EatSleepDrink Magazine - Issue 6 by EatSleepDrink Magazine

MAGAZINE

Issue 6 - May 2012

ESDMAGAZINE.COM

Drake

Morgan:

Style PLUS:

Sophistication

CAU • Honeybuns • The Ambrette Hand Picked Hotels • The Salutation • The George in Rye Victory Tea • Ozone Coffee

jackets • pants • headwear • aprons • knives • shirts available in over 40 countries across the globe

www.chefworks.com

MAGAZINE

Issue 6 - May 2012

ESDMAGAZINE.COM Editorial Director Laurie Cuthbert T: +44 (0) 1223 971160 M: +44 (0)7842 628881 Email: editor@esdmagazine.com Art Editor Rick Koobs T: +44 (0)1603 628529 Email: art@esdmagazine.com

Hello and welcome to Issue Six of EatSleepDrink Magazine – your first port of call for all things luxurious. Despite the miserable April weather, we’ve been enjoying our best month yet, with more than 30,000 unique visits to our homepage – www. esdmagazine.com. We can’t thank you enough! Indeed, to illustrate the strength of your support, we will be publishing our inaugural quarterly print edition in July. The natural extension of our ever-growing digital offering, our print magazine will be published every three months and is 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! 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 Drake & Morgan, owners of five London bars in sleek and stylish locations with fabulous interiors to match. Lovers of succulent steak can savour the delights on offer at CAU, the Argentinian-style steakhouse with ambitions to match its prime cuts. Similarly, fans of exquisite Indian cuisine will delight in our exclusive feature on The Ambrette. Now boasting two outposts in Margate and Rye, award-winning Chef and Owner, Dev Biswal, is quickly becoming one of the UK’s finest chefs for his unique culinary art. Those with a sweet tooth won’t believe their luck when they read our article on Honeybuns – perhaps the UK’s most wonderful bakery. Renowned for its emphasis on quality ingredients and delicious cakes, Honeybuns makes unbeelievable treats free from dairy and gluten that taste as good they look. We are similarly thrilled to be bringing you our feature-length review of Hand Picked Hotels. Founded by Julia Hands in 2001, Hand Picked Hotels now operates 17 delightful country house hotels across the UK and we’ve got inside story just for you. Connoisseurs of premium accommodation will be equally delighted to read about The Salutation in Sandwich and The George in Rye – two luxury hotels that are the choice for discerning travellers visiting the South East of England. If you like your coffee tall, dark and handsome then our article on London’s hottest coffee roastery and café, Ozone Coffee, will be sure to awaken your taste buds. Last but certainly not least, our article on Victory Tea – the UK’s first online premium bulk-buy brand – will give the inside story on how to build a luxury drinks brand from scratch. We hope you enjoy Issue Six of EatSleepDrink as much as we’ve enjoyed producing it and we can’t wait to hear your feedback! As always, drop us a line on twitter: @goeatsleepdrink or send me an email: editor@esdmagazine.com. Have a great month. Laurie Cuthbert Editorial Director

Issue 6 - May 2012

ESDMAGAZINE.COM

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

CAU - Launched two years ago in a bustling tourist area of Amsterdam, CAU launched ts first UK outpost in Guildford in July 2011. With six more restaurants planned over the next 18 months. ...................................................................................................................................................................................8

Honeybuns - Created to fill the gap in the market for great-tasting cakes, Honeybuns is a wonderfully unique bakery. ............................................................................................................................................. 22 The Ambrette - Founded by award-winning chef, Dev Biswal, The Ambrette now boasts two restaurants in Rye and Margate. .................................................................................................................................... 38

Hand Picked Hotels - Conceived in 2001, Hand Picked Hotels operates 17 luxurious country house hotels across the UK. ........................................................................................................................................... 14 The Salutation - Painstakingly restored by current owners Dominic and Stephanie Parker, The Salutation is Kent’s best kept secret. .................................................................................................................... 28 The George in Rye - With a rich history dating back to the 16th century, The George in Rye is the discerning traveller’s choice for prime accommodation in the heart of this charming medieval town. .................................................................................................................................................................. 43

Drake & Morgan - Founded in 2008, Drake & Morgan has quickly built an empire of five stylish and chic bars in fashionable London locations. ............................................................................................. 18 Ozone Coffee - New Zealand coffee mavens Ozone Coffee have recently launched their first outpost in London to great acclaim. ......................................................................................................... 34 Victory Tea - As the UK’s only premium bulk-buy tea , Victory is rapidly establishing itself in the enormous UK tea 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

Holdsworth Chocolates Nationwide, UK

Bentley’s Beef & Oyster Club London, UK Some might call it Sunday lunch, but Bentley’s Beef and Oyster Club is rather more of a celebration. Starting at 2pm for a tour of the kitchen to see the mighty rib of beef resting in all its succulent glory, guests can then inspect the carefully shucked oysters, an ingredient we are particularly familiar with, before enjoying a Bellini with a difference. Right now it’s made with rhubarb, but chef Eoin Corcoran has a knack of working the best fruits of the season into a glass of bubbly. We also serve some canapés at this stage. Guests then make their way through to the Grill restaurant. Richard Corrigan’s home baked bread is served with handmade seaweed butter and a selection of hot and cold oysters (garlic baked, Vietnamese, Rockefeller and of course, natural). In keeping with the celebratory atmosphere we then move on to a shellfish plate, this may be Lobster bisque (a modern interpretation of

this Victorian classic) or a selection of crustacea. Then to the main event – a glorious serving of a majestic rib of beef. This comes as one might expect, with all the trimmings, cooked to perfection. And to finish? We debated long and hard. Stay classical, but be different. Tipsy trifle, with the jelly made from scratch or floating island. A reminder that culinary greatness lies in the detail. We’ve had guests telling us it’s like a trip back to their childhood, “only so much better”. The menu is £45 for four courses and coffee. For reservations please contact: Bentley’s Oyster Bar & Grill 11-15 Swallow Street W1B 4DG | 020 7734 4756 Visit: www.bentleys.org Twitter: @bentleys_london

A ‘Cracking Day of Golf’ at Bowood Hotel Wiltshire, UK Bristol-based Aardman Animations will be one of 24 teams competing in ‘A Cracking Golf Day’ to be held at Wiltshire’s Bowood Hotel, Spa & Golf Resort (www.bowoodhotel.co.uk) on Friday 11 May. The Wallace & Gromit’s Children’s Foundation – a national charity that raises money for sick children in hospitals and hospices throughout the UK – has chosen 6 Bowood’s 18-hole championship golf course

Exquisite handmade chocolate maker Holdsworth Chocolates has launched a Union Jack chocolate box to mark the summer of celebrations in the UK. The 240g box features delicious quintessentially British-themed chocolates, such as clotted cream truffle, praline cup, and apple and geranium cream. Designed to be re-used as a keepsake gift box, the Union Jack selection box has been created to celebrate both the Queen’s Diamond Jubilee and the Olympics. Holdsworth Chocolates, which is based in the heart of the Peak District at Bakewell in Derbyshire, has a team of skilled chocolatiers led by creative director Genevieve Holdsworth. Each chocolate is handmade – not just handfinished – and a number have been awarded gold star rating in the Guild of Fine Food’s Great Taste Awards…the Oscars of the speciality food industry. Available nationally in selected stores and directly from Holdsworth Chocolates via www. holdsworthchocolates.co.uk, the recommended retail price for the Union Jack Box is £14.95. E-mail info@holdsworthchocolates.co.uk or visit the website www.holdsworthchocolates.co.uk

as the venue for its first ever fund-raising golf day. Sixteen teams have signed up to date and golfing enthusiasts are invited to come forward to form the remaining eight teams required for the day. Each team’s participation fee of £400 + VAT will go towards the day’s fund-raising mission while there are sponsorship opportunities for the business sector too as well as the chance for the public to attend the event. The golf course at Bowood is considered to be one of the finest in the south of England, suiting the occasional golfer as well as the experienced pro. In 2009, the neighbouring 43 bedroom

Bowood Hotel & Spa was opened and Bowood Hotel, Spa & Golf Resort was unveiled so that golfers and other visitors to Bowood could take advantage of the opportunity to escape for an overnight stay or a short break. To enter a team, become a sponsor or find out how you can become involved on Friday 11 May, please contact ben.white@ constellation-media.com, call 01275-331319 or visit www.wallaceandgromitfoundation. org/help-our-charity/events/golf-day/. Visit: www.bowood-hotel.co.uk/ for more information and reservations. Twitter: @BowoodUK for more information.

May Fair’s Ebony Suite combines luxury comfort with latest in technological advances London, UK From a hotel synonymous with luxury, indulgence and flair, The May Fair’s brand new Ebony Suite is no exception. Created for the style-savvy, the Ebony Suite is the ultimate space in which to entertain the A-list way, from the spacious private terrace, to the very latest TOTO bathroom technology – straight out of Japan. TOTO brings a slice of the future to The May Fair, with its illuminated bath, colour-changing, heat-sensitive basin controls and luxury, fully automated Washlet toilet, complete with remote control.

Designed for entertaining, the elaborate Ebony Suite offers guests the latest in contemporary comfort. Its stylish dark wood, ivory and chic metallic interior features a 67

square metre lounge area, complete with four-seater dining table, 52 inch flat screen, kitchenette and separate guest bathroom. General Manager at The May Fair, Anthony Lee, commented: “The Ebony Suite combines luxury comfort with the latest in technological advancements. A bedroom; a bath – these are not just functional; they’re experiential. At The May Fair we offer our guests an exciting, memorable experience and the Ebony Suite truly embodies this”. The new Ebony Suite is now available for booking. For more information, or to book, visit: www.themayfairsuites.co.uk Don’t forget to read our exclusive feature on Radisson Edwardian!

London International Wine Fair The Belvedere 'Bloody Mary' Maceration Nationwide, UK Luxury vodka brand Belvedere has launched a new maceration style to add to its burgeoning portfolio. The Belvedere Bloody Mary has been created using the key ingredients of vodka’s most iconic long drink – black pepper, bell pepper, chilli pepper, horseradish, lemon, vinegar distillate and tomato – and is positioned as the perfect cocktail for brunch-time drinking. Unlike other flavoured vodkas, Belvedere only uses natural ingredients, with the maceration lasting for a minimum of one month. A 70cl bottle of Belvedere Bloody Mary has an RRSP of £35.99, ABV of 40%, and is targeted at luxury retailers, style bars, gastro pubs, the grocery sector and members clubs. To mark the launch of Belvedere Bloody Mary Vodka, Belvedere has collaborated with celebrated Soho brasserie Randall & Aubin to create

a brunch menu inspired by the ingredients and history of the iconic cocktail. The exclusive menu at Randall & Aubin, which is available throughout the month of May, tells the story of the Bloody Mary. The Bloody Mary Brunch Menu with Belvedere will be available every weekend from April 30th – May 30th 2012 from 12pm to 4pm. The Bloody Mary inspired brunch dishes and accompanying cocktails available include: Soft egg scotch style with anchovy mayonnaise & truffle watercress salad (served with the Belvedere Canary Mary cocktail); Randall’s burger with flat fried eggs & blue cheese (served with the Belvedere ‘Very’ Mary cocktail); and Omelette Arnold Bennett (serve with the Belvedere Cucumber Fix cocktail). Visit: www.belvederevodka.com Twitter: @belvederevodka

London, UK Brintex, the organisers of the LIWF, believes that the UK industry is more than worthy of hosting a world-class wine trade event such as the London International Wine Fair. This year, visitors should expect a combination of exhibitor stalwarts as well as new generics and producers providing a refreshed look. In addition, a number of new features have been created to ensure the LIWF remains a must attend event: the International Wine Challenge Discovery Tasting, which will showcase wines which have entered the IWC and are seeking importers; the Independent Business Lounge in association with Off Licence News; The Small Independents Pavilion; the LIWF Matchmaker tool and the finals of the UK Sommelier of the Year competition. Major generics, including Argentina, Australia, California, Chile, France, Italy, Portugal, South Africa and Spain will also be returning with Turkey taking 40% more space this year. Producers and pavilions from emerging markets such as Brazil, Russia, India, Ukraine and Israel will also be taking stands this year, as well as most major Eastern European countries. Top UK agents will be present, including Bibendum Wine, Boutinot, Codorniu, Enotria Winecellars, Hatch Mansfield, JE Fells, Mentzendorff and Treasury Wine Estates EMEA. In Distil, Hungary will be taking a generic pavilion alongside other new exhibitors including Spirits do Brasil and Maison de la Vodka. Visit: www.londonwinefair.com for more information 7 Twitter: @londonwinefair

Meat

Drink

Launched two years ago in a bustling tourist area of Amsterdam, CAU launched its first UK outpost in Guildford in July 2011. With six more restaurants planned over the next 18 months, EatSleepDrink spoke to Patsy Godik, Creative Director at CAU, to find out more about the company’s exciting plans for the future.

CAU – pronounced Cow – stands for Carne Argentina Única and translates as unique Argentinian beef, which is CAU’s speciality. For almost 200 years, Argentinian farmers have been breeding Aberdeen Angus on the pampas where the cows roam freely while grazing on 17 varieties of grass. This produces some of the best, most flavoursome beef in the world, meaning that any steak one orders at CAU is guaranteed to be tender, low in fat, richly flavoured and served to one’s exact specifications.

Casual, slick, contemporary As Patsy begins by telling us, the concept, branding and design for CAU was only developed two

“The design incorporates glossy white corrugated walls, which is a contemporary play on the corrugated houses in the colourful neighbourhoods of Buenos Aires, such as La Boca. Furthermore, the green grass and blue sky imagery delivers the strong message of the natural origins of our grass fed beef and the freshness of the food.”

years ago. “The brief was to design a funky high street brand that offers the highest quality casual food in a slick, contemporary and fun environment. The offering was to be centred on the highest quality Argentine beef, giving the concept an Argentinian slant without it being an Argentine-themed restaurant. The success of the first CAU in Amsterdam was followed by the opening of CAU in Guildford just last year and we are planning six more in the next 18 months” Aesthetically, CAU boasts a bold, distinctive design, incorporating key Argentinian themes and details with a modern twist, as Patsy continues by highlighting. “The design incorporates glossy white corrugated walls, which is

a contemporary play on the corrugated houses in the colourful neighbourhoods of Buenos Aires, such as La Boca. Furthermore, the green grass and blue sky imagery delivers the strong message of the natural origins of our grass fed beef and the freshness of the food. “The design also reflects a fun and playful quirkiness with the grass being on

the ceiling and the CAU letters evoking a night sky bursting with stars over the vast pampas of Argentina,” she affirms. “Ultimately, the overall look is urban chic with its shiny white vinyl banquets, bold grass imagery and the uplifting soaring blue skies. Our creative team has been responsible for launching a number of successful restaurants, including Gaucho in London, so we were confident of creating a really unique space”. Indeed, this confidence has been underlined by the initial reception to CAU by the residents of Guildford who quickly embraced the restaurant’s unique concept and slick design, as Patsy elucidates. “People have been drawn in by the strong identity of the brand and

are really excited to be in a relaxed, fun and casual environment with an extremely appealing menu”.

Meat and Drink Positioned to be accessible to all customers with its vibrant atmosphere, our recent visit to CAU reflected the restaurant’s market strategy, with a large range of ages enjoying lunch. The menu offers customers a wide selection of choice, If you like mouth-watering steak, then you’ve come to the right place... from affordable burgers and milkshakes to a threeSirloin (8oz £14); Rib Eye (a delicately course meal with cocktails and wine, as Patsy continues. “The whole marbled steak, 10oz £15.50); Lomito (a lean and tender fillet of rump, 16oz concept is designed to be relaxed, £26.50); and Picana Rump (taken from versatile and informal in terms of the the haunch, 10oz £16.50)”. food, design and branding. Having personally enjoyed the Lomito “We only use beef bred on the (make sure to skip breakfast, as you Argentine pampas that is wet-aged for won’t want to leave a morsel of this six weeks and grilled in such a way that glorious steak), we can confirm the the meat is only turned once and salted quality and leanness of the offering at on one side only,” she confirms. “Diners CAU. Indeed, as Patsy affirms, there is can choose from a detailed list, including CAU’s Burgers take fast food to an altogether different stratosphere!

also a surprising amount of versatility in the menu that will attract non-carnivores too. “Although we offer a wide range of steaks and burgers, this is balanced with a variety of fresh fish and pasta. Desserts are not neglected either, with diners given the option of many tasty delights! “We have several pudding choices including Dulce de Leche Pancakes (£4.50); Coconut Panacotta (£4.50); and seven different ice cream flavours (£3.50), so our diners are really spoilt for choice,” she asserts. With regards to drinks, there is a prevalence of superb Argentinian wine, with a heavy nod to the old world. Highlights include a Malbec Torrentes Blend (£23.50) from Mendoza, alongside a Malbec from the Languadoc also well-priced at £23.50. If the amber nectar is more to your liking, then CAU’s range of bottled beers, such as Alhambra at £3.50 per bottle, will not disappoint. Similarly, nondrinkers and designated drivers will be pleased to hear that the restaurant stocks an impressive range of milkshakes and fresh juices that reflect a well-rounded drinks offering.

“Although we offer a wide range of steaks and burgers, this is balanced with a variety of fresh fish and pasta. Desserts are not neglected either, with diners given the option of many tasty delights!

The downstairs dining area at CAU, encompassing the company’s vibrant and informal brand strategy.

Beefing up the brand Given the success of CAU’s first foray into the UK market, it is unsurprising to hear that the company is already planning on opening six more outposts over the next 18 months – something

“Indeed, our success is based on the fact that we offer something quite different from other high street restaurants,” she notes. “We are filling a gap in the market as a restaurant that offers a luxury product – top quality steak – in an affordable, contemporary

Given the success of CAU’s first foray into the UK market, it is unsurprising to hear that the company is already planning on opening six more outposts over the next 18 months. that Patsy considers with a glance towards to the London 2012 Olympics. “The Olympics offers a truly unique opportunity for the hospitality sector. In this respect, we are looking at ways to work with the Guildford training grounds, where some of the Olympic teams are training in order to really capitalise on our location.

and dynamic environment. To this end, I would say that CAU’s major strengths are Quality (food, service, environment); Accessibility (high street locations); and Fun (relaxed and vibrant atmospheres). “Furthermore, in the coming months we are also relaunching ‘Burger Mondays’, which offers a burger and a beer for just £10,” she tells us.

And when asked about her ultimate CAU experience, Patsy expressed her dismay at having to choose a favourite, such is the quality of choice on offer. “It’s so difficult to choose! I love the Yerba Beef and the Aubergine Lasagne, but I would probably have to say that the Asado de Chorizo (18oz £34.95) with the Finca La Colonia Malbec (£20.95), followed by the Dulce de Leche Pancakes is my perfect combination”. Having recently enjoyed a delightful lunch at CAU, we can confirm the uniqueness and strength of the restaurant’s menu, design and atmosphere. Indeed, judging from the packed lunchtime service, the company’s six additional restaurants cannot come soon enough! Visit: www.caurestaurants.com/ Twitter: @CAUrestaurants Facebook: www.facebook.com/ CAUrestaurants

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

Luxury

Hand Picked

Conceived by Julia Hands in 2001, Hand Picked Hotels has grown into one of the UKâ&#x20AC;&#x2122;s most successful hotel companies, offering the highest standards of cuisine and service to its ever-growing number of loyal guests. EatSleepDrink Magazine caught up with Margaret Erstad, Deputy Operations Director, to find out more about this unique country house hotel brand. 14

Built on the concept of providing an atmosphere in which guests are encouraged to feel at home, Hand Picked Hotels is understandably proud of its architecturally stunning properties. Yet far from creating stuffy country house hotels, the company has instilled a sense of fun and relaxation into its properties located in some of Britain’s most beautiful countryside. Having brought its collection of fine country houses well-and-truly into the 21st century by creating its own unique ‘modern regency’ style, Hand Picked Hotels offers guests a completely new kind of hospitality.

Hand Picked Hotels, Margaret was quick to identify three key factors behind the company’s success in the UK. “Firstly, I would say the individuality of the experience both in terms of the hotels and service. Secondly, all of the properties are famous for their great food and wine with all hotels having a minimum of two AA rosettes. Thirdly, I would say that Hand Picked Hotels offer something for everyone – the hotels are great for meetings and events, short breaks, parties or weddings”.

Excellent links Today, Hand Picked Hotels operates 17 hotels across the UK, with exquisite locations ranging from the New Forest and Jersey to Yorkshire and Edinburgh, as Margaret continues by describing. “All of our hotels have excellent transportation links. Any potential acquisitions would have to combine a historic building with 50-100 bedrooms and be in a location where we are not currently represented in the UK, such as the M4 corridor”.

A collection of choice “In 1999, 18 hotels were purchased from the Virgin and Arcadian hotel portfolios and the management of the hotels was placed with a third party hotel management company,” as Margaret begins by explaining. “When the management contract ended in June 2001, Julia Hands decided to take on the management of the hotels herself and became CEO and Chairman. “She created a vision for the company that remains unchanged today: ‘to create a unique collection of architecturally stunning and exquisitely refurbished country house hotels set in beautifully maintained grounds, offering the highest standards of cuisine and service, which will make each guest’s stay a memorable one and Hand Picked the country house hotel collection of choice,’ ” she tells us. Indeed, when asked about the major selling points of

The Tudor Suite at Chilston Park.

Owing to their superb transport connections, Hand Picked Hotels have unsurprisingly become a firm favourite with businesses. The company specialises in the management of flexible meeting and conference options at conveniently located country houses. Furthermore, for those businesses that make a booking worth £8000 or more, a free iPad is currently up for grabs. (http://www. handpickedhotels.co.uk/special-offers/ Conference-special-offers1/) For consumers, the story is similarly rosy. All 17 of the Hand Picked collection are highly rated on TripAdvisor for their architecture, gastronomy and high standards of accommodation. At Chilston Park in Kent - where EatSleepDrink was graciously hosted in the delightful four-poster Victoria room - guests will find a variety of food and beverage options alongside an excellent choice of rooms and rates. Just a short drive from the hotel, visitors will find the charming village of Lenham, full of plenty of shops and pubs, although there is more than enough to keep entertained in the hotel. And as one would expect from all of the company’s properties, Chilston Park upholds the fine tradition of quintessentially British hospitality.

we have a very strong people culture, which is reflected in our approach to customer service. Julia has created a very clear strategy for the company and this is evident at all levels of the business from the management right through to our satisfied customers,” she affirms. As gastronomy and drinks – particularly the burgeoning cocktail culture – continue to be a core part of any premium hotel experience, Margaret is keen to fill us in on what guests can expect from the Hand Picked collection. “All of our properties have an impressive wine list and we work with our wine

“It is our intention for guests to feel indulged; at home; captivated; and inspired.”

Playing to its strengths Indeed, having experienced this hospitality first-hand at Chilston Park, Margaret continues by explaining the company’s strengths. “I would say that

supplier, Bibendum Wines, to showcase quality producers, such as Bruno Paillard, our recommended Champagne. We also run training courses in both wine and cocktails for all of our teams. “On a slightly different note, environmental awareness also plays a key role in our operating procedure,” she asserts. “We are committed to acting in a socially responsible manner in respect of our guests, team members and the local and wider communities and environment in which we operate. “In this respect, we have five areas of focus that form the framework of our Corporate Social Responsibility Policy: respecting our environment through the responsible use of the Earth’s resources; food sourcing to reduce food

The impressive and welcoming exterior of Chilston Park. Below: The Cromwell Suite at Chilston Park

miles and promote an ethical supply chains; supporting the well-being of our guests and team members; providing an engaging team member experience; and making a positive contribution to our local communities,” Margaret testifies.

Growing for the better In the build up to the London 2012 Olympic Games, the UK hospitality sector is gearing up for one of the most lucrative periods in its history – a fact not lost on Hand Picked Hotels. “Our owner, Julia Hands, has expressed an interested in growing the group from 17 to 20 hotels,” Margaret notes. “We

review properties as they come on the market and assess them in terms of their fit with the brand, their location and our business strategy. Our last acquisition was in 2008 when we acquired three hotels at the same time and which are now fully fledged Hand Picked Hotels in terms of the product offering and standards,” she explains. It is this kind of meticulous approach to its product that keeps guests returning time and time again, as Margaret is eager to highlight. “We have people with an affinity to a particular property because it is within a couple of hours from their home and easy to travel to. In some cases, it is because they were married or celebrated a special occasion at one of the hotels. We also have a fan base that after visiting one Hand Picked Hotel want to experience the others and are gradually working their way around the collection. “It is our intention for guests to

feel indulged; at home; captivated; and inspired,” she affirms. “To deliver this experience, our employees attend our in-house culture programme called ‘Being Hand Picked’ to understand the behaviour they should display to our guests. Ultimately, people come back because they have positive and memorable experiences, which are down to the superb teams at our hotels”.

The Hand Picked Experience To conclude, we asked Margaret what her ideal experience at the Hand Picked collection would be – a question that she understandably struggled to fit into one night! “The experience would differ depending on whether I am staying on business or for pleasure. I really enjoy attending workshops with specialists from all the hotels where we discuss and debate our strategy and activities.

“When I am on a personal stay, my ideal experience would be to travel with close friends and find time to enjoy the atmosphere of the hotel with pre-dinner drinks in the bar, a lovely dinner, a good night’s sleep followed by our cookedto-order breakfast,” she concludes. “We would then explore somewhere in the destination either through a ramble or by visiting a historic site in the area. If we were at one of the spa hotels, I would ensure we found time to relax, swim and, of course, have a facial or massage”. And with 17 of the finest country house hotels anywhere in the UK (and potentially another three in to come in the near future), we are confident that Hand Picked Hotels will continue to create atmospheres fit for any occasion for many years to come. Visit: www.handpickedhotels.co.uk Twitter: @hp_hotels

Style

Sophistication

Founded in 2008, Drake & Morgan is one of London’s most exciting bar groups and now boasts five venues in outstanding locations around the capital. EatSleepDrink Magazine caught up with Natalia di Palma, Marketing Manager, to find out more about the company’s remarkable growth and ambitious plans for the future.

Upstairs at The Drift.

As the first of Drake & Morgan’s stylish bars, The Refinery (http://www. therefinerybar.co.uk/) opened its doors to the public in 2008 and has become a popular haunt for those in search of fantastic food, innovative cocktails, global wines and well-kept draught beers. Located in the landmark Blue Fin building on Southwark Street and near to the Tate Modern, The Refinery can rightly be seen as the blueprint for the company’s vision and subsequent success. Exuding an air of industrial sophistication, The Refinery was followed by The Parlour in Canary Wharf; The Anthologist

and The Folly in the City; and The Drift which opened in Heron Tower on Bishopgate in July 2011.

Sanctuary in the City As Natalia begins by telling us, the original concept behind Drake & Morgan was to create beautiful all-day bars and restaurants in London that would act as an urban oasis. “We wanted to offer everything under one roof, whether for business meetings, groups of friends, families or singles. Indeed, all of our venues offer breakfast, lunch and dinner as well as a wide range of cocktails

including skinny versions; a global wine list with over 40 wines by the glass; a deli; pop-up shops; and, in some cases, even a florist! “We aim to provide good value food that incorporates locally-sourced seasonal ingredients, excellent service and lots of little touches, which encourages people to return time and time again,” she affirms. “Innovation is key to us and we are dedicated to identifying key trends, such as the rise of ‘sharing options’ on our menus and fun activities, such as mixology classes, butchery lessons and flower arranging”. The company is similarly keen to ensure that each bar and restaurant’s branding is unique enough to reflect the individual design of the venues, as Natalia continues. “As a company, we travel extensively across the globe to get ideas on design and concepts. We’ve spent a lot of time in the US, particularly the West Coast and we’ve taken inspiration from Istanbul, Beirut, Shanghai and Tokyo”.

cuisine in combination with innovative cocktails, an extensive wine list, excellent customer service and eye-catching

individual touches, all of Drake & Morgan’s spaces offer the perfect antidote to the hustle and bustle of London. Indeed, The Anthologist (http://www. theanthologistbar. co.uk/) – located on Gresham Street – is an all-day bar and kitchen has a few impressive additions under its roof, including two cocktails lounges, a deli and a basement wine cellar. At The Parlour (http://www. theparlourbar.co.uk/), located in the Park Pavilion on Canada Square in Canary Wharf, guests can expect a stylish interior that sits alongside imaginative food and wine menus that highlight provenance and seasonal ingredients. Open for breakfast, brunch, lunch, dinner and everything in between, The Parlour offers its signature punch and the usual Drake & Morgan selection of wines and draught-beers. A stunning alfresco terrace with its own bar and sheltered by giant umbrellas is the perfect playpen for those wanting to soak up the sun. In addition, music and a late license until the early hours on Thursday and Friday have made it the perfect place to start and end the party.

“As a company, we travel extensively across the globe to get ideas on design and concepts. We’ve spent a lot of time in the US, particularly the West Coast and we’ve taken inspiration from Istanbul, Beirut, Shanghai and Tokyo.”

Building on success

design,” she attests. “This strategy has not changed and has evolved to offer customers more experiences and services such as flambé menus, wine tastings and speakeasies. Indeed, I would say that our major strengths in this respect are innovation, our people and our customers”.

Design and atmosphere Given the unusual spaces of Drake & Morgan’s venues, it is unsurprising to learn that the company has developed a very close relationship with prominent design firm Fusion DNA, as Natalia continues by explaining. “As I mentioned before, because we travel the world looking for inspiration, our relationship with Fusion DNA allows us to really manifest these ideas into reality”. Boasting modern designs with

Natalia’s position as Marketing Manager means she is ideally The relaxed Main Bar at The Folly positioned to tell us how Drake & Morgan built on its early success through numerous marketing channels. “Opening The Refinery in the Blue Fin building was a remarkable experience. We received a great reception from local residents, businesses, tourists and the media. I think people liked the idea of having everything under one roof and our food, cocktails and design seemed to really capture people’s imagination. “We have always offered good value, beautifully presented

At The Folly (http://www.thefollybar. co.uk/), guests can immerse themselves in a world of wonder and relaxation in a botanically-inspired haven that feels miles away from the City. Boasting a garden lounge and flower shop, The Folly has become a popular spot for business meetings, casual drinks and late bites and offers a wide array of seating, eating and drinking options to suit all moods regardless of the time of day. As the fifth bar in the Drake & Morgan stable, The Drift (http:// thedriftbar.co.uk/) has quickly built up a loyal following in Bishopgate since its launch last year in July 2011. Inspired by contemporary drinking and dining experiences from around the world, The Drift combines modern British gastronomy and service together with an array of cutting edge influences from as far afield as California.

A bright future Given the increasing excitement surrounding the London 2012 Olympics, we were keen to find out Drake & Morgan’s plans for the Games, which Natalia was more than happy to fill us

in on. “We have developed a series of Olympic packages that are ideal for groups of friends or corporate bookings. There The Chef’s Table at The Anthologist are a range of different price points depending on your budget and Refinery; weekends at The Parlour – we’ll also be screening the events in each lounging for hours in the booths or in of our venues. the large outside terrace reading the “We have constantly evolved and newspapers and watching the world go pushed the boundaries since The by. The Anthologist is perfect for cocktails Refinery was opened in 2008, which is with the girls at the mixology table or very important in the market as it means a private dinner; The Folly for the deli, a that people don’t get bored and we coffee in the garden lounge or late night don’t become predictable”. drinks; and The Drift is a great place for When asked what her ideal Drake & breakfast and lunch”. Morgan experience would be, Natalia With five of London’s most unique concluded with great equanimity bars, Drake & Morgan has cemented considering the choice at her disposal. its position in the heart of the capital’s “That is an impossible question – it’s social life. All things considered, the like picking your favourite child! They company is quite rightly bracing itself for are all amazing and have such a unique another year of stylish success. feel that I could never pick just one. It Visit: www.drakeandmorgan.co.uk/ really depends on how I feel,” she admits. “Early week drinks with friends in The

Versatility and functionality - the creme de la creme of our beer dispenser range Flow rate of 50l/hr Quiet built in air compressor Adjustable temperature Adjustable air pressure 2 grab handles for easy portability 45% energy savings minu Chilled beer in 5-8 minutes Stainless steel ﬁnish Dry cooling technology Portable and functional

THE K55 KPROFI Pour the Perfect Pint.

Call us on:

01256 768 933

www.draughtbeeronline.co.uk

Unbeelievable Cakes! Conceived in 1998, Honeybuns was established to fill the gap in the market for greattasting cakes produced on a small scale. EatSleepDrink caught up with brainchild and owner of Honeybuns, Emma Goss-Custard, to learn more about this wonderfully unique bakery. Priding itself on baking every product with passion and love, Honeybuns has become a firm favourite with connoisseurs of all-things sweet. Indeed, the company even sets its oven temperature on a low setting to allow the flavours to mingle and develop properly. To this day, Honeybuns remains true to its roots as batches continue to be small and are made strictly from natural ingredients. As well as this, all of its products are wheat-free and many are gluten-free and dairy-free too, which has proved a major hit with the company’s ever-growing contingent of loyal fans.

Mother of invention When asked about the history of Honeybuns, Emma was quick to draw our attention to the humble roots of the company. “After finishing student life I had a strong drive to do my own thing. I had really enjoyed working in patisseries and coffee bars in London and Oxford in my holidays and I’d also baked for friends and family, as well as catering for parties in my spare time. Back in 1998, I felt that there was a real lack of honest, gorgeous-tasting cakes – made as we all would at home if we only had the time,” she recalls. “I felt that customers shouldn’t have to settle for extended shelf life, margarine-laden, over-processed cakes, so I started baking cakes from my

shared rented house – thanks to my understanding housemates!” Emma laughs. “Because I couldn’t drive at the time, I bought an old Post Office bike and started delivering my cakes to delis and cafes in and around Oxford and Honeybuns grew organically from there. The concept was based on great ingredients; attention to texture and flavours; and a sustainable business model. These were my founding principles and remain integral to Honeybuns today”.

cakes that didn’t disappoint as you bit into them. I think then more than now – there are so many lovely products on the market today – that we were being sold mass produced, highly processed iced ‘cakes’ and slices that were more convenient to the manufacturer and retailer than being a taste sensation to the customer,” she notes. “To be fair, there wasn’t a great deal of competition back then and we therefore stuck out as being different,” Emma attests. “Our commitment to using local ingredients, free range eggs, proper butter and no additives meant we were often regarded as quite ‘hippy-dippy’ and over idealistic. I head the phrase ‘we need cheap as chips and long shelf life’ or words to that effect on a daily basis”. However, it was by approaching key, highly respected customers – including

Back to basics Today, Honeybuns’ wholesome branding conveys the roots and concept behind the company to great effect, although as Emma tells us, in the early days the branding had to play second-fiddle to the development of her cakes. “Back in the day, it was all about the product. I cling-filmed cakes and applied a very old school sticker that was initially handwritten and then computer printed. Looking back, I’m really glad that we had to wait to afford to develop the brand – our focus was purely on the product tasting amazing and the ingredients being top notch, so the brand most definitely came second. “The branding really happened out of necessity when we started to supply larger customers,” she explains.

“Any spare cash was channelled into an eco-friendly packaging solution, so customers could enjoy the product whilst out and about. We were – and are – very apprehensive about coming over as “We’ve never had any interest in too corporate, so we compromising on the product. keep most of the design in-house. Indeed, we I’d rather not do it than make have two talented artists something we don’t think is in our team – Graham innovative, gorgeous and properly and Barry – who draw our font and graphics made. The brand developed freehand. We feel that this organically and we’re probably one gives us authenticity and makes it harder for others of the slowest growing companies to imitate us too closely. out there!” “We actively enjoy keeping the look fresh and frequently update the John Lewis and Harvey Nichols that did little messages on the packs for want quality – that sustained Honeybuns, each different cake type. As a as Emma continues by affirming. “We’ve consequence, I think that we never had any interest in compromising look distinctly different from on the product. I’d rather not do it ‘professionally designed’ than make something we don’t think brands,” Emma affirms. is innovative, gorgeous and properly made. The brand developed organically and we’re probably one of the slowest growing companies out there! I’m useless at finance and it wasn’t until my husband, Given the hive of activity at Matt, stepped in full time to look after Honeybuns these days, we the financials that we became a bit more were interested in finding out grown up and structured. how Emma’s cakes were first “Prior to this we were pretty received and how she managed to instinctive,” she recalls, “seeking out build the brand so organically. “From those trade buyers we felt would be the bicycle delivery days, customers interested in artisan, innovative products. remarked on how brilliant it was to have We were utterly obsessed with product

Buzzing around the hive

and customer service. We had a lot of raw energy and I’d like to think that our genuine enthusiasm about providing great products and service came across. We’ve not been textbook in our approach to business but thanks to the necessary financial order imposed by Matt, we managed to balance creativity and a certain fluffiness with profitability and sustainability”.

on training our team at the incoming goods stage – we take into consideration: ingredient quality, ‘localness’, documented quality, approachability and fairness of our suppliers – it’s an ongoing process. Indeed, one thing we’ve kept consistent from the beginning is using shell eggs, sourced from just down the road. For sure we’d save money using liquid pasteurised, but there is no taste contest”.

Off-beat value

As the buzz of the London 2012 Olympics continues to swell, Honeybuns has some typically off-beat plans in store to celebrate the momentous occasion, as Emma is keen to describe. “We’re holding our very own Honeybuns sports day and we’ll be featuring ‘Sporty Bee’ on selected packs and offering sporty prizes via our online competitions. We promote these on Facebook, e-newsletters and our blog (http://www.honeybuns. co.uk/blog/). We’re also attempting to get the hang of popping half decent videos onto our youtube channel: http:// www.youtube.com/HoneybunsBakery. In addition, we’ll also be holding an Olympic-themed open day at our Bee Shack Café. Changing tack, Emma concludes by telling us about her favourite product – the Heathcliff Brownie. “I personally love chocolate and orange and I love the fact that you get proper chunks of chocolate in there. It’s just the right ‘dark’ for me and the flavour lasts in your mouth long after the brownie has disappeared – basically, it hits the spot!” With its delicious range of cakes, brownies, flapjacks, shortbreads, cookies and a new range of savouries, Honeybuns continues to go from strength-to-strength in its off-beat crusade to deliver great-tasting treats to one and all. Ideal as gifts and presents, Honeybuns are available by mail order from its online shop (http://www.honeybuns.co.uk/ shop) and from cafés, delis, farm shops, supermarkets and its own Bee Shack Café.

With demand for wheat-free, gluten-free and dairy-free products on the increase, it is perhaps little surprise that Emma and her passionate team have been able to build Honeybuns into such a popular brand – something that Emma attributes to the company’s off-beat approach to business. “We have a holistic approach to the business – our environment, relationship with suppliers and the happiness of our team are vitally important to us. We need to enjoy the process; the here and

A sweet future

now of life at Honeybuns and we’re not in it for a quick exit. “We’d like to think that we can continue doing what we’re doing for a good few years to come,” she enthuses. “Clearly the bottom line is vital in sustaining us but it’s not the be all and end all either. I think this resonates with our customers who actively seek out smaller, quality obsessed producers. “Indeed, I’d say that our three greatest attributes are the team, our products and the kindness of spirit that informs everything we do”. Having been fortunate enough to receive a special delivery of the Honeybuns range, we can testify first-hand to the delicious cakes Emma and her queen bees produce. In terms of our favourite, we’d be hard-pushed to comment, although Emma tells us that the Milk Chocolate Brownie, Cranberry Pecan Flapjack and Almond Moon are the most popular with consumers. Indeed, given the great taste of the products, it is immediately evident that the company makes no compromise on using quality ingredients, as Emma is eager to explain. “By working with trusted, long standing suppliers and having an open dialogue with them we have been able to ensure the quality of our ingredients has continued as our production has increased,” she tells us. “We put a lot of emphasis

Visit: www.honeybuns.co.uk Twitter: @HoneybunsBakery Facebook: http://www.facebook.com/ HoneybunsBakery

Kent's best kept Secret

Designed and built by Sir Edwin Lutyens in a two year period between 1911 and 1912, The Salutation is one of the finest hotels and best kept secrets in the UK. EatSleepDrink Magazine spoke to Owner, Dominic Parker, about the painstaking work he and his wife, Stephanie, undertook to restore the property to its former glory.

Originally built for William, Gaspard and Henry Farrer as a weekend retreat, The Salutation was named after an inn that stood within the grounds and is supported by Knightrider House, The Coach House and Gardener’s Cottage. Having been hidden and neglected for more than a decade, Dominic and Stephanie embarked on an extensive and meticulous renovation programme. Today, the property stands a testament to both their hard work and the original integrity of the house and the gardens.

A chance encounter Located in the heart of Sandwich in Kent – one of the finest medieval towns in the UK – The Salutation is surrounded by three-and-a-half acres of exquisite Lutyens and Jekyll gardens, as Dominic begins by explaining. “In 2004, my wife and I lived locally and we were looking for a six bedroom farmhouse on the edge of the village. We spotted what would become The Salutation in Country Life and came along just to be nosy but we immediately fell in love with it, although it was completely run down. “The sale was a protracted affair and took about nine months from start to finish and we were never sure if we were going to get it,” he remembers. “The first thing to do was to bring the main house to a relatively liveable condition for ourselves and the children. In July 2005, we bumped into some Americans

Luxurious linens define the luxurious accommodation at The Salutation.

in a local pub and we explained our project and one of them ended up coming to have a look at it that same night. He was particularly impressed and told us that if we did it up like a hotel then he’d tell all of his friends to come and stay”. This serendipitous meeting was the beginning of The Salutation, as Dominic continues by recalling. “Once we had finished work on the majority of the main house we then started on the three cottages and the following May one of the Americans had his bachelor party with us, took over the place for five days and all of a sudden we found ourselves in the hotel industry. At the time, I was still working in the family steel business and the work was all going on in the background and the rest is history. “In terms of major milestones, the completion of Knightrider House was then followed by The Coach House and Gardener’s Cottage,” he asserts. “I think the last lick of paint was applied about five minutes before the Americans arrived, so it really was a last minute thing but they really did tell all of their friends. Because of our strong American business, we have only just started to market ourselves to the UK market – chances are that if you’re a golf fanatic on the East and West Coast of the US then you’ll have heard of us – but until recently we were relatively unknown over here”.

Quintessentially British Having painstakingly restored the guest accommodation with quintessentially British touches, it is perhaps unsurprising that The Salutation is such a big hit with the American market. Indeed, with the majesty of the beautiful gardens, the property is almost entirely surrounded by the old city walls of Sandwich which further augment the seclusion and

privacy of Dominic and Stephanie’s charming hotel. “My wife is completely responsible for the interior design of all of the rooms and the majority of the furniture is antique,” he affirms. “Both of us have travelled extensively and stayed in some fabulous and not-so-fabulous places, so this experience is certainly reflected in the style of our rooms. We have tried to put in all of the bits that we liked from our favourite hotels, such as the little flagons of whisky and sherry in all of the rooms. We lifted the free bar concept from America – we’re partial to a gin at the end of the day and we thought that having complimentary alcohol was a really great touch for guests”. It is these touches that really complete The Salutation experience and guests will find a plethora of other delights, such as ice machines, White Company and Penhaligon’s toiletries as well as complimentary dental kits and shaving sets. “For what you get, with Royal St. Georges – the world-class Antique beds, complimentary water and White Company toileteries are all part of the service.

championship golf course – just down the road, I think our rates of £210 per night including breakfast are very good value. If you have a few drinks in a hotel bar it doesn’t take long before the bill adds up whereas with us, you can relax in the living rooms or in your bedroom and help yourself to the free bar without worrying about what the final bill will be”.

Unwind in the lounge area in Knightrider House.

Made to measure As well as these delightful touches and the immaculate standard of accommodation, guests of The Salutation will also be treated to breakfast in Main Dining Room, which overlooks the spectacular gardens. “In addition to our steady stream of golf enthusiasts, we are now getting an increasing number of visitors from the UK who are coming down to explore Sandwich, our gardens and the surrounding area,” Dominic confirms. “We received our wedding license as of January 1st this year, so we are now getting quite a few bookings and we are already getting listed in some

of the relevant publications. “I would say that we are very much aimed at the mature second marriage site, with drinks and canapés on the terrace,” he notes. “We are the ideal venue for low-key weddings (maximum of 40 guests). In total, we can host 18 guests in the rooms, so this really fits with our relaxed atmosphere. Many of our guests are return visitors and we consider a few them as part of the family now. Because we got into the business by accident and through a chance encounter, we feel like we are welcoming guests into our home, which

I think makes for a more relaxed experience”. Speaking of rounded experiences, Dominic and Stephanie are also proud to be promoting an Olympic promotion in their gardens, as he continues by describing. “A chap named Paul Cummins was given some money by The National Lottery and he has designed ceramic flowers to celebrate the London 2012 Games. “It is being done in a pretty unusual way and the exhibition will run simultaneously at five sites including Blenheim Palace, Castle Howard, The Houses of Parliament and ourselves, so we are in with some major attractions, which will hopefully be great publicity for us. We have the roses and I think we’re going to have about 1,000 of them and it will run from May through to July. And because we’re only an hour and twenty minutes from London on the fast train, The Salutation is now well-in-reach of overnighters from London”.

with 30,000 people a year – my son is obsessed with football and the two simply don’t mix!” he laughs. “Because we are Grade I-Listed, all of the planning for renovation work is painstaking and has to be approved by a myriad of different bodies, but we think the three master bedrooms would be perfect for guests. Somebody classed Sandwich as Kent’s best kept secret – we are about the same size as Rye, we’re older than Rye and yet it gets 300,000 visitors a year. Sandwich is a massively friendly place and in the spring and summer there really are few better places to visit. “When we came here there was nothing but overgrown gardens and a dilapidated house and cottages,” Dominic concludes. “You couldn’t have lived in the house or even walked around the gardens, such was the disrepute. We now have seven full-time gardeners and luxury accommodation for 18 guests. When Monty Don opened the gardens in 2007, he classed them as among the top ten in the UK, so we’re looking forward to opening The Salutation up to a new wave of visitors and sharing all of our hard work with the British audience”. Having experienced the worldclass accommodation and delightful gardens first-hand, EatSleepDrink can confirm that The Salutation is truly one of the UK’s best kept secrets. And with Dominic and Stephanie’s integrity and concept for future expansion it surely won’t be long before the three extra rooms are more than necessary. Visit: www.the-salutation.com for for more information and reservations.

“Because we got into the business by accident and through a chance encounter, we feel like we are welcoming guests into our home, which I think makes for a more relaxed experience”.

Looking ahead In terms of the future, Dominic is keen to expand The Salutation, potentially using the family residence in the Main House to make room for additional deluxe accommodation. “We are now in a position where our two children would like to be able to run around outside but because of the public gardens it just isn’t possible. In an ideal world, we’d like to turn the three master bedrooms on the first floor of the Main House into guest rooms and we would move out into a nearby house and continue to run The Salutation from there. “We now share the gardens

Unhappy with your web presence?

Get your restaurant seen

sugarvinedesign.com is a specialist web designer for the hospitality trade offering: • Bespoke website design and development • Professional photography and videography • E-newsletter systems

E info@sugarvinedesign.com T 0844 277 9858

sugarvine.com can put your venue in front of hundreds of thousands of local diners looking for a place to eat out.

E info@sugarvine.com

T 0844 277 9858

Chaplin Associates SPECIALIST MANAGEMENT ACCOUNTANTS

Are you an independent restaurant owner struggling with all the paperwork? Need support but are not getting it from your present accountants? Make the change this New Year â&#x20AC;&#x201C; contact Chaplin Associates for a free consultation to find out how you can run your business more efficiently. Our professional, friendly team with 25 years experience working with London restaurants are ready to assist you â&#x20AC;&#x201C; all at a very competitive cost. We take away most of the admin and help you run your restaurant more profitably.

See our website for more details www.restaurantaccountants.net tel: 01491 573633 email: info@chapassoc.co.uk

Tall, Dark and Handsome Established in 1998 by Jamie and Karen Hodson in New Zealand, Ozone Coffee was conceived with the vision to roast quality coffee and â&#x20AC;&#x2DC;make a real differenceâ&#x20AC;&#x2122; to the industry. EatSleepDrink caught up with Chief Executive Karla Gichard, to find out more about this genuinely uplifting business.

Ozone Coffee Roasters, now headed by Craig Macfarlane (Managing Director) and Karla Gichard (Chief Executive) is now one of New Zealand’s leading coffee roasteries. Ozone's original core value, which continues to inform the company's operations today, was making a difference where it counted: in the lives of growers and families at origin of the coffee.

Building on a legacy Although Ozone Coffee can now boast branches in New Zealand and London, the company experienced tragedy in 2008 when Founder Jamie Hodson lost his battle with cancer in 2008. Despite this tragedy, his vision helped others realise their dreams, including Paul Newbold, Ozone Coffee New Zealand Co-Owner and Head Roaster. Paul is a well-respected and highly qualified coffee roaster, currently serving on the prestigious International Cup of Excellence Jury Panel. “Indeed, Jamie’s legacy lives on and is an integral part of Ozone Coffee Roaster’s vision today and for the future,” Karla Gichard (Chief Executive) affirms. “Today, we are now headed by Craig Macfarlane (Managing Director) and myself, and Ozone Coffee Roasters is one of New Zealand’s leading coffee roasteries. Craig has continued to shape the vision of the business and the expansion into London was initially a dream over a beer with his mate in a London pub on a Sunday afternoon. Inside Ozone’s bustling coffee shop in London

Paul Newbold tasting a Costa Rican blend.

“Craig and the team have successfully turned this dream into a reality over the past two years,” she tells us. “The potential for growth in the UK is exponential in relation to the New Zealand market and the expansion helps realise professional and personal development opportunities along with an exciting opportunity to be a part of an emerging espresso markets. In contrast to other Antipodean companies that have expanded to the UK, our intention is not to revolutionise the UK coffee industry, but to be a part of it, grow with it and share our experiences and knowledge”.

Brand and reception As any company understands, creating a scalable brand is integral to long-term success – a fact that Ozone Coffee took on board from the very beginning. “We were first established in over 14 years ago in 1998. However, in 2010 we commenced a major review of our brand to ensure that it reflected

our core values and the philosophies of the company. Brand champion, Paul Newbold, worked closely with an intimate boutique New Zealand designer, Rees Morley at MDG Design, to capture the essence of Ozone, and so he commenced a year-long project to rebrand all collateral. “The brand evolved with key input from Paul, Craig and myself,” she asserts. “Each step was painstakingly reviewed, with continual input from the team to create the brand that lives today. Indeed, the initial response to Ozone in London has surpassed all expectations, with extremely positive feedback in all aspects, from the visual space, to coffee blends and origins, as well as the menu. “Our customers have genuinely embraced the subtle New Zealand roots blended with a distinctly London style and personable approach,” Karla highlights. “The coffee roastery and brand has already been recognised as a serious international contender with one blogger commenting: ‘It’s hard to imagine a similar sized place in the UK having such a serious, global approach to coffee’. “The Ozone brand was built to hold its own internationally and to particularly create an eminent presence in the London market,” she notes. “The brand is easily identifiable by the three red stars, while the earthy aspects of the brand create an inextricable link to the coffee farmers and growers at origin, reinforcing our sustainable values. The boxboard card strengthens the wholesome ‘real’ approach – unpretentious, professional and subtly European in style”.

Wide origins, mass appeal Given Ozone’s award-winning coffee, it is perhaps unsurprising to learn that it takes great pride in sourcing the best

coffee from around the world, which to identify a number of core products often involves building close relationships that continue to perform robustly in with the farmers and brokers, as Karla London’s highly competitive market. “Our continues by explaining. “Many of our Hodson Blend and Ozone espresso are coffees are sourced from Central and very popular, particularly with cafés for South America, with some speciality, wholesale supply. The retail single origin premium single origin coffees, sourced coffees are very popular in our café, from the Cup of Excellence Programme. especially as slow brews and our chefs This is an international scheme aimed are already becoming legendary for the at rewarding farmers for producing benedict-style eggs, hand-cut chips and exceptional coffee. gravy and the signature steak sandwich. “Indeed, people are at the heart “In addition, our specially developed of our brand,” she affirms. “We always hot chocolate range (including go the extra mile, taking the time to peppermint and chilli flavours) is also develop strong relationships and fulfilling proving a real hit, largely due to the our promises. We are more than just a premium quality, rich Dutch cocoa base,” coffee company – we offer a full range she affirms. “We don’t profess to be the of café advice and support which we hope provides the “Our rigorous quality control process ultimate experience ensures an extremely high level of for all of our customers. Service is attention to detail each step of thus a quintessential part of our mantra. the way for the ultimate coffee “Furthermore, experience time-after-time.” we offer a premium product and cafés and customers really identify with this. In a mass market most expensive or the cheapest on the world, it’s a unique position to be able market. Our price point is one that we to develop a speciality product range, believe reflects a fair price for the coffee. including our roasted coffees and hot Indeed, the pricing of each blend of chocolate, to create a range that we single origin needs to consider the cost believe in,” Karla attests. “Our roasters of the green beans to ensure that we have many years of experience and are pay a fair price to the grower at origin, as highly skilled in blend development, as well as ensuring the coffee is attainable well as coffee selection and this is clearly for our customers.“Because of this, there evident in our products. We also provide is variation between our coffee pricing, wholesale cafés with extensive barista especially the Cup of Excellence single training and ongoing technical support origins, which can sell on the green bean to ensure the quality is consistently market for up to US$50 per pound!” exceptional wherever Ozone is served. Karla explains. “Just like someone would “Because we are independently pay a premium for a fine wine, these owned, we can respond quickly premium coffees truly deserve the extra and creatively to market trends and prices. With the Olympics just round the industry feedback,” she admits. “ Our corner, we feel that our product range team of Co-Owners have diverse yet is already comprehensive enough, with a complementary skills that result in a full hot beverage offering to support our unique combination and an innovative core product range of freshly roasted and creative approach to business. We speciality coffee. always look to surround ourselves with “Similarly, the café offering provides exceptional people, from whom we can customers with a range of signature all learn and grow, achieving otherwise breakfast, brunch and lunch items, unattainable growth”. complemented by an exclusively New Zealand wine list and Meantime beer on tap,” she notes. “Although we won’t be expanding our product range at this When asked about some of Ozone’s stage, it’s likely that we will extend our most popular products, Karla was quick

Fair and fabulous

café and roastery opening hours during the Olympic Games period”.

A winning formula With a genuine passion for its people, coffee and customers, it is not hard to understand the driving force behind Ozone’s success – something that Karla is keen to elaborate on. “Relationships are a vital part of our success at every level, whether with our staff, customers or suppliers. It’s this passion that drives our business – our offering isn’t just limited to coffee, but a full service offering in every aspect of café business. And while people are an integral part of Ozone, so too is our attention to detail that results in exceptional coffee. “We have a stringent green bean selection process and our Head Roaster, Paul Newbold, has developed an exceptional palate, placing third in the 2011 NZ Coffee Cupping Championship,” she tells us. “Selection and blending only premium quality beans results in unique blends that are among the pinnacle of the coffee industry, along with a range of single origins that showcase the individual characteristics of each origin. Our rigorous quality control process ensures an extremely high level of attention to detail each step of the way for the ultimate coffee experience time-after-time”. To conclude, we asked Karla where she sees Ozone in 12 months time – a question that she was extremely upbeat about. “The world is truly our oyster! We are committed to ongoing growth and success, and enjoying every step of the journey. Some of our future will be determined by the speed of growth in the London market, whether we look to an additional off-site roastery as capacity demands, or potentially adding more cafés in London or further afield in the UK. Whatever the future holds, we are confident that we will be surrounded by passionate people that live, roast, taste and talk coffee,” Karla concludes. Visit: www.ozonecoffee.co.uk Twitter: @OzoneCoffee

Indian Culinary Art Founded by Dev Biswal, The Ambrette at Rye has achieved recognition from many of the UK’s top restaurant guides for its delicate blend of flavours and spices that use traditional recipes from India to create unique culinary art. EatSleepDrink Magazine spoke to George Shaw, Head of PR, to find out more about The Ambrette’s approach to fine Indian cuisine. The Ambrette – a flower from the tropics native to India – was formed with a vision: to make Indian fine dining available to people outside of London. Indeed, it is Executive Chef Dev Biswal’s goal to change the way people perceive Indian cuisine in the UK. Dev has a dislike to the word ‘curry’ and does not agree that any dish created with exotic spices should be broadly termed as a curry. Armed with this concept, The Ambrette has taken the South East of England by storm and now boasts two restaurants in Margate and Rye that serve exquisite culinary art to an ever-increasing number of loyal devotees.

Changing perceptions The UK’s love affair with curry is much documented, but for Executive Chef and Owner, Dev Biswal, the dish is anathema, as George begins by telling us. “Our objective was to stay away

from the ‘Indian tag’ and call the concept ‘culinary art’. The cuisine at The Ambrette is delicate with a complex blend of aromas, textures and flavours. The art form is highlighted in the presentation and flavour-matching of the ingredients in each dish, such as the loin of Kentish pork. This is spice crusted with cinnamon and fennel then pan-grilled and served with an aromatic Goan-style sauce of malt vinegar and garlic wine”. Dishes such as brochettes of leg of Kentish lamb slowed cooked in gravy of exotic Kashmiri spices or gently spiced Ramsgate crabs stir fried and served with an aromatic crab jus flavoured with mustard oil, cinnamon and cardamom further reflect the genuinely ground-breaking cuisine on offer at The Ambrette. Indeed, Dev has created a menu of great quality that can be enjoyed without breaking the bank. At £15.95 the breast of Gressingham

Collection

2011/12

inside out Contract Furniture Specialist | Free Space Planning & Half Price 3D Space Planning*

To see our full range of furniture please visit our website at www.insideoutcontracts.com or call us on 020 8305 3130 to arrange a visit to our London Showroom Tel. 020 8305 3130 | Fax. 020 8305 3131 | Web. www.insideoutcontracts.com | Email. mail@insideoutcontracts.com *Terms and conditions apply.

Duck is the most expensive main available, which given the exquisite craftsmanship of each dish comes as a real surprise, particularly when one could expect to pay at least double in similar London restaurants. It is this combination of affordability and perfectly executed Indian cuisine that has won The Ambrette such high praise, as George continues. “The brand is positioned as a mid-priced market restaurant serving fine food cooked with passion and care. This is accompanied by a unique style of service that completes the The exquisite panelling in The Ambrette’s ‘Elizabethan Room’ customer experience. Indeed, the initial response was fantastic as the creativity of Dev Biswal. Indeed, his guests came with an open mind without constant research of food concepts, new preconceived notions of what the food ingredients and cooking styles is what would taste like,” he affirms. informs the menu and diners can expect a genuinely unique culinary experience at both of our restaurants. “The unique style of service, based Given the growing reputation of The on anticipating the desires of our guests, Ambrette it is perhaps no surprise to is an additional strength of the business,” learn that the restaurant is now rated in he explains. “We are also very keen the top five places to eat in the UK on to introduce special promotions into www.toptable.com, a fact that George our restaurants to ensure that there attributes to the constantly evolving is always something new and exciting menu and sourcing of high quality, on offer to our diners. On Sunday 29th locally-sourced ingredients. “I would April, The Ambrette at Rye is running say that one of our major strengths is

Building on success

The inviting exterior of The Ambrette in Rye, housed in The White Vine House

a special Whisky Tasting Menu (http:// www.esdmagazine.com/the-ambrette/) that will showcase some of finest Scotch whiskies alongside some truly mouthwatering Indian cuisine”. When asked about the combination of whisky and Indian food, Dev was quick to point to the connection between the two in his native homeland. “There is a long tradition of drinking whisky in India, which dates back to the days of the Raj and it’s still a very popular drink with the new sophisticated urban elite who frequent the smart bars and restaurants of Mumbai,” he affirms. “The good restaurants in Mumbai always have an excellent selection of Scotch whiskies and it is the preferred drink for weddings, birthdays and family gatherings. Each of the seven courses of the sampling will be accompanied by a 25ml glass of whisky and overnight accommodation at The White Vine House is available from £130 for a double room with breakfast,” George tells us. “In the coming months, we will also be running a six course taster menu with wines from around the world; a wild and exotic food experience featuring ingredients such as zebra, water buffalo and crocodile; and live cooking experiences with Dev, so it will hopefully be an exciting few months!”

Olympic opportunities With great locations in the heart of Rye and Margate, The Ambrette has an excellent opportunity to capitalise on the influx of tourists expected to visit the UK during the 2012 London Olympics. Indeed, just short train journeys from the capital, both restaurants are gearing up by offering special promotions to British participants and all people associated with the Games, as George continues by explaining. “We are going to be investing in strong Google optimisation to ensure that our restaurants are chosen by visitors to Kent. Furthermore, we will be looking for continued press exposure and inclusions in major restaurant guides and across a number of reservations websites. “As we have already been ranked

“As we have already been ranked the fifth best restaurant in the whole of the UK by users on www.toptable.com, we are clearly doing something right, so it is really a question of maintaining this momentum.” items on the menu, as he concludes by telling us. “The Gressingham duck from East Anglia cooked in a sauce of fresh oranges and cinnamon is my current favourite, although I hope that I have created a menu that will appeal to all of our guests!” Having recently enjoyed a five course tasting menu at The Ambrette at Rye – the restaurant was heaving on a Tuesday night - we can certainly attest to the exquisite craftsmanship created by Dev in his growing empire. Indeed, if our experience is anything to go by then it surely won’t be long before these Michelin-rated restaurants earn their first star. Visit: www.theambrette.co.uk/ Twitter: @The_Ambrette

the fifth best restaurant in the whole of the UK by users on www.toptable.com we are clearly doing something right, so it is really a question of maintaining this momentum,” he asserts. “One of the driving factors behind our success has been the dedication of our team that shares the vision of The Ambrette, so we couldn’t be better placed to meet our objectives. Similarly, Dev is keen to constantly train and develop all of the staff to ensure that standards continue to improve, which is obviously a great asset to the brand”. When asked about his favourite dish at The Ambrette, Dev was quick to point to one of the most popular

“A BEAUTIFUL AND INSPIRING FAMILY COOKBOOK” MARCO PIERRE WHITE

Kids Cook the World, opens children’s eyes to a whole world of food with its healthy, easy and affordable meals. Each recipe includes clear step-by-step photographs and instructions. Give something back by stocking Kids Cook the World for your customers, it is available to trade at up to 60% discount from the retail price. Buying Kids Cook the World directly supports the work of Solidarity Sports. We support vulnerable

children through healthy lifestyle projects that help them reach their full potential. Place an order, quoting ‘ESD11’ to receive your discount or learn more about our work:

"Books like Kids Cook the World allow food to have an important social value" Ferran Adrià

www.solidaritysports.org | 020 7376 0032 | info@solidaritysports.org Find us on: Reg charity No. 1123589

3 steps to the perfect pizza

1 Cuppone Dough Mixer

LLKMA30

Perfect the art of mixing dough

2 Cuppone Pizza Press

LLKP35

3 Cuppone Giotto Pizza Oven

Press the pizza base perfectly

Italian cooking made easy as 1-2-3 These machines are manufactured by one of the oldest, most renowned names on the pizza oven market today – Cuppone. Based in Italy, Cuppone have been designing and manufacturing pizza equipment for more than 45 years, continuously developing their products to ensure that they are fine-tuned to perfection.

LLKGIOTTO

Cook the pizzas to perfection

• Imitates a traditional wood burning oven • Perfect bake guaranteed, from first pizza to last • Highly energy efficient • Revolving stone base

Their newest innovation is the superbly elegant, extremely practical and functional Giotto Oven; the first ever electric oven with a revolving stone base.

Imported exclusively by Cuppone’s sole UK agent

Linda Lewis Kitchens Ltd · Unit 3 The Iron Works · Union Street · Royton Oldham · OL2 5JD · T 0161 633 5797 · E kitchens@linda-lewis.co.uk W www.linda-lewis.co.uk All Cuppone products are sold with a 2 years parts and 1 year labour warranty 42

Contemporary Design, Historic Detail With a rich and illustrious history, The George in Rye dates back to the 16th century when it became the main coaching inn for Rye. EatSleepDrink Magazine spoke to Lizzie Ostrom, Head of PR, to find out more about this charming hotel and its unique blend of contemporary design and historic detail.

Located in the centre of Rye, East Sussex, The George in Rye has just undergone a renovation to create one of the most stunning hideaways on the South coast. Whilst undertaking this work, the owners also added extra rooms that will give even more guests the opportunity to visit. Indeed, if it’s history you’re looking for then the building – dating back to 1575 – will not disappoint and it even has an original Georgian ballroom that now functions as a wonderful space for lavish weddings and banquets.

Style and substance Having always been a central meeting point in town (The George is right on the main High Street in Rye), the property was a shadow of its former self until 2004 when the present owners stepped in, as Lizzie begins by telling us. “When we bought it eight years ago,

it was very run down and essentially running as a pub, with all these unused rooms upstairs. We ran it for a while to get into the swing of things, with Katie’s brother in charge of the pub. We loved the layout of the place – all these buildings of different ages connected together and a challenge in terms of space and design, but so much more distinctive! “We’d wanted to run our own hotel for absolutely ages and very much had this idea of reviving it as a coaching inn; equally useful as a stop-off point as it is for a weekend break,” she affirms. “The idea is that we’re welcoming for those who aren’t staying, but who want to pop in for a coffee or afternoon tea. No doorman in sight but lots of homely touches. “Even so, when embarking on the wholesale renovation,” Lizzie notes,

“we had to be mindful that the place is really important to locals, so we weren’t just going to bulldoze in without any sensitivity to its heritage. In this respect, a key milestone in our history was in 2005/06 when we reopened after the renovation and the hotel was finally what we hoped it could be. Our first wedding in the Ballroom was a big deal and more recently, in 2011, after another few years of hard work, we added on the site next door, so we were able to open The Grill restaurant as well as new rooms”.

Selling the Georgeness! Perhaps unsurprisingly for a property of such history and style, The George in Rye has won many plaudits since Lizzie and company took over the reins some eight years. As she continues by explaining, one of the major selling points of the property is the hotel’s individuality. “It’s the character of the place or what we would describe as its ‘Georgeness’! Somewhere you can escape to when a bit stressed out and in need of some The beautiful Ballroom

R&R. It’s stylish and glamorous but you never feel out of place or like you have to be in your Sunday best. “Over and above the particulars, it’s that overall personality which we’ve worked very hard to nurture and maintain. It might have something to do with the size of the place,” Lizzie asserts, “as with 34 bedrooms, we’re The inviting chairs in The Sitting Room, just off The George in Rye’s main not as closed-in as reception area a B&B but, on the other hand, we don’t have the faceless major selling point of the hotel. “Ten sheen of a big corporate hotel”. years ago, Rye was mainly visited for its It should also be reemphasised that history, antique shops and its tearooms, The George enjoys a fabulous location but now the town also has a growing in the heart of Rye, a fact not lost on number of design shops, arts events Lizzie and without doubt another and festivals which are attracting a new generation of visitors. “At The George, we are all for spreading the word about Rye and do all we can to collaborate with events and new small businesses to market the town as much as the hotel,” she testifies. “Our very popular monthly newsletter is an alternative guide to Rye, Hastings and ‘1066 country’. Indeed, we commission local artists and designers for interior work and we’re always keen to get involved with local gastronomic festivals, including the recent addition of Wild Boar Week, as well as the now nationallyprofiled Scallop Festival”.

Running a subtle ship Over the last eight years, The George in Rye has become a favourite with guests looking for a relaxed trip away but with all of the comforts they expect at home – a combination that Lizzie explains the hotel has worked tirelessly to provide. “It’s the art of running a hotel which doesn’t feel like a hotel. Guests arrive, check in and can feel totally at home in their room...and generally hoping from pub to terrace to sitting room! “The interior design is also something that we have kept as individual as the building itself,” she notes. “We know it works because people keep asking us where got

“There is plenty to do in the area, but if you just want to chill out for a couple of days with a book and a glass of wine and lots of bubble baths, you completely can because the hotel is so varied inside, you’ll never get bored.” this chair or that wallpaper. We have managed to keep the unique heritage of the coaching inn buildings, while introducing a fresh, elegant feel. Maria Speake of Retrouvius is no small part of that – she has a wonderful eye. Our new restaurant, The Grill, is also a really big statement for Rye. With the light flooding in on a summer’s day and the doors opening out to the town, we are showcasing the produce of East Sussex. “Indeed, we’re lucky to be just a couple of miles from Rye Bay and the surrounding Sussex Coast, which is known for its fish and seafood, particularly scallops,” Lizzie tells us. “This is seriously good stuff we’re talking about! And, the other way out of town, you have the Romney marshes and their lamb which is similar to saltmarsh in flavour. Although The George had a restaurant when we reopened a few years ago, we really wanted to showcase food an awful lot more. “As a consequence, part of our renovation was to create a much bigger brasserie which is open all day long, and which has a wood charcoal grill to quick roast all those lovely scallops. We wouldn’t say The Grill is a fine dining restaurant in a formal sense (although the food most certainly is – we highly recommend the Lobster and the Rib-Eye steak); it’s very relaxed and you can go any time of day for a bite to eat,” she confirms.

Bubbles and baths As any luxury hotel understands, weddings are a cornerstone of a successful strategy – a fact certainly not lost on The George in Rye. “We have always been mindful of offering a particular experience,” Lizzie highlights. “Couples get married here because they don’t want a bland corporate approach; they want something personable that is also highly professional. We’ve got that lovely Georgian Ballroom, which seems to look wonderful with all sorts of

wedding looks and we do everything to help each couple make the place their own. “I think couples like the fact that they know their guests will have a really nice bedroom,” she affirms. “We have rooms specifically thought out for wedding couples (room one with the double shower and roll-top bath) and you’ve got the pub downstairs for hangover brunch the next day!”

The best of both worlds

down before walking around Rye, ending at St. Mary’s church. “If the weather’s nice, I’d drive off to Great Dixter, which is one of the most beautiful gardens in England and home to the late Christopher Lloyd and would check out some of the other Cinque Port towns like Winchelsea,” she describes. “Back to Rye in the late afternoon for a bath with a cocktail brought up to the room to enjoy during a soak, before dinner in The Grill and back to the room for a DVD under the duvet. The next day, I’d cycle down to Camber Sands through the fields and see if Wild Rye is running any dragonfly spotting walks. “Last but not least, I’d make room for afternoon tea in Rye, while reading a few chapters of E.F. Benson’s Mapp and Lucia and, if possible, squeeze in an Aveda massage at the Rye Retreat before heading home,” she concludes.

When asked why guests keep on returning, Lizzie was quick to point to the property’s double-sided charm. “Not as all-out as a country house hotel, yet more restful than a city break, The George is a very restorative place. There is plenty to do in the area, but if you just want to chill out for a couple of days with a book and a glass of wine and lots of bubble baths, you Relax and unwind at The George Tap. completely can because the hotel is so varied inside, you’ll never get bored. Having graciously accommodated “Guests also love coming to Rye and EatSleepDrink in the charmingly East Sussex throughout the year,” she decorated Room 42, we can confirm notes. “It’s glorious in spring when the that The George in Rye is one of the light warms up the cobbled stones and hotels to visit on the South Coast. And evocative in the lead up to Christmas with the exquisite food on offer at The when it does look like a Dickensian Grill it will surely be another year of film-set. Indeed, my ideal experience at success for this increasingly prominent The George would basically be a lazy, Rye landmark. pottering one. I’d check-in to one of the Visit: www.thegeorgeinrye.com new Hayloft suites with their beachside, Twitter: @thegeorgeinrye fifties feel and would have a little lie

Perfection to a Tea!

As the UK’s only premium bulk-buy tea brand, Victory Tea is rapidly establishing itself as one of the most sought after brands in the UK’s enormous tea market. EatSleepDrink caught up with Founder, Sarah Holmes, to find out what makes Victory Tea so special.

One of the most striking things about Victory Tea is that you can only buy it online through the company’s website – www. victorytea.co.uk. This new way of buying tea means that customers no longer have to pay supermarket premiums for tea of the highest standard. Instead, Victory Tea sells direct to its customers, delivering top quality tea straight to doorsteps around the world. The tea itself is vacuum-packed and gasflushed for freshness, so it can be kept for months at a time without going past its best. And because Victory Tea is a bulk-buy brand, it can be enjoyed for as little as £1.50 per 80 teabags!

New and unique Having launched Victory Tea in October 2011, the company has quickly gained a foothold in the market – a fact that Sarah is understandably keen to explain. “Although Victory as a company is only six or seven months old we are part of Ringtons Tea, which is a family-run tea merchants that has been operating since 1907. Ringtons also packs tea for a number of leading supermarkets and fine food merchants, such as Fortnum and Mason. “I launched Victory from within Ringtons, so although my company doesn’t have a massive amount of history, our parent company most certainly does!” she confirms. “I actually started Victory a year ago and my brief was simple: to sell more tea online. Because we are tea merchants we have the

advantage of being able to sell our tea direct to the customer, passing on our preferential prices. The best way for me to do this was to create an online site with the capacity to handle lots of consumer orders for bulk tea, hence Victory Tea was born. “As a result, it was decided that we needed a whole new brand to

website and the tea. We didn’t really have an advertising plan and we didn’t have a marketing plan, but we did a lot of stuff on social media, such as Twitter, Facebook and LinkedIn. “Because this is such high quality tea, we were prepared to really put our necks on the line and say: ‘you will not have tasted tea like this in the UK’ and it comes with a full money-back guarantee. Ultimately, we managed to create a really strong buzz about the product through word of mouth. We had a 2,000-strong list – mostly full of friends, family, business associates and company directors – that we started off sending sample packs to. We also decided to offer free trial packs

“The only thing that we spent money on initially was the branding, the website and the tea. We didn’t really have an advertising plan and we didn’t have a marketing plan, but we did a lot of stuff on social media, such as Twitter, Facebook and LinkedIn.” sell our tea online in this way as we are able to maximise our margins by bypassing the middlemen,” Sarah affirms. “My background is in fashion and communications and I have always been very into the design aspect of brands. Indeed, when I was given the brief, the powers that be didn’t really mind what the new brand looked like, so I was really given carte blanche to do what I liked with the name, packaging and design”.

An immediate impression Despite having only launched in October 2011, Victory was extremely quick out of the starting blocks and gained an overnight following as a result of its canny marketing strategy – something that Sarah is keen to elucidate. “The only thing that we spent money on initially was the branding, the

on our website, which we thought might last us a couple of months,” she fondly recalls. However, as Sarah continues by explaining, she had not bargained for the incredible demand so soon after Victory had launched. “I remember coming in to work one morning and pressing the ‘refresh’ button and we had received 10,000 requests for trial packs. Someone had mentioned us on www.moneysavingexpert.com and the traffic we got as a consequence was overwhelming. “At the time, we only had 5,000 trial packs made up, so we honoured the first 5,000 requests and then we had to completely rethink our strategy, which is why our 16 teabag trial packs are now £1.50, because we had to attach a small retail value to cover our costs,” she testifies. “Indeed, all of our customers who buy a trial pack receive two pounds off if they go on to buy a bulk box. Although this traffic was overwhelming at first, it was probably the best thing

that could have happened as today our trial packs are still our most popular products. “Having said that, more and more of our first-time sample customers are now buying bulk, so the value of having a really affordable trial product is selfevident,” Sarah asserts.

The power of one Although Victory Tea currently offers just one tea – it’s exquisitely flavoured Blend

No. 1 – its quality and taste more than compensates and there are already more blends in the pipeline. Indeed, as Sarah continues by telling us, the company prides itself on the delicate blend of specially selected teas from East Africa. “Blend No. 1 is a black tea that can be enjoyed with milk at breakfast time and throughout the day. Tea leaves from Kenya give a brisk and full flavour with appealing brightness, while teas from Rwanda are known for their sweet and

light character. “These flavours come together in perfect harmony to give Blend No. 1 a refreshing and smooth taste that makes it a glorious cup of tea,” she confirms. “We wanted to convey the idea that this is really the best tea on the market as well as indicate that this is the first of many blends to come. “One of our USPs at Ringtons is the strong relationships we have built with our growers. In this sense, we like to consider ourselves fairer than FairTrade, because that is the way that we like to operate and the company has done so for more than 100 years,” Sarah explains. “Although the price of tea fluctuates around the world, the one thing that Ringtons never does is compromise on quality and Victory is no different”.

High quality, low cost The juxtaposition of the company’s high quality, low cost tea has created an unusual customer profile for Victory Tea – something that Sarah is expertly positioned to describe. “On the one hand, we appeal to tea aficionados that will only drink the very best and on the other we have the bargain hunters who realise the inherent value of buying in bulk (with the added benefit of getting a truly exceptional product as well!) What’s great for us is that we’re getting orders from both sides of the market. “If Victory Tea was available in the supermarkets, you'd be looking at an RRP of around £3.00 for 80 teabags, so it would compare with the most expensive teas on the market,” she asserts. “Because of our branding and the quality, people are prepared to visit our site and buy in bulk, which is a real validation of the time we spent designing the brand and ensuring that quality of the tea was unbeatable. No-one can argue with the value of getting 80 premium teabags for £1.50, but the entry level price point of £16.00 for 640 is sometimes a deterrent. We have been very successful with affiliates like Naked

“Blend No. 1 is a black tea that can be enjoyed with milk at breakfast time and throughout the day. Tea leaves from Kenya give a brisk and full flavour with appealing brightness, while teas from Rwanda are known for their sweet and light character.”

Wines whose customers understand that if you buy in bulk that the savings are massive. “Ringtons is the only British tea company that protects and wraps tea like we do. It is vacuum-packed at source and then gas-flushed in the UK with nitrogen to remove the oxygen that can impair flavour, before being foilwrapped in our gold sachets,” Sarah tells us. “Our tea can have a best before date of around 12 months, which if you’re selling hundreds of teabags in one-go is essential – this also makes it ideal for storing and stocking up”.

Keeping things simple Despite the quality and clear mass appeal of Victory Tea, Sarah is keen to keep the brand independent and away from trade, as she continues by telling us. “Because we are more-or-less selling Victory at trade prices anyway, the margins we have are already the best we can do. Similarly, we don’t offer machinery or point-of-sale, so from a catering point of view we are not that appealing! However, we do have some amazing hotels and restaurants in the North that do sell our tea but they are getting the same price as the consumer. “In this sense, we are a premium nofrills brand,” she notes. “As a company, Ringtons has a trade arm called Ringtons

Beverages, which does the coffee machines, sugar sticks and so on. Because we are owned by Ringtons there is the occasional crossover but we are primarily an online consumer brand. At present, one of the highest search terms on Google is ‘British Tea’, so we are experiencing a lot of orders from overseas”. As a true champion of British industry, Victory Tea is particularly proud of keeping production in the UK. Indeed, as a company that was founded in 1907, Ringtons is enjoying record success and is a major success story in the UK – a fact that Sarah attributes to the company’s culture of quality. “As people have less money to spend, we are seeing a far choosier consumer but one that is still willing to pay for real quality, which is great news for Victory”. With people planning Jubilee Tea

Parties all over the world, Victory Tea is the ideal choice. Similarly, the premium East African tea leaves that make up the No.1 Blend make Victory the perfect tea for just about anyone – a fact that Sarah concludes by affirming. “We wanted to start the product on a national scale as Ringtons already has its place in the market – for Victory the sky is really the limit! “In terms of the next year, we would like to introduce a green tea blend as well as Earl Grey and a Breakfast blend, so it’s an extremely exciting time for all of us here!” Visit: www.victorytea.co.uk to order your trial pack now! Twitter: @victorytea Facebook: www.facebook.com/pages/ Victory-Tea/174259542630790

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 ..................................................................... 21 Fracino – www.fracino.com ..........................................................................................................................26, 27 Inside Out Contracts – www.insideoutcontracts.com ........................................................................ 39 Linda Lewis Kitchens – www.linda-lewis.co.uk ......................................................................................... 42 Maxabel International – www.maxabel.co.uk ............................................................................................ 31 Maxilla Packaging – www.maxillapackaging.com ..................................................................................... 13 Promo Plastics – www.promoplastics.net.................................................................................................... 10 Solidarity Sports – www.solidaritysports.org ........................................................................................... 41 St Austell Brewery – www.staustellbrewery.co.uk ................................................................................ 37 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

To advertise in our next issue, call +44 (0) 7842 628881 or email sales@esdmagazine.com

Latest additions to the popular

Clifton Food Range. UK Manufactured sous vide water baths and accessories.

Digital Stirrer Unit

Stirred Digital Bath

Compact Bath

Chefsâ&#x20AC;&#x2122; Tweezers

Tasting Spoons

Unstirred Digital Duo Bath