Restaurant Industry News - End of Year Review Edition 2019

R estaurant Industry News

END OF YEAR REVIEW EDITION 2019

www.restaurantindustry.co.uk

Soho prepares for Paradise this autumn ALL STAR LANES PREPARES FOR WINTER WITH A NEW MENU

Ian Howard takes the helm at Galvin at The Athenaeum

Fitzrovia welcomes Crudo, London’s first fast-casual Cevicheria

INTERVIEW: Catherine at 2G discusses the design of Chakana

CHRISTMAS FRUIT & VEGETABLE TRENDS FOR 2019

INTERVIEW: MASTERCHEF WINNER SIMON WOOD

Putting the rock around your Christmas Tree

Discover how TheMusicLicence can turn your workplace into a winter wonderland.

0800 0868 798 Quote ‘Restaurant Industry News’

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CONTENTS

FEATURES

END OF YEAR REVIEW EDITION 2019

32

NEWS 05

Christmas Fruit & Vegetable Trends for 2019

44

All Star Lanes prepares for winter with a new menu

21 Interview: Catherine at 2G discusses the design of Chakana

CONTACTS

Editor Maria Lapthorn – editor@restaurantindustry.co.uk

Editorial Assistant Francesca Amato – editorial@restaurantindustry.co.uk Editorial Assistant Angel Manderson – angel@restaurantindustry.co.uk

Soho prepares for Paradise this autumn

66

Production/Design Laura Whitehead – design@restaurantindustry.co.uk Sales Manager Chris Lewry – chris@restaurantindustry.co.uk Sales Executive Abi Ashworth – sales@restaurantindustry.co.uk Accounts Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager Leo Phillips – subs@restaurantindustry.co.uk Phone: 01843 808 115 Website: www.restaurantindustry.co.uk Twitter: @ri_social Lapthorn Media Ltd - 5-7 Ozengell Place, Eurokent Business Park, Ramsgate, Kent, CT12 6PB

Wine Freedom scoops AA Wine List of the Year award Every effort is made to ensure the accuracy and reliability of material published in Restaurant Industry News however, the publishers accept no responsibility for the claims or opinions made by advertisers, manufactures or contributors. No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

End of Year Review Edition 2019 | Restaurant Industry News | 03

COMPANY NEWS

THE BEST BRUNCH IN TOWN AT ISLAND GRILL In a tranquil setting overlooking Hyde Park, Royal Lancaster London’s restaurant, ‘Island Grill’, is the perfect brunch destination thanks to its awardwinning sustainable accolades and fivestar cuisine which caters to all dietary requirements.

Created by Island Grill Head Chef Lasitha and team, the brunch menu is available every Saturday and Sunday, from 12pm to 4.30pm. The menu is priced at £19 for two courses, or £24 for three courses.

Guests can then indulge in a range of delicious brunch ‘classics’ such as Poached Organic Eggs with a choice of Avocado, Hackney Ham, or Smoked Salmon; Waffles with a choice of Confit Duck and Bacon Jam, or Banana and Nutella; and Wild Mushrooms On Sourdough Toast with Apple Balsamic and Wild Garlic.

From the grill, dishes include Loch Duart Salmon with Crab Crushed Potatoes, Braised Fennel and Shellfish Bisque; and a sumptuous 180g Rump Steak, served with Triple Cooked Chips and Peppercorn

Sauce. Mains include Beef Tomato Steak with Polenta Chips, Olive Purée and Basil Dressing (v); and Wiltshire Truffle Macaroni Cheese.

No Sunday is complete without a Roast.

Island Grill offers a range of Slow Roasted Seasonal Organic Meats, all served with Roasted Cornish New Potatoes and Seasonal Vegetables, for a £6 supplement.

Bring the brunch to a sweet end with a range of indulgent desserts such as Nutmeg and Custard Tart with Raspberry Ripple Ice Cream; Dark Chocolate Brownie with Raspberry Sorbet (v); and an Ice

Cream Sundae filled with Brownie, Vanilla Cream and Cherries.

And what is the weekend without treating yourself to some bubbles? Guests can also choose to have free-flowing sparkling wine for a £19.50 supplement over the 2-hour duration. A range of in-house cocktails such as Espresso Martini’s and Champagne Sour’s are also on offer, as well as a range of coffee or delicately-blended teas.

For a family brunch, those with little ones will be delighted to know that kids under 5 eat for free! Tots can choose from the ‘Little Honey Bee’ menu which includes Shipton Mill Organic Pizza; Macaroni and Cheese with Broccoli and Carrots; and for dessert, sweet treats such as Fruit Sorbet, or an Ice Cream Sundae with Chocolate Brownie and Whipped Vanilla Cream.

Island Grill is a modern British restaurant set within the luxurious Royal Lancaster London hotel, with floor-to-ceiling windows overlooking Hyde Park.

04 | Restaurant Industry News | End of Year Review Edition 2019

COMPANY NEWS

ALL STAR LANES PREPARES FOR WINTER WITH A NEW MENU Now available across all sites, the Lanes Kitchen at All Star Lanes has given its menu an autumnal revamp, with a focus on its extensive and delicious chicken offering. Expertly created

by Executive Chef Matt Goussaert, the menu showcases a selection of delectable, comforting dishes, perfect for welcoming the colder festive season ahead.

All The Chick, a brand-new section of the menu dedicated to chicken, allows guests to personalise their chicken dish. Begin by choosing between crispy buttermilk or chargrilled chicken, followed by a choice of three delicious toppings: Honey Chick, consisting of cayenne, chilli & honey glaze and fresh pickles, Hot Chick, with the

Lanes Kitchen signature buffalo sauce, whipped cream cheese and crispy shallots, and Cheesy Chick, starring a classic American cheese sauce and crispy bacon. Each Chick dish is served with a fresh house slaw and skinny fries. ‘Chick Tuesday’s’ are for chicken aficionados, which means 50% off all chicken dishes, usually priced at £13. Non-meat eaters are certainly not forgotten; each chicken variation can be swapped with Crispy Spiced Cauliflower (£10).

Cajun Salmon Tacos (£12), served with white cabbage, pickled radish, lime and avocado sauce are the latest addition to the Lanes Kitchen’s ever-popular taco offering, packed with flavour and a hint of spice, ideal for a lighter main course.

Other dishes on the menu include a vegan Stuffed Butternut Squash (£10) with spiced quinoa, roasted cauliflower, green beans, red chilli and cashews topped with a soy yoghurt dressing and a Lanes Kitchen favourite, Buffalo Wings (£6) flavoured with a traditional American buffalo sauce and served with a blue cheese dip. For those with a sweet tooth, new additions to the scrumptious dessert menu includes sweet and sticky Caramelised Apple Waffles (£5) with caramel sauce and vanilla ice cream, and a classic all-American Cherry Pie (£5) served with raspberry sauce and vanilla ice cream.

The bar team have mixed up a creative selection of house cocktails to celebrate London Cocktail week, including the Lane Killa, featuring Havana Club 7yr rum, Re’al cream of coconut, orange juice and pineapple juice, and The Italian Job, a flavourful low-proof cocktail, which blends Aperol, Amaro Di Angostura liqueur, vanilla syrup and lime juice with Double Dutch Pomegranate & Basil Soda.

End of Year Review Edition 2019 | Restaurant Industry News | 05

COELIAC UK

BUSTING THE MYTHS ABOUT GLUTEN

By Christine Lewis, Coeliac UK, Head of Catering Services Why do people need gluten free food and how can your business benefit from the GF pound?

It is estimated that every year the catering industry is missing out on £100m worth of gluten free business – how can you get a share of this expanding market?

Gluten is a protein found in the grains wheat, barley and rye that triggers the abnormal immune response in people with coeliac disease. Coeliac disease is not an allergy or food intolerance, it is an autoimmune disease, which affects 1 in 100 people in the UK with the number of people being diagnosed rising all the time.

Once diagnosed the only treatment for coeliac disease is a strict gluten free diet.

The market for gluten free foods is on the increase and an estimated 1.3 million Britons are now on a gluten free diet as the medical treatment for coeliac disease, or to control symptoms of irritable bowel syndrome (IBS) or non-coeliac gluten sensitivity.

Demand for gluten free menu options has never been greater and restaurants are seeing business benefits of catering for this market. Worth remembering that the decision of where to eat is often driven by the customer needing a safe gluten free option to enjoy with their friends and family.

If you would like to reap the benefits of the GF market why not apply for

Coeliac UK’s GF accreditation scheme which provides a framework developed specifically for the catering industry in order to comply with the gluten free standard, and includes: • Knowledge of the law on gluten free and food labelling, • Supply chain controls and storage and segregation, • Processes to control cross contamination during preparation, • Communication and training for staff.

There are over 3,400 venues across the UK that are accredited by Coeliac UK and allowed to use the GF symbol, providing customers with assurance that they can enjoy safe gluten free options. They are all listed on the charity’s Gluten Free on the Move app to make it easy for customers to search for accredited venues.

Coeliac UK’s community are really engaged with their GF accredited partners, so if you already cater for the gluten free market, or are thinking of doing so, it makes really good business sense to apply for accreditation to attract more customers by showing them you take their dietary requirements seriously.

Christine Lewis Coeliac UK, Head of Catering Services

06 | Restaurant Industry News | End of Year Review Edition 2019

“We’re very proud of our GF accreditation from Coeliac UK. Our customers are reassured by the strict standards required for the accreditation, and we’re delighted to be able to offer them over 48 gluten free dishes! Our restaurant teams are confident in cooking and serving our gluten free dishes and it means that more people can enjoy an amazing Prezzo experience. Thank you Coeliac UK!” Jay James, Director of Marketing & Communications, Prezzo.

Further information on Coeliac UK’s GF accreditation scheme and training, please see: www.coeliac.org.uk/catering

Coeliac UK’s Gluten Free Industry Day is taking place on 3 December and will bring together food businesses leading on gluten free in today’s allergen landscape.

For more information and to book tickets go to: www.coeliac.org.uk/gfid2019

WE CAN HELP YOU DO GLUTEN FREE SAFELY Our schemes help you to get gluten free right.

Coeliac UK is the charity for people who need to live without gluten. We are the experts in the gluten free diet and our GF accreditation and Crossed Grain product certification schemes are trusted by gluten free consumers.

GF ACCREDITATION WITH COELIAC UK Work with Coeliac UK for the mark of safety that gluten free consumers look for when eating out and give your business an advantage over your competitors: • Signpost you are a safe gluten free venue • Use our GF accreditation symbols on all marketing collateral • Promote your gluten free offerings to an engaged, active community Learn more: coeliac.org.uk/gf-accreditation COELIAC UK CROSSED GRAIN TRADEMARK Gluten free consumers are more likely to buy a Coeliac UK certified product and 95% say they prefer to see our Trademark on product labels.

Choosing Crossed Grain certified products will give your customers what they’re looking for.

Learn more: coeliac.org.uk/crossed-grain-licensing

gluten free INDUSTRY DAY By Learn more about how we can help you and gain valuable industry insights at our unique 2019 food business event: • Hear from food industry experts about gluten free in the allergen landscape • Learn more about the value of the gluten free market including new data from our unique audience • Listen to real life case studies of those already winning at gluten free • Network with your peers Tuesday 3 December 2019 British Motor Museum, Gaydon, Warwickshire, CV35 0BJ Book online now: coeliac.org.uk/GFID2019 CONTACT US: catering@coeliac.org.uk l 01494 796727 coeliac.org.uk/food-businesses/ @CoeliacUK_Food www.linkedin.com/company/coeliac-uk

GREAT TASTE NO ALCOHOL Now serve Heineken 0.0 on draught

ACTIVATION IDEAS

Marking a new era in the history of beer, Heineken 0.0 is now widely available on draught, thanks to the revolutionary countertop draught system called Blade.

With 93% of all beer in the UK consumed on draught format1, and the average price of a pint of beer having risen by 42p over the last four years2, the launch of Heineken 0.0 on Blade represents a significant sales opportunity for operators.

With 50% of consumers now moderating their alcohol intake3 and 15% more likely to visit restaurants if a broader range of non-alcoholic options were available4, Heineken 0.0 on Blade creates a significant opportunity for operators to benefit from the booming low & no category.

Not only are restaurateurs able to harness additional sales from consumers who may have not otherwise visited their outlet, but with Heineken 0.0 on Blade delivering an improved drinking experience, consumers are likely to stay longer and drink more.

LUNCH - NOW YOU CAN Heineken 0.0 on draught provides the opportunity to say ‘yes’ to a lunchtime beer with colleagues, combine it with healthy food options to create new social occasions that overcome the stigma of lunchtime drinking.

Heineken 0.0 delivers a delicious alternative to soft drinks with lunch or dinner – promote alongside your food menu, maybe trying meal deals that reinforce the link and drive drinking occasions.

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INTERVIEW

RESTAURANT INDUSTRY NEWS SPEAKS WITH MASTERCHEF WINNER SIMON WOOD Did you ever imagine winning MasterChef?

Are there any further recipes you are working on?

Of course, you have to back yourself if you enter something like that!

Lots! Watch this space

How would you say that your experience on MasterChef has impacted you and the direction your career has gone?

It’s made me determined to be the best I can, the determination and springboard MasterChef gives to is incredible Did you always aspire to become a Chef?

Always from the age of 8!

What is your favourite dish to cook?

I love making fresh Pasta, with Mushroom and Truffle Talk us through the Snowdonia Cheese Company Partnership and how it came about?

A common interest of an amazing product!

Who doesn’t love Cheese!

What dishes have you created and what is your favourite?

It’s the Cheese pie all day, amazing home cooking!

Are the recipes easy to follow?

Yes these are made for people at home so they’re easy to get ready for all the family

10 | Restaurant Industry News | End of Year Review Edition 2019

Do you enjoy cooking for the colder months?

Of course big hearty flavours are plentiful in the winter months!

With Christmas around the corner, how can these recipes be used for Christmas Day? The Cauliflower cheese would be an amazing addition to the Christmas Day Feast!

If you could pick any 4 people from throughout history to cook for, who would it be and why?

Tom Cruise, Gordon Ramsey, Sir Ian McLellan, Marco Pierre White – Because these people have entertained me so it’s only fait I get to do the same by return!

What are your aspirations for the future?

Do you have anything you are currently working on you could give us a little exclusive about?To keep getting better, I’ve just been out cooking in Dubai which was awesome and WOOD Manchester has just retained its Michelin recommendation which is a fantastic opportunity!

Lovely Drinks produce an award-winning range of decidedly delicious, naturally-made soft drinks.

Their mission is to produce the best, most refreshing soft drinks possible using the highest quality ingredients, sourced in the UK wherever possible, including handpicked elderflowers, whole lemons and pressed English fruits and flowers. All their drinks are free from gmos, artificial flavourings, preservatives, allergens, synthetic sweeteners and colourings. They use bottles that are made from at least 50% recycled glass, their labels are made using paper and they avoid any single-use plastics. They have won many national awards, including 23 Great taste awards, they are Vegan approved by the Vegetarian Society and have recently obtained organic certification.

Rick and Victoria started blending the drinks a few years ago in their garden shed, making small batches of elderflower pressĂŠ to sell at local markets and festivals. Soon they started supplying cafes and bars in nearby Bristol. The business blossomed, and their drinks are now available in restaurants, cafes, delis and pubs across the UK and beyond.

Their range include favourite Elderflower PressÊ made with wild elderflower petals, their full bodied and fiery Ginger Beer and their fruity Raspberry Lemonade made with English raspberries and Sicilian lemon juice. They’ve recently added some exciting new drinks to their range, including an Indian Tonic water with a splash of lime juice and a low sugar Cucumber & Mint fizz made with pressed organic cucumbers. The Elderflower & Rose, Indian Tonic Water and Dandelion & Burdock all won Great Taste Awards this year, the Elderflower & Rose winning a coveted 2 star award.

www.lovelydrinks.co.uk Phone: 01275 463229 Twitter: @Lovelydrinks

Instagram: lovely.drinks

Facebook: lovelydrinks

TAILS COCKTAILS

EXPERTLY CRAFTED AND BATCHED COCKTAILS The UK’s demand for cocktails is growing rapidly, with the recent CGA report stating its current market value at £578million, with a growth of 9.5%. This increased desire for cocktails is not one restricted to bars either - restaurants attract the highest proportion of cocktail drinkers in the UK, with over 86% of guests admitting to enjoy cocktails.

A recent report from batchology experts, Tails Cocktails, has revealed a serious conversion from wine drinking to cocktail drinking. 71% of consumers would order cocktails with a meal, with 62% of these consumers actually choosing them over wine.

Unsurprisingly aperitifs have proven to be the most popular drinks, with classic apertivo cocktails such as Spritz and Negronis making a huge comeback over the past year.

However, building an extensive back bar and training staff to create cocktail menus can be costly for restaurateurs – Tails Cocktails offers a simple solution to restaurants wishing to capitalise on the growing trend, offering batched version of the nation’s favourite cocktails, including the Negroni, Espresso Martini and Pornstar Martini as well as the Classic Mojito, to bars and restaurants around the country.

About Tails: Tails are expertly batched cocktails used by bartenders and trade professionals to elevate the customer cocktail experience. Established in 2010 in London by Nick Wall with a vision to make high quality cocktails more accessible, consistent and faster, Tails has been leading the agenda of Batchology - the skill of preparing and the art of serving batched Cocktails.

Using only the finest ingredients and premium spirits brands including, inter alia, Bacardi Rums, 42Below Vodka, Martini Vermouths and Bombay Gin, Tails delivers perfectly balanced cocktails both in multi serve bottle and draught format and is used in selected bars across the UK, Benelux and Nordics.

Exclusively designed for the on-trade, Tails Cocktails offer a range of both contemporary and classic cocktails, including the award-winning Pornstar Martini and Espresso Martini, as well as Negroni and popular serves such as the Classic Mojito and Berry Mojito.

Batched cocktails offer a more sustainable and profitable solution, as they save restaurateurs the time and money needed to invest in staff cocktail training – meaning consistently great tasting cocktails can be served in seconds with minimal effort.

With Tails Cocktails also revealing that over a quarter of drinkers have actually left a bar in the past because their drink was taking too long, the switch to batched cocktails could actually save restaurateurs from losing precious customers they didn’t realise they were going elsewhere, as well as attracting the new.

Website: tailscocktails.com

12 | Restaurant Industry News | End of Year Review Edition 2019

P E R F E C T LY S E R V E D C O C K TA I L S E X C L U S I V E LY F O R E V E R Y O N E

ESPRESSO MARTINI 14.9% ABV

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JURA With the luxury market showing no signs of slowing, the experts at coffee machine manufacturer, JURA, discuss why it pays to serve a great experience to build brand loyalty that lasts.

Increasingly, consumers are looking to define themselves by their experiences, such as coffee moments, rather than material things. And there’s no doubt that enjoying a delicious cup of coffee has become an experience in its own right, bringing people together and creating conversation.

When it comes to coffee, we have moved from a nation of tea and instant coffee drinkers, to a population of coffee enthusiasts who are exploring a wide range of roast and ground blends. For this reason, it’s important that establishments offer a range of speciality options, such as the famous Flat White and diary-free drinks, to meet consumer demand.

Damion Templar, head of sales at JURA UK and Ireland, comments: “Brits may be stereotyped as avid tea drinkers, but it hasn’t stopped a growing coffee culture brewing across the nation. To ensure that restaurants capitalise on the growth, they need to have the right equipment behind the scenes to serve quality coffee, every time.”

use – producing from 50, up to 200 cups per day. These high performing coffee machines are also extremely easy to use, consistently producing excellent cups of coffee at just the touch of a button.

To ensure a restaurant is serving great coffee every time, it’s important to find the right coffee partner. JURA manufactures premium, Swiss-made bean-to-cup coffee machines that are ideal for commercial

The JURA WE8 is perfect for a restaurant offering as it’s capable of producing around 35 speciality coffees per day.

This machine features 12 programmable specialities, from a latte macchiato to a flat

14 | Restaurant Industry News | End of Year Review Edition 2019

white. It also has a 3l water tank capacity and a 500g bean container capacity with an aroma preservation cover. For optimum convenience, the WE8 is compatible with the JURA Coffee App, so you can control it wirelessly via Bluetooth.

For more information, please visit uk.jura.com P: 01282 868266 E: service@uk.jura.com

When only the best is good enough

The new GIGA X8

Coffee pleasure – freshly ground, not capsuled 32 speciality coffees can be selected via the 4.3" touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A.®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience

Ideal areas of use: In hotel restaurants and bars, barista bars, coffee lounges, events areas, office floors Recommended maximum daily output: 200 cups JURA – If you love coffee

JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com

LAS IGUANAS – WATFORD CASE STUDY

A TASTE OF LATIN AMERICA IN WATFORD

GLENN EVANS, HEAD OF FOOD DEVELOPMENT AT LAS IGUANAS

Las Iguanas is a Latin American casual dining restaurant brand with over 50 sites across the UK. The restaurant chain started in 1991 in Bristol, serving boldly spiced Latin American food from scratch to customers, and soon became a hit.

Today, Las Iguanas serves over 75,000 customers per week, and is one of the nation’s most popular choices for eating out. The delicious menus are designed around the carnival vibes of Latin America, bringing the vibrant culture and heat to every Las Iguanas restaurant.

The menus are diverse, and therefore require equipment that can house a multitude of different ingredients to meet the needs of the restaurant.

The Precision 9 drawer Prep Counter was chosen as the perfect solution to house their homemade sauces and fresh ingredients at Watford, and other Las Iguanas sites. It is a vital piece of equipment to the kitchen team, and helps with speed of service, as well as storing food correctly at a constant temperature.

Equipment Journal (FEJ) Awards. The design of the Precision Prep Counter fits perfectly into the galley styled kitchen at Watford, and helps the overall efficiency of the kitchen, to plate and present tasty and beautiful food to customers. The Precision units are situated directly in front of the cooking range, so chefs can turn around and get the ingredients they need fresh from the Precision Prep Counters. There is a choice of doors or drawers available on the units for ease of use and storage.

Las Iguanas value the efficiency in their kitchens, and were recognised as the Operator of the Year for Innovative Kitchen Design in the 2019 Foodservice

The kitchens are visible within the restaurant, and customers can see their food come to life right in front of them, so it creates an exciting theatre

environment. Dishes are created from scratch by the team of highly skilled chefs, to celebrate the flavours, pleasure and joy of Latin America every day.

“What is particularly important to me with Precision equipment is the reliability of the products,” comments Glenn Evans, Head of Food Development at Las Iguanas. “The fridges get a pounding in our kitchens, so they have to last, and meet the needs of the busy team.

I love the efficiency the Prep Counters bring to our kitchens, and the flexibility it offers us, with storing ingredients and keeping them fresh, for our current and future new menus. The blinds can be used at the end of service, to keep the ingredients cold and fresh for the next day, and helping to reduce our food waste.

The Precision Prep Counters is the choice for me, and I would happily recommend it to any chef. The flexibility and efficiency this product gives you, and the reliability and robust construction of the unit, works well in any kitchen.”

16 | Restaurant Industry News | End of Year Review Edition 2019

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WILLIAMS REFRIGERATION

WILLIAMS LAUNCHES VARIABLE TEMPERATURE CHEF’S DRAWER Versatile space-saver can switch from chilled to frozen storage The latest addition to Williams Refrigeration’s Chef’s Drawer range is a variable temperature model that can be switched from a refrigerator to a freezer.

It features an entirely new body which, because it ventilates through the front, can squeeze into the tightest of spaces.

The concept behind the Chef’s Drawer is to bring robust, practical refrigerated storage right to the cook face. An individual refrigerated drawer, it is made of stainless steel throughout and can cope with ambients as high as 43°C – making it ideal for busy commercial kitchens.

The new Chef’s Drawer, model VWCD1, it is just 670mm deep, thanks to its refrigeration system being mounted to the side, as opposed to the rear. It can fit beside or under a standard 700mm work surface, leaving 30mm at the back to make it easy to plug in to a 13 amp supply. Like the established models in the range, the VWCD1 accepts 2/1GN pans, up to an impressive 150mm in depth, compared to just 100mm for some competitor models.

The ability to suite the new Chef’s Drawer into tight corners will be a major benefit in smaller kitchens, or any site looking to save space. The robust construction means that two drawers can be stacked – doubling the footprint capacity. Crucially, the height of two stacked VWCD1 units is just 838mm, including castors, so they can fit under a 900mm high worktop.

The VWCD1 is designed to be easy to live with. Practical features include removable drawers and fittings for cleaning, a cassette-type refrigeration system for ease of servicing and maintenance, and swivel and brake castors, which make it both easily movable for positioning and cleaning, and rock steady when locked in position. The castors come in a choice of sizes, and there’s also the option of adjustable legs, so the height of the Chef’s Drawer can be specified to match the site’s needs.

Like the other models in the Chef’s Drawer range, the new VWCD1 offers a greener refrigeration solution. It uses natural R290 refrigerant and an eco-friendly high performance, high density polyurethane insulation.

18 | Restaurant Industry News | End of Year Review Edition 2019

“The latest Chef’s Drawer is a really versatile piece of refrigeration,” says Malcolm Harling, sales and marketing director at Williams. “It ticks the boxes for making the most of available kitchen space, for sustainability and for multifunctionality. The ability to switch from fridge to freezer will be a big plus for many sites – it will help cope with seasonal menu changes, the need for extra chilled or frozen storage for events, and so on.”

The VWCD1 measures 1100mm wide by 670mm deep and, depending on the castor or leg option selected, from 456mm to 530mm high. It has a capacity of 105 litres. The Chef’s Drawer range is available from Williams distributors; list prices for the new VWCD1 start from £2,300.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

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COMPANY NEWS

MANCHESTER BUSINESS COMPLETES RE-BRAND AFTER 60% REVENUE GROWTH Simon Jersey, the Stockport based clothing retailer, has undergone a complete re-branding exercise and is pleased to reveal its new logo, tagline and website to support its evolution to be the global retailer for fashionable work wear.

Following an increase in revenue (+60% YoY) via its retailing website and the development of a transactional French and German site, the new brand identity represents Simon Jersey’s commitment to providing the best clothing across various working industries to support its customer’s needs. With a new tagline of ‘Functional Fashion’ in place, Simon Jersey emphasises the need for developing clothing for its customers that is well fitted and stylish, as well as durable and professional.

The new website, www.simonjersey. com, seeks to increase Simon Jersey’s on and offline presence, and help to communicate with existing and prospective clients.

Simon Jersey chose to work with London based agency Brandality on the full concept. The agency first understood the history of the business, current client base and aspirations

for the future through working with the internal employees and partners.

Having linked with the internal marketing team at Simon Jersey, Brandality set about the re-brand with the aim of increasing Simon Jersey’s presence and market reach both on and offline. Simon Jersey has continued their long term relationship with agency Seventy7, based in Manchester, on their e-commerce and lifestyle photography, ensuring consistency.

Simon Jersey will hold an internal celebration for staff at its offices in Stockport with drinks and food following a two-week renovation of the office by Altrincham based firm Spatial at the start of October.

Commenting on Simon Jersey’s re-brand, Managing Director, Oliver Cooper stated; “It is important that Simon Jersey retains its historical values that have been held for the past 48 years, but at the same time develops a stylish and modern identity. The rebranding exercise will ensure that we get the right brand message out there and support the growth plans we have over the next three years. It is imperative to let people know what Simon Jersey stands for and our new tagline ‘Functional Fashion’ showcases our plan to have the highest quality clothing suitable for a working environment. The landscape for online retail is changing daily so it is vital we are at the forefront of innovation and product within this category’’.

Claire West, Marketing Manager said; “This is an exciting time for Simon Jersey as we continue to grow in the UK and internationally. Investment in the brand and marketing strategy at this time is essential to ensuring a strong presence both on and offline. We have worked closely with our staff, clients and Brandality to develop a brand identity that represents Simon Jersey as a forward-thinking wear to work fashion retailer. The re-brand and launch of the new website represents our ambitions, and shows our determination to be the global leader in clothing for the work environment’’

20 | Restaurant Industry News | End of Year Review Edition 2019

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OPENINGS

LATIN AMERICAN RESTAURANT LAUNCHES IN THE HEART OF MAYFAIR, TAKING GUESTS ON A JOURNEY ALONG THE AMAZON RIVER Madrid favourite takes its distinctive offer to an international audience New restaurant Amazónico will be opening its doors to guests at Mayfair’s 10 Berkeley Square on 9th November.

Through taste, touch and sight, visitors are taken on a sensory journey along the flow of the Amazon river, exploring the Latin American culinary landscape.

Its layout invites discovery, with a design that flows from the bar at the entrance, through the lounge, sushi counter and the restaurant with its private dining room.

Taking inspiration from the cultural diversity and gastronomic heritage of the Amazon region, Amazónico will offer an explosion of the senses, with live music, lush natural décor and a distinctive culinary experience.

The menu is curated by husband and wife team, Sandro Silva and Marta Seco – two of Madrid’s best-known restauranteurs – and features a collection of Latin American cuisines and all their influences, from traditional Brazilian dishes and cachaça cocktails, to Peruvian sushi.

Designed by internationally renowned artist Lázaro Rosa-Violan, the venue has been carefully curated to take its guests on a trip down the Amazon from source

to sea, featuring plenty of natural and raw materials. Nightly jazz performances will entertain diners in the restaurant, which is decked with luscious live plants.

For a private occasion, guests can hire the 20-person rainforest-themed private dining room, or alternatively soak up the atmosphere whilst enjoying a more informal dining experience at the Peruvian sushi bar. As dusk turns to dark, the lounge and striking bar adorned with model peacocks will emmanate energetic ‘elec-tropical’ sounds and Latin American tunes from the resident DJ programme.

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Amazónico is setting up home on one of London’s most famous squares.

Launched in partnership with D.Ream International, the restaurant group behind Coya, Zuma and Nusr-et, the London venue, right in the centre of the most dynamic and diverse cities in the world, will showcase Amazónico to a global audience.

The restauranteur couple behind Amazónico has relocated to London to ensure the success of their Spanish venture is reimagined in the Capital.

Amazónico in Madrid is known for its vibe and colour and is a favourite with celebrities and socialites.

OPENINGS

FITZROVIA WELCOMES CRUDO, LONDON’S FIRST FAST-CASUAL CEVICHERIA In bustling Fitzrovia comes Crudo, a new casual dining and grab-and-go concept bringing the vibrant flavours of Latin American ceviche to London.

Crudo, meaning raw, is a Cevicheria where you can design your own ceviche bowls as well as choosing from a menu of tantalising options.

Ceviche is a popular seafood dish originally hailing from Peru. Historians believe that the word ceviche comes from the Peruvian’s native culture Quechua, ‘Siwichi’ meaning ‘fresh fish’.

Today, ceviche can be found in a wide variety of Latin American cultures, each adding their own local twist to the famous dish.

Crudo offers a fast and healthy option to Fitzrovia’s bustling lunchtime scene with a flavoursome and affordable menu.

The menu includes 3 signature ceviche bowls. The ‘Clasico’ bowl is a base of quinoa, topped with seabass marinated in a classic leche de tigre sauce and topped with sweet potato, Andean chilli, Peruvian toasted corn and plantain chips. They also have a Nikkei signature ceviche bowl as well as a vegan bowl featuring chickpeas.

Socorro and Maria Yanez who were inspired by their time in Miami where they were surrounded by diverse South American cultures. Here, they were exposed to the different ways the dish can be presented from traditional ceviche to Nikkei cuisine and how even non-Peruvian restaurants have adopted ceviche, each bringing their unique flavour to the dish. ‘We were inspired to experiment with ceviche too and create a concept around it. London has such a diverse and exciting culinary scene so we know Crudo would be a perfect fit here’ says Carlos.

Find Crudo at 35 Riding House Street bringing the vibrant colours, flavours and sounds of Latin America to Londoners.

Alongside their signature bowls, the menu gives the option to build your own ceviche bowl allowing you to choose your base (rice, lettuce, quinoa), your protein, your ‘leche de tigre’ sauce and what toppings you’d like. There is also a sides menu with traditional Latin American snack foods including a variety of vegan and vegetarian options.

Crudo is the first restaurant for the Venezuelan-born founders Carlos

End of Year Review Edition 2019 | Restaurant Industry News | 23

OPENINGS

SOHO PREPARES FOR PARADISE THIS AUTUMN Sri Lankan Heart, Soho Soul This winter sees contemporary Sri Lankan cuisine put on the map in Soho with the arrival of Paradise. The restaurant will present ingredient focused cooking with a fiery island accent, all served in a stripped back, luxe brutalist setting late into the night.

Located on the legendary Rupert Street strip, Paradise is the first project from Dom Fernando who is bringing the authentic food and incessant energy of Colombo to London. Dom was inspired by his annual childhood trips to his family’s native Sri Lanka, where he observed his grandmother’s traditional cooking techniques and recipes passed through generations.

Chef Charith Priyadarshana’s dishes will draw their eclectic flavours from the nation’s many diverse regions, taking cues from Portuguese, Malay, South Indian and Dutch cuisines.

With an emphasis on seasonality and sustainability, the menu will merge British and Sri Lankan ingredients prepared with a modern edge. Seafood will be procured directly from British day boats, along with meat from Swaledale Foods who partner with small farms in Yorkshire.

Signature dishes will include modernised street food staples such as curry leaf hoppers, mutton rolls with fermented chilli sauce and richly spiced curries such as slow roasted pork cheek with tamarind and Sri Lankan stout, and fried aubergine and jaggery moju. These thoughtfully considered small plates will make up a contemporary menu which explores one of South Asia’s most vibrant and unexplored culinary scenes.

The ingredient-focused ethos will extend to their drinks menu which will feature interpretations of classic cocktails such as tamarind and chilli sours and jackfruit

bellinis. The Paradise team together with Zeren Wilson (Bitten & Written), have put together a wine list that highlights growers who focus on low-intervention winemaking and who work with an ethos grounded in biodynamic and organic principles.

Tasked with bringing the brand’s tropical brutalist style to Soho is East London designer Dan Preston (whose previous credits include KILN, Smoking Goat & BRAT). The space is inspired by the modern bistros of Colombo and Galle but blends industrial elements such as unpolished cement and black metal detailing in a raw, informal setting.

Replicating the generosity of Sri Lankan hospitality, the country’s sense of style and the varied dishes shared from dusk till dawn, Paradise will embed itself in Soho’s bustling twenty-four-hour scene

24 | Restaurant Industry News | End of Year Review Edition 2019

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VEGAN

Bute Island Foods home of the vegan cheese alternatives Just over 30 years ago, with humble Artisan beginnings around a farmhouse kitchen table, a Cheddar style soya-based cheese alternative was developed and called Sheese.

Bute Island Foods soon renovated a very small derelict stone building on the island, and established the first official production of hand-crafted Sheese in the completely animal and Dairy Free site.

Sheese quickly gained in popularity, with seven more flavours being added to create a more extensive range to choose from.

The demand for Sheese saw it becoming available in many other European countries, starting with Sweden, Germany and Holland.

By 2006, demand had outgrown production capabilities and so new stateof-the-art machinery was purchased, increasing product capacity by 100%. The following year, with a complete labelling and packaging redesign undertook (introducing the convenient re-sealable packs), came a new delicious range of soft spreadable Creamy Sheese.

A new melting range of Sheese was developed in 2012, which coincided with the company being approached by Tesco, who were looking to sell a complete range of Dairy Free chilled products in their stores.They began stocking Melty and Creamy Sheese under their own Free From brand. To start with, Sheese was only available in 180 stores, but soon expanded to 500 to 800 stores across the UK! 2014 saw Bute Island Foods being approached by the UK’s largest chain of High Street whole food stores (Holland & Barrett), who now also stock Sheese.

They also developed a whole new range including their incredibly melty and convenient Sheese Slices and a new flavour among the Sheese range: the Greek style.

In 2018, Sheese blocks, sliced and grated ranges went completely soyafree.

Meanwhile Bute Island Foods spread their wings to Australia, where supermarket giant Woolworths starts stocking a range of Sheese, and they also featured on Australian television!

For more information on Bute Island Foods and their products, you can visit their website or follow them on Twitter, Facebook and Instagram @buteislandfoods.

www.buteisland.com 26 | Restaurant Industry News | End of Year Review Edition 2019

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28 | Restaurant Industry News | End of Year Review Edition 2019

FESTIVE FEATURE

Norma McGough

GLUTEN FREE CHRISTMAS

BY NORMA MCGOUGH, COELIAC UK DIRECTOR OF POLICY, RESEARCH AND CAMPAIGNS Why bother with gluten free at Christmas?

1 in 100 people in the UK have coeliac disease and have to follow a strict gluten free diet. Many more suffer with gluten intolerance and many others are choosing to exclude gluten from their diet for lifestyle reasons.

The person with coeliac disease or gluten intolerance will determine where the whole group will eat – so by catering for people on a gluten free diet you are not only gaining the business of that customer but their friends, families and colleagues, too.

It is estimated that the catering industry is missing out on £100m worth of gluten free business a year so don’t miss out on the business benefits of catering for this market at Christmas and customers returning the following year.

Top tips for a festive gluten free feast Many dishes featured on menus can be made without ingredients that contain gluten. You can also substitute ingredients that contain gluten with gluten free versions without affecting taste or quality to make dishes suitable for a gluten free diet.

Although fruit is naturally gluten free, serving it as a pudding is not usually well received if fellow diners are tucking into a choice of delectable

desserts. Over the last few years, during the festive season #fruitisnotapudding was flagged across social media.

Gluten free versions of mince pies, Christmas pudding, cheesecakes, crumbles and cakes are available in retail and sourced from catering suppliers and can be made using ground almonds and mixes of gluten free flour and polenta.

Meat, fish, poultry, cheese, eggs, milk, oil, butter, vegetables and fruits don’t contain gluten. Have gluten free gravy and gluten free stuffing in stock although both are easy to make. Source gluten free ingredients and always check the ingredients list to avoid foods containing wheat, rye, barley and oats.

Ensure that gluten free ingredients are stored separately, labelled clearly and are stored above gluten containing items in storage areas so that if there is any spillage it will not lead to cross contamination with gluten.

Use clean or dedicated utensils and equipment for gluten free dishes, clean surfaces before preparation and wash your hands before preparing gluten free meals.

Ensure that all staff are trained on the importance of controlling cross contamination and providing safe gluten free foods and ensure effective

communication between front and back of house.

Make sure all menus are clearly labelled to indicate dishes suitable for a gluten free diet.

Coeliac UK, the charity for people who need to live gluten free can help by providing information for caterers.

Their GF (gluten free) accreditation scheme helps businesses produce and serve safe gluten free food and attracts new customers.

Over 3400 venues have gained this accreditation. There is an online training course for caterers covering everything you need to provide gluten free meals, from sourcing and storing ingredients, preparation of food, cleaning and hygiene practices, and communication between staff and customers.

Visit: www.coeliac.org.uk/catering for more information.

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End of Year Review Edition 2019 | Restaurant Industry News | 29

EXMOOR DISTILLERY

Q&A: JOHN SMITH – HEAD DISTILLER AT EXMOOR DISTILLERY As relative newcomers to the spirit market, we talked to Exmoor Distillery’s Co-founder and Head Distiller about the business, the ever-changing market landscape, and the future for Gin distillers across the nation.

Q: What makes Northmoor Gin different to others in the industry?

A: The gin market is certainly a crowded one, but we’ve invested a lot of time and research into perfecting a unique recipe with blends of carefully selected ingredients that create an authentic and unique taste sensation. Producing gin is a mix of artistry and chemistry and there is a delicate balance in getting it just right. My wife Nicola and I tested over 45 variations until we were fully satisfied and then asked our friends and family to try it until we had the final version of our recipe perfected. I’ve always had a keen interest in distillation and wanted to combine this with my love for Exmoor and create something for everyone to enjoy.

Q: What processes do you use to maximise the quality of your gin?

Made in the Artisan Distillery, each bottle of Northmoor Gin is carefully produced, bottled and labelled in house.

The water we use is drawn by bore hole from the aquifer below Exmoor and by doing everything we possibly can in house it allows us to maintain complete control of the quality of our product and guarantees consistency from batch to batch.

All our ingredients are also hand-picked and foraged, meaning only the very finest berries and botanicals are sourced

for Northmoor Gin. Combining quality ingredients with tight quality control, is how we get peace of mind knowing that each of our products is of premium quality and therefore matches our brand values.

Q: Are there any new lines we can expect?

Rather on trend, we are experimenting with the creation of a flavoured gin as well as an Exmoor rum.

Q: How many restaurants do you supply currently?

We now supply both our Northmoor Classic Gin and Northmoor Navy Strength Gin to over 200 pubs, gastro bars and restaurants in the UK and we are spreading quickly.

Q: How do you think the restaurant industry is changing?

The restaurant industry is heavily influenced by movement in consumer desires and trends. For example, the millennial generation are more conscious than ever as to where their products come from and their footprint on the environment. They are also more health conscious and aware of the calorific content when choosing an alcoholic drink, which has helped gin become an increasingly popular choice. It’s important for brands and suppliers to be as transparent as possible and move with changing attitudes in order to resonate more with this new age of consumer.

Website: www.exmoordistillery.co.uk

30 | Restaurant Industry News | End of Year Review Edition 2019

FESTIVE FEATURE

CHRISTMAS FRUIT & VEGETABLE TRENDS FOR 2019 Fruit and vegetable retailer and wholesaler, Turnips Borough, predict what we’ll be eating this Christmas based on sales and chatting to some of the top London restaurants they supply including Le Gavroche, Alain Ducasse at The Dorchester, Marcus Waring and Bagatelle.

Over the last year, the rise of veganism has only grown stronger and that means more households will be planning a plant-based Christmas and restaurants will be offering more vegan and vegetarian options on their Christmas menus. It’s not only people going the whole hog with veganism, more of us are choosing to reduce our meat consumption and so this Christmas vegetable dishes will not just be a second thought alongside the turkey - they will take centre stage. This means chefs are looking for new flavours and textures exploring different varieties and innovative cooking methods.

Christmas is a time when we like to stick to the traditional but we’re seeing a move towards people putting a twist on those traditional dishes using more colour or different herbs and spices for that extra wow factor. We’ve spoken to a few of the chefs we supply who all talk about how at Christmas they keep their roots firmly in traditional dishes but are innovating with different ingredients such as replacing roast potatoes with roast parsley roots or swapping brussel sprouts for kalettes.

Chefs are also seeking out produce with a clear provenance and heritage with a particular interest in food from specific

regions or protected Appellation such as Lautrec Garlic and Roscoff onions and we’ll see these things singled out on menus this Christmas.

1. Purple Veg Whether it’s the Instagram effect or just a because we all need a bit of colour in our lives, we’ve seen a growing interest in bold, vibrant and colourful fruit and veg from a rainbow of Chantenay carrots to heritage tomatoes. Purple vegetables are particularly on trend from purple cauliflowers and brussel sprouts to candystriped beetroot and purple potatoes. At Turnips stall in Borough Market people pick out the purple Chantenay carrots from a box of multicoloured ones!

2. Going nuts Nuts are no longer relegated to a decorative bowl on the coffee table.

Vegans and vegetarians are seeking out natural protein alternatives and nuts are an obvious choice. Chestnuts are always popular at Christmas but we’re also

Images: © Katarina Suchova

32 | Restaurant Industry News | End of Year Review Edition 2019

seeing growing sales of cashews. At Jason Atherton’s City Social, Executive Chef Tomas Lidakevicius has put a traditional Nut Roast with cranberries and pesto on the Christmas private events menu.

3. Meaty Mushrooms We’ve specialised in wild and unusual mushrooms for over 20 years but in the last few years we’ve seen a significant increase in mushroom sales. In part this is due to people seeking out ‘meaty’ and strong flavoured vegetables to replace meat in their diet. Think beyond bland button mushrooms to Beefsteak, Puffballs and Chicken of the Woods, which we enjoyed on the menu at Borough’s Spanish cookery school and venue Mimo, which have a firm texture and flavour.

Mushrooms, of course, are also popular for brunch - replacing the traditional bacon and black pudding.

4. Truffles Long associated with the height of luxury, truffles are the perfect Christmas indulgence and have that umami, savoury profile you see in miso and tahini that reflects a shift away from sweet accompaniment. At the Bagatelle Group Dale Osborne, Executive Chef a, uses truffles to make Christmas dishes feel more celebratory. At Bagatelle the best Perigord truffles to rare White Alba are used inside the Beef Wellington on their Christmas party menu. Osborne also suggests they’re a great way to jazz up your Christmas or New Years breakfast sliced over scrambled eggs or mushrooms on toast.

5. Exotic Fruit Out of the UK’s summer fruit season, people are seeking out exotic and unusual fruits from the Southern Hemisphere - chefs and consumers are enjoying the colour and floral flavours of passion fruit, guava and dragon fruit. We’re particularly excited about Mauritius Lychees which are at their best over the festive season.

FESTIVE FEATURE 6. Oranges are not the only fruit While we know that clementines and tangerines are in season over the British winter, we’re seeing a growth in the availability and interest in more unusual citrus from cedro and yuzu to bergamot and pomelos. Bergamots are hugely popular with our restaurant customers for it’s highly perfumed flavoured high acidity - it’s the citrus that gives Earl Grey tea its distinct flavour. The sour flesh works well in curds and marmalade while cedro is used for renowned for it’s peel which makes incredible candied peel . Beautifully sweet Tout Miel and Souclent clementines are also really popular, all individually wrapped.

7. Baby Vegetables Baby leeks were one of the hits of last week - people love them not only as they look pretty on the plate but they’re super tender with an intense flavour. This year we expect the trend of baby vegetables to extend to Rainbow Chantenay carrots and diminutive Piccolo parsnips.

Popular in restaurants for some time, baby veg are gaining in popularity with home cooks who enjoy their delicate appearance.

8. Micro salads and edible flowers Chefs show no sign of getting bored with micro herbs and edible flowers which are used for decoration. Perhaps going back to the popularity of the colour purple, viola flowers are one of our best sellers with their velvety texture, intense purple colour with a lettuce-like flavour. Red amaranth, ruby thrills and dianthus flower are also perfect for a touch of purple colour to decorate your plate and give it an intense kick.

9. Back to our Roots We’re seeing a return to under-rated roots and chefs are innovating with cooking methods, again putting a twist on the traditional and experimenting with chervil root and parsley root. Parsley root looks similar to parsnips but has a distinct parsley flavour with a hint of celery, it can be eaten raw, used in soups or purees or

roasted like parsnips. Chervil root has a slightly sweet, delicate and nutty flavour and has always been popular in France but British chefs are starting to use it more often. Pureed, its creamy white flesh is a great accompaniment to meat or fish or you can roast or even make chips with it.

10. Get Fermenting Fermentation is without doubt one of the buzz words of 2019 with much talk about looking after our gut health, and there’s no reason to put that to the side over Christmas. At Turnips our new Chef Ambassador Pip Sandrey who joined us recently from Aqua Shard recommends making the most of figs which are in season now but will be finished by Christmas by fermenting them now to enjoy on your Christmas cheeseboard.

Fermenting is also a great way to deal with leftover fruit and vegetables and avoid fruit waste, when you find that tired cabbage or bag or carrots at the bottom of the fridge, why not have a go at making your own kimchi. It’s easier than you think.

Turnips first started supplying London’s top restaurants back in the 1980s and today supplies restaurants including Le Gavroche, Alain Ducasse at The Dorchester, Marcus Waring and Bagatelle.

End of Year Review Edition 2019 | Restaurant Industry News | 33

CALIFORNIA WALNUTS

CALIFORNIA WALNUTS EMBRACE THE PLANT-BASED MOVEMENT AT FOOD MATTERS LIVE 2019 With the new California Walnuts harvest starting in late August, the 2018-19 year to date results to 31st August show UK demand for ‘shelled’ California Walnuts has grown. UK shipment figures highlight a year-on-year increase (for ‘shelled’ California Walnuts) of over 15%, equating to an uplift of 1,358,293 pounds or just over 616 metric tonnes1, a sizeable increase on 2017/18.

The first month of the new crop, September, highlights that the UK demand for ‘shelled’ California Walnuts has grown substantially. UK shipments to 30th September show a year-on-year increase (for ‘shelled’ California Walnuts) of over 131% to 190,072 pounds, versus 82,000 in 2018/19.

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With the UK being an important market for the California Walnut Commission (CWC), trade initiatives continue to encourage the UK food industry to use more walnuts from California.

During November CWC will be exhibiting at Food Matters Live 2019 during the 19th and 20th November, taking place at London ExCeL. California Walnuts will be the ‘official 2019 plant-based supporter’.

CWC outline that their focus over the 2 days will be to embrace the plant-based movement and highlight to visitors how California Walnuts can be used in a variety of exciting ways.

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Peter Meadows, from The Garden Marketing & PR, the trade representative for California Walnuts in the UK, comments: “We want to encourage visitors to the Food Matters Live show to view California Walnuts in a new light and emphasise how they can be used in a variety of dishes and other NPD applications, like substituting meat in recipes. California Walnuts are also a great option for a plant-based diet, as they deliver protein, fibre and a variety of micronutrients.”

To visit CWC at Food Matters Live, head over to Stand H18 to sample the smooth and creamy walnuts from California and also to receive a complimentary copy of the CWC Plant-Based Resource Guide. For further details or to view the CWC Stand (H18) location - click here.

The CWC, established in 1987, represents the California Walnut industry made up of over 4,800 growers and just over 90 handlers. Involved in scientific research,

34 | Restaurant Industry News | End of Year Review Edition 2019

examining the nutritional value of walnuts, the CWC explore the role of walnuts in a healthy diet as well as export market development activities.

The sunny climate of the Central Valley of California is ideal for growing walnuts and is home to numerous walnut orchards – many of which are family-owned for generations. Incidentally, close to twothirds of global walnut trade comes from California.

To read a full round up of the recent CWC activity in 2019, see the autumn newsletter here: https://www.californiawalnuts.co.uk/ trade/trade-newsletter-autumn-2019/ For plant-based recipe ideas and inspiration visit: californiawalnuts.co.uk or for trade related news: californiawalnuts.co.uk/trade.

[1 Source: CWC Shipment figures in August 2019 - shelled pounds - 2017/18: 8,689,019 against 2018/19: 10,047,312].

FESTIVE FEATURE

CATERING FOR A VEGAN CHRISTMAS Eating out as a vegan has hugely improved in the last couple of years, with many restaurants, pubs and cafés beating each other to launching entire vegan menu and exciting, delicious meals.

Research shows that 1 in 5 Brits hosted a vegan or vegetarian guest last year, meaning that there are more animal product-free meals prepared around the country than ever.

Offering vegan menu options makes clear commercial sense – it opens the potential market up not just to vegans but also vegetarians, flexitarians, the lactose intolerant, followers of certain religions, environmentalists, the health-conscious and those who simply enjoy vegan food.

Particularly at Christmas, when families reunite and people put paper hats on together after months of not seeing one another, wouldn’t it be lovely if everyone reminisced positively about that lovely Christmas meal they had at your restaurant?

In this article I will talk about how to ensure this happens.

The food You’re likely to be very busy at Christmas, so making things as easy for yourself as is possible is key. With this in mind, it’s a good idea to come up with starter ideas which everyone can enjoy, rather than adding an extra dish. Some tasty suggestions include roast butternut squash soup (add coconut milk for extra creaminess), artichoke bruschetta or beetroot and pear salad with walnuts.

For the main, think tarts, roasts, pies and wellingtons. Mushroom and chestnut

wellington, broccoli and almond tart and the good old nut roast with lots of gravy are just some ideas that come to mind.

These can all be made in advance, which will save you time on the big day. For anything pastry-based, remember that you can buy vegan ready-made pastry in most supermarkets, unless your in-house recipe is already vegan-friendly.

Anyone who knows their Christmas is also aware that it’s all about the sides. Think carrots and parsnips baked in maple syrup.

Or crispy potatoes roast in olive oil, salt and rosemary. Cranberry sauce is already vegan, and you can spice up any Christmas meal with some Linda McCartney-style vegan sausages.

Note that you’ll make life a lot easier for yourself if you leave out the butter or goose fat and use vegetable oil to roast your veggies in – and trust me, not a single guest will be able to tell. The wonderful thing about vegan food is that it tastes almost the same, but no one had to suffer for it.

Also – and this is very important – Christmas isn’t Christmas without gravy.

It’s something that’s incredibly easy to ‘veganise’, too, as it doesn’t need any meat in it to taste fabulous.

For dessert, mince pies and Christmas pudding would be the traditional choice.

Ginger biscuits and chocolate mints are often accidentally vegan, so no extra effort on these ones. You could also serve some creamy dairy-free ice cream (sorbet doesn’t count) and you’re winning.

The drink It’s easy to forget that some alcohol isn’t suitable for vegans. Creamy liqueurs are out (apart from almond milk-based Baileys Almande or Marks & Spencer’s Chocolate and Coconut Cream Liqueur), as well as any drinks involving honey. Some wine, beer and cider aren’t suitable due to the unnecessary and un-festive use of fish bladders in the refining process.

If you’re unsure what to serve or want to check if the alcohol you already have in store is vegan, the website www.barnivore.com can help you out. It may not even be necessary to purchase extra stock – it’s just the case of labelling the existing alcohol as vegan-friendly or otherwise.

Remember that everyone can eat vegan things, so it’s not necessary to make your vegan customers feel like their dietary choices are somehow special! Incorporate vegan drinks and dishes into your existing festive menu or place vegan products on the same shelves as their non-vegan counterparts instead of creating an exclusive menu.

The Vegan Society can help restaurant owners and chefs to improve their vegan food offering – please contact campaigns@vegansociety.com for free and confidential advice and view our handy Vegan Catering Made Easy booklet for more information.

By Dominika Piasecka, The Vegan Society

36 | Restaurant Industry News | End of Year Review Edition 2019

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LEISURE F&B EXPO

WHO SHOULD VISIT THE LEISURE F&B EXPO? Thinking about attending the Leisure F&B Expo, but not sure if it’s for you? We assure you, all are welcome! Read more to see why...

It may seem as though we only welcome those in the food and drink industry through the doors of the Leisure F&B Expo.

Here, you’d be mistaken! We welcome companies and individuals from any and every sector, just as long as you offer food and drink, or are thinking about doing so in the future.

The Leisure F&B Expo is just weeks away now, and is the perfect venue for food and drink executives, managers, and directors, from any and every sector, to get inspired! Get your FREE ticket to the show to discover the newest and best ways to draw in customers through your doors and boost profits, just through food and drink!

1. Catering Companies In order to stay on top of the constantly changing consumer market, it’s important that your catering company stays on board with the trends! Whether it be veganism, sustainability, or anything else in between, the Leisure F&B Expo showcases the companies who are really keeping up with what consumers want. Take a leaf from their book, and invest in what they have to offer, to boost your catering offerings, and keep your users happy.

2. Entertainment and Amusement Sites We welcome companies from across the entertainment and amusement industry, including family attractions, such as museums, theme parks, arcades, carnivals, zoos, and so much more!

Every single one of these places, as you well know, provides food and drinks for their visitors. Keep up with the trends, and provide trendy offerings to make sure their customers keep coming back for more. Don’t lose to your competitors, and provide the refreshments that your customers want!

Anyone who knows anything about shopping will know that it gets a little tiring from time to time, and a food or drink break is essential.

3. Holiday Parks & Resorts On a similar vein, we also welcome individuals from companies like holiday parks and resorts, who work tirelessly to please their customers with the latest and best food and drink options. Whether it be buffet food or restaurant delicacies, pub classics or fizzy drinks, vending machines or hotel room freebies, the list of refreshment options is endless!

The Leisure F&B Expo will expose you to some of the latest food and drink trends to take on, in order to please your customers.

That said, it’s not just new ideas but also classic favourites, like slushies and coffee, that you can get a hold of at the expo to really add to your hospitality offerings.

4. Events and Festivals Food and drink organisers and scouters from events and festivals will also be completely welcome through the NEC doors in just a few weeks time. All festivals, as well as event holders, like wedding venues, concerts, theatres, and anything else under the sun, will require tasty food and drink to serve to the visitors. After all, food is the way to anyone’s heart.

At the show, you’ll be inundated with food and drink options to excite the everchanging consumer market. Don’t miss out on the chance to get inspired, and make new contacts with business companions, very soon!

5. Retailer Outlets We also can’t forget retail outlets and shopping malls, who will always require refreshments for those avid shoppers.

38 | Restaurant Industry News | End of Year Review Edition 2019

By discovering some of the most popular consumer trends, and meeting the people who sell them, face-to-face, you can find new ways to please your visitors. What’s more, you could even get a hold of some on-site deals from the exhibitors, who will be treating their investors with limited money-saving opportunities!

6. Offices Did you know that one of the best ways to boost productivity in your office is by providing on-site catering? Well, it’s true, as on-site catering has been proven to increase employee happiness and quality of life, which improves work ethic!

By meeting and greeting an array of catering companies at the Leisure F&B Expo, you could get one step closer to the ultimate working environment. Investing in your companies’ future has never been easier.

Get Involved in the Leisure F&B Expo!

As you can see, the Leisure F&B Expo welcomes food and drink organisers and scouters from almost every sector! As long as refreshments are required at your venue, the NEC, Birmingham is the place to be, this 6th & 7th November.

Get your FREE ticket to experience everything our show has to offer! That’s not all, though, as your ticket also gets you complete access to the other adjoining shows - Farm Innovation Show, Country House Business Innovation Show, Family Attraction Expo, and the Holiday Park & Resort Innovation Show. Discover the newest, best, and most successful ways of diversifying, innovating, and improving your company, in just one months time.

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2019

EVENTS NEWS

S.PELLEGRINO ANNOUNCES LINE-UP OF YOUNG CANDIDATES SELECTED FOR THE UK & NORTH EUROPE REGIONAL FINAL OF THE S.PELLEGRINO YOUNG CHEF 2020 COMPETITION 135 young chef candidates from 12 regions, representing 50 countries, are now one step closer to reaching the S.Pellegrino Young Chef 2020 Grand Finale. Over 2,400 applicants from all over the world entered the globally renowned competition to find the world’s best young chef, and now 15 from the UK & North Europe region went head-to-head on the 12th November 2019 to be crowned the regional winner.

This year, the UK & North Europe region encompasses the United Kingdom, Ireland, Denmark, Netherlands, Norway and Sweden, with representatives from each country successfully making their way through to the regional final. The finalists from the UK & North Europe region include:

• Oliver Serve of Grand Hotel Oslo (Norway)

• Pippa Lovell of Little Fish at the Bay (Man Island) • Nicolas Fagundes Galindo of Chapter One (Ireland) • Liliana Haaland of Frilands (Norway)

• Joshua Wilde of The Coach Marlow (UK) • Thilda Martensson of Grand Hotel Saltsjöbaden (Sweden) • Arlen Ortega of One Pico Restaurant (Ireland) • Luuk Hoffman of Frunk (Netherlands)

• Rik Veen of De Lindehof (Netherlands)

40 | Restaurant Industry News | End of Year Review Edition 2019

• Jerome Lanmark Calayag of The Ledbury (Sweden)

• Rasmas Bundgaard Nielser of Bundgaard Food Consulting (UK) • Gerard Villaret of De Librije (Netherlands)

• Friso Van Amerongen of Rijks (Netherlands) • Timothee Martin of The Greenhouse (UK)

• Andrea Vailati of The Ledbury (UK).

Each young chef’s application and signature dish was evaluated by culinary experts, at the World’s Leading International Educational and Training Centre for Italian Cuisine, ALMA, who are in charge of the candidate selection. ALMA’s selection process hinged on three key criteria: technical skills, creativity, and a personal belief in the transformative power of gastronomy as a device for positive change in society.

“We have had the pleasure of collaborating with S.Pellegrino Young Chef since the very first edition, and every time we are amazed by the variety of ideas and the great passion

EVENTS NEWS

shown by the candidates”, said Andrea Sinigaglia, General Manager of ALMA. “For this edition we selected 135 young talents and we are excited to see how they will perform first on a local, and then on a global scale. Good luck to all of them!”

Showing initial results of the commitment taken by S.Pellegrino towards gender balance and inclusivity, the percentage of women registered among the candidates increased to more than 10%.

Each region will have a jury composed of leading independent chefs, who will judge the candidates’ signature dishes and select the regional winners of the four awards. This year, the awards include: the S.Pellegrino Young Chef Award (judged by the independent chef jury) , the Fine Dining Lovers Food For Thoughts Award (voted for by the online Fine Dining Lovers community), the S.Pellegrino Award for Social Responsibility (voted for

by Food Made Good) and the Acqua Panna Award for Connection in Gastronomy (voted for by the Young Chef’s mentors).

Allowing S.Pellegrino, as well as the platform of Young Chef, to be accountable and authoritative, this year the brand has signed a global partnership with Food Made

Good to work on social responsibility at the competition. Born from the founders of Sustainable Restaurant Association, Food Made Good is committed to drive sustainability within the food industry, working together with chefs, restaurants, suppliers and food service businesses. As part of the partnership, Food Made Good will be voting the Social Responsibility Awards at both Regional and Global level. Furthermore, they will also support S.Pellegrino in integrating sustainability within the platform.

By the end of December 2019, the Young Chefs from around the globe announced as official finalists of the four awards will move on to the Grand Finale to be held in June 2020.

Throughout the months, each finalist will be accompanied by Mentor Chefs, who will provide them with guidance on how to improve their signature dishes and support them in their preparation for the international final.

Discover the list of 135 candidates and find exclusive content and updates here: www.sanpellegrinoyoungchef.com/en.

Follow the story also on Facebook and Instagram via #SPYoungChef.

“We have had the pleasure of collaborating with S.Pellegrino Young Chef since the very first edition, and every time we are amazed by the variety of ideas and the great passion shown by the candidates”, said Andrea Sinigaglia, General Manager of ALMA. “For this edition we selected 135 young talents and we are excited to see how they will perform first on a local, and then on a global scale.

Good luck to all of them!”

End of Year Review Edition 2019 | Restaurant Industry News | 41

FEATURE

IMPROVING THE RESTAURANT EXPERIENCE FOR FOOD ALLERGY AND INTOLERANCE SUFFERERS According to Allergy UK, over 44% of British adults suffer from at least one allergic disorder and this number has increased over time. In recent years there have been several high-publicity cases around allergy-induced illnesses, and some times deaths, thus highlighting the importance of proper allergen labelling in restaurants and using the correct procedures when handling allergens.

With this in mind, restauranteurs should take extra steps to improve the dining experiences for allergy and intolerance sufferers; making them feel just as comfortable and safe as non-allergy sufferers.

The Benefits of Proper Allergen Labelling & Handling Restaurants are environments whereby customers come to relax and unwind, however, customers with severe allergies or intolerances often do not have this luxury.

Research by Statista shows that 9% of intolerance sufferers never eat out or order food, whereas the same is true for 14% of allergy sufferers.

With allergies on the rise amongst adults and children, it’s important to create an environment where both allergy and nonallergy sufferers can feel comfortable. Not only can this help to protect the safety of your customers, but it can also help to widen your audience and protect your business’ reputation.

Widely Recognised Allergen Symbols Several widely recognised symbols can be used on menus, tablets or signs to display which dishes and drinks may contain allergens. This can help to put customers at ease and make informed decisions on which dishes are appropriate for them.

The Food Standards Agency in the UK outlines the 14 main allergens that customers should be notified of, however, intolerances come in many forms so you should make sure your staff are aware of these too to avoid any incidents.

Legal Requirements for Restaurants In the UK, food businesses must adhere to the EU Food Information for Consumers Regulation. This means that adequate handling and labelling rules must be followed for the following 14 allergens: • • • • • • • • • • • • •

Celery Cereals containing gluten Crustaceans Eggs Fish Lupin Milk Molluscs Tree nuts Peanuts Sesame seeds Soybeans Sulphur dioxide and sulphites (concentrations > 10 parts per million)

The Foods Standards Agency also provides guidance on how to provide adequate allergen training to staff and chefs. They suggest that: • Staff should know the procedures when asked to provide allergen information • Staff should get training on handling allergens • Staff should be able to guarantee that allergen-free meals are served to the appropriate customers • Staff should know the risks of allergen cross-contamination Increasing the Availability of Allergen Information Over 80% of allergy sufferers state that displaying allergen information or allergen symbols next to dishes would help the management of their condition. However,

42 | Restaurant Industry News | End of Year Review Edition 2019

over 70% would also benefit if the staff actively asked if anyone has a food allergy.

With this in mind, it’s important to make sure staff are properly educated on the menu and potential allergens so that customers feel at ease when dining. Here are a few ways to increase the availability of allergen information for your customers.

Interactive Tablets Providing allergen information on interactive tablets allows you to go into more detail about the different allergens and the items on your menu. This can help to provide more clarity ingredients so that customers can make an informed decision.

Menus As mentioned above, adding allergen symbols to menus is one of the most helpful ways to assist allergy sufferers in recognising potentially harmful ingredients.

In addition to this, staff should be adequately trained to answer any questions that customers might have relating to the menu and its ingredients.

Signage Providing clear signs throughout your restaurant is another easy way to notify customers about allergens. These can contain the allergen symbols themselves, or they can act as a reminder to consult staff before ordering if you have an intolerance or allergy.

No matter which option you choose, customers are likely to be appreciative of the efforts taken to provide a safe and relaxed environment for them. Treat all allergy sufferers with respect and courtesy, and you’ll be sure to reap the rewards in no time.

This article was written by Dorothy Edgar on behalf of armourdog®. Armourdog® provides protective solutions for tablets used in restaurants, retail, security and more.

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End of Year Review Edition 2019 | Restaurant Industry News | 43

Catherine Gwynne INTERVIEW

Restaurant Industry News speaks with Catherine at 2G about the design of Chakana the first solo venture of MichelinStarred Peruvian chef, Robert Ortiz.

CATHERINE GWYNNE

What was the inspiration behind the design of Chakana?

2G transformed an old Lloyds bank into a spiritually-inspired Peruvian haven. The name Chakana comes from a symbol used by ancient Peruvian indigenous cultures that signifies the three worlds that exist around us: the world above, the ground we step on and the underworld.

We wanted the design to reflect the elements of sun, wind, earth & Water in a stripped back harmonious way yet to also reflect the authentic & homely cuisine of the Michelin Starred chef, Robert Ortiz.

Talk us through the design process We wanted to ensure that through the design process we respected the beautiful old building & its origins, the creative & authentic Peruvian cuisine of Robert and the spiritual symbolism of Chakana.

44 | Restaurant Industry News | End of Year Review Edition 2019

The way we approached this is by visualising the restaurant in 3 separate zones; the main restaurant, the private dining and the bar area. We wanted each area to proudly stand alone yet harmoniously combine together through the use of colour, lighting & materials.

We wanted to create the main restaurant to have a stripped back & informal feel using earthy tones and Aztec inspired upholstery. The restaurant references Peruvian weaving & textiles with all artwork and installations being handmade to bring a personal & homely touch to Chakana.

We wanted to transform the bank vault into a unique private dining experience as this space was incredible and unique.

So we worked on referencing the sun influence in the Chakana symbolism whilst respecting the building origins.

We worked with a mixture of golds & muted materials as well as producing a warm lighting that creates an almost spiritual atmosphere.

Finally we wanted the bar to have an impactful pop of bright blue bringing a more upbeat fun element to the design and an understated reference back to the elements of water. Through use of colour & materials we have subtly created a separate area that provides the perfect area for pre-dinner cocktails & new customers coming in simply to enjoy the signature Pisco Sour drink.

What colour pallet was used and why is this an important aspect in the design?

The use of a defined Colour pallet has been absolutely imperative in this design to create the zones and allow us to reference back to the meaning

of Chakana. The contrast between the rustic earthy restaurant (using oranges, tan, black & white) to the beautiful pop of blue that defines the bar area to the warm gold glow of the private dining has been central to the design.

What for you are the most important aspects to consider when designing?

When designing a space I think it’s imperative to have a good understanding of the vision, the desired customer, the employees and the commercial goals.

A good understanding of the target customer & their needs is crucial from the beginning. A space for families will obviously be vastly different to a couples cocktail bar or a space that needs to adapt for both.

Continued >

End of Year Review Edition 2019 | Restaurant Industry News | 45

Many people make the mistake of designing bars without taking into account efficiency of service and an understanding of the flow of employees on a busy evening. Space behind bars or the crossing on corridors all the way through to the smaller details of spaces for glasses must be considered. Every small minute detail needs to be considered through the process to make it as effective as possible.

In addition if the commercial business plan for the space has been based on a high reliance on revenue from drinks versus food then the space would be considered differently in the layout stages. All elements within the commerciality of the space need to be at the forefront.

Finally & very importantly the vision of the owner is crucial.

Every client has a dream or a vision that we need to bring to life with all the other considerations involved. An ability to bring out that vision from the customer & live it with them is extremely important.

This how amazing spaces can be made.

What is your favourite part of the design?

I absolutely love the Private Dining room in Chakana. We worked well with the beautiful shape of the vault to create a unique atmosphere & value its origin. I feel confident there will not be many bars or restaurants that have such a private dining experience like this.

What challenges were faced?

Although working with an old bank was a great opportunity - adapting an old building & changing its use came with some big challenges in terms of ventilation, ceiling height for the kitchen, power capacity to the building and acoustics within the vault. As we design and build all of our projects we were able to overcome all of the challenges during both the design & build stages as they were project managed by both teams.

Being responsible for the design and build also helped as the budget was tight for this project, which was also a challenge – so

46 | Restaurant Industry News | End of Year Review Edition 2019

required a high level of creativity.

We could design towards a budget and understand where we needed to be more creative and make the elements inhouse.

What specific touches have been added to enhance this design aesthetic?

The artwork has all been bespoke made by talented artists. The Creative Directors mother is an international artist from Chile and she created a handmade installation on the wall from wool that references the weaving techniques & colour palette from Peru.

On the toilet doors we shipped in mini sculptures from Latin America and the owners friend is a well-known artist handpainted a mural on the corridor wall that reflected the spiritual elements of Chakana.

Did this brief allow for creativity?

Absolutely. As we are a design and build company we are able to be as creative as possible.

Where budget is tight we create elements in house to provide the end result that we like. The owners of Chakana were brilliant and we have a great working relationship with them. They trusted us to deliver their dreams and gave us the space to be creative within their brief.

I feel that Chakana is a unique space in Birmingham. It is a design that isn’t replicated in any other place within the city.

Do you work closely with the client to establish the overall design vision?

Definitely. The relationship with the client is fundamental and we have been very lucky to have great relationships with everyone we have worked with.

Understanding the clients needs for the space is fundamental and working closely with them through every step of the design process is crucial for us to create a space that they love.

What three words would you use to describe the newly designed Restaurant?

Unique, stripped-back & homely.

Images: 2G

JANUARY FURNITURE SHOW

JFS GEARS UP FOR 2020 WITH STELLAR BRANDS Extended show sectors and full complement of UK and international returning brands of note will feature at the 2020 January Furniture Show (JFS).

Taking place from 19th-22nd January at Birmingham’s NEC, over 500 exhibitors in living, dining, bedroom and beds, lighting, flooring and interior accessories will show their latest designs at the UK’s largest furniture and interiors event.

Successful show developments from January Furniture Show in in 2019 will be enhanced. BEDS at JFS was a huge hit this year and will expand in 2020 as returning and new bed companies introduce their latest beds, mattresses and sleep accessories. Silentnight, Sealy, Highgrove Beds and Millbrook are among those returning to show their newest models - memory foam, pocket sprung, latex and open coil mattresses will all be on show along with fully upholstered, motion and metal and wooden framed beds.

Another success story this year was LIGHT at January Furniture Show. Hall 3 was illuminated by interior and exterior lighting of every kind – general, task and accent lighting in styles from Tiffany lamps to the latest LED and iridescent lamps and lights. JFS in 2020 will see both new and returning lighting companies deliver lights of every kind.

Searchlight, Franklite, Girard Sudron,

FirstLight, Tp24 and Impex Russell are just a few of the notable brands revealing their latest lighting designs.

High-end European cabinet and upholstery is a must-see at January Furniture Show. Prestigious International brands including Camel Group, Ego Italiano, Hartman, Italia Living, Rauch, ROM, Skovby and Weimann are just some of the returning brands with new polished cabinet and sumptuous upholstery collections to show. Visiting buyers will be treated to inventive material combinations, beautifully crafted furniture a large dose of European chic and glamour.

UK manufacturers won’t be left behind as big name manufacturers and suppliers abound throughout the 5 halls of the show. Major brands and household names in upholstery including Duresta, G Plan, Buoyant, Ashley Manor and Parker Knoll will reveal their abundant design flair and

48 | Restaurant Industry News | End of Year Review Edition 2019

manufacturing skills. Cabinet masters including Bentley Designs, Ercol, Rowico, Baker Furniture, Corndell and VIDA Living will launch new ranges in a wide mix of reclaimed, traditional and composite materials.

Interior furnishings are a January Furniture Show highlight with inventive new collections capturing attention, companies including Gallery Direct, Kelston House and Libra will release their comprehensive new collections for 2020 at JFS. Uniquely framed mirrors, vibrant art, and modern tableware will all be on show in a rich patina of colours and materials.

The 500 plus exhibitors are set to once again grab attention with new collections and trend-setting designs – the 21,000 visitors will have a lot to see.

To register and for more information about who’s exhibiting in 2020 please go to: www.januaryfurnitureshow.com

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GOURMET BAR, NOVOTEL HOTEL LONDON CITY SOUTH

The Gourmet Bar City South marks a new approach for the public areas for the Novotel brand: an optimised Food and Beverage offer staged around an iconic central bar guiding customers throughout the open public areas.

Personal, flexible and welcoming, the design aims to create a destination venue for hotel guests and locals alike that makes you want to relax, whether meeting for work, socializing with friends and colleagues, eating, drinking, or both. The bar offers authentic and simple food in an upbeat, premium casual environment with a buzzing atmosphere and is a connected social hub within the native community.

The Gourmet Bar by its very name and function is emphasising the food offer within a drink theatre. It is therefore defined as “The Bar in the Kitchen”. A simple approach, iconic and adaptable which strives to express each time a specific sense of place of its Neighbourhood through unique treatments, themes and actors.

The Gourmet Bar City South, located near the iconic Borough Market, celebrates the area and its local heroes. Informed and inspired by Southwark’s history, from the active

50 | Restaurant Industry News | End of Year Review Edition 2019

INTERIOR DESIGN FEATURE

market trade to its proximity to the Thames, the Gourmet Bar evolves within a more industrial kitchen, defined as the “Atelier Kitchen”, celebrating the refined Gastronomy by precise metalwork while embracing markets raw materials with rough timber furniture.

As you enter you are immediately greeted by the Bar sitting at the centre of Ground floor. This feature fixture uses bold and contrasted materials: a bespoke black patinated steel framework set the background to the white marble and turquoise tiled counters where you can choose from a wide selection of beverages on one side and a delicious menu of snacks and food to the other. This feature is further underlined by a graphic black & white floor tiled pattern defining it against the open plan concrete tiles and timber flooring. Such treatment revolves 360˚at the centre of the public space, anchoring the lobby, lounge and restaurant where one can freely and instinctively navigate around. The open space is orchestrated by freestanding shelving units creating cosy seating pockets.

Their industrial treatment mixing metalwork with glass is celebrating the proximity of the Borough Market, while the working counters responding to these fixtures are celebrating the craft of cooking with raw sold timbers, butchers block and antique brass details. This softer approach mixed with a sharper industrial treatment is further echoed by the mix of vintage and contemporary loose seating. The ensemble creates a very unique interior that strives to be the reflection of the fictional chef welcoming you in his house: carefully curated artworks, lifestyle items celebrating his passion of food and travels and distinctive tableware installations by Reiko Kaneko elevate the interior to a rather Gastronomic intimate affair.

End of Year Review Edition 2019 | Restaurant Industry News | 51

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PEOPLE ON THE MOVE

IAN HOWARD TAKES THE HELM AT GALVIN AT THE ATHENAEUM Ian Howard has been appointed Executive Chef at Galvin at The Athenaeum; the Galvin brothers’ contemporary British restaurant housed within the five-star Athenaeum Hotel & Residences in Mayfair.

Ian joins the hotel team after a successful career as Head Chef at Borough Market’s infamous Roast Restaurant, as well as Executive Head Chef at Babylon Restaurant and The Roof Gardens High Street Kensington.

The ethos that Ian follows in his day to day life is to keep things simple and fresh, enticing the full flavours out of ingredients and adding an interesting and unexpected twist.

“One of the favourite daily tasks for me is talking with suppliers to find out what their best produce is on any given day and transforming that into something magnificent for our customers. Galvin at The Athenaeum is a great space as it provides a luxury experience in a relaxed atmosphere,” says Ian. Some of his favourite summer ingredients are the humble English tomato and summer berries. When asked who his dream dinner party guest would be, Ian would like to win over Marco Pierre White. “I’d love to be able to cook him one of his own classics from his cookbook, White Heat.”

BRICK LANE MANAGER, 19-YEAR-OLD ABDUL ‘NIAZ’ MUHAIMEN NAMED ‘YOUNG ENTREPRENEUR OF THE YEAR’ The Desh Foundation British Bangladeshi Business Awards were announced last night City Spice manager Niaz picked up the coveted ‘Young Entrepreneur of the Year (Male)’ Award at the British Bangladeshi Business Awards yesterday, which took place at The New Bingley Hall, Birmingham.

The 19-year-old was the brains behind their vegan curry menu last year, which placed them as the first on iconic Brick Lane to serve a vegan curry, and more recently the first mock meat menu for an Indian restaurant in the UK. Dubbed as ‘The Prince of Brick Lane’, the accolade comes well deserved as Niaz balances managing the award winning restaurant alongside studying for a BSc Economics at the University of Birmingham.

Niaz has been working in the catering industry since the age of

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14, cementing himself as a young entrepreneur in the business.

It’s not the first time the restaurant has been recognised – as the award is added to a cabinet of successes including ‘restaurant of the year’ title in 2017 (Asian Curry Awards) and BCA Best Vegan restaurant in London award 2018.

Niaz comments: “It’s a pleasure to accept this award – it was a competitive category and an honor to be recognised by the Desh Foundation. As a family we all bring something to the table but being from a different generation I’ve been able to diversify and innovate our menu’s and strategies, making sure we’re always one step ahead.”

As well as bringing the vegan scene to Brick Lane, Niaz has also reduced staff turnover by 50%, and increased bookings by 89% thanks to his website design and bespoke booking system.

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TECHNOLOGY

DISRUPTION IS THE BIGGEST THREAT AND THE BIGGEST OPPORTUNITY FOR THE FOOD INDUSTRY The food industry is rife with disruption, and far from riding the wave of change, restaurateurs seem to be sinking under its weight. The category of casual dining is famously flailing with once-popular high-street chains like Byron Burger and Prezzo all closing doors across the country in the past 18 months. Faced with high rents, increased competition and belt-tightening patrons, restaurants are scrambling for customers through third-party delivery apps – only to lose control over customer experience and find their profit margins squeezed by exorbitant commissions.

The latest disruptor to enter the scene is the algorithm. We’ve seen Amazon participate in Deliveroo’s series G funding round, and now Google is claiming its own stake through the introduction of the “Order Online” to search listings. You don’t need to look far to find the interest for tech companies – data – and the rising importance of this commodity is set to completely redefine the industry.

For instance, we’re already seeing the rise of data-fueled “dark kitchens” in cities like London and Paris, inspired by similar setups in the US and China.

Touted as the WeWork of food, these delivery-only kitchens are designed to “optimise” the preparation and delivery of food.

It would be easy to predict downfall for restaurateurs in the face of such developments. However, the disruption that’s currently seizing the industry is just as much an opportunity as it is a threat. The issue is, so far the food industry has sat back and let tech companies take control of these advancements. The challenge for restaurateurs is to leverage these for themselves, rather than watching the tech companies take the lion’s share.

Food may have been late to digitise, but it’s not too late. I can see several areas where food companies could embrace data and technology to improve their customer experience and

win back business. Dynamic ordering and delivery is just one measure that could put restaurateurs on the front foot. Just look at what happened to Five Guys in Lakeside when a University Sport society playing on nearby field decided to order 400 burgers and fries on a Saturday afternoon. Of course, the move sent the busy restaurant into chaos. Had the business operated on a dynamic ordering system – that is, a system capable of managing demand in line with resources – the app would not have processed the order in the first place. Even better, it could have suggested an alternative time – or staggered schedule – for the order.

The same goes for delivery. Everyone has had the experience of ordering a nice meal in the comfort of their own home, only to receive cold, wilting chips. Forward-thinking companies like Burger King are designing menus specifically for delivery customers, partially cooking chips then sealing them in a box at precisely the right time to continue cooking en route, ensuring their optimum freshness on delivery.

Another huge opportunity for restaurants is that of predictive analysis. Take sunny weather in London at the moment, for instance.

If restaurants were more active in collecting data, an ice-creamery – for example – could learn that an influx of target customers would be watching Wimbledon at a big screen just down the road. They could then reach out to these customers through targeted advertising on social media and offer them two for one ice creams on their way home following the match.

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Perhaps the most exciting opportunity for the food industry is the possibility of personalisation. Imagine walking into a restaurant and being handed an e-paper menu. Detecting your identity using facial recognition and retrieving your customer profile, the menu could deliver a range of options based on your preferences and dietary requirements. Such a menu could even plug into the health plan prescribed by your doctor, suggesting a meal that complies with your remaining calories for that particular day. But why stop there? Restaurants could even tap into third party data, taking into account factors such as festivals and celebrations – offering grilled fish on Good Friday, or a rainbow salad during Pride Week.

If the food industry could put themselves in a position to harness these opportunities, imagine how many more customers they could bring into their doors, and how great an experience they would be able to provide them with. No longer slaves to third-party delivery apps, restaurants could know when it makes sense to outsource this capability and when it doesn’t. Many might even discover they can handle deliveries better themselves in-house, keeping better track on customer service in the process.

The food space is gripped with change, and the critics would tell you that digitisation is the biggest threat that the industry has faced so far. But this couldn’t be further from the truth.

Opportunities abound for restaurateurs to put themselves back in the driver’s seat and embrace the developments that are reshaping their industry.

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PAYPOD

PAYPOD™ TECHNOLOGY AUTOMATES CASH HANDLING AT POINT OF SALE Crane Payment Innovations (CPI), a Crane Co. company, is pleased to introduce Paypod – a new cashier assistant for the UK market. Following a European road show and launch in summer 2018, Paypod is now focused on enhancing the cash handling process for retailers in the UK. To use Paypod, the customer places their notes and coins into the Paypod, and the transaction is managed by software that interfaces with the retailer’s POS. Paypod returns notes and coins to the customer while store associates are able to assist customers without handling payment. The employee never touches the cash.

Paypod saves business owners as much as £5,000 annually by automating cash transactions – including validating notes and coins, rejecting frauds, and issuing change to customers. Instant integration with point-of-sale systems means reliable

accounting and accurate till preparation, saving retailers back room time.

“With Paypod, the cash out (at the end of the day) now takes maybe 10 minutes, maximum,” said Kay Dickinson, Paypod customer and company director of Botham’s of Whitby, a 150-year-old bakery chain in the UK. “Everyone is heading home to their families now minutes after closing.

They love that. It saves time, saves money, and it’s a great morale booster also.”

Ideal for all retail outlets, including cafes, bakeries, bars, restaurants, convenience stores and newsagents, Paypod offers a flexible option for increasing efficiency during the checkout and accounting processes. With the flexible design, Paypod allows users to install with little alteration to their existing store environment, and instantly connects with most preferred ePOS systems.

“The integration of technology has enabled many efficiencies in the modern retail environment,” said Jan-Hinrik Bauwe, President of Crane Payment Innovations.

“Designed to work alongside retail staff, Paypod can handle all aspects of the cash transaction, leaving more time for associates to focus on customers while ensuring accuracy and accountability throughout the payment process.”

Paypod is available in the United Kingdom, as well as France, Germany, Italy, Portugal and Spain. To see exactly how much money Paypod can save your business, please visit mypaypod.com, or find us on social channels, YouTube.com/Paypod, Twitter.com/myPaypod, LinkedIn.com/ company/myPaypod, and Instagram.com/ myPaypod.

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Paypod™ is a Crane Payment Innovations (CPI) brand providing turnkey solutions for semiautomated cash handling. With over 50 years of experience in the payment solutions industry, CPI is proud to announce its latest innovation, Paypod. The Paypod Pay Station provides retailers with greater visibility and control over their transactions, all while enabling more authentic interactions with their customers. Empowering retailers by saving them time and money, Paypod is ready to be your newest cashier assistant.

60 | Restaurant Industry News | End of Year Review Edition 2019

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COMPANY NEWS

NOBU LONDON APPOINTS ELENA BACCINI AS GENERAL MANAGER World-renowned restaurant Nobu London Old Park Lane has promoted Elena Baccini to General Manager. She will now lead on all operations including financial business performance, events, staff development and reservations, implementing unparalleled levels of service.

Elena’s career at Nobu London began in 1999 where she joined as a hostess and was quickly promoted to Events Manager, before moving to Milan and Paris to open further Nobu restaurants. After a brief hiatus to work for her family-run restaurant, Elena returned to open Nobu Berkeley ST as Assistant General Manager overseeing all restaurant operations. In 2017, Elena returned to Nobu London continuing in her role as Assistant General Manager.

With a career spanning two decades, Elena has played an integral role in establishing Nobu London as the successful restaurant it is today. She was also actively involved in the running of numerous high-profile events and oversaw the launch of Nobu Matsuhisa’s first cookbook.

Elena comments: “I’ve always felt there was something special about Nobu as a brand.

There is a real sense of family and I am still enjoying my job just as much as I did when I started twenty years ago. I am incredibly honoured to lead the amazing team we have at Nobu London, maintaining the meticulous attention to detail that the brand is known for.”

EMMA MCCLARKIN APPOINTED AS NEW CHIEF EXECUTIVE OF THE BRITISH BEER & PUB ASSOCIATION The British Beer and Pub Association (BBPA) has today announced the appointment of Emma McClarkin as its new Chief Executive. Emma will start in the role in early November and succeeds Brigid Simmonds, who steps down to become Chairman of the new Betting and Gaming Council.

Emma has an impressive CV and is currently working as a Global Consultant following a 10-year term as a Member of the European Parliament. Previously, Emma held posts including Chairman of the Commonwealth Forum, Director of Global Policy for the Sports Integrity Global Alliance and is a Special Advisory Board Member at the Commonwealth Enterprise and Investment Council.

A political communications expert, Emma has a wealth of experience influencing regulatory frameworks, setting strategy and communicating messages on a UK, EU and International level. In addition, she is a known Trade specialist and negotiator. Skilled in scrutinising legislation and influencing policy change, Emma has regularly worked with the BBPA, Brewers of Europe and Spirits Europe. A true beer lover, Emma was also Vice President of the European Parliament Beer Club during her tenure as an MEP.

62 | Restaurant Industry News | End of Year Review Edition 2019

British Beer & Pub Association Chairman, Simon Emeny, said: “Emma has a genuine passion for beer and pubs, combined with the technical skills needed to champion this fantastic industry. She has drive and enthusiasm and I’m excited about the energy she brings to the role.

“Brigid leaves an incredible legacy and a decade of excellent results.

I’m really looking forward to seeing how Emma builds on this great work and utilises her past experience and connections to further the success of British pubs and beer.”

Emma McClarkin added: “The great British pub is an institution – it provides a home for the amazing beers we brew in the UK as well as a hub for local produce and local people. The industry is a showcase for innovation and how business can contribute to society and I’m looking forward to telling that story in my new role.

“I’m excited to be leading the BBPA as it continues to make sure that this great community asset is protected, that British beer continues to be revered on the national and international stage, and that our industry is recognised for the amazing contribution it makes to the economy and the social fabric of Britain.”

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DO YOUR CUSTOMERS LIKE TIPPING? While we may not be quite as big on the tipping culture as other countries, such as the USA, there’s no doubt that tipping has become ingrained in our ‘dining out’ experience. UK consumers use tipping to show their approval of their experience with you and there are major variations in the generosity of tips across the country. According to a new study commissioned by Valitor amongst 2000 UK consumers, 34% of Londoners and 30% in Scotland & NI believe you should always tip, compared to 22% in Wales & the Midlands, and only 19% in the South West. No matter what part of the country your business resides, no tip can speak as loudly as a healthy one when it comes to analysing how well your establishment is rated. Although UK consumers generally don’t like tipping and most would not leave a tip at all if the service was poor, there is a clear generational divide when it comes to tipping preferences. Understanding these preferences is essential, especially if you want to increase customer retention and receive glowing reviews.

The generational divide.

Gen Z are twice as likely as Boomers to think you should always tip even if service wasn’t that great. When it comes to working out how to split the bill and how much to tip, Gen Z and Gen Y find this part extremely frustrating - with more than 1 in 3 wanting suggested tip amounts on the card machine so they don’t have to do the maths. Ensuring that your card terminal has the feature to automatically split the bill or suggest the amount of tip, could really help you succeed in this part of the dining experience.

Payment is your customer’s biggest frustration.

So much effort goes into ensuring that every customer receives top level service; from the moment they enter your establishment, creating the right ambience, ensuring their food is delivered correctly, that sometimes it’s easy to forget the bill at the end of it all. In fact, 51% of our respondents stated that their

biggest frustration was catching the attention of their waiting staff to ask for the bill and then waiting for the bill to arrive. With 8 in 10 restaurant customers preferring to pay by card, making sure you deliver your bill swiftly and having your card terminal ready for payment, will help your customers make the speedy exit they are hoping for!

Customers want control of how they tip and how much.

Your customers’ largest concern with tipping is their suspicion about whether tips will be shared fairly. Being transparent about your tipping policy would certainly reduce some of these suspicions. Especially with baby boomers, they prefer service not to be included in the bill, so they can make their own decision about how much to tip. Most would not leave a tip at all if service is poor – but more than half would leave a tip over 10% for excellent service. At the end of the day, customers want to control how much they tip – so make sure you make this decision as easy as possible for them.

Once you’ve agreed that tipping is here to stay for your business and appreciate that your customers do not like tipping, the next step is upgrading to technology that better suits your customer base. If most of your customers are Gen Z and Gen Y, it makes sense to upgrade your card terminal to one with a tipping feature. Convenience is the name of the game and digital tipping is just one of the ways you can improve your customers’ dining experience.

To view the full report, follow us on social, and be the first to download our report in January 2020. www.facebook.com/ValitorPayments Visit www.valitor.com or call 0800 881 8104 to find out how we can help your business accept card payments.

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AWARDS NEWS

WINE FREEDOM SCOOPS AA WINELIST OF THE YEAR AWARD THE LIST WAS DEVELOPED IN PARTNERSHIP WITH THE TEAM AT HAMPTON MANOR Hampton Manor and natural wine specialists, Wine Freedom, have won the AA Wine List of the Year.

Introduced in 1998, The AA Wine List of the Year award recognises an outstanding contribution to promoting wine understanding and appreciation.

Nominees are judged on the quality of their wine list and their ability to inspire customers to make wider and more adventurous choices in selecting wines.

Wine Freedom worked closely with long-standing client, Hampton Manor, to develop the boutique hotel’s and Michelin starred restaurant Peels’, natural wine offering. The list was created with three core elements in mind: an accessible showcase for handmade and natural wine; the creation of a unique offering designed to spark curiosity without alienating, whilst reflecting the Hampton Manor menu and ethos of showcasing the best British produce and supporting emerging homegrown talent.

The AA judging panel observed, ‘A super impressive list that is wonderfully curated.

Features include funky producers, difficult to source wines via innovative keg system. A list that is totally engaging.

Amazing, very stylish and one that takes you on a journey and story. The wine list is a feature in its own right and an innovative way to organise a list, very helpful. A list that pushes the boundaries with such personality.

Wine Freedom founder, Sam Olive, said, “To say we are thrilled to receive this award is an understatement. The success and launch of the list is testament to our on-going partnership with Fjona and James at Hampton Manor, their bravery and commitment to championing independent, organic winegrowers is unstinting and it has been a pleasure to develop their offer over the last few

66 | Restaurant Industry News | End of Year Review Edition 2019

years. The award comes at a pivotal time for Wine Freedom, as we plan to launch a wine shop, bar, kitchen and education space in Birmingham in the coming months with a crowdfunding campaign to help fund the exciting project.”

James Hill, Hampton Manor’s owner, said, “The DNA of Hampton Manor is built on the birth of the arts and crafts era, a celebration of craftmanship and the beauty of nature. As such our wine list had to reflect this philosophy.

“Working with Sam at Wine Freedom we developed a wine list showcasing unique handmade wines specific to their origin, made using honest natural techniques.

We are extremely proud to receive the AA Wine List Award in recognition of this.”

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