EatSleepDrink Magazine - Issue 7 by EatSleepDrink Magazine

Issue 7 - June 2012

MAGAZINE esdmagazine.com

Volupté: Indulge your inner decadence

PLUS: The Cinnamon Club Asia de Cuba • G’NOSH ABode Hotels • Aviator by TAG Bowood Hotel Simply Nectar • SUMO

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MAGAZINE

Issue 7 - June 2012

esdmagazine.com Editorial Director Laurie Cuthbert T: +44 (0)1223 321603 M: +44 (0)7842 628881 Email: editor@esdmagazine.com Art Director Rick Koobs T: +44 (0)1603 628529 Email: art@esdmagazine.com Web: www.esdmagazine.com Twitter: @goeatsleepdrink Facebook: www.facebook.com/ esdmagazine Pinterest: www.pinterest.com/ esdmagazine

Hello and welcome to Issue Seven of EatSleepDrink Magazine – your first port of call for all things luxurious. Despite the constant rain and cold, we’ve been busy bringing you our usual mix of exclusive features and cutting edge news from the deluxe hospitality sector. With more than 34,000 unique visits to our homepage already this month – www. esdmagazine.com, we’d like to thank you for your continued and evidently growing support! As the natural extension of our ever-growing digital offering, our quarterly print magazine will be launched this July and published every three months thereafter. Now available at the special introductory price of £20 per year, get in touch with our sales team – sales@esdmagazine.com – to order your subscription now and receive EatSleepDrink on your doorstep four times per year! Alternatively, head over to www.esdmagazine.com/subscribe and click ‘Subscribe’ to sign up instantly using your credit/debit card. In this month’s edition, we’ll be bringing you our customary blend of hot hotels, fabulous food and delicious drinks. On the front cover this month, we lead with Volupté, the burlesque London supper club that was the forerunner for decadent performances and exquisite cocktails. Lovers of the finer things in life (and let’s face it, aren’t we all?!) will be enthralled by our articles on The Cinnamon Club and Asia de Cuba. Both restaurants have become synonymous with exceptional food and wine that combine eastern flavours and exotic spices with a Western flair and sophistication. Those in pursuit of healthy drinks will be thrilled to read our features on Simply Nectar and SUMO. Founded in Provence, Simply Nectar is now owned by the team behind What On Earth who have taken the brand into premium delis and outlets, revolutionising the brand’s fortunes. As a relative newcomer to the market for calorie-burning drinks, SUMO has a genuinely unique selling point through its non-carbonated beverages that are set to take the UK by storm over the next 12 months. Speaking of taking the market by storm, our feature on G’NOSH will give confidence to all budding entrepreneurs out there. The brainchild of Charlotte Knight, G’NOSH is leading a revolution in the tired UK dips market for its wonderfully vibrant range of dips. And with national distribution already secured with Ocado, our article gives the inside story behind the company’s remarkable growth. As you will have come to expect from EatSleepDrink, our ‘Sleep’ features are a similarly decadent affair. Indeed, if its prime city centre luxury you’re after, then ABode Hotels will tick all the boxes (with Executive Chef, Michael Caines, in charge of their menus, the food isn’t half bad either!). For the jetsetters, Aviator by TAG in Farnborough is a shining example of a luxury design hotel taken to the highest possible level. While for those in search of a country retreat, you’d do well to find a better location than Bowood Hotel & Spa in Wiltshire, a real gem of a hotel that offers the ultimate in relaxation. As always, we hope you enjoy our latest issue as much as we’ve enjoyed producing it. If you would like to see your deluxe hotel, fine dining restaurant or premium brand featured in EatSleepDrink, then do get in touch with me: laurie@ esdmagazine.com. Have a great month, Laurie Cuthbert, Editorial Director

Issue 7 - June 2012

esdmagazine.com

News......................................................................................................................................................................................6

The Cinnamon Club - Founded in 2001 to set a new standard in Indian dining, The Cinnamon Club is now widely regarded as one of the finest exponents of Indian food anywhere in the UK. ........ 8 Asia de Cuba - Set in the uber-stylish St. Martins Lane Hotel in Covent Garden, Asia de Cuba combines that rare mix of style and substance. ........................................................................................................ 22 G’NOSH - G’NOSH (Gourmet Nosh) is leading a revolution in the UK dips market with its innovative and vibrant flavours. ..................................................................................................................................... 38

ABode Hotels - Dedicated to offering its guests the very best in accommodation, gastronomy and beverages, ABode Hotels is one of the fastest growing hotel groups in the UK............................................... 14 Aviator by TAG - Created by TAG Group as a hotel for elite travellers moving between London and the world’s leading destinations, Aviator opened in 2008 and has become the first port of call for discerning guests the world-over. ........................................................................................................................... 28

Bowood Hotel & Spa - Located in the heart of The Bowood Estate in stunning Wiltshire countryside, Bowood Hotel, Spa and Golf Resort is the quintessential English luxury hotel. ....................... 42

Volupté - Inspired by the glamour and decadence of the 1920s, Volupté was designed as a place to escape, unwind and be entertained. ....................................................................................................................... 18 Simply Nectar - Originally launched in 2001 in Provence, France, Simply Nectar is the sensuous perfection of fruit in a bottle ......................................................................................................................................... 34 SUMO - Containing a multitude of natural ingredients that raise one’s metabolism and help the body burn calories more quickly, SUMO is quickly becoming one of the leading noncarbonated soft drinks on the market. ...................................................................................................................... 46 Advertisers Index........................................................................................................................................................ 50 If you would like to go directly to an article, simply click on the relevant heading listed above.

If you have any news to share, email us at editor@esdmagazine.com

The Rib Room London, UK

‘Organic September’ Nationwide, UK Europe’s biggest celebration of all things organic will be taking place throughout September. Organised by the Soil Association, there are lots of fun and enjoyable ways to get involved in Organic September, such as visiting an organic farm, eating at a Soil Association certified or approved restaurant or buying your own organic food and hosting an organic dinner party. In support for the ‘Organic, naturally different’ campaign, The Soil Association aims to increase consumer knowledge around the benefits of organic food and why it is worth paying a little bit extra. Organic food is produced by farming systems which work with nature; are kind to animals; avoid using pesticides; and ban GM ingredients. To celebrate Organic September and inspire people to cook with seasonal organic ingredients, the Soil Association has collected a mouth-watering array of recipes from renowned chefs and food writers including Allegra McEvedy, Darina Allen, Hugh Fearnley-Whittingstall, Raymond Blanc, Sophie Grigson, Valentine Warner, and Xanthe Clay. Sophie Grigson, food writer and broadcaster, said: “The more people tune into the pleasures of organic food the more chance they get to discover the restorative impact it has on the world around us. The simple truth is that organic farming is good for everyone. It’s a win-win situation”. Visit: www.soilassociation.org www.organicukfood.com

Spa at Brown’s Hotel offers health & beauty treatments Wiltshire, UK Summer 2012 is all about sport in London. In light of this, the team in The Spa at Brown’s Hotel have come up with three unique treatments for those of an athletic inclination, available from 27 July to 12 August 2012. Brown’s Relaxathon: Treatment time - 90 mins. Price - £190 6 Backstroke: Treatment Time - 45 mins.

Available for only £55 per person for lunch or dinner, treat your Father to a meal he will never forget featuring a threecourse modern British banquet and shiny new top-of-the-range Jaguar XJR sports car exclusively at The Rib Room. The only catch is that he won’t be able to drive it home, even if he is teetotal, as the six-inch replica model occupies a spot on the mantelpiece far better than in the garage. Specially created by Head Chef Ian Rudge, Dad can dine on an array of sensational starters ranging from the classic Rib Room prawn cocktail to deliciously delicate Scottish oak smoked salmon. For mains, carnivores can sink their teeth into seasonal British produce, including slow-roasted Launceston lamb, buttered asparagus, lamb curry coquets and garlic purée, shellfish or the restaurant’s signature roast rib of Casterbridge beef with Yorkshire pudding. To finish, treat your father to a taste of Summer with heavenly desserts from the heartland of England, including Yorkshire rhubarb Bakewell tart with rhubarb ice-cream and raspberries; chocolate melloux with vanilla and yogurt icecream or the wonderfully refined combination of Champagne macerated strawberries, jelly, Pimm’s granite and crème fraîche. To book call 020 7858 7250 or email reservations@ theribroom.co.uk and make sure you are in the driving seat for Father’s Day 2012. Visit: www.theribroom.co.uk for more information and reservations. Twitter: @RibRoomSW1

Price - £70 Summer ‘sault’: Treatment time - 90 mins. Price £110 The Spa at Brown’s Hotel offers a selection of the most coveted advanced health and beauty treatments available, which are designed to relax and pamper, whilst providing the maximum benefit. A wide range of bespoke treatments are offered, as well as an exclusive selection of packages for men and women. The Spa at Brown’s has three private therapy rooms, including one luxury suite for two, which provides the ideal location in which to enjoy a series of beauty treatments either by yourself or with a friend or a

partner. Each therapy room has been specially designed to include its own shower and changing facilities, along with heated treatment beds and air-conditioning. Decorated in relaxing colours, with peaceful music and scented candles, The Spa at Brown’s really does offer the ideal place to unwind, relax and indulge. To make a booking please contact reservations on 0800 988 4040 or email reservations.browns@roccofortehotels.com. Visit: www.brownshotel.com for reservations and more information. Twitter @Browns_Hotel

Radisson Blu Edwardian, London London, UK Celebrate the Queen’s Jubilee this June with a weekend ‘Royal Room and Roam’ package at Radisson Blu Edwardian, London. The hotel group have teamed up with Blue Badge, the UK’s leading tourist guides, to offer a luxury stay and discount on an exclusive two hour Royal Heritage Walk. Royal Room & Roam starts from just £255 and includes a luxury stay for two at the Radisson Blu Edwardian, Kenilworth, located just moments from national institutions the British Museum and Covent Garden. The package includes, breakfast, Jubilee Afternoon Tea including Champagne, Coronation chicken sandwiches, traditional English scones served with Cornish clotted

cream, conserves and Jubilee cake and an exclusive two hour Blue Badge Royal Heritage Walk. The Blue Badge Royal Heritage Walk is a private guided tour taking in sites such as Buckingham Palace and The Mall, St James’s Palace, Clarence House, Marlborough House and Westminster Abbey. Soak up the Jubilee atmosphere by walking down the royal processional route, viewing some of London’s most beautiful Royal buildings, and tracing a thousand years’ of royal history. For more information and full terms and conditions, or to book please call 0207 666

2041 and quote Royal Room & Roam. To claim your 25 per cent discount on a twohour Blue Badge Royal Heritage Walk call 07540 803553 and quote your hotel booking reference. Visit: www.radissonblu-edwardian.com/ kenilworth http://www.britainsbestguides.org Twitter: @RBEhotels

Ellis Wharton Wines Cornwall, UK

Champagne + Fromage London, UK Following a successful pop-up, specialist grower champagne supplier French Bubbles launches Champagne + Fromage on Covent Garden’s Wellington Street this month. A unique concept, Champagne + Fromage combines a shop specialising in award-winning artisanal, limited production grower champagnes with an exclusively French fromagerie and a bistro. Champagne + Fromage aims to provide an alternative to the common British misconception that champagne should be selected according to price and brand prominence. Champagne + Fromage has a concise cellar of 25 award-winning champagnes, from Blancs de Blancs to Blancs de Noirs, it offers every style: Brut and Brut Rosé to Grand Cru, Premier Cru, Grand Cru Rosé, Extra Dry, non-vintage and vintages. Exclusive to the UK, they are available to take home, buy in gift boxes, or enjoy in the bistro, alongside a menu of specialty French dishes and cheeses. Champagne + Fromage, 22 Wellington Street, London, WC2E 7DD, 0207 240 1604 Open on Tuesday to Saturday from 11am – 11pm and Sunday from 11am – 8pm. Closed on Mondays. Visit: www.frenchbubbles.co.uk

Based on the South West Coast, Ellis Wharton Wines specialise in wines from small producers and focus on organic, biodynamic and natural wines. Their list offers unusual grape varieties, classic regions and iconic names at great prices. Some of Ellis Wharton natural wines are available at stunning new restaurant The Herring at the Bedruthan Steps Hotel, Newquay. Chef Ryan Venning has created an exciting, mouth-watering menu full of fresh flavours with an Asian influence and sustainable seafood taking centre-stage. A sample of the menu is Razor Clam & Lobster, with Toasted Almonds, Yuzu & Chilli Butter for starters, followed by Red Cod Cheek & Scallop Curry. Enjoy fantastic views, for just £16 at lunch (2 courses, or £19 for 3 courses). Real Wine Month is a celebration of minimum intervention winemaking, using organic or biodynamic grapes from sustainably managed vineyards. The Scarlet Hotel, Bedruthan Steps and Porthminster Beach Cafe are also taking part in Real Wine Month, having served a selection of wines by the glass throughout May. Ellis Wharton Wines – ewwines.co.uk The Scarlet Hotel – 0845 0340700 – mrandmrssmith.com Bedruthan Steps – bedruthan.com Porthminster Beach Cafe – porthminstercafe.co.uk The Herring – 01637 860860 Untitled – 01736 448022 – untitledbyrobertwright.com Twitter: @ewwines Don’t forget to read our excusive article on Ellis Wharton Wines here!

Spice Up Your Life 8

Founded in 2001 to set a new standard in Indian dining, The Cinnamon Club is now widely regarded as one of the finest exponents of Indian food anywhere in the UK. We caught up with Owner, Co-Founder and Celebrity Chef, Vivek Singh, to get the exclusive story behind his growing empire.

Having celebrated its tenth anniversary in March 2011, The Cinnamon Club has come to define creative, fine dining Indian cuisine in the UK. Before it opened, it is fair to say that Indian food in the UK was a rather tired affair, with little emphasis on seasonal ingredients or creative dishes. Yet with the opening of The Cinnamon Club at the Grade II listed Westminster library, Vivek Singh has created a restaurant that continues to revolutionise and

inform the gastronomic climate across the UK.

Need and desire As Vivek begins by telling us, The Cinnamon Club was inspired by the need and desire to set a new benchmark in Indian dining in the UK. “Not to say that Indian food wasn’t popular, successful or good, but we just felt it needed a complete shake-up and that is what we set out to achieve with The Cinnamon Club. From a cooking perspective, we felt that Indian food had long been stuck in a rut and wasn’t experimental enough to include new influences and ingredients. “The idea was to innovate, experiment, push boundaries and challenge perceptions, thereby creating something that could seriously raise the bar,” Vivek affirms. “Before we even launched, The Cinnamon Club was one of the most written and talked about restaurants and a delay in opening made

it even more anticipated. A lot of people to establish The Cinnamon Club as a wanted it to fail, though, because they London institution. “The strategy is the thought it was trying to do something same to this day,” Vivek notes, “in the that wasn’t needed”. fact that we want “Not to say that Indeed, as Vivek to be the number explains, although Indian food wasn’t popular, one choice when the initial response it comes to eating successful or good, but was lukewarm, the in London, not just restaurant’s reputation eating Indian food we just felt it needed a today is the ultimate in London. And complete shake-up and vindication of its we’ve succeeded creativity and concept. in making the that is what we set out “Most people who restaurant an to achieve with understood Indian institution too, food felt they knew having celebrated The Cinnamon Club”. it well enough that it our tenth did not need a new interpretation, and anniversary last year. those who didn’t understand Indian food “We like to think that we offer couldn’t care less. There was a challenge something for everyone, and we are to convert people at both levels, but always running events and promotions years on it’s safe to say we succeeded!” to suit all types,” he tells us. “We offer the express lunch at your desk from A London Institution Cinnamon Kitchen for busy city types; As well as pioneering a new kind of an all-day informal dining menu at experience in Indian dining, Vivek wanted Cinnamon Soho; as well as wine and

spice nights and various masterclasses at The Cinnamon Club for those who want something a little more formal”. With regards to design and atmosphere, it is immediately apparent from the magnificent exterior of the Grade II listed Westminster Library that diners are in for a treat, as Vivek continues by highlighting. “The Cinnamon Club was designed by David Gabriel of then Gabriel Lewis Design; Cinnamon Kitchen was designed by Mark Bithrey of B3 Designers; and recently opened Cinnamon Soho was designed by Brinkworth. All of them brought their own taste to the table, but similarly listened to our briefs and delivered spaces that are connected by Cinnamon’s signature style”.

Sublime spices Speaking of signature styles, it is probably wise to enjoy The Cinnamon Club on an empty stomach, such is the spectacular array of choice on the menu. Indeed,

And with such a compelling selection of appetisers of Chargrilled Welsh lamb wines by the glass, diners have the rare fillet with nutmeg, sweetbread bhaji opportunity to enjoy fine Indian cuisine and Crisp zucchini flowers with royal with a variety of superb wine pairings cumin, tamarind glazed vegetables were – an extremely welcome experience divine. The main courses were a similarly that perfectly indulgent affair. complemented the Baked wild African With regards to design quality of the food. prawns with ‘kadhai’ and atmosphere, it is Given the spices and Fillet steak of Wagyu immediately apparent from craftsmanship of the beef with stir-fried appetisers and main the magnificent exterior baby morels were courses, it should prime examples probably come as of the Grade II listed of fine dining, great surprise Westminster Library that no expertly crafted by to learn that the Head Chef, Rakesh desserts dreamt diners are in for a treat. Ravindran Nair. up by Pastry Chef, Having long been experts in pairing Morsingh Jakhi, are similarly exquisite. If fine wine with Indian food, we were also you still have room, the Tasting plate of assorted desserts for two (a genuine delighted to sample the sommelier’s snip at £25) is a must for its celebration expertly paired wine with our dinner. Of of Indian spiced English classics, such as particular note was an exquisite 2008 Lemon tart with iced lemon cream and Carménère from Chile’s Maipo Valley (£44), which was the ideal partner to the Coriander and corn cake with coconut parfait and spiced ice cream. deliciously tender Fillet of Wagyu beef.

The inviting space at The Cinnamon Kitchen

“The brilliant thing about The Cinnamon Club is that it started a great wave of restaurants that were adopting this style and inspired by this kind of cuisine. It’s not just an elitist movement limited to a few top practitioners”. The Olympic strategy As a testament to Vivek’s growing empire of restaurants, the company’s Olympic strategy is a shining example of how to pair business savvy with culinary creativity, as Vivek continues by explaining. “We will be putting on dedicated menus and cocktails for the occasion, as well as bespoke hospitality packages for groups and corporate companies. We have also registered with the Compete For Business network, which lists all available opportunities and contracts. “Our pricing strategy, however, remains the same for all a la carte dinners, meaning guests won’t have to pay exorbitant prices during the Olympic period,” he affirms. “We have also teamed up with artist Marcus Lyon to showcase his Paralympics photographs. His involvement goes back to Atlanta 1996 and his work documents Sydney, Athens and Beijing on a pro bono basis for the British Paralympic Association. The pieces focus on the human story behind the sport as much as on the athletes and are fantastic images (a small selection of his work can be enjoyed at http://www.theglassworks.co.uk/mlpara”. “Having recently opened Cinnamon Soho (the company’s first foray into Central London) we have joined the slew of more casual eateries that have proven popular in London of late,” Vivek asserts. “It has the same ethos of creativity, innovation and quality seasonal produce as its sister restaurants, but served up in a more accessible format”. And given the influx of tourists that will soon be flocking to London to enjoy the Olympics, Cinnamon Soho is

the perfect partner to Vivek’s existing institutions in the capital.

Spicing up the future While the initial execution of the concept behind The Cinnamon Club required a massive leap of faith from the Owners, the accomplishments of their growing empire of London institutions have gone above and beyond purely commercial gains, as Vivek concludes. “The brilliant thing about The Cinnamon Club is that it started a great wave of restaurants that were adopting this style and inspired by this kind of cuisine. It’s not just an elitist movement limited

to a few top practitioners. It’s been a benchmark for other Indian restaurants”. And although diners all have their own favourites from Vivek’s exquisite menus, for him there remains one favourite that he delights in cooking and eating. “Old Delhi style chicken!” he enthuses, “That is why I have incorporated it into our new menu at Cinnamon Soho”. Visit: www.cinnamonclub.com for menus and reservations. Twitter: @CINNAMONCLUB Facebook: http://www.facebook.com/ Cinnamonclub

completely compostable award-winning food packaging www.vegware.com @vegware 0845 643 0406 ask for free samples of our eco & economic catering disposables

Sleeping Easy Dedicated to offering its guests the very best in accommodation, gastronomy and beverages, ABode Hotels is one of the fastest growing hotel groups in the UK. EatSleepDrink speaks to Nick Halliday, CEO, to find out more about the companyâ&#x20AC;&#x2122;s winning formula.

Having met serendipitously at The Royal Clarence in Exeter, leading entrepreneur Andrew Brownsword and Michael Caines immediately struck up a great relationship. Out of this good fortune, the ABode project was born. Indeed, this chance encounter led to a dynamic partnership in hospitality that combines the award-winning gastronomic craftsmanship of Michael Caines alongside the famous business expertise of Andrew Brownsword. To illustrate the extent of this successful partnership, ABode today boasts six hotels in prime city centre locations in Canterbury, Chester, Exeter, Manchester, Chelsea and Glasgow.

Unique surroundings Informed by Mr. Brownsword’s personal motto that “I am only interested in creating hotels in those locations where I would like to stay myself. ABode should be in the very heart of a city or town, the place where things are happening. Life is too short to be on the periphery”, the company has gone from strength-to-strength since its formation, as Nick begins by explaining. “ABode is dedicated to offering guests the very best. From the finest local specialities and most memorable city locations, to unique surroundings and ambience, our hotels are destinations in themselves,” he affirms. “We are totally dedicated to making our guests’ time with us simply exceptional. So whether you visit us for a relaxing break or a business meeting; an intimate meal with friends; or a fairytale wedding, our attention to detail, quality and tradition will make your time with us unforgettable. “Indeed, when Andrew acquired The Royal Clarence in Exeter his idea was to upgrade it and develop a group along the same lines – boutique destinations that had a little country house charm to them,” Nick continues. “The hotels are very different in style – Manchester’s an old cotton mill and Canterbury was once a bank, allegedly with underground links to the Cathedral – and we are still evolving the hotels. We currently own the site of the Old Post Office in Salisbury, which will soon join the ABode collection”.

Exceptional dining Given the presence of two-Michelin-star Chef Michael Caines MBE at the company, it should come as no great

The refined dining space at Michael Caines Canterbury

surprise that ABode has established an excellent reputation for its gastronomy and beverages – a fact that Nick is keen to elaborate on. “The Michael Caines Restaurant is the stunning centrepiece of ABode Canterbury’s food and beverage operations. The beautifully designed dining room, with 70 covers, combines classic elegance with modern style. “With its glass-fronted Wine Room, private Chef ’s Table in the kitchen area and adjoining Champagne and Cocktail Bar, it is a truly fabulous addition to the Canterbury dining scene,” he tells us. Indeed, having recently experienced the restaurant’s Tasting Menu with Wine

Pairings first-hand, we can confirm Nick’s sentiments. Pan-fried Scallops on a bed of Vanilla Parsnip Puree with Chicken and Ginger Jus Gras was a particular

Pork, Roasted Winter Vegetables, Jasmine and Raisin Jus was equally divine and paired perfectly with a Croze Hermitage 2008 from France’s Rhone Valley. And at £110 per person including matched wine pairings, diners would be hardpushed to find a better menu at such good value. In addition to the exceptional cuisine, ABode is also extremely proud of its environmental stance – something that Nick continues by elucidating. “As a company we are very environmentally aware. Food miles are one thing that we pay particular attention to with a key focus on produce that is locally sourced and in season”.

“Our guests know that they will get a great experience on every level, meaning superb service and accommodation at a price point that offers great value in prime city centre locations”.

highlight as was the expert advice of our Sommelier who guided us through the delightful menu with aplomb. Furthermore, the Saddle of Godmersham Venison with Braised Belly

Securing a bright Future In the build up to the London 2012 Olympics, the UK hospitality sector is preparing itself for one of the busiest and, potentially, most lucrative periods in its history. Given its growing reputation for deluxe accommodation and fine dining, we asked Nick what ABode is planning to do to ensure occupancy rates remain as robust as ever. “We recently purchased four new properties,” he explains. “Three are in the Country House portfolio and one is currently being re-developed as a Country Inn. At present, Andrew also owns Gidleigh Park in Devon, The Bath Priory, Buckland Manor, Washbourne Court, Amberley Castle and Lower Slaughter Manor in the Country House portfolio. So we are always keen to explore new opportunities in this respect. 2012 is a massive year for the UK and our hotels will embrace it with packages and offers that celebrate the Olympic year. “Ultimately, we secure a lot of repeat business because of the simplicity of our concept,” Nick affirms. “Our guests know

that they will get a great experience on every level, meaning superb service and accommodation at a price point that offers great value in prime city centre locations. We offer the ideal solution for business or pleasure, including sophisticated cocktails, really great food, the chance to explore vibrant cities and very comfortable beds”. Having graciously accommodated us for an overnight stay in Canterbury (Inside tip: the Most Enviable Rooms are truly enviable), we can confirm the strength of the company’s concept and its faultless accommodation. And having already become a firm favourite for business and leisure with its perfectly located city centre hotels, ABode is on to a winning formula. Indeed, with its exciting new project underway in Salisbury, the company is assured of a bright future. Visit: http://www.abodehotels.co.uk/ for more information and reservations. Facebook: http://www.facebook.com/ ABodeHotels Twitter: @ABodehotelsgrp

Just one example of the incredible food on offer at Michael Caines Restaurant in Canterbury

An Atmosphere of Indulgence Inspired by the glamour and decadence of the 1920s, VoluptĂŠ was designed as a place to escape, unwind and be entertained. EatSleepDrink Magazine speaks to Denise Farrell, Co-Owner, to get the inside scoop on Londonâ&#x20AC;&#x2122;s most decadent supper club.

Opened six years ago on a discreet street in the City of London, Volupté has become the venue of choice for discerning guests looking to escape the hustle and bustle of city life with an atmosphere of indulgence. Since 2006, Volupté has won countless accolades for its modern take on the decadent supper clubs of the early twentieth century. Now renowned for its exquisite cocktails and sumptuous food, guests can sit back, relax and enjoy some of London’s finest burlesque and cabaret performers.

Decadence and delight “We wanted to provide an intimate, light-hearted experience for both men and women, whether young or old, gay or straight,” Denise begins by telling us. “We provide heavenly cocktails, sublime cuisine with friendly, first-class service and all of this punctuated by wellpolished cabaret shows”. Before opening, there was a real dearth of supper club-style dining in the capital – a fact that presented Volupté with the ideal opportunity to carve out its own niche in the market, as Denise continues. “At the time of opening, the only other venue that offered the supper club-style experience was Ronnie Scott’s – the famous jazz club that has been an institution since the 1950s. “We felt there was a gap in the market, and that, in marked contrast to the plethora of modern, impersonal chain bars dotted all over the capital, what London really needed was something unique,” he recalls. “Our prediction was right. Volupté may have been the first of its kind this side of the Millennium but that was just the beginning. We were described by Time Out as one of the ‘forerunners of the new burlesque scene in London’ and in recent years our success has been by imitated by a number of other

The Bon Bon Bar where guests can enjoy sublime cocktails and retro sweets

establishments keen to capitalise on the cabaret/burlesque craze”.

A time of make-believe As the natural extension of the decadent atmosphere downstairs, Volupté has recently launched The Bon Bon Bar upstairs, which serves a variety of indulgent cocktails exquisitely crafted by the highly skilled bartenders – a development Denise is keen to explain. “When you walk into The Bon Bon Bar, the smell, look and touch of the sweets, transports you back to childhood and a time of make-believe. It removes you from the everyday grey of London and sets the scene for a truly enjoyable night. “We wanted it to be a space where guests could leave their worries at the door, which was one of our main goals when we were writing our business plan,” she asserts. “Having been a great success since it was launched early this

“We found that our direct neighbours were wary of us, as people often are of something new, but tourists and visitors coming to London were thankful, grateful and, most of all, excited”.

year, The Bon Bon Bar has helped us to fully realise our initial hopes for the business”. Perhaps unsurprisingly, the initial concept of Volupté created quite a stir in the area – something that Denise remembers fondly. “We found that our direct neighbours were wary of us, as people often are of something new, but tourists and visitors coming to London were thankful, grateful and, most of all, excited. We initially focused our energies on attracting guests from further afield, as we thought curiosity, a nice smile and an invite would bring the local city workers in. “When we realised this wasn’t the case we started a few local offers – one involved dropping over 1,000 high-heel shoes throughout the local area,” she tells us. “The shoes displayed the message: ‘Ruby Blues has lost her shoes, to claim your prize call 020 7831 1622’. The phones were ringing off the hook almost immediately, and one guest said he would be keeping the shoe on his mantle but would still pop by for a drink”.

Ticking all the boxes One of the most appealing features of Volupté is the welcoming atmosphere and friendly staff that combine to make guests feel very much at home, as

Denise is eager to highlight. “I would say that the friendly atmosphere created by the staff and performers is our major strength. Volupté has the feel of a familyrun business – we had a clear idea of what we wanted from the outset and managed to achieve our concept with the help of Xenz, an established street artist”. Given the range of performers and themes on offer, Volupté can cater to almost any fancy, although there are a few firm favourites that Denise is quick to highlight. “The Black Cotton Club and Polly Rae are perhaps our most popular promotions, both of which started when we opened six years ago. Another favourite is The Kitten Club, as it ticks all the boxes – comedy, magic, singing and dancing, so it’s a real crowd-pleaser”.

Signature style Like almost every bar, restaurant and hotel, Volupté will be pulling out all the stops to attract the hordes of tourists landing in London this summer. However, because of its distinctly unique concept and atmosphere, the business has its own inimitable signature style – a style

that is a massive selling point in such a saturated market. “We will be holding various ‘Volympic’ events in our own signature style, so watch this space!” Denise affirms. When asked about her favourite Volupté experience, Denise was understandably coy, such is the range of performers and experiences on offer. “I have so many that I don’t think I could pinpoint one. But probably when it’s two in the morning and everyone is dancing and having a great time then I know they’ve had a great Volupté experience. We have also just launched ‘Thursgays’, which is our very first gay night and will offer performances of the campest order! All of the thrills and spills of Soho can now be found in the City, so we’re saying: ‘Move over, Friday – there’s a new end to the week!’” Having recently visited Volupté for the appropriately named ‘Afternoon Tease’, we can indeed confirm the vibrant, friendly atmosphere and all-round decadence on show. With such a variety of sumptuous food and drinks on offer, it is not hard to see why the business has been so successful since it opened its

doors back in 2006. And given its prime location just steps away from Chancery Lane tube station and the Central Line, we’re predicting an even brighter future for this uniquely indulgent supper club. Visit: www.volupte-lounge.com for more information, show times and reservations. Twitter: @voluptelounge Facebook: http://www.facebook.com/ VolupteLondon

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When East meets West Set in the uber-stylish St. Martins Lane Hotel in Covent Garden, Asia de Cuba combines that rare mix of style and substance. We take a closer look at the restaurantâ&#x20AC;&#x2122;s inspired blend of Asian-Latin influences that have made Asia de Cuba such an integral part of Londonâ&#x20AC;&#x2122;s culinary scene.

With its Philippe Starck design, Asia de Cuba delivers an impressive fusion menu influenced by the cafés of old Havana. Dishes such as the signature calamari salad and Wagyu char siu beef short ribs with fiery chilli-orange salsa are taken to a different stratosphere by the incredibly decadent sides, including lobster and sweet potato mash. And having recently premiered its new ceviche and raw bar, Asia de Cuba certainly shows no sign of slowing down.

Cultured palates Overseen by renowned international restaurateur, Jeffrey Chodorow, Asia

de Cuba has become famous for its mouth-watering combination of Asian-Cuban ingredients. Housed in a dramatically designed colonnaded space, the restaurant’s innovative menu is thus thoughtfully matched by its stunning surroundings. Indeed, as soon as one walks into the sleek space the impression is immediate – this is a restaurant for cultured palates and culinary adventure. If diners are impressed by the sleek and sophisticated design of the restaurant then the menu will most definitely continue the effect. With the new addition of the Ceviche and Raw Bar, Asia de Cuba has created

a genuinely unique option for diners looking to experience the restaurant at its most deliciously pure. At £21.50 for three dishes, the Ceviche Bar also represents good value for money, with the Scottish Salmon and Salted Avocado Helado, and Prawn, Snapper and ‘Confit’ Watermelon being particular highlights.

A taste sensation Having suitably whetted the appetite, our starters continued the taste bud sensation. Tunapica (tuna tartare picadillo-style on wonton crisps, Spanish olives, black currants, almonds and coconut with soy-lime vinaigrette -

The dramatic space of the restaurant’s main dining area

Having first opened its doors in September 1999, Asia de Cuba has continued to build on its flair for playful and experimental dishes served with genuine skill and craftsmanship.

£16.50) and Pan Seared Jumbo Sea Scallops (with sweet-sour plantains and habanero corn crema - £16.50) were wonderfully crafted and perfectly executed. The main courses were a utterly decadent affair and choosing from the 12-strong menu was a frustrating experience, such is the range of mouthwatering options available. In the end, we were guided by our excellent waitress and plumped for Miso-Cured Black Cod (£30) and Cuban Coffee Crusted Rib Eye Steak with Mandarin orange and gingered sherry butter (£39). Sides of Black Bean Croquetas (£8) and Lobster

Boniato Mash (£11.50) completed the lavish spectacle.

Sweet dreams We should probably point out that it’s best to visit Asia de Cuba on empty stomach, particularly if one wants to fully experience the myriad of desserts on offer. Having once again relied on the waitress for guidance, we eventually settled on a tasting plate of desserts. Famous for its signature Mexican Doughnuts (sweet brioche doughnuts rolled in cinnamon sugar, filled with butterscotch sauce - £12), one can easily see why the guests visit Asia de

Cuba for this dish alone. Indeed, with desserts including Coconut Invasion (coconut, white chocolate ganache and rum flavoured banana layer cake and dulche de leche ice cream - £12) and Bay of Pigs (banana split - £15) Executive Chef, Paul Whittick, has created a dessert menu of real flair and variety. For those that want to further spice up their experience, the cocktail menu also has something for everyone. Signature cocktails of Havana Cigar Manhattan (8 Year Bacardi, sweet vermouth, Angostura bitters and cigar syrup - £12.50) or Mango Mojito (Appleton V/X, muddled mint and

The sleek exterior of St. Martin’s Lane Hotel, which houses Asia de Cuba

lime, fresh raspberry, blackberry and strawberry with raw sugar and soda £12) were playful concoctions. While for the more extravagant, jugs of Watermelon and Guava Punch can be enjoyed for up to eight people (£55).

Fun and excitement Having first opened its doors in September 1999, Asia de Cuba has continued to build on its flair for playful and experimental dishes served with genuine skill and craftsmanship. While the restaurant is on the expensive side, diners are paying for the entire experience (and the odd celebrity thrown in for good sightseeing measure) of Asian-Cuban cuisine served in an exhilarating setting. Although the flavours on offer are bold and flashy, most importantly, the dishes more than hold their own with the Starck and Shrager designs. In London’s highly saturated restaurant market, it is particularly refreshing to

find a contemporary space that works without trying too hard. The seafood-heavy menu is undoubtedly a crowd pleaser and similarly unusual for a restaurant of its kind, the portion sizes are hearty (one could comfortably dine on a main course and leave more than satisfied). As its website proudly states: “The inspiration for Asia de Cuba is rooted in the undiscovered pleasures of the ChinoLatino cafes that dotted the streets first of Havana, and then of Miami and New York. Imagine Asian cuisine and cooking techniques, infused with the flavours of tropical fruits and vegetables, Latin spices and the bounty of the Caribbean Sea. Imagine too, a homestyle Cuban cuisine opened to new and exotic tastes from the Orient”.

A bountiful future It is perhaps, then, little surprise that Asia de Cuba has become such a magnet for London’s glitterati, particularly when one

considers that the exclusive Light Bar is just next door. Owned and managed by China Grill Management, the restaurant also has outposts in Los Angeles and Miami that are similarly synonymous with exemplary Asian-Latin cuisine. Under the expert stewardship of Jeffrey Chodorow, Asia de Cuba certainly shows no sign of slowing down. Given the success of the restaurant’s recently launched Ceviche and Raw Bar, it looks like being another bountiful decade for this London institution. Visit: http://www.chinagrillmgt.com/ restaurants-and-bars/asia-de-cuba-stmartins-lane Twitter @asiadecubauk Facebook: http://www.facebook.com/ pages/London-United-Kingdom/ Asia-de-Cuba-at-St-MartinsLane/115926028421518

Flying

HIGH

Created by TAG Group as a hotel for elite travellers moving between London and the world’s leading destinations, Aviator opened in 2008 and has become the first port of call for discerning guests the world-over. EatSleepDrink speaks to Elise Roberts, Director of Sales and Marketing, to find out more about this seductively stylish hotel. Located near London in Farnborough, Hampshire, Aviator reflects the timeless glamour of aviation with sumptuous interiors and offers the ultimate in comfort for its legions of loyal guests. Literally opposite the hotel is the TAG-owned private airport, so it is unsurprising to learn that Aviator enjoys much of its business from the airport’s busy travellers. Indeed, the hotel itself feels very much like a first-class lounge; everything has been thought in terms of facilities and comfort, which, in a world of first impressions, is fundamental to the property’s appeal.

Flying high The idea of Aviator was developed over many years and the first step can be traced to TAG’s purchase of Farnborough Private Airport in 2003, as Elise begins

by explaining. “At the time, there wasn’t suitable accommodation in the area that catered to private aviation clientele, which was the main stimulus behind the construction of Aviator on the Airport’s perimeter,” she affirms. “Our property was actually built on the site of the old RAF Officer’s Mess on land which TAG also owned. Construction began in 2007 and in the summer of 2008 Aviator opened its doors to the public”. Given the exceptional facilities and proximity to Farnborough Airport, it comes as no surprise to hear that the initial reception to Aviator was superb – a sentiment Elise confirms. “We have a very diverse market appeal, because it is essential that while the hotel was built for elite travellers, it must also cater to the region of North Hampshire and

Surrey, and leading international brands holding events in the South East. This local appeal was very important to us and we did various activities to engage with the local community, such as hosting ‘hard-hat’ tours before the hotel was officially opened. “I have been at Aviator since the very beginning and am the longest serving employee,” Elise asserts. “Working to establish Aviator has been fantastic; the senior management team and I have all fallen in love with the hotel and the experience and I think we’re all stuck here by choice, which is very rare in the hotel industry”.

Luxury and diversity “Whether guests have just arrived from Farnborough Airport, a regular corporate guest or if they are here for a weekend

break from London, we work really Venetian blinds that typify the deluxe hard to tailor an individual experience experience of the Suites (the Airside and create a bespoke and personal rooms are particularly stunning). atmosphere,” she affirms. “Whilst this Standing at the top of the does happen at other boutique luxury Guggenheim-inspired spirals, the lobby hotels, they tend to be a lot smaller than and atrium of the hotel further add to Aviator, so there is much less diversity at the sense of a first-class experience. one time. Our guests hail from all over Even the event spaces – so often a the world, and stay with us for many tired feature of many hotels – are well different reasons, so we have a very rich considered. The private entrance to demographic”. the events wing and dedicated relaxing Once checked-in, all of the bedrooms lounge areas provide direct access to at Aviator are contemporary, rich and “We have a very diverse market comfortable with walnut panelling, appeal, because it is essential that leather-accented while the hotel was built for elite furniture and bathrooms with travellers, it must also cater to the black glass walls, granite vanity region of North Hampshire and tops and chrome Surrey, and leading international finishing. For the ultimate in brands holding events luxury, the Sky Suites on the in the South East”. building’s fourth floor truly reflect the indulgent Aviator’s versatile meeting rooms. personality of the property. Offering Furthermore, the Sky Lounge, used walk-in wardrobes, over-sized bath tubs, Missoni blankets and space to lounge, the exclusively for tailored events and celebrations, offers breathtaking views of windows are surrounded by dark wood One of the innately stylish Sky Suites

the airport, combining with the atrium to create a venue that leaves a remarkable and lasting impression.

Creative branding “I am lucky to work for a group that places a great deal of trust in us with the strategic direction and branding of Aviator,” Elise explains. “Almost a year ago, in June 2011, we re-launched the brand image with a new website

The sleek surroundings in the Aviator’s Brasserie

following months of development work with BKKR. The overarching communication strategy from that point forward centres on amplifying Aviator’s true brand spirit as ‘innately stylish’ and TAG Group’s first hotel, Aviator by TAG, whereas before we were simply portrayed as Aviator. “This was not a decision I took lightly, but the strength of the TAG brand, and thus for many of our potential guests, gives our property that added stamp of quality, so it seemed like the natural progression of the brand. “Aviator has been built organically and the flexibility we are afforded by the board means that we can change and adapt quickly, without the need for protracted bureaucracy,” Elise tells us. “In terms of the Olympics, we are in a very fortunate position in comparison to other hotels on the outskirts of the M25, largely because of our location besides the airport. Farnborough Airport will be the hub for many private guests, VIP delegations and corporate sponsors from around the world, so there is a massive amount of potential for us there.

Enjoy your favourite cocktail or champagne at the glamorous Sky Bar.

“We work closely with the customer services team at the airport and we cater to both the crew and passengers on the jets, so we are expecting to be extremely busy during July and August. This kind of business is unique to Aviator; because we are adjacent to the airport, we are definitely expecting very high occupancy rates throughout the summer months,” she confirms. “And although luxury differs for each individual, perhaps one of the biggest luxuries for high net worth individuals and people with a public profile is anonymity, which is where Aviator really comes into its own”.

Intimate classic dining Unsurprisingly for a hotel of the Aviator’s calibre, food and drink is also a premium The Guggenheim-inspired rotunda

its demure appearance and anonymity, affair. Head Chef Luke Wheaton has which belies the luxury within. “For the created a delightful five course tasting high net worth individuals, of which there menu that is served in the Brasserie’s is quite a close circle of friends, word private dining rooms. During our recent spread quickly about Aviator. There is visit, we particularly impressed with the no major fanfare on the entrance to the Seared Hand Dived Scallops and Devon Crab with White Radish, Sweetcorn and Ginger “Aviator is all about creating a luxurious Dressing. Similarly engrossing retreat for guests whether on business or was the Pan Fried Black Sea Bass with Shaved Fennel pleasure, so, in this sense the anonymous Salad and Razor Clam Sauce Vierge, whilst the Loin of facade of the hotel is of great appeal Venison with Braised Red to our guests who are looking for peace Cabbage was exquisite. Incredibly for a menu of and quiet in intimately luxurious this quality and substance – not to mention the subtlesurroundings”. yet-comprehensive service – the price is remarkably affordable. At £95 hotel or on arrival. Check-in is discretely handled and guests can retreat to their per person, including wine pairings with Suites or visit the gym through their own each course, the menu offers excellent private staircase. value for money, as emphasised by the “The rooms come complete with busy restaurant on a Tuesday evening. Bose sound systems and a vast digital The Brasserie also prides itself on library of classic albums and films, working with small local suppliers and including some of the latest blockbuster the menu is a superb showcase of the movies,” she affirms. “Guests of our strength of regional ingredients cooked Sky Suites are also welcome to indulge with style and without pretension. themselves with the complimentary Unique anonymity mini bar or luxuriate in the bath with As Elise briefly touched upon earlier, one exclusive Mitchell & Peach toiletries. of the major selling points of Aviator is Ultimately, Aviator is all about creating

a luxurious retreat for guests whether on business or pleasure, so, in this sense the anonymous facade of the hotel is of great appeal to our guests who are looking for peace and quiet in intimately luxurious surroundings”. Weddings are a similarly indulgent experience at Aviator. Perhaps one of the largest growth areas in the hospitality sector, the happy couple who wed at Aviator can enjoy one of the ultimate honeymoon pleasures and board their own specially arranged private jet at Farnborough Airport. Chauffeured directly alongside the jet awaiting their arrival, the married couple can be comfortably aboard their own plane ready for departure and honeymoon bliss within 20 minutes of leaving the hotel – a service perhaps unrivalled anywhere in the world.

Above and beyond Given the Aviator’s undoubted position as the first port of call for discerning travellers, we were keen to find out

more about the hotel’s plans for the future – something that Elise is expertly positioned to elaborate on. “Our strategy for the next 12 months is really more of the same – I am not a huge fan of promotions or offers for the sake of it. My ultimate goal is that all of our marketing engages our audience and reflects the quality of the hotel and, indeed, the TAG brand. “We often feature like-minded brands who share our attitude and ethos,” she testifies. “The hospitality sector is saturated with companies that are just out to make money in the short-term. I am a big believer in integrity and building long-term relationships with customers, suppliers and brands. This is the kind of strategy that I have championed here since we opened and it will continue to inform our operations in the future. “One project I’m really enjoying working on at the moment is our newly launched evenings featuring highly regarded artists and musicians. Our first evening, an intimate party in the Sky Bar,

Aviator combines that rare mix of business and pleasure.

featured Tim Soar DJ’ing into the early hours and the next event on 15th June will host an intimate five course dining experience bound by the Parisian jazz tones of 9incommon and renowned illustrative artist Emily Alston. “Called FORM, the evening is inspired by the brilliance of combining and celebrating the pleasure of exceptional food, wine, works of art and compositions of music,” she highlights. “Continuing the evening until late, Sky Bar will host Quest DJ and award-winning composer Alex Parson, performing alongside Aviator’s mixologists Aaron and Ben. Only guests who sign up on our website are invited to these members-only events”. “Ultimately, I am very fortunate to work for TAG and be supported by the hotel board to follow our instincts and passions and be able to work with the team to create an experience with personality, warmth and charm, rather than something bland and middle of the road!” Having kindly accommodated EatSleepDrink in one of the Airside Sky Suites, we can further testify to the quality of the Aviator experience. And with the ‘Devour’ package currently on offer (http://www.aviatorbytag. com/special-offers/tastingmenu), guests can enjoy a five course Champagne Tasting Menu and overnight stay for £505 per night per couple, which offers tremendous value for money. With the continued demand for private aviation, as well as the age-old desire for luxury, style and comfort, the Aviator offers that rare commodity: luxury worth paying for. Visit: www.aviatorbytag.com or call: +44 (0)1252 555 890 for reservations. Twitter: @aviatorhotel Facebook: http:// www.facebook.com/ aviatorfarnborough

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Simpl Brilliant Originally launched in 2001 in Provence, France, Simply Nectar is the sensuous perfection of fruit in a bottle. Made from the ripest fruit in the Mediterranean, each bottle is gently pressed and free from sugars, colours or preservatives. We spoke to Owners, Jeremy Jaffe and Rolf de Polla, to find out more about their simply brilliant drinks.

Owned by the same team behind What On Earth (www.esdmagazine.com/ what-on-earth), Simply Nectar prides itself on the quality of its products, all of which are guaranteed to be GMO free. The company’s motto is such: “When nature has given us such superb raw materials, why mess with them? We need do nothing more than respect the fruit”. It is this attitude that has guided Simply Nectar through the years and with the organic expertise of Jeremy and Rolf at the helm, it is unsurprising that the

business continues to go from strengthto-strength.

A natural history Although Simply Nectar is now a firm fixture in Jeremy and Rolf ’s stable, the original business was developed in France by a family of apple pressers in Provence, as they begin by describing. “The business was previously just focused on pressing apples but eventually moved into producing juices and nectars. The drinks grew in popularity but the

family didn’t want to invest any more money into their product or sort out their branding, which was a real shame. “At this point, we came in and bought the company,” they recall. “We enjoyed the drinks so much that we wanted to bring them to the UK but we also wanted the same family to keep producing Simply Nectar in France, especially as the drinks are very ethically made. We knew that all these factors would allow for a top-end brand that was as unique as it was special.

“The Provence-based production site is still run by the same family today and is now almost self-sufficient,” they affirm. “Any fruit leftovers are turned into a hard matter and fed to livestock, while the water used to clean the juicing machinery gets filtered and is also fed to livestock. We want to keep it this way, especially as What on Earth is also a very ethical company”.

The perfect balance One of the most striking things about

Simply Nectar is the quality of the brand, which perfectly blends modern British flair with traditional, French style – something that both Rolf and Jeremy are keen to elucidate. “The branding actually had a revamp last year in 2011. Originally, it was quite traditional-looking and all the writing was in French. We soon

found, however, that our customers were not engaged by the mix of French and English on the labels – especially if they couldn’t speak French! “The pictures didn’t really give away the flavour of the drink, so if consumers couldn’t guess from the colour of the juice or the French wording then they

didn’t really know what flavour of drink they were buying,” they confirm. “When rebranding we wanted to keep part of the traditional feel to the drinks but combined with a contemporary boost. Not only did we change the branding, we also opted for new bottles. “The originals were 33cl, so were a bit too large to be a ‘grab and go’ product,” they admit. “We therefore reduced the size to 25cl and went for a shapelier bottle, which is a lot more pleasing on the eye. We use glass bottles to keep Simply Nectar as a top end product and also to extend the shelf life of the drinks”.

Building on the buzz After taking over Simply Nectar the impetus was on Rolf and Jeremy to increase sales, which they initially did by targeting existing What On Earth customers, as they continue by explaining. “Over the years we have promoted the brand with emphasis on its quality and, as such, we have built a customer base that reflects this. We had no desire to make Simply Nectar available everywhere as it could not compete on price with juices made from cheaper ingredients and this would have compromised the brand”. The growing trend for more health-conscious food and drink has also enabled the company to boost its sales, as they assert. “Organic food is known for being better for the body and the environment and, as such, more and more consumers are opting to buy organic products. Although Simply Nectar isn’t actually a certified organic product, the fruit used is GMO free, sourced locally to Provence and is organic where possible. The drinks don’t

contain any pesticides, colours or refined sugars, so they are clean label, much like many organic products. “Because of this, Simply Nectar is also a much healthier option than other drinks brands that contain lots of added sugar, so despite not being organic, our products are still good for the body. What’s more, there has been a lot of press around sugarrich fruit juices and soft drinks that claim to be healthy when they’re not,” they explain. “Consumers are becoming better informed about what they should and shouldn’t be eating and drinking, so can consequently make healthier choices. Simply Nectar doesn’t claim to do anything but we are honest about everything that’s in the drinks”.

A taste of the Mediterranean As well as the stylish branding, we were curious to find out from Jeremy and Rolf what their thoughts were on the unique selling points of Simply Nectar. “We would say that a major selling point is using no added pesticides, colours or additives. Similarly, we only use pure fruit in the drinks and, if needed, a natural sweetener. We also stock a wide variety of traditional-yet-unique juice and nectar flavours, such as Apricot, Peach, Apple, Mango, Banana, Raspberry, Pear and Citron Pressé. “As a company with strong environmental credentials, we are able to produce the drinks on a production site that is almost completely self-sufficient,” they testify. “Furthermore, being a small, artisanal brand that doesn’t produce the drinks in large batches, we are able to ensure that quality remains high. All of our drinks have a two year shelf life, which is another major advert for Simply Nectar, because stockists don’t have to worry about our products expiring. “All of the drinks are very smooth and offer a naturally fruity taste, so they are all popular,” they note. “Firm favourites are the more ‘pulpy’ drinks, such as the

Mango and Peach flavours. These have actually won Great Taste Awards in the past. The new Raspberry flavour is also a favourite, as is the refreshing and unique Citron Pressé”.

A bright future “Given the bevy of so-called healthy drinks and juices now on the market, consumers may believe that Simply Nectar is similar to all the other brands out there, but when they look closely they will realise that it is different,” they testify. “Our drinks contain solely juice and pulp from the whole fruit. No refined sugars or colourings are added, so at the end of the production process you have a drink that is made from pure fruit. If any of the drinks do need sweetening, only natural grape juice is used; natural lemon juice is sometimes added to help preserve the fruit”. Having such a clean label product is definitely one of the driving factors behind Simply Nectar’s popularity, especially as people are becoming more health conscious – a fact that Rolf and Jeremy are keen to underline. “The drinks have health benefits and offer up to 200 per cent of an individual’s vitamin C RDA, which obviously appeals to consumers. The pure ingredients and the goodness of the drinks is exactly why it is such a high-end product. The range has a very loyal customer base and this has also helped to boost sales”. To conclude, we asked Jeremy and Rolf about their vision for Simply Nectar over the next 12 months – a question that both were eager to answer. “We like to continually develop new ideas at Simply Nectar and at the moment we are looking at increasing the range to include some new flavours. We would like to opt for more unique fruits in our drinks to expand the brand, offering a bit more choice and to appeal to a wider audience. Indeed, we are still in

the early phases of research but hopefully these new flavours can be launched within the next 12 months. “Our current ideas include making new juice variants by using fruits with known health benefits,” they conclude. “There are lots of exotic fruits out there but we know that many of our customers still prefer traditional fruits. We are, after all, a fairly traditional brand, so we therefore want to try different types of juice and nectar flavours by using fruits such as cherries, cranberries and pineapple”. Visit: http://simplynectar.com/ for more information. Twitter: @simplynectar

Gourmet Dips Gâ&#x20AC;&#x2122;NOSH (Gourmet Nosh) is leading a revolution in the UK dips market with its innovative and vibrant flavours. EatSleepDrink Magazine caught up with Owner and Founder, Charlotte Knight, to find out more about her passion for great tasting food and the intriguing story behind Gâ&#x20AC;&#x2122;NOSH.

Hailing from New Zealand, Charlotte Knight spent 16 years working in the corporate world of banking and IT in London. Dismayed by the poor choice, Charlotte saw the opportunity to introduce a range of great tasting dips that went beyond the hummus and traditional creamy options such as tzatziki. The result was G’NOSH – a brand responsible for some of the hottest dips in the UK.

Friends, family and food As Charlotte begins by telling us, one of the major factors behind G’NOSH was the desire to create a product that excites, inspires and, ultimately, encourages people to socialise through food. “I decided to give a southern hemisphere lilt to the rather staid and traditional dips market in the UK. I love to cook; it is very creative and immediately satisfying,” she affirms. “I cook with my heart and instinctively. I’ve had no formal training but plenty of practice – I started cooking in my early teens and when my father passed away, I took the lead to help the family out. I threw myself into learning to cook and fell in love from that moment. “I’ve been fortunate to have travelled to some really interesting places around the world throughout my career and on each trip I would always sound out the best eateries and local food haunts. Food has always been close to my heart and it makes sense to be doing something with it,” Charlotte notes. “I really missed the dips from back home in New Zealand and this inspired me to develop a range of great tasting dips, although it was a very hard call to leave all the corporate comforts behind. “A turning point in my life drove me to take some time out and that period gave me space to be creative,” she asserts. “My Kiwi ‘give it a go’ solutionoriented attitude has probably meant that when the opportunity presented itself, I have naturally stepped forward and given it a crack – so far this has served me well. Ultimately, G’NOSH was born from life change, friends, family and food”.

A pioneering nature Despite her lack of experience in the food industry, Charlotte’s business savvy, commercial understanding and

genuine passion for food ensured that G’NOSH got the best possible start, as she continues by highlighting. “Entering the food trade as a newbie has had its challenges but it has also offered huge advantages as I’ve come into this world with fresh eyes and a strong commercial grounding. Building brands is something

for food and business, and I believe the product speaks for itself ”.

Brand and buzz

Having selected brand design agency Mystery to partner with and develop a memorable brand, Charlotte explains how G’NOSH was positioned to disrupt the endless own label hummus “It took a year of making, tasting, and mayonnaisecooking, looking, mixing, blitzing, designing, drenched products on the market. schmoozing, enthusing, and, most “It was a strategic importantly, believing to get there. decision to work with Mystery to The products are simple but develop a brand taste amazing”. that had personality, character and stood out in the market. The dips category is I’ve been very comfortable doing – ripe for new product development and you need a strong brand because the innovation from smaller entrepreneurial category is so dominated by own label companies like G’NOSH. brands. “Our approach was traditional in the “For G’NOSH, taste is everything,” she sense of really looking at the nature of testifies. “I ensure we don’t compromise on quality – this is the core of our mission. I made it my business to passionately and persistently seek out brands and entrepreneurs I admire and took on board their guidance and tips, which enabled me to learn from their experience. Indeed, I set out developing recipes, researching the winning products in the markets ‘down under’, socialising our customers,” she recalls. “We looked flavours with consumers here in the at who buys dips and how often, before UK and developing a brand that has looking at the competitive landscape and character and generally building the focusing on the brand values that we business. wanted to build. The name itself means “The concept began to germinate Gourmet Nosh, with the word NOSH in late 2010 – the start of a journey chosen to evoke the sociable eating that that took in everything from product our quality dips encourage. development through to branding, to “We created a brand that is technical development and production,” outspoken, has emotional triggers and Charlotte explains. “It took a year of is arresting in a ‘me too’ category,” making, tasting, cooking, looking, mixing, Charlotte elucidates. “Inspired by the blitzing, designing, schmoozing, enthusing, hand-painted lettering of revolutionary and, most importantly, believing to get campaign placards, we cracked out the there. The products are simple but taste paint pots to design a premium brand amazing. I am backed by a brilliant team combining custom-painted type with and fronted by a dynamic Kiwi passion

“I am and will continue to be obsessed about the quality of our ingredients and products. There is nothing quite like G’NOSH in the UK!” launches this week. We will need to continue creating awareness, noise and buzz around the brand, product and the category, which will be achieved through focused sampling, PR, social media and some exciting strategic partnerships with other brands”.

Honest and wholesome food

beautiful food photography. We believe the design and branding is distinctive and will therefore stand-out on the shelves in the chilled cabinet of the supermarkets – that’s of course what we want”.

Hitting the sweet spot Having launched in Selfridges this February, the initial reception to G’NOSH has been superb – something that Charlotte is understandably proud to confirm. “The response has certainly helped to prove the concept, creating awareness in stores where early adopters, innovators and foodies tend to shop. Capturing these early adopters first has really helped us to carve out our own distinctive identity. “The launch has enabled us to solicit feedback directly from a larger customer base and has given us the confidence we need to hit the sweet spot,” she affirms. “The key with any food product and growth is volume, so expansion is important to us too. We built the buzz through three platforms, the first being ‘edible advertising’ where we let customers sample our product in-stores. In a market where customers are used to hummus, trialling G’NOSH was imperative to our success. “Second and third, we worked closely with Palm PR to create a targeted media campaign, as well as utilising the power of social media to get the brand out there,” Charlotte tells us. “Following the success of our launch in Selfridges, we are now expanding nationally through online grocery store Ocado, which

Having made her passion for great tasting food a reality with the success of G’NOSH, Charlotte has created a brand that can be celebrated in a shared experience with friends and family. “Each dip is an adventure, exploding with taste and as fresh and as natural as if you made it at home,” she highlights. “G’NOSH is similarly versatile in its uses. It’s more than a dip – it’s a fantastic meal accompaniment or ingredients. “People are looking for something different on the shelves,” she asserts,

“something with ‘wow-factor’ and that tastes homemade. “You can’t beat a good hummus, but it’s time for more choice of product which can be served in various ways”. The current G’NOSH range reflects Charlotte’s original vision for the company with rich flavours inspired by global cuisine. Indeed, consumers have the choice of Sun-dried tomato and basil; Black bean; Muhumarra spicy red pepper; Beetroot and mint; and Babaghanoush, five flavoured dips that are packaged in bold, vibrant designs and that reflect the quality of ingredients and flavours within, as Charlotte continues by explaining.

“The entire range is proving popular and selling well but everyone’s tastes are different – some of the products require more encouragement to try before buying, as they are so different to what exists today,” she concedes. “But in terms of consistent sellers it’s the Sun-dried tomato and basil as well as the Babaghanoush that are the front runners”.

Exciting developments Despite the early success of G’NOSH, Charlotte is refreshingly level-headed about the future of the brand and recognises the importance of constant innovation and growth. “We are working on some exciting developments and partnerships to extend the brand and product range. It’s in our spirit to seek to be better. At the core of our success to date is the exceptional quality of G’NOSH that inspires people to share and snack on wholesome products. “That combined with an engaging brand that connects with customers,” she testifies. “I am and will continue to be obsessed about the quality of our ingredients and products. There is nothing quite like G’NOSH in the UK!” Finally, we were intrigued to hear from Charlotte what her favourite dip is – a question that she answered with impressive equanimity. “My views change weekly but I always come back to Sweet Black Bean. I love making it, I love eating it – it’s delicious, incredibly versatile and full of good fibre. It’s a hit with men for some reason – must be something to do with the beans!” Visit: http://gnosh.co.uk for more information and to find your nearest stockist. Facebook: http://www.facebook.com/ Gnoshers Twitter: @gnoshers

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A Country Paradise

Located in the heart of The Bowood Estate in stunning Wiltshire countryside, Bowood Hotel, Spa and Golf Resort is the quintessential English luxury hotel. EatSleepDrink Magazine caught up with Michael Clitheroe, General Manager, to learn more about the hotelâ&#x20AC;&#x2122;s stunning suites and first-class facilities.

With 43 bedrooms, including luxury doubles and twins, four posters and an array of suites that have been individually designed by the Marchioness of Lansdowne, it is easy to see why Bowood has become the choice of many discerning travellers. Indeed, with its highly-acclaimed spa and Championship Golf Course, as well as cutting-edge gym facilities, Bowood has something for everyone. Perfect for families, spa break and golf breaks, the hotel is ideally suited to the art of relaxation, such is its glorious countryside location near Calne in Wiltshire.

Style and seclusion Owned by the 9th Marquis of Lansdowne, the Bowood Estate has come a very long way since the House and Gardens was

first opened to the public in 1975. In 1992, Bowood Golf and Country Club opened. Set in the western corner of Capability Brown’s 2,000 acre Great Park, it was designed by world-renowned course designer Dave Thomas, the architect of The Brabazon at The Belfry. Today, the course is widely recognised as one of the finest in the south of England and beautifully complements the grounds, which are undoubtedly some of the finest anywhere in the UK. As Michael begins by telling us, Bowood was crying out for a luxury hotel and spa, both of which were opened to great acclaim three years ago. “Bowood Hotel & Spa was officially opened on May 16th 2009 by HRH The Duchess of Cornwall and today boasts 43 en-suite bedrooms, including

six luxury suites and is the perfect partner to the existing Golf & Country Club,” Michael explains. “Our Shelburne Restaurant seats up to 70 covers, so alongside our cocktail bar, The Library and The Morning Room with wood fires, we really do offer something for everyone. “Quality, attention-to-detail and value for money are absolutely critical to Lord Lansdowne,” Michael continues, “and his concept for Bowood Hotel was created with these three core principles very much at heart. I think these values speak volumes for the success of the hotel and they were included in the original business plan. Since we opened, we have experienced fantastic growth year-onyear, with our figures for 2012 already up on last year’s numbers. Ultimately, despite

The exquisitely-presented Lansdowne Suite.

the recession, our deluxe product offering just shows that guests are still very much prepared to pay for quality”.

Many strings to their bow Perhaps one of Bowood Hotel’s strongest assets is its variety of facilities and accommodation, which has made for a regular stream of return visitors – an integral part of any luxury hotel’s strategy, as Michael affirms. “We have the spa and leisure facilities, superb conferencing options and some of the finest accommodation in the south of England. We also have a fantastic local corporate market and this winter we have seen our strongest performance in this sector. “In the coveted Thursday to Sunday bracket, we do very well with so-called ‘empty nesters’ who like to come down for the weekend, play a bit of golf and just to generally enjoy the fishing, garden tours and walking trails at the Bowood Estate,” he asserts. “In essence, we have the best of both worlds – we are becoming a staple with the local business market alongside high profile corporate events and product launches from further afield during the working week and at the weekends we’re extremely popular with couples and families, so it’s a great balance.

“With The Shelburne Restaurant and Bar we also have an impressive food and beverage offering, so guests can enjoy the best seasonal dishes created by Chris Lee, our Executive Chef. Many of the dishes are influenced by local ingredients and there’s an abundance of fruit and vegetables grown within Lord and Lady Lansdowne’s fouracre, walled garden at Bowood House to call upon too, which indeed helps us to run a sustainable restaurant. We also have some

“We have the spa and leisure facilities, superb conferencing options and some of the finest accommodation in the south of England”.

Farm, we can certainly attest to The Shelburne’s gastronomic quality.

A constant appeal Although the Great British weather always has the knack of ruining bestmade plans, such is the universal appeal of Bowood’s stunning facilities and accommodation, business continues to remain robust regardless of the season – something that Michael is proud to affirm. “Except for the golf, which is obviously something of a fair weather sport, I have not seen a quiet day at the hotel since I joined eight months ago, which is very unusual in the industry. So, in this sense, our strong occupancy is really a testament to the strength of Bowood. “We have a very focused and dynamic team here and we’re able to spot potential problems before they happen – being proactive rather than reactive is a great strength of ours,” he continues. “Our marketing efforts in the local area

great suppliers of fresh fish and regularly have line caught Sea Bass from Cornish day boats on the menu,” he notes. “People sometimes say that they could eat everything on the menu and that’s the way we like it to be,” Go for a dip in the hotel’s inviting pool and take in the majestic views of Michael confirms. the Bowood estate. And having personally enjoyed Pan seared king scallops with braised pork belly, apple and celeriac purée to start, followed by a perfectly cooked 28 day dry aged rib eye steak from Butts

have really boosted business and I think this is probably the biggest growth area for the hotel. Because we now own and manage our own databases, we have the ability to contact potential guests through the touch of a button depending on what we’re promoting. “In this sense, our marketing effort is a twopronged attack, with a very prominent local marketing strategy in combination with a more national appeal to weekend visits and guests visiting their families,” Michael explains. “Additionally, the 2,000 acre Bowood estate can accommodate large-scale public events for audiences running into the thousands, served well by a number of well-appointed entrance and exit points. With our 18-hole championship golf course, spa, conferencing facilities and this phenomenal entertainment site, we are adept at hosting functions and events, large and small”.

particularly now that the hotel has secured its own licensing for up to 160 guests. As one would expect at Bowood, discreet and professional service is

stays, with the option of upgrading to a personal Chef and Lodge Manager. On a self-catering basis, we are offering stays at highly competitive rates across a three, four or seven night break, which represents fabulous value for money,” he affirms. “If we continue to grow at the current rate, I think we’ll be in an outstanding position. Bowood’s heritage and culture, underpinned by warm, friendly and informed service is designed to encourage return visits. “We have an innate determination to go the extra mile, so with only 43 rooms to look after we have the luxury of being extremely flexible. It’s a fascinating time to be here. Because we’re only three years old, it’s no longer a question of

“Great emphasis is placed on comfort and providing the atmosphere of a private house with all the advantages of a luxury hotel service”. guaranteed and Executive Chef, Chris Lee, has created a selection of dishes to compliment the comprehensive wine list. “Having recently tripled our civil wedding licensing and featuring the opportunity for marriage blessings in Bowood House’s private chapel, we are expecting

Luxury lodging and blessings In addition to the property’s 43 bedrooms situated between the 7th and 8th fairways of the Championship golf course lies Queenwood Lodge. This luxurious Georgian four bedroom manor house, sleeping eight guests, has been beautifully furnished by Lady Lansdowne and can be rented out on an exclusive basis, as Michael is eager to describe. “Great emphasis is placed on comfort and providing the atmosphere of private house with all the advantages of a luxury hotel service. “The lodge is available on a nightly basis and packages include: afternoon tea, a magnificent four-course gourmet dinner, luxury accommodation and full English breakfast,” he tells us. Guests at Queenwood are looked after by a Chef and Lodge Manager, if required, at dinner and breakfast. Furthermore, all guests staying at the Lodge can enjoy the spa facilities and book tee times on the stunning championship golf course with complimentary entry to the beautiful Bowood House and Gardens during the open season (from April-October). As well as the luxury afforded by the hotel’s accommodation, weddings at Bowood are a similarly lavish affair,

Why not treat yourself to your favourite drink at the Shelburne Bar?!

to hold 30 weddings this summer, with a view to 40 next year,” Michael confirms.

On the horizon Since opening in May 2009, Bowood Hotel & Spa has gone from strengthto-strength and is now one of the choice destinations for discerning travellers seeking luxury and relaxation in the south of England. And given the hotel’s remarkable growth over the last three years, we were intrigued to hear Michael’s hopes and plans for the future of Bowood. “We have just opened up Queenwood Lodge for self-catering

saying: ‘We’re Wiltshire’s best kept secret’ but rather: ‘We are Wiltshire’s best hotel!’” Having graciously accommodated EatSleepDrink in the beautifully appointed Mercer Suite, we can confirm the strength of Bowood’s product offering. And given its ever-growing popularity, we’re predicting many years of success for Michael and his team. Visit: www.bowood-hotel.co.uk Facebook: http://www.facebook.com/ BowoodUK Twitter: @BowoodUK

Making a Containing a multitude of natural ingredients that raise one’s metabolism and help the body burn calories more quickly, SUMO is rapidly becoming one of the leading non-carbonated soft drinks on the market. EatSleepDrink spoke to Owner and Founder, Richard Baister, to find out more about this revolutionary brand. SUMO contains a unique blend of natural functional ingredients that help the body to burn calories by stimulating the metabolism. This means that SUMO actually helps the body to burn calories naturally, the way that the body is designed to. Indeed, drinking SUMO increases the metabolic rate for up to three hours, which is helped by a process called thermogenesis. Although this sounds awfully complicated, as Richard begins by explaining, it is actually quite a simple process.

Creating a buzz “Like a lot of fancy-sounding words, thermogenesis is Latin and literally means ‘the creation of heat’. The natural ingredients stimulate your body’s metabolic system, increasing the rate at which you burn calories by very slightly and gently increasing the temperature in your digestive system, which is a natural signal to the metabolism to get to work and burn calories,” he tells us. “Of course, you can’t feel any of this happening and because your body is stimulated by healthy, naturally functional ingredients, you don’t have to worry about any other side effects, because there are none”. Over the last decade there has been a phenomenal shift towards lower calorie soft drinks, with an ever growing proportion of main brand soft drinks sold as ‘light’ or ‘diet’ variants, as Richard continues by highlighting. “I wanted to take this to the next level by developing

something with a negative calorie effect, without compromising on taste and enjoyment. SUMO is the product of a three year development and we’re very proud of the end result. “The final brand design actually comes from some very rough initial sketches drawn by me and which our designers were able to translate for us,” he recalls. “It felt right, it looked right and everyone involved had a good feeling about it, so we ran with it. We like to think that the packaging has a lot of impact and a lot of cut through, by which I mean that it stands out in a retail environment. Sometimes you have to trust your instinct and see where it goes – so far reactions from both consumers and trade insiders indicate that we did the right thing!”

The SUMO splash As all manufacturers understand, choosing a suitable launch territory can be the making of a successful brand – something that Richard appreciates only too well. “Our launch territory was Ireland, where we are fortunate to have a very good distributor. SUMO first arrived there last August and by the end of the year it was on sale in several hundred retail outlets, including convenience stores, gyms, forecourts and delis. “This quick success gave the brand an opening with Musgraves Retail Group, Ireland’s third largest retailer,” he affirms.

“They decided to place SUMO in 408 of their Centra and Supervalu stores in February 2012. In an industry where most new brands start off in maybe 30 or 40 stores, SUMO going into such an abundance of outlets demonstrated a huge vote of confidence from Musgraves and is typical of the kind of reaction that we’re receiving within the trade”. Whilst all of this was happening in Ireland, Richard and his team were busy negotiating with several other distributors from around the world, as he continues by describing. “This resulted in the recent signing of a significant distribution contract with Amiral, who are based in Australia. This deal covers Australia and New Zealand, the Middle East and parts of Europe and will see SUMO go on sale in a number of new countries from this summer onwards. Indeed, we are now already working on deals covering other territories, because the potential for growth is huge”.

The right balance Given the current trend for healthier options, it is perhaps unsurprising that SUMO has made such an immediate impression on the market – something that Richard attributes to the increasingly health conscious UK consumer. “I think as consumers we are all becoming increasingly aware of what we eat and drink, so there is a natural shift towards healthier options. Weight maintenance and management essentially come down

“The control procedures throughout our supply chain are second to none. Our development process was driven by belief in the brand and the concept, alongside an unwillingness to accept anything but the best”.

to balancing off the calories you are burning against the calories you take in. So, in this respect, a great tasting, calorie burning drink is an obvious choice. “I would say that this is one of SUMO’s major selling points: a great tasting drink that has the added benefit of calorie burning functionality,” he asserts. “Furthermore, unlike some of our competitors, SUMO does not contain any aspartame, which is another reason for our popularity. “We partnered with some of the world’s biggest suppliers of ingredients from day one in anticipation of how SUMO would grow. This has meant that quality has been assured no matter what the quantity. Similarly, the control procedures throughout our supply chain are second to none. Our development process was driven by belief in the brand and the concept, alongside an unwillingness to accept anything but the best,” Richard confirms. “This meant that the development

took three what felt like very long years! However, it has given us a solid base from which to drive the business forward with real pace, because we know that the SUMO product is of the highest quality,” he explains.

Expansive plans Taking into account the rapid development of SUMO over the last year, Richard was understandably keen to fill us in on his vision for the next 12 months of business. “As the head of the business I would like to think that we

will continue to grow in various ways. We will continue to look for the best distributors to work with to extend our reach across international markets. “We will work with these distributors to drive penetration within the markets and increase volume through each and every outlet, so that everyone from the distributor to the retailer to the consumer is getting what they want,” he concludes. “We will also continue to innovate as a company and I wouldn’t rule out some additions to our product portfolio within the 12 months either!” Having already established itself as one of the leading products of its kind, SUMO is ideally positioned to make Richard’s vision a firm reality. Indeed, with its delicious flavours – Tropical and Summer Fruits – the brand looks well set to realise its ambitious plans for global success in the not-too-distant future. Visit: www.sumodrinks.com for more information.

Babicka Vodka – www.babickavodka.com ................................................................................................... 21 Chaplain Associates – sue@chapassoc.co.uk ............................................................................................. 33 Chefworks – www.chefworks.com ....................................................................................................................2 Clifton Food Range – www.cliftonfoodrange.co.uk .............................................................................. 51 Draught Beer Online – www.draughtbeeronline.co.uk ..................................................................... 20 Fracino – www.fracino.com ..........................................................................................................................26, 27 Inside Out Contracts – www.insideoutcontracts.com ........................................................................ 41 Maxilla Packaging – www.maxillapackaging.com ..................................................................................... 13 Promo Plastics – www.promoplastics.net.................................................................................................... 10 St Austell Brewery – www.staustellbrewery.co.uk ................................................................................ 49 Sugarvine – www.sugarvinetrade.com.......................................................................................................... 32 Tribute Ale – www.staustellbrewery.co.uk ................................................................................................. 52 Vegware – www.vegware.com .......................................................................................................................... 13 Venues Ahead of the Games – www.venuesaheadofthegames.com ............................................ 5

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