Restaurant Update - October 2017

RESTAURANT

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The latest news, products and services from the restaurant industry, for the restaurant industry October 2017

15 restaurants in the UK hold five AA rosettes and Bohemia is the only restaurant in the Channel Islands to have achieved this award

1883 Professional flavours for baristas and mixologists UK Distributor Contact UCD +44 (0) 1233 840 296 www.ucd.uk.com sales@ucd.uk.com Join Club83 via www.1883.com

October 2017

12 Editor’s Choice 20 EPOS 26 Insurance and Finance 30 Lighting and Electrical 36 Sopwell House Review 38 Heliot Steak House Review 48 Me Hotel Review www.restaurant-update.co.uk

RESTAURANT

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HERALD ‘LIGHTS UP’ THE MARKET WITH ITS EXTENSIVE CANDLE RANGE Quality disposables manufacturer and supplier, Herald has extended its high quality candle range to meet an increase in demand for both taper dinner candles and tealights. The company’s complete range now includes a selection of slow burning tealights, various sizes of pillar and cartridge candles and a wide choice of taper dinner candle and bistro table candle colours, to suit all tastes and décor.

Herald is making use of its increased warehouse space to store the expanded range of candles and auxiliary items, such as liquid fuel candle cartridges, chafing gel and DEG liquid fuel.

Managing director of Herald, Yogesh Patel comments: “Sales of candles always go up in the colder, darker months but this is the first year that we’ve been able to anticipate demand and stock ahead, thanks to our increased capacity.

“Having significantly added to the range, we are pleased to provide our customers with a greater choice and yet another reason for those operating in the hotel, pub, bar, restaurant and catering sectors to consider Herald as the supplier that meets all of their needs.”

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The disposables specialist is focusing on producing a robust line of catering products, including more goods that it will manufacture itself as the UK inches closer to Brexit and products from China continue to increase in price. It aims to provide a valid, cheaper alternative to other catering disposables and packaging that is on the market, while maintaining a quality and standard that will ensure repeat business from its growing customer base.

Besides adding to its manufacturing capability, recent inward investment has meant that the company has been able to purchase extra storage space. This space has enabled Herald to automatically extend its product

range, with the company initially growing its choice of seasonal and most popular goods, including candles and other catering items.

With over thirty years since its inception and a member of the Foodservice Packaging Association, Herald has been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect its reputation and its customers’ expectation.

For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900.

Bar and Beyond

#Drink me Stoli blueberry vodka, curacao, lemon juice & Orange juice #Walt Jnr Jose Cuervo Gold, Blue Curacao, lime juice, Pineapple juice

Chelmsford

B New Cocktail Menu #CupOfGold

#Beez Nuts Captain Morgan’s spiced rum, Banana liqueur, Creme de Cacao, CoCo Real, half ‘N’ half and cornflake cereal with honey sugar & peanuts. #Show Me The Monkey Captain Morgan’s spiced rum, Baileys chocolate luxe, Mozart white chocolate liquor half ‘N’ half and chocolate flavoured cereal. #Special Neigh Chambord, licor 43, half ‘N’ half lightly toasted breakfast cereal.

ar & Beyond opened in November 2015 and is the first of a new concept for the UK late-night bar market. The Bar and Beyond ethos offers a whole new experience with food served at the bar from early evening and then until late. The bar features a Shoreditch atmosphere, street and a graffiti vibe which is unique to Chelmsford, and has been designed so you can have an exciting time from the moment you walk through our doors, whether that’s relaxing with a bite to eat or partying the night away. Recently we launched a brand-new menu, which is sure to tingle your taste buds!

You may remember seeing Bar Beyond Chelmsford had launched a new pizza menu back in July that was so great the Senior Sales Executive Sophia Lavery, and the newest member to the team, Sales Executive Becky Emery handing out delicious pizza for free to local companies in Chelmsford highstreet where they are based and it went amazingly well! WELL they now they have a brand new cocktail menu and it’s just as amazing! They have added 22 new cocktails 10 shooters to their new #CupOfGold menu that launched on the 05/07 including totally cool ‘Cocktails from the lab’ and ‘Cereal killers’ which is a cocktail actually in a cereal box! Yes, cocktail in a cereal box can you get any cooler? Plus, they do say breakfast is the most important meal Sophia Lavery Senior sales of the day! Not are not only amazing tasting, & Events Executive. they also look amazing! Below is a list of all new things added to the #CupOfGold menu.

• • • • • •

NEW pizza menu Dry Ice cocktails Amazing martini cocktails Delicious cereal box creations Mouth-watering burgers with locally sourced meats from local butchers Chick ‘n’ mix | Hot dogs | Loaded chips

Just like the free pizza, Sophia has been giving away free cocktails for you to try.

Becky Emery – Sales executive.

If you and your friends would like to know more about getting yourself a free cocktail after work with your friends head over to Sophia’s linked In page and drop her a message www.linkedin.com/in/sophia-lavery-075a30137/ (07497822748).

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This September will see Spitalfields in a spin over a new deli, pub, and kitchen concept.

W

ringer & Mangle Spitalfields will be the sister bar and restaurant to the original Hackney local hangout, Wringer & Mangle which opened two years ago in London Fields in a disused former laundry.

The new project will present hearty seasonal food, a lunchtime deli counter and cocktails to boot, whilst also replicating the successful Bottomless Brunches the London Fields location has become infamous for.

Located directly opposite Liverpool Street Station and in the heart of East London’s most vibrant area, Wringer & Mangle Spitalfields will be set over two floors with the top floor providing allday dining, whilst downstairs promises to be a destination night spot.

At the heart of the kitchen, we see Food Director to the group, Paul Gayler MBE, and Head Chef, Peter Tomkinson. With expertise and experience in some of London’s best restaurants, the food will centre around quality produce in a home-cooking style with a laid-back dining setting.

Paul and Peter have created a wellbalanced menu, with the perfect emphasis on both healthy and heartier plates.

The daytime offering is served alongside the deli counter and a more substantial dinner menu. Don’t think the elevation of the food stops there,

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the kitchen at the original Wringer and Mangle London Fields also hosts a new chef at its helm, Stuart Skues. With the same priorities in mind for the menu, Stuart is using his previous expertise to elevate the quality and the offering at the London Fields site too.

At the centre of both sites, the daily deli counter will be the place to grab a lunch on the go, or to sit in. Enjoy salads, a hot counter, sandwiches, pastries and naughty treats. However, if you’re not a lunchtime local to London Fields or Spitalfields, the restaurants will be the go-to place for bottomless brunch.

Brunchers can dig into breakfastinspired dishes and enjoy an extremely reasonable £15 bottomless prosecco brunch, or the punch of the month!

Sundays will also offer an all-day roast with a range of mouth-watering roasted meats with a wide choice of sides to ensure that every appetite is satisfied.

As day transitions into night, the lively pub area will become the perfect pit stop for locals looking for a relaxed and warm setting to enjoy post-work drinks.

Drink craft beers or sip on cocktails from an award-winning mixology team and relax from the madness of city life.

As for downstairs at the new Spitalfields site, the group have partnered with London party people Percolate who will be programming every Thursday and Saturday night. Expect a mix of

up-and-coming DJ’s and live music.

For your Friday night entertainment, the space will be hosted by the same party people that brought ‘Savage’ club nights to the London nightlife scene.

The downstairs bar will transform into Gloria’s house, where you continue the party after those Friday night drinks.

Expect wild drag queens, wonderful cocktails and like any house party, a little bit of madness. Wringer & Mangle

Spitalfields’ light and spacious dÊcor will combine both the contemporary and the classic, with an industrial cement interior juxtaposed with retro adverts, mismatched tables, Chesterfields and wingback chairs.

The space will feature interesting attractions such as reclaimed Victorian lamps, an indoor living plant wall, and regularly rotating exhibitions of local photography and art from in and around East London. The chic and retro downstairs area will feature a central

bar and two private rooms, perfect for hosting anything from sit down dinners to private parties.

Wringer & Mangle Spitalfields 94 Middlesex Street Spitalfields London E1 7EZ W: www.wringerandmangle.co.uk E: info@wringerandmangle.com Tel: 020 3610 0185 IG: @wringerandmangle

Opening Date: 11th September 2017 Pax Upstairs Restaurant 50 Upstairs Bar (standing) 100 Downstairs bar (standing) 230 Opening Hours Mon - Thu 11am - 11.30pm Fri - Sat 11am - 12.30pm Sun closed PAGE

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Michelin Starred Oyster Tips

By Steve Smith at Bohemia, Jersey

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Oysters are considered one of the world’s most luxury foods. They are low in fat, high in protein and are considered a good alternative to meat as they are rich in iron. Oysters are traditionally served with mignonette - a condiment to accompany raw oysters.

Michelin Starred Bohemia Restaurant in Jersey offers a wide variety locally sourced produce, including oysters which feature on the tasting menus.

Bohemia’s Head Chef Steve Smith has shared his top tips on how to serve oysters. Now, the world really is your oyster…

Add Tequila Liven up with your oysters with tequila!

A tequila lime mignonette can be easily made by mixing together 2 tablespoons of tequila, 2 tablespoons of lime, zest of half a lime, 2 tablespoons of finely chopped shallot, 1 tablespoon of chopped coriander and a pinch of salt.

Mix it all together then serve with freshly shucked oysters.

Deep Fried You do not have to eat oysters raw fried oysters make a great snack! Cover your oysters in plain flour, beaten egg and bread crumbs then deep fry for 1-2 minutes until they are crispy.

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A Touch of Fizz Oysters and Champagne are a classic pairing so why not add some fizz to your mignonette? To create the mignonette mix together Champagne vinegar, finely chopped shallots and cucumber, salt and pepper then allow to chill in the fridge. Add the Champagne to the mignonette just before serving.

Keep it Simple If you want to keep the flavour minimal, instead lightly warm the oyster through and simply serve with lemon juice. If you prefer a saltier flavour rather than sour, place a teaspoon of seaweed butter on top of each oyster and warm for 3-4 minutes.

The Alternative For a truly indulgent oyster dish sprinkle Parmesan cheese over the oysters.

Drizzle with melted butter and season with pepper then grilled the oysters for 1 minute.

Michelin starred Bohemia was ranked 11th best restaurant in the whole of the UK in the Good Food Guide 2018 and is the only restaurant in the Channel Islands to be featured. Bohemia was also recently awarded the prestigious two-star award in the ‘World’s Best Wine Lists Awards 2017’, and the Award

of Excellence for its outstanding wine selection in ‘Wine Spectator’s Restaurant Wine List Awards 2017.’

Visitors to the restaurant can sample Bohemia’s three-course set lunch from only £24.95 per person. The tasting menus are priced from £79 for seven courses.

The restaurant is open from Monday to Saturday, Noon until 2.30pm for lunch, and 6.30pm until 10.30pm for dinner.

Bohemia Bar & Restaurant, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands

For reservations please call: 01534 880 588 or visit www.bohemiajersey.com In September Bohemia set a record for Jersey by being the first restaurant in the Channel Islands to be awarded five AA rosettes.

Tilda to Showcase Profitability of Rice During National Rice Week National Rice Week returns this September (18th – 24th) and Tilda is urging operators to get behind the campaign to help celebrate the UK’s favourite grain.

Since the 1970s, rice has become a true staple in the British diet with an average of 102 grams of rice consumed per person per week in UK households in 2015. Its nutritional value and incredible versatility makes it hugely popular, not only as a substantial side but also as an ingredient in starters, mains and desserts.

Its gluten-free properties and excellent ability to absorb the flavours of different dishes has all helped to showcase rice as the wonderful ingredient it is.

This year, Tilda will be launching some brand new recipes over National Rice Week to demonstrate how rice dishes can be premiumised to create better profit margins for operators.

Award-winning development chef, Dez Turland, Brend Hotels, has

created a host of recipes such as Prawn Potsticker Dumplings, Truffle Arancini with Black Garlic Mayonnaise and Coconut Rice Pudding.

By using speciality rice such as Basmati & Wild, Fragrant Jasmine or Arborio in recipes such as these, the dish not only takes on another flavour profile but also becomes more premium meaning operators can command a higher price tag.

The recipes will be available on www.tilda.com/professionals/ from 18th September. Operators should also look out for some giveaways on @TildaChef Twitter throughout National Rice Week!

Craig Dillon, Head of Foodservice at Tilda, says: “National Rice Week is a great opportunity to showcase the many benefits of rice and I am hopeful that it will encourage chefs to make more use of it all year round. Dez’s recipes really show just how creative you can be when it comes to cooking with rice and I hope that chefs will take inspiration from these dishes, get experimenting and start to realise its true potential as an ingredient.”

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Losing the fizz from your drinks harms both its taste and its shelf-life and within twelve weeks a plastic bottle can lose up to 15 percent of its carbon dioxide sparkle. Versaperm is a leader in the technology battle to measure and overcome this.

The solution is using Versaperm’s latest range of equipment to measure and understand the vapour permeability of the finished bottle, cap, carton or can during both the design and the manufacturing control stages. The measurement allows you to find or develop the best materials for your specific drinks (because different drinks can require different permeabilities).

For example, colas only have around half the carbonation of ginger ale and different laminated products need to be used to optimise their containers.

Fizzy Science Losing your drink’s fizz could deflate your business

Due to changes during the manufacturing process, a container may be only a quarter as effective a barrier as the material in a flat form! During manufacture there is an almost inevitable drift of materials away from specification, which means you need to quality control the vapour permeability of your materials and containers to stop problems before they start.

Versaperm’s specialised equipment is fast, simple to use, accurate and can measure the permeability of any component either separately, or as a complete and finished bottle, can or carton. The system measures to an accuracy that can be measured in Parts Per Million (PPM) and is particularly important for both new product development and quality control.

Honey Pannacotta Recipe

From Steve Penny at Royal Lancaster London Ingredients: 1 litre of Cream 50g of Caster Sugar 100g of Honey 10g of Gelatine Powder 30ml of water

Step 2: Soften the gelatine powder in the water, and then add to the warm cream.

Step 3: Pour the mixture into the prepared moulds and leave to set overnight.

Step 4: To serve, dip the moulds into a bowl of warm water for a few seconds Step 1: Combine the cream, and the pannacotta should sugar and honey and pour the come out nicely into a mixture into a saucepan. Bring bowl. to the boil until everything has dissolved into the cream, Step 5: Serve with fresh berries and enjoy! then turn off the heat.

Method:

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Head Pastry Chef Steve Penny at Royal Lancaster London has shared his recipe for his delicious but simple Honey Pannacotta dessert, available at the hotel’s restaurant, Island Grill.

The hotel is home to ten beehives on its second-floor roof. The honey bees pollinate the Lime trees in Hyde Park, located directly opposite the hotel, allowing the Bee Team to harvest a light, citrusy honey which is served in the hotel’s sustainable restaurant, Island Grill, as well as within banqueting dishes and afternoon tea.

Royal Lancaster London, Lancaster Terrace, London W2 2TY Reservations on 020 7551 6000 or visit wwww.royallancaster.com

ZANNA X MINDFUL CHEF VEGAN TAKEOVER

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indful Chef, the healthy recipe box delivery service, is excited to announce its first box collaboration of the year, launching on Friday 22nd September.

Working with Adidas global ambassador, personal trainer, blogger, vlogger and social media influencer, Zanna van Dijk, over a four-week period, thousands of Mindful Chef customers will be able to order and enjoy delicious, nutrient packed vegan dishes created by the #girlgains movement co-founder.

Named by Women’s Health as one of the top 5 fitness bloggers for 2017 and as featured on Marie Claire’s #MarieClaireVerified influencer list, Zanna’s food ethos complements that of Mindful Chef perfectly.

Like the Mindful Chef cofounders, Myles & Giles, Zanna favours fresh, delicious, nutrient packed whole foods sourced from small producers and recipes that take less than 30 minutes to prepare, with minimal fuss and no fancy equipment.

The vegan recipes selected by Zanna reflect her diverse palate, combining plant proteins, slow releasing carbohydrates and delicious healthy fats.

Although Mindful Chef promote a balanced diet of meat, fish, fruit, pulses and vegetables, both Mindful Chef and Zanna stand united in encouraging everyone to incorporate more meat-free meals into their lives. Meals that are not only tasty, but kind to the environment.

Zanna comments: “I’m really excited to be working with Mindful Chef! Together we’ve chosen four delicious vegan recipes, all made using simple, fresh and wholesome ingredients. Nothing fussy and nothing you can’t pronounce. We’ve tried to focus on nutrient dense plant foods to provide the most bang for your buck. More nutrients, more fibre, more goodness!”

Co-founder of Mindful Chef, Myles Hopper comments: “We’re all about making healthy eating easy and accessible to everyone, an ethos shared by Zanna. Zanna has a flexible approach to her diet which is largely plant based, and as we are always encouraging our customer and followers to eat more vegetables, we felt her to be a natural and perfect fit. Zanna’s recipes are the perfect example of how you can take classic dishes and make them healthy, delicious and filling using nutritious, plant based ingredients. It’s been a pleasure to work with Zanna. We’re really excited and can’t wait for our customers to try her recipes.”

Running over a four-week period the Zanna X Mindful Chef recipes available to order will include: • • • •

Asian peanut stir-fry with buckwheat noodles Mexican bean stuffed sweet potato Mushroom Bolognese with brown rice Spinach, tomato and chickpea curry

The first Zanna X Mindful Chef recipe will be available to order from Friday 22nd September, for delivery on Sunday 1st October or Monday 2nd October.

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

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

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

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

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

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

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

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

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

Tel: 01895 272236 12 PAGE Editors Choice

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

www.equipline.co.uk

Mobile ordering platform launched by awardwinning Indian restaurant chain: Akbar’s Since it opened the doors of its first branch in 1995, Akbar’s has been a venue driven by the determination of its owner Shabir Hussain. His drive to be the best led him to launch the Indian restaurant chain’s own online and mobile ordering platform, powered by Preoday.

The Akbar’s app is available for download on the Google Play and App Store now.

The restaurant, named “Brand of the Year 2017” at the Asian Food & Restaurant Awards, has made its click and collect menu available via mobile orders across ten of its eleven branches in the Midlands and North of England.

When considering an integrated ordering and payment system,

Akbar’s first approached White Rose Tills and Eat IT Drink IT Ltd which provided ICR Touch EPOS technology and business grade WiFi and network across all branches; Eat IT Drink IT then recommended Preoday.

The flexibility of Preoday’s whitelabel ordering platform means it easily integrates with the venue’s new network, providing a seamless payment management solution.

Shabir Hussain, owner of Akbar’s, comments: “Akbar’s has cultivated a reputation across the Midlands and North of England for the quality of our food and atmosphere as well as our exemplary customer service. We push ourselves every day to be the best and by adopting mobile ordering we are taking another step along that path.

We have no doubt that our loyal customers will be thrilled to be given a new, convenient way of ordering their favourite meals from us”.

Andrew White, CEO of Preoday, adds: “Akbar’s is exactly the type of business that can use mobile ordering, and the data that comes with it, to expand its footprint. With the Preoday platform it will gain fresh insight into its strong, returning customer base: what are their favourite meals, how often do they order, what is their average basket size? All of this will help it enhance marketing and make the informed business decisions it needs to continue along the road to growth”. +44 (0)7920 407 158 www.preoday.com

Top Food Pairings this Game Season The UK’s game season commences on 12 August 2017 – and adventurous ingredients and quirky pairings to transform dinner parties can be much simpler than expected.

sweet and sour notes of autumnal berries. In this case the grouse would eat berries in its natural habitat so the combination works particularly well.

Below, Steve Smith, Head Chef at Michelin-starred Bohemia, shares his favourite ingredients to pair with game which are sure to leave friends and family ‘pheasant-ly’ surprised!

Partridge and Wild Mushrooms

Venison and Chocolate As one of the most popular game meats, venison is renowned for being low in fat and big on flavour. The jus pairs perfectly with dark chocolate to create a rich sauce with a bitter kick. Adding a drop of red wine or some seasonal berries will add acidity to balance the sauce.

Grouse and Autumn Berries Grouse has a strong, signature game flavour, which partners well with the

Out of all the game birds, partridge is one of the most delicate and subtle in terms of taste. In light of this, it is important to not overpower it and let the meat speak for itself. Wild mushrooms are a great partridge pairing as they give a delicious, earthy aroma.

Pigeon and Beetroot The signature earthy taste of the beetroot is the perfect robust pairing for the rich nature of pigeon.

Ingredients that are available at the same time always make good pairings and this is certainly true of pigeon and beetroot.

Hare and Blue Cheese A slightly more unusual duo, but hare and blue cheese can be a delicious combination. The cheese acts as a great seasoning to the leg meat as it is both sharp and salty.

Bohemia Bar & Restaurant provides unrivalled Michelin Star dining in the heart of Jersey.

Head Chef Steve Smith, who has held a Michelin Star for over 15 years from the age of just 24, has created a truly outstanding dining experience with his ingredient and flavour driven tasting menus.

Bohemia Bar & Restaurant, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands For reservations please call: 01534 880 588 or visit www.bohemiajersey.com

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some cases ancient, Sicilian methods of production are of the upmost importance, as is the use of sun drenched, native Sicilian ingredients.

Working only with highly respected and valued suppliers, P&V works hard to ensure that the treasured, Sicilian and Italian finds are made available to customers at affordable prices.

Combining the traditions of a neighbourhood store with gourmet artisanal products, shoppers can expect to find a range of take away readymade meals and sandwiches as well as charcuterie, cheese boards and specialist pantry essentials.

P&V King’s Road also boasts a coffee bar and a Cantina (a wine cellar), offering a varied selection including world renowned names, classics and rarities from small Italian winemakers, as well as those from further afield.

PREZZEMOLO & VITALE KING’S ROAD, CHELSEA - NOW OPEN Prezzemolo & Vitale (P&V), the contempory, family run, Italian grocery retailer, is delighted to announce the arrival of its second London store located on the affluent Kings Road, Chelsea.

Founded 30 years ago by now husband and wife team Giuseppe Prezzemolo & Giusi Vitale, the store, which has over six locations in Palermo, Italy, is a shopping destination selling only the very best, traditional Sicilian as well as Italian delicacies. A love for food and a keen eye for

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selecting high quality items only runs through the veins of the P&V family. Each member of the team is a passionate, self-proclaimed food enthusiast and as such a great deal of time is taken to hand select the products available in store. P&V prides itself on quality and as such authentic, and in

Also stocked, and in pride of place, is Giù Giù, P&V’s own brand. Named after Giuseppe Prezzemolo & Giusi Vitale, Giù Giù brings value to small artisanal products created under the Sicilian sun. Expect to find a range of pesto, tomato sauces, preserves, jams, honey, biscuits and beer.

Mindful of the P&V customer’s lifestyle, the store offers a range of healthy, organic and gluten free foods as well as a baby food range. Services including online ordering for home delivery, online ordering for instore collection, a sommelier service via WhatsApp and a tailored personal shopping service for special meals are also offered.

The team at P&V can advise according to the number of diners, budget, level of cooking skills and preparation time to assist shoppers in creating the perfect menu.

Breaking News JUST EGG LAUNCHES THE ‘PERFECT’ POACHED EGG

Just Egg Chilled Foods has added to its premium egg product collection with a line of free-range, poached eggs – the first British manufactured product of its kind.

The eggs are prepared and packed to ensure optimum freshness and to preserve flavour, delivering the most superior product on the market to-date, and are aimed at the hotel, restaurant and cafe markets.

to innovate with the supply of this product. We wanted to ensure that our poached eggs are nothing less than a perfect offering that will provide customers with the freshest, tastiest version of their favourite meal or snack.

Available in easy to peel, simple to remove packaging, Just Egg’s poached eggs are less likely to get damaged when served and so will look, as well as taste, the very best.

“We’ve researched and invested to this end and we’re thrilled to be able to present a 100 per cent British product that is produced and packaged to provide the highest quality.”

Managing director of Just Egg Chilled Foods, Pankaj Pancholi is delighted to finally bring this product to market: “The poached egg is a high protein, healthy option and a staple of the British diet and it’s been our ultimate aim for some time

Great served as part of the full English breakfast, the eggs are also the ideal shape for toast, buns and muffins.

They can be prepared in two to four minutes, depending on each customer’s taste, and

are offered in boxes of 12 or 24. As well as free range, the poached eggs are also available from enriched cage hens. As the leading manufacturer of hard boiled eggs and egg mayonnaise, Just Egg supplies to the UK’s leading supermarkets and retailers.

The company has an unrivalled record for quality and currently offers a bespoke product service to include customer specified recipes, packaging and labelling which are produced to the highest standard.

For further information on Just Egg Chilled Foods and its products, log on to www.justegg.co.uk or call 01162 742 822.

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Frights, Camera, Action! This Halloween, Royal Lancaster London is directing something spooky, and the biggest twist in this thriller...everything is black and white!

Built in 1967, Royal Lancaster London is going back to the 1960s for Halloween to celebrate its 50th Birthday.

Re-launching following a mega £80 million renovation – or re-‘vamp’ – the hotel is ‘thrilled’ to announce the hair-raising Halloween Afternoon Tea, available from 1731 October 2017.

Indulge in a truly spook-tacular experience with the Halloween Afternoon Tea, inspired by 1960s classic horror movies.

A very cold welcome awaits you, with Alfred Hitchcock classics flickering from a projector and The Little Shop of Horrors’ Audrey sitting on your table. Don’t feed her meat!

Pull the curtains back on a scene of savoury classics; though not all is as it seems... are you brave enough to try the Axe-Carved Beef with Horseradish; the Ominous Crab Sushi and the Pitch Black Pudding Scotch Egg?

Cult Horror Movies Halloween Afternoon Tea at Royal Lancaster London Sink your fangs into an array of sickly-sweet confections so good they could bring the dead to life.

Things get grisly with a Cursed Blackbird Macaroon; Psycho Marbled Lollipops; Black Sunday Battenberg; Night of the Living Tart; and a Haunted Panna Cotta.

The final nails in the coffin are the Chocolate and Coconut Scones, served fresh from the oven with Homemade Blackberry Jam and Clotted-Blood Cream.

The Halloween Afternoon Tea is accompanied by a selection of fresh loose leaf teas and a glass of Lanson Black Label or the slightly sweeter Lanson White Label.

Royal Lancaster London invites you to embrace your inner Hitchcock and capture a chilling photograph of the Halloween Afternoon Tea. To enter, all photos must be in black and white and use the hashtag #WeAlwaysScare to win a complimentary Christmas Afternoon Tea. The 1960s Halloween Afternoon Tea is priced at £35 per person and is served from 2pm until 5.30pm.

Royal Lancaster London, Lancaster Terrace, London W2 2TY. Reservations on 020 7551 6000 or visit www.lancasterlondon.com

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Nigel Crane Accepts British Culinary Federation Chairman’s Award “Testament to one hell of a career” Essential Cuisine’s Managing Director and chef founder, Nigel Crane, has been given the prestigious Chairman’s Award by the British Culinary Federation (BCF).

Nigel accepted the gong in person during last night’s BCF Awards dinner, held at Birmingham’s Botanical Gardens. BCF Chairman Matt Davies handed over the award and paid tribute to the chef and the impact he has had both on the industry and on those working within it.

H e s a i d : “From humble beginnings at catering college via the Berkeley, Britannia, Waldorf, and Westbury, to hitting the high standards of the Dorchester, right through to his standing today at the helm of Essential Cuisine, this

award is testament to one hell of a career! Nigel has always held the BCF close to his heart, and his tireless work to develop the careers of young chefs, not just here but in the wider industry, is worthy of celebration.

Congratulations, chef. Thank you for all you’ve done and continue to do.”

Based in north-west England, Essential Cuisine is a proud British supplier of high quality stocks, jus, gravies, demi-glaces, glaces and RTU sauces.

For more information on the Essential Cuisine range call 01606 541490, email: advice@ essentialcuisine.com visit: www.essentialcuisine.com or find them on twitter: www.twitter.com/@ essentialcuisin

THIS SUMMER’S TASTE SENSATION, JUDE’S BLACK COCONUT ICE CREAM, TO LAUNCH AT SAINSBURY’S Select samples are available upon request (within central London only) J u d e’s i s d e l i g h te d to announce that this summer’s taste sensation, Black Coconut ice cream, will be available to purchase in limited edition 500ml tubs, exclusively from Sainsbury’s this winter.

Black Coconut joined the fast growing Jude’s family in May, just in time for summer. Launched at Pear Tree Café in Battersea Park, and served at Jude’s ice cream pop-ups and festivals across the country, Black Coconut quickly became this summer’s edgiest treat and an Instagram sensation.

Made with creamy coconut milk and ash, the ingredient needed to give the ice cream its deep black colour, it soon became a customer favourite.

Due to popular demand, Black Coconut will be available to purchase from 22nd November, exclusively at Sainsbury’s.

Chow Mezger, MD and Jude’s son, comments: “We are delighted to launch this exciting limited edition flavour in time for winter.

“We have been blown away by the popularity of Black Coconut, which has become a firm favourite at festivals, and look forward to people being able to enjoy it from the comfort of their homes, in front of a roaring fire.“ Jude’s Black Coconut will be listed at 335 Sainsbury’s stores for six weeks only, at a promotional price of £3 per 500ml tub.

PAGE

17

RESTAURANT

UPDATE

Futura Foods Introduces New Provolone Pots to Help Boost Seasonal Profits With party season fast approaching, Futura Foods, the UK’s leading supplier of Mediterranean-inspired dairy products, is introducing an authentic new Italian cheese into its range in a bid to help outlets drive incremental sales.

The cheese specialist is launching a new Provolone, a semi-hard, cow’s milk cheese which originates from Southern Italy.

With a nutty, slightly piquant taste which intensifies when melted, its versatility makes it a unique and delicious option for sharing boards, starters and mains alike in the run-in to Christmas.

Available in ready-to-bake 100g and 200g rustic clay pots, the cheese’s easy-serve format means busy chefs can create a theatrical dish with the absolute minimum of fuss.

A premium serve with a highly profitable price-tag, especially when paired with quality add-ons.

John Steele, National Account Controller, Futura Foods, says: “Cheese has always been popular at Christmas and so this year we have launched our Provolone pots to make it that little bit easier for operators to profit from a versatile festive favourite.

“Try serving with a rocket and rosemary salad garnish and crusty Italian bread for a popular sharing board.

“Or else simply sprinkle with paprika, chilli powder and basil for an easy and impressive starter.

“For the more adventurous, a provolone soufflé with porcini mushrooms and pea purée makes for a premium main that’s also suitable for vegetarians.”

18 PAGE

Provolone pots are supplied in 100g and 200g formats and are available from selected wholesalers.

Futura Foods is one of the largest suppliers of continental cheese to the UK and Ireland.

The range includes Greek, Cypriot, Italian, Spanish and Northern European cheeses from carefully selected partner dairies across Europe.

The company’s flexible distribution network enables it to supply an extensive range to retailers, wholesalers, food manufacturers and food service.

For more information on the range visit www.futura-foods.com or follow us on Twitter @FuturaFoods

Pi Electronique

HAND HELD restaurant ordering system • • • • • • • • • • •

Order taking at the customer’s table Quick and intuitive input of order and comments Immediate sending of drinks to the bar and food to the kitchen Everything is automatically billed Less staff required Never miss another item from a table bill No handwriting errors No double entry of orders Less mistakes and waste Faster turnaround of tables Ultimate security

For futher information or a demonstration

Freephone 0800 689 1030

www.kepos.co.uk

sales@kepos.co.uk

RESTAURANT

UPDATE

NYC Bar and Grill and its sister company Shake N’ Burger are making the most of an international trend that has seen the popularity of gourmet burgers soar.

Growing burger

Aloha EPOS for great

NYC

has four restaurants – in Doncaster, Bawtry, Hull and Stocksbridge, and the Shake N’ Burger brand opened its first branch in Doncaster in 2017. All have been a huge hit with customers.

CEO Lee Edwards says it’s down to a fantastic recipe that combines excellent food with great customer service.

“The idea was to form a great forward thinking American restaurant brand that would be known for providing great attentive customer service with smiley friendly faces while serving the freshest modern American food the NYC way – using numerous bespoke in-house recipes, unique to us which makes our food taste the way it does!

“Along with the great food and staff, we believe in doing whatever it takes to make the customers day and ensure they love their NYC experience which is what keeps our customers returning.”

With fantastic customer service so high on the menu, NYC needed restaurant management

20 PAGE EPOS

software that could make sure staff could prepare and deliver delicious food quickly and accurately to its demanding clientele.

So when choosing an EPoS system, what questions should you ask your software vendor?

NYC chose the Aloha EPOS management system from NFS Technology Group, a leading system used by many of the biggest brands in casual dining.

1. Can your EPoS system capture data that will help you improve your supply chain and stock ordering choices, identifying dishes that are selling well?

Lee said: “We were looking to change to a supplier that would support our growth as we go forward.

2. Can your staff use dedicated handheld devices, iPads or mobiles to take orders with this system?

“We needed restaurant management software that would deliver connectivity, reliable table service, and give us better, more detailed reports.”

3. Does the EPoS enable tableside orders and payments to be taken tableside so your staff do not waste time walking around?

Restaurants and bars are dealing with a shift in diner spending patterns these days.

They are seeing a rise in popularity of casual dining experiences – an average diner is now only in a dining outlet for 45 minutes.

Technology has made a fantastic response to the changing needs of today’s challenging restaurant environment, and the best EPoS systems for restaurants can provide major benefits.

4. Does the system integrate with a kitchen automation system so your chefs can begin fulfilling orders when they are sent from tableside? Will it integrate with other systems such as accounting, as well?

5. W hich businesses like yours use the system – are there testimonials?

Aloha EPoS is specially designed to assist restaurants, bars, hotels and restaurant groups with the smooth running of their operation.

brand chooses

customer service It encompasses everything from handheld order taking, cash handling and billing to advanced operations such as labour management, loyalty, fraud prevention, table management and stock control.

transactions are tracked – and table management.

Available as a web-based solution, EPoS management enables restaurateurs to access information about their business at any time from anywhere they have an online connection.

“The best EPoS systems for restaurants even alert restaurant managers that a diner is posting adverse social media reviews so you can address issues before diners leave your establishment.”

Luis De Souza, CEO of NFS Technology, said: “This is useful when you have a group of restaurants or bars to run, and reduces the duplication of technology and roles in different locations.

NYC found the installation of the Aloha EPoS management system very easy, because they chose the web-based solution that requires no hardware installations on their premises.

“Any data the EPoS collects should be accessible as comprehensive reports to provide an end-to-end view of operations in your organisation, no matter its size.”

EPoS can even help with difficult areas including fraud prevention – unusual behaviours can be easily spotted because

“Capturing guests’ data also means a restaurant can devise targeted marketing campaigns to will appeal to different preferences,” said Luis.

They particularly like Aloha Restaurant Pulse, whose web reporting software delivers the relevant info to you in real time, wherever you are, on your iPhone, Android device or tablet.

Lee said he would definitely recommend the Aloha restaurant management system to other businesses. “The Pulse app allows decisions to be made quickly, and gives us alerts on voids and comps,” he said.

Luis De Souza says many other restaurants like NYC Bar and Grill are finding that EPoS provides benefits ranging from customer service to waste reduction and improved control over stock and labour.

“In today’s changing market, EPoS pays dividends in improving operations, creating efficiency and boosting profits,” he said.

“It’s a valuable investment that can really help ambitious restaurants stay ahead of a tough and competitive game.”

EPOS PAGE 21

RESTAURANT

UPDATE

POS TERMINALS – TOUCH WITHOUT COMPROMISE Sam4s world leaders’ in ECR/POS

operate & expand your business on

Payment Sense EFT

technology, aim to make the most

your terms. Samtouch utilises the latest

Payment Sense “Pay at table” solution

flexible, innovative and reliable EPOS

technologies of your SAM4S Point of

fully integrates with Samtouch allowing

products of all time. The Sam4s team

Sale terminal to display eye catching &

the waiting staff to view the Table/check

have over 30 years’ experience in the

easy to operate touchscreen graphics

on the EFT terminal and issue a detailed

market and now produce the most

at lightning speed. Integrated Bar &

receipt to the customer for immediate

sophisticated and diverse products to

Table management features help your

payment. Payment Sense are one of the

the world-wide market, extensively

venue become a more streamlined more

largest EFT solution provider’s so you

used in over 60 countries. Sam4s are

efficient operation that has proven to

can be assured of quick setup and the

committed to developing intuitive

increase customer satisfaction and guest

best rates possible.

models that provide innovation and

experience.

Resdiary Booking Solution.

solutions to meet the demands of fast Whether you requirements are for a

One of the leading specialists in the

single POS terminal or multiple terminals

field of on-line & off-line room and table

Sam4s branding was established in

combined with kitchen order printers of

booking solutions. Samtouch integrates

2003, prior to that and since 1983 they

kitchen order wall board monitors. The

seamlessly with Resdiary porting

were a division of Samsung Electronics

combination of the SAM4S POS terminals

customer information into Samtouch as

ECR, which was taken over by SHC

and Samtouch Point Of Service software

the customer arrives at your venue.

in 2001, launching the Sam4s brand

solution is the best solution suited to

in 2003. Sam4s are specialists in the

your business.

moving markets.

development of ECR and Epos terminals,

Mainstay & Resident Pro Both solutions independently designed

Reliability - We understand that your

for hotel reservations and front desk

peripherals, with very strong presence in

Epos system is a fundamental part

billing. Samtouch integration validates

the home market South Korea.

of your business. From planning to

customers before passing bar &

design & execution of our software,

restaurant charges back to the front desk

receipt printers, Android POS and various

•

The very latest in the POS line up from

minimising system critical down-

Sam4s are the Titan-S Series terminals

time has always been our key aim.

Samtouch Office

Value - Creating real value is

Cloud-Based back office solution

the needs of the most demanding

integral to what we do. We believe

designed to work with Sam4s and

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our EPOS solution provides great

Samtouch software. Real time sales data

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at your fingertips whilst you are on the

Intelligence - We seek intelligence

move, plus much more

which are stylish and perform to meet

Titan-S range features the latest PCT

•

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touchscreen technology and IP rated

in our technologies. That’s why

water resistant front touch panels as

we utilise the latest development

For more information on Sam4s products

well as Intel Celeron Dual or Quad core

platforms from Microsoft, this

or Samtouch software or to book a

processors with SSD drives as standard.

promotes innovation.

no obligation demonstration, please

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contact YCR Distribution Limited. Tel:

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business has unique requirements.

01924 438238. eMail: sales@ycr.co.uk

Ireland distributor of Sam4s products,

That’s why we have developed many

have develop Samtouch Epos software

features to ensure our system is as

exclusively to work on Sam4s POS touch

flexible as possible

•

screens. Samtouch is a leading edge point of service platform which is “easy to

We understand that each business

use”, reliable & a cost effective solution

has unique requirements, that’s why

providing you with the management

Samtouch is developed with many

tools & information to allow you to

features unique to the hospitality sector.

22 PAGE EPOS

NextMenu is a suite of new technology solutions for the hospitality sector that aims to accelerate the Digital Dining revolution, using customer-facing Self-Order Kiosks and Tablets along with wearables for waiters.

NextMenu elevates the customer experience in your venue, creating more loyalty that leads to repeat business.

FAST SERVICE. RICH EXPERIENCE. www.NextMenu.com

sales@NextMenu.com

@NextMenu

How will your customers order

in 2020?

FIND OUT

BY VISITING STAND 2142

STAND 2090

STAND 3036

RESTAURANT

UPDATE

Go beyond just simply ‘getting’ insurance...

Cooking Up Good Cover!

W

ouldn’t it be great to find an insurance broker who can take time when giving you advice, recognise and work with your financial budget whilst sourcing insurance that you need, want and understand… At 1Stop Insurance Consultants Ltd – we’ve got your back bacon!

In 1984 Richard Hiscox weighed out the ingredients for a great business, today 1Stop Insurance is a winning insurance broker specialising in Commercial and Personal insurance.

“We recognise what is essential for businesses and believe in helping our clients get what they need to protect what is important.” The business went Limited in 2000 and with Richard’s personal ties; were quickly established as the place to go for Church and Charity Insurance.

Of late, 1Stop Insurance has made a name for itself within the Food Industry. Restaurants, manufacturers, retail, wholesale and start-ups are just some of the clients to have recently taken up our policies. “We welcome companies that produce all things weird and wonderful!”

So, why food? Well, that all started with the addition of Anna Wilkinson. Anna says that for many years she would eat, sleep and breathe the food industry! Having grown up around the development and expansion of industrial food processing at The Food Machinery Company which is her father’s Business, Anna feels that this really is her natural territory.

28 PAGE Insurance and Finance

What is the recipe for your perfect Insurance Policy?

Like making a faultless meal, we find that getting your insurance right is a delicate balance. Below is a breakdown of some possible covers and why you might find them a tasty addition to your business insurance policy…

• Products Liability. Essential if you are producing, selling or giving away your own goods. We can extend this to include product recall.

• Public Liability. If your premises are open

to the public you should consider a limit of £5,000,000 as an absolute minimum. You’ll also need this for your fairs and markets.

• Employers Liability. You need this even if your staff are voluntary!

• Stock Cover. You set the limit and the geographical area for your stock, we’ll have it covered.

• Vermin Cover. Just in case your premises suffers one of those nasty infestations.

• Tenants Improvements. Rent your premises?

Added fitted kitchens/worktops? Your Landlord is unable to extend their buildings insurance to cover your additions.

• Machinery & Kitchen Equipment. We all

know that this is pricey stuff, ensure that your cover is in place at a suitable limit.

• Glass Breakage. This is usually a standard

cover for your lovely business frontage but the excess can be too high to warrant a claim – we can set this at a sensible level.

If you like the idea of ordering Quality insurance with a side of first class service, personal rapport, genuine advice & great value – then we will be happy to help call us today…

020 8773 2222 or email anna@1stopinsurance.com.

FUNDING AVAILABLE for restaurants, bars, clubs, hospitality & more…

FORTIS Corporate Lending is a leading provider of alternative financing solutions for small and medium sized businesses in the UK. At FORTIS we have a whole of market funding portfolio. We cover lending needs from new start companies looking for unsecured lending through to large development finance packages.

Lending need not be complicated or difficult to obtain as FORTIS can make the process simple for you, with multiple options in all sectors of lending.

• BUSINESS CASH ADVANCE • UNSECURED COMMERCIAL LOANS • INVOICE DISCOUNTING/FACTORING • SECURED COMMERCIAL LOANS • BRIDGE/PROPERTY PURCHASE • LEASE If you have any questions regarding your business finance, please contact on:

O1279 7593OO

or via email at sales@fortislending.co.uk

F O R T I S CORP O RATE L END ING

(Please Quote: RestOne)

www.fortislending.co.uk

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

It’s time to tackle charging safety in restaurants

By Jim Hutchison, National Sales Manager, Crabtree

Unaware but not immune to risk With the rise of smartphones has also come the rise of fake or unofficial smartphone chargers.

When asked in our survey, over half (57%) of the respondents were unsure or admitted to buying a cheap phone charger that was made by a different manufacturer to their phone, while 46% had purchased one from independent merchants on e-commerce sites like eBay or Gumtree – increasing the likelihood of it being fake.

W

hether it’s in a restaurant, coffee shop or bar – whatever the location, the number of people that want to charge their smartphone while they eat out or grab a drink is growing. In fact, our recent research found that three in ten UK adults charge their phone in a public place at least once a month, while 58% would like to see more public buildings feature USB charging outlets.

Installing USB charging outlets in restaurants is not just a great way to meet the ever-changing demands of customers, they can also make charging smartphones and tablets a significantly safer process.

These figures are hot on the heels of the findings reported by the Chartered Trading Standards Institute (CTSI) last year. CTSI found that only three out of approximately 400 fake Apple chargers were insulated well enough to protect the user from electric shock – a risk that fixed USB charging outlets can mitigate.

The safety risks associated with the use of fake or counterfeit phone chargers including electric shock, screen burns, electrical fires and power cuts are unbeknown to most. Indeed, out of those surveyed 47% did not consider electric shock a risk when using an unsolicited charger.

Despite this, more than 100 respondents confessed that they had experienced something seriously dangerous when charging their phone, with people experiencing fires, smoke, sparks and burning.

One described how they plugged in their phone charger at work and it “started to spark and make a loud noise”. When they went to check on it, the charger was black and they “could smell burning.”

What role does the restaurant owner play?

Clearly, there’s a need for greater public awareness of the risks associated with fake chargers if we’re to nip this growing safety concern in the bud.

32 PAGE Lighting and Electrical

The safety risks associated with the use of fake or counterfeit phone chargers including electric shock, screen burns, electrical fires and power cuts are unbeknown to most.

But in the meantime, the owner of the restaurant can help. While it’s near impossible to stop or monitor their use in restaurants and coffee shops, especially when you consider fake chargers could be purchased unknowingly, electricians have a professional duty to optimise safety by taking full advantage of the new products available to them.

When building a new restaurant or having a refurbishment, we urge owners to request fixed USB charging outlets to their electrician.

How do fixed USB charging outlets work?

By sourcing USB charging facilities, like the ones we provide at Crabtree, electricians can guarantee the owner an extra level of safety to their customers. Furthermore, sockets with intelligent mobile device charging, offer even higher levels of user safety by

automatically managing the charge to match the needs of the device plugged in.

This ability to manage and match the charge will guarantee optimal charger performance regardless of the mobile device brand or charger used. As well as limited risk of fire or electric shock, this means that expensive devices will not suffer component damage or screen burn. Simultaneously the charging needs of the customer can be met without compromise on the speed at which their device charges.

Safety in restaurants is a huge responsibility.

Both owners and electricians have a role to play in helping to keep new establishments as safe as possible for the public using them.

As people increasingly look to charge their devices away from home, USB charging outlets offer the opportunity to both meet the public’s demand and keep them safe while doing so.

Lighting and Electrical PAGE 33

RESTAURANT

UPDATE

TANSUN HEATERS BOOST DINING EXPERIENCE AT RAMSBOTTOM RESTAURANT The Hearth of the Ram in Ramsbottom, Bury, has a well-earned reputation for serving some of the best in modern fusion cuisine. The 200-year-old building has been recently refurbished and now has an outdoor dining area with a retractable roof, and Tansun infrared heaters have been installed to encourage customers to enjoy eating outside all year round.

In order to create a better outdoor dining experience, the award-winning restaurant has installed black Monaco double infrared heaters outside its three-floor property.

As an extension to the stylish interior and traditional period features inside, the new outdoor area encourages customers to eat outside in a comfortable heat, making al fresco dining appealing at any time of year.

Monaco infrared heaters come with a two-year warranty, glare-reducing gold reflectors, energy efficient low glare lamps and mounting brackets as standard. They can be operated with a remote control or presence detector which will adjust the heat output and energy consumption whenever necessary.

All of Tansun’s products are made in the UK and designed using premium components. The company has been established for 35 years and pioneered the concept of infrared electric heaters alongside Philips technology. Tansun has the largest range of commercial, industrial and domestic infrared heaters in the world, providing maintenance-free, safe and healthy heating appliances for customers up and down the country.

Further information is available from Tansun on 0121 580 6200, by emailing sales@tansun.com or by visiting the company’s website at www.tansun.com

Tansun’s Monaco double infrared heaters, with a range of up to 36 square metres, are the ideal product for ensuring guests are always comfortable when dining outside.

The infrared heaters are wall-mounted at Hearth of the Ram, but can also be hung and are suitable for awnings.

The Monaco heater’s versatility makes it ideal for heating large areas with its powerful ultra-low glare. Its stylish design is perfect for warming up bars, restaurants, commercial areas and terraces so that al fresco dining is an option whatever the weather.

34 PAGE

The Hearth of the Ram in Ramsbottom, Bury, has a well-earned reputation for serving some of the best in modern fusion cuisine. The 200-year-old building has been recently refurbished and now has an outdoor dining area with a retractable roof, and Tansun’s Monaco infrared heaters have been installed to encourage customers to enjoy eating outside all year round.

Tipiak Expands Macarons Collection Experts in exquisitely French cuisine, Tipiak’s new macaron collection beautifully pairs chocolate with six winning combinations.

The latest addition of premium gluten-free macarons, combines the company’s authentic macarons with chocolate, to create an irresistible sweet treat. With a burst of colour, there are six decadent flavours in the range – Chocolate & Passionfruit, Chocolate & Raspberry, Chocolate & Coconut, Chocolate & Orange, Chocolate & Mint and Chocolate & Hazelnut.

Marie-Emmanuelle Chessé, International Development Project Manager, Tipiak says: “Inspired by our favourite chocolate boxes we have created flavour combinations that will appeal to every palate, as well as provide the visual impact that our macarons are famous for. We know that people eat with their eyes – one of the many reasons macarons have become the ‘it’ dessert to have on menus. As well as beautiful flavours, the colours add an extra dimension to offerings and are sure to be a crowd-pleaser, whether presented in an impressive tower, part of an afternoon tea or served with a coffee.”

Elegantly finished, the 36 eye-catching almond macaron shells are one side chocolate and the other a vibrant colour to reflect passionfruit, raspberry, coconut, orange, mint or hazelnut.

To showcase the chosen flavour, the creamy chocolate ganache centre is mixed with a fruit purée, coconut milk, 100% hazelnut spread or natural mint flavouring.

Marie-Emmanuelle adds: “Chocolate will always be a favourite and we have carefully chosen an assortment of pairings that consumers will love. Along with high quality natural ingredients, the new Chocolate Macarons Collection is gluten-free making it simple to provide delicious French patisserie to those with

*Federation of Bakers 2016 ^Kantar 2016

special diets, as well as appeal to your whole consumer base.”

Removing the expense of a pastry chef, the macarons can be thawed and served in just one hour making it easy to bring French flair to menus.

Marie-Emmanuelle continues: “A key challenge can be having the skills and time in the kitchen to produce ontrend, beautifully hand-crafted items that are also uniform in shape and size. With Tipiak our dedicated team of chefs, bakers and pâtissiers have done the hard work and operators can have the peace of mind that they’re serving authentic macarons backed by twenty years of French passion and expertise. ” Tipiak now makes 40 million macarons and 80 million canapés a year – that’s more than one canapé for every person in France! They have become the partner to chefs and caterers here in the UK, and globally.

Tipiak continues to help operators to wow consumers when it comes to event catering, dessert menus and afternoon tea.

For more information please visit www.tipiakfoodservice.co.uk

PAGE

35

Review: Sopwell House

The earliest mention of Sopwell House is found in a deed from 1603, and after four centuries of visits from notable figures of history, the stunning Georgian country house set in 12 acres of gardens is still as popular today.

Located just one mile from the M25/ M1 junction, the 128 guestroom hotel is the perfect city escape. Only a twenty minute train journey from Central London, yet guests feel a million miles away from the capital.

The spa at Sopwell House boasts an indoor pool, a sauna, Jacuzzi, and fully-equipped gymnasium. Having worked in the hospitality and leisure industry my whole career, Sopwell House’s spa is the most immaculate and well-maintained spa I have ever had the pleasure to visit, combined with a beautiful and elegant interior

design. There is a choice of two restaurants: The Brasserie and The Restaurant. The former is more suited to casual dining, where guests can enjoy a relaxed breakfast, lunch or dinner. Our breakfast in The Brasserie was outstanding. We were impressed by the buffet available for breakfast, with eggs and sausages sourced from a local farm.

The Restaurant, with two AA rosettes and a modern British-European menu, prides itself on perfecting traditional dishes with a small pinch of the unusual. I was fortunate enough

to talk with Executive Head Chef Gopi Chandran, a man extremely passionate about food and his role at the hotel. His enthusiasm and dedication to Sopwell House is evident in the successes of The Restaurant and the kitchen’s partnership with the local farmer’s market. The hotel maintains close ties with the farmers in the area, with Chandran pre-ordering his produce months in advance to ensure a seasonal menu.

The guestrooms at Sopwell House range from Superior rooms to the exclusive Mews Suites, all decorated with the finest interiors. During our stay we experienced one of the Mews Suites, separate from the main hotel in a gated courtyard with its own private entrance, adding a VIP touch.

Beyond the gates is the most beautiful botanical garden, designed by none other than Chelsea Flower Show Gold Medallist Ann-Marie Powell. Surprisingly, in the centre of the garden sits a stunning hydrotherapy pool for Mews guests to enjoy. Metallic art surrounds the pool, giving a unique and luxurious finish.

The Mews apartments are set within this bespoke garden, with the sound of water from the hydrotherapy pool filling the air. Our home for the night was the Willow Studio, a ground floor apartment fit for a king. Upon entering the space, we instantly relaxed thanks to the cosy atmosphere of the country

36 PAGE Sopwell House Review

house decor. Despite the countryside setting, modern amenities were aplenty: WIFI, two mounted widescreen TVs, your very own stateof-the-art Bluetooth speaker and Nespresso coffee machine. The enormous King sized beds ensure a restful sleep – my partner and I almost lost one another during the night. I felt like I could live fulltime in the Willow Suite, with the separate living area (with comfortable sofa, fireplace and entertainment system), spacious bathroom and bedroom.

What really makes Sopwell House the crème de la crème of hotels is each suite’s private terrace with your very own hot tub. If nothing makes you feel like a VIP guest, then a private pool will. Sipping on fine Champagne with loved ones close by feels like heaven.

Sopwell House is no stranger to VIP guests, having hosted many national and international football squads. The England football team has stayed at the hotel on many occasions, as well as being a favourite among Arsenal FC players, who regularly visit with their families.

General Manager Thomas Garlich strongly believes that a happy team make for happy guests, and places importance on quality – aiming to be the best four star hotel possible.

Thomas is looking forward to the extensive spa refurbishment in summer 2018, which will further elevate a stay at Sopwell House.

Reasonable room rates cater for all, providing excellent value for the absolute beauty and luxury of the whole place. Sopwell House is my new home away from home – simply magnificent!v www.sopwellhouse.co.uk

17

RESTAURANT

UPDATE

Located in the world famous Hippodrome casino, Heliot Steak House is the perfect start for a great evening. The excitement & adrenaline that the west end offers is truly matched by the enjoyment that the casino offers. From entertainment to three gaming floors, from six bars to Lola’s underground casino room. Heliot Steak House fits in perfectly with its elegance & intellect. These being just two of many reasons it is well worth a visit.

Once welcomed by the highly-attentive staff, little more than a glance at the menu was needed to see how much thought and care had been spent on its composition. The variety of dishes are to be admired. The USDA prime steaks which are aged between 6 to 8 weeks are delightfully tender and bursting with flavour.

For me, when I have the pleasure of eating at such a wonderful establishment I often dismiss the other options on the menu when such a succulent cut of grain feed beef is available.

Heliot Steak House has such a wide range of toppings if you do opt for one of their tantalising steaks, with this level of innovation, one could be forgiven for fearing the possibility of style dominating substance, but there are no such worries at Heliot Steak House: the focus here is most assuredly on the food, which is clearly designed to satisfy both the intellect and the appetite. I found myself undecided due to the quality of options but opted for the lobster tail which I cannot recommend highly enough.

If steak is not your preferred choice there is an array of excellent dishes form surf & turf to duck breast and a whole host of amazing seafood options. My colleague decided on the grilled Lobster skewers and in one word described them as “marvellous”.

The staff were superb throughout the evening with much attention to detail paid for every diner. Hats off to the management for their clear vision on how they wish for their restaurant to be run.

I had the pleasure of meeting with Mike Haydon after our wonderful experience at Heliot Steak House who treated us to the last 10 minutes of the blues brother show which was showing in the 180 seat music room. After being left extremely satisfied with our dinner we had a fantastic time watching the show. This of course was no ordinary evening meal as its venue had so much more to offer. I can honestly say that the Hippodrome and Heliot Steak House was a great experience and I am looking forward to returning soon.

38 PAGE Heliot Steak House Review

Heliot Steak House

Hippodrome casino London

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RESTAURANT

UPDATE

rpa:group launches The Hummingbird Bakery’s seventh UK branch in Guildford Surrey With names like Adele, Madonna, Lady Gaga, Victoria Beckham, Pippa and Kate Middleton, Duchess of Cambridge as fans, The Hummingbird Bakery has already become firmly established as London’s go-to bakery. Now The Hummingbird Bakery’s founder, Tarek Malouf, has set his sights on the beautiful town of Guildford to open the brand’s seventh UK store.

The Hummingbird Bakery first opened in 2004 in London’s vibrant Portobello Road, home to the world-famous market and played a huge part in launching the cupcake craze that went on to grip not only London but the entire UK. rpa:group has worked since on all six of the brand’s bakeries across London: Portobello, South Kensington, Soho, Spitalfields, Islington and Richmond.

The Hummingbird Bakery Guildford sets a new design style for the brand and is a collaboration of rpa:group’s architecture, design and project management teams. James Breaks, Head of Design at rpa:group, comments, “The new bakery design is an evolution away from the previous store concept, which portrayed the look and feel of a 1950’s style kitchen. This new approach is much more Scandinavian with light, open and sophisticated interiors and wood elements backed up by complimentary surfaces to add texture, variation and interest.”

Wall finishes of the new bakery are 30% clad in ivory oak panels with a feature wall composed of hand-finished tiles and a digital mosaic of the iconic Hummingbird Bakery logo.

The floor is concrete resin, interlaid with tiles around the counter area in a herringbone pattern, whilst lighting is a mix of bespoke LED halo lights and brushed copper aluminum pendant lights. The copper is also echoed in the trim of the marble tables.

Customers will see individual chair seating in signature Hummingbird Bakery pinks, in addition to comfortable banquet seating in durable fabrics and complementary colours. The overall palette is neutral, with elements of pink complementing the brand colours and adding both emphasis and warmth.

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RESTAURANT

UPDATE

Create the perfect We know that creating the perfect brand for your establishment is not something that you have taken lightly and that it reflects your passion, belief and pride in what you do.

Platinum Catering Supplies are the perfect partner to ensure that you can leverage your message across as many consumable mediums as possible. The more your brand is seen the more it is remembered and the more likely clients are to think of you when making their choice of where to spend their money.

We are a supplier to many high-end establishments who recognise this value and who choose to place their brand on everything from coasters and napkins to beer mats and matches. Why not follow in this well understood process and allow Platinum Catering Supplies to propel your brand and to help create customer awareness and loyalty.

Our vast array of products means that we cater for the most well used of products like beer-mats to bespoke carrier bags for a special one off function. We have the expertise to help you through the design process and to make sure that you get a cost effective solution that you can frequently use in your business.

We source our products from around the world to deliver the best in class and we are particularly proud of our branded matches which are manufactured exclusively for us in Japan really allowing you to showcase your establishment to smokers and non-smokers alike.

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Branded matches are not just about smoking they are a cost effective take away branding item that many people still find to be a great keepsake of where they have visited.

Based in Wimbledon, Platinum Catering Supplies can supply to the UK, Europe and the rest of the world with customers in many destinations across the globe. We are able to export on your behalf and to store many items in our warehouse to provide you with immediate call off should you need it.

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Based in Wimbledon, London we have a combined 50 years of experience dealing with discerning customers in the UK and around the world.

We can help with all your design, planning and product requirements allowing you to focus on what you do best.

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www.platinum-supplies.co.uk Contact Us Email: Admin@platinum-supplies.co.uk Tel: 0208 687 5392 PAGE

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Christmas bookings: how prepared is you team?

The latest research from guest experience management experts HGEM has revealed over 1300 guests’ views on making Christmas bookings.

The results show that guests like to plan ahead - when organising a work Christmas party over half (53%) prefer to book at least 3 months in advance, and 42% leave it no later than a month before the event to book a festive gathering with friends. Additionally, timing is key, with almost half of guests (49%) saying that the ideal date for their Christmas party would fall two weeks before Christmas Day.

to be prepared with the relevant information for a seamless process. As the majority (86%) of guests expect to be asked about a deposit as standard, operators should avoid focusing on this and instead use the call to provide detailed and engaging information about their offering.

To help operators ensure that their team members are prepared to handle Christmas bookings effectively, HGEM are offering recorded Christmas calls. These provide valuable insight into team members’ performance when taking bookings. Operators in the casual dining, pub and hotel sectors benefited from this actionable data during last year’s programme, with leading hotel brands Malmaison and Hotel du Vin improving their average call score by almost 20% in the months leading up to Christmas.

HGEM Founding Director, Sally Whelan, said: ‘We know that pre-bookings for the festive period play a critical part in overall Christmas trading figures. With menus, drinks offers and the marketing campaigns to support it now in place, how ready are your front line team? Do they appreciate the important role they now play? You need to be confident that every telephone enquiry is being handled professionally and that your team have the skills to convert these enquiries into bookings.’

When choosing a venue, half of guests (50%) rate the choice of dishes on the menu as the deciding factor, with restaurants emerging ahead of pubs, hotels and bars as guests’ preferred venue. A spend of between £15-£30 per head is expected by the majority of guests during the festive period, with a slightly higher spend anticipated when celebrating with work colleagues.

During a telephone enquiry, a lack of knowledge and an unfriendly tone were rated as the most off-putting team behaviours, which could result in a lost opportunity to convert to a booking. Guests also anticipate an efficient booking process, with 68% expecting the call to take less than five minutes, emphasising the need for team members

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HGEM is the UK’s leading expert in guest experience management (GEM). The company provides hospitality operators with tools for intelligence gathering, guest engagement and learning, working closely with them to help generate revenue growth through effective GEM. With a personal approach and modern software, HGEM services include Mystery Guest visits, online feedback, social advocacy, performance analysis and learning management.

Clients include Wagamama, Turtle Bay, Greene King, Malmaison and Peach Pubs.

For more information, visit: www.hgem.com https://twitter.com/HGEM_ https://www.linkedin.com/company/HGEM

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We offer a complete solution from Installation to ongoing support with both Emergency Call Out and Maintenance Contracts tailored to your individual requirements available at a competitive rate helping you save money on your budget.

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RESTAURANT

UPDATE

Let’s get one thing straight – hotels have existed for far longer than modern technology. However, if you follow industry press and take note of trends and predictions for the upcoming year, you’ll notice that technology and innovation feature high on everybody’s lists.

But innovation has never been about technology alone – it is about fresh ideas, finding new ways of doing things and improving processes. Innovation is a major priority for us at Liquidline and we are committed to finding ways to improve our internal processes, to always improving upon our Customer Service and to sourcing industry leading products. And we love to share what we learn along the way!

One thing our experience in the coffee industry tells us is that love of technology and love of coffee often go hand in hand. The early adopters of tech seem to also enjoy a good quality cup of coffee and are usually willing to embrace coffee innovation. So, it stands to reason that a good way to appeal to this, often but not always, millennial clientele is by offering a quality coffee offering.

Regardless of budget, this is easy to achieve with the help of a specialist coffee innovation provider.

A key innovation we have become increasingly aware of this year is around ‘Lean Luxury.’ In a nutshell, this means offering guests what they want, but no more. The concept is centred on care and attention to detail but not all the frills and trappings that may look good but have limited meaning to guests. It’s asking yourself and your guests, which details and facilities really make the difference to them and investing in these things. Common sense would suggest that these will vary according to the guest demographic but a quality food and beverage offering is a sound investment in all hotel environments. At Liquidline, Innovation

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is all about problem solving. We understand that when you work in the hospitality industry, you encounter some unique challenges. When you have guests for events like weddings and conferences, we know that you will often have a rush of guests, all requiring coffee at once. It can be a challenge to deliver lots of coffee under time pressure and this is why we offer the Lattiz machine. This unique machine is a revolution in steaming milk, allowing you to produce barista quality milk, time and again at the touch of a button.

We have a range of options for those who want to offer café quality coffee but struggle to train and retain barista level staff. Most require little cleaning, many are very quiet, so great for lounges and quiet areas and all are easy to operate and maintain.

We understand that Hospitality is a service lead industry and that regardless of whether you’re operating a large hotel with several hundred rooms or a small city boutique, the very best way to differentiate yourself from your competition is by offering a spellbinding service. So, why not let us take care of the innovation and delivering delicious, high quality coffee whilst you do what you do best- taking care of your guests!

To find out more about how Liquidline can help you offer top quality coffee, water, juice and other refreshment services visit www.liquidline.co.uk or call us on 0800 8499110 - or Visit us at The Coffee Shop Innovation Expo at The London Excel Centre on 26th – 27th September Stand 416

W

ith Brits ditching the cereal and opting to spend £76 million on brunch everyday out-of-home*, the market continues to go from strength to strength – even being linked to the demise of the Sunday Roast thanks to bottomless brunches. As chefs and caterers continue to push the boundaries, the potato specialists are looking to reward the most exciting breakfast in the country with a £500 cash prize as well as one month’s supply of Aviko Hash Browns and Aviko Hash Brown Bites.

Win £500 with Aviko’s Great British Breakfast Competition The 1st September sees the return of Aviko’s Great British Breakfast competition and the hunt for the nation’s best breakfast.

Mohammed Essa, General Manager UK and Ireland, Aviko, explains: “From burritos and American waffles to pizza, breakfast has become one of our most innovative markets.

The classic English breakfast will always have its place on menus but with the growing influence of global trends, combined with it becoming an all-day dining occasion – thanks to the popularity of brunch and brinner – there really are no limits when it comes to the most important meal of the day! With so much innovation we want to recognise the great work chefs are doing in our industry and celebrate the best.”

To enter chefs, caterers and operators simply have to visit www.greatbritishbreakfast.co.uk and share – in no more than 50 words – what it is that makes their breakfast great before midnight on 30th November 2017.

To inspire chefs, Aviko has developed a selection of new recipes using their golden hash browns and hash brown bites including a Spanish Baked Eggs and Chorizo, a Breakfast Bruschetta with a twist, American pancakes with a hash brown, bacon and sausage, as well as a breakfast pizza.

*Beacon Purchasing, July 2015 ˆ Aviko/Toluna 2017

Mohammed continues: “The great British breakfast will always remain our most popular breakfast option and Hash Browns are high on the list of favourites with 70% of people stating they are an essential part of any breakfast.

Research also shows that 80% of people will pay 50p more for a breakfast that includes hash browns – making them a profitable addition to menus^.

“As the chef’s potato partner we want to help make breakfasts great with quality products and inspiring recipes. The beauty of hash browns is that they are incredibly versatile, our new recipes show how you can take this popular breakfast item and tap into a whole host of global trends that are shaping today’s menus. We’re here to support operators and chefs, so as well as demos to watch, visitors can also download our 2017 Great British Breakfast Recipe Book for free at www.greatbritishbreakfast.co.uk.”

Aviko has been foodservice’s potato partner for over fifty years, as one of the biggest potato processors in the world, its range of chilled and frozen potato specialities are made by chefs for chefs. Aviko’s Hash Browns are larger than average for better plate fill and forms part of a range of breakfast boosting items including Hash Brown Bites – perfect for onthe-go; the innovative Bubble & Squeak Rounds – made from 100% real cream, Savoy cabbage, fried onions, parsley, chervil and black pepper; and Sweet Potato Diced which offers real point of difference when served with a breakfast staple such as eggs.

For more information on the Great British Breakfast Competition visit www.greatbritishbreakfast.co.uk For more product information on Aviko’s extensive range call 0800 633 5611 or visit www.aviko.co.uk For everything Aviko visit: www.twitter.com/avikouk PAGE

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RESTAURANT

UPDATE

ME Hotel London

When only the most exciting of weeke

where best in London to stay than the Surrounded by theatres, nightclubs and boutiques as well as shopping and famous hotels this really is the place to be.

Just a few minutes from Covent Garden, Trafalgar Square and the Houses of Parliament, lies the ME Hotel.

With a variety of different rooms and suites along with the magnificent roof top bar and STK restaurant this really is the place to stay.

Upon walking into the venue you are greeted by a large foyer, draped in class and met with the fantastic staff that elevate the hotel to an unrivalled level.

To have such a personal service making you feel important and

48 PAGE Me Hotel Review

valued is a welcome breath of fresh air. Being greeted at reception with Prosecco and water topped off the wow moment when first entering the hotel.

With the rooms ranging from double rooms to 3 bedroom suites everyone can be accommodated.

The rooms are designed to a very high standard, with extra-long beds and a brilliant dĂŠcor. They are clean and fresh and without fault.

Technology leads the way with lighting and temperature controlled electronically.

The mood can defiantly be set with various light settings including colour changing LED. A Nespresso machine is situated in each room as well as a media hub fulfilling everybody’s needs.

Avery high quality bathroom suite, television and mini bar add to the overall excellence each room has to offer. All of the above is a standard trait in the higher level of hotel but there are two stand out points for the ME Hotel.

Firstly the magnificent pyramid, central in the hotel in which everything is built around. This can be viewed from reception all the way up to the roof top bar and is truly a great centre piece.

Secondly the popular Radio Rooftop Bar with its spectacular panoramic views has to be experienced.

A wide range of drinks, cocktails and tapas are served whilst surrounded by iconic buildings and enjoying a fantastic atmosphere.

ends will do, e West End? The STK restaurant is a must.

Brilliant atmosphere with music and mood lighting.

Not too loud so you cannot talk but loud enough to enjoy. With a fabulous menu there is something for everybody.

The signature mini burgers are a very popular choice to start. Meat is flown in from the States and is very juicy and tender.

The steak was amazing as was the beef rib. Sides including parmesan chips, mac n cheese and sweet potato mash were a great accompaniment.

Dessert included a crème Brule, apricot ice creams and a mousse, all a great end to a wonderful meal and experience. Service very

good, very knowledgeable of the dishes on offer. So after a big meal what more do you want to do than relax with a nice cold drink.

There is no better place to do this than the radio roof top bar.

Brilliant views of the surrounding areas makes for unmissable selfie opportunities. Table service to help you unwind after a meal and if you haven’t eaten before great choices

for snacks and tapas. Overall, there is simply no faults with the ME Hotel in every single section they have surpassed all expectations and are setting heights for their competition.

We would not hesitate in recommending them as the number one place to stay in London, let alone the West End.

Me Hotel Review PAGE 49

RESTAURANT

UPDATE

How ‘punk’ brewery BrewDog became a trailblazer for fair pay Last week global drinks giant Diageo became the 900th employer in Scotland to win Living Wage accreditation. As the Living Wage movement accelerates north of the border, we talk to one of the first firms to adopt the measure: ‘punk’ brewer BrewDog. BrewDog is known for many things: remarkable beer brands, radical publicity stunts, phenomenal business growth to name a few.

But the craft brewer has another string to its bow - as a trailblazer in the field of fair pay. BrewDog's commitment to the real Living Wage may not be as headlinegrabbing as packaging beer in roadkill, or having an AGM meeting that resembles a rock concert. But, just like its brews, BrewDog's decision in 2014 to adopt the Living Wage was pioneering.

BrewDog has always had a focus on providing exceptional customer service, says Fiona Hunter, Head of People at BrewDog. "Low pay, particularly in the hospitality sector, is something that doesn't sit well with us. At BrewDog, paying a good wage makes absolute business sense. We cannot expect our employees to come to work and be amazing when they are worried about making ends meet. Providing a good standard of living is the right thing to do, and it has the added benefit of helping our employees be as brilliant as possible, which drives the growth of the business.

The decision to pay the Living Wage was made as part of a conscious decision to do the right thing for our employees. It was

all about better rewarding and engaging our staff."

Introducing the real Living Wage and gaining official accreditation for it took around three months, and meant that the company took a close look at its other employee conditions. The company's pay structures were revised and simplified to give more pay transparency as well as uplifts for those in managerial positions.

Zero hour contracts were abolished and a new system of guaranteed hours was introduced.

Says Hunter: "Happy, engaged staff need to know how many hours they'll be working each week. We don't want our employees to not know how much they might earn from week to week. Management feedback tells us that having a stable team with guaranteed hours for each employee makes sense operationally too. Also, we invest massively in training and developing our staff and zero hours contracts diminish the impact of that."

Two-thirds of BrewDog's staff were affected by the Living Wage initiative, and the company's wage bill increase was significant, at £500,000 in the first year.

But the results were rapid and extremely positive. There was a 50 per cent increase in staff satisfaction with pay and, a year down the line, a 40 per cent turnover in staff at BrewDog's retail sites. In one bar, annual staff turnover fell from 240 per cent to 60 per cent.

Chris Queen, general manager of the company's DogHouse bar in Merchant City, Glasgow has worked for 20 years in hospitality and is celebrating one year with BrewDog. He sees the benefits of both working for a Living Wage accredited firm, and running a Living Wage accredited business within that. "BrewDog is hands down the best employer I've worked with," he says. "Staff turnover is much lower compared to other hospitality companies.

My staff feel valued and they are much more engaged. I think if you treat people with respect you get respect back."

Survey findings released earlier this year by The Poverty Alliance, which promotes the real Living Wage in Scotland, back this up.

The survey by Survation found that seven out of ten would be more committed to their job if they worked for an accredited Living Wage organisation, and 66% would feel more valued at work if they were paid a Living Wage.

The real Living Wage has the thumbs-up from the Scottish public too. In survey findings released this week by The Poverty Alliance, three out of four Scots said they would think more positively of a company which became Living Wage accredited.

Four out of ten people surveyed said they cared if products and services they buy are from a Living Wage employer. And 70% of respondents said that being paid a Living Wage would make them feel their employer was investing in their development.

Paying someone on a minimum wage a Living Wage equates to a pay rise of £2000 a year, according to The Poverty Alliance. Director Peter Kelly said: "More and more employers in Scotland are seeing the benefits of paying a real Living Wage, in terms of increased retention and better staff morale. That's why the sign-up rate in Scotland has been faster than in any other region in the U.K. Kelly added: "Our research and BrewDog's experience show that there is a definite boost in reputation, with 75% of those surveyed saying they would think more highly of an employer who was Living Wage accredited and high percentages saying they would be better employees as a result."

The last word goes to BrewDog and Fiona Hunter, who advises employers: "Allow yourself plenty of time. Don't just look at how it's going to affect you for the first year; look five years into the future. Combine it with an overall look at how you're treating your staff. It can't be a band aid, if you've got deeper staff engagement problems or deeper dissatisfaction issues it's highly likely that you've got other things going on as well. The impact of doing something will be lessened if you don't. Fix those at the same time."

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Independent Hotel Show - Show Preview UPDATE

October 2017

EAT. DRINK. SLEEP

RESTAURANT

SALTO upgrades the guest experience at Independent Hotel Show A firm fixture in the calendar of independent hoteliers, the Independent Hotel Show at Olympia, London, 17-18 October, presents a collection of over 300 innovative product and service providers from across the hotel supply chain.

SALTO Systems will present the latest additions to its world-class hospitality access control platform on Stand 25.

Aelement

“Independent Hotel provides an unrivalled marketplace for SALTO Systems to display our latest product innovations,” says Darren Keating, National Account Manager Hospitality. “SALTO continue to deliver the most advanced and flexible electronic locking solutions in the hospitality market. We very much look forward to providing live demonstrations of our new products and software during the show, as well as discussing the real benefits that hotels can enjoy with a SALTO solution”. Highlights include:

XS4 One

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Our contactless hotel lock that allows hotels to integrate all their guest rooms’ physical security needs into one stylish, energy efficient, reliable, wire-free system.

The minimalistic design of its RFID reader compliments any door and can be combined with a wide range of designer handles.

With a large variety of models, XS4 One electronic hotel locks fit virtually any door without wires and are very easy to install and maintain.

It integrates the latest technology in mobile access and wireless locks including BLE + NFC mobile technologies Aelement Fusion AElement Fusion is an electronic lock with a sleek reader accentuated by an interactive light ring that

illuminates when access credentials are presented. It eliminates lock hardware on the door by encasing all electronic components inside the door itself, making security virtually invisible.

JustIN Mobile The intuitive SALTO JustIN Mobile app communicates securely via the Cloud and enables guests to receive a room key online, anytime and anywhere.

Technologically cutting-edge, SALTO Mobile means the end of lost key hassles, expenses and waste. Plus, the technology isn’t limited to hotel rooms; it can also be used on main entrance doors, elevators, car park barriers, meeting rooms, etc. So if you’re looking to incorporate smart access control technologies that present exciting advantages to drive business to your hotel, providing your property with cutting-edge solutions to stand apart from the rest, stop by Stand 25 to meet the SALTO team and see a live presentation of our technology.

For more information, visit www.saltosystems.com

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RESTAURANT

UPDATE

www.loyaltypro.co.uk 0800 612 9747 INSTANT Personalise the customer experience When a Loyalty Card is read at your counter, the tablet receives relevant information from our database within four seconds

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The choice is vast, but talk to the experts and we will help you choose the one that is right for you enabling you to use your outside space all year round.

Opening roofs, glazed or retractable walls, lighting, heating and more. Canopies are more versatile than you previously imagined.

Or how about a big umbrella or a marquee to add a bit of interest to your outside area.

For more information please go to our website or give us a call.

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RESTAURANT

UPDATE

INTRODUCING BILLY AND JACK

Adventurous, down-to-earth cooks with a love of great food, Billy and Jack met on BBC One’s MasterChef in 2016. The runners up charmed viewers across the nation with their playful, quirky takes on classic British dishes, including English Breakfast, Ham, Egg and Chips and Shepherd’s Pie. When the show came to an end, instead of hanging up their aprons, they teamed up as a duo.

Going from strength to strength, the pair has demoed at food festivals across the country and worked alongside prestigious restaurants. Boasting 20,000+ followers across several social media platforms, Billy and Jack are determined to ignite passion in others with their style of cooking and approach to entertaining.

United by their love of cooking and eating tasty food and their passion for creating memorable experiences, for the past year the duo has spent time crafting their style, cooking in unusual places and bringing people together to enjoy their imaginative dishes. Self-confessed food geeks, Billy and Jack are always open to innovative ideas and love a challenge.

They have worked with a variety of brands, including designing the menu for and hosting the launch of Google Home and developing a series of super tasty dishes for Cancer Research UK.

Sauce Communications is delighted to announce it is now handling the PR and talent management for Billy and Jack.

Most recently, the twosome crafted the menu for and hosted a month-long supper residency in collaboration with Silent Pool Gin. Held at the Royal Festival Hall, Billy and Jack served fun and inventive dishes to guests overlooking the Thames and some of London’s most iconic landmarks, celebrating the simple yet sublime flavours of summer.

Sauce Communications co-founder Nicky Hancock commented: “We have watched both Billy and Jack from the early stages of MasterChef and instantly fell in love with their charismatic way.

We’re exceptionally excited to be joining them on this journey.”

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Simon Gregory appointed as new Executive Chef of iconic dining destination, Bluebird ahead of new opening D&D London have appointed Simon Gregory, formerly of Gordon Ramsay Group and Ace Hotel, as Executive Chef of Bluebird Chelsea. Simon will oversee the iconic Chelsea site which encompasses a restaurant and bar, café and courtyard, food store and wine cellar, as well as creating the menus and overseeing the development for Bluebird Cafe, White City, opening early 2018.

Simon has built his reputation working at a number of leading restaurants, most notably as Group Executive Chef at Gordon Ramsay Holdings and Executive Chef at Ace Hotel. Originally from Australia, Simon first moved to London in 2003 to work in Ramsay’s flagship three Michelin starred Restaurant Gordon Ramsay. He remained with the Gordon Ramsay Group for 11 years where he worked his way up to Executive Chef for the entire group, looking after restaurants such as Michelin starred Petrus, Bread Street Kitchen and the Savoy Grill.

In 2014 Simon became Executive Chef of Ace Hotel based in Shoreditch to look after all the F&B services including the modern brasserie, Hoi Polloi.

Simon notes “ I am really excited to be working with D&D and at Bluebird Chelsea which is embarking on such an exciting time with the 2018 opening of Bluebird Café in White City. We are looking to take things to the next level with the offering and there are a lot of brilliant plans for the future; so to be a part of the process is fantastic.”

Bluebird Chelsea 350 King’s Rd, London SW3 5UU T: 020 7559 1000 www.bluebird-restaurant.co.uk

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RESTAURANT

UPDATE Recommended Specifiers

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