Restaurant Industry News - January 2020

R estaurant Industry News

JANUARY 2020

Top tips to cater for vegans beyond Veganuary

www.restaurantindustry.co.uk

Tom Aikens to open Muse in Belgravia

NEW HEAD CHEF RUDI WARNER PLANS MENU FOR BLUEPRINT CAFÉ

Butlers Wharf Chop House: Behzad Gotla named Head Chef

RUMOURS:

HEDDON STREET, MAYFAIR, LONDON

ALL ABOARD! ST PANCRAS HITS THE SLOPES THIS SKI SEASON WITH NEW ALPINE MENU

SUSHI SHOP X GREGORY MARCHAND Gregory Marchand launches collaboration with Sushi Shop

Turn a cocktail into a concert

Turn it up!

Discover how TheMusicLicence is helping businesses find their mojo.

0800 0868 803 Quote ‘Resturant Industry News’

pplprs.co.uk/themusiclicence

CONTENTS

FEATURES

JANUARY 2020

06

NEWS 04

Top tips to cater for vegans beyond Veganuary

34

St Pancras hits the slopes this ski season with Alpine menu

22 Rumours: Heddon Street, Mayfair, London

CONTACTS

Editor Maria Lapthorn – editor@restaurantindustry.co.uk

Editorial Assistant Georgina Baxter – editorial@restaurantindustry.co.uk Production/Design Laura Whitehead – design@restaurantindustry.co.uk

Butlers Wharf Chop House: Behzad Gotla named Head Chef

46

Sales Manager Chris Lewry – chris@restaurantindustry.co.uk Sales Executive Abi Ashworth – sales@restaurantindustry.co.uk Accounts Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager Leo Phillips – subs@restaurantindustry.co.uk Phone: 01843 808 115

Website: www.restaurantindustry.co.uk Twitter: @ri_social

Lapthorn Media Ltd: 5-7 Ozengell Place,

Eurokent Business Park, Ramsgate, Kent, CT12 6PB

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

January 2020 | Restaurant Industry News | 03

COMPANY NEWS

BEER HAWK FRESH PARTNERS WITH SWINKELS FAMILY BREWERS Beer Hawk FRESH has signed a distribution partnership with Swinkels Family Brewers, making a range of iconic European craft beers available to UK bars and retailers in prime chilled condition.

The new partnership builds on Swinkels existing distribution agreements, and adds acclaimed beer ranges including Rodenbach, Palm, Cornet, De Molen and La Trappe to the portfolio of craft drinks supplied by Beer Hawk FRESH, available in bottle, can and keg sameday to London customers, and for nextday delivery across the UK. At the same time, Swinkels Family Brewers is appointing its first Londonbased sales representative, who will also work alongside the Beer Hawk FRESH team to maximise the opportunities for the Swinkels brands in the dynamic London craft beer market, across both the on- and off-trade.

Andrew Morgan, Head of Beer Hawk FRESH, said: “We’re very excited to be adding these classic European beers to our portfolio of brands. As our network of partnerships grows, our focus is on ‘collaboration, not competition’, with every beer bringing something unique to the range.

“Offering diversity and choice is essential to any business targeting craft beer aficionados, who switch between modern beer styles and genuine classics according to the occasion. That’s a challenge to the traditional distribution model and for us, working with brewers such as Lion on Fourpure, Carlsberg

on London Fields and now Swinkels on Rodenbach, feels very much like the industry coming around to our collaborative way of thinking.”

Rob Page, Managing Director of Swinkels Family Brewers UK, said: “Both in bars and the off-trade, and across keg and packaged beer, the craft market offers us a huge opportunity, but also means we have to update our approach.

“The Palm range, for example, has a well-established following in London and there’s an opportunity to re-engage consumers. Equally, both Rodenbach, one of the world’s most awarded breweries, and La Trappe, an acclaimed Trappist beer, are a great fit alongside the new wave of craft brands, as part of a well-curated beer offering.

“We’re looking forward to working with Beer Hawk FRESH to maximise these new opportunities, and we’ll also have our own ‘feet on the street’, with a beer sales specialist working alongside the Beer Hawk FRESH team.”

Netherlands-based Swinkels Family Brewers is a family business with a 300 year, seven generation brewing heritage and a portfolio of prestigious beer brands and breweries in Europe.

Beer Hawk FRESH is part of ZX Ventures, the global growth and innovation group of AB InBev, and operates a chilled supply chain, supplying brewery-fresh beer from its refrigerated warehouse in Central London.

ALL ABOARD! ST PANCRAS HITS THE SLOPES THIS SKI SEASON WITH NEW ALPINE MENU St Pancras by Searcys launches new Après-Ski Menu this Winter to mark the start of the Eurostar Ski Trains from London to the Alps With ski season rapidly approaching, St Pancras Brasserie and Champagne Bar

by Searcys is set to launch a new AprèsSki menu, celebrating the best of alpine treats and speciality cocktails. Available from 2 January to 4 April 2020, Après-Ski starts at Europe’s longest Champagne bar, transporting guests to the slopes with a comforting menu of dishes to share and specialty drinks – from charcuterie and cheese boards, to boozy Green Chartreuse cocktail specials - perfect for those hopping aboard the winter Eurostar ski train routes.

Situated in the heart of the bustling hub of St Pancras, guests are invited to sit back and soak up the charm of the station at the Champagne Bar, or in the art-deco surrounds of the Brasserie, offering the ideal space for a pre-ski train snack, friendly meeting place or evening pitstop.

04 | Restaurant Industry News | January 2020

COMPANY NEWS

OLIVER KAY PRODUCE APPOINTS NEW DEVELOPMENT CHEF Fresh produce specialist Oliver Kay Produce has appointed Dean Kinsey as development chef.

Kinsey joins the business as sales of vegan and vegetarian dishes continue to grow, and will be working with chefs across the full range of hospitality businesses to develop innovative ingredients and recipe ideas.

Designed to showcase the best of traditional winter nibbles and dishes, the new Après-Ski menu includes boards of French mountains charcuterie; and Alps cheeses (Morbier, Comté, tome de Savoie, Reblochon) served with freshly baked bread, alongside ski season classics of Savoyarde Tartiflette and Chicken Schnitzel.

There will also be a selection of wintery Chartreuse cocktail specials, including an Alpine Old Fashioned (Whisky, Genepi Liqueur, Green Chartreuse, Honey), and a celebration of fizz with the Alpine Royale Emerald – a zesty mix of Green Chartreuse and Orange, topped with Searcys selected Cuvée Champagne.

Those wanting something warmer can opt for Mulled Wine, or a new signature Hot Chocolate special, topped with lashings of cream and available with a cheeky dash of Green Chartreuse.

His background as a chef spans fine dining in restaurants and hotels, food-led pubs and private dining, and he was most recently head chef at BAB NQ restaurant in Manchester.

Available at both the Champagne Bar and Brasserie, the new Après-Ski menu at St Pancras by Searcys marks the start of Eurostar’s Ski Train routes, which will run from December 2019 until April 2020, heading direct to Moûtier’s, Aime-laPlagne and Bourg-St-Maurice; a short distance from popular destinations including Courchevel, Tignes and Val d’Isère.

He said: “I’m delighted to join Oliver Kay, and it’s definitely a case of jumping in at the deep end as we launch the search for new and innovative vegan menu ideas”.

One of Kinsey’s first tasks will be to help oversee the Oliver Kay National Vegan Dish of the Year 2020, a highprofile recipe competition for chefs, which launches in January 2020.

Kinsey’s role is not limited to vegan dishes, as he has an expertise in meat, including game, developed during his days working in country pubs.

This ability to turn his hand to a wide range of cooking styles will enable him to support chefs and caterers at all levels with menu planning and recipe development.

January 2020 | Restaurant Industry News | 05

TOP TIPS TO CATER FOR VEGANS BEYOND VEGANUARY New Year’s resolutions are in full swing now, but not everyone sticks to them as rigidly as they’d like. If this year you’ve decided to try veganism – whether personally or in your restaurant throughout the month of January (aka Veganuary), congratulations and thank you, because you’ve taken up a resolution that not only benefits yourself but also saves the lives of others.

We know that the average vegan lives longer than someone who eats animal products; that eating vegan is the single most effective action an individual can take to help combat climate change; and of course that vegans don’t contribute to the exploitation of billions of animals worldwide.

Vegans as well as people who lower their meat, dairy and egg consumption are driving demand for delicious plant based meals and products. All the major supermarkets have launched vegan ranges in the last two years and giants like KFC, Burger King, Greggs and McDonald’s are offering vegan options.

Being vegan can be extremely rewarding when done right – so here are some tips how to make this happiness last beyond Veganuary, whether it’s for yourself or the people who visit your restaurant.

Experiment and keep it exciting The world of vegan food is more exciting than most people think – it’s an amazing opportunity to build on what you consider as food and learn new recipes.

Plant based food is still a minority diet so it may be trickier to get the right ingredients or meal ideas, but don’t worry because there are plenty of ready-made quick vegan meals available too. The key

06 | Restaurant Industry News | January 2020

thing to remember is that vegan food is inclusive of everyone, so by making sure lots of starters and side dishes are vegan you are saving yourself a lot of work by not having to provide loads of different options.

One of the easiest swaps is milk. There are lots of different non-dairy milk options these days and trying all the different ones is an exciting experiment. If soya doesn’t quite cut it or want a change you could always try almond, coconut, oat, hemp, hazelnut or rice milk next.

Make it easy for yourself Some people see going vegan as a challenge because they think it involves learning a whole lot of new recipes and using a range of new ingredients they don’t have the time to find. But there is a simple and fun shortcut to going vegan – you can just replace the few non-vegan ingredients in your recipes to still enjoy the good old favourites.

Most people eat a lot of vegan food already. The toast and porridge for breakfast, the pasta salad or crunchy wrap at lunch, or the bean chili or vegetable stew for dinner may already be vegan – or at least contain a good number of vegan ingredients.

Anything you eat can be made vegan.

VEGANUARY There are cruelty-free, delicious alternatives to anything you can think of from dairy-free spreads, to plant milk and yogurt, to vegan meat alternatives and cheeses. Becoming a vegan isn’t about limiting or depriving yourself so make sure you start by replacing animal products and provide very similar meals to their nonvegan counterparts.

Learn ingredient swapping tricks Whether at home, at a friend’s, or eating out, meals can often be easily veganised by removing one or two ingredients, or replacing them with their vegan counterparts. It’s handy to know what and how to do this, so here are some ideas: • Swap the cheese on pizza for vegan cheese (available in Sainsbury’s, Tesco and Holland & Barrett) and top with lots of vegetables and olives • Swap meat, fish or paneer in a curry for chickpeas or lentils • Cashew nuts can be used to add protein and flavour to stir-fried vegetables and rice noodles • Dairy-free spread (such as Flora Dairyfree, Pure or Vitalite) and soya milk can be used to make mashed potatoes creamy • Try houmous instead of butter in sandwiches • Vegetable soup can be served with a swirl of soya cream, or for an indulgent option, you can create one using coconut milk • Garlic bread can be created using dairyfree spread or olive oil • Dairy-free spread and other vegetable fats can be used in baking, and there are many foods that can replace eggs, including banana, jam, apple sauce and tofu • A lot of ready-made roll-out pastry is accidentally vegan. If you glaze it using soya milk, the dish can easily be turned vegan.

Promote your business online Whether it’s in real life, through Facebook groups, apps, or local vegan meet-ups, reaching out to vegans is important. It’s a simple way of promoting your restaurant and inviting keen vegans to try your menu – just search Facebook for a local group in your area, e.g. ‘vegan London’.

You might want to contact the admins of a local Facebook and invite them for a food tasting session, the results of which they will inevitably post on social media which will lead to you receiving an honest and powerful review.

If you want to be a little more pro-active, you can try searching for local meet-ups and surfing through forums. Remember that vegans will often happily post about honest businesses that have put through a lot of work into developing interesting, delicious vegan menus.

If the tips above still leave you puzzled, feel free to contact us at The Vegan Society and we’ll be more than happy to help you out with veganising your business.

The Vegan Society www.vegansociety.com

January 2020 | Restaurant Industry News | 07

VEGAN

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

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

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

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

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

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

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

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

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

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

www.buteisland.com 08 | Restaurant Industry News | January 2020

Made with pride on the Isle of Bute in Scotland, our range of dairy free vegan products are a delicious, healthy cheese alternative.

fti

Bute Island Foods Ltd. - Tel: +44 (0) 1700 505357

No artificial colours or preservatives.

Lactose free - Dairy free - Gluten free - Cholesterol free

www.buteisland.com

PAN’ARTISAN Pan’Artisan, specialist producers of award-winning dough-based products, is a UK-wide supplier to foodservice across all sectors. Our product portfolio encompasses a broad selection of frozen, full and part baked goods including pizza bases, dough balls and pucks, and speciality breads; all of our products are suitable for vegetarians and the vast majority are great for vegans too!

Founded originally in 1991 by Pietro Vitolo and based on his passion for the creation of traditional, authentic, Neapolitan family recipes, Pan’Artisan remains true to those values today, proud to promote ourselves as the dough experts. Our development team works tirelessly with suppliers and partners across the UK and Europe to source ingredients for new products and, by harnessing the traditional with ontrend influences from around the globe, we produce innovative products that are relevant for our customers’ operations.

Our range is produced to address key criteria, namely; ease of use, versatility and exceptional quality, offering the very best in convenience for operators as the skilled and time-consuming work has already been taken care of, leaving the option for an operator to customise.

As well as the traditional, and to address the growing trend in ‘free-from’ eating, Pan’Artisan has a selection of gluten-free products, providing easy solutions for menu inclusion. The range comprises a vegan, gluten-free naan dough puck; a real bonus for operators as the distinctive flavour of naan is usually derived from the inclusion of yoghurt. It is made from a specially formulated gluten free flour and yeast raising agent. It can be rolled and shaped into the classic ‘teardrop’ shaped naan, brushed with oil and sprinkled with chopped coriander as the perfect

accompaniment to curry, or filled and used as a carrier for a delicious hand-held snack. The gluten-free vegan naan dough puck is available in 150g and is ready to prove. Simply thaw overnight and prove at room temperature for two hours, then roll to the desired shape and size, add any preferred toppings before baking in a pan, remembering to use rice flour for rolling and a designated gluten-free and, if necessary, vegan pan.

In addition, there are two gluten-free pizza bases that offer a lighter, fluffier texture and a softer crumb to deliver real glutenfree alternatives without compromising on taste or quality. These bases are ideal for topped pizza but can also be used as a garlic bread base, topped flatbread starter and even dessert pizza! The bases are made from a variety of grains, including tapioca flour, rice flour and maize starch, giving a superb finish that looks and tastes great, they are available in popular 9” and 11” sizes.

And creative chefs will love Pan’Artisan’s gluten-free dough pucks; the pucks are supplied frozen and once thawed, can be shaped or rolled to any desired size and shape, to create menu favourites such as pizza, calzone, bruschetta, topped flatbreads, garlic bread, flavoured bread sticks and even canapés and street food carriers. Pan’Artisan’s gluten-free dough pucks are the perfect way for operators to satisfy gluten intolerant diners and are available in 240g and 150g weights.

For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com

10 | Restaurant Industry News | January 2020

COMPETITION

OLIVER KAY PRODUCE LAUNCHES VEGAN DISH RECIPE COMPETITION As demand for vegan dishes continues to grow, chefs are being challenged to create a new dish to appeal to the growing number of vegan customers eating out, with the launch of the Oliver Kay National Vegan Dish of the Year 2020.

Specialist national fresh fruit and vegetables supplier Oliver Kay Produce is inviting chefs from across the hospitality sector to submit recipes. The launch of the competition coincides with a new range of premium vegan ingredients available from Oliver Kay, brought together as the Plant Based Collection.

The collection can be seen at www.oliverkayproduce.co.uk The aim of the competition is to create recipes with a strong appeal to customers looking for enticing vegan dishes, as well as to inspire hospitality businesses to create profitable vegan menus.

Shortlisted finalists will be invited to prepare, cook and serve their recipe for a panel of industry judges at the cook-off final, to be held at Oliver Kay Produce’s development kitchen in Bolton, on Monday March 30. The final will also include a short Mystery Box challenge inviting entrants to prepare and serve a starter or dessert from a selection of fresh produce provided by Oliver Kay. The prize on offer to the overall winner incudes a UK city break for two, including a dinner booking at a leading vegan restaurant. Finalists will receive a hamper of products from the Plant Based Collection, and the shortlisted recipes, credited to their creators, will be featured in a national marketing campaign.

Jane Aukim, marketing manager for Oliver Kay Produce says: “Sales of vegan food served out-of-home are forecast to significantly increase further during 2020.

We believe the range and choice of vegan dishes on offer to consumers often lags behind their high expectations. With such a wonderful choice of vegan ingredients now available, we’re asking chefs to step up and show the industry what they can do!”

Dishes entered must be the chef’s original creation and should include an element of protein, Beyond that, chefs have free rein to use all their creativity and skills, to create a new vegan menu classic.

The Oliver Kay National Vegan Dish of the Year 2020 competition is open for entry at https://www.oliverkayproduce. co.uk/food-info/vegan. The closing date for entries is Friday, February 28 2020.

The Plant Based Collection of premium ingredients is available for chefs to order online or by phone, from Oliver Kay Produce www.oliverkayproduce.co.uk

12 | Restaurant Industry News | January 2020

We know dough!

Experts in dough and a unique supplier of superior, distinctive and innovative products for the food service industry. Our range of Gluten Free dough pucks, pizza bases and vegan gluten free naan puck provide the perfect solution and flexibility to cater for the 1 in 10 people now avoiding gluten in their diets.

Contact us today to find out more about our Gluten Free range.

01730 811 490 enquiries@panartisan.com www.panartisan.com

GREAT TASTE NO ALCOHOL Now serve Heineken 0.0 on draught

ACTIVATION IDEAS

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

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

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

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

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

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

OTHER IDEAS TO PLAN - DRY JANUARY

WHY BLADE? The Beer

30 days fresh

8L Keg (14 Pints)

The System

UNMISSABLE OFFER WAS £499

NOW

£399 (ex.VAT)

BLADE, 4 x 8L kegs 24 x glasses

Data source: 1. CGA Strategy 52 w/e 21 January 2018. 2. CGA Strategy 52 w/e 21 January 2018. 3. IPSOS RESEARCH All LAD consumers in the UK: n=424, 0.0 drinkers: n=186. 4. Populus Pub Survey, March 2017. Telegraph, September 2017

order using promo code NOV2019 for your chance to win 5 additional free kegs www.uk.blade.shop

No installation

Fits any counter

IF YOU WANT TO FIND OUT MORE PLEASE EMAIL BLADE CUSTOMER SERVICES ON BLADE@HEINEKEN.CO.UK

DRY JANUARY

FIVE TIPS FOR GOING ALCOHOL FREE IN JANUARY

By Lauren Booker, Alcohol Consultant at Alcohol Change UK, and author of ‘Try Dry: the Official Guide to a Month Off Booze’

Lauren Booker, Alcohol Consultant at Alcohol Change UK, the charity behind Dry January, shares her five ways to overcome the urges that might make you reach for that glass of wine.

One in ten British drinkers plan to take on Dry January 2020, the month-long alcohol-free challenge run by Alcohol Change UK. For some, it’s part of a New Year’s resolution; for others it’s a “detox” from excess over the festive period. For many, it’s about kickstarting change in the long-term.

Whether you are sick of hangovers, want to perform better at work, or you have a health and fitness goal, it can help to write these reasons down somewhere you can access them easily, to keep you going if the going gets tough.

Whatever your motivation, ditching alcohol for a month is proven to benefit your health, wellbeing and wallet. But cutting out alcohol for a whole month is no easy task. Force of habit, peer pressure and social situations can leave you feeling tempted to have a drink.

Having a drink is often a case of habit, so try replacing your usual tipple with a non-alcoholic alternative. If you struggle with temptation, you can also seek out venues that don’t serve alcohol and meet friends over a coffee instead. But there’s no need to avoid the bar forever.

I’ve been alcohol-free for years but frequently spend an afternoon in my local pub.

“If you struggle with temptation, you can also seek out venues that don’t serve alcohol and meet friends over a coffee instead. But there’s no need to avoid the bar forever. I’ve been alcohol-free for years but frequently spend an afternoon in my local pub.”

1. Be clear about why you’re doing this

2. Find an alternative drink… or venue

3. Treat yourself It’s important to break the association between alcohol and treating yourself. A bit of self-care will reinforce the benefits of not drinking, plus you get to relish in the extra time and money you have found for yourself through not drinking or spending time hungover.

16 | Restaurant Industry News | January 2020

4. Download the Dry January app The Dry January app, created by Alcohol Change UK, is a great way to stay on the wagon for the month, and beyond. It helps you track your days off in January, understand your drinking pattern and record your progress by seeing how much money you spend, how many units you drink and how many calories you consume through alcohol.

The app is free and can be downloaded from the App Store and Google Play.

People who sign up for Dry January are twice as likely to go the whole month without drinking as those who go it alone.

5. Think about future you It can be helpful to think of Dry January as a bootcamp to getting a healthier relationship with alcohol in the longer term. As you rack up the benefits, think about how Dry January could help you become healthier and happier yearround. Once Dry January is over, check in with yourself. Perhaps you feel more productive, healthier or have lost some weight. And you’ll have realised that you don’t need alcohol to have fun, relax, or socialise.

Sign up via the free app, Try Dry, or online at dryjanuary.org.uk for regular support emails with tips and tricks from experts and others taking part.

Decidedly delicious premium soft drinks CHARMINGLY BRITISH, Lovely Drinks are masters at producing tasty, naturally made products. The family run company make it their mission to seek out the very best ingredients to create their award-winning soft drinks range. Their artisan Indian Tonic Water is a beautiful full flavoured and balanced drink, made with a dash of whole lime juice. It’s a perfectly refreshing drink on its own or a great partner to complement any crafted gin. For something a little different, why not try mixing the Elderflower Rose with your craft gin, add some thinly sliced cucumber and garnish with garden mint? Made using handpicked elderflowers and English rose petals, this will make for a unique and uplifting floral gin fizz. The Elderflower Rose is the winner of a 2019 two-star Great Taste Award, while the tonic picked up one gold star Great Taste Award.

Started as a kitchen table passion project by founders Rick and Victoria, Lovely Drinks is still a family run business that supplies Michelin starred restaurants, award-winning delis and cafes, bars and farm shops around the UK. Their products have won 23 Great Taste Awards and several regional prizes. All of the Lovely Drinks range are made without preservatives, artificial sweeteners, colourings or synthetic flavourings.

Discover the range at lovelydrinks.co.uk

www.lovelydrinks.co.uk Phone: 01275 463229

Twitter: @Lovelydrinks Instagram: lovely.drinks Facebook: lovelydrinks

FEATURE

BRIDGING THE GAP BETWEEN MAN AND MACHINE: HOW TO MAINTAIN PERSONAL SERVICE IN THE ROBOT RESTAURANT Comment from Eloise Sheppard, Managing Director, Call Systems Technology (CST) It looks as though the kitchen of the future will be all about automation.

More than a quarter of hospitality operators expect back-of-house to undergo significant technological change, installing devices that weigh, wash and chop. According to research commissioned among 750 hospitality workers by Brita Professional, in an ideal world, artificial intelligence will also be checking portion sizes and food temperature in 25 years’ time.

73% said there would be no need for front-of-house staff by then either.

Hospitality in 2044 is an illuminating report but it does beg the question, where are all the people? Eloise Sheppard, Managing Director of Call Systems Technology, takes a look.

I have a long-held belief that the personal touch still goes a long way, not least in the hospitality business, and it probably always will. After all, going out to eat is about the warm welcome, the “happy anniversary!” and that favourite bottle of wine that appears before you ask. It’s not the same when a tablet flashes it onto a screen. However, what cannot be ignored are the labour and therefore cost-saving advantages of technology and operators would be wise to pick a few good machines.

Tech can take the pressure off teams and help create a more harmonious environment for staff too. Using technology to make hospitality more attractive as a workplace fit for the modern age should also help ease the industry’s staff recruitment and retention problems.

Order, order Hospitality in 2044 points out that the anticipated levels of automation make

it increasingly likely more brands will start to open round the clock, catering for every possible day-part. But it must be thought through.

How do operators maintain order in a largely robotic operation? Of course, the best equipment will not only automate routine kitchen tasks, it will also be self-servicing to ensure regular maintenance and minimise down-time. But what about order in the restaurant? Being open at 4am isn’t just about food preparation and delivery, it’s about atmosphere and a harmonious environment.

Perhaps a permanent staff presence at the entrance isn’t possible and probably impractical to maintain at all hours. For my money, though, operators need to factor in some element of personal service. Think of the lost opportunity to build a relationship when there’s no-one to greet customers or deal with enquiries. This is where intelligent communication comes in. Operators must consider how the staff they do have on site can speak to each other effectively and handle requests efficiently. Something like a customer and waiter paging system would do the trick, minimising the numbers needed front-of-house but maintaining perfect service.

“I have a long-held belief that the personal touch still goes a long way, not least in the hospitality business, and it probably always will”

The feel-good factor Aside from operational considerations, isn’t it just as much about the experience these days anyway?

Many believe the increasing retreat of services behind the screen will simultaneously grow our emotional need for human interaction. Will restaurant technology therefore eat itself? Absolutely not – efficient industries are the ones that grow. But the way consumers view hospitality will change.

Great menus, devised by innovative chefs and executed to perfection by machine 100% of the time could become the norm, a standardised experience it’s safe to expect. I suspect success in the restaurant of the future will depend instead on the welcome, the experience and the feeling each visit produces. For all that technology is enriching the scene, with better safety and increased operational capacity, it will still be the teams who make or break an occasion – so mind the gap.

January 2020 | Restaurant Industry News | 19

LA MAISON

LA MAISON - ALWAYS READY TO SERVE YOU

LOLLIES

La Maison des Sorbets is a London (UK) based manufacturer supplying award winning, premium-quality, handmade frozen desserts including sorbets, ice creams, patisserie and puddings to: • Hotels • Restaurants • Caterers • Airline Caterers • Wholesalers & Distributors • Hospitality • Retailers • Delicatessens Using the highest quality natural ingredients, La Maison produce premium-quality frozen desserts ‘created and handmade by chefs for chefs’ at their purpose built SALSA certified production kitchen. A bespoke dessert service is offered to those who wish to ‘create’ unique desserts for their discerning clientele. Quality of dessert and quality of service, La Maison is dedicated to providing total customer satisfaction.

MOUSSE & CHEESECAKE

SUMMER PUDDING

Sorbets Our award winning Sorbets use natural ingredients and have a high fruit or vegetable content. Our Sorbets are low in fat, suitable for Vegetarians and Vegans. They are produced from ingredients that are naturally free from gluten.

Ice Creams Made with fresh whole milk and double cream for a rich, smooth, creamy consistency using fresh & natural ingredients. Our Ice Creams are produced from ingredients that are naturally free from gluten* *Except Malted Milk

SORBET CONE

Scoops & Quenelles La Maison produce Sorbet and Ice Cream scoops and quenelles in various sizes for your larger functions, which provides perfect portion control and minimal wastage.

Frozen Desserts La Maison offers a high quality and diverse bespoke range of Sorbet or Ice Cream in stylish 125ml tubs ideal for an event or promotion.

Bespoke Desserts Made to our recipe or yours! Here at La Maison, we welcome the opportunity to work closely with our customers to create bespoke desserts which will enhance special occasions or portray individuality.

Desserts can be made in the following shapes: • Round • Oval • Pyramid • Heart • Rectangular • Square La Maison also offer: • Mousse & Cheesecake • Tarte Tatin & Tartlets • Fondants & Puddings • Vegan Desserts • Mini Desserts T: +44 (0) 20 8968 0707 E: sales@lmdsfoods.com W: www.lmdsfoods.com lamaisondessertspecalist La Maison Frozen Dessert Specialist @LaMaisondessert

20 | Restaurant Industry News | January 2020

Handma de sin

fs for Chefs Che by 1983 ce

LA MAISON Frozen Dessert Specialist

PRICE LIST 2020

Discover Our Latest Dessert Delights Created and handmade by Chefs for Chefs!

020 8968 0707 sales@lmdsfoods.com www.lmdsfoods.com

LATEST NEWS

45 PERCENT OF MEAT EATERS PLAN TO REDUCE THEIR MEAT CONSUMPTION OVER THE NEXT YEAR, SURVEY FINDS According to a recent survey conducted by vegan cheese alternative producer MozzaRisella, over 45 percent of meat eaters are planning to reduce their meat consumption over the course of next year. The survey completed by respondents of various eating preferences has revealed that in addition to this, 49 percent of flexitarians are intending to further reduce meat going forward.

The multi-generational survey has highlighted that whilst veganism is often seen as a generational trend, the opposite is true. According to the survey, Generation X (those born between 1965 and 1979), are leading the way in veganism, followed by Millennials and Baby Boomers.

The key driver for diet choices are health and environment, followed by price and convenience.

16 percent of non-vegans would be tempted to switch to a plant-based diet if there were more plant-based options in restaurants, 13 percent could be convinced by having more tasty meat alternatives and 11 percent would consider switching if there were more comfort food options available.

Those who are already plant-based eaters, however, often struggle to find what they are looking for, both in shops and when eating out. Vegan cheese alternatives are the most difficult to find, with 30 percent of respondents stating that they can’t find a healthy and tasty option, followed by the lack of vegan bakery products, fish and dessert alternatives.

Positively, consumers are becoming increasingly aware of where and how their food is being produced, with 39 percent fully and 45 percent somewhat aware.

A CUT ABOVE THE REST: D&D APPOINTS BEHZAD GOTLA AS NEW HEAD CHEF AT THE BUTLERS WHARF CHOP HOUSE Known for its prime cuts, excellent accompanying wine lists and breathtaking Tower Bridge views, the Butlers Wharf Chop House team is welcoming Behzad Gotla as the new Head Chef. With over 10 years’ experience in top kitchens around the world, Behzad’s menus are an ode to everything British and traditional whilst also driving the Chop House onto bigger and better things by introducing larger cuts and re-establishing strong links with British suppliers.

Behzad comes to Butlers Wharf Chop House with a host of impressive kitchen experience in his back pocket. Having cut his teeth in the restaurant industry at the esteemed Hyatt Regency hotels in Mumbai and Kolkata, he then headed to Scotland to whip up bespoke dishes at top Edinburgh restaurants including the stylish Apex Hotels chain and the famous Hard Rock Café. Before arriving at Butlers Wharf Chop House, he spent 8 years working his way through the ranks at Gordon Ramsay’s restaurant empire to become group Head Chef at Ramsay’s Maze Grill restaurants.

Ramsay’s commitment to using British produce to create brilliant grills is a clear influence on Behzad’s cooking, and he brings a similar passion for local suppliers and high-quality meat to Butlers Wharf.

Behzad’s menu sees a return to classic British chop house dishes but with a more refined, modern look. British classics like the Steak & ale pudding and the Chicken and mushroom pie are made using the same techniques and flavours as the earliest London chop houses but with an updated presentation, while plates like Devilled Suffolk chicken livers with girolles and potato sourdough – Behzad’s favourite dish on the menu – are

22 | Restaurant Industry News | January 2020

a showcase of the team’s versatility in being able to create delicious dishes out of every bit of each animal. Keeping food waste to a minimum is one of Behzad’s top priorities, and barely any of the meat is thrown out; the trim is used in the Chop House cheese burger, the bones are used to create the Bone marrow, shallots and red wine gravy and the fat is used to crisp and intensely flavour the triple cooked chips.

Behzad has also added two brand-new sections to the menu that are aimed at encouraging guests to share their meals and learn more about where their meat comes from. The Cut Above menu features huge prime cuts that weigh over 1kg each, and it showcases a different breed of British cattle every week while providing guests with information about exactly where the meat on their plate has come from. The Butcher’s Table menu is perfect for groups as it offers 6-12 diners a bespoke five-course menu with champagne and canapes on arrival. What makes this menu truly special, however, is that each chef, including Behzad, brings out the dish that they have created and talks the diners through it and where the meat came from, making it an interactive and immersive experience as well as a delicious, meaty meal.

Create Great tasting drinks with the Simply range

Order today: 0800 689 5128 See the full range online

italianbev.co.uk Simply Syrups • Frappes • Smoothies • Granita • Topping Sauces

r ti

nM

m

as

er

M

M

obe

ll o

hit le Pic y Vi k Ro er olet Sain ck in sbur S ho Ros gs y's B r lack Sile tcros e friar Pom nt Po s ol eg Oxle y Cla ranate ssic D Warn er’s El r derflow y er

JJ W

Adnam Bath s Sloe t Bath ub Old T Bro tub Slo om Ch ckma e Ha ase S ns H ym loe Jen aym an’s O & Mu se an’s ld T lberr n’s S y om O loe ld To m

m To ld om O oe ld T Dr y l ’s O S m ley h se ng u t en miu La lymo c Lic Pre P eti race Po peg Sloe Sca smith Sloe Sip queray ards Tan ner Edw War

per House Bloom y Dr y ist Isla unn n a t o r The B Cao rry lbe ve u M fy's l Lo Daf Mil astle n Ede on C Pink ’s 's k rd Go rdon dric er n m Go He um s id M ’s H

p Adnams Co

Beefeater 24 Bombay Sapphire Boodle s Bulld Bur og Ch leighs Co ase G Co nker B Ext EL ppe Dor ra Dr y se Fif LC rhe ty Ba ad t Dr y Po tch un No ds .2

Bathtub Nav y Strength ondon Dr y Beefeater L y olds Dr Co t s w n ba ll a nno ’s G in C don urg h G or t c h Edinb f Hi r y H al D on ry ond n D ne o ur sL an’ nd L o s t b o s h i re t ym Ha ol f e r k ig h W ’s W Yo W ne r Lo n’s of ill e o e I sl aid

Ma Pin

k P Op i P l y e p p hr mo er Roa u dN S ain av y Por te th sbu St r e r s r y’s n Lo n S i ps m don g th it h L D ry ond o n Dr y Slingsb Tanquer y ay Londo n Dr y Warner’s Harr ing ton Dr y Por t

y Dr e r Ra rs llars e h Pi Fis ur are orer Fo in M Expl G kes rd La tle Bi 7 Lit nkey 4 oad Mo obello R or t r Po orge Terri St.Ge ay No.Ten r Tanque in Thomas Dak ards Rhubarb w Ed Warner

SECTION

LEVITAS A versatile short stem glassware collection from Artis® New from Artis® is Levitas, an elegant collection of short stem glassware. The collection offers a great alternative to traditional stemware to showcase a variety of drink serves.

LEVITAS Levitas lends its name from the Esperanto word for ‘floating’, which perfectly describes its style and elegance. Manufactured by leading design house, Libbey, this range offers restaurateurs and bar owners a sophisticated glassware collection which is bang on trend with cocktail bars around the world. It has all the stability of a tumbler, combined with the elegance of a stemmed glass.

Its fine polished rims are achieved using a finesse laser cut, giving a premium look and a superior lip feel whilst drinking. The Rocks glass is reminiscent of the classic AM Cassandre glass with its sleek

Art Deco simplicity and proportions, whilst the iconic flute is the perfect measure for a Bellini.

The range is fourfold – 26cl Rocks; 35cl Double Old Fashioned; 34cl Hi-Ball and a 20cl Flute. Prices are in the range £3.99 to £4.10.

Levitas is featured in the latest Artis Temptations brochure. For your own personal print copy, call 020 8391 5544. Alternatively visit www.artis-uk.com/ downloads to view the full Artis portfolio online.

THERMOMETERS For professional caterers

Helping your business be HACCP compliant We offer a wide range of thermometers specifically designed for caterers, from daily hand-held monitoring to the latest in Bluetooth® & remote WiFi logging

Cooking & Reheating Refrigeration Oven & Grill Sous Vide Cooking

FOOD CHECK

xx | Restaurant Industry News | January 2020 AD-19121-RestaurantIndNews-2019_April.indd 1

thermometer.co.uk 05/03/2019 10:36:18

January 2020 | Restaurant Industry News | 25

EXHIBITION

FIRST ORDERS CALLED AS REGISTRATION OPENS FOR PUB20 The Pub Show Returns to Olympia, 4th & 5th February 2020 PUB20, the UK’s only dedicated trade show for the pub industry, is back for a sixth year in February 2020. The free-to-attend show will welcome thousands of pub operators and owners, offering the chance to learn from industry experts, share ideas, meet suppliers, discover the latest industry trends and do some allimportant networking with their peers (at the bar of course!).

Over 200 exhibitors will be tempting taste buds, whetting appetites and engaging brains with everything from food, drinks and vegan snacks, to technology to streamline efficiency and pub quiz providers on display - all under one roof.

More than 60 expert speakers will be sharing their knowledge with visitors too. Engaging talks and tastings from industry heavyweights will feature hot topics including sustainability, food revenue opportunities, business growth, recruitment and more, to help improve pub experiences and profits across the country. All sessions are free-to-attend; simply register for your free ticket in advance to book your place.

PUB20 will support every area of the pub business and, to help keep fingers on the innovation pulse, there will be plenty of refreshing new things to see and do: • Food, glorious food….reflecting greater demand for pub grub, PUB20 will feature more deliciousness than ever, with a brand-new area called Hungry Business, dedicated to showcasing food and snack providers.

The focus on food continues with the Taste Table, in partnership with Brew City and supported by Rational and Brakes, featuring new celebrity chef presentations, guided tastings and demonstrations. PUB20 really is the perfect place to pick up tips and trends, get great advice and inspiration for all things edible and profitable.

• The show will be full of new ideas too, such as Fever Tree’s DrinkX installation – themed around immersive experiences, innovation and turnkey solutions to bring your pub or bar to life.

26 | Restaurant Industry News | January 2020

• Pubs are the glue that hold society together, so this year PUB20 will celebrate the people who are all about humanity and hospitality, with their brand-new awards. Designed to recognise the passion of publicans who drive the dynamic pub industry forward, along with pub chefs who are giving the sector a culinary makeover, The Pub Awards will champion the very best pubs in the UK. Winners will be announced on Tuesday 4th February 2020 during a special ceremony at PUB20.

There are new take-away trends to digest, with ‘The PUB Trends Report’ back for a second year – so if you’ve ever wanted to know what your customers look for most in a landlord, be sure to grab a copy!

Regular visitors to The Pub Show will know that rubbing shoulders with other industry professionals is a key part of PUB20, so be sure to pull up a bar stool at The Watering Hole, designed by Form Creative and fitted out by Faber Bespoke, grab a snack and, of course, have a tipple or two.

PUB20 Commercial Manager, Alex Booth, said: “PUB20 will showcase the diverse and dynamic UK pub sector, celebrating the passion and innovation in the industry and ensuring visitors who are usually on the other side of the bar get treated to a brilliant day out too!”

Register for your free ticket in advance and book your place at the speaker sessions online to avoid disappointment at thepubshow.co.uk, and follow @PubShowUK on Twitter, Facebook and Instagram to keep up to date with news from the show.

EXHIBITION

HRC TO UNCOVER THE LATEST TRENDS AND PRODUCT INNOVATIONS FOR THE RESTAURANT INDUSTRY Established in 1935, Hotel, Restaurant & Catering (formerly Hotelympia), the UK’s largest and most prestigious event for the foodservice and hospitality industry returns to ExCeL London from 3-5 March 2020.

With four shows in one, HRC (formerly Hotelympia) is the definitive event for the restaurant industry. Plan your visit now, taking in The Foodservice Show, The Professional Kitchen Show, the Interiors and Tabletop Show plus the Hospitality Tech Show for three days of unrivalled sourcing and networking opportunities. HRC (formerly Hotelympia) will welcome 600 suppliers, showcasing ground-breaking products from big brands to innovative startups in catering equipment, food, drink, technology, interior design and tabletop solutions.

What’s on at the show The Staff Canteen Live Wherever The Staff Canteen Live goes, so do the UK’s most talented chefs! The Staff Canteen Live stage hosts culinary greats and the hottest new chefs around, allowing you to get up close to some of industry’s biggest influencers.

Chefs confirmed for 2020 include Tom Kerridge, Tom de Keyser, Jamie May, Sandia Chang & James Knappett, Toby Burrowes & Phil Howard.

Vision & TECH X Stages At HRC 2020, we have identified the most essential topics that will be critical to the future of your business.

Attend and you’ll gain a thorough understanding into what products are available to meet these needs alongside multiple stages offering insight from business owners who are already leading the way.

Staff Recruitment and Retention – tips on tackling the growing negative perception of working in foodservice and what alternatives can your business implement do improve training, happiness and overall wellbeing of your staff.

Sustainability and Waste Management – How can your restaurant lessen the amount of food that goes to waste each day and be more self-sufficient? We will offer information on what resources are available for reusing food and plasticfree alternatives.

Health & Wellbeing – From healthbased menus to the design of the environment you cater for, today’s consumer needs have changed, and the public sector should be leading the way in accommodating for them.

Marketing & Branding Masterclasses – The rise of influencers, how to work with them, how to make sure your offerings are ‘Instagramable’ alongside all-important social media and branding tips.

The Great British Drinks Movement – Taste and source alcoholic and alcoholic-free drinks from across the UK and hear about the hottest trends for 2020 onwards.

28 | Restaurant Industry News | January 2020

For more information and to find out who’s exhibiting at Hotel, Restaurant & Catering visit www.hrc.co.uk

International Salon Culinaire Talented chefs, inspirational ingredients and healthy competition combine for culinary greatness: the evolution of the much-loved International Salon Culinaire, which remains the UK’s largest and most prestigious programme of chef competition in 2020 with over 100 different competition classes over three days.

It delivers a platform for fresh talent to show off their skills. It truly has something for everyone and is judged by over 70 of the UK’s most esteemed industry chefs.

Find out more and register for your complimentary pass at www.hrc.co.uk

Lo

nd h 2020 • E xCeL

rch

-5

3

M ob i ile a op & P M A er t O S y M S & u di obi ys E P o S l e te m an ag OS ol A p s e Ho men Sy utio ps t Res el M t Sy stem ns a s er v a t i o na g e t e m s Rev n S me s e nu ys t nt eM a na e W ir e ge ms less Tech ment E - Co nolo mme gy r ce S oluti E lec t o n s r onic Lock s

ed

tim

ic

ul

us

Pr

Toilet Bar A ries Fa b c c e s s o r Flo r ic s & T ies ex ti I nd or ing les O u oor F I nt tdo ur n H er or F i tur S o ea l t i o r D u r n e it Cr f t h & e s ign ur e o c Fu B ke rn eau r y ish t in y g

s ng i t as ks, T

r y ar e n tle s w esig s Cu l a s u D n e r ie G en Li e sso M b l e wa r Ac c e Ta ble om Ta thro Ba hting ment L i g E q u i p we l l i n g Spa els & To ens re Tow ing & Lin Furnitu B e d d e n c e & E ve n t Co n f e r

M

nd

In

Four S ows h

ed F & B as t s Fr l a n ink en & P t s Dr t c u an e n i l l G eg di ho s V gr e A lco ips ade D n r in I on s & a N uce g & M S a ssin ts D r e dimen Co n c k s S na f o o d S ea & G o G r ab

Li v eD

rc Ma

2020 • E xCe LL o

&

no va tio n

&

65

3

Ma

as

M

on

One Event

om

ee

100 0’s of -5

Ide

nt r tainme om Ente l Systems Guestro o ntr gy hnolo a g e Co Bever O f fice Tec stems d n a d y k Foo tS re Bac me n o f t wa s S na g e m a e & t M b logy nt Sys tems & Pu o r n a B ys ing me ech n g T a na g e y & S M i n i n g g B illi a M o et y t l a r k log s no Da Da t e c h nt & l M a hno ion y T t g a ling me igit Tec olu olo B il ge D S d a l n hn e g Ma dh etin Tec a n t Da H a ar k tel M Ho y lit a t pi os H

pp

rs lie

Fr

s uct od pr

0S u

Fo

e re

emo’ s

ea

r il Fo ls o & od d P G sa r & r id ble P iz e p E d Ca q z a E u i Fr y l e s te r ing qu pm er s E q ipm ent uip en m t Dis ent Co o k ing C u t p l ay le E qu B oili ipm r y ng E quip ent B e ve r me age E q uipme nt nt Barbequ es Bar Equipment

st

E th H o t nic F oo A m B e ve r d s M e bient ages Go A l at ods Ba coho l k i c e D r Dr ink D air y y & F o esse Pr o Pa t is s ser Fr o d r t d u ie Fr e s P s & c t s oz h ac P e n Pr o ka g u d d in du in ce g P gs ro du ct s

Cr

Fa

po

on

e

Warewashers Ventilation ment g Equip s Ser vin unte r & C o ze r s eries s Fr e e Ser v n & Ra n g e s atio iger Pan Re f r s & ve n s t Po t O en ipm ile qu ob sils M gE en ion t rin U t c t en ate u eC s & d pm n e I bil v i ui Mo Kn Eq m

Ic

Dis

G

Tal

JOIN YOUR COMPETITORS AT THE UK’S LARGEST AND MOST PRESTIGIOUS HOSPITALITY AND FOODSERVICE EVENT Register your place at hrc.co.uk

PEOPLE ON THE MOVE

NEW HEAD CHEF RUDI WARNER DRAWS UP PLANS FOR CREATIVE BRITISH MENUS AT RIVERSIDE LONDON RESTAURANT, BLUEPRINT CAFÉ D&D London is delighted to welcome new Head Chef Rudi Warner to the dynamic Blueprint Café team. Diners have been flocking to the Shad Thames restaurant since 1992 to enjoy the unparalleled views over London’s stunning skyline offered by its secondfloor riverside location and floor-toceiling windows.

The expansive views stretching from the iconic Tower Bridge in the east to the glass-fronted skyscrapers of Canary Wharf in the west make this the perfect place for London-born Rudi to expand the wellloved restaurant’s horizons even further with his refreshing new a la carte and Sunday brunch menus.

The young chef has already got a host of Michelin-starred experience under his belt, including three years at Michelinstarred seafood restaurant Angler and a role as Sous Chef at Ollie Dabbous’s first Michelin-starred restaurant, Dabbous. He re-joined the Dabbous team at their new venture HIDE in 2018, before spending a year working as Sous Chef at glamorous London hotel, L’oscar. He also has an innovative flair, having founded Islington pop-up Rudi’s Room in 2018, and he has brought this creative drive to Blueprint’s modern kitchen.

He has already made his mark on Blueprint’s menu, creating British classics with a fresh, modern twist. His flavourful menu uses distinctly British flavours, with starters like London cured smoked salmon, Cornish crab and a tartare of Heritage Carrot served with Yorkshire fettle cheese and sunflower seed praline. The mains, too, are a great British affair, with the Gloucester Old Spot Pork Chop served with caramelised onion, potato puree and roasting juices setting the standard for more Blueprint classics to come.

British flavours and culture are also subtly represented in the dessert menu, with a cherry blossom-soaked tea cake with rum and whipped cream incorporating Britain’s love of tea in a unique and delicious way, and Rudi has plans to create further teainspired dishes in the very near future as the menu evolves.

Rudi is also launching a brand-new brunch menu that will take place every Sunday.

30 | Restaurant Industry News | January 2020

As well as serving beautifully presented classic brunch dishes, Warner will be using his innovative streak to create a dedicated French toast menu with a range of toppings and flavours – both sweet and savoury – that cater for all diners, including fantastic gluten free and healthier options.

Currently on the menu are a savoury French toast flavoured with Gruyere and Cumbrian ham, topped with a fried Cacklebean egg and a sweet option that’s soaked in fig leaf custard and finished with crushed Brogdale pear. The menu launches on 1st December, with further details to follow.

Commenting on his new role, Rudi said “I’m thrilled to be joining D&D and to be leading the team at this wonderful London restaurant. As a Londoner myself, the city has always inspired my cooking and it’s so exciting to be able to create modern British dishes in the heart of my home city”.

START THE NEW YEAR RIGHT WITH * 10% OFF YOUR INSURANCE NDML INSUR ANCE SPECIALISTS

No two venues are the same. That’s what makes what you do so great. But what it can do is make it difficult to get the best insurance, at a competitive price.

INSUR ANCE SPECIALISTS

NDML

Most brokers don’t understand the latenight, leisure and hospitality industry. We do. With over 20 years’ experience protecting venues like yours, we know the unique risks you face.

So talk to our team today quoting RIN10 to access your discounted renewal quote.

NDML

INSUR ANCE SPECIALISTS

Call 0344 488 9205 for a no obligation quote or visit ndml.co.uk

NDML

INSUR ANCE SPECIALISTS

Trusted by: This advert has been created for promotional purposes for NDML. Subject to sight of your renewal invitation, acceptable 5 year claims experience and subject to a completed proposal form and acceptable credit and flood checks. New customers only.

*

MARK CHANDLER INTERVIEW

Restaurant Industry News speaks with Mark Chandler, CEO of AmRest about the Company and 2020 Restaurant trends.

Talk us through the company AmRest as a whole, and how it has grown over the past three years?

We are currently the fastest growing restaurant chain operator in Europe. The company was founded in 1993. We now operate over 2,000 restaurants in a total of 26 markets across Europe and Asia.

Some of the restaurants that we manage include global brands: KFC, Pizza Hut, Burger King and Starbucks, along with proprietary brands such as Sushi Shop and La Tagliatella.

Over the past three years, in order to drive growth, we have been focusing on top-line expansion, through opening stores and the consolidation of other acquisitions, while at the same time keeping an eye on the bottom-line through strategic partnerships and deleveraging tactics such as the sale of PizzaPortal to Glovo. Between 2014-2018, AmRest’s compound annual growth rate was 25% and our recent Q2 figures show YOY revenue growth of 32.5% to ₏428.2m.

In addition to our restaurant operations, we offer best-in-class food service and supply chain management, digital and delivery services, as well as franchising opportunities. These form four key pillars of the business.

What are the company’s aims?

We are a consumer-focused company that is committed to making sure every restaurant we operate provides the best experience for guests. Our aim is to always have the latest market know-how so that we can keep attracting the newest and best franchisees. We want to keep growing and expanding, with a particular focus on our shadow kitchen offering.

How important is it to understand key market trends and develop with changing consumer demands?

The restaurant and hospitality industry is a sector that is changing rapidly, with a number of new players entering the markets in the last few years and changing what customers now expect from the industry. Therefore, it is key to keep up with market trends and customer demands otherwise you will fall behind and lose your customer base as they move onto restaurants that provide them with the 24-hour, easy access to food that people now want.

How in your opinion do you think the restaurant sector is changing, and what does this mean for the industry?

The move in the industry away from the traditional sit-down restaurant,

32 | Restaurant Industry News | January 2020

towards online and app delivery is having the most substantial impact on the restaurant sector. Nowadays, 40% of customers prefer to order online and when they do their spending increases by 20%. Therefore, as more and more people are using delivery services, the ghost kitchen model is becoming a key feature in the industry and is becoming a leading option for both top players in the industry and smaller chains. The rise of ghost kitchens has also made onlineonly restaurants more and more common and these restaurants are becoming the key competition for the more traditional restaurant offering.

What are the future trends, in particular for 2020?

More and more commonly people are expecting convenience to be the core part of their dining experience, such as

personalisation, delivery, mobile access.

Therefore, online delivery and shadow kitchens will continue to be a growing trend for 2020. Sustainability and clean eating will grow to be an even bigger trend next year with veganism becoming a mainstream diet and concerns around animal welfare becoming a common source of criticism for the industry. From a business point of view, we expect to see technology through the introduction of innovations like touchscreen kiosks to help drive growth – we’ve seen in restaurants where these have been introduced that they can increase the ticket value of a sale by up to 20% How is technology impacting the industry, and how does this drive growth?

As technology is making processes easier for people across a number of industries,

More and more commonly people are expecting convenience to be the core part of their dining experience, such as personalisation, delivery, mobile access. Therefore, online delivery and shadow kitchens will continue to be a growing trend for 2020. such as travel and finance, people are now also expecting this technology to be part of the dining experience. One of the key uses of technology in the restaurant industry that will drive growth is personalisation. Restaurants can no longer just offer technological solutions to dining pet-peeves, they need to utilise all the data that they collect through this technology in order to develop the most personalised dining experience for their customers. Customers want the

ability to customise their order and pay flexibly. At AmRest, we have invested heavily in digital technology and through our digital and delivery pillar, we aim to translate the high-level experience our customers get in our restaurants to the online world.

What are the company’s plans for the future?

AmRest’s plan for the future is to continue to grow under our four pillars; the core restaurant business, food services and supply chain management, digital and delivery and franchising.

Developing a strong presence in the digital and delivery side of the industry is a big priority for us and we have recently partnered with the Spanish food delivery company, Glovo, and continuing to develop our ghost kitchens is a big priority.

January 2020 | Restaurant Industry News | 33

PROJECT

RUMOURS: HEDDON STREET, MAYFAIR, LONDON Originally an Aubaine Restaurant, LXA were appointed to design and build this elegant new restaurant venture; a buzzing epicurean gem just off Regent Street. This new destination is a gathering spot for young urban foodies. Set over two floors with additional alfresco dining space outside, Rumours is an all-inclusive dining destination serving globallyinspired plates from sunrise to sunset.

Taking influence from the melting pot of cultures in London, Rumours aims to bring people together – whether that’s colleagues, friends or partners – into a social hub to provide the ultimate social dining experience.

LXA were responsible for Interior Design, Build, Construction Management and Project Management. They managed CM/ PM, designed the scheme and produced a complete drawing pack along with furniture, lighting and finish schedule.

34 | Restaurant Industry News | January 2020

acting as the main focal point to the entrance of the restaurant.

SUPPLIERS

DETAILS OF PROJECT Size & Scaling: Split across two floors, The Ground Floor acts as the main dining space which doubles as a café and a bar offering an all-day dining experience. The layout of the restaurant has been designed to suit various group sizes, with high stools at the dining counter, pink leather chairs surrounding low round marble tables and velvet seating booth areas for larger parties. There is also a single velvet chair tucked away in a cosy corner of the restaurant for a quiet spot.

Key Design Features & Materials: Rumours adopts a warm palette of pink and green throughout, from bright pink walls and candy-coloured seating to green doors and décor, brightly illuminated by the stream of sunlight that fills the restaurant from the surrounding floor-toceiling windows.

With marble-topped tables and opulent touches here and there, such as orb lighting, feathery displays and flamingoprint wallpaper in the bathrooms, Rumours completes an eclectic look and

feel. Vintage bird wallpaper covered in brass mesh caging above the booth area represents an enclosed, intimate ‘bird cage’ setting for larger party groups. The theme of travelling birds is continued throughout with ceramic jungle mixed tiles to enhance an element of cultural background.

The brass liquid metal bar top (made from an epoxy-based material from Italy), and the fluted bar front panelling (constructed of routed MDF and applied with a shimmered pearlescent finish), both reflect the light from different angles enhancing the light airy feel of the room.

Antique mirrors adorn the wall behind the bar opening up the space further whilst Hollywood style mirrors in the bathroom add a sense of classic sophistication.

The space is coherent and consistent, blurring interior with exterior with its brass and black metal joinery for the furniture, shelving and over the bar gantry, whilst a full wraparound terrace completes the restaurant with an alfresco dining area.

The exterior façade is finished in coral pink paint and deep green awning, decorated with planters and a floral door feature

• Flamingo wallpaper by Arte Wallcovering • Bar treatment by Hikita Surface Design • Ceramic Jungle Bird Tiles – Blue Print Ceramics • Furniture by Satellit UK, Protocol and Inside out • Lights by Houseology, Wall Light Company and London Lightworks • Host station and Makeup unit – Notts Office • Bar Gantry – Inspire Upholstery

Dave Rooney, Design Director at LXA “We were thrilled to be able to work with Rumours to help bring their restaurant to life. Reflecting the menu, which draws influence from cuisines and flavours found from far-flung destinations, the playfully modern design and décor pays homage to the surrounding location and multi-cultural feel of London city life.

Rumours is a true epicurean paradise in the heart of London and we are delighted to have been part of it.”

David Rees (Managing Director of LXA) Dave Rooney (Design Director) www.wearelxa.com

January 2020 | Restaurant Industry News | 35

THE FRENCH GROUP

The French Group have been designing, manufacturing and delivering their market leading services for over 49 years. An independent family company founded by their current CEO Tim French MBE, French Group have developed a reputation for acting as Principal Contractor for restaurants and commercial fitouts.

Working from their base in Newick, East Sussex, the team has helped to create hundreds of iconic restaurant interiors.

Nando’s – Croydon Colonnades The French Group have a long-term continuing relationship with Nando’s. The liaison has resulted in the creation of many of the brands most iconic restaurants.

The new Croydon Colonnades branch has recently opened and is a testament to the on-going affiliation between Nando’s and The French Group.

Taylors Sports Bar – Eastbourne The newly opened Taylors Sports Bar is a family run business with a strong passion for quality food and customer experience.

The rope ceiling is the showcase feature and was hand-made in the French joinery workshop.

TAYLORS SPORTS BAR – EASTBOURNE Greyhound Café - London

RESTAURANT STORY - LONDON

The French Group were appointed as Main Contractor for the first Greyhound Café in the UK. The fit-out celebrates Thai cuisine and is set over two floors. The interior is an eclectic mix of East meets West with the main bar in a starring role, decorated in individually stylised tiles.

Drake & Morgan - London Open in Kings Cross in 2015, Drake & Morgan gave French Group full responsibility for the completion of this project. The bar and restaurant range over two floors with bar, restaurant and private dining areas.

Restaurant Story - London Originally open in 2013, French Group were tasked with a full refurbishment of the premises in 2018. The interior combines clean lines and luxurious curved seating, with newly installed glazed window panels bringing warmth into the main restaurant.

36 | Restaurant Industry News | January 2020

THE FRENCH GROUP

The French Group offer a service with skilled staff who can deliver.

NANDO’S – CROYDON COLONNADES

MAISON KAYSER – LONDON Inko Nito - London A refreshing take on dining around a Robata with clean cement flooring and beautifully designed features in wood and marble.

Maison Kayser – London This popular Parisian bakery opened its’ first UK location in 2016. All the patisserie is made on location and showcased in monotone white and black marble.

Mere Restaurant – London Constructed by The French Group, Mere is an elegant and contemporary restaurant, offering a relaxed yet refined dining experience. The dishes celebrate the passion and heritage of husband and wife team, Monica and David Galetti, blending classical French with South Pacific influence.

With a commitment to exceptional service and excellence, French Group has won numerous awards in the industry using their expertise of combining both traditional and contemporary design.

Over time the company’s Managing Director, Simon French, has overseen new challenges and innovations in style, providing clever ideas to incorporate the new architectural designs into the final build. French Group is unique in their ability to draw up and construct all the woodwork for a site at their inhouse joinery. This gives their clients the ability to select timbers and finishes to fit with the designs. The precision workmanship and attention to detail for these sometimes complex designs is controlled from start to finish.

GREYHOUND CAFÉ - LONDON

Working with the clients’ architects French Group is one of the very few companies who can help in the technical design for any piece of joinery. The follow through provided is to construct items to precise dimensions, deliver to site and offer a full installation service.

The French Group offer a service with skilled staff who can deliver. The craftsmen and apprentices at French Group manufacture and deliver quality bespoke solutions to showcase a variety of design requirements for individualised sites. The company’s staff enjoy the varied problem-solving challenges and getting involved with design teams and have an exceptional combined wealth of experience.

Further information can be found at www.frenchgroup.co.uk or by contacting Simon French, Managing Director on 01825 723 688 or by email info@frenchgroup.co.uk

January 2020 | Restaurant Industry News | 37

EUROCAVE

EXCELLENCE IN WINE STORAGE DESIGN - LONDON With more than four decades worth of experience creating innovative solutions, EuroCave is the originator of the wine cabinet and a key player in the wine storage market. We profile the firm and its revolutionary offering to learn more.

A true pioneer, for over 40 years EuroCave has been at the forefront of developing products that care for and preserve wine to the very highest possible standards.

Seeking to offer the very best wine cabinets possible, EuroCave is proud to only have one specialism; namely the storage, protection and service of fine wine. Thanks to their vast experience in this market, the firm’s team see themselves as the experts in this field.

The company has an unrivalled history of working with private collectors as well as the very best restaurants, sommelier’s and bars with fine wine at their core.

pride in the firm’s product ranges and works alongside clients to ensure they select a product that is right for them and is customised to meet their specific requirements.

Such bespoke service requires expert support, and as such EuroCave boasts a dedicated team of experts on hand to support clients throughout the selection and installation process. This supportive team listens closely to what a client is looking to achieve and offers honesty, great service and a high level of hands on assistance throughout their project no matter the size.

Today, EuroCave’s mission is to offer the very best in wine storage solutions, whether free standing or integrated cabinets, cellar systems or wine by the glass dispensing models. To achieve this, each and every one of the firm’s products have been designed and manufactured to the highest of specifications with the client’s needs in mind.

Recently EuroCave has worked on a wide variety of projects ranging from installing wine walls for Michelin star restaurants to sourcing single cabinets for clients starting off on building a wine collection.

Among the most stunning of these is an unusually shaped glass fronted space turned into a magnificent wine room using EuroCave’s Inoa cellar system and Modulosteel racking. This created a truly unique space and something very special for the client to both display and enjoy their wine in. The success of this project showcases the firm’s ingenuity and commitment to providing its clients with the exceptional support and service they need to select the right wine storage unit for their exact needs.

Additionally, as the originators and recognized leaders in fine wine storage EuroCave firmly believes that it has a real responsibility to its clients to deliver the very best advice and professionalism at all times. As such the team takes real

Ultimately, EuroCave understands the need to adapt and innovate in order to remain at the forefront of emerging market developments in wine storage.

As part of this focus, in the UK the firm has created a range of partnerships with

38 | Restaurant Industry News | January 2020

retailers and kitchen re-sellers which it hopes will drive it to reach new markets and enhance its range. The firm is also seeking to grow its global reach by working in a wider variety of markets and bring its award-winning wine storage solutions to even more clients throughout 2019 and further into the future.

Company: EuroCave Name: Jonni Zabiega Address: 55 - 57 Chiltern Street Telephone Number: 02079354679 Web Address: www.eurocave.co.uk

January 2020 | Restaurant Industry News | 39

INTERIORS

5-star Sofia Hotel in Barcelona uses DecoMetal in conceptual redesign Sofia Hotel is a lavish 5-star hotel on Avinguda Diagonal in central Barcelona.

It has been completely refurbished to contemporary, high specification, using Formica Group DecoMetal® products in its design.

A total of 2,300m2 of Formica® laminate sits alongside other materials such as ceramics, marble and natural wood, together forming a luxurious atmosphere.

Formica products can be found both in the foyer, welcoming guests, as well as the exclusive VIP floors above.

The presence of Formica products in various designs dominates the entrance hall.

Formica HPL and Formica Decometal® in aluminium and silver are applied to the ceiling, in original suspended triangular sculptures forming mirrors in columns on the walls, creating a unique space.

On the VIP floors, the interior design team also selected Formica Group’s AR Plus® high gloss laminate in Fossil, an understated grey tone that provides the sophistication appropriate for this exclusive area of the hotel.

COWHORN from £90

LABRA ARMCHAIR from £130

RIO WOOD ARMCHAIR from £120

DecoMetal laminate incorporates authentic metal in its surface. Easy to install and maintain, it can be postformed and is therefore a unique material with the look of metal and the durability of laminate. It is also an environmentally sustainable product which has the GREENGUARD and Chain of Custody certifications, as well as the Carbon Trust label.

... for every occasion!

Contract Furniture Group Contract House, Little Tennis Street South, Nottingham NG2 4EU

Suitable for vertical applications, both in commercial environments and domestic spaces, DecoMetal brings an unmistakable chic and urban touch to any interior design project.

FOLLOW US!

0115 965 9030 info@contractfurniture.co.uk www.contractfurniture.co.uk

Website: www.formica.com

RRN1119026 Formica QP.indd 1

02/10/2019 11:50:24

Fabrics & Soft Furnishings for Contract Interiors skoposfabrics.com |

40 | Restaurant Industry News | January 2020

sales@skopos.co.uk |

01924 436666

DESIGN AND CREATE SOLUTIONS LTD

IMAGINE DESIGN CREATE INSTALL Let me introduce you to Design and Create Solutions Ltd…. We design and deliver your Restaurant & Bar Fit Outs on time and within Budget!! Let us save you stress, time and money! We suit your needs with our innovative solutions to create your perfect space!

At D&C our mission is to create a space or product from an idea, design or requirement. Once the inspiration process is complete, D&C will deliver a cost effective, fit for purpose, visually desirable product or area that will uplift and revitalise any space in any environment, providing longevity and beauty.

We are equipped to handle projects from small residential renovations to large commercial projects, shop and office fit-outs, exhibitions, festival stages, bars, restaurants, music spaces, signage, interior design and more. Our past projects include industries and sectors ranging from entertainment, sporting venues, stadiums, hospitality and retail.

We are a full-service UK based company, committed to delivering a superior product, exceeding client expectations on every project, every time.

We offer a full turnkey solution or can jump into any aspect of the project that you require our services on whether to do the designs, or to do the build and install only from designs already in production…

We pride ourselves in our Full Service Render to Reality, whether for a standalone product or a full refurb, as there really is no difference in the Render viewing at design stage to the real life end product.

DESIGN TEAM: Our design team can create stunning designs for your building or fabrication process including CAD drawings, workshop drawings and 3D renders.

We also create eye catching graphics, concepts, branding, layouts, designs, methods and compositions.

Our knowledgeable team is hands on with the brands to navigate the approval process, while serving the needs of our clients and by working together with our project managers and workshop team we are able to provide our clients all their design and construction needs seamlessly.

We tailor our services to meet each projects individual needs whether it’s the full service needed or just aspects of design or build work.

PROJECT MANAGEMENT: Our Project Managers are on hand at every stage of the project to make sure the process is as smooth as possible.

Working together with the design team and client to produce innovative solutions to suit the operational requirements as well as budget.

With an attention to detail that means even the most difficult projects are delivered successfully.

BUILD & INSTALL: Our past and present commercial projects include industries and sectors ranging from hospitality entertainment, sporting venues, stadiums & retail. We strive to provide the best possible service and production in order to make your life as easy and stress free as possible.

The Build and Installation is fully managed from the first phase to the handover.

We create spaces that represent your brand and develop an environment that is positive and efficient, matching your design proposal for shop fit outs, Bars, Restaurants, kiosks…

D&C have completed a vast array of bar design and fabrication projects as well as refurbishment and maintenance. From exclusive 5* hotels to branded music festival popup’s, we can produce anything that you or your client requires.

Our aim is to successfully deliver every project on time, Every Time!!!

AFTER

PADDOCK BAR BEFORE BEFORE

42 | Restaurant Industry News | January 2020

AFTER

www.designandcreatesolutions.com AFTER

FRED WINTER BEFORE 2D & 3D RENDERS: We create computer aided drawings to help visualise the aesthetic, scale and environment of the product by using graphic skills to create Photoshop renders placing the products in situ to aid visualisation.

BEFORE

Layout Drawings, 2D & 3D renders are created to have a clear view of how our designs and plans are going to be in reality.

We produce photo-realistic 3D renders that will give you the look and feel of exactly how it will in real life.

BRANDING & GRAPHICS: We are often asked by our clients to design and create various products for internal and external use in both commercial and residential situations. We love delving deep into the design process, continuously stating to our clients that ‘anything is possible’.

Our design team and project managers strive to create innovative ways to showcase any graphical element. We will design to your requirement, creating an environment that looks great and stands

out to draw attention to your brand and customer experience.

AFTER

We want to ensure that whenever your brand is used in our design solution we work with you to develop innovative ways to make it stand out; positioning the brand in this manner will provide a strong, positive visual representation for people to interact with.

Past, present and future clients include Emirates, West Ham United, Arsenal FC, The O2, Wembley Stadium, UFC, The London Stadium, London Excel, Newbury Racecourse, GES, Phat Pastry, Google and more, as well as many independent clients.

CREATIVE CUBE: The Creative Cube is our purpose built design and inspiration centre for client project composition, meetings and creativity.

It boasts a built in sample unit showcasing our favourite materials and components. Why not come and visit us to discuss your project requirements and see where & how we can work together.

GET IN CONTACT; If you would like to talk to D&C about a project, get in touch and we will be happy to discuss it with you… info@designandcreatesolutions.com leanne@designandcreatesolutions.com 01992466609 07720614600 www.designandcreatesolutions.com

AFTER

WINE CELLAR BAR BEFORE BEFORE

AFTER

January 2020 | Restaurant Industry News | 43

SUSHI SHOP X GREGORY MARCHAND LATEST OPENINGS

Gregory Marchand (Frenchie) launches collaboration with Sushi Shop

In January 2020, Gregory Marchand (Michelinstarred Chef Patron of Frenchie Rue du Nil and Frenchie Covent Garden) will launch a collaborative menu with leading European sushi brand, Sushi Shop. The menu will be available at Sushi Shop sites worldwide, including London venues in Notting Hill, South Kensington, Marylebone, Hampstead and Richmond.

The menu of 5 dishes is inspired by flavours that fans of Frenchie will be familiar with, as inspiration for these dishes has been taken from Greg’s own menu at Frenchie Rue du Nil and FTG. For example, flavours of FTG’s infamous Fried Chicken with jalapenos and spiced honey are mirrored in the Frenchie Roll (£8.90 for 8 pieces), an uramaki roll filled with crispy fried chicken, avocado, smoked

paprika and sesame, topped with fondant of sweet piquillo pepper and spicy mayonnaise.

Greg’s menu will take customers on a culinary tour of the globe – with dishes such as the Mediterranean Bowl (£16.50), a combination of grilled octopus, pickled cucumber, Kalamata olive puree, Greek yoghurt, green harissa, spring onion, sobacha and smoked salt, inspired by Greg’s octopus from Frenchie Rue du Nil. Another dish will be the Satay Sushi (£2.90 for 1 piece), an Indonesian-inspired take on a classic nigiri with prawn, peanut and coconut sauce, enhanced with the fresh flavours of lime zest and grated coconut.

Other dishes include the Indian Spring (£5.50 for 6 pieces), a vegetarian sushi roll that subtly blends roasted carrot, dates, cheese, Japanese mayonnaise, coriander, vadouvan and lime, and the Scandinavian Roll (£6.50 for 6 pieces), a refreshing mix of smoked herring, cucumber and sobacha crunch, topped with a sprinkling of aromatic herbs.

The collaboration comes in a series of guest chefs who have partnered with Sushi Shop.

In 2018 saw Anne Sophie Pic create a range of stunning dishes, with Mauro Colagreco following suit in 2019.

January 2020 | Restaurant Industry News | 45

LATEST OPENINGS

TOM AIKENS TO OPEN MUSE IN BELGRAVIA ON 11 JANUARY 2020 On 11 January 2020, acclaimed British chef Tom Aikens will open his new London restaurant, Muse. A converted Georgian townhouse on Belgravia’s charming Groom Place will house the 25-cover fine dining restaurant, with dramatic open kitchens on both floors of the petite mews building.

The menus at Muse have been inspired by nostalgia and the pivotal moments and key people from Tom’s personal life and career. Through Tom’s take on experience-led dining, Muse will invite guests on a culinary journey that has been designed to create lasting memories. From the six-course and ten-course tasting menus, each dish harks back to something or someone who has influenced Tom, paying subtle and artful culinary homage.

One such dish, Conquering the “Beech Tree”, has been inspired by childhood fearlessness and memories of boldly climbing a huge beech tree with his twin brother at the end of their garden. This is mirrored at Muse in an unconventional joining of Langoustine, pork fat and burnt apple, which rings true to Tom’s belief that as a chef he should never be afraid to take risks.

Another dish, entitled The love affair continues, has been inspired by Tom’s French mentors Joël Robuchon and Pierre Koffmann, honouring Robuchon’s signature mashed potato and Koffmann’s renowned method of cooking fish in goose fat. Throughout the menu, dishes champion just a couple of key ingredients, use carefully selected produce, and aim to

46 | Restaurant Industry News | January 2020

simultaneously intrigue and scintillate guests.

A bespoke cocktail list has been crafted for Muse by the celebrated Ryan Chetiyawardana of Mr Lyan and Lyanness fame. All cocktails will be prepared by the chefs, balancing the flavours of the drinks as they would food. An innovative take on a martini will incorporate Mr Porter’s Classic London Dry Gin, Londrinio Dry Vermouth, hogweed and yarrow, whilst a sour will combine Loch Lomond Single Grain Whisky, sun-dried tomato and tarragon. Giovanna Satta has been appointed Head Sommelier at Muse and will guide guests through a wine list designed to perfectly match Tom’s exquisite dishes.

The restaurant itself is split across two floors, with open kitchens on each, inviting the guest to be immersed in the orchestration of the chefs and the execution of each dish. The ground floor features a cocktail lounge and five counter seats overlooking the downstairs kitchen, whilst on the first floor, there is a handful of tables as well as kitchen counter seating for a further six, ensuring a front row dining experience for all. Tom has worked closely with Rebecca Korner on the interior design for Muse, with luxurious fabrics, marble and wood panelling juxtaposed against striking contemporary features.

When positioned inside the homely corner townhouse, these elements come together to reflect Muse’s key concept of memorable fine dining in an intimate setting.

SAVE

Call us on:

01539 234 350

up to

75

Order online 24 hours a day

www.ecatering.co.uk Lowest Price Commercial Catering Equipment in the UK *FREE Delivery Within Mainland UK On Orders Over £75 from

only

£149

from

RRG013

£269

£27.99 MIC002

Commercial Microwaves 1000W - Order ref: MIC002 - £149 1800W - Order ref: MIC001 - £409

Quattro Typhoon Auto Hand Dryer 1800 watt

%

on list prices

Premium Bottle Coolers 1 Door - Hinged - Black Order Ref: RRG012 - £269 2 Door - Hinged Doors - Black Order Ref: RRG013 - £299 2 Door - Sliding Doors - Black Order Ref: RRG014 - £319 3 Door - Hinged Doors - Black Order Ref: RRG015 - £399 3 Door - Sliding Doors - Black Order Ref: RRG016 - £419

Order ref: EHZ002 - £27.99

Vactec Sous Vide Thermal Immersion Circulator Professional Model Ice-A-Cool 1300 ltr SV100. 1500w Double Door Stainless Steel Order ref: VSP023 - £119 Refrigerator ICE8960

NOW

£799

only

£119

Order ref: RUS025 - £799

SALE - EXTRA £100 OFF !! only

£449

Quattro Ice Machines ZB20 20Kg Per Day + 5Kg Storage

IMF003

Order ref: GRN003 - £449

Order ref: IMF003 - £299 from

£299

ZB26 26Kg Per Day + 7Kg Storage Order ref: IMF004 - £399 ZB50 50Kg Per Day +7Kg Storage Order ref: IMF005 - £419

Stainless Steel Tables and Benches Wide range available online at

Chef King Imperial 24 inch - 615mm Gas Griddle - 2 Burner Heavy Duty Natural Gas

Top Quality Convection Ovens Quattro 57ltr - Order ref: OVC004 - £289 Hendi H90 57ltr - Order ref: OVC007 - £319

Gastroline Single & Double Glass Door Chillers With Canopy

from

£69

from

£369

375 ltr - Order ref: RUG009 - £369 600 ltr - Order ref: RUG008 - £699

Elviomex Alfa Hood Dishwasher Single Phase Turbo 1500.

Lowest Price In UK

Countertop Catering Fryers Quattro 8ltr - Order ref: FCE003 - £89

£89

from

£289

Quattro Titanium 108 ltr - Order ref: OVC005 - £449

www.ecatering.co.uk

from

OVC005

Quattro Twin 8ltr - Order ref: FCE005 - £169 Quattro 19ltr + Drain Tap - Order ref: FCE002 - £169 Quattro Twin 19ltr + Drain Taps - Order ref: FCE009 - £269

only

Order ref: DMH009 - £1599

£1599

Italinox 12 inch - 300mm Blade Professional Catering Meat Slicer. Lowest Price In The UK Order ref: VGS019 - £299

from

£299

Undercounter Basket Glasswashers Elviomex 350mm - Order ref: DMG003 - £599 Teikos 400mm - Order ref: DMG004 - £849

DMG003

from

£599

Up to 75% OFF List Prices - Huge Savings, Wide Range, FREE Delivery Within Mainland UK*

All prices shown exclude VAT. Full terms and conditions online at www.ecatering.co.uk. All items while stocks last. *Restrictions apply see website for details.

www.ecatering.co.uk

DO UK DINERS PREFER INDEPENDENTS OR CHAINS? Despite living in uncertain economic times, there’s been no sign of a slowdown in the number of people choosing to dine out in the UK. When it comes to choosing a place to eat, consumers have never had such a wide variety of options open to them, with big high street chains competing with independent restaurants. But do customers prefer independents or chains when it comes to eating out? We spoke to 2000 UK diners and pubgoers around the country about their nights out, what they like about the places they visit and what frustrates them. Here are their views on independents versus chains.

When do consumers prefer independents?

We live in an age when we’re told people value ‘the experience’ over the financial cost, with many consumers happy to pay more to enjoy a more personalised service from the hospitality industry. Our research has found that almost three quarters (74%) of diners believed independent restaurants were ‘more personal’ than chains, with over half (54%) agreeing that they offered better service.

Consumers also said that they found independents more welcoming and with a better choice of menu, as well as believing they cared more about the environment and sustainability. Overall, 41% of those we surveyed said they felt that independents ‘cared more’, compared to just 19% who felt chains were more aware of their environmental impact. That means that for those wishing to make ethical decisions on where they eat out, independents were more likely to attract their custom.

When do consumers prefer chains?

Our research found that half of those classed as Generation Z (16-24 year-olds) preferred to eat out at well-known chain restaurants. Among those we surveyed who expressed a preference for chains, these restaurants were seen to serve good food at value prices and were also seen as easier to book than independents.

Customers also expressed the view that they could be confident in the consistency of the product they received, with familiar menus and set standards at branches across the country. Chains were arguably seen as the more laid-back option, for impromptu meals out or for convenient dining with friends, family and colleagues.

The conclusion.

What our customer behaviour research shows is that there is more than enough room for both independent restaurants and the familiar high street chains. Dining preference very much comes down to the occasion, the experience the consumer wishes to receive and their beliefs about brand ethics. Budgetary requirements, age and fellow diners also clearly play a part, but our statistics demonstrate that both chains and independents are still valued by UK diners.

Download Valitor’s latest hospitality report ‘Understanding your customers’ behaviour in the UK hospitality sector’ to help you decide where to focus your marketing efforts, improve your customers’ experience, bring in new customers and keep them coming back. www.valitor.com/hospitality

NEW YEAR, NEW START...

£ 200 AND

Switch to us from your current card payment provider & we will give you £200 as a little thank you.

WHY SWITCH TO US? ✔ £200 towards your new contract ✔ Transparent & simple pricing ✔ Friendly UK customer support

✔ Reliable card payment technology

CALL TODAY

0808 204 0342 OR VISIT VALITOR.COM

REPUTATION.COM

WHY YOUR REPUTATION MATTERS IN THE ERA OF ‘NO-CLICK’ SEARCHES The online tide is shifting. Now, more than 50% of all searches are ‘no-click’ searches, meaning that when someone does a search on Google for a restaurant or cafe, the majority of people find what they’re looking for without even needing to click on any site, even yours. A mix of changing consumer trends, and the rising level of functionality and data which Google holds are the main culprits of this.

Google is constantly adding new features to Google My Business (GMB), making the Knowledge Panel — the main GMB panel which appears on the right of results pages after a search — an essential part of any hospitality brand’s digital strategy.

Opening hours, maps and contact information, social media links, reviews and even industry-specific features like the ability to take bookings, showcase a menu and much more are all there — if a listing is up to date of course.

Here are some of the top areas any business must consider to stay on top of their listings: Reviews Are King Consumer reviews can influence up to 15% of Google’s local search algorithm.

In other words, they help restaurants to get found easier online, and increase conversion by providing consumer feedback about their service. Ask all your

diners, happy ones often need to be encouraged to leave their feedback online.

And the cherry on the cake: using the right technologies such as AI and natural language processing (NLP), reviews can provide a wealth of information to extract operational insights from.

Locations Information From accurate addresses to keywords, categories and opening hours, this information is the biggest influencer of Google’s local search algorithm (25.12%).

The more locations you have, the more time consuming this can be to keep accurate but it should not be overlooked, ever. Bad data in listings create negative sentiment and businesses stand to literally miss bookings because consumers cannot reach your restaurants or find them.

Remember, searchers are not using your website as their first stop anymore for bookings or contact information...

Ask the Questions, Get the Answers Q&A has gone through a few changes since it was introduced in August 2017 and now takes a highly prominent place on your GMB panel. People can ask questions about anything, and just like with reviews, it looks so much better if they’re answered, by other customers or the business directly. Let your customers engage with each other but keep an eye on it should someone need you to answer a critical question or rectify a wrong!

Your Reputation Matters, Manage It Through Reputation.com’s industryleading platform, users are able to influence up to 78% of Google’s search algorithm. We work with some of the most well-known brands in the UK’s hospitality sector, we know this industry unlike any other. Get in touch today for a discussion about your Online Reputation Management by emailing contact-uk@reputation.com.

50 | Restaurant Industry News | January 2020

FEEDBACK DRIVERS LIMITED Effective Customer Relationship Management requires monitoring satisfaction in every business area.

The RateMeNow kiosk has made versatility a winning feature and it is designed to direct performance based on a specific sector’s needs. Each company can design the most appropriate questionnaire in the specific language required by their market for optimal positioning.

Our kiosk integrates perfectly with every area of your business. It is designed to best engage with your customers and help you record insights, monitor satisfaction, identify specific customer needs and understand the reasons for churn. From data collection to feedback analysis, decisionmakers can enhance customer engagement and improve their business.

PHOTO-ME’S WASHING TECHNOLOGY GROWING RAPIDLY IN RESTAURANT SECTOR Photo-Me International, continue to shake up the market with their ‘Revolution’ technology for 2020 – outdoor laundrettes with economic, commercial, and environmental benefits. Self-access machines are used in a growing number of areas (installed in various sites around the UK) including construction, retail, leisure and the public sector in universities as the latest technology for departments to procure.

The Revolution Compact and Compact S as operated by Photo-Me, are ideal for washing large or heavy loads such as duvets, blankets and pillows finishing in a record time of 30 minutes per cycle. The external launderette service open 24/7 is the latest innovation in mass washing facilities contributing to a huge increase in footfall/ revenue for retail sites with environmental benefits too.

The Group operates approximately 47,000 (and growing) vending units across 18 countries, with further sites confirmed for 2020 operating the Revolution technology.

Spot or long-term survey? Contact us today on 01344 741 054 or 07854 362 459 or visit our website www.feedbackdrivers.com to see how it works!

www.feedbackdrivers.com

RI120025 - Bland PR - Quarter Page.indd 1

02/01/2020 15:31:40

Raising the bar yet again, Star offers the latest software and hardware to strategically integrate the advantages of tablet based POS.

mPOS solutions

www.Star-EMEA.com

January 2020 | Restaurant Industry News | 51

INTERVIEW

JANE DEVONSHIRE Restaurant Industry News speaks with Jane Devonshire about coeliac disease and becoming the new Ambassador of Coeliac UK How do you feel about becoming the new Ambassador for Coeliac UK? I couldn’t be more thrilled. I am so passionate about supporting the work Coeliac UK do and this just is the icing on the cake for me. My youngest son Ben was diagnosed with coeliac disease at 2 years old so it’s a cause so close to my heart.

What will your new role entail, and how excited are you to be a part of next year’s campaign?

I think it will be a natural progression from what I already do. I try to support the charity as much as I can throughout the year. We have a published a book together Hassle Free Gluten Free and I attend local and national events like their Wales Gluten Free Food Festival last month. The biggest change I see is that I will be spearheading the campaign to get children diagnosed and I am so very proud to be able to do this having seen first-hand the dramatic difference the diagnosis can make with my own son.

How important is it in your opinion to raise awareness of coeliac disease, and do you feel there is more understanding of what the disease is compared to previous years?

It’s vital to be diagnosed, on average it takes 13 years and that can have some seriously dreadful complications including, infertility, osteoporosis, anemia, and in rare cases, lymphoma.

Coeliac disease is not an allergy or food intolerance, it is an autoimmune disease, which affects 1 in 100 people. When someone with coeliac disease eats food containing gluten their body’s immune system attacks their own tissues.

If you are living with the disease and are not diagnosed you may suffer horribly with symptoms but just not know what is wrong with you which is a dreadful situation for anyone to be in. I believe awareness is really being raised and so much of that is as a direct result of what the charity has done in the past, things are getting better which is great to see.

How important is it to ensure that people are made aware of the symptoms and go to their Doctors if this is something they feel they have?

It’s really important people are made aware of symptoms! Why suffer unnecessarily when you don’t have to?

Due to the wide range of symptoms, like stomach pain, diarrhoea, constipation, bloating but also chronic fatigue or sudden weight loss, many people are left without a diagnosis and in fact lots are initially misdiagnosed with IBS before going on to be diagnosed with coeliac disease. I’d urge people to go onto www.isitcoeliacdisease.org.uk and do their assessment test.

If you are worried, please go to your doctors and ask for the blood test as its

52 | Restaurant Industry News | January 2020

best to know. But it is essential to keep eating gluten throughout your diagnosis journey as otherwise you may get a false negative result. Check out www. coeliac.org.uk for more information on diagnosis and symptoms. It is really of utmost importance to get a diagnosis, going gluten free may seem like a difficult thing to do but there are lots of great alternatives available and really such a better option than a lifetime of illness.

Do you think that restaurants are becoming more aware of coeliac disease?

Yes, I think they are although the difference between choosing a gluten free diet and having to eat gluten free because of an autoimmune disease.

Cross contamination is a huge issue for instance you must not cut gluten free bread on the same board that has been used for gluten containing bread, I think better education, and food practice is required. Having said that huge strides have been made in the last 10 years and the options for us eating out as a family are so much better than they used to be and continuing to evolve which is wonderful.

What was the inspiration behind your cookbook ‘Hassle Free Gluten Free’?

My youngest son Ben was diagnosed when he was two, I suddenly became aware that my passion, food was not always the wonderfully inclusive thing I had always taken for granted. There is not a lot sadder than seeing a toddler sit at a table with a little Tupperware box whilst everyone else tucks into an array of food. Or indeed get excluded entirely because people don’t know how to cope with people with coeliac disease. My book came out of my passion that that would never ever happen in my house.

What Ben could eat we would all eat, so it’s a family cookbook meant so that you can make a pie and all eat it or dessert, or cake or lovely Mac n Cheese.

Can gluten free cooking be simplified in your opinion?

Definitely, that is my aim. When I wrote my book Hassle Free Gluten Free, I made sure to only use one type of flour and that any ingredient could be bought in my rather small local supermarket and was readily available and affordable with a few special treats factored in.

This was so important to me accessible wonderful family recipes for all.

“Coeliac disease is not an allergy or food intolerance, it is an autoimmune disease, which affects 1 in 100 people. When someone with coeliac disease eats food containing gluten their body’s immune system attacks their own tissues.”

Some people are of the opinions that by cooking ‘gluten free’ flavours are compromised, what would you say to this?

I understand why when Ben was first diagnosed a lot of things were of lesser quality and flavour but now there is no excuse for it. People come to my house and know that Ben has coeliac disease but don’t realise they are eating gluten free food. On MasterChef, most of my recipes were gluten free it’s just food and should be as tasty and good as anything else. It’s one of my absolute bugbears, being gluten free is not an excuse to give people substandard dishes.

Within your whole book, what is your favourite recipe and why?

That’s such a difficult question but when pushed it has to be the Peanut Butter Chocolate Cheesecake. I made it for Ben because it’s full of all his favourite things and very rich and very indulgent.

It has lovely memories of him being so excited at birthdays and special occasions that it makes me smile when I make it. It nearly never made the book because it involves so little cooking but people love it and its making others happy too surely the best thing you can do with food.

What are you currently working on at the moment and what are your future ambitions?

I am so busy it has been a wonderful year. The reaction to Hassle Free Gluten Free is overwhelming and I am just finishing off gluten free book number 2, again in association with Coeliac UK for publication next year. I will continue to support the charity at events throughout the year. I do lot of corporate work as well with major companies, Food Festivals all over the country and abroad and write and developing recipes. It’s a very busy life and I will be eternally grateful to MasterChef UK and the opportunities it’s given me.

January 2020 | Restaurant Industry News | 53

Access Workspace for H An end-to-end solution for hospitality operators

Start 2020 with a bang!

Drive efficiencies by surfacing key information quickly and easily through powerful apps Configure dashboards your way – to see information that is relevant to you and your role Insightful and real-time reporting and data analytics at the touch of a button Brand new functionality on top of core solutions

Register for webinar Find out how Access Workspace for Hospitality can revolutionise your business in 2020 with our webinar on Thu 16 Jan.

Register now!

Hospitality

Access Hospitality 0845 340 4542 hospitality@theaccessgroup.com theaccessgroup.com/Hospitality

PAYPOD

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

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

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

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

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

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

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

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

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

About Paypod

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

56 | Restaurant Industry News | January 2020

Servers,

Meet your new best friend...

Kate’s smiling because she has peace of mind knowing her cash is safe when I handle the transaction

Let me introduce myself at myPaypod.com

kate Me

AWARDS NEWS

MEVALCO SCOOPS BEST SMALL WHOLESALER OF THE YEAR AT FWD AWARDS Foodservice wholesaler and distributor of super-premium Spanish foods, Mevalco has scooped the award for Best Small Wholesaler of the Year 2019 at this year’s FWD Awards. Citing its range, service and growth as immensely impressive, the judges were unanimous in their decision.

Mevalco has seen extraordinary growth in its restaurant’ customer base in the last year - more than tripling its turnover and winning a series of prestigious, high profile clients, and receiving rave reviews from critics for its unique product range.

The recognition not only reflects Mevalco’s growing presence and stature but also evidences its reputation for outstanding service and for delivering a range that offers chefs across the hospitality industry something that little bit different.

Commenting on the win, David Menendez, Co-founder and Sales Director of Mevalco says: “We are beyond delighted … As a relatively new brand in to the hospitality sector, we are continuing our journey of evolution that will see us developing into a major force across fine dining, further building our reputation for working alongside chefs within the best restaurants in the UK to deliver menu innovation and inspiration.”

SCOTTISH CULINARY EXPERIENCE RESTAURANT CELEBRATES ACOLADE ST ANDREWS BAR & GRILL AWARDED TWO AA ROSETTES Fairmont St Andrews, the renowned luxury golf and spa resort, is delighted to announce that its flagship restaurant St Andrews Bar & Grill has been awarded two AA Rosettes. The news comes as the restaurant has worked on defining its concept as a true champion of delicious and local produce from Fife.

The award-winning restaurant with iconic views over St Andrews Bay, renowned with locals and hotel guests alike, is headed up by Executive Chef Chris Niven and his culinary team who have developed a menu philosophy centered wholly around the local communities that produce it.

At the heart of the restaurant is the Marketplace, a concept that offers guests the option to choose from an ever-changing mix of artisan, locally sourced, seasonal goods. Guests can choose from hand cured fish, wild native oysters, home baked bread served with seaweed butter and fine local cheeses, before being served to the table.

St Andrews Bar & Grill is immersed in offering the most local of beverage experiences. An extensive international wine menu compliments the local flavours and a selection of Scottish craft beers & ales are also available.

A seasonal cocktail list curated by the resident mixologist using home grown & foraged botanicals from the estate brings a new flourish to the restaurants offering.

St Andrew’s Bar & Grills aesthetics have been inspired by the dramatic coastline that it overlooks. Foraged driftwood &

58 | Restaurant Industry News | January 2020

pebbles from the beach adorn the tables atop a clean perfectly pressed white cloth. Low ambient lighting and music is styled to create a relaxing environment.

Oversized menus and relaxed team uniforms add to the informal elegance of this dining experience.

John Keating, General Manager of Fairmont St Andrews, commented: “We are immensely proud of this accolade and just shows how hard the culinary team have worked to sharpen specific details that make St Andrews Bar & Grill a true Scottish gastronomic experience.”

Food Server Training:

Veggie and Vegan Essentials This easy-to-use online training course will help your serving staff know how to care for your veggie and vegan customers.

Works on any device Suitable for any size team Improve your service and reduce complaints

Only

£2.50

per pe

rson

www.vegsoc.org/foodserver

Professional Chefs’ Diploma in Vegetarian and Vegan Cookery Get the knowledge and skills to create amazing vegetarian and vegan dishes – giving you a competitive edge.

Clear learning outcomes Expert tutors The latest trends and ingredients Michelin and Rosette-standard vegan patisserie and desserts

day e v Fi rse: cou

0

5 £1,8

0161 925 2000 www.vegsoc.org/professional

The Vegetarian Society Cookery School, Dunham Road, Altrincham WA14 4QG

THE VEGETARIAN SOCIETY

The vegetarian, vegan and meat-free sector is booming. The Vegetarian Society can help you with training to maximise your offer to your customers.

Do your staff know their stuff?

The first people your customers meet are your serving staff. If they don’t get it right, you could be turning off customers before they’ve even tried your dishes – which will damage your business.

FOOD SERVER TRAINING

60 | Restaurant Industry News | January 2020

‘Food Server Training: Veggie and Vegan Essentials’ is the online, quick and efficient way to skill up your staff.

Tapping into the expertise of the Vegetarian Society, this simple-touse training works on any device or computer, and uses a combination of slides, video and interactive quizzes.

THE VEGETARIAN SOCIETY Bespoke catering training on-site Don’t have a week to spare? No problem – they’ll come to you. The Vegetarian Society Cookery School’s ‘Veggie Training for Catering Staff’ is delivered to your team in your workplace. The bespoke course focuses on your menus, procedures and equipment to develop vegetarian and vegan dishes best suited to your business – giving you fresh ideas and your customers more choice.

‘Food Server Training: Veggie and Vegan Essentials’ will help your team learn how to avoid common mistakes, reduce complaints and make your service better. Suitable for any size team, and at only £2.50 per person (less for multiple users), this is a simple and affordable way to increase standards and quality.

Give your staff the knowledge they need to care for your veggie and vegan customers – and boost your sales.

Visit www.vegsoc.org/foodserver to find out more.

Professional Chefs Diploma (including vegan patisserie day)

impressive of menus, giving you lots of dairy-free and egg-free options.

Sam Platt, Head of the Vegetarian Society Cookery School, said: “The vegan patisserie day includes plated desserts, afternoon tea and buffets, to really tempt in those vegan and veggie customers.

Learn skills to give you a unique selling point with amazing free-from desserts.”

Sam Platt said: “With the growing demand for meat-free meals, caterers can attract new customers with amazing veggie and vegan menus. Our Veggie Training for Catering Staff will give you the head-start you need. As well as nutrition and practical sessions, we’ll look at your menus and how they can be adapted to give more choice to all your customers.”

Prices start from £500 per group for a bespoke half-day course Visit www.vegsoc.org/cateringstaff For more details, or to discuss training options, call 0161 925 2000, or email hello@vegsoc.org

Next dates: 2020: 13 to 17 Jan, 16 to 20 Mar, 13 to 17 Jul, 14 to 18 Sep, 12 to 16 Oct The five-day diploma costs £1,850 Visit www.vegsoc.org/professional

The Vegetarian Society Cookery School, based in Greater Manchester, has trained hundreds of professional chefs and caterers. Graduates go on to improve and develop their vegetarian and vegan menu offering in their businesses, ensuring they keep a competitive edge.

The five-day Professional Chefs’ Diploma includes workshops, information about nutrition, discovering new flavours, menu planning and practical cooking sessions. The course introduces vegetarian and vegan ingredients you’ll be able to use every day. You’ll learn how to maximise flavours, adapt your menus to stay on-trend, meet increasing flexitarian demand, create recipes and scale-up dishes including starters, snacks, sides, mains and desserts.

The Professional Chefs’ Diploma, now has a full-day on how to craft incredible vegan desserts suitable for the most

January 2020 | Restaurant Industry News | 61

FEATURE

TEN THINGS EVERY NEW RESTAURANT SHOULD KNOW AND DO BEFORE OPENING…

By Food Alert’s Operations Director, Mike Williams Making a new business compliant has never been more important, so apart from finding the right location and hiring the best team, there is registering your new venture with the Environmental Health Department to consider and what to do after recruiting your first employee?

However, it doesn’t have to be daunting.

Here is some guidance on all aspects related to Food Safety and Health & Safety legislation – so you’re compliant from the start.

1. Legal obligations.

Registering with your local Environmental Health Department is essential, but being properly prepared for their first inspection (which may be unannounced) can help achieve the highest Food Hygiene Rating possible. You also need to implement a Food Safety Management System based on the principles of Hazard Analysis Critical Control Points (HACCP) and carry out ongoing Health & Safety Risk Assessments.

Plus make sure you have Employer’s Liability Insurance and that a Fire Risk Assessment has been completed by a competent person or contractor.

Document emergency procedures, write a Health & Safety policy (if employing more than five staff members) and complete and display the Health & Safety Law ‘What You Need to Know’ poster.

At this point consider an integrated Health & Safety and Food Safety management system, whereby all compliance information and policy documentation can be easily accessed anytime and anywhere, across multiple locations.

2. Visible Standards.

These give clues to the likely hygiene standards of your premises and rest assured your Environmental Health Officer (EHO) will look at whether

your walls, ceiling, floors, doors and windows are clean and easy to maintain.

Additionally, is the area fit for the purpose of producing safe food and are the premises themselves safe – e.g. the floors non-slip?

Likewise, do you have separate facilities for hand washing, food preparation, cleaning and disinfection and is the equipment functional and easy to clean?

The waste area must be orderly and tidy too, plus have you got drinking water? Hot water availability is crucial as well, because without it you could be temporarily closed down by the EHO. 3. Kitchen work flow.

Your premises should be designed for efficient and safe food production to help avoid cross-contamination, so can food deliveries be put away quickly and easily and kept away from the waste area? Also, are your preparation areas of raw and high risk Ready To Eat (RTE) foods clearly and properly identified?

4. Develop a HACCP (Hazard Analysis and Critical Control Point) plan.

Confidence in Management accounts for around 33% of your Food Hygiene Rating score during an EHO visit, so your working HACCP documentation should be updated regularly. All-important

62 | Restaurant Industry News | January 2020

temperature records (train your staff in this) also help you to confirm compliance with your food safety management system (HACCP).

Know the difference between a control point and a critical control point and for the latter be sure to monitor and record those indentified in your HACCP – this will enable you to identify hazards at each step of food production and where it’s vital to control them and prevent food poisoning or contamination.

With so much going on, a food safety management system, such as Food Alert’s ALERT65, provides handy HACCP online templates that can also be customised, as well as flowcharts and checklists.

5. Food safety hazards.

Whether they are physical, chemical, bacterial or allergen related, a robust documented Food Safety Management System incorporating HACCP principles will help you identify, understand and eliminate/minimise such hazards within your business.

For allergens especially, always follow the correct cleaning schedule and avoid cross contamination by using the correct utensils and storage containers, plus different surfaces.

FEATURE Your premises should be designed for efficient and safe food production to help avoid cross-contamination, so can food deliveries be put away quickly and easily and kept away from the waste area?

On average, 67% of hospitality workers leave within the first year of employment, so from the offset create an environment that’s right for staff to progress in and have a broader understanding of their tasks.

6. Health & Safety risk assessments.

Having identified the main hazards, you need to evaluate the risks and decide on precaution, then record your findings and implement them, plus review your assessment and update accordingly – to be legally compliant.

Additionally, fire alarms and emergency lighting need to be tested every week and you must keep records; the fire evacuation procedure must be documented and practice drills undertaken, personal protective equipment (PPE) should be provided and a pest control contract needs to be in place. All of these processes can be fully automated and centralised.

7. Research your food suppliers.

Most important are those who supply high-risk and RTE foods (high protein content and food which will not be

subject to any further heat treatment or washing), so maintain a record of approved certificates and keep up-todate documentation to make sure the food you are buying from them is safe.

8. Have the right people in place.

On average, 67% of hospitality workers leave within the first year of employment, so from the offset create an environment that’s right for staff to progress in and have a broader understanding of their tasks. With longevity the product becomes more consistent and that can only help contribute to the success of your business.

9. Staff training records.

The EHO will request evidence that your staff have received the appropriate training – induction initially (the ‘essentials’ of food hygiene) and those handling open food should be trained to a minimum of Food Safety Level 2.

Keep proper records and note that food handler training and certificates should be renewed at least every three years.

10. Staff hygiene.

Create a personal hygiene policy and ensure your staff always wear the correct clean clothing and know when and how to wash their hands. Plus, all new staff (including front of house) must go through a health assessment procedure check. Poor personal hygiene of staff is one of the biggest causes of food poisoning and if a customer does become ill you will have shown due diligence by having your staff trained and that it’s recorded. They must receive recorded instruction to report any illness to their manager and stay away from work if they are suffering from food poisoning symptoms.

It’s best to manage training from one single digital platform where you can also book courses, whether classroom based or eLearning, plus track employees’ progress as well as schedule refreshers and reminders.

January 2020 | Restaurant Industry News | 63