RESTAURANT
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The latest news, products and services from the restaurant industry, for the restaurant industry May 2022
EAT. DRINK. SLEEP June 2021
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EAT. DRINK. SLEEP June 2021
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OUTDOOR DINING ALL YEAR FROM SUMMER TO WINTER To find out more visit: astreeauk.co.uk Astreea UK | info@astreeauk.co.uk | 0330 2200671
May 2022
Jodie Little Managing Director jodie@jetdigital.co.uk 01843 595818 Taylor Owens Editorial Assistant taylor@restaurant-update.co.uk 01843 267 690 www.restaurant-update.co.uk
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Nebya founders to raise £15m for expansion Multi-cuisine kitchen and grocery concept Nebya has launched a £15m Series A funding round to support the opening of 14 new London sites. The concept, owned by Burger & Lobster founder Misha Zelman; and ex-Harrods and Heston Blumenthal marketing specialist Ben Hedley, opened Nebya in January. The restaurant has seen strong financial growth since its launch. The concept sees some of the country’s most reputable chefs creating a collaborative menu under one roof. Chefs include the likes of TV chef Tony Singh MBE (South and North Indian curries), Miguel Barclay (Miguel’s Pizza), Yoko Nakada (Makes Miso Hungry) and world-renowned sushi master Endo Kazotushi (Japanese). Following a successful investment round, the brand plans to get to 14 London sites across the capital including
4 PAGE Industry News
Chelsea, Clapham, Hampstead, Islington, Winbledon Village and Dulwich. An integral portion of the investment will see Neyba launch a tech ecosystem, including a customer facing app giving the brand lower costs, efficiencies and flexibility.
The ‘smart kitchens’ have been designed and supported by proprietary tech that gives the brand the ability to cook up to eight cuisines from one kitchen, with minimal labour, that will accommodate various levels of skill and reduce wastage. Each dish on the menu can be fully prepared in under six minutes. “What a journey this has already been for Neyba and the family we have built,” says Zelman. “This investment round will ensure the Neyba brand is at the forefront of food and the future of food consumption. We’ve partnered with some of the country’s most forward-thinking chefs and producers to create an offering unlike anything else you can find.”
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Revitalised Cucumber Alley opens today at Seven Dials Market Seven Dials Market is launching a revitalised Cucumber Alley today, adding to the diverse food offering in London’s West End.
Cucumber Alley is located adjacent to the main Seven Dials Market with entrances at either end leading on to Shorts Gardens and Earlham Street, within Seven Dials. This space has been transformed into a grab and go hub, hosting seven different operators offering snacks and specialising in sweet treats. New entrants to Cucumber Alley are: Soft Serve Society – Boolay Crepes – Wheelcake Island – Ong Ong’s – Oshpaz – Naanstop Express.
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Simon Mitchell, Managing Director of KERB and curator of Seven Dials Market said: “Seven Dials Market has always been a very special place, and hot pot of new and talented brands coming together – all under one roof. The launch of Cucumber Alley is an extension of this offer and is reflective of what we at KERB always want to achieve, and that is to support new operators coming to the market and providing a very special opportunity to grow before
expanding into other locations. This launch also comes as London is re-opening and provides the space for people to pop in and experience Seven Dials Market as a whole.” The Cucumber Alley opening at Seven Dials Market follows news that the authentic American restaurant Slim Chickens and French gourmet burger brand, La Patate are both set to open in Seven Dials later this month.
Authentic Jewish cuisine and Montreal deli culture transported to Edinburgh Bross Deli has opened in Edinburgh’s new St James Quarter offering authentic handcrafted Montreal bagels. The menus showcase a modern take on traditional Jewish cuisine in a unique culture clash of founder Larah Bross’s Canadian background, her experience living in New York, and her passion for locally sourced Scottish ingredients. The brand new 1,200 sq. ft deli and dining space features comfy classic diner-style booths, bar seating, a bustling open kitchen, and a deli counter, that collectively combine to transport guests straight to the delis that grace the streets of Montreal or New York. Larah Bross told diners what to expect saying: “The menu has really been inspired by my heritage. Those classic foods I grew up enjoying, given a modern and sometimes Scottish twist. These are foods to warm your soul and for me, there’s nothing more we all need right now after such a challenging couple of years.”
The new venue is designed to create a convivial concept, with a come-one-come-all notion where morning meetings can spark creative conversation, families can dine on deli classics to keep even the fussiest of eaters happy, and friends can gather for cocktails and comfort food in an unashamed celebration of carbs and classic deli deliciousness. The Deli features a brand-new bar, created in collaboration with local beer brand, Brewgooder, alongside a cocktail menu from Edinburgh’s Electric Gin.
culture where locals and visitors to Scotland’s capital city can enjoy early morning bagel breakfasts and bountiful brunches, to late-night noshing boards served up with beer, bagels and beats. The Deli also plans to reveal a summer series of events, collaborations and pop-ups that will deliver a true sense of food theatre, feasting and fun, to create an experience unlike anything seen in Edinburgh before.
A resident Deli DJ sets the soundtrack to Saturdays and Sundays, smashing out the tunes for Bross Beatz weekends – with Bross breakfast beats and boozy brunch beats the order of the day. The new bar and DJ booth will collectively set the Deli apart as the epitome of convivial café
Industry News PAGE 7
RESTAURANT
UPDATE
A tantalising restaurant interior for top chef Ali Güngörmüş Tubular steel cantilever chairs from Thonet take centre stage in the new Pageou restaurant in Munich A well-known TV chef in Germany, Ali Güngörmüş serves fine Mediterranean cuisine in a tasteful, open, welcoming and timeless new space created by interior designer Nora Witzigmann. The light-filled restaurant prominently features Thonet’s iconic S64 cantilever chair design. Their classic, formal simplicity and reduced aesthetics, together with airy canework in the seat and backrest, make the S 64 chairs the perfect fit for this elegant dining room. “Pageou is a place of sensory experience; it reflects the personality and the history of its owner,” says Nora Witzigmann, explaining the interior design concept that she developed in collaboration with Ali Güngörmüş. The restaurant, located in the Fünf Höfe shopping mall in Munich’s city centre, is named after the East Anatolian village where the chef was born. “Well-crafted pieces in wood, leather and beautiful fabrics are combined with clean lines. Custom-made lampshades, shiny gold glass mosaic tiles and wood panelling are reminiscent of the Art Deco movement, which took its influences from the Ottoman period,” Nora continues. Fittingly, it was also during the Art Deco era that Thonet’s iconic S 64 cantilever chair was created. For the furniture in the dining area, Witzigmann specified 34 of Thonet’s much-loved tubular steel cantilever chairs in the stained black beech version with natural canework.
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The S 32 cantilever chair and the S 64 version with armrests are among the most well-known of the tubular steel classics. Marcel Breuer designed both models in 1928 during his time in Berlin, and they have been manufactured by Thonet since 1930. Their popularity stems from the appealing combination of something new with something tried and tested: the seat and backrest made of curving solid wood and canework embody the Thonet tradition of skilfully bending wood and working with wicker, while the tubular steel frame, which was revolutionary for its time, remains totally current and contemporary to this day. Their inherent versatility has also made these chairs some of the best-selling cantilever chairs in the market. Ali Güngörmüş came to appreciate the iconic chairs, in the distinctive version with armrests, during his time as owner of the Michelin-starred restaurant Le Canard Nouveau in Hamburg. “I love these chairs,” he enthuses, “And I know that they will be around for as long as I am. Their canework is beautiful, timeless and sturdy. I can be confident that my restaurant guests will happily relax on them for hours at a time because they are so comfortable.”
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RESTAURANT
UPDATE
The unprecedented challenges faced by the hospitality sector over the last two years have resulted in many businesses looking to alternative ways of operating and adopting new practices. Technology has been a key enabler, allowing many to not only survive but thrive moving forward. As a POS printer manufacturer with over 40 years’ experience, Star is at the forefront of such technology. Whether your business is looking for a traditional POS solution or making the transition to tablet or Cloud POS to allow for online and table ordering, Star has a range of solutions to meet individual business needs. One such solution is the recently launched TSP100IV printer. The new TSP100IV Series offers the renowned build quality of the TSP100 along with innovative new features for omnichannel commerce. The TSP143IV UE model features multi-connectivity to cater for traditional point of sale applications as well as mobile and cloud POS. Ethernet and USB-C interfaces are standard as well as a USB-A port with Android Open Accessory (AOA) support for the growing Android marketplace, offering direct cabled ‘data & charge’ for Android tablets and mobile devices. Providing even greater flexibility, the TSP100IV can be connected over Wireless LAN using Star’s compact MCW10 module that plugs directly into the TSP100IV to provide a compact solution that supports the new WPA3 standard for wireless printer communication. It also supports both 2.4GHz and 5GHz bands with 5GHz being resistant to the
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interference of radio waves generated by microwave ovens to provide a safe and effective wireless LAN solution. By deploying the MCW10, users can quickly and easily benefit from robust wireless communication thanks to the Star Quick Setup Utility. For direct printing from online ordering platforms and web sites to connected Star printers anywhere in the world, Star’s unique CloudPRNT™ technology is built in to the TSP100IV. As a result, it is ideal for printing restaurant orders direct to the kitchen or bar area without the need for a local tablet or POS system. While CloudPRNT is already used extensively by hospitality establishments as part of an online ordering service or table ordering application, Star has recently introduced StarPrinter.online, a fully managed service for hospitality businesses to manage the printer estate with minimal setup time and cost as well as near zero integration. If required, customers can simply send a receipt or an order as an html file or even an email directly to the printer. For more information, please visit www.Star-EMEA.com
Next Generation POS Printing TSP100IV – Smaller, sharper and better connected, it’s setting new standards for POS printing technology. The new TSP100IV brings a unique new design for a truly revolutionary product. The quality and reliability of the popular TSP100 series has been fused with enhanced connectivity and specialist printing features for the very latest in point of sale and omni-channel commerce. For ever-changing retail and hospitality environments, the TSP100IV has every angle covered!
a Ultra modern thermal receipt printer a Superior connectivity for Tablet and Cloud POS a Exceptionally simple installation a Compact horizontal or vertical operation with
a Star CloudPRNT™ technology for printing directly from online ordering platforms and web sites
a Optional MCW10 Wireless LAN module (region specific)
internal power supply and integral wall mount
a Dual USB-C & LAN connectivity with USB-A Direct Android AOA connectivity for Android devices and USB peripherals
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RESTAURANT
UPDATE
Moskovskaya Vodka
- setting the record straight The Ukrainian crisis has made people take note of which vodkas are Russian - and which are not. One of the world’s renowned vodkas which is decidedly not Russian is Moskovskaya Vodka. Stockists and consumers can continue to enjoy this vodka with a clear conscience: using 100% European Union materials, Moskovskaya is produced by Amber Beverage Group (ABG) in its Latvian distillery established in 1900 - Latvijas balzams.
“As the founder of the SPI Group, the holding company of Amber Beverage Group, I relocated all production to Latvia when I was forced into a conflict with Putin’s regime in 2000 and left Russia. I am grateful to Latvia and its people for providing a safe haven for the company. It has been a great journey, bringing close to 1.5 billion euro paid in taxes to the state of Latvia. Today, the company stands for peace in Europe and in solidarity with the Ukrainian people,” said Yuri Shefler, the main shareholder of Amber Beverage Group. Within the first days after the Russian troops entered Ukraine, Moskovskaya Vodka’s brand owner was one of the first global businesses to announce and offer support to the people of Ukraine. The company has emphasised that it stands for peace, community, democracy, and solidarity. Jekaterina Stuģe, CEO and Board Member of Amber Beverage Group, said: “We could not silently observe what is happening from the sidelines. Military action in Ukraine is unacceptable to us, and our aim is to offer support to the people affected. Today more than ever we want to emphasize that Amber Beverage Group is a Luxembourg-headquartered, global company and that our business and our core brands, such as Moskovskaya Vodka, Riga Black Balsam and others, are international brands, made in Latvia, Estonia, Ireland or Mexico, mainly using production materials from European Union countries.”
Moskovskaya Vodka - a 100% European Union brand Due to the brand’s name, the true provenance of Moskovskaya Vodka may surprise people. Moskovskaya is one of the world’s great heritage vodkas and is produced by Amber Beverage Group in its Latvian distillery - Latvijas balzams. Key things to know about Moskovskaya Vodka: • Moskovskaya Vodka will continue to be produced in Latvia, a European Union and NATO member.
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• Since 1900, Moskovskaya is made by the leading producer of alcoholic beverages in the Baltic States Latvijas balzams, based in Riga, Latvia. • All materials needed for Moskovskaya Vodka production are sourced only from European Union countries. • One of the most famous in the world, Moskovskaya Osobaya Vodka (38% and 40% ABV), is made accordingly to the centuries-old vodka making traditions: using the highest quality wheat, carrying out triple distillation, which is followed by three filtration steps, maintaining the unique Osobaya vodka flavour.
Because of the current situation in Ukraine, Latvijas balzams has had to change the delivery routes of some materials. For example, for several years the company used various materials from Ukraine: corks, capsules, bottles, labels, shippers. For the continuity of the company’s operations, the supply of these materials is currently switching to other European Union countries: Poland, Lithuania, Estonia, and Germany. The brand is growing fast and one of the reasons is that this is not only a traditional vodka but also that it is ‘green’. The memorable green label reflects the brand’s environmental sustainability ambitions with regard to production, water conservation and responsible consumption. They are aiming at achieving carbon neutrality within the next few years. ABG Global Brand Director, Vodkas, Benedikt Fimpel, said: “Beyond establishing values and our purpose, we are looking to take ownership of our distinct green colour and build rational benefits around it, especially by becoming a true green brand and company,” says Fimpel. “For this we will launch our ‘green ambition’ in 2022.”
Deliciously Sustainable! Cirio Champions CLIMATE Neutral! Cirio: We Care! Do you? Cirio – producer of the UK’s favourite Italian brand of tinned tomatoes – is the first company in the canned tomato industry to reach and declare total CO2 neutralisation on its top selling chopped tomato range. The authentically Italian tomatoes have taken sustainability to a whole new level meaning they are as good for the planet as the plate. The company can now claim ZERO impact on Climate Change thanks to the neutralisation of any CO2 emission residuals. Cirio is launching a UK wide sustainability campaign via public relations, social media and a raft of videos and education initiatives. Cirio tomatoes come from an ethical sustainable Italian cooperative of 14,000 associated farming companies. Cirio cares about its lands, products and all the people involved in creating the seeds they plant to the tables of everyone who enjoys their delicious tomatoes around the world. Becoming climate neutral is part of a major ground-breaking sustainability project with a commitment pledge: ‘Our hearts and souls are totally committed to sustainable production of the highest quality Italian tomatoes’ The company has revealed its 10 Steps to Sustainable Tomatoes:
10 Steps to Sustainable Tomatoes 1. Precision Agriculture We use digital technologies in the fields to minimise our use of natural resources to create the safest and most productive harvests.
modern methods with ancient techniques, like the rotation of the soil to boost fertility and the use of antagonist insects launched by drones to fight disease.
Positive Production
2. Water and Waste Recycle
4. RenWewable Energies
Working with the weather satellites we selectively irrigate precisely where needed, drop by drop. We recover and reuse 70% of the water we use in the factories and generate 30% of our electricity from waste by a Biomass system.
We use wind, solar and thermal energies to fuel our plants. The wind energy we farm fuels most of our production.
3. Virtuous Farming We use 70% fewer additives than the EU legal limit allows, thanks to advanced farming techniques that combine
5. Transparency and Traceability From our GMO-free seeds to our consumers’ tables; a fully controlled and traceable production guarantees THE best and safest products and anecosustainablepathway along our entiresupply chain
Dynamic Distribution 6. Less packaging We have cut the packaging weight of our products and the amount of plastic we use whilst also increasing the use of recycled plastic. We also switched to FSC carton packaging with reduced C02 emissions.
7. Less lorries Our 10 factories are located less than 50km from the field. We favour rail transport whenever possible to reduce pollution levels.
All Embracing Ethics 8. CO2 Neutralisation Working with Universities we carry out analysis of the entire life cycle for our products and calculate their exact Carbon Footprint.
Then we minimize it working with our partners in the supply chain. We also fund projects like FSC -Forests for all forever- to create a climate neutral and circular economy.
9. No Food Waste We donate goods to support local communities and charities and minimise food waste
10. Fair Trade We regularly audit our farms ensuring respect for ethical code and a fair reward for our farmers’ harvests, and all their workers. We also follow stringent ethical codes and social practices to protect all other stakeholders: employees, suppliers, customers, 3rd parties, and our end consumers. PAGE
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RESTAURANT
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Allica Bank further hospitality and leisure sector expertise with appointment of new regional relationship manager Following the successful launch of its direct-toSME business in 2021 and announcement that it will be acquiring 2,000 customers from Allied Irish Bank (AIB), Allica has appointed a new relationship manager for the hospitality and leisure industry. It brings Allica’s direct-to-SME team up to 10 relationship managers, with 10 more set to be appointed in the coming months. Allica says this reflects its ongoing commitment to providing real, human expertise to businesses at a time when many banks have been forced to strip back their relationship management teams. It says it can only do this because it has been built from the ground up on innovative technology, specifically designed to meet the needs of established owner-managed businesses. Morgan Keating, Relationship Manager for the License and Leisure industry, is primarily based in Birmingham and moves to Allica after 16 years at AIB.Morgan will be specifically focused on supporting businesses across the UK in thelicensed and leisure sector, such as pubs and hotels.
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“It’s been a torrid time for hospitality and leisure businesses the past couple of years, but as restrictions ease, they finally have a chance to bounce back,” says Morgan. “Allica has made clear their commitment to the sector and also the value they place in specialist expertise. “I’m especially looking forward to what we can achieve together with our customers. In particular, I’m pleased to be able to provide continuity to those businesses I have come to know well from my time at AIB.” Emma Lane, Head of Client Relationship Management at Allica, says the license and leisure industry is a critically important industry to support: “As an industry, it is one of the UK’s biggest employers and its success will play a big part in our post-Covid recovery. We therefore think it is essential to invest in relationship managers who truly understand the financial challenges and solutions faced by the sector – in order that we can provide a dedicated service fuelled by meaningful insight.”
A commercial microwave can be utilised to help expand a food offer and give operators the opportunity to produce a menu that otherwise would be prohibitive. In the case of Panasonic’s NESCV2 speed convection oven, it can replace the need for several items of equipment as it will grill, toast, bake, re-heat, fry, etc., and doesn’t need extraction, so can be located anywhere, in the smallest of spaces, enabling the traditional café choices of warm pastries with a crisp finish. And it’s stackable too, where others in its class are not! Julian Urrutia and his team cater for mainly 25-35 year olds from The Skylobby Café. They serve around 320 breakfasts and lunches every day, the majority during the morning. Julian says his main objectives are to ensure a smooth service for customers, making sure the standard of food is always high, while being innovative and on-trend. “One of our biggest challenges is keeping up to date with the latest concepts on the high street and ensuring our entire offer is competitive, from speed of service to style of food served. This is not without its obstacles; we have limited space, we are in an open plan area with no extraction, and queues can build quickly on busy days. Our most popular items are hot, freshly prepared grab & go items such as the ubiquitous Panini and toasties but our homemade chicken fajita and taco beef wraps, are among the top sellers.” Prior to using the Panasonic SCV2 Julian had been coping with a Panini
contact grill which was not only slow, but it also created smoke and a lot of smells, and the food was always presented squashed flat. He describes how the Panasonic SCV2 has helped improved service; “Since we’ve installed the SCV2, the benefits have been noted, one of those being how fast it cooks and with the internal grill, it also browns and produces a crisp finish, so customers are served quicker and the quality of the food is much better - nothing is squashed anymore! Thanks to the built-in catalytic converter, the SCV2 has no need for external ventilation, there is no smoke and no strong smells either. This was important as we are in an open atrium.”
So, has the Speed Convection Oven been a success? “Most certainly; we have been able to improve our service and enhance our menu,” says Julian. “Panasonic’s sales development chef, worked with us on developing the menu offer and as a result, we’ve been able to include items on the menu that we couldn’t previously! I would recommend this oven to others, its performance has exceeded expectations, our customers have commented on the improvements and our client has noticed the reduction in queue time during busy periods.”
To find out more about the range of Panasonic microwave ovens, call 01344 862444 or go to www.panasonic.co.uk/pro-cooking PAGE
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Introducing X MUSE, The First Blended Barley Vodka Inspired by Scottish Spirit Making X MUSE , pronounced ‘tenth muse’, is the first blended barley vodka inspired by the spirit making traditions of Scotland. Drawn from the history and experience of Scottish spiritmaking, heritage barleys and the purest water, it has been three years in development under the stewardship of former Pernod Ricard Global Director of Creativity and Luxury Vadim Grigoryan and Robert Wilson, co-creator of Jupiter Artland and coowner of Nelsons, the leading Natural Medicine manufacturer. In partnership with specialists at HeriotWatt University two heritage varieties of barley, Plumage Archer and Maris Otter were selected. They are distilled separately and combined in precise quantities. This careful orchestration of barleys, prized for their taste, creates a smooth and complex flavour. Combined with water of exceptional purity, drawn from an ancient aquifer at the heart of the Jupiter Artland estate X MUSE can be sipped and savoured straight, on the rocks or act as an inspirational starting point for both classic and creative, artists driven cocktails. X MUSE is handcrafted in Scotland in batches of consistent quality, using the finest local ingredients but with subtle differences in organoleptic profile embracing the variety of nature. X MUSE’s exquisite bottle was created by the award-winning design agency Stranger & Stranger and features the curving lines of Cells of Life, the monumental land art commission by architect and artist Charles Jencks that frames the aquifer from which the spring water for the vodka is drawn, and which resides on the same beautiful Scottish estate. During the alcohol reduction process, a small amount of water is added to the vodka. These ‘Magic Drops’ have been energized in a glass vortex and rested on amethyst crystals, linking to natural energetic healing and in reference to British artist Anya Gallaccio’s amethyst grotto also on view at the Jupiter Artland estate.
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Born from a passion for art against the backdrop of Jupiter Artland’s unique collection, X MUSE embodies art and ideas that transcend time. The brand’s name is drawn from an artwork by Scottish poet, artist and gardener Ian Hamilton Finlay. Referencing the muses in Greek mythology, the tenth muse is the amalgamation of the nine muses and symbolises harmony and perfection. This muse, which is never seen or defined, links to Robert and Vadim’s search for a delicious and perfect sipping vodka and is further referenced in the brand credo ‘more is hid than uttered’ embossed in its Latin version ‘Plura Latent, Quam Patent’ on every bottle cap. As a vodka to sip and savour with a multi-layered design and brand identity, X MUSE aims to create moments of connection, where the world pauses and drinkers can experience concentrated emotion known to X MUSE as ‘ambromoments’ (from the Greek word ambrotos, “immortal”). The brand illustration, by sought-after graphic design studio A Practice For Everyday Life, reinterprets an icon by 16th century philosopher and alchemist Dr John Dee and takes inspiration from art by pioneering 20th century artist Marcel Duchamp. Each element of the illustration is made up of four strokes, referencing the four elements in nature, the four stages of distillation and the four dimensions (three spatial and one temporal).
Milan-based design studio Formafantasma, which is about to take a star turn as the designers of the Venice Biennale 2022, have developed a X MUSE Helicon tasting workshop containing individually designed elements including glassware, bottles, tableware, and containers for presenting the ingredients – as there will be a permanent pavilion called X Muse Temple onsite at Jupiter Artland hosting tasting workshops, with online bookings going live from the Spring. On the creation of X MUSE, CEO and Co- founder Robert Wilson says ‘Creating a vodka that invites sipping and savouring is the spirit-maker’s supreme challenge. It cannot be bolstered by botanicals or aged in oak barrels. It must stand on its own merits. This is the measure of X Muse.’ Vadim Grigoryan, X MUSE Co- - fo under, Artistic and Brand Director comments ‘We look at spirits as cultural products deeply rooted in human history. X MUSE’s creation is informed by this history and our understanding of the meaning of spirits.’ X MUSE (70 CL Bottle) is priced at £55 and is available to purchase on X MUSE website, Amazon.co.uk and at Hedonism, Petersham Cellar, Master of Malt and The Whisky Exchange Follow X MUSE on Instagram @tenthmusevodka #tenthmusevodka #xmuse #creativesource.
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