was some initial disappointment at the original food lineup, which included familiar chains such as Starbucks and Joe & the Juice. The group hasn’t announced much yet, but it has said it will bring three standalone restaurants and a bar alongside the various street food stalls. So far, another Thai restaurant from Luke Farrell has been confirmed, as well as a sixth site for the ever-popular BAO.
Torecap, the original Arcade Food Hall features nine JKS brands, including flagship Thai restaurant Plaza Khao Gaeng, which is headed up by chef Luke Farrell. Other offerings include North Indian street food from Hero, Indonesian street food from Bebek! Bebek! and sushi from Sushi Kamon (read our guide to Arcade Food Hall for the full list). Thanks to the nature of this large, communal space, the food hall doubles as an events venue, playing host to bottomless lunches, parties and other celebrations.
The news of JKS’ involvement with the power station couldn’t come at a better time. Amidst the decadespanning redevelopment of Battersea Power Station, there
JKS Restaurants, which was founded in 2008 by siblings Jyotin, Karam and Sunaina Sethi, operates 28 brands in London. These include Indian restaurants Trishna, Gymkhana and Brigadiers, relaxed sites like Berenjak and Hoppers, and more high-end restaurants such as Kitchen Table, Lyle’s and BiBi. They also manage two pubs, The Cadogan Arms and The George.
Regarding the announcement of a second Arcade Food Hall, Karam said: ‘We will be creating a number of exciting new brands which showcase even more global cuisines, while also expanding and developing some of our existing Arcade brands, to create a food and drink destination south of the river worth travelling for.’
Elsewhere, in an effort to mitigate the staffing crisis many are facing, JKS is also launching a new Apprenticeship Academy. a The will at the of the
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 Manchester.
The same menu 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
Restaurant & Bar Hong Kong has returned in physical format, sharing a location with Gourmet Asia, Natural & Organic Asia and Retail Asia Conference and Expo at the Hong Kong Convention and Exhibition Centre.
Organised by Informa Markets, RBHK has set its sights on finding ways to “leverage on its extensive industrial links, and partner with key stakeholders in the F&B industry to provide comprehensive networking opportunities for the Despitevisitors”.travel
restrictions are still in place in Hong Kong, the exhibition hopes to attract over 10,000 local quality trade buyers such as F&B business owners, restaurateurs, chefs and hoteliers from the most prominent hotels, restaurants, clubs, bars and cafes to the show, with products showcased by over 300 brands and 6,000+ products from Denmark, Italy, Korea, UK, USA, and more.
Industry awards, such as Hong Kong Best Spirits Awards, Hong Kong Washu Awards and Italian Cocktail Challenge, have also been staged to showcase the success of various industry players.
The Wine Tasting Theatre – one of the renowned events also returned to the venue to gather experts and certified wine masters to share their extensive wine knowledge. These wine experts guided attendees to explore the world of wine through wine tasting and in-depth exchange.
In this edition, the organiser introduced “Beer Street” to the show floor, featuring an emphasis on local and foreign craft beer brands.
Ms Janice Lee, event director, hospitality, food & beverage – Hong Kong & Singapore, Informa Markets said: “I believe in-person networking is the key in developing successful business relationships and this is what exhibition is all about. Although technology helps people connect virtually, nothing beats meeting your industry peers face-to-face. As this is the most exciting F&B and retail tradeshow in Hong Kong this year, it’s our great honour to reopen doors to new business opportunities for the trade. We look forward to witnessing the return of all physical exhibitions.”
In 2020/21, stress, depression and anxiety accounted for 50% of all work-related ill health cases. The primary factors cited by respondents as the cause for such issues were workload pressures, including tight deadlines and too much responsibility with a lack of managerial support.
Work-related stress is an acute and/or ongoing state of exhaustion that leads to physical, mental or emotional exhaustion, preventing people from functioning safely and within normal boundaries. Work-related stress affects a person’s health, increases the chance of workplace injuries occurring, and reduces performance and productivity within the workplace.
“Our industry is facing more pressures than ever before, yet we’re not always equipped to deal with the issues this may bring to individuals within our team. We’ve developed this publication to assist employers and persons with duties under Occupational Health and Safety laws to comply with those laws in relation to work-related stress in the wokplace,” says Kris Hall, CEO of The Burnt Chef Project.
“With work-related stress affecting such a high proportion of our team’s wellbeing, it’s time to put the resources in place to support our team’s wellbeing and arm our managers with the tools they need to help their staff thrive, not just survive,” he adds.
The Burnt Chef Project has published a new Work free guide, click here.
Kris Hall CEO, The Burnt Chef Project
We live in a digital world and for the hospitality sector this means your guests expect a seamless and continuallyimproved 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 mar gins, providing really useful functionality, and lowering your purchase and ledger
choosing a new or replace ment restaurant reservation, table or booking management system can some times 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 reli able and secure.
Not only this but everything within the system needs to integrate flawlessly. It’s impossible to emphasise enough the importance of making sure everything in your existing and future systems works jointly and without 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:
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 mismatches resulting that waste time and money.
Demand for e-payment tech among the public has never been higher. Customers want to book and pay for their restaurant reservations online so connect perfectly with a reputable payment provider such as Stripe, or a consolidating payment gateway like Worldpay to see the cash start rolling in.
Linking your customer database within your restaurant technology to an off-theshelf email and SMS marketing campaign programencoyrages new and existing customers to spend more, make more reservations and engage with your special offers.
It’s difficult to imagine a modern restau rant which doesn’t allow customers to book via Facebook. Any software products you review that don’t feature this integration should be treated with caution, because without this additional sales channel you will be missing out on revenue.
Contact Relationship Management or ‘CRM’ systems take basic email marketing platforms to the next level by delivering a far more granular approach to managing customers’ data. They essentially 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.
Restaurant reservation systems will always offer online booking on the restau rant’s website. However, in an increasingly competitive sector this might not be enough to fill the restaurant to capacity and unless the restaurant 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 fully-integrated system which will accurately transfer bookings, customer data and transactions between platforms
so you can concentrate on running your restaurant to the maximum.
The boom in dine at home, particularly during the pandemic, created a lifeline for many restaurants and has seen signif icant 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-consolidating partner, to converge the orders into consistent and manageable information which is auto matically 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 compliance into happy customers, including modules for online booking and pre-ordering, special event bookings, table pre-ordering and payment, and timeslot scheduling.
Add to this 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 understand the everyday challenges your business
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:
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.
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.
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
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!
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.
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
are made from 100% recycled pine that was previously used as snow fencing. It has naturally weathered in harsh environments, creating an authentic product that adds distinctive texture and character.
Reclaimed Pine Planks £79.99
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
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, postpandemic world. The study, commissioned by P2P (Procureto-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
UPDATE‘Notime for creativity’ say UK Chefs as New Study
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.
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 www.brewersassociation.orgon or
Thewww.Craftbeer.comUKisthelargest 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
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”.
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 attendees.
Measures 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.1
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%2.
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.
• 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.
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.
How hospitality businesses can apply learnings from the Birmingham 2022 Commonwealth Games to boost confidence of customers and staff
Two thirds (66%) of the UK’s hospitality frontline report feeling so exhausted at the end of their shift that they don’t enjoy their time away from work at least once a week.
Unprecedented staff shortages within the hospitality sector have reached record highs, causing nearly half of operators to cut trading hours or capacity to cope, which is estimated to be costing the industry £21bn in lost revenue1. This situation has been further exacerbated as employers have prioritised evolving to keep meeting customer needs throughout the challenges of the past few years at the expense of frontline employees, reveals exclusive research from YOOBIC, the digital workplace leader, in its 2022 State of the Frontline Employee Experience survey.
Hospitality workers surveyed describe being short staffed at work (41%) and the high turnover of employees (38%) as two of the biggest challenges they face in their roles. Overall, 64% of respondents described their teams as understaffed - but increased demands on employees are also widespread. Over half (51%) of UK hospitality workers describe their job demands and the amount of work they are expected to complete as being worse than the onset of the COVID-19 pandemic.
Fabrice Haiat, CEO and co-founder of YOOBIC, commented: “The hospitality industry is uniquely impacted by challenges created by operating in the tightest labour market in years. The successful and memorable hospitality experiences that
keep customer coming back are created by the frontline staff delivering them. From the barista that remembers your coffee order to the maître d’ who ensures you get your favourite table – these are the interpersonal connections that bring the magic to the experience.”
Haiat continues: “There is no easy fix to the challenges facing the UK’s hospitality industry today. But employers must prioritise investment in improving working conditions to ensure they can retain existing staff, reduce turnover and win the competition for frontline talent in an employee’s market.”
The survey highlights the majority (87%) of hospitality workers want to feel supported by management, but only half (56%) are satisfied with the support they currently receive. More than a quarter (26%) report wanting access to a task management tool to make their job easier.
“Our research shows currently just 13% of hospitality workers surveyed have access to a task management tool despite such technology giving employees additional time for tasks which are more personally fulfilling and valuable to the business –like spending time serving customers,” said Haiat.
For further information and action plans detailing how employers can improve the employee experience and boost retention and productivity, download the latest YOOBIC report.
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 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’.
Order soon in time for Christmas stocking: www.wardingtons.co.uk
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Whether you’re setting the festive mood or creating a joyful atmosphere, music has the power to bring us together so we can celebrate this year with a cheer!
If you are going to introduce Christmas music, or if you are already using music in your business, you’ll usually need a music licence. By purchasing TheMusicLicence you are supporting the future of music by helping to ensure its creators are fairly rewarded for their work. TheMusicLicence covers virtually all commercially released music available –millions of songs & recordings, including the most popular & well-loved music, not just from the UK, but globally
A hotel/B&B/ Guesthouse that is 400sqm or less and has 15 rooms or fewer could use background music in hotel bedrooms, corridors and foyers via the TV or Radio for £212.89. (excluding VAT). Cost examples are subject to change due to this Christmas and play music from just 58p per day with TheMusicLicence
