers cooked side by side.

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

Tel: 01895 272236

www.equipline.co.uk

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