Restaurant Industry News - End of Year Review 2024
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Interview: Chef Vivek Singh
A-nrd and Santiago Lastra bring Mexico to Mayfair
La Maritxu takes a slice of Shaftesburys capital Soho
Fatto a Mano opening in Bethnal Green this November
CPTPP will unlock the UK market for premium Japanese rice
OPENTABLE INTRODUCES UK RESTAURANT ADVISORY BOARD
Leading restaurateurs Alexis Gauthier, Jon Davis, Mandy Yin and Will Beckett partner with OpenTable to guide strategy, innovation pipeline and mission to help restaurants thrive.
OpenTable, a global leader in restaurant tech, today announced the launch of its inaugural UK Advisory Board. The board was formed to serve as the voice of the industry as the company makes business and product decisions. They will arm OpenTable leadership with local insights and expert perspective as the company doubles down on its efforts to help restaurants thrive.
Alexis Gauthier, Chef Patron of Gauthier Soho; Jon Davis, Chief Technology Officer at The Ivy Collection; Mandy Yin, Founder and Executive Chef of Sambal Shiok Laksa Bar and Will Beckett, CoFounder and Chief Executive Officer at Hawksmoor reflect a diverse set of hospitality experience and collectively have decades of experience in the market and in restaurants.
The UK Restaurant Advisory Board members:
Alexis Gauthier, Chef Patron of Gauthier Soho, is a multi-award-
winning French chef and successful London restaurateur. Alexis revolutionised the culinary world with his innovative vegetarian and vegan cuisine and is committed to sustainability and plant-based gastronomy, making him a trailblazer in the hospitality industry.
Jon Davis is a Chief Technology Officer at The Ivy Collection, Caprice Holdings Ltd, The Birley Clubs and Bill’s Restaurants Ltd. Jon brings to the table a wealth of industry experience with tremendous depth in restaurant and hotel technology and operations. Mandy Yin is the Founder and Executive Chef of Sambal Shiok Laksa
Bar in London. Mandy’s remarkable journey from a modest street food business to a respected and highly successful restaurateur not only showcases her exceptional culinary skills and determination but also highlights her talent for building a flourishing business.
Will Beckett is Co-Founder and CEO of Hawksmoor and has shaped Hawksmoor into one of the most admired restaurant brands in the UK. He is amongst the leaders selected to be part of the Hospitality Sector Council, which was assembled during the pandemic to support the reopening, recovery and resilience of the industry.
LAND STUDIO CREATES COMMUNITY PARKLET FOR WREXHAM COFFEE SHOP
Chester landscape architecture practice Land Studio has designed and helped to build a community parklet for a Wrexham sandwich coffee shop to encourage people to get together.
Jayde Webster opened Brew Corner, a new takeaway shop in Victoria Road in Wrexham, in May last year. The shop also stocks crafts and gifts from local suppliers and independent artists and is supplied with its coffee by the Wrexham Bean Company.
Her vision was to create an inviting outdoor space where people can
gather, appreciate local talents and to build a real sense of community, and over the last 16 months she has done this.
Land Studio is a leading landscape architecture, engineering and ecology design practice creating naturebased solutions. Based in Chester, the company specialises in historic landscape, masterplanning, public realm design and regeneration projects both in the UK and internationally.
Find out more: www.landstudio-uk.com
https://www.instagram.com/ brewcorner2023/
ZODIAC LOUNGE LIVERPOOL
UNDER NEW OWNERSHIP
The Zodiac Lounge on Seel Street in Liverpool City Centre has now been relaunched under new ownership.
The Turkish charcoal grill restaurant and shisha lounge can be found on the rooftop of a building that is nestled between Seel Street and Fleet Street.
Zodiac Shisha Lounge opened back in 2017 and has been a popular addition to the nightlife scene since.
Open all year around, it has a covered rooftop with heat lamps to keep customers warm in the winter and a sun terrace with a removable roof for the summer.
The Turkish-inspired food menu features hummus, chicken kebab, lamb kofta wrap, roasted vegetable pizza, halloumi dishes and desserts such as baklava and banoffee sundae.
The new owner, Yunus Emre Uğur said
“We have added some of our expertise to the food offering, as we also own the award-winning Turkish restaurant Akasya on Bold Street and have changed some of the menu. We have also introduced different offers throughout the week for our customers, such as 2- 4-1 cocktails on Sunday to Thursday from 4pm until 9pm.”
Seel Street has seen many changes over the last few years with new hotels, bars and restaurants all adding to the Ropewalks area of the city.
LONDON’S ULTIMATE FOOD SPOTS REVEALED
A new study has uncovered the best areas of London for foodies, with Westminster taking the top spot.
Travel experts London Tickets and Tours analysed Bing Maps to uncover which London areas offer the most restaurants and eateries per 100,000 people. Each area was scored out of ten based on the number of food options available, and the areas with the highest scores have determined the ranking.
• Westminster ranks first, scoring 10 for its food options. Home to London’s famous Chinatown, the Westminster borough boasts an average of 3,838.44 restaurants per 100,000 people.
• Camden takes second place, with a score of 9.25. With Camden Market offering a diverse range of food options, the area maintains an average of 1,850.37 eateries per 100,000 residents.
• Third is Kensington and Chelsea, scoring 8.78. The West London area has an average of 1,461.72 restaurants per 100,000 citizens, including Michelin star options such as Restaurant Gordon Ramsay.
Magdalena Petrusic, Travel Expert from London Tickets and Tours commented on the findings, “Westminster is a popular tourist hub with attractions
such as Big Ben and Westminster Abbey, which have created a demand for the area to produce a wide range of food options for visitors and residents in the city.
“London is an incredibly diverse city where an estimated 300 languages are spoken, which has created an eclectic hospitality scene for foodies to explore different cultures and traditions.”
This information has been provided by travel experts, London Tickets and Tours.
UK’S FINEST HOTELS & RESTAURANTS
CELEBRATED AT THE AA HOSPITALITY
AWARDS 2024
The UK’s hospitality elite gathered at JW Marriott Grosvenor House last night for the highly anticipated AA Hospitality Awards 2024, an event that has become the benchmark for excellence in the industry.
Hosted by AA Hotel & Hospitality Services, the star-studded evening was presented by BAFTA-nominated television and radio broadcaster Angellica Bell, widely recognised for her winning victory on Celebrity MasterChef. The night celebrated the most outstanding hotels, spas, restaurants, overall Inns and B&Bs, alongside with the people who drive them forward.
Attended by 900 guests, the event highlighted the very best in British hospitality, honouring achievements across 16 award categories. Key awards included AA Restaurant of the Year, AA Hotel of the Year, and the AA Sustainable Award, reflecting the industry’s commitment to innovation, quality, and environmental responsibility.
AA Chefs’ Chef of the Year, sponsored by Wellocks, is the ultimate accolade for any Chef. This unique award recognises an outstanding chef for their dedication to their craft. A much sought-after accolade, this award gives all AA Rosette-awarded chefs the power to
decide who truly deserves the ultimate recognition for their outstanding performance over the past year.
Tom Aikens’ triumphant win comes after twelve talented chefs were shortlisted for 2024, representing the very best of the UK’s culinary landscape. Tom has restaurants in four different countries, has published three cookery books, is a TV regular, and supports several charities.
“Cooking at the highest level since the age of 26, he is clearly one of the very best UK chefs, so it’s no surprise his peers have voted him as the AA Chefs’ Chef for 2024.”
The AA introduced the renowned star rating scheme for quality in 1908 and have continued to shine a welldeserved spotlight on individuals and establishments who consistently deliver excellence to their guests.
The AA Hospitality Awards, now celebrated as the pinnacle of recognition in the industry, have once again showcased the innovation, dedication, and brilliance that define the UK’s hospitality landscape. As the stars of hospitality continue to rise, these awards have cemented their place as the ultimate authority in recognising excellence, setting the gold standard for hotels, restaurants, inns and B&Bs across the country. This year, the AA is celebrating 116 years of recognising excellence in hospitality.
All of 2024’s restaurant award winners and new Rosette holders feature in the 31st edition of the AA Restaurant Guide 2025 and can be found on the AA’s Rated Trips website here.
The AA Hospitality Awards would also like to thank their sponsors; RAK Porcelain, People 1st International, Sealy Beds, Cobra, Bibendum Wines, VANITY GROUP, Entegra, eviivo, Sky Business, Taittinger, Chabé, Wellocks, The Fine Bedding Company, Clockwork Marketing, RAW Charging and Taylors of Harrogate.
To become an AA member, join an accreditation scheme via its website at www.ratedtrips.com/get-AA-rated
CPTPP WILL UNLOCK THE UK MARKET FOR PREMIUM JAPANESE RICE
An event in London this November will introduce premium Japanese rice and highlight exciting business opportunities.
The popularity of Japanese cuisine around the world continues to grow. In the UK, katsu curry now rivals sushi and ramen. Meanwhile, in New York and Paris, a craze for onigiri rice balls has enchanted gourmets as well as Instagrammers.
They are an iconic way to enjoy Japanese rice, preserving rice’s softness and umami sweetness even when cooled, and can be made with various fillings, such as tuna mayo, kombu seaweed, cream cheese, or practically anything that suits diners’ favourite tastes or dietary needs.
However, while Japanese food now has a huge presence in the UK, due to competition from rice produced in other countries, Japanese rice is rarely used. The UK’s recent decision to enter the Comprehensive and Progressive Agreement for Trans-Pacific Partnership (CPTPP) is expected to improve the affordability of Japanese rice.
The removal of tariffs on rice and processed rice products is equivalent to up to approximately 7% in import prices. This means that when the UK’s accession to the CPTPP comes into force on 15th December 2024, tariffs of £121 per 1000kg for milled rice and £115 per 1000kg for rice flour will be removed.
As Japanese rice becomes more affordable, new business opportunities are expected to arise. Onigiri, already popular in New York and Paris, is an example. Another is Japan’s packaged steamed rice, which provides the similar quality to freshly cooked Japanese rice in just a couple of minutes, even without a rice cooker or access to the soft water typically used in Japan.
Nor are opportunities limited just to whole rice. Japanese rice flour, made with expert Japanese craftsmanship, contains fine and very uniformly sized particles compared to rice flour from other countries. It is especially well-
suited for baking gluten-free products.
Rice noodles made of Japanese rice flour have a texture that is closer to wheat noodles than rice noodles used in the Vietnamese dish of pho. This makes them a great option for glutenfree ramen or pasta. What’s more, they are lower in calories, fat, and protein than wheat noodles.
At the upcoming event, Japanese rice experts and seven well-known suppliers and producers of rice and rice products from Japan will provide special workshops and business meetings.
A rice meister from Japan will explain the unique characteristics of Japanese rice and demonstrate how best to cook it. There will also be a presentation on
desserts made from rice flour and a talk on Japanese curry rice. Business meetings with Japanese suppliers and producers will be available throughout the event, including when workshops are taking place.
Please contact us via email to RSVP and join this exciting business opportunity.
Event Name: Japanese Rice Workshops and Business meeting Event
Host: Japan Rice and Rice Industry Export Promotion Association (JRE)
Date: 2-5pm on Monday 18th November 2024
Venue: The Aldgate Centre, Aldgate High Street, London, EC3N 1AB
Contact: jetro@crossmedia.co.uk
HOTEL INDIGO COVENTRY
SHORTLISTED IN THE WEST MIDLANDS TOURISM AWARDS!
Hotel Indigo Coventry has been shortlisted as a finalist in the prestigious West Midlands Tourism Awards 2025. The boutique, new build hotel has been shortlisted in the New Tourism Business Award category and will find out if it has won this highly coveted award at a special ceremony in early 2025.
The Awards celebrate the success and accomplishments of tourism businesses across the West Midlands region and promote the impressive strength of the business and leisure tourism offer, its venues, people, experiences and accommodation. The Awards are supported by the West Midlands Growth Company, the regions official destination marketing agency. Pre-pandemic, the tourism sector contributed £13.1 billion to the West Midlands economy, attracting 134 million visitors, and supporting more than 137,000 full-time equivalent jobs.
Hotel Indigo Coventry opened its doors on 24 January 2024 after the completion of a multi-million-pound project which took just 19 months from start to completion. The stunning property reflects the unique ethos of Hotel Indigo, part of the IHG Luxury & Lifestyle portfolio, by creating a hospitality experience that draws on the history, rhythm, and pulse of Coventry’s vibrant city, for both leisure and business guests. The hotel, which has 101 bedrooms, also features ‘Cogs Restaurant & Bar’ which celebrates the growers’ and producers in Warwickshire and the British Isles. The open kitchen allows the Chefs to be a part of the diner’s experience. The Bar, with 100 seats, creates the perfect atmosphere for pre- and post-dinner drinks.
Michael Lyons, General Manager at Hotel Indigo Coventry said: “We are delighted to be nominated as a finalist in the West Midlands Tourism Awards,
GREEDY GORDONS CELEBRATES WINNING PUBLICAN OF THE YEAR AWARD AT PRESTIGIOUS PUNCH PUBS AWARDS CEREMONY
A Northamptonshire pub company is toasting its success after winning the prestigious Publican of the Year Award at an industry-leading awards ceremony.
Richard Gordon, who runs the Greedy Gordons culinary collection of pubs and venues in the county with business partner Sonya Harvey, were delighted to be announced as winners of the accolade at the Punch Publican of the Year Awards 2024.
The triumphant twosome received recognition for their outstanding success running their popular pub, The Red Lion in Cranford, which saw them taking the title of Publican
of the Year Award in the highly competitive category after securing success as regional winners.
especially in our first year of opening. Winning this award would be a fantastic acknowledgment of how hard my team works, and we look forward to hearing the results early next year”.
For more information about Hotel Indigo Coventry please visit: https://coventry.hotelindigo.com/ For more information about the West Midlands Tourism Awards visit http:// westmidlandstourismawards.com/
The latest industry award success comes as Greedy Gordons venues
The Red Lion and The Snooty Fox in Lowick are in the running for further accolades having been announced as national finalists in the Great British Pub Awards 2024.
The Greedy Gordons team hope to make it a hospitality hat trick and secure additional award success later this month.
The Greedy Gordons portfolio of venues includes: The Red Lion in Cranford, The Snooty Fox in Lowick, The Pig & Waffle in Grafton Underwood, The Buttery Café and The Greedy Gordons Farm Shop in Woodford.
For more information please visit the website below: https://greedygordons.co.uk/
Pictured are Greedy Gordons Managing Directors Richard Gordon and Sonya Harvey.
CREAMS CAFÉ LAUNCHES NEW TOASTY RANGE OF HOT WINTER PUDDINGS
Following the success of its first-ever range of award-winning HOT desserts in 2023, this winter Creams Café will once again be introducing a new collection of warm desserts to its menu– The Toasty Treats.
The nation’s favourite dessert parlour wants to ensure that it can continue to deliver sweet moments of joy to its customers all year round. While its signature gelato will always be at the heart of Creams Café, customer insight showed that not everyone wants to indulge in a frozen/ cold dessert in the winter months.
In response, Creams’ four new rich and decadent treats for winter 2024 seamlessly combine moments of warmth and trending flavours, which sweet-toothed consumers are actively seeking out.
The new 2024 Toasty Treats range includes two new Hot Pocket variants alongside two brand new Fondant Melts:
1. Smores Hot Pocket
Imagine a crispy crepe pocket filled with gooey dark chocolate sauce, melted marshmallows, and rich chocolate fudge cake, topped with even more chocolatey goodness. Served with a side of soft serve, it’s the ultimate winter treat.
2. Choc Tiramisu Hot Pocket
A real trend currently, this indulgent pocket is inspired by the Tiramisu. Filled with creamy coffee custard and rich chocolate fudge cake, topped with white chocolate blossoms and a dusting of cocoa powder, and then paired with coffee gelato, it’s a coffee lover’s dream.
3. Banoffee Fondant Melt
A decadent hot and oozing chocolate fondant topped with Banoffee gelato, served with fresh banana slices and a pour-over hot toffee sauce. Perfectly gooey and utterly delicious.
4. Pistachio Fondant Melt
This warm chocolate fondant is topped
with Pistachio gelato and served with fresh strawberries and hot pistachio sauce. A rich, nutty delight that’s perfect for the season.
The Toasty Treats will be available in Creams Café stores nationwide from Tuesday 15th October 2024.
MOTH’S DELICIOUS COCKTAILS IN A CAN MAKE
CHRISTMAS GIFTING AND HOSTING EFFORTLESS
Christmas parties, prepped. Secret Santa, sorted. Celebrate with MOTH this festive season and its new range of luxury Christmas gifts.
MOTH’s new range of Christmas gifts include a cocktail advent calendar, packed with 24 perfect serves.
Cocktail crackers – in six delicious flavours. A martini glass gift pack with two MOTH bestsellers. And a beautiful duo glass set with six MOTH serves – every cocktail lover’s dream gift.
Perfect for toasting, hosting and laughing from midnight to Christmas morning, MOTH’s 10 cocktails are proper strength and perfectly packable, so you can experience a bar-quality cocktail wherever your festive adventures take you.
Delicious sipped straight from the can or pour them over ice and dress them up with a garnish. Just barquality, bar-strength cocktails, made with the best of the best craft spirits.
A happy Christmas mix.
DUCK & WAFFLE EDINBURGH LAUNCHES
NEW AUTUMN/WINTER SUNDAY ROAST MENU
Duck & Waffle Edinburgh is embracing the autumn chill with a traditional Sunday Roast menu showcasing hearty dishes that bring together robust flavours inspired by the season’s finest produce. To enhance the experience, guests can enjoy live entertainment, creating the perfect atmosphere for a relaxing weekend meal.
Renowned for its eponymous dish, all-day brunch, and inventive cocktails, the restaurant offers its 2-course Roast every Sunday from 11:30am - 4:00pm, with LIVE entertainment from 1pm for guests to enjoy while dining.
Duck & Waffle’s autumnal Sunday Roast features an array of choices, generous portions, and caters to a
Pasta Machines
With a complete range of pasta machines, from the small counter top to the industrial size we can fulfil any requirement based on your production and budget. Our machines are built using the highest quality material and technology.
wide range of tastes, from classic roast enthusiasts to those seeking vegetarian options. The 2-course experience includes the choice of Glazed Pork Belly with apple sauce, Corn Fed Chicken, a succulent Sirloin with braised ox cheek and horseradish crème fraîche, and a vegetarian Mushroom & Cheddar Wellington, all served with spiced carrot purée, maple mustard glazed parsnips, Yorkshire pudding, roast potatoes, and lashings of gravy.
To cap off the Sunday feast, dessert options include a zesty Lemon Posset, Torrejas with maple caramel apples and cinnamon ice cream, and Wee Comrie Custard with pickled walnut, fresh apple, and homemade chutney.
Compacta
The two-course Sunday Roast is priced at £30 per person and is available every Sunday from 11:30am to 4:00pm.
Reservations are highly recommended. For more information, please visit: https://duckandwaffle.com/ edinburgh/menu/SundayRoast/
Gelato Machines
With an ever growing number of gelaterie and ice cream shops in the UK, there has never been a better time to take advantage of this great opportunity to produce profitable quality gelato. We can also supply pozzetti and display serve over counter.
4 Professional combined pasta machine based on extruder, complete, solid and reliable; produces lasagne, ravioli of many shapes, gnocchi, chicche and many other types of short and long pasta.
It produces almost any kind of pasta using a limited counter space, in a fast and easy way.
An all-in-one counter-top machine that allows you to produce high quality Italian Gelato.
FROM FISH FRYING TO FOOD HYGIENE, TRY OUR APPROVED TRAINING
In the busy foodservice sector, it’s important that staff members are up to date with their training requirements and have the skills they need to help your business thrive. That’s where Seafish can help.
Whether your business is a solo fish and chip shop or big chain specialising in seafood, at Seafish we have courses specifically suited for the seafood industry – helping keep your staff safe, your business running smoothly and your customers coming back.
Plus, we work with organisations that offer seafood business apprenticeship programmes too. Apprenticeships can help attract talent to your business by offering apprentices practical training with additional study while being paid.
Courses to help keep your staff and food safe
Elementary Food Hygiene
Food hygiene is of vital importance in the foodservice sector, helping customers to keep safe and businesses to maintain a good reputation.
Not only is the online course available in five languages – English, Lithuanian, Polish, Portuguese and Welsh – your staff can study and take the exam completely remotely. If they’re successful, they’ll receive a nationally recognised and accredited qualification that supports the legal requirements for food handler training.
The study materials and remote exam fee are currently fully funded for seafood workers based in the UK.
Elementary Health and Safety
Supervisors and managers need to know about health and safety. Gaining this qualification will contribute to the legal requirements around this in most circumstances – including for fish friers.
Your staff can study at their own pace using online materials and complete the exam remotely too. Those who pass the exam will proudly earn themselves a nationally recognised and accredited qualification.
The study materials and remote exam fee are currently fully funded for UK seafood businesses.
Specific skills training to support a quality offering
Fish-frying Training
Covering preparation, cooking techniques and more, we work with two different organisations to offer this training.
A two-day fish and chip shop training course with a certificate is available via KFE School of Frying Excellence for fish friers and fish frier supervisors or managers. They also provide a range of other courses to help your business thrive now and in the future.
Also, a three-day course called ‘A Complete Guide To Shop Management’ is delivered by the National Federation of Fish Friers, aimed at those buying a fish and chip business or new to managing one. Plus, they offer a oneday practical guide to fish frying.
Principles of Fish Quality Course
Suitable for fish friers and chefs, this remotely delivered programme trains people to assess part processed fish (usually fillets) using the Torry cooked scheme.
Taught over half a day online, participants get an attendance certificate and can choose to complete a practical exercise for the full qualification. The course costs £100, and funding is available in certain cases.
Apprenticeships to boost your business
Available to both existing staff and new recruits, an apprenticeship helps employees to gain new skills while earning. It can be a good way to attract new recruits to your business, and your business can benefit from their skills.
We work with providers to support apprenticeship programmes. What funding is available for apprenticeships depends on your location within the UK.
Got an appetite for providing learning opportunities to your staff?
We’re here to help both your seafood business and your team to thrive in an ever-changing and complex industry. Providing learning and development opportunities supports staff in expanding their skill set and staying motivated. This can help your business to attract and retain talent – and succeed.
Find out more about these courses and many more we offer at: seafish.org/safety-and-training/onshore-training
From fish frying to a free food hygiene course, trust Seafish to support your staff with high-quality training that will help them upskill, stay safe and protect your standards.
See our courses and resources at seafish.org/safety-and-training/onshore-training/
EDEN MILL PARTNERS WITH EAST NEUK SALT CO TO CREATE SMOKED SALT COCKTAIL SYRUP
Independent Scottish distiller Eden Mill has created a unique sugar syrup aimed at cocktail aficionados. Collaborating with local artisanal salt producer from St Monans, East Neuk Salt Company, the syrup combines elements of sweet, salt and smoke to add a bold twist to your favourite serve.
St Monans was a thriving sea salt producer in the 17th century until its decline in the 1820s. 200 years later, husband and wife duo, Darren and Mhairi Peattie, founded East Neuk Salt Co. using a combination of traditional and modern methods to create 100% organically hand-harvested Scottish sea salt flakes using the finest Grade A waters sourced from the East Neuk.
Capturing the essence of Fife, the St Monans sea salt is smoked with cask staves from Eden Mill’s award-winning single malt whisky. The result is a complex cocktail modifier that adds a light smoky element to your drink that’s balanced by sea salt and sugar.
The single malt cask staves are used to smoke sugar and the hand-harvested
sea salt, designed to add a layer of depth and complexity to gin and whisky serves, or mocktails. Eden Mill recommends The Guard Bridge Old Fashioned; using 15ml of the sugar syrup adds a sweet & smoky punch to the world-renowned whisky cocktail.
The sugar syrup is also available to try at Eden Mill’s two visitor experiences in St Andrews and Edinburgh.
Eden Mill’s soon-to-be-completed distillery, located just seven minutes from St Andrews, will open its doors to tourists from spring 2025.
STIRLING DISTILLERY LANDS CO-OP DEAL FOR AWARD-WINNING NETTLE GIN
Stirling Distillery, situated in the shadow of Stirling Castle, launched its award-winning nettle-infused gin at Co-op supermarkets across Scotland.
Sealed with a hand-dipped wax seal and decorated with unique illustrations of the Wallace Monument and the Old Stirling Bridge by Scottish artist Ritchie Collins, this is the bottle all gin-lovers should have occupying pride of place in their drink’s cabinet.
Made with six botanicals carefully chosen to reflect the unique flavour of Stirlingshire’s countryside, the smooth, lingering finish carries a peppery tang and at 43% the
mouthfeel is both spicy and dry. By using local nettles, they are working to provide a sustainably sourced spirit with links to their Stirling heritage.
The distillery has received a range of awards for their gins including a silver medal at the 2023 Scottish Gin Awards, a coveted Great Taste star, plus a range of London Spirits Awards. In 2023 the distillery made history by distilling the first whisky in Stirling for 171 years and launched their King James cask club. Their range of products celebrate local history and folklore, such as their Battle Strength gin which commemorates the Battle of Stirling Bridge.
The distillery is a small family-run business creating hand-crafted spirits in the historic ‘Old Smiddy’, Stirling’s first legal distillery on the castle rock.
Distilled, bottled and labelled on site, the team have been offering daily gin and whisky tastings, distillery tours and gin school since 2019.
ZERO HERO: AWARD-WINNING SPARKLING WINE BRAND FOUNDED BY THE DELEVINGNE SISTERS LAUNCHES 0% DELLA VITE ZERO
Goodbye sugar hangovers, Christmas 2024 is all about bubbles with balance and waking up feeling fresh.
Introducing Della Vite Zero, a wildly delicious non-alcoholic sparkling wine from the Delevinnge sisters, Cara, Poppy and Chloe. A sparkling French Rosé, bursting with flavours of cherry blossom, red berry, and fresh red apple. A festive fizz with serious flavour: perfect for sharing with friends, bringing to the table at family gatherings and office parties, or a thoughtful gift for someone who may be cutting back on excess this festive season. Now there’s something for everyone from Della Vite: we’re all invited.
The third release from Della Vite, (the range also includes award-
winning proseccos Della Vite Superiore and Della Vite Treviso Rose) and this again is truly a family affair: this time the sisters worked closely with a 4th generation French wine-making family in Beziers, France, who cultivate Della Vite Zero using Grenache grapes, the liquid undergoing a careful dealcoholisation process to create complex and fresh flavours, and that all important pop of fizz. Because after all, everything seems better with bubbles. What’s more, Della Vite Zero has one of the lowest sugar and calorie levels for this kind of product: perfect for those looking for healthier options during the silly season.
Della Vite launched in 2020 and is now a multi-award-winning global sparkling wine brand with listings across the world as well as World
Duty Free. Della Vite Zero is the brand’s first foray into 0%.
Follow @della_vite for news, serving suggestions and more.
Soaring to new heights!
With its crisp taste and fresh new packaging, Kingfisher is the perfect sessionable pilsner for any drinking occasion.
For more information, please visit:
HITTING THE HEADLINES
With increased focus on food safety incidents, what can restaurant owners and managers do to hit the headlines for the right reasons?
Bad news stories are guaranteed to create interest – a one-star hygiene rating, allergy incident or shocking trip advisor review will bring negative attention and affect new and existing custom. But a proactive approach to food safety, and an intelligent social media style can help you avoid the pitfalls and deal with unexpected challenges.
Reach for 5 stars
The food hygiene rating scheme offers customers an insight into your business before they step through your door, so working towards that five-star sticker really is a no-brainer. An EHO audit can feel intimidating, but much like public speaking, if you’re well prepared, you can face it with confidence.
Undertaking your own audit keeps you a step ahead, identifying areas of weakness and giving you the opportunity to plan and undertake remedial action BEFORE the EHO visits.
The Safer Food Group’s free fivestar rating course describes the audit process and provides you with a comprehensive checklist: https://www.thesaferfoodgroup. com/FHRS.php
Effective Training
Recent allergy incidents have highlighted concerns for staff training standards in a number of high profile chain restaurants. However you deliver training, it is vital to choose a method that equips your team with the skills, knowledge and confidence to uphold high safety standards.
Consider your team’s learning styles – would they benefit from face-to-face delivery, or an online course that allows them to repeat tricky topics at their own speed? Would interactive quizzes engage them, or would they rather listen to a trainer? Are they adept at learning on their mobiles or laptops, or would they prefer to read printed course material?
Choosing a training provider who is transparent about their course material will help you decide – and undertaking the
training yourself will enable you to reinforce key messages and knowledge within the workplace.
To trial Safer Food Group courses, drop us a line on info@thesaferfoodgroup.com
Social media
Sometimes, despite your best efforts, you may find yourself the centre of unwanted attention. Responding to negative reviews and press can help to turn the tide – but only if you do so in a carefully considered way.
Our top tips for handling situations are:
• Take a breath – give yourself a chance to work through the emotion and frustration and don’t let it spill into your response.
• Respond in a timely way, demonstrating you take feedback seriously.
• Use a professional, polite tone. Some businesses have made a success of deliberately blunt responses, but it’s a difficult line to balance.
• Discuss the issue briefly but ask for a personal contact to get full details from the affected customer.
• Get a trusted colleague to review your response before posting. Their perspective might even make them a better choice to handle this type of work.
In conclusion, being well prepared will help prevent the majority of PR challenges and deal with them well if they do happen.
ELECTROLUX PROFESSIONAL LAUNCHES ENERGY SAVING UNDERCOUNTER GLASSWASHER RANGE
Electrolux Professional has expanded its energy and water saving warewashing portfolio with the launch of its NeoBlue Touch undercounter glasswasher range.
The range, which is aimed at businesses including cafes, bakeries, and pubs, offers a reliable glasswashing solution tailored around smart savings and ease of use with the simple touch of a button.
The range is available in two lines which are equipped with MyEco Cycle, a smart feature developed to produce significant energy and water savings.
Each cycle uses just 260W of energy and 2.1L of water, providing operators with the chance to reduce energy consumption by up to 40%, compared to the manufacturer’s previous undercounter range with 3L of water used.
Engineered to deliver best-in-class performance along with a seamless user experience, the models are equipped with 360° spray coverage and an integrated washing arm to ensure that each item is thoroughly cleaned during every cycle.
The L model has been designed to improve workflow with an enhanced loading and washing capacity of up to 1,170 items per hour. A market-best loading height of 400mm also allows for superior flexibility when loading a variety of glassware, such as crystal, glasses, and ceramic mugs.
Alongside the L model, the smaller S model has been built to maximise results in minimal space, with a loading height of 290mm and rack dimension of 400mm by 400mm. The appliance ensures ease of operation by simply requiring users to select a 90-, 120-, 180-, or 240-second cycle time.
NeoBlue Touch is accessible for all users and can be operated through a single button. A change in colour of the button communicates the appliance’s status in seconds, so that operators know exactly what it is always doing.
Electrolux Professional’s OnE Connected app can also be downloaded to remotely monitor, adjust, and customise the models via Bluetooth connection.
The NeoBlue Touch range has also been awarded the prestigious 4-star rating
from Ergocert, meaning both lines have been tested to minimise tension and strain on users, all while providing a simple operation through an accessible interface.
Electrolux Professional has set out plans to maximise the range’s lifecycle by offering a dedicated diagnostic support and troubleshooting procedure, along with guaranteeing the availability of spare parts for at least 10 years.
Steve Bowler, Design and Product Manager at Electrolux Professional, said:
“The introduction of our new NeoBlue Touch range leaves businesses of all sizes with the chance to capitalise on the potential of sustainable glasswashing solutions. Perfect for any front-of-house operation, the plug-and-play range is on hand to deliver outstanding washing results along with smart savings at the touch of a button.”
NEVER RUN OUT OF ICE AGAIN. ENHANCE YOUR RESTAURANT’S OPERATIONS WITH A RELIABLE ICE MACHINE OR MAXIMISE
EFFICIENCY WITH A COMPREHENSIVE SERVICING PLAN.
Are your ice machines struggling to keep up with your restaurant’s demands? Look no further than Ice Cool Servicing - the specialists in ice machines, maintenance and repairs.
At Ice Cool Servicing, we understand the crucial role that ice machines play in your restaurant’s daily operations.
Whether you’re looking to upgrade your existing machine, or repair a faulty one, our team of experienced engineers are dedicated to ensuring that your ice machines are always in excellent condition, ready to serve your customers with refreshing ice-cold beverages or keeping seafood or salad bars cool.
Commercial Ice Machines:
Discover a range of new or refurbished commercial ice machines from leading brands like Manitowoc, Ice-O-Matic, Follett, and more, tailored to meet your specific requirements. From modular ice machines to self-contained units and ice dispensers, we can help provide the perfect solution for your restaurant’s needs and budget.
Servicing and Maintenance:
Enhance the efficiency and longevity of your restaurant’s ice machines with our comprehensive ice machine servicing plan. We offer tailored solutions to suit your business needs, ensuring minimal disruption and improved product output. From planned preventative maintenance to 24/7 call out and firsttime fix solutions, we are dedicated in getting your ice machine back up and running as quickly as possible. With our monthly maintenance plans, you can also choose the level of support that best suits your restaurant’s needs.
Why Choose Ice Cool Servicing?
Delivering ice machines and services is the core of our business. We have extensive experience installing and maintaining ice machines in large facilities across multiple locations, as well as in smaller individual sites.
We have recently strengthened our partnerships with leading ice machine
manufacturers, having added products from Hoshizaki, Scotsman, Cornelius, Ice-O-Matic, and Carpigiani to our range. We also offer service support, including warranty work, for Cornelius machines in collaboration with Marmon Foodservice and FEM (Foodservice Equipment Marketing). Additionally, we have expanded our presence with Manitowoc, extending its coverage to various UK sites such as Burger King, Costa Coffee, Starbucks, Pret A Manger, and Pizza Express.
Industry Certifications
We are 100% committed to workplace safety and hold certifications in safety schemes such as the SafeContractor accreditation and CSCS cards, as well as having an F-Gas Company Certificate from Refcom Certification Ltd to safely handle F-Gas refrigerants.
Don’t take our word for it, Nando’s recently said “We are really happy with the repair work carried out on our Follett Ice Machine, as well as the technical support offered afterwards. Ice Cool Servicing have provided us with excellent customer service throughout this process.”
Don’t let ice machine issues disrupt your restaurant’s operations. Trust Ice Cool Servicing to keep your ice machines running smoothly, ensuring a constant supply of ice in your business.
Contact Us Today!
Visit www.icecoolservicing.co.uk/ restaurant or call us at 01869 247947 to learn more about our services and find the perfect ice machine solutions for your restaurant.
MERCURY KITCHEN EQUIPMENT RISES TO MEET THE HEAT OF COMMERCIAL KITCHENS
If you operate a commercial kitchen where space is a premium, then you may find that all undercounter and standing areas are already taken by necessary equipment. Finding space for additional kitchen functionality can be problematic and sometimes seem an impossibility. This is where Alliance Online’s new range, Mercury by Middleby comes into play thanks to the countertop plug and play offering of kitchen equipment.
The range is designed to deliver exceptional performance in even the most compact of kitchens thanks to being robustly built by a trusted
industry manufacturer. Being able to withstand the demands of commercial kitchens whilst being visually sleek and stylish is exactly what this range offers.
The range includes both a single and twin tank electric fryer which are great for businesses looking to add frying capabilities to their kitchen. It also has a two-slice conveyor toaster, along with both a flat and ribbed grill (both a single and twin option). Finally, we also have their countertop griddles too which are brilliant for cafes and bistros.
So, if your kitchen is hard pressed for space and you want to add extra
functionality, but don’t have the means for installing large pieces of equipment then the new range from Mercury by Middleby is perfect.
For more information on the range we have or our capital equipment offering in general, contact Alliance Online on 01270 252 333 or email us on: hello@allianceonline.co.uk.
Introducing our new range of equipment.
Designed to deliver exceptional performance in even the most compact kitchens. Crafted to withstand the demands of commercial use while maintaining a sleek and stylish aesthetic.
FESTIVE HOSPITALITY: GET YOUR VENUE READY FOR CHRISTMAS
With venues already no doubt half booked up with festive parties throughout December, its important to start organising your Christmas theme now and Alliance Online are here to discuss the best festive trends this year.
What’s Vogue this Season?
The Classics
Obviously, it’d be remiss of us not to start with the classic colourways which dominate the festive period, we’ll start with the ever popular and present Gold, Red and Green. These tones always feature in venues across the nation on account of them being the quintessential Christmas colours.
Staying with iconic looks, if Gold, Red and Green aren’t your thing you could go for the crisp, clean look of Silver and White. With the white imitating the
coolness of Winter’s snow, the silver adds a tasteful hint of sparkle and glamour.
Navy & Gold
For a more refined and regal colour palette, navy and gold creates a striking contrast. We at Alliance predict this to be a huge trend this season, particularly in luxury venues. The deep midnight navy provides a dramatic and elegant stage to build your Christmas theme on.
Pink & Green
If you and your business embrace non-mainstream themes, then this may be for you. Perfect for quaint, quirky establishments that stand out from the crowd this soft, fresh and airy colour scheme creates a serene and inviting atmosphere.
Supporting the Environment with a Bang
At Alliance, we have taken the initiative to ensure our Christmas crackers are fully recyclable. This has been achieved by removing the powder (silver fulminate) from within the crackers which creates the classic crack. We have replaced this with the snapping sound of card instead meaning the fun can still continue, but the cracker can be disposed of afterwards via an environmentally conscious channel.
To review our Christmas offering you can contact us for a digital copy of our Christmas Catalogue, or contact your local Alliance depot who will be able to talk to you further surrounding Christmas and how we can help you be ready for the festive season. www.allianceonline.co.uk
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CHEF VIVEK SINGH
Vivek Singh is one of the most renowned and influential modern Indian chefs in the UK, celebrated for his innovative approach to Indian cuisine that combines traditional flavors with contemporary techniques. With six successful restaurants across London and Oxford, including The Cinnamon Club, Singh has redefined Indian dining in Britain, earning acclaim through his creative vision, media appearances, and the publication of eight cookbooks.
Your culinary journey has redefined Indian cuisine in the UK. What inspired you to infuse traditional Indian flavours with contemporary techniques, and how has that shaped your restaurants’ identities?
My own take on traditional, authentic Indian cooking and spicing with European influencers and ingredients I supposed stemmed after nine years cooking professionally in India where I suppose I felt somewhat felt stifled with the lack of experimentation, so I had
a vision to create room for creativity and push the boundaries and creating something which elevated the standard and existing offering people were accustomed to in the UK.
The time spent in India was invaluable and from there I knew I wanted to set out to do. I focus on using the best produce and ingredients possible and wanted to change the perception that ‘curry’ didn’t require good or quality ingredients. I honestly believed that there was so much more creativity to be
explored in Indian cuisine – we hadn’t really scratched the surface! I wanted to show people there was a lot more to Indian cooking and its repertoire than was being showcased at the time.
The Cinnamon Club was groundbreaking when it launched. What challenges did you face in transforming the perception of Indian food in a market that was accustomed to a more traditional approach?
Nobody likes change so I suppose I was met with as much with resistance and doubt as anything could be expected so in that sense it was challenging. I think we took it all on because we were young, determined and didn’t want to take no for an answer. It takes time to change deeply entrenched behaviour but I would say by year two and three, people loved it and by year five, The Cinnamon Club was constantly full.
Nothing ever comes easy but being passionate, working hard as a team really does pay off.
Each of your restaurants has a unique character and ambiance. How do you approach the design and atmosphere to complement the culinary experience in each of your establishments?
I don’t believe in a cookie cutter approach. In all of our restaurants, each venue has a distinct character and history of its own and we then like to bring that story to life. It would have been foolish to re-design The Cinnamon Club’s library for example, as it’s such a strong and striking feature and has become an iconic element of the restaurant as a whole.
Cinnamon Kitchen City is more industrial, very boisterous and has almost a New York warehouse feel. It always has a vibrant, buzzing and exciting ambience in the dining room because the space lends itself to it and its customers.
We don’t try and shoehorn, we are mindful and respectful of the location and of course bring personal touches to each of our locations which means we’re constantly creating and innovating which I love.
With a growing focus on wellness and healthy eating, how do you adapt traditional Indian dishes to meet modern dietary preferences while retaining their authentic flavours?
When it comes to Indian food, there have always been extensive plant based and vegetarian dishes on offer. Whatever lifestyle or modern dietaries that we see now – a dish that caters to it has always and already existed.
There are over 5,000 years of history and a multitude of records, tradition and knowledge when it comes to ingredients and spices holding health benefits, the effects on the body etc. Grandmothers and mothers have
passed down this knowledge through generations over thousands of years, which is really amazing. So we are always adapting and creating recipes but we have often used a lot of these ingredients already, perhaps when they were less popular in the UK.
Let’s take lentils for example. Britain’s relationship with vegetables hasn’t always been a good one but now there is more of a focus on cost effective dishes, nutrition and exciting plantbased options.
Your restaurants have become iconic in London and beyond. What do you believe is the key to maintaining success in the highly competitive luxury dining market?
Staying relevant and forefront of the dining scene means not never standing still – it’s not an option. If you’re not constantly evolving, innovating and experimenting, then you’re not moving forward and if you’re not going forward, you’re remaining stagnant.
Recipe experimentation is key and something I and my team does all the time which we enjoy. We also really listen to the needs of our guests which I think will always be important.
What advice would you give to aspiring chefs who wish to innovate within traditional cuisines, particularly in a market as diverse and discerning as the UK?
The good news is that UK is one of the best places to start of and live your dream – we have so much diversity and a breadth of differing cultures and cuisines. We have every and any cuisine at any level and price point and done as well if not better than elsewhere in the world. London is an exciting place to be innovative. People are open to trying something different and new things.
My advice is – go out and do it – follow your heart and do what feels right and whatever you feel passionate about. If you start from a place of passion and work hard, you are more likely to succeed.
KEENAN RECYCLING POWERS HEART WITH SMART GROUP’S SUSTAINABILITY GOALS FOR PIZZA HUT RESTAURANTS
Keenan Recycling, the UK’s largest provider of sustainable food waste management solutions, has achieved a significant milestone by securing its largest-ever direct national food waste contract with Heart with Smart Group, who are the sole franchisee operator of Pizza Hut Restaurants in the UK. This partnership marks a major step forward in the company’s growth and expansion, as well as its commitment to environmental sustainability.
From the Scottish Highlands to the English coast, Keenan Recycling is now responsible for collecting food waste from all Heart with Smart Group’s Pizza Hut Restaurants across the United Kingdom. Their nationwide operation has been diligently collecting food waste from their restaurants, diverting food waste from landfill. This significant achievement demonstrates their commitment to sustainability and their ability to deliver exceptional service on a national scale.
Since July 2024, Keenan Recycling has successfully collected 189 tonnes of food waste from all Heart with Smart Group’s Pizza Hut Restaurants across the UK. This achievement is a testament to their efficient and reliable food waste collection services.
To minimise their environmental footprint, they employ a combination of diesel and HVO trucks for their collections. This strategic approach has resulted in a reduction of six tonnes of CO2 emissions in just two months, solely from transportation.
By diverting 123 tonnes of food waste from landfill, they have prevented the release of an equivalent amount of CO2 into the atmosphere. This saved CO2 has been harnessed to produce renewable energy through anaerobic digestion (AD). That’s enough clean energy to power 15 British households for an entire year!
Keenan Recycling’s commitment to sustainability is evident in every aspect of their operations, from their choice of vehicles to their innovative recycling processes. As the UK prepares for new food waste regulations in March 2025, Keenan Recycling is well-positioned to provide essential services to businesses across the country.
SIMPLY LUNCH TAKES CARBON OFF THE MENU, WITH MY
EMISSIONS PARTNERSHIP
Simply Lunch is pleased to announce a three-year partnership with My Emissions, a company specialising in measuring carbon footprints.
This collaboration forms a key part of Simply Lunch’s commitment to improving lives through delicious food, whilst putting the planet and environment first.
Over the next three years, My Emissions will conduct detailed product assessments for all Simply Lunch products and their corporate emissions across Scope 1, 2, and 3.
This partnership builds on the significant progress Simply Lunch has already made, including removing
beef from their own-brand product range and introducing electric vehicles to their delivery fleet.
This approach will ensure Simply Lunch continues to offer high-quality products that their customers love, while also contributing to a more sustainable and healthier planet.
Through collaboration with My Emissions, Simply Lunch strives to further understand its environmental impact and strengthen its commitment to sustainable practices.
HARRISON
TAKES A SUSTAINABILITY-FIRST
APPROACH TO NEW GIRAFFE WORLD KITCHEN MANCHESTER AIRPORT OPENING
Giraffe World Kitchen appointed Harrison, the full service 360 brand and design agency announces, as their strategic partner for the design and creation of their latest opening in Manchester Airport Terminal 2.
The new location marks continued growth in Giraffe’s expansion within travel hubs, now in over 10 airports globally, offering travellers a vibrant dining experience that celebrates global cuisine and sustainable design.
Sustainability is at the heart of the design, with initiatives focused on creating the least impact as possible. This includes the use of reclaimed and recycled materials wherever possible, such as repurposed furniture and lighting from other closed or refurbished sites. When new materials did need to be sourced, these included ethically sourced leather for seating, and sustainably sourced tiles from
factories using 100% self-generated electricity. The brand’s commitment to reducing environmental impact is further demonstrated by the retention and revamping of existing structures like the bar and pass to minimise waste.
Faux greenery installations add life to existing illuminated hexagons, while warm terracotta render breaks up grey tones, and rustic, reclaimed timber cladding adorns existing seating.
Giraffe World Kitchen continues to offer its signature menu inspired by global cuisines, providing travellers with a diverse array of flavours and dishes to enjoy before their flights. With the successful opening of this new location, Giraffe World Kitchen reinforces its position as a leader in airport dining experiences. The brand’s focus on sustainability, coupled with its vibrant atmosphere
and global menu, is set to make it a favourite among Manchester Airport travellers.
TWO THIRDS OF HOSPITALITY BUSINESSES YET TO IMPLEMENT MAJOR FOOD WASTE CHANGE
With just months to go until new sweeping commercial recycling rules come into force for businesses in England, 93% of hospitality leaders say they are concerned about the impact the legislation will have on their businesses, a new survey has revealed.
From 31st March 2025, new ‘Simpler Recycling’ legislation, being brought in under the Environment Act 2021, will require all businesses with 10 or more employees to separate dry mixed recyclables and food waste from their general waste, prior to collection from their premises.
The survey of 250 hospitality businesses by waste and recycling manufacturer Rubbermaid Commercial Products showed that while 88% are already separating some waste for recycling, only 34% are currently separating food waste.
With the food waste recycling mandate meaning hospitality is set to be one of the sectors most impacted by the legislation, respondents reported key concerns about the effect of the legislation on their businesses.
For large hospitality businesses, the top concern was the timescales to make the changes, followed by cost and lack of knowledge. While SMEs registered a lower level of concern than larger businesses, the top concern for these respondents was the cost to implement the changes needed.
Come March 2025, businesses will be required by law to separate waste for recycling, however, getting ahead of the rule changes now could see hospitality businesses reap the benefits of cost savings earlier, while also improving their sustainability credentials.
Businesses who are not currently on track to make the changes in time must also consider that landfill taxes are set to rise by 20% in April 2025.
Getting an efficient system into place now gives organisations more time to implement a culture of recycling by training staff and educating customers about how and where to recycle their waste, helping to maximise the sustainability and cost benefits of improved recycling.
ORDÚ TO CREATE 10 NEW JOBS AS IT SECURES £1.3M PARTNERSHIP WITH LAZENBY GROUP
Ordú, a leading Galway-based provider of advanced online ordering systems for the food service industry, today announces a new £1.3 million investment in its partnership with Lazenby Group.
This investment will cover the recruitment and support of staff, including the creation of 10 new jobs in product development within the next 12 months, and the rollout of new technologies.
Known for its premium, high-quality and innovative solutions, including the industry-disruptive self-sanitising Safe-Touch™ kiosk technology, the
company has set new benchmarks for hygiene and efficiency in retail, hospitality, healthcare, aviation, and more.
Ordú’s software incorporates a smart upselling engine, driving a notable 20% increase in order value. By integrating Ordú’s software, Lazenby Group can expand its market reach significantly, with the capacity to manufacture and sell 3,500 kiosks annually, a significant increase from their previous annual sales of 2,000 kiosks.
Furthermore, this partnership facilitates the expansion of Ordú’s
To support businesses with getting ready for the changes, RCP has created a series of free resources, starting with this legislation explainer guide.
service offerings across various sectors including fast food, hospitality, pubs and restaurants, retail, and pharmacies.
The incorporation of Safe-Touch™ kiosks with self-sanitising kiosk technology marks a pioneering initiative in Ireland.
Ordú recently won silver in the Best in Retail and Consumer Goods category at the 2024 Digital Media Awards for its work in boosting operational efficiency for large retail businesses.
CHRISTMAS IS COMING AS COVENT GARDEN ANNOUNCES THE LAUNCH DATE FOR ITS WORLD-FAMOUS CHRISTMAS DECORATIONS AND FESTIVE CELEBRATIONS
Covent Garden, one of the world’s most recognised and loved festive destinations, announces the launch of its Christmas celebrations and 7-week festive programme, including the switch-on date for its lights and decorations.
On Tuesday 12th November, visitors to the area will watch as the neighbourhood’s magnificent decorations and lights are turned on, including the illumination of the iconic 55ft Christmas tree, situated on the West Piazza.
Last year saw the arrival of Covent Garden’s new decorations, which included 40 gigantic bells with bows, 12 giant baubles and 8 spinning mirror balls, featuring over 29 miles of gold leaf and 275 kilos of glitter
suspended inside the historic Market Building. This year also promises to bring something new and exciting to the neighbourhood, with a brandnew lighting scheme sweeping the streets of Seven Dials, featuring a further 150,000 LED lights across the streets and within the much-loved Neal’s Yard.
From a visit to Santa’s Sleigh for the ultimate Christmas photo moment, popping into Covent Garden’s quintessential Chalet on the Piazza which will offer mulled wine and more, to immersive experiences from world class brands and the return of the neighbourhood’s muchloved ‘Festive Thursdays’, bringing live entertainment and late-night shopping.
From pop-ups, family-friendly experiences, exclusive shopping events, surprise performances and an abundance of drinking, dining and entertainment offers, the unrivalled programme of festivities will commence the same night, ensuring Covent Garden will be the place to enjoy all the very best that this festive season has to offer.
A-NRD AND SANTIAGO LASTRA BRING THE COLOURS AND COOKING OF MEXICO TO MAYFAIR WITH THE OPENING OF FONDA
Award-winning design studio A-nrd have completed the design of FONDA, the new highly-anticipated opening from acclaimed chef Santiago Lastra and MJMK Restaurants.
Taking inspiration from the Casonas of Mexico where everything revolves around the kitchen, A-nrd wanted to bring this homely, intimate feel to the new restaurant space. With a material palette which also borrows from the farmhouse kitchens, A-nrd have combined a rustic mix of textures, humble shapes and design details to create an honest and visually rich scheme for the new 450sqm space brought to life with subtle yet vibrant colour.
Upon entering Fonda from buzzy Heddon Street, guests can check-in and depart from the outside world before being transported through an amber glazed Kansa glass enclosure into a wonderland of craft and colour. Here, softly textured Bauwerk painted walls in a soft warm yellow hue, and a micro concrete floor set the tone. Known for their bespoke design, a custom welcome desk crafted from a rich cherry stained oak and Alpi veneer is surrounded by lush planting and offers guests a preview of what is to come.
Dividing the large L-shaped openplan space, A-nrd created zones to provide guests with a new experience upon each visit. A custom oval shaped window table crafted from oak and stained black is inlaid with grey micro cement and makes a bold statement with bespoke accent chairs crafted by a local artisan upholstered in a blue graphic weave from Tibor.
Décor celebrates authentic native Mexican arts and crafts with wooden totem sculptures from M.A Estudio displayed to tell a story of indigenous communities and wood carving practices.
Leading on from the entrance is a bespoke cocktail bar; a soft, muted pink limewashed façade and cherry stained oak counter with farmhouse detailing, juxtaposed by glossy textured cobalt blue tiles. Visually balancing the bar, a long 8 seat booth designed by the studio is upholstered in a tactile apricot hued weave by Kirkby Design, adorned by the bespoke creation from Mexican artist Fernando Laposse, ‘Of Bugs and Buds’.
Decorating the nook, walls are partially clad with glossy rich burgundy tiles and a breadth of authentic arts and crafts including more wooden totems from M.A Estudio, pieces from Cooperativa 1050 and creations from Mexican
artists Lørdag & Søndag crafted from Monstera root and wicker.
Located within the left side of the main space is the open-air kitchen complete with comals. It was important to A-nrd that every seat in the restaurant had a view to the kitchen to create a sense of connectivity and theatricality which was achieved by creating a fully exposed kitchen and pastry desk which flows directly into the cocktail bar. The design language at play and materiality further borrows from the style of the Casonas with a traditionally inspired farmhouse style façade and canopy.
Downstairs a continued use of pink limewash and ochre micro concrete extends the colour palette from ground floor down to lower level. Amber glazed walls and a niche featuring Monkey Chairs by Balsa lead into the cocktail bar. Painted in comforting rose limewash, the moody basement has a monochromatic aesthetic and features a graphic bar designed by the studio. The focal point of the space, with a red travertine countertop, its cherry pink glossy tiled façade features recessed geometric shapes finished in micro concrete. An illuminated back bar continues the use of simple graphic shapes and bar stools designed by the studio feature leather seat pads in a soft apricot hued by Crest Leather.
Across the floor space, seating features bespoke cherry-stained oak tables and chairs in a rose-coloured leather. Lining the wall, comfortable sofa seating is upholstered in a rich Sumac coloured textural bouclé from Yarn Collective, illuminated by vintage wall lights. Decorating the space is further art from Cooperativa 1050, M.A Estudio and vintage painted wooden las mascaras from Mexican collective Los Otros, curating collections of traditional folkloric masks.
In Fonda, A-nrd has created a vibrant and authentic tribute to Mexico for Lastra which tells a story of material and colour, traditional elements and contemporary style. With a palette of warm earthy tones and bold, lively hues, pottery, textiles, wood, and more, A-nrd have drawn on Mexican heritage and indigenous tradition to envision a global sensibility for the new opening.
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Bodmin Jail
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ibis Styles London Gatwick Airport
STUDIO FOUND COLLABORATES WITH CHEF AARON POTTER & INTERIOR STYLIST LAURA HART ON THE DESIGN THEIR
FIRST RESTAURANT WILDFLOWERS IN BELGRAVIA
Wildflowers, a restaurant, wine bar and deli recently opened by Chef Aaron Potter and interior stylist Laura Hart, was designed collaboratively with Ed Plumb, design director and founder of Studio Found, an awardwinning London-based hospitality interiors specialist. Studio Found’s brief was to create an interior that instilled a welcoming and homely feel, inviting guests to relax and enjoy the vibrant Mediterranean cuisine on offer.
The venue also had to sit comfortably within its locality; a design destination full of upmarket interior stores in the heart of Belgravia, Central London,
that in its former life had been one of London’s oldest timber yards. With a natural palette as a starting point, simple materials such as rough plaster, aged oak wood, terracotta, glass and linen were enhanced and elevated with the choice of richer materials such as marble and velvets. Some of the original features of the space such as the Victorian brickwork were also retained to add character and depth.
The space, split over two floors, also called for a design that could seamlessly flow between the entrance, main restaurant and small deli on the ground floor, and the wine bar on the upper floor.
Downstairs in the dining area, a stunning open planned kitchen was designed to bring an intimate connection between Aaron, his team of chefs and the diners. Aaron wanted his guests to have a full sensory dining experience in which they could see the passion and attention to detail that went into each dish.
Upstairs, there’s an intimate wine bar inspired by the cicchetti and pintxos bars of Italy and Spain with a large dark-wood feature bar that dominates the space, set off with a beautifully oversized traditional edge, and with a bronze back bar display behind it.
Located in the heart of Newson’s Yard within a covered courtyard, this area had to be considered too, selecting elegant and restrained furniture and materials alongside more playful touches such as the striped chair upholstery.
Interior stylist and florist Laura brought her expertise to the fore by sourcing some of the furniture and fixtures. She also curated some of the finer details such as the artwork to complement the space, including a bespoke piece by Gabriella Persia, arranging simple yet stunning flower displays for the tables and other areas in the space.
In addition to creating the interior design concept, Studio Found liaised with the consultants and contractors in the build stage to ensure that every facet of the design was carried out with precision and attention to detail expected by the client. And as Newson’s Yard is part of the Grosvenor Estate, the project and its design also had to be managed in line with their expectations.
DRU TO SHOWCASE ITS DESIGNER ELECTRIC FIRES FOR HOSPITALITY INTERIORS AT HIX 2024
DRU, based in the Netherlands, is Europe’s leading fireplace manufacturer, with a large portfolio of contemporary gas fires, wood stoves and electric fires.
Drugasar, its wholly owned UK subsidiary, will be exhibiting its latest Virtuo Evolve electric fires at HIX, Europe’s leading specialist trade show for hotel design and interiors in London on November 27-28, 2024.
Virtuo Evolve represents an evolution in electric fire technology, with realistic flames, authentic sound effects and remote or app controls, with multiple flame colours and patterns. It is suitable for hotel rooms, lobbies, restaurants, wellness suites and many other hospitality settings.
There are a choice of models and designs and the fires can be combined with media walls, false chimneys and other architectural features.
And with zero emissions and low energy consumption, the Virtuo Evolve combines luxury with sustainability.
Designed with safety in mind
With the Virtuo Evolve, you have no safety concerns. The fire is cool
to touch, with a realistic, projected flame picture and an optional heating element.
Minimal
maintenance and running costs
Virtuo Evolve requires no regular servicing or maintenance and the energy consumption is very low.
Timeless and updateable
Virtuo Evolve is an electric fire for life. It has four standard flame effects and a bed of glowing embers, all of which the user can adjust for brightness and intensity.
Remote or app controls
Virtuo Evolve is supplied with a convenient remote control, which allows you to adjust the flame picture and heat output. You can also use the latest DRU app for phones or tablets. This is operated using Bluetooth and enables you to download a selection of flame images in different colours and patterns.
Totally realistic
Because the Virtuo Evolve has a projected flame picture, it is identical
to an actual log fire, underpinned by authentic glowing embers. There is even the sound of crackling wood.
Totally sustainable
Virtuo Evolve creates zero emissions, releases no greenhouse gases and only requires a standard domestic electricity supply.
Easy to install
Virtuo Evolve requires no chimney, flue or ventilation points. It can be installed in hotel lobbies, bedrooms, restaurants, leisure facilities and many other hospitality settings.
For an expert consultation by one of our design team, email info@drufire.co.uk or visit www.drufire.com
To organise your visit to HIX, visit: www.hixevent.com
Virtuo Evolve in boutique hotel room
Virtuo Evolve in hotel sea view bedroom
Virtuo Evolve in hotel Wellness suite
PASTA EVANGELISTS LAUNCHES ITS SECOND PASTA EMPORIUM IN GREENWICH, AS THE BRAND CONTINUES TO
Fresh pasta experts Pasta Evangelists has announced the opening of its second Pasta Emporium in Greenwich, hot on the heels of the Richmond franchise launch in July.
The new opening in South East London will follow the same new take on Italy as the first Richmond location, with fresh pasta shapes made by hand on site and served to customers from the locations’ open pasta counters. Customers can choose to dine in or take away, via digital screens or from the counter.
At the Greenwich site, customers will get to enjoy free weekly wine tastings, free of charge for the local community, informal Italian lessons over a giant antipasti platter, and kids’ pastamaking sessions on Saturdays. Guests will also enjoy seeing rare plants and cacti from forgotten parts of southern Italy, curated by landscape artist Mo Helmi - who previously designed Soho Farmhouse’s green concept.
And if guests can’t decide on just one pasta dish, they’ll be able to order an exclusive ‘Half & Half’ dish, enabling them to try two different dishes for the
GROW AND EXPAND ITS OFFERING
price of one. Each new site will act as an ‘Italian hub’ within the local community, bringing together friends, families, and new customer faces.
The Greenwich site hosts a large communal table, allowing customers to enjoy their pasta dishes all together – the Italian way. The Emporiums will also run regular pasta-classes, with Head Chef Roberta and her vibrant team teaching all the necessary skills and techniques to make fresh pasta from scratch. These are already taking place at the Greenwich site every Friday afternoon, with free community events to follow.
For more information, visit Pasta Evangelists website HERE.
‘CLOCK HOUSE
TAVERN’
ON PECKHAM RYE, NOW OPEN! A PROPER PUB OFFERING REAL ALES, IRISH STOUTS AND COMMUNITY CHARM
Clock House Tavern is Peckham Rye’s newest old-school pub led by Parched, an independent pub group founded by four local friends with a passion for preserving the rich pub culture of South London. Located right on the park, the pub has been restored back to its finest splendour across two floors.
Clock House Tavern combines classic charm of a traditional pub with a quality offering for the whole
community. The restored interior features oak panelling, antique mirrors, and luxurious leather banquette seating.
As well as the main bar, the pub boasts various areas and an events room. There is the snug area with a fireplace and a back area for food and parties. The elegant upstairs bar offers stunning views of Peckham Rye Park, providing a great backdrop for social gatherings and private events.
Outside is a large beer garden adorned with mature wisteria, offering a picturesque escape for sunny afternoons.
Keeping things local to preserve the pub’s community charm, Clock House Tavern serves ales and beers from nearby breweries. Alongside the beers is a refined whiskey offering from around the globe - Balvenie Single Malt Scotch, Redbreast 12 Year Irish Whiskey and Nikka From The Barrel.
LA MARITXU TAKES A SLICE OF SHAFTESBURY CAPITAL’S SOHO FOR SECOND SITE
Shaftesbury Capital has announced that La Maritxu, the Basque cheesecake operator, has signed for its second London location on Soho’s Kingly Street, adding a distinctive dessert offer to the world-famous dining destination.
A carefully curated wine list brings together the best of European wine, and the select list of handcrafted cocktails is made using the best ingredients.
In the kitchen is the talented chef duo George Genn and Laurence Pengelly. Continuing their legacy, their Clock House Tavern menu focuses on bold, unfussy and delicious dishes; expect grilled fish and steaks, seasonal flatbreads and fresh pasta, and a classic Sunday Roast.
House Tavern is Peckham Rye’s new favourite boozer.
Find out more about the group: parchedlondon.co.uk
La Maritxu will open a 271 sq ft café at 10 Kingly Street, adjacent to the entrance of Soho’s renowned food hub Kingly Court, specialising in Basque cheesecakes baked at a high temperature to produce a caramelised exterior and a rich, creamy centre.
La Maritxu was built on its Basque heritage, using original family recipes to create a distinctive and quality product. The store will serve its simple menu of single slices, as well as 8” and 10” cakes, alongside coffee and brand merchandise, including aprons and utensils.
SAM LOMAS’S DEBUT RESTAURANT ‘BRIAR’
AT NUMBER ONE BRUTON IS NOW OPEN
The Great British Menu alumnus has opened his first restaurant within the culinary epicentre of Somerset, in the former home of Osip. Having welcomed the great and good of the West Country’s culinary scene in the first week, Briar is now open to the public.
Briar marks a partnership between Sam Lomas and husband-and-wife team Claudia and Aled Rees, owners of Number One Bruton. Their hotel has gained a reputation as a cosy, joyful escape that showcases Somerset’s local suppliers and craft heritage in every room; the perfect home for Sam’s farmto-table venture.
Briar is a warm, friendly neighbourhood restaurant with its feet planted firmly in the West Country. Drawing inspiration from its namesake (a wild bramble or shrub native to England), the menu celebrates hyper-local produce, foraged ingredients and is dictated by the growing seasons of the kitchen garden.
Serving a daily changing blackboard menu of small plates, snacks, sharing dishes and proper puddings alongside a thoughtful drink’s menu; the food is a culmination of Somerset ingredients
and food traditions with a focus on craft cooking and unfussy dishes.
The menu spotlights celebrated local producers with whom Sam is developing earnest partnerships such as Stavordale Dairy - Sam has designed a chutney to pair with Cameron Mackintosh’s lauded cheddar - and local grain specialists, Landrace Milling, which is used in the chef’s baked goods. The kitchen is open for lunch and dinner Wednesday – Saturday.
SEBB’S UNDERGROUND BAR AND RESTAURANT TO OPEN IN GLASGOW THIS NOVEMBER
In November, Sebb’s - an underground bar and restaurant from renowned Scottish restaurant group, Scoop - will open on Glasgow’s Miller Street. Pairing a dedicated cocktail kitchen with a menu focused on food cooked over fire, Sebb’s will be a destination for daytime sessions and late nights soundtracked by a rotating programme of DJs playing vinyl.
Kieran McKay (Sebb’s General Manager) and Scoop’s Head of Drinks, Alasdair Shaw, will head up the
cocktail programme. For Sebb’s, they have designed a comprehensive list of cocktails batched in the mixology kitchen, including spritzes, sours, and signature ‘sippers’.
A range of alcoholic slushies, which can be layered in a playful twist on the Miami Vice, alongside signature house shots will feature, and a selection of low-intervention European wines on draught.
The kitchen will be led by Head Chef Danny Carruthers, whose experience
at revered institutions has resulted in a vibrant and flavour-focused cookery style, anchored in precision and French-style technique. Carruthers has created an adventurous menu which draws on his love for cooking over fire through grill-led snacks and sharing plates.
Located underneath Margo, the recently-announced restaurant also by Scoop on Miller Street, Sebb’s will seat 68, with a further 12 covers in the private dining room, ‘The Record Room’.
UK RESTAURANT BRAND RELAUNCHES BAR-CAFÉ NEAR BIRMINGHAM
A popular high street restaurant in Sutton Coldfield has relaunched as a bar-cafe to appeal to a wide range of customers looking for the ultimate socialising venue to enjoy with friends and family. Following its launch in 2017, Bistrot Pierre in Mere Green has now been transformed into Pierre’s after a complete refurbishment.
The new-look bar-café is a perfect socialising hub for all seasons, offering great dining with a value for
money menu, coffee, cocktails, small plates and sharing dishes, in a warm, welcoming atmosphere.
The stylish restaurant group, which has 18 eateries across the UK, identified a gap in the market for more informal dining which is accessible to a wider customer base. It will open at 9am each day, offering a wide variety of breakfast options which will be available until the later time of 3pm. Treat your little ones to a Kids Breakfast from just £2.50.
The vaulted brick ceiling brings an industrial feel to the space, softened by comfortable booth seating and accents of coloured tiles.
A dedicated viewing window looks onto the mixology room, while the open kitchen is centred around an expansive charcoal grill to give guests a glimpse of the live fire cooking.
Tables will be available to book, with space also left for walk-ins.
Sebb’s will open in November at 68 Miller Street, Glasgow.
Get in touch: sebbs.com | @sebbs_official
Highlights include a breakfast flatbread – sourdough topped with tomato, bacon, egg, sausage and mushrooms; avocado on toast with pomegranate seeds, feta cheese, harissa oil and sweet chilli jam; a buttermilk pancake stack with a topping of either mixed berries and crème fraiche, or bacon and maple syrup.
The innovative Start and Share section includes some enticing vegetarian options such as bang bang cauliflower, pan fried halloumi and a pea, mint and broad bean falafel.
There will be a great value set menu available from Monday to Friday, offering two courses for £18.95 or three courses for £22.95. Roast lunches are served every Sunday from 12pm and there is a daily special of two cocktails for £14, as well as an impressive range of beers and spirits.
To book a table and for more information, please visit: www.bistrotpierre.co.uk/pierres/
FATTO A MANO OPENING IN BETHNAL GREEN THIS NOVEMBER
Early this November, Fatto a Mano, ‘made by hand’, will launch a new pizzeria on Bethnal Green’s Paradise Row, bringing its signature Neapolitan pizza to East London for the first time. Fatto a Mano Bethnal Green will be their first London neighbourhood opening - joining siblings in Covent Garden and King’s Cross, alongside three neighbourhood sites in Brighton and Hove.
Guests at Bethnal Green will be able to enjoy the ‘Carolina’s Meatballs’, a
limited-edition pizza special topped with meatballs and a spicy tomato sauce, made with vodka from East London Liquor Co. As part of Fatto a Mano’s ongoing community outreach, £1 from each special sold will go to the Bow Foodbank, a local charity supporting those in need across Tower Hamlets.
It will also offer more contemporary twists, such as Fatto a Mano’s beloved Lasagna Pizza – topped with beef ragu, béchamel, smoked provola, mozzarella, parmesan, and basil.
Building on the vision of founder Rupert Davidson, the new site is under Bethnal Green’s converted railway arches. Inside, warm but unfussy interiors at the 65-cover restaurant will draw on existing industrial features. Split over two levels, the mezzanine will look out over the dining room, with a bustling, central open kitchen, while a sun trap terrace will add an extra 40-covers when the weather allows.
EAST MEETS WEST AT SIX BY NICO: ISTANBUL-INSPIRED MENU UNVEILS NEW ‘VERSUS SERIES’ CONCEPT
Renowned for its culinary storytelling and immersive dining experiences, Six by Nico has unveiled its latest themed menu, Istanbul, bringing the vibrant, historic, and culturally rich flavours of Turkey’s cuisine to the table. This marks the latest chapter in Six by Nico’s imaginative journey across the world, where guests embark on a gastronomic adventure through carefully curated, multi-course tasting menus.
The Istanbul menu is part of Six by Nico’s newly introduced ‘Versus Series’, where diners experience a dynamic culinary duel. The ‘Versus Series’ concept showcases two opposing theme profiles, ingredients, or cuisines, challenging guests to explore contrasting yet complementary tastes on one plate
over the six-week cycle. From September 23rd to October 13th, diners ventured through spice-laden streets of Istanbul and dove into the rich, aromatic dishes inspired by the Turkish city’s iconic bazaars. For the second part of the series, guests will be transported to the glamorous world of Los Angeles and celebrate a ‘Hollywood’ themed menu from October 14th - October 31st 2024.
Six by Nico caters to all dietary requirements, offering a full vegetarian menu for each new menu concept. Plus, customers can swap courses from the meat menu to the veggie alternative, if they wish. Other dietaries and certain allergens can also be catered to upon request, ensuring that everyone can enjoy the best possible dining experience.
Since its launch Fatto a Mano’s team has always engaged with grassroots community projects in the neighbourhoods surrounding the pizzerias. The integral ethos of giving back to the community has seen Fatto a Mano support and fundraise for numerous charitable causes in the Brighton area over the years.
Most recently, its continued support of the Brighton Table Tennis Club saw Fatto a Mano help to finance a trip for more than 100 local residents –including underprivileged children in foster care – to attend the 2024 Paris Paralympics. This community work will continue to be a core pillar at its new Bethnal Green home.
Bookings can now be made for the Hollywood themed menu from 14th - 31st October on the website here: Glasgow: https://www.sixbynico. co.uk/glasgow/ Edinburgh: https://www.sixbynico. co.uk/edinburgh/ Aberdeen: https://www.sixbynico. co.uk/aberdeen/
HEALEY AND LORD URINALS
Healey and Lord offer an extensive range of high-quality urinals for hospitality and restaurant washroom projects.
We offer urinals in a wide range of styles to compliment all types of scheme design from traditional classic washrooms to more contemporary aesthetics. Our urinals are available in floor-standing or wall hung configurations in single or multi-station formats.
All of our urinals are available from stock in white anti-bacterial ceramic glaze. Our Florida and Niagara urinals are also available from stock in black gloss anti-bacterial ceramic glaze. The Florida range of urinals can be supplied in over 28 different exciting colours as a special-order product.
Healey and Lord urinals are available with a wide range of standard metalwork finishes including polished brass, brushed brass and stainless steel. We also have an extensive library of
other finishes like matt black, brushed bronze, gunmetal and copper available to special-order or can also offer bespoke finish options to match in with other fittings used elsewhere in washroom schemes.
Healey and Lord can supply just urinals or complete urinal packages including water saving flushing systems, urinal dividers and all associated pipework as required. We work with Interior Design professionals, Architects and Mechanical and Electrical contractors to offer design and technical advice at the point of specification.
We supply our extensive range of urinals to high profile projects all around the world and can offer global shipping and delivery as required by our customers.
Please contact us on: +44 (0)1603 488709 or at sales@healeyandlord.co.uk or visit our website to see our full range of products at www.healeyandlord.co.uk for more details.
SFE SERVICES AND ICM LTD OKA RESTAURANT, KINGLY COURT
ICM Ltd was appointed as Principal Contractor for the extension and refurbishment of OKA restaurant in Kingly Court, London. The restaurant is in the heart of Soho and is one of several in the OKA group specialising in Pan Asian and Sushi menus.
As part of the comprehensive refurbishment, ICM assigned SFE Services to install heating, cooling, and ventilation systems throughout the building. This included the restaurant, kitchen, bar, private dining room and customer WC facilities. SFE Services were instructed to decommission the existing wall-mounted air conditioning system. The team designed and installed new air conditioning and supply and extract ventilation. They also installed as per design specifications kitchen extraction.
To elevate indoor air quality and ensure a comfortable dining experience, SFE Services opted for cutting-edge solutions. The systems installed were provided by Panasonic Heating, Ventilation, Air Conditioning UK. Five ceiling-mounted cassette indoor units with unique nanoe™ X technology were fitted at various locations throughout the restaurant and function room. Pioneered and exclusive to Panasonic, nanoe™ X technology harness the benefits of hydroxyl radicals which have the capacity to inhibit pollutants. The innovative technology enhances the air quality and contributes to a healthier environment for customers and staff alike. Panasonic Heating, Ventilation, Air Conditioning UK also supplied two heat recovery ventilation units to provide supply and extract ventilation to the restaurant, function room and toilet facilities.
All the internal air conditioning units, ancillaries and ductwork were left exposed and colour-matched by ICM to maintain the contemporary design of the premises.
As the Principal Contractor, ICM was additionally requested to provide the kitchen extract. The kitchen extraction system was independently designed and SFE Services were required to
supply and install the complex extract and filter system that complied with the landlord’s fit-out guide. All ductwork was made to measure to allow for the correct extraction rates and to fit in the area provided.
“Three outdoor units were carefully installed on the multitenant roof area using specialist lifting equipment. Due to the location of the building being a very public area, onsite contractors had to adhere to landlord requirements, so risk assessment and health and safety practices needed to be followed at all times.”
The project encountered a brief hiatus during the Christmas period to accommodate the client’s revenue stream. However, the SFE Services team worked closely with ICM to ensure timely completion post-Christmas, despite the tight schedule. The successful collaboration between ICM Ltd and SFE Services resulted in the seamless execution of the project which was completed on time and within budget.
PROCESS MANAGEMENT PLATFORMS ENSURE OPTIMAL OPERATIONAL EFFICIENCY IN QUICK SERVICE RESTAURANTS
By Matt Smith, Director of Customer Operations at mpro5
The appeal of quick service restaurants (QSRs) lies in the name – quick. Fast food chains like McDonald’s are experiencing incredibly high demand, offering both convenience and affordability. With 59% of customers valuing an “outstanding” experience over product quality and price, QSRs’ success lies in rapid service. If this were to falter, it stands to reason that their popularity and demand would decline.
However, maintaining speed of service whilst managing costs and ensuring compliance poses significant challenges for QSRs. Lapses in these areas risk a negative impact on both brand reputation and customer satisfaction. Efficient process management platforms automate and streamline the required tasks an organisation must undergo to remain compliant, such as cleaning and safety. The recording of completed work and collection of data serve as an essential tool for QSRs to maintain a safe facility for employees and customers alike.
QSRs face significant challenges in maintaining high levels of food safety, with 28% of QSR operators citing food safety as their top challenge. The nature of QSR operations - with a constant stream of customers, extended opening hours, and the pressure to fulfil orders quickly - make these establishments more susceptible to food and hygiene standard oversights. This is in comparison to standard restaurants, which have more time and staff to ensure vigilance in these areas. High staff turnover of QSRs contributes to these challenges, with inconsistencies in training and varying levels of experience among staff risking the maintenance of food, health, and safety standards.
In light of these challenges, a recent Thomson Reuters report revealed that compliance leaders anticipate a significant rise in compliance burdens due to evolving regulations
and heightened scrutiny. Process management apps provide managers with the tools necessary to streamline compliance processes. For example, detailed workflows within the software require complete information, preventing staff from beginning tasks and leaving them incomplete. Additionally, automating records that specify the employee who was assigned the task and the time it was completed, bolsters team accountability, ensuring that targets are met promptly and wholly.
These platforms are then able to utilise recorded data to streamline auditing processes accurately and quickly, in accordance with food safety regulations, supported by the evidence detailing task completion.
By digitising food safety checklists, temperature logs, cleaning schedules, and workflows, process management platforms ensure food safety procedures are consistent.
Automated reminders and checklists assist staff in fulfilling required tasks, reducing the risk of human error and ultimately preventing non-compliance.
Once process management software is integrated, improved efficiency reduces administrative time and printing costs but also contributes to significant overall cost savings. By automating routine tasks such as manual data input and reducing the reliance on physical paperwork, staff are able to focus on more value-added tasks. As a result, printing costs and the associated physical storage of documentation are reduced, both lowering expenses and reducing environmental impact. By streamlining these processes, QSRs can achieve a far more efficient operational model, driving productivity and improving cost savings across departments.
A unified process management platform empowers staff to deliver consistent and outstanding customer service. By automating behind-thescenes operations, staff are able to dedicate more time to training, compliance, and customer relations. This focus on critical tasks improves service quality whilst adhering to regulatory standards.
Website: https://www.mpro5.com/
REVOLUTIONISE YOUR QUIZ NIGHTS WITH HQ.FM: THE ULTIMATE HASSLE-FREE QUIZ
HQ.FM is excited to announce the launch of its innovative pub quiz and bingo software – a game-changer in the world of entertainment.
Designed to simplify and enhance the experience for hosts and players, this exceptional software offers flexibility, reliability, and engagement without the common hassles associated with traditional quiz and bingo nights.
Playing pub quizzes and bingo has never been easier or more accessible. With HQ.FM’s cutting-edge software, players can join in the fun using any internetenabled device from anywhere – no app downloads or additional VPN hardware purchases are necessary.
Whether you’re at a cafe, restaurant, or at your favourite pub, HQ.FM delivers an uncompromised gaming experience.
The software’s signature no-download feature means enthusiastic players can dive right into the action without the need to install or update cumbersome apps.
Additionally, there is no need for costly extra equipment, no tangles of Ethernet cables, and no time-consuming authorisations of equipment.
This not only saves time but also minimises setup costs, making it a highly cost-effective option for establishments and event organisers.
With HQ.FM, all you need is any internetconnected device – your laptop, tablet, iPad or smartphone becomes the portal to a world of quizzing excitement.
In the rare event of technical difficulties, the HQ.FM Pub Quiz & Bingo Software is equipped with a robust recovery feature,
ensuring the game can be immediately resumed on any device, guaranteeing an uninterrupted play experience and maintaining the excitement and competitive spirit.
Data collection capabilities are also built into the platform, providing valuable insights to hosts and businesses. These insights can help with marketing efforts, tailor future events to audience preferences, and create a more personalised experience for every participant.
Our unique selling point - “Play literally anywhere” - embodies the freedom and convenience that we are proud to deliver to our customers.
This philosophy is at the heart of our product, making HQ.FM Pub Quiz & Bingo Software stand out as an indispensable tool for anyone looking to host an engaging and modern quiz or bingo night.
Join the revolution and bring a new level of entertainment to your establishment with HQ.FM. Step into the future of pub quizzes and bingo – where accessibility meets reliability, and fun meets flexibility.
We can even supply awesome quiz hosts for you too!
Experience the future of quiz and bingo now. It’s time to host and play with HQ.FM – where every question leads to more fun, no strings attached!
Find us TODAY and access your FREE 7-day trial at: hashtagquiz.co.uk
Follow us on:
FaceBook: www.facebook.com/ hashtagquiz
TikTok: www.tiktok.com/@hq.fm
Instagram: www.instagram.com/ hashtagquiz
LinkedIn: www.linkedin.com/ company/hashtagquiz
For additional information, please contact Simon Wilson: ops@hashtaghosts.co.uk or 07941 322339
HOW THESE LEADERS IN HOSPITALITY ARE SUPPORTING MENTAL HEALTH:
A business with mental health at the core:
In 2023, Dave Lee became the CEO of Planday, the shift planning software designed to help hospitality operators provide a clear shift structure for their employees, overseeing Planday’s ‘Single Biggest Shift’ campaign. Created to provide solutions to the hospitality employment crisis via robust shift management, this addresses both the length of the shift and its planning through giving employees at least two weeks’ notice of their shift patterns.
A business dedicated to staff wellbeing:
With a combined workforce of over 120, Sam Harrison has a dedicated wellbeing programme implemented for all staff, to ensure that Sam’s restaurants are consistently a positive place for all involved.
All new staff have a full induction on day one with an emphasis on the importance of their wellbeing at work, and are granted access to a wellbeing app. With the help of Planday, rotas are always established at least two weeks in advance, and staff have control over the hours that they work. There
are monthly 1-1 drop-in sessions with Sam’s business partner Fanny, to try and alleviate any issues in or out of the workplace. There are also two fully trained mental health first aiders that will be on hand to further assist all Sam’s workforce.
A business bringing people together:
Having founded Kindred in 2018, Anna Anderson has made it her mission since its inception to create a beautiful and creative space to bring together members of the London community.
The Grade-II listed mansion offers weekday coworking, daily dining and hosts an array of inspiring events each month, from spoken word evenings to live music gigs, networking events and more.
In a post-covid era where connections aren’t as easy to make as before, Anna is dedicated to bringing people together and reducing the alarming rates of loneliness in the capital.
The most stark example of this is the introduction of monthly ‘community dinners’ where 100 strangers are invited to enjoy a delicious meal together, completely free of charge. Each menu
YO! ACHIEVES LANDMARK SAFETY CERTIFICATION
YO! is leading the way for the hospitality sector as the business passes the robust requirements of the new Safe to Trade food safety and health and safety standard, to become ‘Approved’ on the Safe to Trade register.
Safe to Trade is the first voluntary, third-party assurance scheme for the hospitality industry that puts people’s health first. A standard that leads and directs the sector, devised in collaboration with leading
industry experts and regulators, and implemented by highly trained, competent and impartial Environmental Health Practitioners from Shield Safety.
Shield Safety has been appointed the first Certification Body for Safe to Trade, setting the standard for consumers in food safety and health and safety.
The business represents the largest team of environmental health
is created by one of Kindred’s in-house chefs, who draw influence from their personal heritage to create an authentic feast to be enjoyed by guests.
practitioners in the UK. Working in close partnership with industry leaders and stakeholders, Shield Safety ensures that every service it delivers for its customers is grounded in the highest expertise and quality.
Anna Anderson - founder of Kindred, community and events space
Dave Lee - CEO of Planday
THE SHIFT TOWARDS RETENTION: PLANDAY UNCOVERS ACTIONABLE INSIGHTS TO REDUCE HOSPITALITY STAFF TURNOVER
Planday – the shift planning software by Xero – has released survey results on why staff retention in hospitality is so low and uses the results to share practical advice on what hospitality leaders and managers can do to increase staff retention and happiness.
The survey results - dissecting the habits and work priorities of over 2,000 UK shift workers - were turned into a white paper report in association with The Burnt Chef Project. Off the back of these learnings, Planday launched The Single Biggest Shift campaign, promoting actionable solutions to the hospitality employment crisis and creating happier, healthier teams who are more likely to stay in the industry for longer.
With one in seven hospitality workers stating they would not recommend the industry as a career – primarily down to low pay, long shifts or uncontrollable hours and a lack of control over rotas –and 53% of UK shift workers confessing they have plans to leave their current job, it’s clear that something in the industry needs to ‘shift’ to increase staff retention.
On top of this, shockingly 85% of hospitality employees report they have experienced symptoms of poor mental health in the last 12 months, including depression, anxiety or stress.
One of the clear actionable results that came out of the survey findings to alleviate the unhappiness at work was that 67% of employees believe having more notice of shift patterns would improve their life.
Indeed, 68% of employees have considered switching to another industry due to lack of notice on rotas and unpredictable shift patterns. 53% state that they suffer from stress and anxiety due to not regularly knowing when they will be needed at work, but only 31% get a week or more notice ahead of their next shift.
Listening to the survey results, Planday shares four practical actions that businesses can take to really shift the dial on staff retention:
1. Improve mental wellbeing support. 85% of respondents reported poor mental health problems in the last 12 months and yet only 24% have access to support in the workplace
2. Create progression plans for all employees. 71% who feel they lack appropriate guidance to reach the next level plan to leave their role in the immediate future.
3. Plan rosters further ahead. 69% of employees get a week or less notice of their next shift, and 68% have considered switching to another industry due of lack of planning. Planday can help managers plan shift work further in advance, and this small change could positively impact a vast majority of hospitality workers.
4. Use technology to work across generations. 68% state they would make regular use of a mobile app that allows them to makeshift changes and stay on top of their rota and pay. Giving employees more freedom gives them a better work / life balance, which in turn will lead to happier staff.
Using these simple tips will help hospitality businesses keep their staff happy and in turn have higher staff retention. Indeed, 47% cite a good work / life balance as the most important factor for them when looking for a new job, and 25% demand regular working patterns.
NAVIGATING THE SHIFT TO SUSTAINABLE PACKAGING: A GUIDE FOR RESTAURANTS
In recent years, the hospitality industry has experienced massive changes. Following a global pandemic that shuttered many hotels and restaurants around the world and left others searching for ways to stay afloat, countless businesses have only just started to enter an era of revitalization and recovery.
Today, the industry is now exploring more sustainable methods for running operations. From water conservation efforts to innovative packaging with a smaller carbon footprint, changes are imminent. Sustainability is the way of the future in hospitality, and with benefits that far outweigh the challenges, there’s no reason to delay the shift.
Consider an upgrade to sustainable packaging as something of a migration. This isn’t a change that is going to happen overnight. There are financial and practical considerations to keep in mind.
Ideally, moving to sustainable packaging will be better for your bottom line. Realistically, you may be looking at a premium when you switch to recyclable or compostable options. As you explore how this change is going to be rolled out, make sure you have updated your budget accordingly.
Compostable and recyclable options are generally the most practical for sustainability, cost-effectiveness, and function. Determining which works best for your needs is part of the migration process.
The shift will be slow and steady and, if done correctly, will have a positive impact on both your business and the environment.
If you’re ready to go green, you need to consider a few variables when choosing which packaging to use. There are many options, but they won’t all suit your needs. Consider these factors when making your decision: Sustainability comes at a cost, but it’s worth the slight increase.
As consumer demand for compostable and recyclable goods increases, so does the support of companies that embrace greener practices. When weighing your options, you should consider the big picture of what these items will cost compared to how your business will benefit financially from using them.
Depending on where your establishment is located, there could be accessibility challenges. Make sure that the options you’ve chosen are reliably available to you so that you don’t incur unexpected shipping costs or run into supply chain issues.
Depending on the types of food or drinks you need to package, materials are an important piece of the equation. For example, if you serve iced coffee, you’ll need to consider alternatives to plastic cups that can be recycled or composted. Soups have different packaging requirements than cakes, so the type of material used in the packaging is important.
When it’s time to implement changes to your packaging, you can make it easy on yourself and your customers by following a couple of simple steps: Abrupt changes can be unsettling for staff and customers. Consider a slow approach with plenty of notice so that no one is surprised when changes take place.
Your customers will likely be happy to see that you’re taking measures to be greener but may need some education on how to dispose of their packaging properly. Provide plenty of information about how to recycle or compost the packaging you’re sending them home with. Explaining the ecological benefits of the new packaging is also a great way to make sure your customers are on board.
As the hospitality industry evolves and new trends in recyclable and compostable packaging emerge, there is an exciting opportunity for hotels and restaurants to participate in greener practices. There has never been a better time to be on the cutting edge of sustainability.
Escape the ordinary
“ THE FONDEST MEMORIES ARE MADE WHEN GATHERED AROUND
Culinary Concepts has been established as the trusted choice for over two decades by restaurants, hotels, elite members’ clubs and bars.
Our innovative and contemporary collections will ensure your customer’s experience is unforgettable.
Creativity is key to keeping our designs fresh, with great importance placed upon quality, elegance and functionality at all times. We know the right product makes the difference when creating the best customer experiences, and delight in providing the perfect dining, barware and decorative collections.
Your vision, our expertise…Together, we can create unforgettable moments at the table.
