Restaurant Industry News - May 2023

MAY 2023

HEAD CHEF AND CO-OWNER OF THE ETHICUREAN: MARK MCCABE

DISAPPEARING DINING CLUB LAUNCHES SIMON THE TANNER Smokey Kudu opens on Chelsea’s King’s Road

Rotunda Launches

Fabled Studio unveils latest hospitality project, Socca KANE WILLIAMS APPOINTED HEAD CHEF OF THE BARN AT MOOR HALL

Tulum Terrace

Editor

Maria Lapthorn – editor@restaurantindustry.co.uk

Editorial Assistant

Francesca Amato – editorial@restaurantindustry.co.uk

Production/Design

Laura Whitehead – design@restaurantindustry.co.uk

Sales Executive

Abi Ashworth – sales@restaurantindustry.co.uk

Accounts

Richard Lapthorn – accounts@restaurantindustry.co.uk

Circulation Manager Leo Phillips – subs@restaurantindustry.co.uk

Phone: 01843 808 115

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Fabled Studio unveils latest hospitality project, Socca

Interview: Mark McCabe of The Ethicurean Rotunda

German Gymnasium’s Re-Launched

Floor Restaurant

WOOD-FIRE RESTAURANT “EMBERS”

NOW OPEN IN BRIGHTON

Embers - a new restaurant celebrating Sussex produce, cooked over burning wood-fire, alongside innovative cocktails - is now open in Brighton’s historic Lanes, from Brighton chefs Dave Marrow and Isaac Bartlett-Copeland (Chef Patron, Isaac At). Embers is the first joint venture from long-term friends Marrow and Bartlett-Copeland, who first met fifteen years ago as mentor and mentee in Bartlett-Copeland’s first kitchen role at The Grand Hotel in Brighton.

Embers’s menu focuses on creating bold flavours from locally grown ingredients, cooked entirely on a mediaeval wood-fire cage positioned over smouldering embers in the heart of the restaurant.

Having cooked in some of Brighton’s most well-respected dining establishments including Terre à Terre and Isaac At, both chefs are bringing their classical training into a totally new setting here, as they turn to a feudal cooking style that is stripped-back and accessible. The succinct menu sees elements of every dish cooked entirely over local, kiln-dried ash and birch wood, veering away from gas and electricity altogether.

Cocktails are a large focus at Embers, with an extensive drinks menu featuring a range of classic cocktails alongside a list of well-made serves that showcase the smoky flavours and fiery character that are a pillar of the restaurant’s personality. For example, the Smoking Sazerac combines flavours of cognac, whiskey and bitters, playfully served with a bubble of smoke aromas; and the Flaming Zombie is a unique concoction of rum, orange juice, pineapple juice and Velvet Falernum, served to the table with a flaming sugar cube - making Embers a great late-night drinking and dining spot.

LONDON’S BOROUGH YARDS DISTRICT WELCOMES

LATEST OPENING MONDO BEER + PIZZA

Mondo Beer + Pizza is the latest tenant to open its doors at Borough Yards, the new shopping, dining and creative district in London Bridge.

A collaboration between Mondo Brewing Company and pizzeria Joe Public, the 924 sq ft space, secured on a 15-year lease, marks the brewer’s first bricks and mortar location.

Embers Photography: David Charbit

INTRODUCING GERMAN GYMNASIUM’S RE-LAUNCHED FIRST FLOOR RESTAURANT

Renowned restaurant group, D&D London, has announced a new direction for their much-loved Kings Cross flagship, German Gymnasium, with the re-launch of their first floor Restaurant and the arrival of new Executive Chef, Alexander Thiel.

Curated by Executive Head Chef, Alexander Thiel (previously of Barrafina and Beaufort), the Restaurant’s menu has been inspired by the German home-cooked dishes he grew up with. Thiel’s mission is to challenge preconceptions of German cuisine by bringing a new and refined take on the country’s cooking to the London food scene.

The new concept represents a new era for German Gymnasium, which opened in 2015 within the iconic Grade-II listed historical building. While the first-floor Restaurant will introduce a sophisticated, seasonal menu that explores German-speaking Europe, the ground floor Grand Café will continue to serve German and Mittel-European classics from breakfast to dinner.

The Restaurant menu draws upon Alexander’s experiences as a restauranteur in Berlin, working at Sachs and Dressler, as well as launching his own successful restaurant, Thiel’s. Expect dishes such as Gefüllte Paprikaschote mit Letscho (Roast Stuffed Red

Customers can enjoy 16 craft beers sourced from nearby Battersea, including IPAs and stouts, a signature ice cream flavour infused with Mondo’s 11.5% Candy Candy beer, created in partnership with boutique ice cream brand Vagabond, as well as a selection of wines, spirits and soft drinks.

Beers are served from six copper tanks hanging from the ceiling, with interiors designed to match both Borough Yards’ distinctive medieval-inspired architectural style and the artwork and vibrant colours of the Mondo brand.

Pizza is served by Joe Public, which has developed a local reputation for its Californiastyle sourdough pizzas at its existing location above Clapham Common underground station.

Mondo Brewing Company chose Borough Yards for the area’s rich history and the site’s growing reputation as a hub for independent businesses. Other food and drink outlets at Borough Yards include Bar Daskal, Barrafina, Brother Marcus, Burger & Beyond, Parrillan and Vinoteca.

Bell Pepper, Courgetti Rice, Shallots & Herbs, Red Pepper, Tomato & Paprika Sauce), and Forelle mit Mandlebutter (Pan Fried Whole River Trout, Caper, Parsley & Almond Butter).

The Restaurant will offer a range of authentic German starters including the Krabben Cocktail and Flädlesuppe (clear beef bone broth). There will be a variety of roasted meats for the main showstopper, including Rehrücken Baden Baden (roast roe deer saddle) and the Ente aus dem Rohrwith (whole roasted duck). There will be a range of different dishes from different regions around Germany its neighbours, such as the Gefüllte Paprikaschote mit Letscho (roasted stuffed bell pepper) and the Forelle mit Mandlebutter (pan fried whole river trout). To finish, the dessert menu will offer all time, authentic classics such as Kaiserchmarrn, Quark & Apricot Strudel, or the Windbeutel.

The new direction will offer a full 360 experience of German food, cocktails, and brasserie style food, offering something for everyone for any occasion.

Photography: Nic Crilly-Hargrave

GORDON RAMSAY RESTAURANTS: RENAISSANCE OF THE SAVOY GRILL

Welcome back to the iconic Savoy Grill. Following a beautiful transformation, Gordon Ramsay Restaurants has reopened the doors to London’s most famous and historic dining room. An elevated menu, breath-taking new bar and sublime new wine experience room are just some of the updates.

Ahead of its 125th anniversary, the iconic Savoy Grill has been reimagined by Gordon Ramsay and the Restaurant Group. This vision has been brought to life by the multi award-winning design studio Afroditi, where Afroditi Krassa and team drew inspiration from the glamorous 1920s Hollywood Regency style, a period characterised by the bold use of color and contrast and sumptuous materials.

The renaissance imbibes a Gatsby era, vibrant and opulent. Deep-red velvet lined booths, blush silk lined walls and the abundance use of metallic and glass accents capture the essence, stylish, yet

luxuriously comfortable. British artisanal production and craftsmanship has been celebrated throughout with several bespoke features such as the handmade feather tiles, the scalloped pewter bar, and the specially commissioned artwork by celebrated fashion illustrator Thom Botwood.

The historic Swarovski chandeliers, Churchill’s favourite clock, as well as the original layout of the tables have been retained in honour of the long history that epitomises the world-renowned Savoy Grill.

Known for being just as likely to draw A-listers as political heavyweights, the Savoy Grill is renowned for its fine cuisine made with the very best, seasonal ingredients. Executive Head Chef Michael Turner has curated a delicious new menu with hero dishes like Louet-Feisser Oysters, sitting alongside Savoy Grill classics including, Lobster thermidor, Duck à l’orange and Gordon Ramsay’s signature Beef Wellington.

The Grill will also serve an Arnold Bennett souffle, a nod to the famous omelette Arnold Bennett. The renowned omelette was invented in the Grill in 1929 in tribute to Bennett, a regular, who at the time was among the world’s best-selling authors.

The very best service experience in the Savoy Grill continues to be perfectly choreographed by Restaurant Director, Thierry Tomasin, seamlessly connecting his guests in the dining room with his magical French style.

A proud edition to the Savoy Grill, is the exclusive Wine Experience Room. Within the bespoke, walnut wood lined private room, where hundreds of bottles of the words finest wines are on display.

Guests will have the opportunity to experience the rarest and most exclusive wines in the Grill’s cellar -overseen by the restaurant’s Head of Wine and Sommeliers.

The Grill will also continue to offer its popular Chef’s Table, where diners can enjoy an immersive culinary experience.

‘This Beautiful revival of the Savoy Grill is everything I hoped it would be and more’ - Gordon Ramsay

BATTLING STAFF SHORTAGES? HERE’S HOW A SERVICE LIFT MAY HELP

By Mark Chapman, General Manager, Stannah Microlifts

British businesses in the hospitality sector have had to deal with a dizzying array of obstacles and setbacks over the past few years. The COVID-19 pandemic, the continuing impacts of Brexit, rising inflation and the energy crisis have left many business owners struggling to cope.

One of the most difficult challenges to overcome is that of staff shortages. Data released by the Office for National Statistics (ONS) from December 2022 to February 2023 reveals that staff shortages in the accommodation and food service sector are currently stagnating at 142,000. That’s an increase of 56% compared to the pre-pandemic level of 91,000 in December 2019 to February 2020. These pervasive staff shortages, although very slowly decreasing from the record highs of late 2021, have resulted in many commercial operators shortening trading hours or cutting the number of services or products that they offer to customers.

To deal with the issue of staff shortages, many business owners have had to seek out alternative solutions to ensure their businesses can run as efficiently as possible with fewer members of staff. These alternatives can range from complex automation solutions to other more conventional forms of technology, which, when utilised strategically, can significantly reduce the manual time and effort required for the successful completion of tasks.

One of the technological improvements that can be relatively inexpensive and simple to implement is the addition of service lifts, to the business premises. These lifts are a great way of making the movement of food, beverages, laundry,

luggage and other items from one floor to another faster, simpler and more efficient, and furthermore can prevent staff injuries from carrying heavy items.

Keeping your operations running smoothly

In times of staff shortages, hospitality businesses need to make the most of every minute to ensure that waiting times for service do not drop below acceptable levels for the customer. The installation of a Microlift, also commonly known as a dumbwaiter or a kitchen lift, can make even the smallest team super-efficient, especially for food orders that need to stay warm and be delivered quickly.

A Microlift is an ideal advantage for loads that need to be moved at waist-level to make the serving and clearing of food and drinks easier and more efficient over multiple levels. For tasks that require the movement of larger items at floor-level, a trolley lift can also make the movement of roll cages, luggage trolleys and room service trolleys between floors much faster.

Protect your team’s health and safety

The risk of injury and additional staff shortages that accompany manual handling can be reduced through the installation of a Microlift, which lessens the need for manually lifting and bearing heavy items for a prolonged period of time.

Reducing the physical strain on employees can help to improve staff well-being and avoid back aches and other pains caused by manual handling. Having a service lift can also make the workplace more

inclusive for disabled staff members and help reduce physical strain on workers with health problems or mobility issues.

As manual handling is such a risky business, Stannah has compiled a comprehensive Manual Handling Guide detailing how business owners can reduce the risks of staff injury and prevent further shortages due to injury.

Get an efficient, tough lift in days

Many business owners may be under the impression that a service lift is expensive and disruptive to install, but this is often not the case at all. Microlifts from Stannah are compact, structure-supported and quick and easy to install. These reliable and hard wearing products are designed for operation 24/7, 365 days a year, supported by regular service visits from our expert local engineers.

So even when staff shortages bite, great service can still be provided to your customers - without the heavy lifting. With a durable and reliable Stannah lift sharing the load, your staff will be well-protected every day and able to do more than ever before.

A Stannah Microlift makes light work of multiple floors in a Grade II listed guest house and café

A Stannah Levelmaster helps with negotiating changes in level in a busy supermarket stock room

A Stannah trolleylift helps staff move stock between floors in a busy retail shop

FOOD FOR THOUGHT: BRANDS CAN USE MARKETING INITIATIVES TO TACKLE FOOD WASTAGE

While the UK may have staved off a recession in the official sense, it would be remiss to ignore the fact that a great many people are still having to watch their expenditure very closely. As food costs rise, so too does food poverty. As such, the hospitality industry should be all-the-more conscious of the wastage line on the P&L report.

Given perceptions of permacrisis, it’s easy to forget the bigger picture - doing good and doing good business aren’t mutually exclusive. So, what if there’s a way to tackle wastage while also driving footfall and revenue?

The answer lies in marketing… more specifically a considered, reactive strategy that creates a win-win situation for your business as well as for your customers.

Analyse and predict accordingly

Agile marketing is all about being responsive to changing circumstances - in this case food that would otherwise be thrown out - and using data to inform a marketing strategy around this. It’s a model that’s already been proven to work by businesses such as Too Good To Go.

By analysing stock and footfall data, it is very possible to identify when items are most likely to go to waste, and create incentives to encourage customers to buy them before they spoil. This could take the form of discounts, special offers, or even free samples.

For example, if you’re a city centre steak house that is busiest in the evenings, you can drive business in the daytime by offering lunch specials on dishes that might otherwise go to waste. While this is a tactic that’s relatively straightforward for independent businesses to employ, it may be a trickier proposition for chains with multiple outlets and centralised marketing.

Of course, implementing strategies of this kind at scale requires careful resource planning and execution, and success is contingent on being able to collect and analyse data effectively. While this may sound daunting and unnecessarily time consuming, once you identify potential waste, the outreach itself isn’t rocket science. People love a bargain, so informing customers of offers/incentives via your owned social media channels will typically be enough to build traction.

“Agile marketing is all about being responsive to changing circumstances - in this case food that would otherwise be thrown out - and using data to inform a marketing strategy around this. It’s a model that’s already been proven to work by businesses such as Too Good To Go.”

One point to note on social media is that communicating with customers in the digital world is just as important as it is in the real world. Updating your social presence with new content ideally with an outlet-by-outlet approach - including limited time offers of course - allows you to build brand awareness while maintaining ownership of your customer data. This is preferable to giving that data away to (or relying too heavily on) a third party offers app or website.

The value exchange

Consequently, this form of agile marketing strategy is about more than simply minimising waste. It creates a value exchange that benefits both your customer and your bottom line. We know consumers are evaluating their spending habits in what’s being euphemistically called a ‘challenging economic climate’. By helping them save money now, you will be building brand advocacy that will outlast the downturn.

By this token, businesses can go a step further and use marketing to communicate with and give back to their communities. By partnering with food banks or other local charitable organisations, restaurants can donate surplus food to those in need, while also building awareness and positive brand associations.

In what feels like the understatement of the year, times are tough. Yet despite the doom and gloom, hospitality businesses are in a unique position to use their data and existing customer relationships to increase footfall and maximise efficiencies. Businesses can be part of the wider solution rather than being symptomatic of the problem around food waste.

Mike Fantis, VP and managing partner of DAC Group

REDUCE YOUR CARBON FOOTPRINT THROUGH HARDWEARING, SUSTAINABLE, ON-BRAND WORKWEAR

SHIFT. empowers brands and businesses in the hospitality sector to ensure that your sustainability credentials run through your branded workwear. With a push for businesses to hit net zero, SHIFT. helps you to reduce your carbon footprint while maintaining your brand integrity.

MEET SHIFT.

SHIFT. is revolutionising the way that hospitality uses workwear and represents a change in how we think about workwear in our sector.

Simply put, SHIFT. creates and produces comfortable and contemporary workwear that transforms the uniform experience for your teams. We choose natural fabrics that are hard wearing, but that are also pieces that you’d choose to wear yourself for their fit and feel.

Make SHIFT. Your Own

Offering a full and stylish range of workwear, from restaurant aprons to bar and waiting workwear, SHIFT. clothing can be personalised and logoed to your branding requirements. A sustainable fashion workwear brand, designed with minimalism and long-lasting quality as our cornerstones, our workwear ranges offer a solution for everyone.

While workwear that fits and is a pleasure to wear elevates the working environment for your team, at SHIFT. we set our aims much higher than that.

SHIFT. to Sustainability

Many suppliers have elements of sustainability wrapped up in their brands. We believe that we go further. When developing the SHIFT. brand, we knew that we had to be accountable for our sustainability credentials and so we worked hard to ensure that they stand up to scrutiny. This sets us apart from others in our market space.

Here’s why…

There’s often a compromise with sustainable clothing. Not ours. We’ve delivered on all fronts so that you can stand by your own green decision making. Our contemporary products last, can be

customised and personalised, have fair and reasonable pricing, joined up online ordering and prompt delivery – and we take our promises seriously. We’ve worked our way along the supply chain to ensure that you can deliver on theirs.

Go Green With SHIFT.

• Our quality materials meet the high stress level of wear and tear associated with uniforms

• Our fabrics are organic, recycled or vegetable based

• We comply with Global Organic Textile Standards

• We work exclusively with manufacturers with high ethical standards

• Our manufacturers pay proper salaries, provide good working conditions and have defined workplace infrastructures in place

Meet Claudia Keller, Founder of SHIFT.

SHIFT. is my response to the changing dynamic in the hospitality sector. My experience in the corporate workwear sector showed me that there was a gap in the market for quality workwear in hospitality that could properly demonstrate robust attention to detail in terms of pairing sustainability and style. With a passion for design and an attraction to the vibrancy of the hospitality sector, I felt compelled to start designing enjoyable and lasting workwear. The result is SHIFT.

SHIFT.

The sustainable fashion brand that provides contemporary solutions for workwear. Designed with minimalism and longlasting quality in mind.

STAY

OUTDOOR DINING TRENDS FOR 2023 BY ALLIANCE

In recent years, the renaissance of alfresco dining has led to the general public looking to dine out during the warmer months as much as possible. Now that summer is almost upon us, it has become of paramount importance for restaurants and bars to ensure they have the necessary equipment and tools required to accommodate outdoor dining.

Historically Alfresco dining has provided customers with a more relaxed atmosphere in which to sit, relax and attempt to recreate the feeling of being abroad and with that in mind it is important for Restaurants to consider offering a different dinnerware setting for food served outdoors.

We at Alliance Online realise the importance of considering the material of both crockery and glassware items when used outdoors with the longer distance to serve food and drink a key component.

Glassware is a key part of alfresco dining for a few different reasons, one being that unsuitable glassware for outdoor dining will lead to inadequate service. One of the most popular trends currently surrounding glassware is polycarbonate which has come a long way in terms of look and style. Polycarbonate glassware is the ideal choice for outdoor dining as it provides a durable alternative to traditional glassware and many ranges can be used in the dishwasher. At Alliance Online we currently stock a wide range of polycarbonate glassware that will cater to any settings or atmosphere. The Lucent range from Utopia has a style of glass to suit any taste and is sure to make an impact. At first glance it could easily be mistaken for crystal glass, but while it has all the style of a fine crystal

tumbler it has the durability of virtually unbreakable polycarbonate.

Melamine crockery ranges are another big trend for Summer 2023. With many styles, colours, and concepts there is bound to be a range to suit your outdoor dining theme. Create a memorable presentation with Pompeii by Creations by Steelite. This unique melamine dinnerware is great for fast casual dining and works well in any environment – from Greek to Italian and more. With a lighter weight and higher durability than traditional tableware, Pompeii adds a perfect pop of colour to your tabletop at a great price point.

At Alliance Online, we understand that alfresco dining isn’t a realistic opportunity for many commercial restaurants or bars. Despite this, we believe that for the restaurateurs that do possess the ability for alfresco dining and have been procrastinating on introducing the idea, we would argue that alfresco dining is the future of dining. For more information regarding alfresco dining please head to the Alliance Online website where you can find the equipment and tools needed.

“At Alliance Online we currently stock a wide range of polycarbonate glassware that will cater to any settings or atmosphere.”

PROACTIVE RECYCLING: ENERGISING THE SECOND-HAND FOODSERVICE EQUIPMENT MARKET

FEA urges operators to offload unused kitchen appliances

Demand for second-hand foodservice equipment has never been higher, says FEA (the Foodservice Equipment Association), yet millions of £s worth of commercial catering appliances are sitting idle or being scrapped and recycled. That’s according to research conducted by Censuswide on behalf of a FEA member. It found that nearly 70% of hospitality, entertainment and leisure businesses said they had good working catering equipment doing nothing because it was no longer needed.

The research found that while 84% of hospitality managers didn’t want their unused appliances to be scrapped, over half (55%) admitted they had sent working equipment for scrapping during the past five years.

In light of these findings FEA is urging foodservice operators and their equipment suppliers to take action so that unused equipment can be repurposed or reused to retain its value.

“Scrapping perfectly sound equipment is scandalous,” says Emma Brooks, vice chair of FEA and a passionate advocate of the Association’s sustainability initiatives.

“We need to energise the second-hand market through proactive recycling. Reselling or repurposing idle equipment so others can make use of it is not just the right, sustainable thing to do, it’s also a potential revenue stream for operators allowing them to buy better performing and more efficient equipment that will be cheaper to operate and run. There is a growing market for quality, second-hand appliances. FEA has members who will help foodservice operators rehome their

unwanted equipment, making the process simple and, potentially, profitable. And it means perfectly good equipment will be back where it belongs, working in the kitchen.”

Clearly, in the context of the current economic climate, energising the second-hand market has the potential to help both buyer and seller. The buyer gains quality equipment at a lower price, while the seller releases tied-up capital that could otherwise go to waste.

The campaign to energise the secondhand market for catering equipment ties in with FEA’s strategic sustainability initiatives on behalf of the industry, including the drive to maximise every commercial appliance’s serviceable life. “The key is to invest in quality, and then to protect the investment through regular service, such as with a PPM (Planned Preventative Maintenance) contract,” says Brooks.

In addition, the funds released by selling old equipment give operators the opportunity to invest in new, energy efficient models. “Proactive recycling ties in directly with FEA’s Five Point Plan, to help the foodservice industry reach carbon next zero by 2050, as it can encourage businesses to invest in greener technology, for example the products featured on the Government’s Energy Technology List that is also cheaper to operate,” Brooks says.

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.

For more information on FEA visit www.fea.org.uk

“Clearly, in the context of the current economic climate, energising the second-hand market has the potential to help both buyer and seller. The buyer gains quality equipment at a lower price, while the seller releases tied-up capital that could otherwise go to waste.”

Reco-Air manufacture recirculating kitchen extract units that require no duct route to atmosphere.

Patented technology removes steam, moisture, smoke, grease and odour from canopy exhaust, returning independently certified clean air.

We offer a range of Reco-Air models to suit all kitchen sizes and layouts. Units can be retro-fitted to expand cooklines and menu offers.

Significantly reducing fire risk, simplifying design and planning, eliminating ductwork to atmosphere, enabling internal layout flexibility and ensuring no nuisance emissions.

Reco-Air is the industry approved and fully compliant recirculation solution, UL Listed and available globally.

Reco-Air can be YOUR commercial advantage!

PRISMA: ITALIAN EXCELLENCE IN CATERING EQUIPMENT IN COLLABORATION WITH DESIGNFEVER

Prisma produces professional kitchens, bar counters and equipment for the preparation, preservation and display of food and beverage.

AISI 304 Stainless Steel is the main material that both composes and shapes the solutions by Prisma in the professional catering sector. Since 1983, exactly 40 years ago, the company based in San Polo di Piave (TV) has dedicated its production to the making of kitchens, bar counters and equipment for the preparation, preservation and display of food and beverage in the Ho.Re. Ca and collective catering - land and

maritime - sectors, with distribution at an international level.

Indeed, all the phases - from executive design to the machining of functional blocks and integration of the most cutting-edge technologies - that are necessary for the definition and production of large systems certified ISO 9002, ISO 9001/2008 and entirely customised, are processed in the factory. According to the specific requirements of the customer, every work has customised elements, produced thanks to a significant technical, industrial and craftsmanship expertise.

The value of Prisma was then further emphasised by its collaboration with designers and architecture studios. Together, they have created specific products such as the cocktail station, wine displays and cooking suites which highlight the values of functionality, design and high performance offered by the company. With works delivered all over the world and supplies for projects managed by ‘archistars’ or commissioned by multinationals, Prisma spreads a new culture of collective catering. A clear message characterising all the history of the brand, which now the company would like to expand. To this end, the firm has decided to entrust DesignFever with the task of PR and press office activities, with a particular focus on international networking.

Website: www.prismaitalia.com

FABLED STUDIO UNVEILS LATEST HOSPITALITY PROJECT, SOCCA

Interior design practice, Fabled Studio, is pleased to unveil the interiors of its latest restaurant project, Socca, as it opens its doors to diners.

The new culinary experience in Mayfair is the first joint foray from Michelin-starred chef Claude Bosi of Bibendum in Chelsea and restaurateur Samyukta Nair of LSL Capital. Situated on a beautiful corner of South Audley Street, the duo’s first venture pays homage to its namesake - a chickpea flatbread, famed of Nice and the Côte d’Azur - and serves the finest French Mediterranean cuisine in playful and whimsical surroundings.

The award-winning team at Fabled Studio, led by Co-Founder, Tom Strother, were appointed by Samyukta Nair to bring a taste of the French Riviera to the heart of Mayfair. The restaurant, which resides in a beautiful Grade II listed building that

has been serving Mayfair diners since 1901, draws inspiration from French institutions such as La Columbe d’Or and the whimsical stylings of Villa Santo Sospir.

Set back behind sun- kissed, sky blue awnings and a charming planted terrace, diners are first welcomed into the restaurant by a sculpted rattan greeter desk before being drawn into the Grand Salon; elegantly proportioned and layered with subtle detailing. The walls are lined with warm timber panelling, complemented with deep navy leather and patterned fabric banquettes and booths set off by fresh white linen clothed tables.

Taking centre stage in the Grand Salon is a Breccia Violetta marble raw bar, detailed with embossed leather and bronze metalwork and table lamps, which sits poised beneath two grand pendant lights, hung from the ornate, heritage plaster, moulded ceilings.

The room is elegantly styled with whimsical fabrics and a curated selection of playful artworks, in homage to La Columbe d’Or, and its strong connection with local artists’ pieces adorning the walls. The studio commissioned artists to adorn the walls and fixtures taking inspiration from Jean Cocteau and Raoul Dufy’s painting of Nice.

At the rear of the Grand Salon is ‘Le Bar’ a charming timber-lined bar where diners can enjoy pre and post dinner drinks, perched on oxblood leather bar stools or the elevated banquette, whilst overlooking the Grand Salon and white jacketed bartenders mixing signature cocktails for a bustling dining room.

Continued >>>

“The room is elegantly styled with whimsical fabrics and a curated selection of playful artworks, in homage to La Columbe d’Or, and its strong connection with local artists’ pieces adorning the walls.”

Hidden at the back of the restaurant, diners discover the Petit Salon a playful, residential-style, snug dining room with walls adorned with a whimsical, layered mural wrapping around the room amongst olive green, leather banquettes and delicately pleated, silk wall lights emanating a seductive warm glow to the room. Sunshine yellow drapes screen off a flexible private dining space for guests of 10, all beneath Mother of Pearl ceiling lights anchoring the corners in this cosy, art-filled dining room.

The residential ambiance continues down the stairs and into the bathrooms, with the women’s bathrooms painted in pink and yellow hues offset with striped wall coverings. Silver leaf mirrors sit above Rossa Luana marble vanities complemented with bronze hardware. The design of the men’s bathrooms follow the same direction with walls painted in tones of green and complementing striped wall coverings.

Claude Bosi has crafted a menu of delicate simplicity, seasonal to its core, where comforting dishes are elevated with refined skill. Starters include globe artichokes and Ortiz anchovy dip or Mediterranean octopus, harissa, preserved lemon and parsley. Pasta dishes include blue lobster orecchiette and shellfish rice. Fish and meat dishes include tronçon of turbot, sauce Romesco, and beef cheeks Provençal. To finish, guests can enjoy honed classics such as crème brûlée and Menton iced lemon sorbet.

Socca is the sixth restaurant project created by Fabled Studio in partnership with Samyukta Nair and LSL Capital. The collection of restaurants includes recent Japanese opening, KOYN, and the

opulent Chinese restaurant MiMi Mei Fair, with each restaurant boasting their own unique identities and narratives to distinguish each restaurant as unique members of the collection of restaurants and collaborations between the two.

‘It is with great anticipation we open our little pocket of the Riviera in London – a place with terrific French Mediterranean food at its heart. As we say at home ‘un peu trop c’est juste assez pour moi’, a bit too much, is just enough for me!’, says Claude. ‘Socca will mark our fifth opening in Mayfair, and it has been a joy to partner with Claude, we can’t wait to throw open our doors and welcome locals, friends and family in the best way we know how – with good food and good wine’, adds Samyukta.

Tom Strother said, “We are always delighted to work with Samyukta and LSL Capital and so we were thrilled to partner with them once again for Socca - a playful, whimsical and intimate space where diners can enjoy evenings absorbed in conviviality, fine wines and delicious French Mediterranean cuisine. We hope that this bijou and playful restaurant will become a Riviera escape in the Mayfair landscape.”

2023 INDOOR AND OUTDOOR VARIOUS COLOUR FINISHES AVAILABLE

terry.kirk@ilfchairs.com

Tel: 01293 783783

www.ilfchairs.com

With the ever-growing success of the ILF Chairs website, 2023 has seen an increase in their stock chairs to 9 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus an 10 colour stock range of Egger laminated 25mm table tops in a selection of sizes. A full range of table bases in metal and stainless steel are also kept in stock. In addition, ILF now have a comprehensive range of outdoor seating and tables to suit all budgets.

www.ilfchairs.com email; terry.kirk@ilfchairs.com

Their new online website offers both indoor and outdoor seating and table solutions. Divided into Contemporary seating, Boutique, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. Also included now is an extensive range of stock seating, barstools, table bases and table tops.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

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EXCLUSIVE COLLECTION AWARDED THEIR THIRD MICHELIN STAR

EXCLUSIVE COLLECTION’S THE PASS JOINS IN ON THE STAR ACTION, WITH LATYMER AND BYBROOK RETAINING MICHELIN STARRED STATUS

DINE TO DONATE - BEAT 6 ANNOUNCES A NEW BEARSDEN LOCATION

BEAT 6, A CHARITABLE RESTAURANT, HAS ANNOUNCED A NEW LOCATION AND SPRING OPENING DATE.

The team behind Six by Nico restaurant group has confirmed Friday April 21st, 2023 as the opening date for a new Bearsden location.

Beat 6, which will be located at 149 Milngavie Road in Bearsden, will see a delicious combination of unique food and social good. The restaurant’s profits will go directly to Beatson Cancer Charity, which supports cancer patients and their families who are being treated at the Beatson West of Scotland Cancer Centre.

The 48-seat restaurant will invite customers to ‘Dine to Donate,’ and will offer a monthly rotating 4-course set menu that will provide guests with an interactive and unique dining experience. Beat 6 will also offer a unique private dining space for events and fundraising dinners.

Six by Nico and their customers have raised over £350,000 for Beatson Cancer Charity through a series of team events across their eleven locations in England, Scotland, and Ireland since the groups partnership’s inception in 2021, with 100% of the proceeds from the Beat 6 brand going directly to Beatson Cancer Charity.

Restaurateur Nico Simeone, his wife Valentina and their family want to help Beatson Cancer Charity help others in the same way it helped them. Valentina is one of thousands of Scots who have

benefited from the Beatson’s world-class treatment.

Beat 6 will open on Friday April 21st at 149 Milngavie Road in Bearsden, Glasgow and diners and patrons of all types can expect a special insight into the restaurant and its menu in the coming weeks.

Michelle Martin and Lynsey Haggarty are pictured with Nico and Valentina Simeone. Michelle is an advanced clinical nurse specialist in the lymphoma clinic and was Valentina’s nurse, and Lynsey is a former Beatson patient from Bearsden.

Customers are encouraged to sign up from today to follow the story of Beat 6 and be part of it. Learn more at www.beat-6.co.uk

Beat 6 is located at 149 Milngavie Road in Bearsden, Glasgow, G61 3DY.

Following last night’s highly anticipated Michelin Guide announcement, UK hotel group Exclusive Collection is thrilled to announce The Pass at South Lodge has been awarded a Michelin star, less than one year after re-opening with Ben Wilkinson at the helm. In addition, Latymer at Pennyhill Park, and Bybrook at The Manor House, have both retained their coveted Michelin starred status for 2023.

Exclusive Collection boasts an array of award-winning dining experiences across the collection, with three Michelin stars adding to numerous AA Rosettes and even a top 50 gastropub. From fine dining tasting menus, to woodfired cooking, dairy-free and hyper-local, each property’s talented team shares a passion for quality food, sustainability, and provenance, showcased by everevolving seasonal menus and dining concepts.

The Pass at South Lodge, West Sussex –One Michelin-Star (2023)

Reopened in 2022, The Pass is an intimate 28-cover restaurant led by Head Chef Ben Wilkinson, previously known for his work at The Cottage in the Wood, a Michelin starred restaurant in the Lake District. Overlooking the kitchen, guests have the opportunity to truly experience the craft, with thoughtfully curated tasting menus coming to life before their eyes, featuring seasonal, British produce as the highlight of the plate.

Latymer at Pennyhill Park, Surrey – One Michelin-Star (2021)

Awarded its Michelin star in 2021 following the appointment of Head Chef Steve Smith, Pennyhill Park’s Latymer, offering the flavour of refinement, has retained its star for a third year running. Renowned for his modern British cooking, founded on using the finest seasonal ingredients available to drive flavour and texture, Smith is widely regarded as one of the most inventive

and talented chefs of his generation. Smith has held a Michelin star for the last twenty years and five AA Rosettes.

Bybrook at The Manor House, The Cotswolds – One Michelin-Star (2017)

The fine-dining Bybrook restaurant, named after the river that runs through the grounds of The Manor House, received its coveted Michelin star in 2017 and has retained it ever since. It’s a British modern classic that never fails to delight. Executive Chef Robert Potter has helped to build the restaurant’s status by serving simple yet consistently highquality technical dishes over the years, showcasing the best of British produce and what’s grown within The Manor House’s grounds.

Following a refurbishment this year, the restaurant now brings a more visually fresh and modern feel, whilst remaining sympathetic to the history of the property and the heritage of the Cotswolds.

THE UK’S BIGGEST SPANISH FOOD FESTIVAL RETURNS FOR A THIRD YEAR

GASTRONOMY MONTH: A FESTIVAL LIKE NO OTHER HOSTED BY ESTRELLA GALCIA

Premium Spanish beer brand Estrella Galicia is excited to announce that its month-long celebration of Spanish food, Gastronomy Month, will be taking place for a third year running this May. Hungry guests can get a taste of Spain early this year, as Gastronomy Month offers

over 22 masterclasses, tasting menus, tapas tours, Spanish Fiestas and enticing offers to bite into for the whole month. What’s more, for this year’s celebration, Estrella Galicia will subsidise ticket costs for select events, so good food can be enjoyed together, all month long.

For more details on Estrella Galicia Gastronomy Month and to book tickets, please visit: https://estrellagalicia.com/ gb/gastronomymonth/

EVE BAR LAUNCHES NEW MENU, ‘TECHNIQUE’

Eve Bar is one of London’s most exciting and innovative cocktail bars. An atmospheric space hidden underneath the Michelin-starred Frog by Adam Handling, Eve Bar’s in-house cocktail lab works with the restaurant upstairs to create a palpable link between bar and kitchen, utilising parts of ingredients that can’t be used in dishes on the restaurant menu to create zero-waste, delicious cocktails. This signature production process forms the inspiration for Eve Bar’s new menu, Technique, which launched to the public on 13th April 2023.

Created by a team headed up by Bar Manager Matt Fitzgerald, and Senior Bartender Ellie Ireland, the

new menu emphasises Eve’s ethos - pushing the boundaries of mixology, with a commitment to sustainability and zero-waste. Fitzgerald (The Savoy, Palmer & Co - Sydney, Saxon and Parole – New York), brings over 15 years of global experience to his role as Bar Manager and has already made an impact at Eve. An emerging talent in London’s bar scene, Senior Bartender Ellie Ireland injects drive and energy into the team, and her playful style of cocktails has influenced the new menu. Having recently undergone a refurbishment alongside Frog, Eve Bar is stepping into a new era, with an impressive new menu to mark its transition.

Address: 34-35 Southampton Street, London, WC2E 7HG

EL NORTE LAUNCHES TWO EXCLUSIVE NEW MENUS THIS SPRING

El Norte, the high-end Spanish restaurant in the heart of Mayfair, has just launched two new exclusive menus: a weekday lunchtime offer and a new luxury tapas menu.

The new lunchtime offer is perfect for business meetings and work lunches, whilst the luxury tapas menu is ideal for those looking to try more of what El Norte has to offer, or those looking for a light meal to carry them through to the day.

Lunch Menu

For just £40 per person, guests can now enjoy two starters and a main course as part of the new lunch menu. For starters, indulge in El Norte’s Goat Cheese, Pistachio & Honey Croquettes, or its traditional Pan Tumaca. If you fancy something more refreshing this spring, try the Cherry Gazpacho or Burrata and Berries Salad. Follow this up with your choice of Plato Principal such as their Slow Cooked Red Wine Ox Cheek & Vanilla Mash Potato, or its standout Grilled Octopus with slowcooked lentils & Chimichurri.

For an additional £6 you can enjoy a side dish such as the Spanish Sauteed Potatoes. And definitely treat yourself to dessert for £8, since no Spanish meal is complete without churros.

The lunch deal is available from Monday to Friday, 12:00PM until 17:00PM.

Luxury Tapas Menu

El Norte has also just launched a new luxury tapas menu, which will run alongside the a la carte menu. This luxury tapas menu is designed for sharing, just as is traditional in the culinary culture in Spain. The muchloved dishes from the menu will all be served in smaller portions, giving guests the chance to try more dishes throughout their meal.

Dishes like the Tuna Tartare with Sweet Tomato Sauce or the Beef Fillet with Foie Gras & Roasted Almonds in the

5 STAR CHEFS SECURE BBC EUROVISION CATERING CONTRACT

Liverpool-based chef staffing agency, 5 Star Chefs, has secured a prestigious contract to work with the BBC on Eurovision in Liverpool this May. The agency will provide culinary experts for the production team, ensuring that the Eurovision event will be a gastronomic extravaganza for all involved.

new smaller size are perfect for sharing with friends or a date, especially paired with a drink. Share a jug of the quintessential Spanish Sangria as you snack or opt for one of the unique cocktails from El Norte’s extensive selection. Offering twists on much loved classics, order a Toffee Espresso Martini, a Garden Sour and much more during your visit.

El Norte

The restaurant celebrates the unique culinary heritage of Spain through its bold flavours and hand-picked wine list. Intent on creating an evolved Spanish dining experience, El Norte takes its cue from Spain’s rich culinary heritage but updated for the modern day. No flavour is forgotten but amplified and enjoyed in chic surroundings amongst London’s most prestigious neighbourhood.

Having opened in November 2021, El Norte has quickly become one of Mayfair’s hotspots and is a most welcome addition to the London dining scene.

With the new lunchtime and luxury tapas menu, El Norte makes a great location for business meetings, a catch up with friends, or a date with your loved one.

Address:

19-20 Dover St, London, W1S4LU

Website: el-norte.co.uk

This contract will not only bring national and international attention to Liverpool, but will also create local jobs for local people. 5 Star Chefs are actively looking for skilled chefs and kitchen staff to join their team for the duration of the event. They are calling on Liverpool’s culinary talent to get in touch with them and join the team.5 Star Chefs already work with BT Sport as well as Netflix on a lot of North West England based sports and TV shows.

As a local business, 5 Star Chefs has always been committed to providing the highest quality culinary services to clients across Liverpool. With this new contract, they will continue to demonstrate their commitment to excellence while creating job opportunities for the community.

This partnership with BBC on Eurovision is a testament to the agency’s expertise and dedication to creating unforgettable culinary experiences for all involved.

For those interested in joining the 5 Star Chefs team for Eurovision, contact the agency through their website or social media channels.

Applications are open to all local chefs and kitchen staff with a passion for culinary excellence.

EXPERT DISCUSSES THE BIGGEST UK FOOD AND DRINK INDUSTRY TRENDS TO LOOK OUT FOR IN 2023

Food trends are constantly evolving, led by changes in consumer mindset and behaviour, economic fluctuations, and major events affecting individual countries and even populations worldwide.

The food and drink landscape has changed considerably in recent months and years to make room for significant developments that were largely prompted by the costof-living crisis, supply chain issues and environmental concerns.

Many of these trends have been developing slowly yet steadily for years, while others may perhaps seem more unexpected, quickly emerging in response to recent developments.

Here, Ian Hart, business development director at adi Projects, a division of multi-disciplined UK engineering firm adi Group, discusses the most important trends predicted for the food and drinks market in 2023, and the best ways for manufacturers to successfully cater to them.

The rise in value options

Driven by the rising energy prices and cost of living, value options are quickly becoming one of the most appealing options for consumers.

2022 Christmas shopping trends are one of the biggest indicators of this trend’s growing likelihood to dominate the market in 2023, with a recent study – amongst many others of its kind – showing that nearly 60% of Christmas shoppers prioritised price over quality, availability, sustainability, and uniqueness.

Consumers are now reconsidering the amount of money they spend on groceries, and despite the challenges introduced by raw material shortages and increasing cost of production, 2023 will see an increase in circulation and demand for food and drink products that are less expensive to both produce and buy.

The ongoing drive towards health and wellness

Though by no means a new trend, the health and wellness drive is nonetheless one that will continue to

“ADM’s recent report on food and beverage consumer behaviour shifts highlights increased concerns over gut health, immune function, metabolic health, and overall self-care, with 77% of consumers vowing to make a commitment to healthier habits.”

dominate the food industry, and likely for years to come.

ADM’s recent report on food and beverage consumer behaviour shifts highlights increased concerns over gut health, immune function, metabolic health, and overall self-care, with 77% of consumers vowing to make a commitment to healthier habits.

And with more research being available on the positive effects of eating well, consumers are gaining an even keener awareness of the food options that can effectively improve mental or physical health – and conversely, those that negatively affect it, and are more dedicated than ever to choosing foods that are able to provide health benefits.

Gluten-free, organic, low-fat, low-sugar and plant-based choices as well as foods that do not contain what are considered to be potentially harmful ingredients are all amongst the options preferred by shoppers.

Continuous growth in meat-free and plant-based products

A focus on health and wellness translates to an increase in the demand for plantbased and meat-free options, with supermarkets offering more variety within these products than ever amidst popular ‘Veganuary’ and other related campaigns.

Though meat-based products continue to be a staple of the British diet, more and more individuals are interested in limiting the amount of meat they buy (around 29% in December 2022, according to a

recent survey), both for environmental reasons and to reap the health benefits of plant-based foods, as well as to cut back on costs.

While many may not be ready to give up meat altogether, around 40% of consumers now identify as flexitarians, meaning that regardless of fluctuations in the plant-based and meat-free market, manufacturers should strive to make adjustments to cater to this demand.

Should sustainability labelling be a

priority?

With the rise in plant-based food being mainly driven by an increased focus on planet-friendly choices, and many consumers prioritising sustainability right after value, brands that are demonstrably showing a commitment to the cause are likely to take the lead against competitors who have yet to do so.

A recently published clinical trial conducted by JAMA Network Open has shown that consumers respond positively to eco-labelling – compared to those in the control group, 23.5% more participants chose sustainable food items over those displaying high-climate impact labels.

Similar studies show that when given the choice, consumers are likely to select ecofriendly products and practices, and this trend is only likely to grow further in years to come.

Accordingly, manufacturers should seek to take a holistic approach to establishing environmentally friendly practices across

production and the whole of their supply chain, investing in carbon reduction strategies and localising production wherever possible.

Product consolidation

Product consolidation is becoming more and more prominent within the UK food and drinks sector, driven by a range of factors including supermarkets cutting product lines and food production moving back into the UK post-Brexit.

While it was previously more convenient for businesses to offer a range of choices at different price points, there are now significant manufacturing and production challenges stemming from the increased cost of production and transportation and less availability of raw materials.

This means more and more manufacturers are considering product portfolio rationalisation to lower costs and increase efficiency, prioritising the manufacturing of products that best meet the needs of consumers.

Catering to new food trends with the right approach

Continuously adapting to accommodate new trends that may or may not be long-lasting may seem like a substantial challenge for food and drink manufacturers, and a proactive strategy that leans on automation and innovation, while prioritising consumers’ needs, may just be the right solution.

To adapt and thrive in the food market amidst fast-changing trends and burgeoning competitors, food and drink manufacturers should look to operate with a future-oriented approach, building an in-depth awareness of what consumers really want.

Though predicting the ways in which new trends are bound to evolve may be difficult, being prepared to cater to them can make a significant difference in whether food manufacturing businesses are able to stay ahead of the curve.

With a wealth of experience in providing innovative solutions dedicated to helping businesses keep up with the pace of change, adi Group can deliver a range of bespoke services for food and drinks manufacturers.

To learn more, please visit: www.adiltd.co.uk

MARK MCCABE

Restaurant Industry News speaks with Head Chef and Co-Owner of The Ethicurean: Mark McCabe

Talk us through your journey into the industry, has becoming a Head Chef always been your dream?

My journey into the industry was pretty unorthodox. I studied English literature at Uni and had ambitions of being a musician for most of my 20s but always found myself drawn to hospitality in between tours. I’d always enjoyed cooking and kitchens have a habit of sucking you in and I eventually made the switch to cheffing full time.

I ran a café for a few years before going to River Cottage HQ and then joined the Ethicurean in 2019.

Who or what inspires you?

When I was growing up I loved the ethos of Hugh Fearnley-Whittingstall in those early River Cottage series, where every ingredient, no matter how humble, was to be celebrated. I loved shows about wild food too, like those by Ray Mears, when someone would just go out and forage something and then get super excited about it as they cooked whatever they had found.

Now I love chefs who really dig deep into the produce and surroundings of where they are cooking to give you a real snapshot of the place you are eating. I had such a meal at Faviken and it inspires me to this day.

I’m also constantly inspired by those who are seeking to make our industry better like the teams behind The Burnt Chef Project or Kelly’s Cause. There’s so much to be done to make hospitality as hospitable for

staff as it is for guests and we need more people and organisations like them.

You recently appeared on The Great British Menu 2023, how did you find it?

Great British Menu was an incredible experience. I had zero expectations going into the competition and I’m delighted with how it went. It was a real honour to represent Scotland and I hope I did everyone proud. The whole team on the show were exceptional too, it was a really enjoyable week.

What is the cuisine focus at The Ethicurean?

We are set a beautiful Victorian walled garden and we try to use as much of the produce from there as we can so our food is hyper seasonal, supplemented with dairy, fish and meat from suppliers who share our ethos. I like to think we use techniques from all over the world to make the most

out of the incredible produce we have available to us.

What are some of the current offerings on the menu?

We are just in the middle of the hungry gap, the period where homegrown produce is at it’s scarcest so cooking is always interesting at this time of year and we have to use a lot of our preserves to make it work. Dishes include, ‘Onion, Whey and Barley’, ‘Arctic Char, Celeriac and Preserved Fennel’ and ‘Koji, Plum Jam and Brandy’.

Do you use a lot of ingredients from the Victorian walled garden and Orchard?

We try and cook with as much of the produce from the garden and orchard as we can. In the summer that’s probably around 80-90% of our fresh fruit and veg.

What are some of your favourite ingredients to work with, do you use seasonal produce?

The things I get excited for most are the produce with the shortest season as there’s a long wait each year for them to come around again! So asparagus, peas, and sweetcorn are high on the list but I also love the first celeriac of the year too.

Talk us through your process of creating a new dish

We always start with what we have available to us and work backwards. So if we’re changing a dish we have a list of ingredients that are in season and aren’t already on the menu and then start thinking about what we have preserved that we could pair up with them and go from there.

Sustainability is becoming much more of a talked about subject across different industries, what can restaurants do to be more sustainable?

This is a really hard question because I think restaurants are inherently unsustainable. In the sense that we cannot continue to sustain the path we are on – nor should we want to. There’s a huge amount of waste whether that’s food or energy or resources and even with the best intentions and all the money in the world I think that’s very hard to change. I think it’s more about taking responsibility and making conscious, thoughtful decisions about how you run your business. We think long and hard about which suppliers we use, how we treat our staff, how we can do things differently at each turn and try and most the most responsible choice we can. We’re not perfect and it’s rarely easy but I’m hopeful it’s a step in the right direction.

What are your plans for the future?

No real concrete plans other than continuing to enjoy my cooking and trying to make sure the rest of the team enjoy their work too.

Tell us why The Ethicurean should be on our ‘must visit’ lists for 2023?

At any given time of the year we can provide you with a little snapshot of the best that our corner of Somerset has to offer. It’s ever changing and completely tied to the garden. We pride ourselves on a meal with us being a chance to slow down, to enjoy the surroundings and relax whilst we show you what we’ve been working on.

RECIPE: Arctic Char, Turnip and Smoked Whey

Arctic Char is a beautiful, if slightly hard to come by, fish. It has a lovely light flesh, technically an oily fish but with a much milder flavour than salmon. We get ours from Houghton Springs Farm, a highly sustainably fish farm in Dorset but this recipe will work well with any robust white fish. For a sustainable alternative I would recommend Pollock.

Serves 4

Fish stock

• 3 Fish Frames + Heads, roasted.

• 4 x Onions

• 2 x Garlic

• 4 x Large Carrots

• 250ml White Wine

• 1 x Bay Leaf

• 1 x head of Dill

• 10 Black Peppercorns

• 5L Water

First we need to make a fish stock. Roast the bone and heads of the fish at 200 degrees for 15 mins or until they are a dark golden colour then put them in a deep saucepan with the rest of the ingredients and cover with cold water. Bring to the boil, skim and then simmer for 1 hour. Strain and reduce the stock down to roughly 250ml.

Fish + Brine

• 2 x fillets of arctic char

• 500ml water

• 400ml white wine

• 10g salt

• 80g sugar

Once you’ve pinboned the fish, make a brine using the rest of the ingredients and submerge the fillets for 15 mins.

Ribboned Turnip

• 5 medium turnips

• 1l water

• 100g salt

Using a Japanese vegetable sheeter, cut the turnip into ribbons. You can also use a decent peeler and just work your way round and round the turnip, trying to get as long a strip as you can.

Trim the strips into neat slices and retain the trim.

Make a 10% brine using the salt and water and leave the turnips to soak for 5 mins. Wash thoroughly.

Caramelised Turnip Puree

• 250g turnip trim

• 50g butter

• 50ml milk

Cook the turnip trim from the ribbons in the butter until almost burnt but cooked

through and soft. Blitz with the milk if needed until smooth. Pass through a fine mesh sieve and season to taste.

Pickled Rock Sampire gel

• 50g rock samphire

• 50ml attika vinegar

• 100g sugar

• 150ml water

• 1.5% Agar agar

Heat the vinegar, sugar and water together and add the rock samphire. Leave to infuse overnight if you have time or you can use a vacuum pack machine to speed things up. Blitz everything and pass the mixture through a fine mess sieve before adding 1.5% the weight in agar agar. Bring back to the boil and then chill completely until set. Blend until silky smooth and pass.

Smoked Whey Sauce

• 100ml reduced cream

• 100ml reduced fish stock

• 200ml yoghurt whey

• 1.5% soya lecithin

Slowly boil 500ml of cream until it has reduced to roughly 100ml. Be careful not to burn it or allow it to split. Mix the cream with the rest of the ingredients and bring to the boil. Check seasoning and smoke with one chamber from smoke gun.

To Assemble:

• 2 blocks of cultured butter, melted

• Dill infused vinegar (white wine will also work)

• Smoked oil

• Assorted sea vegetables – whatever is in season to garnish with

Skewer the fish fillets and cook, skin side down over a hot bbq until the skin in bubbled and blackened and the flesh is cooked half way up. If you don’t have a bbq you can pan fry and it’ll work just as well. Once the fish is cooked on the skin side, remove from the heat and rest flesh side down in a pan of 50 degree melted cultured butter until it’s just cooked. This will take around 10 minutes.

Whilst that’s happening, dress the ribbons of turnip in smoked oil and dill vinegar and season to taste.

Portion the fish and sit it on top of a spoonful of the puree.

Place the turnip ribbons to the side and dot the pickled samphire gel around the plate.

Using a hand blender, foam the sauce and then spoon a generous amount around the fish.

Garnish with the sea vegetables and serve.

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TASTE OF LONDON RETURNS FOR ANOTHER STELLAR

TICKETS

Summer is around the corner with five fabulous days of feasting at Regent’s Park, the city’s green oasis! Taste of London returns from Wednesday 14th to Sunday 18th June, welcoming aficionados and newcomers to a decadent week of dining, drinking, and celebration.

Kicking off the summer festival season, Taste of London will be a one-way ticket to London’s hottest restaurants, with the UK’s best chefs, exclusive culinary experiences, and live entertainment. Expect a next-level collection of 120+ delectable dishes, including exclusive, never-before-tasted eats. New to the festival for 2023 are Dim Sum Terrace, a new concept and soon to open Harrods restaurant from the team behind Chai Wu, Sicilian-inspired Norma, MasterChef winner Alex Webb on Park Lane, and Islington’s vegan-Caribbean Jam Delish. Big Mamma Group, who has just opened Jacuzzi in Kensington, will be putting on an Italian extravaganza from its maximalist Trattorias.

Further fan favourites will include Francesco Mazzei, Brindisa’s ‘anything goes,’ no fuss, no frills, latest concept, Bar Kroketa serving its renowned Spanish croquettes, contemporary Indian restaurant Kahani, and Adriana Cavita’s eponymous Mexican hotspot Cavita. Returning to Taste are some of London’s most loved dining spots including award-winning Sri Lankan restaurant Hoppers, Japanese restaurant Flesh & Buns, street-food stalwarts Roti King, and Taste veterans Burger & Lobster. Also, Taste of London are once again partnering with Be Inclusive Hospitality to bring a collection of incredible black owned restaurants and businesses, with exclusive menus, to the festival. More restaurants soon to be announced, this is just a taster.

Londoners and visitors alike are encouraged to book their first festival of the season and not miss out on the must-attend food festival of the Summer. Advance tickets are now available - visit the website to get yours and sign up to Taste of London’s newsletter to receive further information, ahead of anyone, on restaurant partners and exclusives at https://london.tastefestivals.com.

A SEAT AT THE TOP TABLE FOR HOSPITALITY TALENT AT HIT SCOTLAND ANNUAL INDUSTRY DINNER

The Hospitality Industry Trust (HIT) Scotland has announced the winners of its top two Scottish hospitality industry accolades at its annual Industry Dinner. Awarded at the HIT Scotland Industry Dinner on Thursday 23 March 2023 at the Hilton Hotel in Glasgow, both accolades recognise individuals who have demonstrated an outstanding commitment to the hospitality industry.

The 2023 HIT Industry Award winner is Alan Russell, Contracts Sales Manager

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ARE NOW ON SALE FOR THE CAPITAL’S LARGEST FOOD FESTIVAL

for Müller Milk & Ingredients, while the winner of the HIT Future Leaders Award is Mollie McCaughley, Deputy General Manager of Hotel du Vin at One Devonshire Gardens.

Awarded in association with Brakes Scotland and The Caterer, the Industry Award recognises an individual who has demonstrated outstanding commitment to the industry and is acknowledged as head and shoulders above their peer group. Winner Alan Russell has had a long career in the hospitality industry and is well-known in the sector for his encyclopaedic knowledge of his subject matter and commitment to helping others. A great supporter of the industry for many years, Alan’s commitment to the development of people of all ages impressed the judges and he has always followed through on initiatives and activities. His extensive knowledge of the supply side of the industry, coupled with his calm and unflappable manner, demonstrated many of the great

attributes of industry leaders of the future.

The Future Leader Award, supported by Braehead Foods, showcases an individual who has demonstrated commitment to the industry and is recognised as ‘one to watch’ for the future. The judging panel were impressed by winner Mollie McCaughley’s drive, determination and willingness to support new entrants to the industry.

The Industry Dinner is the showcase event for the hospitality industry in Scotland and is HIT Scotland’s largest annual event, playing a crucial role in raising funds for its wide variety of scholarships and bursaries.

To find out more about the scholarships HIT Scotland offer, visit the website: hitscotland.co.uk/ scholarships-hit

TOM SHEPHERD WINS GREAT BRITISH MENU REGIONAL HEAT

Tom Shepherd has been announced as the winner of the Central region heat on Great British Menu. The Chef Patron of Upstairs, currently the holder of the only Michelin star in Staffordshire, received a total of 36 points for his four courses, inspired by British animation and illustration.

Tom says of the win: “I am absolutely ecstatic that on my first Great British Menu experience I was able to cook all the dishes I had prepared, and to have made it through to the final is just incredible.

“It was a tough week which is a testament to the talent currently in the Central region.”

Two of the four dishes cooked by Tom received full marks from the veteran judge, Paul Ainsworth. In the judge’s chamber, Tom’s dessert ‘No ordinary school boy (Bananaman)’ was given four 10s by the judges, the only dish to receive the full 40 points in this series.

Upstairs by Tom Shepherd was awarded 1 Michelin Star by the Michelin Guide UK & Ireland, after trading for only 4 months. The restaurant opened its doors in October 2021 to much acclaim, serving contemporary dishes from a beautiful first-floor restaurant in Lichfield, Staffordshire.

Tom’s flavour led dishes are based on a modern take of classical cooking, utilising the best seasonal British ingredients, with subtle hints of Asia. The flagship tasting menu of seven courses includes dishes like Orkney Scallop, Peanut Satay, Coriander, Radish and Teriyaki Quail, Maitake, Yeast, Wild Garlic and the signature Thai Green Curry ‘’transition’’ course.

The recently extended 40-cover restaurant is a beautiful and welcoming space accessed by a striking, sumptuously decorated staircase leading to the upstairs dining room. Cosy, comfortable banquettes create an intimate feel, while a beautiful bar area showcases local beers, wines and spirits, and a central chef’s table is available for diners who want to experience the kitchen team’s cooking first-hand. Elegant and contemporary design flourishes in the form of lush green growing plants, light installations and lovingly curated tableware and crockery provide a sense of occasion.

An acclaimed and decorated chef, Tom has experience heading up kitchens at some of the best restaurants in the UK, most recently at Adam’s restaurant in Birmingham, where he successfully retained the restaurant’s Michelin star and three AA rosettes during his time as head chef. His previous experience includes time spent as a development chef at the twoMichelin-starred Restaurant Sat Bains, as well as twoMichelin-starred The Latymer, under Michael Wignall, and The Samling.

Visit the Upstairs website for more details or head over to Tom’s personal website for more on Tom.

Address: 25 Bore Street, Lichfield City WS13 6NA

HAKKASAN HANWAY PLACE CELEBRATES 20 YEARS

OF

MICHELIN STARS

Celebrated Cantonese restaurant

Hakkasan Hanway Place is extremely proud to announce that on Monday 27th March 2023, saw it retain its Michelin star for two consecutive decades. As the first Chinese restaurant in the UK to gain a coveted Michelin star, which was granted in 2003, Tao Group Hospitality is delighted that Hakkasan Hanway Place has continued to be at the forefront of Cantonese cuisine. It is joined by Hakkasan Mayfair, Hakkasan Dubai and Hakkasan Abu Dhabi who all hold Michelin stars.

In celebration, Global Executive Chef Andrew Yeo, Global Corporate Pastry Chef Romain Cornu and their talented teams have created two unique limited edition dishes to be enjoyed on the menu for the remainder of 2023.

The new ‘Celebrating the Stars: Peking duck, kumquat chutney’ showcases where it all began, a signature dish since Hakkasan first opened its doors in 2001, Peking duck has consistently featured on the menu in various styles, proving Hakkasan’s ability to innovative throughout the years.

This will be accompanied by ‘Celebrating the Stars: The Michelin dessert collection’ dedicated to the 20 consecutive years of Michelin stars. This features five smaller versions of Hakkasan’s most-loved signature desserts throughout the years

including the Spiky lemon, Jivara bomb, Chocolate ‘caviar’ and Mont Blanc which will be featured alongside the Rising Star Soufflé. The soufflé combines a light texture with indulgent Venezuelan chocolate, and will be topped with a white chocolate disk featuring a red Michelin Star. Both dishes will be available from 28th April.

In honour of this incredible recognition, Hakkasan have created a brand video in collaboration with the renowned Armand de Brignac Champagne, which highlights the craft and dedication of the team behind Hakkasan Hanway Place. Armand de Brignac joins Hakkasan in celebration of this achievement and guests can enjoy a bottle of the iconic Ace of Spades Brut Gold NV champagne alongside the celebratory dishes. The arrival of these dishes on the menu coincides with Hakkasan Hanway Place reopening on Thursday and Friday lunch-times.

Hakkasan Hanway Place was the first Chinese restaurant to receive a Michelin star in the UK guide in 2003 and has now retained it for 20 years, being joined in 2011 by Hakkasan Mayfair and in 2022 by Hakkasan Dubai and Hakkasan Abu Dhabi, both of which gained a star in the inaugural Michelin Guides for Dubai and Abu Dhabi respectively. All Hakkasan locations are overseen by Chef Yeo, who now holds four Michelin stars, making him one of the most awarded Chinese chefs globally.

The 20 Years of Michelin Dishes will be available exclusively at Hakkasan Hanway Place from the 28th April onwards.

8 Hanway Place, London W1T 1HD Website: hakkasan.com

Satisfaction,

SEIZING THE SEASON: TOP TIPS TO BOOST BUSINESS WITH AL FRESCO DINING THIS SUMMER

By Youri Michel, Founder and Managing Director of Wyld Motion

Summer right around the corner, and it is the perfect time of year for restaurateurs and bar owners to leverage outdoor dining experiences and attract diners who crave some warmth in a vibrant setting. With the right strategies in place, restaurants can make the most out of summer by creating unique and appealing outdoor dining concepts, crafting mouthwatering summer menus, and curating comfortable and inviting spaces for guests to relax with friends and family.

Developing appealing and unique outdoor dining concepts is essential to capture potential clients’ attention and stand out from the competition. It’s important to consider creating themed outdoor dining areas that evoke a specific atmosphere or vibe, such as a European beach-inspired setup with tasseled umbrellas, loungers to relax on, and vibey music or a rustic garden setting with fairy lights, lemon trees and farm-to-table offerings. Incorporating unique seating arrangements, such as picnic-style seating, lounge areas, or communal tables, can also add an element of novelty to the experience as a whole. By thinking outside the box and offering something different, restaurants can create a memorable outdoor dining concept that attracts diners seeking a fun and immersive experience.

Creating mouth-watering summer menus is another key element in delivering elevated summer dining concepts. I would strongly advise to take advantage of the abundance of fresh seasonal ingredients and local produce to craft a menu that is light, refreshing, and perfect for hot days. Dishes like fresh salads, ceviche, grilled seafood, and fruit-infused desserts can be a massive hit. Additionally, incorporating summerthemed drinks like aperols, negronis and fruit-infused spritzers can enhance the

entire experience and entice customers to stick around longer to socialise. Restaurants and bars can also consider offering summer specials or limited-time promotions that highlight the flavours of the season, creating a sense of excitement and urgency among diners to try out these appealing menu offerings.

Curating a space that is enjoyable and inviting is crucial to ensure that guests can fully appreciate their outdoor dining experience. Providing comfortable seating options, such as cushioned chairs or benches, and ample shade or umbrellas to protect diners from the sun should be a key priority. Soft lighting, such as fairy lights or lanterns, can also create a cozy and enchanting ambiance during evening or nighttime service. To add a touch of freshness and relaxation to the space, consider incorporating natural elements like potted plants, flowers, or water features. Additionally, restaurants should provide amenities like fans, misters, or outdoor heaters to regulate the temperature and make the dining experience comfortable regardless of the weather. Attention to small details, such as ensuring the outdoor dining area is clean, well-maintained, and free from any safety hazards, can also make a world’s difference in creating a lasting impression.

In addition to developing unique dining concepts, crafting tasty menus, and curating a comfortable space, it’s crucial for restaurants to train and empower their staff to provide excellent service. The entire team should be knowledgeable about the seasonal menu offerings, able

to handle any challenges that may arise with outside dining, and conscientious to diners’ needs in an outdoor environment. Friendly and attentive service can enhance diners’ satisfaction and create a memorable experience that encourages repeat business. Therefore, encouraging staff to go above and beyond in providing the best service possible can truly determine your business’ success and foster long-term customer loyalty.

Finally, it’s essential for businesses to continuously monitor and assess the performance of their outdoor dining experience throughout the summer season. Soliciting feedback from diners, reviewing sales data, and analysing customer reviews can provide valuable insights into areas for improvement and optimisation. Management teams should be responsive to any issues or concerns raised by diners and take proactive steps to address them promptly. Remaining agile while making necessary adjustments based on feedback and performance data can help ensure that the experience remains consistently enjoyable for diners, ultimately boosting customer satisfaction and shaping a solid reputation for your brand.

There is no secret ingredient to mastering the art of outdoor dining, it’s about bringing together an ensemble of key elements and creating an experience that will make your guests feel like they are on holiday even if only for a brief moment. In the UK, the warm weather doesn’t stick around for very long, it’s important to make the most of it!

ROTUNDA LAUNCHES TULUM TERRACE

Experience the bohemian chic vibes of Tulum in the heart of King’s Cross

Canalside restaurant Rotunda in King’s Cross will transform its outside area into a tropical Tulum Terrace this spring –launched on Thursday 27th April.

Rotunda’s Tulum Terrace will transport visitors to the Riviera Maya all summer long with a Mexican-inspired summer menu, alongside a cocktail list centred around tequila and mezcal featuring Amber Beverage Groups’ agave portfolio including KAH Tequila, Rooster Rojo Tequila, Fortaleza Tequila and Madre Mezcal.

This will be accompanied by a programme of events from yoga and wellness to botanical workshops and weekly sundown sessions with a line-up of DJs, and mezcal and tequila masterclasses.

Tulum Terrace dining – Mexican flavours, British Flair

Dine on small plates including tuna tartare or refried bean tacos served with tequila, lime and pico de gallo salsa; or try Rotunda’s Sticky Corneyside Farm beef croquettes with habanero mayonnaise and lime.

Main dishes that have been given a Mexican twist include Chargrilled rump of Texel lamb with habanero, courgettes, and mint yoghurt;

and Chimichurri spatchcock poussin. Sweet tooths can be satisfied by a Mango posset and an Espresso Martini chocolate pot.

Rotunda Summer Parties

Ideal for casual summer gatherings, birthday celebrations and anything in between, Rotunda has several party packages for those after an unrivalled and unique canalside setting or stunning private dining room with an exclusive terrace. Groups of 18 people or more can choose from a range of BBQ & Grill party menus all inspired by the Yucatan Peninsula and beyond.

Rotunda’s Riviera Menu features tacos, empanadas, and tortillas; and the Fiesta Menu – made up of Mexican grilled prawn skewers, chipotle firepit poussin, Rotunda salads and more.

An Authentic Taste of Mexico – Mezcal and Tequila at Rotunda

Rotunda has partnered up with four independent spirit brands so guests can discover the best agave based cocktails on the Tulum Terrace this Summer.

Four independent spirit brands:

• KAH Tequila – a hand-crafted, ultrapremium sipping tequila range made with 100% Blue Weber Agave, created and

bottled in Mexico. The brand is available in this country in three expressions: Blanco, Reposado and Anejo. KAH is known for its iconic ceramic packaging: striking bottles in the shape of a skull or adorned with a skull design.

• Rooster Rojo Tequila – a premium Mexican tequila range available in five expressions and are often the choice of top bartenders. These tequilas are blended with water that is filtered through Mexican silver to give an exceptionally smooth taste.

• Fortaleza Tequila – From the fifth generation of the Sauza family, Tequila Fortaleza has fast established itself as one of the world’s leading tequilas. Using centuries-old production methods, Tequila Fortaleza is admired for its flavour and smoothness.

• Madre Mezcal – Embodying the true spirit of Oaxaca, Madre Mezcal is an artisanal mezcal, made by hand in the rolling hills of San Dionisio. Honouring the tradition of ensemble mezcals that blend different agave varieties, Madre is committed to sustainability, working with local communities and replanting agave in its local area.

Rotunda’s brand-new summer cocktail menu will transport guests to the beaches of Tulum. Try Rio Rosa (pink peppercorn and dill infused Rooster Rojo Tequila Blanco, lime juice, strawberry cordial, honey, pink grapefruit, and bergamot tonic), Spiced Granada Spritz (Katun Mexican Gin, St. Germain elderflower, lemon, pomegranate and mint syrup, prosecco) and Las Bandidas (Mezcal Union Una, Frangelico, Antica Formula, St Germain Elderflower and lime). A rotating menu of tropical flavoured frozen cocktails will also be available alongside low ABV options, perfect for summer days.

In addition, if you would like to expand your knowledge about artisanal Mezcal and Tequila, discover Rotunda’s limited-edition tasting flights.

Featuring an abundance of greenery, walkways and photo opportunities, the Tulum Terrace will bring the bohemianchic vibes right to King’s Cross, transforming the waterside terrace into a tropical oasis.

Rotunda will announce their programme of Mexican-inspired events from tequila tastings to terrarium workshops. Upcoming events include:

• Kicking off in May – Saturday morning brunch and yoga with The Fore gym

• Thursday 11th May – Margarita masterclass - in honour of World Cocktail Day (13th May)

• Monday 10th July – Pina Colada masterclass

• Monday 24th July - Tequila and taco tasting in honour of world tequila day

• Saturday 3rd June – Brunch and terrarium workshop with Botanical Boys

Visit the Rotunda website for further announcements and more information.

Gate-To-Plate Dining

While this year’s look, feel, and menus are all Mexican-inspired, Rotunda’s food provenance remains wholeheartedly British. The quality of meat at Rotunda is not one to be beaten since all the beef and lamb served to guests are sourced from its own farm, Corneyside Farm in Northumberland, adhering to Rotunda’s gate-to-plate philosophy. The farm rears grass-fed free-range Limousin X beef and Texel lamb for Rotunda.

‘Wild’, the new restaurant on the first floor of acclaimed London nightclub The Cross, is delighted to announce its official launch date and debut menu. Opening its doors on Thursday 18th May the 55-cover restaurant will welcome guests to a carefully curated Mediterranean menu designed for sharing.

Standout dishes on the menu will include Croquetas Bravas (filled with Jamon Iberico and Monte Enebro goat’s cheese), Grilled King Prawns (garnished with red chilli, garlic, parsley, anchovies, and fresh lime), Roast Hispi Cabbage (garnished with pomegranate, tahini, and hazelnut dukkah), Roast Wild Sea Bass (with shaved fennel salad, marsh samphire, and Amalfi lemon), and Spring Suffolk Lamb Cutlets (served with smoked aubergines, pine nuts, tashkin mint, and rose harissa), alongside Bay Scallops (served in their shells with ceviche, lime, orange, cucumber, green chilli, and coriander cress).

Diners can also choose from a selection of starters including homemade Mastelo Cheese, and Roast Mini Chorizo Picante, with desserts including Petit Pot au Chocolat (with salted butterscotch and pine nut shortcake), and Affogato al Caffe (double espresso, vanilla gelato, cantucci).

Wild is a destination in its own right as well as the perfect appetiser to an evening of dancing. Its produce-led menu will change seasonally, with Head Chef Luis Diego Loria Ortega at the helm. The bar at The Cross, located on the ground floor will offer a selection of unique cocktails, and is an evening in itself. Visitors can expect a comprehensive drinks menu, centreing around a full organic wine list, as well as signature cocktails which include the Coconut Margarita blending Cazcabel Coconut Tequila, Lemon, Cointreau and a Coconut rim, the Pandan Whisky Sour showcasing Woodford Reserve Bourbon with Lemon, Sugar, Pandan, Egg White, The Cross Bitters and Orange Zest, and the Pecan Pie Old Fashioned, an intriguing take on a classic but with The Cross’ inimitable twist.

Having built a cult reputation in the London dance music scene between 1993 and 2007, The Cross reopened after 15 years in its new guise in September 2022. A six-storey destination for guests to drink, dine, and dance the night away, Wild will be the perfect addition to the evening’s frivolity with a DJ entertaining diners, spinning Ibizan and Tulum inspired tracks, every evening of the week.

Website: www.thecrosslondon.com

Instagram: @thecrossldn

PREMIUM TEQUILA COCKTAIL BRAND PIMENTAE PARTNERS WITH MEXICANINSPIRED RESTAURANT WAHACA TO DELIVER AN AUTHENTIC TASTE OF MEXICO

Pimentae, the premium tequila cocktail brand, is delighted to announce its partnership with Wahaca, the renowned Mexican-inspired restaurant group co-founded by cook and food writer Thomasina Miers. Together, these two female-founded brands will deliver an unbeatable combination of delicious cuisine and handcrafted cocktails straight to customers’ doors.

Launching on April 17th, customers can now order their favourite Wahaca dishes alongside Pimentae’s pocketsized tequila cocktails for the ultimate taste of Mexico. With everything from tasty tacos and refreshing margaritas to fresh guacamole and nachos, there’s something for everyone to enjoy.

Pimentae is exclusively launching its new Tommy’s Margarita cans with the restaurant group, which is a crisp blend of tequila, zesty lime, and the sweet touch of agave - a real classic that couldn’t be easier to enjoy. Wahaca’s vibrant, delicious menu , inspired by the food sold instreet markets and cantinas across Mexico, pairs perfectly with Pimentae’s immersive, hand-painted branding that tells the story behind their amazing cocktails and the heritage of the brand.

Launching 125ml cans of the Tommy’s Margarita (Tequila, Lime, Agave - 14.7% ABV) with Wahaca, these cocktails will be available for takeaway through Deliveroo. This partnership celebrates the love of Mexican flavours and ingredients, with dishes and cocktails perfect for sharing with friends and family.

‘WILD’ - THE RESTAURANT AT FAMED NIGHTCLUB ‘THE CROSS’ REVEALS DEBUT MENU AHEAD OF 18TH MAY OPENING

PICTURE PERFECT: EL&N CAFÉ TO MAKE REGIONAL DEBUT IN HAMMERSON’S BULLRING

Hammerson has signed leading café and lifestyle brand, EL&N Café, for its Midlands debut at Bullring.

The addition of EL&N supports Hammerson’s strategy to enliven its assets through new occupiers, brands and concepts and underpins a wider initiative to bring in more restaurant and dining options to the Birmingham city centre retail and leisure destination.

The ‘most instagrammable café in the world’ has taken nearly 8,000 sq ft of space at Bullring, located on bustling New Street and adjacent to Zara, including an expansive 20m double height frontage.

The café has rapidly built an international following after opening its inaugural photogenic café in London’s Mayfair and subsequently expanded across the Middle East with cafés in Doha, Kuwait City and Dubai as well as in Europe in Milan and Edinburgh. The restaurant has since become synonymous for its intricate floral displays and pink décor, which will be brought to the new lavish Birmingham café.

The hallmark for EL&N Café, which stands for Eat, Live and Nourish is the curation of its food and drinks menu which has captured customers imagination on social media. The Bullring menu will include the brand’s iconic assortment of Afternoon Tea, alongside EL&N Café’s classic all day brunch selection and crafted patisserie from its in-house pastry team.

This signing follows the news that Birmingham City Council has unanimously approved Hammerson’s transformational plans to bring to life ‘Drum’, the repurposing of the former department store at Grand Central, part of its Birmingham Estate, into 200,000 sq ft of modern wellbeing-designed offices.

KANE WILLIAMS APPOINTED HEAD CHEF OF THE BARN AT MOOR HALL

Kane Williams has been appointed Head Chef of The Barn at Moor Hall, Mark Birchall’s Michelin-starred neighbourhood restaurant in Aughton, Lancashire.

Together, Mark and Kane have developed exciting new menus for The Barn, which celebrate the best seasonal ingredients, largely grown within Moor Hall’s five-acre grounds or sourced from local suppliers. The restaurant will continue to offer a relaxed dining experience inspired by local heritage and tradition, whilst serving the imaginative British dishes of understated elegance that have earned The Barn its reputation as one of the best informal dining destinations in the country.

Kane Williams started his career at Sosban & The Old Butchers in Anglesey, not far from his hometown of Bangor in North Wales. He went on to join Tom Kerridge’s The Hand & Flowers before

moving to London to work at The Ledbury. Kane has been part of the kitchen team at Moor Hall since the doors first opened in 2017, joining Moor Hall Restaurant as chef de partie and working his way up to sous chef. After six years under the guidance of Chef Patron Mark Birchall, Kane has now stepped up to lead the kitchen at The Barn.

TOM RICKARD APPOINTED AS GENERAL MANAGER OF BLUE BOAR

Tom Rickard has been appointed as the new General Manager at the award-winning Blue Boar Pub at the Conrad London St James, the modern London local in iconic Westminster.

Tom has joined Blue Boar Pub from a very strong gastropub background, having begun his management career at The Almanack with Peach Pubs which is based in the Home Counties, and operates 22 gastropubs in market towns. He moved to London in 2017 as Business Partner with Laine Pubs where the focus was on live music and major events, then to Mosaic Pub & Dining overseeing the food-led operations in their sites across London, which he left in 2022.

“The opportunity to join Blue Boar Pub with its high profile was really exciting for me. It’s always been the gastronomic

PUB

side of the pub that is my greatest love, and I knew of Sally Abé (the Consultant Chef at Conrad London St James), and her reputation for great British food, ethically sourced. I really like the pace of working alongside the hotel team at the Conrad London St James, this is something completely new to me. The pub is a draw for the hotel residents who love to come here to eat and drink when they stay, and we’re building real loyalty from the regulars right across the Westminster village. I’m looking forward to making Blue Boar an even better experience for our guests. We’ll be adding some quirky and novel touches alongside launching our new spring food menus and introducing some new wines and spirits which fit with the ethos of pub. We already have some pretty experimental regulars and I’m anticipating a great reception for our new ideas.”

EXPERIMENTAL GROUP APPOINTS JACKSON BOXER AS CHEF

CONSULTANT FOR COWLEY MANOR EXPERIMENTAL

EXPERIMENTAL GROUP SET TO RELAUNCH THE RENOWNED COTSWOLDS

HOTEL THIS SUMMER

This Summer, Experimental Group is set to launch their first UK project outside of London, Cowley Manor Experimental and has appointed Jackson Boxer (Chef Patron Brunswick House and Orasay) as chef consultant.

Xavier Padovani, Experimental Group Business Partner comments, ‘My partners and I have long admired Jackson’s work as a chef. He has an incredible gift for making simple, local ingredients shine. We knew from our early days dining together as a group around a big table at Brunswick House that we wanted to work alongside him. We can’t wait to see what he will do in the kitchen at Cowley.’

Jackson Boxer, Chef Consultant Cowley Manor Experimental comments, ‘I love everything the Experimental Group do, and have always hungered for the chance to put together a really fabulous and unique hotel menu, so when they showed me Cowley Manor I was head over heels. The opportunity to synthesise the delicious, modern and inventive cooking of our shared London and Paris homes, with the extraordinary produce and Arcadian beauty of the Cotswolds, is one I am absolutely thrilled to accept.’

The 17th-century manor house will be home to thirty-six spacious rooms, alongside a garden room, bar and lounge, home to Experimental Cocktail Club Cotswolds, 50 cover indoor restaurant and 50 cover outdoor terrace, library, spa and two swimming pools. All areas are being reimagined by talented designer Dorothée Meilichzon, who has designed many of the Group’s properties across Europe.

Chef Consultant Jackson Boxer will be overseeing the food offering for the entire property including the main restaurant, room service, Experimental Cocktail Club Cotswolds and the spa. The menus will reflect the property’s locality whilst also nodding to the brand’s French heritage.

JOSHUA CUTRESS APPOINTED HEAD CHEF AT THE HARWOOD ARMS

Joshua Cutress has been appointed Head Chef at London’s only Michelinstarred pub, The Harwood Arms in Fulham, co-owned by Brett Graham, Mike Robinson and Edwin Vaux.

At 26, he joined the Harwood as Sous Chef. Before joining the multi awardwinning pub, Cutress held lengthy roles in a few of London’s top restaurantsfirst The Square in 2016, before moving to The Ledbury in late 2017. He stayed

there for 4 years before taking on a sous-chef position at The Harwood Arms alongside Jake Leach. (Jake has now moved to a development role within Brett Graham’s organisation, involved across the restaurants and the farms).

Josh is excited to continue Harwood’s repertoire, focused on seasonal British ingredients and sustainability. His kitchen will stay true to the Harwood Arms commitment to celebrating game – the venerated venison scotch eggs will certainly remain on the menu – but will extend the use of the whole animal in a transition to his own dishes. Graham’s Iberico Pork and charcuterie will also be a big part of the menu.

HOLLAWAY STUDIO TRANSFORMED THE RESTAURANT OF NEWLY OPENED GRADE II LISTED BOYS HALL IN ASHFORD, KENT

Hollaway Studio, the award-winning London and Kent-based practice, has used sympathetic and considered design to transform the restaurant of the newly opened Grade II listed Boys Hall in Ashford, Kent.

The 17th-century Jacobean Manor building, which was previously a dated wedding venue and then shared accommodation, has been remodelled as a design-led hotel steeped in history and nestled in the countryside just minutes from Ashford International Station, itself only 35 minutes from London. Hollaway Studio’s designs for the new 70-seat restaurant adopt many of the traditional methods that would have been used when Boys Hall was originally built in 1616 while achieving a contemporary outcome that suits the needs of its guests.

Bought just before the Covid-19 pandemic by husband and wife team, Bradley and Kristie Lomas, Boys Hall has undergone months of painstaking restoration to transform into a beautiful restaurant with rooms set within 3 acres of grounds located on the southern edge of the North Downs in Kent – ‘the garden of England’.

In creating the ‘getaway destination of their dreams’, the duo have painstakingly returned the 400-year-old house to its former glory with the help of family, friends and a variety of local specialists.

Bradley was the former operations director of East London Pub Co, and Kristie is the founder of Drink, Shop & Do as well as Keystone Crescent members club in London’s King’s Cross.

Bradley and Kristie Lomas

Listed due to its historic significance, Boys Hall had previously had an unsightly plastic conservatory with a swimming pool to the rear of the building that was completely out of character. The owners were granted permission to knock it down and build the new restaurant in its place. Working closely with them, Hollaway Studio was inspired by heritage in construction – incorporating the skills and methodology of 17th-century building with modern materials and technologies.

Subtle references to the existing architecture and more consistency in form have helped to bring back and amplify some of the character that had been previously obscured by the earlier extension. The new restaurant was built in the same pegged framed way, without the use of screws or other modern fasteners, and in red brick to ensure that it was sympathetic to the rich detail and complex design of the main historic aesthetic building.

Housed in a substantial new exposed beamed dining room, constructed with local oak cut and shaped to size onsite by a local carpenter, the restaurant is filled with light thanks to glass walls on both sides, allowing guests to enjoy the views over the stunning landscaped gardens and terraces as well as reducing the visual mass of the building. Above a large double rooflight allows natural light onto the large oak trusses while also breaking down the roof mass and granting views out from the courtyard garden to the walled garden behind.

© Mark Anthony Fox

© Mark Anthony Fox

© Mark Anthony Fox

Inside, an impressive open fireplace, built by master craftsman Richard Bishop, echoes the traditional features and rich internal atmospheres consistent with the spaces in the existing listed building.

Alex Richards, Partner at Hollaway Studio says of this approach in their design, “The restaurant at Boys Hall is a great example of how architecture can act as a positive intervention in transforming a building.

“In using traditional methods alongside modern technology we have been able to create a totally new addition to a 400-year-old building that in no way detracts from its history and listed status. Boys Hall deserves celebrating and it is wonderful to know that it has been revitalised for the future.”

The second phase of the project is currently in planning for which Hollaway Studio has designed a garden bar in the walled garden and lodges around the lake. Continuing their innovative approach to transforming historic properties while maintaining their original character and charm, Hollaway Studio will again use heritage building methods.

As Kristie Lomas says of Boys Hall, “We have loved every minute of restoring this timeless and beautiful period property. We cannot wait to see life back in the venue with people being able to enjoy themselves whether they choose a cup of tea in one of the reception rooms or a Gin & Tonic out on the lawns admiring the gardens. Located in the heart of Kent we are very lucky to have some incredible producers and suppliers work with us.

“It’s been such a privilege to be able to combine our background and love of home comforts and become a part of the rich history of this house, which we immediately fell in love with. It’s been the privilege of a lifetime to combine our backgrounds and love of home comforts and become a part of the rich history of this house and its stunning, evolving gardens. We want our guests to feel at home and for everyone who stays in the first year, a tree will be planted in the gardens.”

Comprising seven ensuite bedrooms (with three more to follow later in 2023), two cosy reception rooms, private dining rooms, plus the 70-seat restaurant and its very own wood-clad pub, Boys Hall has been sensitively transformed into a destination venue that offers a unique and memorable experience for guests and the public alike.

Project: Boys Hall

Size: 170sqm

Year: 2023

Location: Ashford, Kent

Type of Project: Hospitality

Website: boys-hall.com

“Boys Hall deserves celebrating and it is wonderful to know that it has been revitalised for the future.”

© Joe Howard

© Joe Howard

© Joe Howard

ATIS, THE VIBRANT BOWL BAR TAKING LONDON BY STORM, IS SET TO OPEN A NEW SITE IN LONDON BRIDGE, ATIS BOROUGH YARDS IN MID-MAY

Mid-May 2023 will see the opening of the fifth London instalment of the vibrant, healthy and flavourpacked salad and bowl bar atis in London Bridge; more specifically in the bustling new Borough Yards development. The brand is also pleased to announce a sixth opening - bringing atis to even more Londoners - that will be taking place later this year, with the location soon to be announced.

Since opening their flagship store in October 2019, atis has seen huge success on their mission to encourage people to eat more nourishing, plantpowered food and is thrilled to be bringing their popular menu offering to the London Bridge area, with their renowned build-your-own bowls, as well as their new Spring menu offering guests even more to choose

from. As always, customers will be able to choose from a selection of flavoursome ingredients – both fresh and cooked - to create their own salad and warm bowls, encouraging guests to get creative whatever their mood. All their food is made from scratch on site daily. The fundamental foundation of atis focuses on being nourishing, upbeat and making customers feel good with every bowl.

The new atis space is the latest opening at Borough Yards, South London’s newest food and beverage, retail, leisure and creative district. Delivered by pan-European investment manager MARK, the 140,000 sq.ft development includes Everyman Cinema, Paul Smith and The Office Group, Le Chocolat Alain Ducasse, and a range of restaurants as occupiers.

The menu, which is packed full of flavour and seasonal offerings, will include new Spring menu highlights such as the ‘Green Goddess’ featuring baby spinach, romaine, chopped broccoli, and pickled fennel that they recommend to try with their new Preserved Lemon & Olive Chicken or new Rooted Spices Shichimi Togarashi Salmon.

‘The Spicy Raw Thai’, a long-standing summer favourite of atis loyalists, has also found its way back onto the menu: baby spinach, shredded kale + cabbage, edamame + pea medley, shredded carrot, cucumber, spring onion + coriander, crispy shallots + cashew satay dressing.

`atis London Bridge is set to open mid-May 2023, with further plans to expand again later in 2023.

WETHERSPOON OPENS ‘THE STARGAZER’ AT THE O2

The O2, which is owned and operated by AEG and Crosstree Real Estate Partners, has announced that pub operator, JD Wetherspoon, has today opened its newest site at London’s The O2, following a £2.9 million investment.

Named ‘The Stargazer’, the new 8,000 sq ft Wetherspoon pub is located within The O2’s Entertainment District,

adjacent to Mamma Mia! The Party and features a 3,800 sq ft beer garden, with views across the Thames and Canary Wharf.

Creating 120 new jobs, ‘The Stargazer’ specialises in real ales and traditional ciders, as well as craft and world beers, serving a wide range of different draught ales, as well as bottled beers, including those from local and regional

brewers. A variety of classic pub dishes will also be served.

Paying homage to its North Greenwich home, The Stargazer’s name and design reflects the area’s strong association with astronomy and navigation, complete with historical photography, a bespoke carpet, scultpures, artwork and lighting features inspired by orbiting stars, planets, astrologer equipment

and astronomers, all of which are woven together by the use of copper material to represent the rays from the solar system.

The Stargazer joins Haute Dolci, the sweet treat specialists, which recently opened in The O2’s Entertainment District, serving a diverse sweet and savory menu including dishes from toasties and sandwiches,

SMOKEY KUDU OPENS ON CHELSEA’S KING’S ROAD

Relocating from Peckham, Kudu Collective’s bar, Smokey Kudu, opened at RIXO’s brand new flagship store on the King’s Road yesterday. The first of the group’s brands to launch outside of South East London, the 30-cover cocktail bar serves a selection of innovative drinks and Smokey Kudu signatures in a stylish setting created by Interior Design company, Cupla.

Opening Monday through Saturday (1-7pm) and Sundays (2-6pm), guests can enjoy some of Smokey Kudu’s favourites (£12-£14) such as the Kudu Spritz (Aperol, Guanabana, Prosecco) and Braai Negroni (Redberries infused Smokey Whiskey, Italian Bitter, Sweet Vermouth) alongside a curated selection of sparkling, red and white wines. Non-alcoholic offerings include the Kudu Tai (Watermelon, Almond, Pineapple, Citrus) and Virgin Paloma (Virgin ‘Campari’, Guava, Grapefruit Soda).

The central circular Smokey Kudu bar has been designed by Interiors Company, Cupla, owned by Gemma McCloskey, twin sister of RIXO CoFounder Orlagh McCloskey.

Sustainably sourcing the interior features, Cupla have created an intimate and contemporary space using subtle tones of gold, pink and olive green. The terracotta clay flooring is complemented by soft

to croissants, granola bowls and signature brunches. They both add to a plethora of over 30 bars and restaurants in The O2’s Entertainment District, as well as its extensive leisure line-up, which includes London’s first iFLY Indoor Skydiving, Oxygen Freejumping, Mamma Mia! The Party, TOCA Social, and BOOM BATTLE BAR, enhancing the destination’s day-to-night offering.

lighting from Murano glass lamps with two preserved palm trees adorning the sunken banquette seating area. Salvesen Graham handpainted, bespoke pink and white striped wallpaper surrounds the bar.

Alongside Smokey Kudu, the new store features a wide range of RIXO designs, including its bridal range, accessories, pre-loved RIXO items and a coffee shop.

Address: 114-116 Kings Road, London, SW3 4TX

Instagram: @smokeykudu @rixo

DISAPPEARING DINING CLUB

LAUNCHES SIMON THE TANNER NEW BERMONDSEY NEIGHBOURHOOD PUB OFFERING GREAT FOOD, DRINK AND MUSIC

Disappearing Dining Club, the award winning pop up dining company, is delighted to announce the launch of its second London eating, drinking and listening pub, Simon the Tanner. Now open in the heart of South London in Bermondsey, Simon the Tanner is a community pub serving up proper cooking, tasty drinks and quality sounds. Open to book for dinner all week and lunch all weekend, this new neighbourhood hub offers dishes which showcase the very best produce, including a fantastic Sunday roast, alongside a top drinks list. A friendly and welcoming spot where guests can relax and enjoy the vinyl-only Hi-Fi sound system playing an eclectic mix of jazz, funk, pop, electronic and soulful music. Set to be the new foodie destination for Bermondsey locals and visitors to the area, Simon the Tanner is the perfect spot to book a table for lunch, dinner, drinks or celebratory event. The new opening follows the success of Disappearing Dining Club’s first pub, Dartmouth Arms, which launched in Tufnell Park in 2018.

Simon the Tanner’s menu designed by Fred Bolin, Disappearing Dining Club’s Head Chef, features a selection of large and small plates and is available daily.

Dishes include Crispy Cod Cheeks with Pea & Mint Pesto and Caper Mayo; Pickled White Asparagus with Truffled Emulsion; Cider Braised Pigs Head with Toast and House Pickles; a twist on an old-school Swedish classic, Beef Lindström with Chuck Steak, Beetroot & Caper Patty, Fried Egg, Pickles, and Potato Wedges; and Grilled Bavette with Green Beans, Café De Paris Butter, and Potato Wedges. For dessert, options include Lemon Eton Mess with Rhubarb and Elderflower; and Chocolate Brownie with White Coffee Ice Cream.

The décor at Simon the Tanner creates a warm and welcoming space featuring wooden floors and furnishings fused with shades of blue and grey. For those looking to enjoy a private lunch or dinner, intimate, curtained off booths are available to book, ideal for two or three friendly guests.

Owned by Stuart Langley and Fred Bolin, Disappearing Dining Club is one of London’s original pop-up restaurants and has been feeding people in hard-tofind locations in London (and beyond) since 2010. The team host private dinner parties, stage dining events, feed people at weddings, and now own two pubs in North West and South London.

Simon the Tanner is open now. For more information and to book please visit: www.disappearingdiningclub. co.uk/simon-the-tanner.