Restaurant Industry News - April 2024

PRELUDE by Oriole opens in The Yards, Covent Garden

Studio Found designs and delivers Honey & Co’s new Daily deli

Josephine by Claude Bosi opens on Sloane Stanley’s Fulham Road

KARMA KITCHEN LAUNCHES SIXTH SITE IN WIMBLEDON

Sales

Circulation

LE PETIT BEEFBAR: RICCARDO GIRAUDI BRINGS A BLEND OF GLAMOUR AND COMFORT TO CHELSEA

Le Petit Beefbar, part of the globally renowned Beefbar restaurant collection and a known reference for all meat lovers, is bringing a blend of luxury and comfort to Chelsea diners. Created by Monaco-based restaurateur Riccardo Giraudi famed for his expertise in luxury meats, the concept is an elegant yet cosy take on the typical steakhouse.

Born in Monaco, Le Petit Beefbar collection is celebrated worldwide for their chic atmosphere. The Giraudi family, pioneers in contemporary meat

trading, import, and export, are devoted to enhancing the way guests enjoy the finest beef cuts globally.

Le Petit Beefbar Chelsea, a short walk from South Kensington, features daily À La Carte options and innovative takes on traditional breakfast, brunch, and Sunday Roast, as well as an accessible introduction to the Beefbar brand while delivering a comforting and luxurious dining experience.

Le Petit Beefbar also caters to diverse dietary preferences with keto options, as

well as a partnership with Redefine Meat to offer an entirely vegan ‘Redefine Steak Frites.’

The plant-based version of the star dish is made with 100% plant-based ingredients, providing a meat-free alternative without compromising on flavour.

Redefine Meat, an Israeli tech food company, has been employing innovative technology to recreate the taste, texture, and juiciness of traditional meat using 70 sensorial parameters.

BUNSIK GOES WEST: KINGS OF KOREAN STREET FOOD EXPAND TO EARL’S COURT

Bunsik, London’s beloved purveyor of Korean street food, is thrilled to announce the opening of its sixth location, Bunsik Earl’s Court, at 198200 Earl’s Court Road in Earl’s Court, Kensington. This exciting expansion brings Bunsik’s signature Korean snacks from the East to West London for the first time, delighting foodies with an array of mouthwatering options.

The new venue, spanning 1,625 sq ft, will offer 40 covers within a vibrant space adorned in Bunsik’s iconic blue and yellow branding, complemented by neon feature lighting inside and out, inspired by the energy of K-culture. Whether dining in or opting for the ever-popular takeaway option, customers are sure to be captivated by the lively atmosphere.

Continuing its commitment to a quickservice restaurant model, Bunsik Earl’s Court will feature counter service, ensuring a swift and efficient experience

for patrons eager to indulge in Bunsik’s delectable offerings.

Bunsik’s menu at the new Earl’s Court location will showcase the brand’s celebrated Korean street food, including the infamous Korean Style Corn Dogs, also known as K-Dogs, which have gained notoriety on social media. Other fan favourites will also feature, including Korean Fried Chicken, Ddukbokki, and Kimbap which is a rising food trend in the US.

With Bunsik Soho selling a K-dog every 20 seconds and the brand’s immense popularity on social media - with the #koreancorndog hashtag reaching 784.8M views - the anticipation for Bunsik Earl’s Court is palpable.

Bunsik Earl’s Court is set to open its doors in April and will be available on Deliveroo. For more information about Bunsik, its menu and the launch promotions, please visit www.bunsik.co.uk/ and follow on social media @bunsik_london.

LENDLEASE WELCOMES TRIO OF INDEPENDENT

OPERATORS

TO ELEPHANT PARK

Lendlease has announced a flurry of new independent signings and openings at its thriving Zone 1 London neighbourhood, Elephant Park. Asian Street Food restaurant and bar NOKO and Venezuelan all-day eatery Arepa & Co have signed for their second and fifth London locations respectively, whilst Kiki and Miumiu, the independent food market specialising in pan-Asian produce, has launched its upsized store.

NOKO has selected Elephant Park’s casual dining zone, Sayer Street, for a second location, joining its site in Camberwell. With 60 covers inside and 15 outside, the 1,710 sq ft restaurant will serve NOKO’s fusion Japanese, Chinese, and Korean inspired cuisine, including a variety of dumplings, noodles, flame-grilled robata, and fried chicken.

The home of Venezuelan food in the capital, Arepa & Co will be joining Ash Avenue, Elephant Park’s lifestyle hub. Celebrating an all-day offering of authentic Venezuelan flavours and ingredients, the 2,000 sq ft restaurant will serve traditional sweetcorn cachapas, cornbread arepas, and small plates including yuca fries and pastelitos to up to 100 covers, including 25 outside.

Following two hugely successful years at Elephant Park, independent food market Kiki & Miumiu has launched its upsized store on the convenience-focused

Walworth Road, more than doubling its footprint to 4,745 sq ft. Elevating the brand’s offer is the addition of a graband-go Taiwanese bubble tea concept, T4, alongside its much-loved authentic products across the ESEA region.

The announcement follows the news that Filipino street food operator, Filishack, is launching its second permanent location, at Elephant Park’s Sayer Street. Set to open later this month, Filishack’s Elephant Park restaurant will serve an all-day menu, where customers can build their own rice boxes, burritos, and salads, with Filipino street food favourites such as grilled chicken inasal and beef adobo.

Nash Bond, CF Commercial and Shelley Sandzer represented Lendlease.

JOSEPHINE BY CLAUDE BOSI OPENS ON SLOANE STANLEY’S FULHAM ROAD

The Sloane Stanley Estate has announced that Josephine, the new neighbourhood French bistro concept by Michelin-starred Claude Bosi and Lucy Bosi, has opened at 315 Fulham Road.

Josephine by Claude Bosi has opened a 2,633 sq ft restaurant space on the corner of Fulham Road, marking a prominent addition to the Sloane Stanley Estate and complementing the wider F&B and retail offer. The new concept transcends the traditional French ambience and pays homage to the Bosi family, offering classics such as French Onion Soup, Oeuf en geleé, Salade Lyonnaise, and Leek Vinaigrette. A variety of wines will also be on offer, including

Josephine’s very own label and a rotating monthly wine speciality, enhancing and providing an authentic experience for visitors.

The opening represents the appeal of the Sloane Stanley Estate to leading restauranteurs and the wider charm of Chelsea as a destination for independent concepts and debuts.

This announcement follows other recent F&B entrances to Sloane Stanley’s Fulham Road, such as Kiss The Hippo, which opened its 600 sq ft coffee shop late last year, as well as Dez Amore, the Italian street-food concept, which is set to open a 1,178 sq ft restaurant in the coming months at 273 Fulham Road.

NEW TIPPING RULES STRIKE RIGHT BALANCE

The proposed tipping code of practice reflects the variety and complexity of hospitality, offering the right level of flexibility for businesses.

In its response to the consultation on the proposed tipping code of practice, UKHospitality said the code rightly enables businesses to reflect the circumstances in which they operate, without being too prescriptive and burdensome.

It said the vast majority of the sector will already be operating in the spirit of the new legislation, ensuring transparency and fairness to team members through existing tipping policies.

A number of areas have been highlighted for improvement, in particular how agency workers are treated by the legislation.

The current legislation requires businesses to include agency workers in tip distribution, but this could cause significant administrative difficulties and reduce tips for contracted workers.

The consultation response comes as UKHospitality launches brand new, detailed guidance on the legislation, which comes into force on 1 July 2024.

The guidance takes businesses through the detail of the new rules and what they need to adhere to. It is exclusive for UKHospitality members.

BEER & PUB ASSOCIATION RESPOND TO MUP INCREASE TO 65P

The Scottish Beer & Pub Association (SBPA) have responded the announcement from the Scottish Government that following their consultation, Minimum Unit Pricing (MUP) will continue beyond 30 April and be increased to 65 pence per unit (ppu).

Commenting, CEO of the Scottish Beer

and Pub Association, Emma McClarkin said: “The decision to press ahead with a significant increase to MUP is disappointing, especially during a cost-of-living crisis. The vast majority of people consume alcohol responsibly and this increase will put further pressure on strained household budgets. The evaluation also showed no substantial evidence of the policy working. The future

introduction of a DRS will also interact with MUP, particularly lower strength products such as beer and likely distort consumer behaviour, which has not been considered. We strongly advise the Scottish Government to reconsider the increase at this time and instead look towards targeted interventions which have a proven record in tackling alcohol misuse.”

THE ULTIMATE HASSLE-FREE QUIZ NIGHTS WITH HQ.FM PUB QUIZ AND BINGO SOFTWARE

Unlock the future of interactive entertainment with HQ.FM’s revolutionary quiz software – where convenience meets reliability, ensuring your game night is an uninterrupted success.

Gone are the days of downloading clunky apps that consume precious space on your guests devices. HQ.FM’s innovative platform allows you to dive right into the fun with no additional downloads necessary. Experience the freedom of hassle-free setup as you say goodbye to extra costly hardware, and embrace the simplicity of our user-friendly interface.

With HQ.FM, location is never a limitation. Whether you’re hosting a cozy trivia night at your local café, restaurant, bar, pub, club or even a national competition, our adaptive software is designed to let you play literally anywhere.

Break free from the confines of Ethernet cables and specific VPN devices. With HQ.FM, all you need is any internetconnected device – your laptop, tablet, or smartphone becomes the portal to a world of quizzing excitement.

Tech glitches will never spoil your evening again. HQ.FM’s robust platform is engineered to recover seamlessly on any device, ensuring the continuity of your quiz event no matter what. The pain of waiting for equipment authorisation or dealing with complex setups is a thing of the past.

Simply go online, access your account, and you’re instantly ready to engage your participants with an interactive quiz experience.

HQ.FM sets a new standard for quiz hosting software by delivering a smooth,

user-friendly, and adaptable solution that meets the demands of today’s savvy quiz masters.

To reiterate, here’s why HQ.FM stands out:

✔ Flexibility: Play on any internetenabled device – no apps, no extra costly hardware, just pure quiz enjoyment.

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✔ Ready-to-Go Entertainment: Access a plethora of quizzes without the lastminute rush to find or buy questions. Just search, select, and play.

Upgrade your quiz hosting game today with HQ.FM and let the good times roll uninterrupted.

We also hire our Hashtag Hosts (along with the HQFM Quiz Software) to provide a fully inclusive quiz package. A successful quiz host has the ability to engage and entertain their audience while keeping the game fair and fun for everybody.

Experience the future of trivia now. It’s time to host and play with HQ.FM –where every question leads to more fun, no strings attached!

THE HOSPITALITY TECH YOU NEED TO MAXIMISE EFFICIENCY AND REVENUE BY NICOLAS FERRARY BRIGAD UK MD

With no respite from rising business costs for the hospitality industry there are a host of tech solutions that will help manage expenditure and maximise revenue.

According to data from BRITA Professional, hospitality operators have witnessed price rises of 30 percent, with energy, food, and staffing costs showing few signs of easing.

Latest reports are also indicating restaurants have been the hardest hit. Hospitality tech platform Brigad has identified a range of digital tools to complement six ways hospitality venues can manage costs and increase profitability.

Brigad’s UK MD Nicolas Ferrary said: “Improving efficiency through technology can have a significant impact on your bottom line. The apps complement what are strategic actions, which should be part of every hospitality business operation.”

Optimise stock management

Paying close attention to your stock turnover is a quick way to improve your business’ margins. Ease any losses by reevaluating how you manage your stock and to prevent over-ordering. This means you have the right stock when required, and also cuts down food waste. The key is to stop thinking you intuitively know how much stock to order and use data instead.

Use stock management software, which will help you keep track of your stock and understand how much it is worth. Your Point of Sale (POS) system will perform all the complicated calculations around gross and net margins.

Tech choices: Zettle; Lightspeed or BlueCart

Reduce sourcing costs

Various industry studies have illustrated the rise in the price of food for hospitality

businesses is more dramatic than for the general public. Data shows 40% of restaurants are operating at a loss. To reverse this reevaluate your sourcing strategy. Firstly, assess what you’re buying and if the price has spiralled. If so, reconsider whether to have it on the menu. Secondly, talk with your suppliers and see what deals can be struck, while also considering introducing them to other businesses, to generate goodwill. A third option is to consider being part of a buying group, where you can benefit from bulk purchasing.

Tech choice: MarketMan

Adapt your menu

Take time to assess your menu. Adapt your offering to the fluctuating prices. This way you can see which of your dishes are the most profitable and which are losing you money.

Concentrate on your restaurant’s bestsellers and most profitable dishes to maximise profit. Consider reducing the number of dishes you offer, as this means fewer ingredients and the potential to get a better price for ordering higher quantities of those you are using. Look at digitalising your menu as this will enable you to change and update your menu easily. It’s cheaper, greener, and you can use the data to make informed decisions.

Tech choices: Libeo; Deliverect; Mydigimenu

Minimise Waste

Restaurants, hospitality businesses, and catering companies across the UK generate one million tonnes of food waste per year which equates to a loss of nearly £700 million for the industry.

Aside from managing your stock more effectively, there are other ways to reduce waste.

Assess your portion sizes and assess if they can be reduced.

Properly store and label all food. Identify ways to use every product.

Tech choice: Winnow

Manage your staff efficiently

Staff are one of the biggest costs, so it’s important to get this right. Ensure you have the right number of staff and use scheduling to ensure you are not under or overstaffed.

Your staff can help improve operational efficiency and optimise costs. Challenge

the staff to be more resourceful; can they swap a hot dish for a cold dish? Can they create dishes from scratch rather than using more expensive pre-prepped food?

Finally, identify ways to upskill staff to be more efficient. This will lead to less mistakes, less waste and lost profits.

Tech choices: Deputy; Connecteam

“Improving efficiency through technology can have a significant impact on your bottom line. The apps complement what are strategic actions, which should be part of every hospitality business operation.”

Control your energy

Assess how you can reduce your energy bills. Restaurants use a lot of energy and water to store and prepare food, light dining rooms and kitchens, and keep the venue at the right temperature. Simple changes can include changing to LED/ energy efficient lighting, turning off all unnecessary electrical equipment, switching to energy efficient appliances and using smart thermostats to control heating. Also consider switching your supplier to one that can offer tech solutions.

Tech choice: Zeller

DAISUKE HAYASHI

Restaurant Industry News speaks with Chef Daisuke Hayashi’s

about the reopening of Roketsu Restaurant

Firstly, thank you for taking the time to speak with us, could you please tell us about your journey into the industry?

When I was a child, I went fishing every week with my father and we would cook the fish that we caught. It was here that I started to enjoy cooking and learnt how to cook fresh ingredients.

How long have you been working at the Roketsu Restaurant, and what do you love most about it?

I’ve been working at Roketsu from the very beginning. I decided I wanted to open Roketsu and offer authentic Japanese cuisine abroad providing guests with an authentic Japanese dining experience.

What is your signature cooking style?

My cooking style is one that expresses the seasons by making the most of the seasonal ingredients. The heart of Kaiseki cuisine is the Dashi (stock) which is made from dried fish, and it is this that is considered the most important element of Japanese cuisine.

Where is the restaurant located and does the menu focus on traditional Japanese Cuisine?

Roketsu is based in Marylebone, London, and focuses on traditional Japanese Cuisine.

What is Kaiseki dining?

Kaiseki dining is a meal in which seasonal ingredients are served in accordance with the formulas of Japanese cuisine, allowing the customer to experience the seasons through each dish.

How does the menu change monthly?

We use seasonal ingredients and structure them in a balanced way within the formulas of kaiseki cuisine.

“Kaiseki dining is a meal in which seasonal ingredients are served in accordance with the formulas of Japanese cuisine, allowing the customer to experience the seasons through each dish.”

How do you change your dishes dependent upon seasons?

Our menu changes monthly to express the freshness and seasonality of the local ingredients.

Why do you only have a small number of diners per evening?

We want to offer food and service that is attentive to our eyes.

What experience do you feel you provide to your guests?

We offer guests a sensory experience. We believe that we can truly enjoy the time and atmosphere without thinking

about the means. We don’t need words to establish a heart-to-heart conversation and understand each other, we can do this through the joy of food. This is the ethos at the heart of the experience we would like to create and the reason why we named the restaurant “Roketsu”.

Tell us why everyone needs to add the Roketsu Restaurant to their must visit lists

Roketsu is a genuine Japanese restaurant and was one of the first Kaiseki restaurants to open in the UK. Kaiseki courses are made with meticulous attention to detail from the intricate flavours extracted from seasonal ingredients, aesthetics of each dish and portion sizes to ensure there are no waste.

Website: www.roketsu.co.uk

FARM FRITES: THE FRESH TASTE OF THE LAND

Fresh from the field’s potatoes processed into delicious fries, to a new range of delicious, cheesy appetisers, Farm Frites has been at the forefront of added value foodservice products since 1971 from fine dining to quick service restaurant food.

In the UK, we have sales & marketing foodservice experts, who thoroughly understand the operations and needs of multi-channel demands, from large pub groups to independents.

One of the newest growth areas for the company is its range of delicious appetisers, perfect for all foodservice sectors from gastro pubs, family-run independents to restaurant chains.

Farm Frites Appetisers are sure-fire menu favourites with the general public and kitchen staff.

They are quick and easy to prepare, using air/deep fryers or combi/fast ovens and produce low waste. Many pub-goers and restaurant visitors nowadays, like to share snacks with family or friends: akin to ‘grazing-style.’ Eating out has been a more casual affair, with many diners preferring to eat al fresco snacks, alongside their choice of drink.

Research has found that 60% of food operators believe that adding cheese helps items sell better. With a wide range of cheese now available, in varying strengths and flavours, they can be added to both sweet and savoury dishes for more eclectic menu choices.

The full cheese appetisers range includes: Cheese Pops, Chill Cheese Toppers,

Mozzarella Sticks, Camembert Bites, Jalapeño Bites Cream Cheese, Cheddar Bites, Brie Bites and Nacho Cheese Bites, with additional battered and breaded cheeses, chilli cheese toppers, breaded cheese pops and premium cheese sauce.

The full onion appetisers range includes: Breaded Onion Rings and Whole Onion Rings Natural Battered.

The Appetisers range can be presented as side dishes, salads, mains and as dips.

The Chilli Cheese Toppers are 100% vegetarian, with a rich, creamy cheddar cheese filling and just the right kick of chilli.

The delicious, golden batter crust gives a crunchy texture, perfect for sharing with

your nearest and dearest and a cool beer, wine or soft beverage of choice.

The Cheese Pops are made with mouthwatering 40-week matured premium Gouda Cheese, with an extra crunchy four-layered crust. Internal holding tests have proved that the Cheese Pops stay hot and crunchy after 30 minutes in a delivery bag, making them ideal for food delivery outlets.

The Premium Cheese Topping is a perfect addition to sandwiches, burgers, French fries, pizzas and snacks. The cheese sauce can easily be used in a food pump and is easy to store frozen, chilled or ambient.

Farm Frites is totally committed to the sustainable potato farming, as outlined in its latest annual Sustainability Report published this month.

T:

TAKING A CLOSER LOOK AT SEAFOOD IN THE FOODSERVICE SECTOR

In the ever-shifting seas of consumer spending, anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market opportunities. Our latest report, ‘Fish and Chips in Foodservice’, looks at the insights we’ve uncovered based on data gathered over two years (to September 2023).

The first step to changing or reacting to buying behaviour is knowing what drives customers. Our report on out-of-home seafood sales combines industry data with consumer surveys to reveal the bigger picture.

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodservice are recovering, with 1.1 million more servings in the last two years. While the cost-ofliving crisis has had a dampening impact on the market, post-pandemic recovery continued steadily, slowing only in the most recent quarter (July to September 2023).

The big takeaways

Foodservice equates to almost a third of the volume sales of seafood. Of that, fish and chip meals represent around 20% of all foodservice seafood consumption. In the two years analysed, 337 million servings of fish and chips were sold – a 0.3% increase on the previous two years.

Fish and chips are most popular with older generations

Despite under-50s representing 73% of the out-of-home total of food and drink

servings, 59% of all fish and chips servings are to consumers over 50. This skew is more apparent in pubs, where over 72% of fish and chips servings are to over-50s.

75% of fish and chips servings are to adults without children

Fish and chips perform better in adultonly occasions, particularly in pubs and full-service restaurants where over 80% of servings are to adults without children.

Friday and Saturday dinner remain the peak times for fish and chips

Saturdays are now the most popular day for fish and chips, with Fridays a close second. Together, they account for 43% of all fish and chips servings per week.

The cost-of-living crisis is reflected in a shift from out-of-home to in-home

In line with the trading behaviours seen in foodservice, there’s been an increase in purchases of frozen fish and chips products from supermarkets as a cheaper substitute to takeaways. For many people, dining in at home has become the new ‘going out’.

Fish and chip shops suffer as social eating is prioritised

On-premises dining remains important to people for the socialising opportunity it offers, with full-service restaurants seeing an overall traffic growth of 2.5%. Meanwhile, fish and chip shops have seen a significant dip in sales as consumers tighten their purse strings to cope with the cost of living.

Opportunities in fish and chips – the 5 Es

1. Engage younger consumers to broaden the consumer base.

2. Expand the buying window by finding ways to make fish and chips relevant throughout the week.

3. Embrace delivery services and appbased ordering, and explore digital loyalty schemes.

4. Explore opportunities to diversify with portable snacking options, or expand menus for fish and chip shops.

5. Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option.

In navigating the evolving landscape of the fish and chips market, businesses must be willing to adapt, innovate and strategically target emerging opportunities to ensure sustained success.

Want to dive deeper? Read the full report at www.seafish.org/insight-andresearch/seafood-in-foodservice-dataand-insight

MANAGING FOOD WASTE AND CHARITABLE GIVING

BY ROB EASTON, HEAD OF

ENVIRONMENTAL HEALTH AT SHIELD SAFETY

One third of all food produced globally goes to waste; if food waste was a country, then it would be the third largest emitter of greenhouse gasses in the world. In the UK, 70% of food waste occurs in the home, but the hospitality and retail sector still contribute a sizable 16% to the total.

Donating unwanted food to charity, however, is a great way to reduce the overall impact of waste while also supporting the local community. Rob Easton, Head of Environmental Health at Shield Safety, shares useful guidance on how this can be done safely.

Good businesses will always do their best to reduce food waste. This will normally be through careful menu planning, stock control, and using par levels. Sometimes, however, events outside the control of the business, such as an unexpected change in weather, guest no-shows, or

travel disruption can leave a business with excess food that is not able to be used. Unfortunately, this excess food often ends up in the bin, incurring waste disposal costs and meaning good quality food goes to waste.

However, by planning and working with other organisations, this can be avoided and those in need can benefit from free food. Managing food waste is also a great way of reducing the carbon footprint of a business and helps towards net zero.

Does the law still apply, even if I am giving the food away?

Absolutely, it does. The definition of the sale of food extends to free food and charitable giving, therefore the same laws apply to the food which is being given away as to food sold. This means the same standards of food safety must be upheld.

What Controls Should Be in Place?

Temperature Control

If the food is a high risk, then temperature control will be key and the same disciplines in the business will continue. If food has been cooked and it is still hot, it is likely

it will need to be cooled before being donated. If the food needs to be stored chilled, then this must continue up to the point of it being given as a donation. If possible, it is recommended that food is frozen down before being given as a donation. Freezing the food will extend the shelf life of the product and increase the likelihood of it being of benefit to those it’s donated to.

Allergens

It is important that food that has been prepared has allergen information provided when donated. You will be providing this information already to your customer, so it should not be too much extra work to provide it with the donated food.

Containers

The containers that the donated food is placed into must be clean and prevent contamination of the food. Consideration must be given if extra containers are required for keeping food to be donated and make sure they are clean.

Good businesses will always do their best to reduce food waste. This will normally be through careful menu planning, stock control, and using par levels.

Food Safety Management Systems

If a food business is donating unwanted food, then the process and safe methods must be included within its Food Safety Management System (FSMS).

Working With Charities and Other Organisations

A great way of ensuring the donation gets to those in need is to work with a specialist organisation. They will help arrange the collection of the food, advise on how best to prepare it, and any specific controls they stipulate. In addition to local charities, there are a number of online services that can help you connect with organisations and those in need.

Freezing the food will extend the shelf life of the product and increase the likelihood of it being of benefit to those it’s donated to.

One of the most well-known services is Olio, which will organise 24/7 pick-ups at minimal disruption to your business. Other organisations can be found at feedback global.

Website: www.shieldsafety.co.uk

EDITORS REVIEW – STK NEW YORK

STK Steakhouses are an international brand and Restaurant chain that combines the concept of a modern steakhouse with a dynamic, vibe-laden atmosphere; think fine-dining but with a high-end nightclub feel, creating a dining experience that goes beyond just a meal.

Located in the heart of mid-town Manhattan, STK offers a chic and lively ambiance, setting it apart from traditional steakhouses. Just stepping into the building, you could tell that this was not a run-of-the-mill steakhouse. The décor is incredible. The pristine white leather

chairs, compliment the dark floor and white, sculptured ceiling. The sleek interior design, featuring a mix of contemporary decor and dim lighting, contributes to a trendy and upscale dining atmosphere. In addition to the décor, another standout feature is the use of a DJ, mixing tunes and filling the room with anything from fun 70’s disco to smooth modern dance tracks – at a volume which makes the music noticeable but not so loud that you are shouting just to be heard, as the restaurant seamlessly transitions into a bustling lounge as the evening progresses, with music and an energetic vibe that appeals to a younger, more cosmopolitan crowd.

“STK is not just about exceptional steaks; it’s a destination for those seeking a dynamic social scene coupled with highquality cuisine.”

STK is not just about exceptional steaks; it’s a destination for those seeking a dynamic social scene coupled with high-quality cuisine. The menu boasts a variety of prime cuts of beef prepared to perfection, accompanied by an array of delectable sides and starters that cater to diverse tastes.

Having been shown to our table, a booth with the aforementioned white leather upholstery and large wooden table, we selected our starters, firstly a STK signature dish, the Lil Brgs. Juicy wagyu beef, sweet caramelized onion and beautiful melted

cheese oozing out of the sesame seed bun. And Tuna Tartare, soft pieces of tuna on a bed of avocado with a wonderful saltysweet soy-honey emulsion.

It is almost inconceivable to go to a STK restaurant and not have a steak, and so it proved. For main we had one of their stunning filet steaks, cooked and seasoned perfectly to medium-rare and served with a punchy horseradish sauce. We also had a maple-rubbed salmon fillet with pickled cherry tomatoes. The fish was soft and flaky and full of flavour. The mains were complimented by a side order of Mac and

Cheese, again, very much a go-to at STK, soft pasta in thick creamy sauce and a layer of bubbling sharp cheddar, make it very much a part of the meal instead of just a side dish.

The meal was concluded with a selection of desserts – all are fantastic, but we opted for another STK classic, the Bag O’Donuts and also the cheesecake. The former is quite literally a bag of doughnuts with three dipping sauces – dulce de leche, raspberry and chocolate, satisfyingly warm and enough to treat any sweet-tooth. The cheesecake, a personal highlight, was smooth and creamy and this was complemented by a sharp raspberry coulis and summer fruits.

The service at STK is generally attentive and professional, contributing to the overall enjoyable dining experience. STK in New York City is more than just a steakhouse; it’s a fusion of exquisite dining, stylish ambiance, and a vibrant social scene. Its modern approach to the traditional steakhouse concept, coupled with its lively atmosphere, makes it a sought-after destination for those looking to indulge in both fine dining and an energetic nightlife experience in the heart of Manhattan.

Maria Lapthorn EDITOR

COMEDIAN MARCUS BRIGSTOCKE TO HOST

THE CASUAL DINING AWARDS IN APRIL

The Casual Dining Awards has announced that comedian Marcus Brigstocke will host its 2024 edition which takes place on 25 April at the 5* London Marriott, Grosvenor Square.

Marcus was named BBC’s New Comedian of the year during his first Edinburgh Festival in 1996 and has recently toured ‘Absolute Shower’ across the UK to rave reviews.

He recently launched a new sell out show ‘Cheese & Whine’ at the Edinburgh Festival Fringe 2023 and has a stand up special ‘Devil May Care’ on Amazon Prime Video.

Stand Up has remained the backbone of his work but he’s continued to act on stage and screen and write scripts for sitcoms, films and sketch shows. He appeared in films like Love Actually, Magic Mike III - The Last Dance, Blinded by the Light, and Beyond the Sea.

Marcus also hosted HIGNFY, has been a panelist on QI, Mock The Week, WILTY and was a semi-finalist on Celebrity MasterChef 2023.

Celebrate your industry

The Casual Dining Awards, organised by Diversified Communications UK (event organisers of the Casual Dining show) recognises and celebrates the best multisite restaurants, pubs & bars in the UK. Now in its seventh year, the prestigious awards are a widely recognised accolade within the industry and are attended by some of the most successful operators across the country; including leading brands like Brewdog, Dishoom, Wahaca, Wagamama, Nando’s, Pizza Express, Mowgli, Honest Burgers, and more.

For further information about the awards and to see the 2024 shortlist, please visit www.cdawards.co.uk.

Book your ticket today

The Casual Dining Awards take place at the 5*London Marriott, Grosvenor Square on 25 April. Seats are limited, so to reserve your spot, please visit www.cdawards.co.uk/book-a-table.

THE BEEFY BOYS’ MURF TO JUDGE NATIONAL BURGER AWARDS AFTER 2023 DOUBLE WIN

Anthony ‘Murf’ Murphy, a founding member of The Beefy Boys, has been invited to serve as a judge at the prestigious 2024 National Burger Awards. This esteemed honour comes on the heels of The Beefy Boys’ remarkable achievement at the awards in 2023, in which they became the first contenders ever to win both the National Burger of the Year and Burger Chef of the Year awards simultaneously.

This year will mark the tenth anniversary of the National Burger Awards, which will take place on Tuesday 20th February at the Big Penny Social in London. This year, Murf, who was crowned Burger Chef of the Year in 2023, will bring his expertise to the judging panel, contributing his extensive knowledge and passion for crafting exceptional burgers.

The Beefy Boys, a collaboration between childhood friends; Anthony ‘Murf’ Murphy, Daniel Mayo-Evans, Christian Williams, and Lee Symonds have been captivating the taste buds of food enthusiasts since 2015, with restaurants in their hometown of Hereford, as well as Shrewsbury and Cheltenham. Specialising in American-style burgers and barbecue food, they pride themselves on using

the finest local produce, particularly the 100% Herefordshire beef that forms the foundation of their award-winning burger patties.

Murf expressed his gratitude at being asked to return the awards, stating, “It was an absolute honour to compete with so many fellow burger flippers last year, and it’s amazing to be asked to come back as a judge in 2024.

“The National Burger Awards brings together the best burger talent in the country, and I’m really excited to be a part of it all over again”

Since their win in 2023, The Beefy Boys have had a whirlwind twelve months. Notably they have appeared twice on on BBC’s Saturday Kitchen Live alongside some of the UK’s most popular chefs, as well as on an episode of The Secret World of Hospitality with Tom Kerridge. Alongside this they have continued to serve their sensational burgers to hungry audiences across their three restaurants and from their food truck, which travels to events across the country.

You can find out more about The Beefy Boys, and book a place in one of their restaurants at thebeefyboys.com

BOCUSE D’OR UK RAISES RECORD AMOUNT FOLLOWING DAZZLING FUNDRAISING GALA DINNER

All eight of UK’s three Michelin starred chefs cook together for the first time plus a performance by Louise Redknapp, raising support for Team UK and Cancer Awareness Trust

The Bocuse d’Or Team UK raised more than £280,000* at a fundraising gala which took place on Monday 22nd January at the beautiful ballroom of Raffles London at The OWO. The evening brought together all eight of the UK’s three Michelin-starred chefs. This 16 hands collaboration marked the first time these chefs have joined forces to create a masterpiece menu which celebrated the very best of British gastronomy and featured their signature dishes. Each chef prepared a course for the 200 guests.

The proceeds from the gala will give the young chefs representing the UK the best chance of achieving gold in the world’s most renowned and prestigious live cooking competition, the Bocuse d’Or. In the culinary world equivalent to the Olympics and the World Cup.

To give candidate chef Tom Philipps and commis chef Harry van Lierop the best chance yet of achieving gold for Team UK, the money raised will go towards their intense training and hiring a team of professionals and nutritionist to aid

them in performing at their best for such a top level contest as this when speed, precision, culinary skill and creativity are critiqued by the top chefs of the world and audiences worldwide.

Money raised will also help pay the salary of a nutritionist who will work with Team UK and Cancer Awareness Trust to educate chefs about the difference food can make to those living with cancer.

Chef and author Sabrina Ghayour took on the MC role, whilst Rebecca ToobyDesmond of Philipps auction house hosted the live auction with attendees bidding on a variety of donated luxury and once in a lifetime experience including a private dinner cooked by Team UK.

At the end, guests were treated to a stellar performance by Louise Redknapp who got everyone to their feet dancing. It was the perfect end to an incredible evening.

FIRST LOOK: SIX BY NICO MERCHANT CITY OPENS IN GLASGOW

Six Company, the Glasgow-based company behind the Six by Nico restaurants, has opened a new flagship restaurant in the Merchant City.

After six years of operations in the city and the opening of fifteen sites throughout the UK and Ireland in the same time frame, the brand is moving into a new phase with a new look Six by Nico restaurant in its hometown of Glasgow. Six by Nico Merchant City on Albion Street will provide the experience guests all know and love in elegant surroundings that compliment all aspects of their product.

The interior concept at Six by Nico Merchant City is earthy and inviting with high energy and impact that coincides with the exciting food offering. The design roots for the new interior concepts are inspired by the number SIX, and designers Studio Two developed ideas for Six by Nico by using the six-legged dragonfly as its muse, honing in on characteristics of the insect’s body form, colour, and natural habitat. As Six by Nico continues to develop the brand across multiple venues, restaurant sites

will gain a harmonious design style whilst maintaining individuality inspired by locational concepts.

Since launching their first restaurant in 2017 in their hometown of Glasgow, Six by Nico has served over 350,000 customers across the city’s locations in Finnieston, Byres Road and Glasgow Southside and a staggering 2 million dishes. The Six by Nico brand has created 49 tasting menus since the conceptual brands launch in Glasgow and raised over £700,000 in two years for the groups charity partner Beatson Cancer Charity. Since the partnership’s inception less than two years ago, the restaurant group and their customers have raised funds across their fifteen Six by Nico locations in England, Scotland, and Ireland as well as 100% of the proceeds from the Beat 6 restaurant in Glasgow Bearsden going directly to Beatson Cancer Charity.

For further details on Six by Nico Merchant City and to book now for The Mad Hatter’s Tea Party please visit www.sixbynico.co.uk/glasgow

LIVERPOOL ONE WELCOMES CITY DEBUTS FOR THE REAL GREEK AND THE BOTANIST

Grosvenor has announced two new restaurant openings at Liverpool ONE, welcoming authentic Greek concept, The Real Greek, and artisan cocktail bar and restaurant, The Botanist. The openings mark two new city debuts for Liverpool ONE, joining the destination’s line-up of leading names in hospitality.

Joining Liverpool ONE’s Paradise Street, The Real Greek’s 3,900 sq ft restaurant caters to 162 diners inside and 38 outside.

The space has been fitted out in The Real Greek’s signature style, with blue and white accents throughout and a range of Mediterranean-inspired art and photography. Bringing quintessential Greek dining to Liverpool, The Real Greek serves cold and hot meze, Souvlaki Wraps and Greek salads, as well as sweet Greek treats such as Baklava.

Launching its popular restaurant and bar concept in Liverpool for the first time, The Botanist is a new addition

KARMA KITCHEN LAUNCHES WIMBLEDON SITE, ANNOUNCES MCDONALD’S AS FIRST PARTNER

Karma Kitchen, the commercial kitchen operator, has announced the launch of its sixth site, a 14,682 sq ft, 26-unit strong location in Wimbledon, South West London.

Joining sites across the capital, Wimbledon adds another key strategic location to Karma Kitchen’s growing

portfolio. Close to densely populated areas like Wandsworth, Tooting, and Earlsfield, it creates opportunities for new partners to expand their production to community-driven, light-filled, and innovatively designed spaces. Much like Karma Kitchen’s five other locations, it offers flexibility and scalability, with businesses able to increase the size of

to Liverpool ONE’s leisure terrace on Chavasse Park, joining Loretta’s Parkside Tavern and the soon to open Flight Club city flagship. The 6,400 sq ft restaurant features the brand’s carefully curated food menu ranging from lighter dishes such as salads and noodles, to classic bar meals of steaks, fish & chips, and burgers. As well as unique, crafted cocktails, visitors to The Botanist can expect live music and an exciting atmosphere, with a terrace that opens on to the park.

their kitchens within a matter of days, responding quickly to growing demand.

The Wimbledon location has a variety of kitchen floorplans, so partners can choose a space that’s specific to their production needs. A Karma Kitchen unit can be as much as 97% cheaper and 20 times faster to occupy than a traditional space, and every site is designed with the staff in mind, including a central break area and naturally lit kitchens.

McDonald’s is the first partner to open at the site, taking a 2,000 sq ft delivery kitchen that it has customised to suit its own operations and production methods.

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HOT WASTEWATER PUMPING –THE PROBLEMS AND THE SOLUTIONS!

Reliability is absolutely essential for busy commercial kitchens. This is especially true when pumping hot wastewater from equipment such as pasta boilers, glasswashers, dishwashers, combi ovens and even sinks with Zip taps.

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While all wastewater pumping systems utilise submersible pumps, these are generally only designed for pumping wastewater at nominal temperatures of 35°C.

Manufactures specification for some of these pumps places serious limitations on their use and reliability in a commercial environment.

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For wastewater coming from a system that regularly discharges hot wastewater, a submersible pump rated for continuous use is therefore essential.

Over many years of testing and development, one range of pumps has become the

Professional combined pasta machine based on extruder, complete, solid and reliable; produces lasagne, ravioli of many shapes, gnocchi, chicche and many other types of short and long pasta.

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benchmark for reliable hot wastewater pumping. These are the Jung Pumpen 730HES (10m closed valve), or for higher discharge requirements, the 1030HES (12.5m closed valve).

Due to their internal shaft seal design, specification and choice of construction materials these pumps are reliably rated for continuous operation at 90°C, meaning that they are specifically designed for hot wastewater.

Ideal units are - Pump Technology Ltd, DrainMajor (pictured) for single pump specification or, if a twin duty standby pumping system is required, the DrainMajor Duo and DrainKing.

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At by Ichnos, we pride our self in helping clients to make the correct choice when selecting the right equipment.

STUDIO FOUND DESIGNS AND DELIVERS HONEY & CO’S NEW DAILY DELI ON STORE STREET IN LONDON

Continuing its successful collaboration with Honey & Co, award-winning Studio Found unveils its Honey & Co. Daily design.

Multi award-winning London-based hospitality interior designer, Studio Found, has unveiled its latest design collaboration with Honey & Co with the opening of Honey & Co. Daily - a new deli, bakery and café open from 9am5pm.

Right in the heart of Bloomsbury and acting as the sister site to Honey & Co. on Lamb’s Conduit Street, which Studio Found also designed and delivered last year, the new all-day dining and takeaway venue takes up the corner plot of Alfred Place and Store Street.

The new site seamlessly blends a deli and takeaway space at the front where Honey & Co’s hand crafted baked goods, salads and a selection of hot items are sold with a versatile café beyond. This welcoming and relaxed space provides an informal dining area for those who want a more leisurely eating experience. Away from the customer areas, downstairs there’s a fullyoperational bakery that creates products for all of Honey & Co’s venues and as well as for an online delivery service.

Honey & Co. Daily was designed to complement the existing Honey & Co venues, while having its own unique identity as a more relaxed and flexible space. The design had to deliver on functionality as a busy, multi-purpose venue, while also aesthetically reflecting the welcoming ambiance that Honey & Co venues are known for. At the heart of the design is the celebration of the colour, taste and variety of Honey & Co’s delicious and much sought after Middle Eastern food.

Studio Found’s design concept for Honey & Co. Daily was rooted in the fundamental principles of material integrity and meticulous attention to simple yet thoughtful details. This approach plays throughout both deli and dining spaces creating an alluring and serene ambiance that enhances the overall experience for all customers whether they’re taking away food or dining in.

The empty retail space, previously a Co-op store, provided a blank canvas for the design collaboration between Ed Plumb and his team at Studio Found and Honey & Co owners Itamar Srulovich and Sarit Packer. Close cooperation was paid to making sure the design was operationally viable across all the different spaces for both customers and staff. Flexibility was key to the brief. For example, the space had to accommodate bakery trolleys travelling through the dining space to the deli counter at the front. And display counters were designed on wheels so that they could be rotated in the evening to provide a high level seating area - or to organise a queuing system in the deli for the busiest times.

In addition, the space had to be flexible for special events Itamar and Sarit will be hosting - such as supper clubs and holiday celebration feasts. A curtain can be pulled to divide off the dining space from the deli creating a more intimate event space. In the restaurant area low level cafe curtains act as a buffer between the busy street and dining space and help to distinguish this area from the more casual deli space.

From the outside the shopfront has retained its existing palettes of red granite and dark grey glazing frames while Studio Found selected a pale pink tone for the fascia to tie the exterior and interior colours together.

Once inside the space is bright and airy, with tactile materials and simple yet beautiful joinery pieces. With many design functions to consider, the Studio Found approach was to create a light and airy base palette that had texture and tactility upon which carefully chosen richer materials could be introduced to enhance it. The base palette was achieved by using plaster render on the walls in

two earthy clay tones - an off-white and a pink/terracotta tone - adding depth and character without overpowering the space.

The ceiling and services were deliberately retained to add a feeling of functionality and a connection to the working bakery downstairs - these were sprayed out white to blend in more.

Continued >>>

For the flooring a light stained oak timber runs throughout to maintain a connection between the different spaces - adding to the light base palette. Banquettes were upholstered in pale leather and simple linen as a contrast to more striking cushions which add flashes of colour. Throughout the venue a combination of rustic oak and walnut have been used to add a natural elegance to the spaces - the grains adding subtle organic shapes.

The earthly, honest finishes extend to the choice of handmade terracotta tiles in two tones for the feature counter, while in contrast Rosso Marble for the bar top and white marble for the deli counter add a richer, more luxurious feel.

As with Honey & Co Lamb’s Conduit Street, some of the final touches were selected by

Itamar to inject personality and lived-in feel from contemporary artworks and plants to ceramics handmade by Itamar and Sarit.

The food display units are full of colourful Honey & Co bakery goods and salads and the wooden bread shelves behind the deli counter exhibit the bakery products.

Studio Found also worked closely with Itamar and Sarit to manage the budget and where possible choose more cost-effective materials or design options - none of which compromised in any way the overall quality of the design.

Studio Found’s Director, Ed Plumb said of working with the Honey & Co team again: “It’s great to work again with Itamar and Sarit who are just as passionate about design as they are their food! They really understand the importance of creating the right ambiance through considered design choices - from the layout and flow of the space to the choice of materials. Everything was carefully chosen to showcase and champion their beautifully crafted bakery and deli products - and to set their venue apart from other high street bakeries and delis across London.”

Itamar Srulovich added: “Honey & Co. Daily has been a long-term dream of ours - we’ve always wanted a beautiful and accessible venue that showcased our love of baking and brought our food to even more Londoners and visitors. Thanks to Studio Found’s understanding of our Honey & Co concept and their exceptional design talents, we have once again captured Honey & Co’s heart and soul here. It’s been another successful collaboration based on trust and patience. Both Sarit and I are excited to bring another venue to our favourite part of London to celebrate our love of Middle Eastern food.”

Studio Found’s other recent hospitality projects across London include The Libertine located within the Vaults of The Royal Exchange in the City of London, which recently won the prestigious ‘Interior of the Year’ accolade in the British Institute of Interior Design Awards 2023, as well as the recently opened and widely acclaimed restaurant, 64 Goodge Street.

Images: © Billy Bolton & Studio Found

TEAM BEHIND

POPULAR NORTHERN RESTAURANTS, EL GATO NEGRO AND CANTO, BRING YOU THE LAUNCH OF ‘BLACK CAT CLUB’

An ambitious young chef is set to bring the authentic taste of Italy to Sunderland, as the latest addition to the hotly anticipated Sheepfolds Stables development.

Vittorio Farigu, 25, who is currently executive chef at Gino D’Acampo’s popular restaurant on Newcastle’s Quayside, will be opening Vito’s Osteria, which will offer small plates of stunning cuisine, inspired by different regions of the Mediterranean country.

The restaurant, which will open in spring 2024 when the £3m Sheepfolds

Stables development is complete, will offer more than 50 covers, and is Vittorio’s first foray into owning and managing a restaurant.

Vito’s menu is inspired by the true taste of Italy. He recently spent three days in the kitchen of his friend’s grandmother, perfecting a specific type of ravioli that has a distinctive shape and taste – something he will be serving up in Vitos’ Osteria. The name of his business – Osteria – is an old Italian word that refers to a place where locals gather together to eat traditional food and drink wine.

The restaurant will not serve the traditional Italian staple of pizza. Instead, Vito will be focused on delivering small plates of homemade breads, cured meat and charcuterie and local dishes that could only be created by someone who really understands the true taste of Italy.

Vito’s Osteria will be based in an old part of the venue, which used to house around 20 working horses when the stableds was operational. The Grade II listed building – located in Riverside Sunderland - is currently being transformed by Sunderland headquartered architecture and engineering practice Building Design Northern (BDN).

BDN has been supported with its plans for the building by Sunderland City Council.

PRELUDE BY ORIOLE OPENS IN THE YARDS, COVENT GARDEN

A pop-up restaurant and bar, ahead of the opening of Oriole’s second, permanent site.

On Wednesday 13th March, PRELUDE by Oriole opened in The Yards, Covent Garden - a three-month pop-up restaurant, bar and innovation space from the team behind acclaimed cocktail bars Oriole, Nightjar and Bar Swift. PRELUDE by Oriole will pave the way for the second iteration of awardwinning speakeasy, Oriole, which will reopen in a permanent location in The Yards, Covent Garden later this summer.

At PRELUDE by Oriole, food and drink will be on equal footing, giving guests the opportunity to enjoy a brand-new

FINE-DINING INDIAN RESTAURANT ANNOUNCES PLANS TO EXPAND OUT OF CHELTENHAM TO WIDER COTSWOLDS

A fine-dining, Indian-inspired restaurant in the heart of Cheltenham has confirmed plans to open doors in a new Cotswold destination – a significant milestone in elevating its growing profile to the wider region.

Prithvi, an award-winning restaurant on Cheltenham’s Bath Road, is on the lookout for a new Cotswold-based premises to share its unique gastronomic experiences, which have seen its menus featured in the Michelin guide.

Since opening in February 2012, Prithvi, renowned for its contemporary Indian cuisine and high levels of service, has consistently been a popular venue for those seeking a modern gourmet

experience in Gloucestershire – fronted by 2 Michelin star trained head chef Thomas Law, who has worked in some of the best kitchens in New York, Australia and the UK.

Now its owner, Jay Rahman, is looking to expand its offering further afield and is on the lookout for any viable locations, including spaces within existing hospitality properties that would be keen to collaborate with the brand.

Renowned for its confluence of Asian and European dishes, Prithvi’s name itself translates to ‘mother earth’ from the Indo-European language of Sanskrit – emphasising the restaurant’s roots in Indian heritage.

With waiting times often up to two months for weekend bookings, the restaurant prides itself on progressive Indian cuisine created utilising modern culinary techniques.

Under head chef, Thomas Law, the kitchen team only uses high quality British ingredients in all its dishes, where guests can enjoy a la carte, five-course and seven-course tasting menus.

The restaurant also has its own acclaimed sommelier, who is on hand to help guide guests through their culinary journey by pairing the perfect wine with each dish.

Website: www.prithvirestaurant.com.

list of cocktails featuring the likes of Brugal 1888 rum, The Macallan, and Highland Park. For the first time at Oriole, cocktails will be accompanied by an à la carte food offering. Argentine Head Chef Gustavo Giallionardo has created a menu which explores the ways that Latin American ingredients and cooking styles intersect with those from the rest of the globe.

PRELUDE comes from Speakeasy Entertainment, the group behind the award-winning Bar Swift and Nightjar, which opened in 2010 and was voted one of the top three bars in the world at 50 Best Bars 2012, 2013 and 2014. In 2015, Speakeasy launched the original Oriole in Smithfield Market, which was soon after named ‘Best New International Cocktail Bar’ at the Spirited Awards 2016. The original site closed in Smithfield in 2022 due to the redevelopment of Smithfield Market, but has now been given a new lease of life in this new incarnation. The pop-up is in partnership with Edrington UK, the UK’s number one premium whisky supplier owning brands including The Macallan, Brugal rum and Highland Park.

PRELUDE by Oriole opened for three months from Wednesday 13th March. The restaurant and bar will be open to guests Wednesday - Saturdays, 5pm11pm.

Website: oriolebar.com

Images: © Casey Gutteridge

JUSTIN CLARKE JOINS MIDDLETON FOODS AS BUSINESS DEVELOPMENT CHEF

Middleton Foods, the UK’s leading manufacturer of foodservice premixes, is delighted to announce the appointment of Justin Clarke to its culinary team. Justin joins Middleton Foods as Business Development Chef and is a strategic addition to reinforce Middleton Foods’ commitment to innovation, creativity and culinary excellence.

POWERPLANT CAMDEN APPOINTS NEW HEAD CHEF

Selina, the fast-growing experiential hospitality brand targeting millennial and Gen Z travellers, today announces the appointment of Benjamin Smith as Head Chef at Powerplant, Selina Camden’s plant-based restaurant and music venue. Benjamin joins the team with extensive experience spanning over 15 years, after having relocated from Canada earlier this year.

As Business Development Chef at Middleton Foods, Justin will be responsible for growing the healthcare sector, working closely with the sales team to enhance the company’s culinary offerings, establishing strategic partnerships and driving business growth.

Speaking of his appointment with Middleton Foods, Justin comments: “I’m delighted to join Middleton Foods as Business Development Chef. It’s great to be surrounded by such passionate people who share the same interest and goal, to support our customers with creative and innovative food solutions. Middleton Foods has a brilliant portfolio of products fitting into all channels across all sectors, and I have a wealth of knowledge and experience to support our customers’ needs.

“My specialism is blue sky concepts, recipe development and menu creations, and I can’t wait to elevate the company’s culinary offerings to new

Having been trained from different chefs across the world, Benjamin has a breadth of knowledge when it comes to regional cuisines, enabling him to draw on flavours and techniques from different countries to inspire his cooking. At Powerplant, Benjamin will be responsible for creating menus which highlight the beautiful flavours that can be achieved through utilising fresh quality ingredients.

Prior to joining Powerplant, Benjamin worked and trained with Chef Castro Boatend at one of Western Canada’s most acclaimed restaurants, Aerie Resort. His experience also includes working at the Lieutenant Governor of British Columbia’s residence, where he frequently cooked for ambassadors, diplomats and royalty.

To mark his latest post, Benjamin has just launched a new seasonal menu at Powerplant. Comprising a range of thoughtfully curated dishes including Trofie Pesto Pasta, Parmigiana Di Melanzane and Homemade Tiramisu, Benjamin works meticulously to retain the authenticity of classic dishes whilst introducing his creative flair through enhancing flavours and offering new experiences.

Image: © Magdalena Bodzioch

heights... we have some exciting new plans for 2024.”

Justin has a wealth of experience thanks to his previous roles, from being classically trained in the Royal Air Force – working in all kitchens and cooking in some of the most remote parts of the world, including Mount Kent in the Falkland Islands –to developing grab and go concepts for Waitrose. He also enjoyed time as Development Chef at Marks & Spencer and most recently, as Business Development Chef at Nestle Professional; a position he held for fifteen years.

Middleton Foods is a family owned and operated business, proudly manufacturing food products in the heart of the UK using modern machinery combined with the latest manufacturing techniques.

Website: www.middletonfoods.com.

LINDEN BEATTIE FIH APPOINTED CHAIR OF NEW IOH EAST OF ENGLAND REGION

The Institute of Hospitality has welcomed Linden Beattie FIH, General Manager at Down Hall Hotel, Spa & Estate as chair of its new East of England region.

The region is the last of the Institute’s English network to be re-launched under a restructuring plan focused on delivering effective local activities for its membership. The existing regions of Northern Ireland, Wales and Scotland, as well as its overseas network, remained unchanged under the revisions.

As IoH CEO Robert Richardson FIH MI explained, it is the start of an exciting journey for members locally, now the final part of the regional puzzle is in place. “Launching the East of England region completes the six regions that now constitute our English network. Working together and individually, all our UK regions will help us deliver some incredible local UK events, making the Institute more accessible for our members to network, and meet as a local hospitality community.”

With Linden on board, I am confident that his experience and enthusiasm will take the restructured region from strength to strength,” concluded Robert.

Speaking about his new role, Linden confirmed: “It is an honour to become chair of the newly formed East of England region. Being appointed as the inaugural chair of this region presents a huge opportunity and I am excited to work with such a talented committee, supported by the Institute of Hospitality central team.

He continued: “We are committed to continuing to raise the profile of our wonderful industry and as a committee aim to increase engagement across all sectors of hospitality, inspire the next generation of hospitality leaders, drive positive change and collaborate more widely with other regions of the IoH.”

HOW TO RUN A ZERO-WASTE RESTAURANT IN 5 EASY STEPS

The UK hospitality industry creates £3.2 billion of food waste each year. From perfectly edible leftovers to excess packaging, there’s a lot of avoidable waste within the sector.

Low and zero-waste restaurants are a growing trend in 2024, and waste experts from BusinessWaste.co.uk are this trend’s biggest supporters. Restaurants can officially be seen as “zero-waste” when 90% of their waste is reused, recycled and diverted from landfill.

Waste expert and company co-founder Mark Hall has shared the main processes business owners should set in place to run a zero-waste restaurant.

Step 1: Conduct a restaurant waste audit

Every restaurant is different, and the path to zero waste begins with an audit of the current waste practices. Evaluate the bins, their types, numbers, and sizes to understand the regular waste output. Identify key areas for waste reduction and start with achievable goals, gradually working towards eliminating waste from all streams.

Step 2: Reduce food waste in the kitchen

Optimising food waste in the kitchen is a lot easier than controlling customers’ leftovers. A few effective ways are by creating a smaller menu and storing all

ingredients properly. Use seasonal and local produce where possible to minimise the fuel pollution caused by long-distance transportation.

Restaurants often produce large amounts of oil that are then disposed of improperly and pollute the environment - use less oil and even reuse the oil where possible! As for the leftover foods, consider greener alternatives such as composting or donating it to animal charities or farms.

Step 3: Follow the FIFO rule for stock control

First In First Out (FIFO) is a straightforward way to reduce food waste. Prioritise items with the shortest use-by dates at the front of shelves and place newer food to the back. Train your staff in this process and conduct weekly reviews for stock rotation. Clear labelling with dates and allergens aids inventory management and prevents accidental disposal of usable food.

Step 4: Avoid packaging and plastic waste

The single-use plastic ban means restaurants should no longer provide disposable items like plastic cutlery or cups, and instead have washable and reusable dishware only. With this being a huge waste source for restaurants, consider working with suppliers that have plastic-free packaging only and minimise packaging use as much as possible.

Step 5: Provide paperless menus and receipts

Switching to online menus via QR codes or providing digital tablets are the most effective ways to reduce paper waste. Realtime updates help kitchen management, and seasonal changes are seamless online. Another option that might work even better with a cosy café vibe might be chalkboards used as small menus. Finally, over 11 billion receipts end up in landfill every year, so always try to encourage email receipts over paper ones to further reduce paper waste.

Mark adds: “Aiming to become a “zerowaste” business is really not as daunting or difficult as it may have been a few years back. It might take some changes in the beginning but it’s all worth it when you realise it saves your business money while it also helps fight the environmental crisis.

“A great example of this model is Silo, a Brighton-based restaurant. It’s one of the first zero-waste restaurants in the world, and focuses entirely on seasonal products, all locally sourced and all the containers they use are reusable.”

For a more detailed and thorough guide on how to set up a zero-waste restaurant, read our full blog: www.businesswaste. co.uk/news/how-to-run-a-zero-wasterestaurant/