Food & Drink News November/December 2022

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puBlisher planet media & Design ltd Brooke’s mill huddersfield hD4 7nr

manaGinG DirecTor Jillian evans

naTional sales manaGer sarah hoyer chief eDiTor David Barnett suB-eDiTor abigail wears

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Editor ’s Foreword

however you view Brexit and whether it has been good for your company or not one thing is indisputable and that is the effect it has had on recruitment in the food and drink industry many sectors of the industry rely on seasonal and migrant workers and Brexit combined with other global crises has meant that there has been a huge shortfall in the numbers of workers available it is one of a number of challenges that our industry has faced over the past three years and as with all challenges there are always going to be solutions Thankfully, there are many people in many parts of the industry who are turning their minds to solving these problems, and as ever there will be innovation and invention that helps to overcome these issues

David Barnett

CHIEF EDITOR

BABCOCK WANSON STEAM BOILER TOP OF THE CLASS AT FOOD PEELING TEST CENTRE

Tomra food, one of the world’s largest peeling solutions providers, has installed a Babcock wanson vap600rr coil Type steam Boiler into its test centre in Dublin ireland, where it is being used at high pressure – 29 bar – to carry out tests and demonstrations for food peeling applications

although Babcock wanson has worked with Tomra food on third-party projects on a number of occasions, this is the first time Tomra food has become a direct client previously, Tomra food used a different type of steam boiler to produce steam for the peeling process but this was insufficient

for their needs The Babcock wanson vap600rr coil Type steam Boiler, featuring three full gas passes plus an in-built combustion air pre-heater for high operating

efficiency, proved an ideal replacement with the availability of steam from a cold start in as little as three minutes and a low volume of water under pressure the vap600rr combines efficiency with safety, even at very high working pressure, all of which made it the ideal choice for this unusual application where usage is intermittent

www babcock-wanson com Tel: 0208 953 7111

Email:info@babcock-wanson.co.uk

INTRODUCING CITIZEN SPRITZ: INNOVATIVE NEW ENTRANT TO THE LOW AND NO ALCOHOL MARKET ALCOHOL-FREE FOR THE PEOPLE

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a disruptive new entrant to the market citizen spritz is reimagining adult drinks with its range of innovative concentrated spritz mixes sophisticated and deeply complex in flavour when combined with sparkling or soda water, the carefully crafted but simple-to-serve drinks create a refreshing aperitif style

The brainchild of successful food industry entrepreneurs, mark Gould and mike Bagshaw, citizen spritz was born from the desire to moderate their own alcohol intake

Designed to make everyday moderation desirable and effortless, citizen spritz is crafted with over 40 natural ingredients, expertly blended and layered, to provide the depth complexity and taste profiles normally only found in alcoholic drinks launching initially in December 2022 with four spritz recipes, the down-to-earth but deliciously sophisticated drinks deliver an intense flavour experience, simply served by combining a 25ml measure of citizen spritz with 175ml sparkling or soda water and ice in contrast to most other non-alcoholic spirits, which just remove the alcohol through high-energy distillation, citizen spritz is innovatively created from the

ALL OF THE FLAVOUR – NONE OF THE FAFF

ground up, using a natural blend of plant compounds and extracts, resulting in a very realistic-tasting spritz it cleverly balances

vibrant natural ingredients with the elusive and familiar warming tingle usually associated with alcoholic drinks

Successful test convinced planners

Hager UK Limited orders high-speed doors from EFAFLEX

Est ablished 30 years ago in t he buildings of an old concre t e factor y, Hager UK Limited in Telford has since transformed into a moder n manuf actur ing com pany Af t er 1993, t here were originally three assembly lines on whic h plastic accessories for electr ical inst allations were produced. Due to t he increasing demand, t he plant grew into a production sit e wit h over 170 em ployees. W it h t he moder nisation of t he buildings, t he hall doors were also gradually replaced, but t his did not bring t he desired results For this reason, the factor y planners decided to assess an EFA -STT® high-speed spiral door from EFAFLEX

even the smallest obstacles without contact and, in this case, stops the door movement immediately The door light curtain was integrated into the factory ’ s existing safety equipment

In 2021, due to the favourable experience with the first door, another was ordered from EFAFLEX UK A heavily worn high- speed door with a textile curtain was to be replaced For this application, the planners opted for an EFA- SST®- S high- speed spiral door Thanks to the efficiency of the EFAFLEX technicians, the old door could be replaced and the new one handed over ready for operation within two days Hager UK has also announced that it will order further systems for the exchange of old doors from EFAFLEX in the coming years

The first door was installed in 2020 and was to be tested at the factory to replace and upgrade the old roller doors With success! In addition to opening speeds of up to 3m/s, the door offers maximum wind resistance and can be supplied in standard sizes of up to W=8,000mm x H=7,800mm

Thanks to slats made of crystal- clear acrylic glass, the door leaf of the EFA- STT® is more than 70% transparent and allows plenty of daylight into the production areas The unobstructed view through the door brings decisive advantages: accidents are avoided, and smooth transport processes are guaranteed

The door leaf of the EFA- STT® is kept at a distance in a spiral. Thanks to contact-free winding, the transparent slats remain virtually wear-free and ensure a clear view for years to come Due to the individual design of the slats, the EFA- STT® can be adapted to the desired application All visible sections of the door are made of PVC -free acrylic glass as standard Any combination with grey coloured slats is also possible on request A translucent lamella look is also optional This allows full incidence of light and at the same time protects against prying eyes

For Hager UK , the EFA- STT® was equipped with the EFA-TLG® door light grid, which monitors the closing level of the door up to a height of 2 5 metres Infrared rays create an almost flat light grid that can detect

Products

f or high am per ag e: Hag er

Group com pany information

Hager Group is a leading provider of solutions and services for electrical installation in residential, commercial and industrial buildings

The Hager brand represents the company ’ s core business with products ranging from power distribution, cable management and cabling accessories to building automation and security systems

Of European origin, the Hager Group is a global company: 11,500 employees generate sales of around 2 19 billion Euros (2019) It produces components and solutions at 24 production sites around the globe Trusted by customers in more than 120 countries worldwide

Company information EFAFLEX

EFAFLEX produces high- speed doors for industrial applications The company, which was founded in 1974, works for clients from industry, trade, food production, and the chemical and pharmaceutical industries, among others As the only manufacturer in the field of highspeed industrial doors, EFAFLEX is listed in the world market leader index and is therefore one of the top 461 companies in Germany, Austria and Switzerland The family company employs more than 1,200 people worldwide With its headquarters in Bruckberg, Bavaria, EFAFLEX is firmly anchored as the largest employer in the region In addition, the company opens up international markets with ten subsidiaries on five continents. EFAFLEX generates over 40% of sales abroad. EFAFLEX

One of the largest doors installed in the factor y is the EFA -STT®-ÜS A door width of over 6,000mm and a height of 4,500mm are combined with maximum transparency and high door leaf speed

AWARD-WINNING CIDER – MADE FROM THE HEART

NOW SEEKING DISTRIBUTION

The houghton project (a herefordshire farm where people with additional needs learn rural skills) won first prize in the sweet cider category and second in the sweet perry category at this year ’ s international cider and perry awards from hundreds of entries The houghton project beat off strong competition from makers all over the world

The houghton project is a not-for-profit organisation providing opportunities for people with learning difficulties, mental health issues and those facing life challenges it was established in 2002 to teach rural skills and also facilitate new friendships, build confidence and improve mental and physical wellbeing Tim James-moore who set up this inspired community education project, comments:

society places expectations on people based on narrow perceptions of their disabilities and abilities we want to highlight that with the right kind of support there is so much more that can be achieved our main aim is to provide meaningful activity and

encourage engagement The wonderful thing about cider and perry production is that it allows everyone to be involved and have a role with tasks ranging from picking and mashing the fruit through to making and bottling the cider and perry it s very inclusive

“many of the people we work with have been marginalised and running projects like the cider and perry production gives a tangible objective with a beginning middle and an end everyone should have the opportunity to demonstrate their skills and strengths and then to see where those opportunities might take them

James hewitt, who has been attending The houghton project for three years, was the lead on the cider and perry production James, who has cerebral palsy and has had a pacemaker fitted, explains: “The project and winning the prizes has played a massive part in overcoming the difficulties i faced and have given me the self-confidence to help others now, The houghton project would like to find outlets for their award-winning cider and perry we re looking for distribution in the right environment where our very special drinks will be appreciated,” explains founder Tim James-moore

www.houghtonproject.co.uk

The welsh Government s food & Drink wales have held a Qatari reception featuring leading producers, as the countdown begins to wales’ participation at the Qatar 2022 world cup held at the British embassy in Doha and hosted by hm ambassador to Qatar, Jon wilks cmG, the dinner and showcase of welsh food and drink kicks off a series of high-profile events as the welsh Government uses the platform of wales appearance at the world cup to help raise its profile across the globe

These include activities held in wales, Qatar and the united states of america with the welsh Government’s world cup partner support fund providing £1 8m of funding to help share welsh culture, arts and heritage across the world in a bid to boost its economy and profile The welsh delegation included producers currently exporting to the region and looking to strengthen trade ties further These included hybu cig cymru – meat promotion wales showcasing pGi welsh

lamb, calon wen, Tŷ nant, penderyn, rachel’s organic and stillers drinks one of the lead partners of the delegation were hybu cig cymru – meat promotion wales (hcc), who are keen to grow their trade ties in the region further according to hcc, developing the market in Qatar and the wider region is a strategic priority Jon parker, head of supply chains at

hcc said:

The middle east is a high priority market for welsh lamb, alongside maintaining our valuable markets in Britain and europe and developing trade with asia and north america

“lamb is a popular dish across the region, and because of the climate middle eastern countries have to import a lot of their fresh food The catering and hospitality sector offers an important market for high-quality meat which has a strong sustainability story, and is an area where wales has a particularly good story to tell “we’re grateful for the support from the welsh Government in organising the event in Qatar, along with the wider funding around the world cup, which allows us to raise the profile of welsh lamb further and help secure new markets and outlets for one of wales premier products ”

neue water is europe’s first sustainable luxury bottled water brand made with 100% recycled plastic bottles recently launched in the uK , the award-winning bottles are available online, in harrods and other fine retailers neue water is consciously designed to fit into people’s lifestyles, with the conveniently designed bottles produced sturdier so they can be refilled and re-used before recycling using 100% rpet is one of the most effective ways to conserve natural resources, reduce carbon emissions and control the environmental impact of plastic pollution neue is championing the movement to a more circular economy, that means

NEUE WATER

reducing the need to produce new plastic and making use of existing waste plastic instead of polluting the landfills and oceans neue water arrives in a stylishly shaped, first-of-its-kind flat form that slips comfortably in handbags jean s back pockets and on the seatback of planes and trains The bottle label plays canvas to limited-edition artwork that will continue to change style around the fashion seasons neue has sourced a smooth artesian natural mineral water, drawn from one of only two artesian wells in Denmark Bottled just metres away from the source the water has a soft, rounded flavour, due to the low impact production

HYGIENE INDUSTRY EXPERTS JOIN FORCES

hygiene equipment application specialists h&m Disinfection systems ltd and specialist hygiene solution provider christeyns food hygiene have announced the signing of a strategic partnership christeyns food hygiene (cfh), based in warrington, and h&m Disinfection systems ltd of northwich are both industry leaders with over 30 years of experience in their respective fields having worked together for three decades, this strategic alliance will allow the two companies to provide a turnkey solution to the food, dairy and beverage industries for effective cleaning and disinfection operations

The current cfh engineering offering for the optimisation of water, energy consumption, dosing, time and labour will be strengthened, combining both chemical and engineering expertise including a complete equipment portfolio, cip sets, washdown systems, bulk tanks and bespoke engineering This unique full-service package will include maintenance and periodic safety inspections

“ we are delighted to confirm this formal alliance with h&m Disinfection The excellent equipment control systems and reliable pump-sets they manufacture, combined with formulations created by christeyns food hygiene will ensure our customers can rely not only on the

chemistry, but also on the application equipment,” commented cfh operations Director andy Bethel for over 30 years christeyns food hygiene has produced effective formulations of detergents and disinfectants for all applications in the food dairy and beverage industries with customers from across a range of household consumer brands and suppliers to the uK’s food retailers as part of Belgium parent company christeyns nv they are able to draw on international support and expertise as required since 1989, h&m Disinfection ltd have built a reputation for providing high-quality

bespoke hygiene application equipment which is the corner-stone of many customer s food safety management systems Their ‘cip in a box solution, where a temporary or stand-in cip set is required to cover breakdowns or scheduled system maintenance is one example of their innovative solutions

stephen hall from h&m Disinfection: “ This partnership cements our long-term relationship enabling us to better service customers from both companies, with highquality formulations and the equipment to reliably and safely apply them to achieve a hygienic manufacturing unit

PROSEAL EXTENDS AUTOMATIC CASE PACKER RANGE

case packing is now even easier thanks to the latest launch from proseal, the cp2 –a compact, high-speed, fully automatic system combining efficient power consumption with the ability to fill cases at up to 110 packs per minute

following the success of the cp3, unveiled in 2021, the cp2 expands proseal’s range of case packers which with its market-leading tray-sealing machines, offers customers a complete primary and transit packing solution

The cp2 is capable of handling a wide variety of pack formats, including trays, pots and sandwich packs, in a range of materials, and provides an enhanced compact footprint

fundamental to the cp2’s performance is proseal’s verified promotion™ tray infeed system which increases throughput by using following motion and smart buffering technology to effectively control the flow of trays

we had very positive feedback about our

cp3 for its high performance and reliability, but ongoing discussions with customers indicated many would welcome a more compact solution for applications that don’t require the high throughput that the cp3 offers said nick severn senior control

systems engineer, proseal uK “ The cp2 meets these requirements while delivering a fast and efficient case packing solution to help companies maximise throughput ”

GUNNER COCKTAILS LAUNCH FIRST ALCOHOLIC CANNED BEVERAGE

premium drinks company Gunner cocktails ltd has announced the launch of its first alcoholic canned beverage – Gunner sinner This follows the successful launch of the Gunner non-alcoholic saint ready-todrink, whose sales have doubled over the past 12 months, with over 750,000 cans expected to sell in 2023

Gunners availability across the hospitality sector has tripled since 2021 and is stocked in The hurlingham club, royal ocean racing club, and over half of The open rota golf courses

Gunner ’ s growth over the past year has been rapid having employed a new sales manager, business development and hospitality expert edward hoskins and attained a full placement for a second round of funding, the trajectory for Gunner ’ s growth, cemented by the sinner, is exponential

Dannie mcDonald, managing Director of Gunner cocktails, said: “ we are very excited to be launching the first of our alcoholic Gunner cocktails with a natural and

refreshing taste, the sinner is the perfect option for those who want to try something a refreshingly different option”

Smar t doors f or secur ity and ef f iciency

For the Canton of Sc hwyz Road Traf f ic Depar tment, safety is not onl y t he top pr ior ity when t esting vehicles The operational business, suc h as at the Pfäf f ikon test site, must also run safely and ef ficiently For this reason, the depar tment has equipped the extension’s entrances and exits wit h a total of six EFA -SS T®-L

Premium high-speed spiral doors.

More than two years after the handover of the keys for the new building, Beat Reichmuth, head of the test centre and chief expert, has made an extremely positive assessment He is more than satisfied with the operation of the doors They reliably meet all the requirements specified in the tender. A pleasant working climate is maintained in the test hall due to rapid opening and closing speeds Vehicles drive into the hall and leave it again about 40 times a day The three test tracks are occupied daily in a tight schedule Disruptions of any kind would mean delays in time and therefore also financial losses

The Canton of Schwyz Transport Department is responsible for the registration of vehicles used in road and shipping traffic The two inspection bodies Pfäffikon and Einsiedeln service 130,000 motor vehicles and 5,700 ships registered in the canton of Schwyz forty thousand vehicle checks are carried out in the test centres every year

Cleverly connected

In the meantime, after consulting with the traffic department, EFAFLEX has upgraded all the doors with the new EFA- SmartConnect® module. Thanks to this intelligent networking of door systems, the operating and maintenance costs can also be optimised

With EFA- SmartConnect®, EFAFLEX is providing the IoT solution for networked doors The associated, user-friendly app facilitates central monitoring and displays the status of all doors clearly and in real time According to the Diagnosis – Service – Maintenance principle, faults can be prevented in good time and maintenance can be planned with foresight. This minimises downtime and lowers operating costs. EFASmartConnect® works highly efficiently even in case of failure: you can use the app to send notifications directly to EFAFLEX Thanks to fast transmission times, communication with EFAFLEX service technicians is just one click away In this way, processes are accelerated and downtime is reduced

Since the recent introduction of the app, the EFA- SmartConnect® module is installed in the door control of almost all doors It permanently sends status reports on all doors to the app and therefore allows for faults or your service requests to be sent directly to EFAFLEX

Customer data security is guaranteed at all times EFA- SmartConnect® saves all relevant information in the local network The customer alone decides when which information is sent to EFAFLEX A communication will take place only through the conscious transmission of data to the service This communication is maximally secured as well: all information remains safe and confidential by using modern end-to - end encryption

Six in one sweep

After a short introduction, Beat Reichmuth and his team are able to programme the six doors’ peripheries independently using a tablet If professional assistance is required, EFAFLEX will promptly and flexibly send a service technician to the site The EFA- SmartConnect® app is practical and easy to use for employees at the Pfäffikon test centre. The application can be extended by adding many other features

Company information EFALEX

EFAFLEX produces high- speed doors for industrial applications The company, which was founded in 1974, works for clients from industry, trade, food production, and the chemical and pharmaceutical industries, among others As the only manufacturer in the field of highspeed industrial doors, EFAFLEX is listed in the world market leader index and is therefore one of the top 461 companies in Germany, Austria and Switzerland The family company employs more than 1,200 people worldwide With its headquarters in Bruckberg, Bavaria, EFAFLEX is firmly anchored as the largest employer in the region In addition, the company opens up international markets with 10 subsidiaries on five continents. EFAFLEX generates over 40% of sales abroad.

EFAFLEX Press Contact : Ms Jasmin Jobst Tel.: +49 8765 82-525 E-mail: Jasmin.Jobst@efaflex.com Web: www.efaflex.com

WHITWORTHS

ADAPT

Dried fruits, nuts and seeds market leader announces changes being made to key range to ensure compliance with initial hfss restrictions that came into effect at the start of this month

Despite official hfss legislation being pushed back to 2023, whitworths is working to ensure its key ranges are compliant with restrictions being put in place by leading supermarkets this october, which will further secure its position as a leader in the healthier snacking category worth nearly £117m, 2022 has been a big year for whitworths, and in particular its shoTs range which accounts for 10% of total branded sales This has been further bolstered by new listings in 75 wh smith distribution points across the uK and 1,400

KEY RANGE TO BE HFSS COMPLIANT

one-off free-standing display unit listings in Tesco stores nationwide over the summer months

whitworths hfss compliant shoTs range currently consists of four sKus: Toffee & pecan, chocolate & hazelnut, chocolate & orange cranberry and salted caramel nuts, with each pack in the core fruit and nut range containing under 100 calories and 100% recyclable packaging

in order to align with hfss legislation, the healthier snacking brand is adjusting the contents of its chocolate & raisin sKu, whereby chopped apricots will be added and the current dark chocolate pieces will be replaced with a new dark chocolate that is higher in fibre and lower in sugar further, in line with feedback from taste panels,

whitworths has improved the flavour of the sKu to increase appeal with a wider market of consumers This sKu is due to be rolled out in Q4 this year

whitworths commercial Director, phil Gowland, comments: “Based on what we know from the recent national food strategy paper significant changes need to be made to the nation’s eating habits for health, economic and climate reasons part of this is reducing the consumption of products high in saturated fat salt and sugar we are committed to helping everyone eat a little healthier every day which means improving the experience of our existing products to make healthier options more accessible to all”

HOELLER LAUNCHES NEW INNOVATION IN BUFFET SYSTEM TECHNOLOGY

a new innovation that allows operators to alternate between hot and cold buffet service throughout the day while using exactly the same plate has been engineered by hoeller manufacturing, the international designer and manufacturer of bespoke buffet systems

The new technology overcomes one of the biggest challenges facing operators in selecting a new buffet system: how many hot plates do they need; and how many cold Getting that balance wrong restricts the service they can provide to the guest/diner

with hoeller manufacturing s innovation however operators can have the best of both worlds: all hot plates, all cold, or a mixture of the two depending on the service of the day it means that a buffet system with a particular lunchtime option can be easily transformed to accommodate an evening menu, and vice versa

The flexibility comes from the plates themselves that can operate in the range between +140°c (hot) to -5°c (cold) They are also extremely fast to heat up or cool down taking minutes not hours thus again giving chefs flexibility in service They take 30 minutes to go from hot to cold and less than 15 minutes from cold to hot in addition the buffet counter and cabinet and the lighting and the heat bridge can also be further customised

Joachim hoeller, founder of austrian-

based hoeller manufacturing says his business pursues a mission of ceaseless innovation: “ we aim to take the consultant’s and owner s perception of a buffet system to another level where we innovate and engineer solutions that are practical, meaningful and flexible when space is limited giving chefs and operators the flexibility of being able to create either a hot or a cold buffet system, virtually at the flick of the switch and using the same plates removes a major headache and delivers greater choice hoeller manufacturing delivers customised systems from its facility in

amstetten austria to any size design material, colour and function, often within very tight budgets a feature of its systems are low profile cooling and heating generators that are not only very quiet but also take up less space under the counter, leaving more room for a better customer/operator experience

its systems are all produced to the highest (h3) hygiene standards and can accommodate 304 stainless steel, Dekton, Gorilla Glass esG glass and a range of other quality, yet cost-effective materials standard products in Gn sizes are also available

a new design of hygienic barrel pump is now available from north ridge pumps, which enables easy cleaning and stripping of a pump by hand without tools in under 30 seconds

previous designs of this pump involved disassembly via a union nut which required disassembly utilising tools such as a wrench or spanner and vice, and on occasions multiple people

The improved design of barrel pump ensures the pump can be disassembled by

undoing sections of the pump held together by tri clamps in seconds, significantly reducing the amount of time taken to dismantle the pump, which would previously take between several minutes and an hour

Designed to work with a variety of thin and viscous fluids from oils, chemicals, ontments, and mayonnaise, to tomato paste, purees and caramel it handles a range of viscosities up to 100 000cst enabling food stuff to be transferred from containers at

flow rates up to 75l/min and pressures of 15 bar

units are customisable in length from 700-1,500mm enabling them to be used in wide range of container sizes from small totes and barrels to iBcs or bespoke tanks

For more information visit www.northridgepumps.com or email sales@northridgepumps com

LONDON-BORN COOKIE BRAND FLOOZIE COOKIES BY RENOWNED PASTRY CHEF KIMBERLY LIN ANNOUNCES INTERNATIONAL EXPANSION

floozie cookies, the delicious, plant-based cookie brand is expanding internationally following a successful launch in london’s covent Garden and expo 2020 Dubai, resulting in four locations and a temporary pop-up at harrods in london now, the brand will expand officially to the us with franchise opportunities available in all 50 states

in Great Britain there are conversations with potential franchisees in the north of the uK, and new locations have already been signed in Kuwait and egypt in partnership with Global access for food and will reopen at expo city in Dubai

floozie cookies was founded in 2020 by renowned pastry chef Kimberly lin who honed her pastry skills in some of london s most acclaimed kitchens, including claridge’s, The corinthia and Dominique ansel Bakery floozie cookies offers a menu of 100% vegan stuffed cookies in five signature flavours that have amassed a cult following of cookie connoisseurs and plant-based cookie lovers chef lin said: while floozie cookies started out as a passion project during the pandemic, it’s been nothing short of incredible to see the brand take on a life of its own with international expansions and a loyal following of vegan cookie fans behind it i m thrilled to continue growing our footprint working with new partners internationally and developing the brand

The completely plant-powered menu includes a variety of classic and creative flavours, including cinnamon crunch, chocolate chunk celebration pecan pie Triple chocolate, and gluten-free options Black forest and peanut Butter & Jam, as well as a monthly changing seasonal flavour The menu also features milk drinks coffee vegan hot chocolates and ice cream sundaes floozies soared in popularity after opening its first store in london, followed by Dubai where it debuted at expo 2020 Dubai now poised for further international expansion, floozie cookies offers a sustainable business model that makes the concept an attractive opportunity for investors and franchise owners alike

The plant-based cookie brand s us expansion also marks the north american

homecoming of chef lin who is originally from north america

ARRIVING FEBRUARY 2023, CHATEAU DENMARK ANNOUNCES A NEW BAR, THIRTEEN – ALONG WITH BASEMENT CLUB

promising good times but with bad company, the corner spot that has watched over Denmark street for decades is about to become the gateway into something fierce chateau Denmark is proud to announce the plans for its new bar, Thirteen, along with basement club dial8 located at no 1-3 Denmark street Thirteen and dial8 will be the newest addition to chateau Denmark scheduled for february 2023 it will be operated by caw ventures carrie wicks and alan petrie Bold and brave interiors come courtesy of london-based designers, Grapes Designbringing both gothic and baroque charm capturing the spirit of the legends that once, and since have, made Denmark street their home, Thirteen will act as a place to gather both day and night inspired by lore that dates back to chaplin marley and even rotten himself exclusively for everyone, the

bar will act as a hub for the vibrant and colourful community who live, work and play in the area

Bringing chateau Denmark s no half measures attitude down to street level, expect world-class cocktails along with small plates made to share from 11 am until late designed to whet every appetite an experienced team including hosts, bartenders and servers will deliver a seamless service that is present but always discrete a sculpted grand bar sets the scene and serves as the focal point in Thirteen, offset by a dramatic teal chesterfield conversation chair perfect for gatherings groups or individuals to soak in the mood and the cocktails Detailed and considered lighting makes a statement, bringing the perfect balance of light in tandem with sumptuous dimly lit nooks to get lost within carrie wicks, caw ventures, states: “as we

get ready to open Thirteen, we ’ re excited to bring something to Denmark street that captures what was and what will be Because if chateau Denmark is about freedom then Thirteen will be about exploration and the hedonism that comes along with it”

Boasting an events programme designed to celebrate london’s artistic and cultural scene, Thirteen will explore and present the familiar and the novel, promising a mixture of happenings from DJ sets to live music planned or in the moment – it will capture the street’s rare hustle meanwhile downstairs dial8 will bring privacy and discretion as an intimate destination for those in the know expect elevated menus, state-of-the-art sound systems and a ‘ blink and you ll miss it separate entrance –setting the stage for the after-after parties

G rowers set out plan to tackle recruitment challenges

This has been exacerbated by Brexit, especially as many growers and farms relied on casual employment of overseas workers

To try to tackle the issue, clock house farm of maidstone brought together key figures in the industry in london to talk about the challenges and what could be done about them

The gathering of growers, government-approved operators and key stakeholder organisations sat down to talk about the problems associated with overseas recruitment – including concerns regarding migrant worker welfare

The grower roundtable hosted by clock house at the farmers club, london sw1 provided a forum for constructive debate and an opportunity to identify a number of initiatives designed to improve the outcome for potential employees from overseas who, following Brexit and also the outbreak of war in ukraine, are now being recruited from further afield in addition the meeting aimed to place a spotlight on positive protocols in the field, to benefit the experience for growers and operators

with growers under pressure to confirm their labour requirements ahead of christmas for the upcoming season there is a sense of urgency to instigate change to ensure confidence that a workforce has not been exposed to any corrupt ethics (including payment of fees/loans to secure a job in the uK ) as instigated by third-party operators in the country of origin equally growers and operators acknowledged the need to unite to be more proactive in promoting the best practice that already exists in the industry

The meeting chaired by peter carroll (former special advisor to hm Treasury and architect behind the Gurkha Justice / fair fuel uK campaigns) saw 23 delegates come together to discuss the critical issues at play Delegates included representatives from the fruit growing community; operators approved by the home office to recruit workers under the seasonal worker scheme; representation for the nfu, hTa, British Berry Growers and Berry Gardens and the chief executive of the association of labour providers/the co- ceo of stronger Together who both promote the importance of responsible worker recruitment, their right to fair

One of the biggest issues facing the food and drink industr y especially the growers working at the sharp end of food production has been recruitment, in recent years.

treatment and the need to abolish exploitation all attendees agreed to consider the following four priorities:

• Growers to unite to produce a Growers’ charter detailing guidance spanning a number of areas including recruitment protocols, minimum hours, standard of accommodation and welfare matters

• operators to underpin their commitment to responsible recruitment via a formal public declaration

• all parties to agree a list of requests to government designed to improve the current seasonal worker scheme these include improved flexibility regarding the time that workers can stay in the uK and earlier decision-making regarding the total number of workers permitted under the scheme

• The introduction of a generic campaign theme or brand which would support the above recommendations commenting on the grower roundtable oli pascall managing Director of clock house farm said it was encouraging to see such an enthusiastic response to this initiative and to witness the genuine commitment that exists to work collaboratively to seek out improvements These will benefit all parties especially ultimately our prospective staff, but at the same time will offer added reassurance to our customers, the retailers while some of the past media attention may have chosen to focus on individual growers this is

clearly an industry-wide issue that demands a response which takes into consideration feedback from across the whole supply chain

“as growers, we are keen to join forces to protect our industry and to put in place some immediate measures designed to initiate change in the short term alongside other more long-term aspirations ”

nick marston, British Berry Growers chair, said: Berry farms in the uK employ around 29 000 seasonal workers from overseas every year These workers are an essential and highly valued part of our industry workforce

British Berry Grower members are committed to working with all those involved to ensure that their staff, especially those travelling here from overseas, are treated fairly and ethically This includes ensuring there is no risk of labour exploitation through unfair practices or charges ”

David camp, alp chief executive, said: “ There is still much work to do to ensure that all seasonal horticultural workers have a positive recruitment and working experience on uK farms To drive these improvements, effective collaboration is needed between recruiters growers nGos supermarkets and government i welcome this initiative and commitment from growers and look forward to working together to achieve this ”

Fatherson on a mission to become a household name

Fatherson Baker y, established in 2007, has been weathering the storms of the last three years but with a mission firmly in its sights: to become a British household name.

The company based in alcester warwickshire is hoping to restart its plans for expansion in both the uK and abroad over the coming years

mD of the family firm, laurence smith, said: “ we have remained focused on existing customers and delivering a strong service to them with so many uncertain moving parts following Brexit, covid and the ukraine crisis

as the market calms down then we will continue to look at expansion in the uK and internationally “ we’ve remained true to the core values of handmade and hand-decorated products, and focusing on continuity of supply in these challenging times when ingredients and packaging lead times and availability can be stretched ”

laurence smith makes sure that innovation remains at the heart of the fatherson team encouraging ideas from all corners of the business weekly meetings provide the platform for new ideas, recipe improvements and working practices to come to life

and demonstrates the bakery s commitment to the most valuable commodity: The fatherson family he says that baking is an obsession for the family, and one that continues to drive innovation he said: “it has resulted in our bakers producing the largest range of award-winning hand-made cakes available

“so whether you are looking for your favourite loaf cake to serve to guests or a centrepiece sponge for tea a warm cuddle from a fatherson fruit pie or a cupcake just for me! we can deliver every one we simply love baking!”

fatherson’s ethos is to give a taste of home-made baking to their growing band of loyal customers

Traditional hand-made methods, identical to those used in kitchens up and down the country, combine the finest ingredients, sourced from quality trusted suppliers as a result their bakery ovens produce delicious and unique fatherson creations which rise from their bakery tins with that ‘taste of homemade’

They say: “ The simple values set out by the founding

fathers and sons over a decade ago still beat as strongly through the bakery today as they did back then, to produce great tasting hand-made and hand-decorated products, to the highest standards in food safety and hygiene within a caring family environment and at a price that is right”

one area where the company has been making great strides is in the training of new staff to ensure they maintain the quality and experience their customers and consumers are used to, which has been a challenge with the continual movement of labour in recent times

a strong loyal motivated workforce is key to fatherson’s future plans, which include getting their brand much more well known across the uK

laurence said: anything can happen in five years but we would like to see fatherson Bakery having hit a number of targets

“ we want to become a British household name for premium quality hand-made and hand-decorated cakes with consumers across the uK

“ we also want to have developed the range further with some quality new product development and innovation which delivers against the current and future trends of plant-based vegan and healthier foods

“ we would also like to have expanded internationally with partners around the world to allow consumers in other markets to experience the Britishness of fatherson Bakery in home in other countries

The company is also committed to a programme of sustainability, and continues to focus on eco-friendly packaging and ensuring their waste partners send zero waste to landfill and all of their waste is recycled

They are proud to be working with trusted, quality local suppliers for their ingredients

Their flour sourced from neighbouring northamptonshire is produced from the softest winter

wheat and milled to their exact specifications

This attention to detail ensures that each and every product that they lovingly produce is created from the smallest crumb resulting in the best possible texture which can only be found from a hand-made product working with the best farming families, their egg supplier, just 20 minutes down the road in worcestershire, ensures they have the freshest eggs possible for their cakes Their ethos of happy hens produce better eggs is something everyone at fatherson believes in as well from their farm with the highest standards of food safety and hygiene, combined with every egg carrying the lion mark guarantees the best possible health and welfare for the hens and ensures their cakes rise in every bake The motto is: if happy hens produce better eggs then better eggs produce the tastiest cakes

laurence added: “over the coming years, while unknown, we are committed to developing and growing the business with new product development, expansion in channels and reviewing partners internationally a lot depends on the macro conditions including the economy, market conditions and supply availability, as with all industries currently ”

fathersons has a number of regular ranges plus pivots to seasonal ranges as well, and christmas is always a busy time for them thanks to their awardwinning mince pies, among their other scrumptious output

But while maintaining a ‘steady as she goes ’ approach they ve also been investing in new kit to meet their planned expansion

laurence said: “continual improvement is something we are proud of at fatherson Bakery and we have

continued this year to invest in new hobart mixers and mono ovens as we look at improved efficiency and controlling our energy spends

“ we have also taken on a new unit which gives us warehouse space we have much needed for a while now ”

upgrading the technology has gone hand in hand with boosting their product ranges as well laurence added: The biggest recent innovation has been the re-launch of our tray bake range which includes millionaire, rocky road, traditional bakewell and crispie we have increased the quality of ingredients which has also ensured the products visually look more appealing and premium

“ They have been well received in the market and remain hand-made and hand-decorated continuing to carry the salsa food accreditation fatherson’s has also been in the running for several awards, including achieving runner up on Bakery of the year and innovation awards for 2Go bars and their core lines while their Jamaican Ginger won a Great Taste award ”

fatherson ensures their suppliers operate to the highest standards of food safety and hygiene and have acquired recognised accreditations These standards are mirrored throughout their own bakery with the accreditation for food quality and standards and the 5 star health & hygiene rating they carry laurence said: 2023 will be the year we re-focus on looking at entering awards and the past few years have been challenging and we needed to focus on supply

The past few years have seen growth while the last 12 months has slowed down driven by labour shortages, cost increases and our focus on customer service to ensure we deliver a good service to our loyal customer and consumer following

The last 12 months have seen a number of changes in staff we have a loyal base of staff who have been with us since the start 14 years ago and many other lon-serving employees with seven or more years experience and that is across our bakery, logistics, and sales and marketing teams

“ we have also seen a number of temp to permanent staff join fatherson Bakery after their twelve week probation which we are delighted to welcome to the fatherson family

“in terms of key positions we have seen in 2022 new people in key roles filled including our Bakery General manager, finance & hr controller, procurement & warehouse manager and Technical & Quality manager

“all these appointments have been positive and put us in a good position for the future

GUNNER COCKTAILS L AUNCH FIRST ALCOHOLIC CANNED BEVER AGE

Premium drinks company Gunner Cocktails Ltd has announced the launch of its first alcoholic canned beverage – Gunner Sinner.

This follows the successful launch of the Gunner non-alcoholic ‘saint’ ready-to-drink, whose sales have doubled over the past 12 months, with over 750,000 cans expected to sell in 2023

Giles fuchs, serial entrepreneur, founded Gunners after finding throughout the years that whenever he had finished playing tennis, a sailing regatta or a round of golf everyone would order a Gunner cocktail which had to be made by the poor bartender This meant waiting an age for a drink and worse they were inconsistent in what they were made from a Gunner should be equal measures of ginger beer and ginger ale with drops of angostura bitters (to one s own taste) and lime

The company was formed in 2016, though they didn t start selling product until mid 2019 The initial focus was on product development and testing product in the marketplace with a number of key locations They also focused on listening to consumer feedback and getting anyone they could to try it through to early 2021 when they launched the canned version

Dannie mcDonald, managing Director at Gunner cocktails, said: “so far, the original recipe is a non-

alcoholic cocktail of ginger beer ginger bitters and lime; that’s our Gunner saint we are JusT launching the rum sinner, the first of our alcoholic versions to be presented to market and we have four other versions ready to release when the time is right we are also finalising development on a skinny saint, a reduced sugar version

“our primary offering is a ready-to-drink in a slim can but we also offer a draught solution for high footfall venues as well

“ we are well known in golf and other sports clubs, our clients include British open golf rota clubs like royal st George s muirfield and carnoustie as well as The hurlingham club, and the royal ocean racing club for example”

They have an established distributor in chile, and are finalising importer relationships for the us sweden finland and the uae, ready for distribution next year

“ we are all about quality, taste and a sustainable offering; all of our ingredients are natural all sourced here in the uK and though we don t shout about it our drinks are gluten free and vegan friendly,” said mcDonald “it’s really important that we keep a low carbon footprint by producing only here in the uK with fully recyclable packaging and that we offer a topquality service to our clients throughout their relationship with us

we ve had a great first year and our target is to attain 500% growth this coming year our aims are adventurous, but so are we as a company, and we have

every confidence in the sales increase we have forecasted based on our current client buying patterns investments in the business have been on finalising new recipes ready for future product launches and of course in good people; our head of sales joined us in february 2022, and has been instrumental in growing the customer base and product availability for customers; and secondly we have made key investments to partner with a Brand and marketing agency, and a top london pr firm to take consumer awareness of Gunners to the next echelon supporting our planned growth in turnover for the coming years The future of Gunners looks bright!”

A sense of histor y and a vision for the future

founded in france, the firm is one of the biggest suppliers of bread products and has built a reputation on quality, reliability and experience one of their major core values is setting up factories in the heart of the communities they serve, which is why Brioche pasquier thought it so important to open a uK headquarters

ryan peters, of the uK operation, says that in common with most of the food and drink industry, the company has been riding the waves of the covid pandemic, Brexit, the war in ukraine, the energy price boom and the cost of living crisis having weathered the seemingly never-ending storms Brioche pasquier is finally looking to the future

“ Throughout everything we ’ ve kept our main focus on our consumers, our employees and our clients,” says ryan “ we have extended our milton Keynes site and we are in a good position for whatever challenges come next

“ The main message from us right now is that it is business as usual, giving the best possible value to consumer and client

Brioche pasquier has always had a strong presence in the community and that is proving even more important as they seek to provide quality jobs for local people ryan says: “our workforce has always been hugely important to us even before the pandemic and we knew we had to look after them even more during the difficult times “ we have people who have been with us since the start of the factory and we have been developing people allowing them to move into different and elevated positions, continual growth of our people is important for the future ” more than that the company has an eye on its future workforce, and ryan himself is a regular visitor at local schools and colleges, putting forward the case for the career opportunities in the industry as recruitment across the food and drink sector especially retail and hospitality, is facing a crisis, ryan thinks it important that young people get the information and encouragement they need to become interested in jobs in the industry

Like many companies, Brioche Pasquier has faced many challenges over the past three years — but it has risen to meet ever y one admirably.

for almost 90 years Brioche pasquier has been steadily growing from a small, family-run bakery in france to a world-conquering brand that has seen, over the past decade, the company expand its activities to 35 countries

Brioche pasquier believes in being closer to their consumers which is why they build sites in the countries that they operate in This allows them to understand the different cultures and the market rather than being an exporter of their products

To that end, Brioche pasquier can be an english, american or italian brand whilst respecting their original french identity

from the family bakery at les cerqueux in 1974 up until today, they continue to carefully select their ingredients to deliver to the consumer, recipes that are simple yet delicious each of their recipes are adapted to every moment of the day, whether it is breakfast, dessert or for a snack Brioche pasquier selects raw materials with care from french wheat fresh eggs to fresh apples They believe that quality ingredients are what make their excellent products They pride themselves in taking great care when selecting suppliers whom they strive to build excellent relationships with to ensure suppliers can respect Brioche pasquier ’ s values in creating products with exceedingly good quality

They select ingredients according to the following criteria: the nutritional value of each ingredient, the integrity of the raw material and the traceability and reliability of the raw materials conscious of sustainability and responsibility they have decided to only use eggs from cage-free hens by 2025, across all of production in the company They say their experience and know-how require them to continuously maintain and develop their skills in strict respect of their products it all started in 1936, in les cerqueux, a small village in the west of france Gabriel pasquier, the baker of the village made his renowned brioche pâtisserie and bread

after his death in the 70s, his five sons decided to continue making his traditional french brioche but to sell it in a wrapper and to propose the products to supermarkets This was a revolutionary idea for the time and a real success in 1974 the company Brioche pasquier was created by Gabriel s five sons Today Brioche pasquier is the no 1 brioche brand in the market and employs over 3,000 people worldwide in 1975 Brioche pasquier launched the Brioche Tressée (plaited brioche loaf) This recipe showcased their expertise in the vendée region, where brioche was created with the huge success the family bakery very quickly became too small to bake to meet demand in 1977 the first production line was built in les cerqueux in 1986, they had the idea of creating a filled brioche with chocolate or jam This individually wrapped deliciious brioche roll is easy to pop into a school bag as a snack for kids from the start, they have wanted to be close to their consumers for one simple reason: brioche is best when it is fresh Thus in 1986, they constructed a second site at isère in order to supply the north-east and the south-east of france in 1989 Brioche pasquier acquired a company called Barnasson, that baked pastries and pains au lait They used their “savoir-faire” to continue baking the pains au lait and it has been a phenomonal success Today, it is their best-seller in 1989, they reinforced themselves on the market with their croissant and pains au chocolat offering, with the acquistion of Barnasson a new site was constructed in Drome and dedicated to these two products it was in 1991, when they started creating pâtisserie and a new site was constructed especially for this in 1992 Brioche pasquier acquired vergers de moismont to continue developing their activity in pâtisserie a site was built, specialising in tarts

in 1992, they constructed another production site for their brioche products in the seine et marne region in 1997, the first Tv advert for piTch was broadcast in france handy brioche for your cheeky little monkey ” from 1998, Brioche pasquier grew internationally True to their values, they set up offices in the uK , spain, Belgium Germany italy and Korea to be closer to their consumers

in 1999, Brioche pasquier grew the pâtisserie division by building a second production site in Drome, right after acquiring the company mDps which specialised in éclairs and other choux pastry products in 2000, a factory was built in the north of france to bake products for france s bordering countries (Belgium Germany england ) in 2001, they acquired ‘productos recondo’, a spanish company specialising in toasted bread to increase their offering in 2005 they acquired a company called sopafi a company specialising in toasted bread after acquiring auga, they used their know-how and proposed a new concept in Biscotte: les Grillettines in 2005 Brioche pasquier acquired two companies auga and l’angevine, that specialised in making toasted bread and other Biscotte products in 2006 their pâtisserie division expanded after buying the company symphonie specialising in macarons and petits fours after the new site in normandy was constructed, their macarons soon become unmistakable in 2006, they acquired albatros, a company specialising in croûtons and mini-toast which helped them to expand their biscotte range a series of Tv adverts started on french Tv featuring a baker wanting to learn Brioche pasquier s secrets This saga of episodes continued right up until 2016 in 2009, a factory specialising in Biscotte was built in maine and loire in 2012, Brioche pasquier and Galaxy Desserts in the us, a company specialising in pâtisserie, joined forces Both enterprises put together their skills and expertise to conquer the american market

Their mission in Britain was “ To become British, with french products” following their idea from 2001, they opened offices in the uK Thirteen years later, they constructed their first factory in milton Keynes

Brioche pasquier has always been active in its local communities in the uK , the company supports a wealth of activities in the milton Keynes area, where its uK operations are based These back up the company s commitment to encouraging children to exercise through the pitch brand

They are principal partners of mK Dons sports

education Trust (seT), an independent charity aligned to mK Dons using the brand of the club and its partners as one of its tools of engagement to improve the lives and experiences of the local community The seT delivers life-changing programmes in milton Keynes and the surrounding area and focuses on education, social inclusion, health and wellbeing, girls’ and women ’ s football, football development and community delivery also the mK marathon superhero fun run has been supported by Brioche pasquier for three years, by providing piTch brioche to fuel runners of the event throughout the day it s a fantastic event for all runners (and walkers!) of all ages to experience what being a superhero is really like when you cross the finishing line cheered by thousands of admiring spectators

K-Fish is here

the uniquely Korean seafood trend

The company, in conjunction with the ministry of Korean fisheries recently held an event at the four seasons hotel on london s park lane, as part of Korean national Day celebrations there

with an international guest list topping 300, the awareness event aimed to raise the profile of K-fish the uniquely Korean seafood

There was a seafood networking event for 30 seafood professionals in the industry such as restaurant owners chefs procurement managers business executives and food media people

They were joined by newly appointed ambassador of Korea and minister of international maritime organisation

The show ’ s theme, K-fish, which sounds in tune with popular Korean pop culture lately but it’s a brand name for seafood certificate system which is similar to international seafood certificate msc (marine stewartship council)

Therefore the products which qualified K-fish means the environmentally conscious for sustainable seafoods

and a high level of technique and care to source the products at the event there were displays of dry and frozen Kfish products as well as a fresh sashimi cutting demonstration of flounder and tuna

True world foods started out as sun ocean ltd founded in 1994 as a humble distributor for fresh fish to only a handful of restaurants now it has changed its name to True world foods (uK ) ltd and has grown to become one of the leading distributors of fresh fish to Japanese restaurants in london

True world foods has come a long way from its humble beginnings in the mid-1970s when the company (known as new york fish house) sold fish to passersby on the streets of Brooklyn, new york with an unwavering dedication to quality, a constant commitment to their customers and a strong work ethic, the company has steadily grown to the preeminent distributor of asian specialties

The organisation that started out as a modest

—

Britain is being introduced to the unique taste of Korean seafood thanks to True World Foods.

supplier of fresh seafood has grown to more than two dozen independent locations throughout north america, as well as expanding to canada, Japan, Korea and in more recent times, into europe with the united Kingdom and spain

They offer a diverse and wide range of premium products with a decidedly asian focus, including frozen seafood and non-seafood items, fresh produce, gourmet meats, dry grocery products and a full line of restaurant tools supplies tableware and equipment

Qualifying for the K fish brand is not an easy process Korean seafood has to pass stringent tests to become K fish, a qualification process that requires meticulous procedures and thorough management processes

The Korean government applies the rigorous and strict requirements for the usage of the K fish name to ensure that consumers worldwide identify this brand as a premium seafood product

Key K-fish products include oysters, as oysters produced in Korea are rich in nutrients and are characterised by their size and vivid colour also flounder, and Korea is the number one producer of cultivated flatfish in the world, with a volume large enough to account for more than half of the aquaculture industry in Korea in south Korea, boiled and dried anchovies are used for soup or toasting and raw anchovies are used for pickled fish raw fish and boiling even if it is cumbersome, you should clean anchovies for soup to prevent soup from tasting bitter red crab is considered a health food rich in essential amino acids and the east sea of Korea is a suitable growth environment for red snow crab due to its deep cold waters

chaiiwala is one of the leading fast casual dining restaurants in the uK today which has balanced tradition with the growing consumer need for aspirational fresh and exciting food with a story what started as an eatery paying homage to traditional indian street food is now an iconic brand with a real standing within every community they serve in the same way the original chaiiwala in the streets of india was the epitome of the community he or she served, the brand lives for the community they serve a place in the community like its humble predecessor for chaii and conversation

chaiiwala is now synonymous as being the number one food brand of choice for thousands celebrating today s fast lifestyle diversity and aspirational choices muhummed ibrahim of chaiiwala explained that there has been huge growth in the business, even during the pandemic years

They now have 70 stores, following a huge programme of openings in 2020 they opened 12 outlets, a further 20 in 2021, and this year they have opened 25 They have opened in Dubai and canada and are looking at the us market with plans to open concessions in universities, airports and supermarkets, chaiiwala is aiming to become a major high-street brand that has instant recognisability

The ethos behind the growth is that indian food is considered to be the nation’s favourite takeaway, but there s long been the idea that an indian meal is for a big evening dinner or night out what chaiiwala has been aiming to do is blow away that preconception and drive home the message that indian food and drink can be an on-the-go snack a quick lunch or even just a drink chai, the indian tea, or coffee brewed to the sub-continent’s techniques and

among consumers

recipes

Chaiiwala: It looks a million dollars, but it doesn’t cost the earth

Chaiiwala, the rapidly growing tea and Indian street food brand, has ambitious plans for the company both in the UK and across the globe.

“in a way, we ’ re doing the ultimate fusion food,” says muhummed indian food but with different flavours to appeal to different people and palates ”

he wants people on their lunch break from work, or shopping in town and city centres, to recognise chaiiwala as a brand where they can pop in for something quick and tasty, but made to absolutely the highest quality and a completely original taste experience

muhummed said that the company has one eye on the cost of living crisis, and wants to get across to consumers that they can have an amazing experience at chaiiwala at a fraction of the cost they might think having an indian meal costs

he says: “people still want to go out and eat, but they ’ re watching their budgets carefully That’s why we ve got our price points pitched just right, and at the same time our restaurants are very classy and well-

designed spaces

Basically we look a million dollars but a family of four could have an amazing dining experience for £2025, and i think that’s a very attractive proposition at the moment ”