Richard Lapthorn – accounts@restaurantindustry.co.uk
Circulation Manager
Leo Phillips – subs@restaurantindustry.co.uk
Phone: 01843 808 104
Website: www.restaurantindustry.co.uk
Twitter: @ri_social
Lapthorn Media Ltd: 5-7 Ozengell Place, Eurokent Business Park, Ramsgate, Kent, CT12 6PB
Interview: Caoimhe O’Neil- McGuinness
Restaurant in the Spotlight: Jugad
Hera: A taste of Greece to savour and share
Gordon Ramsay restaurants start the search for 250 recruits
Claro opens in London
BAMBOLEO OPENS IN GLASGOW SUPPORTING BEATSON CANCER CHARITY
A new Spanish steakhouse and wine bar has opened today in Bearsden supporting Beatson Cancer Charity.
Bamboleo at 149 Milngavie Rd in Bearsden, offers a unique gathering place where great food, wine, and a great cause come together. By combining top-quality ingredients with traditional Spanish flavours, the steakhouse and wine bar delivers an exceptional local dining experience in a warm and inviting atmosphere.
Six Company, the Glasgow-based restaurant group that owns Bamboleo and Six by Nico restaurants, aims to reach a £2 million target for the cause, building on the success of its non-profit restaurant Beat 6, which raised over £1 million earlier this year. Every meal enjoyed at Bamboleo will help raise funds to support cancer patients and their families across Scotland.
The two-level, 48-seat restaurant offers guests an a la carte menu featuring a choice of tapas, starters, mains and desserts and will be available for lunch and dinner Monday - Saturday alongside a Spanish Sunday Roast menu served all day Sunday. Bamboleo
also offers a specially curated wine list boasting an impressive assortment of Spanish and world wines.
The interiors at Bamboleo combine warm timber and earthy tones with Spanish-inspired tiles, brown leather chairs, and an open kitchen to create an attractive and sophisticated atmosphere for guests. The neighbourhood steakhouse and wine bar also has a
unique mezzanine level for private functions and events.
Bamboleo is open at 149 Milngavie Road in Bearsden, Glasgow, Scotland. On street parking is available. Open Wed - Thu: 4:30pm - 11:30pm and Fri - Sun: 12pm - 11:30pm.
Book now and dine to donate: https://bamboleoglasgow.co.uk/
WATERFRONT STREET KITCHEN & BAR BRINGS FLAVOUR AND FLAIR TO EXCEL WATERFRONT
A Vibrant New Culinary Destination Debuts at London’s Premier Events Hub
Waterfront Street Kitchen & Bar, a brand-new restaurant and bar concept has opened its doors. Welcoming members of the public and guests visiting Immerse LDN and Excel London for many of its consumer and trade events, the restaurant offers spaces to relax, work remotely or dine al fresco, overlooking the scenic Royal Victoria Dock.
Accommodating up to 400 guests, the calming, elegant venue spans
the stunning waterfront space, with magnificent views of Canary Wharf, The O2 and London’s iconic skyscrapers. Open 7 days a week, it’s the perfect stop off for a quick morning coffee, leisurely lunch, relaxed dinner or after-work drinks.
The concept of the menu centres around tasty, wholesome street food, taking global inspiration. A selection of freshly made pastries, coffees, and hot drinks are also prepared daily for those looking for an onthe-go breakfast before meetings or conferences.
CLARO OPENS IN LONDON
Eastern Mediterranean restaurant, Claro, is now open, located in the prestigious St James’s District; Claro is synonymous with seasonal produce and highquality ingredients, all thoughtfully prepared to create contemporary Mediterranean food with Middle Eastern influences.
The menu champions’ seasonality, with dishes designed to be shared. Starting with a selection of snacks including Claro’s signature Frena bread with matbucha, labneh, spicy zhug and olives or Fried brussels sprouts with caper aioli.
To be enjoyed by the whole table, the menu is broken down across three sections, featuring a selection of fish, meat and vegetable options.
For a sweet conclusion to the meal, desserts take on a playful twist with a Parsnip carrot cake, Strawberries & beetroot, Bread pudding and Date & Whiskey caramel cake.
The menu is complemented by a selection of premium wines and
The Waterfront has also been designed to be subdivided into areas for private events, corporate hospitality, and afterhours functions –identifying it as the ideal event’s space with a view.
Open seven days a week, the Waterfront will service more than just visitors to Immerse LDN and Excel.
The space is designed as a new food and drink destination for the local community, with its delicious menu, comfortable furnishings and stylish setting.
Champagnes from across the world, and a collection of cocktails which favour fresh ingredients.
The restaurant embodies a warm atmosphere where food is generously presented in a beautifully designed setting. The open kitchen is located on the ground floor within a large, dramatic, double-height main area. Once a historic banking hall, the space has been reimagined by the award-winning agency DesignLSM, who have transformed the interiors to honour the heritage of St James’s Clubland, where the restaurant
now sits. The design marries the elegance and exclusivity of the Clubland’s reputation with a modern, progressive vision.
Claro features bar seating, dining tables and an open kitchen, with outdoor seating set to follow next Summer. Ideal for private events, on the second level there are two private rooms for 12 and 60 guests, with their own lounge bar.
A special weekend brunch will follow early 2025.
NANDO’S EXPANDS
APPRENTICESHIP PROGRAMME TO SCOTLAND AND LAUNCHES FULL HOSPITALITY CAREER PATHWAY
Nando’s has launched its Apprenticeship Programme in Scotland, opening applications for Level 2 to Level 5 apprenticeships to offer a full career pathway in the hospitality sector.
This comes as Nando’s also launches its Level 5 apprenticeship in England, now offering a dedicated apprenticeship pathway from entry level to Managing Director. The Level 5 ‘Pathway to Strategic Leadership’ apprenticeship, which is certified by The Chartered Management Institute, provides Nando’s apprentices across England and Scotland with a clear development and career path to management.
The launch of Nando’s Apprenticeship Programme in Scotland this month means that opportunities are now available across more than 450 Nando’s restaurants. Nando’s has already welcomed 20 apprentices onto the programme in Scotland and over 20 apprentices onto the Level 5 Pathway to Strategic Leadership programme across
Scotland and England in this cohort alone.
Since launching its Apprenticeship Programme in England in 2017 and having launched its Hospitality Heros Level 2 programme in 2023, Nando’s has trained 350 apprentices across its restaurants and central support.
YOYO NOODLE AND GERMAN DONER KEBAB LEAD METROCENTRE’S LATEST DINING ADDITIONS
The Metrocentre Partnership has announced several developments within its food and drink portfolio, including the opening of YoYo Noodle and German Doner Kebab (GDK). These new dining options, along with other signings, expansions, and refits, contribute to 25,000 sq ft of changes, further
strengthening Metrocentre’s position as the dominant retail and leisure destination in the North East.
Further developments include premium steakhouse Tomahawk Steakhouse for high-quality cuts and a unique dining atmosphere,
as well as investments in significant refurbishments from ASK Italian, Nando’s and Wagamama to enhance their dining experience at Metrocentre’s Qube.
ASK Italian has completed a full refit to refresh its contemporary Italian dining experience, while Nando’s has also completed a refit, ensuring a vibrant and welcoming environment for its customers. Wagamama has finished a refurbishment of its 6,000 sq ft restaurant creating a warm environment for diners to enjoy nourishing Asian soul food.
With a diverse selection of restaurants, cafes and takeaway options, Metrocentre’s expanding food and drink portfolio continues to cater to a wide range of tastes and preferences with over 60 options to choose from.
SUSTAINABILITY
TEQUILA AND AGAVE: HOW UPCYCLING IS DISRUPTING THE RESTAURANT INDUSTRY
Attributed to Aketzalli Valdivia, Chief Operating Officer at The Sustainable Agave Company, an ecofriendly, biodegradable alternative to traditional single-use plastic products.
Sustainability is more than just a buzzword or fleeting trend. Its roots extend into the far-reaching corners of many industries, not the least of which includes restaurants and food service. These roots have planted unique concepts and practices, such as upcycling, to tackle concerns with the cyclical life of materials more considerately.
One unlikely hero in this movement is agave, the plant behind tequila. As tequila’s popularity grows, so does the harmful impact of agave waste but also the potential for agave upcycling to revolutionize how restaurants operate.
Understanding Upcycling
Most of us are familiar with recycling: breaking down materials to create new versions of the same item. Upcycling, however, takes this concept a step further. Instead of merely repurposing a material, upcycling transforms it into something new and often more valuable.
This innovative approach is rapidly gaining traction in the restaurant industry. Every year, around one billion tons—or approximately two trillion pounds—of food is wasted globally. While the responsibility to reduce this doesn’t fall solely on restaurants,
it underscores an important shift in priorities towards minimizing waste wherever possible. Innovations in technology and the concept of endof-life loops are pushing the envelope in the plastics industry, so why not examine the possibilities in the food industry as well?
Agave Production and Consumption
The global demand for tequila is on the rise, with projections suggesting it could reach USD $34.46 billion by 2025. This surge has, in turn, driven a significant increase in agave cultivation. Agave farming is relatively low maintenance, as the plant requires minimal water and fertilizer. However, tequila production only uses the plant’s heart, discarding the rest.
While the leftover biomass seems like a small price to pay, consider again the sheer volume of this industry. If this leftover biomass is not managed properly, it can harm soil fertility and the surrounding ecosystem.
Why Upcycle Agave?
Like other large-scale agricultural and distillation processes, agave production generates substantial waste. Without proper disposal, leftover agave can disrupt soil health and negatively affect local flora and fauna.
Fortunately, the agave byproduct offers a sustainable upcycling opportunity. With a steady supply of agave waste, there are endless possibilities for transforming it into reusable and compostable products, such as cutlery, plates, and cups.
Moreover, agave-based products are designed to be biodegradable, aligning with consumer preferences for ecofriendly solutions and reducing the environmental footprint across the product’s entire lifecycle.
Heading in the Right Direction
Today’s consumers are increasingly wary of greenwashing—when brands make superficial eco-friendly claims that lack substance. With agave upcycling, however, they can see a clear and authentic commitment to sustainability.
It’s not just consumers who are driving this shift; restaurant owners and chefs are also embracing waste reduction and exploring alternatives to single-use plastics.
These agave-derived products offer durability that meets the demands of a busy restaurant environment without compromising sustainability, providing a responsible way to meet consumer needs while reducing environmental impact.
get real.
it’s time to from the home of real vanilla...
...to real vanilla in your home.
From the farmers and the communities who protect and nurture the fragile ecosystems on the Equatorial Belt, to the professional chefs, home cooks and bakers who use REAL vanilla in their creations all over the world, we are united in a common message that speaks to us all.
That message? That the shopping choices we make have a global impact that must never be underestimated. That the people who live in the Equatorial regions and look after the rainforest environments are relying on us to always demand REAL vanilla.
LOCANDA LA RAIA AWARDED A COVETED MICHELIN GREEN STAR 2025 FOR ITS COMMITMENT TO SUSTAINABLE GASTRONOMY
Locanda La Raia in Gavi, Italy joins a handful of establishments to receive the annual award for restaurants at the very forefront of maintaining outstanding environmental standards
Locanda La Raia, part of the 180 hectare Biodiverse La Raia estate in Italy’s Gavi region, is thrilled to announce its latest win, the Michelin Green Star award for its excellent efforts and continued commitment to biodiversity and sustainable practices in the culinary world.
The Michelin Green Star award is reserved for restaurants that offer a dining experience combining culinary
excellence with outstanding ecofriendly dedication, creating a source of inspiration both for keen gourmands and the hospitality industry. Established in 2020, the Michelin Green Star was introduced into several of the 2021 editions of the Michelin Guide, with 291 being awarded worldwide and only 69 in Italy. In particular, the Michelin Green Star assesses the following parameters: in-house production of raw materials, no plastic or other non-recyclable materials, energy impact, waste disposal and attention to the lives of employees.
The Michelin Green Star strikes at the ethical core of the La Raia estate, bringing together sustainable practices and high standards of care for everything being grown, raised, and produced on the property. The award
showcases the efforts and pursuit of Locanda La Raia which have always been its central focus to create a sustainable and biodiverse environment within its property. For over 20 years La Raia has held sustainability at its essence, Chef Tommaso Arrigoni works with both the farmers on the property as well as local producers to create a sustainable supply chain of conscious ingredients to create Locanda La Raia’s seasonal dishes.
“We’ve been proud to have introduced sustainability practices since the inception of La Raia in 2002 and we furthered this dedication to sustainability in 2007 when we became biodynamic certified,” says Piero Rossi Cairo, CEO and second-generation of La Raia estate. “When we introduced La Raia as a hospitality experience,
we wanted to ensure we stood by the principles of the estate and keep the environment of our surroundings as our primary priority. Having our efforts recognized with this Michelin Green Star feels like everything is coming full circle.”
Tommaso Arrigoni, chef and owner of Innocenti Evasioni in Milan, has signed the menus for the Locanda La Raia restaurant from 2019. He has focused his proposal on seasonality and the interpretation of the ancient tradition of Gavi cuisine, a unique crossroads of Ligurian and Piedmontese influences.
“My commitment,” says Arrigoni, “is to enhance the products of the biodynamic farm La Raia: ancient cereals such as monococco spelt, fruit and vegetables from the organic kitchen garden, and meat from the Fassona breed of cow, raised on pasture.”
Also local are the cheeses and cured meats, such as the famous Testa in cassetta, which come from the Slow Food Presidio in the area. Depending on the season, the menu ranges from baccalà mantecato brand de Cujun to ravioli del plin, from lukewarm ciuppin with calamari to pea cappuccino and strawberry and lavender white chocolate cream soup. Not to be missed are the Locanda’s risotto with herbs from the garden, the battuta di carne Fassona al coltello from La Raia farm and the veal in pink point. The à la carte menu is accompanied by the “Dal Gavi alle Langhe” tasting menu, which begins with wines - Gavi and Nebbiolo - produced by the Rossi Cairo family at La Raia and Tenuta Cucco the winery in the Langhe producing organic Barolo and Nebbiolo, still owned by the Rossi Cairo family.
La Raia’s initiatives for a more sustainable future doesn’t stop at the Locanda La Raia, but expands to every corner of the property. Beyond Locanda La Raia’s sustainable culinary offering, the property features its own Demetercertified biodynamic winery located on a stunning landscape replete with lakes, gardens, fields, vineyards and wildlife.
La Raia’s Gavi Riserva 2021 has won the Tre Bicchieri award from Gambero Rosso for 2025.
For more information about La Raia, visit https://laraia.it/.
PROVIDING EXCEPTIONAL VALUE FOR PROFESSIONAL KITCHENS
Every chef needs a great culinary oil and we’re delighted to provide our cold pressed rapeseed oil to some of the most progressive kitchens in the UK.
From restaurants and bistros to corporate catering and fine dining – Mellow Yellow is the counter oil of choice for many commercial kitchens looking for a quality oil that won’t leave a huge dent in that bottom line. But it isn’t just about cost. As the UK’s sustainable choice, our mission will always be to provide a high-quality oil that’s rooted in provenance and fit for multiple purposes, whether it’s frying, roasting, marinating, drizzling or confit.
Excellent value for money
Not only does cold-pressed rapeseed oil provide a huge saving to restaurants in comparison to imported olive oil, it’s also incredibly tasty and much healthier than refined commodity pomace oil and refined olive oils.
Cold pressed rapeseed oil is brimming with omega-3 fatty acids and vitamin E, whilst the subtle nutty flavour and high smoke point make it a dream to work with – bringing not just flavour, but an elevated texture to foods.
Rooted in provenance
As an award-winning, carbon-neutral brand, we are proud to be the sustainable choice here in the UK and have been hugely encouraged by an industry shift championing and honouring British produce in more ways than ever.
We’ve grown rapeseed on our farm in Hargrave since 1984 and have been making our golden Mellow Yellow oil since 2005. We love our land and work hard to nourish it, ensuring the healthiest possible soil for a delicious, healthy oil.
Our Food Service Range
There are four products available in our food service range: 5 litre Cold pressed rapeseed oil and 2 litre dressings: Honey & Mustard, Balsamic Vinegar and Classic Vinaigrette.
Scan the QR code opposite for more information and a list of national wholesale distributors. Read more about us at Farrington-oils.co.uk
URBAN FARM IT BRINGS ORGANIC FRESH AND DRIED LION’S MANE MUSHROOMS TO UK MARKET
Urban Farm It, Kent’s leading organic mushroom farm, has introduced its range of fresh and dried Lion’s Mane mushrooms to the UK market.
The fresh Lion’s Mane is handharvested at peak maturity to ensure maximum flavour and quality. These striking, fluffy-white mushrooms are sold in 250g, 500g, and 1kg packs, all delivered in eco-friendly, premium packaging that includes recyclable materials and ice packs to maintain freshness.
Lion’s Mane mushrooms are prized for their delicate, slightly sweet flavour and tender, meaty texture. They are also celebrated for their cognitive and neurological benefits, traditionally used in East Asian medicine for memory enhancement, mental clarity, and anxiety reduction. Recent studies also show their anti-inflammatory and immune-boosting properties.
The versatility of Lion’s Mane as both a gourmet ingredient and functional food makes it an ideal product for food manufacturers, restaurants, and health-
conscious consumers. Their popularity is further fuelled by their meat-like texture, which makes them a perfect plant-based substitute.
Urban Farm It also offers a dried version of Lion’s Mane, providing a longer shelf life and pantry-friendly convenience. These dried mushrooms retain all the unique health benefits of fresh Lions Mane, offering an easy-to-use option for busy chefs, health-focused food brands, and supplement manufacturers. Dried Lion’s Mane is available in 25g, 50g, and 150g packs, with wholesale options available upon request.
Both fresh and dried Lion’s Mane mushrooms are harvested and processed on-site, at Urban Farm It’s organically certified mushroom farm in Kent. Quality control testing is done regularly to meet the highest industry standards, and all packaging is ecofriendly, fully recyclable, and made from sustainably sourced materials.
Wholesale pricing for both fresh and dried products is available on request, for more information visit: www.urban-farm-it.com
SOUL FRUIT LAUNCHES IN LEON’S NEW
SNACK RANGE
Soul Fruit has teamed up with LEON to bring delicious Soft Dried Mango and Dragon Fruit Chips to their restaurants across the country as part of their brand-new grab-andgo snack range.
It’s the perfect match: Soul Fruit’s 100% natural, HFSS-compliant, plantbased snacks paired with LEON’s commitment to healthy fast food.
The dried fruit snack is made from real fruit, with no added sugar or preservatives, making them a healthy and delicious option for those who want a quick energy boost on the
move. Whether it’s the sweet, juicy mango or satisfying crunch of the dragon fruit chips, these will be a hit with Leon’s customers.
NESTLÉ PROFESSIONAL REVEALS TRENDS SHAPING OUT OF HOME DESSERTS
New research from Nestlé Professional reveals the key drivers and barriers behind UK consumers out of home dessert preferences. The ‘Breaking Dessert Barriers’ report offers insights to help operators better understand these trends, providing strategies to enhance dessert offerings, boost engagement and increase sales.
Cheesecake takes the top spot as the most popular dessert, followed by ice cream/sundaes, and chocolate fudge cake/brownie.
While these traditional and classic dessert options evoke a sense of nostalgia and comfort, the younger generation is showing a willingness to experiment with newer, trendier options such as churros and crepes.
Operators are encouraged to offer a mix of nostalgic favourites and innovative new desserts to cater to a wide range of tastes.
Although consumers are increasingly seeking indulgent options, they also don’t want their choices to feel excessive, with 37% of Brits wanting more dessert deals, 29% interested in sharing desserts and 25% hoping to see drink and mini dessert pairings on the menu.
Offering these options allows customers to enjoy a sweet treat in a more permissible way, ultimately enhancing the dining experience, addressing the key dessert barriers and encouraging repeat visits to their venue.
The ‘Breaking Dessert Barriers’ report is available for operators to download here.
Pasta Machines Gelato Machines
With a complete range of pasta machines, from the small counter top to the industrial size we can fulfil any requirement based on your production and budget. Our machines are built using the highest quality material and technology.
Professional combined pasta machine based on extruder, complete, solid and reliable; produces lasagne, ravioli of many shapes, gnocchi, chicche and many other types of short and long pasta.
It produces almost any kind of pasta using a limited counter space, in a fast and easy way.
With an ever growing number of gelaterie and ice cream shops in the UK, there has never been a better time to take advantage of this great opportunity to produce profitable quality gelato. We can also supply pozzetti and display serve over counter.
Compacta 4
CLASSIC ITALIAN FOODS GET A MODERN RESTAURANT REDUX
Italian food is known for its depth of heritage, rich flavors, and simplicity. Even the classics are subject to evolution in the fast-paced realm of contemporary gastronomy.
New generations of chefs are reimagining Italy’s favorite dishes, fusing traditional recipes with modern twists. This development is redefining the dining experience, pleasing both traditionalists and daring foodies.
This change aims to revive cherished recipes, not abandon tradition. You might find a risotto alla Milanese topped with sea urchin, or a reinvented carbonara with truffle-infused pecorino.
Many chefs are using modern methods like sous-vide and molecular gastronomy to innovate while keeping their dishes authentic, experimenting with flavors and textures to enrich the classic meals without losing core qualities. For instance, modern eateries in Rome and Milan use this strategy, serving popular yet intriguing new takes on classic meals.
The Sicilian dish, Pasta Alla Norma, traditionally uses ricotta salata, tomatoes, and fried eggplant. Today, deconstructed presentations and baked eggplant are examples of current trends, where each item must shine on its own. Additionally, Osso Buco, a Lombardy dish of slow-cooked veal shank often served with risotto alla Milanese is being experimented with new meat cuts and flavors like miso and lemongrass.
The evolution of Italian food is influenced by regional variety. From the fresh seafood of Sardinia to the truffles of Umbria, each region has its own specialties. Modern restaurant menus reflect their location; chefs take pride in showcasing the best local foods, adding their own style.
The south of Italy loves sun-drenched tomatoes and olives. The north, like Piedmont, is known for its rich, buttery cuisine. Chefs can create meals that respect Italy’s culinary traditions by highlighting regional features, appealing to a global clientele. For instance, modern restaurants are
serving recipes like pesto alla Genovese, utilising vegan cheese instead of Parmigiano-Reggiano and kale instead of basil.
Also, the Italian slow food movement values regional foods and eco-friendly cooking. This idea has greatly affected modern Italian dining, promoting a return to simplicity and freshness alongside creative twists.
Several trends are emerging in the restaurant industry as Italian cuisine evolves. Many Italian restaurants are serving plant-based versions of classic dishes. Customers desire healthier, ecofriendly options, so look for creative twists on classic dishes like eggplant parmigiana or vegan lasagna.
Sustainable and zero-waste cooking fits with Italian cuisines focus on fresh, simple ingredients, with contemporary cooks aiming to reduce food waste by using less common cuts of meat and vegetable leftovers for broths.
Dishes that blend Italian methods with Asian, African, or Latin American ingredients are becoming more popular. Fusion cuisine combines Italian flavors with international influences, exposing customers to new flavors, offering a fresh take on Italian cooking.
These trends showcase the dynamic nature of Italian cuisine, balancing tradition with a desire for innovation. As more chefs and diners embrace these changes, Italian dining has a bright, diverse future.
GLEBE FARM FOODS
Whether due to coeliac disease or a struggle with gluten-sensitivity, it’s estimated that 10% of the UK follow a strict gluten free diet.
With 70% of these people dining out in groups and choosing venues based on a varied menu and guaranteed peace of mind from a gluten free perspective, properly catering to this community presents a significant opportunity for restaurants of all sizes.
Conversely to popular belief, glutenfree doesn’t have to equal bland or boring – particularly when working with the right suppliers. It’s easier than ever to create enticing gluten-free menu options, that don’t compromise on taste or quality.
At Glebe Farm Foods, our range of varied, delicious and 100% allergen-free products are making waves across the hospitality industry. Whether it’s our PureOaty granolas and porridge oats – ideal for a satisfying breakfast - oat flour for gluten-free baking or PureOaty oat drink for the perfect post-dinner coffee or cup of tea, our products can
be relied on for an elevated customer experience and that all-important peace of mind.
That’s because we take purity seriously, with stringent quality control across all processes on our Cambridgeshire farm; from farming, to manufacturing to packaging. Our oats are always milled to a purity of under 5ppm, which is 4x less than the industry gluten-free standard. Thanks to this incredibly high benchmark, venues that use Glebe Farm Foods’ products receive zero complaints of cross contamination reactions from clients.
As well as helping hospitality venues serve food and drinks that are 100% safe, we’re on a mission to demonstrate dairy and gluten-free food doesn’t mean compromising on taste. And we’ve got awards to prove it! Last year our PureOaty Creamy & Enriched oat drink and Choco Chip Granola were awarded a star each at the Great Taste Awards, whilst our PureOaty Creamy & Enriched oat drink also scooped Gold at the Free From Food Awards.
Not only that, but blind consumer taste tests also revealed our groundbreaking oat drink PureOaty Tea-rrific, designed specifically to create the perfect cuppa, a fantastic dairy free alternative that tastes and looks tea-rrific!
Looking to create great tasting menu options that ensure repeat visits from gluten-free consumers? Shop Glebe Farm Foods’ delicious, nutritious and absolutely gluten free portfolio today.
SIP IN STYLE: DIISTIL X SABINE ROOFTOP BAR CREATE LIMITEDEDITION GIN
London based on-demand distillery Diistil has collaborated with London’s Sabine rooftop bar, supplying a bespoke gin that cannot be found anywhere else in the world, and will give some of our favourite cocktails a contemporary twist.
Enjoy Sabine’s signature, Hugo Collins, a London Mule or request a bespoke Sabine Gin over ice topped with Fever Tree Mediterranean Tonic whilst taking in the bar’s iconic London views. The rooftop location is an oasis from the City, allowing guests to transport to a hidden space away from the busy
London streets, where you can enjoy beautiful views of St Paul’s.
Gin connoisseurs will identify some of the classic botanicals featured, but this London Dry has been mixed with bold ingredients including black smoked tamarind, bay leaves, pink peppercorn, and lemon peel that makes it one of a kind.
This is the latest partnership for Diistil who are used by some of the world’s best hotels, bars and restaurants including One Aldwych, The London Peninsula Hotel, Experimental Cocktail
BUBBLEOLOGY LANDS
TWO NEW LISTINGS WITH SAINSBURY’S & ONE STOP
Following a strong year of FMCG growth, leading bubble tea brand, Bubbleology, adds two new nationwide supermarket listings to its burgeoning portfolio with Sainsbury’s and convenience stores One Stop.
Watchhouse.
The Diistil x Sabine cocktails can be tried at Sabine, 10 Godliman St, London, EC4V 5AJ. For more visit: www.diistil.com
Having already secured listings for its home-kit range with ASDA, Tesco, Morrisons, B&M and Ocado, the new partnerships with Sainsbury’s and One Stop form part of Bubbleology’s strategic partnership with Aimia Foods and takes the store count to over 36 nationwide.
Two mixology kits will be available from Sainsbury’s, online and instore: the bestselling Fruit Bubble Tea with raspberry and passion fruit tea and strawberry and mango popping boba; and the Milk Bubble Tea with taro and brown sugar milk flavours instant tapioca pearls, both retailing at £8.50 each.
At One Stop, customers will now be able to purchase the Single Serve Passionfruit bubble tea with strawberry popping boba at stores across the UK.
Designed for consumers to make perfect bubble tea in 2/3 minutes from the comfort of the home, all Bubbleology home kits come with the listed ingredients and a jumbo straw.
Club, Michelin Star restaurant Aulis and
Caoimhe O’Neill-McGuinness
Interview with 2024 winner of the Le Cordon Bleu London Scholarship: Caoimhe O’Neill-McGuinness
Caoimhe O’Neill-McGuinness, an 18-year-old chef from Eastbourne, is the 2024 winner of the prestigious Le Cordon Bleu London Scholarship, securing a prize package worth £60,000 including training in cuisine and patisserie and coveted internships. Inspired by her late father and driven to represent diversity in the culinary world, Caoimhe brings passion, creativity, and a fresh perspective to the next generation of chefs.
How do you think winning the Le Cordon Bleu London Scholarship will impact your career within the restaurant industry, and what unique perspective do you hope to bring to it?
The course will give me a chance to learn everything there is about classic cuisine and working in a high standard,
professional kitchen. I will bring a fresh, youthful, and open mind to the course, absorbing everything I am taught and shown. I am willing to collect as much knowledge as possible and combine it to form a strong backbone that I can use when I enter the culinary world.
The competition showcased your ability to perform under pressure and create a dish without a recipe. How do you think those skills will translate to a fast-paced professional kitchen environment?
In a fast-paced kitchen you need to be open and ready for anything to happen. You can’t have any expectations and need to be alert at all times. There won’t always be time to check a recipe, so the course will give me the knowledge I need to think of ideas on
the spot if needed. Also learning to cook without recipes and just using your own inspiration is what creates unique ideas and dishes, so it’s always good to think about what to do rather than taking it from a book.
With this award providing opportunities like internships at CORD and GALVIN Restaurants, how do you plan to use these experiences to shape your approach to cooking and hospitality?
Working at CORD and GALVIN restaurants will give me an insight into what it’s like working in a high standard kitchen in a busy city. I am excited to learn from the head chefs and see what they bring to the table, learning and taking away as much as I can from them. I also can’t wait to see how
different kitchens run smoothly, and how they perform under pressure and a busy service.
The restaurant industry has faced significant challenges in recent years, from staff shortages to evolving customer expectations. What do you see as the biggest opportunity for young chefs like yourself to innovate or make a difference?
I think we as young chefs bring a new perspective to the culinary industry. We have all grown up in different times, in different situations and we all have different definitions of what success and perfection means. I am willing to try my hardest and give my all in the professional world, pushing the boundaries and delivering customers the best experience they can receive. Even with simple dishes and snacks, if a customer is paying, they should be given the best service that is possible. Keeping customers happy is so important, they are the ones keeping the industry running and really the only people we are trying to serve and impress.
You’ve mentioned being inspired by female chefs and wanting to represent them in the industry. How important do you think diversity and representation are in the modern restaurant world, and how would you like to contribute to that change?
There are many very inspiring and successful female chefs, but during my short time as a chef, in the many kitchens I have worked in, I have realised it is rare to find a female chef. I am excited to open up the doors and bring more diversity, and hopefully when I one day have my own restaurant or business, that I can inspire others to shoot for the stars and choose to do what they love, no matter their backgrounds.
What role do you think competitions like the Le Cordon Bleu Scholarship play in developing the next generation of culinary talent, and what would you
say to other young chefs considering entering?
To young chefs, I would say just go for it. Do not give it a second thought. If you really love and enjoy the job that you do, you will have the drive and motivation to try your hardest, therefore allowing you to go further and reach your dreams. You will also be so much happier, I was almost left in a career that I wouldn’t have thrived in, and I am so glad that I followed my heart, as if I didn’t take that leap, I wouldn’t be here today. So please, just reach for the stars and focus on what really makes you happy.
REGISTRATIONS NOW OPEN FOR NORTHERN RESTAURANT & BAR 2025 – NOW FEATURING NEW CO-LOCATED SHOW, LUNCH! NORTH
The highly anticipated Northern Restaurant & Bar (NRB) hospitality trade event, sponsored by Uber Eats, is back in action for 2025, and registrations are officially open.
Taking place on 11-12 March, NRB returns to Manchester Central, its steadfast home for over a decade, to unite hospitality operators and suppliers over two dynamic days of industry innovation and collaboration – with free tickets for workers in the hospitality industry available here.
NRB25 will host a variety of talks from industry leaders; engaging interviews & panels; plus, captivating demonstrations that reflect the ever-evolving landscape of the hospitality industry. For over 20 years, Manchester Central has played host to NRB, providing a fitting backdrop for the longstanding and ever-growing event.
This year’s event will be expanded upon with the arrival of lunch! NORTH, a sister event to NRB25 which will be taking place in the very same venue. lunch! NORTH is brought to Manchester for the first time by the same organisers behind NRB, and will be dedicated to the north’s flourishing café, coffee shop and food-to-go sector.
lunch! has been running successfully in London for 16 years, attracting brands such as Twinings, HP Snacks, Yeo Valley, Capri Sun and Pip Organic and over 8000 visitors in 2024, and its northern counterpart is sponsored by Uber Eats for its inaugural year.
This year’s roster of exhibitors already includes leading names such as Coca-Cola, Uber Eats, BrewBog, Fever-Tree, AU Vodka, and Greene King. Campari Group UK will also join, making NRB25 as its exclusive trade show appearance in 2025, with a focus on the Spritz category. The industry giant will showcase its latest products, innovations, and services, offering invaluable insights into the future of hospitality. Those interested in exhibiting at NRB25 can find out more here: https:// northernrestaurantandbar.co.uk/ enquiry-now
Scheduled for lunch! NORTH’s debut year are exhibitors such as Hip Pop, TRIP DRINKS LTD, Britvic, Tony’s Chocolonely, Tiffin Sandwiches and The Exploding Bakery.
The Kuits NRB Top Fifty is also set to return for its 13th edition and will once again recognise 50 top hospitality
operators who have excelled both commercially and critically over the past twelve months.
Registrations for the North’s leading hospitality trade event and the inaugural lunch! NORTH event open on Monday 11th November, and you can secure your spot here.
FROM A DOZEN EGGS…FRANK DALE CELEBRATES 30 YEARS IN FOODSERVICE
Premium producer Frank Dale is celebrating its 30th anniversary with new branding and packaging as it reflects on the past three decades.
The buffet and party food specialist, which has its roots in a Norfolk farming family, is one of the UK’s leading producers of quiches and mini sweet and savoury canapés for catering.
But the well-known heritage brand dates back to 1994 when the Dale family diversified from farming to food…initially by baking quiche from a dozen farm eggs.
Innovation and determination established the brand within the foodservice sector and the rest is history.
Now, as it marks the past 30 years and looks to a bright future, the
GREEDY GORDONS HOSPITALITY
HERO CELEBRATES AWARD SUCCESS
Greedy Gordons hospitality hero Richard Gordon is celebrating award success after being named Businessman of the Year at the prestigious Northamptonshire Business Excellence Awards 2024.
Richard Gordon, Director of Greedy Gordons, joined fellow county champions at the black-tie awards ceremony where he was announced as winner of the highly coveted category award.
The judges’ comments highlighted how, from an impressive high standard of finalists, there could ‘only be one winner’ and remarked how winner Richard ‘stood out for their authenticity, their infectious passion and astounding dedication to supporting the local community’.
Esteemed guests from the region’s business community congregated for the acclaimed awards ceremony conducted by celebrity host Taskmaster’s Alex Horne.
The TV personality took to the stage alongside his musical comedy band, The Horne Section to entertain more than 500 guests attending the
Frank Dale brand has introduced new branding to give itself a more contemporary identity and invested in stronger, clearer packaging to make it easier for chefs and caterers to use. This supports the brands recent move to 100% clear recyclable plastic and to using 100% recycled board.
The future Frank Dale brand plans are innovation focused – with ideas to further modernise the range but also make it more relevant to the future needs of the foodservice sector.
To find out more about Frank Dale, its current range and its historical innovation, visit their website: www.frankdalefoodservice.co.uk
annual awards event at the County Ground in Northampton.
The multi award-winning Greedy Gordons culinary collection of venues includes: The Red Lion in Cranford, The Snooty Fox in Lowick, The Pig
& Waffle in Grafton Underwood, The Buttery Café and The Greedy Gordons Farm Shop in Woodford.
For more information visit Greedy Gordons website below: www.greedygordons.co.uk
Northamptonshire Business Excellence Awards 2024 celebrity host Alex Horne with Businessman of the Year Award winner Richard Gordon of Greedy Gordons and Gavin Henson, Commercial Manager at More Recruitment Group, who were award category sponsors.
• Print on existing packaging • Environmentally friendly
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1-IN-3 CUSTOMERS WITH ALLERGENS HAVE BEEN PUT AT RISK
New research looking at how the hospitality industry handles customers with allergens and intolerances has found that 1-in-3 customers have been given incorrect information regarding allergens, or served food that contained items that they are allergic to when dining out.
The new whitepaper from Insight Consultancy KAM and hospitality software provider Polaris Elements, found that more than half of these consumers would not go back to a venue where this had happened to them, indicating that the trust will have gone.
Having a food allergy or intolerances means consumers are more likely to do their homework before visiting a venue. 60% of people research menus and allergen details online before visiting, typically preferring the venue’s own website. Yet, only 31% of operators
display detailed allergen information online. This mismatch matters - if allergen information isn’t easy to find, 40% of customers say they’re unlikely to visit, which could mean lost business for those who don’t display it, and potential new business for those who do.
The good news is dining out is still popular among people with food allergies or intolerances.
66% eat out at least weekly, and 77% have tried a new place in the past three months.
However, half of these customers tend to stick with familiar spots to avoid the
hassle of asking about allergens. Many would rather rely on clear information available upfront than ask at all with the top reason for not asking staff being “I don’t want to make a fuss.”
Despite the fact that most venues provide formal allergen training, nearly one-third of customers have received incorrect information, which affects trust. Around 71% of operators still handle allergen updates manually, a process that’s time-consuming and error-prone, highlighting the need for systems that keep information up to date without relying on manual updates.
The research highlights consumer’s wants and needs to access allergen information in an easy-to-understand format, or within a conversation with the staff. Their favoured method of receiving this information is via an allergen specific menu. It’s vital therefore that any printed / digital information is always kept up-todate, and the staff training and communication to the front-line staff is at the forefront of any menu, dish or ingredient changes.
The majority of operators say that the responsibility is placed on their staff ‘to a great extent’ to ensure customers are given correct information and nearly all are confident their staff can appropriately deal with allergen requests from consumers. Operators are therefore very reliant on the accuracy of ingredient level information to update written sources and train their team correctly.
The hospitality industry is facing increasing demands for transparency and accuracy around food allergens and intolerances. According to a recent report from the Food Standards Agency (FSA) in May 2024 consumer expectations are increasing, with a rise in clinically confirmed food allergies. The report suggests that the number of people who therefore have some of food hypersensitivity is likely to be a lot higher.
The full white paper – Managing Food Allergens and Intolerances in Hospitality – delves into consumer and operator insights, shedding light on how your venue can become a leader in allergen safety and customer experience and is available to download for free here: https://info. polaris-elements.co.uk/kam
HERA: A TASTE OF GREECE TO SAVOUR AND SHARE
Named after the Greek Goddess, HERA champions Greek cuisine and transforms seasonal ingredients into elegant dishes that reflect the variety of what Greek food has to offer.
HERA’s menu takes you on a journey through Greecian cuisine where vegetables, meat and seafood all
contribute to create a varied and enticing selection of dishes designed to share.
Featuring mezze dishes, a selection of dips, ‘The Garden’ selection which celebrates all that is grown from the ground and ‘The Farm’ menu section for something meatier. ‘The Sea’
allows guests to dive into Greece’s Mediterranean shores with options including Grilled Octopus, Wild Sea Bass and of course Calamari.
Choose from HERA signature cocktails including Helen of Spice and Dates in Crete, or enjoy a wine selection from Santorini’s Assyrtiko to the rich Cabernet Sauvignon, of Kokotos.
A 200-seater restaurant, HERA is a lateral and welcoming space where a colour palette of warm aubergine, marble, copper and gold creates an elegant and inviting interior. Window lined walls ensure plenty of natural light in the day and the evening shimmer of surrounding outdoor lights by night.
Located in the heart of Stratford Cross, HERA is a part of a new and exciting development which is fast becoming a new hub of East London.
DIN TAI FUNG ANNOUNCES FOURTH UK LOCATION IN CANARY WHARF
Din Tai Fung, the globally acclaimed Taiwanese restaurant renowned for its authentic dining experiences, has announced the opening of its fourth UK location. Scheduled to open
in early 2025 at Crossrail Place in Canary Wharf, this milestone marks the brand’s first venture into East London.
Din Tai Fung is recognised for its commitment to quality, precision, and craftsmanship in Chinese cuisine, and is known for its signature menu including its world-famous Xiao Long Bao (Steamed Pork Soup Dumplings). The new location promises a 360° dining experience that merges the brand’s heritage with local adaptations to suit the vibrant and diverse Canary Wharf community,
reflecting evolution into a cultural and community-focused destination, with private dining experiences and immersive masterclasses that bring guests closer to the brand’s heritage.
The interiors blend heritage and modernity, with traditional Chinese motifs and architectural elements such as stone lions, terracotta roof tiles, and bricks juxtaposed with polished marble and rattan-wrapped walls.
At the heart of the restaurant is the Show Kitchen, an iconic centrepiece
BOOKINGS FOR LA BELLEZZA ARE OPEN!
Creak open the timber door, peek past the seven-metre-long tapestry curtains, and let La Bellezza whisk you away to a romantically wild courtyard in Perugia.
Welcome to a hallowed theatre to food, bedecked floor to ceiling with ancient Italian artefacts, over 5,000 vintage bottles of heavenly liquor, and towering paintings of times gone by. Showcasing handmade Murano glass chandeliers dotted through
the tumbling ivy and a 6m wide bookcase filled with vintage novellas.
Saunter across a checkerboard of white and green Italian marble to the emerald bar to sample pillowysoft Neapolitan pizza, topped with Salvatore Corso’s Mozzarella di Bufala, from our pizzaiola maestros, or sip on of our XXL cocktail creations, such as a blend of sweet white peach liqueur, rum and fresh grapefruit.
inviting guests on a sensory journey to witness the artistry.
The menu will continue to showcase Din Tai Fung’s signature dishes, using both locally sourced and Taiwan imported ingredients to ensure quality and consistency in flavours. Expect to see familiar dishes such as the 18-fold Xiao Long Bao, house made noodles, Pork Chop and Egg Fried Rice, and specialties like the Salted Egg Yolk Custard Lava Buns.
For further updates, visit: https://dintaifung-uk.com/
Napoli-born Head Chef Domenico has curated a menu where Italian produce, sourced directly from our 170 artisans, takes centre stage. Delve into 250g burrata, fresh from Puglia, filled with homemade pesto di basilico, savour delicately salty slices of 24-month-aged prosciutto di Parma DOP from Paolo and Gianfranco Leoncini, then mop it all up with oregano-dusted focaccia, made in casa every day.
The primi features homemade linguine, spaghetti, ravioli, pici and mafaldine tossed in the richest sauces, such as spiced Cornish lamb, slow cooked in a San Marzano tomatoes DOP ragù, or creamy truffle mascarpone, with shavings of fresh black Umbrian truffle.
With charm, warmth and, ovviamente, beauty at its heart, La Bellezza will be the ultimate Italian escape for hopeless romantics, lovers and hedonists.
La Bellezza, Paradise, 2 Chamberlain Square, Birmingham. Make a booking at: www.bigmammagroup.com/en/ trattorias/labellezzabirmingham
RESTAURANT IN THE SPOTLIGHT: JUGAD
A new indian dining concept with a healthy and innovative modern twist
Tucked inside Camden’s bustling Stables Market, recently opened Jugad is shaking-up Indian restaurant dining with a modern twist, offering unique dishes that are as healthy and light as they are delicious.
The new restaurant, which seats 82 diners, plays host to a diverse and balanced menu that is completely dairy- and refined sugar-free. The majority of dishes are also gluten-free too. Londoners can dive into the very best flavours that India has to offer, premium service included, all updated with a little something special and open to all.
Designed by healthy food delivery company, Foodhak, the Jugad by Foodhak restaurant experience aims for the same goals as their food delivery service - to deliver an equally healthy and delicious experience. Coming
from the Hindi word meaning “hack” or ‘innovative way of repairing’, Jugad embodies Foodhak’s ‘food as medicine’ principles, whilst allowing people to enjoy dining out in a sustainable and natural way.
The menu has been innovatively designed by Executive Chef Jose Fernandes, who spent five years heading up the kitchen at Michelin Bib Gourmand-recognised Indian restaurant, Gunpowder. To start, guests can enjoy the messy but obligatory Chicken Wings with sticky pomegranate sauce and wholegrain mustard, Vado Pao Potato Fritter Sliders with garlic chutney and mint sauce or Curried Crab Quail Scotch Eggs with tomato chutney for dipping.
For mains, the hero dish is undoubtedly the Dairy-free Delhi-style Butter Chicken with tomato and coriander,
also known as the best Butter Chicken in London with the chicken sourced from Kent. Other main courses include Kashmiri Lamb with papaya chutney and mint sauce, Pan-fried Seabass with mole sauce and beetroot poriyal or Parsnip Tikki Chaat with tamarind sauce, mint chutney and pomegranate.
Those with a sweet tooth can follow the tasty meal with the revolutionary Tapioca Pearl Kheer served in a cocktail
glass with tropical mango, or the Alle Belle Jaggery Pancake with coconut and saffron custard. Both dishes are as beautiful and Instagrammable as they are delicious.
A destination in its own right, Jugad’s bar and drink’s menu has been carefully curated by Bar Manger Olly Lambert, previously of Soho’s seductive and sleek cocktail bar, Soma. Careful care and detail has been paid to the extensive global wine list which favours organic and biodynamic options, as
well as unique and delicious nonalcoholic wines.
A vibrant cocktail menu includes Jugad favourites such as, the Samphire Vesper, featuring Konik’s Tail vodka, 5B & Co gin, dry vermouth, pickled samphire, as well as the Coconut Negroni and Tomato Paloma, alongside an extensive list of red, white, rose and orange wines, beers, ciders and spirits.
The offering also includes an impressive array of non-alcoholic cocktails, with clean versions of a Margarita and an Old Fashioned, as well as the no-alcohol Forest Scroppino - a mix of Everleaf Forest, tonka and a mango sorbet - low-alcohol beers and plenty of sodas.
Inside Camden’s Stables Market and only a 5-10 minute walk from Camden High Street station, Jugad is set within a beautiful, exposed brick building, flooded with natural light. A useful spot to pop in for lunch after browsing the market and a great venue for an early evening or weekend get-together with friends or a date. The exposed wooden
tables line the interior, making it the perfect set-up for sharing. Equally, the sizable terrace outside is ideal for alfresco dining and bringing your pooch along.
A celebration of founder Sakshi’s Indian heritage, fused with the contemporary, Jugad invites diners to indulge in classic Indian dishes with delightfully unexpected and nutritious twists. The perfect addition to the already-vibrant Camden neighbourhood and specialist food and drink market.
For more information and to book please visit the website.
INTERIORS
PEDRALI FURNITURE AT ALAIN DUCASSE’S RESTAURANT IN NAPLES
Ester armchairs by Patrick Jouin take centre stage in the first Italian restaurant by the Michelin-starred chef
On the ninth floor of the ROMEO hotel, set against the stunning backdrop of the Gulf of Naples, lies an icon of international cuisine: Alain Ducasse’s first Italian restaurant. Ducasse, one of the world’s most renowned chefs, celebrates gastronomic excellence with a simple yet refined approach. Here, traditional French haute cuisine seamlessly blends with contemporary innovations, creating an unforgettable dining experience.
The restaurant is an ode to the pursuit of gastronomic, architectural and artistic beauty. It represents the encounter between Naples and Paris, celebrating excellence in all its forms.
The building that houses the restaurant is one of Naples’ iconic structures, enhanced by a renovation signed by Pritzker Prize winner Kenzo Tange. The facade, redefined with a double layer made of glass and steel in a slightly undulating design, evokes the image of a ship ready to set sail - a perfect tribute to Tange’s hi-tech style and the maritime spirit of Naples.
The interiors are characterised by black marble floors, neon lighting and floor-to-ceiling windows offering breathtaking views of the sea and Beverello Pier. This creates an elegant and sophisticated atmosphere.
In the centre of the dining room, the open kitchen allows guests to watch chefs craft exquisite dishes in a space where art and design converge.
The menu, curated by executive chef Alessandro Lucassino, harmoniously blends Italian tradition with French culinary art, showcasing local ingredients through Ducasse’s ‘cuisine de la naturalité’ philosophy.
The room is further enriched with an impressive art collection, with over one hundred artworks by artists such as Mario Schifano, Andy Warhol, Francesco Clemente, Mimmo Jodice, Renato Guttuso and Marc Chagall.
Complementing this artistic frame, Ester armchairs by Pedrali add a touch of
elegance and sophistication, enhancing the overall dining experience.
Designed by Patrick Jouin, Ester is a mix of elegance, ergonomics and functionality. A precious monolith of leather with soft and graceful lines - here proposed in black to match the marble flooring - completed by refined die-cast aluminium legs. The upholstered shell in polyurethane foam with elastic belts offers great comfort, ensuring an unforgettable and relaxing dinner.
Originally designed for Alain Ducasse’s Dorchester restaurant in London, Ester has since become a hallmark of design and comfort, featured in several of his most renowned restaurants.
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THE NEW DESTINATION FOR HIGH-QUALITY, AFFORDABLE RESTAURANT DESIGN SOLUTIONS
As the global restaurant and hospitality industries strive to craft unforgettable dining experiences, a surprising new leader has emerged in the interior design and furnishings world: Ukraine. With a legacy of craftsmanship, cutting-edge manufacturing capabilities, and a value-driven approach, Ukrainian manufacturers are setting a new standard for restaurant interiors, offering European quality at competitive prices.
European Excellence at Accessible Prices
Ukraine’s manufacturers are redefining high-end by delivering premium, bespoke solutions at a fraction of the cost typically associated with Italian or German brands. Their competitive production costs and strategic proximity to Europe make Ukrainian products a practical and high-quality option for restaurateurs seeking elegance and affordability.
Why Import from Ukraine for Restaurant Design
Artistry Meets Innovation
Ukrainian brands bring an unmatched blend of traditional craftsmanship and modern aesthetics. These brands transform restaurant spaces into unforgettable environments, from ViYar’s high-precision furniture panels to MetaliX’s striking steel and glass partitions. For those seeking functional yet captivating furniture, Meblens delivers customised, stylish solutions that balance form and function
Sustainability and Customisation
With a commitment to eco-conscious practices, Ukrainian manufacturers utilise FSC-certified wood, recycled materials, and energy-efficient production methods. Their adaptability allows them to cater to diverse needs, from cozy cafes to luxury dining spaces, ensuring every project is uniquely tailored.
Efficient Logistics
Situated at Europe’s doorstep, Ukraine offers faster shipping times and lower logistics costs than Asian markets. This proximity ensures restaurant projects stay on time and within budget, with minimal delays or disruptions.
Resilience
and Reliability
Even amid geopolitical challenges, Ukrainian manufacturers have proven their resilience, delivering consistent, high-quality products to global clients. Their dedication to export standards and innovative design solidifies their position as trusted partners in the international market.
Resilience in Action: How the Lviv Furniture Cluster Ensures Global Export Excellence amid Geopolitical Challenges
The Lviv Furniture Cluster (LFC) is a beacon of resilience amidst geopolitical challenges, proving that innovation and determination can overcome even the most formidable obstacles. As Ukraine continues to navigate the realities of war, the Cluster has implemented robust strategies to ensure the uninterrupted export of high-quality furniture to global markets. By leveraging its strategic location in Western Ukraine—close to major European trade routes—LFC minimises logistical disruptions, enabling faster and more reliable delivery times compared to other regions affected by the conflict. Additionally, the Cluster’s commitment to advanced technology
and streamlined supply chains ensures that its members can maintain consistent production and meet the demands of international clients.
Collaboration and adaptability are at the heart of LFC’s success. Backed by organizations like USAID, the Cluster has developed innovative approaches to safeguard exports, such as diversifying raw material sources and creating alternative transportation routes. Furthermore, LFC has prioritised building trust with global buyers by adhering to the highest international quality standards and offering bespoke solutions tailored to specific market needs. This proactive approach has sustained Ukraine’s furniture exports during turbulent times and positioned LFC as a reliable and forward-thinking partner in the global design and manufacturing landscape.
Crafting Memorable Spaces
ViYar: Creative Building Blocks for Design
ViYar supplies designers with the materials to bring creative visions to life. From bespoke cabinetry to durable furniture panels, their focus on precision and sustainability ensures every detail of a restaurant’s interior is flawless.
MetaliX: Architectural Statements in Steel and Glass
MetaliX specialises in elegant partitions that combine functionality with bold design. Whether dividing dining areas or accentuating an open kitchen
concept, MetaliX’s creations add a sophisticated edge to any space. Their styles range from industrial chic to classic refinement.
Meblens: Furniture Tailored to Perfection
Meblens delivers custom cabinetry and seating solutions that are as stylish as practical. Their attention to detail and focus on client needs make them ideal for restaurateurs who want to create spaces that leave a lasting impression.
Hospitality Design Success Stories
The Lviv Furniture Cluster, a collective of Ukraine’s premier manufacturers, recently demonstrated the country’s design prowess at Boutique Design New York (BDNY) 2024, one of the hospitality industry’s most prestigious events. Featuring innovative offerings from brands like Tivoli’s handcrafted wooden furniture and Wowin’s Scandinavian-inspired seating, the Cluster has already impacted boutique hotels, cafes, and high-end dining venues worldwide.
A Bright Future for Ukrainian Restaurant Design Solutions
Ukraine offers an unbeatable value proposition for restaurateurs and designers seeking exceptional interiors that combine beauty, sustainability, and affordability. From innovative materials to customisable, eco-conscious designs, Ukrainian manufacturers are poised to redefine restaurant interiors, ensuring every dining experience is as memorable as the cuisine.
TROPEA REVEALS NEW INTERIOR FOLLOWING EXTENSION
Tropea, a Harborne based Italian restaurant, recently extended into the next door premises to add 25 more covers and double the kitchen size.
Thanks to the extension, a number of walk-in tables for locals and regulars will be open, as well as a new bar for guests to sit at and enjoy a drink. The increased kitchen space allows for new equipment, giving the chefs the opportunity to innovate the menu.
The new dishes available champion the restaurant’s Italian connections and include Beef carpaccio, Sicilian Arancino with butternut squash, Sardines ‘in soar’ on crostini, and Sardinian fregola pasta with chilli and native mussels.
Tropea is the creation of Ben Robinson Young and Kasia Piatkowska, who met whilst studying Culinary Arts at the University College Birmingham in 2010. The restaurant borrows its name from Tropea, a picturesque town on the Calabrian coast (pronounced Tro-Pey-Ah), and draws influence from the country’s culinary landscape, even
sourcing much of the produce from Italy.
Tropea has recently been recommended in the Michelin Guide and listed in The
Good Food Guide’s Best 100 Local Restaurants 2024.
For more information and bookings visit https://www.tropea.uk/
BLUEWATER PARTNERS WITH LONDON’S DIVERTIMENTI COOKERY SCHOOL TO ELEVATE CULINARY EXCELLENCE WITH PURIFIED WATER
Bluewater, a leader in sustainable water purification and beverage solutions, announces an exciting partnership with London’s premium Divertimenti Cookery School.
This collaboration aims to raise awareness about the impact of using purified water in the kitchen, showcasing its vital role as a means of hydration and enhancing the
quality of the food we prepare and consume.
As part of the partnership, Bluewater has installed one of its premium water purification Kitchen Stations –designed for home, work, and play – in the iconic Divertimenti cookery school located in London’s exclusive and vibrant Knightsbridge area.
Jules Kane, Cookery School Head
comments that water is probably the most overlooked yet essential ingredient in any home or professional kitchen.
The synergy between Bluewater’s advanced purification technology and Divertimenti’s renowned culinary expertise promises to create a more immersive and transformative cooking experience.
The collaboration will include engaging Bluewater workshops and cooking classes at Divertimenti, where participants will learn firsthand about the practical benefits of cooking with purified water.
It also represents a long-term vision for both Bluewater and Divertimenti to foster a culture of better cooking practices and raise awareness about the importance of water quality in the culinary arts.
L-R Jules Kane, Cookery School Head with Jo Pratt, director of Food
CHEF WORKS ACCELERATES GROWTH PLANS IN UK AND EUROPE
Chef Works, leading supplier of culinary uniforms in the UK, has announced a trio of senior appointments as part of a new phase of growth in Europe and the Middle East (EME).
BIOCLARITY
Bioclarity are apart of an independent, family-owned business established over 40 years ago.
We specialise in the supply of food and drink packaging, serviceware, tableware and janitorial items to the food-to-go market. We can also offer bespoke printed items and maximise your visibility to your customers.
Our focus is bringing the best products to our customers whilst keeping the
Tim Lee has joined as Commercial Director, while James Green has been appointed to a Sales Director role, taking over from Sam O’Kane who has been promoted to Key Accounts Director EME. It takes the total head count of the business, headquartered in Leeds, to 21.
The appointments come off the back of a year of significant growth, which saw the company’s $5m+ turnover increase through new hotel and leisure client wins, as well as progress in the private education and assisted living sectors.
Managing Director, Paul Gross, explains: “We’re delighted to have landed some major new customers this year. Our new hires will help us to grow further across different sectors and serve our increasingly
environment at the forefront of our priorities.
We deliver throughout the UK, including overnight in London and other major cities, delivering during the night creates a lower environmental impact as our vehicles operate out of congestion periods thus maximising our delivery efficiency. We continually monitor and update our vans ensuring we are operating economically and sustainably.
We also have our Honeybees here on site; we love our bees and will do
cross-European customer base. We’re thrilled to have them on board.”
Chef Works’ focus on sustainability has become a key selling point in recent years, with an eco-friendly collection of sustainable products now its fastest-growing line of culinary uniforms.
For more information, visit: www.chefworks.co.uk.
everything we can to keep them happy and healthy.
We are always keen to learn and offer our customers the chance to learn with us via our Eco Learning hub. Our eco Leaning hub provides valuable information and solutions compatible with the government’s Resources & Waste Strategy and Single-Use Plastic Directives. We aim to give clarity on the materials used for food and drink packaging to create a sustainable packaging offering.
Sam O’Kane, Tim Lee and James Green to drive growth in EME for Chef Works
GORDON RAMSAY RESTAURANTS STARTS THE SEARCH TO FIND 250 RECRUITS FOR LANDMARK NEW LONDON SITE
Gordon Ramsay Restaurants recently announced the launch of the business’ largest global project to date, with the first of five unique experiences set to open in February 2025, at London’s iconic 22 Bishopsgate. The business has now revealed that over 250 new
jobs will be created at what is set to be the most greatly anticipated hospitality opening of 2025.
With the countdown on until the restaurant opens, Gordon Ramsay Restaurants is launching its biggest ever
recruitment drive to hire and train the brightest talent. The business is on a mission to find 250 talented recruits to join the team at 22 Bishopsgate, that will welcome three new restaurants, a rooftop terrace and a culinary academy.
Available roles include chefs of all levels, front of house, sommeliers and mixologists, as well as managerial positions. There will be a range of opportunities to interest both budding new entrants to the hospitality industry and seasoned professionals.
The Gordon Ramsay Academy, powered by HexClad, will also be established at 22 Bishopsgate, where culinary enthusiasts can hone their skills in everything from pasta making to mixology, including perfecting the classic beef Wellington, ideal for a social or corporate occasion.
To find out more about the new roles visit 22 Bishopsgate | Careers | Gordon Ramsay Restaurants
MEALS & MORE HOLDS PARLIAMENTARY EVENT TO HELP TACKLE CHILD FOOD POVERTY
42 MPs and staff, including the Chair of the APPG for School Food Sharon Hodgson MP, attended a Parliamentary briefing held by Meals & More, the charity started by Brakes to raise awareness of the need for holiday provision.
This is in continuation of its campaign to persuade the new Government to commit to ongoing funding of the Holiday Activities and Food Programme (HAF).
The event sought to raise awareness about the impact of holiday hunger and the work Meals & More undertakes to alleviate its effects. In addition, the MPs heard about the need
to extend the scope of HAF to include all children in lower income households, not just those receiving free school meals.
The event was held following a letter that the charity wrote to the Government prior to the Autumn Budget calling for HAF programme funding to continue after the initial three-year funding settlement expires.
It also wants to see the programme index-linked to inflation as well as extending the scope to include all children in households that have below average resources, not just those eligible for free school meals.
With an almost exhaustive list of some of the Worlds most precious and beautiful natural stones allowing them to be used in ways never before thought possible. Combined with engineered lighting solutions highlighting the unique beauty that only natural stone can provide.
Production
This starts with the selection of raw materials to achieve the client’s vision. Materials are sourced from around the globe and selected based on quality size and shape. These materials are then engineered to a thickness of 5mm or 10m depending on the chosen colour and application and then set within a specialised clear epoxy resin which undergoes further process for clarity and to remove imperfections. The final process is to laminate the semi-precious epoxy slabs onto glass, Perspex or translucent honeycomb depending on the application. Our translucent gemstone panels are provided cut-to-size or shape with or without lighting for a wide range of interior design applications and with the benefits of being: An extremely hard surface material that will not scratch under normal circumstances. It is non-porous and will not stain or mark and requires little to no maintenance. We can provide a design, supply and installation service in the UK and we ship products World-wide.
Translucent Gemstones is a product produced by the Translucent Creations group a leading pioneer in the development of innovative solutions for modern day interior design products and are market leaders in the development and of processing natural stone adding strength, versatility and translucency to marble, granite, onyx and gemstones.
Types of semi-precious stone
Quartz: A hard , silica based mineral found around the World with typical examples:
Agate: Agate is found in a variety of bright, translucent colours such as:
• Rose Quartz
• White Quartz
• Amethyst Quartz
• Yellow Agate
• Black Agate
• Green Agate
NEW HOSPITALITY INVESTMENT PLATFORM LAUNCHES CONSUMER-FACING
APPLICATION IN MANCHESTER TODAY
Shuffle, a start-up hospitality investment platform committed to investing an initial £2.5 million into Manchester’s hospitality industry, has launched its consumer-facing application to Manchester residents.
The innovative rewards app utilises open bank data to provide its users with randomised cash back amounts ranging from a minimum of 5% up to a maximum of 100% off each transaction at its 16 and counting partner venues.
DurLaunching exclusively on Apple devices initially, users download Shuffle and link their bank card, then make a transaction in one of the partner venues which is automatically registered and the randomised reward is paid into the app. The cash reward can then be withdrawn back into the users’ bank account.
Shuffle partners with its venues by challenging the traditional crowdfunding model and providing upfront investment to enable the continued growth of some of Manchester’s most successful venues with a target to invest in the top 5-10% businesses in the city.
Testament to its approach, the platform has already partnered with key industry players such as Diecast, Medlock Canteen, Trof and Madre and is contributing to the openings of eight new venues in central Manchester this year.
One such venue is The Trading Route, a brand-new concept from the team behind Manchester Union Brewery, Trof and Wandering Palate set to open later this month in Goods Yard.
Following its initial success in Manchester and nationwide expansion plans, Shuffle aims to bring its innovative investment platform and consumer facing application to Liverpool in Q1 of 2025.
For hospitality operators or businesses looking for financial support, get in touch at merchant@shuffle.finance.
FIRECHIEF® GLOBAL INTRODUCES CUTTING-EDGE RANGE OF CARBON MONOXIDE ALARMS
The UK’s fastest growing fire safety brand, Firechief® Global, has unveiled a new line of carbon monoxide alarms, designed to provide robust protection against the silent threat of carbon monoxide (CO) poisoning. The new range includes models with advanced features, offering peace of mind for homeowners and renters alike.
This innovative lineup includes models with extended battery life, wireless interconnectivity, and highprecision sensors for early detection. The alarms are now available on Amazon, with launches planned in high-street stores soon.
The FCB05 Carbon Monoxide Alarm utilises Electrochemical CO sensing technology for precise detection, obtains a portable design with no fixed installation required, and is certified to EN50291-1:2018 standards.
For those seeking convenience, the FCB10 Carbon Monoxide Alarm offers a sealed 10-year lithium battery, ensuring continuous protection without the need for replacements.
Additionally, the FCB10W Wireless Interlinked Carbon Monoxide Alarm connects wirelessly with up to 39 other alarms, providing
comprehensive, interconnected protection across your home.
According to a recent Firechief® Global survey, only 58% of homeowners have carbon monoxide alarms installed in their homes. This means 42%—or approximately 11 million people—are living without this vital protection, based on the latest statistics of 28 million homeowners in the UK.
Given the dangers of carbon monoxide, which is odourless and deadly, these statistics highlight the critical need for effective and reliable CO alarms in every home.
UK’S LARGEST INDEPENDENT PAYMENTS BROKER LAUNCHES
CASH FLOW
The UK’s largest independent payments broker Accept Cards has launched an innovative cash payments solution to respond to hospitality sector demand for instant, affordable cash deposits which underpin cash flow stability.
Accept Cash will utilise Smart Safe technology so that businesses can deposit into a smart safe and settle
to their bank account the same day, creating the most convenient way to bank when bank branches are closing and the Post Office fight with the growing demand - helping to support healthy cash flows for the UK’s hospitality and SME sectors.
It is understood to be the first UK card payments company to move into cash solutions on the back of
new technology, which includes the ability to split the same day settlement for franchisee networks.
Handling and depositing cash securely, with open bank technology, the service will also offer detailed reporting, same day settlement and accountability for SMEs and Enterprise businesses. Retail, convenience and hospitality sectors are expected to most utilise the service due to customer requirements and demand.
Operating nationally, Accept Cards is a whole-of-market broker offering bespoke advice and solutions. It works with more than 45 partners and is trusted by banks, accountants, professional trade associations and business consultants to support customers with their payment requirements. Bradley established Accept Cards in 2005 after more than 25 years in the banking sector.
For more details about Accept Cash and smart safe technology, visit https://acceptcards.co.uk/ contact-us/
APPETITE FOUNDERS
TOBY AND JAMES GREEN
Toby and James Green, the visionary brothers behind Appetite, launched their innovative app in November 2023 to revolutionise how diners discover, plan, and book restaurant experiences. Frustrated with the cluttered and impersonal nature of existing tools, Appetite combines authentic, user-driven recommendations with seamless booking features. In this interview, the Greens share their journey, insights, and how their community-driven approach is transforming the dining experience.
What inspired you both to launch Appetite, and why did you feel the existing restaurant discovery and booking options were lacking?
The hospitality industry is not short of booking tools, somewhere to note down restaurants, or indeed platforms to discover somewhere new. However, what is missing is a tool that combines it all, and cuts through the sponsored content, clutter, overload of information to show consumers what they really want. The right place, for the right time, right where they want it.
Appetite has seen incredible audience growth of over 4,300% since launch.
What strategies do you think have resonated most with users, especially in building such a loyal, engaged community?
Apart from a unique UI, Appetite provides users with a platform to talk about what they really want -food and restaurants. Instead of focusing on building our network of restaurants or curating recommendations of what we believe is good, Appetite is communitybuilt.
Our authentic crowd of food-loving users are the ones responsible for providing genuine content, reviews and recommendations that others can
engage with, right there in the app. Our unique app is what gets them on board, and the great dining experiences that they’re having as a result are what keep them coming back.
The partnership with OpenTable is a big step. How did this collaboration come about, and what does it mean for Appetite and its users moving forward?
As two companies both delivering exceptional dining experiences to customers, the synergy between our two brands was clear from early conversations. Therefore, the next step was to integrate our efforts, ensuring a seamless in-app journey for Appetite
users, from discovering their next favourite restaurant to enjoying a great meal.
This partnership delivers a streamlined experience for Appetite users, ultimately simplifying the booking process and in turn helping restaurants in the OpenTable network welcome more customers through their doors.
Appetite’s model is heavily socialdriven, which seems to be the direction the market is moving toward. How do you see the role of social media evolving in restaurant discovery, and why is it so effective?
Our model is built on a simple observation: planning a night out at a restaurant is anything but seamless. Discovering, saving, planning, and booking are all scattered across different tools, leaving what should be a social experience feeling disconnected and frustrating. We believe dining out should be enjoyable from start to finish—and we’re here to make that happen.
#Food is the number one most used hashtag across social platforms. Us as diners and foodies love to talk about, recommend and share our dining experiences, and we hold recommendations from our friends and those we follow in the highest regard.
For us, there is a huge opportunity here.
Appetite is not just another platform for diners to find a new ‘curated’ list of places to visit, but rather somewhere to track and share their activities with those in their circle, keep note and organise the places they want to try whether it’s for their next trip, a birthday meal or otherwise. And importantly, book easily right there and then.
Given the rising cost of living, what unique challenges do you think restaurants face today, and how does Appetite address or mitigate these challenges?
Consumers are, to an extent, dining out less. However, what we’re seeing more and more is that they’re becoming more conscious of making the right choices on where they eat.
Restaurants are closing every day and unfortunately, the cost of living is just one contributing factor. Macroeconomic events, such as the war in Ukraine and the recent budget set out by the Chancellor are all having an impact on the hospitality industry.
As Appetite facilitates booking right at the point of discovery, we’re making it easy for our users to book their next dinner in seconds minimising the dropoff you’d see on traditional platforms. Likewise, the community-built aspect of our product means we have a large amount of consumer data to leverage, from their favourite cuisines to the types of places they’ve been dying to try. This data allows us to put select restaurants right in front of those users we know will love it, resulting in more
customers for the restaurant, and the right dining decision for the consumer.
You recently launched in Manchester and plan to expand to Europe next year. What factors do you consider when selecting new cities, and which locations are you most excited about?
For us, it’s really about the existing dining-out culture - targeting those active, vibrant cities where dining out is a key part of their lifestyle for both residents and tourists.
Appetite founders Toby and James Green
Likewise, there has to be a sizeable market opportunity with a sufficient amount of restaurants to make it necessary for consumers to want to keep track of the best options and what’s new. We can’t reveal all of our secrets, but we’re definitely most interested and excited about Capital cities that see a high influx of tourists, year-round.
What has been the biggest challenge you’ve encountered so far, and what advice would you offer to other budding entrepreneurs in the app or hospitality space?
We had an idea, but how do we structure a business around it? The biggest challenge was learning what we needed to do in order to deliver our users the experience we envisioned for them. Structuring the processes and hiring the right people with as much passion for the product and industry as we do was the biggest challenge we faced, and it’s always an endeavour.
Appetite Drops has been a standout feature, giving away thousands of free meals. What role has this played in your growth, and do you have plans to introduce more unique features like this in the future?
Many consumers and restaurants in both London and Manchester will now be familiar with our pioneering feature, Appetite Drops, which launched earlier this year and is focused on boosting discovery for both the user and the venue.
However, we’re very excited to be launching a new feature this January that’ll allow restaurants to drive more bookings and reach new audiences. This will form part of our wider B2B offering which is currently in development. We can’t share much right now, but it’s no secret that restaurants don’t leverage customer data as much as they should, considering the multitude of touch points in the customer journey.
If you think about retail, they’re years ahead of hospitality. Using Tesco as an example, a business of that size can create unique and personalised shopping experiences through its loyalty program. So why, in an experience-centric industry like hospitality, is nobody doing the same? Food for thought.
If you’re a restaurant and want to hear more about Appetite for Business, join the waitlist on our website.
HISTORIC FEATURES REVEALED DURING MANCHESTER FLAT IRON DESIGN PROJECT
Acclaimed steak restaurant Flat Iron has opened its first north west venue in Deansgate’s Royal London House, Manchester following a design project by interior architecture and design studio Macaulay Sinclair.
Through careful consideration and a meticulous planning process to adhere to conservation guidelines, the team worked to uncover the original fabric of the former retail unit – part of the prominent Charles Heathcote building designed in 1904.
Many of the original features, including plaster corbels and cornices, had been covered up by previous occupants because of years of neglect and leaks. With the help of specialist plaster workers, these were repaired and reinstated across the venue to allow the detailing of the space to shine through. John Macaulay, director at Macaulay
Sinclair, said: “We’re proud to have completed another project with the Flat Iron team, and to uncover and celebrate the history of this interesting space – much of which has been concealed for some time.
“Working with historic and heritage spaces is part of Flat Iron’s core ethos and is also something we have a huge amount of experience in. With the support of local craftspeople on the plasterwork restoration, the result is a venue that naturally fits with the era of the building and also reflects the Flat Iron brand.”
A key focal point of the restaurant is a custom-built charcoal grill used for finishing specials, such as the Wagyu Steak of the Day and Scottish ribeye. Designed by Rhys Allen, this piece adds an exciting theatrical element to the Flat Iron experience and is one of
the first things guests will spot as they enter the restaurant.
John added: “The basement was also an interesting part of the project – the original white glazed brick walls were revealed and left exposed, giving it a unique subterranean atmosphere quite different from the floor above.
“On the ground floor, there is a mixture of new and bespoke elements that bring real gravitas to the venue. At the heart of the space is a sturdy oak bar, and then a monolithic marble ice cream counter, as well as vintage reclaimed dining furniture. This is complemented by earthy tones in a limited colour palette, for a feeling of comfort and nostalgia but also simplicity.”
The new stand-out interior retains an early 20th-century British character while incorporating modern restaurant functionality. Natural light floods through the large windows, framed beautifully with external awnings and venetian blinds to retain an intimate atmosphere.
John said: “The overall feel is uncluttered. It’s elegant without being elaborate, which reflects the wellexecuted, defined steak experience that Flat Iron is all about. This project marks our fifth collaboration with the brand and we’re really proud of the final result.”
Speaking of the opening, Flat Iron’s Founder, Charlie Carroll said “Opening
a restaurant in my hometown of Manchester is a big deal to me and was a long time coming. The food and drink scene is so exciting at the moment and just keeps getting better - we’re so proud to be a tiny part of it. I fell in love
with a beautiful historic building on Deansgate in 2018 and 6 years on we are finally open!”
Flat Iron Manchester opened on 3 July, at 200 Deansgate, Manchester M3 3NN.
TOP FIVE WAYS TO RETAIN TALENT IN HOSPITALITY
In the hospitality sector retaining talent is becoming more and more important, with there being a constant skills shortage in this sector, it’s vital for businesses to keep their employees close. To do this, the hospitality industry needs to make sure their employees feel valued by building trust and recognition.
Stacey Allen-Hayes, Director of Corporate Partnerships at Arden University, lists her top five tips on how businesses in hospitality can act now to retain talent.
Invest in learning and development
A strong way to show you care about your employees is by offering learning and development opportunities that will help them progress and grow in their roles.
According to LinkedIn’s 2024 Workplace Learning Report, companies that prioritise learning see a 27% boost in employee retention.
It’s important here, however, to develop a targeted learning plan. Businesses should aim to tailor what they offer their employees to suit their career aspirations. For some, more intense courses, such as degree apprenticeships, will be much more beneficial. A good learning provider will also make sure their courses are relevant to your industry and your employees. This ensures the business also grows with the new knowledge their employees develop along the way.
Don’t be afraid of lateral hiring
Businesses should encourage employees to apply for new roles within the company and promote from within whenever possible. Of course, as mentioned above, offering continuous learning opportunities, will create a more effective environment to do this.
Focusing on hiring from within also shows employees that they’re encouraged to try something new or different. This will, again, ensure employees feel valued and keep them on track to meet their career goals with your company.
Keep open communication
Business leaders estimate that their teams lose an average of 7.47 hours per week due to poor communication. Open communication in the workplace allows employees to feel comfortable sharing their ideas, concerns and feedback. It’s based on trust, transparency and mutual respect, which helps create a positive work environment.
This has ample benefits. It allows workers to understand the company’s goals, objectives, and their role within this. It helps to manage conflicts, enabling employees to feel comfortable speaking up, which in turn, boosts team morale and delivers more creative results.
Again, open communication will allow employees to voice if they want to change aspects of their role or if they’re looking for a new challenge, for example. This will allow you to offer alternative solutions and opportunities to keep them engaged when working for you.
Promote empowerment
Businesses should give employees autonomy in decision-making, trust them with responsibilities and involve them in strategic discussions. Employees who feel empowered are 50% more engaged than those who feel less empowered. On top of this,
the majority of employees value this empowerment to take action when faced with an issue or opportunity at work.
This plays a role in allowing workers to feel trusted and valued, which results in them being more motivated and committed to their roles. Open communication and offering bespoke learning and development opportunities both help with empowerment and will also give your employees the confidence to take action if it’s currently out of their comfort zone.
Strong leadership
According to the Chartered Management Institute, 82% of new managers in the UK are ‘accidental managers’, meaning they have no formal management or leadership training. This can have a negative impact on employee engagement and return on investment.
Businesses need to make sure they’re training managers to lead with empathy, transparency and fairness. Strong, supportive leaders contribute to high employee satisfaction. Degree apprenticeships are a good way of doing this, as they allow those who already know your business to upskill and learn on the job. They also give them the power to lead with confidence.
All in all, making sure employees feel respected is no easy feat – but with the hospitality sector becoming more competitive, and with the ongoing skills shortages, it’s vital more effort is made with talent retention.
