Eat Drink Sleep - January 2020 by jetdigitalmedia

eat.drink.sleep January 2020

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Is your alarm monitoring up to the job? Alarm monitoring is simple in theory: someone constantly oversees your business alarm, alerting you when it’s activated. In practice, those doing the monitoring can be very diﬀerent. It’s easy to switch, even if your existing business security isn’t with ADT - keep your current system or upgrade for just £299^ Fastest response in the UK* Around the clock support Installed to the highest standards Control from anywhere Range of response packages

Visit adt.co.uk/business-security/switch-to-us or call 0800 2911 561 to find out more * In accordance with industry regulations, ADT will allow an alarm to activate for 120 seconds, in order to filter out false alarms. ADT will then respond in an average of 42 seconds of this confirmed activation being presented. Based on figures obtained for January 2017. ^ Prices may change without notice. Subject to 36 month contract, terms and conditions apply.

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Dishoom Birmingham to explore industrial parallels between city and Bombay

January 2020

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Dishoom’s new Birmingham restaurant with explore the industrial parallels seen between the city and Bombay. Dishoom Birmingham will open in Chamberlain Square, part of the Paradise development, in Spring 2020. As ever, founders Shamil and Kavi Thakrar, take inspiration from the old Irani cafes of Bombay, while giving the restaurant a distinct story born out of its location. This time they have been inspired by Birmingham’s history as the “city of a thousand trades”, exploring the similarities with the markets of Bombay and the importance of its commercial heritage. During the Indian independence movement, the championing of local trades helped a new national identity take shape. So Dishoom Birmingham will be set in 1953 as a newly independent India finds its voice as a nation. Executive chef Naved Nasir’s menu of Bombay comfort food will be served all day, with a new chef’s special will be created especially for Dishoom Birmingham. The restaurant will also have a Permit Room bar, serving cocktails, teetotal tipples, chai, coolers and more. Dishoom’s arrival in Birmingham will create more than 100 jobs for the city.

Warning as flooding threatens 2020 carrot crop The Spring 2020 carrot crop is at risk after recent heavy flooding prevented farmers from laying straw to protect against frost damage. Commercial carrot growing regions across the North of England and the Midlands, including Lincolnshire, Nottinghamshire, Yorkshire, Shropshire and Lancashire, have all been affected by increased rainfall which has caused flooding. The areas account for more than 50% of the carrot growing area in the UK. Whilst carrot harvesting continues the weather has prevented growers from using the machinery and equipment necessary to lay down straw, which would protect the crop from winter frost. Coral Russell, of the British Carrot Growers Association, said: “The flooding has caught a lot of growers out. It has stopped them spreading straw as they usually do at this time of year. They are sitting on a wing and a prayer and hoping that we get a dry weather spell to be able to put down straw to protect the crop.” Mark Strawson, and one of the UK’s biggest carrot growers, added: “there is a very high risk of crop loss should the weather now turn cold. Such a situation would severely disrupt supplies to retail customers.” According to The British Carrot Growers Association 93% of carrots eaten in the UK are grown in the UK.

Symington’s Graham launches 1940 Single Harvest port The new release is the last wine from The Cellar Master’s Trilogy, comprising of Graham’s 1994, 1963 and 1940 single harvest ports, a series that pays tribute to three generations of master blenders at Graham’s. The port house said that the 1940 harvest was smaller than usual, yet it yielded high-quality grapes. According to a harvest report written by Ron Symington in early October 1940, ‘the weather has been fine throughout. The grapes have been free of disease, there has been little or no escolha [grape selection], and the mostos [fermenting grape juice] are looking very nice.’ Fruit for this port was sourced primarily from Graham’s Quinta dos Malvedos

January 2020

Symington-owned Graham’s port has unveiled 1940 Single Harvest, a rare, special edition port with indication of vintage. as well as from a number smaller plots in the Rio Torto. After harvest and vinification, the wine was first matured in oak for nearly eight years. To make 1940 Single Harvest, Graham’s 4th generation master blender, Charles Symington, selected two exceptional casks of tawny port from the 1940 vintage. ‘It’s not often we have the privilege of releasing a wine that is eight decades old and bears such unique historic significance,’ said Symington. ‘The 1940 Single Harvest really is remarkably refined and balanced, offering a reflection not only of the quality of the original wine, but the skilled care and attention it received from our forebears.’

President Javier Pagés reveals new regulations and zoning project for Cava DO Speaking at London’s Cava Summit on Monday, DO Cava president Javier Pagés announced that there are a number of changes in the pipeline for Spain’s prime sparkling wine. The changes, which will focus on highlighting the wines’ origin and on stricter regulations, are aimed at increasing the public’s perception of cava as a premium product. ‘Cava’s image is currently suffering from a lack of definition,’ Pagés told Imbibe, ‘and it now needs to communicate its quality better.’ Zoning cava Currently, cava can be made in a variety of non-contiguous Spanish wine regions spanning from Catalonia in the north east to Extremadura in Spain’s south west. To better communicate cava’s origin to consumers, the consejo regulador is set to implement a two-tier geographical classification.

The first tier will be regional, and feature four or five macro-regions such as Catalonia and Extremadura. The second tier will instead concern more specific subregions such as Tarragona, Conca de Barberà and Penedès. Indicating the origin of the fruit will be mandatory at both reserva and gran reserva level, while it will be optional for simple cava. Pagés said that the proposal is pending approval, which he’s expecting will happen by early next year, with producers allowed to implement changes starting with the 2020 vintage.

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will increase from 15 to 18 months while maximum yields will decrease to 10 tonnes per hectare. Furthermore, all reservas and gran reservas will have to be organic, coming from 10yo vine material minimum, and be vintage or multivintage dated.

Stricter regulations

Alongside the new regulations, Pagés is committed to better promote the Cava de Paraje. This super-premium category was implemented over two years ago but despite its potential, hasn’t yet shown any tangible benefit on increasing people’s perception of cava.

Winemaking and viticultural practices will be affected too. Minimum maturation in cask for reserva wines

‘It’s a path that we have undertaken,’ said Pagés, ‘but it’s one that we need to reinforce.’

EAT. DRINK. SLEEP January 2020

Industry News

Half Of Consumers Want More Meat-Free Meals Nestle Professional ® launches report into consumer attitudes towards the UK dining out sector Over half (51%) of diners would like more meat-free options when eating out and over seven in ten (71%) would like more healthy options according to a new survey from Nestlé Professional ® (1). The report, Balancing Plates: Navigating consumer dining demands in 2020 surveyed 1,000 consumers in the UK also found that the majority (58%) struggle to maintain a healthy diet when eating out of home and over seven in ten would like more nutritional information on menus, with 71% asking for more dietary data. The report comes as Nestlé Professional ® launches its plant-based product range, Garden Gourmet ®, to the out of home market. Consumers are also conscious of the sustainability of the food they eat out, with 55% of those surveyed preferring restaurants with better eco-credentials. A third (28%) have also been deterred from returning to a restaurant due to concerns about sustainability. The report lifts the lid on the dining out sector and provides innovative expert insights on how to balance the demands of profit and sustainability, the rise of plant-based food and flexible menus, and how to use technology to retain and enhance traditional customer service.

found that people can be disappointed by the taste or monotony of vegan and vegetarian options when eating out of home, so we’ve worked hard to make tasty, meat-free alternatives that can easily replace many classic meat-based menu items. The texture and taste of the products really make this a versatile and easy-to-use range for chefs.” The Balancing Plates report was commissioned to celebrate the launch of its plant-based Garden Gourmet ® range. Developed by Nestlé Professional ® ’s expert chefs and nutritionists, the products are made up of five easy and quick to prepare plant based products, including vegan fillet pieces and mince, a vegetarian burger, vegetarian Schnitzel and a vegan burger. Nichola Ludlam-Raine, UK Specialist Registered Dietitian is quoted in the report:

Rohini Alam, Savoury Food Category Manager for Nestlé Professional ® commented: “The increasing number of flexitarians in the UK reflects the need for more meat-free alternatives. The out of home dining sector has evolved over the past few years, but our research found consumers are still looking for more meat-free options on menus.

“Without compromising on taste, meat-free products offer a healthier alternative. The sector has moved away from rudimentary veggie burgers, to creating meat-substitutes that look, taste and feel like meat. This mass market appeal that works for meateaters and vegetarians is an important step for the sector as flexitarians, who are looking to reduce their meat consumption, now make up the majority of consumers.

“We’re excited to launch a truly innovative range of meat-free alternatives that push the boundaries of what vegetarian and vegan options can deliver. From our research, we’ve

Providers should look at creative ways to include these alternatives in menus, tweaking already popular dishes to meet the demand for healthier, more sustainable meals.”

The Garden Gourmet ® range is created with a significantly smaller environmental footprint than meatbased products (2). Production uses less energy, land and emits less greenhouse gas emissions (3). The products can be prepared easily and quickly, across a variety of dishes, lending themselves to favourites such as stir fries and lasagnes, simple salads or new creations, thanks to their versatility. The full report delivers insights into consumer behaviour from industry experts and highlights that upcoming changes that will impact the sector. To download the report from Nestlé Professional ® visit nestleprofessional. co.uk/balance. 1.

3GEM research and insights survey of 1,000 UK adults November 2019

3rd party report. Screening Life Cycle Assessment of Garden Gourmet “Cook from Raw” range consumed in Europe and the

United States. Critically reviewed study. Sonia Petzold (NPTC Singen) and Namy Espinoza Orias (Nestlé Research) 3.

3rd party report. Screening Life Cycle Assessment of Garden Gourmet “Cook from Raw” range consumed in Europe and the United States. Critically reviewed study. Sonia Petzold (NPTC Singen) and Namy Espinoza Orias (Nestlé Research)

Edinburgh’s largest independent hotel has declared it will save more than 80,000 plastic bottles a year by encouraging guests to fill their glasses with tap water. “It’s very important to us that we make decisions which positively impact the environment, while remaining a four star establishment. Ten Hill Place will no longer provide single-use bottles of water in its 129 bedrooms to help reduce plastic waste. The four-star hotel, run by Surgeons Quarter, is the latest to join the wave in supporting Scottish Water’s Your Water Your Life campaign which encourages people to drink the country’s great tasting tap water to benefit the environment. Surgeons Quarter is the commercial arm of the Royal College of Surgeons of Edinburgh (RCSEd), and so all profits made at Ten Hill Place Hotel are put towards the College’s charitable aims of advancing surgical standards and improving patient outcome worldwide. Scott Mitchell, Managing Director of Surgeons Quarter, commented: “Ten Hill Place Hotel is a good choice for conscious consumers – but we’re still mindful of the effects that travel and the tourism industry has on our planet.

“Scottish Water is the perfect partner for us to make this change. Our tap water in Scotland is world class, so there really is no need for us to be bringing in truckloads of plastic bottles. “We know that some of our international guests might feel unsure about drinking water from the tap, so we would like to reassure everyone that it tastes delicious and is great for our health.” The Old Town-based hotel underwent significant expansion last year following record occupancy numbers, seeing it increase from 77 to 129 rooms. Brian Lironi, Director of Corporate Affairs at Scottish Water, said: “It’s fantastic to have Ten Hill Place Hotel make such a positive change to the way it operates as a business. “We’re proud to partner with them and hope that they inspire other hotels across Scotland to

follow in their footsteps, as the more that get involved, the more we can protect our environment.” Recognised with a Gold Green Tourism Award, Ten Hill Place is committed to doing what it can to ensure that its operations have as little impact as possible on the environment. Scott added: “Getting rid of plastic bottles is a simple, but highly impactful, step towards becoming more sustainable. We’ve already made lots of positive changes over the years, and will be making more in the near future.” The hotel already has low flow showers and high efficiency boilers to manage resources more effectively. Ten Hill Place also sources local and seasonal Scottish ingredients where possible to reduce air miles in transporting food. The hotel’s own gin, 1505 Gin, is produced at Summerhall Distillery just five minutes away from the Surgeons Quarter campus. Surgeons Quarter promotes, sells and manages all commercial activities held within the RCSEd campus. All profits support the charitable aims of the College which are education, assessment and advancement in surgical standards worldwide.

EAT. DRINK. SLEEP

City Hotel To Save 80,000 Bottles A Year

January 2020

Industry News

EAT. DRINK. SLEEP January 2020 photo: From left to right, George Jefferies and Freddie Jefferies

Brewery triumphs after £10,000 social media win Two years after opening, and a year after winning £10,000 in a business finance competition, Barnes-based brewery Jeffersons has demonstrated how a thorough understanding of a niche market, intelligent business planning, and access to funding are the key ingredients to help a small business to flourish. The £10,000 win came from a social media competition organised by Liberis Finance, an award-winning funding provider that is on a mission to support small businesses in their growth strategies. Freddie Jefferies, business partner and brother to George Jefferies, entered the competition without telling anyone:. “You were asked to tell Liberis how you would use the funding in your business. After applying online I had

a follow up call with Liberis and then completely forgot about it,” says Freddie. A few months later George received word from Liberis that they had won! He couldn’t believe it and finally told his brother that they were receiving a £10,000 cash injection! The brothers launched Jeffersons Brewery in leafy, South-West London’s Barnes after they identified a gap in the market with the majority of London’s trendy

micro-breweries being based in East London. They were also receiving considerable interest in what was initially George’s hobby: “It started out with a home brew kit, and it took a year and a half of testing ingredient combinations before creating a palatable beer,” says George. “We brewed our ‘Hoppily Ever After’ beer for our brother’s wedding and got great feedback, as well as commercial requests, helping us to realise we could make a business out of this.”

January 2020

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After two years of business planning and obtaining a commercial brewing licence as well as £40,000 funding from a Government-backed, non-profit, start-up finance organisation, StartUpLoans, the brothers launched Jeffersons at the July 2017 Barnes Fair: “It was a really supportive community event, where we had exclusivity and managed to sell over 1,000 pints of beer” says Freddie. “The journey since then has been a steep learning curve, as we are doing everything in house, from bottle and packaging design to delivery logistics.” The £10,000 win from Liberis Finance in October 2018 meant that the brothers were able to expand production capacity by increasing tank space, and sell their beers on wholesale sites such as Eebria: “This has been a great way to get our business out there, producing a ripple effect where people actually approach us,” says George. “We have since won an exclusive contract with the Riverside studios, marking an exciting time for us. We couldn’t have done it so quickly without our Liberis win.” Freddie says their experience of the alternative finance community has been excellent: “It is fantastic that there are alternative options to funding outside of traditional banks, especially those that specialise in small, start-up businesses,” he explains. “We are extremely grateful to Liberis and have been impressed with its responsible and convenient funding solutions, as well as the support it provides to SMEs. Liberis has marketing workshops planned, designed to help people exactly like my brother and I, so we’ll be looking out for more information on that.” Looking forward, George and Freddie have big plans for their

business and while there is always more to learn they believe they have a good proposition:

crowded market and there is limited tap space in pubs, so we see this as a key area for growth.”

“The biggest factors in a brewery’s success are consistency and quality, as well as adaptability. It’s a fickle market and vital to keep producing new beers that meet the sector’s fast-moving trends and styles,” says George.

Rob Staathof, CEO of Liberis Finance, says the competition was a fantastic opportunity to demonstrate tangible support to its key audience and collect essential business insight:

“Our own tap room is on the road map for us, as is further increasing production capacity, investing in equipment, marketing and branding and getting ourselves better known at craft beer exhibitions,” continues George. “Three years from now, we hope to be in supermarkets and exporting internationally.”

“It enabled us to talk to great swathes of interesting SMEs, eager to grow and able to tell us what support they need from the alternative finance sector. We’re delighted to see the achievements of the Jeffersons Brewery and proud to have been able to help in the business’ formative years.”

“The overall plan is to build a chain of tap rooms,” Freddie adds. “It’s a

EAT. DRINK. SLEEP January 2020

SAVOR™ THE FLAVOUR! Bob Pease, CEO/President of the Brewers Association the notfor-profit trade association representing small and independent American craft brewers, on a culinary experience like no other “With the start of a new decade comes the chance to re-assess your business, for example, how can the UK hospitality industry make more of beer and food pairing opportunities?

explore and elevate the world of craft beer and food, with the most iconic being SAVOR™. An American Craft Beer and Food Experience, in Washington DC, 15th May 2020.

In the States, beer with food is highly advanced with 88% of people enjoying beer with their meal at least sometimes and 63% saying they select beer based on the meal they’re about to eat. It’s a growing trend too – nearly half of all craft beer drinkers say they drink craft beer with food now more than a couple of years ago. In America, you’ll find unique events specifically designed to

Presented by the Brewers Association, SAVOR marries flavour-forward, independent craft beer with sublime small-bite pairings to create an unforgettable culinary experience for beer lovers and foodies alike. More than 100 craft breweries from across North America are expected to participate where they will be matched to a one-of-a-kind pairing menu crafted

by Brewers Association Executive Chef, Adam Dulye in collaboration with a host of noted chefs, cicerones and purveyors. Dulye is a decorated chef who quite literally wrote the book about beer and food pairing (it’s called The Beer Pantry!). As festivals go, SAVOR is a small and intimate gathering. However, the task of creating nearly 200 pairings is more than any single chef can tackle on his own, so Dulye assembles a team of talented peers to help him create the menu. The list is a veritable who’s who of American’s culinary movers and shakers! More details will be announced shortly. Keep an eye on www.savorcraftbeer.com for the latest updates. Now in its 13th year, SAVOR will take place in a new $60 million music venue, The Anthem in DC. Guests have the chance to meet the luminaries of the craft beer world. Few events offer the opportunity for a one-on-one conversation with the rock stars of the craft beer world. UK chefs, restauranteurs, hoteliers etc are welcome to attend. Tickets go on sale Wednesday 19th February 2020 at www.savorcraftbeer.com Don’t forget to check out the FREE resources we publish, such as The Beer & Food Course, which is perfect for training staff or educating yourself and can be downloaded free of charge at www.craftbeer.com More information www.brewersassociation.org

images © Brewers Association.

Launched at TheTasteLab at Classic Fine Foods London headquarters, a select group of chefs and industry tastemakers experienced a culinary extravaganza of a Wagyu menu cooked live by industry heavyweight chef Paul

The fantastic melt-in-the mouth marbling is available to buy in three grades. Westholme Wagyu can be purchased as grades 4-5mbs, 6-7mbs and, the ultimate premium and exquisitely marbled 8-9mbs.

Greening. Greening said: “Cooking with Westholme is a sheer delight, it’s an absolutely formidable beef product. Its behaviour when cooking far exceed expectations, and due to the unique mixture of fat and lean, chefs can produce a consistent, premium product every single time.”

Sustainability is a key consideration for Westholme. The Wagyu are fed grain comprising of various ingredients, including cotton seed and almond husks. These are not specifically grown for cattle rearing, they are by-products of human consumption, which is one of the ways Westholme is reducing its environmental impact.

Greening’s menu included a smoked bavette tartare with Sturia Oscietra caviar, a pan roasted Westholme fillet with spiced beetroot relish, a braised Westholme brisket with celeriac puree and a sliced truffle, a grilled flank and flat iron Westholme steak with black garlic butter and pickled turnips and the grand finale was some Aussie barbequed Westholme Tomahawks with triple cooked chips. (pictured above). Richard Sanders, group meat specialist for Classic Fine Foods said: “Paul Greening delivered an exceptional menu, which was extremely well received by all. The menu showcased the versatility and depths of flavour which can be produced by this exceptional Wagyu and we are delighted to have been chosen as Westholme’s exclusive partner to distribute throughout the UK.” Westholme is grazed for two years on grass before spending a minimum of 270 days feeding on grain. Westholme cattle live free range for the first two years of their life, and it is the unique blend of feed and breeding that gives Westholme its signature taste and marbling. Westholme operates with integrity and authenticity to create a premium product exceeding industry standards. To achieve this, Westholme is underpinned by the independent Meat Standards Australia (MSA) eating quality system.

January 2020

Gourmet food specialists, Classic Fine Foods, has launched Australian Wagyu beef brand, Westholme, to the UK market.

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Classic Fine Foods launches premium Westholme Wagyu beef to UK market

Westholme brand ambassador Terry Farrell comments: “What we now call sustainability, is what we at Westholme used to just call farming. It’s of critical importance to us and has been since we started some 200 years ago. We are exceptionally proud of our heritage and take our stewardship of the land extremely seriously. We are responsible for approximately 1 % of the entire Australian land mass (this is equivalent to the size of Belgium), and our Wagyu herd at 120,000 head is now the largest in the world.” Sold under the Westholme brand, the business is part of Australian Agricultural Company (AACo). Established in 1824, it is the oldest continuously operating company in Australia. The mighty Westholme herd was founded on champion Wagyu bulls and cows that came to Australia from Japan more than two decades ago and are fully traceable. AACo has carefully built on foundational Wagyu bloodlines to produce the most highly credentialed cattle to ever leave Japan. Classic Fine Foods is the exclusive UK distributor for Westholme. The Wagyu beef is available to buy now and comes chilled in a range of cuts and sizes. For more product information and prices please go to: www.classicfinefoods.co.uk or email sales@classicfinefoods.co.uk

EAT. DRINK. SLEEP January 2020 Gary and Becky and their loyal team at The Stackpole Inn go the extra mile to provide a warm welcome and of course serve award winning food every time when visiting the restaurant or staying in one of the contemporary rooms. When visiting The Stackpole Inn you can explore the Stackpole Estate, The Lily Ponds of Bosherston and the amazing Barafundle Bay and Broadhaven beach. The four fabulous, high quality king size en-suite rooms are on two levels, two downstairs and two upstairs. Two of these rooms (both downstairs rooms) also have double pull out sofa beds, making them ideal family rooms for up to four persons. The two upstairs rooms can be converted into twin rooms (upon request). Breakfast is served in the restaurant with various local options and the chefs will cater for all special diets. Over the past 13 years, Gary, Becky and the team have been decorated with many awards from most recently The Best Food Experience Pembrokeshire 2019, The Food, Drink and Hospitality Award 2019. Past winners of the 2016 Best Food Experience Pembrokeshire, The Best Pub and bar in

Wales 2016, Best Gastropub in Wales for the Great British Pub Awards and back in 2011. As far back as 2005 winning The Best Food Pub in Wales. The menu always features established dishes, but it is on the weekly changing specials board where our Head Chef, Matt Waldron, really gets to showcase the range of fish that Welsh waters can offer. The Stackpole Inn is a place to enjoy lunch and evening meals, catering for any taste and dining experience, from an informal light lunch in our bar area with dogs to a celebratory meal in our restaurant with friends and family. A menu featuring freshly prepared cuisine focused on the sea has built a strong reputation in the area and beyond. The ever-changing seasons along the

coastlines of the UK provide a wealth of variety for chefs to exploit. A program of events is scheduled throughout 2020 including Burns Night, various guest chef evenings, wine and food pairing evenings to name but a few. Keep an eye on our social media platforms and our website www.stackpoleinn.co.uk for up to date information.

EAT. DRINK. SLEEP All of our Elite range is manufactured from premium, food grade polycarbonate. This makes our products virtually unbreakable, so almost endlessly reusable. We expect our products to last a minimum of 1000 uses. Once they come to the end of their long life, they are 100% recyclable. This involves grinding up the polycarbonate into pellets and feeding them back into the injection moulding industry. Why throw something away when you can reuse it. BBP started dipping its toes into the catering industry when we first started making jugs. We even won a contract with the NHS to design and manufacture a jug, exclusively to be used by the UK’s Hospital network. This certainly gave us a taste for the potential of catering products. In fairly quick succession, we have released a small range of chef’s pinch bowls, two sizes of coffee mug and a dinner plate, complete with stacking rings and covers. The pinch bowls come in 4 different sizes; 2.5”, 3”, 4” and 5”. They are great for use in the kitchen to hold different types of ingredients or seasoning. Or even on at the dinner table for snacks, dips and sauces. When not in use, the bowls are all stackable to help minimise the use of storage in busy environments.

January 2020

Our main market for many years has been the drinks industry. We have worked to create a large range of drinkware of all shapes and sizes to cater for the varied needs of the end user – usually nightclubs and bars.

Being made from virtually unbreakable polycarbonate, the risk of breakages is practically nonexistent. This rules out the possibility of smashed pieces of glass finding their way into food products – particularly vital in the kitchen when preparing meals. As well as being much safer than glass, there is also a financial benefit that comes with polycarbonate. No breakages saves the cost of having to replace the broken items. And don’t forget the time saved not having to clean up hazardous shards from the floor. Polycarbonate has fantastic insulating properties too: Warm food in a bowl will stay warmer for much longer than the glass equivalent - and even fresh out of a microwave with sizzling contents, the bowl will not be too hot touch. For more information on our products, please visit bbpmarkting.co.uk, and take a look at our Instagram page too @bbp_marketing.

“BBP Marketing, a market leader in environmentally friendly, reusable polycarbonate drinkware and catering products”

Victoria Plaza

January 2020

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Victoria Plaza

Park Plaza London Victoria is located in Central London, in the city of Westminster, a short distance from Victoria train and underground station and therefore is easily accessible from London King Cross St Pancras, meaning this hotel can be found from within the city and also by travellers from further afield. 14

Despite its location and close proximity to recognisable London landmarks such as the Apollo Theatre, Westminster cathedral, Cardinal Place shopping centre and little Ben; Victoria Park Plaza retains a peaceful, secluded feel as a result of the minimal congestion noises; which you would normally associate with a central London hotel, due to it being situated on a quiet road.

There are a staggering 299 airconditioned rooms and suites ranging from the superior to a two bedroomedapartment dependant on the needs of different guests – The Executive has all the amenities you would require for a business trip or romantic getaway with a large flat screen plasma sky-TV, a fully stocked mini bar with a range of soft and alcoholic drinks and plenty

Victoria Plaza

January 2020

When entering the executive bedroom you are greeted by a large modern living room with two cosy couches for relaxing and wind down time with another large television in, an ideal place to sample one of the bottles of wine on offer at the hotel. Business travellers will be glad to know that there is a desk situated within the front room for a quiet office space for any work. Walk down a short corridor on the right hand side is the huge bathroom with a big monsoon shower cubicle with plenty of beautifully scented toiletries on offer throughout your stay; which you are even encouraged to take home with you. Following the corridor down gets you to the bedroom, the huge bed within the centre of the room allows the ultimate comfort almost guaranteeing a good night sleep, with the curtains and lighting all at a touch of a bedside electronic panel.

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of chilled water on arrival and also free yet fast Wi-Fi, a necessity for modern commuters.

The breakfast at the TOZI restaurant and bar offers an ideal start to anyone’s day with breakfast options ranging from continental; freshly baked pastries, continental cheeses and meats and of course plenty of cereals. During my stay at the Park Plaza London Victoria, The staff were exceptional in all areas of the hotel, from the front desk reception insuring a quick, painless and friendly checkin process to the waiters within the restaurant providing impeccable service which culminated in this being the perfect hotel for anyone looking for an incredibly stylish, luxurious and comfortable stay in the city.

EAT. DRINK. SLEEP January 2020

CABUCHON LAUNCHES THE SPACE-SAVING STUDIO COMPACT BUILT-IN BATH British bath manufacturer Cabuchon Bathforms has launched its new Studio bath, the latest addition to its range of baths which can be built into the fabric of a bathroom. A space-saving tub, it is designed for modern en-suites and bathrooms where space is at a premium. Measuring 1522mm x 837mm (5ft x 33”), the Studio has a noticeably smaller footprint than conventionally designed baths. Despite its reduced length, the Studio is built for comfort. This is because it takes some of its design cues from Cabuchon’s deep soaking tub range. In particular, it substitutes depth for length. At 505mm (19¾”) deep, it enables bathers to adopt a more upright, semi-seated posture This alleviates strain on the shoulders and neck, while the extra depth of water helps to create a feeling of weightlessness. As a result of its compact dimensions, the Studio also requires less water to fill, so it affords savings on water and energy.

Designed for modern loft apartments, studio flats, aparthotels and similar settings, the Studio has a flat base, so it may be used with an overhead shower. Cabuchon supplies bath/shower screens on request. The bath can be set into a raised deck or into a floor, and it may be installed either as a drop-in bath (with the rim visible) or undermounted (with the rim set below the deck.) Optionally, the Studio may be fitted with bespoke panels that cover anything from one to

four sides. Fitted with panels, the bath may then be used freestanding, set against a wall, or installed in a corner or niche. Hand-built in Britain, the Studio is made from Cabuchon’s own composite, Ficore®, which the company can produce in any colour. Within its standard pricing, Cabuchon will match most other sanitaryware manufacturers’ published colours. For an extra fee, special colours can also be produced to match, for example, the base colour of a stone, tile or fabric. The Studio can also be produced with stripes or other decorative colour effects. Ficore is more rigid than any non-metal or non-stone bath, and it exhibits superior heat retention. In independent tests, it has been shown to keep water hot more than six times longer than acrylic and more than twelve times longer than vitreous enamelled metal. The Studio is backed by a 25 year guarantee and may optionally be purchased with an inbuilt hydrotherapy spa system, tailored to the size and preferences of the user. More information about the Studio, including a technical specification sheet, can be found on the company’s website - www.cabuchon.com - or by calling 01524 66022.

EAT. DRINK. SLEEP

FRI-JADO IS HIGHLY COMMENDED IN FCSI SUSTAINABLE CATERING EQUIPMENT AWARD

January 2020

Fri-Jado’s range of Custom Counters was highly commended in the FCSI (UK & Ireland) Sustainable Catering Equipment Award 2019.

The presentation of the award was made at a gala dinner on 14 November, during the Catering Equipment Suppliers’ Association (CESA) Annual Conference held at the Renaissance London Heathrow Hotel. Fri-Fado demonstrated that its Custom Counters incorporate innovative features, which deliver sustainability on several levels, not least in terms of energy efficiency. The counters feature the company’s unique and patent pending OmniCold refrigeration system, which works by blanketing the food on display from all sides. A low velocity air flow of approximately 120 m3/h/m circulates above and below the food. This feature combines the benefits of forced and static air flow cooling systems. The OmniCold air flow system, together with efficient LED lighting, DC fans, triple pane insulated side glass and a fully insulated shell, significantly reduces energy consumption to 4.54 kWh/day/m2 at 3M0. This figure is some 43% below the ECA Energy Efficiency Index threshold. OmniCold refrigeration technology, with low velocity air circulation, also

delivers accurate holding temperatures, reducing the rate of growth of pathogens and spoilage organisms, whilst slowing down physiological, biochemical and physical processes within food. This helps to ensure that food is maintained at perfect quality and appearance, over extended periods, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration. Fri-Jado has led the way in phasing out the use of refrigerants with higher ozone depletion potential, such as R404A and R410A. Its Custom Counters have been designed to operate efficiently with wide range of energy efficient, future-proof refrigerants with low global warming potential (GWP), minimising the impact on the environment. Refrigerant options offered for use with the counters include R744/CO2, R455A and glycol for remote systems and R1234yf for integral systems. In the development of its Custom Counter range, Fri-Jado has addressed issues, relating to the depletion of the planet’s precious raw materials.

The high build quality and durable components used in the construction of the counters ensure that they have a longer operational life than competitive models. The inherent smart design means that the majority of components are compatible with future store upgrades, with all external panels, cladding, interior, worktops and even the glass suitable for use in refurbished or upgraded counters. When the products eventually reach their end-of-life cycle, they are 99% recyclable. Fri-Jado UK’s Director of National Accounts, Gary Thacker, stated: “We are proud of the recognition we have received in this prestigious award category, against very stiff competition. We have adopted and will continue to practise a holistic approach to sustainability, encompassing green production techniques and an ongoing commitment to the development of equipment, which sets the standard in our business sector. We are confident that we are helping food retailers and foodservice operators reduce their impact on the environment.”

EAT. DRINK. SLEEP January 2020

Now established within the North West, the Manchester Cleaning Show is the region’s LARGEST cleaning & hygiene event offering an invaluable opportunity to meet with suppliers, make new connections and gain knowledge about the key challenges affecting the industry.

Taking place 25 – 26 March 2020 at Event City, The Manchester Cleaning Show organised in association with the British Cleaning Council will return for 2020. With previous years attracting thousands of enthused visitors, this year’s event is set to be bigger and better than ever before.

In addition to the exhibits, the freeto-attend conference programme at The Manchester Cleaning Show will discuss topics that meet the specific needs of cleaning businesses, large and small, operating in today’s competitive environment.

The two day event is set to be packed with exhibitors from around the world, leading industry experts, and thousands of visitors who are involved in the cleaning, waste management and FM sectors.

Topics to be discussed include: training and assessment – on the job and classroom-based; growing your business in a crowded market; marketing techniques for business success and cleaning machines – hire or buy?

Innovation will be at the forefront of the exhibition this year, with over 66% of stand space now booked our enthusiastic suppliers will fill Event City showcasing the latest products and services for healthcare, education, hospitality entertainment, manufacturing, government and care home facilities. Top brands exhibiting include; Nexon Group, RPC bpi recycled, ICE, Toucan eco, The Floorbrite Group, Prochem, Killis, Sebo, TTS, Vaclensa and Jangro. Last year, over 75% of visitors were looking for new and innovative products and services with 63% of visitors when surveyed said that they would be expecting to spend money on purchases as a direct result of their visit to the Manchester Cleaning Show.

Also high on the conference agenda will be, personnel management and protection, eco friendly cleaning, protecting yourself from cyber-crime and health and safety at work. The conference programme will be revealed next month and visitors are guaranteed to leave feeling inspired and enthused about the cleaning and hygiene industry. Paul Thrupp from The British Cleaning Council , the national trade body which co-produces The Manchester Cleaning

Show, said “The Manchester Cleaning Show is a must attend event for all those connected to the cleaning industry and for this who buy services from the cleaning industry. “As the Premier regional cleaning show for the year, it highlights the latest in innovation and quality for machinery equipment materials and processes within the industry. It is also a great opportunity to network and increase your knowledge of his important industry.” Further details of The Manchester Cleaning Show including the full exhibitor list and how to register for your free place can be found at www.cleaningshow.co.uk/manchester

25-26 MARCH

EVENT CITY • MANCHESTER 2-Day Exhibition 2-Day Conference The Manchester Cleaning Show is firmly established as the event for procurement officers in the North-West to source cleaning equipment and services for healthcare, education, hospitality, entertainment, manufacturing, government and care home facilities.

BCC Seminars Networking Events

Enjoy two days of product sourcing, demonstrations, education and networking.

WHO ATTENDS 2,500 professionals responsible for cleaning, hygiene or facilities management, including contract cleaning companies and facility managers from educational establishments, large office premises, hospitals, industrial and manufacturing sites, leisure and entertainment centres, hotels, government buildings, residential and nursing homes, retail centres and transport providers.

Organised by

www.cleaningshow.co.uk/manchester

Official Media Partner

EAT. DRINK. SLEEP January 2020

Uniforms & Workwear

“

It’s all about the fit

”

- Because no-one is uniform It’s very easy to think of ‘fit’ as being about ‘size’ when it comes to uniforms, but size and fit have to be considered separately and are both equally important aspects of any uniform design. We don’t mean ‘does it come in my size?’, it is much more complicated than that. Does it fit comfortably, and complement, the shape of your workforce and, more importantly, is the ‘fit’ also ‘fit for purpose’? Jermyn Street Design is well aware that no-one is uniform, therefore there are many challenges in creating a single, all inclusive uniform which meets the challenging demand of a wide range of employee sizes, working in widely varying roles, climates and cultures. However, when it comes to size, that can be a tricky subject. It is clear that sizes vary from manufacturer to manufacturer and brand to brand. People vary too! Not only do we sometimes fool ourselves into thinking we are a different size, or buy a smaller size because we plan to slim down to fit, but we can also vary in size ourselves depending on the time of year, month or even time of day. Clever uniform designs not only build in our own variances, but the supplier will also help wearers identify their shape, what fits and suits them.

Body shape and size has changed over the years, so a good uniform designer needs to not only follow fashion trends but also allow for changing body shapes. [jSD] is working with a sizing consultant, using mannequins based on real human anatomy and body shape data, built statistically over many years, to ensure the best possible fit.

Ill-fitting garments can leave customers with the impression that the staff are sloppy and can affect the company’s brand image, while employees may feel self-conscious and uncomfortable, which affects morale and productivity.

To ensure a good fit, it is not just the size that is important, but also the type of fabric used. A good bespoke uniform provider can recommend the right fabric options for the brand and budget, and ensure there is sufficient stretch in the fabrics. Thanks to new technology and materials, today’s shapewear can be more tailored to flatter varied body shapes. If a uniform is to be fully inclusive, then it is essential that “made to measure” uniforms are an option. For those employees who do not fit into a standard size range item, a personal tailored pattern and garment needs to be made. These staff need personal attention so that their uniform looks and fits as well as their colleagues’. As this process takes time, it is essential

January 2020

In order to ensure a uniform ‘fits’ in every sense, the design company needs to ask the right questions and act as a consultant before the process even begins. [jSD] uses sizing sets and sizing roadshows, which are crucial not only in engaging with staff but also to help each individual staff member select the best size for them. They are a worthwhile investment that can reduce returns and accommodate special requirements for made-to-measure garments.

EAT. DRINK. SLEEP

Uniforms & Workwear

that those staff who require special measures are involved in the sizing exercise as early as possible. Many women report that their companies don’t provide maternity workwear. Just two or three well designed items of maternity wear can be included within a main range to dress employees well throughout their pregnancy. Gender neutral uniforms as an option for all staff should also be considered from the outset. The job role is also a crucial consideration, for example fitted uniforms are not practical for roles requiring a lot of physical activity. Ill-fitting clothing not only hampers activity but can be a safety hazard. Airlines uniforms have a unique challenge, because cabin pressure can mean employees will go up or down a dress size during a flight. Fit is not just a fashion issue. While it may be tempting to reach for an off-the-shelf, onesize-fits-all solution, there are no shortcuts - no-one is uniform. To reap the business benefits that come with investing in a high quality, well-designed, and durable uniform, there is no substitute for a reputable bespoke uniform supplier. Companies like [jSD] can offer solutions on design and tailoring, fabric and technology, breadth of range, smart production, stockholding, sizing sets and much more. It is important to find a supplier that has the flexibility and expertise to cater for all body shapes and sizes. www.jsd.co.uk

Tel: 02085635000 Email:sales@jsd.co.uk 21

EAT. DRINK. SLEEP January 2020

Uniforms & Workwear

No matter how big or small your business – no matter how big or small your order - you can rely on Workwear Express for top quality products, prompt delivery and amazing customer service, all at amazingly low prices. When it comes to customised clothing, we do it all. Embroidery, print or transfer, we are unique in our industry as we provide a full service all under one roof. Whatever type of clothing you want, with more than 8,500+ products available, you’ll find it in our huge product range. We have thousands of new customers every week. In fact, just last year alone across our e-commerce, key accounts and international divisions, we had 200,000 clients coming from numerous sectors including healthcare, industrial and hospitality. If you would like some advice in choosing what’s best for you, each of our 200+ expert and friendly staff are ready to help you. Committed to providing the very best service, our staff share a vast amount of experience, knowledge and expertise when it comes to all things workwear. From production workers to sales agents, we all work in unison towards the same goal: ensuring you find the perfect personalised clothing, hassle free and delivered to you on time, every time. Visit www.workwearexpress.com and place your order anytime with our 3 Step Order Process – simply add your desired garments to the basket, customise your items with your logo, then checkout. It really is that simple! You can also call one of our brilliant sales team to place your order on 0808 231 7008, and they will help you place your order hassle-free, offering expert advice along the way!

1990, when Workwear Express was first launched by Andrew Ward from the back of a van.

We are open Monday to Friday between 8am - 6pm. We are also open on Saturdays between 9am - 1pm. Our generous and convenient office hours mean you can contact us at a time which is best for you. Don’t hesitate getting in touch by either giving us a call, dropping us an email on sales@workwearexpress.com, or by speaking to one of our Live Chat Agents on the website.

Out Story In 2018, to keep up with customer demand, we extended our office and factory space by moving into a new 40,000 square foot factory. Home to the most advanced and sophisticated printing and embroidery machinery on the market today, our new factory is conveniently just next door to our existing 25,000 square foot factory. It was a huge step for the company which came from humble beginnings in

After a few years of working 7 days a week, Andrew managed to open his first premises and companies began to ask him to add their logos to the clothing that he supplied them with. After purchasing an old embroidery machine, this led him into the uniform and promotional clothing industry. All of these years later, Andrew is still very much involved of the company he built from scratch. As Managing Director, he is often found helping our management team and staff deliver the first rate service that fuels our growth. Whether you’re a small, one off buyer or a large blue chip client looking for a managed contract service - Andrew can personally promise you the very best service.

Workwear Express is your one stop for Personalised Workwear, Uniform and Promotional Clothing

29 years of expertise, able to produce top quality products with excellent value

EAT. DRINK. SLEEP January 2020

Uniforms & Workwear

Mitchells & Butlers appoints Elis to supply and launder chefs’ wear and linen Mitchells & Butlers, one of the largest operators of restaurants, pubs and bars in the UK, has appointed Elis to supply and launder chefs’ wear and linen for its brands, including Harvester, Innkeepers Lodge, Toby Carvery, Browns and Miller & Carter. The contract is for the supply and regular laundry of over 375,000 individual items, including garments for around 7,500 chefs and table, bed and kitchen linen, including napkins. Elis is providing nationwide coverage, with its 43 industrial laundries and delivery fleets collecting, laundering and returning the chefs’ wear and linen to the individual Mitchells & Butlers sites throughout the country. Elis’ nationwide capabilities, implementation expertise, stock control systems and innovative laundry operations were key factors in winning the contract. Richard Coe of Mitchells & Butlers said: “It was important to us that the changeover to the Elis chefs’ wear and linen was achieved quickly and without disruption, and the Elis team used their systems and operational capabilities to deliver the new stock into over 800 sites within a three week window. Their specialist implementation team worked in partnership with us to ensure that the process went smoothly. They really understood our requirements and what they achieved was impressive. Ongoing, the fact that all items feature RFID technology, and Elis provides us with regular management information, means we have full visibility of our usage and superior stock control.” Lee Chan of Elis said: “Elis is able to support businesses of all sizes and in all locations because of our comprehensive UK coverage and delivery network. While Mitchells & Butlers operates out of a vast number of sites, our UK spread of laundries and the fact that we do not sub-contract any work, while owning our own fleet of over 670 vehicles , means we can meet national multi-site customer requirements.

Mitchells & Butlers has appointed Elis to supply and launder chefs’ wear and linen for its brands. Pictured are Lee Chan and Craig Easton of Elis with Richard Coe of M&B, with Miller and Carter chefs Ying Roektawee (left) and Kye Redshaw (right).

“The Mitchells & Butlers three week implementation to over 800 sites was the largest implementation project we have completed in recent years. We worked very closely with the Mitchells & Butlers team, and this collaborative approach helped to ensure the success of the project. Key personnel from across the Elis business worked together to ensure that the process was delivered in full and to schedule, and the fact that we own all elements of the business and employ our own staff, including delivery drivers, was an important factor in its success.” Elis is providing Mitchells & Butlers with chefs’ wear and linen items, including napkins, oven cloths and bedlinen. All items are supplied on a cost-effective rental arrangement, which provides flexibility for staff changes. Elis collects soiled items, professionally launders and maintains them and returns them to the same, allocated site, so that businesses have the items they need. Elis uses the latest technology in all aspects of its service; the chefs’ wear and linen items incorporate tiny radio frequency ID tags which help to deliver superior stock control and

accountability, and the highest levels of reliability. Elis estimates that its laundries, which use the most advanced energy and water saving processes, will wash 7.2 million individual items for Mitchells & Butlers each year. It has been recognised by the Carbon Trust for reductions in CO2 emissions and water usage and is committed to further reducing its environmental footprint. Previously called Berendsen, Elis has been operating its workwear supply and laundry service for over a hundred years. Its services also stretch beyond the UK, as part of a leading international provider of workwear and laundry services, operating in 28 countries. Lee Chan of Elis said: “Ensuring that organisations have the right workwear and linen, clean and where they need it, is an essential service that goes on behind the scenes to support many businesses. Our nationwide capabilities and focus on using the latest technology and the best systems help to ensure that our clients have the right support to meet their needs, not only now, but for the future.”

For further information see www.Elis.com or telephone 0800 616691.

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ANNIVERSARY

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Uniform Workwear Since 1997

EAT. DRINK. SLEEP January 2020

THE ANNUAL TASTE OF LONDON FOOD REPORT • Londoners are eating out more than ever, with nearly half (42%) choosing restaurants over food delivery apps or cooking at home (28%) • Over a third of respondents (34%) admitted to trying 12 new restaurants a year, despite it being a turbulent time for restaurateurs • Adventurous dishes soar in popularity, with favourites including Japanese Sandos and Sri Lankan Hoppers A new annual report by Taste of London has shone a spotlight on the city’s eating habits and revealed a shift in the way Londoners are thinking about food. The report has been unveiled following Taste of London’s festive edition, which ran at the iconic Tobacco Dock. The report surveyed previous Taste of London attendees, newsletter subscribers and social media fans, to uncover the dining habits of one of the most culinary diverse cities in the world. Findings highlighted the restaurants and cuisines that dominated the food scene in 2019 and trends set to soar in 2020.

Restaurants reign supreme 2019 was a mammoth year for food halls, with new communal dining concepts such as Market Halls, KERB and Arcade Food Theatre landing in the city within the space of a few months. While some may argue that these new concepts have changed the face of the London dining scene, the report has

shown that traditional restaurants still reign supreme, with over 40% of those surveyed citing restaurants as their favourite way to eat, over using food delivery apps (11%) and cooking at home (28.56%). The city’s desire for trying new food is still as insatiable as ever, with over one third (33.55%) of the 500 people surveyed admitting that they try a new restaurant at least once a month. Almost 10% (9.37%) of those surveyed admit that they will aim to try somewhere new at least once a week, totalling a colossal 52 visits to new restaurants a year. The positive news comes as restaurateurs have faced one of the most turbulent years for restaurants yet, with many nationwide chains facing mass closures, including Jamie’s Italian and Carluccio’s.

A taste for the unusual... Taste of London’s report has highlighted the city’s favourite cuisines and dishes from 2019 are those that were unheard of in years gone by, with top dishes including tacos, hoppers and ‘Cacio e Pepe’ pasta showing a more refined taste in food than ever before. Quirky menu items such as the Japanese Katsu Sando also dominated the Instagram accounts of foodies over the last twelve months, with over 11,000 hashtags for #katsusando trending on Instagram. Despite this desire for unusual dishes, Italian food has had a resurgence in London, with almost a third of the city (30.94%) citing it is their favourite cuisine, and one in ten Londoners (14.16%) naming cacio e pepe pasta as their favourite dish of 2019. This comes as London has welcomed an influx of artisanal pasta restaurants over the past year, with the capital now more hosting

more fresh pasta outlets than ever, with long-queues lining the streets of eateries such as Padella, Pastaio and Lina Stores. Other classic dishes have also stood the test of time including fried chicken, with almost a quarter (22.45%) of Londoners claiming it as their favourite dish of the year. Retro classics have made a comeback too, with crumpets edging their way back into the food scene with 15 of the 500 (3.27%) surveyed claiming it as their favourite food.

2020 Trends Moving into the new year, the survey asked savvy Londoners to reveal their predictions for culinary trends for 2020. Almost a quarter of Londoners surveyed (22.4%) predicted the revival of fine dining as a leading trend, whereas plantbased cuisine is also set to continue dominating the restaurant scene, with almost a quarter of respondents (22%) noting the growth of going meat-free. Taking the lead following the Rugby World Cup in Japan, a whopping 35.29% of the public have tipped Japenese cuisine as the foodie trend for 2020. The festive edition Taste of London at Tobacco Dock will nod to this, with offerings from Japanese favourites including TOU, Zela and Flesh & Buns.

Hot tips for 2020 Taste of London’s restaurant experts have also outlined their six hotly tipped chefs to watch out for in 2020, with many names including those who have made headlines over the past year with new restaurant openings, such as Santiago Lastra and Anais Van Manen, both of whom debuted new concepts this year. 1. Santiago Lastra-Rodriguez / Kol 2. Mark Tuttiett / Carousel 3. Simon Stallards / The Hidden Hut – Cornwall 4. Wei Guirong / Master Wei 5. Sam Bryant / Whole Beast 6. Anais Van Manen / Bao, Snack Bar

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EAT. DRINK. SLEEP January 2020

EPOS

Busy year of growth for NFS Technology Group and Aloha EPOS It’s been a busy year for Aloha by NFS, the leading EPOS software for restaurants, bars and hotels – and 2020 is looking even more positive. The company has seen existing clients expanding internationally, new clients coming on board and technology partners being selected to add further strength to the Aloha mix. Here’s just a flavour of some of the big developments in 2019. New partners Keeping ahead of trends in the hospitality industry is vital in these quick-changing times, and NFS is constantly building on the capabilities of Aloha to meet new demand. Deliveroo: With home delivery opening up new revenue streams for many restaurants, NFS added integration with Deliveroo to its armoury this year. Head of sales Chris Cartmell says: “Aloha now really streamlines the process of fulfilling home orders for many restaurants. “When a customer orders via Deliveroo, the Aloha takeout management system displays the order at exactly the right time on a tablet in the kitchen or prints it via the kitchen printer – there’s no need to re-key the order into the system.

effortless link to your restaurant or bar. It works like this: Customer: “Hey, Alexa – open the app for my favourite eating place.” Alexa: “Would you like your usual?”

“This saves staff time and means the order is prepared swiftly for delivery with the minimum of admin.”

The customer says yes or no, making another selection if necessary, then agrees the delivery or collection time. The order is relayed instantly to the restaurant kitchen and payment is taken automatically.

Alexa: Aloha’s new Voice Ordering service harnesses Amazon’s Alexa voice assistant to provide customers with an incredibly

Como: Aloha is now partnered with this leading customer loyalty program, which helps hospitality businesses keep track of

all their customers and know their every move—then motivate them to come back and spend more. Kitchen CUT: NFS has consolidated its relationship with this unique software that helps chefs designing meals to track potential allergens right down to ingredient level, and also provides a tremendous ability to calculate and cost individual dishes and menus. Aloha customers Aloha by NFS is used by a wide range of hospitality businesses across the world, including Hawksmoor and Dishoom,

* Learn more about Aloha by NFS at www.nfs-hospitality.com

EAT. DRINK. SLEEP January 2020

EPOS

who appreciate the way it streamlines operations, controls stock and labour and reduces waste.

Norma at the Stafford on Charlotte Street in Fitzovia, London, inspired by his travels around the Southern Mediterranean.

But several clients have made some particularly significant moves during 2019 with the help of the more-than-EPOS system. They include:

9 reasons why hospitality businesses choose Aloha by NFS

BrewDog: The incredibly successful UK based craft beer brewing and bar company uses Aloha across its estate – and recently extended it to Australia.

Servers use handheld devices including tablets and smartphones to take customers’ orders and payments right at tableside, while managers gain an end-to-end view of operations online from their mobile or laptop.

Chris Cartmell says: “BrewDog have successfully opened their DogTap Brisbane, which is a brewery as well as bar, and asked for support from Aloha by NFS. “We sent all of the technology Down Under, and it’s up and running perfectly for this amazingly ambitious and innovative customer.” BrewDog have also opened another DogTap in Berlin, and are due to open an Outpost branch in Dublin. Coyote Ugly: The bar chain has continued to expand across the UK – and will soon be operating as far afield as Cologne in Germany and Singapore, with launches planned. New clients have also been gaining the benefits of Aloha by NFS all through the year – one of the latest is the M Restaurant group, which has merged with a longstanding Aloha customer, the Argentinianstyle steak restaurant group Gaucho. Aloha is operating in the fine dining sphere, too – in September, chef Ben Tish opened

Handheld devices

With Aloha restaurant management technology, you can manage the display for different times of day so staff don’t have a huge menu to deal with. You display a screen layout appropriate to the job code of the staff member. 6.

Aloha provides flexible table maps where you allocate specific orders to specific tables. It allows you to transfer the whole or part of the ticket, and merge or split tables up if guests move. 7.

More engaged guests

The technology captures important information about your guests from the minute they book online. This includes info on their preferences – eg vegan food, or a preferred table – so you can create targeted email offers to bring them back again. 4.

Flexible order management

Speedier service

Serving staff send orders direct to the kitchen, where the POS software integrates with kitchen automation screens or printers so the meal is delivered swiftly. And after the meal, staff can take payment at tableside, splitting bills easily. 3.

Better menu management

Easier course management

You can split courses to help the kitchen, and make changes such as a starter being chosen as a main course. You can also set the kitchen up so the printer or screen displays the correct information to each station, such as a grill chef.

Improved control of costs, allergens and waste

Aloha technology gives restaurant owners valuable control over areas ranging from cost reduction to ingredient selection and allergen warnings. It tracks your most popular menu items, spotting trends and delivering accurate forecast reports. It helps you make good procurement decisions and cuts waste. 8.

Better cash management

Aloha restaurant POS tracks all transactions in real time so your cash position is always immediately visible. 9.

Upskilled staff

Aloha is intuitive to use, and staff can be taking orders within a couple of hours so there’s little disruption. WATCH THE VIDEO

Access Workspace set to transform and streamline integration within hospitality technology

January 2020

EAT. DRINK. SLEEP

EPOS

Access Workspace for Hospitality is the first cloud-based, end to end platform that interacts with software products to break the silo driven culture and bring all workstreams together via a single view and sign-on. It is designed to adopt smart use of data to improve efficiency and productivity by creating a platform that users can interact with and provide app driven functionality to employees. By bringing all hospitality solutions together in one central location, Access Workspace for Hospitality will improve staff efficiency, data quality and company performance through intuitive and engaging touch points. “Access Workspace for Hospitality puts all your business process software in one place with a single sign-on and surfaces key operational data in user friendly apps at the touch of a button” explained Mat Wood, Product Director of Access Hospitality. “The unified data warehouse provides certainty, reliable analytics and complete integration, with complementary apps giving everyone what they need from their business software.” Personalised drag-and-drop Access Workspace dashboards can be created for easy access to all business operations with a fully customisable interface enabling individuals to organise company information, data feeds, apps and tasks to suit their day to day needs.

“We have developed Access Workspace for Hospitality to deliver efficiency, scale, productivity and agility that changes the way the people work” continued Wood. “It is engaging, collaborative and people-centric, providing the most effective use of technology to give busy staff the freedom to do more and connect with their colleagues to strengthen their contribution to the business. Our best-of-breed EPoS, reservations, ticketing, procurement, purchase to pay, property maintenance, people management and finance solutions all sit within Access Workspace for Hospitality and are designed to support multi-site hospitality pub and bar, restaurant, food-to-go, hotel and leisure operators.” “The personalised dashboard allows team members to make technology work for them rather than having to follow a set format, whilst integration of processes and analytics into a single view, underpinned by safe, powerful data storage, ensures that analytics reports are always accurate and provide real-time reporting.” Henry Seddon, Managing Director of Access Hospitality added “Access has a track-record in developing software that’s intuitive and easy to use and Access Workspace for Hospitality is a logical extension to this. It will transform the way any business works, with integration at its core, but is particularly valuable for General Managers operating multiple outlets. Being able to log in and view information across all the sites and applications rather than having to open a new screen for each one is invaluable and gives simplicity that just isn’t available anywhere else. The dashboard can be fully customised and Access Workspace for Hospitality is an exciting expansion of our existing systems which are already improving the efficiency and productivity of hospitality businesses across the UK.” Access Workspace for Hospitality has been developed in consultation with hospitality experts to meet the needs of multi-site operations. Commenting on the unique proposition of Access Workspace, Jonny Findlay, Commercial Manager at Hubbox said “I am extremely excited to see all Access Hospitality products in one place, with one single sign-on. Basically, a one-stop shop for everything we need to run our business effectively.” Hospitality operators were able to see a demonstration of Access Workspace for Hospitality at the company’s second annual software conference, Access World 2019 at Wembley Stadium. The event was a chance for over 1,200 customers and industry professionals to network and gain insight into how technology can facilitate business efficiencies and growth. Many of the conference delegates took time to review how Access Workspace for Hospitality can make a positive difference to their own businesses, by easing the burden of admin, reducing costs and gaining freedom to focus on guest experiences. Anyone who wants to know more about, or have a demonstration of Access Workspace for Hospitality is invited to visit www.theaccessgroup.com/hospitality or contact hospitality@theaccessgroup.com.

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EPOS

LOLLYLOYALTY LAUNCHES Lolly, the digital commerce specialist, has launched its own loyalty app. With the launch of LollyLoyalty today’s busy hospitality provider can now complete the entire purchasing process using Lolly’s in-house software support services, ranging from pre-order, to collection, selfserve, payments, and now, loyalty.

emerging customer loyalty trends will be all-important as we move forward, using the data to inform future developments.

The LollyLoyalty app is easy to use, and available on both Android and IOS. The app software also easily integrates with existing Lolly PoS and self-serve applications. It enables customers to collect points, stamps and offers all at the touch of a button. Rewards can then be redeemed at traditional point of sale or using self-serve tablets and kiosks – via the app. Points and stamps accrue in an engaging way, keeping everything branded to the business. Customers can also opt-in for app notifications, mailing lists and more, allowing business to keep the dialogue open.

“Today, we are proud to be able to offer this entirely via Lolly’s custombuilt software to support increased sales volumes.”

Peter Moore, CEO of Lolly, comments: “Available at affordable pricing, the app opens up opportunities for hospitality providers of all sizes, allowing them to build interactive relationships with customers and deliver the customised and rewarding service that is becoming an expectation. “Repeat custom and driving the bottom line are key within our highly competitive sector. Having the ability to encourage customers to return via a loyalty proposition is now vital.” LollyLoyalty provides best-of-breed software, but – as with all Lolly innovations – has been designed to support hospitality providers, via enterprise-level support at an affordable price. Peter Moore adds: “Digital commerce is evolving, and everyone wants to be part of the revolution. Having a loyalty programme is an expected part of the purchasing process and keeping up-to-date with

“Our ambition has always been to arm hospitality providers to offer order, collect, payment and loyalty in a single payment moment.

At Restaurant & Bar Tech Live 2018, the company was proud to launch LollyServe, enabling hospitality providers of all sizes to benefit from the speed and convenience of selfserve technology. The first-to-market technology has been well-received by the industry and is set to be further enhanced by Lolly’s latest app launch. www.itslolly.com 0800 038 5389

• Digital commerce specialist enhances offering by adding loyalty to its stable, supporting the entire purchasing process for busy hospitality providers • LollyLoyalty supports repeat service, increased footfall and revenue

EAT. DRINK. SLEEP January 2020

Over half of coffee operators would pay more for a supplier if it offered measurable impact on sustainability efforts In recent years the issue of sustainability has come to the forefront of the coffee industry, but recent research has found that as consumer demand grows, the industry is still facing numerous barriers to going green.

• • •

Eight in ten hot beverage businesses have introduced methods to reduce single-use plastics Half of operators think the energy efficiency of equipment is a top sustainable priority Over half of coffee operating businesses would pay more for a supplier if it offered a measurable impact on sustainability efforts

According to new, independent research by BRITA Professional1 on the opinions of coffee operators, almost all (97%) believe that sustainability credentials are important to their customers. When asked about the top priorities for their business, sustainability came second place (48%) only to customer satisfaction (70%). However, the research also revealed that hot beverage operators feel there are a number of barriers to reaching their sustainable goals: • •

•

Equipment: Almost half think their equipment is letting them down by not standing the test of time (49%) Cost is an issue: Over half find it difficult to balance profitability and sustainability within their business (64%) Lack of knowledge: About sustainable practices is making it harder (47%)

With nearly half of coffee operators highlighting the importance of working with sustainable suppliers and 56% saying they would pay more for a supplier if it offered a measurable impact on sustainability efforts, it’s clear that the role of suppliers is key in helping individual businesses and the wider industry achieve sustainability targets.

their establishment, for instance three quarters (79%) have removed plastic straws and two thirds (59%) have eliminated single-use plastic cutlery.

Better Filtered: School of Expertise – Serving Coffee Sustainably, Sarah Taylor, Managing Director of BRITA UK, said:

That said, it’s clear that businesses could do more. Less than half (46%) have introduced incentives to reduce single-use coffee cups and only a third (34%) have installed filtered water dispensers to replace bottled water. What’s more, although cutting down on single-use plastic was found to be the biggest sustainable priority, many want to go further:

“Sustainability in the coffee sector isn’t a new concept, the industry as a whole is dedicated to creating a sustainable supply chain – from the beans right through to the coffee served. What is new is the significant shift in consumer’ expectations and awareness of the climate crisis. Once viewed as a ‘nice to have’, putting the environment before profit is now expected and this goes beyond the likes of recycling packaging and removing single-use plastic straws.

•

In fact, the research found the top sustainable initiatives coffee operators would like suppliers to focus on are: • • •

Reducing packaging (79%) Sourcing sustainable food (52% Working on machine protection to help it stand the test of time (51%)

The sustainability issue that’s the most important to operators is the one they are also engaging with the most – reducing single-use plastic. Eight in ten (y) say they have already introduced methods to reduce single-use plastic in

• •

53% see the energy efficiency of equipment as a top focus but just under half (46%) are using water filters on their equipment, despite it being one of the best ways to ensure coffee making equipment runs efficiently and stands the test of time by protecting against limescale and unwanted minerals 44% believe that working with sustainable suppliers should be a top priority 23% think that emphasis should be placed on disposal of tea and coffee grounds

Speaking about the research results, which are available in a new toolkit from BRITA Professional – Life is

“For suppliers in the coffee industry, continually improving on sustainable practices to pass the benefits down the supply chain to operators and meet consumer demand is an ongoing challenge. Our new toolkit provides practical solutions and advice on how to balance sustainability challenges with other business priorities, as well as the potential gains that can be made from making the right sustainable choices.” To download a copy of the Life is Better Filtered: School of Expertise – Serving Coffee Sustainably toolkit, please visit: www.brita.co.uk/hospitality

EAT. DRINK. SLEEP January 2020

Fabrics & Linens

Vision Support Services is delighted to partner with Marriott International Procurement, to offer an approved range of filled bed linen.

Marriott Welcomes Vision Support Services

An exclusive range of duvets, pillows and mattress toppers, has been developed to Marriott brand standards. Each of these products has been tested and approved by the procurement team who have sanctioned Vision to offer these products to Marriott hotels across Europe, the Middle East and Africa. 36

EAT. DRINK. SLEEP January 2020

Fabrics & Linens

Vision is a leading supplier of textiles to the global hospitality market. With hundreds of years of manufacturing experience, Vision is a trusted textile expert. With a winning combination of local expertise and outstanding technical knowledge, Vision ensure every product they provide carries their trusted Seal of Approval, a guarantee of assurance, reliability, fair and responsible dealing. Sales Director for Vision UK Hospitality, Jacqui Hurst, said: “We’re delighted to have won the nomination for Marriott International and look forward to working in partnership with them to demonstrate the assured quality behind our products.

We’re confident we will deliver the highest quality filled bedding items to Marriott International in accordance with their exact requirements and we’re equally confident that we’ll build upon our promise of ‘Delivering Marriott Brand Standards.” To find out more about Vision Support Services, please visit www.visionsupportservices.com

EAT. DRINK. SLEEP January 2020

Fabrics & Linens

Agua Fabrics London based Agua Fabrics are leading producers of performance upholstery fabrics for the Hospitality and Leisure sectors. From launching the first collection in 2001, Agua has invested heavily in new designs and range extensions creating an impressive portfolio of 24 collections covering soft fabrics and faux leathers. Agua is rapidly gaining a reputation for the production of high quality on trend fabrics that meet the needs of challenging hospitality environments where traditional soft seating has been quickly ruined by spillages and soiling. In addition to being Fire Retardant to Crib 5, all the Agua collections are impervious and supplied with a stain resistant finish. These excellent properties help to keep furniture in service and maintain the appearance of the fabric. Agua also offer a Crib 7 faux leather that is ideal for use in high hazard environments. Working closely with colour trend experts and fabric designers, whilst retaining the need for practicality in contract environments, the most recent Agua collections are at the forefront of modern thinking: Cashmir Tones, Stretch and Lunar Canis. Cashmir Tones consists a stunning mix of softness, warmth and colour. It offers both the appearance and feel of wool while still providing all the benefits of Agua’s technical properties. A luxuriously soft fabric perfect for bedroom, public area and restaurant schemes. This is a perfect addition to the already popular Cashmir collection, which together with Tones now offers 30 sophisticated colourways. Agua Stretch is a ground-breaking faux leather offering an exciting new solution for shapes traditionally found to be difficult to upholster. The revolutionary fabric frees furniture designers to explore and create a new range of curves and profiles. Stretch can be used practically while still providing a fantastic finish in a variety of colours. The addition of the Canis design, a hound’s tooth print to the Lunar collection further increases Agua’s reputation as the leading supplier of faux leathers to the Hospitality sector. The existing Taurus, Paint Pot, Aries, Lunar and Furnisoft collections provide

over 150 colourways, whilst the Mystique collection adds dramatic metallic effects to enhance designs. When considering upholstery fabrics for spas, poolside and outdoors, specialist fabrics are crucial Agua has collections appropriate for these areas as well.

AGUA – design without compromising performance www.aguafabrics.com Agua Fabrics Ltd, Hyde House, The Hyde, London, NW9 6LH, UK T: +44 (0)20 8205 0050 E: info@aguafabrics.com

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A sustainable approach to cleaning and maintenance When Michelin-star restaurant Alchemilla opened in August 2017 to critical acclaim, head chef and proprietor Alex Bond set out to do things differently with a clear focus on creating a sustainable operation strategy for his business.

EAT. DRINK. SLEEP January 2020

Contract Lighting

Speaking to suppliers, Alex requested a limit on unnecessary packaging such as cardboard boxes and plastic wrapping. Alchemilla’s stock is delivered in reusable plastic crates and the restaurant is also driving down its single-use plastic consumption by removing straws and other supplies from both front and back of house areas. When looking at cleaning and maintenance, Alex was keen to find a system that would reduce the use of chemical products across the board. “It makes very good business sense for a restaurant. Cleaning chemicals are one of the only products which come in through the back door, that can’t be sold out of the front door; there’s no profit to be made so it’s sensible that we try and reduce our usage where we can,” he explains. Alex was introduced to Robert Scott’s Toucan Eco biocleaning system which has been developed to offer customers a product that significantly reduces the use of traditional cleaning chemicals, while also providing a costeffective and eco-friendly cleaning alternative by drastically reducing the plastic waste produced by chemical packaging. The Toucan Eco system uses electrochemical activation (ECA) technology – the most eco-friendly disinfectant and cleaning alternative to synthetic chemicals currently on the market. It has only two components – tap water and table salt. The components are activated using a form of electrolysis where

a small electrical current is applied to the solution using a specialised electrolysis cell. This produces hypochlorous acid – a powerful and safe disinfectant, and sodium hypochlorite solution – a gentle cleaning agent. Together, they create a naturally occurring multi-surface disinfectant and cleaner that’s safe, non-toxic, non-allergenic and low cost. Research has proven it’s highly effective against all types of bacteria, viruses, cysts, protozoa, algae and spores, eliminating all forms of microorganisms in water supplies, on work surfaces, fabrics and materials. The solution kills up to 99.999% of microorganisms, including pathogens, with a very fast contact time and virtually no regrowth. The 3,500 sq ft, 60-cover, restaurant installed the Toucan Eco cleaning system in January 2018 and uses it to clean all areas of the front of house including table tops, glassware, windows and mirrors, fridges, furniture and restroom facilities. In the kitchen, the system is used to clean benches and worktops, and while chemical de-greasers are still required on areas such as ovens, floors and the extraction canopy, Alex has seen an average total saving of £200 per month on the cost of chemical cleaning agents, as well as a huge saving on the volume of plastic waste. For front of house areas, the product is applied with microfibre cloths, while centrefeed is used in the kitchens and food preparation areas where it must be disposable to comply with health and safety regulations. Alex continued: “We had the confidence to try a new product and we were well aware of the benefits the Toucan Eco system offered. One of the best results we’ve seen is on our glassware, windows and any reflective surfaces as the finish is entirely streak-free and spotless. The approach of the cleaning system married with our intentions for the restaurant, so installing a more environmentally sound, cost-effective alternative made complete sense from the start. “The staff have found the system easy to use and incredibly timesaving, which always helps at the end of a long shift. The results have exceeded our expectations and knowing we’re using considerably less chemical product and further reducing our plastic waste output is exactly what we set out to achieve,” Alex added. Alchemilla installed the Toucan Eco Active system, which is ideal for small to medium-sized facilities. One single activation will produce 10 litres of disinfectant and cleaning solution equivalent of around 16 x 600ml spray bottles. The system includes a generator, 10 litre tank, brine salt dispenser, discharge tap and shelf. Find out more CLICK HERE.

Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract and domestic markets. Our ethos is Quality, Service and Affordability. Whether choosing from our standard range of products, or something special that has been individually designed by yourselves, we shall endeavour to produce items to very strict standards and specifications in an extensive range of finishes.

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Recognised by more than 20% of the world’s population (statistic credit: chinesenewyear.net), the festivities start Saturday 25th January 2020, to celebrate the beginning of a New Year on the Chinese calendar.

January 2020

EAT. DRINK. SLEEP

Jeremy Pang - What NOT to do for Chinese New Year!

Known for having a wealth of rich traditions and cultural ritual, Jeremy gives us his rundown below on the absolute no no’s when it comes to celebrating Chinese New Year authentically:

•

What NOT to do on Chinese New Year by Jeremy Pang •

•

First one that sticks in my mind from my Mum, as a child, was “DON’T SHOWER”.... well, at least not on Chinese New Year’s Day. Apparently it washes off all your luck! Don’t clean your house (which is why we clean the day before, or deep clean just before CNY), as again - we will sweep away our luck. Chinese New Year is all about accruing good luck for the year ahead and this is why firecrackers and fireworks are set off at

midnight, to ward off misfortune and bring in that good luck. Don’t give red packets unless you’re married! These red envelopes are packets of luck, usually filled with money... so if you’re single - you’re in a good place and should look forward to receiving lots of money on Chinese New Year and gaining wealth! As soon as you’re married, you have to then give red packets to all those younger than you who are single.

Jeremy always recommends having a fully stocked pantry for the celebrations which must include: • • • •

Abundance of rice - for an abundance in life. Plenty of oil - to keep you going. Sweet things - to keep your life sweet. Mandarins and oranges pronounced ‘’GUM’’ in Cantonese,

•

which sounds like Gold are for Good Wealth. Endless noodles to represent long life.

The running theme of performing certain rituals for luck follows through onto the banquet table for Chinese New Year. Everything is about wealth, prosperity, good health, or abundance in life and for Jeremy, the below three recipes are an absolute must for the festive table and represent that running theme... Chinese New Year Recipes by Jeremy Pang Wonton Braised Noodles with Tobiko - aka the jelly fish dumplings The long noodle feature of this dish represents long life and the wontons are in there for good wealth, they also look like money bags, or ‘gold ingots’ olden day Chinese money. Crispy tofu rolls with prawns (shrimp) and asparagus These ‘rolls’ signify gold bars for the table and are a wish for good wealth by the host to all those sat at the table. Sea bass with crushed soybeans and chilli sauce The classic whole steamed Chinese fish dish, but served with a Jeremy Pang twist! Cooking a whole fish represents an abundance for life. Full recipe details available by request.

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Coming Soon Next Month’s Features – February 2020 • Cleaning & Hygiene • Commercial Bathrooms • Contract Furniture & Furnishings • Safety & Security

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Jeremy@eat-drink-sleep.com

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