Restaurant Industry News - June 2019

R estaurant Industry News

JUNE 2019

www.restaurantindustry.co.uk

ROAST BAR relaunches with plush

interiors and enticing new menu

WHY THE RESTAURANT INDUSTRY NEEDS TO TAKE ACTION AGAINST MICROPLASTICS

NATIONAL VEGETARIAN WEEK: THE POPULARITY OF VEGANISM AND COOKING VEGAN AT HOME

VEGANS FLOCK TO KAHANI AFTER PETER JOSEPH LAUNCHES NEW MENU

MORTY & BOB’S opens for business at Coal Drops Yard, King’s Cross

Yorkshire Tea launches campaign for a proper brew

TOM AIKENS INTERVIEW

When only the best is good enough

c

Coffee pleasure – freshly ground, not capsuled 





32 speciality coffees can be selected via the 4.3” touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience

sales@uk.jura.com, uk.jura.com

Ideal areas of use: In hotel restaurants and bars, barista bars, coffee lounges, events areas, office floors Recommended maximum daily output: 200 cups JURA – If you love coffee

CONTENTS

FEATURES

JUNE 2019

20

NEWS 06

Interview: Tom Aikens discusses FoodCycle

30

Lovegrass Ethiopia Teff Pasta now triple award-winning

38 The popularity of veganism and cooking vegan at home

CONTACTS

Editor Maria Lapthorn – editor@restaurantindustry.co.uk

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

Morty & Bob’s open in Coal Drops Yard, King’s Cross

42

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

Roast Bar relaunches with plush interiors and new menu 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.

June 2019 | Restaurant Industry News | 03

COMPANY NEWS

CROWNE PLAZA LONDON HEATHROW T4 RESTAURANT, URBAN BRASSERIE, ACHIEVES 2ND AA ROSETTE In under a year after opening in October 2018, Urban Brasserie, Crowne Plaza London Heathrow T4’s contemporary feature restaurant, has earned its 2nd AA Rosette.

The restaurant is headed up by Executive Head Chef, Sam Tekkle, serving an innovative blended menu of British and Asian cuisine.

AA Inspectors commented: “Heathrow Airport isn’t the most obvious spot to look for accomplished modern British cooking, but that’s just what this smart hotel brasserie delivers, and it’s easy to reach from Terminal 4. An eclectic menu including grills and Asian street food is served in an airy space with grey leather seats, pale wood tables and a soothing ambience.”

Sam Tekkle, Executive Head Chef, said: “I am extremely proud and obviously delighted that Urban Brasserie has been awarded its 2nd rosette, less than a year after opening. It was always the goal to achieve prestigious awards such as this and position ourselves within the top restaurants, not just in the Heathrow area, but in the wider London areas too. I am looking forward to sharing a new menu

with our guests soon and continuing to uphold the high standards that this feature restaurant has.”

Andrew Brown, General Manager of Crowne Plaza London Heathrow T4, said: “I could not be happier with Sam and the team’s achievement. This award is a perfect representation of not only the restaurant culinary expertise, but also the amazing effort of our team and the standards that are shared across all areas of our restaurants offering. I greatly look forward to seeing what the future holds for Urban Brasserie and to continue to achieve these milestones of excellence.”

The hotel shares the property with Holiday Inn Express London Heathrow T4, also owned and operated by Arora Hotels. Operating under an IHG franchise agreement, the dual-branded hotel opening was the UKs largest in 2018.

Crowne Plaza London Heathrow T4 has

04 | Restaurant Industry News | June 2019

304 comfortable and modern bedrooms.

For event organisers and meeting planners, the hotel offers a range of business and meeting facilities including five meeting rooms accommodating up to 100 people and the very latest technology. In addition, a 24-hour stateof-the-art fitness centre allows delegates to keep to their health and fitness goals while away from home.

The hotel features three food and beverage outlets, including the Urban Brasserie restaurant, the lively Destinations Bar, serving street food and sharing platters as well as innovative and classic cocktails and Tea 4, the elegant lounge setting in the lobby.

The hotels are conveniently located within walking distance of Heathrow’s central terminals via a covered linkbridge and with direct access to the London Underground, Heathrow Express train service and nearby motorways.

COMPANY NEWS

LOVEGRASS ETHIOPIA TEFF PASTA NOW TRIPLE AWARD WINNING Lovegrass Ethiopia has been awarded a sliver and bronze award in the Free From Food Awards with the world’s first 100% teff pasta.

The white fusilli teff pasta won a Silver Award in the ‘Free From Foods Innovation Award’ and also received a Bronze ‘Free From Food Best Product From a Start-Up Award’. This follows hot on the heels of their first win, ‘Innovative Better-For-You Product of the Year’ at Food Matters Live during their launch.

Ethiopian habesha teff is a naturally gluten free grain that’s high in fibre, iron and magnesium and is the only

grain known to contain significant amounts of Vitamin C. The prebiotic fibre is an especially key benefit for IBS sufferers. The white and brown varieties of teff are nutritionally exactly the same, the difference is purely down to the colour of the grain.

Lovegrass Ethiopia has introduced the world’s first 100% teff pasta.

The teff grain has been ground into flour, mixed with water and turned into delicious fusilli pasta that can be used in place of any of your favourite pasta-based dishes. Swapping to teff pasta means you can enjoy a delicious, gluten free and nutritionally packed alternative to your regular brand.

Teff pasta is suitable for most dietary lifestyles including: • Vegan • Gluten-free/Coeliac • IBS Sufferers • Dairy-free • Free from all 14 allergens • Paleo • Low salt/fat/sugar • Free from artificial products/flavours Founder Yonas Alemu said, “We’re delighted that our teff pasta has been so well received from both our customers who are actively looking for vegan and/or gluten-free options that taste great, while also being recognised by so many respected judges within the food industry. We’ve launched with a small range of teff products including pasta, flour, grains and a pancake and waffle mix, and due to high demand, are looking to expand the range during 2019.”

A strong purpose at the heart of the brand is a huge part of why it has been so well received. Yonas grew up in Ethiopia amongst teff farmers and has a real passion when it comes to sharing one of the country’s staple foods.

“Lovegrass Ethiopia was born from a mission to share the benefits and uniqueness of Ethiopian teff with the rest of the world. In doing so, we work directly with local farmers to create a market that pays them a fair price, enabling them to invest and grow their own small businesses, while also sharing their amazing stories.”

WWW.THELOVEGRASS.COM

June 2019 | Restaurant Industry News | 05

COMPANY NEWS

THE STAFFORD LONDON LAUNCHES ST JAMES’S AFTERNOON TEA AT THE GAME BIRD This April, The Stafford London launches a chic new afternoon tea that takes guests on a journey around the luxury boutiques, delis and shops that surround the five-star hotel and its restaurant, The Game Bird. Over the centuries, St James’s has cemented its reputation as one of the most luxurious shopping districts in London and is home to some of the highest-quality independent retailers in the Capital.

For this new afternoon tea, The Stafford London has partnered with the likes of Foster & Son, shoemaker; Henry Poole & Co., tailor; and James J. Fox, a timeless cigar shop established in 1787, all of which have been creatively incorporated into the afternoon tea.

The Stafford’s Executive Pastry Chef, Magdalena Kubańska, has worked closely alongside a total of six local stores to create a visually stunning and delicious afternoon tea.

To begin, a selection of traditional finger sandwiches will be served alongside a Truffled-egg and watercress brioche bun and The Game Bird’s signature sausage roll. Both plain and raisin scones will follow, with whipped clotted cream and strawberry jam. There will also be a deliciously fluffy Westcombe Cheddar scone with soft cheese and chives using cheese from Paxton & Whitfield, a cheesemonger which currently holds Royal Warrants by appointment to both

Her Majesty the Queen and HRH The Prince of Wales.

The oldest hat shop in the world and creator of the instantly recognisable bowler hat, Lock & Co is the inspiration behind a White chocolate and lime jelly top hat that forms part of the sweet selection. Magdalena has used A Rose For, the latest addition to the Floris fragrance collection, as the base flavours in a dainty English strawberry and rosewater cupcake. Fashion-forward diners will be delighted by a crisp Almond shortbread tuxedo, in homage to Henry Poole & Co., the Savile Row tailor thought to be the original designer of the dinner jacket.

Speaking of the new afternoon tea, Simon Cundey, Managing Director of Henry Poole & Co., commented: “It is our pleasure to be part of the heritage of the afternoon tea at The Stafford London. From generations of Henry Poole, our clients are always met with quality services and fine dining”.

06 | Restaurant Industry News | June 2019

In a nod to Foster & Son, known in the industry as ‘the shoemakers’ shoemaker’, a seasonal Fruit trifle with crème Chantilly will come served in a traditional shoe polish tin. Finally, Magdalena has created a hollow Chocolate cigar filled with a creamy chocolate and hazelnut mousse, inspired by the fat Cuban cigars at James J. Fox, a favourite of famed cigar-smoker Winston Churchill.

To accompany the sweets and savouries, there is a selection of teas supplied by Camellia’s Tea House in London. Four signature house blends sit alongside another eighteen varieties including green, white, black, herbal and oolong.

A full cocktail list and selection of Champagne is also be available for those looking to really celebrate in style.

The St James’s Afternoon Tea is served daily in The Game Bird and drawing rooms at The Stafford London, from 12pm to 7pm. It is £45pp, £58pp with a glass of Moët & Chandon Imperial Brut Champagne.

100% Recycled Plastic Seat & Back

New Eco Chair • • • • •

100% Recyclable Seat & Backs made from recycled plastic bottles Frames made of British steel Stackable & suitable for outdoors Available as stools & in a range of colours

See our website blog for more information.

W E N

MADE IN BRITAIN

Peppermill Interiors is a proud member of The Re-Circle supporting Plastic Oceans UK

Stockist of a wide range of seating & tables for bars & restaurants.

VISIT

www.peppermillinteriors.com

OR CALL

01543 375 872

OR VISIT OUR SHOWROOM AT

Unit 6, Ring Road, Zone 2, Burntwood Business Park, Burntwood, WS7 3JQ Peppermill Interiors is a trading name of Peppermill Antiques Ltd.

THE FINEST GLASSHOU

Bespoke Victorian Glasshouse, Sunny Meadow Farm, Connecticut USA

Victorian Grand Manor, Belmond Le Manoir aux Quat’Saisons

USES MONEY CAN BUY

Bespoke Victorian Glasshouse, Wynyard Hall, Stocktony-on-tees

For our seasonal offers please call 0800 783 8083 or visit www.hartley-botanic.co.uk

NOTHING ELSE IS A HARTLEY The only aluminium glasshouses and greenhouses endorsed by the RHS Š The Royal Horticultural Society. Endorsed by the Royal Horticultural Society. Registered Charity No 222879/SC038262

LATEST NEWS

NOT EVERY DISABILITY IS VISIBLE CAMPAIGN CALLS ON RESTAURANTS TO STOP STIGMA Thousands of people with invisible conditions like Crohn’s and Colitis, are suffering in silence, being subjected to discrimination — sometimes even harassment — because of the stigma and misunderstanding surrounding their conditions, just for trying to use the accessible toilets they urgently need.

Date of preparation: April 2019 EM-08863

This needs to stop.

We are on a mission to change public perceptions of disability, end stigma and ensure everyone who needs to use an accessible toilet can. Through our campaign – Not Every Disability is Visible – we will make the invisible, visible. We’re calling for the general public, companies, and the Crohn’s and Colitis community to come together to make a positive change to the lives of those living with an invisible disability.

About the campaign One of the major anxieties for people living with Crohn’s or Colitis is

NEW REGULATIONS PROVIDE GREATER DETAIL TO PUBLICANS ABOUT ALLOWANCES FOR BEER WASTAGE, SAYS BBPA

The Not Every Disability is Visible 2019 campaign has been developed in partnership with, and funded by, Janssen-Cilag Limited

being refused toilet access or being confronted as to why they are using a ‘disabled’ facility.3 Our UK-wide campaign, Not Every Disability is Visible, aims to change signs on accessible toilet doors to help people with invisible conditions feel more confident using them and stopping the stigma that people with Crohn’s or Colitis face every day. Our sign has already been installed in nearly 2,500 supermarkets, 150 retail areas across the UK and 15 of the UK’s major travel hubs.

are focussing on high street restaurants and pubs, encouraging them to make a positive change by displaying our accessible toilet sign. We are already in talks with several outlets to install the Not Every Disability is Visible signs in their UK branches, but we won’t stop until every company on the UK high street have changed their signs. We are calling for the public to support us in this mission by signing up to add their voice to our campaign through our website.

These signs make a real difference to the lives of people with Crohn’s or Colitis - over 80% of people with the conditions said they felt more comfortable visiting places with them installed.

Supporting our campaign are four inspiring patient ambassadors who are featured in a series of powerful images highlighting the hidden nature of Crohn’s and Colitis. Hannah, Muneeb, Ben and Marta, have each shared their personal experiences of living with these conditions, and the ofteninvisible challenges they have faced are depicted in each of the campaign images.

This year, in partnership with JanssenCilag Limited, a pharmaceutical company of Johnson & Johnson, we The British Beer & Pub Association (BBPA) has today responded to the publication of new guidance by the Pubs Code Adjudicator (PCA) for beer wastage allowances.

The new guidance was published on Wednesday 10th April and comes into effect from Monday 1st July. It seeks to give greater transparency to publicans on the inclusion of wastage allowances in their rent calculations.

The new guidance comes after the PCA consulted the industry on the matter at the end of 2018.

Brigid Simmonds, Chief Executive of the British Beer & Pub Association, comments: “Brewers and pub operators have always

10 | Restaurant Industry News | June 2019

made allowances for beer wastage to account for beer that can’t be sold. The BBPA therefore supported the PCA’s proposals to make these clearer and more transparent. Unfortunately, in the new guidance, the PCA has increased the complexity of how allowances should be calculated and presented.

This may confuse, rather than help, publicans. It will also lead to higher administrative costs and complexity for pub operators, who will need to modify their systems to reflect the greater detail now required. The new guidance acknowledges that there could be situations where third party suppliers are unable to provide pub operators with all of the information they require.”

Date of preparation: April 2019 EM-08863

What are Crohn’s and Colitis Crohn’s and Colitis – the two forms of Inflammatory Bowel Disease – are lifelong diseases of the gut. They are painful, debilitating and widely misunderstood. And there is no known cure.

Crohn’s and Colitis are a hidden – and growing – health crisis. It’s likely someone you know has one of these invisible conditions – more than 300,000 people have either Crohn’s or Colitis in the UK alone, but the real number could be almost double that.

When you have Crohn’s or Colitis, your immune system doesn’t work properly.

Your body starts attacking itself, causing ulcers and inflammation in the gut.

Common symptoms can include urgent and frequent bloody diarrhoea, severe pain, extreme fatigue, malnutrition and dramatic weight loss.

Date of preparation: April 2019 EM-08863

Crohn’s and Colitis don’t just affect your gut. They can affect almost every part of your body and every aspect of your life: from your hormones and digestion to your energy levels and mental health.

People living with the conditions face a lifetime of medication and, in many cases, major surgery. If left untreated, they can be fatal.

Stigma against living with Crohn’s or Colitis Unfortunately too few people who are unaffected by these conditions understand how devastating their effects can be. It leaves many people struggling emotionally and psychologically, not just physically – managing a myriad of symptoms which can prevent them from leading normal lives. With many of these symptoms “invisible” and manifesting internally, it can appear that someone looks healthy, but they are in fact incredibly unwell. This creates stigma and

Date of preparation: April 2019 EM-08863 The Not Every Disability is Visible 2019 campaign has been developed in partnership with, and funded by, Janssen-Cilag Limited

misunderstanding surrounding these conditions with thousands of people suffering in silence.

The Not Every Disability is Visible 2019 campaign has been developed in partnership with, and funded by, Janssen-Cilag Limited

We need to challenge this stigma.

We need to stop people facing discrimination when using accessible toilets which can be vital for them in managing their condition and living a full and active life.

For more information about the campaign, and to download the campaign resources, visit: www.noteverydisabilityisvisible.org.uk

The Not Every Disability is Visible 2019 campaign has been developed in partnership with, and funded by, Janssen-Cilag Limited

June 2019 | Restaurant Industry News | 11

LATEST NEWS

THE UK’S 50 FASTEST-GROWING PRIVATELY OWNED FOOD AND BEVERAGE COMPANIES CONTINUE TO DELIVER EXCITING RETURNS Report reveals fastest growing companies and the key consumer purchasing trends driving sector growth The UK’s top food and beverage companies continue to go from strength to strength, according to Alantra’s annual Food & Beverage Fast 50, which ranks the UK’s fastest-growing privately owned businesses in the sector. Despite some tough headwinds, the fifty companies included have each seen double-digit annualised sales growth over the past two years, with the leader, Strong Roots, doubling its turnover each year to achieve an annual growth rate of 109.1%.

This accelerated growth reflects the ability of these businesses to understand changing consumer appetites and to tap into some of the most powerful trends driving purchasing behaviour today, both in the UK and internationally.

Their record is all the more impressive given the challenges posed by Brexit uncertainty, rising costs and a challenging labour market.

Despite an impending Brexit, many of the businesses included in the ranking are making significant inroads into new markets overseas, leveraging the value of the “Made in Britain” label. This includes brewer Innis & Gunn Holdings (ranked 13 with CAGR 37.8%), which is now the market leader in its category in Canada and the number two in the US.

Others are focused on innovation and new product development, targeting new customers in the UK and globally.

For these reasons, Alantra anticipates that the UK’s food and beverage sector will continue to attract attention from investors. This includes both trade buyers as the larger food and packaged goods companies look to acquire new sources of growth; and private equity, with some 22% of the Fast 50 backed by financial investors. Some of the highestranking businesses in the Fast 50 such as Pots & Co and Grenade exemplify the positive impact that private equity can make to growth.

According to the ranking, key consumer trends supporting business growth include: Increased demand for healthy products: the rapid growth of flexitarianism over the past year is one example of this trend, benefitting businesses such as frozen plant-based foods specialist, Strong Roots (CAGR 109.1%), the number one ranked company in the Fast 50. This theme extends to the drinks market where companies such as Harrogate Water (ranked 37 with CAGR of 24.3%) appear to have capitalised on the introduction of new taxes on high-sugar products in the UK. Vitamin and supplements maker Bee Health (ranked 12 with CAGR of 38.3%) and healthy snacking specialist Grenade (ranked 2 with CAGR of 92.9%) are similarly benefitting from this trend.

Consumers’ desire for authenticity: demand for high-quality, artisan products and an ability to articulate brand values that resonate with the customer base is fuelling the growth of companies such as craft beer maker, Brewdog (ranked 4 with CAGR of 57.9%) and pet food manufacturer, Lily’s Kitchen (ranked 21 with CAGR of 32.5%); as well as premium goods manufacturers such as St. James Smokehouse (ranked 34 with CAGR of 24.5%) and Abergavenny Fine Foods (ranked 38 with CAGR 23.9%).

Affordability: businesses that offer affordable treats are seeing demand from cash-pressed consumers who look to make discretionary purchases of small indulgences in lieu of big-ticket items. Companies such as Pots & Co (ranked 3 with CAGR of 89.7%) and The Cake Crew (ranked 14 with CAGR of 37.4%) exemplify this trend, along with a significant number of “heritage” brands that are able to command higher prices for top-end products.

Simon Peacock, Partner and UK Food & Beverage Leadership, Alantra, said: “This year’s ranking offers a glimpse into how the most agile brands are exploiting the fast-moving marketplace.

“It is their commitment to product quality and customer service that is in turn driving dramatic improvements in their sales.”

Charles Lanceley, Director and UK Food & Beverage Leadership, Alantra, added: “The fastest-growing brands in the food and beverage sector are highly skilled at identifying what their customers want and have captured the imagination of consumers by offering a product with a genuine point of differentiation.

“The businesses in the Alantra Food & Beverage Fast 50 deserve huge credit for the success they have achieved so far.”

The Alantra Food & Beverage Fast 50 ranks the UK’s fastest-growing, privately owned food and beverage businesses on the basis of the revenue growth they have achieved over the past two years, according to their most recently published accounts. As such, it provides a unique snapshot of the health of the sector.

12 | Restaurant Industry News | June 2019

BACK OF HOUSE

FRONT OF HOUSE

sales@dennys.co.uk +44 (0)1372 377904 dennys.co.uk

sales@josephalan.co.uk +44 (0)207 5369411 josephalan.co.uk

By saving time and money, you can focus on what really matters Simple, powerful employee scheduling

Currently, our HR manager spends about 5 hours weekly on rota creation, and with Planday in place he can do it in a few clicks within minutes.

Thomas Greenall

Commercial Director, Bespoke Hotels

Comprehensive business overview

More insight into staff activity

Transparent timetracking

Efficient scheduling

Fully integrated app

Targeted communication

Join us at the Boutique Lifestyle & Hotel Summit at The Kimpton Fitzroy, London May 22nd to learn more about Planday can help you save time and money.

Learn more: planday.com/boutiquehotel2019

INHOUSE MANAGER

WHO ARE INHOUSE MANAGER? Inhouse Manager is part of Castle View Ventures Group, a family business founded in 1964.

Castle View’s original focus was contract catering, giving us a strong pedigree in this area. The company has grown to become a group of businesses focusing on catering services and health & well-being.

These companies are located across the United Kingdom, serving diverse clients including over 40 local authorities; high street supermarkets and Great Ormond Street Hospital, Northampton General Hospital, Risedale Group and NHS Scotland. All the businesses are supported by the head office in Bridge of Allan, near Stirling in Scotland.

Inhouse Manager has been supporting the catering services of leading providers of healthcare, facilities management, education and local government for over 20 years.

Following extensive research and customer consultation, we launched our cloud-based version of Inhouse Manager in 2013. Our aim is to bring you the highest standard of catering software, that meets your needs, is comprehensive, secure and complies with the latest data protection laws.

As our software is online, there is no impact on your IT systems, it is always up-to-date and available wherever you are, either online or via our mobile app.

We launched our Nutrition and Allergen analysis module in 2018, which focuses on the macro-nutrients. In the summer of 2019 we will be launching a revised module to include micro nutrients such as Zinc and B vitamins. We also have

additional modules Ward/Group/Suite ordering and Bed/Individual/Personal ordering. With these modules you will be able to improve your residents, patients, customers and school’s dining experience.

WHY CHOOSE INHOUSE MANAGER? Menu planning and support: The support offered by the team at Inhouse Manager is second to none – we work with you daily to support your supply and menu needs.

We react to the dynamic changes your operation needs, adjusting the system as required to ensure the right supplies are delivered at the right time, whether you cook fresh, chilled or frozen.

Fixed Price Catering: Know your fixed cost per patient / pupil / resident per day.

Fixing your costs enables you to budget with ease, reduces cash flow issues and enables you to provide a transparent and auditable operation.

Allergen Information: All relevant Allergen Data is available from within the system, taking the hard work out of managing allergies.

Nutritional Analysis: This module will take all the required data from the catering management module, cutting down on double input and improving accuracy – comprehensive range of dynamic reports available.

Meal Ordering: This module enables your different sites / classes to quickly and easily input the required meals, saving on staff time collating information for the kitchen. Detailed cost allocation reports are available, and reports can be produced quickly and efficiently, enabling you to cook the right food for the right place.

Single or multiple sites: Whatever your operational needs are, whether you produce food for single or multiple sites, catering at one or several kitchens, we can set up the system to cater for your needs.

A range of services are available to suit your needs: Every client is different, and we know that one size doesn’t fit all. We develop flexible, innovative solutions that can be tailored to suit any situation.

Inhouse Manager is responsive across multiple devices including PC’s, tablets and Smart Phones and has been built on modern cloud-based technology to provide a secure and robust system with a friendly and easy to use interface.

16 | Restaurant Industry News | June 2019

Catering catering Software software

Work smarter.

Save money.

Fully Managed Service • Software provided free of subscription charge or licence fee • We manage the software for you to maximize savings • One weekly invoice from Inhouse Manager, we pay your suppliers.

• Fixed price per person per day to provide your ingredients.

• We manage your stocktaking for you.

Software Only • Menu and recipe management and costing.

• Automated procurement direct to your suppliers.

• Control multiple sites from a single login, showing separation of costs.

• Production reports for staff including portion numbers, pick list of ingredients and recipe method.

• Allergen information included.

• Annual subscription includes unlimited user licence.

• Allergen information included.

• Nutritional Analysis – fully integrated with the catering management module

• Nutritional Analysis – fully integrated with the catering management module

• Choose your suppliers, ours, or a combination.

Proud supporters of: For more information about how we can support your catering operation, call us on 0333 123 6987 or email us at info@inhousemanager.com www.inhousemanager.com

EUROPEAN COFFEE, TEA & SOFT DRINKS EXPO

EUROPEAN COFFEE, TEA & SOFT DRINKS, LONDON OLYMPIA, MAY 21ST & 22ND 2019 European Coffee, Tea & Soft Drinks Expo is the total beverage show for the hospitality industry. You will discover a huge array of exciting exhibitors, from small specialists to large international suppliers, that you won’t find together at any other event, giving you the unique chance to source products and solutions, identify the latest innovations and see over 150 exhibitors and 300+ brands, all under one roof.

This is the perfect opportunity for you to reassess your soft beverage offering, and the equipment and extras required to prepare and serve them, to meet changing customer expectations.

How can you profit from the surging interest in wellness, irresistible speciality teas, non- alcohol alternatives for adults, lower sugar yet tasty drinks for kids, chilled drinks for the hot summer days, non-diary alternatives, kombucha, cold brews and the next big thing in coffee. Discover the best sellers for 2019 and beyond!

You will see the biggest selection of professional beverage suppliers in one place at one time - everything from the huge multinationals who are innovating to stay ahead to many small speciality suppliers with exciting new products and services that might be just what you are looking for to drive your sales and profit. Exhibitors include 3M, Birchall Tea, Bodum, Brita, Conti,

Dualit, Eversys, Franke, Italian Beverage Company, Kimbo, La Cimbali, Lavazza, Novus Tea, Olam, Pentair, Teapigs, UCC, Victoria Arduino, and many more!

In addition to the exciting exhibitors, there is an awe-inspiring and FREE conference programme with a headline-grabbing speaker line-up. In addition this, there is an exciting range of features, with the Barista Masterclasses, Roastery Masterclass LIVE, the Tea Quarter and the Soft Drinks Pavilion all NEW for 2019. All this plus numerous networking opportunities, including the VIP programme and the Brita Lounge.

If you’re responsible for purchasing great coffee, tea, soft drinks, and the equipment and accessories required to prepare and serve them, then you need to visit European Coffee, Tea & Soft Drinks Expo visit www.europeancoffeeexpo.com for more details.

A Premium Cream Cheese The Definining Ingredient. Approved by chefs.

Get in touch with a member of the team and see how we can make a difference Eurilait Ltd

18 | Restaurant Industry News | June 2019

@eurilait

01749 838 100

enquiries@eurilait.co.uk

Find out how to profitably serve your customers even better coffee, tea and soft drinks - book your FREE pass to European Coffee, Tea & Soft Drinks Expo

REGI S TODA TER Y FO FREE R ENTR Y

European Coffee, Tea & Soft Drinks Expo returns to London Olympia on May 21st and 22nd.

With your customers becoming ever more discerning and demanding, this market leading show, created purely for the foodservice sector, will put you ahead of the game when preparing and serving both hot and cold beverages.

Here’s why you should visit: • Over 170 exhibitors from many world leading brands to numerous smaller suppliers • A comprehensive FREE to attend conference programme featuring industry leaders • Barista Masterclasses featuring the very best, award-winning baristas from the UK and Europe, including Agnieszka Rojewska, the current World Barista Champion, Dale Harris, World Barista Champion 2017 and Dan Fellows, World Coffee in Good Spirits Champion 2018, plus many more superstars in this world first!

• Roastery Masterclass Live! Another world first, featuring the best coffee roasters in the land together with live roasting - you won’t see this at any other show!

• The Tea Quarter in association with National Tea Day – tea pairings and inspiration for the F&B market to boost your tea sales • Soft Drinks Pavilion– make the most of the long hot summer!

• And lots more including networking, a VIP programme and ‘Roastery Way’, an area dedicated to smaller, independent roasters. And it’s ALL FREE to attend!

WHY I’M COMING “I really believe the quality tea and coffee offerings, along with an interesting and varied soft drink offering has been overlooked for too long. I see European Coffee, Tea and Soft Drink Expo as a brilliant way for operators to meet with many suppliers, and see the amazing products being offered to enhance their guests experience, and revenue.”

Mark Hastings, Director of Restaurants, Mandarin Oriental Hyde Park

To find out more about European Coffee, Tea & Soft Drinks Expo 2019, please contact us on +44 (0) 203 668 9809 or email: info@europeancoffeeexpo.com REGISTER TODAY FOR FREE FAST TRACK ENTRY www.europeancoffeeexpo.com

TOM AIKENS INTERVIEW What is FoodCycle and why is it important?

FoodCycle is an amazing charity that for the past 10 years has provided the equivalent of 1 Million meals to people who are hungry and lonely. Their volunteers source food and prepare meals for people who can’t afford it or people who will normally eat alone and without company. FoodCycle is great because through food they bring those people together each week and give them something to look forward to and come back the following week, building a community of guests who end up becoming friends and support for each other’s.

What made you want to be a part of FoodCycle?

I think it’s an amazing initiative as food is a great social instrument. FoodCycle brings together people who wouldn’t normally have anyone to share the table with or no table at all and this is so important. I have so many lovely memories of family meals around the table growing up and even now I always love to reunite family and friends around the kitchen table. I love cooking for my loved ones and see the smiles on their faces when they taste the food that I have prepared and hear the stories they share at the table. This is what FoodCycle does, reuniting less fortunate and lonely people and giving them an opportunity to share their stories and make friends over a lovely meal each week so I was very happy to support their cause from the start and to get involved because my best memories are always linked to food and the people I shared it with.

Do you think it is important to continually raise awareness of these issues?

Absolutely. So often we get so caught up with our frenetic lives that we don’t focus on problems that don’t touch us directly.

It really is sometimes just a matter of being more aware and paying more attention. Everyone can make a difference and have an impact on these issues, sometimes just by changing a simple habit or by having an active role in some of the great initiatives that charities like FoodCycle and their volunteers are creating.

What dishes are you making for the 10th Anniversary Gala Dinner?

I will be preparing the appetizer : pea pannacotta with crushed peas and mint. It’s a very light mousse made with vegetable stock & pea, then blended and set with a seaweed setting agent agar agar, then with this is split peas, a chilled pea soup, pea shoots and mint oil.

Do you think there has been a rise in people that are currently living below the poverty line in the UK? Statistics speak for themselves and with the rising costs of life in past decades, and the worrying scenario Great Britain is facing in the upcoming months, there is no doubt that many people have been and will continue to be affected even

20 | Restaurant Industry News | June 2019

Restaurant Industry News spoke with acclaimed British Chef Tom Aikens about his involvement with the Charity FoodCycle and the importance of raising awareness of such important issues. more. It is our responsibility to come together and utilize all resources we have in help of those who have less and food is so often taken for granted or wasted. It’s so important to get the message out there as much as possible to raise awareness among people that our food surplus could be vital to others and shouldn’t go to waste.

Has being a part of charity events made you more aware of these problems?

Definitely. The more I got involved with FoodCycle and other charities I worked with, such as School Food Matters, Great Ormond Street Hospital Children’s Campaign and Royal Marsden Cancer Campaign to name a few, the more I felt I wanted to be an active advocate. All collaborations I have done with them have been eyes opening experiences and I feel a sense of responsibility, having a big audience of followers, to make these problems visible to as many people as possible via all channels, in the attempt of getting more people actively involved.

What made you aspire to become a chef?

My twin brother and I have always helped our mother in the kitchen. She would involve us in making cakes and home baking, or just weighing things out, but we were always on hand to help to lick out the occasional sticky raw cake mix that was left in the bottom of the bowl.

Living in Norfolk we had a large back garden where we grew a lot of our own fruit and vegetables; Understanding seasonality and the simple taste’s of nature was the start of my further footsteps into the kitchen.

In 1986 my brother and I joined catering college in Norwich after which I went straight to London and started my career as a chef from the very bottom up to where I am now.

The time spent in the kitchen with my family and the happiness coming from those flavours and smells and all those lovely memories is what made me want to pursue this career.

Do you think cooking can boost wellbeing and help with loneliness?

Absolutely. Just think how comforting can be coming home to a nice cooked meal or cooking a roast for your family on a Sunday and sharing that lovely food with others.

TOM AIKENS

I don’t have any great memories of a cold sandwich eaten alone in front of the TV or from a pack. But this is the unfortunate reality for many people so creating the opportunity to get them out of their homes each week to interact, socialize and have a laugh with others can make a huge difference in boosting their wellbeing and helping with loneliness.

Do you think it is important to educate people about food and how to put different ingredients together?

Yes. It’s good to know how to cook but it’s also good to know how to eat. There’s a variety of food and cooking techniques that can transform a simple ingredient into a variety of new creations. Food is never boring and can always be reinvented into something new, there are so many ways to transform leftovers into delicious new creations with the additions of a few extra ingredients and minimize the waste.

Eating well also means living well, I am very much into fitness and food definitely plays an important role in keeping fit and healthy. Having two young daughters I am also trying to educate them from an early age about healthy eating and cooking.

What would you say to people who want to get involved, and what can they do to help make a difference?

Everyone can make a difference, no effort is too small. From donating money and food to volunteering collecting food surplus from food retailers or volunteering cooking meals and organizing fundraising initiatives.

FoodCycle has also a number of corporate partners so everyone can get involved at different levels and in various ways. The first step is visiting their website www.foodcycle.org.uk to see more of the amazing work they’re doing.

June 2019 | Restaurant Industry News | 21

LATEST NEWS

BAXTERSTOREY SCOTLAND SUPPORTS DISADVANTAGED YOUNG ADULTS INTO EMPLOYMENT In partnership with Action for Children and Hi!, BaxterStorey Scotland opened its doors to twelve young adults from disadvantaged backgrounds, offering a two-week work placement at City of Glasgow College and Glasgow Caledonian University. The aim of the placement was to give the students, aged between 16-25, an opportunity to experience a realistic working environment, to help improve their communication skills and confidence.

The hands-on training programme saw students learning the art of artisan baking, practicing their customer service skills and perfecting their latte art at Matthew Algie Coffee Academy. From Yucatan chicken and Mexican meatballs, to black bean tacos, the students served up some creative combos in the university’s ‘market street’, showcasing the best of Mexican inspired street food.

The two weeks concluded with a graduation lunch, attended by friends and family of the trainees and fundraisers. Following the programme, five students joined BaxterStorey including twenty-five-year-old catering assistant Megan Gallaher. She said: “I would like to thank everyone for giving me the opportunity in supporting my student experience. It’s been amazing, and I am so excited for what’s to come as I look forward to my career with BaxterStorey”.

Stephanie Wade, CEO of Hi! commented: “It’s crucial for hospitality employees to adopt fair and inclusive practices when recruiting and supporting young, unemployed workers. These students have all previously struggled to attract the attention of local employers because of their barriers to work, lack of confidence and experience. Yet, with new skills and confidence, they’re eager to begin working their way up the career ladder. After the successful partnership with BaxterStorey, we are keen to ensure the programme becomes a regular

22 | Restaurant Industry News | June 2019

opportunity across Scotland, continuing to support more individuals into starting their career in the hospitality industry”.

Mark McCulloch, operations director, BaxterStorey added: “This was a great opportunity for BaxterStorey Scotland’s team to get involved with Action for Children and introduce some great young people to the hospitality industry. Given the challenges the Hospitality industry is facing, it is the responsibility for all caterers to support young talent enter the industry”.

The perfect products for Asian Restaurants & Caterers

ORDER TODAY

At Concept Cuisine, we believe that food and drinks should be presented with flare and creativity to really catch the eye of your customers. With that in mind we offer one place to find a huge range or catering products for all Asian Restaurant's & Caterer's needs. See all our products at the most competitive prices today.

Tableware

Cutlery

Glassware

Kitchen Equipment

Food Presentation

Barware

See all our products and order today at www.concept-cuisine.co.uk or call us on TEL: 020-8795-5712. Free UK delivery for orders over £75

WWW.CONCEPT-CUISINE.CO.UK

RI519018 - Concept Cuisine - Half Page.indd 1

09/05/2019 09:27:05

SBI Ltd est. 1998 WILL SUPPLY AND INSTALL NEW AWNINGS, VERANDAS, and TERRACE COVERS.

COWHORN from £90

LABRA ARMCHAIR from £130

RIO WOOD ARMCHAIR from £120

... for every occasion!

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

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

FOLLOW US!

Increase your seating area with fixed or retractable terrace covers all year your. SBI also provide fixed or retractable screens, lighting, heaters and aluminum decking solutions.

We offer top quality commercial products at affordable prices. We aim to beat any written quote on like for like basis.

Call today and register your interest.

REPAIRS • RENEW • RECOVERS • REFURBISHED

0800 0742 721 sbiproductsltd.co.uk

June 2019 | Restaurant Industry News | 23

AWARDS NEWS

FENTIMANS VALENCIAN ORANGE IS VOTED BARTENDERS NO.1 TONIC! Fentimans Valencian Orange Tonic Water won the top spot in the prestigious Class Bartender Brand Awards, voted by some of the most influential people in the global drinks industry.

In recent years, bitter Spanish oranges have surged in popularity, as a standalone ingredient in both mixers and premium spirits, especially gin, to create a modern twist on a much-loved flavour. Fentimans Valencian Orange Tonic Water combines the zesty citrus

taste of Valencian oranges, combined with savoury notes from Lemon Thyme, to achieve a smooth and balanced taste profile.

Since its launch in 2018, Fentimans Valencian Orange Tonic has won a number of esteemed global industry awards including: a coveted two-star Great Taste award, and more recently a Gold Medal at the prestigious San Francisco Wine and Spirits Competition.

Fentimans Marketing Director, Andrew Jackson commented: “With the premiumisation and broadening of the tonic category showing no signs of slowing, this latest award is testament to the emphasis Fentimans places on creating unrivalled and innovative flavour. For our brand to be recognised and endorsed by the most influential people in the global drinks industry, is incredibly humbling, and testament to the dedication and skill of the team we are building at Fentimans.”

Fentimans Valencian Orange Tonic Water is available in 125ml, 200ml and 500ml size formats in both the on and off trade.

SALCOMBE BREWERY CO. RECOGNISED FOR EXCELLENCE AT SIBA TUCKERS MALTINGS BEER FESTIVAL 2019 South Devon’s Salcombe Brewery Co. is celebrating after taking home a Gold for its Island Street Porter and a Silver for its Salcombe Pale Ale at the SIBA Tuckers Maltings Beer Festival held earlier this month in Newton Abbot.

Mark Higgs, Salcombe Brewery’s General Manager, comments: “To receive a Gold and a Silver in such prestigious awards has given huge recognition to the brewery and is a fantastic reward for all the hard work that has gone into creating both Island Street Porter and Salcombe Pale Ale. There are numerous craft breweries in the South West, but this puts us amongst the very best of the best.” Salcombe Pale Ale was in the Cask Premium Pale Ales category (4.4 – 5.4%) and the Island Street Porter (330ml bottle) was in the British Dark Beers category (4.5 – 6.4%).

Salcombe Brewery was founded in 2016 and brews a range of cask, keg and bottled ales at its state of the art brewery overlooking the Salcombe Estuary in Devon. It uses only the finest hops, malt and yeast combined with fresh Devon water from straight under the brewery. Island Street Porter (ABV 5.9%) is a rich velvety porter and the brewery’s latest addition to its craft range. Salcombe Pale Ale (ABV 4.6%) is a fresh, full-bodied and powerfully hopped pale ale that’s bursting with flavour.

SIBA Chairman, Ian Fozard, says: “Judges had a tough job separating the pack as the standard was extremely high once again. The winners from the SIBA competition are officially the best independent craft beers in the UK, something brewers should be extremely proud of.”

24 | Restaurant Industry News | June 2019

The SIBA National Independent Beer Awards judged a huge range of beers across a number of styles in separate cask, keg and bottle & can competitions. As the awards are judged mostly by brewers, industry experts and beer journalists the SIBA Independent Beer Awards are very much seen as the prestigious ‘Brewers’ choice Awards’ by the industry. The Gold award winning beers have been automatically entered into the SIBA National Independent Beer Awards 2020 at BeerX.

How Safe is Your Salad from E. coli, Listeria and Salmonella?

Even if you use bagged salad, you could be at risk of pathogenic bacteria which can lead to food poisoning!

Fresh Produce Wash: Kills over 99% of Bacteria Odourless & Taste Free No Need to Rinse Safe to Eat Classified as Non Hazardous under EU Regulation

Make your salad safe today!

TOTALLY CHLORINE

FREE

For a FREE sample or more information please call 01384 569556 or E-mail: sales@drywite.co.uk

drywite.co.uk

CENTRAL FOODS Menuserve Cajun Spice Sweet Potato Roulade

CENTRAL FOODS OFFERS EXCITING VEGETARIAN AND VEGAN RANGE FOR RESTAURANTS With more consumers than ever opting for vegan and vegetarian dishes when they eat out, Central Foods has continued to increase its free-from range for foodservice professionals.

Around one in eight is now thought to be vegan or vegetarian, while between one in five and one in three describes themselves as a meat reducer or flexitarian.

As a leading frozen food distributor, Central Foods has pioneered the supply of top-quality meals and ingredients suitable for vegetarian and vegan diners.

One of the most versatile is Central Foods’ vegan-friendly KaterVeg Vegipieces – randomly-shaped, meat-free chicken-style pieces made from textured wheat and soya protein, with a very mild savoury roast chicken flavour. These can be added to the recipe from frozen for maximum convenience and are perfect in curries, stews, casseroles, pies and other dishes. They’re the ideal ingredient to

create a vegan and vegetarian alternative to traditional meals on your restaurant menu.

Or how about the Menuserve Cajun Spice Sweet Potato Roulade and the Menuserve Cauliflower and Lentil Bundt?

Both are delicious centre-of-the-plate items, which are not only vegetarian and vegan-friendly but also suitable for diners looking for gluten-free options too.

Wraps are another product that’s proving versatile – offering opportunities for breakfast, brunch, lunch and dinner.

Central Foods has recently added a spinach wrap to its KaterBake range of flavoured wraps, which also include beetroot and pumpkin…providing an eye-catching carrier that can be teamed with hot or cold healthy vegetarian and vegan fillings. Perfect for sit-in or takeout.

Central Foods’ most recently launched vegetarian-friendly sweet treat is the stunning Menuserve Ruby Chocolate and Raspberry Cheesecake. Also gluten-free, it ticks a lot of boxes when it comes to offering a dessert that will go down well.

It has a gluten-free dark cocoa biscuit base, topped with a light and creamy, fruity ruby chocolate and raspberry cheesecake, finished with a layer of dark chocolate ganache swirled with ruby chocolate.

26 | Restaurant Industry News | June 2019

“Dubbed ‘the fourth type of chocolate’, ruby chocolate is the on-trend dessert ingredient for 2019,” explains Gordon Lauder, MD of Central Foods. “Made from unfermented cocoa beans, with their natural red-pink colour, ruby chocolate has a creamy, light, fruity/berry flavour that works perfectly with cheesecake. Its unusual pink colour offers instant visual appeal and ensures your menu stands out from the competition, as well as guaranteed ‘likes’ on Instagram!

“Raspberry and chocolate is one of those classic combinations that diners just can’t get enough of and it’s an ideal flavour pairing to add to any restaurant dessert menu. Plus, cheesecake has remained in the list of top 10 Desserts since at least 2008* so chefs and restaurant owners can be confident this new, on-trend variation will be a hit with customers.” *BFFF/Horizons Menurama www.centralfoods.co.uk

NATIONAL VEGETARIAN WEEK

INNOVATING THE RISE OF VEGETARIANISM

By Nick Hucker - CEO, Preoday In recent years, the concept of a vegetarian diet has gone from a relatively rare dietary choice to a popular and trendy lifestyle choice for many. Statistics from Kantar Worldpanel show that more than a quarter of all evening meals in the UK are now Vegetarian or Vegan. These statistics are reflective of how nutrition is becoming increasingly important to consumers and how they are getting more selective about what they eat.

So how can food operators cater to the growth of vegetarianism? One way businesses can accommodate consumer trends quickly and efficiently is by adopting digital ordering. This is an excellent way of digitising businesses and provides customers with an ordering experience that drives real value. For the operators, facilitating trends like vegetarianism is quick and easy by having the technology available to create flexible menus as well as generating crucial customer insight into buying behaviour that can inform future menu options as well as streamline operational efficiencies.

How can online ordering facilitate trends such as vegetarianism?

Offer more choice The appetite for vegetarian dishes is undoubtedly there and restaurants are being encouraged to offer more creative dishes to cater to a growing number of

flexitarian diners. We even saw Greggs hit the headlines in early 2019 with their vegan sausage roll. The meat-free product was initially rolled out in 900 stores but proved so popular with vegans and non-vegans alike it fast became one of the fastest selling products for the company and is now available to over 1800 stores.

For food operators, being able to update their menus quickly is a vital factor in responding to growing customer trends. Having an online menu that is easily adaptable is an essential factor when capitalising on trends such as vegetarianism and veganism. Our Restaurant Struggles research that was published in 2018 revealed that consumers rated a great menu (91%) and the quality of the food (85%) as the most important factors when considering a food venue, proving that an appealing to a wider audience is essential in a struggling market.

Get to know your customers better Data generated by online ordering

provides invaluable insights into customers and their buying behaviour, which is fundamentally not available from cash customers. Capturing and using this data intelligently offers opportunities to engage with customers through well-targeted marketing initiatives such as personalised vegan offers, loyalty rewards or particular interest themed events. It can also provide a measure of how customers think, feel and behave, so if a food operator wants to know how well its customer base has taken to a new product like a more inspired vegetarian dish, then checking the data helps to make informed business decisions with greater ease.

Be sustainable and ethical Offering vegetarian choices not only opens up a new market of consumers but also gives operators an opportunity to show that they care about the environment. The industry is becoming increasingly aware of the conscious consumer who is interested in environmental implications such as sustainability and waste. With online ordering, knowing what customers have ordered ahead of service time enables kitchen managers and front-ofhouse retail teams to reduce avoidable food waste by simply managing their production volumes. Over time, with cumulative data about customers’ buying behaviour, avoidable food waste can be reduced significantly.

The increased demand for vegetarian dishes has undoubtedly seen more food operators think about what they could be doing to appeal to a broader base of customers. Ultimately, more and more people are trying to eat healthier, and are more conscious about their food choices; therefore every business owner needs to be thinking about how they can continue to appeal to their customers effectively.

28 | Restaurant Industry News | June 2019

NATIONAL VEGETARIAN WEEK

The vegan menu is another welcome addition to Kahani (Hindi for story) and sits well amongst the restaurant’s current offering of a healthy and leaner version of Indian food currently available on the market. With a strong emphasis on dishes for sharing, dining at Kahani feels like a communal experience for visitors, an idea chef Peter Joseph is keen to perpetuate.

Peter Joseph, Head Chef of Kahani, says: “Storytelling is integral to the ethos at Kahani, and the story we tell is one of great British ingredients merging with Indian culture to produce modern Indian cuisine, where conversation and community is fostered through sharing.

VEGANS FLOCK TO KAHANI AFTER PETER JOSEPH LAUNCHES NEW MENU Vegans are lining up to visit Kahani in Chelsea, after the eatery’s Michelinstarred chef Peter Joseph launched a contemporary plant-based menu which adds to the already bountiful vegetarian offering.

Visitors to the restaurant have been spoilt for choice, as dishes on offer are both interesting and packed with flavour: examples include the sinfully decadent Truffle radish paratha with black garlic spinach, the Golden beet cakes with mustard, curry leaf poppadum crust and cranberry

chutney, and the mouth-wateringly aromatic Chickpea masala with glazed ginger and spring onion.

Desserts at Kahani, which are already fast-growing in reputation, include fragrant dishes such as soya milk rice pudding with saffron, raisins and pistachio, and Tandoori pineapple with coconut sorbet. With several options on offer for each course, there are plenty of dishes to choose from, delighting even the most discerning of palates.

“This is epitomised in our vegan and vegetarian offerings and we are thrilled our cuisine will appeal to a whole new audience. Our take on vegan food is a real gamechanger within Indian cuisine.”

At Kahani, Chef Peter Joseph has combined the flavours of his childhood, in Chennai, India, with his experience in British haute cuisine.

The result is a truly unique fine dining experience - gone are the heavy dishes associated with Indian cuisine, replaced with lighter, healthier fare, designed to be eaten with hands.

This innovative approach to fine dining is further supported by the splendour of Kahani’s decadent, detailed and elegant interiors and its chic location opposite Cadogan Hall in Chelsea.

June 2019 | Restaurant Industry News | 29

NATIONAL VEGETARIAN WEEK

NATIONAL VEGETARIAN WEEK: THE POPULARITY OF VEGANISM AND COOKING VEGAN AT HOME Vegan Chef and Owner of LeafyChef, Benarsh Lalyn discussed his views on veganism becoming more popular and how cooking vegan meals at home doesn’t have to be difficult.

It’s an exciting time to be eating vegan.

Whether you’re in a top end restaurant, a high street chain or an airport café one can barely lift a menu without seeing vegan options proudly touted by restaurants looking to tap into this plant based revolution.

And with good reason; the popularity of the plant based diet has skyrocketed in recent years. Emerging scientific research linking animal derived products, particularly dairy and processed meat, to heart disease and cancers has resulted in a boom in the healthy food industry, with veganism leading from the front.

Add to this the stark warnings from the IPCC (Intergovernmental Panel on Climate Change) regarding greenhouse gas emissions from animal agriculture accelerating climate change, and it’s a perfect storm of ethically minded, environmentally savvy and health conscious foodies looking for plantbased satisfaction when eating out.

But there’s one other, often overlooked reason that veganism has become exponentially more popular and accepted in recent times; it finally tastes so good. Futuristic meat alternatives, plant-cream based sauces and even the rise of the much maligned vegan cheese

has resulted in vegan comfort food that hits all the same spots as the traditional alternatives. You don’t have to venture far to find bleeding plant based burgers, southern fried ‘chicken’, and indulgent oat cream based carbonara topped with smoky mushroom bacon. Similarly, the availability of plant based equivalents to rich and flavourful non-vegan ingredients has elevated the plant based offerings of high end eateries to mouth-watering new heights. I never thought I’d hear the words celeriac and profiterole put together, let alone have it be one of the most incredible things I’ve ever eaten. To be sure, there’s never been a better time to eat vegan when out and about.

But perhaps the best thing about this renaissance in plant based cooking is that the recent availability of exciting new vegan ingredients, and the ever present selection of farm fresh fruit and vegetables have made it easier than ever to cook vegan at home. Armed with the tools, ingredients and step by step instructions courtesy of plant based

30 | Restaurant Industry News | June 2019

recipe boxes like leafychef, vegan home cooking is now a wonderful, fulfilling and accessible exercise that allows solo chefs and family cooks to whip up plant based masterpieces in their own kitchens in much the same time as it takes to cook a traditional meal. Take the aforementioned vegan carbonara for example. With some garlic, shallots, spaghetti, leek, oat cream, oat milk, thinly sliced and baked chestnut mushrooms along with generous additions of salt and pepper, one could plate up a comforting, satisfying yet simple dish in around 20 minutes that’s vastly less fattening and substantially more environmentally friendly than it’s non-vegan equivalent. Healthier, more protein packed vegan meals are if anything even simpler and quicker to create. A combination of beans and lentils with bulgur wheat and julienned carrots or spring onions, topped with a homemade tahini based vinaigrette turns out both refined and nutritious in a few simple steps.

There was a time, not so long ago, where the word ‘vegan’ conjured up images of limp restaurant salads or beans on toast in the kitchen, and left others thinking ‘how on earth do they do it?’. Now, we’re living in a time where the vegan option is often the most well thought out item on the menu. As for home cooking, I for one get more pleasure than ever cooking vegan dishes from scratch without breaking the bank, or even breaking a sweat.

June 2019 | Restaurant Industry News | 31

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

www.vodkatemplar.com

32 | Restaurant Industry News | June 2019

COMPANY NEWS

YORKSHIRE TEA LAUNCHES CAMPAIGN FOR A PROPER BREW The tea brand encourages the catering industry to get its standard tea right following new consumer research which shows that tea out of home lacks taste and strength For many years, the words “We want a proper brew” have been silently spoken by customers drinking tea out of home. But now the public has spoken loud and clear in new research which shows that tea drinkers feel disappointed by the standard of the tea they are served when out and about.

Yorkshire Tea is launching its Campaign for a Proper Brew to help cafés and restaurants bring happiness back to consumers and, importantly, to increase out of home businesses’ trade and loyalty.

The Campaign for a Proper Brew highlights consumer dissatisfaction with tea out of home, often due to cafés and restaurants using One Cup teabags, which contain less tea than standard-sized teabags and, consequently, make weaker tea. But it also reveals the proper profits that can be made by getting tea right.

The Yorkshire Tea survey, conducted in partnership with YouGov, surveyed over 2,000 people across the UK. Key findings from the report include: • 44% of respondents named tea as their preferred hot drink at home, with just 31% opting for coffee. In contrast, when out of home, only 15% opt for tea the most, with 49% choosing to drink coffee instead • 40% of tea drinkers said that the last cup of tea they drank out of home was worse than the tea they generally drink at home, with 13% saying that it was much worse • 28% of those who have drunk tea out of home were not satisfied with the last cup of tea they were served in this setting • Of those that rated their last cup of tea at an out of home establishment as worse than the tea they drink at home: - 53% said it didn’t taste as good - 49% said it was weaker than they would like it to be - 22% said they did not have access to their preferred tea brand In response to the research findings, Yorkshire Tea is encouraging out of home businesses to join its campaign and is helping them to serve a proper brew. Yorkshire Tea is currently the only major standard black tea brand to offer the same strength across all its products, regardless of where a consumer drinks their brew, following a move last year to increase the teabag weight of its One Cup lines to match its retail offering. The brand increased the teabag weight of the Yorkshire Tea One Cup bags from 2.5g to 3.125g, in a move aimed at guaranteeing a proper, consistent brew for all customers both in and out of home, in line with consumer demand for taste and quality. It also removed the One Cup wording from its packaging.

Natalie Cross, Out of Home Manager at Taylors of Harrogate, said: “Our research clearly shows that consumers are disappointed by the tea they drink in cafés and restaurants around the UK and that the industry needs to act to make sure that they are delivering what their customers want. Black tea with milk is still the preferred tea option out of home with 61% regularly consuming this brew** and so caterers need to get their

34 | Restaurant Industry News | June 2019

standard tea right. 41% of tea drinkers in our poll drink Yorkshire Tea at home, giving them a high expectation for a proper brew.

“We believe that out of home businesses and their customers deserve the same taste and quality no matter where they are enjoying their brew, hence our move to offer the same strength of Yorkshire Tea across all our products, whether drunk at home or out and about. Our Campaign for a Proper Brew reflects our brand belief in everything done proper. We’re encouraging and supporting out of home establishments to serve a proper brew, and in doing so, helping them to generate more trade and loyalty from consumers.”

Yorkshire Tea’s research also highlights how serving poor tea can affect a café or restaurant’s reputation and, ultimately, balance sheet. 42% of Brits who have ever drunk tea out of home said their opinion of the establishment had been affected by the quality of the tea they were served and 48% of all tea drinkers would be more likely to visit an out of home outlet if it served good quality tea – meaning those cafés and restaurants that serve One Cup teabags risk losing out on customers and repeat visits and attracting negative criticism.

Customers are also likely to pay more for a good quality cup of tea; while the average price of a cup of tea is £1.92**, almost a fifth of tea drinkers (19%) said they would be willing to pay up to 20p more than this for a proper brew.

The proof is in the tasting as Yorkshire Tea customer, Rebecca Di Mambro, Head of Marketing at LEON, commented: “We love a proper brew at LEON. When choosing Yorkshire Tea, we did a comprehensive taste test of all the teas on the market, blind sipping brews to find our favourite. Yorkshire was our hands-down winner.”

Yorkshire farm shop and café, Fodder, has benefitted from moving from One Cup teabags to standard strength tea. Euan Ritchie, Café Manager at Fodder, said: “We don’t compromise on the quality of the products we offer – and that includes the tea we serve. Yorkshire Tea has been a trusted supplier from day one and its move last year to ensure all of its products are the same strength is testament to its commitment to doing things properly. We serve our tea in single-user teapots and so a standard Yorkshire Tea bag is ideal to provide our customers with a proper brew that really delivers on both strength and taste, every time.”

For customers who wish to support the campaign and highlight the fact they serve a proper brew, Yorkshire Tea has created a host of POS resources, which are available to order free of charge through its website. These include Yorkshire Tea bunting, mini campaign banners, strut cards, window and till stickers and wipe-clean ‘How to make a proper brew’ posters. taylorsoutofhome.co.uk

Lovely Drinks produce an award-winning range of decidedly delicious, naturally-made soft drinks.

Their mission is to produce the best, most refreshing soft drinks possible using the highest quality ingredients, sourced in the UK wherever possible, including handpicked elderflowers, whole lemons and pressed English fruits and flowers. All their drinks are free from gmos, artificial flavourings, preservatives, allergens, synthetic sweeteners and colourings. They use bottles that are made from at least 50% recycled glass, their labels are made using paper and they avoid any single-use plastics. They have won many national awards, including 20 Great taste awards, they are Vegan approved by the Vegetarian Society and have recently obtained organic certification.

Rick and Victoria started blending the drinks a few years ago in their garden shed, making small batches of elderflower pressĂŠ to sell at local markets and festivals. Soon they started supplying cafes and bars in nearby Bristol. The business blossomed, and their drinks are now available in restaurants, cafes, delis and pubs across the UK and beyond.

Their range include favourite Elderflower PressÊ made with wild elderflower petals, their full bodied and fiery Ginger Beer and their fruity Raspberry Lemonade made with English raspberries and Sicilian lemon juice. They’ve recently added some exciting new drinks to their range, including an Indian Tonic water with a splash of lime juice and a low sugar Cucumber & Mint fizz made with pressed organic cucumbers.

www.lovelydrinks.co.uk Phone: 01275 463229 Twitter: @Lovelydrinks

Instagram: lovely.drinks

Facebook: lovelydrinks

The Vegetarian Society Cookery School The Vegetarian Society Cookery School has trained hundreds of professional chefs and caterers. Their graduates go on to improve and develop their vegetarian and vegan menu offering in their businesses, ensuring they keep a competitive edge. Based in Greater Manchester, the school attracts people from all over the world.

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

They’ve refreshed and improved the Professional Chefs’ Diploma, adding in a full day on vegan patisserie. The training now includes a session on how to craft incredible vegan desserts suitable for the most impressive of menus, giving you lots of dairy-free and egg-free options.

Sam Platt, Cookery School Manager, said: “The vegan patisserie day includes plated desserts, afternoon tea and buffets, to really tempt in those vegan and veggie customers. Learn skills to give you a unique selling point with amazing free-from desserts.”

Don’t have a week to spare? No problem – they’ll come to you.

The Vegetarian Society Cookery School’s new ‘Veggie Training for Catering Staff’ is delivered to your team in your workplace.

The bespoke course focuses on your menus, procedures and equipment to develop vegetarian and vegan options, giving you fresh ideas and your customers more choice.

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

Prices start from £500 per group for a bespoke half-day course. For more details or to discuss training options call the Vegetarian Society Cookery School on 0161 925 2000, or email cookery@vegsoc.org.

Looking for even more ways to improve your vegetarian and vegan offering? The Vegetarian Society Cookery School runs its vegan patisserie day as one-day course. It also has courses on using exciting new ingredients like seitan and vegan cheese. See all Vegetarian Society Cookery School professional courses here (from £75).

36 | Restaurant Industry News | June 2019

2019 dates: 22 to 26 July, 9 to 13 September, 21 to 25 October 2019 (£1,850) www.vegsoccookeryschool.org/diploma

Our Professional Chefs’ Diploma can help you grow your business When choosing a place to eat, your potential customers will pick somewhere that caters for everyone in their party.

The Professional Chefs’ Diploma will give you the knowledge and skills to create amazing vegetarian and vegan options – giving you a competitive edge.

• Clear learning outcomes • Four expert tutors • Latest trends and ingredients • Michelin and Rosette-standard vegan patisserie and desserts Next dates: ~ 22 to 26 Jul 2019 ~ 9 to 13 Sep 2019 ~ 21 to 25 Oct 2019

⋆⋆⋆⋆⋆

“For me it was a revelation!”

F Richman, Anglesey

0161 925 2000

vegsoccookeryschool.org/diploma The Vegetarian Society Cookery School, Parkdale, Dunham Road, Altrincham WA14 4QG

ay d e Fiv urse: co

0

5 8 , 1 £

OPENINGS

MORTY & BOB’S IS NOW OPEN FOR BUSINESS IN KING’S CROSS NEW CULTURAL HUB, COAL DROPS YARD Morty & Bob’s have opened their new site in the buzzing Coal Drops Yard in King’s Cross. After the overwhelming success of their first restaurant in east London, the team have moved to King’s Cross’ shiny new restaurant and retail development. Different postcode, but the same well-loved British food that put Morty & Bob’s first on the map, the all-day dining spot has three power moves: epic cheese toasties, inventive small plates, and a global wine list.

Fondly named after owner Charlie Phillips two grandpas, Morty & Bob’s is a sunrise to sunset restaurant where coffee in the morning turns to Espresso Martinis in the evening. With seasonality and local produce at its heart, Morty & Bob’s specialises in elevating the humble cheese toastie into a joyous, gourmet experience.

The open plan space, just off Granary Square is distinctively modern with rustic touches. Much like the Hackney outpost, industrial brick walls, low lighting and potted plants provide the decor, while the central bar is a hive of activity, comfortably seating a handful of drinkers and diners.

The site heralds a new era for Morty & Bob’s; as well as sticking to their brunch classics which earned them a legion of fans, the team have also upgraded their evening offering, knocking up a number of small plates, bar snacks as well as serving crafted cocktails, wines and beers.

Open from the first coffee to the last cocktail, the fast, casual restaurant bang out a number of early morning bites, such as: wild mushrooms on toast with rocket, hazelnut pesto and spiced fried egg; avocado, smoked streaky bacon, fried egg and mushroom ketchup stuffed into a brioche bun; and avocado, chilli and lime on sourdough with kale crisps and radish.

The hot sandwich mavericks turn their cheese toasties into an edible art form.

Each lovingly made with doorstop thick bread and stuffed with layers upon layers of molten, oozy cheese, the British favourite is available with mixed onions; roast mushrooms and truffle; or nduja salami. Coffee is sourced from AllPress coffee, with the beans roasted down the road in Dalston. Plant-based milks are available for the vegan crowd along with refreshing cold pressed juices.

When daylight fades, Morty & Bob’s switches up the vibe for evening diners.

The restaurant-cum-bar is a perfect place for pre-dinner cocktails, a quick bite, or a laid-back dinner. Snacks include: parmesan truffle fries; burrata; avocado and chill soldiers; and Marcona almonds. For more substantial plates, guests can choose from a number of options like the chicken bun with pickled cucumber and aioli; minute rib eye steak, house hash brown and fried egg; and kale, buckwheat, avocado and roast squash bowl with tahini dressing

38 | Restaurant Industry News | June 2019

and zatar. For the last delicious hurrah, the concise dessert menu features: warm brownie with ice cream; Affogato; and upside down berry cheesecake.

Not just a place to grab coffee and a toastie, the new site has evolved into a destination drinking den where guests can sample a number of alcoholic libations. The ‘London Suppliers’ bar offers guests a varied list of beers brewed in the capital featuring Two Tribes, a neighbouring brewery located on Caledonian Road, and the everpopular Camden Town Brewery.

Playful cocktails pay homage to the Big Smoke, and include: Espresso Martini with Black Cow Vodka, made from Whey from Dorset Milk: Long Acre Iced Tea, a twist on the classic Long Island Iced tea, the punchy but well balanced drink is made from the full range of East London Liquor Company (Gin, Rum and Vodka);

OPENINGS to the Island Poké brand, with sites currently operating in Broadgate Circle, Kingly Street, Canary Wharf, Great Titchfield Street, and Bank with the latest site recently opening in Shoreditch in November 2018.

Strengthening its London presence, the fast-expanding brand also plans to launch its biggest site to date in Waterloo in July 2019.

ISLAND POKÉ CONTINUES EXPANSION WITH LAUNCH OF SEVENTH SITE IN VICTORIA Grab-and-go trailblazer Island Poké is pleased to announce the launch of its seventh site, located at 137 Victoria St, London. The Victoria restaurant will open to the public on the 14th May 2019 offering its signature poke bowls, Ahi Tuna Shoyu bowl and Salmon in a Yuzu dressing as well as its regular menu items.

incorporate Island Poké’s trademark fresh and modern design with sleek wooden fixtures, light open spaces and a relaxed ambience. Although best known for its fresh fast food and takeaway offering, the Victoria site will have space for 12 diners to eat in, with swing seating, wooden benches, stools and tables providing adequate room for guests.

The Victoria restaurant’s interiors will

The new site is the latest addition

and Old Street Rum Fashioned, made with Demerera Sugar Rum from British Guyana and bottled in Hackney at East London Liquor Company.

The wine list is another draw to Morty & Bob’s. The team have selected wines that best showcase the best of British grapes, like the Champagne-esque Cottonworth Classic Cuvee from Hampshire along with New Hall Pinot Gris, a

Founded in 2015 by James Porter, Island Poké has revitalized the lunch time scene with its fresh take on Hawaiian-inspired poké. This concept was inspired by James’ years of family holidays in Hawaii. His experience of the country’s vibrant culture encouraged him to bring the muchloved poké dish to Londoners across the city.

Island Poké provides customers with an alternative to tired lunchtime offerings with a flavorsome menu packed with a delicious range of highquality ingredients and the option to fully customise your bowl. Alongside the poké offering is an extensive soft drinks menu to revitalise and refresh diners. Guests are invited to be part of the ‘Island Poké Ohana’ and feel at home with the team’s friendly vibes and laid-back love of life.

lovely slightly sweet, dangerously drinkable white wine from Essex.

Morty & Bob’s have come along away from their east London beginnings. A grown-up version of their first bricks and mortar site, the Coal Drops Yard branch boasts the finest British produce, a stellar line up of London-based beers and drinks, a knowledgeable and friendly team, and the best cheese toasties in the business.

June 2019 | Restaurant Industry News | 39

PLAANK

THE ULTIMATE COVER UP The timber planked - interior look has never been so popular with shop, bar and restaurant chains, especially in reclaimed form. Such interiors offer a warm, inviting, ‘back to nature’ aesthetic and as a reclaimed product allows businesses to give a popular nod to all things environmental.

However, such a product can create an issue for Architects and Interior Designers looking to roll out a consistent and cost effective look.

For the professional designer looking to find a timber cladding supplier that can offer not only a wide repertoire of finishes, to not only give them ample design flexibility, but also, consistent levels of finish and quality, can be difficult to say the least, but Leighton Buzzard based and aptly named ‘PLAANK’ offers the perfect - single source supply solution for all interior timber cladding requirements.

Veneers - a long established market leading supplier of veneers and timber products to many a high value brand in the furniture, interior fit out, automotive and yacht industries; given this pedigree, PLAANK’s quality and levels of advice is pretty well guaranteed!

First of all, it’s important to point out that PLAANK is a subsidiary of Freed

Recognising the popularity of planked interiors, Freed Veneers set about

Mija Cantina & Tequilar Bar developing a product range that would answer many of the planking supply and quality issues whilst fully utilising its industry leading knowledge and expertise for all things timber - thus ‘PLAANK’ was born.

The PLAANK range consists of 3 X Product lines; ‘Reclaimed,’ ‘3D’ and ‘Design.’ FSC certified ‘Reclaimed’ consists of 7 X unique, rustic, 100% weathered finishes. What makes this reclaimed range especially unique is the fact that all the timber cleaning an remedial work has already been done allowing you a straight from the box to application approach.

“At first glance, ‘Reclaimed’ might seem expensive - then you consider how much time and wastage your saving in sorting through reclaimed timbers and preparing them for use. Furthermore the issues of consistent levels of quality, colour and patina on a scale that retail chain fit outs require have all been overcome. Time as they say is money and time is exactly what Reclaimed saves.” comments Callum Freed, PLAANK’s Sales Director and the 2nd generation of ‘Freed’s’ to be involved with the business.

Apply PLAANKS generous trade discount and the fact that they can supply the relevant adhesives as well as advice for each and every application and ‘Reclaimed’ suddenly becomes a ‘no brainer’ for anyone wishing to achieve the rustic - planked, interior look.

Monte Viso Grey 40 | Restaurant Industry News | June 2019

Reclaimed can be used on walls, ceilings, counters and bars with finishes that can be combined to good visual effect.

Left: Bijou Blue Creek Right: Rocky Mountain Grey

“In true Freed Veneers tradition, PLAANK has a programme of continuous product and marketing development enabling us to evolve the entire product range and to ‘stay ahead of the game.”

The ‘3D’ product line complements ‘Reclaimed’ by offering narrow - raised relief panels of reclaimed timber pieces that are ideal for creating a dado effect, edging strip or feature.

‘Design’ offers the same ‘ready to use’ cladding concept but with a much more engineered finish, giving spaces an altogether more contemporary, sophisticated feel. Design comes in 5 x finishes to include smoked and dyed patinas - something that Freed Veneers are experts in. Both Reclaimed

and Design come in boxes offering a coverage of 1.86 sq metres with planks that are 127mm wide by 4mm thick with the availability of a choice of lengths.

PLAANK’s accessibility, continuity of finish and all round service has already seen it used for bar and restaurant chains such as ‘Mija Cantina & Tequilar Bars and ‘Shake Shake.’

Callum continues “In true Freed Veneers tradition, PLAANK has a programme of continuous product and marketing development enabling us to evolve the entire product range and to ‘stay ahead of the game.’ We are currently looking at new reclaimed finishes as well as ‘peel and stick’ solutions.

Availability and accessibility is also of prime importance to our trade customers. Given this, we maintain an extensive stock at our HQ warehouse facility in Leighton Buzzard backed by a comprehensive website with an online ordering facility.

Our website has very good social media links such as ‘Pinterest’ where designers can view many ‘PLAANK’ applications for inspiration.

Both are perfect examples of just how effective and versatile the ‘Reclaimed’ product line is.

Our websites extensive Q&A section aims to answer most questions regarding PLAANK’s product range and of course we are always available, via email or phone, to answer any questions and offer advice.”

For further information: Web: www.plaank.com

Tel: +44(0)1525 218900

Email: callum@plaank.com

Shake Shack June 2019 | Restaurant Industry News | 41

ROAST BAR RELAUNCHES WITH PLUSH INTERIORS AND ENTICING NEW MENUS On Friday 3 May, Roast Bar will reveal a stylish new interior design, with the space transformed into a destination for innovative cocktails and delicious bar snacks.

Roast is renowned for offering classic British dishes and stunning panoramic views over Borough Market. Located adjacent to the restaurant, the new bar is the first major refurbishment to take place at Roast since it opened in 2005, and will offer visitors to Borough Market an exciting new cocktail destination, whilst diners will have a sophisticated bar to enjoy pre and post-dinner drinks.

The charming new interiors are the work of Lerose Design Studio, who have created a space that fits seamlessly into the historic landmark of Borough Market.

Roast Bar now features a complementary palette of greens, with carrara and verde marble tables, luxurious leather banquettes and festoon lighting that creates an infinity affect with reflections across the glass walls and ceiling.

42 | Restaurant Industry News | June 2019

NEW OPENING

Bar Manager Aly Roshdy has created a list of tempting sips to be served in the new space. Pre-dinner cocktails include the Borough Market Sour with AquaRiva tequila blanco, Koko Kanu coconut rum, Kummel liqueur, lemon, egg white, coconut and a dash of Wray & Nephew rum.

To follow, signature Market Selection concoctions include the Beekeeper with butter-washed Appleton 12-year-old rum, lemon, cardamom and honey; and Twisted Paloma of AquaRiva tequila blanco, Campari, pink grapefruit, agave, lime and bitter lemon. To finish, there are classic post-dinner options such as Irish Coffee and Old Fashioned.

To accompany the drinks, Head Chef Ian Howard has designed a concise menu of bar snacks inspired by classic British dishes.

Guests can graze on the likes of Lindisfarne Rock Oysters with Scrubby Oak apple vinegar and shallots; Venison chipolatas with honey and mustard; and Pork, sage and onion Scotch egg with piccalilli.

Perfect for an after work drinks with colleagues, a pre-dinner aperitif with friends, or a quick nightcap, the beautiful bar space will be a welcome addition to the bustling London Bridge neighbourhood for both visitors and locals alike.

June 2019 | Restaurant Industry News | 43

TECHNOLOGY

WHY RESTAURANTS OF THE FUTURE MUST BE MORE INCLUSIVE In 2019, restaurants must face up to the fact that all customers aren’t the same. Whilst society as a whole finds ways to be more inclusive and aware of what makes us different, the hospitality sector must reflect this.

Restaurant experiences shouldn’t be confined to a certain type of person as often the environment isn’t tailored to suit those with disabilities or dietary requirements, for example. While most restaurants try to accommodate for disabled patrons through simple changes, such as adapting the restaurant lay-out to be wheelchairfriendly or having a disabled toilet, these seem to be the limits of their inclusivity. Restaurants must now increase their scope and understanding of inclusivity and consider how they can make the experience of dining out more accessible and enjoyable for everyone. For restaurant owners, the key to achieving this lies in their use of technology.

More informative menus For lots of restaurants, technology is instrumental to their day-to-day operations - it allows them to take orders on hand-held devices, operate tills and take card payments. But, it can also do so much more and help facilitate a more inviting environment for people with disabilities. Among the changes that the hospitality industry should look to make to create an inclusive environment is updating their menus and making them compatible with technology. By doing this, it will make the experience of picking a dish off the menu easier for those who might be partially-sighted, for instance.

Currently, those with sight problems are given the same menu as everyone else. Often, the print on the menus will be too small and therefore difficult to read. As such, the customer has to either guess at what they would like or ask for help from a friend or the waiting staff to read the menu, which can cause some embarrassment. To make the experience more pleasant and easier for customers with sight problems, restaurants can update their menus to allow them to be interactive using a mobile app.

Restaurants can then include braille at the top of the menu which explains to partially-sighted diners that they can gain more information about their dishes via an app. With applications that serve to assist near-sighted people the

root to obtaining information in this way will be as familiar as reading braille.

Once the app is on their mobile, they can ‘tap’ their phone against a sticker embedded in the menu and receive a version of the menu on their device.

The app will then make it easier to read the menu, putting it into a bigger font size, for instance, or enabling their device to read each item aloud to them. Alternatively, restaurants could also upload a video of each item so the customer can view what and how the dishes are prepared. By adopting this technology, customers with a disability will receive the same level of experience as any other diner. It also removes any difficulties over needing help to read the menu and ensures nobody is excluded from gaining the information they need to make a decision about what they want to eat.

Inclusivity should also extend to how restaurants cater to those with food allergies or dietary requirements. With 2 million people in the UK diagnosed as having a food allergy and with more Britons than ever identifying as vegan, knowing what goes into our meals has never been more important. It is, therefore, time restaurants become more accommodating and transparent in order to become truly inclusive. In this situation, the hospitality industry can use the same app technology to not only allow customers to access the menu but also the ingredients of each dish, allowing diners to know what goes into each meal and enabling them to make decisions accordingly.

And as previously stated, restaurants can provide videos showing one of each dish being made – simply use a smartphone to video the chef. This offers a greater degree of transparency and you might even spawn a new celebrity chef..!

A more accessible environment Beyond updating the menu to cater for disabilities and dietary requirements, restaurants and pubs can also use technology to improve the accessibility of their establishment. This can be achieved by using an app similar to that used by Wetherspoons. The Wetherspoons app, introduced in 2017, allows customers to order and pay for food from their table. This removes the pre-existing barriers of having to go to the bar and queue so as to place an

44 | Restaurant Industry News | June 2019

order, which can be particularly difficult and stressful for those with physical impairments. More pubs or restaurants utilising this technology could make the experience of dining out more inclusive and convenient.

It is vital that the hospitality sector recognises the need to ensure dining out isn’t an experience exclusive to a certain type of person. By adopting technology in this way, it will be possible for restaurants and pubs to encourage every customer, no matter their circumstances, to have a better experience. While adopting new technology may seem like a costly task, it will, in fact, help to attract more, and more varied, customers and will often remove some of the responsibility from staff members. For instance, all allergen information will be available via an app and therefore won’t require waiting staff to check the particulars of each dish with the kitchen. Additionally, apps allowing customers to order and pay from their table will result in fewer queues and quicker service. Ultimately, not only will the restaurant of the future be a more inclusive experience, but it is also likely to be a more enjoyable one.

By Julian Fisher, CEO, jisp Julian Fisher is CEO at jisp, providers of free-to-download retail app that learns what interests consumers the more they shop and saves items they pick up, try on, to their phone automatically.

PROJECT NEWS CDG also transformed an existing storage cupboard within the area into a fully functioning support kitchen for The Studio, including new walls, flooring and cooking equipment.

In ‘the Restaurant’ and ‘The Balcony, the designers used a completely bespoke designed and manufactured lighting scheme. This included varying sized laser-cut profiled aluminium tiered bubble-shaped decorative pendant lighting suspended from a track lighting gantry and obscured Perspex LED tubular lighting illuminated on four sides suspended from a curved highlevel ceiling.

HIGH FIVE FOR CATERING DESIGN GROUP AT THE UNIVERSITY OF SUNDERLAND Catering Design Group (CDG) has completed a £1.1M design project at the University of Sunderland where the design company has transformed five individual spaces into eating and meeting destinations across two of the university’s campuses, three miles apart Working closely with the on-site caterers, Elior UK, who cater for more than 12,000 students across nine food and drink outlets at Sunderland University, CDG’s brief was to ensure maximum uptake of the services by creating multi-functional social spaces for use by students, staff, visitors and member of the public.

The designs had to reflect the

University’s existing Scandanavianstyle concept in their Gateway Building and Library buildings while ensuring a unique identity for each of the spaces.

The project took 2,240 man-hours to complete and it involved all aspects of design and refurbishment, from designing and constructing new layouts to the design and installation of lighting elements, tiling and flooring, as well as furniture, kitchen design and fit-out, counters and decorative finishes.

CDG’s innovative design included servery counters with under-mounted heated tops that transform into ‘a hidden bar’ at the touch of a button using three electronically controlled hydraulic rams contained in the counter.

As CDG was undertaking the works, the majority of the projects were in occupied buildings shared by students and teaching staff, so the team had to be mindful of noise, access routes for deliveries and Health & Safety requirements.

Footfall and revenue have increased by circa 20% since the completion of the design works.

The increased social spaces for meetings and hospitality have been welcomed by students, staff and visitors. For example, catering staff report that they are now seeing academic and other university staff who previously used meeting rooms now use the eating spaces for meetings.

The Studio at the University’s city centre campus is attracting more members of the public who use the facility by day and for evening socialising.

June 2019 | Restaurant Industry News | 45

EUROCAVE

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

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

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

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

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

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

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

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

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

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

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

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

46 | Restaurant Industry News | June 2019

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

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

June 2019 | Restaurant Industry News | 47

COMPANY NEWS

CHEFS CAN GET CREATIVE WITH QUORN® It’s now easier than ever for chefs to offer healthier and more sustainable, meat free versions of diners’ favourite meals and snacks thanks to Quorn®, the UK’s leading supplier of meat free products to the on-trade.

Quorn, the delicious, nutritious protein source1 is a versatile main ingredient, enabling menu planners and chefs to develop delicious and nutritious recipes for a wide range of dietary needs.

“Meat free is becoming more relevant to everyday dining, with 52%2 of the UK population now admitting to being meat reducers,” says Phil Thornborrow, Head of Foodservice at Quorn.

“We’re committed to enabling chefs to provide diners with healthier and more sustainable food choices by ensuring there are plenty of meat free alternatives on menus.”

Quorn has introduced a new Spring/ Summer 2019 recipe booklet, to support chefs and menu planners looking to change up their offering and excite customers.

‘Discover Quorn: The Street Food Edition’, includes a selection of flavoursome street food inspired recipes created by foodservice chefs, for foodservice chefs.

Quorn tasked a group of chefs from across the industry to devise a street food inspired recipe of their choice that was easy to replicate at scale, with caveats on ingredients, service style and cost. Recipes devised for hospitality included a Samosa Chaat with Quorn Mince, Quorn Curry with Rice and Peas, Quorn Bao Buns, and Quorn Keema Bhaji.

“Street food is a major global food trend which has taken off in the UK, particularly within foodservice,” Thornborrow adds.

“As the world’s leading supplier of meat-free products3, we know how important it is to offer accessible meat alternatives that are also enjoyable and

versatile, with the added benefit of being better for the planet.”

In January, the brand introduced its “Healthy Protein. Healthy Planet” proposition, highlighting how its fantastic range of meat free products can help consumers reduce their meat consumption and, in so doing, the environmental impact of their diet.

As part of its continuing commitment to the UK chef scene, in 2017 Quorn also kicked off a three-year Chef Engagement Plan, designed to influence and empower chefs around the topic of ‘protein diversity’.

The plan includes a partnership with the Craft Guild of Chefs, the UK’s largest chef representative body, including sponsorship of the Graduate Awards competition each

48 | Restaurant Industry News | June 2019

year; encouraging young chefs (aged between 16-23) to think about protein diversity, by creating an amuse bouche using Quorn ingredient.

Questions around food security and sustainability are also included in the exam element of the awards, and graduates are sent letters of congratulations from Quorn that address their power to influence menus.

This year, Quorn will maximise its sponsorship of the prestigious Young National Chef of the Year competition with Quorn products to be used during the Skills Test element of the competition. The finalists will be required to complete a specific task with the ingredients, with the results judged and contributing to the final competition outcome.

SUSTAINABILITY install water enhancement systems at no upfront cost that remove harmful pollutants including microplastics. The system produces a super-premium water that is rich in alkaline minerals, producing anti-oxidants – in short, the purest, healthiest, great tasting water available.

This water – Pure Ionic Water – has been recommended by top sports scientists and nutritionists. Outlets will also receive reusable glass bottles, which can be branded.

WHY THE RESTAURANT INDUSTRY NEEDS TO TAKE ACTION AGAINST MICROPLASTICS

By Sophie Edmonds, CEO at the Water Smart Foundation Since the BBC aired ‘Blue Planet II’ in December 2017, the ‘war on plastic’ – specifically single use plastics – has received a huge amount of column inches and been the subject of millions of social media conversations. Just searching for #plasticfree on Instagram reveals over a million posts.

As a result, the spotlight has been firmly placed on the restaurant industry to act.

Consumers are increasingly demanding action against the pollution caused by plastic, with many now making conscious decisions about whether to visit an outlet based on their stance against single use plastics.

In fact, recent research from the International Food & Drink Event showed that over half of food and drink companies believe that reducing their reliance on single use plastic is one of the biggest challenges facing their business today.

That said, we have already seen a huge reduction in the distribution of some single use plastics - such as straws - by both large chains and independents, and many restaurants are also now starting to reduce single use plastic water bottles in favour of refillable options. Chef Skye Gyngell set herself the task of eliminating single use plastic from her restaurant, Spring, by the end of 2018, and had achieved it within 10 months. These measures are extremely welcome and will not only help reduce the scourge of plastic infiltrating our environment and destroying our oceans, but show that in some cases it is possible to eliminate it from our businesses.

However, there is another form of ‘invisible’ plastic that is also having a

The shared value works via a small literage cost or by the outlet charging customers for refillable glass bottles of the Pure Ionic Water, with a percentage of this going directly to supporting the Water Smart Foundation.

huge impact – microplastics.

In March 2019, Bangor University released a study which revealed that microplastic contamination was found in water across the world, from the UK’s lakes and rivers to the Yangtze River in China. This followed news in 2018 that the World Health Organisation had launched a review into the potential risks of plastic in drinking water after a global analysis project revealed that microplastics were found in 90% of bottled water.

We then distribute these funds to projects that are dedicated to reducing single use plastics, for example installing free public drinking fountains, water fountains in schools, or supporting bigger campaigns such as London’s #OneLess initiative or the global SeeChange project.

This means that many operators in the restaurant industry – even those that have gone ‘plastic free’ – could still be inadvertently passing microplastics found in some bottled and tap water onto their customers.

So, how can restaurants both reduce single use plastics and rid the water they serve to customers from microplastics?

For many, the answer has been to install a water filtration system. However, not all water systems are the same - many filtered water systems actually remove some of the helpful minerals from tap water, resulting in a product that is not as healthy – or ‘premium’ - as it could be. And, most are not able to remove harmful microplastics.

This is where the Water Smart Foundation’s unique proposition for the hospitality sector can help a restaurant make a real difference. We are dedicated to reducing the use of single use plastic bottles and eliminating microplastics in water, while raising funds for projects and charities via a unique shared value proposition for the hospitality sector.

In short, it is a shared value win-win solution for an outlet – they get a premium water enhancement system that removes microplastics with no upfront capital expenditure, they will support the ‘refillable revolution’ trend by reducing their plastic use and carbon footprint, and they will help to raise funds to support further initiatives to reduce single use plastic and microplastic waste.

We have already installed the systems in a number of independent restaurants - including Jolene and Mãos in London that share our sustainability values, and look forward to working with many more across the UK. So, while the restaurant industry has been making great strides to reduce single use plastics, more can be done, not least in reducing the ‘hidden’ microplastic pollution in water.

As the charitable foundation that has the support of WET Holdings (Global) – which provides the unique treatment water technology - we are able to

June 2019 | Restaurant Industry News | 49

‘GLOBAL LEADERS IN ONLINE ASSET SALES’

MONTHLY

SALES

BID NOW! R E G I S T E R - B U Y & S E L L W I T H U S AT

www.bpiauctions.com • 01924 245040

MASSIVE COMMERCIAL

CATERING SALE

TO INCLUDE LINCAT EQUIPMENT

GRADE B Fraction of RRP

100’s of LOTS

SALE ENDS 20th May 2019 From 10am -------

LOCATION Wakefield, UK -------

Massive Commercial Catering Equipment Sale including Cooking Ranges, Preparation Tables, Spit Roast Ovens, Meat Grinders, Chefs Knives: Used Cooking Ranges, Sinks, Fryers, Freezers, Dishwashers, Potato Peelers, Grills etc LOTS TO BE ADDED DAILY.

It’s easy to bid... contact us at www.bpiauctions.com

e: auction@bpiauctions.com

BPI Auctions Ltd. Ripley House

•

Ripley Drive • Normanton WF6 1QT

GOZNEY

GOZNEY LAUNCHES PATENTED MODULAR AND FAST-INSTALLATION SYSTEM WITH NEW BLACK EDITION AND CORE OVEN RANGES Gozney, manufacturers of world-class, professional wood and gas stone ovens, have unveiled their latest innovation with the launch of the Black Edition and Stone Core ranges.

With the same high-spec engineering and use of quality and pressure-tested components for which Gozney has become renowned, the Black Edition and Stone Core ovens have additional unique elements incorporated into their design which will step change how the industry selects its oven-manufacturer of choice.

Designed to fit every business.

The premium Black Edition consists of a patented, modular, fast-assembly system with an external enclosure that boasts a stylish, contemporary design. Due to its innovative format on delivery, it is easy to assemble and only requires minimal building work, saving operators crucial time and money during installation, as well as removing the need for large open entrances to manoeuvre pieces in to the point of assembly.

The Stone Core consist of a number of geometric segments of professionalgrade, dense refractory that seamlessly combine in a similar modular format.

The outer rendering and appearance can be modified by customers providing a bespoke finish that’s true to the look and feel of every owner’s site.

Each range is available in four separate sizes to cater to operators’ requirements, whether it’s for a small café or bistro, to larger throughput, larger volume establishments. The choice of the sleek Black Edition or being able to customise in line with the venue’s décor allows these ovens to become the showpiece in the room, proving foodie theatre that normal kitchens cannot deliver.

The oven ranges combine the option of wood- and gas-fire to suit convenience or traditional cooking methods. The wide, open mouths give clear visibility of the beautiful flames flickering inside, pumping up temperatures to 450/500oC. Pizzas cook in under a minute, searing meats and veg is easily done and the residual heat is also perfect for baking or slow-roasting overnight.

Each range empowers chefs to create amazing food to elevate their establishment’s menu. Smaller businesses can now have the same cooking capabilities and centrepiece

52 | Restaurant Industry News | June 2019

ovens in their venues thanks to the sizing and technology of Gozney’s new offering.

A word from the CEO. Tom Gozney, founder and CEO at Gozney says: “We’re delighted to be able to extend our offering of premium ovens to cater for all types of commercial requirements. The launch of Black Edition and Stone Core ovens add another string to our bow, enabling us to meet the demands of operators great and small, delivering the truly innovative and consistent high-quality, which we have built our name on.”

“We want to continue to inspire a food revolution through wood and gas stone fire cooking and feel that the new additions to the range will only build on this ambition.”

With these new ranges, Gozney bring new technology to the industry, empowering chefs to create amazing food that elevates their menu in a reliably efficient and cost-effective manner. The launch continues Gozney’s success story of British design and manufacturing, carving out a name for itself as an international leader in stone and fire cooking. www.gozney.com

SAVE

Call us on:

01539 234 350

up to

Order online 24 hours a day

www.ecatering.co.uk Lowest Price Commercial Catering Equipment in the UK

75

%

on list prices

*FREE Delivery Within Mainland UK On Orders Over £75

MIC002

NOW

from

£149

£1299

Quattro Typhoon Auto Hand Dryer 1800 watt - Sale Special !

Arisco Hood Dishwasher Single Phase - Sale Lowest Price In The UK DW1040SP

Order ref: EHZ003 - £27.99

Order ref: DMH001 - £1299

Commercial Microwaves

SALE - EXTRA £200 OFF !!

1000W - Order ref: MIC002 - £149 1800W - Order ref: MIC001 - £399

only

Ice-A-Cool 1300 ltr Double Door Stainless Steel Refrigerator ICE8960

NOW

£799

only

£22.99

Order ref: RUS025 - £799

SALE - EXTRA £100 OFF !!

£599

Gastroline PS300 Refrigerated Pizza - Salad Prep Counter 8 x 1/6 GN Pan Size Top Order ref: RGP008 - £599 from

£289

Gastroline Bottle Coolers

RRG013

2 Door Hinged - Order Ref: RRG013 - £289 2 Door Sliding - Order Ref: RRG014 - £299

Quattro Ice Machines

IMF003

ZB20 20Kg Per Day + 5Kg Storage Order ref: IMF003 - £299 from

£299

ZB50 50Kg Per Day + 13Kg Storage Order ref: IMF005 - £449 - ON OFFER !!

only

ZB120 120Kg Per Day +55Kg Storage

£119

Order ref: IMF007 - £1099

Stainless Steel Tables and Benches Wide range available online at www.ecatering.co.uk

Vactec Sous Vide Thermal Immersion Circulator Professional Model SV100. 1500w Order ref: VSP023 - £119

Top Quality Convection Ovens Quattro 57ltr - Order ref: OVC004 - £279 from

£69

Hendi H90 57ltr - Order ref: OVC007 - £299 Quattro Titanium 108 ltr - Order ref: OVC005 - £449

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

£89

from

Quattro 8ltr + Drain Tap - Order ref: FCE004 - £99

£329

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

8” Slicer - Order ref: VGS023 - £179 from

£179

12” Slicer - Order ref: VGS019 - £299

from

£279

Gastroline Single & Double Glass Door Chillers With Canopy 375 ltr - Order ref: RUG009 - £329 600 ltr - Order ref: RUG008 - £599

Quattro Twin 8ltr + Drain Taps - Order ref: FCE008 - £189

Italinox Commercial Meat Slicers

OVC005

Undercounter Basket Glasswashers Elviomex 350mm - Order ref: DMG003 - £549 Teikos 400mm - Order ref: DMG004 - £849

EXTRA £50 OFF !! SALE ENDS SOON !!

DMG003

from

£549

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

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

www.ecatering.co.uk

CATERING EQUIPMENT

RAMCO’S CASUAL DINING SURVEY REVEALS OPEN MARKET FOR SURPLUS CATERING EQUIPMENT Only one in 10 catering industry professionals is aware of the existence of a disposal service for second hand catering equipment according to a new survey.

The research, undertaken by Ramco Foodservice, with some of the 5,000 visitors to the Casual Dining Show at London’s Excel, highlights the challenges disposing of old kit.

Ramco works with operators to remove unwanted catering equipment and provides a number of disposal options such as reselling or buying the equipment outright.

Its survey revealed over 70% of respondents said they would be motivated to raise money by selling catering equipment they no longer needed, whilst almost 30% said the environmental benefits of recycling equipment would influence their decisions. 6% were unsure how they would dispose of old equipment.

Almost a third of respondents, 29%, said they had bought second hand catering equipment, demonstrating that there is demand for used appliances. Ramco itself saw sales of surplus equipment increase by 50% last year and says it’s confident there is growing interest in reusing surplus catering equipment.

Commenting on the results, Paul Fieldhouse, business development manager for Ramco said: “Our survey highlights a big issue for the hospitality and catering industry. We estimate the second-hand catering equipment market to be worth £250m, but the industry is missing an opportunity to realise its value by throwing away millions worth of working appliances every year.

“We believe many in the industry are keen to find a financially beneficial and sustainable route for unwanted equipment, but clearly there is very low awareness that a service such as Ramco exists.”

54 | Restaurant Industry News | June 2019

At the Casual Dining Show, Ramco exhibited its fully compliant, flexible and bespoke catering equipment disposal service for the casual dining and eating out sector, and how it can benefit businesses.

Mr Fieldhouse added: “From conversations at Casual Dining with everyone from pub and bar groups to contract caterers, we learnt there many operators around the country sitting on equipment they don’t use because they are not aware of their options. One major casual dining operator said it’s spending a fortune on storage costs for a warehouse full of redundant equipment.

Costs that could be reduced with better disposal options.”

He added: “At a time when there is a growing focus on food waste and sustainability, the industry is missing a big opportunity to build its environmental credentials.”

To find out more about Ramco, please visit www.ramcofoodservices.co.uk

Andrew White Commercial Kitchens Ltd Design – Supply – Install – Service

7.8

7.9

7.11

7.10

7.7

Equipment Schedule

8.1

8.3

8.4

8.5

170mm STEP UP

7.12

8.2 8.6

8.7

7.6

7.5

5.4

8.8

5.5

8.9

5.3 5.2 5.1

7.4

8.10

Basket Runner

8.11

7.3

5.7 4.4

4.6 4.7 5.8

4.5

4.3 1400

4.2

8.12 4.1

7.2

3.13 6.1

7.1

3.12

6.2

5200

6.4

2.4

DRY STORE

2.3

3.10

3.8

3.9

3.7

2.1 1.6

1.4 1.5

2.2

1.3

Dishwash

3.6 3.2

3.1 3.5 3.3

2.1 2.2 2.3 2.4 2.5

4 Tier Racking 900 x 400 x 1800 4 Tier Racking 1500 x 600 x 1800 4 Tier Racking 1200 x 600 x 1800 Upright Refrigerator Upright Freezer

4.1 4.2 4.3 4.4 4.5 4.6 4.7

S/S Wall Shelf with Void Under 1000 x 700 x 900 Bin S/S Wall Shelf 1100 x 300 S/S Wall Shelf 1500 x 300 S/S Single Bowl Sink Unit with Mixer Tap & Shelf Under 1500 x 700 Hand Wash Basin Flykiller

5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8

Undercounter Refrigerator S/S Corner Wall Bench with Void Under 1550 x 700 x 900 Double Contact Grfill S/S Wall Shelf 1550 x 300 S/S Wall Shelf 1250 x 300 2 No Wall Mounted Microwave Oven S/S Wall Bench with 2 No Undershelves 1700 x 600 x 900 4 Tier Racking 600 x 600 x 1800

6.1 2 Door Refrigerated Counter 6.2 S/S Over Shelf 1900 x 500 x 400 6.3 2 No Microwaves 6.4 S/S Centre Bench with S/S Drawer Part Void Part Shelf Under 1900

3.11 6.3

2.5

S/S Dirties Inlet Bench with Sink Bowl & Pre Rinse Spray 1700 x 76 Bin S/S Condense Canopy Pass Through Dishwasher S/S Cleans Outlet Bench with Basket Runners Under 600 x 760 x 9 4 Tier Racking 900 x 400 x 1800

3.1 S/S Plain Top Hotcuboard with Sliding Doors 1500 x 700 x 900 3.2 S/S 2 Tier Gantry, Top Tier Heated 1500 x 300 x 660 3.3 S/S Extract Canopy 3.4 S/S Corner Infill Bench with Shel;f Under 300 x 800 x 900 3.5 Single Well Fryer 3.6 Double Well Fryer 3.7 Undercounter Freezer 3.8 S/S Wall Bench with Void Under 900 x 700 x 900 3.9 Wall Mounted Salamander Grill 3.10 6 Burner Range 3.11 Chargrill on S/S Stand 3.12 S/S Infill Bench with Shelf Under 3.13 10 Grid Combination Oven on Stand

BAR FOOD PREP

5.6

BAR CELLAR

1.1 1.2 1.3 1.4 1.5 1.6

3.4

1.2

7.1 Bespoke Bar 7.2 S/S Bar Unit with 3 No Undershelves 1200 x 560 7.3 S/S Bar Unit with 3 No Undershelves & Inset Sink 1800 x 560 7.4 S/S Bar Unit with 3 No Undershelves & Void 1800 x 560 7.5 Mobile Bottle Bin 7.6 S/S Bar Unit with 2 No Ice Well, Inset Sink Bowl & Speed Rail 980 7.7 S/S Corner Bar Unit witrh 3 No Undershelves 1400 x 560 7.8 S/S Bar Unit with 3 No Undershelves & Void 1800 x 560 7.9 Mobile Bottle Bin 7.10 S/S Bar Unit with 2 No Ice Well, Inset Sink Bowl & Speed Rail 980 7.11 S/S Bar Unit with 3 No Undershelves 2300 x 560 7.12 S/S Corner Bar Unit witrh 3 No Undershelves 500 x 560

8.1 S/S Back Bar with Lockable Cupboard Section, Inset Sink Bowl & V 8.2 Undercounter Refrigerator 8.3 2 Group Coffee Machine 8.4 Coffee Grinder 8.5 Water Boiler 8.6 Bottle Cooler 8.7 Bottle Cooler 8.8 Bottle Cooler 8.9 Bottle Cooler 8.10 Undercounter Ice Machine 8.11 S/S Back Bar Unit with Inset Sink Bowl & Basket Runners 1550 x 7 8.12 Undercounter Glasswasher

1.1

Andrew White Commercial Kitchens Ltd is one of the South’s (inc London) leading commercial kitchen designers/ installers offering a full turnkey package.

www.andrewwhitecommercialkitchens.co.uk www.andrewwhiteservicing.co.uk Andrew White Commercial Kitchens Limited

With our own CAD designer and fabrication workshop we have built over the past 20 years our reputation for quality, reliability and workmanship. AWCK ltd can provide all your commercial kitchen needs inc bars, serveries, extraction, hygienic wall cladding, ceiling boards and safety flooring.

Call us for a bespoke quote on 01329 834 667 or email enquiries@awckitchens.co.uk