Restaurant Industry News - End of Year Review Edition 2021 by Lapthorn Media

R estaurant Industry News

END OF YEAR REVIEW EDITION 2021

www.restaurantindustry.co.uk

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BOOTHAUS BAR AND RESTAURANT: DESIGN FOR ALL THE SENSES

OXEYE - DEBUT RESTAURANT FROM SVEN HANSON BRITT IN NINE ELMS - NOW OPEN

Wing Shack Co and Eggs ‘n’ Stuff open eatery in Holloway

Esmée by Space Copenhagen: a new restaurant in the heart of Copenhagen

LE PETIT BEEFBAR’ LANDS IN LONDON

Modern design Classics for the table

W | www.eddingtons.co.uk E | richardg@eddingtons.co.uk T | +44 (0) 1488686572

CONTENTS

FEATURES

END OF YEAR REVIEW EDITION 2021

NEWS 14

Design Project: Boothaus Bar and Restaurant

Wing Shack Co and Eggs ‘n’ Stuff open eatery in Holloway

20 Restaurant Design Project: Esmée by Space Copenhagen

CONTACTS Editor Maria Lapthorn – editor@restaurantindustry.co.uk Editorial Assistant Francesca Amato – editorial@restaurantindustry.co.uk

Six more F&B brands join Camden Market Hawley Wharf

Production/Design Laura Whitehead – design@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

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End of Year Review Edition 2021 | Restaurant Industry News | 03

COMPANY NEWS

BIBO SHOREDITCH ANNOUNCES NEW TAPAS BAR AND SET LUNCH MENUS FOR TRADITIONAL AND EXPRESS SPANISH DINING Dani García’s recently launched BIBO Shoreditch is delighted to announce the arrival of two new menus; its tapas and set lunch menus, offering guests a compact offering of BIBO signature dishes, perfect for express lunchtime catch ups and informal on-the-go dinners, charged with an authentic taste of García’s Spain. Available now, the debut tapas menu will be served all-day and see guests seated at the central island

bar, dining counter-top style; the perfect set up for grazing at all hours of the day, with DJ performances on Friday and Saturday nights. The menu features signature smalleats for which the restaurant has quickly become renowned for since its August opening such as Porcini Croquettes with truffle, Morcilla Brioche with black pudding and caramelized Piquillo peppers, Buñuelos de bacalao, cod fritters with roasted garlic mayo and the Russian Salad with crispy flat bread, as well as smoked sardine and beef Gildas, a variety of pintxo from the Basque Country. The expansion of the offering within BIBO Shoreditch’s lively, urban space furthers Dani García’s desire to create a casual concept with which to democratize fine dining; each dish showcases his inimitable technique and flavour creations, alongside an impeccable attention to detail.

TREE PLANTING FOR A GREENER FUTURE WITH PICKLED GINGER Pickled Ginger, a Glasgow-based Japanese restaurant, has announced an initiative to help make a positive impact on the environment. ‘Plant One On Pickled Ginger’ is a unique innovation that allows their customers to plant trees and contribute to carbon sequestration in the future. From Monday, October 25th, until the end of the COP26 conference in Glasgow, the restaurant brand will plant one tree for every £15 spent in the restaurant. The team is hoping that with a small change, we can make a big impact by encouraging their customers to join them as they become a greener restaurant brand by planting trees and contributing to the UN’s SDGs.

Pickled Ginger General Manager, Callum Docherty said: “We believe every tree has the power to change the future of our planet for the better. That’s why we put down roots and launched the ‘Plant One On Pickled Ginger’ initiative. “Beginning from Monday 25th October for 4 weeks, we’ll plant one tree for every £15 purchase you make in the restaurant – in other words: every time you place an order in the restaurant we’ll plant a tree for you – on us”. It is widely known that planted trees help combat the negative effects of climate change but they also go one step further. The Glasgow restaurants project, in collaboration with moretrees.eco, will

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enable the organisation to plant more trees, which will help store carbon dioxide in the future. During their four-week ‘Plant One on Pickled Ginger’ COP26 campaign, Pickled Ginger hopes to raise enough funds to plant over 1000 trees. In-line with the campaign, the Glasgow Finnieston restaurant has revealed a new eco-friendly logo to help raise the awareness of the campaign across social media. Pickled Ginger already operates a reduce and recycle policy and zero waste on single-use plastic in the restaurant. To learn more and be part of the campaign, visit: http://www. pickledgingerfinnieston.co.uk/moretrees

COMPANY NEWS

AWARD-WINNING AND CELEBRITY ENDORSED PLANT- BASED GROUP NEAT BURGER SET ITS SIGHTS ON GLOBAL DOMINATION FOLLOWING STAGGERING GROWTH VALUATION   Neat Burger - the UK’s fastest growing plant-based chain - confirm the launch of 30 new sites across the capital, following the completion of a funding round valuing the company at $70m, an increase from a $27m valuation last year. The expansion follows thriving demand for their pioneering approach to consciously delicious fast food. With high-profile backers including Lewis Hamilton, Neat Burger has amassed a loyal following of plant-based and meat eaters alike due to their fresh approach to meat-free dining since their conception in 2019. And with national and international domination in their sights, Neat Burger is proof plant-based living is here to stay.

Burger since we opened has been incredible. I’m really proud of the boundaries we have been able to push in this space and the plans for expansion both in terms of sites and delivery are really exciting.”

Speaking of the expansion, Lewis Hamilton says: “We created Neat Burger to make plant-based eating more accessible to everyone whether you eat plant-based all the time or just want to add it to your diet every now and again. The response to Neat

BODEGA BAY ANNOUNCE PARTNERSHIP WITH IRELANDS TOP PROFESSIONAL SURFER AS THE BRAND’S AMBASSADOR IN THE UK

Everyone’s favorite feel-good hard seltzer, Bodega Bay, is proud to announce their new partnership with GEAROID MCDAID, 4-time men’s Irish national surfing champion. Gearoid McDaid been tasked to support Bodega Bay for 2021/22 to help bring the brand fun but still conscious lifestyle ethos front and centre of their messaging, through dedicated advertising and press campaigns. The 24-year-old from Sligo won his first men’s national title at the age of 16 being the youngest ever to do so. Not

only has Gearoid had major success at home in Ireland he has had international success also finishing 4th at the European championship in Norway in 2018 and second place at the El Quemao international invitational in 2019. Gearoid also just narrowly missed out on qualifying for the Tokyo 2020 Olympics but has his sights firmly set on Paris 2024 Olympics. After long competitive days of battling in the surf Gearoid likes to wind down with a can of Bodega Bay while prepping for the following day’s exertions.

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COMPANY NEWS

D&D LONDON UNVEILS PERMANENT ROLLOUT OF CHEF TRAINING PROGRAMME FOLLOWING SUCCESSFUL SUMMER LAUNCH   D&D London has announced it will be permanently rolling out its chef training programme.

PELICANA SIGNS FOR SECOND UK LOCATION AT LONDON’S ANGEL CENTRAL South Korean fried chicken specialist joins CBRE Investment Management destination following UK expansion plans CBRE Investment Management has announced today that South Korean fried chicken brand, Pelicana, has signed for its second UK location at Angel Central, London as part of the move to expand its offer throughout the capital. Pelicana, which was founded in South Korea in 1982, is a leading fried chicken brand with over 3000 stores across Asia, Australia, China, Canada, and the USA. With a reputation for quality, taste, and freshness, Pelicana is ready to expand its presence in the UK in a new 2,172

sq ft store at Islington’s Angel Central, located above Monsoon. As one of the first brands to commercialise fried chicken for delivery, it has become an essential part of Korean food culture. Pelicana’s array of traditional dishes, alongside vegan and vegetarian options, focus on four signature flavours – classic crispy, sweet chilli, soy sauce, and volcano. The ground floor of the Angel Central unit will be a dedicated takeaway offering, with the first floor a restaurant space seating 80 covers. CBRE and CWM represent Angel Central for both retail and leisure enquiries.

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The news follows the staggering success of D&D’s Summer School in July, which saw learners train and begin careers in the hospitality sector, following a staffing crisis within the industry. In partnership with Electric Mayonnaise, D&D has been working on a long-term commitment to secure employment for people with little or no previous experience looking to enter kitchens, while giving a much-needed boost to staffing numbers nationwide. Helping people forge skilled and successful careers in kitchens, the course will train people who are longterm unemployed, alongside charities such as Crisis and Thames Reach. An impressive 50 participants of D&D’s Summer School have gone on to work in back of house, front of house and bar positions across D&D London businesses.

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CHRISTMAS TREE WORLD

HOTELS AND RESTAURANTS

their customers are inclined to not only spend more time, but also more money, (Source: https://stiritupmagazine.co.uk/ get-christmas-wrapped/)

Christmas Tree World has enjoyed a staggering 80% uplift in sales of large and giant artificial Christmas trees to the hospitality sector. Buyers are saying that there are just no large real Christmas Trees available this year and the few that are, are very expensive. A recent change in legislation has meant that imported real Christmas Trees over 3m now need a plant passport, which means they have to be inspected for insects which can hitch a ride on them from continental Europe and potentially destroy our indigenous woodland.

Decorating your hotel, restaurant or bar can be fun for the staff to do & bring them some festive cheer before the onslaught of the Christmas party season gets underway.

As you can imagine a plant passport is very expensive on a single tree making the cost to the user prohibitive. Market research has indicated that when an establishment spends more money on their Christmas decorations,

In addition, customers are more likely to visit an establishment that is full of festive cheer, than one that has not bothered to make too much effort.

A large Christmas Tree can have a stunning impact & attract the public from far & wide, just to see the tree. We saw this ourselves, when visiting Trenchers restaurant at Spanish City, Whitley Bay. We went along armed with camera & tripod, to get some images of the stunning installation, carried out by one of our partners, only to find that getting a clear shot was really difficult due to the number of people taking selfies, stood next to the tree. The switch on, of the

lights on this tree also attracted a lot of local press coverage for this stunning restoration project. Social Media is driving a lot of interest in the places people visit over Christmas time, as once images have been shared, lots of people then want to go and see it for themselves. The popularity of a venue can very much be influenced by how many images are posted, shared or tweeted so making sure your venue is looking its best in the run up to Christmas is vitally important.

Why Trenchers chose an artificial:• It is far cleaner to use than a real tree

• Real trees can be cumbersome to erect and damage doors etc when installing them • Real trees drop needles everywhere and damage carpets with moisture • Real trees bring insects and fungal spores into the building which can cause sever long term damage

• You can choose the shape of tree to fit the space, full, compact, slim or for very tight spaces pencil.

• When real trees dry out they become a fire hazard (https:// interestingengineering.com/video/thisvideo-shows-how-your-dry-christmastree-can-cause-a-deadly-house-fire) • All Christmas Tree World trees are fire retardant.

• Christmas Tree World trees are guaranteed for 10 years but will last at least of 15 years, the cost spread over 15 years makes them far cheaper than buying 15 real trees Stephen Evans, M/D of Christmas Tree world, said” it looks like there is going to be a shortage of big trees this year, we are getting 2 enquires a day for the giant outdoor trees, up to 40ft, and stocks are limited, when they are gone, they are gone”

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DESIGN PROJECT

BOOTHAUS BAR AND RESTAURANT: DESIGN FOR ALL THE SENSES A PROJECT BY UK3 URBAN INTERIORS Situated in the heart of Hamburg’s, in Hafencity, Boothaus Bar and Restaurant combines an amazing view over the Elbe with very good food, making this place a journey of discovery for all the senses. The imaginative and mystical design concept by UK3 Urban Interiors reflects the space premise: to fulfill every wish before the guest even feels it. This company develops holistic architecture and living projects, and it is passionately committed to “healthy” living. Therefore, the furnishings are processed to a high standard, making it easier for people to reduce the speed of everyday life and purely enjoy the moment.

Right on the bar ceiling, there is an art installation, made of 270 hand-blown glass fish components, beautifying the environment and offering different light sceneries. Underneath this installation, people have the chance to dine or grab a signature drink on the most elegant and comfortable chairs of all: MALAY Bar Chairs by BRABBU. The mix between dark colours, high-quality velvet fabrics, and aesthetic furnishings was only completed by BRABBU Chairs, creating this dazzling atmosphere, perfect to escape from daily reality. With a colourful pattern and natural elements, these chairs are a statement product in this project, adding a more dynamic and powerful vibe to the environment.

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CHEF PROFILE

PAUL ASKEW CELEBRATES HIS 40TH ANNIVERSARY IN THE FOOD AND DRINK Paul Askew is one of the UK’s leading chefs. He is incredibly proud to celebrate and reflect upon beginning his 40th anniversary in food and drink. It has brought him many magical moments and challenges and through his passion for the culinary world Paul now manages one of the nation’s finest restaurants. From washing pots and peeling vegetables in his early teens at Thornton Hall Hotel on the Wirral to Chef Patron for the last 7 years at The Art School in Liverpool, Paul’s creates classic and innovative dishes whilst working with many excellent young chefs under his tutelage. His focus remains fixed on bringing the highest standard of gastronomy to Liverpool and to showcase just how good the city can be, striving to achieve the region ever more recognition. Born in Sunderland, Paul moved to Merseyside at the age of 4 and soon became an adopted Scouser. As he grew up he fell in love with the region. Seeking out the biggest challenges, he worked for 2 years as a sous chef in Herbert’s in New York after being turned down by London’s eateries. Later, living in Singapore Paul experienced a profound cultural influence on his cooking - he has since been invited back twice as a guest chef for Best of British and the Bicentennial Celebrations.

the region who grow and cultivate what ends up on our plates. And in entering my 40th year I feel very reflective not only of my own journey but of the entire industry, too, and especially what we have faced in the last 18 months.” The Wirral-based chef has travelled the world extensively in search of new ingredients, recipes and ideas though has remained rooted to the North West and Liverpool in particular. Paul worked in the Philharmonic as a chef and catering manager for 7 years from 1995 and his career took its next step as founder and director at Hope Street Hotel and London Carriage Works from 2000, where he worked until 2014. Then the truly pivotal chapter in his career began with The Art School. Paul and his team have shaped the beautiful and historic setting into one of the UK’s leading fine-dining restaurants. “The industry has suffered a lot with the pandemic. It has been a very difficult time but we have stayed focused and innovated and now we are looking ahead to Christmas and 2022. There is still so much more work to do and more goals to achieve. I won’t stop – and I don’t think I could even if I wanted to! My aim is to keep raising our game here at The Art School and show the UK and wider world what we are capable of in Liverpool.”

Paul says: “It was my father Captain Barnacle Bill who first inspired me. He sailed the world on the Blue Star Lines and that got me hooked on stories about food and its provenance – and fast-forward to now and I am still fascinated by the origins of what we use in the kitchen. We are lucky to have brilliant young chefs here and nurturing them and our amazing staff who make the restaurant happen is integral to me. My passion is also for the farmers and fields and independents and artisans across

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”My passion is also for the farmers and fields and independents and artisans across the region who grow and cultivate what ends up on our plates.” Looking ahead to his 40th anniversary year, there are exciting plans coming together including Paul’s inaugural visit to the Grand National at Aintree to create some very special hospitality in spring 2022. A series of forthcoming events at The Art School will host international winemakers and champagne houses, including guest chef Steven Doherty who maintained 3* Michelin standard at Le Gavroche having taken over from Albert Roux. And three of the world’s top 10 Master Sommeliers are joining Paul for his celebrations in Liverpool soon. Paul is a vocal advocate for the hospitality industry, especially so during the ravages of the pandemic. He has relentlessly championed and battled for the entire sector, both on his doorstep and across the UK and is ready to overcome these ongoing obstacles and take The Art School to an even higher level. He will soon reveal plans for a new restaurant in Liverpool. As part of his wider work, Paul is a fellow of the Royal Academy of Culinary Arts and their Joint Chairman for the North of England. theartschoolrestaurant.co.uk

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OPENINGS

WING SHACK CO AND EGGS ‘N’ STUFF OPEN THE ULTIMATE DAY TO NIGHT EATERY IN HOLLOWAY

IMAGES: © DANIEL OGULEWICZ

MARUGAME UDON OPENS SECOND LOCATION AT LONDON’S THE O2 AEG and Crosstree Real Estate Partners, who own and operate Icon Outlet and the Entertainment District at The O2, have announced that Marugame Udon, the Japanese handmade udon kitchen, has officially opened its second London location at The O2. Marugame Udon, the world’s largest Japenese restaurant which specialises in handmade udon, broths and flavour-filled tempura, has opened a 4,500 sq ft site containing 150 covers across two floors, within the globally recognised location. The restaurant operates via a theatrical open kitchen with its signature dishes made fresh in front of customers, offering a quick, easy and authentic service. Marugame Udon will have a strong cross platform presence in the Entertainment District, with delivery and click and collect options available as well as eat-in. The lively open kitchen will also be launching a kids menu, offering more choice for consumers, mirroring the familyfriendly atmosphere of The O2.

Keith Bird, CEO of Marugame Udon, added: “We are so excited that Marugame Udon has finally opened at The O2, and there is no doubt that this location will be a popular, well-rounded and cultural hub for our brand. Icon Outlet has been performing briliantly since reopening and the ambiance that “The O2 delivers matches our concept and vision well. With The O2 being extremely well connected, it is a great opportunity for Marugame Udon to be an accessible option to consumers, not just in London, but outside of the capital too.” This news follows Icon Outlet’s celebration of a record-setting August, in which the destination saw a significant 24% growth in sales, 11% rise in the average transaction value and 10% rise in footfall, alongside the recent opening of TOCA Social, the world’s first interactive football and dining experience.

Cult chicken chain Wing Shack Co has teamed up with breakfast experts Eggs ‘n’ Stuff to open the ultimate day to night eatery in north London. Formerly a pop-up, their first permanent site is taking over the space next to The Horatia pub in Holloway from late October. In the mornings Eggs ‘n’ Stuff will be serving up fully loaded eggy buns which take breakfast and brunch to the next level. Menu highlights include Sausage, Egg & Cheese; Bacon, Egg & Cheese; and for the veggies, Hash Brown, Egg & Cheese - all made with toasted brioche buns and the finest Clarence Court eggs. For a breakfast feast try the Micky Mountain – a turkey sausage patty, crispy turkey bacon, free range egg, crispy fried hash browns, homemade house sauce and American cheese served in a warm brioche bun. From lunchtime through to late night bites, Wing Shack will take over the reins to serve up the tastiest chicken wings in London. With a cult following, their wings are already loved by celebrities such as rapper Big Narstie and British boxer Lawrence Okolie.

CWM acted for Icon Outlet.

IMAGE: © CHRIS WIDITT

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OPENINGS

CORAVIN TO OPEN DEBUT WINE BAR IN MAYFAIR – CORAVIN WINE & BUBBLES BAR Coravin – the world’s leading wine preservation system – to open pop-up wine bar & retail outlet bringing to London a choice of the world’s best Champagne & wine, by the glass. On Tuesday 2 November Coravin will open its very first wine bar and retail pop-up; bringing its signature wine-by-the-glass concept to London’s Mayfair until January 2022. From the team behind the world’s leading wine preservation system, the Coravin Wine & Bubbles Bar will be the place to enjoy and explore wine, with each and every bottle on the 300-strong list available by the glass. Tucked away on Lancashire Court in Mayfair, the pop-up Coravin Wine & Bubbles Bar will feature the longest list of sparkling by the glass in the UK, if not the world with over 50 choices of Champagne, English sparkling wine and more. Putting the latest innovation from Coravin to the test, the team will pop the cork on some of the world’s most sought-after bottles, bringing fizz fans something special to explore this autumn: from Krug to Dom Perignon, Egly Ouriet to Bereche and Veuve Fourny. The menu includes seasonal sharing plates and classic cheese & charcuterie platters which - like the wine list - centre around quality. Cheeses like Colston Basset, Comte d’Estive, Truffle Pecorino and more come courtesy of the much-loved La Fromagerie, alongside English-cured charcuterie from The Great British Charcuterie Co. There are sharing plates of Anchovies, focaccia & tomatoes, Rillettes, Burrata, Carpaccio and quality toasties of Nduja, fresh ricotta, honey & rocket. Walk-ins welcome. To book a table visit: www.coravin.co.uk/en-GB/winebar

CHINGON HAS OPENED IN NEW HAWLEY WHARF CAMDEN DEVELOPMENT The vibrant Mexican eatery from the team behind Hotbox brings its famous tacos to Camden Town. Chingón is the vibrant Mexican eatery from the team behind Hotbox, serving tasty tacos, authentic regional dishes and top-notch tequilas and mezcals to London’s Latin-loving crowd. Its flagship Hatch End restaurant has been such a

success, that Chingón has opened its second site in the new Hawley Wharf Camden development on 1st October 2021. Chingón joins a hand-picked selection of London’s most exciting food and drink outlets to open at the highly anticipated canalside development in the heart of Camden Town, bringing

its signature Mexican zing to the area’s notoriously eclectic visitors. The neighbourhood’s historic association with excellent street food makes it the perfect place for Chingón to showcase the variety and vibrancy of Mexican gastronomy, as well as its ever-popular refreshments. Chingón is part of the successful group, who also own Hotbox, Chuck Burger and Cavita (opening March 2022). Website: www.chingonlondon.com

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OPENINGS

OXEYE - DEBUT RESTAURANT FROM SVEN HANSON BRITT IN NINE ELMS - NOW OPEN Oxeye, the debut restaurant from Sven Hanson Britt, situated at Embassy Gardens in Nine Elms, opens for its first public service today at lunchtime. The space consists of a 16 seater fine dining restaurant, an adjacent wine bar serving small plates and snacks, and an upstairs gallery space that can be privately booked. Oxeye is a unique and intimate dining experience that takes inspiration from its partner farm in Derbyshire. The menu represents the character of this area of the UK using exceptional produce picked, foraged, reared and fished at Park Farm. The wine list, curated by Katrina Smith, will be a choice pick of the finest wines from

the British Isles and one of the largest collections in the country. The menu at Oxeye takes a tasting menu format, with 8-10 courses on offer at £99. The menu at adjacent wine bar, Bar Rex showcases a more casual side of Sven’s cooking, small pates and snacks are made for sharing as guests work their way through an extensive British by the glass selection. Small plates will be simple yet delicious showcasing the best of U.K. shellfish and day boat fish, Oxeye charcuterie, seasonal, simple vegetable dishes and British cheese and Cartografie chocolate. Dishes on the menu will range from £2 - £20, and tables will be available for walk-ins only.

SVEN HANSON BRITT

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BOLSIUS PROFESSIONAL

BOLSIUS PROFESSIONAL LAUNCHES REPORT HIGHLIGHTING THE IMPORTANCE OF AMBIANCE IN THE HOSPITALITY INDUSTRY 81% of diners say ambiance is a factor in staying out longer, or returning to an establishment With dining by candlelight being one of life’s simple pleasures, the ambiance created by the soft flicker of a flame can make avenue feel intimate warm and inviting and can elevate a night out to create a more premium experience. As we come through the pandemic, pubs, bars and restaurants will be looking for ways to upgrade consumer experience. Nights out may have been less frequent but are now all the more special. This makes creating the right ambiance more important than ever. Indeed, recent research from on-trade specialists CGA shows that while hygiene was initially the main concern, value for money, service and atmosphere have all risen up the list of priorities for those visiting hospitality venues. The hospitality industry has shown its willingness and ability to react and is paying close attention to creating an atmosphere in which they feel comfortable and special. With that in mind, Bolsius Professional has created a report which highlights the importance of ambiance within hospitality venues and explains, via research, that creating the right ambiance in a venue is a paramount. The report highlights just how important ambiance is to hospitality venues. In fact, over 90% of people surveyed for the report in the UK and Ireland felt that ambiance is an important factor when deciding to visit a restaurant. More importantly for venues looking to reengage with customers following the pandemic, over 80% of respondents said that ambiance is important to whether they stay out longer or return to an establishment. Research found that the majority of diners expect a candle on their table (89%). The guide goes on to reveal which styles are most popular and give hospitality professionals guidance on how to select candles that add extra drama, romance or warmth to both indoor and outdoor areas. In recognition of the ‘new normal’, the guide also offers timely tips on making outdoor dining more appealing for people socialising outdoors this winter. Alongside advice on creating a welcoming first impression despite sanitiser stations and how to provide intimate dining areas while maintaining the space many have become accustomed to.

Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said, “The hospitality industry has been stopstart for the last year. As restaurants, hotels bars and pubs establish themselves as back in action, diners are looking forward more than ever to the experience hospitality can offer.” Linda van de Wiel, Brand Experience Manager at Bolsius Professional added, “With ambiance a critical factor affecting where consumers choose to dine and send their time, our research dug deeper to learn more about what ambiance means to patrons. Often defined as the soul of a restaurant, we looked at the challenges faced by restaurants right now were keen to discover how professionals can add that all-important wow factor. The research findings and the resulting guide is packed with insight and inspiration for hospitality professionals, to give diners the chance to experience their offering in the best possible light.” Let’s bring the extraordinary to the table: The Bolsius Professional guide to ambiance in hospitality is packed with insight and a valuable reference for anyone wanting to transform their restaurant into an inviting dining experience. Bolsius Professional is a leading European candle manufacturer, offers a wide range of sustainable, vegan friendly and palm-oil free candles designed specifically for restaurants, bars and hotels. Candles are developed and produced in Europe, using both recyclable and recycled materials and contain plant-based wax; the use of palm oil and animal fat is avoided as much as possible. To discover more about the products available from Bolsius Professional and to download a copy of the Bolsius Professional guide to ambiance in hospitality, visit: www.bolsius.com/en/ professional/guide-to-ambiance

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SHOW PREVIEW

THE INTERNATIONAL DRINK EXPO IS BACK! 9TH & 10TH NOVEMBER 2021 Welcome to the ultimate drinks event, connecting hospitality professionals with the innovations to boost their ROI, maximise their revenue and double their drinks sales.

Why Attend: 120 Inspirational Seminars The International Drink Expo delivers an incredible lineup of speakers, comprised of the world’s leading experts in the hospitality sector. Every seminar is guaranteed to deliver a compelling combination of innovation and insight, giving the audience plenty of thirst for knowledge. 200 Exhibitors Visitors are free to take advantage of the ultimate drinks one stop shop, meeting and connecting with a distinguished lineup of cutting-edge suppliers, showcasing the drinks that are pushing the boundaries of innovation. Thought-Provoking Panel Sessions Our panel debates provide our visitors with a unique opportunity to hear business experts take on a plethora of the industry’s most pressing topics. Each session is jam-packed with information, inspiration and advice, enabling the audience to put their questions to those who have all the answers. Unparalleled Networking Opportunities Boasting its very own networking area, the show will offer the industry’s leading lights the chance to engage with, and learn from, like-minded professionals from across the globe, enabling them to develop their professional knowledge, pass on their own industry insight, and cultivate invaluable new business contacts, all in a relaxed and hospitable environment.

18 | Restaurant Industry News | End of Year Review Edition 2021

Show Highlights Panel Debates Industry Awards Industry- Leading Speakers The Green Room Low and no ABV drinks Mindful drinks movement In- person networking Live demos www.internationaldrinkexpo.co.uk

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What are the key trends affecting the hospitality industry right now? The hospitality industry continues to reel from the aftermath of Covid and Brexit, with staff shortages, and inflation affecting food & beverage costs among the key issues, but it is anticipated that the UK restaurant sector is expected to rise by 32.1%, or £11.7 billion this year.

We understand the challenges that you face; Payroll management problems including auto-enrolment and HR. Problems managing operating systems such as linking the EPOS system to the back office. Lack of budgeting and cash flow management. Key performance indicators and benchmarking not having been established.

How can MJB Avanti help you? With projections looking good industry-wide, now is the time to review your business processes - including the maintenance of your bookkeeping records, measurement of projections against your actuals and KPIs including benchmarking. Call MJB Avanti to discuss how we can help you to succeed, achieving both your business and personal financial goals.

Call: 08000 388 799 | Email: enquiries@mjb.co.uk

End of Year Review Edition 2021 | Restaurant Industry News | 19

LATEST NEWS

ERIC YU’S ‘THE BREAKFAST GROUP’ CELEBRATES THIRTY YEARS OF LEGENDARY VENUES

HAND PICKED HOTELS EXPAND PORTFOLIO IN THE CHANNEL ISLANDS Hand Picked Hotels, a family-owned group of luxury country house hotels and spa resorts, has completed its acquisition of three hotels in the Channel Islands. The acquisition includes the Fermain Valley and Ziggurat hotels in Guernsey and The Braye Beach Hotel in Alderney, taking the group’s portfolio to 22 hotels across the UK and the Channel Islands. Fermain Valley is an established resort hotel in Guernsey’s St Peter Port, with 49 bedrooms - including four stunning tree house suites - as well as a swimming pool and a private cinema. The hotel has three busy restaurants; The Rock Garden Steakhouse, Ocean Greek Eats and Mexican restaurant Buho, as well as a popular tea room affording breath-taking sea views from its elevated position overlooking the bay. Ziggurat is a quirky boutique hotel with 14 bedrooms located in the heart of St Peter Port town. Braye Beach Hotel in Alderney is the only 4-star hotel on the island and offers 27 bedrooms and a selection of restaurants and bars including beachside terraces and a contemporary new cocktail bar. Each of the hotels within Hand Picked has been personally selected by the group’s owner, Chairman and CEO Julia Hands, for its unique features and compelling proposition for leisure breaks, holidays, celebrations and events. Each offers something individual, be it a tranquil countryside or coastal location, a fascinating history, charming interiors or a striking architectural design that gives it character and personality.

2021 marks a special anniversary for the Londonbased hospitality group, as they celebrate three decades of hospitality in the capital and across the UK. A brainchild of hospitality mogul Eric Yu, the group has steadily evolved through a diverse range of offerings, and marked 30 years with a new opening in 2021, members cocktail lounge Martinez. Born in Hong Kong, Eric Yu started his professional life by working as a Chartered Accountant in London, then going on to join The Pheasantry Group, one of London’s most progressive restaurant and bar groups. After three years, Eric ventured out on his own with his impressive network of industry contacts. His first venture in 1991 eventually became The Breakfast Group. 68 & Boston opened in Soho as the perfect ‘grab a drink and stay awhile’ spot, with accessible cocktails and an undeniable frisson of fun humming throughout. The Last Talisman expanded the group south of the river and added a very well-received Asian grill food offering, as well as cocktail masterclasses and an adaptive ‘At Home’ experience. The latest offering, Martinez, has been a considered approach, opening to members at an inclusive and accessible price. Offering sanctuary in Soho, the space is decorated with beautiful oil portraits and offers a one-on-one orientation around cocktail preferences on joining. Yu is widely regarded as a cornerstone of the modern UK hospitality scene and shows no signs of slowing down. For the 30th, he is hosting a party on 10th November to celebrate past and present members of the team. Bartenders from the years gone by will be making a comeback, alongside former managers, DJs and team members. The current team will also be gifted bar tabs as a thanks for their outstanding efforts during the hospitality crisis. Finally, the group will also be gifting everyone on their database a free cocktail, inviting them to come down and celebrate.

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SHOW PREVIEW

RESTAURANT AND BAR TECH LIVE - 9TH & 10TH NOVEMBER 2021 Europe’s leading event for the technologies driving the profits of restaurants & bars.

their ascension to the forefront of the restaurant and bar sectors!

Why Attend:

Our seminar sessions are specifically tailored to cover every aspect of the industry. Whether you’re a veteran or a start-up, you’re guaranteed to find that piece of advice that will take you to the next level.

Thousands of restaurant professionals attend Restaurant & Bar Tech Live each year. With a lineup like this one, are you surprised? Sourcing Products & Services

This is an incredible opportunity not only to find over 300 of the UK’s top suppliers all under one roof, but also to take advantage of free consultations and demonstrations of the products that will provide your business with that crucial competitive edge.

200 Additional Seminar Sessions

Concentrated, Efficient Market Research

In an industry faced with time constraints and staff limitations, Restaurant & Bar Tech Live presents a hub where exhibitors, speakers

Keynote Speakers Some of the industry’s most successful names will be on hand to deliver all of the how’s, what’s and whys, on

and suppliers are on hand to provide invaluable industry insights, all under one roof, over just two unmissable days! This is THE most efficient way to stay ahead of your competition, while consulting the industry’s leading minds and preparing yourself for any future challenge, absolutely free of charge. Networking

Compare notes with over 4,000 likeminded individuals; learn from their mistakes and forge your own success, while making invaluable new business connections that will last a lifetime. Niche Sector Specialities

Find advice and ideas for every speciality; whether that’s audio and visual, artificial intelligence, augmented reality, systems and solutions or automation, loyalty programmes, handheld tech or professional services, you’ll find it at Restaurant & Bar Tech Live!

Show Highlights Panel Debates Product Launches Industry Awards Inspirational Seminars Green Room Innovative, cutting-edge exhibitors Hospitality Marketing Event In-person networking Live demos www.restauranttechlive.co.uk

22 | Restaurant Industry News | End of Year Review Edition 2021

D E T C E N N O C Y FULL H C E T Y T I L A T I P HOS . . . U O Y S P L E H THAT CUSTOMER E EXPERIENC

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LEARNING & DEVELOPMENT

PEOPLE & CE COMPLIAN

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PEOPLE ON THE MOVE

GERMAN DONER KEBAB MAKES TWO NEW ADDITIONS TO ITS LEADERSHIP TEAM German Doner Kebab has appointed two new additions to its leadership team to support the fast-casual brand’s international growth ambitions.

Mike Brouwers and Georgina Cavendish join German Doner Kebab as the brand gets set to embark on a period of rapid growth across the globe. Mike, the new Senior Director of Marketing for GDK UK and Europe division, is an award-winning marketing director with over 25 years of global, regional, and local commercial experience. He has worked with well-known multinational companies in FMCG and Food Service Sector including Subway, where he worked as the Regional Marketing Director for Europe and for Diageo as a Global Brand Director. Georgina joins as CFO for GDK International Limited from another of one Hero Brand’s portfolio, Island Poké, where she worked as the Finance Director. Her career highlights also include Hilton Hotels and Benito’s Hat.

GEORGINA CAVENDISH

German Doner Kebab is revolutionising the kebab across the globe, bringing a fresh, high-quality taste sensation that

TATE & LYLE APPOINTS BILL MAGEE AS PRESIDENT, NORTH AMERICA FOR FOOD & BEVERAGE SOLUTIONS Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, is pleased to announce the appointment of William ‘Bill’ Magee as President, North America, Food & Beverage Solutions, and as a member of Tate & Lyle’s Executive Committee, with effect from 1 October 2021.

Bill joined Tate & Lyle in April 2018 as Commercial Vice President, North America, Food & Beverage Solutions, before being promoted to Senior Vice President and General Manager, North America, Food & Beverage Solutions later that year. In these positions, he has been instrumental in leading the Company’s growth transformation in the region over the last three years. Prior to joining Tate & Lyle, Bill held senior leadership roles with Rohm & Haas, H.B Fuller and Michelman. Commenting on his appointment, Bill Magee said:

WILLIAM ‘BILL’ MAGEE

“I’m delighted to be joining our Executive Committee at this exciting time in the Company’s history and to work with my colleagues in North America and across the business to provide our customers with new and innovative solutions that help make food and drink healthier and tastier.”

26 | Restaurant Industry News | End of Year Review Edition 2021

MIKE BROUWERS has made it the number one spot to enjoy a kebab. Freshly prepared in front of customers, the game-changing kebabs are made using premium, lean, succulent meats and fresh local vegetables, served in handmade toasted breads with unique signature sauces. The brand now has over 90 restaurants worldwide as it continues to bring the GDK experience to more locations worldwide.

PEOPLE ON THE MOVE

ADAM HANDLING VENTURES TO CORNWALL TO OPEN UGLY BUTTERFLY BAR IN ST IVES There’s no such thing as an Ugly Butterfly. There’s no such thing as food waste. The recently opened Ugly Butterfly in St Ives sees chef Adam Handling venture out of London for his first Cornish bar and restaurant opening. Based in a prime location on the seafront in Carbis Bay, the bar follows in the footsteps of Adam Handling’s flagship Eve Bar and strives to utilise waste from the restaurant in creative ways, resulting in unique and exciting cocktails. Inspiration for and ingredients used within the cocktail menu are available for all to see on Ugly Butterfly’s ‘Gallery of creativity’ - a dedicated wall of kilner jars filled with by-products from the kitchen which have been saved, preserved and fermented to be used within cocktails throughout the year. Ensuring waste is kept to a minimum Head bartender Josh Linfitt and his team use innovative techniques to preserve otherwise wasted or seasonal produce, resulting in ingredients including; spent coffee syrup, beef fat whisky and strawberry vinegar to name a few. Sustainability is at the heart of all menus and techniques used at Ugly Butterfly’s Bar, with all cocktail ingredients locally sourced, meaning if it can’t be found in the South of England, it simply won’t be on the menu. No lemons or limes will feature, and the team uses creative methods or ingredients to replace these traditionally essential cocktail ingredients. From Gorse flowers used to replace the coconut in a Pina Colada in the Gorse Got Soul cocktail,

to ‘urban foraging’ techniques used to source the skins of lemons and limes from other bars in the area to create syrups, resulting in citrus flavours, without ever having the fruit behind the bar. Drinks on the menu include a Conish take on a dry martini - The Fal-Town, created by infusing shucked oyster shells and their juices into Ketel One Vodka, finished with samphire and seaweed from the Cornish coast. The Cheeky Monkey is a simple and clean take on a Manhattan with a hint of banana, finished with cornish fudge, using off cuts of the petit fours served in the restaurant. At Ugly Butterfly non-alcoholic drinks are never an afterthought. Josh and his bar team have created an exciting low and no-alcoholic cocktail menu with local and sustainable spirit and drinks brands at its core. Highlights on the menu include the Rose Spritz with Everleaf Mountain, foraged berry shrub and finished London Essence jasmin & white peach soda, Dawny Wave (4% abv) with Discarded Cascara Vermouth, Served raspberry hard seltzer and salted cornish honey and Tea First with almond, tea and mint soda and berry essence. All cocktails on the Ugly Butterfly menu are created to be clean and neat to pair perfectly with Adam Handling’s restaurant menu. By using super premium ingredients throughout the restaurant and bar, even when cocktails feature waste or off-cuts they are still high quality and full of local flavour.

BARNACLE OPENS THIS NOVEMBER Barnacle is a brand-new restaurant opening in Liverpool in midNovember. The incredible story of the region’s food provenance will be told by a collective of leading chefs with The Art School’s Paul Askew, Bone and Block’s Harry Marquart and local kitchen stars Kieran Gill and Jake Lewis bringing their unique vision to the city. They have all worked under Paul’s tutelage during their careers and are uniting for the first time with Barnacle. Together they will set out to explore Liverpool’s storied and celebrated past right to the present through ingredients and ideas which have found their way here over the decades. Based in Duke Street Market’s mezzanine, Barnacle will feature contemporary cooking in an intimate Scouse brasserie. The culinary hideaway will focus on fresh, organic and free-range dishes; locally matched food and drink inspired by the port and its global history will be brought to life in dynamic meat, fish and vegan menus inspired by the markets and seasons. Working with some of Merseyside’s finest local artisans, farmers and producers and telling the story of their origin from field to plate is integral to the collective’s ethos at Barnacle. Paul is Chef Patron and owner of The Art School and The Art School Cellars and is celebrating his 40th anniversary in the culinary world. He is one of the UK’s leading chefs and a passionate voice for the hospitality industry locally and nationally. Harry is a chef and restauranteur with sites across the city and Kieran and Jake are disciples of The Art School and Bone and Block.

End of Year Review Edition 2021 | Restaurant Industry News | 27

STANNAH LIFTS

“To reduce manual handling, consider installing a service lift or goods lift to help lighten the loads, speed up productivity and, most of all, make your workplace much safer for your employees.” Can these lifts withstand being used all day?

AVOIDING THE COSTS OF MANUAL HANDLING & RISKS WITH A LIFT In 2019/2020, over half a million workers (693,000) were injured in a non-fatal injury., with slips, trips or falls and handling lifting or carrying accounting for 48% of all these accidents.

We go into service lifts in a little more detail below.

The annual cost from illness and injuries is estimated to be £16.2 billion, a £1 billion increase from 2017.

A service lift will improve efficiency and safety if you repeatedly move goods over two or more floors by hand. If you are a business owner, you’re legally responsible for the welfare of your staff during their working hours and for the health and safety of everyone on your site.

The service industry is the third largest sector for these injuries. So, what can you do to stop these types of costly accidents? As part of managing the health and safety of your business, you must control the risks in your workplace. The first steps are to avoid manual handling and ensure good handling when lifting objects to minimise the risk of injury. The second step is to assess the risks in your workplace. To reduce manual handling, consider installing a service lift or goods lift to help lighten the loads, speed up productivity and, most of all, make your workplace much safer for your employees.

How do I know whether I need a service lift?

What are service lifts used for? A service lift can operate; waist-height as a dumbwaiter lift for a kitchen/restaurant aiding in serving and clearing meals; or for floor-level service as a trolley lift moving cages, linen, trolleys, boxes, kegs and crates between floors. If there is room for two dumbwaiters, there may be one for service and one for clearing, side-by-side or stacked (doubledecker arrangement of two lift cars in one shaft). Some dumbwaiters have heater options, typically either an infrared heated lift car or heated shelf.

These lifts are workhorses built to last and be well used. The average loads are typically 360 per day for a dumbwaiter and 180 per day for a trolley lift. Our longest serving Microlift on our service records is over 39 years old and still going strong! Like a car, the key to longevity is proper care and regular maintenance. How far can a service lift travel, and how much can it carry? Dumbwaiters can travel up to 30 metres or 12 stops and come in 50kg or 100kg loads. Trolley lifts can travel up to 18m with up to 6 stops and carry loads of up to 300kg. What configurations and sizes are available? These little lifts are very compact, so you’d be surprised at how small a space is required and the range of entrance configurations. There are also service lifts designed to overcome low headroom on the upper floor. A goods lift provider, such as Stannah, can conduct a survey to advise you of the best position and product for your needs and walk you through the process. How much does a dumbwaiter cost? Service lifts can cost from £6,000 upwards. However, they vary depending on travel, configuration, number of floors and options. It’s also important to consider any building work required and how that will add to project costs. How long does it take to install a service lift? We supply most of our Stannah service lifts from our warehouses in the UK, meaning we can supply and install them in just a few days. We always do our best to minimise interruption time to your business, working on weekends and evenings if needed. And if you’re looking for something a little bigger, we can do those too! Find out more at www.stannahlifts.co.uk

28 | Restaurant Industry News | End of Year Review Edition 2021

You deliver fabulous hospitality. Our lifts will support your success. That’s teamwork.

You deliver excellent front of house service, while our lifts simply keep back of house moving smoothly. Make us your extra team player, the one that never lets you down! X

Food and drink-moving lifts

Goods-moving lifts

People-moving lifts

All with 24/7 local support to keep everything moving, all of the time.

Make Stannah part of your team. Call us on: 01264 343692 or visit: www.stannahlifts.co.uk

Meet the family

PROJECT

PHOTOGRAPHY: WICHMANN+BENDTSEN

ESMÉE BY SPACE COPENHAGEN: A NEW RESTAURANT IN THE HEART OF COPENHAGEN Danish design studio creates joyful and elegant restaurant and bar for chef Andreas Bagh. Danish design studio Space Copenhagen has designed the interiors of Esmée, a new restaurant located at the beautiful “Kings Square” in the heart of Copenhagen, near the Royal Danish Theatre and Charlottenborg Palace. Esmée pays homage to the essence of the Classic French brasserie and cuisine, with a classic setting in a modern interpretation. Simultaneously elegant, fun, comfortable and unpretentious, the atmosphere aspires to dreamy, vibrant and buzzing nights out. This is the second time Space Copenhagen has brought their design expertise to the Kongens Nytorv space, having designed the much-acclaimed restaurant Geist in 2011. With Esmée, Space Copenhagen has conceived a space that reflects a sense of optimism and playfulness and seeks to celebrate the joys of social interaction to mark the reopening of Denmark’s hospitality industry, following the challenges presented over the past year. For Signe Bindslev Henriksen and Peter Bundgaard Rützou, founders of Space Copenhagen, using design to fuse together a blend of contemporary yet rustic influences to create a timeless and approachable culinary destination in the heart of Copenhagen was paramount. Drawing inspiration from the Mediterranean, Space Copenhagen’s design offers a nostalgic nod to Southern European dining and is echoed throughout the interiors. The refined variety between the main areas allows the space to evolve seamlessly throughout the day, offering an elegant yet playful destination for socialising. Starting as a relaxed morning coffee spot, the restaurant then becomes the perfect place for a light casual business lunch or catching up with friends. Later in the day, Esmée becomes a destination for early evening cocktails, followed by an exquisite dinner from the kitchen of acclaimed Chef Andreas Bagh. Inspired by La Belle Époque in France, the restaurant will serve an à la carte menu rooted in classic French dishes with a Nordic touch. Throughout Esmée, Space Copenhagen has utilised the beautiful Fly Light designed by Pierre Chareau in the 1920s and reissued by Galerie MCDE. Rather than utilising conventional shades, these pieces are composed from alabaster panels in sculpted, geometric shapes that shed light in soft hues.

30 | Restaurant Industry News | End of Year Review Edition 2021

PROJECT In addition to Fly, space has also used Fly Gaby, a reinterpretation of Chareau’s design by Hauvette & Madan. Space Copenhagen has collaborated with Studio Oliver Gustav on the indoor planting scheme and on the sourcing of a dramatic Italian cabinet and a selection of decorative items deployed throughout the space. THE BAR

Throughout Esmée, Space Copenhagen has utilised the beautiful Fly Light designed by Pierre Chareau in the 1920s and reissued by Galerie MCDE.

To the left of the main entrance sits a distinctive bar, finished in a high-gloss hand-painted deep plum – the texture and finish of which references the front doors of classic Copenhagen homes. This is finished with a natural stone countertop. In the bar area, a sensual dark palette of red and burgundy complements the inner restaurant’s more neutral colour palette. This space features high bar seating upholstered in a plum leather from Space Copenhagen’s new durable leather collection, NUANCE for Sorensen Leather, complemented by a bouclé fabric of the same shade. Acting as a standalone bar and focal point of the restaurant, natural light streams in through the large windows behind the bar, which open to the outdoor area at the front of the restaurant, with lounge seating and high tables allowing for al fresco dining and casual drinks. As you move deeper into the restaurant, the light filters from the bar into the more intimate dining spaces, with large-scale hand-crafted wicker lighting from Atelier Vime in France hanging above the tables. Large trees in the dining areas, together with the hanging lush greenery in the bar are used to bring the outside in and echo the restaurants lush courtyard. Continued >>>

End of Year Review Edition 2021 | Restaurant Industry News | 31

PROJECT A palette of subdued neutrals, greys and greens set the tone of this space, distilling an atmosphere of lightness and softness. The rustic chalky stone floor, sourced in France, is striped on the diagonal in monochrome canvas and sand shades to optimise the layout and complemented by floor to ceiling draped Belgian linen curtains from Swedish brand Astrid. THE RESTAURANT The main dining area features original columns which have been used to divide the space and draw the eye upwards to create a sense of height. Mirrors on the walls create depth amongst the natural sandy tones, with marble-effect paint from Copenhagen-based brand St. Leo and matte paint panels, adding subtle texture to the space. The neutral surroundings are offset by verdant banquettes, the seats of which are upholstered in a deep green leather, also from Space Copenhagen’s NUANCE collection with Sorensen Leather, while the comfortable cushioned backs feature a tactile patterned Dedar fabric. These booths sit alongside soft Loafer Chairs designed by Space Copenhagen for &Tradition and classic bistro-style upholstered bentwood Vienna 144 chairs by Gebrüder Thonet. The dining room leads to a spectacular courtyard and outdoor dining area surrounded by trees, featuring a u-shaped bench seating arrangement in a cumaru hardwood that will patinate over time. The courtyard also features neutral coloured exterior dining chairs from Danish brand Sika Design made in alu-rattan with taupe seat cushions. The restaurant features an open kitchen in the second dining area on the opposite

end of the space with generous tables and booth seating along the façade adjacent to the outdoor dining area on the bustling square of Kongens Nytorv. Beyond the kitchen lies a multi-purpose room which can be closed off for private dining or split into multiple tables for additional covers. For this area, Space Copenhagen worked with Studio Oliver Gustav to source a beautiful vintage Italian cabinet which serves both as a waiter’s station as well as a focal design piece for the interior. Commenting on the design, Signe Bindslev Henriksen says: “For Esmée we wanted to create the feeling of a fun, lively, urban Orangery by bringing the verdant courtyards into the space and by using a lot of plants and trees throughout.

32 | Restaurant Industry News | End of Year Review Edition 2021

In addition, the use of the colour green in a multitude of shades, both on the walls and on the upholstery has created a light and naturalistic tapestry.

Peter Bundgaard Rützou adds: “Returning to a place we have designed before is both humbling and challenging. We wanted to respect the beautiful Kongens Nytorv space but completely reinterpret it and see it through new eyes. “We feel that the design of Esmée has a real sense of joy and celebration about it, which really feels right for these times. It is also the perfect foil for the meticulous cooking of chef Andreas Bagh.”

DIGITAL TAKAWAY: LEVELING THE PLAYING FIELD BETWEEN INDEPENDENTS AND LARGE CHAINS The latest technological advancements will see high street takeaways evolve to the point they match the capabilities of larger, established chains, according to CEO of takeaway app Foodhub. Ardian Mula says big chains have had an advantage over independents for years due to the specialised systems available to them - but that positive change is imminent. Within months, smaller chains will have access to new options, such as QR codes, advanced online software, modularisation, and automation, with the aim of equalling the offering of larger chains. Mr Mula said: “We’re incredibly excited about the evolution that the food industry is experiencing right now and Foodhub is pleased to be at the forefront of it.” According to Mr Mula, takeaways may soon become entirely cashless, with more affordable technology such as pay by QR becoming the norm. This would enable traders to save on tech and invest elsewhere in the business. Meanwhile, deploying software online will reduce the need for

takeaway owners to rely on hardware across the board. Fusion 2.0, an exciting update to Foodhub’s software system currently in trial with 100 takeaways nationally, will see traditional tools such as tills and printers being replaced with the need for only one device, such as an iPhone or iPad. Using one device that can act as a digital chef’s menu, order management system, payment device and a tool to remove boundaries across multiple sites will result in less waste and increased efficiency. Looking further into the future, Mr Mula believes augmented reality will one day allow customers to experience the sights and sounds of their favourite takeaway from the comfort of their own home, while robots and drones could one day be used to deliver meals. He said: “We are dedicating a lot of resources to ensure that we are on the cutting edge of this technology and are in a position to help our independent partners capitalise when the time is right.” Website: www.foodhub.co.uk

LOVE SEAFOOD Love Seafood is on a mission to inspire the nation to live better.

ONE FRAME | FOUR COVERS USE ALL YEAR ROUND

From ‘Keeping it Simple in the Kitchen’ at home to ‘Delicious Discoveries’ when dining out, Seafish’s Love Seafood initiative showcases how versatile, easy and delicious seafood is. Launched in October 2020 Love Seafood is an ambitious long-term consumer brand to reframe the nation’s view of seafood by bringing together a range of seafood champions to inform and inspire the nation to enjoy a better, more balanced lifestyle. The initiative will seek to help consumers across the UK reconnect with seafood, by promoting the choice, convenience, taste, and its importance to balanced living. Encompassing both in-home consumption (via retail) and out-of-home consumption (via restaurants/fish and chip sector) the initiative will also provide seafood businesses with the tools to effectively communicate with consumers, enabling everyone to Love Seafood!

Find out more at https://www.seafish.org/promotingseafood/love-seafood-consumer-brand

RI921025 Seafish Quarter Page.indd 1

WINTER

SPRING

SUMMER

AUTUMN

Our stylish and weatherproof Igloos provide a new way to dine while being protected from the elements. Web: astreeauk.co.uk

15/09/2021 End 13:55:15 of Year

Review Edition 2021 | Restaurant Industry News | 33

SHOW PREVIEW

RESTAURANT AND TAKEAWAY INNOVATION EXPO - 9TH & 10TH NOVEMBER 2021 Europe’s leading event for takeaway and restaurant owners looking to boost their profits Why Attend:

500 Inspirational Seminars The Restaurant & Takeaway Innovation Expo delivers an incredible lineup of speakers, comprised of the world’s finest food business owners and professionals. Every seminar is guaranteed to deliver a compelling combination of ingenuity, innovation and insight, giving the audience plenty of food for thought. 1000 Exhibitors Visitors are free to take advantage of the ultimate one stop shop for food business owners, meeting and connecting with a distinguished lineup of cutting-edge suppliers, showcasing the products, services and systems that are pushing the boundaries of innovation. Thought-Provoking Panel Sessions Our panel debates provide our visitors with a unique opportunity to hear food

business experts take on a plethora of the industry’s most pressing topics. Each session is jam-packed with information, inspiration and advice, enabling the audience to put their questions to those who have all the answers. Unparalleled Networking Opportunities Boasting its very own networking area, the show will offer the industry’s leading lights the chance to engage with, and learn from, like-minded professionals from across the globe, enabling them to develop their professional knowledge, pass on their own industry insight, and cultivate invaluable new business contacts, all in a relaxed and hospitable environment.

Show Highlights Industry-Leading Speakers In-person networking Innovation Awards Kitchen Innovation Zone Tech Takeover Delivery Zone Sustainability Trail Panel Debates www.takeawayexpo.co.uk

34 | Restaurant Industry News | End of Year Review Edition 2021

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QR DISCS & TABLE NUMBERS NO NEED FOR DISPOSABLE MENUS

One of the UK’s leading commercial and industrial engraving specialists, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry. The company has made a substantial investment in additional state of the art engraving equipment and related software in order to produce a wide range of individually engraved table numbers and discs.

Send customers directly to an app or menu

• 10% Discount • Use Code QRDISC • Scan code to place your order Brunel Engraving Company www.brunelengraving.co.uk info@brunelengraving.co.uk

SCAN HERE

Alternatively please contact the sales team on

01275 871 720 for more information

01/11/2021 14:51:57

TOP ENGRAVER SUPPORTS HOSPITALITY SECTOR WITH FAST TURN AROUND FOR ETCHED TABLE NUMBERS AND QR DISCS

The numbers and disks enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. Although no longer a legal requirement to order remotely, this is something which the government is still

actively encouraging and can improve table service through the reduction of queues. Brunel was one of the first companies to help kick start the British hospitality industry, providing numbers, discs, PPE visors and distancing floor stencils for use in public areas when businesses first opened their doors to the public again. Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk

End of Year Review Edition 2021 | Restaurant Industry News | 35

OPENINGS A new high quality seafood restaurant, Salt on the Harbour, has just opened overlooking Bridlington harbour, East Yorkshire, after a £250,000 investment that includes a full building refurbishment and jobs for 30 full- and part-time staff. Salt on the Harbour is now offering an a la carte evening menu as part of a rich culinary offering that also includes full day time and evening seafood-oriented restaurant and bar meals. With stunning harbour and seafront views over two floors next to the South Quay, Salt on the Harbour has been a love affair from day one for local entrepreneur and restaurateur Michael Harrison, who has put his money where his mouth is by backing local fishermen and food producers.

HIGH QUALITY SEAFOOD RESTAURANT ‘SALT ON THE HARBOUR’ OPENS IN BRIDLINGTON AFTER £250K REFURB Big emphasis on Bridlington-landed crab, lobster, fish & local produce

“We buy and source all our crab, lobster, and seafood right here from approved dealers in Bridlington harbour - you can see it landed right outside. We are totally committed to providing the very best quality, locally landed seafood. “We look into what goes into our meals very, very closely and are prioritising buying locally and reducing our food miles at all times, which means Yorkshire reared beef and lamb.

“If it’s not produced or grown right here in Yorkshire we look as close to home as possible - our oysters are Northumbrian.” “The fishermen are pleased we are backing it, too - especially considering the difficulties the fishing industry has faced with Brexit-related exports and also creating new markets for shellfish in the UK’s hospitality sector.”

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OPENINGS

LE PETIT BEEFBAR’ LANDS IN LONDON The Beefbar brand’s first UK outpost to open flagship restaurant in Chelsea. This November, Le Petit Beefbar - part of the globally recognised collection of Beefbar restaurants - will open its first UK site on Cale Street in Chelsea. Created in Monaco by restaurateur Riccardo Giraudi, Beefbar restaurants are frequented worldwide for their understated yet glamorous locations. Pioneers in contemporary meat trading, import and export, the Giraudi family are passionate about elevating the way guests discover the very best cuts

of beef in the world, and at the heart of Riccardo’s restaurants lie some of Giraudi’s greatest meat imports, to be enjoyed in classic, elegant settings. Set to be a jewel in the crown of the Chelsea neighbourhood, Le Petit Beefbar is an elegant yet cosy take on existing Beefbar restaurants around the world. Riccardo Giraudi says: “In these tumultuous times for restaurateurs, I wanted to give some warmth, charm and cosiness to my favorite brand. This spinoff is all about family & friends enjoying my comforting classics.”

The menu is designed to be an approachable introduction to the Beefbar brand, yet at the same time comforting and luxurious. With main courses starting at £29, guests can choose from the likes of Steak Frites; Filet Frites; XL Wagyu Ribeye; Double Cheeseburger; Tonkatsu Milanese; Miso Black Beef to be accompanied with a choice of sides: crunchy cabbage salad & goma sesame dressing; homemade fries & truffle fries; or signature mashed potatoes. Giraudi has also carefully sourced and selected British beef for the Great British Filet Frites from producers he knows personally.

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OPENINGS

HOXTON BAKEHOUSE OPENS IN FARNHAM Different postcodes, but the same wellloved pastries and bread that first put Hoxton Bakehouse on the map, the new bakery will focus on well-risen bakes, their iconic cinnamon buns and other delicious treats that have earned them a legion of loyal customers across the South coast. Founded by former chefs and husbandand-wife powerhouse duo Florence Hellier and Darren Bland, the artisan bakery started as a small-scale production on a disused industrial estate with nothing but a broken oven and a whole lot of passion. Thanks to their baking know-how, determination and their amazing breads and buns, Hoxton Bakehouse is now a thriving operation with seven outposts across the South East (Southampton, Lymington, Winchester, Petersfield, Bishops Waltham, Stockbridge and Farnham). Hoxton Bakehouse has been a labour of love for the pair who have remained at the core of the business for each new branch which has opened. Constantly introducing new products and getting their hands dirty (well, floury) at every opportunity, both

Florence and Darren are proud at how far the business has come and the hearty baked goods the team produce. As well as their shops, the bakery also supply more than 60 hotels and

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restaurants including Angela Hartnett’s Lime Wood, Chewton Glen, The Pig, Four Seasons, River Cottage and The Greyhound on the Test, Stockbridge – who can’t get enough of their ‘damn good, no nonsense’ bread.

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EVENTS & AWARDS NEWS

SOFITEL ST JAMES BAR LAUNCHES A NEW PARTNERSHIP WITH THE HOUSE OF CREED Award winning St James Bar at Sofitel London is delighted to announce an exciting new collaboration with The House of Creed launching Friday 5th November 2021. In association with Brand Management Holdings, led by Lee Caulfield, this collaborative cocktail menu is a sensational addition to the “Imagination” menu, which will feature three carefully crafted

signature cocktails inspired by the iconic Creed fragrances; Aventus, Silver Mountain Water and Green Irish Tweed. The development of each cocktail has been created by a dedicated mixologist, using innovative experimental techniques to formulate a bespoke menu that brings the scent of the fragrances to life. “Legacy”, crafted with the iconic sensual notes of Creed’s Aventus, is the perfect homage to the fragrance with its distinctive notes of jasmine, cedarwood and lemon resulting in a luscious fruity but dry, citrus combination with a Tanqueray 10 base. “Lucky Tweed” is inspired by the classically masculine Green Irish Tweed. The cocktail pays tribute to Creed’s equestrian tailoring past with its oaky citrus aroma but plays to the delicate side of the fragrance with gentle notes of lavender and bergamot. “Alpine Silver”, influenced by Silver Mountain Water, is a refreshing cocktail which takes inspiration from the juicy citrus head notes of the fragrance; a mixture of white chocolate infused with green tea and is a visual delight. Within the Creed boutique a private consultation can be arranged pre or post their visit to The House of Creed x Sofitel St James collaboration. Marie-Paule, General Manager at Sofitel London St James, says: “We are thrilled for this collaboration. This is an incredible opportunity to combine our similar but different sectors, perfumes and hospitality, and make our guests experience a unique and unprecedented experience.”

ANDREW FAIRLIE SCHOLARSHIP FINALS THIS NOVEMBER The Hospitality Industry Trust (HIT) Scotland has announced that the second annual Andrew Fairlie Scholarship will take place on Tuesday 16th November 2021. The finals will see five talented chefs compete for the chance to become Andrew Fairlie scholars and take part in once-in-a-lifetime culinary experiences. Perth College UHI will host the skills test and judging portion of the day, with the winners’ announcement being made at Gleneagles. A teenage Andrew, encouraged by mentor Keith Podmore, enrolled in a City & Guilds course at Perth College UHI before following Podmore to London members club, Boodles, and eventually winning the first ever Roux Scholarship. The scholarship recognises two outstanding individuals each year – one male and one female - who re forging ahead with their culinary career and working in Scotland. The aspiring chefs in the running for the ‘ultimate scholarship’ in the industry include Josh Wilkinson, 26, who is currently working as Senior Chef de Partie at the Isle of Eriska Hotel. Chef de Partie at The Torridon Amy Stephenson, 22, has likewise made the final, as has Spud Henderson, 32, Chef de Partie at Craig Millar @ 16 West End. The chosen winners will gain industry-wide recognition as Andrew Fairlie Scholars and experience once-in-a-lifetime opportunities such as a practical stage in an international kitchen and at Michelin star restaurants Restaurant Andrew Fairlie at Gleneagles and Core by Clare Smyth.

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EVENTS & AWARDS NEWS

LEO KATTOU WINS BCF CHEF OF THE YEAR 2021 Leo, from Michelin-starred restaurant, Simpsons, Birmingham, has been crowned 2021 British Culinary Federation Chef of the Year at an industry Awards Dinner held at University College Birmingham on Monday 18th October. As the 17th winner of the competition, Leo joins an elite group of past winners and Michelin starred chefs which includes Simon Hulstone, Luke Tipping, Richard Turner, Adam Bennett, Matt Cheal, Adam Handling, Martin Carabott and Ian Musgrave.

Sponsored by Aubrey Allen and Bord Bia, supported by Staff Canteen, Goodfellows and Villeroy & Boch, Leo received the award from Russell Allen, Managing Director of Aubrey Allen, Donal Denvir, UK Manager, Bord Bia and Stuart McLeod, BCF Chairman. As well as the trophy, commemorative plate, framed certificate and a cheque for £2,500, he also won an Irish Beefinspired visit to Ireland. Leo impressed the celebrity line-up of judges with three outstanding dishes. Judges included Ashley Palmer-Watts; Sat Bains, Restaurant Sat Bains; Brian Turner CBE; Rachel Humphrey, Le Gavroche; Adam Smith, Coworth Park and Ian Musgrave, The Ritz, previous Chef of the Year winner. Leo was one of twelve strong chefs to reach the live final cook off. A month before the final, each finalist was sent a video of a Butchery Masterclass from Aubrey Allen’s Academy where the cut of meat for the final was disclosed. All twelve chefs had to produce a three-course meal for two covers in two hours, which centred on using Irish Grass-Fed Beef, Sirloin Flat Iron. Leo’s winning menu: • • • • •

Set Truffle Custard, BBQ Miatake Mushrooms Jerusalem Artichoke, Truffle Sauce Roasted Flat Iron of Irish Beef, Roscoff Onion Black Garlic, Spinach, Pickled Mustard Seed Sauce Caramel Souffle, Banana and Lime Ice Cream

POP-UP ANNOUNCEMENT: BUTLERS WHARF CHOP HOUSE PARTNERS MORTY & BOB’S TO CREATE THE ULTIMATE SANDWICHES From 3 November, Butlers Wharf Chop House and cult favourite Coal Drop Yards sandwichery Morty & Bob’s partner up for the ultimate foodie event comprising lush toasties available alongside a curated selection of craft beers from Meantime Brewing. Elevating the toastie to gourmet levels, its banner toastie – The Wagyu One (£15), showcases a melt-in-the-mouth Highland Wagyu pastrami with smoked applewood cheese in a truffle yuzu grape mustard sauce. The Wagyu One will be available at both Butlers Wharf

Chop House and Morty & Bob’s for the next four weeks. Adding to the excitement, a limitedtime only pop-up menu will run every Saturday all day at Butlers Wharf Chop House. Featuring The Wagyu One as its flagship and an option for plantbased customers. The Vegan One (£10) comprises ‘pulled pork’ in a chipotle barbecue sauce and an apple and ginger slaw. Behzad Gotla, head chef of Butlers Wharf Chop House says:

“We are beyond excited to bring Morty & Bob’s, an institution of Coal Drop Yards to southeast London. “Marrying our ethos of serving stellar cuts of meat with the quintessential British toastie, we are certain that Londoners will love our creations.” Butlers Wharf Chop House overlooks a spectacular view of the Tower Bridge and Thames River and aims to provide guests with a relaxed riverside destination. It is part of the luxury hospitality group D&D London.

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SECTION

ARLEY FOODS Arley’s, the new plant-based brand by UK-based producer Arley Foods, is setting out to transform the global plant-based industry with a range of innovative new products focused on great quality and taste.

Driven by the importance of customer experience, Arley foods aren’t just 100% plant-based. They also offer a dining experience that’s as rich, easy, and effortless as the experience that meateaters enjoy, both at home with family, and when dining out.

breast and chicken pieces which go great in green Thai curries or a veg-packed stir fry. Plant-based pancetta makes it easy to enjoy the authentic flavour of Italian carbonara, without the meat while plantbased kofta kebabs are perfect for a Moorish Mezze platter.

Specialising in great tasting, meat-free food that minimises the impact of the food industry on animals, humans, and the environment, Arley’s offers a range of family-friendly, versatile classics that are all made from plant-based ingredients.

Brady Collins, Co-Founder of Arley Foods said, “When I stopped eating meat back in 1993, it was quite depressing how few options were available to non-meat eaters. There was very little choice in the supermarket and even less in restaurants. Of course, things are a lot different today, but I don’t think that’s necessarily a good thing. In the rush to satisfy the growing demand for plant-based alternatives, there’s been an influx of meat-free products that aren’t of the quality today’s consumers expect. That’s why we built Arley’s.”

The current range includes delectable plant-based beef which is ideal for warming winter stews and plant-based chicken

“We have made it our mission to deliver great tasting, uncompromising plant-based food. Our products make it easier for busy people to easily create nutritious family favourites while limiting the damage that the food industry is doing to our planet.” Website: www.arleyfoods.com

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Award-winning wines from independent winemakers in single serving cans Taste our single-varietal red, white, rosé and sparkling wines at Stand VY 4, The Casual Dining Show

kissofwine.com xx | Restaurant Industry News | End of Year Review Edition 2021 42 | Restaurant Industry News | End of Year Review Edition 2021

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EVENTS & AWARDS NEWS Acclaimed chef Shaun Rankin and his eponymous Michelin-starred restaurant is housed on site, contributing to the hotel’s appeal as a dining destination. It was awarded its first Michelin star earlier this year, respected for its focus on organic produce grown in on-site gardens and work with local suppliers to operate as sustainably as possible.

GRANTLEY HALL AWARDED MAXIMUM AA ACCOLADE: FIVE RED STARS IN 2021 CEREMOMY Grantley Hall, the 17th Century Palladianstyle manor house hotel in Yorkshire, has been awarded the maximum accolade at this year’s AA Awards: five AA Red Stars. The Grade II* listed mansion with Michelin-starred restaurant from Shaun Rankin in North Yorkshire’s Ripon features 47 bedrooms, four restaurants, five bars and a state-of-the-art spa. Only two hotels in the UK were awarded five AA Red Stars making Grantley Hall one of the finest hotels in the country.

Acclaimed chef Shaun Rankin and his eponymous Michelin-starred restaurant is housed on site, contributing to the hotel’s appeal as a dining destination. It was awarded its first Michelin star earlier this year, respected for its focus on organic produce grown in on-site gardens and work with local suppliers to operate as sustainably as possible. Yorkshire-born Shaun offers a tasting menu aptly titled ‘A Taste of Home’, utilising produce from within 30-miles of the restaurant, and swapping European produce for native British alternatives foraged nearby or grown on site. Reflecting on the win of the five AA stars, Andrew McPherson (pictured below), General Manager at Grantley Hall said, “We are very proud to be awarded these much sought after Red Stars. It’s fantastic recognition for our hardworking team here at Grantley Hall. We would like to thank the AA for keeping these awards going throughout the pandemic and giving us all something to focus on. Our team work extremely hard to deliver exceptional service to all our guests, so we’re truly delighted to have received this accolade.”

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CHEF PROFILE

CHEF PROFILE FEATURE: STUART COLLINS Stuart spent decades working for the likes of Gordon Ramsay, Gary Rhodes and Michael Caines, opening vast luxurious restaurants in places as far-flung as Qatar and New York. After returning home to his native Shropshire to open his own neighbourhood bistro, he takes all the international influences he’s soaked up over the years and turns them into comforting, familiar-yet-innovative plates of food. When Stuart Collins started out washing up in a butcher’s shop in Aston, Staffordshire, he can’t have known that his future career would take him to some of the best Michelin-starred restaurants in the UK. After starting catering college, Stuart eventually found himself in the kitchen at City Rhodes, Gary Rhodes’ Michelin-starred restaurant – the first step on his journey to becoming a top chef. Stuart then moved to Gidleigh Park where he stayed for four years, before spending a year at Gordon Ramsay’s Royal Hospital Road (now called Restaurant Gordon Ramsay) in London, which held three

Michelin stars, and helped to launch Gordon’s restaurant over in New York. He spent the next five years working for Guy Savoy in a busy restaurant in Qatar. In 2017 Stuart opened his own modern British restaurant, Docket No.33, in Whitchurch in Shropshire. ‘It was roughly halfway between friends, family and where I grew up, so it just made sense,’ says Stuart. Soon enough, Docket No. 33 opened its doors, with a menu focusing on local, seasonal produce. ‘We knew we didn’t want to be dealing with ingredients flown from all over the world again – there are obviously some things that you can’t get here, but if we could, we’d use it. Not only is it ethical and good for the environment, which we really believe in, but fundamentally it just tastes better.’ Today, Stuart’s dishes might focus on British ingredients, but there are flashes of international flavours from his time working in the Middle East and America. What brings it all together is his years of experience in top-end restaurants and natural talent at combining flavours.

Chorizo Yuk Sung (Fried Mince in Lettuce Wraps) Recipe by Stuart Collins

Yuk sung is a Chinese recipe of fried mince flavoured with ginger, garlic and soy sauce and served in easy-to-eat lettuce wraps. The addition of spicy Spanish chorizo makes these little bites even more moreish. You could line the lettuce leaves with some cold, cooked noodles instead of the crispy rice if you prefer. INGREDIENTS Chorizo yuk sung • 200g Spanish chorizo with the Consortium seal, picante (spicy) or regular, finely diced • 300g pork mince • 75g carrots, peeled and finely diced • (brunoise) • 2 garlic cloves, finely chopped • 20g fresh ginger, finely sliced into matchsticks • 200g button mushrooms, finely sliced • 35g light soy sauce • 25g honey • 10g corn starch, mixed with 40g water • 75g spring onions, finely sliced To serve • 50g wild rice • vegetable oil, for deep-frying

• • • •

salt 2 little gem lettuces, separated into 20 leaves and washed 1/2 red chilli, finely sliced

METHOD 1. For the wild rice, heat up a small pan of oil to around 200°C. Add the rice and wait until it puffs up and turns slightly golden. Use a slotted spoon to remove the rice, drain on kitchen paper and lightly season with salt. 2. Place a frying pan over a medium heat and add the diced Spanish chorizo. Cook until the fat has rendered out and the chorizo is nicely golden, then remove the chorizo from the pan leaving the bright orange oil behind (reserve the cooked chorizo).

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Docket No. 33 has more of a neighbourhood bistro feel compared to the glitzy multi-million pound megarestaurants Stuart opened in Qatar. More information about the Spanish Chorizo Consortium: Chorizo from the Spanish Chorizo Consortium are certified with a quality seal, which means the product is made using 100% Spanish premium quality ingredients, and quality approved by our Spanish experts. The Spanish Chorizo Consortium is made up of 22 members who produce authentic, high quality chorizo – a product that is differentiated by its appearance, texture, aroma and flavour and its impeccable presentation. For more recipe inspiration, visit the Spanish Chorizo Consortium website: https://chorizoespanol.es/en/homeenglish/

3. Add the pork mince to the pan and cook for a few minutes in the chorizo oil until almost cooked. Use a slotted spoon to remove the mince from the pan and set it aside with the chorizo. Again, try to leave as much of the chorizo oil in the pan as possible. 4. Return the pan with the oil to the heat and add the diced carrot. Sweat for a couple of minutes, then add the garlic and ginger. Cook for another 2 minutes then add the mushrooms. 5. Once the mushrooms have softened, add the chorizo and pork mince back into the pan and turn up the heat. Add the light soy sauce with the honey and bring to the boil, then add the cornstarch-water mixture and cook out for a minute until the sauce has thickened slightly. 6. Remove from the heat and stir the spring onions through the mixture (reserving a small handful for garnish). 7. Lay out the little gem leaves onto serving plates and add a spoonful of the crispy puffed rice onto each, followed by a spoonful of the mince mixture. 8. Top with the sliced chillies, more spring onion and a final sprinkle of the puffed rice and serve immediately. See the recipe on Spanish Chorizo Consortium’s website: https://chorizoespanol.es/portfolio/ spanish-chorizo-yuk-sung/

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