Eat.Drink.Sleep - October 2022

Introducing Range Of Quality FROM

BELPER RANGE

CHIA RANGE

BENTON RANGE

PULA

SHELBY RANGE

PORTLAND RANGE

SUDBURY RANGE

Luxury Retro steel chairs and stools with commercial rated foam and brown leather seats, plus dining tables.

Handmade vintage pub style bar stools (2 sizes) in steel and ash wood plus bar tables.

Aluminium chairs yellow,

NEWMARKET RANGE quality steel and leather chairs light brown, green and blue.

Aluminium chairs

TRG portfolio outperforms a ‘challenging market’

The group reports total sales of £423.4m, almost double the £216.8m seen during the same period in 2021.

Wagamama, along with the group’s pub and concessions busineses, continues to outperform the market in terms of like-forlike (LFL) sales. Comparing the 33 weeks to 21 August against the same period in 2019, Wagamama’s LFL sales are up 11%, +6% vs the market; pubs are up 9%, +11% vs the market; while concessions stand at 11%, +9% vs the market.

Barburrito, a brand acquired by TRG in July, also continues to trade ahead of industry levels, with an outperformance of 13% for the 33 weeks to 21 August.

The group notes that improvements in the customer offer means consumer ratings remain positive, while ongoing cost pressures have been partially mitigated by decisive management actions such as:

• 100% of utlities hedged for FY22, FY23 and FY24 to provide future certainty on the cost base

• An interest rate cap on £125m of gross debt, effective from November 2022–November 2025

TRG will take a “disciplined” approach to both organic and inorganic targeted expansion opportunities to drive longer-term value creation. Plans include establishing a strong pipeline of Wagamama restaurants with improved commercial lease terms.

Andy Hornby, CEO of TRG, comments: “We have made good progress in the past six months, delivering a robust financial performance in a challenging market, with continued LFL sales outperformance. I’d like to thank each and every member of our teams for their phenomenal efforts in delivering these results.”

Brakspear bolsters Honeycomb Houses division

Brakspear has made two new appointments within its Honeycomb Houses managed division, designed to bolster the 10-strong estate and prepare for its next stage of growth.

James White (left), who joins from Wells & Co’s managed division, has been appointed as operations manager, while Ken Umasanthiram (right) joins as head of food. Umasanthiram arrives from Popeyes UK, having also worked at Bill’s and as a personal chef to bands Kaiser Chiefs and Korn.

White will be responsible for five Honeycomb Houses, including the recently redeveloped Bull on Bell Street in Henley, and The Nag’s Head, set on its own island on Abingdon Bridge.

Umasanthiram will oversee all aspects of the food offer, working with the

chefs and GMs at each pub, as well as the Honeycomb Houses marketing manager.

Honeycomb Houses includes Chelteham’s The Frogmill, which was named the best in the UK at the 2022 National Pub & Bar

“We’reAwards.delighted to welcome James and Ken, whose skills and industry experience will be an enormous asset,” says Brakspear chief executive Tom Davies. “Like all operators, we are facing a raft of challenges from team shortages to supply chain issues and spiralling energy costs. We believe, though, that the Honeycomb Houses ethos of ‘Our House, Your Home’, is

creating a culture among our teams where they are focused on delivering high standards, happy in their work and loyal to their pub.

“We will continue to build on this and are confident it will stand us in good stead both to weather adverse trading conditions, and to further develop the Honeycomb Houses division.”

Kent pub unveils new glamping pods

The Woolpack at Benover in Yalding officially launched its new luxury pods, which are set in a secluded two-acre field at the back of the pub, to guests earlier this month.

It has taken licensee Renata Spatinova and her husband Dave Bastable around two years to see the project through to fruition, after applying for planning permission to establish them on their site.

The pods can sleep two adults and two children, and all have en suite shower rooms and tea and coffee-making facilities. Guests also have their own firepits.

“It has been a long project and I have had a few sleepless nights,” says Spatinova. “But we are a good team – Dave comes up with the ideas and I provide the muscle to get it done. We are very excited about this new business venture.”

Three glamping pods have been unveiled at a Shepherd Neame pub.

James White is responsible for five Honeycomb Houses including the recently redeveloped Bull on Bell Street in Henley

Afternoon tea with Yinka Ilori and Bulgari

Celebrating its 1oth year in London, contemporary Italian hotel Bulgari London, has commissioned the London-based British-Nigerian artist and designer Yinka Ilori to reimagine the afternoon tea stand as a sculptural work of art…

Following the unveiling of The Bulgari Lounge’s recently refreshed interiors for the anniversary year, Bulgari Hotel London in Knightsbridge has launched a collaboration with acclaimed multidisciplinary artist and designer Yinka Ilori. The launch of the Yinka Ilori X Bulgari Hotel London Afternoon Tea on September 16 coincides with the opening of Ilori’s first institutional show at the Design Museum as the city prepares to celebrate London Design Festival and Frieze Art Fairs.

“We were drawn to Yinka for his obsession with colour, the distinctly optimistic spirit of his bold and contemporary work, and its celebration of the diversity of the capital,” said Kostas Sfaltos, General Manager, Bulgari London. “That celebration of colour draws a parallel with Bulgari’s heritage as the master of coloured gems, and the colourful design changes we have made to Bulgari Hotel London over the past year.”

“I am extremely excited to have worked with Bulgari Hotel London for its momentous 10th anniversary,” commented Ilori. ”My designs for this collaboration celebrate London’s cultural mosaic and the joy of coming together over food. The tea stands are based on the geometry of the sphere and the meeting of different cultures, and I hope people will gather at the hotel and enjoy a vibrant and colourful dining experience through the afternoon tea.”

Ilori’s playful designs enliven the public realm using his signature combination of colour and pattern, and his window façade of geometric designs and bold visual style at Bulgari Hotel London will be instantly recognisable. Specially designed afternoon tea stands – based on stacked and interlocking spheres –will take centre stage. An artwork created for the occasion will recur as a motif across the hotel, from a vibrant takeover of the building’s facade, to the linen napkins on the tables which will also be available to purchase as a limited edition gift set. Afternoon tea pastries inspired by Yinka’s anniversary design for the hotel are created in collaboration with the artist by award-winning Italian pastry chef and chocolatier-inresidence, Gianluca Fusto.

Notes Coffee gainscertificationorganic

Notes Coffee Roaster has officially been granted the certification to sell organic coffee to foodservice outlets, as well as its 12 premium cafe bars around London.

Achieving the Organic Food Federation certification gives Notes the seal of approval that its coffee products – specifically its Ethiopian Mohammed Ali and Dambi Uddo single origin – are now produced in accordance with organic standards which comply with the UK organic regulations. It also provides caterers with added confidence in the quality, ethics and sustainability of its coffee Toproducts.comply

with the accreditation requirements, Notes has changed the structure of how it operates its roastery. During its production facility process, for example, organic coffee has been separated from non-organic products and systems – using dedicated green plastic buckets for organic coffee distribution. Procedures are also now fully documented during roasting, giving caterers total reassurance on quality and consistency.

Ali Anderson, sales manager at Notes Coffee, comments: “This is a significant achievement for our business and gives our systems and procedures an exceptional seal of approval. It’s vital that our customers can have confidence in our service and products and everything we do. Being awarded a certification from the Organic Food Federation is further endorsement of our capabilities and commitment to deliver coffee excellence – every serve. But this is only made possible thanks to the passion and expertise we have within the business.”

An invitation to lunch at

Tom Kerridge’s for £15

Back in 2008, when the country hit a recession and people were very worried about the money in their pockets, I was deep in the kitchen trying to work out how to strengthen and lay the foundations for a young business. Beth and I came up with what sounded like a ludicrous idea but could be fun…’why don’t we do a set lunch menu that’s price feels like it is too good to be true.’ So, we launched a one choice lunch menu that made absolutely no money but filled the pub with noise, excitement and laughter. It was incredibly motivating for staff and the team and it felt like the guests were having such a great time as it was such value for money.

Now, in 2022, it feels like those times are here again. You can’t turn on the TV, look at social media or read a newspaper without the grim news of the cost-of-living crisis. So, it is time to bring back the ‘too good to be true’ offer. We are very excited to launch a set lunch £15 menu. Yes, that is right, £15 for two courses (a third course can be enjoyed for an

additional £7.50), running across three of our sites. Kerridge’s Bar & Grill in the heart of London at The Corinthia, the one Michelin starred The Coach in Marlow, and the beautiful Bull & Bear in TheManchester.samemenu

will run concurrently in all sites, headed up by Nick Beardshaw, Sarah Hayward and Connor Black and will be launching on Monday 5th September. The dishes will champion classic pub favourites or even school dinners, so expect cottage pie, lasagne and caramelized onion sausage with mash followed by old school desserts of spotted dick, jam roly poly and crumble and custard. The aim is to get the excitement and buzz back into restaurants without guests having the fear of spending too much money. A taste of the good times at a fraction of the price.

Please come and join us, and most importantly, make a booking in London, Manchester or Marlow.

Tom Kerridge

The Set Lunch menu will run from 5th September 2022, see specific restaurants for availability.

Kerridge’s Bar & Grill – 10 Northumberland Avenue, London WC2N 5AE

www.kerridgesbarandgrill.co.uk

The Coach – 3 West Street, Marlow SL7 2LS www.thecoachmarlow.co.uk

The Bull & Bear – 4 Norfolk Street, Manchester M2 1DW

www.bullandbearmanchester.co.uk

How hospitality businesses can apply learnings from the Birmingham 2022 Commonwealth Games to boost confidence of customers and staff

By Dr Lisa Ackerley, CEnvH, FRSPH Director of Medical and Scientific Engagement, Hygiene at Reckitt

Cleanliness and hygiene are always high on the agenda for hospitality businesses and the pandemic has only served to heighten awareness of the importance of hygiene. Whilst all venues adjust to the new normal, large-scale events such as the Birmingham 2022 Commonwealth Games – kicked off in July - present even more complex challenges for operators in this space.  Effective hygiene programmes are part of the new normal, but the question remains: in these financially challenging times, how can hospitality businesses give confidence to their guests by adopting hygiene best practice without an increased cost burden? The answer could lie in the adoption of a Targeted Hygiene programme such as the one by Dettol Pro Solutions, which is a science-backed approach, and was being used at the Birmingham 2022 Commonwealth Games.

The Games was the biggest sporting event held in the UK since the pandemic with an estimated one million spectators and Measuresattendees.should

also be put in place to make hand washing as easy as possible, such as encouraging staff and customers to sanitise or wash their hands regularly and at critical times - for example, upon arrival at the premises. In a study modelling virus spread in a restaurant setting, contaminated hands spread the virus to a wide number of surfaces and objects, including the table and chairs, menus, pens, and others’ hands. Disinfecting these fomites was found to reduce risks of transfer to subsequent customers.

Good hygiene is not only about whether hygiene interventions are practised with efficacious products, but at what moments, how frequently and how well; interventions should be put into place when and where they are most effective. Known as Targeted Hygiene, the focus lies on disinfecting high touch point surfaces where virus and

bacteria transmission is most likely and implementing hand hygiene at points that help to break the chain of infection - rather than carrying out time - and product - heavy ‘deep cleans’ every day.

Personal hygiene also plays a key role. For hospitality staff, it should cover handwashing, clothing, and general hygiene protocols. Correct handwashing with water or soap is essential to help prevent contamination.  Studies show that handwashing with water alone reduces the presence of bacteria to 23%, whilst handwashing with plain soap and water reduces the presence of bacteria to 8%.

It is not enough to tell people to wash their hands “frequently”, but it is about providing the opportunity to do so at key moments, and to remind, encourage and motivate people to take action at the most appropriate moments.

The following steps, implemented at the Games, could be adopted equally to other applications such as hospitality, catering and F&B businesses looking to instil confidence and peace of mind among employees and consumers:

• Identify high-touch ‘hotspots’: Areas that are frequently touched and shared represent potential hotspots (e.g. lifts, buttons, doorknobs, bathroom fittings such as taps, door locks and toilet flush handles). Additionally in hospitality, Front of House tables and seating areas, tables and other customer touch points would be included.

• Devise an effective protocol: Implement a targeted hygiene approach that is informed by science, to help break the chain of infection, taking care to consider when to clean and disinfect as well as “how”.

• Use trusted products: Use products with efficacy proven on viruses and bacteria. When used as per instructions of use, products could significantly reduce the germs on surfaces or hands.

• Encourage and motivate people to adopt good hand hygiene practices: At Birmingham 2022, Dettol antibacterial Hand Sanitiser Gel has been placed strategically to encourage use, alongside messaging to make good hand hygiene the norm. Furthermore, messaging on the back of toilet cubicle doors means that people are reminded of the need to wash their hands at a timely moment - giving them the knowledge, motivation and opportunity to do the right thing. This is a simple and cost effective intervention, and with a bit of ingenuity can even be made fun and with your house style.

• Timing, frequency, and verification of protocols:  Once cleaning and disinfection protocols are established, the critical element to reducing the potential for viruses and bacteria transmission is the timing and frequency of cleaning and disinfection. High traffic areas require attention more frequently than lesser used parts of a building. In some circumstances, cleaning and disinfecting will need to take place after use - for example at a restaurant table.  It is critical that protocols are practical and achievable and may need refining from time to time as circumstances change.

Caterers, bar staff, accommodation hosts and additional F&B staff and volunteers were present at The Games, working tirelessly behind the scenes to make the hospitality experience the best it can be for athletes and fans. Coming out of the pandemic and coming out of this one-in-a-lifetime event, one thing is certain: applying hygiene protocols today will help to secure the confidence of customers tomorrow.

As any regular readers of this column will know pairing American craft beer with food is a regular theme but this time the case for matching hops with hospitality is eloquently put by Adam Dulye, the Brewers Association’s Executive Chef and world-renowned beer and food pairing expert, in a new video produced by the Craft Beer Channel at Westminster Kingsway Catering College.

NEW BEER AND FOOD VIDEO AVAILABLE

The Brewers Association is a trade organisation representing small and independent American craft brewers and recently visited the UK to host a beer and food pairing showdown curated and led by Chef Adam but developed, cooked and served exclusively by third year students. By introducing the concept of beer with food at an early stage in their careers the Brewers Association aims to pass on knowledge, passion and interest that student chefs can apply as they advance into the professional kitchen.

Watch the video opposite to find out why beer deserves its place at the table and how it can help your business. Beer’s wide flavour spectrum make it an ideal partner for almost any type of food and can elevate both to a higher level.

In a wide-ranging discussion about the merits of beer with food versus wine, Dulye says:

“People are more open-minded than ever before. When you go out now, you’re looking for an experience. Beer can, and should, be part of that experience and absolutely has a place even at high end restaurants. Menus are all about balance now and that balance should exist between beer, wine and spirits. Small pour sizes of approximately 100ml are also advised so guests may sample several different beers in one sitting and not feel committed to one large pour. It’s all about trust. If the diner has a memorable experience with good food, good beer and good service they will return time and time again”

Caterers and chefs are welcome to make use of the wealth of free resources, available on www.brewersassociation.org or www.Craftbeer.com

The UK is the largest European export market for American craft beer accounting for 8.4% of all exports. It is available from Athletic Brewing, the Cascade Club, or select national wholesalers.

www.brewersassociation.org

NaturewallpairingsSustainablewith

Opposite interior combinations can create the ideal design update. With 2022 focusing more and more on bringing natural materials and colourways into commercial spaces and the home, Naturewall’s statement wall coverings add in an organic element, creating a comfortable environment for all.

The designers of the Scandi-inspired panels are committed to ensuring products are not only style-conscious but also sustainable, with a variety of eco-friendly, easy-toinstall designs. Manufactured by craftsmen in the UK using high-quality materials, each range has its own story.

The wall panels are easy to install and accessible for all those looking to bring the outdoors in. Using FSC-certified timber, the premium collection of sustainable, on-trend wood panels are readily available throughout the UK.

Combine different materials

Teaming natural wood with marble is an understated art form. The contrast of the cool marble against the warmth of wood balances ambiance and texture.

The SlatWall panels are the perfect accompaniment for eco-friendly furnishings and home styling. This popular design repurposed over 3 million recycle plastic

bottles in 2021 to create the PET felt used for the acoustic backing that provides class A absorption.

SlatWall Acoustic Natural Oak (Grey Felt) £129.99

Supersize a small space

Ordinarily, lighter colours and airy elements are the ‘go to’ update to deceive the size of a space. Adding dark, dramatic textures to small walls can often create a big visual opportunity. Opting for minimal furniture in similar textures but with opposing, tones will elevate the scheme and keep it eye-catching.

The Reclaimed Pine Planks are made from 100% recycled pine that was previously used as snow fencing. It has naturally weathered in harsh environments, Reclaimedtexturethatan authentic productcreatingaddsdistinctiveandcharacter.PinePlanks£79.99

Statement Colour

When selecting colours to use in neutral spaces, choose bright statement hints. Yellow and turquoise shades make for a cheery enhancement. When paired with natural walnuts and teak woods these hues will create a welcoming aesthetic.

Entirely crafted from used Javanese houses and boats, meaning no new trees are cut down to produce the panels making them extremely sustainable.

Java Teak Panels £99.99

LEDFlex Illuminates Ivy Asia across the UK

Located in the heart of London’s most exclusive neighbourhood, The Ivy Asia is the home to delicious Asian-inspired cuisine, incredible entertainment and lavish cocktails, set within a unique and vibrant décor.

The maximalist décor in The Ivy Asia is just as important to the overall experience as the cuisine. From the illuminated floor crafted from green, semi-precious stone to the cherry blossom trees with twinkling leaves, The Ivy Asia is designed to transport diners to a world beyond their imagination.

Lighting plays an integral part in enhancing this Asian-inspired interior as well as creating a lustrous yet cosy ambience for diners while highlighting focal designs details, architecture and artwork for an experience that stuns the senses. Lighting designer 18fifty specified LEDFlex premium lighting solutions to be integrated within this iconic restaurant chain across London, Guildford, Brighton, and Cardiff.

To set the ambient lighting, coffers in the ceiling throughout the restaurant use Lumen Line in 2300K from LEDFlex’s flagship Flexi Range. To create the golden illumination of the upper wall detail, corridors, and staircases, the 4mm wide Nano Flex HE in 2400K has further been integrated. The luminaire is additionally used to create a warm ambience within the seating booths.

Decadent focal areas of the restaurant such as the bar front, sushi bar, and private dining areas have been downlit using High Lumen Ultimo Neon Silicone in 2200K. As attention is drawn to the front of the bar, the rear is subtly backlit using Nano Flex HE in 2400K. The

lighting scheme is also purposefully implemented to draw attention to eye-catching art and mirrors. While Ultimo Neon Silicone SV in 2200K is used to flexibly outline the mirrors, the stunning backlit artwork on the walls is illuminated using Lumen Line in 2300K.

The clever and considered interior design in combination with bespoke LEDFlex lighting solutions met the client’s expectations perfectly, ensuring that these luxury experience dining venues will be ingrained as an unforgettable adventure into the world of Asian inspired cuisine.

‘No time for creativity’ say UK Chefs as New Study Reveals Price Hikes and Staff Shortages in Catering Firms are Worsening Due to Lack of Innovation

A new, independent survey of contract catering firms across the UK, has revealed the top concerns faced by operations managers, head chefs and general managers, as the sector continues to navigate a dynamic, largely unpredictable, post-pandemic world. The study, commissioned by P2P (Procure-to-Pay) catering technology firm Zupa, set out to delve deeper into the key challenges impacting day-to-day operations, as the resilience and innovation of UK catering firms is called into question. The study revealed that rising costs is the top concern for 27% of staff. Poor kitchen management was a close second (25%), a further 24% of respondents also cited lack of staff as a key concern, as well as food shortages (24%).

Perhaps more worringly, 99% of respondents say that multiple aspects of their day to day job are being overlooked due to time-consuming manual processes. Staff happiness and productivity is also suffering at the hands of poor team cohesion and outdated processes with 44% highlighting this as a major issue.  A further 40% of catering staff believe that lack of training and resource is to blame for low morale amongst their teams, while another 20% admit they are frustrated by unnecessary complexity and outdated technology, which they say is making the problems worse.

Food wastage and sustainability is also reportedly being overlooked within catering firms, due to legacy systems and high volumes of manual admin, with 40% admitting this is a real problem for the sector.

Ollie Brand, CEO at Zupa commented, “This latest survey combined with the events of the last couple of years, perhaps highlights that there is no return to the ‘old normal’. We now have a ‘new normal’ defined by unpredictability that requires aptitude, not just acceptance of uncertainty and change,” he continued, “Innovation is paramount and recognition that the right technology can help is critical to creating positive change in this sector. However, the survey does raise concerns as many are still failing to make the connection between outdated, manual processes and key operational concerns raised by their staff.”

The survey also revealed that lack of creativity and innovation is a key challenge for the industry. Lack of training, coupled with poor business vision may also be connected to issues around chef creativity as many blame lack of creativity for several of the sector’s top worries. Chef creativity in particular, was called out by over 20% of respondents who say chefs don’t have the time to innovate. Many of the respondents are chefs themelves, and when asked what they would do with more time in their working day, 65% said they would invest in the creativty of their cooking and menus.

The research also showed an acknowledgement from respondents, that technology would help their business. Just over half (51%) of respondents said they are looking for technology that is easy to use. A further 48% said that technology fits with the culture of their business and there is also enthusiasm around the prospect of introducing new technology, with 43% saying they are excited by the introduction of new technology.

Brand added, “Despite the obvious gap between outdated processes and business functions being side lined, it is clear that workers are over stretched and that this is having a knock on effect on the productivity of catering teams – and quite likely the quality of customer service. Staff attrition and low morale are endemic in this sector, and this comes at a time when the focus should be on business priorities like retention, development and improvement of customer service. Technology has the ability to transform operational performance and profitability for the better, so the time is ripe for change.”

New industry survey reveals top concerns amongst catering staff who say happiness, training and food wastage are amongst those aspects being ignored every day

Seal Packaging launches UKCA marked plastic-free paper cups to eliminate plastic at festivals

Seal Packaging has launched the UK’s first ever UKCA mark registered certified plastic-free paper cups.

Supporting the calls for a ‘Plastic-free pint’

In July, a cross-party group of more than 20 MPs called on the government to outlaw single-use plastic pint cups in a bid to combat plastic pollution. Parliamentarians, including the Green Party’s Caroline Lucas, and organisations such as CAMRA, have backed A Plastic Planet’s ‘Plastic Free Pint’ campaign, seeking an outright ban on plastic pint cups such as those used during music festivals and live sporting events.

According to The Caterer, in the UK, some 100 million plastic cups are used annually at festivals and sporting events. Plastic pint cups are the sixth most commonly found plastic item in Britain’s rivers, and the eighth on the nation’s beaches. Globally 500 billion plastic cups are used each year. If lined up end-to-end these cups would span 50 million kilometres – or more than 130 trips from the Earth to the Moon.

In April, a poll by Yonder found that 89% of Britons wanted plastic pint cups banned in a bid to protect the environment and some 75% of respondents also believed plastic pint cups ‘cheapen the experience’ of their favourite beer.

Now, Seal Packaging has launched a certified plastic-free alternative for pubs, bars, festivals and live sporting events.

The UK’s first UKCA marked plastic-free paper cups

“If people really care about the environment, this certified homecompostable and recyclable, repulpable, biodegradable, free from PLA and PE range of paper cups is a must,” says Sally Gabbitas.

Available in 10oz, 20oz and 22oz sizes plus a 4oz size for tasting, the cups have the prestigious Flustix No Plastic certification by Din Certco, and are the only UKCA mark registered paper cups for 10oz and 20oz.

“We all know that plastic is no longer seen as the answer, and anyway, paper delivers so many advantages beyond its sustainability credentials, as it can easily be printed across the whole surface in CMYK or spot colours,” says Sally Gabbitas. “So, you can actually put a whole poster into consumers’ hands, or run competitions which link through to your current digital campaign with QR codes.”

Packaging with integrity

“Being ‘environmentally friendly’ is never straightforward,” says Sally Gabbitas. “We must consider: how materials are sourced; how they are transported; what alternatives may be available; can the final product be recycled?; and can the final product be composted? But can we go further? If a product can be composted, how likely is that to happen? In theory, this may be the most environmental approach, but if the infrastructure is not available then perhaps a recyclable option is more sustainable.

“Our role is to advise and help our clients navigate the vast number of options to work together on the right packaging approach that is affordable, practical, ethical and sustainable.

“Less is very often more, and that’s why we are proud of our slogan: ‘SEAL – Packaging with integrity’.”

The UK’s first ever UKCA mark registered* paper cups are certified plastic-free, home-compostable and recyclable, repulpable, and biodegradable

SLEEPDRINK.EAT.

The Radiator Centre to Launch New Designs at HIX 2022

Hotel Interiors Experience celebrates the best in hotel interior design and for the cutting edge in hotel heating, visit The Radiator Centre on Stand U18.  The team will be showcasing a number of innovative new designs which not only offer the best in functionality but make an original style statement too.  From award-winning towel rails to iconic radiator designs, heating has never looked so good.  Read on for a taster of what will be on display...

Window

Winner of a Reddot 2022 Award, the Window is all radiator but with the additional benefit of also being a contemporary towel rail when needed. This elegant, modern design is available in a water version or electric only. Three colour combinations are offered as standard, or customers can choose from an additional 80 colours and finishes. Manufactured from carbon steel, Window is available in two sizes.

Scalleta

The Scaletta heated towel rail is an iconic, award-winning towel rail thanks to its original design and versatile use. Available in an electric-only floor mounted version, this offers the freedom to easily move the towel rail as required.  A fixed wall mounted version is also offered. Scaletta is manufactured in aluminium with the option of a temperature regulator and optional shelf for additional storage.

Sfere

Sfere is part of a range of ‘extra slim’ radiators, consisting of a single heating body that incorporates the usual water ways found on conventional radiators. It can be used individually as a stand-alone towel rail or displayed in a group to offer a unique bathroom heating solution. Sfere is manufactured from carbon steel and is available in over 80 colours and finishes. Ideally used in conjunction with a remote valve set.

Teso

Teso is a fine example of how a bathroom radiator does not have to look like a standard towel rail and yet can provide all the functionality required – storage, drying and hanging. Taking up less room than a standard radiator but offering plenty of space to place towels and robes, the Teso can be hung horizontally or vertically. Teso is available in a wide range of colours with the choice of a chrome, matching or complementary colour for the bar.

Retro

Ball jointed towel rails convey a sense of the traditional. Retro is available in a myriad of colours and choosing a bold or on-trend shade easily creates a unique and more contemporary look.  The Retro is available either wall or floor mounted; water fed or electric only. One width with a choice of eight heights offers further versatility.

Come visit us at HIX on the 17 & 18th November - click here for more info.

Our master craftsmen construct each bespoke order with painstaking care and attention, to create an exceptionally ‘real’ artificial showpiece, and we offer bespoke solutions to suit the needs of your space, business and tastes.

Whether you need simple plants and trees that don’t need tending to or you’re going for a full artificial landscape with turf, hedges and more, we have existing products and the capacity to create custom designs for any need and budget.

We’ll offer a no obligation quote to help you plan your projects and we can tailor our service to ‘fir’ your needs.

Full Support

Whatever your choices, we have the design experience and know-how needed to make you stand out. We can work with your design to make your premises look incredible, whatever the space and whatever the industry. We can even help you develop the design, drawing on years of experience.

Call us today on 01524 858888 or rangeonline–sales@justartificial.co.ukemailBrowseourWebStoreforourfullstockandmoreinfoon our bespoke solutions on offer.

www.justartificial.co.uk

Who Have We Supplied?

Major companies in many industries including ITV, BBC, Channels 4 and 5, Mulberry, Innocent Drinks, Monsoon, Bella Italia, Tescos, Big Brother, The Only Way is Essex, Coronation Street, Dancing on Ice, Park Resorts, Volkswagen, and more.

We’ve also sold to house builders, zoos, hotels, restaurants, shopping centres, theme parks, colleges and schools, cruise ships, theatres… the list goes on! We have tens of thousands of satisfied customers in the UK, in Europe, and across the World.

We can provide offers for procurement managers and corporate buyers on bulk orders and for trade, to help you finalise your design. Our quotes are no obligation - so call us today. We look forward to working with you!

As the leaves turn brown and we head into colder months, now is the perfect time to invest maintenance-free outdoor furniture, guaranteed for a market-leading 25 years.

Eco-friendly recycled plastic furniture is a long-term investment that will save you enormous amounts of time and money on costly annual upkeep. And there are plenty of key advantages to upgrading your furniture to recycled plastic, including the following:

• It is extremely hardwearing and will never split, chip, crack or rot

Whilst

Furthermore. are an accredited member of the Made in in are extremely proud that

Octagonal Picnic

Onwards and upwards, Wardington’s Original mark meteoric growth and its fourth birthday with new products and expansion.

Since its launch in September 2018, Ludlow based Wardington’s Original has gone from strength to strength in a very short time; in addition to increasing its gin range from 4 to 8 products, the entire range now includes vodka, rum, whisky, liqueurs, and eau de vie, with a new range of fruit gins launching soon. The award-winning brand continues in its aim of creating premium, hand crafted spirits that can be enjoyed neat.  The two newly launched products, Ludlow Earl Grey Gin, and Ludlow Single Malt Whisky have gained wide customer approval, with the first batch of the latter being sold out in 3.5 minutes! New for the Christmas season are a range of fruit gins, encompassing rhubarb and Apple, Raspberry and Strawberry, Blood Orange and Pomelo and Elderflower and Quince.

The latest edition to the gin family, Ludlow Earl Grey Gin No. 8, uses the finest juniper, coriander, angelica root and orris, all harmonised with bright citrus notes of bergamot orange and a delicate hint of fragrant bog myrtle from the Scottish Highlands — this having been released to mark the late Queen’s Platinum Jubilee, recalling the countryside of Balmoral. The premium Ludlow Single Malt Whisky is crafted in what is believed to be the smallest commercial whisky distillery in the UK, using a wood fired German column still, a rarity in the British Isles. Having rapidly sold out twice, make sure you get your order in quickly for the next batch due for release in November.

Master Distiller, Shaun Ward comments ‘creating handcrafted spirits is a fascinating process — we simply love it.  I am a big spirits fan — beautiful

Order soon in time for Christmas stocking: www.wardingtons.co.uk handcrafted spirits in four

creations distilled with the finest ingredients bring something unique to savour and enjoy.  I am also a fan of single malt whisky — the stories, the landscapes, the characters that form something magical, hence the development of our Ludlow Single Malt Whisky, created in its unique still.  Our journey so far has been meteoric, and I am pleased our latest products have received great plaudits from customers — we are confident that this will continue with our new range of fruit gins.  We are also pleased to announce that we will be expanding to a brand new distillery in 2023, where we will offer distillery tours, a gin school, a shop and gin garden’.

Take restaurantyour profits to the next level with technology

We live in a digital world and for the hospitality sector this means your guests expect a seamless and continually-improved experience from every visit they make to your restaurant, and every interaction they have with you online.

But how can you better understand which technology will benefit your restaurant the most by adding value, increasing margins, providing really useful functionality, and lowering your purchase and ledger costs?

Admittedly, choosing a new or replace ment restaurant reservation, table or booking management system can sometimes feel like a bit of a minefield. There can be way too many choices of software available, and most restaurant, pub, café or bar owners would rather spend their time building their business.

However, let’s simplify the choices. It’s clear that having all of your key data in one place to run a busy restaurant means you need an online, cloud-based system, where everything is available at the touch of your fingertips and 100 per cent reliable and secure.

Not only this but everything within the system needs to integrate flaw lessly. It’s impossible to emphasise enough the importance of making sure everything in your existing and future systems works jointly and with out conflict, giving you the confidence that the system can be scaled-up as your restaurant grows.

Here are the seven key areas that should be included in any restaurant software choice you make and which MUST inte grate effectively:

1. ePOS

On a daily operational basis, electronic point-of-sale, or ePOS, is a crucial integration. Without this, transactions appearing in one system will have to be manually reconciled to another. An interconnected flow of data between systems means there are never any

mis-matches resulting that waste time and money.

2. Payments

Demand for e-payment tech among the public has never been higher. Customers want to book and pay for their restau rant reservations online so connect perfectly with a reputable payment pro vider such as Stripe, or a consolidating payment gateway like Worldpay to see the cash start rolling in.

3. Marketing

Linking your customer database within your restaurant technology to an offthe-shelf email and SMS marketing campaign programencoyrages new and existing customers to spend more, make more reservations and engage with your special offers.

4. Social media

It’s difficult to imagine a modern restaurant which doesn’t allow custom ers to book via Facebook. Any software products you review that don’t feature this integration should be treated with caution, because without this addi tional sales channel you will be missing out on revenue.

5. CRM

Contact Relationship Management or ‘CRM’ systems take basic email market ing platforms to the next level by deliv ering a far more granular approach to managing customers’ data. They essen tially provide an A-Z customer journey with a range of tools that allow the restaurant to interact directly with their audiences and better understand their spending habits.

6. Booking channels

Restaurant reservation systems will always offer online booking on the restaurant’s website. However, in an increasingly competitive sector this might not be enough to fill the restau rant to capacity and unless the restau rant management software has an integration with the channel in question

there will be a lot of time-consuming manual data transfer to deal with. Do yourself a huge favour and pick a ful ly-integrated system which will accu rately transfer bookings, customer data and transactions between platforms so you can concentrate on running your restaurant to the maximum.

7. Deliveries

The boom in dine at home, particularly during the pandemic, created a lifeline for many restaurants and has seen sig nificant growth in a number of national and international brands. The best restaurant reservation and pre-ordering systems will integrate with a range of partners, or even one multi-consolidat ing partner, to converge the orders into consistent and manageable information which is automatically sent to the site’s main system.

A platform like Favouritetable’s online restaurant management system features all of the above and more as a single suite of functionality that turns compli ance into happy customers, including modules for online booking and pre-or dering, special event bookings, table pre-ordering and payment, and timeslot

Addscheduling.tothis

an intuitive booking diary, graphic table plans, marketing module and customer database, and you’ve got a system that’s been built by a team who are restaurateurs at heart, and under stand the everyday challenges your business faces.

Of course, the other and perhaps most revolutionary aspect of Favouritetable is its price. We opted for a fixed, month ly-subscription model, rather than top-slicing the restaurant’s hard-earned cash like so many of our competitors do. This being the case, just switching to Favouritetable alone will have a positive impact on your restaurants’ finances –food for thought!

For further https://restaurant.favouritetable.com/details:

Cavita Restaurant

Ground floor Wigmore Street, London. Completed and opened in June 2022. Design by COR London. 90 covers including two terraces, restaurant and bar seating.

MecaleriaMayahuel Bar

Lower ground foor Wigmore Street, London. Completed and opening in July 2022 by COR London. 55 covers including six tables of four, bar and counter seating, and two vault booth seating.

Brazilian born Camila Rodrigues was first approached by Basit Nasim, the cofounder and creative heart of restaurant brands Chuck Burgers, Chingón and Hotbox, to then be introduced to the other two founder directors of Cavita.

There was an immediate sense of connection and understanding of their design goals. Although the brief was one single line; it should feel like you are in a Mexican granny’s backyard - I understood straight away what it would take to get

Fromthere.

the start, I dived into in-depth research of Mexican materials, traditions and colours. I knew that Cavita had to look under-designed, welcoming, and lived-in while feeling unique and sophisticated due to its Central London location. The search for suitable materials and suppliers was extensive; they had to be as sustainable as possible, with products that bring the beauty of natural materials while looking exceptional. For instance, the brick lights on the internal walls, although they look at first like a small detail, were designed to integrate the building’s history and aesthetic, keeping the ‘underdesigned’ theme whilst providing just an extra warmth to the guests. The room dividers and bar columns were inspired by traditional Mexican architecture and extruded bricks; these hollow bricks are commonly used in tropical countries to provide extra natural light and ventilation and were the ideal choice for Cavita. The supplier we reached out to, an Indian goods producer that had never imported to Britain, was initially not so confident about delivering the items all in one piece, all the way to us in London. After a few exchanges, we settled on the appropriate courier and packaging and commissioned them for both the bricks and the wall lights. Interestingly, the Mexican chef also has a distant Indian ancestry, so we also wanted to bring a bit of that side to the design.

The bar is the centre-piece of Cavita’s experience. With six authentic cocktails and a large selection of Mezcals and Tequilas, it plays a significant role in bringing that Mexican atmosphere out and activating the guest’s senses. When I met the chef for the first time, I understood the bar was greatly important for her; most bars have a virile impression to it, and for once, this had to be the opposite. With its pink and terracotta walls, textured counter, and warm lights, Cavita’s bar is a showcase of

Thefemininity.wonderfully

playful and delicate paper lamps also had their logistic challenges but were fundamental to bringing more feminity to the space. When we first came

across KA Iluminacion, a small producer in Oaxaca, we were amazed by their work and instantly sought to commission them to create Cavita’s lamps. Their paper lamps go through a delicate and respectful process. They are made of falling flowers picked from the ground near the trees they fall from. The eight different lamp designs represent some of the chef’s meaningful things, for instance, the heart tattoo on her arm, cocoa fruit, and the agave plant.

Another focal point in the restaurant is the beautiful Altar de los Muertos. The Day of the Dead is a very important Mexican tradition where they create an offering altar to honour their loved ones who have died. We created this celebratory moment over a reclaimed composite stone fireplace mantle we added to the building’s original chimney breast, which can already be called a sensation within the guests.

The furniture selection came in to bring more sophistication and cosiness to the space. With solid walnut and leather cushioned chairs, we mix-and-match three different seating designs that also included caned back chairs and bar stools. To complement the granite table-tops, we used two types of black table bases that add beautiful detailing to the scheme.

The kitchen and heart of the restaurant had to be open and inviting and needed

to be like when you are at your granny’s house, and you can sit and talk to her while she cooks. Although the kitchen fabrication was outsourced, we selected the gorgeous, reclaimed bricks that house the Country Fire Kitchen barbecue and highly textural Acid Stain finish to the microcemented walls and ceiling. The bespoke chef’s table is designed with the Mexican detailing in mind and a contemporary twist; it also includes open shelves to display the delicate plates, cups and bowls by Mexican potter based in London, Lucia Ocejo.

To bring that village and outdoor feeling throughout, we designed oversized weathered stone sinks for the bathrooms, which you typically see in Mexican gardens. Our supplier is known to have strong ancestral know-how and ancient stone-cutting technique. Their mission was to produce these sinks to be durable, resistant to the long journey, and look just like our drawings. Each Estaillades limestone sink weights 350 kilos and is a perfect addition to the men’s and ladies’ toilets, but getting them into position was a

Tochallenge.reachthe bathrooms though, you will have to go through what I call the cavernous corridor. Once we exposed the building’s original walls, I was instantly attracted to the interesting pattern created

Photography: Vigo Jansen

by different mortars from different times and ages that were uncovered in this corridor. To complement it, we applied a brown and ebony acid stain to the opposite wall and finished by adding directional downlights highlighting these

However,features.

the most significant design decision has to be the mezcaleria vaults. The property has a total of 5 original burials at the back of the building, which were hidden for many years and only accessible by one staff door. As soon as I was made aware of it, I knew we had to incorporate them into the cavelike speak-easy Mayahuel bar. The directors were initially conservative about how this could delay the entire process and opening. At first, we also weren’t sure if the divider wall was structural or not, and the vaults hadn’t been looked after for so many years. Nevertheless, after a little time, the directors were convinced this was the right thing to do, and we incorporated two of the vaults, which will be used for private dinners and events which can be screened off by luxurious velvet curtains.

The mezcalerias back in Mexico have a man-cave feel; they are usually small, rustic and dark and are found in the country’s traditional villages. Mayahuel mezcaleria, on the other hand, has a mix of that same rough ambience, and the sophistication is brought through the lighting, booth seating, velvet curtains and vintage accessories. Alongside the vaults, its bespoke bar is the central point with a solid wood worktop and split-face travertine noce (a type of

travertine) cut in mitre and brought from ThroughoutRome.

the whole space, we designed several bespoke items, such as the two bars, the chef’s kitchen table, cloakroom, granite table-tops, and others. Still, we also integrated over thirty different second-hand antique pieces into the design. We also brought countless items and accessories from Mexico with the help of the chef’s mother. Three walls showcase wall arts plus various other handmade prints by Ivan Salamanca, a Mexican tattoo artist that we flew from Mexico City. The whole of the restaurant is embraced by a ceiling garden to optimise the floor space. These plants were all selected in collaboration with Conservatory Archives to soften the ceiling space and create an outdoor feel and look indoors. The plant’s grids were designed by us, with a stepped detail at the entrance for a more welcoming feeling.

It was essential to me to select the right wall covering; it is what you are surrounded by the most, after all. It had to be of a natural material and somewhat rough, certainly textural, but it also had to be soothing and organic. I selected two suppliers – Ideal Work & Bauwerk - four different finishes and several colours for the frontage, ground floor, and basement. We had a labour challenge as some of these finishes were being done for the first time in the UK and the general worker shortage we all currently face. The result is just how I envisioned,

Finally,though.

another critical aspect for me was the lighting plan. Similar to the wall covering, the lights play a fundamental role in how you feel in the space. We used the focal lighting to highly important features, but we also created a different atmosphere for each property area. The frontage should be welcoming and direct you to the restaurant entrance. Cavita’s lighting reproduces the sunshine coming through the leaves while sitting in a garden, whereas the basement has a candle-lit ambience, starting from the staircase.

This was an ambiguous project to me. The main challenge and joy were creating two opposite atmospheres within the same property. We had to use the

Key Granitesuppliers:tabletops

rockandco.co.uk

Terracotta tiles artisansofdevizes.com

Travertine tiles authenticstone.co.uk

Paint bauwerkcolour.com

Wall finishes idealwork.com

Accessories

Curtain fabrics iliv.co.uk

Second hand millwards.co.uk

Lighting astrolighting.com

Terracotta bricks terracottaworld.co.uk

Bathrooms

Hardwares ironmongerydirect.co.uk

Plants conservatoryarchives.co.uk

materials and detail cleverly, so we could have a sense of harmony and unit in both the restaurant and mezcal bar while remaining true to their main characteristics. Whilst Cavita is the femininity and warmth, Mayahuel is masculine and fun, all the while being my first restaurant solo project.

I am proud to have designed something so personal to the owners, at the right level of refinement that the space required and also showcasing my sense of aesthetic and soulful design, all the while being my first solo restaurant design.

Camila Rodrigues, COR London corlondon.com

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