Restaurant Industry News - April 2019 by Lapthorn Media

R estaurant Industry News

APRIL 2019

SHANGRI-LA’S LE TOUESSROK RESORT & SPA BRINGS FRENCH BISTRO, BLANCHETTE, TO MAURITIUS

www.restaurantindustry.co.uk

D&D London

opens queensyard in Hudson Yards, Manhattan

NORTHCOTE

raises over £40K for Hospitality Action at

OBSESSION 19

PI – A PASSION FOR PIZZA

The Glasshouse Introduces the Elite Whisky Experience

EAST COAST CONCEPTS

Fatt Pundit:

Indo Chinese arrives in Soho

GEARS UP FOR GROWTH WITH NEW MD

CONTENTS

FEATURES

APRIL 2019

NEWS 04

D&D London opens queensyard in Manhattan

French bistro Blanchette arrives in Mauritius

10 Fatt Pundit: Indo Chinese arrives in Soho

CONTACTS

Editor Maria Lapthorn – editor@restaurantindustry.co.uk

Editorial Assistant Francesca Amato – editorial@restaurantindustry.co.uk Editorial Assistant Angel Manderson – angel@restaurantindustry.co.uk

East Coast Concepts gears up for growth with new MD

Production/Design Laura Whitehead – design@restaurantindustry.co.uk Sales Manager Chris Lewry – chris@restaurantindustry.co.uk Sales Executive Abi Ashworth – sales@restaurantindustry.co.uk Accounts Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager Leo Phillips – subs@restaurantindustry.co.uk Phone: 01843 808 115 Website: www.restaurantindustry.co.uk Twitter: @ri_social Lapthorn Media Ltd - 5-7 Ozengell Place, Eurokent Business Park, Ramsgate, Kent, CT12 6PB

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

April 2019 | Restaurant Industry News | 03

LATEST OPENING

SHANGRI-LA’S LE TOUESSROK RESORT & SPA BRINGS LONDON’S MUCH LOVED FRENCH BISTRO, BLANCHETTE, TO THE MAURITIAN SHORES Shangri-La’s Le Touessrok Resort & Spa, Mauritius is delighted to announce a new culinary partnership with one of London’s leading Parisian-style bistros, Blanchette. Launched in 2013 by French brothers Maxime, Malik and Yannis, who have restaurants in London’s Soho and Brick Lane, Blanchette is lovingly named after their mother. Blanchette will launch its first international outpost at Shangri-La’s Le Touessrok Resort & Spa, Mauritius from 17 April to 19 May 2019. The culinary pop-up will showcase a specially curated menu serving up its simple, classical and innovative French dishes, with a Mauritian twist. This exciting collaboration will see the Republik Beach Club & Grill, one of the resort’s five dining destinations, transformed to recreate the intimate and exclusive Blanchette atmosphere. From the signature décor and table displays to music from DJ Malik, guests can enjoy a true Blanchette experience on Mauritius’s pristine shoreline. Established as one of the leading lifestyle destinations in the Indian Ocean and famed for its lively entertainment scene and exquisite dining experiences, Shangri-La’s Le Touessrok Resort & Spa, Mauritius’ Blanchette pop-up further cements the property’s reputation as a sought-after hotspot on the island.

During this one month pop-up, diners can expect to sample the French cuisine which has made Blanchette a firm favourite on London’s culinary scene. In the true spirit of families dining together, Blanchette’s menu is based on the concept of sharing, and will be available for lunch and dinner at Republik Beach Club & Grill. The Blanchette pop-up menu showcases a range of its innovative adaptations of traditional French dishes, adapted

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to make the most of fresh, locally sourced seasonal ingredients in line with Blanchette’s sourcing ethos and Shangri-La’s “Rooted in Nature” programme. The chefs behind the pop-up menus are Blanchette’s chef director, Tam Storrar, and Republik Beach Club & Grill’s chef de cuisine, Jean-François Ladine. Signature dishes will include Cheese Beignets with Onion Confit; Merguez Sausage Roll; Monkfish with

LATEST OPENING

Roasted Pumpkin, Truffle and Sundried Tomato Sauce; Braised Lamb Shoulder with Anchovy, Rosemary and Soubise Sauce; Green Bean Salad with Foie Gras, Shallots and Walnut Dressing. For dessert, guests will be able to enjoy Blanchette favourites, such as Passion Fruit Vacherin, Crème Diplomate and Crêpe Suzette flambéed at the table. Maxime, Malik and Yannis, founders of Blanchette, will be at Shangri-La’s Le Touessrok Resort & Spa, Mauritius to orchestrate this collaboration between two icons of hospitality and gastronomy. Alongside seasonal French ingredients, other vital elements of the Blanchette experience will be imported to the resort, including playlists carefully curated by Blanchette’s very own Malik Alary, who is also founder of sound design company La Musique du Faubourg. Malik’s eclectic signature style blends elements of nu-disco, funk soul classics and new wave to ensure a buzzing and lively atmosphere. Along with the live DJ sets from Malik, DJ Jade de Lavareille will be performing from 17 April to 1 May 2019, playing her

infamous sets daily during the happy hour through to dinner at Republik Beach Club & Grill. Ethnic, cosmic, funky or old school, DJ Jade’s music will take guest on a mystical journey through time and space. Jade has performed her multicultural music around the world, from the legendary Burning Man festival to party hotspots, such as Ibiza, Tulum, New York and Mykonos. She will also be the highlight of a specially curated event inspired by Burning Man festival, alongside one of Mauritius’ most talented DJs, taking place on the resort’s private island, Ilot Mangénie. Located on the east coast of Mauritius, in one of the island’s most breath-taking bays, Shangri La’s Le Touessrok Resort & Spa, Mauritius offers infinity views across the turquoise waters of the Indian Ocean. The hotel boasts two swimming pools, an 18-hole par 72 championship golf course, a kids’ club and CHI, The Spa, which is focused on signature “sense of place” treatments. The resort also features Ilôt Mangénie, an exclusive private island, three iconic Beach Villas,

and six trendy restaurants and bars with cutting-edge dining concepts, vibrant atmospheres and artistic collaborations.

April 2019 | Restaurant Industry News | 05

COMPANY NEWS

COYA INTRODUCES AMAZONIAN BOTTOMLESS WEEKEND BRUNCH IN THE CITY COYA Angel Court are launching an Amazonian party brunch every Saturday from the 9th of March, following the huge success of the brunch at COYA Mayfair, Dubai and Abu Dhabi. This experience is for those looking for something out of the ordinary, the show stopping event is a three hour affair of bottomless pisco sours and other cocktails, Champagne, vibrant Peruvian dishes, music and special performances.

grills. Jungle foliage will fill the space and guests are invited to sample unlimited COYA signatures from the decadent starter stations filled with ceviches; beef tataki; kingfish tiradito with truffle oil to name a few and salads including kale with candied walnuts and manchego. The DJ will set the tone throughout the experience, playing a mix of tribal beats and uplifting house music.

The celebration starts in the Pisco Bar & Lounge with unlimited pisco sours, espresso martinis, margaritas, bloody mary’s while tacos, bao buns and anticuchos are passed around on smoking

A selection of spirit and mixers, wines or NV Perrier-Jouët Grand Brut Champagne are served at the table for each guest as they choose their main course, with dishes including corn fed baby chicken, aji panca, coriander; spicy beef, crispy shallots, aji rocoto, star anise and sea bream, pink fir potatoes, fennel salad. The music builds throughout the experience with special performers teasing guests with previews of what’s to come before desserts are served. An elaborate selection of desserts are served such as chocolate brownies; churros with dulce de leche and chocolate; yuzu meringue pie and vegan chocolate chip cookies. After dessert, guests can’t help but dance as special performers entertain and create the party atmosphere COYA is famed for. The first weekend of each month will be a special edition brunch, with surprise performances and a special offering. Each month will have a different theme to elevate the experience and surprise guests.

HĀM LAUNCHES NEW SIX-COURSE TASTING MENU THIS SPRING HIGHLIGHTING INGREDIENTS FROM THE SEASON Neighbourhood restaurant, Hām launches a new sixcourse tasting menu this spring, reflecting seasonal produce and creating an experience that is accessible and special, without compromising on the ingredients used. Situated in West Hampstead, the menu, created by Head Chef Matt Osborne, is inspired by the best produce available during the seasons and will change depending on what is available throughout the year and from suppliers. Hām, translating to ‘home’ in Old English will serve the tasting menu every evening alongside the a la Carte menu. Combining subtle flavours from Matt’s Australian upbringing with British cooking techniques, the menu takes guests on a journey from the earth to the land and sea. To accompany the menu, wine is paired with each course to complement the seasonal dishes. The six glasses of wine are selected from the eclectic wine list which includes wines from Morocco, Georgia and Lebanon. Diners will start with crunchy celeriac croquettes with preserved lemon and cucumber and a potato rosti with fragrant Cornish crab and brown meat mayonnaise paired with D’Armanville Brut Champagne, followed by BBQ calcots

06 | Restaurant Industry News | April 2019

with piquillo pepper and grapes and Chateau de la Mirande Picpoul de Pinet, South-West France, then delicate and juicy torched mackerel with kohlrabi, oyster sauce and lovage paired with Chenin Blanc from the Winery of Good Hope in Stellenbosch, South Africa. For the main event, succulent Shorthorn beef with black sesame, cime di rapa and salted turnip served with Epicuria’ Syrah from Morocco. For pudding, Hām will serve their indulgent chocolate tart with macadamia and blood orange sorbet accompanied by the sweet flavours of Monbazillac ‘Jour des fruits’ from the South West of France.

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EVENTS NEWS

NORTHCOTE RAISES OVER £40K FOR HOSPITALITY ACTION AT OBSESSION 19 From 18th January to 3rd February, Northcote hosted the 19th year of their gastronomic festival, Obsession. Northcote’s spectacular 16-night guest chef event, Obsession 19, held at the luxury Lancashire hotel earlier this month, has raised more than £40,000 for industry charity Hospitality Action. Obsession 19 saw a line-up of 18 chefs with 15 Michelin stars between them cook at the Michelin-starred restaurant, located within the 26-bedroom Relais & Chateaux hotel, between 18 January and 3 February. Obsession in numbers: • 15 Michelin stars between the chefs • 9,800 plates of food served this year (and washed up after) • Wine sourced from 15 countries poured at this year’s festival • Chefs from 7 countries travelled to cook at Obsession 19 • 99 different dishes served at Obsession 19 • 2,619 glasses of Champagne enjoyed from 437 bottles • Since 2001, 196 nights of Obsession have been enjoyed, 18,500 guests

have been entertained, and 166 chefs have cooked at the event Among the chefs who took part in the event, now in its 19th year, were Ollie Dabbous of Hide and James Lowe of Lyles, both in London, Hywel Jones of Lucknam Park in Colerne, Wiltshire, and 2018 Young European Chef of the Year Niall Keating of Whatley Manor in Easton Grey, Wiltshire. A silent auction was offered throughout the two-and-a-half-week period, and donation envelopes were available each night allowing guests to contribute towards the overall total. Mark Lewis, Chief Executive of Hospitality Action, commented: “Once again the team at Northcote have produced a world-class food festival in the heart of the North West. Their generous gift of £40,000 to Hospitality Action is an amazing feat which will transform the lives of hospitality

08 | Restaurant Industry News | April 2019

workers in not only in the North West, but across the UK. “Their fundraising is testimony not only to the team at Northcote but also to the fantastically loyal and philanthropic fan base they have established over the years, not to mention their unique ability to attract some of the finest chefs in the world.” Craig Bancroft, Managing Director of Northcote, said: “We are delighted that, together with our big-hearted guests, we have managed to raise so much money for Hospitality Action. Obsession is a fun-filled celebration of the finest food and wines our industry crafts and its always a delight inviting so many respected chefs to our humble corner of Britain. But, behind the glamour of our glorious industry, many people working in hospitality are facing very real issues every day and it’s important that we lend our support to those who have fallen on hard times.”

EVENTS NEWS

Executive chef, Lisa Goodwin-Allen, who hosted two nights of Obsession 19 with Girls’ Night seeing her cook alongside fellow chefs Marianne Lumb and Romy Gill, unveiled several dishes from her new tasting menu at the event. Among the dishes served to many of Lisa’s loyal Obsession followers were West Coast crab, orchard apple, black radish; Ox, aged sour cream, cucumber pickle, dill; Scarlet prawn, black and white garlic,

parmesan; Yorkshire duck, smoked bacon, turnip, parsley; and coconut, lime and chocolate. The 6-course tasting menu is now available at Northcote and will cost £85pp. Headline sponsor for Obsession 2019 was Wedgwood, the main kitchen was sponsored by Electrolux, Gaggenau sponsored the Chef’s Table, travel sponsor for the event was Gold Medal

Pure Luxury and film & chef jacket sponsor was Wellocks. Additional sponsors were Bragard, Churchill, Total Food Service, Porsche, Wright Wine, Griffith Foods, Leonard Dews, Belu, Riedel, Louis Roederer, Petrossian Caviar and The Wright Wine Company. Obsession was created by Northcote ambassador Nigel Haworth in 2001 to celebrate great food, wine and chefs.

MICHELIN-STARRED CHEFS RAISE OVER £70,000 FOR DEBRA CHARITY AT THE GREAT CHEFS DINNER Six stellar chefs gave their time for free to create a glamourous dining experience at one of the most luxurious hotels in the capital, The Langham, raising over £70,000 for the charity DEBRA - the only national charity in the UK supporting people with the potentially fatal skin blistering condition Epidermolysis Bullosa (EB). Chefs Michel Roux Jr, Andrew Wong, Mark Flanagan, Chris King, Gianluca Fusto and Andrew Gravett were each responsible for one course of the bespoke menu at the DEBRA Great Chefs Dinner which took place earlier this month. Guests enjoyed specially paired wines with each delectable course.

During the DEBRA Great Chefs Dinner, DEBRA president Simon Weston CBE, took to the stage to give guests an insight into the pain and suffering people with EB go through. Simon, a Falklands war veteran who survived the 1982 bombing of RAF Sir Galahad, suffered burns on 46% of his body and had to undergo 98 operations. Simon said: “I am delighted that we were able to raise over £70,000 from the Great Chefs Dinner, the meal from the world class chefs was superb and the wine was perfect! We are very appreciative of the Chefs support, it is phenomenal that they gave up their valuable time to help us fight EB and raise the profile of the condition.”

Also in attendance at the event were Olympic silver medallist and the Queen’s granddaughter Zara Tindall, nee Phillips, and her husband, former England Rugby captain Mike Tindall. DEBRA is the only national charity in the UK providing care and support to people suffering from EB, and funding pioneering research into effective treatments to find a cure for the condition. 100% of the proceeds from the night will help fund specialist EB nurses providing life changing care across the country. DEBRA receives no government funding and relies on donations to carry out its work and fight EB.

April 2019 | Restaurant Industry News | 09

PEOPLE ON THE MOVE

EAST COAST CONCEPTS GEARS UP FOR GROWTH WITH NEW MD East Coast Concepts, the Manchesterbased restaurant and bar group, has appointed Simon Kaye as managing director as it targets growth across the UK. The Group, which was backed by midmarket private equity firm NorthEdge Capital in 2016, operates two of the most exciting brands in the restaurant and bar trade. Neighbourhood is inspired by New York’s dining district and operates three city centre locations in Manchester, Liverpool and Leeds. Victors offers an

elegant Hamptons-inspired dining concept, with three locations in Oxford, Hale and Alderley Edge.

chairman Harvey Smyth, CEO and founder James Hitchen and finance director John Hammond.

Simon has a wealth of experience in the hospitality sector and will be responsible foraccelerating growth of the brands throughout the UK and abroad. Prior to his most recent sector role as a consultant and non-executive director, Simon was the chief operating officer of Intertain, which was sold to Stonegate Pub Co by private equity owners Better Capital in December 2016.

James Hitchen, CEO and Founder at East Coast Concepts, said: “Simon joins at a very exciting time for the business. We have recently launched two new Victors sites in Oxford and Alderley Edge and are gearing up for the next stage of our development. We have ambitious growth plans and Simon’s sector experience will be invaluable in helping us to realise them. He has experience of working with private equity and rolling out a variety of restaurant and bar concepts while still delivering exceptional customer services.”

Earlier in his career, Simon held senior roles at S&N Retail, including the position of managing director of the Pubs West division, responsible for overseeing 750 sites. For the last 12 months he has also supported the UK Hospitality Operations Manager Awards as a mentor judge. Simon joins the company’s senior management team which is led by

Simon Kaye, Managing Director at East Coast Concepts, added: ‘’James and his team at East Coast Concepts have created two stand-out, award winning brands at the premium end of their markets and I very much look forward to working with the team to help drive forward their expansion plans.”

THE LOWRY HOTEL APPOINTS NEW EXECUTIVE HEAD CHEF Dave Ashton has been appointed the new Executive Head Chef at the Lowry Hotel’s River Restaurant. Originally from Warrington, Dave brings Northern charm alongside a decade of extensive experience in fine dining to his new role at the five-star hotel. With an impressive history of Executive Head Chef roles at respected hotels including the Crewe Hall Hotel and the Park Royal Hotel, Dave hopes to bring a fresh feel to the restaurant this year. Dave’s passion

for food started at an early age, being runner-up in the De Vere’s Young Chef of the Year in 2000 and eventually winning the accolade in 2001. Dave commented: “I am thrilled to join the River Restaurant at the Lowry Hotel Manchester in my new role as Executive Chef. I hope to bring my new creative vision to the restaurant this year using the local and seasonal produce that the hotel is famous for and creating classic British dishes to a high standard.” Working with the team, Dave has started introducing new dishes to

10 | Restaurant Industry News | April 2019

the hotel’s classic menu, with an aim of a full menu update later this year when the restaurant undergoes major developments.

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April 2019 | Restaurant Industry News | 13

OPENING

PI – A PASSION FOR PIZZA Pi, the artisan pizzeria in Battersea Rise, offers the lightest, crispiest pizzas in town with creative toppings such as Lebanese spiced lamb with Turkish yoghurt; and wild boar salami with piquillo peppers and red chilli. As well as a lot more foodie credentials than your average pizza restaurant, interiors are made for your Instagram feed with a floral ceilinged bar, glitter ball-esque glass mosaic pizza oven and courtyard complete with a living tree – phones at the ready! Born from a simple idea and a big dream - Pi was founded by first-time restaurateur, Rosie Whaley, who, following a stint working in a Florence pizzeria, decided to set up her own restaurant to share her passion for pizza. Rosie has taken inspiration from the humble Italian pizzeria and given it a serious foodie facelift by offering incredibly light pizzas featuring impeccably sourced ingredients alongside creative cocktails, organic wines and craft beers in a vibrant setting that’s designed to delight. EAT Using handcrafted, artisan dough perfected by Pi’s Italian chefs, a 72-hour fermentation process creates a light, lean base with a crispy crust, that works wonders with Pi’s creative toppings. The highlight of Pi’s menu is the generous, 20-inch pizzas which can be divided to offer two or three toppings whilst 12-inch ones are just the ticket for those who prefer not to share.

Taste the difference, with ingredients carefully sourced from only the best artisan producers; from Hampshire farms, Winchester cheesemakers and Isle of Wight tomato growers through to charcuterie from Italy and Spain. Must tries include butternut squash with sage and Hampshire sausage; nduja with ricotta, mint and jalapeno jam; truffle, porcini, wild mushroom and shaved parmesan; or Rosary goats cheese, crispy kale and caramelised onion. Add an über-creamy Pugliese burrata to the top of any pizza for just £5. Rotating specials include choices such as lardo with artichoke cream, rosemary, pink peppercorn and mozzarella on a white base; mixed mushrooms with garlic, thyme and shaved parmesan; and heirloom tomatoes with black olives, vegan pesto, panko breadcrumbs and vegan cheese. Pi is vegan and vegetarian friendly, with three vegan options on the menu and a vegan dessert.

In supporting roles are the delicious starters such as burrata with caramelised black fig; pancetta, leek, spinach and scamorza arancini; and deep fired Nocellara olives as well as vibrant salads including a zesty avocado with green cucumber, chilli and coriander. DRINK Pi’s master mixologist mixes, muddles and shakes bespoke cocktails perfect for sipping in the bar under its beautiful ceiling of wild flowers or with a pizza in the restaurant. Signatures include Expressione Bianca with vanilla vodka, ginger and cacao blanc liqueurs with ginger bread and double cream, or Amethyst with Absolut vodka, violet liqueur, elderflower and prosecco. Rosie and her team have also curated an organic wine list featuring robust reds and crisp whites, such as a 2017 Cabernet Sauvignon de Gras from Chile and a 2013 Riesling from Sutherland, South Africa as well as offering organic soft drinks. Craft beer and lager are available by the bottle and on tap, including Chapel Down, Curious IPA and Beer Moretti. DO There’s something at Pi Pizza for everyone throughout the week - open Tuesday – Sunday, start the week off with a serving of Humble Pi Tuesdays where from 5pm, guests can tuck into a large pizza and two salads to share for just £20 all in. Starting from 16th March, Saturday nights will see the start of DJ Organic Beat Market’s residency, another excuse to book ahead and, for those who can’t get enough Pi in their life, there are takeaway and delivery options available across the menu. Pi Pizza – artisan pizza that’s undeniably unique.

14 | Restaurant Industry News | April 2019

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PROJECT NEWS

CARDIFF RESTAURANT LAUNCHES KICKSTARTER CAMPAIGN TO HELP FUND FLAGSHIP, SUSTAINABLE, CITY-CENTRE VENUE AT A GLANCE: • Dusty Knuckle are hoping to raise £40,000 to part-fund the refurbishment of a former park warden’s bungalow in Sophia Gardens • They have ambitions to refurbish the building in the most sustainable way possible; but eco-friendly measures will be more expensive to implement • Rewards for Kickstarter pledgers who help them reach their target include joining the menu-testing days for the new venue, private pizza-making parties, and even the chance to get ‘free’ pizza for life! One of Cardiff’s best-loved restaurants has launched a Kickstarter campaign to help to fund the opening of its first bricks-and-mortar site. The husband and wife team behind Dusty Knuckle are hoping to raise £40,000 to help them refurbish an old park-warden’s bungalow in Sophia Gardens - and turn it into one of the city’s most sustainable, food and drink venues. Dusty Knuckle is one of the city’s biggest pop-up-to-permanent success stories. Having started life selling pizza from a homemade oven at local markets in 2014, the award-winning outfit has gone from strength to strength; its portfolio now includes two permanent, outdoor restaurants in Cardiff and St

Davids, a pitch at Ogmore-By-Sea and a pop-up element which caters for festivals, weddings and events up and down the country. The Vision But now, founders Phill and Debs Lewis say they want to create one of country’s most sustainable, exciting, independent restaurants, right in the centre of Cardiff. They signed a 10-year lease for a former park-warden’s bungalow in Sophia Gardens in November last year. Phill explained: “We looked for the perfect venue for a long time, and when the Warden’s House came up, we knew this was it. The site will allow us to make the most of our strengths; to have an open kitchen where customers can watch our chefs at work; a small kitchen garden for us to gather produce; and a massive outside seating space for people to be surrounded by nature, with the park and castle as the backdrop.” The Sustainable Philosophy Developing the warden’s house site in a sustainable way that fits with the Dusty Knuckle ethos does have one drawback; it will certainly be more expensive. “We’ve always had a sustainable philosophy at the core of our business,” explained Phill. “Last year we won the people’s choice award in the Sustainable Restaurant

Association’s Food Made Good awards, and we’ll be working with the SRA right from the very beginning of the warden’s house renovations, to ensure that sustainability is systemic to the building as well as our food.” “But doing things in a way that is sympathetic to the environment, often costs more. And that’s why we’ve decided to ask for some help.” The couple are hoping to raise £40,000 to enable them to commit to making the most sustainable choices when developing the warden’s house site; including avoiding unnecessary chemicals, instead opting for an ancient Japanese wood preserving technique, Yakisugi, involving charring the surface of the wood to create a natural protection from the elements. In addition, they are looking to install rainwater recycling system, a composting machine to compost food scraps, and are looking at the possibility of keeping honey bees on the roof. The instalment of huge, double-glazed bifold doors will also give the restaurant plenty of natural light and ventilation, reducing the need for air con, extraction and electric heating. Aside from the physical elements, they are also discussing an employment scheme for disadvantaged groups, and schemes to make the restaurant accessible to families and individuals who may not otherwise be in a position to eat out. The Rewards A variety of rewards are on offer to tempt pledges; from gift vouchers for the Warden’s House (when it opens), private pizza-making workshops, and having Dusty Knuckle cater your wedding. For a pledge of £4,000, backers can even get a Dusty Knuckle black card, granting them ‘free’ pizza for life! “We always said we wanted to do things on our own, but the time has come to take Dusty Knuckle to the next level,” Debs surmised. “We really hope that people will get behind us and help make our vision for this amazing venue a reality.”

16 | Restaurant Industry News | April 2019

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LATEST NEWS

BREXIT RISKS PUTTING BATTERY EGGS BACK ON MENU The British Egg Industry Council (BEIC) and Compassion in World Farming (CIWF) have warned that billions of eggs from battery cages could be back on the menu in the event of a no-deal Brexit, unless the UK Government acts to protect British consumers.

“The BEIC keeps a global list of issues associated with eggs from other countries and we’ve almost lost count of the number we’ve seen which could put consumer safety at risk – everything from salmonella to Fipronil. We also need to ensure UK consumers are protected from this.”

Despite assurances across a number of agricultural sectors, the UK Government has so far refused to confirm tariffs will be put in place on foreign eggs and egg products, potentially opening the floodgates for the import of eggs produced in barren battery cages that were banned in the UK in 2012.

Peter Stevenson, Chief Policy Advisor at CIWF, said “We urge the Government in the event of a no-deal Brexit, to place tariffs on imported eggs otherwise eggs - and particularly egg products - from battery hens could flood into the UK undermining our farmers. If the Government fails to protect UK farmers from cheap, low welfare imports, it will be impossible for it to honour its commitment to using Brexit to achieve gold standard levels of animal welfare.”

BEIC Chairman, Andrew Joret said: “It would be a national disgrace if the Government were to remove tariffs to allow eggs into this country which do not meet even the most basic of welfare standards. It is 7 years since we banned barren battery cages in the UK and consumers would justifiably feel betrayed if this were to happen.” Joret also raised concerns over the questionable food safety record of many egg producing countries:

on eggs and egg products. Eggs produced from hens housed in barren battery cages must not be allowed into the UK. The BEIC is urgently seeking assurances from the Government to stop consumers being exposed to eggs and egg products from non-EU countries, including the USA, Ukraine, India and Argentina, where animal welfare standards are significantly lower. Andrew Joret concluded: “Removing tariffs and giving the green light to foreign eggs and egg products, produced in countries where there is no national legislation for laying hen welfare standards, and that are quite rightly outlawed here is an insult to British consumers and simply can’t be allowed to happen. There is a very real risk that we will end up importing eggs from countries where hens have less than 400cm2 of space each – which is far less than when we banned battery cages in 2012. The Government cannot let our consumers and farmers down in this way and needs to act now to ensure that we maintain the standards that consumers expect in the UK.”

While the Government has pledged to provide robust protection for sheep meat, beef, poultry, dairy and pig meat in order to safeguard the British farming industry, it risks dealing a devastating blow to not only the British egg industry, but also to consumers by refusing to confirm that protection would also be given

WAITING AND BAR STAFF ROLES REVEALED AS POSITIONS MOST-SOUGHT AFTER AMONG INDUSTRY’S TEMPORARY WORKERS In-depth analysis of over 10,000 temporary workers in the hospitality sector by recruitment app Adia, has identified waiting and bar staff positions to be those most soughtafter by temporary workers in the industry.

Terry Payne, Head of Adia UK comments: “Our research indicates that bar and waiting positions are the roles that temporary workers find most attractive and employers should consider this when recruiting for these positions.

Adia’s analysis reveals that as many as one in four (26 per cent) workers seeking employment in the sector are looking for work in waiting roles, while 15 per cent are actively seeking a role as a member of a bar team.

“There is a large pool of skilled, dependable candidates who can be accessed with our technology with relative ease, often at short notice for these roles, at a time when the hospitality industry is experiencing national staff shortages.”

Other roles popular with candidates include catering staff (8 per cent), event (6 per cent), housekeeping (5 per cent) and chef (4 per cent).

The report also reveals that the 1825 age group represents 65 per cent of those seeking temporary work in the sector and the 26-40 age group

accounts for 28 per cent. The over 40s, many of whom will have had significant previous experience in the sector, account for seven per cent. “It probably won’t come as a huge surprise to employers that most temporary workers in the sector are aged under 25 years-old. However, where we have noticed a shift in recent years is older, more experienced individuals wanting to work on a temporary basis. “This could be a result of more experienced workers actively seeking opportunities in the ‘gig economy’, and working on a basis that suits their lifestyle,” Payne continues.

April 2019 | Restaurant Industry News | 19

PROJECT NEWS

DESIGNING A TWO-MICHELIN STAR RESTAURANT: A BRAND NEW INTERIOR FOR “IL LUOGO DI AIMO E NADIA” IN MILAN A fine line connects the desire for modernity and the attention to tradition, the expectation of something new and the warm sense of family comfort. This was the concept devoloped by the Milan-based Studio Vudafieri-Saverino Partners for “Il Luogo di Aimo e Nadia”, since 1962 a symbol of Italian culinary excellence known throughout the world. The Milan’s 2-star restaurant presents restyled interiors and a new space dedicated to workshops and master classes. Tiziano Vudafieri and Claudio Saverino have designed a cosy and intimate place - enriched with erudite references and design details - where time seems to stand still and leave room to the real star of the restaurant: the kitchen. The project Vudafieri – Saverino Partners, thanks to their exceptional experience in developing new restaurant concepts (in Milan: the new Peck CityLife, Ristorante Berton, Dry Milano, Pisacco,...), has interpreted the history and the character of the place to define a bright, intimate space.

Signs from the past convey a sense of continuity with the values that have made Il Luogo di Aimo e Nadia a benchmark of Italian gastronomic culture. The warm tones of canaletto walnut define the rooms, while fabrics - whose colours reflect those of the

Milanese residential district where the restaurant is located - wrap round and decorate the space. The entrance The entrance evokes the link with Milan and its history, with an original 1950s bar designed by the Milanese renowned architect Osvaldo Borsani. The wooden structure and the marble of the counter create a refined contrast with the silvery hues of the wing and the blue background that recalls the logo of the restaurant and lends depth to the room. The space is completed by velvet poufs and a large round fabric chandelier. The dove-grey and blue walls are decorated with full height canaletto walnut strips that add rhythm to the space, hiding openable doors and storage cupboards. The rooms Walnut strips also define the rooms, adorning the walls and creating plays of light and shade, favoured by the changes in section. Wood also features in the windows, covering the soffits and creating a framework around them, like in the old Milanese houses in the district.

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PROJECT NEWS

The linen-effect wallpaper envelops the space, while iconic mirrors with irregular shapes - two unique pieces by Giampiero Romanò - give a touch of irony and lightness to the rooms.

the gastronomic experience, for the Theatrum the aim was to enhance the convivial aspect of the space, through the choice of strong materials and colours.

The wood and fabric chairs, designed specifically for the restaurant, recall Milanese design of the ‘50s and come in three different shades of green and blue.

The space is dominated by the imposing cedar wood table with iron base, and two lighting installations - designed by Vudafieri Saverino Partners - which are reflected in the magnificent Arclinea kitchen.

A series of photographs of Aimo and Nadia and their restaurant from the beginnings hang in the long corridor that distributes the spaces. A major part of the wall shows documents, letters and telegrams sent over the years by guests, both illustrious and unknown, expressing their thoughts, compliments and emotions. The Theatrum of flavours The project features also of new space: the Theatrum of flavours, a place where local ingredients and raw materials are used for meetings and master classes. While in the restaurant the interior design project aimed to create a neutral, relaxing atmosphere with a focus on

The installations are characterised by copper sheets acting as a unifying element between the two main areas of the space. From the first sheet positioned above the table - hang numerous Antonangeli lamps, while from the second - in the kitchen - hang three luminous objects covered in copper leaves and created ad hoc, again by Antonangeli.

Interior design: Tiziano Vudafieri and Claudio Saverino, Vudafieri-Saverino Partners Project Manager: Alice Brunello Custom furniture: T.A. Arredamenti Srl Chairs: Fattore Fabric chais: Dedar Pouf at the entrance: Tato Lamps: Buzzi with Kvadrat fabric

Il Luogo di Aimo e Nadia Via Montecuccoli 6, Milano

Theatrum: Arclinea kitchen,Antonangeli chandeliers (Mamamia limited edition and Novecento in custom-made installation), iGuzzini spotlights.

Facts & Figures Restaurant surface: 240 mq Architectural Project: Fontana Architetti

Photography: © Santi Caleca

April 2019 | Restaurant Industry News | 23

GOOD ENERGY

BUILDING A SUSTAINABLE SUPPLY CHAIN STARTS WITH RENEWABLE ENERGY It’s been over 10 years since the UK Government passed the groundbreaking Climate Change Act, committing the country to drastically reducing greenhouse gas emissions out to 2050. The good news is that as a nation we’re making progress. In 2017, the UK’s greenhouse gas emissions were 43% below 1990 levels. Andrew Stephen, Chief Executive of the Sustainable Restaurant Association, has seen a massive step change in how the restaurant sector has evolved over the last decade. “Ever more businesses realise that what and how we grow, rear, farm, cook and eat has a massive impact on the planet. In an industry with higher carbon emissions than Costa Rica, this is not a moment too soon.” “We see the pace of change accelerating as businesses innovate to compete. Issues like food waste and single-use plastic have become mainstream, and leaders are showing that a close to zero waste restaurant is possible and profitable.” Good Energy’s own work has shone light on this issue. We recently surveyed over

1,000 organisations on their attitudes towards 100% renewable energy tariffs. The results were varied. All but one sector scored at least 40% for currently using renewable contracts, with the telecoms industry scoring an impressive 76%. These are encouraging figures, but they show a sizeable opportunity for businesses to improve their sustainability credentials. And the time to consider these credentials couldn’t come soon enough. The government is shaking up how UK businesses must report on their carbon emissions and energy usage. From April, a new scheme called Streamlined Energy and Carbon Reporting (SECR) will mean that large and small businesses will be required to report on the energy they use, and the carbon dioxide they produce. The new rules will cover an estimated 12,000 businesses, which is three times higher than under the outgoing regulations and forms part of the

government’s push to improve energy productivity by at least 20% by 2030. This legislation is clearly highlighting the need for businesses to do more to reduce their emissions. While non-reporting doesn’t come with financial penalties, the results will be made public. Winning new business could be made more challenging if a company appears at the bottom of a “most polluting” list. Using 100% renewable electricity is a simple and effective way of addressing this issue obtaining your power from sources such as wind, sun and water can immediately reduce your carbon footprint. The added benefits to businesses from harnessing clean power come from a stronger, more competitive offering. Some have already shown a willingness to adapt so they are not being left behind in the transition to a low-carbon economy. While sustainability hasn’t always been on a managing director’s list of concerns, it’s now playing an ever-increasing role in future investment decisions and how a business is run. Randall Bowen is Sales & Commercial Director at Good Energy

Website: www.goodenergy.co.uk/business

24 | Restaurant Industry News | April 2019

PROJECT NEWS Forge has been installed, while the dark window frames and the cream-coloured building facade hark back to the original exterior design, when the building functioned as a cobbler’s. The main dining room has low ceilings and wooden floorboards with a cosy, intimate feel, furnished with linen cafe curtains, antique chairs and bronze hand-blown glass wall lamps that shed a warm light over the room, reflecting off the backdrop of textured walls.

THE FALCON RESTAURANT A GRADE II LISTED BUILDING IN BUNTINGFORD, HERTFORDSHIRE In December, Chef Kieren SteinbornBusse and his wife, Natasha, opened a restaurant in Natasha’s home county of Hertfordshire, in the historic market town of Buntingford. The Falcon offers dishes that reflect Kieren’s love of British food, based around seasonal, local produce wherever possible - deliberately moving away from overcomplicated, haute cuisine. Working with local suppliers, Kieren changes his menu regularly, based on the produce sourced from the likes of Priors Hall Farm, Amwell Fruit Company and The Cheese Plate,

Contemporary glass screens wall the entrance way to add a modern twist, commissioned specially for the project and made by a glass designer based in Brooklyn, New York.

a local cheesemonger in the town. A sumptuous Sunday roast is a staple in the winter months while smoked and grilled meat and fish will feature in the lighter summery dishes. The close-knitfront of house team is led by Natasha, offering warm and friendly service, knowledgeable and passionate about the food and wine they serve. The restaurant itself is a Grade II listed building that has been faithfully restored by interior designer, Jo Eastham, and features an intimate dining room of 28 covers, with two private dining rooms upstairs (seating up to 10 people each). The Oak Room and The Drawing Room offer a range of sharer menus, featuring British classics such as Beef Wellington and Saddle of Lamb, perfect for group bookings where friends and families can gather to eat, drink and make merry. Designer Jo Eastham has taken on the challenge of restoring the building with care, referencing historic photographs to recreate some of the original features. Decorative ironwork from Greenwich

Up a narrow staircase sit two private dining rooms, The Oak Room and The Drawing Room. Originally private accommodation, this is the first time the upstairs space has been open to the public. The larger of the two rooms features Francesca Paint ‘Knowledge Green’ lime washed walls and a statement table from reclaimed oak over which a bespoke rectangular Royal Bellefeu pendant light suspends, showing off the high vaulted ceiling and stunning original beams. The second room is more intimate and painted a dark Tanners Brown. Sumptuous de Le Cuona linen curtains and Rothschilds & Bickers pendant lights are reflected by a set of architectural mirrors that were once English window panes. In addition, guests can look out for the hand painted delft tiles, commissioned specially for the project, each with their own bespoke design, depicting historical scenes from the local area, some with a comical twist and an occasional Star Wars Yoda for good measure.

April 2019 | Restaurant Industry News | 25

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SUPPORT WWF’S EARTH HOUR WITH CANDLELIT DINNERS THIS MARCH On Thursday 28 March, two of London’s foremost riverside restaurants will be holding candlelight dinners in support of Earth Hour, with 10% of ticket sales from the evening being donated to the world’s leading independent conservation organisation, WWF. D&D London’s Fiume in Battersea and Blueprint Café in Shad Thames, will both switch off all lights for the evening and serve threecourse dinners by twinkling candlelight alone.

dinner at Blueprint Café will start at 7pm, with tickets priced at £29.50pp Coordinated by WWF, Earth Hour is the world’s largest grassroots movement for the environment, inspiring millions of people to take action for our planet and nature. As accelerating climate change

At Fiume, Chef Patron Francesco Mazzei will offer an Italian feast of Beef Battuta followed by Asparagus & Shrimp Risotto and finished with his signature Marsala Tiramisu. Following an arrival drink at 6.45pm, dinner at Fiume will be served at 7.30pm, with tickets priced at £50pp. Meanwhile at Blueprint Café, Head Chef Joseph Albina will offer a three-course set menu with starters including Chicken & Ham Terrine, Celeriac Remoulade, Toast; mains such as Gloucester Old Spot Pork Chop, Waldorf Salad and to finish, Vanilla Panna Cotta, Poached Rhubarb, Blood Orange. The candlelit

28 | Restaurant Industry News | April 2019

and staggering biodiversity loss threaten our planet, Earth Hour encourages never-before-had conversations on the loss of nature and the urgent need to protect it. The dinners at both Fiume and Blueprint Café have been designed to spark these conversations and support the great work of WWF.

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What do we offer Orders and profit sharing. If you have dry cleaning/laundry service, we can provide you regular orders based on a network of our lockers. We will train you in the range of using lockers and we will support you with broadcasting the new service in your country. We can also provide you modern and innovative lockers to use it on your own, or help you to upgrade your own locker network.

Your benefits We give you a great opportunity to provide your company with additional service. Our business is innovative and the popularity of lockers is growing really quickly.

For your clients, the possibility to use one of the lockers on their way to work or home is very comfortable. The are informed about the current status of the order by text message and e-mail. Q2 Lockers are available 24/7. Anyone can use it at his/her convenience. Web and mobile application help you to manage orders and payments. People can easily view the history of your orders and make payments via Paypal or by Credit Card - using web or mobile application. Of course all of this will make your dry cleaning company more modern, attractive and popular!

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LATEST OPENING

D&D LONDON OPENS QUEENSYARD IN HUDSON YARDS, MANHATTAN QUEENSYARD COMES TO HUDSON YARDS, NEW YORK D&D London launch new restaurant within Manhattan’s newest neighbourhood. Today marks the opening of queensyard, a new restaurant, bar and café by D&D London within the muchanticipated Hudson Yards development in Manhattan. Offering luxury retail, work and residential space on the West side of Manhattan, Hudson Yards is the largest private real estate development in US history which, upon completion, will form an entirely new neighbourhood on the West side of Manhattan. Located on the fourth level of The Shops & Restaurants of the development, queensyard boasts ceiling windows that offer stunning views of the Hudson River and Thomas Heatherwick’s Vessel structure. The new restaurant will join a collection of renowned fashion brands, global business offices and dining spots including Thomas Keller’s latest restaurant as part

32 | Restaurant Industry News | April 2019

LATEST OPENING

diners to choose from a selection of gins and vermouths for a personally curated cocktail.

from family-run estates and emerging wine regions around the world. The Dining Room

of the new development. With a menu taking inspiration from both sides of the Atlantic, queensyard aims to bring a flavour of London to New York, with British-born D&D London chef Owen Sullivan overseeing the menu. The food offering blends classic English cooking with more modern dishes, reflecting the international food scene in the UK today. Each dining space is inspired by the entertaining rooms of a traditional home: a relaxed Kitchen for casual meals, a sophisticated Dining Room for more formal dining, a modern Cocktail Bar, and a daytime Café which turns into an evening Wine Bar.

Directly overlooking Thomas Healthwick’s spectacular Vessel, this sophisticated lunch and dinner spot will serve modern dishes with British flair, including White crab brioche “soldiers”, Beef filet served over bone marrow and truffle toast, and Warm doughnuts with salted pecan caramel and raspberry ripple ice cream. Afternoon tea will also be served here daily. The Bar Led by head mixologist Jeremy Le Blanche, The Bar features a line-up of modern, classic ginbased cocktails using house made syrups, infusions and seasonal, local ingredients. A Gin Martini Trolley, offered tableside, allows

Set in a 11,142 sq. ft. space designed by CetraRuddy, the team behind D&D’s 20 Stories in Manchester and Bluebird London in NYC, queensyard’s interior blends the warm environment of a contemporary English home with the sleek feel of a New York penthouse. The space balances crafted wood and metal textures, inspired by the original Hudson Rail Yard tracks, with a warm and inviting environment of curated furnishings in an informally luxe vernacular. An elegant private dining room encircled by glowing wine storage maintains the vibrancy of the main dining room with a touch of added intimacy. queensyard seats 110 in the Dining Room, 80 in the Kitchen, 50 in the Cocktail Bar and 12 in the private dining room.

The dining spaces at queensyard will comprise: The Kitchen: Appropriately located at the heart of the restaurant with a menu of classic British staples and sharing plates, such as Venison scotch egg with Cumberland sauce, Beef and bone marrow pies, and Crispy fingerling potatoes with a mushroom and Cheshire cheese ‘hot pot’. Café/Wine Bar Designed with glass walls that open onto the shops in peak periods, the Café offers morning breakfasts and grab-and-go lunches during the day, before closing off into a cosy Wine Bar each evening. The Wine Bar will feature bottles hand-picked

April 2019 | Restaurant Industry News | 33

GREASE TRAPS

DO YOU COOK FOOD ON YOUR PREMISES? IF THE ANSWER IS “YES”, PLEASE READ ON…. It would be in the interests of your business to install a high quality, tested PPD GREASE TRAP. The cooking of food results in a build-up of fat, oil and grease in your waste pipes. This glutinous mass can restrict your pipes flow to the point where they can become completely blocked and unusable. This can lead to high repair costs and even a fine, if the blockage is proved to have been created by your actions. GREASE TRAPS have moved on from the need to manually empty and dispose of the smelly mass. It is now possible to have an environmentally friendly and efficient grease separator. Progressive Product Developments Ltd (PPD) have been supplying, developing and manufacturing GREASE TRAPS for over 30 years.

A below ground PPD Biomass Grease trap – these are available to serve upto 5000 meals per day In that time, we have produced an unrivalled range of BIOMASS GREASE TRAPS that require virtually no maintenance! - No longer do you have to manually open the trap and remove the grease that has built up.

PPD BIOMASS GREASE TRAPS utilise the latest biological technology combined with outstanding fat, oil and grease separation techniques to combat the build-up of fat, oil and grease. The PPD BIOMASS TRAP uses a selfsustaining colony of more than 12 naturally occurring, harmless bacterium that have been specifically chosen for their ability to break down different types of fat, oil and grease. PPD BIOMASS GREASE TRAPS can be supplied in various sizes, from the domestic 10 meals per day unit to the commercial 5,000 meals per day system We can offer various dosing systems to create the Biomass, these range from Automatic Dosing to Manual Dosing. We also supply manual biosocks which are available in two sizes

A domestic above ground PPD kitchen Biomass capable of serving 10 meals per day. Larger units are available upon request

34 | Restaurant Industry News | April 2019

PPD Grease Traps can be installed within the kitchen, outside (with sufficient frost protection) or below ground. Further information, contact us on 03300 585 633 or visit www.ppd-ltd.com

HIGH QUALITY GREASE TRAPS & FILTERTRAPS MANUFACTURED IN THE U.K – DELIVERED WORLDWIDE At PPD LTD we specialise in grease traps for both domestic and commercial kitchens. We have many years experience in the grease trap industry and will work with you to achieve optimum results with your grease management housekeeping. We design, develop and manufacture high quality separators for use in the catering industry to capture and treat fats, oils, waste and grease created by the cooking and preparation of food.

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TEMPLAR VODKA - SUPER PREMIUM VODKA We have created a range of four different vodkas: The white bottle turns blue in the ice with a thermochromic coating. This alcoholic drink is strong yet sweet and pleasant at the same time. It is still appreciated by those who do not particularly like strong alcohol. The peach vodka is packaged in a white thermochromic bottle that turns pink in the ice. The taste is sweet with a subtle aroma of peach, making this drink very refreshing. The most balanced of the four, is the red bottle. On the palate, it provides a prominent flavour that is both powerful and balanced. The black bottle is the most powerful and has the strongest character. All four drinks are made with 100% wheat and pure spring water extracted from a basement more than 700 ft. deep. It is also distilled six times, which is why our vodka’s are of undeniable quality. Vodka Templar is 1 litre of pure wonder! The Vodka Templar was born 14 months ago and has already obtained: • The 2017 Gold Medal in London • 2017 CWSA Hong Kong Gold Medal • The 2018 CWSA Hong Kong Double Gold Medal • The London CWSA Women 2018 Gold Medal

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38 | Restaurant Industry News | April 2019

NO1 BOTANICAL SODA

NO1 BOTANICAL SODA - A NEW KIND OF MIXER The story of No1 Botanicals starts in a tiny Italian hamlet that, for a long time, hid a big secret. In Acciaroli, more than one in ten residents lives to over 100 years old. Scientists identified rosemary as the key ingredient added to their otherwise classically Mediterranean diet. When David Spencer-Percival, the founder of No1 Rosemary Water, heard this story, he set out on a mission to capture the herb’s goodness within a new drink. He created the first

approach to our everyday lives and the products that we consume.” As with No1 Rosemary Water, the botanical extract drinks contain no added sugar, preservatives, sweeteners, additives, artificial colours or flavours. They are simply herbal extracts added to pure, fresh, spring water. single-extract botanical drink and the adventure into the world of herbs began. Throughout history, plants such as meadowsweet, basil, sage and thyme have been used to flavour foods and drinks, and to relieve ailments. It was both their superpowers and their incredible flavours that led David to expand into the world’s first collection of singleextract herbal drinks – No1 Botanicals. He says: “People are looking for more from their drinks today, seeking out more sophisticated flavours, while being more mindful of what they’re putting into their bodies than ever before.” Working with the scientists at the Royal Botanic Gardens, Kew, a full range of herbs were selected including Basil, Fennel, Juniper, Lemon Verbena, Meadowsweet, Mint, Olive Leaf, Rosemary, Sage and Thyme – and No1 Botanicals were born. As Professor Monique Simmonds, Deputy Director of Science at Kew, points out, “we have a long history of promoting a more natural

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But that’s not the end of the story. With a slightly higher carbonation, the No1 Botanicals extracts have now also been harnessed to create a unique range of brand new mixers on the market – No1 Botanical Soda. Still sugar, additive and preservativefree, the soda range is the first to target bars, restaurants and hotels, offering incredible mixers that are full of botanical flavour and nothing else and mixologists, bartenders and drinks experts are beginning to sit up and pay attention. So why not try them for yourselves? Here’s a rich and floral aperitif we like to call the Bonita (named after David’s wife) Vodka, cherry liqueur, lemon juice and No1 Thyme Soda Or perhaps a simpler bourbon is more to your taste? Try whisky over ice with No1 Sage Soda and a dash of dark bitters Website: www.no1botanicals.com

MIXOLOGISTS. WHEN IT COMES TO FLAVOURS, WHY SHOULD THE CHEFS HAVE ALL THE FUN?

Introducing No.1 Botanical Soda. Ten herbs carefully chosen to complement spirits brilliantly and add something different to your cocktails. Made using absolutely no sugar, additives or plastic, these are the only sodas containing pure botanical extracts authenticated by the scientists of the Royal Botanic Gardens Kew. No.1 Botanical Soda. Itâ&#x20AC;&#x2122;s time to mix with a better sort.

Available from www.no1botanicals.com

FARM FRITES

SIMPLY FRIES? PROFIT RISE

MENU PLANNING FOR SUSTAINABLE AND PROFITABLE KITCHENS Potato manufacturer Farm Frites UK has announced a strategic focus for 2019 which supports operators and chefs with creative menu planning to maximise sales and profits while running more cost-effective kitchens. It’s Simply Fries Profit Rise campaign will see a focus on creative concepts with potato products at their heart. A series of inspiring recipe ideas and menu suggestions will help chefs to use products they already have in the store cupboard. Use of ingredients already in stock avoids unnecessary waste, extends use of especially created menu specials and reduces additional investment in ingredients. “We are following our positive sustainability report results with this campaign which encourages chefs and operators to run their kitchens in a more sustainable way. Sustainability feeds down from the manufacturer in many cases and we want to encourage less waste from prep and products which are over-sourced,,” explains Nic Townsend, trade marketer for Farm Frites UK and Ireland. “We live in a fast-paced world where the focus is on the latest products, but a bit of creativity can go a long way when many restaurants are struggling with price increases. We will be announcing new products through the year but we are keen to help the industry maximise time and product to take advantage of the wealth of trends available and make kitchen expenses go a little further. There

are uses that chefs don’t regularly consider with potatoes and our series of videos and recipes are designed to spark creativity. “The street food movement has made accessorising and loading chips with varied toppings very on trend. We want to be able to help operators react to new trends by testing recipes and ideas and considering fries which are already in stock for creative dishes for all day parts. For example, layering a dish of ham and eggs with fries creates an indulgent breakfast or brunch which is cost-effective and sustainably prepared. It may also be a smaller portion size which can mean more margin for operators. “Chips are a versatile serving for operators, and they can support the varying levels of indulgence that consumers demand throughout the week. Whether simple topped fries accompanied with vegetables or more indulgent authentic Poutine style dishes, these dishes give operators the opportunity to add value and increase margins on specials.” To follow Farm Frites’ Simple Fries Profit Rise campaign, find them on Twitter @FarmFrites_UK and Instagram @farmfritesuk. For more information on recipes and ideas to add varying levels of indulgence into your menus with potato products, call our team on 01452 415845, visit www.farmfrites.com or email supportuk@farmfrites.com

Satay Fries Ingredients (2 pers.): • 400gr. Farm Frites fries • 6 tbsp. satay sauce • Indonesian spicy fried coconut flakes such as Soerendeng • Atjar, Indonesian vegetable pickle (From jar) • Coriander Method: 1. Heat the satay sauce. 2. Prepare the fries according to the package instructions. 3. Divide the fries on two plates and add the sauce. 4. Decorate with coconut flakes, pickles and coriander. Bon appétit! Tip: Finest Steakhouse 10/20mm fries go really well with sauced dishes. Serve this as a side order upgrade or a simple bar snack.

A Bowl of two Classics - Belgian Vs Britain Fishy Fries – a spin on the classics Moules Frites & Prawn Cocktail Ingredients (2 pers.): • 400gr. Farm Frites Round Cut • 150g Freshly cooked fish (Use Prawns, Clams, Mussels, Octopus) • Cocktail Sauce • Lemon Wedges to serve Method: 1. Prepare the fries according to the package instructions. 2. Divide the fries on two plates 3. Arrange the fish over the hot fries 4. Decorate with Cocktail sauce and lemon wedges Bon appétit! Tip: Finest Fries Round Cut are a great fry for dips and sauced recipes so can be used for many more recipes.

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So email supportuk@farmfrites.com today for your FREE taste test and to contact your local Farm Frites representative for further information. www.farmfrites.com

WINNER

COMPANY NEWS

THE GLASSHOUSE INTRODUCES THE ELITE WHISKY EXPERIENCE Sample Scotland’s Best Whiskies In Style The Glasshouse, YTL Hotels’ five-star luxury hotel, located in the heart of Edinburgh, invites guests to sample a selection of Scotland’s most prestigious whiskies with a two-night Elite Whisky Experience. Undoubtedly one of the UK’s most popular destinations for enjoying a dram or two of this national drink, The Glasshouse provides the ideal backdrop for the whisky connoisseur looking to further their journey in sampling and better understanding high profile and unique Scottish whiskies. The signature Elite Whisky Experience takes the grandest suite – the lavish Islay Suite – and gives guests a 2-night stay in vast accommodations overlooking the historic Calton Hill, in the heart of Edinburgh’s city centre. The stay begins with a dram of whisky from the Islay region to whet the appetite, warming up in The Snug or enjoying the sunshine on the hotel’s vast roof garden. Following arrival, guests can dine on a 7-course whisky tasting dinner, which, weather dependent, can be experienced on the roof garden or for a more intimate dining experience, enjoyed in-room. The accomplished hotel chefs

have worked tirelessly to create a delicious menu featuring locally sourced ingredients, with a carefully selected whisky served alongside each course. The following day, guests will embark on a personal guided distillery tour incorporating a bespoke tour at their chosen distillery and 3 course dinner in the Snug. The Glasshouse prides itself on its collection of 17 luxurious suites, all named after their own local whisky distillery or region including Macallan, Dalwhinnie and Glenfiddich, perfectly paired with the hotel’s exclusive selection of almost 150 Scotch whiskies. Drinks can be enjoyed whilst cosied up in front of the fireplace in the recently refurbished Snug or admiring the sweeping views of famed Calton Hill on the two-acre rooftop garden. The knowledgeable team at the hotel, including Ken Hanley, the Glasshouse Hotel’s whisky ambassador, can guide

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guests through their choices or create bespoke cocktails for the individual. When not sampling the whisky, guests can explore the historic city of Edinburgh on the hotel’s doorstep or tuck into a picnic of Scottish delicacies specially prepared for the rooftop garden. Whether a whisky pro or novice, The Glasshouse is the ideal place to begin a journey into this historic drink, sampling some of the country’s best offerings, whilst enjoying delectable food and sumptuous accommodation.

SKOPOS FABRICS

NEW SKOPOS DECORATIVE UPHOLSTERY FABRICS Soft, meandering upholstery fabrics with a subtle vintage look and elegant decorative feel, Amaze is the most recent upholstery quality to join the Skopos portfolio. Aimed at hospitality and leisure interiors, the collection adds a simple decorative finishing touch, without being too elaborate or ostentatious. The collection of 22 SKUs is produced using tactile chenille yarns, with a ‘maze’ design textured relief twist. The palette is a sophisticated mix of heritage colours. Amaze (pictured) has been specifically designed for contract furniture and is back-coated to Crib 5 (BS5852) and achieves IMO standards, ensuring its suitability for marine and all contract environments. Amaze achieves 100,000+ Martindale rubs, providing longevity in high traffic areas, meeting the needs for severe contract. With over 45 years’ specialist experience, Skopos provide high-quality flame retardant fabrics and soft furnishings to the contract market.

New

Defining the signature styles of many flagship hotels and cruise-liners, Skopos are dedicated to design, service and best performance. Our full service or fabric only option provides choice for our customers, with expertise in design, make-up (curtains, cushions and bedding), fitting and installation. Our Bespoke design and colour matching service provide the opportunity to create unique solutions.

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The Amaze collection officially launches in Spring, with samples available immediately.

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April 2019 | Restaurant Industry News | 45

ARBA DESIGNS ArBa Designs Ltd was founded in 2007 by renowned Italian Interior Designer Antonella Cudone. At ArBa we believe that home and property design should be the projection of our clients’ wishes, happiness and dreams. We create stunning Design by combining your requirements with high-end finishes and materials, respecting our clients needs and budget. Currently based in UK and Italy, we offer a full service to our international residential and commercial clients, including property search and project management. In our showrooms and online shop, we have a wide selection of interior finishes from leader suppliers such as Dinesen, Mafi and Ariostea, as well as Italian design and bespoke furniture from refined artisans, including our live edge reclaimed wood tables and fabrics for all your soft furniture needs.

We also create wonderful bespoke handmade collars and leads for our four legged friends, in partnership with LuckyDogCollection: “A house is not a home without a Dog” info@arbadesigns.co.uk +44(0)7584050651

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FEATURE

KITCHEN AND CATERING EQUIPMENT Comments from Trevor Burke, founder of leading high quality cooking equipment supplier, Exclusive Ranges. Exclusive Ranges supplies brands including Menu System, Capic, Rorgue and Salvis to the UK market and has worked with prestigious venues including Caprice Holdings, Soho House, The Ritz and Michel Roux’s Le Gavroche. Trends Due to the investment size and life expectancy, when choosing cooking equipment, operators are increasingly looking to integrate the latest technology. More operators are choosing to build specialist performance equipment, such as Robata grills, into suites to have the most up-to-date capabilities. As well as maximising space in the kitchen, it allows operators to optimise the kitchen flow and, in the case of display and demonstration kitchens, keep clean lines and an uncluttered design. With a move towards display cooking, the kitchen aesthetic is becoming increasingly important, personalising back-of-house equipment is another area that operators can use to make a lasting impression on diners. Exclusive Ranges is able to offer colour panels across its product portfolio, including Capic’s modular range, together with the option to personalise units with badging –which is often sought after by operators.

Quality While traditionally operators have been price-driven, there is a shift towards investing in higher quality equipment that is more energy efficient and built to last, achieving greater value across the product’s life. For example, induction hobs by Menu System, a brand exclusively supplied by Exclusive Ranges, use 95% of the total energy input to directly cook the food, minimising energy waste. When choosing equipment, operators should also consider lifetime value rather than initial outlay, purchasing quality equipment will reduce the amount spent on energy and maintenance across lifespan. To ensure longevity, Exclusive Ranges supplies equipment that will serve for a minimum of 25 years. Efficiency Induction technology is increasingly adopted in operations of all size, partly for its energy efficiency. The move away from traditional fuels will also benefit operators as it can reduce running costs and lessen environmental impact. With sustainability high on

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consumers’ conscience, there is growing awareness of a kitchen’s environmental credentials among diners, which will increasingly influence where they choose to eat. Therefore, operators should consider efficiency now to target these consumers. It is also important for operators to maintain their equipment. Regular services and replacement of consumable parts will help ensure cooking suites remain most efficient. Maintaining to maximise lifespan Look for features that will make for easy cleaning and maintenance as this will help to keep equipment performing at its best for longer and minimise maintenance times. Simple steps such as regular cleaning will keep equipment running efficiently and safely. A build up of grease or grime can increase the energy required or take longer to reach the right temperature. Front access panels and drop in replacement parts help with the speed and ease of repairs, and removable racks, trays and pans make it easier to clean equipment – key for items such as Salamanders. Brands such as Capic offer a range of high quality kitchen equipment including plancha grills, fryers and Bratt pans that are durable and easy to maintain.

FEATURE

Sustainability With sustainability and quality high on consumers’ conscience, there is growing awareness of a kitchen’s environmental credentials among diners, which will increasingly influence where they choose to eat. Therefore, operators should consider efficiency now to target these consumers. With quality being important to consumers, precision cooking is crucial when showcasing the best quality ingredients. Latest innovations Thanks to Celsius Class from Menu System induction cookers, the new multi-mode controller function keeps food warm and controlling temperature has reached a new level of perfection and convenience. It is now possible to measure the temperature of food to +/- 1ºC. This ensures your food is kept warm efficiently at a chosen temperature to deliver consistently cooked dishes that can be served at the optimum temperature when required. With growing consumer expectations, this precision cooking helps chefs showcase the very best of quality ingredients. This technology does not

show signs of wear which therefore guarantees the maximum service life. Exclusive Ranges is also bringing the Plancha Plasma from Capic to the UK. The plancha has four independent thermostatically controlled heating zones enabling precision cooking for both direct cooking and pans. The plancha is able to rapidly heat up, reaching 200°C in less than 6 minutes, together with its low energy consumption, the equipment can rival induction technology in efficiency.

April 2019 | Restaurant Industry News | 51

CCE GROUP CASE STUDY

CCE GROUP LTD COMPLETE MURANO KITCHEN REFURBISHMENT CCE Group Ltd have completed the kitchen refurbishment for yet another Michelin starred establishment, this time at Angela Hartnett’s Mayfair restaurant, Murano. Working alongside the Head Chef, CCE Group came up with a plan that would make good use of much of the existing kitchen equipment while upgrading key areas such as the cooksuite and, an often-overlooked feature, the kitchen floor. As with all CCE Group projects, conversations initially centred around efficiency in the kitchen for the 12 strong team of chefs, leading to a rotation of the cooksuite by 90 degrees, to improve workflow. Work started at 6am on a Sunday morning with a complete strip out of the existing kitchen and continued day and night, in order to hit a tight deadline of re-opening the following Sunday. The fact that the project was brought in on time is impressive considering that 12 hours of valuable install time were lost when a water tank burst, completely flooding the kitchen! A running-change to the dish wash area to add cladding was also absorbed into the project with no effect to the timeline. The new floor was supplied and laid by Acrylicon. Offering up to 84N/mm2 impact resistance, the Acrylicon floor is not only aesthetically pleasing but will take in its stride all the knocks a commercial kitchen dishes out. The rapid 1-2 hour dry and cure time was invaluable in helping keep the project

on track. Creating a single, continuous surface within Murano’s kitchen, it has received praise for not only “looking and feeling good”, but also being “much easier to clean” without the need for floor mats. One of the main parts of the kitchen to be completely replaced was the cook suite which was designed to enable 2 teams of chefs to work independently at opposite ends of the suite. Chef commented that the Cuisinequip induction suite is “clean, powerful and durable, with the multizone technology giving increased efficiency over gas or solid top and without any carbon build-up.” On the reduced heat put into the kitchen, Chef said that the kitchen is now “much cooler and a better environment for his team to work in.” The suite comprises 6 single, multi-zone induction hobs with up to 7kW power per zone. The induction tops are made from 6mm ceran glass, making them highly durable and capable of standing up to the rigours of Murano’s 2 services per day, 6 days a week The suite was designed to accommodate a wide range of equipment specified by Murano including a Rational XS combi oven which has been cleverly inserted lower than the worktop. This enables a Locher Salamander, supplied by Cuisinequip, to hover above it. A pasta cooker is also housed within the bespoke suite with a water filler tap close at hand. A deep pan griddle enables the chef team to not only cook meats and

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…”a good collaboration between the people designing it and the people using it. I would recommend CCE Group to other restaurants” fish but also prepare sauces, soups & garnishes. Refrigeration is built in under-counter in the form of 2 Precision Refrigeration variable temperature drawers. Both fridge and freezer, these drawers feature electronic control and auto-defrost. Positive comments regarding the pass were that it is “subtle but solid” and that the hot pass with integral blown air plate warmer “keeps plates at a consistent temperature, in the right place and ready for service” As with any CCE Group installation, Murano had the opportunity to try out equipment before making a final decision to purchase. In this case it

was a cook & hold oven, complete with dedicated space within the cook suite. After trialling, it was said to be “very useful for holding meat for resting and particularly suited to fermenting Chorizo due to the ability to control temperature and conditions.” Also trialled in the Murano kitchen was the latest Hatco table top induction hob. Rapid Cuisine includes safety and convenience features, such as an energysaving automatic shut-off to prevent overheating and Pan Sense Technology (PST) which activates only when a suitable pan is placed on top. Precise temperature hold was cited as a major benefit of this unit, making it ideal for making fudge and toffee. One very simple addition to the Murano kitchen has proven particularly effective. CCE Group’s own design, wall mounted cooling racks have proven both useful and space saving due to their folding design, hinging flat against the wall when not in use. Other little touches

CCE Group Ltd Bentley Farm, Unit 1 Oldchurch Hill Langdon Hills Essex SS16 6HQ Tel. 01268 412121 Email: sales@ccegroupltd.co.uk www.ccegroupltd.co.uk such as a built-in tab-grab on one of the made-to-measure shelves go further to show that CCE Group’s attention to detail and desire to increase efficiency goes into everything they do.

“The whole kitchen project was a good collaboration between the people designing it and the people using it. I would recommend CCE Group to other restaurants.”

When asked about the performance of CCE Group Ltd in delivering the project, Murano Head Chef said that “CCE came in on budget and to deadline, both of which were tight. The CCE Design Team have a very helpful approach and specified equipment to really suit our menu.”

April 2019 | Restaurant Industry News | 53

PROJECT NEWS

THE CHEQUERS INN, ETTINGTON, REVEALS NEW INTERIOR VISUALS FURTHER TO EXTENSIVE RENOVATION Good Pub Guide restaurant to re-open for Easter. Ahead of its reopening to the public, The Chequers Inn at Ettington, in Stratford-Upon-Avon, has released visuals of its newly designed bar and restaurant. The 18th century pub has undergone an extensive renovation and will re-open in time for Easter. The 38 cover restaurant has been completely refreshed, creating an inviting and unique dining experience. The space will provide visitors with intimate snug areas along with spaces suitable for larger parties. The new Spring menu will take in pub classics like

fish and chips and handmade burgers alongside a selection of dishes such as Braised Lamb Shoulder with Spring Greens and Pan-Fried Seabass with Wild Rice, Black Olives and Cherry Tomatoes. The menu will be comprised of the best quality, local ingredients and a range of ever-changing sharing platters and seasonal menus will also be available. The drinks menu will offer an extensive wine list, and ciders, lagers and ales including The Chequers Inn’s own pale ale – along with a selection of cocktails.

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Proprietors Paul and Aman Bhandal said, “We are extremely excited to welcome customers back to the Chequers Inn after a much-deserved facelift, just in time for Easter. “We want to provide diners and drinkers alike with a comfortable and friendly environment, whilst offering the best quality produce possible. It has been a real labour of love, and we hope that the public will be as impressed with the new menus and the design of the bar and restaurant as we are.“

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COLE & MASON Cole & Mason is celebrating 100 years of great taste in 2019. Founded in London in 1919, the brand became synonymous with high quality, high performing salt and pepper mills soon after. Innovation and style have been at the heart of Cole & Mason since its beginnings; launching the 1st acrylic mill, the award winning Precision Grind mechanism (which sees an upgrade this year) and more recently launching a full range of seasoning products. Today we are the experts in seasoning and itâ&#x20AC;&#x2122;s our mission to help you release the flavour of every meal, every day. With a product for almost every need across herbs, spices, oils, vinegars, fresh ingredients and, of course, salt and pepper, Cole & Mason are excited about the next 100! 2019 sees the launch of the brand new Precision+ pepper grinding mechanism. Designed and developed over a 2 year period, the new mechanism cements our position as the primary innovators in the category. Rigorously tested in conjunction with Nottingham Universityâ&#x20AC;&#x2122;s Aroma Laboratory, Cole & Mason Precision+ mills represent a new level of performance: able to deliver more pepper per turn than ever before and scientifically tested to release more flavour. The designs were created by Cole & Mason and are IP protected to ensure no imitations. All our Precision+ mills come equipped with a sharp, corrode resistant ceramic mechanism in the salt mills and our brand new Precision+ mechanism in the pepper mills. The Precision+ range contains a mill size, shape and design for every setting; from acrylic to wood and from classic to contemporary. With a variety of stains, metals and finishes, there is a mill suitable for every restaurant table.

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R E F R E S H YO U R TA B L E S W I T H C O L E & M A S O N S A LT A N D P E P P E R M I L L S

Established in England 1919, Cole & Mason is passionate about the art of seasoning. Our 100 years of design and production experience have culminated in a broad range of high quality seasoning tools to enable your customers to enhance the flavours of the food you create.

With all our Food Service Mills benefiting from our award winning mechanisms, quality is assured year after year. With designs to suit every setting in a wide variety of sizes, Cole & Mason continues to firmly place seasoning at the heart of foodservice. Catering Sales and Enquiries E: cateringenquiries@dkbrands.co.uk â&#x20AC;˘ T: 01252 828 092 www.coleandmason.co.uk/catering

FATT PUNDIT: INDO CHINESE ARRIVES IN SOHO A new kind of food is arriving in Soho this spring with the opening of Fatt Pundit and its Indo Chinese menu. Originating from Kolkata, Indo Chinese was invented when the Hakka people migrated to India from the Chinese province of Canton, bringing with them their culinary treasures. Incorporating traditional Chinese cooking techniques with the vibrant spices of India to create something both new yet familiar, Indo Chinese is now an integral part of Indian cuisine but yet to be explored in the UK. Playfully named Fatt Pundit it’s a combination of the common Chinese surname ‘Fatt’ with the Indian word ‘Pundit’ (a scholar). The hero dish at Fatt Pundit will be Momos; spicy dumplings originating from Tibet which have been given the Fatt Pundit hallmark thanks to never seen before meat and veggie fillings complete with lip smacking chutneys. Available to order from the menu, there will also be a momo station at the front of the restaurant which means you can get your Indo Chinese hit at any time of day.

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LATEST OPENING

An extensive menu jam packed with exciting new flavour combinations perfectly unites the flavours of India and China. Signature dishes include Shredded Chilli Venison, Smoked Rabbit Wontons, Hakka Paneer Lettuce Cups and Stir Fry Cod & Bream Curry all of which can be enjoyed with Fatt Pundit’s must–try Indio Chinese sauces such as Manchurian and Bombay Chilli. And Indo Chinese also means cocktails! At Fatt Pundit they’ve got plenty to keep you refreshed and sizzled throughout your visit. Inspired by Indian fruit vendors and stamped with a Chinese twist, here the alchemies have flavour ranges from raw mango to guava and blackcurrant and cucumber – cheers to that. The Chinatown of Kolkata is Tangra, which provides an apt influence for the interior of Fatt Pundit. Exposed concrete walls complete with accents of red and blue reflect the street signs and painted murals found on the ancient walls of this historic area, complimented with sporadic paintings of the Fatt Pundit himself. With seating for up to 60 guests for lunch and dinner, the Fatt Pundit will give Londoners a taste of a rich culinary heritage that is far from forgotten; as far as Fatt Pundit’ s concerned this is just the beginning!

April 2019 | Restaurant Industry News | 59

AWARDS NEWS

CHEF APPRENTICE ESTHER SMITH RECOGNISED AT PURPLE UMBRELLA AWARDS DURING NATIONAL APPRENTICESHIP WEEK Hertfordshire born commis chef apprentice Esther Smith has been awarded best chef apprentice at a prestigious black-tie Awards evening by elite training provider Umbrella. The award recognises apprentices that have stood out during their time within the apprenticeship. Finalists were judged on personal accomplishments during their training and demonstrating extraordinary commitment which added value to a company’s workforce. Working for British American Tobacco in London, Esther joined BaxterStorey aged sixteen and has since completed her level two commis chef standard apprenticeship; the first ever Umbrella apprentice to achieve such excellence. The judges were captivated by her passion and drive to succeed and her ability to move through both her written and practical coursework, whilst displaying incredible self-motivation.

Karren Scholes, UK Facilities Manager, British American Tobacco, added: “Esther was our first chef apprentice and has excelled in her time with us. We are immensely proud she has been recognised with this industry accolade. Esther is a bright and enthusiastic member of the team, and the incredible support she has from her head chef mentor Marco, has given her added confidence to excel in developing her skills. It’s been exhilarating to watch her achieve her goals and become a valued member of the team”. Esther said: “I was so proud to be shortlisted, to win is an even greater step in right direction for my career. I can’t wait for the years ahead but for now I’m grateful for the success I’ve had in my apprenticeship and support I’ve had along the way. I really hope more young people will join the catering industry because it’s an exciting environment where you grow your skills but also so much as a person”.

LOCAL INDEPENDENT OPERATOR KOBAN GROUP ACQUIRES LEICESTER’S AWARD-WINNING 1573 BAR & GRILL Following their recent acquisition of The Lansdowne and Fenways from The Orange Tree group, local independent operator Koban Group is adding 1573 Bar & Grill to their repertoire of Leicestershire restaurants in a deal brokered for an undisclosed sum. The multi award-winning restaurant,

first opened in 2009, is located in the city centre in the external complex of Highcross Shopping Centre and is set in one of the oldest school buildings in England, The Old (Free) Grammar School built in 1573. Set over two floors, the dining room is a rustic yet contemporary interior featuring exposed brickwork and cool expanses of glass.

Using the best fresh seasonal produce, the menu will continue to serve fine grilled steaks, seafood, open sandwiches and fresh salads, perfectly char-grilled with a selection of mouthwatering sides and a selection of sauces. As well as being a destination for city centre diners, 1573 can also play host to private parties, corporate networking and events in their historic upstairs space. Koban Group, which was founded by Raghu Kodakandala and Dr. Bandrapalli, also successfully operates the White Peacock on New Walk, Leicester and the Indian fine dining restaurant, Aspects in Enderby. The White Peacock Restaurant was recently crowned with having the best formal dining experience and best cocktail experience at the glittering award ceremony for the annual Leicestershire Tourism & Hospitality Awards.

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Crockery

Cutlery

SBI Ltd est. 1998 WILL REFURBISH ANY MAKE OF AWNING, PARASOL, CANOPY, SAIL or MARQUEE.

Improve the look of your business for a fraction of the cost of replacing dirty covers. SBI’s contract cleaning service can get your canopies looking smart and presentable! Have your canopies professionally serviced on a regular basis to keep them in tiptop condition and protect your investment. Dirty canopies are not a good reflection on your business!

REPAIRS * RENEW * RECOVERS * REFURBISHED

0800 0742 721 sbiproductsltd.co.uk

LABRA ARMCHAIR from £130

COWHORN from £90 RIO WOOD ARMCHAIR from £120

LONDON ARMCHAIR from £159

CRUZ SIDE CHAIR from £80

JASMIN SIDECHAIR from £99

MINERS HIGH STOOL from £79

... for every occasion!

MOODY from £99

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

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

62 | Restaurant Industry News | April 2019

Take Paper Towels Off The Menu Our mission is to revolutionise washrooms throughout the world by providing customers with a superfast, highly efficient and economical hand drying solution. At Excel Dryer (UK) Ltd quality and style come as standard.

XLERATOR® Original. Patented. XLERATOR is the original, patented, high speed, energy efficient hand dryer. Facilities around the world use XLERATOR to save time, money and the environment whilst creating a cleaner, more hygienic washroom. The fastest hand dryer on the planet.

XLERATOReco® High Speed. Ambient Heat. 500 Watts. XLERATOReco uses ambient heat technology to dry hands fast whilst using only 500 watts of energy, making it the most energy efficient and environmentally friendly hand dryer on the planet.

ThinAir® Surface Mounted. ADA Compliant. ThinAir gives you ultimate control by the inclusion of a variable motor and heater control, which allows you to change both the decibel level and wattage of the ThinAir. ThinAir operates from just 375w with a 15 second dry time and has a depth of only 102 mm.

020 8942 1211 sales@exceldryer.co.uk www.excel-hand-dryers.co.uk