Restaurant Industry News - February 2023

R estaurant I ndustry News

The Tawny Hotel Appoints New Head Chef: Andrew Watts

EXPERIMENTAL GROUP TO OFFICIALLY LAUNCH STEREO THIS FEBRUARY

Northern restaurant operators prepare to visit Northern Restaurant & Bar this March

Pan-Asian restaurant Gura Gura opens in The Yards, Covent Garden

INTERVIEW: Andrianos

Poulis, Head Chef at Kuro Eatery

Editor

Maria Lapthorn – editor@restaurantindustry.co.uk

Editorial Assistant

Francesca Amato – editorial@restaurantindustry.co.uk

Production/Design

Laura Whitehead – design@restaurantindustry.co.uk

Sales Executive

Abi Ashworth – sales@restaurantindustry.co.uk

Accounts

Richard Lapthorn – accounts@restaurantindustry.co.uk

Circulation Manager

Leo Phillips – subs@restaurantindustry.co.uk

Phone: 01843 808 115

Website: www.restaurantindustry.co.uk

Twitter: @ri_social Lapthorn

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Show Preview: Northern Restaurant & Bar, 14-15 March Interview: Andrianos Poulis, Head Chef at Kuro Eatery

Gura Gura opens in The Yards, Covent Garden

PAN-ASIAN RESTAURANT GURA GURA OPENS IN THE YARDS, COVENT GARDEN

Brand new pan-Asian restaurant Gura Gura has quietly opened its doors late last month in The Yards, Covent Garden. The restaurant, from experienced restaurateur Gobind Chona, offers a modern menu with flavours from across Asia spotlighting Japanese, Thai and Chinese elements alongside a playful cocktail list. The dramatic dining areas and downstairs bar are designed by Orphic Design Studios.

The extensive food menu opens with a selection of fresh sushi made by hand at the upstairs sushi bar; nigiri and sashimi platters are made to share and Uramaki including Spider Roll – Soft shell crab, avocado, cucumber & yuzu mayo (12) and Dragon Roll – Tempura prawn, avocado, cucumber and sweet soy kabayaki sauce (14) are also made fresh to order.

Small plates include a range of hot and cold dishes: Lotus root with wood ear

fungus, fresh soybeans, pickled mooli in soy miso dressing (9) Coriander chicken thigh with soy chilli broth served with bean sprouts and cucumber (8) and Hiyayakko fresh tofu with katsuobushi and mentsuyu (6.50).

Hot small plates include Chicken karaage with sweet soy and lime kabayaki sauce (10), Crispy nori wrapped beancurd roll filled with seafood and pork (9) and Korean pajeon pancake with oyster, squid, prawn and spring onion (9). A dedicated dumpling offering includes steamed handmade items such as Scallop and prawn shu mai (9), Pork and chicken lo mai gai (7.50) and Bean curd seafood roll (7.50).

At the centre of Gura Gura’s menu is a range of larger plates, here the panAsian influence is most evident with a range of classic and fusion dishes on offer including Kabayaki Black Cod with shellfish veloute and pea sprouts (29),

VELAA PRIVATE ISLAND LAUNCHES NEW WELLBEING RESTAURANT, FAIY

Robata grilled lamb rack marinated in soy served with nori gratin dauphinoise (24) and Malaysian Mee Rebus with noodles, fritters, tofu and vegetables (12). The desserts include a selection of Southeast Asian warm soups, all priced at 6.50, Peanut soup served with peanut tang yuan rice balls and Bubur cha cha congee with orange and purple sweet potato & sago pearls.

Gobind Chona - the restaurateur behind Gura Gura - comes from a family of restaurateurs in India, having worked on multiple projects introducing guests to new cuisines and culinary experience. His Delhi-based restaurant Tippling Street is based around a London pub format, serving Indian snacking plates alongside craft beer.

Chona says of the project “This is my first restaurant in the UK and I am so pleased to see our vision of a fun and accessible pan-Asian eatery come to life.

“The Yards is a brilliant destination right in the heart of Covent Garden and we are very happy to join the area’s distinctive day-to-night offering.”

Launching this month, Faiy is the brand-new restaurant at Velaa Private Island in the Maldives, serving elevated wellness-focused cuisine within the island’s lush tropical gardens. Dishes are healthy, light and colourful, offering clean, unprocessed and whole foods that are as close to their natural states as possible, such as Marinated Avocado with Maldivian Yellow Fin Tuna and Beetroot Tartar and Fresh Water Prawns with Green Mango, Thai

Basil and Pink Grapefruit. Meaning ‘leaf’ in local Dhivehi, the new restaurant is part of a wider vision to expand the island’s wellness offering in 2023, including the opening of Velaa Serenity Pavilion, incorporating an indoor studio and elevated deck where guests can enjoy yoga, meditation and Pilates in tranquil surrounds.

Velaa is one of the world’s most exclusive island destinations,

Images: @lateef.photography

CHEF HENRIQUE SÁ PESSOA TO OPEN JOIA AT ART’OTEL LONDON BATTERSEA POWER STATION IN FEBRUARY 2023

The restaurant will be the first London venture from celebrated Portuguese chef.

In February 2023, Henrique Sá Pessoa, one of Portugal’s most celebrated chefs, will open JOIA, an Iberian restaurant situated over the top floors of the new art’otel London Battersea Power Station. Chef Sá Pessoa also operates the two Michelin-starred Alma and the relaxed trans-Iberian tapas spot Tapisco (both in Lisbon). He is also the Executive Chef at the critically acclaimed ARCA restaurant (located in art’otel Amsterdam).

The menu at JOIA will showcase Sá Pessoa’s culinary heritage and will be influenced by the robust flavours and cooking techniques of Catalonia and Portugal, using the best of British and Iberian produce. Chef Sá Pessoa’s uncompromising vision, wealth of experience and exacting attention to detail is evident throughout JOIA’s carefully crafted menu, which offers diners a taste of the Mediterranean in a London setting. JOIA meaning ‘jewel’ in Portuguese will comprise a 14th floor bar and an 85-cover restaurant on the 15th floor, both overlooking the iconic Battersea Power Station, which opened its doors to the public in October 2022 .

Guests can begin their culinary journey at JOIA with a selection of Snacks, Petiscos and Tapas, including La Bomba de LisbonHenrique’s signature croquette made with potato and traditional Portuguese Alheira sausage, served with tomato and sofrito sauce - and octopus salad with red pepper, potato and smoked paprika, a modern interpretation of classic Portuguese fare. Diners will then find a selection of larger plates including Bacalhau à brás - salted

cod with shoestring potatoes, parsley, black olive served with an raw egg yolk and mixed tableside for an engaging dining experience set against a dramatic backdrop of the London skyline.

JOIA’s pastry chef has developed a menu of innovative desserts that celebrate sweet and savoury flavours to create something truly unique. Guests will find a traditional warm sponge cake with manchego ice cream; chocolate and chorizo crumble with sherry vinegar; and red bell pepper chilli compote with strawberries, coriander seeds, biscuit and crème diplomat.

For more information, visit: artotellondonbattersea.com/restaurantsbars/joia-restaurant/

prioritising luxury and privacy with a collection of 47 beautifully designed villas and residences. Faiy joins the existing collection of bars and restaurants, which includes Aragu, where classic European flavours are given a contemporary Asian twist; teppanyaki restaurant Tavaru, home to the Maldives’ most extensive wine collection; and a new Beach Bar serving innovative cocktails and light bites on the

shoreline. Menus at the new restaurant compliment the wellness offering at Velaa Spa, where traditional therapies and techniques are combined with cutting-edge technology such as the Maldives’ only snow room and a CLOUD 9 Pod which sways and cradles the body into a state of deep relaxation.

For more information, visit www.velaaprivateisland.com.

MARUGAME UDON LAUNCHES NEIGHBOURHOOD KITCHEN IN HIGH STREET KENSINGTON

Marugame Udon, winner of the R200 Best Value Restaurant award, will open its first West London site with the launch of a new kitchen in Kensington on Saturday 21st January.

Following eight successful openings across the city, Marugame Udon will bring a taste of Japan’s favourite Sanuki udon kitchen to the local residents of W8. The 3242 sq. ft restaurant with 92 covers is located in Kensington Arcade next to High Street Kensington Underground Station.

Diners can expect to be greeted with the open-style kitchen where they will be in the

centre of the hustle and bustle of the udon kitchen. Step inside and choose your udon bowl over the counter, or from the graband-go kiosks. Jazz it up with tempura and omusubi sides, then head to the ‘build your own’ condiment station with fresh chillies, ginger, and Japanese sauces to personalise your meal.

The speed of service, impressive quality, and value for money at Marugame make it the ideal spot for families, groups of friends, or those dining alone and looking for a bite to eat while shopping or exploring the local neighbourhood. Marugame Udon offers casual and

CHINATOWN LONDON WELCOMES DEBUT SITE FOR POCHAWA GRILL

Shaftesbury has announced that experienced restaurateurs Maguro Group have launched their debut casual Korean BBQ concept, Pochawa Grill, at Chinatown London’s 29 Wardour Street.

Championing Korean culture in food, drink, and music, Pochawa Grill’s 50 cover, 1,670 sq ft venue features street food items such as Tofu Kimchi and a ramen-tteokbokki hybrid called Rabokki, alongside relaxed meals for sharing. Popular Korean spirit Soju takes pride of place on the drinks menu, with beverages such as Somaek (Soju and Beer) and Screw Ju (strawberry ice lolly with Soji) alongside unique cocktails bringing an authentic Korean experience to Chinatown London.

Designed to be a K-culture playground, Pochawa Grill’s interior celebrates the traditional pub culture found in Korea and features retro neon design accents and murals.

Julia Wilkinson, Restaurant Director at Shaftesbury, commented: “We are always looking to introduce distinctive new Asian concepts to Chinatown London; those that reflect the culture of the Far East in authentic or creative way, and can appeal to everyone in our community. Combining both the traditions and modern-day trends of Korea, Pochawa Grill is another milestone opening for the destination, rounding off what has been a fantastic year of new openings and innovation for Chinatown London.”

Throughout 2022, Shaftesbury has introduced several landmark tenants to Chinatown London. Leading art toy brand POP MART opened its debut store at the destination, and has been followed by UK dining firsts, including hand-pulled noodles restaurant Kung Fu Noodle, Hongkongese café The Eight, serveyourself eatery Zhang Liang Malatang, and Speedboat Bar, the Thai concept from JKS.

affordable dining, with a menu that is both fresh and affordable, with bowls of freshly made udon starting from just £3.45.

All of Marugame’s udon noodles are made fresh in-house throughout the day, using three simple ingredients wheat, salt and water, a traditional recipe which creates a chewier ‘mochi mochi’ texture of the Sanuki style thick udon noodle.

The simplest way to enjoy Marugame’s fresh noodles costs just £3.45 for Kamaage - udon straight from the Kama (pot) served in Kama water with sweet and smoky BK fish dashi for dipping.

Jae Cho, Director, Maguro Group, added: “Chinatown London is at the top of the list for any ESEA brands looking to launch in the UK and we are delighted to have opened our first Pochawa Grill site within the destination. Our relaxed Korean BBQ concept fits comfortably alongside the great line-up here in Chinatown London and we are pleased to be part of the community.”

The opening follows the news that Japanese barbecue restaurant, High Yaki, has signed at Chinatown London for its debut location. Specialising in yakitori, yakiniku, and dry-aged wagyu, High Yaki joining Chinatown London early next year. www.chinatown.co.uk

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SIX BY NICO’S MAGICAL PETER PAN-THEMED MENU WILL TRANSPORT GUESTS TO NEVERLAND

Of course, travelling to a fantasy land is physically impossible, but Six by Nico has come close this January with a new six course tasting menu.

The pioneering concept restaurant, with Scottish locations in Glasgow, Edinburgh and Aberdeen has taken a magical approach to the first theme of 2023 with a menu that pays homage to J. M. Barrie’s Peter Pan novel. Guests are invited to join Peter and the Lost Boys on this one-ofa-kind immersive dining adventure to Neverland. Climb aboard the Jolly Roger and play pirates with Captain Hook while chef Nico Simeone and his team sprinkle ‘pixie dust’ across their kitchen to create a magical wonderland of tantalising savoury and sweet treats.

Neverland’s six-course tasting menu highlights the timeless classic novel’s magical wonders, prepared with the most unusual ingredients and flavours, including USE YOUR IMAGINATION - Pepperoni

Pizza; THE LOST BOYS - Ham Hough & Cheese ‘Toastie’, Celeriac Remoulade, Black Garlic Emulsion & Golden Raisin; CAPTAIN CODFISH - Shellfish Risotto, Smoked Cod Botarga; BANGARANG! - Black Pollock, Bang Bang Sauce, Charred Cucumber, Satay Emulsion, Pak Choi; FOOD FIGHT - Confit Chicken Ballotine, Piperade, Red Pepper Romesco, Saffron Emulsion & Tarragon Salsa Verde. Finish your meal with one of Peter Pan’s favourite dishes, BAKED MAMMEE APPLE CUSTARD, which includes Baked Salted Caramel Delice, Caramel Mousseline, Buttermilk Ice Cream, and Maple.

Andy Temple, Chief Creative Officer at Sixco Restaurant Group said; “Ruling Lost Boys and being busy in adventures, Peter Pan has been our inspiration for our first menu theme of 2023. We’ve brought together an innovative six course tasting menu inspired by the world of the classic tale. Our Neverland menu is created to be delicious, more-ish, and imaginative, and

we welcome customers to enter a world of escapism - a place of magic on a plate”.

The thrilling Neverland menu is a fixed price of £37 per person, with the option of an expertly selected wine and specialist drinks pairing for an extra £30 at each restaurant. Every course, as always, has both vegetarian and vegan options, as well as enchanting ‘Neverland’ themed snacks.

Diners can book a table now for ‘Neverland’. Open from midday, Monday - Sunday each six-course tasting menu available from noon to night. To make a reservation and to book now for Six by Nico restaurants across Scotland visit: www.sixbynico.co.uk

Discover the magical ‘Neverland’ food adventure from Monday 16th JanuarySunday 26th February 2023 at Six by Nico Edinburgh, Six by Nico Aberdeen, Six by Nico Glasgow Finnieston and Six by Nico Glasgow Southside.

LOUNGE ON THE GREEN

ANNOUNCES EXCITING NEW MENU DIRECTION AND SERIES OF WINE-FOCUSED EVENTS

Lounge on the Green, the award-winning modern fine dining restaurant in Houghton, just north of Carlisle, has announced a new menu direction inspired by acclaimed chef and restaurateur James Hill’s proud Cumbrian roots and fine dining background, as well as a continued commitment to celebrating the finest local ingredients, produce and producers.

The restaurant’s seasonallyfocused signature Yan (Cumbrian

THE FULL MENU: THE LOVEABLE ROGUE EAST INTRODUCES EVENING MENU AND EXTENDED OPENING HOURS

Small plates, big flavours, and a menu you won’t find anywhere else in Glasgow, The Loveable Rogue East End has announced new opening hours and an evening sharing plates menu.

The restaurant, located at 10 Whitehill St, Glasgow G31 2LJ, opened its doors in November, bringing a 35-cover neighbourhood restaurant to the East End, showcasing a seasonal well-crafted daily breakfast and brunch menu, as well as a Sunday roast menu made with quality ingredients and local produce.

Since its inception, the family-friendly restaurant has welcomed residents of Dennistoun looking for the ultimate home-cooked brunch or traditional Sunday afternoon beef roasts, with diners enjoying some of Glasgow’s best comfort foods alongside a wide selection of wines, locally brewed ales, beers, spirits, and classic cocktails.

Today the team introduced late night opening hours and a curated menu of share plates. Each sharing dish offers guests a unique twist on family favourites and traditional gastro pub recipes including Churros - Goats Cheese, Parmesan, Truffled Honey; Ox Cheek Pie - Ox Cheek, Gravy, Carrots, Puff Pastry; Bavette Steak - Peppercorn and Whisky Jus; Crispy OystersAnchovy Emulsion, Bacon Crumb and Golden Haddock - Haddock, Sauce Gribiche, Pea Puree. There is also a selection of sides and nibbles. Dessert options include Salted Caramel Tart

dialect for one) tasting menu encapsulates this philosophy across seven courses, with dishes such as Textures of Beetroot, Smoked Crofton Goat’s Cheese and Treacle, Pork Cheek, Fermented Plum and Salted Turnip and Sea Buckthorn, Yogurt, Sorrel and Blackberry taking a starring role. The La’al (small) menu delivers a taste of Lounge on the Green in four courses and is ideal for lunch or a lighter evening meal. Optional expertly selected Bevvie (drinks) pairings can accompany both menus.

with Clotted Cream, Sticky Toffee Pudding with Vanilla Chantilly, and a cheese selection from renowned Scottish cheesemongers I.J. Mellis. Sharing plates start from £5.50 and are all priced under £10.

The Loveable Rogue East End will serve sharing plates from 17:30pm to 21:00pm on Wednesdays through Saturdays. Every Sunday, the Sunday feast has been extended from 12:00pm - 21:00pm, serving everything from classic Roast Beef and Yorkshire Puddings to Sunday roast dinners with a twist. As always, their popular breakfast and brunch menu is served daily from 11:00am- 15:00pm Wednesday through Saturday, with a full service bar available during opening hours.

Head chef and co-owner Joe Lazzerini said: “Guests to our neighborhood restaurant can expect crowd-pleasing small plates (ideal for sharing with friends) inspired by our love for quality gastro pub food. Our new evening menu is affordable and offers comfort food that’s hearty, unfussy and deliciousfood that everyone can tuck into!”.

Reserve your table now https://www.theloveablerogue.co.uk/ home/book-a-table-east-end/

Walk-ins are welcome but guests are advised to book in advance to avoid disappointment. The Loveable Rogue (East End) is located at 10 Whitehill St, Glasgow G31 2LJ.

AEROBIC DIGESTIONIS IT THE MOST AFFORDABLE WASTE MANAGEMENT METHOD?

Nibends Sustainable Ltd supply the highest quality Power Knot Aerobic Digesters. These digesters are smart, powerful mechanical ‘stomachs’ with computer ‘brains’, which eliminate food waste by breaking it down to a watery effluent which can be safely washed down the drain. The brain measures and analyses the supply of waste food in real time, providing intelligence on the most wasteful areas, significantly reducing waste and over-purchasing.

Even if people are becoming more aware of how our activities affect the environment, we still have a long road ahead regarding waste disposal. In the UK, businesses throw away food worth roughly £3.2 billion annually, with landfills receiving about 40% of this.

Aerobic Digestion is one of the most cutting-edge renewable initiatives influencing the hospitality sector. The Anaerobic Digestion process can take up to a year to complete, whereas the Aerobic Digestion process can be finished in as little as 24 hours, with zero solids left to collect.

Is Aerobic Digestion Affordable?

Today, eateries and bars can use the standalone commercial units that use aerobic digestion technology on their property. By utilizing on-site food waste digestion instead of sending additional waste to landfills, methane emissions are eliminated, as is release of harmful chemicals into the environment. Carbon dioxide emissions are decreased since there is no need to transport food waste to outside facilities. The aerobic digester can efficiently handle all the food waste at once, eliminating bin collection and reducing odours and the growth of local rodent pulsation. The result is a healthier, more comfortable workplace for staff and visitors.

Is Aerobic Digestion Efficient?

Monitoring is what makes aerobic digestion effective. Due to the digital monitoring capabilities of aerobic digesters, a business can trace which foods are wasted and gradually alter their inventory patterns. By measuring waste by the hour, day, month, team, location or type, a business can optimise their purchasing, staffing and production. This will also assist in cost savings. Finally, because waste handling time is reduced by using aerobic digesters, staff time can be reallocated to other crucial activities.

Nibends digesters use a chemical free, natural occurring enzyme to break down food from 7 kilograms up to 3 tonnes in just 24 hours. The aerobic process breaks food waste into three components: heat, water, and carbon dioxide, which have less than one-twentieth of the

greenhouse gas potential of methane which makes it less harmful.

Don’t Rely on your Waste Broker!

Most waste brokers suggest separating food waste into potentially leaky, odourful bins until they can charge for a collection. They then send the waste to landfill or sell the food waste to AD plants for further profit. Not only is this worse for the environment, but it is costing businesses more time and money each year. Unfortunately, they have limited incentive to promote a cleaner, more sustainable solution for food wasteespecially one that promotes learning from our waste and reducing how much we produce.

Nibends Sustainable Ltd

Nibends take the process of waste disposal one step further and give back to machine owners by selling Carbon Credits generated from their machine. Nibends know that avoidance – preventing CO2 and other greenhouse gases from getting into the atmosphere – provides a more effective and immediate benefit. They accurately record every kilogram of waste food processed by their hungry family of digesters. Then, supported by the best and latest scientific research, they calculate in detail the amount of CO2 avoided as a direct result of processing their waste direct on-site. A portion of any revenue arising from carbon credit sales is then used to incentivise investors and machine owners alike.

ADD food waste throughout the day.

MEASURE waste automatically by the hour, day, month, team, location or type.

DIGEST up to 3 tonnes over a 24-hour period.

DRAIN wastewater awayno solids!

ANALYSE the reports for a unique view of your food waste.

OPTIMISE your purchasing, staffing and production.

REDUCE your carbon footprint through sustainable disposal.

EARN from carbon credit generation and sales. Worried

THE NEW FACE OF ITALIAN TAKEAWAY: PASTA EVANGELISTS LAUNCHES ITS OWN DELIVERY PLATFORM IN LONDON

Pasta Evangelists is proud to announce the launch of its own takeaway service in London. From today, pasta lovers across the capital can order a chefmade Italian takeaway directly from their local Pasta Evangelists kitchen via pastaevangelists.com and have it delivered in as little as fifteen minutes.

The launch comes after a period of rapid growth for Pasta Evangelists. Following a majority stake sale to Barilla in 2021, Pasta Evangelists’ sales have grown three-fold, doubling its revenue from 2021 to 2022.

The company now stands as the biggest pasta brand in the UK by revenue and is only continuing to grow. The previously DTC-only brand credits this growth to its expansion into new channels, which have included a high-end restaurant in Harrods, a cooking school in Central London, and a growing takeaway business with Deliveroo, Uber Eats and Just Eat.

Pasta Evangelists first entered the takeaway market with a single unit in East London in partnership with Deliveroo, but now operates over 30 takeaway units across the capital. The successful launches

of London kitchens paved the way for generating high footfall across some of the UK’s biggest cities, including Manchester, Birmingham, Leeds, Nottingham, Cambridge and Bristol.

Pasta Evangelists’ success in takeaway was the catalyst behind the company launching its own takeaway service, a move which represents a significant stepchange for the brand as it shifts its focus to innovating the world of Italian takeaway. The company is hopeful to cover all major UK cities by mid 2023 and has plans to open over 800 takeaway units.

From ‘carbonara of dreams’ to truffle mac & cheese to beef shin & barolo ragù, the new Pasta Evangelists takeaway service boasts the brands’ full range of cult best-sellers, as well as an exclusive range of Chefs Specials such as chicken cacciatore and salmon carbonara, alongside a bespoke Pasta Evangelists Italian lager, focaccia, burrata salads, charcuterie, Italian cakes & Remeo gelato, perfect for fussfree fine Italian dining at home, the office or on-the-go.

Website: pastaevangelists.com

Andy Pembroke

FRESH DIRECT APPOINTS NEW MANAGING DIRECTOR

Sysco Great Britain has appointed Andy Pembroke as the new Managing Director of Fresh Direct, the country’s leading foodservice fresh produce wholesaler.

Pembroke has been with Fresh Direct for more than 10 years, having previously held senior roles in supply chain and manufacturing and most recently as Fresh Direct’s Sales Director.

Since becoming Sales Director, Pembroke has been credited with creating a more focused, customerfirst proposition, helping customers to navigate the challenges of the pandemic, Brexit and cost-of-living crisis. At the same time, he has helped bring together Sysco’s fresh businesses, Wild Harvest, M&J Seafood and Fresh Direct, allowing customers to consolidate their deliveries and save time and money.

Pembroke said: “Sysco’s fresh businesses have adapted brilliantly through the pandemic and are now leading the way through the new challenges that the foodservice sector is facing. Whether it’s staff shortages, menu simplification or cost control, we’ve been identifying the products and services that make a real difference to customers while delivering excellent levels of service.

“Fresh Direct is made up of passionate and knowledgeable individuals who are central to our plans to continue innovating our fresh offering to our customers. Moving forward, we will look to continue that journey, focusing on the customer at every stage in the supply chain, working with selected partnership suppliers who support us to deliver quality, fresh products from Britain and beyond.

“And leveraging the scale of Sysco GB infrastructure to offer our customers a unique fresh proposition.”

TUTTI’S TIME SAVING FEATURES HAVE HELPED OUR VENUE TO FLOURISH

What do you get when you bring together a restaurant and jazz club with a new tech solution to help make creative bookings easier?

The answer. Lots of time saved to enable the owners to concentrate on what they do best - enhance and improve their own venue and creative spaces.

Toulouse Lautrec, the popular restaurant and jazz venue in Kennington, London, had searched for just the right solution to help manage its growing number of bookings following Covid-19, but instead relied on its own DIY spreadsheet which was clunky, depended on different users keeping the system updated and which often resulted in double bookings and confirmations having not been made correctly.

When owner Nolan Regent discovered Tutti - the marketplace platform for creative space booking - he knew that this could be the solution that could potentially resolve common and costly problems - and importantly manage its 700+ events per year.

“As soon as I made an enquiry and had seen the demo, I knew immediately that this could solve many of the problems and barriers that I had encountered during the last year by doing it on my own and with my team,” commented Nolan.

Tutti CEO Gabriel Isserlis said: “Ultimately, Tutti provides just this. A quick and transparent solution to owners, so they can continue to focus on what they do best: creating great spaces for creativity to continue to flourish.”

GETTING THE GIST OF GELATO WITH TAYLOR UK

Taylor UK has teamed up with two of the UK’s best ice cream ingredient suppliers to launch Gelato Academy. Its aim is to give operators a chance to learn about the equipment and ingredients you need to make the popular Italian dessert. Taylor distributes the market’s leading gelato equipment range, manufactured by Frigomat in Italy. Its partners are NIC Ice (trading in the UK as Marcantonio Waverley and Caterlink) and Antonelli. NIC Ice and Antonelli both supply ice cream cones, ingredients and decorations as well as creating innovative and tasty flavours of gelato and ice cream.

Gelato shops are becoming increasingly common sights on Britain’s high streets. With less sugar and less fat than standard ice cream, gelato is a popular choice for consumers looking for a healthier treat. Alongside dedicated shops many businesses are looking for ways to add gelato to their existing menus, but it can be difficult to discover exactly what equipment and techniques you need in order to create and offer it.

Taylor, NIC Ice and Antonelli have created a UK wide network of demonstration kitchens. The six locations include Taylor’s own demonstration kitchens in Ipswich, East Kilbride and West London College, Hammersmith, along with Marcantonio’s kitchen in Barking, Caterlink’s in Bodmin, and Antonelli’s in Eccles.

At each Gelato Academy location visitors will be able to experience Frigomat’s pasteurisers and batch freezers, as well as a range of different recipes specially designed by Taylor’s in house expert gelato chef, Thomas Danks.

Gelato Academy will run courses aimed at explaining all the aspects of starting and building a successful gelato business and everything you need to know about making great gelato. It is also aimed at those who want to add gelato to an already established business.

The courses cover everything from creating an exciting menu of unique flavours to explaining the equipment you’ll need to make, store and display

top quality gelato. It’ll help you decide on the right batch freezer and pasteuriser for your needs, as well as looking at Taylor’s range of refrigerated display units, manufactured by ISA in Italy, which are designed specifically for storing gelato in perfect condition. Attendees will get the benefit of the expertise of Thomas and development chefs from Taylor’s partners, who are some of the oldest and best gelato ingredient companies in the UK.

The courses are free to attend. For more information about Gelato Academy and how to book your place, visit Taylor UK’s website, taylor-company.co.uk.

Restaurant owner Nolan (left) with Gabriel

WHY HENKELMAN UK?

For over 28 years, Henkelman has been the UK and European No. 1 brand in vacuum packers. Many Michelin star chefs around the world use Henkelman vacuum packers, which tells you that the brand is synonymous with quality. Henkelman UK keep an extensive range of the popular models in stock, and can deliver them to the mainland UK within 24-48 hours. Our showroom in Ashford, Kent allows customers to view the machines and learn of their capabilities first-hand. There are models to suit all budgets and applications, and we not only have a range of new machines but can also offer used machines. We always have the Jumbo 42 (the UK’s bestselling model) and the Boxer 52 (the UK’s biggest tabletop model), as well as floor models such as the Falcon 52, Marlin 52, and Polar 80 in stock. Additionally, we keep double chamber models such as the Polar 2-50, Polar 2-85, and Polar 2-95 in stock.

Henkelman UK offers the most competitive pricing in the industry for the UK marketplace, with models to suit all applications and budgets.

We also have an extensive stock of vacuum packer spare parts, ready to be dispatched when needed.

What are the benefits of Vacuum Packing your product?

Ensuring that products and storage areas are free from contamination and hermetically sealed.

Cost savings and increased turnover due to extended product shelf life:

• Meats: Natural duration 3 days / Vacuum refrigerated 15 days

• Fish: Natural duration 3 days / Vacuum refrigerated 12 days

• Vegetables: Natural duration 7 days / Vacuum refrigerated 25 days

• Ham: Natural duration 5 days / Vacuum refrigerated 20 days

• Cooked dishes (e.g., rice, pasta): Natural duration 3 days / Vacuum refrigerated 15 days

Ensuring no product is lost due to drying out, moulds, or freezer burn, vacuum packing provides a professional product

presentation whilst giving accurate portion.

How do Henkelman UK vacuum packers help improve food safety and quality?

Henkelman UK vacuum packers are designed to help improve food safety and quality in a number of ways. Vacuum packing helps to extend the shelf life of food products by removing oxygen from the packaging and creating an airtight seal. This helps to prevent the growth of bacteria and other microorganisms, reducing the risk of food spoilage and contamination. Vacuum packing also helps to keep food fresh for longer, preserving its flavour, texture, and nutritional value. Additionally, vacuum packing helps to reduce food waste by preventing food from going off before it can be consumed.

What machine is best for me?

Head over to our website FAQs to find out at www.henkelman.co.uk . Here are a few table top vacuum packer model suggestions:

Jumbo 42 – UK's Bestselling machine! £1,499 + VAT

This machine is ideal for your everyday, occasional, and initial packaging needs. It is perfect for restaurants where it is only used occasionally. It is easy to use and plug and play ready to go!

The Boxer 42 H20 ACS with label printer £3,149 + VAT

This vacuum packer machine is the most versatile one you can find for your kitchen, with features like Liquid Control sensor for vacuum packing liquids like soups and sauces, marinating programme to speed up marinating time, and Jar programme for vacuum packing jars. This is the model that all chefs must have. Perfectly at home in the kitchens of Michelin Star chefs like Chef Graham Garrett from the West House in Biddenden, Kent & The Mosimann’s Private Dining Club in Belgravia, London.

Boxer 52 £2,324 + VAT

This vacuum packer is an ideal choice for those who need to vacuum pack long and bulky items such as loins, legs, racks of ribs, extra-large sausages, whole or filleted fish, or who are looking to expedite their vacuum packing process. It features two 410mm seal bars and 520mm of usable space between them, and is ready to use right out of the box.

SEARCYS APPOINTS MARTIN DIBBEN AS HEAD OF CHAMPAGNE

British restaurateur and events caterer, Searcys, as it firms up its exciting calendar of ticketed events for 2023, announces the appointment of Martin Dibben in a new role as Head of Champagne.

HAYSMACINTYRE APPOINTS EMMA BERNARDEZ AS HEAD OF HOSPITALITY

Hospitality specialist accountants and tax advisors, haysmacintyre has today announced the appointment of Emma Bernardez as Head of Hospitality taking over the position from Andrew Ball who, after more than 15 years in the role, moves to Senior Hospitality Partner.

Over the last 15 years, Andrew has built a team of some 60 people and developed a range of sector specific services that are now delivered to over 140 clients.

Having first joined the firm as a trainee before becoming a partner, Emma has developed specialist expertise across a broad range of topical issues and has established a strong client base within the hospitality sector, ranging from restaurant, bar and hotel groups, to leisure operators and food and drink start-ups.

Emma is an active contributor to leading sector organisations such as Propel Hospitality and Bread & Jam, with an excellent knowledge of the latest developments and needs of the sector.

Emma is now ideally placed to drive forward our strategy for working with the hospitality sector. We continue to listen to the needs of our clients and ensure that our people develop the skills to match those needs.

Emma will work with our Hospitality team to shape and implement our strategy over both the short and medium term.

haysmacintyre’s hospitality sector acts for over 140 clients in the industry providing due diligence services, advice on tax structuring and employment shares schemes, cash flow forecasting and compliance and regulatory advice.

Having previously worked with the group on the events side of the business for five years, Dibben will be responsible for the wine lists across Searcys’ portfolio whilst leading on Champagne experiences and masterclasses.

With a hospitality career spanning 30 years, Dibben started in the Royal Household in the food department and then joined Prue Leith of “Bake Off” fame for nine years, where he was promoted to Operations Director. In 1999,

Dibben opened his restaurant Dibbens in Smithfield Market, with Zagat describing it as one of the best restaurants in the city and has since held the position of Operations Director at key venues across the capital, looking after some of London’s most iconic venues, including the Barbican, The Serpentine Gallery and the Historic Royal Palaces.

Having graduated from L’Academie du Champagne in 2000, Dibben became its chairman in 2016. More recently, he was appointed Consul of the South of England for the Ordre des Coteaux de Champagne - the official guild representing the Champagne region.

Martin Dibben comments: “I am thrilled with my new role which allows me to indulge my greatest passion – Champagne! Last year’s 175th anniversary provided so many opportunities from the launch of the Searcys Champagne Coupé at Battersea Power Station to the refurbishment of the Searcys Champagne Bar at St Pancras.

“One of my key focusses will be events for 2023, including Searcys series of Champagne-paired dinners which will marry interesting vintages with the best of British cuisine at our beautiful venues from the Gherkin, St Pancras to and 116 Pall Mall to The Pump Room at Bath.”

Paul Jackson, Managing Director of Searcys comments: “I am delighted to have Martin in this new role leading our Champagne and wine knowledge, and also presiding over a jam-packed calendar of champagne events.

“As we continue to finesse our hospitality, Martin will play a pivotal part in helping us deliver exceptional wines and experiences.”

Emma Bernardez

Martin Dibben

KERTH GUMBS APPOINTED HEAD CHEF OF FENCHURCH AT SKY GARDEN

Premium international hospitality group, Rhubarb Hospitality Collection, has appointed Kerth Gumbs Head Chef of Fenchurch, Sky Garden’s contemporary fine-dining restaurant on the 37th floor of Fenchurch Building (known as the Walkie Talkie due to its shape).

Starting early next month, Kerth brings with him nearly two decades of experience working in the kitchens of numerous worldclass establishments. He joins from restaurant and bar, Boiler & Co, where he held the position of Head Chef, and prior to that he held the same position at highly acclaimed restaurant, Ormer Mayfair.

A Le Cordon Bleu graduate, he was also crowned champion of the London and South East region in BBC Two’s Great British Menu 2020, making it to the national finals, and he has recently been

QR DISCS & TABLE NUMBERS

announced as one of the judges for BBC Three’s new Young MasterChef, due to air in 2023.

Kerth Gumbs, Head Chef, Fenchurch comments: “With its unrivalled city skyline views and its reputation as one of London’s leading fine-dining rooftop restaurants, I’m thrilled to be joining the Fenchurch team. It is a beautiful and iconic venue with so much to give, and I’m really looking forward to putting my own stamp on the menu.”

PH Jacobse, CEO of Rhubarb Hospitality Collection comments: “We have long admired Kerth and we are so pleased to have him on board. His innovative and modern approach to fine dining and immaculate presentation skills will be a real asset and I know he will take Fenchurch to new heights.”

Website: skygarden.london

The Rotowash industrial floor cleaning machine is one of the most efficient and robust machines available in the UK. It is a premium product that has specifically been designed to tackle all types of flooring, which traditional methods often struggle with. The patented brush system can reach deep down into the irregularities of profiled floors such as grouted tiles, studded rubber or entrance matting and is equally effective for scrubbing flat surfaces such as wood, terrazzo and safety flooring found in restaurant kitchens. A machine for both front and back of house.

Rotowash can also play an important part of your deep cleaning programme. Rotowash’ technology and its unique twin cylindrical

contra-rotating brush system enables the bristles to remove the trapped dirt, bacteria and grease to leave the floors clean and sanitised.

Maintaining the highest standard of cleanliness and hygiene can be challenging when working within the demanding and ever-changing food and beverage sector. You need hard-working equipment that provides the results you need day in, day out, while being easy to use and maintain by any user.

Contact Details

www.rotowash.com

cleanfloors@rotowash.com

T: 020 8847 4545

Kerth Gumbs

NORTHERN RESTAURANT OPERATORS PREPARE TO VISIT NORTHERN RESTAURANT & BAR THIS MARCH

Northern Restaurant & Bar (sponsored by Uber Eats), the first major hospitality event of the year, returns to Manchester Central on 14-15 March. An unmissable date in the diary for everyone in the northern hospitality industry, NRB23 will bring together over 8,500 visitors and 300+ exhibitors for two days of business, networking, and education.

With the hospitality industry facing huge challenges moving into 2023, a trip to Northern Restaurant & Bar this March is more vital than ever before. Come together with your industry, share your stories, get advice, meet suppliers, source new products, and be inspired by likeminded people.

300+ Exhibitors

Featuring over 300 suppliers, Northern Restaurant & Bar is the essential event to discover the latest food, drink, equipment, tabletop, furniture, interior design, technology, and services suppliers all under one roof.

Booked exhibitors for 2023 include LWC Drinks, Rational UK, Unox UK, Diageo, Matthew Clark, Coca-Cola Europacific

Partners, Greene King, Uber Eats, Stephensons, illycaffe UK Ltd, Churchill, Moda Commercial, SEVENROOMS, Koppert Cress, Mrs Dowsons, AO Seafood, James Robertshaw, Travelzoo Ltd, Valentine Equipment, La Tua Pasta, Vorwerk Thermomix, and many more.

Returning show features include the Craft Beer Quarter, Spirit Room and Market Kitchen which will allow visitors to sample new products from an exciting mix of independent breweries, distilleries, and small batch food suppliers, helping you keep your food and drink menus fresh.

60 Live Demos, 5 Theatres

As well as sourcing innovative products, visitors can discover the latest trends in the sector and be inspired with demos and talks by some of the most wellrespected operators and brands in the industry. With 60 live demonstrations in 5 theatres there’s lots to see, taste and learn over the two days.

Chef Live and Market Kitchen

Join us at the Chef Live Theatre NRB’s main stage where chefs from around the country will demonstrate their skills in the kitchen, showcasing their unique style and flare.

Learn new skills from experts on the Market Kitchen Stage and watch cooking demonstrations that will take your menu to the next level.

Drinks Live and Grape & Grain

Join us for spirit masterclasses with leading experts from international brands and indie producers on the Drinks Live stage.

Wine, beer & cider more your thing?

Tastings led by industry experts at the Grape & Grain Theatre include in depth explorations in upcoming areas such as natural wine and low ABV beer.

Special Events at NRB23

Kuits NRB Top Fifty

At 3pm on Day 1 of NRB the tenth Kuits NRB Top Fifty power list will be announced, which highlights the most important and influential operators in the North. After extensive research and judging by top industry experts, the awards highlight the best of the best as well as awarding special achievement awards to three operators who have done something truly exceptional in the industry.

Bruntwood NRB Debate

The Bruntwood NRB Debate, which takes place alongside NRB23, includes a panel discussion about a specific challenge in the industry followed by an interview with an influential industry leader. Not to be missed, the Bruntwood NRB Debate will provide rare and exclusive insights from the operators themselves.

NRB will be bringing hospitality together once again on 14-15 March at Manchester Central.

To register for a free trade ticket visit www.northernrestaurantandbar.co.uk

northernrestaurantandbar.co.uk

@NRBManchester

#NRB23

14-15 MARCH 2023 MANCHESTER CENTRAL

Book FREE trade tickets at northernrestaurantandbar.co.uk

“NRB is amazing, it’s so good to see hospitality back together!”

Sam Grainger, Madre

THE HOOTING OWL DISTILLERY NRB STAND: G38

The Hooting Owl Distillery was established in 2018 at the historic village of Barmby Moor at the foothills of the Yorkshire Wolds, The Distillery takes inspiration and flavours from around the north of England to create a top-quality range of hand-crafted, small batch spirits. For us, Gin is about individual taste. There are over 300 Gins currently available on the UK market; it can be tricky to find one that’s the exact flavour you are looking for. We can create a unique bespoke or white label Gin, or you can choose from our range of flavours.

As a partnership, we will work closely with you to develop a specific gin, vodka or rum recipes that you will be able to distribute to suit your requirements, in your shop, restaurant or hotel, for example, with the recipe and method of production remaining the property of The Hooting Owl Distillery.

We offer distillery tours and staff tastings and are developing further POS support that would be customisable for venues that want to establish a working partnership. Our range had been awarded many Great Taste awards, over several years across different Styles. We are a proud Great Taste Producer, we love to showcase our different style and continue to develop these for ourselves and our partners, who also have received numerous awards for the spirts we produce for them. We are one of the most awarded distillers in the region and would welcome you

to come and try our range of drinks at our stand, meet our distiller and the rest of the team.

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

ingredifind.com

A SMARTER WAY TO DINE

Silicon Valley native, Mark White has teamed up with successful tech veteran Nick White to launch Ingredifind, a new tech platform which provides a lifeline to restaurants while supporting millions of people with life-threatening food allergies and dietary preferences.

Ingredifind was born out of Mark’s experience of watching his girlfriend navigate restaurant menus without triggering her severe allergies. Dining out involved scrutinising the menu together and undertaking repetitive discussions with servers to ensure the food would be safe.

He soon discovered this was a pressing issue for a rising number of people and conceived a solution to revolutionise the restaurant dining experience. Mark’s vision, combined with Nick’s background in helping deliver multi-billion-dollar valuations for tech start-ups, has resulted in a disruptive techfocused platform.

Ingredifind is designed to make dining out easier for both customers and restaurants. Restaurants simply upload the ingredients of each dish and Ingredifind will map out which ingredients are components of specific diets and allergy groups. Users can select their allergies and input their diet down to the ingredient level and the app will display unsuitable dishes in grey and suitable dishes in black.

The two founders stress that Ingredifind can potentially save lives and avoid litigation against restaurants for making simple mistakes with drastic consequences. Restaurants can be liable for food allergy negligence, with claims ranging from thousands to millions of dollars.

Mark White said: “Servers and chefs work in high-intensity environments set against an increasing allergic world. We cannot expect them to be on top of a long list of ingredients to avoid.”

Ingredifind has onboarded high-profile restaurants throughout the UK, US and Europe. The message is simple: “By partnering with restaurants, Ingredifind will make dining out a safer and more enjoyable experience for those with food allergies and dietary preferences.”

MAKING FOOD STORAGE SMARTER AND SAFER WITH IOT

Storing food at the correct temperature is crucial for food companies to protect the quality and integrity of food products. Typically, food poisoning bacteria becomes inactive in the cold, and most are killed by heat. Therefore, controlling the temperature of food is a very effective way of controlling the growth of bacteria, and so reducing the risk of food poisoning.

Fridges should generally operate between 1°C to 5°C and no higher than 8°C. Naturally, freezers keep some foods for longer and so must operate below -18°C. Although, if these conditions aren’t met; because an appliance has a fault, for instance, and the food rises to a higher temperature for a sustained period of time (approx. 4 hours) then often it must be thrown away.

Therefore, to ensure food produce is safe to eat, companies must check and record the temperature of their fridges

and freezers daily to ensure that they are working correctly; and that they comply with the food safety standards – HACCP in particular, which is an important safety measure to meet. However, the challenge is that often this process of checking compliance is executed manually (e.g. clipboards and paper-based systems). This task is generally time consuming and an onerous burden on staff – especially when you consider there are many other important activities that must be undertaken too.

Solving this productivity and HACCP compliance challenge requires a fresh approach. Particularly in an economic environment where every penny counts. Food companies cannot afford to get caught out and waste food either – this is not good for people’s health, the environment, and business. Chris Potts, Marketing Director, ANT Telecom explains how IoT sensors enable food companies to automate processes and free up resource;

while providing 100% accurate and reliable real-time data 24/7, that helps provide peace of mind, reduces costs and saves money.

Temperature Monitoring

Using sensor technology is not new to the industry; but a lot of traditional sensors are hardwired into equipment, making them difficult and expensive to install. Also, cables may need to be fed through seals in fridge doors when retro-fitted. This isn’t ideal as it can leave a gap that lets cold air out and warm air in, affecting the temperature of the appliance and the contents within.

Wireless sensors are far easier to install but they require connectivity. 2G, 3G, 4G and WiFi sensors aren’t usually suitable either, as batteries don’t last long and many commercial fridges and freezers are like metal boxes that mobile signals don’t penetrate inside. The better approach is to use wireless sensors based on LoRaWAN technology. These low powered, long range sensors make them perfect for measuring fridge/freezer temperatures as data can be transmitted up to 12KM away (direct line of sight).

LoRaWAN’s long range capabilities and radio wave signals permeate through seals in the appliances too; making it possible to cover large sites with a small number of 4G/LAN gateways that upload the data to a secure online portal for management to access. Batteries can last for many years too before they need to be replaced.

Threshold breaches and data analytics

When setting up an IoT sensor system and linking it to a cloud portal system, food companies can label each sensor as they like. They can build out site maps and images to match sensors according to relevant appliances. This can provide management teams a realistic accurate map of sensors and fridges according to their operations. Since information is available online, teams can view data-led dashboards about site performance on mobile devices and laptops.

Historic information can be displayed in a chart form, showing how temperatures vary throughout the day, week and month. Attention can be drawn to anything unexpected or out of the ordinary that could affect food quality or safety. For instance, temperature monitoring thresholds can be set to notify staff if there is an issue that needs to be investigated. A team, may wish to know if a freezer drops below –18°C for more than 5 mins. Just having an awareness of this could indicate a fault with the appliance, and affect food quality and safety.

Chris Potts, Marketing Director, ANT Telecom

These early warning systems can help food companies to move the contents to another freezer to avoid food being thrown away unnecessarily, along with the huge expense of replacing all the contents. Furthermore, the online data collected by the sensor will provide 100% proof and peace of mind that any food moved is still safe to eat. What is more, the data that is generated and tracked can also inform fridge and equipment maintenance strategies.

Reporting for HACCP

Typically these newer and more digitallyled approaches towards temperature

tracking enable teams to standardise on how data from sensors is stored within cloud systems and online portals. This means reporting formats can be set up to meet business and HACCP reporting requirements. It also means traditional paper-based record keeping and manually inputting data to generate weekly/monthly reports for auditing and compliance purposes can be replaced. These previous manual systems are often prone to human error and inaccuracies too, in comparison to today’s more modern, automated and digital systems.

Conclusion

Today, IoT sensor systems are affordable and easy to install. They’re also scalable and make it possible for teams to trial their use and start with a small number of sensors to test their effectiveness across a site. What is more, many systems can also be integrated to monitor other conditions such as power (on/off) and energy usage of appliances – or even how often a fridge door is opened to assess the impact on the performance of a fridge and the affect on its contents. Monitoring for energy

usage, for instance, can reduce energy bills significantly; as a poorly functioning unit can consume 100% more energy than a well maintained unit.

Manually monitoring and recording the temperature of fridges and freezers for quality, safety and compliance can be very time consuming. It isn’t always accurate and reliable. IoT monitoring solutions, using state of the art LoRaWAN sensors, are far more reliable and cost effective. Continual monitoring provides insight on how temperatures can vary and help organisations to improve food quality. And, early warning of temperature breaches helps food companies to move food fast, reducing waste and costs. Further, autogenerated reports enables food companies to fulfil compliance obligations (e.g. HACCP) efficiently.

The further, and final, question is: with all these capabilities, and the opportunity to execute accurate, cost effective and productivity enhancing processes – why would food companies not want to trial these systems, digitise their processes, reduce costs, and free up resource?

With its crisp taste and fresh new packaging, Kingfisher is the perfect sessionable pilsner for any drinking occasion.

For more information, please visit:

“Continual monitoring provides insight on how temperatures can vary and help organisations to improve food quality.”

CURTICE BROTHERS love your food

CURTICE BROTHERS

love your food

Curtice Brothers organic condiments offer quality never seen before in the Hospitality sector.

CURTICE BROTHERS love your food

Curtice Brothers organic condiments offer quality never seen before in the Hospitality sector.

Curtice Brothers organic condiments offer quality never seen before in the Hospitality sector.

OVER A THIRD OF BRITS’ NEW YEAR’S RESOLUTIONS INVOLVE CUTTING BACK ON ANIMAL PRODUCTS VEGAN SOCIETY RESEARCH FINDS

Half of Brits are planning to make an environmental resolution in 2023, with over a third of non-vegans’ new year’s resolutions including plans to reduce meat and dairy consumption, a Vegan Society survey has found.

The world’s oldest vegan charity ran a survey1 last month to find out how many people intended to make new year’s resolutions to do their bit for the planet. The nationally representative survey, in which 2,000 people participated, found almost exactly half (999) of them intended to make at least one resolution which included an environmental goal. Just over 20% said they planned resolutions which would not relate to the environment. The remaining 30% confirmed they would not make any at all.

The survey, which early on determined participants dietary habits, went on to ask those who were not already vegan and who were making environmental resolutions to specify their goals. Reducing meat and dairy was the third most popular option of 10 possible actions. Reducing energy use was the most popular (67%), followed by minimising waste by recycling and reusing (65%), with 56% of non-vegan eco-conscious panelists saying they were planning to reduce their consumption of animal products.

Also, among other dietary options were ‘Trying Veganuary’, selected by a huge

28% of non-vegans making environmental resolutions, while 7% pledged to ‘Go Vegan’ entirely. The majority of the latter group were aged between 18 and 25 while the Millennial age group was most likely to try Veganuary. The oldest group (58+) was most likely to say they were planning on reducing meat and dairy.

Other possible actions included taking fewer flights, greener travel alternatives to driving, investing responsibly or donating to climate causes and voting or engaging with political representatives.

without much thought. The Veganuary campaign, which is partnered with The Vegan Society, can be a helpful introduction into the plant-based world and help to build these long-lasting habits.

Other sources of help to make the change include The Vegan Society’s Plate Up for the Planet campaign, which is designed to encourage those interested in making better environmental choices. As part of the campaign, the charity’s ‘One Little Switch’ eBook is designed to help people take the first steps on their environmental journey by making small changes, such as using a plant-based alternative in place of dairy milk. Other examples of healthy habits to adopt could be sprinkling chia seeds on cereal to ensure you get a daily dose of Omega 3 fat and replacing minced meat with lentils in evening meals.

Hannah Coyne, Campaign Manager at The Vegan Society, said: “It’s really encouraging to know that so many people are committing to doing their bit for the planet by reducing their intake of animal products. Our Plate up for the Planet campaign aims to help people take this further and make one of the most effective changes possible to lower their carbon footprint.

However, cutting out meat and dairy all together is one of the most effective things an individual can do to lower their environmental footprint. A major study by Oxford University found that if everybody followed a plant-based diet, food-related climate emissions would be cut by 70%.

A study into habit formation by Health Psychology Research Associate Phillipa Lally in 2009 found that it took an average of 66 days to develop a habit – defined as performing an action automatically

“January is a prime time to get started, particularly with so many exciting Veganuary treats and menus on offer and, for those looking for a healthy new start, a well-planned vegan diet is the perfect tonic.”

For information, recipes and inspiration to make ‘one little switch’, visit the campaign page and download the free eBook. And head here to learn about Veganuary – it’s not too late to sign up!

“January is a prime time to get started, particularly with so many exciting Veganuary treats and menus on offer and, for those looking for a healthy new start, a well-planned vegan diet is the perfect tonic.”

SORBETS, ICE CREAMS & FROZEN DESSERTS BY LA MAISON

Celebrating 40 years of supplying desserts to the hospitality industry, La Maison, a London based manufacturer of award winning, premium quality, handmade frozen desserts, which include Sorbets, Ice Cream, Patisserie and Puddings, manufactured at its SALSA certified, purpose-built kitchen and supplied to the following sectors:

• Hotels

• Restaurants

• Caterers

• Airlines

• Wholesalers & Distributors

• Hospitality

• Retailers & Deli’s

La Maison uses premium quality ingredients which are predominantly sourced in the UK, to manufacture their premium quality desserts made without any artificial colourings or flavourings.

In recognition of La Maison’s product quality, La Maison has recently won a prestigious food award for its Praline Ice Cream with great comment by the judges:

Great British Food Awards of October 2022

“Simply delicious! We loved the ultrasmooth consistency of this ice cream. The praline hazelnut flavours are well balanced to give a rich blend of sweet and earthy tones. This homely dessert is the perfect evening indulgence. We will definitely be back for more. Scored 15/15”

La Maison’s Ice Cream is made using a fresh crème anglaise base containing whole milk and double cream for a rich and smooth taste.

La Maison’s Sorbet is high in fruits or vegetable content, low in fat and suitable for people with dietary requirements, especially Vegans and Vegetarians.

For larger functions, La Maison’s ice cream or sorbet is made into scoops or quenelles and delivered ‘ready to serve’, which provides the customer with perfect portion control and minimal wastage.

La Maison’s Patisserie range is perfect for an à la carte dessert menu, for banqueting or for afternoon teas. The dessert range includes Mousses, Cheesecakes, Brownies, Tartlets, Hot & Cold Puddings, Macarons and Celebration Cakes, made in individual, mini or multiportion sizes.

In addition, the La Maison team work closely with many prestigious chefs to create unique, bespoke desserts for themed menus or special occasions. La Maison providing that personal touch

and top customer service which is highly valued by their customers.

La Maison minimises its impact on the environment and is always improving its environmental performance which is a fundamental part of its business strategy and operating methods.

If you are not already a valued customer of La Maison, then come and experience La Maison’s premium quality handmade frozen desserts and find out for yourself. La Maison would welcome the opportunity to work with you, so do make contact with its sales team for more information on La Maison’s Sweet Treats!

T: 020 8968 0707

E: sales@lmdsfoods.com

W: www.lmdsfoods.com

Follow us on:

Instagram: lamaisondessorbets_lmds

Facebook: La Maison des Sorbets

LinkedIn: La Maison des Sorbets Foods Limited

La Maison des Sorbets Foods Ltd | 9 Gateway Industrial Estate | Hythe Road | London | NW10 6RJ

THE BREAKFAST GROUP ANNOUNCES LAUNCH OF LUCY WONG: A COCKTAIL BAR WITH A DECADENT STORY OF TIMELESS GLAMOUR

Famed for curating elevated experiences for over 30 years across its award-winning bars and restaurants, The Breakfast Group will launch its latest venue this February in Fitzrovia. Lucy Wong is an eclectic underground cocktail bar with a hidden outdoor terrace in the heart of Central London.

Lucy Wong is a tribute to the 1957 novel ‘The World of Suzie Wong’ by Richard Mason - a beautifully written love story and time capsule of Hong Kong in the late-50’s. Lucy Wong is the imagined daughter of the novel’s title character, Suzie Wong. Lucy is a London socialite famed for the glamorous parties she hosts in her Fitzrovia apartment.

Inspired by the book’s setting of Hong Kong in the 50’s, whilst featuring a nod to the later eras - 60’s, 70’s & 80’s with The Breakfast Group’s founder, Eric Yu’s own memories of growing up in Hong Kong, Lucy Wong will bring back a decadent timeless glamour to Rathbone Place with decor inspired by Chinese design, cocktails, Dim Sum and roast meats.

Lucy Wong has a timeless quality with influences of several eras of Hong Kong, filtered through the memories of both Suzie Wong and her daughter. Lucy Wong is not only a tribute to her mother’s heritage, but a time capsule of Lucy’s own visits to Hong Kong over the years.

By stepping through the door, guests will enter the world of Lucy Wong as if arriving at one of her infamous parties just after the host herself has left for another glamorous engagement.

When night falls, those seeking high-level cocktail experiences and a social buzz need look no further. The cocktail list at Lucy Wong reads as a curated selection of signature creations, which change regularly and are inspired by old classics with an inventive Asian twist including the Shanghai 75, Cherry Blossom Manhatta and Dragon Old Fashioned to name a few.

The conception of these limited-edition signature cocktails is overseen by renowned mixologist Dré Masso. Award-

winning Dré has been involved with the global cocktail scene for over 27 years, working and running bars in the UK, The Americas and Southeast Asia; claiming UK bartender of the year as well as securing the legacy of The Breakfast Group’s Opium Bar in the 50 Best Cocktail bars in the UK.

The dining experience at Lucy Wong gives guests an opportunity to get together with friends and share quintessential Cantonese cuisine including succulent roast meats and delicious Dim Sum platters all perfectly paired with unique Asian inspired cocktails.

Website: www.lucywong.co.uk

Chef Miller Prada

HUMO – A NEW WOOD FIRED CULINARY CONCEPT IS NOW OFFICIALLY OPEN ON ST. GEORGE STREET, IN MAYFAIR, LONDON

NEW SEARCYS OPENING: BARBICAN BRASSERIE OPENS IN THE HEART OF LONDON

London’s famous arts centre welcomes its newest arrival – Barbican Brasserie by Searcys, taking over from its Italian restaurant, Osteria. Located on the second floor of the Barbican Centre, the restaurant boasts views of the iconic lakeside and fountains and brings Searcys British classics and European dishes with a modern twist to the area’s brutalist surroundings.

Ideal for leisurely lunches, dinners and pre-theatre dining, Barbican Brasserie’s menu offers delicious dishes at exceptional value with two courses at £26 and three at £31.

Led by Searcys Head Chef Clifton D’Souza, the menu focuses on simple

and delicious dishes where seasonal ingredients take centre stage. For starters, tuck into the likes of Pan-seared scallops with beetroot and tapioca crisps; Charred mackerel with pickled ginger and homemade dill mayonnaise; and Ox heart tomato, olive purée with toasted pine nuts.

The mains feature signature Pan-seared stone bass fillet with carrot purée and shaved fennel, Nduja stuffed chicken roulade with leek, borlotti beans, marsala, and a firm Searcys favourite –Wild mushroom risotto. End on a sweet note with decadent Cheesecake with cherry ice-cream or opt for a taste of Italy with Dark chocolate and matcha cannoli and ice creams.

Experts in Champagne, the food menu is complemented with a carefully curated wine list with a selection of bubbles including Searcys’ own signature Selected Cuvée Brut and Rosé, while for cocktails, the Bar’s popular Newbie Negroni is created with Gin, Pimm’s No.1, red vermouth, orange juice, and a splash of soda.

Whether you’re visiting for lunch or dinner, the Barbican Brasserie by Searcys is now open for bookings Monday to Saturday.

Barbican Brasserie by Searcys: Barbican Centre, Silk Street, London EC2Y 8DS

HUMO is now officially open, a wood-fired kitchen in the heart of Mayfair, led by exciting culinary talent and Colombian-born, Chef Miller Prada, protégé of Endo Kazutoshi of Michelin starred Endo at the Rotunda.

Serving cuisine influenced by the precision of Japanese cooking techniques, this restaurant prides itself on cooking with the finest produce and culinary experimentation. HUMO is a dining destination offering an innovative experience that will be totally unique to Mayfair.

Located on St. George Street in Mayfair, this new venture is led by Creative Restaurant Group, a newly formed restaurant group co-founded by Misha Zelman (Founder of Goodman, Burger & Lobster, Beast, Zelman Meats and SUMI) alongside chef patron Endo Kazutoshi (Founder of Endo at The Rotunda and SUMI) and led by managing director Alex D’Aguiar.

Directly translated as ‘smoke’ in Spanish, HUMO revolves around a four-meter long grill, with no electricity or gas utilised as cooking fuel. All dishes are prepared using a selection of widely sourced woods, all used to cook with and to impart subtle

flavour differences to each of the dishes. In particular, Juniper branches, White Ubame Oak, British Oak, Birch, Cherry, Walnut, Apple and Beech from protected wood ‘farms’ in the UK.

The use of smoke or fire is intertwined into the curation of every dish from small plates and main dishes on the menu. Guests can expect theatrical service with their senses ignited through the production and execution of each and every dish. The HUMO concept is predominantly product-led rather than by a specific cuisine, there are some key influences both from Miller’s Colombian background, his training for six years at institution Endo at the Rotunda, and the heritage of his Italian head chef. This combination of expertise, different nationalities and cultures works together to offer that carefully curated guest experience.

Hero Dishes include: ‘Trout & Caviar – 14-day aged Ike-Jime Hampshire trout, HP18 oak, 3-month aged caviar grilled in konbu kelp’ and ‘ScallopHand-dived Orkney scallop, Speyside whiskey barrel & it’s sabayon, white konbu’.

HUMO, 12 St. George Street, W1S 2FB

Website: www.humolondon.com

EXPERIMENTAL GROUP TO OFFICIALLY LAUNCH STEREO IN FEBRUARY 2023

Stereo is the latest live music and cocktail bar set to join the London scene from international hospitality brand, Experimental Group. Inspired by the vibrant late-night cultures of New York and London, complete with undertones of Parisian chic, Stereo offers a masterfully curated mix of music, food and drinks. A place for groups - large or small - to arrive for an aperitif, stay for dinner and dance into the early hours.

Central to the offering is a dynamic and eclectic music programme each night, overseen by Cassius Consultancy. DJs focus on an array of credible house music genres including vocal house and disco, organic and melodic and occasional tech house, but all with fun and ‘party’ at their core. Early evenings centre around the Stereo house band offering relaxed soul, funk and

Jazz vibes. Curated in house, the band has an ensemble of hand-picked musicians and lead vocalists all in keeping with the Stereo sound that builds in tempo seamlessly throughout the evening. Stereo is also working directly with record labels and media owners to showcase up and coming bands and artists on special one off evenings and Thursday nights welcome the ‘Stereo Collective’ - a weekly industry night focused on Stereo providing a platform for up and coming DJs to showcase their talent.

Chef-Restaurateur Andrew Clarke (Acme Fire Cult, and formerly of Brunswick House, St Leonards, Pilot Light Campaign) is consulting on the menu and offering American classics with a French influence to those dining in the restaurant, as well as lighter snacks available throughout the

entire venue until late. Cheeseburgers, fried chicken sandwiches, Stereo hot wings, nachos, macaroni cheese and shrimp cocktail, sitting alongside ‘steak & eggs’, Halibut T-Bone, lobster pie and 1kg ‘Highland’ Porterhouse steaks are a few examples from the menus. A ‘Rockstar supplement’ of caviar or truffle can be added to all dishes.

Accompanying the food is an extensive drinks menu featuring London heroes, South Bermondsey microbrewery Partizan and Thames Distillers (creating Stereo house vodka and gin blends), as well as the likes of Biercraft and The Lakes Distillery, alongside an exceptional cocktail menu. Over 200 vintage spirits have been sourced from around the world, with a focus on Rye and Bourbon, alongside an extensive wine list. Signature cocktails include the Stereo Michelada - The Pickle House Stereo tomato mix, Partizan Mexican Saison Beer, Nixta corn liquor, lime; and CalifornicationTequila Blanco, red pepper, agave, chipotle tincture, Two Keys pink grapefruit soda. House spirits are stored in large 25l tanks to save on glass and transportation usage.

The vision of award-winning hospitality design studio, Afroditi (Lucky Cat by Gordon Ramsay, Dishoom, Rosewood Hong Kong, Bala Baya) the 500 person capacity venue features a central island bar, raised stage and 40-cover restaurant. The interiors capture the timeless values of an old-school New York style bar while bringing elements of fun. Afroditi has pushed boundaries designing a bar incorporating metal detailing running vertically around the bar sitting underneath 88 glowing globes with a high reflective ceiling, creating an endless height around the bar.

Stereo is open on Tuesday from 5.30pm until 1am and Wednesday to Saturday from 5.30pm until 3am,

with live music running throughout and food available until late. Bookings available for both the bar and restaurant and spaces kept available for walk-ins.

www.experimentalgroup.com

www.stereocoventgarden.com

ANDREW WATTS

The Tawny Hotel Appoints New Head Chef: Andrew Watts

Staffordshire’s newest luxury hotel, The Tawny, is excited to announce the appointment of Andrew Watts as Head Chef at their striking flagship restaurant, The Plumicorn. With 19 years of experience and an ambitious vision for the years ahead, Andrew plans to achieve critical recognition for the restaurant. With a new menu, fresh ideas and adventurous flavours, The Plumicorn is set to become a true destination restaurant for 2023.

Before joining The Tawny, Andrew Watts was Group Executive Chef at Hawkstone Hall and Gardens in Shropshire, where he was responsible for setting up the kitchen from scratch during the properties £5million refurbishment. The completion of the kitchen gardens allowed Andrew to practice seasonality and sustainability, teaching his team the importance of creating menus inspired by fresh produce.

On his new position, Andrew commented: ‘’I am excited and inspired to join the team at The Plumicorn. The restaurant’s 2023 agenda remains in keeping with the hotel’s longstanding emphasis on sustainable, local produce, but guests can expect a wider variety of food to choose from next year, with some unexpected twists.

“You couldn’t ask for a better location to be inspired by nature than The Tawny’s 70-acre estate, and by carefully selecting

ingredients that celebrate each season, we hope that all menus at the hotel, from breakfast to lunch, dinner and afternoon tea will reflect this.’’

With a menu that speaks of Staffordshire and the Peak District, Andrew plans to utilise quality local ingredients sourced from the hotel’s own kitchen garden as well as the neighbouring area. Winter menu highlights include a choice of Pigeon Breast with hispi cabbage, hazelnut and blackberries or Baked Celeriac with mushroom tea, pickled celeriac, yeast and mushroom crumb to start, Venison with maple, quince, baby turnip, pearl barley and chocolate or

Stonebass with brown shrimp, dill, potato and samphire sauce to follow. Regulars at the hotel will be pleased to find the iconic Toffee Apple featuring roasted apple, cinnamon crumb and salted caramel still on the dessert menu alongside a choice of Lemon and Honey Parfait and vegan Chocolate Amaretto.

Andrew’s appointment is the cherry on a towering cake of accomplishments for The Tawny in 2022. This year has seen the hotel open six new Hillside Treehouses and eight new Retreat rooms. The team employed a new head gardener to tame the 70-acre estate: Jonathon Race, who set to work building a team of Staffordshire locals to bring the beautiful grounds to their full potential. The hotel’s young Hotel Manager Josh Chadwick, was promoted to General Manager in October 2022, following his success in The Caterer’s 2022 Acorn Awards and the team partnered with GAIA Skincare to launch a new treatment menu in the onsite spa ‘The Thatched Cottage’.

Alongside The Plumicorn, guests can enjoy a more casual dining affair at The Feather Lounge, located inside the main restaurant building. With an equally stunning view of the gardens, guests can expect freshly made wood-fired pizzas, delicious tapas and a selection of charcuterie boards and flatbreads. Alternatively, small groups will be pleased to discover The Perch, sitting above the main dining room at The Plumicorn; an intimate dining space for private dining and Afternoon Tea in 2023.

Quick Fire Q&A with Andrew Watts:

What inspired you to become a chef?

When I was growing up, I always took inspiration from my mum with her cooking. She used to cook an array of dishes from her little black cake book and spent countless afternoons teaching me the recipes and methods.

Where did you begin your career in hospitality?

I went to college to study my NVQ in cookery and got my first role as a commis chef in Thrales in Lichfield. Here I learnt all about commercial kitchens, and true hospitality. This is also where I found my passion for Pastry.

What cuisine are you most influenced by (if any)?

French skillset with English produce. I like the French skillset as its traditional cooking, but I’m inspired to work with fresh local produce. You can’t beat English fish, and local farm raised meats.

Do you use any particular techniques in your cooking?

Classic techniques with a modern interpretation, you never stop learning new skills.

What is your vision for The Plumicorn?

I hope to achieve a variety of accolades and selfsustainability over the next few years. I would like The Plumicorn to be seen as one of best places to eat in The Midlands, and consequently become a household name.

C&C CATERING EQUIPMENT LTD COMPLETES WORK AT TRINITY COLLEGE, CAMBRIDGE

C&C Catering Equipment are pleased to announce their involvement on another scheme at the University of Cambridge.

Having previously worked on an installation at Gonville & Cauis College on the prestigious education site with main contractor Cocksedge Building Contractors, C&C were recommended by them for this project at The Master’s Lodge Buttery at Trinity College.

The outline designs were provided by Ian Reinhardt, The Head of Catering Services at Trinity College Cambridge.

The Master’s Lodge is Grade I listed, located in the Great Court and originally built in 1554. The area worked on by C&C is known as the “Buttery” or “Butler’s Kitchen”. This is used predominantly as a finishing kitchen for the “Masters” official banquets and functions.

From the design stage there were challenges to overcome on this project. The fabric of the building could not be modified and so the overall designs by C&C had to work in harmony with the building’s Grade I listed status. The installation itself was straightforward, however access to and then in and around the site was challenging for various reasons. Access to the Master’s Lodge within the College grounds was difficult

as large delivery vehicles are not allowed to traverse the 17th Century bridge over the River Cam. With the help of the main contractor, sizeable deliveries were offloaded at a safe distance from the bridge and fork-lifted to the site. Once at the site, compound access again proved a challenge, this time to the actual building. This was due to restrictive door widths and entrance staircases.

Whilst the main installation took place in July 2022 with testing, commissioning, completion, and handover of the new facility taking place in December 2022, C&C worked on the initial designs for over a year. Brands used on the project included AEG, Foster Refrigeration, Hobart, Promart Fabrication and Smeg.

C&C Catering Equipment Project Manager, Nathan Canvin, who led on the project said, “We would like to thank the main contractor, Cocksedge, and their on-site management team for their continued support and assistance throughout the duration of the project, and Ian Reinhardt of Trinity College for his valuable input to the overall scheme.”

Builder: Cocksedge Building Contractors

Value: Small project

Consultant: N/A - (referral from Builder having previously worked with them at Gonville & Cauis College, University of Cambridge)

End date: December 2022

iSQUEEZE LAUNCH LATEST IN JUICING TECHNOLOGY

iSqueeze offer top of the range juicing equipment to deliver the freshest, highest quality fruit juice in seconds, which offers a premium juice experience to impress new and existing customers. All machines are easy to clean, reliable with zero waste. Machines are made with food grade stainless steel for improved hygiene with outstanding product safety with excellent value retention.

Try the Citrocasa Revolution which sets new standards in juicing with innovative technology, it is the slimmest commercial citrus juicer at just 24cm wide and the most powerful in its class juicing 15 fruits per minute ideal for smaller spaces with

a sleek modern design. The Citrocasa Fantastic F/SB is a higher capacity fruit hopper and will make delivering the freshest and purest juice easy juicing 30 fruits per minute! Make a freshness and quality statement in your business – a perfect solution for all establishments with medium to high juice demand.

iSqueeze give you the opportunity to boost your business today offering flexible payment options, and full and speedy maintenance of machines.

Enquire today: marketing@isqueeze.co.uk

https://isqueeze.co.uk/

THE GALILEO PROFESSIONAL COMBI OVEN

The Smeg Galileo Professional combi oven is a product dedicated to industry professionals looking for perfection every day. Designed and manufactured in Italy, the Galileo combi oven stands out for its excellent cooking performance and high energy efficiency.

The clever design of the new cavity, featuring a parabolic shape in the rear, and fan deflector design, facilitates air distribution and guarantees uniformed heat for excellent results and even cooking.

There are two different steam generation technologies: direct injection and SteamArt open boiler technology, allowing chefs to manage the quantity, quality and level of steam based on the type of cooking and cuisine from very low temperatures. Thanks to the new reversible tray support, both GN1/1 and 600x400 mm trays can be used.

The latest generation 7” full touch display is fast and intuitive, making it easy to manage the oven for the best cooking results.

www.smegfoodservice.co.uk

NEW YEAR, NEW KITCHEN: COMMERCIAL UPGRADES FOR 2023

With 2022 over and the new year underway, we at Alliance Online are taking a moment to reflect on last year and consider what’s new where commercial capital equipment is concerned.

Another Year Done

One main difference between 2022 and the previous two years is that for the entirety of the year it finally felt like the social and legal effects of COVID-19 were behind us. This return to normality has been welcomed by many businesses but none so much as the hospitality industry.

Last year saw Alliance team up with Hendi to bring its customers a fantastic range of “Plug & Play” worktop capital equipment. The range offers kitchens which are short of space an option which can meet the requirements of commercial light equipment but with a much smaller footprint. Included in the offering is an induction hob, electric griddle, salamander grill and three single fryers of differing size.

Robust in design, the products are manufactured with chefs in mind and allow kitchens to add functionality

particularly during busy periods. Moreover, the units are space and cost saving allowing kitchens to trial new equipment without making a large investment.

New Year, New Equipment

The start of the new year can sometimes be a welcomed quieter period for restaurants following the hectic festive season. During this time, you may turn your attention to your kitchen and more specifically the equipment you currently have installed. The start of the year can be a great time for replacing and upgrading existing appliances.

We would always recommend reviewing your refrigerator, the banqueting season can put a lot of strain on refrigerators so check their seals haven’t degraded during the period as any leaking seals can result in additional energy costs when the refrigerator needs to work hard to try and maintain its internal temperature. If the seal can be replaced, we’d highly recommend our Filta range of refrigerator and freezer door seals.

You may decide instead to completely replace your refrigerator in which case

we’d recommend options from Fosters, Blizzard or Gram. All three offer kitchens a fantastic professional product which comfortably meets the requirements of a commercial environment whilst also offering energy savings.

Another area which should be reviewed regularly are your cooking options. In restaurants which rely on fast turn around of meal prep and cooking you may want to ensure you have a fast oven installed. If you don’t already, we’d suggest considering the CiBO range from Lincat. This innovative fast oven, which can produce a wide range of perfectly cooked food in less than three minutes benefits from clear icons and an easy-touse touchscreen meaning CiBO can be operated by all kitchen staff, regardless of catering experience and skills.

Kitchen Design

Finally, you may be considering a complete kitchen redesign instead of updating a few individual pieces. If you are in the market for a new kitchen, as commercial kitchen designers we at Alliance would suggest considering the following:

• Always consult an experience commercial kitchen design company, commercial kitchens have a different set of requirements to a domestic one.

• Be aware of national regulations, HACCP compliance and staff efficiency.

• Prioritise needs of desires.

• Always highlight utility inlets.

So, should you have any questions in relation to kitchen design or commercial catering equipment, contact Alliance on 01270 252333 or email us at hello@allianceonline.co.uk

ANDRIANOS POULIS

Restaurant Industry News speaks with Andrianos Poulis Head Chef at new Notting Hill restaurant; Kuro Eatery

Firstly Andrianos, Happy New Year to you! What are your plans for the 2023 menu?

Happy New Year to you, too. At KURO, we want to be as seasonal and sustainable as possible. As Bjorn frantzen once mentioned, spring is a slow start of everything that comes back to life. I want to represent this with my menus and try to encapsulate each season in small plates of food.

The menus, in general, will slowly start offering bolder dishes and the flavours and produce will be the protagonist of each dish. We are also wanting to continue the mindset that every culture is connected through food and incorporate subtle elements from different cultures in each dish.

Talk us through your journey into the industry

My family from my mother’s side was and still are working in the hospitality industry around the Balkan region.

I started cooking in Greece and was 17 when I had my first job in the industry at a catering company in Athens.

After my military service, I headed to London to pursue my culinary career further. In time I adapted to the kitchen brigades here and met a lot of different personalities that helped my culinary journey from Clos Maggiore with the classic French finesse to Ottolenghi with the more modern approach to cooking.

Prior to KURO, I had stints at Rovi in Fitzrovia, Mazi in Notting Hill and Cornerstone in Hackney.

How would you define your cooking style?

I would describe my cooking style as a melting pot of cultures. Simplicity and balance in a dish are key for me.

I have a particular love for Greek produce, but I also really enjoy incorporating ingredients from different cultures around the world – for example, using spices, condiments etc. that I’ve tasted throughout my life journey.

What is the cuisine focus at Kuro Eatery?

At KURO, we mainly focus on seafood and fish, as I feel more at home with that kind of cooking. The central theme of the menu is Mediterranean, but it also integrates different techniques from around the world.

Will you be incorporating seasonal produce into the dishes?

We change our menus every 2-3 months to incorporate more seasonal produce in each one. We are still a young restaurant and there will be a lot more seasonal produce on the upcoming menus. It’s incredibly important for me to cook according to the season and good quality produce is always essential.

What is your favourite dish on the current menu and why?

Stone bass au Poivre, hands down! It’s an excellent play on the classic steak au poivre where we age the stone bass whole for four days, fillet it and grill it on the Konro until it’s slightly translucent in the middle. We then serve it with salsify purée, nasturtiums, and, to finish, a beef jus with vermouth vinegar and pepper oil made from beef fat. It’s a really hearty and warm dish ideal for the cold winter months.

“I have a particular love for Greek produce, but I also really enjoy incorporating ingredients from different cultures around the world – for example, using spices, condiments etc. that I’ve tasted throughout my life journey.”

Is it important, in your opinion to create an experience with food?

I feel the term “experience” has taken a twisted approach in our industry, and people expect theatrics and showmanship. For me, the true food experience is a well-made meal with a great atmosphere. I want people who come to Kuro to enjoy their food and have a great time without worrying about restaurant etiquettes. What makes Kuro a unique culinary experience, what can we expect?

I want to say the simplicity of it. We have nowhere to hide. We are not a white tablecloth restaurant, no waiters in suits with white napkins on their hands. What you see is what you get, and that’s what I like about it—everything in its raw form.

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SUPPORTING CATERERS TO MANAGE YOUR FOOD SAFETY RISKS – AND GAIN MORE CUSTOMERS

By Helen North, Director of Commercial Services at Coeliac UK

Managing food risks can be a real worry, but with Coeliac UK’s Gluten Free Accreditation not only can your risk management improve, you could be gaining many more loyal customers.

Recent customer comments about Gluten

Free Accredited venues:

“Fab, fab, fab! I was handed a GF menu so I could safely choose anything on it. Staff etc very knowledgeable and the food was superb. Can’t wait to go back again.”

“Extensive GF menu with an amazing choice. Will definitely be back!”

The focus on managing allergens in catering is a red hot topic, and rightly so. With ongoing consultations and an increase in customer dietary requirements, keeping on top of this area is a concern for all caterers.

Managing cereals containing gluten as one of the 14 major allergens in the UK has particular challenges. Did you know?

• Due to allergen labelling legislation, it is mandatory for caterers to provide information (written or oral) on the presence of the fourteen allergens including cereals containing gluten. Gluten is a protein found in wheat, barley and rye. Whilst oats do not contain gluten, most are contaminated with gluten containing cereals during growing or processing therefore oats must also be declared in allergen information.

• Only gluten has a legally defined threshold for labelling foods gluten free which was established for people with coeliac disease. Currently there

“Brown’s made it so easy for me. They provide a special gluten free menu on request and the choice of dishes is as good as on the main menu. The staff knew exactly what a gluten free diet required and were very helpful. Excellent service.”

are no threshold doses for the other major allergens although there is ongoing work to establish these.

• To label a dish ‘gluten free’ on your menu, caterers need to be sure that what they are serving contains 20 ppm or less of gluten. Regulation (EU) No 828/2014 covers the absence of gluten in food to meet the standard for gluten free food and is a separate piece of legislation to allergen labelling legislation.

• Cross contamination during preparation and serving is a key risk factor for caterers when serving dishes made from ingredients without gluten.

Coeliac UK, a charity that has been supporting people needing a gluten free diet for over 50 years, is recognised worldwide as the expert in the gluten free diet. The charity provides trustworthy advice and support to those who need it, works with healthcare professionals to improve diagnosis, fights for better availability of gluten free food and funds

critical research into coeliac disease, as well as delivering food safety schemes, all so that people’s lives are not limited by gluten.

Working closely with the Food Standards Agency and other key stakeholders, Coeliac UK is regularly consulted on how to ensure that the provision of gluten free food can be improved, and how food legislation and guidance given to business, consumers and public bodies can support this.

The Gluten Free Accreditation scheme from Coeliac UK is celebrating 10 years since it was launched in 2012 and for many caterers it has become a vital part of maintaining the highest levels of food safety for their customers.

Based on rigorous research and consultation with the gluten free community, the Gluten Free Accreditation scheme has established a Gluten Free Standard for caterers, to show how the highest levels of food safety can be achieved without being onerous. By following the guidance and processes involved, some caterers have reported that they find their management of all the other allergens also improves – and customers recognise and appreciate this.

“PizzaExpress joined Coeliac UK in 2013 when we first started offering our gluten free range. We joined the accreditation scheme to validate our processes and procedures, ensuring that our coeliac customers can confidently enjoy our gluten free dishes in each of our pizzerias across the UK.”

of providing safe gluten free food. For instance, the scheme helps businesses to avoid using qualifying statements around cross contamination, particularly when these statements can be seen as a major disincentive for any gluten free, allergic or intolerant customer.

Not only could your business benefit from this consultancy included as part of the scheme, also included is complimentary access to Coeliac UK’s widely acclaimed gluten free training course, worth £70. (see more at www.glutenfreeacademy. org.uk).

Coeliac UK’s Gluten Free Accreditation does not just bring peace of mind for caterers and customers: it can also boost business as well. According to a recent Coeliac UK poll (1), 96% said their gluten free needs, or a member of their party, determines where they eat out, and 97% said that when they have found a gluten free venue they trust, it becomes a preferred place to eat. Providing a good and safe experience will breed loyalty and trust that gluten free consumers will value for years to come.

To find out more email catering@coeliac.org.uk or visit www.coeliac.org.uk/accreditation

As part of the Gluten Free Accreditation scheme, Coeliac UK’s Food Policy and account teams support participating venues and their staff through the pitfalls

Steps to Gluten Free Accreditation, against the Coeliac UK Gluten Free Standard for Catering

1. Complete an application form –available at www.coeliac.org.uk/ accreditation. The form includes our Kitchen Safety Checklist to help us understand your needs.

2. Application is reviewed and a quote is sent to cover both fees and the audit cost

3. Once accepted contracts and invoices issued

4. With payment and signed contracts received, we get you set up for your free training course with the Coeliac UK Gluten Free Academy

5. Our consultancy also kicks in for a pre-audit review with our knowledgeable policy team – all designed to help you pass your audit

6. With this complete, we can schedule your audits with one of our audit partners

7. After a successful audit, the GF accreditation certificate issued, sent out together with our marketing pack to use on menus, premises and websites

8. Your brand is promoted to our community via our venue guide, website, email and social channels.

“Fantastic GF menu as well as all other allergies so we could rule out nuts as well. Staff were fantastic with keeping everything separate and clearly labelled. Definitely recommend this place.”

1. Social media polls completed via Coeliac UK’s Facebook and Instagram Stories in January 2023 with 1,736 votes

Customer comment “We have been to this Pizza Express a few times now with my son who is coeliac. Excellent!”

A-NRD STUDIO CELEBRATE PORTUGUESE CRAFT IN THE INTERIOR DESIGN OF THE LATEST CASA DO FRANGO RESTAURANT

London based interior design studio

A-nrd have designed the interior for the latest opening from Casa do Frango located on Heddon Street. In a prime location in Central London, A-nrd created a design concept with a home away from home feel, full of classic Portuguese design cues and vintage styling for the two-storey all-day restaurant and cocktail bar.

Founded by Alessio Nardi and creative partner Lukas Persakovas, A-nrd studio have worked closely clients MJMK since the inception of Casa do Frango at its first location in London bridge in 2018 to create the unique look and feel for the interiors. Briefed to create a friendly and relaxed atmosphere reminiscent of a traditional tasca, a typical casual Portuguese eatery; visiting vintage markets to source unique pieces and utilising authentic Portuguese crafts people and artists was key to the success of the interior, whilst maintaining an overarching contemporary aesthetic and busy city appeal.

Housed in a heritage building in a small mews, upon entering the eatery at ground floor an open-plan spatial design seats 120 covers whilst feeling airy and bright. Working with the existing architecture for a sustainable approach, A-nrd studio exposed brickwork, made features of columns, kept original fireplaces, and renovated the buildings skylight to create highlights of the space.

In the first of two adjoining dining rooms the customer journey begins at an impressive 9-meter-long bar. A focal point of the space, here guests can enjoy welcome drinks such as traditional Portuguese green wine whilst seated at the counter. Crafted from a mix of tonal oak, the bespoke bar features a counter created from Portuguese limestone. Feature limestone panels on bar front add subtle detailing.

The back bar is crafted from tiered timber shelving with traditional hand-painted Portuguese Viuva Lamego tiles decorating the surrounding area. Oak bar stools with rich chestnut seat pads can accommodate 8 guests. Elsewhere in the room, textured stucco walls in a soft, earthy hue create an inviting warmth and are decorated

with vintage hand-painted Portuguese plates sourced from local shops in the Algarve. Ochre accents around the large format windows add a sunshine appeal.

A carefully curated colour palette allows the playful mix of materials in the space to individually stand out. A solid oak floor runs throughout the entire ground floor alongside decorative and traditional metalwork chandeliers and ceiling fans which add to the elevated rustic charm of the interior space.

Larger tables take on a vintage style with curved oak chairs that feature natural paper cord seats. Inspired by Portuguese tram seats, curved tailor-made slatted oak benches feature chestnut leather seat pads. Tropical palms and oversized plants add a softness and breakaway vignettes across the entire ground floor space.

Flowing into the second dining room through two flat brick archways, zoning the expansive area to create varied and atmospheric experiences, here the 9-meter skylight is used to create an indoor-outdoor feel with high shelving on exposed brick walls lined with potted plants. Carrying through design details for a cohesive aesthetic, authentic Portuguese tiles frame the original fireplaces whilst walls are adorned with vintage tile friezes.

INTERIOR DESIGN PROJECT

Downstairs, two private dining rooms which can each seat 14, WCs and a cocktail bar known as The Green Room which seats 60 can be found. Materiality has always been key to A-rnd’s creative practice.

In the private dining rooms this can be seen in the modern yet sympathetic design in which the small and intimate interior setting seamlessly blends the building’s original vaulted brick ceiling alongside new additions such as bespoke folding acoustic partitions that allows the two dining spaces to become one. Bespoke tables inlayed with a central tile runner of hand-painted tiles from Viuva Lamego and further hand-painted vintage plates, ornaments and vintage tile friezes which feature on the upper floor can be seen here. Overhead lighting is softened for the small rooms with the use of table and floor lamps.

In a distinct change of mood and pace, The Green Room cocktail bar steps back in time and was inspired by the traditional late night cultural Lisbon salons of the 1970s such as the famous A Paródia. Emphasising the bar’s basement location with its cavernous feel, vaulted brick work ceiling and columns, A-nrd has created a rich and textured space with a dark oak floor and deep green walls interspersed by cosy corners and booths decorated with dramatic floral wallpapers. The rooms cocktail bar, crafted from mahogany stained timber features a fluted oak front and glistening mirrored back bar display which is framed by soft pink decorative vintage glass wall lights and trails of ivy.

Three booths upholstered in rich shades of blue velvets provide sumptuous and cosy hideaways. Vintage armchairs upholstered in patterned fabrics and soft buttery leathers are paired with velvet stools in pops of rusty orange and grey amid a mix

of vintage wooded and mirrored glass tables. Vintage bookshelves, sideboards add a homely lounge feel alongside vintage lighting, wall mirrors and décor all sourced from Portuguese markets featuring throughout the space.

In Casa do Frango Heddon Street, A-nrd studio together with MJMK have maintained the signature look and feel of the original establishment whilst successfully adding an individuality to the new branch. The result is a rustic yet contemporary ode to traditional Portuguese design. Unpretentious and honest Casa do Frango Heddon Street is a warm and inviting space transporting guests away from the hustle of inner-city life.

On the project, A-nrd founder Alessio Nardi comments: “We approached the design concept of Casa do Frango Heddon Street with the vision of creating a sophisticated yet homely traditional Portuguese tasca inspired restaurant which takes customers on a journey. We wanted the interior to combine signature Casa do Frango design notes with authentic details, a fresh colour palette, rich textures, and a balanced mix of contemporary and vintage materials.

“Downstairs in the cocktail bar, a hidden gem of Casa du Frango, the interior evokes a moody, intimate, and mid-century salon which you’ll never want to leave.”

Project: Casa do Frango

Client: Commercial

Interior Design: A-nrd studio

Location: Heddon Street, London

Build time: 14 weeks

Area: 500 sqm

Year: 2022

“We wanted the interior to combine signature Casa do Frango design notes with authentic details, a fresh colour palette, rich textures, and a balanced mix of contemporary and vintage materials.”

SANDFORD ORCHARDS SHOWS SUPPORT FOR THE FUTURE OF CIDER WITH THE LAUNCH OF THE 2023 BREAKTHROUGH CIDER MAKER AWARDS

Sandford Orchards is delighted to launch the 2023 Breakthrough Cider Maker Awards. Now in its third year, these unique awards are free to enter and offer aspiring cider makers advice, guidance and guaranteed listings with the on and off trade. This year, the competition is open to cider makers making up to 50,000 litres a year. The closing date for applications is 28th February 2023.

The 2023 prize includes: business strategy mentoring with Barny Butterfied, founder of Sandford Orchards, a retail listing at Darts Farm, Devon, on-trade listing with one of The Stable restaurants and The London Cider House, £500 to spend with equipment and consumables supplier, Vigo limited, mentoring from Sandford Orchards’ cider makers, and a Sandford Orchards winner limited edition cider. Two silver winners will receive a £200 voucher to spend with The Bag in Box Shop. Moreover, everybody who enters will receive thorough, detailed, actionable feedback on their entry.

The winner will be chosen by a panel of expert judges. Tom Oliver, owner of Oliver’s Cider and Perry and one of last year’s judges comments: “It was a real honour to be able to taste some of the more forward thinking and progressive cider makers at last

LEGENDARY POP-UP FREAK SCENE ANNOUNCES COMEBACK

Scott Hallsworth is opening his first bricks and mortar site in partnership with TV personality and comedian Adam Hills.

Iconic pop-up Freak Scene has announced its long-awaited return, arriving in Parson’s Green in March 2023.

Founded by Ex-Nobu Chef Scott Hallsworth, Freak Scene was pioneering in the capital’s burgeoning pop-up restaurant scene – taking over spaces in Soho and Farringdon – and providing Pan-Asian delights in an informal, endearingly hectic setting.

After nearly three years out of the spotlight, Freak Scene – totally rebranded for its revival – will be making its highly anticipated return with Hallsworth bringing the restaurant to Parson’s Green High Street this Spring. Stepping up from its pop-up roots and evolving for the better, the new Freak Scene will be its first permanent bricks and mortar site, offering a more comprehensive menu and refreshed interior design. Seating will be split between a bar/counter and

traditional restaurant places, culminating in 46 covers.

The creative small plates menu will feature Freak Scene favourites from back in the day, with a refined, elevated twist,

year’s Breakthrough Cider Maker Awards. The amount of discussion that ensued between the judges was a great indication of the quality of the cider but also of the many aspects that cider makers need to cover. They must want to grow, whether it is in size or quality, must give great attention to labels, both legally and design wise. They must leave the judges feeling that they really do want to “make a go of things”. “If you think as a maker this is you, then this is the award to go for.”

The Breakthrough Cider Maker Awards were launched by Sandford Orchards at the end of 2019 and aim to recognise and celebrate excellent quality whole juice ciders from around the UK. They are free to enter and open to cider makers producing between 3,000 and 50,000 litres of cider per year who can enter now at www.

sandfordorchards.co.uk/cider-awards/

alongside fresh and seasonal sushi and sashimi, as well as seasonal fish dishes based on what is caught that day.

Freak Scene’s return has come in the wake of a partnership between Hallsworth and fellow Australian Adam Hills. An acclaimed comedian known for his stand up and hosting of Channel 4’s The Last Leg, Hills has joined the cause after becoming a massive fan of Freak Scene’s early pop-ups.

HOW TO ATTRACT RESTAURANT CUSTOMERS IN 2023

First Covid, now it’s the cost of living crisis, extortionate energy bills and soaring food supply costs that are impacting restaurant owners. The restaurant industry has had its work cut out over the past few years, and 2023 isn’t looking any different. But, even in an extremely tough market, there are ways you can attract customers to your restaurant and keep them coming back for more.

Here are 4 ways you can do just that.

Improve your social media presence

With the rise of social media, the phrase “eating with your eyes” has taken on a whole new meaning. Most of the time, a potential customer will check your social media accounts before visiting your restaurant, and what they see there will impact their decision.

It’s essential to have a strong social media presence right now more than ever.

This includes creating engaging material, such as behind-the-scenes video content from your restaurant, showcasing creative campaigns or offers, as well as showing a variety of visually appealing, real food content, to get mouths watering.

Reduced menus

A great way to combat rising food supply costs is by reducing your menu offer. Simplified menus became a big trend towards the end of last year, when the country faced its toughest winter of trading in living memory. Offering a reduced menu saves money on produce, reduces waste and improves quality, as your kitchen staff won’t have to prepare as many distinct items. Reduced menus can also attract customers as they are less overwhelming, and indicates a more specialised focus on what you do well as a restaurant.

CSR

Corporate social responsibility (CSR), is not a new concept; however, as people become more environmentally conscious, the discussion surrounding it is growing. You may attract new customers by marketing your restaurant as one that is concerned with sustainability, sourcing, and the environment. Indicate whether you have sourcing and environmental credentials on your website, menus, and social

media pages, and mention the value of locally sourced produce. You should also consider ways that your restaurant can get involved in local community events, donations or charity fundraising to strengthen local support and your brand image.

Brand experience and personalisation

Looking to set your restaurant apart from the rest? Creating a brand journey that feels consistent and cohesive throughout is the recipe for success when it comes to attracting customers to your restaurant. From social media to online booking through to the overall experience once a customer is sitting in your restaurant ready to order their food. Every element of your brand including menus, signage and interiors will leave a lasting impression on your customers and should have them wanting to come back to experience more.

Want to attract more customers to your restaurant but not sure where to start?

Find out more by visiting: https://eat-marketing.co.uk/restaurant/

MONITORING TECHNOLOGY CAN HELP REDUCE RESTAURANT FOOD WASTE

Running a restaurant can be stressful. Selling a relaxed and unique dine-in experience to customers for breakfast, brunch and dinner needs product reliability. Keeping track of food stock is essential for inventory management, especially for perishable goods – and refrigerator and freezer failures can have devastating consequences.

Ellab Monitoring Solutions Ltd says restaurants, cafes and bars can reduce human error and bring peace of mind by considering highly accurate automated temperature monitoring technology as an alternative to manual checking of crucial food stock.

It goes without saying that food waste is a serious problem for restaurants. In Spain a bill has been approved fining restaurants for failing to show they had reduced food waste. There are currently no plans for the UK to follow suit but business owners have to adhere to strict hygiene requirements.

“The system is set up and does the work. Alarms will sound to alert you if and when there is a problem so you can get on with your other tasks.”

Food left uneaten on customers’ plates must be disposed of. Therefore, the last thing chef needs is to add to the amount of food being thrown away by losing valuable stock before it’s even served to diners, thanks to temperature fluctuations in a storage area caused by unsuitable conditions.

The challenge is to ensure that fridges and freezers on their premises are protected against potentially dangerous variations or equipment failure. These risks can be minimised through temperature monitoring which will warn of potential issues. And what’s going on in the pantry when the lights are out, and all the staff are at home? It takes just a few hours for food stock to be ruined.

This was the dilemma facing Stacey Scarborough-Taylor, the owner of Number 41 café bar in Royston, Hertfordshire. Stacey and her staff started by regularly checking and logging fridge temperatures manually to meet environmental health criteria and for consistency of readings. This added to the café’s daily chores when there were more productive tasks needing attention.

Food safety is paramount so the answer for Stacey was to install highly accurate automated temperature monitoring technology from Ellab. Sensors can be placed in fridges and freezers that

automatically pick up the slightest temperature deviations which human senses and manual thermometers might miss. Investing in the latest temperature monitoring technology can take the leg work out of manually checking crucial stock. An additional benefit is more accurate and efficient record-keeping for Restaurant HACCP requirements.

Stacey was thrilled that deploying the system solved her problem, saying: “It’s all automated so it’s one less headache. The system is set up and does the work. Alarms will sound to alert you if and when there is a problem so you can get on with your other tasks.”

The big test for Stacey came with an unannounced visit to the café by the environmental health inspector. She adds: “Accurate documentation is such a key part of the process. The inspector was pleasantly surprised at the level of tech in place for temperature checks. This saved time and reduced the stress levels usually associated with these inspections.”

Manual monitoring procedures allow for human error which could lead to a crisis if a rise in temperatures in fridges and freezers go unchecked and causes spoilage. Quick intervention thanks to accurate, real-time monitoring of stock can be vital and cost saving. That’s where wireless environmental monitoring comes into its own.

There are many environmental monitoring solutions available, the most effective and robust being wireless transmitter-based solutions, rather than those using WiFi technology which is not as reliable. Wireless solutions are flexible so you can easily move or expand the number of sensors to ensure they are always in the optimum positions, and provide continuous output for consistent and accurate readings, wherever you are.

Leading equipment suppliers like Ellab recognise that a small café selling coffee and cupcakes needs to store food under the correct conditions to prevent spoilage as much as a Michelin starred restaurant with thousands of pounds worth of topquality stock. Owners require their own individual solution depending on the complexity of the situation in and out of working hours.

Accurate wireless real-time monitoring can be used 24/7, recording and storing a critical log of historical temperature data, sending out warnings to multiple users via PC or handheld device, and triggering an audible alarm day or night whenever any user-set thresholds are exceeded. For any restaurant or café all these benefits are a recipe for the ultimate peace of mind.

Visit www.hanwell.com for more information.

Stacey Scarborough-Taylor

THE KEY TRENDS FOR HOSPITALITY BUSINESSES TO LOOK OUT FOR IN 2023

As happens when the year draws to a close, industries across the globe begin to predict what will happen in the next year. In this time of uncertainty, Colin Winning, CEO of table management system ResDiary, has shared his thoughts on the upcoming trends that the restaurant and hospitality industry should be aware of coming into 2023.

The set menu

Amidst the cost-of-living crisis, pricesensitive consumers will be stricter in their management of dining out budgets, so we encourage restaurants to invest more time and creativity into their fixed price menus. Once established, it’s essential that these Prix Fixe menus are well promoted amongst restaurant’s standard al la carte and other dining options.

Menu engineering

In an increasingly competitive market, restaurants are pulling out all the stops to promote their dining experiences, however

this shouldn’t stop once diners make their way through the doors. Once diners are seated, restaurants should be doing all they can to provide a positive experience that encourages not just positive reviews, referrals and return visits, but consumer spend.

Restaurants should therefore invest in carefully curated menus that position higher yielding items front and centre, while also utilising insights into consumer behaviour and menu design to identify psychological pricing and upselling opportunities.

Loyalty

As consumers become more cost conscious and attentive to budgets, we anticipate more return visits to restaurants as diners look to manage expectations and the risk of underwhelming experiences. Restaurants should be investing in customer service now more than ever, appreciating the value of each customer and the impact this can have on repeat business.

Locally sourced

Across our Dish Cult platform, we’re witnessing a vast increase in searches for restaurants offering locally sourced produce, so we expect more restaurants to be looking at their supply chain where feasible to provide such an offering.

Credit cards and deposits

With no-shows showing no signs of stopping, more restaurants are preparing to accept credit cards and require deposits at the point of booking, especially for peak periods.

The cost of no shows is truly damaging. Not only does it result in zero spend from the expected diner, but it also obstructs other potential diners from pre-booking, directing their business elsewhere.

Embracing Tech

Phone-based pen and paper systems have two major drawbacks: time and staff availability. During a restaurant’s operating hours staff can quickly become busy with other duties and, come closing time, a restaurant may struggle to take reservation requests.

Convenience will continue to be one of the most important factors in a consumers decision making process and therefore the pen and paper model is becoming less sustainable.

As an increasing proportion of the market becomes inaccessible without an online booking platform, the continued shift towards online booking systems such as ResDiary will signal the final blow to the feasibility of the traditional pen and paper system.

With this difficult year drawing to a close, there are many challenging trends that will no doubt affect the ins and outs of businesses. The hospitality industry needs to focus on examining the benefits of technology to aid their businesses stability and growth through 2023, and if the correct reaction is taken - the challenges will instead become opportunities.

“More than half (51%) of UK consumers factor sustainability into their food selection process, an eight per cent rise since 2019, so we encourage restaurants to think local when looking to appeal to the increasingly foodconscious consumer.”

Colin Winning

SQUAREMEAL ANNOUNCES THE TOP 100 RESTAURANTS IN THE UK FOR 2023

The UK’s leading independent restaurant guide - SquareMeal - has announced the best restaurants that the UK has to offer. SquareMeal’s UK Top 100 is the only list of its kind to exclude London’s restaurants - allowing the wider UK’s dining scene to truly shine.

In a year that is set to be - financially - one of the hardest in the UK for many years, the 2023 list has taken this into consideration with many more affordable restaurants making this year’s top 100 list. While those higher-priced restaurants included in the list offer not only the very best in

SYSCO GB EXTENDS STRATEGIC PARTNERSHIP WITH CITY HARVEST

Sysco companies Fresh Direct and Wild Harvest have joined Brakes’ London depot in forming a new, strategic partnership with leading emergency food charity, City Harvest to provide surplus food to vulnerable groups in the nation’s capital and beyond.

City Harvest has seen a dramatic increase in demand as families struggle with the cost of living crisis, with one in four Londoners facing food insecurity and, with rapidly escalating costs, City Harvest is seeing demand from people who have never before needed food banks.

UK dining but also impeccable service and an impressive ambience, ensuring a memorable experience that is worth the additional cost.

Using a combination of thousands of reader votes and SquareMeal’s own expert critics, the UK Top 100 Restaurants list is a true reflection of Britain’s beautifully varied dining scene - featuring everything from fine dining experiences through to farmto-table restaurants and gastropubs.

Each eatery is truly unique but all have one thing in common - an unmissable menu.

One beneficiary of the new partnership, Hodo Dirir, Headteacher at Cyril Jackson Primary School, Tower Hamlets, explained the importance of food donations: “You’ve got kids coming in, they’ve not had breakfast. They are starving. How do we expect them to learn? We have to feed them.”

The new partnership will see City Harvest collect from Fresh Direct and Wild Harvest’s Dagenham depot twice a week, in addition to weekly collections from Brakes’ site in Park Royal, helping charities including Shepherd’s Bush Families Project and The Soup Kitchen London. It is anticipated that food donated by Sysco GB will provide around 200,000 meals every year and save approximately 330 tonnes of carbon.

The partnership with City Harvest supports Sysco’s Purpose which is

West Midlands restaurant named the best in the UK

West Midlands restaurant Grace & Savour came out on top as the UK’s best restaurant.

The top three UK restaurants included 2022’s winner Osip in Somerset and Ynyshir in Powys. Wales, in particular, has had a wave of incredible restaurants, including The Jackdaw and SY23.

SquareMeal’s Head of Content Caroline Hendry explains: “We’re sending huge congratulations to all 100 restaurants featured in this year’s list, with special mention to our winner Grace & Savour, who greatly impressed us with their celebration of local produce and resources - even their crockery is made from local clay. While the seasonal menu packed full of local produce really blew us away.”

‘Connecting the world to share food and care for one another’, which will see Sysco generate $500m worth of good by 2025, including £10m in the UK. The Fresh Direct team will also spend time volunteering at the City Harvest depot to ensure that they understand the demands on the charity and the value it is adding to local communities, fostering even closer links between the two organisations.