Restaurant Industry News - May 2020

R estaurant Industry News

MAY 2020

INTERVIEW: Grace Regan, Founder of SpiceBox

www.restaurantindustry.co.uk

BRINGING SEAFOOD TO THE STREETS

RED DEER DESIGN GRÁ, AN ARTISAN SOURDOUGH PIZZA & NATURAL WINE RESTAURANT

20 Stories appoints Mike Jennings as Executive Head Chef INTERVIEW: JACK SMITH, RESTAURANT MANAGER AT THE GREEN RESTAURANT IN SHERBORNE

CHEF PROFILE: Daniel John Ayton (BA Hons) FIH

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CONTENTS

INTERVIEWS

MAY 2020

06

FEATURES 14

Grace Regan, Founder of SpiceBox

25

Are you ready for Coeliac UK Awareness Week?

15 Jack Smith, Restaurant Manager at The Green Restaurant

CONTACTS

Editor Maria Lapthorn – editor@restaurantindustry.co.uk

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

Chef Profile: Daniel John Ayton (BA Hons) FIH

16

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

Project: Red Deer design Grá in Los Angeles 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.

May 2020 | Restaurant Industry News | 03

LATEST NEWS

JOINING THE FIGHT AGAINST CORONAVIRUS: MECHLINE BEATS THE CLOCK TO FULFIL NIGHTINGALE HOSPITAL ORDER Last week Mechline Developments worked against the clock to turnaround 60 AquaJet pre-rinses for shipment to the new Nightingale Hospital at Cardiff’s Principality Stadium, now known as the Dragon’s Heart Hospital – or Ysbyty Calon Y Ddraig.

The iconic sports and events venue, better known as the Millennium Stadium, was transformed into a field hospital in just two weeks to become the largest hospital in Wales. Officially opened by Prince Charles, the Dragon’s Heart Hospital will help to ease pressures on the NHS by caring for patients with coronavirus.

Initially open to 300 patients, work is set to continue over the next few weeks until the hospital is fully functional with a 2,000-bed

capacity. Mechline’s AquaJet pre-rinses are already at the site helping to maintain hygiene levels – diversifying their use away from foodservice in these unprecedented times.

Last week, Mechline received the urgent call for 60 AquaJet 50 pre-rinse sprays. The team worked against the clock to ensure these were delivered to the Dragon’s Heart Hospital within 24 hours of the order being placed.

The AquaJet 50 is a robust model designed to handle the most demanding environments, with a coiled hose and built in restraining device to absorb wear and tear and prevent the overextension of the hose. Crucially, the model is a very hygienic solution, with easy to clean, wipe-

down surfaces, which help staff to easily engage in good hygiene practice.

Andy Coulthard, Sales Manager at Mechline comments: “At the moment, with these Nightingale projects pushing ahead very rapidly, every aspect is time critical – and stock needs to be readily available.

At Mechline we are keeping a good supply of product built and ready to go, and our Mechline team – and wider supply chain – are working very hard to react quickly to fulfil such urgent orders.”

FUEL THE FIGHT TO SUPPORT THE HOSPITALITY INDUSTRY AND FEED THE NHS Fuel the Fight is a not-for-profit grassroots campaign to simultaneously feed NHS workers and support the hospitality industry during the COVID-19 pandemic. It first launched in the US on the 20th March in their bid to feed the front-line healthcare workers in 11 different cities including, Philadelphia, New York, Washington DC, Chicago and Boston. London is their first global chapter with hopes to roll out across other UK cities.

They have raised a total of $615,440 collectively across London and the US to date.

By donating to Fuel the Fight, people are supporting not only the heroic doctors, nurses, receptionists, cleaners, ambulance drivers and individuals risking their lives in this monumental battle, but local, neighbourhood restaurants they’ve come to love.

Since launching in London on Monday 13th of April over £15,000 has been raised, which goes directly to provide retail price meals from restaurants to feed our NHS. Working as a broker between the restaurants and hospitals, Fuel the Fight uses every penny raised to buy meals at full retail price from restaurants, putting cash directly back into the hospitality industry, suffering devastating effects.

The meals are delivered to London based hospitals to feed those working tirelessly in the battle against the virus.

The team have so far delivered a total of 165 meals to the likes of, Royal Hospital London, St Thomas’ Hospital, St. Charles Hospital, Homerton Hospital and St. Bartholomew’s Hospital.

Those currently involved in the initiative since launching on Monday include Jackson Boxer, of Orasay and Brunswick House, Oren, BAO, LINO, Eggslut and Arabica.

Cole Berman, co-founder: “My friends and I in Philadelphia started a local

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fundraiser to support our healthcare workers on the front line and restaurants, who have hit so badly during the COVID-19 outbreak. This expanded across the USA and now we are looking at a global campaign, we don’t know how long this is all going to last but we intend to be here to support restaurants and those who are risking their lives as long as necessary”.

Fuel the Fight was launched by a group of friends on the 20th of March in the US. What started as a group of six in Philadelphia has now expanded to over 70 people across the United States and UK.

LATEST NEWS

A RESPECTED RESTAURATEUR TRAINED BY A MICHELIN STAR CHEF IS SET TO GIVE BACK TO HIS LOCAL COMMUNITY A well respected foodie who has catered for some of Formula One’s biggest racing stars is embarking on his own culinary quest.

Mark Patonyi, from Tata, Hungary, has opened his own restaurant in one of Edinburgh’s most desirable dining destinations.

Pier Brasserie boasts views of the famous Forth Bridges as well as the iconic Newhaven Lighthouse and will utilise fresh, local produce sourced from the local community.

It is a venture the father-of-one has been pursuing since he arrived to Scotland 13-years-ago, and feels there is no better place to make his dream become a reality than in the North of the city.

Mark said: “I moved to Scotland as I wanted a new challenge, to be part of a new culture and to try myself in a different country. I have always worked in hospitality, and Edinburgh is the Mecca of hospitality. North Edinburgh is a location which is close to my heart, I spend a lot of my time in the area, it is very vibrant, versatile and the local community has been so welcoming to me. It has everything, if you are looking for a simple pub it has it, or if you are looking for a high-end restaurant or cocktail bar, it has it. The area offers so much. I want to implement something different and to offer something that not many places do.

A place which is relaxed and inviting for everyone but produces high-end quality food.

“The view speaks for itself, I think it is unique and the best in Edinburgh, and the restaurant itself has got a lot of potential. It ticks all of the boxes, it is very airy, and very bright and with quality food served by professionals I think it will appeal to many customers. I hope it’s going to attract a lot of locals. We are hoping to offer everything from families with young children to light meals, big meals, if you are on a budget or want something more luxurious. We want to

be able to offer it all. I want locals to enjoy this restaurant and make them feel comfortable, and provide them with the same hospitality they have treated me and my family with over the years.”

Mark, 36, finished hospitality school in 2002. He worked in various five star hotels before being part of the F1 Grand Prix Paddock catering team in destinations all around the world.

Here he catered for VIP’s who enjoyed a luxury Formula One experience at races in Italy, China, Germany and Hungary.

Mark said it was an ‘incredible experience’. He said: “Guests arrived early for breakfast and champagne, then visit the box and possibly meet the drivers. Then the guests had lunch with more champagne and wines, then practice, qualification or the race, a three day extravaganza. It was long hours, but incredible. I travelled with them to Italy, China, Germany & Hungary. It was a once in lifetime experience working there both for professional and personal reasons. Meeting the likes of Fernando Alonso, Kimi Räikkönen and my favourite ever, Michael Schumacher and to have the opportunity to serve them was unreal.”

Mark moved to Scotland in 2007 and revealed the biggest challenge he first faced was the language barrier.

He added: “I wanted a new challenge, to be part of a new culture and to try myself in a different country. I have always worked in hospitality, and Edinburgh is the Mecca of hospitality. The language was a barrier to start with, I had zero English so it was very difficult truth be told so that was the biggest challenge to begin with. I have always found it easy to make friends and they helped me get the jobs I wanted and improved my English.”

and given me lots of opportunities over the seven years I worked for him.”

Mark then went on to enjoy success at the award winning STEAK restaurant for four years as general manager before deciding to open his own establishment – Pier Brasserie.

He has put an emphasis on involving the local community and highlight the best produce the area has to offer.

Mark added: “I think it is very important to use local and Scottish produce because – especially when it comes to seafood, the Scottish scene is just really hard to beat and not just nationally but internationally as well. The quality, the size, and the flavours… it’s a no brainer. We have a professional fishmongers, one of the best in the business, on our doorstep so it ticks all the boxes.”

Pier Brasserie will host in excess of 70 covers and has a separate bar area with the design focused around natural tones and exposed materials, creating a warm shelter from which to admire the expansive Forth.

In the summer, it will be able to utilise the outside decking, creating a cosmopolitan experience for diners and drinkers.

A private dining area will also enable Pier Brasserie to take larger bookings for special occasions and corporate dinners.

Pier Brasserie is now open to the public and taking reservations.

Mark came to work for famed chef Martin Wishart at various restaurants where he started off as a waiter rose from the position of waiter to the restaurant manager over his seven year stint.

The entrepreneur believes he owes a lot of his success to Wishart who allowed him to flourish under his stewardship.

He said: “It was incredible, it was very hard work but incredible. I learned pretty much everything the industry needs under him. I studied, and I worked really hard. It was about being precise and having consistency and discipline in your work, and he has been very good to me

May 2020 | Restaurant Industry News | 05

GRACE REGAN INTERVIEW

Restaurant Industry News’ Q&A with Grace Regan, Founder of SpiceBox.

Q: Tell us a bit about yourself. How did you get into the restaurant scene?

I dived head first into the restaurant scene with no previous experience! I grew up cooking at home and always knew it was likely I’d end up in food!

After I graduated from university I founded a media tech company called Clippet News. Whilst building that, I was asked to move out to Silicon Valley to join a startup accelerator. It was in California where I decided to go for it in the food world (see below)!

Q: How was the idea of SpiceBox born?

The idea came about as a result of a number of different changes that were happening in my life.

After moving to Silicon Valley, I gradually became disillusioned with the tech world and the business I was working on. I didn’t feel that I was

06 | Restaurant Industry News | May 2020

solving a serious problem and wanted to do something that aligned closer with my values and passions.

British-Indian curry house classics and also the fresh flavours you find in Indian home-cooking.

Around the same time I became vegan and, as a result, more engaged with the benefits of a plant-based diet - from a health, ethical and environmental viewpoint. Veganism was taking off massively in California and I knew the same would happen in London - this presented an exciting business opportunity too.

After I became vegan, I realised that Indian food was the perfect introduction to a plant-based diet as spices make vegetables taste amazing and so I put everything together and came up with SpiceBox. I knew it was now or never so I booked flights back to London and dived straight in.

Prior to moving to the US, I had been sitting on the idea of a fresh, modern spin on the British curry house. My great aunt is Indian and, as a result I had grown up eating home-cooked Indian food and travelling to India. I always wondered why it was so hard to find a curry house that served up dishes that tasted as fresh and vibrant as the food my auntie cooked and that I ate whilst in India. I thought it would be cool to have a curry house that paid homage to both

Q: What was the transition from street food to a bricks and mortar site like?

I was very lucky to be offered the opportunity of a pop up in a cafe in Walthamstow before we opened our first curry house. This made the transition from street food to permanent a bit easier as we had a chance to test out our menu and also ‘practice’ proper restaurant-style service in a pretty controlled environment.

CONTINUED >>

May 2020 | Restaurant Industry News | 07

Another benefit was that we were able to build a name for ourselves in the local community before opening, Having said that, the first 6 weeks of opening the curry house were some of the toughest of my life.

Nothing can prepare you for the sheer physicality of working c.100 hour weeks and the mental stress of trying to keep team morale up whilst fixing the inevitable teething problems of opening a first site. I dread to think how hard it would have been if we hadn’t had the pop up to help prepare us!

Q: SpiceBox serves Indian food, is this something personal to your heritage or a passion of yours?

It’s a bit of both! My great aunt is Indian (by marriage) so I grew

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up eating her amazing homecooked food and travelling to India frequently. Spending lots of time in India helped cement Indian cuisine as my favourite (I could eat dhal everyday for the rest of my life!) - I just love the way spices can elevate simple ingredients. I am passionate about people eating more veg and think Indian food is the perfect way to show people how tasty plantbased food can be!

Q: With many vegan shops and restaurants opening in most towns and cities, what do you do to ensure diners notice and choose SpiceBox? Firstly, we don’t actually advertise ourselves as vegan anywhere at SpiceBox - it’s not on our frontage and it’s not on our menu and our

team members don’t mention it unless someone asks. Our focus is on serving amazing food, which just so happens to be vegan. We’re a local curry house first and foremost. I ensure that our diners receive amazing friendly service and are served with consistently delicious food - so far I think we’re doing a pretty good job with this! I’m actually really proud that most of our regulars aren’t vegan or even vegetarian, they just love our food and service!

Come to SpiceBox and we’ll prove you wrong! I totally get that some vegan food can be tasteless but, as with any food, it all comes down to building different flavour profiles in to a dish and careful seasoning. People like meat because it’s a combination of great texture, smokiness, salt and fat. A great cook can impart all these elements into vegetables.

Q: What is your earliest food memory?

I love leeks and cabbages - they’re so underrated. I cook mine with lots of oil, salt and lemon juice.

Cream cheese and cucumber sandwiches after school, on white sliced bread, with the crusts cut off and lashings of salt and pepper- delicious!

Q: What can you say to people who say that say a vegan diet is boring and restrictive?

To top it all off, the sauce is packed with buttery chickpeas that melt in your mouth.

Q: What advice do you have for other women wanting to start a business in the restaurant industry?

Go for it! But make sure you’re ready to work unbelievably hard in the early days! You can’t do this job unless you’re obsessed with the food you’re serving or the experience you want to give people.

Find other women in the industry who inspire you and try and meet them. It’s still a super male-dominated industry so it’s important to have women to talk to and look up to otherwise it’s easy to get despondent!

Q: What are your current favourite ingredients?

Q: What is your favourite dish on the menu at SpiceBox? Our chana masala - it’s one of the simplest curries we serve but has complex layering of earthy spices like cumin, black pepper and cinnamon that contrast amazingly with the sweet and sour taste of the tomato sauce.

May 2020 | Restaurant Industry News | 09

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Volumes: 1 or 3 configurable volumes with touch screen key display.

Display: Each position has an LCD graphic touch screen interactive display to monitor the dispenser’s functions.

A central LCD graphic screen supplies general information.

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Use and System Activation: Available for back bar, or with wine card services for a self-service environment.

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GLUTEN FREE COMMUNITY WEEK

WHY OFFERING GLUTEN FREE CHOICES IS MORE IMPORTANT THAN EVER Coeliac UK is expecting the demand for gluten free catering to increase as more people are diagnosed and is urging the catering industry to support the need for greater availability and choice of safe gluten free options for all ages.

How big is the gluten free market?

The market for gluten free foods is on the increase and an estimated 1.3 million Britons are now on a gluten free diet however, many wont have been diagnosed with coeliac disease.

Although 1 in 100 people in the UK has coeliac disease, only 30% of those with the condition are currently diagnosed.

This means there are an estimated half a million people in the UK who are undiagnosed.

Research shows that people with coeliac disease - and the family and friends they eat out with - are currently worth a potential ÂŁ100 million a year to venues that can cater for them, so this figure is likely to rise as diagnosis improves.

So what is gluten and why do people need gluten free food?

Gluten is a protein, found in the grains wheat, barley and rye, that triggers an abnormal immune response in people with coeliac disease. Some people are also sensitive to oats.

Coeliac disease is not an allergy or food intolerance, it is an autoimmune disease, which affects 1 in 100 people in the UK. When someone with coeliac disease eats food containing gluten it causes damage to the lining of the gut, which reduces the absorption of nutrients from food and may present with a range of symptoms.

These can include: gastrointestinal symptoms recurrent stomach pain, cramping or bloating, nutritional deficiencies, feeling tired all the time, unexplained neurological symptoms and mouth ulcers. Left untreated, it can lead to complications including: osteoporosis, unexplained infertility, neurological conditions and increased risk of small bowel cancer.

Symptoms in children As well as experiencing some of the same symptoms as adults, children

with undiagnosed coeliac disease can also experience faltering growth, where children grow more slowly than expected.

Once diagnosed the only treatment for coeliac disease is a strict gluten free diet.

Gluten is commonly found in foods made from wheat flour, for example breads, pasta, biscuits, crackers and cakes. It can also be found in foods such as ready meals, sauces, sausages and soups.

The good news is there are many foods which are naturally gluten free including all types of rice, potato, corn (maize), plain meat, fish, eggs, cheese, milk, most yoghurts, fruits, vegetables and pulses (peas, beans and lentils). There are also many gluten free substitute foods such as gluten free bread and pasta.

How to ensure gluten free confidence?

As demand for gluten free menu options increases, restaurants, pubs and other eating out establishments are seeing the business benefits of catering for this market.

Even the smallest amount of gluten can be damaging to people with coeliac disease so when offering gluten free dishes on your menu it is essential to be able to cater safely and Coeliac UK’s GF accreditation scheme can help you this.

The scheme covers training on a range of important areas, including the law on gluten free, food labelling, storage and segregation, processes to control cross contamination during preparation, communication and training for staff. An independent auditing company monitors the scheme to make sure that accredited caterers are complying with the standard so that standards are maintained.

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GLUTEN FREE COMMUNITY WEEK When it comes to eating out, people with coeliac disease are looking for safe gluten free options they can trust and so the choice over where to eat is usually made by the person with the condition. It is worth making the extra effort to secure their loyal custom, as you will not just be catering for the person with the condition but also their friends and family.

For further information on the GF accreditation scheme and training, please visit: https://www.coeliac.org.uk/accreditation Coeliac UK’s online gluten free training course Now is a perfect time to get up to speed with all your gluten free training requirements. An updated version of the course has recently been launched, providing improved usability as well as allowing participants to track progress against each module.

The course, takes approximately one and half hours and provides in depth training on: • understanding coeliac disease and the gluten free diet • the law on gluten free • choosing the right ingredients and gluten free storage • preparing and cooking gluten free food • cleaning and personal hygiene • communicating with staff and customers • monitoring gluten free procedures.

On successful completion of the training, a personalised certificate from Coeliac UK can be downloaded. Individual access to the training costs £70 and can be purchased from: www.glutenfreetraining.org. If an organisation needs to train multiple staff and monitor their progress this can be arranged by contacting: cateringtraining@coeliac.org.uk.

Don’t forget the GF kids!

Although gluten free options are on the increase, many people still struggle to find child friendly gluten free options. Most children want simple, tasty kids food that is also safely gluten free. So don’t forget your younger gluten free customers when deciding on your menu options. Happy children will mean happy adults… and returning customers!

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COELIAC UK AWARENESS WEEK

ARE YOU READY FOR COELIAC UK AWARENESS WEEK (11TH TO 17TH MAY)?

The importance of offering gluten-free options comes under the spotlight during Coeliac UK Awareness Week 2020 (11th to 17th May).

And it’s the perfect opportunity for restaurants to review their gluten-free menus.

Frozen food distributor Central Foods offers a full menu range of gluten-free options….from starter through to dessert.

And many of the items are also vegan friendly – helping you serve a majority of customers with dietary requirements and avoiding menu proliferation.

“Over time, there’s been an increasing awareness of the importance of offering tasty gluten-free meals for customers who are coeliac or who choose to avoid gluten for other reasons,” explains Gordon Lauder, MD of Central Foods.

“Coeliac UK Awareness Week is a good opportunity for operators to either take a look at their menus to check they are catering well for their gluten-free customers or to maybe add new items to their menu to draw even more customers in.

“We’ve seen a big increase in orders for our gluten-free products as awareness has grown.”

Coeliac disease is not a dietary ‘fad’, food allergy or an intolerance, but an autoimmune disease caused by a reaction to gluten. Damage to the gut lining occurs when someone with coeliac disease eats gluten. If a gluten free diet is not followed, the disease can lead to nutritional deficiencies and other complications such as osteoporosis, a rare type of bowel cancer of the small bowel and unexplained infertility problems. Coeliac disease affects at least one in 100 people in the UK. The Central Foods gluten-free range includes a super selection of starters, main courses and desserts.

The new KaterVeg! Moroccan-style Cauliflower Bites, delicious cauliflower florets coated in gluten-free and vegan Moroccan-style spiced quinoa breadcrumbs, and the Menuserve Indian savoury snack selection, which are handmade and feature mouth-watering onion bhajis, vegetable pakoras and vegetable samosas, are both suitable to serve as a sharing platter, a tapas dish, a starter or accompaniment – or add them to any buffet menu for a tasty treat that’s sure to go down well with all diners, not just those with dietary requirements.

For a main course, why not opt for the Menuserve gluten-free and vegan Cajun Spiced Sweet Potato Roulade with Vegan Cream Cheese, Red Pepper and Black Bean Salsa or the new Menuserve brie and red onion tart - a gluten-free cheddar and chive pastry tart filled with a brie and cheddar sauce and topped with a red onion compote.

When it comes to desserts, Central Foods offers a delicious range of gluten-free options from cheesecakes to roulades.

The Menuserve Ruby Chocolate and Raspberry Cheesecake, the Menuserve Chocolate and Cherry Cheesecake, the Menuserve Baked New York style Cheesecake and the Menuserve Pumpkin Cheesecake are all stunning desserts which would sit well on any restaurant menu.

Central Foods also supplies a wide range of gluten-free roulades in different flavours, including some in individual portions.

“Remember, staff must be trained to store/prepare any gluten-free options in a separate, dedicated gluten-free area of the kitchen and use dedicated gluten-free utensils and packaging to avoid any risks of cross-contamination,” added Gordon Lauder.

For more information visit www.centralfoods.co.uk

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CHEF PROFILE

DANIEL JOHN AYTON (BA HONS) FIH Daniel Ayton is an experienced chef with over 30 years’ experience in fine dining and banqueting operations. Recently appointed Executive Chef at The Tower Hotel, an 801 bedroom property on the banks of the River Thames, Daniel also oversees the hotel’s newest restaurant, Vicinity.

From the age of 13, becoming a chef was his calling. His journey has seen him work with renowned chefs including Pierre Larapidie, and he has also been awarded the Freedom of the City of London, in recognition for achievements in the industry.

Always a champion for food, Ayton setup Chefbytes in 1993, that specialises in everything from strategic management, ingredient organoleptic sampling, culinary judging and media work. Ayton prides himself in always looking for new ways to improve, by exploring as many culinary cultures as possible and experimenting with new flavours.

When creating the menu for Vicinity, Daniel sought inspiration from the London street food scene. He combined the globalisation of culinary tastes with locally adapted dishes to reflect the hotel’s London setting.

The ‘Black CAB’ sandwich is made from BLACKened cajun Chicken Avocado and Bacon, while the ‘BeefEater’ nicknamed because of the hotel’s location next to The Tower of London. The menu also includes British classics like the Battersea fish and chips, and specialty desserts such as the TowerMiSu, which celebrates 125 years since Tower Bridge was built.

This eclectic menu reflects the diversity of taste from both quintessential British food, and the flavours found within the capital today. Ayton carefully created each dish on the menu to reflect the guest’s tastes and seasonality. Ayton also champions sustainability by sourcing local ingredients,and recycling as much as possible, using biodegradable containers and working with suppliers with likeminded sustainable views.

Ayton is passionate about giving back and shaping the next generation of chefs. He mentors and inspires his team to develop new dishes, educating them with new flavour combinations and ensuring their passion flows throughout their work.

May 2020 | Restaurant Industry News | 15

PROJECT

RED DEER DESIGN GRÁ, AN ARTISAN SOURDOUGH PIZZA AND NATURAL WINE RESTAURANT IN LOS ANGELES International architecture and interior practice Red Deer have designed Grá, an artisan sourdough pizza and natural wine restaurant in Los Angeles.

Collaborating closely on the design with founder Michael McSharry, Grá - the Irish word for love - echoes the passions of both McSharry and Red Deer; McSharry’s being sourdough and Red Deer’s being materials and mood.

Set on Pizarro Street near the lake in LA’s Echo Park, Grá found its home in a disused old barn complete with original trusses, a concrete core and marks from previous generations.

The 3500 sq ft space is divided up broadly into a bar, a main dining area with communal tables adjacent to an open-plan kitchen, an off-street patio dining area and a recessed internal courtyard. The open-plan kitchen and back of the house centres around a domed Italian wood-burning oven, the heart of Grá.

Red Deer’s approach for the interior concept of Grá was simple and a practiced routine in commercial design in their home setting of London; but an exciting new journey in the LA landscape. With a view to reusing and repurposing materials for both aesthetic value and environmental impact, Red Deer looked closely in local Los Angeles builder’s merchants and reclaimed yards and catalogued a new inventory of materials from which to curate the space. Disused marble shards formed the skeleton of Grá’s bar top with planter edgings becoming a beautiful bar front. The floor was an exercise in love itself – lead architect Ciarán O’Brien dreamt of a tapestry of 40,000 individually laid granite setts establishing Red Deer and the concept at large.

Red Deer and McSharry collaged moods in endless discussions about feeling and simplification to create a restaurant space that felt effortless. The integration of music was key to Grá’s spatial design with bespoke speakers made by Mohawk General Store founder Kevin Carney sitting alongside a bespoke DJ booth. The result is a rustic industrial warehouse aesthetic, with a laid-back inviting atmosphere.

PHOTOGRAPHY BY HANNAH WILSON

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Their first foray into the US restaurant design world, Grá was a rewarding and educational endeavour. In its design, Red Deer aimed to create a space in which they would feel at home within Los Angeles and a space that echoed their European soul present throughout the interior, from the unhemmed branch drapes to the slouch breeze block banquettes, reclaimed lighting and curated mid-century furniture.

May 2020 | Restaurant Industry News | 17

COMPANY NEWS

KRAY TREADWELL ANNOUNCES PLANS TO OPEN FIRST RESTAURANT IN DIGBETH Great British Menu finalist, Kray Treadwell has announced plans to open his first restaurant in Digbeth, Birmingham.

Named after the weight of his daughter when she was born four months prematurely, 670 Grams will offer a set 10 course tasting menu at £60 per head.

Ever evolving, the handwritten menu will be available to view 48 hours earlier on the restaurant’s website, and take in a mix of European influences and Asianinspired flavours. Playful elements such dishes inspired by takeaway food and a ‘Tesco cheese and onion sandwich’ will also feature, as well as the peach dessert that saw Kray reach the finals of The Great British Menu.

The 16-cover restaurant, designed by 2G Design & Build, will operate over two floors and showcase an open kitchen upstairs, overlooking a two-person chef’s table and a table of four with the remaining covers downstairs.

all kinds of people. Keeping the experience as accessible as possible is hugely important to me. At £6 per course the menu represents amazing value, and our location in the city’s creative quarter, Digbeth, means we’re on the doorstep of a really interesting mix of retail, residential and creative businesses. Ultimately, my aim is to bring my eclectic take on food to as many people as possible, without the stuffiness and pretention that fine dining can sometimes bring with it.”

Kray, who’s CV also takes in the Hand and Flowers and Purnell’s, said, “670 Grams will be a unique experience designed to attract

670 Grams will open midJune – subject to Government Guidelines in light of Covid-19.

GIGGLING SQUID ANNOUNCES LAUNCH OF ITS FIRST TAKEAWAY ONLY SITE WITH THE GIGGLING SQUID KITCHEN, WANDSWORTH

Maintaining momentum as it continues to buck the trend of a high street in decline, award-winning Thai restaurant group, Giggling Squid, co-founded by Pranee and Andy Laurillard and back by BGF, has announced the opening of its first ever delivery-only kitchen, operating out of Food Stars’ new facility in Wandsworth, with Deliveroo as delivery partner.

Following the success of Giggling Squid’s Wimbledon restaurant as a top Deliveroo site, Giggling Squid’s new kitchen in Wandsworth, which borders the delivery radius for Wimbledon, will enable the established brand to cater to the area’s appetite for Thai cuisine, expanding reach without overstretching existing restaurants.

With Giggling Squid experiencing considerable growth in its takeaway business over the past 18 months since partnering exclusively with Deliveroo, the new kitchen will tap into the growing appetite for high quality takeaways, offering the restaurant’s full Deliveroo menu to local Wandsworth residents.

Pranee Laurillard, co-founder comments: “Our Wandsworth kitchen will reflect the superior eat-in standards we have for those looking to eat at home.

“Still offering great food to share, cooked by our expert Thai chefs, we’re looking forward to welcoming new people to the brand.”

18 | Restaurant Industry News | Month May 2020 xx 2020

FOOD LABELLING

A ROBUST FOOD-LABELLING SYSTEM IS CRITICAL, BUT IT NEEDN’T BE TIME CONSUMING With customers’ wellbeing at stake, restaurants can’t afford to take chances with their food-labelling processes. Ged Cairns at Brother UK explains how a well-designed system can boost kitchen efficiency and hygiene standards.

A restaurant’s food hygiene rating is one of the main concerns for diners looking for somewhere to eat out, according to the latest public survey by the Food Standards Agency (FSA), so achieving and displaying a good score can be a commercial necessity.

But attracting customers isn’t the only reason why good food hygiene processes are essential. Cutting corners, or not putting robust processes in place, puts customers at risk and could lead to serious damage to an eatery’s reputation.

Provable best practice A restaurant must show that a reliable stock-rotation regime is in place which guarantees safe timescales are always strictly adhered to at every stage of the process, in order to secure a five-star hygiene rating from the FSA.

GED CAIRNS IS HEAD OF THE AUTO ID BUSINESS UNIT AT BROTHER UK

Without this evidence, a kitchen will find it difficult to show full compliance with Hazard Analysis and Critical Control Point (HACCP) policies – the set of rules that detail the acceptable timings in food management.

In a busy kitchen, there might be hundreds of different items being removed from freezers or arriving as fresh deliveries. It’s vital that these don’t spend too long in storage before being prepared and served to customers, and effective labelling is the only way to ensure this is always the case.

Despite this, in our experience from talking to kitchen managers, at least two in three are still using handwritten labels in their business.

The risks are exacerbated by the skills shortages the hospitality and catering sector is currently facing, as kitchens are increasingly reliant on unskilled or unqualified employees to label products and keep paperwork up to date. In some extreme cases, we’ve seen senior members of staff carrying out the labelling process themselves because of the importance of getting it right.

Of course, there are other disadvantages to using handwritten labels, including the risk of poor legibility, smudging and the sheer amount of time it takes staff to write them, sapping resource that would be better spent on preparing food for customers.

The most common approach is for colourcoded labels to be used denoting different days of the week, a method known as day-dotting. The colour of any given label denotes how long is left before it needs to be thrown away if still unused.

A critical improvement

The big problem with this way of working is that it relies on the accuracy and readability of staff handwriting. The reality is that if a member of staff is writing hundreds of labels per day by hand, mistakes are easily made.

Instead, implementing a well-designed and integrated system based on automatically printed stickers can solve these problems by providing highly legible and long-lasting food labels that remove the risk of errors, while also consuming much less employee time.

Managers shouldn’t be relying on an approach with such a large number of built-in flaws for such an essential function.

These solutions have the capability of storing a pre-loaded database of all possible ingredients in use in the kitchen, meaning that managers have complete control over the perishable time periods allowed for any given product, taking decision-making pressure off food-prep employees.

This saves them time, cuts the risk of errors being made and provides the evidence that food inspectors are looking for when it comes to appraising a restaurant’s approach to stock rotation.

On top of this, the labels can also provide more detail than the day-dot approach in terms of how long a product can spend in storage by displaying exact times rather than just days of the week. This means shelf lives can be maximised, cutting food waste.

Ultimately, a well-designed food-labelling system makes it easier to gain the benefits associated with a top hygiene rating while at the same time increasing efficiency and safety in the kitchen.

It’s something every restaurant manager should consider.

May 2020 | Restaurant Industry News | 19

PEOPLE ON THE MOVE

20 STORIES APPOINTS MIKE JENNINGS AS EXECUTIVE HEAD CHEF MICHELIN-trained Chef, Mike Jennings, has been announced as the new Executive Head Chef at Manchester’s 20 Stories restaurant.

Mike will bring a different take on the iconic 20 Stories menu introducing his Grilled Mackerel and Beetroot Salad, Whole Dover Sole with Brown Shrimp Butter and Burnt Lemon, Yellow Fin Tartare with Wasabi, Avocado and Bloody Mary, along with a take on the classic Coquilles St. Jacques to the Manchester restaurant scene.

The dishes which will be launched in the next month will transform the restaurant and bar’s menu adding a contemporary twist throughout.

Mike has more than 20 years of culinary experience. Mike started his career in the renowned The Green Dragon, Lymm before working at Bohemia, in Saint-Hélier, where he was part of the team that achieved a Michelin star.

He then went on to join the team at the prestigious Northcote Manor Hotel in Lancashire alongside Nigel Haworth followed by spending time working with Gary Rhodes OBE. He has promised that his style at D&D London’s North West flagship will be ‘very much about letting the food do the talking.’

Michael said: “For the restaurant menu, I am looking forward to showcasing my hero dishes including grilled mackerel, goats’ cheese, pickled beetroot, orange and watercress salad. 20 Stories is arguably the best location in Manchester and to have the opportunity to produce my food in that setting was an offer I couldn’t turn down,

SONESTA GWINNETT PLACE ATLANTA INTRODUCES ANTHONY DOMINGUEZ AS NEW EXECUTIVE SOUS CHEF Sonesta Gwinnett Place Atlanta and Sonesta ES Suites Gwinnett Place Atlanta are excited to announce the addition of Anthony Dominguez as new Executive Sous Chef.

Chef Anthony brings more than 12 years of culinary experience managing high volume restaurants and hotels with exceptional food and service to the team. Prior to joining Sonesta Gwinnett, Chef Anthony has held positions at Dantanna’s Surf and Turf as Sous Chef, True Food Kitchen as Sous Chef, and Acqualina Resort and Spa as Executive Sous Chef. He holds his Bachelor’s degree in Restaurant/ Food Services Management from Johnson & Wales University.

“We are pleased to have someone of Chef Anthony’s caliber join our culinary team,” said Brett DeLoach, general manager of Sonesta Gwinnett Place Atlanta.

“Chef Anthony’s culinary expertise will be instrumental when running the kitchen operations for our hotel’s signature restaurants, ArtBar and Grapevine, as well as special events held at the hotel.”

20 | Restaurant Industry News | May 2020

“I am extremely proud to be part of the D&D family and am

looking forward to delivering high quality, premium produce with bold flavours in a beautiful restaurant setting.”

Salford’s Grenache is where Mike’s career flourished, his role as Head Chef and proprietor earnt him a Michelin recommendation within his first year; two AA Rosettes on his first inspection; and a nomination for the Good Food Guide’s Best Restaurant.

Mike also worked with MasterChef champion Simon Wood at his debut restaurant, WOOD Manchester. The two worked together for nearly three years, with Mike focusing on business expansion and supporting the wider WOOD restaurant group.

Mike’s arrival is set to further re-establish 20 Stories as a contender in the fine dining sector, with his mission being to bring classic cooking with a contemporary feel to the landmark Manchester restaurant.

Mike also touched on his ambitions for 20 Stories, keen to keep the highest restaurant in the city at the top its game: He added: “A view like this deserves quality dining experience.

Not only am I excited to develop the restaurants menus, but come the summer months, we will see a new BBQ menu to enjoy on the terrace overlooking the city.”

Mike has already commenced his role on site at 20 Stories, based at No.1 Spinningfields in the city centre, alongside General Manager Eric Handtschoewercker.

TORK

SUPPORTING THE RESTAURANT INDUSTRY WITH INSIGHTS NOW, AND INTO THE FUTURE In undoubtedly challenging times for the hospitality industry, we are seeing many restaurant owners innovating with new takeaway and delivery services, which more and more people are relying on during a time of real need. Other businesses are also looking at ways to hit the ground running and make up for lost time – and revenue – when signs of normality return.

For several decades, Tork has supplied products to the food service industry and from this, has built up extensive insight beyond hygiene. As the global market leader in hygiene, Tork has developed this insight into a new online programme to support the restaurant and hospitality industry now, and into the future.

During a time of huge change and challenges, it’s key that restaurants stay focused on providing a great service for their guests wherever and however they can, while not losing sight of their longterm plans and priorities.

an increasing pressure for businesses to become more environmentally conscious. This will continue to take centre stage now, with takeaways, and as the hospitality industry returns to normality. Issues concerning packaging and single-use items, for example, have a direct effect on the reputation of food service businesses. Reach for the Stars can support restaurant owners by sharing ways to reduce your paper and packaging footprint, with small tweaks to daily routines to help restaurants become more sustainable.

“With over 50 years of experience, we understand the food service industry and want to do what we can to offer support during this unprecedented time – and we hope that sharing our insights at this time will offer support both in the short and long term.”

Free to download, Tork’s Reach for the Stars online resources are designed to offer guidance and provide industry insights, inspiration and case studies to help restaurant owners plan and look ahead.

As part of this, the programme includes a wealth of knowledge for businesses, including in-depth reports which cover topics such as creating an experience that goes beyond the plate and how to run a sustainable, eco-friendly business.

Sustainability is still a key issue for many consumers, and today there is still

Jeremy Bennett, Sales Manager, Essity Professional Hygiene said: “With over 50 years of experience, we understand the food service industry and want to do what we can to offer support during this unprecedented time – and we hope that sharing our insights at this time will offer support both in the short and long term.

“We continuously do market research and speak to our customers to understand how they are thinking and what challenges they are facing. From that comes a deep knowledge of the food service industry and business challenges, which we’re making accessible to restaurant owners and managers on a large scale online, and for free.

“Good hygiene can have a huge impact for restaurants, now more than ever.

By collecting everything from research and training tips to service and product solutions on one website, we want to help our customers focus on the future and get back on their feet as quickly as possible.”

To access the programme and for more information, please visit www.tork.co.uk

May 2020 | Restaurant Industry News | 21

SEAFOOD

SEAFOOD SPECIALS TO BRING BACK CUSTOMERS Once restaurants start to reopen after the coronavirus shutdown, interesting and imaginative seafood dishes will be one way that chefs can help get customers back into the eating out habit.

Fish and seafood has been growing in importance in the menu mix for many businesses, with many consumers ready to try a broader range of fish species out of home than they might be ready to prepare themselves. As more younger consumers in particular adopt a flexitarian or pescatarian approach to their diet, they are reducing meat and increasingly opting for fish choices. These consumers also expect sustainability concerns to be factored in by chefs planning menus.

Direct Seafoods offers caterers practical support, including a great range of recipes online at www.directseafoods.co.uk. There are regular online updates which not only highlight which species are being caught sustainably, but which are ‘red rated’ and should be avoided, backed up by a range of information and resources.

Direct Seafoods director of sustainability Laky Zervudachi says: “A commitment to serving sustainable seafood isn’t something you can simply sign up to and ‘tick the box’. Any list of fish and seafood species is a snapshot, as the situation changes all the time. It can depend on the breeding season, changes to quotas and simply the size of the catch, among other factors.”

As one example, the latest ‘Good Fish Guide’ from the Marine Conservation Society (MCS) gives line-caught sea bass from British waters a yellow rating, meaning it can be used with caution, upgrading it from its previous ‘don’t use’ red rating.

With the species popular on restaurant menus, Zervudachi is advising chefs to use the MCS guide and its ratings to plan a varied and regularly changing seafood offer, rather than rely on a few species.

“It’s great that line-caught sea bass has recovered, showing what we can achieve as an industry when all of us - the fishing fleet, suppliers, chefs and retailers – work together.

“However, it would be a concern if sea bass simply went back on menus as a core, year-round dish, or if chefs were less careful about how the sea bass they buy is sourced – not all sea bass on the market is sustainably line-caught.

“We’re encouraging our customers to recognise the diversity of the fish and seafood available with menu descriptions such as ‘catch of the day’. Varying the species can also help with the cost. Dishes such as fish curries and fish tacos are a great fit with more casual dining style menus, and enable chefs to use a broader range of species according to availability, whilst offering their customers great value.”

The new Good Fish Guide changed the ratings for a number of species, including a new red rating for North Sea cod.

Zervudachi adds: ”The Good Fish Guide should be seen as an opportunity by chefs rather than a restriction. We have stocks available from other fisheries as an alternative to North Sea cod, and equally there are other high quality white fish species such as coley and hake available.”

Direct Seafoods is a national fish supplier, made up of 11 regional fishmongers, and part of the Bidfresh group. It sources from all major UK fishing ports, as well as globally, and supplies 12,000 chefs and businesses on a regular basis.

Specialists in each location can prepare fish to order, to customer specifications, maximising value and minimising waste. Direct Seafoods leads the way in seafood sustainability in the foodservice sector, offering more than 130 Marine Stewardship Council certified products. www.directseafoods.co.uk Recipes and species information can be found, online at www.directseafoods.co.uk/fish-glossary

22 | Restaurant Industry News | May 2020

Direct Seafoods - Leading the way to a sustainable future Direct Seafoods source sustainable, local, day boat fish where possible.

Local Sourcing Direct Seafoods have sites throughout the UK with fish buyers at each of their locations. Each buyer sources locally caught, day boat fish wherever possible.

From Peterhead in Scotland - the UK’s white fish capital, down the coast to North Shields fish market - famous for prawns, further south to Whitby & Scarborough for species such as cod and haddock. Not forgetting the West Coast where Direct Seafoods’ Fleetwood site is located.

In the east sits Direct Seafoods’ Colchester depot who buy from Lowestoft and West Mersea - famous for its local oysters.The South Coast offers a fantastic range of species from brill, plaice and sole to sea bass and scallops.

Direct Seafoods London buy from Newhaven in Sussex each day. Kingfisher Brixham, also part of Direct Seafoods, is ideally located near the famous Brixham fish market which provides a fantastic selection of day boat fish each day.

Sustainability & Ethical Trading A significant amount of seafood is wild caught which can lead to over fishing, unwanted by-catch and destructive catch methods. Direct Seafoods take the view that they need to work within the industry to guide customers towards sustainable choices. Direct Seafoods’ principles dictate that they seek third party independent accreditation wherever possible and give preference to suppliers that are accredited. They demand to know the source and origin of the products they sell and endeavour to shorten the supply chain wherever possible. They never knowingly sell products that damage the environment or risk the survival of a species without a plan to rectify Seafoods the product’s sustainability credentials. Direct Seafoods do not believe that this process will everDirect stop. Nothing will ever be completely sustainable. They see this as a journey rather than a destination. They work closely with many relevant organisations A Passion For Fish such as the Marine Stewardship Council and the Sustainable Seafood Coalition, Direct Seafoods are proud to be a foundation member of the Ethical Trading Initiative (ETI). The ETI is a leading alliance of companies, trade unions and NGOs that promotes respect for workers’ rights around the globe. The ETI’s vision is a world where all workers are free from exploitation and discrimination, and enjoy conditions of freedom, security and equity.

Direct Seafoods A Passion For Fish

www.directseafoods.co.uk

Direct Seafoods A Passion For Fish

SEAFOOD

BRINGING SEAFOOD TO THE STREETS

By Billy Jarvis, Owner & Director of Cocktails & Calamari Over the past 10 years there has been a gradual incline and interest within the street food scene. With thanks to companies such as KERB, Box Park, Pop Brixton and Market Halls, street food traders have been able to have a platform to showcase their food across prime locations in London, where realistically they may not have been able to do so.

We have seen cuisines from all around the world on our streets now, and changing fads and the next big things popping up for us all to try. The growth of street food has allowed traders to hone in and specialise so particularly, that now rather than an Indian food trader, there may be 5 different regional Indian food traders all showcasing something different.

Although things have moved on tenfold from the days of the white vans selling bookers burgers, I believe it is still growing! With more and more of the population choosing not to eat meat as often, or at all, the market for pescatarian diets has been predicted to increase by 79% for 2020!

As street food has worked its way into everyday life now, we feel that fish and seafood is still majorly under represented.

We believe that we are on the cusp of seeing a lot more street food traders specialising in seafood and fish and realising that it’s not just for restaurants, and it doesn’t have to be fish and chips!

The casual dining industry has changed massively over the past 5 years with the unfortunate demise of some big household names. People are out for an experience and a story, in addition to a

great meal. Street food is offering this with their niche specialities rather than a menu with 30 items on, and often you will find that traders are supporting local small businesses in the process.

That all being said, is why we created ‘Cocktails and Calamari’ and ‘Calamari Canteen’. We offer event catering and pop up’s across London where we often pair our dishes with specially designed cocktails to compliment the dishes on the menu! I know right, what could be better?!

We also have our street food van, ‘Calamari Canteen’ which you will see across central London, often with KERB markets and other locations, focusing on lunch time offerings.

We don’t just serve up a plate of calamari, we incorporate it into dishes! At the moment, we have Middle Eastern style flatbreads, Korean fish burgers, classic style calamari portions as well as vegan alternatives. The fun thing is, we don’t have a set cuisine as our focus is fish and seafood, so you can expect a seasonally changing menu throughout the year which showcases just that! @CocktailsAndCalamari @CalamariCanteenLdn contact@cocktailsandcalamari.com

24 | Restaurant Industry News | May 2020

As street food has worked its way into everyday life now, we feel that fish and seafood is still majorly under represented. We believe that we are on the cusp of seeing a lot more street food traders specialising in seafood and fish and realising that it’s not just for restaurants, and it doesn’t have to be fish and chips!

CHEF INTERVIEW

RESTAURANT INDUSTRY NEWS SPEAKS WITH JACK SMITH, RESTAURANT MANAGER AT THE GREEN RESTAURANT IN SHERBORNE. Five years after starting his apprenticeship at the Michelin (Bib Gourmand) award-winning The Green Restaurant in Sherborne, Dorset, Jack, 24 has recently been promoted to restaurant manager. Here he talks about his apprenticeship and what it has meant to him.

Was an apprenticeship always part of your plan?

No it wasn’t! But after doing some research it seemed like the best option to help me get into the hospitality industry.

How did you come across your apprenticeship?

It was actually by chance. My father ran a bakery next door to the Green restaurant in Sherborne and I found out through my Dad that there was an opportunity for an apprenticeship next door, so I applied!

Can you give us a brief run through of what your apprenticeship consisted of?

My apprenticeship involved learning about all aspects of the restaurant industry as well as getting an in-depth knowledge of food and local produce, how to work methodically and how to tackle challenges in a professional manner.

Sourcing ingredients is a vital component of running a restaurant, how important is sustainable sourcing to you?

Sustainable sourcing is very important to me and to the restaurant; not only is the quality of the produce superior but it allows you to be inventive with your dishes and proud of what you serve.

What is your favourite item on the menu?

My favourite item currently on our menu is the Trout Gravlax as it is 100% local and uses home grown herbs, Dorset salt and our homemade caviar.

Do you think that apprenticeships could be the future of the restaurant industry?

I think apprenticeships give young people the chance to learn an invaluable skill and it sets them up for a career in the industry.

Also, they help to bring new recruits into an industry that already has a skills shortage.

I do believe we have to encourage more young people to do apprenticeships.

If you could run a restaurant anywhere in the world, where would you choose?

It would have to be Dorset - it is where I grew and there is an abundance of wonderful produce here.

The hospitality industry is ever changing, what changes have you seen in your time at The Green Restaurant?

In the six years I’ve worked at The Green Restaurant, I’ve noticed customers care more about where the food is sourced, which is great for us.

If you could pick any three chefs from throughout history to work in your kitchen, who would you choose?

Nico Ladenis - His restaurant changed British cooking and his method and ethos still run throughout many kitchens today.

Pierre Gagnaire - For pushing food forwards and using natural ingredients to create bright exciting plates of food.

Sasha Matkevich (Founder and Head Chef at The Green Restaurant) - He has taught me everything I know.

What advice would you give to those unsure of apprenticeships? Both employers and potential apprentices.

To work in this industry you need to be 100% sure it is right for you, as it is long hours and hard work, but also very rewarding. Apprenticeships give people a chance to continue studying while following their passion.

May 2020 | Restaurant Industry News | 25

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EVENTS & AWARDS NEWS

A HAT-TRICK FOR MAJOR INTERNATIONAL AT THE CHEFS’ CHOICE AWARDS The team at Major International were thrilled to secure a hat trick at this year’s Chefs’ Choice awards, which took place on Tuesday 3 March in London. An awards event created to reward excellence in foodservice. Judged by a highly experienced panel, made up from food technologists, chefs, culinary researchers and development managers.

• FREE FROM Category – Winner – Major Pan-Asian Keralan Base In the free-from category Major’s Vegan Approved Keralan PanAsian Base took the top spot for its authentic taste, allowing chefs to create free-from dishes like the Keralan Chicken Curry, that are incredibly flavoursome, fragrant and delicious. Major’s Pan-Asian Keralan Base beat tough competition from Bidfood, Brakes and Booker who had all brought along a large contingent.

• SOUP & STOCK Category – Winner – Major Mushroom Stock Base

ENGLISH TEA SHOP, THE UK’S LEADING SPECIALITY TEA COMPANY WINS QUEEN’S AWARDS FOR ENTERPRISE English Tea Shop, has won the prestigious Queen’s Award for Enterprise in Sustainable Development, the UK’s highest accolade for business success in sustainability. As one of the UK’s most loved tea companies, English Tea Shop has been given the award for its pioneering business model of ‘Creating Shared Value’ coupled with strong leadership and engrained sustainable ethos throughout its supply chain under its Prajava mantra, the Sri Lankan word for community.

Since its inception in 2010, English Tea Shop has been passionate about doing things differently and has been driving the sustainability agenda within the tea industry through its unique approach of Creating Shared Value (CSV). The business model is about win-win situations, finding opportunities for growth in sustainable development and creating value for the business and for the world at large. Unlike

• SOUP & STOCK Category – Highly Rated – Major Lamb Stock Base In the Soup and Stock category, Major’s Mushroom Stock Base Paste offered a strong aroma and incredibly smooth intense flavour providing umami punch to both plant and meat-based dishes – a sure fire winner. Major’s Lamb Stock Base was highly rated for its notes of nutmeg, rosemary and thyme which help to create mouth-watering dishes full of flavour. Imagine the team’s delight when another of their products took the win.

28 | Restaurant Industry News | May 2020

CSR, CSV is a two-way street making businesses much more sustainable and meaningful in the long run.

As an early adaptor of this revolutionary approach, English Tea Shop has won a string of awards including the National Business Award for Sustainability in 2017, for its efforts and impact on lives of those across their supply chain. It was also recently named as one of 1,000 companies to Inspire Britain.

The Queen’s Award for Enterprise is the latest win for the tea company, and one which the business has been working towards for a number of years.

The latest initiative from English Tea Shop’s sustainability agenda is the launch of its ESOP (Employee Stok Ownership Plan) last month, which has been in development alongside domain specialist Ernst & Young (EY) for the past year.

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