Restaurant Industry News - End of Year Review Edition 2022

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OPENINGS

CIAO OPENS IN EDINBURGH’S NEW TOWN

Rocca Group expands their portfolio with a new Cicchetti & Cocktail Bar

A trendy new Tuscan-inspired cocktail bar has today opened in Edinburgh.

Ciao, a stand-alone cicchetti & cocktail bar within the chic Rico’s Ristorante on North Castle Street, celebrates Italy’s iconic cocktail - The Negroni - as well as Italy’s more informal dining style with Cicchetti served all day with an affordable lunch

menu. The stunning new venue serves an array of Italian aperitivo style and crafted cocktails, including a full negroni list with a variety of options from £8.

Ciao’s lunch and light bites menu is more casual and affordable, with two courses for £15 and three courses for £20. There is a full bar menu available all day, giving diners more options while Rico’s serves more formal refined fine-dining Italian cuisine. Dishes on the menu include Puliga Buratta with Nduja with Fennel Crackers, Croquettes with Chilli & Leek and Tuscan

liver Pate with Preserved Fruit Puree and mains include italian classics - Beef Barolo Lasagna, Carbonara and Mushroom Risotto.

The North Castle street venue breathes new life into the capital’s food and cocktail scene by welcoming a new generation of cocktail drinkers.

The 30-seat cocktail and cicchetti bar is open five days a week, from Tuesday to Saturday aiming to attract city centre workers, the New Town community, and international visitors.

The intimate and charming bar is the ideal stop for lunch, pre-dinner drinks or a laidback date night in the city.

The look of design and interiors is timeless and chic. Decor is centred on rich brown tones with terracotta fabrics to create a sense of sunny Tuscan warmth, with decor on the slightly darker shade, reminiscent of seeking shade from the Italian heat.

For more information visit: www.ciaoatricos.co.uk

ANTONIETTA, A DARING NEW ITALIAN RESTAURANT, TO OPEN IN EDINBURGH WITH A DESIGN THAT WILL BE BOLD, PLAYFUL AND FLAMBOYANT

The Vittoria Group, famous for Bertie’s, Taste of Italy, Vittoria and Divino, will open Antonietta, a fiercely extravagant and daring new restaurant, next month.

The over-the-top forthcoming project on Leith Walk will replace the group’s La Favorita restaurant which closed last month and aims to make eating out fun again. The daring new eatery, scheduled to open on December 3rd, will offer

a flamboyant design infused with friendly Italian hospitality while honouring the much-loved Italians’ strong, extroverted, and passionate nature.

Looking to create stylish Italian hospitality and connect with a younger neighbourhood customer, the Instagramfriendly Leith eatery will be easy on the pocket while reinventing Italian cuisine in Edinburgh with a vibrant space created to impress guests. The design will be bold with contrasting and clashing styles across

RICHARD CORRIGAN ANNOUNCES OPENING OF THE PARK CAFÉ, DUBLIN

Produce from Virginia Park Lodge driving the restaurant’s menu

Chef Richard Corrigan is excited to join the Dublin restaurant scene this month with the launch of The Park Café and Bar on Shelbourne Road. The all-day restaurant, located in the Ballsbridge area, will be open Tuesday - Saturday and will shine a spotlight on seasonality via a range of thoughtfully curated dishes and drinks.

The Park Café’s concept references Chef Corrigan’s Country Estate in County Cavan, Virginia Park Lodge. Produce from The Park - everything from Savoy Cabbages, pumpkins, and blackcurrants to pork from Chef Corrigan’s beautiful Oxford Sandy and Black pigs - will travel just 60 minutes down the road to The Park Café and will be delivered daily.

This abundant access to fresh local produce will drive the restaurant’s set of constantly evolving menus.

The ground floor Seafood Counter will offer the best of Irish seafood, including Sally Barnes’ smoked fish, and natural or dressed oysters from Flaggy Shore and Réalt na Mara. Other specialities, such as local snails from Cavan’s Inis Escargot, will also be on offer throughout the restaurant and take centre stage in the Peter’s Omelette, comprising Inis Escargot Bordelaise, Smoked Pancetta, Parmesan and Chives.

Guests will be thrilled to see the arrival of Richard Corrigan’s famous Bentley’s Fish Pie in Dublin featuring Smoked Haddock, Prawns and Clare Island Salmon and dishes like the Roasted Oxford ‘Sandy & Brown’ Piglet with Crab

Apple & Pickled Mustard Seeds, Roasted Roots and Jalapeño are designed for sharing.

The Park Bar on the first floor boasts an exciting small plates menu with a drinks list broken into classic cocktails and beers and a progressive, off-piste wine list. The artisanal list (80 bins) is a mix of international producers and features wines from Corrigan’s cellar at a great price, with many available by both the glass and carafe. Music will be played on vinyl, and a projector screen will appear on key rugby days.

www.parkcafe.ie

two dining rooms to create a celebratory space that reflects Antonietta’s fun cuisine and lively atmosphere.

A show-stopping menu will take centre stage at Antonieta and offer playful, generous and authentic food. Dishes will be served on hand painted plates from Amalfi and include Beef & Nduja Mafaldine pasta and a popping yolk Pizza with Cacio e pepe sauce, Fior di Latte & Pancetta strips. A Limeoncello and Pink Gin slushy as well as Organic wines will be

part of the drinks menus. All of Antoietta’s ingredients will be sourced as locally as possible, or direct from small suppliers in Italy.

- A popping yolk Pizza with Cacio e pepe sauce, Fior di Latte & Pancetta strips and a Crab Linguine will be on the menu -

Earlier this year, the multi award winning Vittoria Group announced changes to their pizza delivery brand La Favorita Delivery to offer a future design and a more

affordable menu as part of their ongoing research and development. Their takeaway site on Leith Walk beside Antonietta was redesigned internally with a contemporary look to match new branding and menus.

La Favorita Delivered continues to operate 7 days a week in Edinburgh Central.

Antonietta will open on December 3rd 2022 at 325-331 Leith Walk, Edinburgh EH6 8SA Scotland. Sign up for first access to bookings at www.antoniettaedinburgh.co.uk

TOZI GRAND CAFE LAUNCHING ON MONDAY 12TH DECEMBER

Opening on Monday December 12th 2022, TOZI Grand Cafe is a new Italian restaurant set to bring the classic elegance of Europe’s Grand Cafes to Battersea Power Station.

Part of the new art’otel London Battersea Power Station, and facing the iconic Grade II* Power Station, which opened its doors to the public for the first time on 14th October 2022, TOZI Grand Cafe is the third TOZI restaurant and second London restaurant from the TOZI team.

The food offering will be led by Executive Head Chef, Lee Streeton (Rocco Forte Hotels, 45 Jermyn St, Daphne’s), a member of the Royal Academy of Culinary Arts and twotime Hotel Chef of the Year nominee in tandem with TOZI Victoria’s Head Chef Maurilio Molteni (Neal Street Restaurant, Prism, Soho House Group), whose cooking remains rooted in Northern Italian traditions, having overseen prestigious operations in Milan, Bergamo and Lake Como.

Streeton and Molteni have drawn from Europe’s famous cafés for this new London all-day dining concept. Breakfast will feature Italian takes on brunch such as baked eggs, spianata piccante, puttanesca, potatoes, whilst for Afternoon Tea from 3pm, “Pasticceria Mignon” will be offered.

TOZI favourites including veal Milanese and TOZI’s signature lobster linguine will delight for lunch and dinner.

Sharing cicchetti, such as beef carpaccio, pickled mushrooms & Parmesan and baked scallop with nduja will be served all day alongside salads and antipasti.

TOZI Grand Cafe has been designed by award-winning Spanish artist and designer, Jaime Hayon, founder of Hayon studio recognized by Wallpaper* magazine as one of the most influential creators of the past decade and lauded as a “visionary” and one of the most creative icons by Times Magazine. The double-height height restaurant is dotted with hanging sculptural light fittings and a number of Hayon’s striking tapestries throughout the space, as part of an exhibition of one-off pieces.

With floor to ceiling windows and a beautiful alfresco terrace, TOZI Grand Cafe will suit any occasion throughout the day or evening, welcoming guests with Italian charm. They will be able to choose from an aperitivo menu that includes barrel-aged Negronis, Bellinis or seasonal spritzes, as well as an all-Italian wine list, perfectly matched to the food offering.

“I am incredibly excited for the launch of TOZI Grand Cafe. We’re taking the essence of TOZI Victoria and TOZI Amsterdam into a stunning new space, alongside exquisite art and design.”

“Our elegant Italian menu is inspired by the theatre of Europe’s Grand Cafes, and we are looking forward to bringing a little of la dolce vita to the heart of Battersea.” art’otel London Battersea Power Station Executive Head Chef, Lee Streeton.

www.tozigrandcafe.co.uk

3a Electric Boulevard, London SW11 8BJ

Images: © Jo Howard Photography

it’s beginning to taste a lot like

HAKKASAN ABU DHABI GAINS MICHELIN STAR IN INAUGURAL 2023 GUIDE

Tao Group Hospitality is delighted to announce that Thursday 10th November 2022 saw Hakkasan Abu Dhabi awarded a Michelin star in the inaugural Abu Dhabi Michelin Guide. Hakkasan Abu Dhabi joins Hakkasan Hanway Place, Hakkasan Mayfair and Hakkasan Dubai in holding a Michelin star. This makes Hakkasan one of the most recognised brands by Michelin, with four individual stars held across 10 locations.

Having opened in Emirates Palace Hotel in June 2010, Hakkasan Abu Dhabi’s menus are spearheaded by Executive Chef Lee Kok Hua, with guidance from Global Executive Chef Andrew Yeo. Chef Lee started his culinary journey from the age of 16, and now brings to the kitchen over 30 years’ culinary experience, including at kitchens in Johor and Singapore.

Chef Lee’s menus take inspiration from the seven years he spent at Hakkasan Hanway Place, with the year he started at the restaurant (2003) coinciding with the year it first gained a Michelin star - which it has since retained. These dishes that he has created stay true to Hakkasan’s ethos of highlighting incredible ingredients through Modern Cantonese dishes whilst also featuring specials exclusive to the location, with these reflecting his philosophy of the guest being the highest priority in the restaurant.

Hakkasan Hanway Place was the first Chinese restaurant to receive a Michelin star in the UK guide in 2003 and has now retained it for 19 years, being joined in 2011 by Hakkasan Mayfair and in 2022 by Hakkasan Dubai, who also gained a star in Dubai’s inaugural Michelin Guide.

All Hakkasan locations are overseen by Chef Yeo, who now holds four Michelin stars, making him one of the most awarded Chinese chefs globally.

Hakkasan’s resilience and culinary relevance has continued to grow since its 2021 acquisition by Tao Group Hospitality. The group’s Chief Culinary Officer Ralph Scarmadella has worked closely with the Hakkasan culinary team on the brand’s expansion as seen in the forthcoming openings of Hakkasan Riyadh, which will overlook Riyadh’s Diriyah Gate whilst Hakkasan Istanbul will be on the banks of the iconic Bosphorus strait.

The awards won by Hakkasan Abu Dhabi and Hakkasan Dubai, in the same year, only further strengthens the culinary credentials of both the acclaimed Cantonese restaurant and Tao Group Hospitality.

Zia Lucia is delighted to announce that on Tuesday the 15th November it was awarded Blogger’s Choice at the National Pizza Awards 2022, competing with 15 other finalists serving up the nation’s best pizzas.

Back for a sixth year, the final took place live in Islington Metalworks in London and included a technical challenge and meat-free round, before judging took place by a panel of expert industry judges. Decided by hospitality influencers, the Blogger’s Choice award

was presented to Zia for its Arianna Rivistata creation, which featured the brand’s signature vegetable charcoal dough, Fior Di Latte mozzarella, fresh pork sausage, honey, black truffle and creamy egg yolk.

Zia Lucia has recently opened its 8th site in Canary Wharf; the latest addition to its collection of London restaurants including Wandsworth, Stoke Newington, Balham, Islington, Hammersmith, Boxpark Wembley and Aldgate East.

ZIA LUCIA WIN BLOGGER’S CHOICE AT NATIONAL PIZZA AWARDS 2022 DESIGN AWARDS

2022 ANDREW FAIRLIE SCHOLARSHIP WINNER CHOSEN BY ALL-STAR PANEL OF CHEFS

The Hospitality Industry Trust (HIT) Scotland has announced the recipient of this year’s prestigious Andrew Fairlie Scholarship.

The talented chef who most impressed the panel of expert industry judges was Eddie Brown, aged 30, Sous Chef at The Carnegie Club at Skibo Castle in Dornoch.

Positioned as the ultimate scholarship any aspiring chef could receive, the Andrew Fairlie Scholarship is awarded annually in memory of Andrew’s unwavering commitment to supporting and nurturing culinary talent in Scotland.

The finalists had to prove their worth in a skills test, where they had to cook up a dish of their own creation using their choice of Scottish furred game, alongside two garnishes and poivrade sauce. Eddie impressed the judges by serving up a dish using rabbit, fig and brioche. The final took place on November 17th at Perth College UHI, with the winner announced afterwards at Gleneagles.

The judging panel included some of the country’s finest chefs, all of whom knew Andrew Fairlie well. Joining Stephen McLaughlin, (Head Chef at two Michelinstarred Restaurant Andrew Fairlie), is Russell Plowman, Senior Sous Chef at Restaurant Andrew Fairlie, two Michelinstarred Tom Kerridge (Chef Patron, Hand & Flowers), and Gary Maclean (National Chef of Scotland & MasterChef: The Professionals Winner).

Sponsored by HIT Scotland and The Gleneagles Hotel, and supported by Restaurant Andrew Fairlie and Perth College UHI, the Andrew Fairlie Scholarship is now in its third year. The scholarship launched in 2019, with the late Andrew Fairlie spearheading the initiative in partnership with HIT Scotland – an industry charity he was closely associated with.

Eddie will gain industry-wide recognition as an Andrew Fairlie Scholar and experience once-in-a-lifetime opportunities, such as a practical stage in an international kitchen and at Michelinstarred restaurants Restaurant Andrew Fairlie at Gleneagles and Core by Clare Smyth in London.

SEVENTH HEAVEN FOR BRAKES AT THE Q AWARDS

Wholesaler leads the way, winning half the categories

Brakes celebrated success at this week’s Q (Quality Food) awards, winning seven of the 14 product categories on offer.

Already with a reputation for innovation in the sector, having dominated food awards over the past few years, winning more major awards than its rivals combined, Brakes continued that streak, winning in the Bread and Morning Goods, Cakes & Desserts, Fish, Pasta and Pizza, Condiments, Cooking sauces and Vegan categories. In addition, the company was highly commended or commended in seven categories.

Stuart Smith, Merchandising Director for Sysco GB, said: “We have a singledminded focus on driving innovation in

our market and are pleased that our investment is being recognised.

“The next 12 months will be a challenge for our sector and it is vitally important that we identify products that make a demonstrable difference to our customers, whether that’s a time-saving readyto-bake croissant, a centre of plate inspiration like our Scottish Loch Trout Fillet Suprêmes or a personalised dessert like our Gluten Free Vegan Chocolate Truffle Brownie Torte.”

The category winning products are:

• Brakes La Boulangerie Ready to Bake Large Croissant

• Brakes Gluten Free Vegan Chocolate Truffle Brownie Torte

• M&J Seafood Scottish Loch Trout Fillet Suprêmes

• Brakes Stonebaked Sourdough Pizza Base topped with Tomato Sauce 12”

• Brakes Vegan Raspberry Jam Pudding Squares

• Brakes Soy, Sesame and Ginger Dressing

• Brakes Chimichurri Sauce

GETTING READY FOR CHRISTMAS

Ensuring your establishment is appropriately decorated and furnished during the festive period is a necessity for the hospitality and restaurant industries. Christmas means large venue parties and lots of customers eating out. In turn, restaurants, bars and pubs will all want to capitalise on the seasonal influx of business which is available. The best way to do so is to make your establishment as appealing as possible during this period.

Decorating your venue in a tasteful and festive manner inciting a party feel will help attract the Christmas party market.

We at Alliance Online would recommend focusing on the following two areas:

• Decorating the room in which your customers will dine

• Dressing the tables in a seasonal manner

Decorating the Room

When looking to decorate an eating or drinking area for Christmas you should first consider where your fire exits are and that all customers will still have a clear route to an exit. Once you have done this check you can begin to decide how you want your festive design to look. We would always recommend a tree, go for a larger one if you can as this can create a statement focus when decorated attracting party photos in front of it which can act as great free publicity across social media if your venue gets tagged.

In addition to Christmas trees, garlands and wreaths give you the option to add a subtle hint to areas such as toilet doors, mantles, shelves and other places. Equally, fairy lights, tinsel, baubles and balloons are also all great ways of adding some festive cheer to your hospitality business this year.

“A blender such as the Hamilton Beach range is a great way of speeding up the cocktail creation process whilst having plenty of shakers, muddlers, cocktail spoons, strainers and other such barware.”

Dressing the Tables

There are many ways to dress your table to add a hint of Yuletide style. Firstly, if you have a colour scheme or a set theme for Christmas which features one particular colour, replicate that in your table setting. You could do this by incorporating the colour into your tablecloth, or if you want a white tablecloth then possibly a coloured table runner with matching napkins.

For tableware you could opt for classic whiteware or go for something more modern which can be a way of introducing colour to your table. Glassware we’d suggest sticking with classical looks to add a sophistication to the drinks you’re serving.

Finally, if you find you’re being booked up with groups looking to celebrate a Christmas works party, you could offer party accessories to go with the meal. Whether it be crackers, party poppers, a festive mask kit, or artificial snow spray all are great for adding a party vibe for customers.

How to Maximise Revenue this Christmas

with Cocktails

Continuing with festive parties, a great way of capitalising on the seasonal cheer is by advertising a Christmas cocktail menu. Cocktail drinks are fun and a great option to have available when hosting parties. If you are going to offer them on your menu, make sure you have the relevant equipment to mix them for your guests. A blender such as the Hamilton Beach range is a great way of speeding up the cocktail creation process whilst having plenty of shakers, muddlers, cocktail spoons, strainers and other such barware.

For all your Christmas party needs whether it be decorations, tableware or barware Alliance Online has you covered. Our wide and in depth product offering stems from our over 23 years of supplying the hospitality and restaurant industries. For a fast and efficient delivery from a company founded on value, service and expertise order from Alliance Online at allianceonline.co.uk.

This winter, Glenfiddich and Rosewood London invite you to experience a luxuriously indulgent escape from busy city life. Step in and slow down at the Time:Capsule terrace, as pioneering visual projections and a cosy interior provide the perfect setting to enjoy delicious cocktails and exquisite drams from Glenfiddich single malt Scotch whisky.

Glenfiddich, The World’s most awarded single malt Scotch whisky, together with Rosewood London, will launch a first-ofits-kind terrace which allows visitors to enjoy a moment of calm amidst the festive

busy-ness of the city from November until March 2023.

As the pace of life and its pressure to be ‘always on’ intensify pre-Christmas; Glenfiddich and Rosewood London provide the perfect antidote - the curation of an immersive cocktail and dining space where slowing down is encouraged.

Guests are invited to The Time:Capsule to take time to enjoy the finer things in life; juxtaposing the hectic lifestyle of the city on the outside and giving Londoners and visitors alike a space to step in and slow down.

The Time:Capsule Terrace

An opulent winter terrace where the offering goes beyond the norm, The Time:Capsule is nestled within one of the Capital’s most prestigious hotels, an idyllic urban getaway where the hum of the city slips away, Rosewood London’s iconic courtyard terrace is transformed into a feast for the senses.

Every detail within The Time:Capsule has been designed to create a space in which time has been slowed down – from the illuminated tunnel leading into the courtyard, to the ever changing visuals throughout the experience.

BROTHER MARCUS AND METAXA TEAM UP TO LAUNCH A NEW CHRISTMAS WINTER POP-UP

Celebrate the season at a Grecian inspired winter wonderland.

This November unique amber spirit METAXA, will team up with modern Eastern Mediterranean restaurant, Brother Marcus to launch a Christmas Pop-up at Brother Marcus Spitalfields. Located in the heart of London’s iconic market, guests can enjoy the Amber cocktail hour with Brandy Snap inspired cocktails, sparkling lights and decadent dishes within the heated and covered terrace, ideal for celebrations throughout the season.

Open from Wednesday 16th November, guests visiting the pop-up will be transported to a festive winter bolthole, decked out with glowing amber lighting, festive foliage and a show stopping Christmas tree, as well as flickering candlelight, blankets and cushions to cosy up with during the colder nights.

Brother Marcus’s Winter Metaxa Pop-up

Address: 2 Crispin Pl, Whitechapel, London E1 6DW

Opening Dates: 16th Nov - 31st Dec

Website: www.brothermarcus.co.uk

CRUDO CEVICHERIA ANNOUNCES FULL DINE IN MENU AT NEW MARE ST SITE

One of the first ceviche-focussed concepts in the capital has announced the opening of an eat-in only restaurant on Hackney’s Mare Street on 17th November. Crudo has expanded its vibrant menu to include hot dishes, a greater variety of ceviche and a South American focussed cocktail menu. The restaurant’s launch comes ahead of other new openings for the brand, which is planning further sites before the end of the year.

Crudo is a cevicheria with a menu spanning the flavours of South America. Opening a meal at the new Mare Street site are small plates and snacks including Avocado and Beetroot Tartare (7), the popular staple of soft and crunchy cheese bread, Brazilian Pão de Queijo w/ Guava-Rocoto Dip (5) and the long favoured Pastel de Choclo (7), a savoury Peruvian corn cake with feta and fresh pico de gallo sauce. The Tequila Sunomono (3) comes highly recommended, a unique and refreshing tequila pickle that works well to open the meal.

Ceviche is a mainstay on the menu, typically raw fish in Leche De Tigre - a citrus based marinade that gently cures the fish. Crudo’s menu includes four ceviches, each with their own different Leche De Tigre that is made in house with a 12 hour fish stock and red chilli.

A range of tiraditos - a Peruvian fish dish similar to Sashimi - include Octopus with Peruvian Criolla Sauce & La Vera

Valley Smoked Paprika (14) and Tuna with Orange-Ponzu Sauce, Red Chilli & Crispy Quinoa (12). A new selection of bigger plates to share include 36 Hour Short Ribs (POA) cooked in brown beer, aji amarillo and aji panca and Catch of the Day (POA), a whole fish cooked over coals with aji verde, a sauce of coriander, jalapenos and lime. Sides include Roast Sweet Potato (4) and Rice w/ Furikake Latino (3).

Crudo is known for its delicious house cocktail - the Pisco Sour, but the cocktail menu has taken on a whole new life at Mare Street with an extensive list including new Pisco, Mezcal and Tequila serves, Standout drinks include Chilcano - ABA Pisco, ginger ale, ginger, angostura bitters (9), Manzanita -

DANIO DOMINGUES

Restaurant Industry News caught up with Danio Domingues, GM at the newly opened bar and restaurant The Residency Notting Hill!

Talk us through your journey into the industry. What inspires you?

Passion for hospitality and great experiences are my drive in this industry and working with like-minded, modern, and dynamic people.

I’ve had a connection to hospitality all my life; my family have worked in some of the most esteemed restaurants in London, such as the Savoy, the original Langan’s Brasserie, and Sheppard’s, and I found myself working my way up from the kitchen to the bar and then into operations.

You have had lots of experience within the industry, what have been your top three memorable experiences?

I’ll never forget opening my first high-end, after-hours nightclub, called APM - Always Past Midnight. On the 28th floor of the Center Point building in central London, it was a truly phenomenal location! Rubbing shoulders with the likes of Micheal Fassbender, Cara Delevingne, Calvin Harris, and The Martinez brothers on the decks certainly made for an evening not to forget.

Throughout the years I’ve been lucky enough to organise private events for some incredible people and brands - from Kate Moss’ birthday parties to launching global luxury hospitality and lifestyle brands which have grown to be household names.

Finally, our very special opening of The Residency Notting Hill in May, where all

our friends and family came together to support the launch. India Rose James curated the art in the space, and it was brilliant to have all the amazing local artists who have contributed works come down to celebrate.

Talk us through The Residency Notting Hill, and the cuisine focus?

I wanted to offer clean and (as much possible) a sustainable supply link when creating our menu with my Head Chef Carniel Francis; the target was at least 95% of our produce to be locally sourced. Strong vegan and vegetarian options, and Halal meats were a must, but at the heart of what we have created is extremely tasty food, from brunches to our dinner service.

We wanted to create an offering that was modern European with a Caribbean influence, in line with the history of the neighbourhood. The Residency is about the locals and the location’s rich heritage, and we wanted this to be reflected in our menu.

We’re currently working on two new sites, to which we’ll be applying the same philosophy - tapping into the local area and community to create something that honours its cultural heritage. Unlike many other brands, we are keen not to offer a copy-paste experience across our locations, each bringing something unique and authentic to the table.

How has the pandemic changed the hospitality industry in your opinion?

True professionals are increasingly hard to come by, and ones who will commit to staying with you in the long-run even more so, as all competitors are offering ridiculous salaries and benefits. It’s tricky to find people with grit that can work hard and be trained up.

We’re seeing Commis Chefs all of a sudden in Chef de Partie roles, and basic bar men promoted to cocktail or bar managers due to a shortage of workers - more and more people are having to learn on their feet in order to fill the gaps created by workers moving abroad.

Is it important to adapt to suit consumer demand/trends?

Absolutely, this is hospitality! Our customers are our clients, and we must do all we can to listen, learn and offer what is being asked for, and push boundaries to elevate the experiences we are creating.

What can we expect to see at The Residency? Will there be events?

Our Saturday brunch events are becoming extremely popular with live Music, and we will also be having regular events for our artists in the coming months.

What would your advice be to anyone that wanted to work their way up the ladder in the industry?

Stay humble and become an expert in your craft. Starting with a good established company or senior teams who have many years of experience is an obvious plus in order to learn by osmosis.

Make sure your work contract is solid and that it is written that you will be trained up and certified with acknowledged online and physical classes - your employer should be invested in growing your talent, and now more than ever employees can be empowered to expect this.

After an extensive design and renovation collaboration between Incipio and Studio Found, the Libertine opens its doors.

South-London based Studio Found has completed its biggest and most ambitious project ever with the design and delivery of a new premium 7,000 square-foot drinking and dining destination, The Libertine, in the heart of the City of London.

The project has seen the historic, Grade-1 listed underground vaults of The Royal Exchange transformed over the last three years into a spacious bar and restaurant designed for lively after work drinks, long lunches and celebratory meals.

This exciting new addition to the City’s hospitality scene sees another collaboration between Studio Found and Incipio Group, who own and

operate the venue. Previously they worked together on the design and delivery of Percy’s in Kensington.

Studio Found was involved in the project from the very beginning, with Ed Plumb and his team integral to negotiating and managing the complex planning application and consent required to convert this historically significant site into a functional, modern hospitality venue.

Before any development plans were submitted, Studio Found carried out extensive research into the history of the building and its surroundings to shape the design concept and approach.

The Royal Exchange has a long and interesting history as a place of commerce, gathering and revelry right in the heart of the City. It was established by merchant Sir Thomas Gresham and opened by Queen

PHOTOGRAPHY: BILLY BOLTON & STUDIO FOUND

Elizabeth 1st in 1571 who gave it its royal status and licence to serve alcohol - the first venue in Britain to be granted that. It has twice burnt down, first in the Great Fire of London in 1666 and again in 1838, and each time has been rebuilt. The current Royal Exchange was designed by Sir William Tite in the 1840s and opened by Queen Victoria.

The Exchange soon became a bustling place where goods from around the world were bought and sold, and afterwards revelry took place in the vaults below. The stories and characters woven into the fabric of this building over its 451 history gave Studio Found numerous reference points to work with, while the cavernous underground arched vaults provided design challenges and opportunities.

Studio Found also curated and delivered a complete styling concept to enhance and complement this incredible space and all its idiosyncrasies. Evoking a sense of escapism and delight among Libertine’s guests was key to setting this venue apart and doing justice to its intriguing history. Studio Found sourced, designed, commissioned and staged objects, artworks, furniture and lighting to bring moments of surprise around every corner.

As soon as guests walk through the entrance they are transported into another world as they find themselves in an antiques shop full of equine-themed artifacts, which harks back to Queen Elizabeth I’s love of horses. A spiral staircase beckons them to explore further.

Descending into the vaults the full scale and impact of the 7,000 square foot venue is revealed. Here the brick walls and arches of the vaults, which once stored goods

such as the spices and silks sold above, provide the structural framework for the Libertine’s various hospitality spaces including a main bar, a stylish restaurant for 90 guests, as well as a relaxed dining area with an open kitchen, a private dining room, and apothecary.

At the entrance to the vaults a bespoke illuminated whiskey display provides an impactful backdrop to the host desk - an antique tobacconist’s counter sourced by Studio Found which brings the past history of the building into a modern context.

The main vault houses a huge 14 metre long feature bar which creates a focal point for guests. It’s enhanced by an illuminated glazed antique brass framework which spans the vault arches, while four exposed copper 1,000 litre

beer tanks add an element of scale and drama. Here materials and textures are given unexpected and unconventional twists, so the venue has a more modern, premium edge. For example, charred timber and fumed oak was selected for the base palette referencing the fact that the two previous iterations of the Exchange had previously burnt down. This palette provided a rich base, and contrasts well with the existing brickwork as well as all the other materials chosen.

Through an archway by the side of the main bar, the restaurant awaits with seating for 90. Here elevated design features and high quality finishes such as specially designed leather banquettes, a four metre custom wine display and bespoke lighting designed by Studio Found add to the feeling of luxury.

On closer inspection, guests will find subtle references to the building’s history including specially design handmade grass hopper tiles in reference to Thomas Gresham’s family crest.

To the rear of the main bar, there’s a more informal dining area with loose banquette seating leading to an open kitchen and pass at one end which provides a sense of theatre and a focal point. In this area, the challenge of low-hanging existing services was overcome by creating a charred timber and rattan ceiling feature which obscure these elements while at the same time allowing the building’s form and architecture to be expressed. This was all part of the desire to use the space in an honest and sympathetic way.

Off the main vault there’s also an apothecary - an intimate space that can be sectioned off for private events or opened up depending on needs. As a nod to its past history, this area is dressed and designed with old bottles and other apothecary artifacts set in a bespoke piece of joinery specially commissioned for this space.

Within each of the different areas of the Libertine, every detail of the materials, finishes and fixtures were carefully thought through by Studio Found. Where appropriate, specialist consultants were commissioned to create bespoke pieces to add touches of originality. For example, an art consultant created a series of fun, modern portraits of the characters who might have frequented the Exchange, while an architectural lighting company as well as skilled furniture makers also collaborated in the project.

The functionality, as well as the aesthetic of the design, was really important to Incipio and Studio Found.

So from the outset there was a close collaboration between Studio Found and Incipio’s operational team to make sure the spaces would work optimally for both guests and staff and were robust enough to withstand wear and tear. For example, the flexibility of the joinery as individual pieces of furniture means that the spaces can be adapted easily depending on use.

“This has been our biggest and most ambitious project with Studio Found,” said Rory Graham, Head of Creative Design at Incipio. “We are absolutely blown away by how The Libertine has evolved into an incredible hospitality space.

“Thanks to Studio Found’s creative vision and attention to detail, from planning through to propping, we now have an exciting destination in the heart of the City of London which reflects its past and reimagines its future.”

“This has been one of our most challenging yet rewarding projects. Working with such a committed and engaged team at Incipio, and with some really talented contractors and artisans has made it so worthwhile for everyone involved,” said Ed Plumb, founder and director at Studio Found.

“As a boutique design studio, we are very proud of what we have achieved in transforming this prestigious, historical listed space into a multi-functional hospitality venue, the likes not seen before in the City of London. We have enjoyed working on every aspect of the project, from researching its history, handling the complex planning application, to devising and delivering a design concept that paid its respects to the space, while bringing intriguing and interesting details and surprises. We are confident that many people will enjoy drinking and dining at The Libertine and keep coming back.”

A NEW ERA OF CUSTOMER ENGAGEMENT: HOW HOSPITALITY IS MAKING GAINS WITH TAILORED TECHNOLOGY

By Sam Peterson, Managing Director of TISSL, a ClearCourse company

The world of hospitality has changed remarkably over the last two-and-ahalf years, fast-tracking the adoption of technology within the sector.

Between March and June 2022, almost 14% of licensed restaurants in the City of London closed for good: a stark reminder of the challenging climate in which modern businesses operate. Today’s restauranteur must work harder than ever to encourage, persuade, and retain their customers because repeat business only occurs when a customer leaves on a happy note, making the value of customer engagement immeasurable.

This year’s industry reports paint a sobering picture of adversity within the hospitality sector: from labour shortages, to supply chain issues, to the cost-ofliving crisis. To quote some unsettling

figures, 93% of businesses are making necessary adaptions to cope with spikes in energy costs, while 77% of them have recently increased labour costs to retain staff.

Engaging loyal customers has always been the key to success in our industry, but it’s now more crucial and challenging than ever. With consumers juggling their own financial pressures, 40% admitted they are ‘going out’ less frequently this year. Despite this, some restaurants are adapting well to the changing landscape. This success is often linked to industry leaders who have dedicated time and investment into evolving their operations: they’ve remained agile, finding new ways to engage their customers with tailored technology while paying attention to their customers’ wants and needs.

Hospitality and the evolving role of tech

Technology has long been an essential and embedded part of hospitality, most notably in the form of point-of-sale (POS) software, which has connected outlets’ services, stock, payments, and cash flow since the 1990s. More recently, we’ve seen a rapid uptake in cloud-based electronic point-of-sale (EPOS) systems,

Sam Peterson

with added interoperability and the scope to accommodate fast-changing operational requirements. Restauranteurs have learned that purpose-built software systems free them to focus on engaging their customers with great service.

And yet, the last few years have shown us that software’s evolution in hospitality is not linear. Covid-19 caused a colossal loss for the industry, to the tune of £115bn. This drastically transformed the dynamic between hospitality outlets and their audience. Social distancing saw new practices become the norm: waiter-less service, digital menus, paying from the table. The consequence? Modern customers still prioritise this level of operational speed and efficiency, which remains strongly correlated with restaurants’ success at securing a customer’s return or recommendation. More broadly, the pandemic reminded us of the innate joys of a nice time out. As a result, today’s customers enter a restaurant with an even stronger eye for quality and value and know what their money is worth.

As customers ourselves, it’s easy to see how in this modern climate, we thoroughly appreciate an outlet that can bring together the more practical and elaborate elements of the hospitality experience with consideration, efficiency, and minimal fuss.

Technology as the lynchpin to flexibility and success

Crucially, the next generation of business leaders are embracing the role of software innovation and tailored technology — fully understanding what an integral part this plays in

their business’s success. Some have raised the ceiling when upgrading their technological backbone. Take the Mexican restaurant group Wahaca, which recently introduced an augmented reality menu, allowing consumers to literally envision the portion and ingredients of their order. But most hospitality leaders are going back to basics with smart, centralised software.

Well-designed EPOS systems supported by software SMEs have become the ‘technical heartbeat’ of a forwardlooking business. We can split the major advantages of the modern system into the ‘three Cs’: ‘customisable’, ‘cloudbased’ and ‘connected’. Business owners can design and adjust their EPOS back office with their in-house desk team, from the colour scheme onscreen to the display format of duty rosters. As these systems are cloud-based with a user-based licence model, live missioncritical data can be easily accessed from

“Amid fluctuating market forces, production costs and consumer demands, technology has become the ‘technical heartbeat’ facilitating the flexibility that restauranteurs need to sustain their business.”

anywhere in the world at any time of the day, using any device. Plus, for most restaurants with a diverse, multinational workforce, there’s the option to develop a system in multiple languages to be truly inclusive – helping staff to feel more like an integral part of the business.

Amid fluctuating market forces, production costs and consumer demands, technology has become the ‘technical heartbeat’ facilitating the flexibility that restauranteurs need to sustain their business. An EPOS solution is much more than ‘just a till’. The real leaders in hospitality will be those who accurately identify market challenges and integrate efficient technologies to optimise operations. Business success is now rooted in your capacity to adapt with the times.

While we will see trends like remote payments and waiter-less service continue in the future, we should also look out for how ambitious software SMEs and top-notch hospitality businesses can work better together. The former will play an integral part in supporting restauranteurs on their enduring mission to deliver great service – and the success of such partnerships will define which outlets are able to weather the enormous pressures they face.

HOW TO GET MORE REGULAR CUSTOMERS

By Helen North, Coeliac UK, Director of Commercial Services

With an estimated 10% of Britons now needing to live without gluten, demand for gluten free menu options has never been greater and restaurants and food businesses are seeing the increased benefits of catering for this market.

Yet despite the increased demand, it is estimated that every year the catering industry is missing out on £100m worth of gluten free business.

Gluten is a protein found in the grains wheat, barley and rye that triggers an 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 increasing.

Once diagnosed the only treatment for coeliac disease is a strict gluten free diet. The decision on where to eat is often driven by the customer who needs a guaranteed gluten free option and they bring their family and friends with them, returning frequently.

Labelling your dishes ‘gluten free’ may seem like a simple solution, but the phrase is covered by law, applying only to food with a gluten level of 20ppm or less. The law does not specify how to achieve the standard set out for gluten free so Coeliac UK have provided a solution for this.

Coeliac UK’s Gluten Free accreditation scheme 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, including storage and segregation of gluten free ingredients from gluten containing ingredients

• Processes to control cross contamination during preparation and serving

• Communication and training for staff

There are over 3,000 venues across the UK that are accredited by Coeliac UK and are allowed to use the GF symbol, providing customers with assurance that they can enjoy safe gluten free options. The full list of venues are listed on the charity’s website and 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.

Why the Gluten Free accreditation is worth the investment:

• 82% of Coeliac UK members said they are more likely to visit an accredited venue

• Four out of five people said the Coeliac UK GF symbol automatically tells them that it’s safe to eat at the venue

- Hannah Thompson, Marketing Director

Comments from Coeliac UK members on GF accredited venues:

“I have been here several times: one of my favourite restaurants. Will definitely be returning.”

“Eaten here 3 or 4 times. Good knowledge from team, good choice on the menu.”

“Went for a special lunch. Absolutely outstanding!”

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

“Prezzo are proud of our Gluten Free accreditation from Coeliac UK. We’re delighted to offer our customers a variety of over 40 gluten free dishes throughout our adult and kids’ menu. Working with Coeliac UK gives our customers the reassurance that all strict standards are adhered to. Our restaurant teams are fully trained and confident in cooking and serving our delicious gluten free dishes. It means more people can experience the joy of Italian dining at Prezzo.”

WE CAN HELP YOU CATER FOR THE GLUTEN FREE DIET 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 trademark on marketing collateral

• Promote your gluten free offerings to an engaged, active community

Learn more: coeliac.org.uk/gf-accreditation

COELIAC UK ADVERTISING OPPORTUNITIES

Coeliac UK have a following of over 150,000 people and we have a number of advertising and sponsorship opportunities to help you reach this audience.

Learn more: coeliac.org.uk/food-businesses/ reach-our-community

CONTACT US

catering@coeliac.org.uk 01494 796721

@Coeliac_UK

@Coeliac UK

CELEBRATING 10 YEARS OF GLUTEN FREE ACCREDITATION

2023 marks the 10 year anniversary of the Coeliac UK GF accreditation scheme, created to help make eating out safer and easier for people living with coeliac disease and those who need to live gluten free.

Today, there are over 3000 accredited venues in the UK, from nationwide restaurant chains to independent schools and hospitals, as well as pubs, cafes and takeaways up and down the country. We are incredibly proud of the scheme and its growth over the last 10 years and will be celebrating this major milestone in the New Year. To learn more about our GF accreditation scheme, email us at catering@coeliac.org.uk or visit coeliac.org.uk/gf-accreditation, plus keep an eye out on our website and social media channels to find out how you can get involved in our 10 year anniversary celebrations!

@Coeliac UK

@CoeliacUK coeliac.org.uk/food-businesses

These days, consumers are all more concerned than ever to know how their food choices affect both their health and the environment. That’s why many shoppers and customers are adopting a more flexible approach, whether that’s by reducing the amount of meat they consume, taking part in Veganuary, or trying some of the many plant-based alternatives to dairy now available, such as oat milk – which is now the UK’s most popular plant milk.

But how much do you really know about the oat milk you’re buying and where it has come from? Here are answers to some of the key questions.

Is oat milk more eco-friendly?

While crops such as oats have a lower impact on the environment than meat and dairy, it’s worth knowing that many brands are made across Europe and shipped to the UK, racking up many hundreds of food miles. Glebe Farm’s PureOaty, however, is grown and produced on a family-run farm in Cambridgeshire, right here in the UK. In fact, it’s the only oat milk that’s 100% British-made. What’s more the farm uses solar power and biomass generators to further reduce its environmental impact.

Does oat milk need to be kept chilled?

You may think that an oat drink you buy from the chiller section is ‘fresher’ – but it really isn’t the case. PureOaty can be stored at room temperature until opened – which is excellent news for cutting down on unnecessary energy consumption. Made with just four ingredients – oats, water, sunflower oil and a pinch of salt – PureOaty is actually more ‘fresh’ than many products from the chiller section, because it’s only ever made from whole ingredients, never from concentrate.

Is oat milk gluten-free?

Oats are a natural super food, rich in vitamins, minerals and soluble fibre. They’re also naturally gluten-free. However, most oats are processed in facilities that also handle wheat, barley and rye, which opens them to crosscontamination – a serious concern if you suffer from gluten allergies or intolerance. But because the oats in PureOaty are milled on a dedicated gluten-free farm, they’re guaranteed to be as pure as the end product is delicious.

With 82% of consumers actively searching for British foods, drinks and ingredients – and 92% of consumers wanting to try their best to support British brands, it makes sense to source and stock the most sustainable local option.

“Oats are a natural super food, rich in vitamins, minerals and soluble fibre.”

EVE BAR ANNOUNCES NEW TEAM APPOINTMENT

Eve Bar, situated under the Michelinstarred Frog by Adam Handling, in Covent Garden, is proud to announce its new senior team members, including Matt Fitzgerald as Bar Manager, Nelson Carvalho Reis as Head Bartender and Ellie Ireland as Senior Bartender. This new dynamic team will work together to further Eve Bar’s trajectory as one of London’s leading and most innovative cocktail bars.

Following Marco Grisafi’s successes as Bar Manager of Eve, Adam Handling and team are excited to welcome Matt Fitzgerald, who brings over 14 years of bartending and management experience, to the role.

THE ELDER APPOINTS JON COATES AS HEAD CHEF

Jon Coates has been appointed Head Chef at The Elder in Bath, re-joining Castlebridge Hospitality following his vital role in the launch of The Woodsman in 2018, another of Mike Robinson’s ventures outside of London. It was here that he won the restaurant the Best New Entry UK in the Waitrose Good Food Guide 2020.

Jon is keeping the long-standing favourites at The Elder but has added some distinctive new options which reflect the skills he honed during his time at the sensational The Greenhouse in London under Bjorn Van de Horst whom he followed to La Noisette as well.

He continues to bring his passionate focus on seasonal, wild, and locally sourced ingredients to create a fantastic menu celebrating the best of the British larder. New dishes to feature on the restaurant’s menu includes slow cooked Berkshire hare ragout with soft polenta, green sauce, and 36-month aged parmesan; and roast Gressingham duck with swede, chicory and pickled blackberries.

Jon will also be continuing the Elder’s love for game on the menu with his stunning Vadouvan spiced muntjac deer tartare and roast pave and faggot of Bathurst estate fallow deer with beetroot tatin, dirty mash, and peppercorn sauce.

Beginning his career at The Savoy as bartender, followed by Palmer & Co in Australia where he helped headline a world top 50 Best bar program, Matt decided to move into a management role, giving him a 360-degree approach to the industry.

Joining Matt is Head Bartender, Nelson, who started his journey in the hospitality industry in his hometown of Lisbon.

After moving to London, Nelson honed his craft at some of London’s most popular bars and nightclubs including Mahiki, before joining Soho House & Co, and most recently the specialist whiskey bar Black Rock East India Dock, until his move to Eve Bar in July 2022.

Eve’s new Senior Bartender, Ellie, has been promoted within the Adam Handling Restaurant Group from the much-loved restaurant and pub, The Loch & the Tyne, in Old Windsor.

Just before joining the Group, Ellie completed her WSETs and she’s now fulfilling her dream career of joining the destination bar, after her very first visit to Eve ignited her passion for cocktails, when she was just 18 years old.

Ellie joins the team with a zest for pushing boundaries and showcasing the very best of what London’s bar scene has to offer.

As the new team continues the success of Eve, they will each bring unique ideas, creativity and a wealth of experience to the table.

With some incredible refurbishment and new menu plans, both set to launch in the New Year, the team brings a fresh vision to Eve bar.

Curtice

Curtice

Curtice

RICK STEIN GROUP LISTED IN UK’S 100 BEST COMPANIES TO WORK FOR

The Rick Stein Group has been recognised as one of the UK’s Best Companies to Work For. The accolade sees the company appearing at number 88, as revealed at the Best Companies Live event on November 3rd, and is testament to the Stein’s ethos: ‘Our people are our greatest asset and we love making them smile’. Rick Stein Group has also been placed at number 14 in the Top 25 Leisure & Hospitality’s Best Companies to Work For.

The Best Companies survey is the largest in the UK, surveying both employees and management to determine a true measure of workplace engagement and inspiring all businesses to build a happier, healthier workforce.

With nearly 50 years’ experience in the hospitality industry, Rick Stein Group is proud to be featured alongside the very best companies to work for in the country. The award recognises the hard work and dedication of the whole Rick Stein team from Padstow in Cornwall, through Marlborough, Sandbanks, Winchester and up to Barnes in London.

JOSH LINFITT BECOMES DIPLOMÁTICO RUM 2022 MIXED CONSCIOUSLY UK CHAMPION

Diplomático rum has crowned Josh Linfitt from Ugly Butterfly by Adam Handling, its 2022 Mixed Consciously UK Champion with his ‘Deep Admiration’ cocktail impressing the judging panel. Josh will join other regional winners on a trip to Venezuela in 2023 and his recipe will be published in the Brand’s 2023 Zero Waste Cocktail Book.

The Mixed Consciously UK final was held at Couch in Stirchley last week and saw 9 hopefuls from all over the UK presenting their cocktail creations to a panel of experts. Judges included Tatiana Velez a climate change and

sustainable development expert and specialist in international tourism and hospitality management, Katie Rouse, owner of Crouch and winner of the 2021 competition and industry legend Thanos Prunarus from Baba au Rum in Athens.

Josh says: “This competition has been in my crosshairs for a very long time! Each drink at the UK heat was insanely tasty and it was amazing to witness how much effort, time care and passion had gone into everyone’s concept and drinks, also how each bartender used Diplomático rum in totally different ways”

The judges evaluated the cocktails based on each candidate’s mixology skills and creativity but also on their ability to apply sustainable practises to their drink.

Dean MacGregor, Diplomático rum UK ambassador commented: ‘Josh absolutely nailed the concept of the competition in which he celebrated his community and peers of the industry, through his use of both locally grown and discarded ingredients from his restaurant’s kitchen.

“His impressive and creative use of homemade ingredients resulted in a stunning multi-layered serve allowing Diplomático Planas to shine through.’

Deep Admiration, a nod of respect towards Josh’s industry friends, is a low ball serve using Diplomático Planas alongside pear and nasturtium liqueur, lemongrass and kaffir lime leaf hard seltzer.

Daniel Bovey from the Hyde Group and Shaun Hall from Witney came in second and third position, respectively.

OTC Beverages

OTC Beverages are a multi award nominated and award winning brand of Caribbean infused drinks made from natural and organic ingredients.

We have been assessed by the Great British Food Award Judges for all of our flavours and have received top marks for provenance and taste. We launched a new product in 2020 - Butterfly pea flower with Lime juice for a burst of citrus flavour. In 2022, we won the award for Commitment to Excellence 2022 with Food & Drinks Matters and The Best Traditional Caribbean Drink UK & London 2022 with Lux Life Magazine - AI Global Media.

£41,000 raised for World Young Chef Young Waiter Education Foundation.

The fifth annual UKH Restaurant Association Gala Dinner took place at The Savoy Hotel in the heart of London, organised by World Young Chef Young Waiter (YCYW), in association with UKHospitality and in partnership with title sponsors NEFT Vodka and Dojo.

Celebrating Excellence in Food & Wine Service the prestigious event was hosted by President of the Restaurant Association, founder of Nth Degree Club & chairman of World Young Chef Young Waiter Robert Walton MBE.

The Restaurant Association Award for Special Services to Hospitality 2022, designed and sponsored by Fabergé, was presented to John Williams MBE of The Ritz, by Robert Walton MBE.

The event raised £41,000 for World Young Chef Young Waiter Education Foundation. The foundation offers apprenticeships, internships, and scholarships to young people from all walks of life - helping to break down the barriers for young people to succeed in all areas of hospitality.

SCOTLAND’S HOSPITALITY SECTOR SET FOR “EXCEPTIONALLY BUSY FESTIVE PERIOD” AMID CHRISTMAS PARTY AND WORLD CUP BOOM

Pubs, bars and restaurants across Scotland are set to experience their “busiest festive season ever”, as people across the country get ready to celebrate a restriction-free Christmas packed with exciting events.

Leading Scottish hospitality wholesaler Dunns Food and Drinks is predicting a much-needed sales boost for hospitality venues over the crucial winter trading period, thanks to the return of Christmas parties and the Qatar World Cup.

The football tournament will take place during the festive season for the first time ever this year, with fans across Scotland expected to flock to bars and pubs in their thousands to watch the games.

The increase in footfall is predicted to create a much-needed sales boom for Scotland’s hospitality industry, which has been subjected to harsh covid restrictions and financial uncertainty over the past few years.

However, despite the optimism, Dunns, like every other company operating in the hospitality sector, is keen to sound caution.

NEW RESTAURANT AT FOUR SEASONS HOTEL LONDON AT PARK LANE LAUNCHING SUMMER 2023

Renowned French chef Yannick Alléno, makes his London debut at the Four Seasons Hotel London at Park Lane next summer and it promises to be one of the most exciting openings of 2023.

The new restaurant, at one of London’s most prestigious addresses, will offer elegant, approachable dining from breakfast through to dinner – expect contemporary and creative plates that will embody Chef Alléno’s philosophy of Modern French cuisine.

Whilst dishes will be rooted in French gastronomy and techniques, the chef will take inspiration from London and British produce to deliver a truly modern dining experience.

Alléno is one of France’s most acclaimed and innovative chefs with 15 Michelin stars across his fourteen restaurants.

His three restaurants in Pavillon Ledoyen hold six stars – three at Alléno Paris, two at L’Abysse and one at Pavyllon – making it the most star-rated independent establishment in the world.

His restaurant, Le 1947 at Cheval Blanc in Courchevel, also holds three Michelin stars and he has previously been featured in the World’s 50 Best Restaurants List.

Yannick Alléno will open at Four Seasons Park Lane in Summer 2023. More details will be announced in due course.

CULINARY ICON GORDON RAMSAY AND SCOTTISH DISTILLERY EDEN MILL ANNOUNCE

St Andrews-based Eden Mill Distillery has announced an exclusive partnership with world-renowned chef Gordon Ramsay to create Ramsay’s Gin, a premium London Dry gin with botanicals selected from the wild coastline of Fife.

The partnership reflects a significant investment from the premium whisky and gin distiller which was established by Paul Miller on the banks of the Eden Estuary in St Andrews twelve years ago. Eden Mill now produces award-winning Scotch whiskies, limited release Single Malts and a range of premium gins, all with an environmentally sustainable pedigree.

Inspired by the rivers, lochs and landscapes of Scotland, Ramsay’s Gin blends London Dry Gin with native Fife Mara seaweed, pink peppercorns, fennel seeds, lavender, and lemon verbena, as

well as sweet and juicy honeyberries, grown just six miles from St. Andrews, producing an innovative twist on the classic London Dry Gin.

“It’s exciting to work with a team that shares my passion for experimenting with unique ingredients,” said Ramsay.

“We’re very fortunate that the home of Eden Mill is close to where these exceptional botanicals can be found.”

With PR and social media campaigns to support the marketing strategy ‘ordinary just isn’t good enough’, the flavourful gin has been launched with three new

and exclusive cocktail recipes devised by Ramsay, to demonstrate the liquid’s versatility and inspire the trade.

Eden Mill’s marketing director Matthew Turner said of the high-profile partnership, “Gordon Ramsay is an iconic and visionary chef who is renowned for his appreciation of the finest ingredients and production techniques.

“He is also somebody who has a deep affinity with Scottish heritage and is proud of his association with the country.

“This partnership and collaboration between Eden Mill and Gordon has produced a very special, flavourful gin, which is uniquely Scottish in provenance, and we are incredibly proud to be working together.”

Ramsay’s Gin is stocked in Harvey Nichols, Sainsbury’s, Scotmid, Filshill Wholesale, small independent farm shops, delis and garden centres. It is also available in on-trade establishments including the Fairmont Golf Club and The Bank Bar. Across the UK, it is available in LWC wholesalers in Gordon Ramsay’s Restaurant Group and Eden Mill’s online store.

ROCKWELL GROUP DESIGNS ZAYTINYA RESTAURANT AT THE RITZ CARLTON, NEW YORK

Rockwell Group, the leading New York based architecture and design studio, has unveiled the interiors for Zaytinya, a new restaurant under the direction of two-star Michelin Chef José Andrés. Zaytinya is a celebration of José’s vast knowledge of Mediterranean cuisine, authentic and innovative, the menu pairs perfectly with the airy space.

Rockwell Group’s design for the 140-cover restaurant situated at the Ritz Carlton, New York, incorporates the blissful cyan blue colour of pristine Mediterranean waters. Elsewhere, a light and neutral scheme of warming bronze metals and white oak woods create a strong contrast against these brighter blue additions, pattern detailing and specially commissioned artwork. Architectural finishes have also been primarily kept as the neutral base to offset these elements of texture and pattern found in the upholstered banquettes and at the bar.

“Soft and undulating curves and an assortment of textures playfully transport guests to a modern abstraction of the coast. Alluding to the fluting of columns, walls are treated with tambour details and a custom atmospheric plaster effect.”

PROJECT

Exposed wood ceiling beams interspersed with acoustic linen-textured panels correspond to the floor bands, creating a sense of rhythm throughout the space. Layers of sheer blue ombré curtain provide light privacy and line the vast floor to ceiling street-facing windows.

The adjacent wall contains large arched antique bronze mirrors and booth seating, which compliments the warm leather detailing on the Millwork credenzas.

Soft and undulating curves and an assortment of textures playfully transport guests to a modern abstraction of the coast. Alluding to the fluting of columns, walls are treated with tambour details and a custom atmospheric plaster effect. Clusters of woven textile pendants in varying shapes and heights float from the high ceilings, casting a generous warm glow in the main dining room.

In addition, illustrations designed by Rockwell Group’s Graphics studio, have been hand painted on linen shades created by The Alpha Workshops, a not for profit which provides decorative arts education and employment to adults with visible or invisible disabilities. The line drawings celebrate Mediterranean culture, its harvests and ancient art. A further art piece, a custom mural of a meandering Mediterranean landscape, can be found at the restaurant entrance where guests are greeted.

The bar occupies a vast portion of the back wall of the space and has been built with a blue lavastone top and chiselled stone bar die. A custom backlit backbar screen draws the eye and is made of two-toned blue glass discs inspired by the Evil Eye “Mati,” the magical and protective talisman. This eye-catching design curves right up to the high ceiling with impressive sculptural effect. A custom Gio Ponti-inspired tiled floor depicting an abstracted olive and leaf surrounds the bar and provides a visual connectiveness to the Evil Eye patterned backbar screen.

Location: The Ritz-Carlton, 25 West 28th Street, New York

“A custom backlit backbar screen draws the eye and is made of two-toned blue glass discs inspired by the Evil Eye “Mati,” the magical and protective talisman.”

THE SAVOY, A CHRISTMAS PROMISE WITH LAURENT

-PERRIER

For a truly memorable experience this festive season, guests who are residing at The Savoy Hotel, are invited to indulge their sense of fun and positivity with ‘A Christmas Promise with Champagne LaurentPerrier’. This charming experience sees a Christmasscented bubble blown onto the top of a coupe of Laurent-Perrier Cuvée Rosé. By popping the bubble, guests send their positive promise out to the universe in a mist of seasonal scents. Individuals are then welcomed to enjoy the deliciousness of the ripe red fruit aromas of Laurent-Perrier’s celebrated rosé either as part of the festive afternoon tea offering in the Thames Foyer or alternatively in the privacy of their room.

www.savoychristmas.com

ST JAMES BAR, THE THREE KINGS

This Christmas, visitors can enjoy a rich and complexly spiced cocktail at the intimate St James Bar, which is tucked away within the grand Sofitel London St James. Guests will be able to indulge in a wonderfully balanced festive tipple, enchanted with notes of sweet cinnamon, nutmeg and cloves as well as subtle hints of dark, earthy

chocolate aromas which accentuate a naturally barky finish.

• 35 ml Connemara whisky

• 20 ml Eminente rum

• 10 ml Roots Kanela

• 5 ml Agave syrup

• 3 dashes Chocolate bitters

• 3 dashes Angostura

www.sofitelstjames. com/st-james-bar.html

FIRST LOOK: SALT & CHILLI ORIENTAL’S THIRD LOCATION OPENS IN GLASGOW’S SOUTHSIDE

Salt and Chilli Oriental, the Glasgow based street food brand, has today opened its third restaurant in Scotland.

A mash-up of East and West, old and new and salt and chilli, the funky new restaurant set over two floors offers a taste of Hong Kong’s frills-free street food.

The Cantonese restaurant and bar, that also offers a grab and go service, is open six days a week in the city’s southside - one of Scotland’s hippest neighbourhoods. The 60-capacity restaurant includes a bar, street style window seating, and mezzanine dining.

Neon-lighted signage, vintage Japanese pop art, wall flower decor, dark brick surfaces, softly illuminated decorative

lanterns and a colour scheme that combines warm neutral tones with punchy pink and ocean blue are among design elements all interwoven into the venue’s quirky design. The restaurant’s lighting incorporates the kitsch and culture of many Chinatowns from around the world.

Salt & Chilli Oriental Southside serves Cantonese street food that has been reimagined, remastered, and given a playful twist, as well as comforting Chinese classics and fusion concoctions that combines traditional Hong Kong street food with a strong dose of modern Scottish attitude.

The grab-and-go venture on Kilmarnock Road offers guests the option to sit-in or takeaway with a capacity for up to 60

guests. The family friendly venue also offers private dining and function space on the upper level.

From Spicy Chicken Satay and Tangy Peking Ribs to Pulled Aromatic Duck and Bao filled with Katsu Chicken, the signature “Salt & Chilli Menu” offers choices of Chicken, King Prawn, Crab, Calamari, or Tofu Salt & Chilli, all served with Yutaka Slaw. The homey and hearty Cantonese food on the Salt and Chilli Oriental menu, which is available for lunch, dinner, or takeout, includes Katsu Chicken Curry, Beef Brisket Curry with Mooli, and Honey Chilli Tofu. Small bites including Chilli and Salt Wings, Curry Hawker Fish Balls and Zing Zing Ribs are also available from £6.

Website: www.salt-chilli.co.uk

FURNA” TO OPEN IN BRIGHTON THIS NOVEMBER

Furna - a new restaurant from Yorkshireborn chef Dave Mothersill - will open on Brighton’s New Road on Wednesday 30th November, offering a multi-course tasting menu that celebrates high quality, British-grown ingredients served with creativity and consideration. The restaurant will be the first solo venture from Mothersill, who has earned a solid reputation as one of Brighton’s most well-respected chefs, thanks to his 20 year career cooking in some of the city’s most celebrated restaurants, including The Gingerman, Terre à Terre and The Salt Room.

A deeply personal project, Furna will welcome guests to enjoy Mothersill’s unique take on classic dining, informed by memories from his childhood, travels and extensive culinary career. The Chef Patron’s personality and uncompromising vision will be evident throughout, from the sumptuous interior design and considered hospitality, to the well-executed menu, which puts quality produce at the forefront and sustainability at the core.

Profoundly rooted in the homegrown, Furna’s name draws inspiration from the Furner family, former owners of the land

the restaurant sits on, and the surname’s ancestral meaning of ‘one who sets bread in the oven’.

The menu will showcase Mothersill’s exacting attention to detail and culinary skill in taking simple ingredients into a refined setting, with an emphasis on whole animal cookery, dry aged meats and a regularly changing menu that highlights the season’s best produce.

The kitchen will apply a combination of classic and modern techniques to create dishes that are complex but

SALTIE GIRL MAYFAIR

Revered restaurateur Kathy Sidell brings US seafood restaurant to London.

Celebrated US restaurateur Kathy Sidell is opening her seafood restaurant, Saltie Girl, on North Audley Street in Mayfair. Kathy is the president and founder of Sidell Hospitality Group, one of the most respected hospitality brands on the east coast. For the launch, Sidell has joined forces with UK restaurateur, Varun Talreja, co-founder of contemporary Greek restaurant Meraki.

Saltie Girl, established in Boston in 2016, is known for its high-quality oysters, lobster, caviar, tinned fish, cocktails and more. Visitors to the London restaurant will experience Saltie Girl’s fresh and original, yet lovingly familiar, approach to seafood. Sourcing high-quality sustainable fish and seafood from around the world, Kathy is looking forward to tapping into the plethora of fresh seafood in and around

the waters of Great Britain. Saltie Girl will join its Boston outpost in serving one of the largest tinned fish collections currently seen in a restaurant globally. The Boston restaurant currently offers 65 varieties of tinned fish at any one time, all served alongside French bread, butter, a trio of salts, and condiments.

Richard Turner – the renowned butcher, chef, restaurateur, and food writer – is consultant chef for the launch of Saltie Girl London. He has worked alongside Kathy to develop a menu that features Saltie Girl classics such as Clam chowder; New England lobster roll; Whole fried seabass; and Fried lobster and waffles as well as dishes developed specifically for London, including Turbot; Monkfish; and Dover sole.

Situated in a culinary hotspot on North Audley Street and designed by awardwinning interior designers Atelier Wren, the London restaurant will have 100 covers split over two floors, in addition to three private dining rooms and additional seating outside. The restaurant will offer a chic dining experience with a fabulous bar for seasonal, fruit-forward cocktails and a diverse international wine list offering everything from biodynamic labels from the Adriatic to classics from California.

Address: Saltie Girl, 15 North Audley Street, London W1K 6WZ

Website: www.saltiegirllondon.com

not complicated and will delight both Brighton locals and visitors alike. Guests of Furna will begin their culinary journey with baked potato parker house rolls with roasted yeast butter and fermented honey and a selection of snacks, including Sussex wagyu with fermented ponzu and cep cream and BBQ oysters with bonito butter, walnut and caviar, before moving on to:

• Mushroom agnolotti, black garlic, 36-month-aged parmesan, chestnuts, Wiltshire truffle

• Milk brined veal sweetbread, kabocha, maple sherry, roasted chicken sauce

• Cornish monkfish, smoked eel, celeriac, apple, horseradish, Exmoor caviar

• Salt aged Sika deer, badger flame beetroots, Agen prunes, bone marrow, bitter chocolate

• Mirin meringue, clementine, pine, crème fraiche

• Guanaja 70% chocolate, Difference coffee, pumpkin miso, hazelnuts

Website: www.furnarestaurant.co.uk

Images: © Xavier Buendia

AIDEN BLAKELY

Restaurant Industry News speaks with new Head Chef at Rastella Aiden Blakely-May, all about his new role and plans for

the menu

Congratulations on your new role as Head Chef, how are you finding it all?

Fun and a great challenge! I am loving having full control across all our menus and making my mark on the business. Leading and inspiring my team to achieve more awards for our ethos, Cornish Produce. We are only just getting started.

What inspired you to get into this industry?

Looking back now, I can pin point exactly where my love and passion started for this industry. When I was around 9/10 years old, my parents ran a pub in my hometown of Falmouth. We lived on site and I loved every second of it. I would help out by washing some dishes, collecting glasses and getting under my mum’s feet. I would spend my summer holiday at the pool table challenging

MAY

regulars for a pound a game, this became my sweet money! I must have earned over £100 that summer. Even at that age I loved the buzz of a busy pub, full of hard work and people enjoying themselves.

Tell us all about your passion for street food and ancient cooking techniques

My passion for street food has rocketed in the last six years or so. I put this down to going back and forth to London at least once a month. Whether it was for work or University, I was moving around a lot. I found myself eating a lot of street food rather than booking into restaurants because it was a lot quicker. I could get something really delicious from Boxpark Shoreditch for under £10, and I was on my way within 15 minutes. Don’t get me wrong, I love eating out in restaurants, but these early days really got me hooked on street food and exploring all of London’s best vendors. Since then, I’ve always been thinking of how to bring that style into a fine dining setting.

What is the cuisine focus at Rastella?

Cornish produce, maximum flavour, paired back elegance. I’ve worked very hard in building great relationships with local farmers. We as a team want to do our very best with what Cornwall has to offer.

What is your favourite dish on the menu and why?

At the moment I would have to say our tomato and lobster dish. Not often does lobster play second fiddle but it does in this dish. We get our tomatoes from Soul Farm twice a week, for flavour they are out of this world. Such a simple ingredient. We dice the cherry tomatoes and dress them in some dill and a smoked tomato dressing. Sliced Paul Robeson tomato seasoned with Cornish sea salt, garnished with dried tomatoes and flowers from the same farm. Finished with a Cornish lobster croquette and a tomato consommé served table side. Stunning.

Do you use local produce, if so how important is this?

Absolutely. It’s the most important aspect of my ethos. It’s the base of everything from dish development to fermentation. My farmers and growers are the best, they guide the menus really, we just make food look fancy.

How important is it to create an engaging and positive dining experience?

As important as creating great food. We can’t do it without the front of house being onboard and as passionate about great service as we are about food. We are blessed with an amazing front of house team who go above and beyond. The restaurant manager Stephanie and myself work together closely to create a great experience for our guests.

What is the ‘Somethings Bubbling’ fermentation course?

It’s a course I’ve put together to share my knowledge and give people an understanding as to why we use preservation as a technique here at Merchants Manor. Not just used as a way of injecting flavour, but there are massive health benefits too. The course itself is a 1-1 session with myself over two days. We go through the sourdough making process, fermenting cream for cultured butter, lacto fermentation and the big wide world that is koji. You get to experience my tasting menu on night one, have an al a carte dinner on the second night and some takeaway goodies to share with the family.

Tell us why we should book a table at Rastella asap?!

We are on a journey to showcase my hometown’s produce to the best of our ability. Come and experience our tasting menu to see the journey itself. I want to show everyone that you can cook with what’s around you, rather than what was imported a month ago.

Their 100% ORANGE JUICE is different to what’s sold in supermarkets. It’s made from a blend of oranges that are grown in Spain. Unlike in the Tropics, Spanish oranges are harvested between January and April having ripened when it’s relatively cool. So it has a real “pick me up” taste not found in the big orange juice brands.

Folkington’s ensures its oranges are grown only by “Global GAP” accredited farmers, the most recognised farming accreditation which focuses on sustainable land management, employee welfare and climate impact. When it comes to pressing the oranges, the factory recycles residual gas from internal electricity generation, creating 40% of its energy requirements; it also converts waste material such as citrus fruit peel, leaves, and stalks, into biofuel for heating, as well as for compost and animal feed.

“As a result of both Folkington’s and their suppliers’ efforts, to reduce their collective impact on the environment, Folkington’s was independently certified as Carbon Neutral in 2022.”

Bottling the juice is the final stage and here, steam generated from the bottling process is captured and converted into 20% of the plant’s electricity, with a further 30% coming from solar power. It also uses processed wastewater to irrigate surrounding farmland.

Folkington’s other sustainable hero is their APPLE JUICE. It’s made from a blend of two varieties of apples grown in Sussex, Kent and Herefordshire. They use a wonderful English heritage apple called the Russet which has a sweet autumnal nutty taste. It’s then blended with juice from the Jonagold variety which gives the juice that little bit extra acidity which a great apple juice needs.

Folkington’s apple juice is unique in that most of the Russets they use come from trees that are planted in other orchards to work as pollinator trees. But the apples aren’t in as high demand from the supermarkets, so they don’t get picked and are normally left to drop and rot. So, there’s a great and credible Food Waste story behind their Apple juice, as they send in special picking teams to collect these pollinator Russet apples for juicing, rather than let them go to waste.

As a result of both Folkington’s and their suppliers’ efforts, to reduce their collective impact on the environment, Folkington’s was independently certified as Carbon Neutral in 2022.

Email info@folkingtons.com today and request your free samples!

Paul picking Russet apples

Our founder Paul Bendit, in an orange grove

Paul inspecting oranges prior to being pressed

THE BOOT, A VILLAGE PUB BY TIMOTHY OULTON, IS NOW OPEN IN BARNSLEY, CIRENCESTER

The Boot opens in the heart of the picturesque Cotswolds village of Barnsley. The Boot, from the team behind London’s The Chelsea Pig by Timothy Oulton, offers a menu of British dishes and six boutique bedrooms, providing a destination spot for visitors to the Cotswolds and locals alike.

Guests to The Boot are met by a roaring open fire and a menu of considered pub classics created by Head Chef John Jewell (previously of Calcot Manor) that uses only the best ingredients.

The kitchen champions local suppliers including artisan beef from Paddock Farm Butchery and seasonal vegetables grown in Barnsley.

The all-day menu starts with dishes of Montgomery cheddar cheese soufflé with Wiltshire autumn truffle and Beef tartare with mustard sauce and game chips. For mains, highlights include Buscot Park venison pie with smoked mash; and

Gloucestershire Old Spot pork chop served with Hawkestone cider sauce and celeriac slaw; and the signature Beef Wellington, served for two and embellished with a pastry boot, served with truffle mash, portobello mushrooms and Barnsley seasonal greens. Desserts include hot chocolate and amaretto pudding with salted caramel ice cream; and Barnsley pear and berry crumble. To drink, there’s a selection of premium wines and classic beers, served in bespoke ‘The Boot’ Wentworth Pewter Tankards. Or guests can enjoy a signature Barnsley Boot cocktail which mixes locally-made sloe and mulberry gin with vodka, ginger beer with a dash of lemon juice and grenadine.

On Sundays guests can settle in to enjoy a roast with a choice of Gloucestershire pork belly with Barnsley apple sauce; Beef rump steak and horseradish cream; or Cotswold chicken with traditional bread sauce - each served with all the trimmings. Also on offer are dishes of burnt cauliflower dressed with pomegranate, salsa verde and tahini; and cider battered day boat cod and chips with house-made tartare sauce.

In addition to the 70 covers inside, during the warmer months guests can soak up the sun on the garden terrace where there are a further 60 covers. Heading up the front of house is General Manager and Cotswolds local Henry Lascelles.

Images: © Anton Rodriguez

CAN YOUR RESTAURANT DO MORE FOR THE ENVIRONMENT?

More than six out of ten people in the UK want to see companies including restaurants act more sustainably –citing the use of recyclable packaging, less plastic, less waste, and mobilising renewable energy, as coming top of their wish list.

A study of 2,000 adults by British cleaning chemical brand, Delphis Eco, found 76 per cent felt sustainability and climate change were very important to them. But it also emerged 56 per cent of us feel too many businesses are ‘greenwashing’ for marketing purposes rather than in a concerted effort to make a real difference to the planet.

Many people felt the motives for becoming more sustainable were selfserving, with businesses wanting to be seen as ‘doing their bit’ (39 per cent) and wanting to be seen as a ‘market leader’ (34 per cent) ranking among the top reasons for appearing sustainable. A third felt businesses wanting to save money, in the long run, was a factor for being more sustainable, compared to just 26 per cent who think it’s due to a real desire to help the planet.

Mark Jankovich, CEO of Delphis Eco, which commissioned the study, said: “Restaurants can only buy what is available to them, so it’s important we give them options and help them understand how making the right purchasing decisions can help their own environmental pedigree. It’s clearly important to customers that restaurants do business in the right way and this aspiration can only become stronger alongside the headlines we see linked to climate change and the erosion of our planet’s resources.

“Increasingly, we are seeing restaurants making a commitment to sustainability and importantly, setting targets to reaching Net Zero. It’s easy for businesses to focus on direct carbon emissions, which they can influence (or offset) more easily within their business, but scope 3 emissions - which includes those indirect elements of the supply chain such as third-party cleaning chemicals - are easy to defer.”

“We want to make sure we are doing all we can, by ensuring we’re leading by example. Our cleaning chemicals are nontoxic, plant-based ingredients, yet they are extraordinarily powerful and do an exceptional job. All our packaging is made from 100% recycled plastic, and we offer refills. These are all elements which impact our margin, but we feel it’s the right way of doing business.

“We would urge businesses to ask the question of their professional cleaning

teams – what products are they using? Do they support their environmental targets and aspiration?”.

The research also found 45 per cent of those polled felt businesses are not doing enough to improve their sustainability footprint alongside the inflationary challenges they are currently facing. Although smaller businesses (31 per cent) are considered more proactive than big businesses (22 per cent).

But 55 per cent think every individual’s actions have an impact on the planet and they feel businesses have a big responsibility to ensure that their actions really do make a difference when it comes to protecting the planet.

Jankovich concluded: “It’s encouraging to see just how important and valued most people are when it comes to our planet and increasingly, the need to protect our resources is being driven by the end consumer – our customers”.

TOP 15 WAYS BRITS WANT BUSINESSES TO BE MORE ECOFRIENDLY 1. Use recyclable packaging –46%

Use less plastic – 45%

Use renewable energy – 42%

Use products which are more sustainable – 38%

Have more recycling bins in place – 37%

Refillable products – 36%

Recycle electronics – 36%

Use reusable shopping bags – 36%

Plant trees – 33%

Provide more information about how products are sourced – 31% 11. Use green cleaning products – 29% 12. Stop investing in fossil fuels – 28%

Choose to partner and work with other sustainable businesses – 27% 14. Donate more to environmental charities - 25% 15. Use cycle to work scheme –21%

A RESPONSIBLE AND SUSTAINABLE APPROACH TO FOOD WASTE REDUCTION

An Oklin Food Waste Composting Machine is an environmentally friendly, safe and cost-effective way for food producers, retailers, restaurants and conscious individuals to manage their food waste. The machines are capable of composting food waste in 24 hours, reducing the volume by up to 90% whilst providing a nutrient-rich compost that can be spread on the ground as fertilizer.

For over 15 years, the Oklin food waste composters have provided an easy and sustainable approach to enabling businesses and individuals to significantly reduce food waste, associated costs and global greenhouse gas emissions, where food waste cannot be avoided or other strategies have failed.

Oklin now supply a wide range of machines that will process from between 4.5kg to 1,500kg of food waste per day. An ideal solution for a wide range of food products including raw meat and fish. Prior to harvesting, the machine runs through a hygiene programme which raises the temperature above 70°C for over an hour, eliminating all harmful bacteria in the compost.

By composting food waste onsite, businesses will not only reduce the cost of their own food waste collection but will be diverting food waste from landfill sites where it will inevitably produce methane and contribute to greenhouse gas emissions. Additionally, the need for fewer bin collections means that there is reduced transport and decreased local air pollution.

It is important to understand not only the direct emissions, but also the wider emissions when considering taking steps to reduce your carbon footprint.

The process of taking a food product, preparation, cooking, disposing of the waste and creating a compost that can be used for further food production is known as a ‘closed loop food cycle’. The Oklin range of machines use an aerobic process combined with microbes, mechanic agitation, airflow, humidity and heat to produce the compost, thus avoiding the production of methane, a gas twenty-five times more damaging to the atmosphere than C0₂.

The compost from the Oklin machines is usually harvested every 10-14 days, bagged up and taken away by staff, customers and members of the local community.

The nutrient-rich compost can be spread directly on the ground as a fertiliser or, alternatively, mixed at a ratio of 1:20 compost to soil and used as a nutrientrich bedding for gardens, allotments and associated environmental projects. A great way to communicate and reinforce the steps businesses and individuals can take to become more sustainable both with the local community and globally.

Enterpack are working with a wide range of businesses to support the delivery of Zero Waste targets. Currently the team are working closely with The Pig’s Head in Clapham, South London. They are a ‘pro-planet, farm-to-fork pub’ with a fully carbon-neutral menu that champions UK farmers and producers. They are utilising an Oklin food waste composter to compost the limited scraps from their on-site butchery, kitchen and plate food waste and also all their paper waste; including menus and bathroom hand towels. The composter is installed outside the kitchen, in an covered area, making the process of loading the waste efficient and seamless.

The result is a nutrient-rich compost that is transported, via electric van, to their no-dig farm where they grow many of the vegetables and herbs for the pub. The leftover compost is bagged up into one kilo bags and displayed outside the pub for patrons and passers by to collect and take home for their own gardens and allotments. The Pig’s Head are closing the loop on their food waste, while also giving back to the local community. While the pubs’ owners would like to see a world where they weren’t labelled as a sustainable pub, because that was the norm, they are trailblazing the way for those looking to do the same.

“By composting food waste onsite, businesses will not only reduce the cost of their own food waste collection but will be diverting food waste from landfill sites where it will inevitably produce methane and contribute to greenhouse gas emissions.”

International interior design studio Jolie have used their revolutionary approach to sensory-led interior design to create a trans-continental journey through their evocative designs for Kitten, Manchester’s striking new Japanese Izakaya and cocktail bar that promises to become the most Instagrammable spot in the city.

Located within the burgeoning new Deansgate Square district on the southern edge of the city centre, Jolie has created a fantastical space that exudes the sophistication and elegance of comparable restaurants in London, New York and the United Arab Emirates.

Appealing to an affluent millennialmindset clientele known for prioritising experience over possessions, the design studio has eschewed a purely aesthetics

driven approach and have instead utilised sensory zoning by considering the feel, fragrance and soundtrack for each internal area, to enhance the customer journey throughout the space, from morning to night.

Unique within the commercial interior design industry, Jolie is committed to creating community spaces that puts ‘sensory-balanced’ design at the heart of everything they do, collaborating with neuroscientists in each sensory field to carefully source and combine materials and fragrances to craft each environment from the inside out. This signature approach to the design process helps ensure the longevity of their work, by creating socially sustainable and adaptable spaces that encourage interaction and connection, thus meeting the needs of their clients both now and into the future.

“For us, social sustainability comes down to the idea of building lasting communities that nourish people and the planet, and nurturing spaces that improve collaboration, connection, and wellbeing,” says Founder and CEO Franky Rousell.

“When we design spaces such as Kitten we not only incorporate sustainable practices and elements, but take it a step further by influencing behaviours that promote a socially and environmentally sustainable future landscape. We want to lead with authenticity in our developments, weaving responsible choices into every decision, stage, and feature.”

In a post-pandemic era where experiential travel is highly desired but not always attainable, the transformative nature of wanderlust became a key component of Jolie’s design approach to Kitten. The studio wanted to infuse the space with a sense of culture and destinationdriven dining without drawing upon tired clichés and caricatured design. Instead they adopted a quintessentially Japanese approach by crafting a holistic and sensual environment that feels both fresh and

contemporary, yet culturally ambiguousand therefore easily adaptable long into the future. The towering 5 metre Bonsai tree and bamboo-clad back wall of the front lounge area offer the only direct material nods to the restaurant’s current cuisine.

Echoing the splendour of the 200 metrehigh skyscraper in which it sits, the cavernous interior of Kitten inspires awe and wonder from the moment guests step through the triple height entryway. Huge archways on the wall behind the central bar offer a cathedral-like “higher power” experience, clad in a neutral tone marble that exudes a sense of prestige and wealth and forms an impressive backdrop to the bar where the crafting of sushi and cocktails - aka ‘the magic’ - happens.

“The food and cocktail offering of Kitten is really innovative,” says Rousell, “and we

really wanted to draw people’s attention to that. We’ve then softened this sense of grandeur in other areas by using a more natural and down-to-earth palette, particularly at the rear of the restaurant where we want people to linger, so that the experience is all about a shared coming together over food.

“For example, we’ve maintained the same archway silhouettes for visual continuity, but with a plaster finish that makes the space feel more grounded and comfortable.

“The use of leather upholstery is reassuring and gentle, like the human touch, while the plush velvet of the armchairs has been incorporated to promote open and meaningful conversation.”

“We’ve been quite clever with how we want people to behave throughout the different internal spaces by changing up that materiality,” says Rousell, “and, in turn, softening that feeling of initial impressiveness as you walk through into comfort by introducing plenty of wood tones, which is psychologically one of the most reassuring materials because of its inherent connection to nature.”

A scent profile of amber (calming), incense (inspiring) and patchouli (uplifting) has been devised by Jolie for use throughout the interior to help unify each of the internal areas, while a soundtrack of Tropical Bird Club and Japanese Tech has been compiled to showcase the cultural narrative of the restaurant’s food and drink offering.

Size: 270sqm / 56 covers

Location: 9 Deansgate, Owen St, Manchester M15 4YB

Photography: © Billy Bolton

INTRODUCING: LATYMER BY STEVE SMITH AT PENNYHILL PARK

in the Waitrose Good Food Guide, and received a Catey Award for Chef of the Year in 2014.

Pennyhill Park is well-known for offering exceptional overnight stays with its luxurious, individually designed bedrooms and suites; it’s incredible spa facilities; and for its commitment to providing exceptional food and drink experiences for guests. True to its promise, in 2020 Pennyhill Park relaunched Latymer with Steve Smith and within a year of service, it was awarded a Michelin star. Now with brand new tasting menus, Latymer is ready to be put back firmly on the foodie map.

Steve Smith is widely regarded as one of the most inventive and gifted chefs of his generation, renowned for his modern British cooking, whilst utilising the finest seasonal British ingredients available. Steve has held a Michelin star for the last twenty years, and has also earned Five AA Rosettes, 8 out of 10

Steve’s two ‘surprise’ tasing menus centre on classic combinations refined and reworked in a creative modern way, whilst the ‘surprise’ element provides guests with an exciting anticipation before each course arrives. The four-course lunch Discovery Menu is available from midday on Saturday and Sunday, whilst the six-course Discovery Menu is available in the evening for dinner service, Wednesday - Sunday. The two menus highlight bold flavours within each dish using the very best ingredients on the day, inspired by the seasons, allowing guests to try a wide variety of Steve’s cooking within one setting.

Latymer is situated in one of the oldest parts of the original house at Pennyhill Park. It has an intimate and luxurious feel with wooden panelling, a beamed ceiling, rich plush fabrics, and a smooth balance of friendliness and formality.

ROOFTOP BAR FLORATTICA OPENS IN THE CITY WITH IMPRESSIVE SKYLINE VIEWS

A hidden winter oasis above the fastpaced City below.

This December, East London will see the launch of a brand new rooftop bar, Florattica, with views stretching across iconic London landmarks from St Pauls, to Canary Wharf and the Thames. On the edge of The City, Florattica boasts seating that flows from the inside to an expansive heated and covered outdoor terrace, providing a wonderful spot for cocktails and small plates throughout the winter, high above the fast-paced city workers below.

The elegant and refined interiors will feature ceilings adorned with floral installations inspired by East London’s textile industry and the silk woven floral patterns created by local 17th century French Huguenots. As one of the most exciting winter openings in London, the bar tucked away on the 11th floor, will make an exclusive, sought-after venue for Christmas drinks and celebrations.

The cocktail menu is designed and created by Head Mixologist, Serena Carrino, previously of Nightjar, and has been developed with premium spirits and local ingredients, providing a clean and crisp selection that represents a sensory journey through the elegant and aromatic world of flowers that Florattica takes its inspiration from.

Introducing Latymer by Steve Smith, a Michelin star restaurant located within luxury hotel and spa, Pennyhill Park in Surrey.

Drinks include Alma, a herbal cocktail made with Casamigos Blanco, Hibiscus Amores Espadin, Ancho Reyes, Lavender Syrup and Citrus, Cynara a savoury and herbal blend of Black Garlic Infused Tanqueray, Campari, Mancino Rosso and Clarified Artichoke Juice and a sweet and sour tipple, Inca made from El Gobernador, Maraschino, Marigold Syrup, Lemongrass Air and Citrus.

Non-alcoholic drinks are given just as much consideration, Elixir made with Three Spirit Elixir, Jasmine Cordial and Green Tea and the Aphrodita with Three Spirit Livener, Elderflower Cordial, Citrus being staples on the menu.

This impressive range of cocktails are accompanied by a simple yet refined offering of small plates, with dishes ‘From the Sea’ including Native Oysters with Champagne, Raspberry & White Balsamic Vinaigrette, Salmon Tartare with Chilli Mayonnaise, White Sesame & Squid Ink Tuile and a Traditional Lobster Roll with Crème fraîche, Lemon Oil & Chives. The second section of the food menu is a selection of dishes ‘From the Land’ featuring Goat Cheese Mousse, Heritage Baby Beetroot, Caramelized Pecan & Beetroot, Beef Tartare with Confit Egg Yolk, Crispy Tartlet and Fresh Black Truffle and finally a Charcuterie board with Capocollo, Speck, Bresaola, Salame Finocchiona to share between two.

www.floratticalondon.co.uk

ITALIAN RESTAURANT ‘TUTTO’ NOW OPEN IN BRIGHTON

From Brighton restaurateur Razak Helalat, founder of the Black Rock Group.

Tutto - the new Italian restaurant from acclaimed restaurateur Razak Helalat of Brighton’s The Coal Shed, The Salt Room and Burnt Orange - is now officially open in Brighton after an initial soft launch in September. An anticipated addition to Helalat’s Brighton family, Tutto - meaning all - is inspired by

the traditional Italian dining culture that focuses on simple quality and the Italian experience in equal measure. The opening marks the beginning of an exciting few months for Helalat’s Black Rock Restaurants Group, as the company looks to cement its reputation in the Brighton food scene.

Set in a beautifully restored 1930s former bank on Marlborough Place, Tutto is the first Italian venture from

Helalat and will honour his ethos for the restaurant of ‘bring everyone, eat everything’ through both hospitality and well-sourced, high quality seasonal food from Head Chef Thomas Catley. The restaurant encourages friends and family to come together to drink and share hearty dishes in an ideal setting for both noon and evening.

sevenrooms.com/reservations/tutto.

Images: © David Charbitt

A VEGAN CHRISTMAS COULD SAVE STRUGGLING BRITS MONEY AS COST-OF-LIVING CRISIS CONTINUES

Strapped for cash Brits could avoid a costly Christmas this year by making easy and simple swaps, according to the UK’s leading vegan charity, The Vegan Society.

On average, a traditional Christmas dinner with a Christmas pudding and custard

dessert, picked up from one of the UK’s leading supermarkets, could set you back around £35.47. However, a similar feast for up to six people, made up entirely of vegan alternatives, including nut pattIes with cranberry-orange sauce and a mincemeat baklava (a twist on a traditional mince pie and cream), only totals £22.18.

This means creating a delicious and nutritious Christmas spread, completely free from animal products, could save you an impressive £13.29 - much needed at a time when the cost of food, fuel and energy bills are all on the rise.

For a long time, The Vegan Society has been working to dispel the myth that vegan diets are expensive and, last year, a study from the Oxford University confirmed this. It found that vegan diets had the most reduced food costs, at between 25% and 29% lower than others, including vegetarian and pescatarian. Meanwhile, 2020 data from Kantar found vegan meals are on average 40% cheaper than meat or fish equivalents.

In September, Prime Minister Liz Truss announced a price freeze to energy bills for two years. However, that still means a typical household’s gas and electricity bill could be a staggering £2,500 a year from October. But, following a vegan lifestyle this festive season could also save you money on your energy bills.

For example, an 8-12 lbs turkey requires around three hours in the oven while a 20-24 lbs turkey can be cooking for a whopping five hours before it’s ready. And while the cost of running an oven will vary depending on the model you have, and the new Energy Price Guarantee, having your oven on for five hours would set you back around £1.80. That’s in stark contrast to our recommended festive menu, designed to need just 30 minutes in the oven – the cost equivalent of just 18p. And, still at the cheaper end of the scale, other vegan favourites include nut roast (one hour at 36p), mushroom wellington (50 minutes at 30p) and vegan sausages (16 minutes at 9p).

The Vegan Society’s Head of Campaigns, Policy and Research, Claire Ogley, said: “There’s no denying that the cost-ofliving crisis is being felt up and down the country, but we don’t think that should mean families should have to miss out on a festive feast this year. These findings show that cutting out certain animal products, and making some changes, could shave almost £15 off your food shop. With prices continuing to rise, it’s certainly worth exploring how enjoying a vegan Christmas could help you reduce costs without having to miss out.”

Looking for inspiration? Why not try The Vegan Society’s Warming Carrot Soup with Vegetable Crisps, Nut Patties with Cranberry-Orange Sauce and Christmas Mixed Roasted Vegetables followed by festive Mincemeat Baklava. Delicious, nutritious and completely free from animal products – these festive recipes are easy to follow and won’t break the bank.

Visit our Live Vegan for Less webpage for more information about the campaign.

Stuck for festive food ideas? Check out the below suggestions or visit The Vegan Society’s recipe page here: www.vegansociety.com/lifestyle/recipes

The Baijiu Society is on a mission to bring the oldest and most enigmatic spirit on earth to a whole new audience. Blending the heritage and culture of Baijiu with a western twist, Inspired by China distilled in the UK. Baijiu is the national spirit of China and the oldest spirit on earth, Baijiu means clear spirit in Chinese.

Drink our spirits neat in the time-honoured fashion, or with tonic as a wonderful alternative to your favourite premium gin or vodka.

The gin & tonic has fast become a global phenomenon. Traditional Chinese Baijiu does not mix well with tonic, the Baijiu Society have developed a blending process that makes our Baijiu lighter and smoother so that it marries beautifully with tonic and other quality mixers.

The B&T is the perfect starting point for gin drinkers and mixologists a like to experience Baijiu in a contemporary and familiar offering.

Baijiu Beer is the perfect partner for Asian food. A real Asian beer experience which marries the refreshing crispness of a cool beer with the more complex aromatic notes of

Baijiu, our Beer offers diners a new and truly sympathetic pairing, blended to make your beer every bit as delicious and intriguing as the food. The light nature of the beer, its slightly sweet finish and floral notes work perfectly with seafood, meat, and a whole host of Asian ingredients.

www.baijiusociety.co.uk