Restaurant Industry News - Summer 2022 by Lapthorn Media

R estaurant Industry News

SUMMER 2022

www.restaurantindustry.co.uk

Christina’s at Mondrian Shoreditch announces new cocktail menu

FETTLE UNVEILS DESIGN FOR ISOLA BY SAN CARLO

Restaurant Design Project: Space Copenhagen unveils design for Blueness

INTERVIEW: Carlo Scotto, Head Chef at Amethyst

BOUNDARY: NOW OPEN

Wahaca & JD Weatherspoon announced in first line-up of Casual Dining speakers

. . . O T N O I T A N FUELLING THE

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Get involved: www.seafish.org/love-seafood

CONTENTS

FEATURES

SUMMER 2022

NEWS 30

Design Project: Fettle unveils design for Isola by San Carlo

Third-generation Texan pitmaster opens Pappy’s Taco Bar

44 Interview: Carlo Scotto, Head Chef at Amethyst

CONTACTS Editor Maria Lapthorn – editor@restaurantindustry.co.uk Editorial Assistant Francesca Amato – editorial@restaurantindustry.co.uk

Michael Caines re-opens Cornish restaurants

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

Website: www.restaurantindustry.co.uk Twitter: @ri_social

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Summer 2022 | Restaurant Industry News | 03

COMPANY NEWS

PASTA WITH PURPOSE: MISCUSI CUTS ITS CARBON EMISSIONS WITH NEW SUSTAINABLE PASTA MENU THAT EMITS 80% LESS CO2 B-Corp Italian pasta restaurant, miscusi, has launched a new menu featuring low impact pastas that promises to make Italian dining more sustainable by using bio-diverse ingredients sourced through an ethical supply chain that has minimal impact on the environment. miscusi’s recipe for happiness is bringing people together with its simple and delicious pasta dishes, without comprising the planet. Since its launch in 2017, sustainability has been at its core and the brand is committed to creating change through the power of food. miscusi owes 82% of its carbon emissions to the ingredients it puts on the plate. This is why the restaurant group has been working with local Italian farmers to develop a more sustainable and regenerative agriculture practice, creating a new wave of pastas that emit 80% less carbon emissions than traditional industrial alternatives. The three new pastas that feature on miscusi’s new menu were developed across a successful two-year innovation

process. All are grown using no artificial irrigation – and therefore less water – no pesticides and a mix of different grains which help promote soil health and better absorb CO2. These include: 1. Classic durum wheat pasta – made with three 100% organic Sicilian grains, which have been grown by the same families for three generations on native Italian soil. This pasta comes in four classic shapes; paccheri, spaghetti, tagliatelle and trofie (a Mediterrenean staple!). 2. Sorghum fusilloni – the most sustainable of all miscusi’s pasta, it needs very little water to grow, is enriched with corn flour, and is naturally gluten-free. This pasta was born on the outskirts of Milan thanks to the regenerative agriculture project that saw the miscusi team experiment with the farming of sorghum on over 17 acres of land.

3. M7 pasta – this is a brand new miscusiowned creation. A unique blend of four grains and three legumes to promote biodiversity, this pasta is fully plant-

based and packed with vegetable proteins – healthy, nutritious and delicious. miscusi’s new menu puts their lowimpact pastas front and centre. The M7 in particular features in two of its new signature dishes – the Rigatoni Pesto Mediterraneo, a red pesto sauce topped with almonds, and Spaghetti Cacio Pepe Gamberi, a creamy sauce with delicate Sicilian prawn tartare. Dishes start from £9.50. Diners will also be encouraged to try the new pasta as they get creative and develop their own signature dishes using simple and seasonal ingredients. With just seven core pasta dishes on the menu, miscusi is encouraging customers to express themselves with food and create their own plates of pasta. Diners can select the shape and grain of their pasta, adding their preferred sauces or pesto, and finishing off with any toppings of their choice. Website: www.miscusi.uk

ICELANDIC FRANCHISE OPPORTUNITY WITH 1,100 YEARS OF HERITAGE LAUNCHES IN UK Ísey Skyr Bar, the innovative protein-rich snack bar concept, has announced the launch of its UK franchise opportunity. The authentic Icelandic experience offers franchisees a wholesome superfood consumer concept combined with an efficient business model needing minimal staff. A growing global brand, ísey Skyr Bar is the only concept on the market that pays homage to 1,100 years of Icelandic heritage. The convenience bar gives people the opportunity to sample the Icelandic healthy way of life by serving on-the-go healthy, tasty and fast snacks that have no added sugar and are high in protein. The Michelin-chef designed all-day menu

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uses skyr to create a unique taste experience, and provides smoothies, juices, bowls and coffee. ísey Skyr Bar was developed with the goal to bring originality to the quickservice restaurant (QSR) industry. The business is designed to provide franchisees with an operation that fits their needs and a scalable concept with flexibility in size and menu items, including a stand-alone bar, shop-inshop pop-up shop, portable and drivethrough options. “With more people aspiring to a healthier and active lifestyle, now is the perfect time to share the essence of the Ísey Skyr Bar and offer a nutritious, fast and delicious alternative,” said Sigríður

COMPANY NEWS

SALFORD’S HISTORIC BLACK FRIAR PUB CELEBRATES ONE YEAR IN BUSINESS SINCE ITS REOPENING The iconic Black Friar pub in Salford is celebrating its first year in business since it’s £1.5m renovation last year, saving it from the hands of residential property developers. There has been a public house on the Blackfriar Street site for over 200 years. Originally called the School Inn which burnt to the ground, it was rebuilt and renamed as the Blackfriar in 1886. It traded as a pub all the way until 2001 when it was sadly gutted by another fire. For over 100 years whilst trading as the Blackfriar it was a well-known drinking establishment. The notorious Kray twins held meetings there and there are hundreds of stories of fights, gigs and scandals that have all happened within its walls. It was famously known as a Boddington pub for a long time, with the brewery just up the road. Neil Burke is the managing director of the pub as it stands today in 2022. In 2021 he had just returned from an eightyear stint in Australia working for a large restaurant group when he was approached by the Salboy/Domis developers. The pub is Grade II listed, and so after realising they couldn’t knock it down, the team wanted help to restore it to its former glory as a boozer.

Steinunn Jónsdóttir, Managing Director of ísey Skyr Bar. “Our new concept appeals to the urban trend-setters and millennials who have been on the hunt for a protein-rich, fat-free and great-tasting answer to the countless unhealthy fast-food options currently dominating the market. By expanding ísey Skyr Bar into the UK market now, franchisees will have a unique chance to get in on the ground level of a premium, stylish and in-demand product with strong profit potential.” Ísey Skyr Bar is owned by the three largest food production companies in Iceland and is a truly Scandinavian brand. With plans to develop locations all around Europe and beyond, the brand is now expanding into the UK and is seeking new franchisees to join its global network. As of today, Ísey Skyr Bar is present in Finland, the Netherlands and Iceland.

Although he has worked at an operational level for many other restaurant and hospitality firms, this is Neil’s first role as a managing director. The Black Friar comes under the umbrella of parent company ‘Bigger Boat’ which has three new venues on the horizon. One will be a modern middle-eastern concept opening at the world class Viadux build, due to open QT2 2023. Neil says: “We are also looking into a Asian inspired dumpling and cocktail bar which will be in the NQ, opening early 2023, and a smaller coffee shop concept within the offices of the Viadux complex towards the end of next year.”

Franchisees will be provided with a fully developed plug ‘n’ play concept, comprehensive training, business start-up and ongoing marketing support. They will also be offered essential resources and support to foster their growth and success with each stage of the franchising process – from initial planning and store design to store opening and throughout the duration of the business. The initial investment ranges from £70,000 to £150000, depending on the type of bar concept, with a projected turnover of over £480,000 within the first year. If you are interested in finding out more about Ísey Skyr Bar and its franchise opportunities, visit www.iseyskyrbar.com/page/franchise

Summer 2022 | Restaurant Industry News | 05

COMPANY NEWS

PACO TAPAS - BRISTOL’S MICHELIN-STARRED TAPAS BAR - ANNOUNCES EXTENSION ALONGSIDE A NEW WATERSIDE TERRACE Six years since first opening, Paco Tapas - Bristol’s Michelin-starred tapas bar from chef owner Peter Sanchez-Inglesias - announces its extension into the restaurant’s neighbouring site, the space temporarily used during the pandemic as Pi Shop. Alongside the extension, Paco Tapas will continue in the spirit of evolution with the launch of a new waterside dining terrace, providing the perfect spot for Michelin-starred outdoor feasting this summer. The family-run institution from brothers Peter and Jonray Sanchez-Iglesias first opened its doors in 2016, sitting beside acclaimed sister restaurant Casamia in Bristol’s former General Hospital. Named after the family patriarch, Paco SanchezIglesias, who you can still regularly find welcoming guests as a customer of the restaurant, Paco Tapas has remained true to its roots, combining comforting yet dynamic Andalusian flavours with a flair

that won Paco Tapas a Michelin star within its first year of opening, that it has retained ever since. Since 2019, chef-patron Peter stepped away from cooking at Paco Tapas to oversee the wider business, handing the reins over to head chef Joel Breakwell who has, with Peter’s support, preserved the genius of the restaurant. The restaurant will now take the next step in its journey, extending into the space housed between Paco Tapas and Casamia to welcome 20 additional covers to its 40 cover restaurant. The extension comes alongside the launch of a newly designed 55 cover waterside

dining terrace, bringing Sanchez-Inglesias’ vibrant Spanish menu riverside. Guests can soak up the sights and sounds of its waterside location over dishes from an ever-changing daily menu, from a laid-back para picar session over a glass of sherry to a full-fledged tapas feast. Menus are handwritten on brown paper and consist of signature tapas dishes with Paco’s Michelinflair, including Octopus a la Gallega, Tortilla Española and Gambas Al Ajillo, as well as daily specials that capture the seasons’ best - bringing a taste of the Mediterranean to Bristol’s city centre. The interiors truly reflect Paco Tapas’ core style to offer a hybrid of tradition and modernity; a space comprised of wooden surfaces, patterned tiles and stainless steel, all punctuated by the buzzing open kitchen, where, perched on their stools at high-top tables, guests can observe their next morsel in the making. This comes following the news that its sister restaurant, Casamia, will close its doors on 20th August. The team have plans for the site to become something new later this year - more details to be announced in due course.

Images: © Faydit Photography

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COMPANY NEWS

THE O2 CONTINUES TO PUT SUSTAINABILITY AT THE FOREFRONT, WITH ANNOUNCEMENT OF NEW ARENA MEASURES

The O2, which is owned and operated by AEG Europe, has today announced a series of new measures to make the world’s most popular music, leisure, and entertainment venue even more sustainable for fans, bands and brands.

GAIL’S BAKERY SIGNS AT KENSINGTON ARCADE AshbyCapital, the property investment advisory company, has let 460 sq ft at The Kensington Arcade to GAIL’s Bakery. The bakery will be the latest opening in London, following the signing of a 10-year lease at The Kensington Arcade. Offering handmade bread, pastries

and cakes and house blend speciality coffee, the artisan bakery will join existing tenants including Pret A Manger, Leonidas and Marks & Spencer, and is expected to open in autumn 2022. Acquired by AshbyCapital in February 2019, The Kensington Arcade comprises 26,000 sq ft of retail and offices that forms the entrance to High Street Kensington Underground Station, which has annual footfall of around 12 million people. The arcade contains 15 retail units, with three small office floors located above the main arcade. The agents for The Kensington Arcade are Savills and Nash Bond; Forty Group represented GAIL’s.

Coinciding with the venue’s 15th birthday and Billie Eilish bringing her ‘Happier Than Ever’ tour to the venue this month, alongside a cross-campus climate festival Overheated, The O2 will be implementing various changes within the arena to reduce single use plastic, promote a plant-based menu, and better enable customers to make informed and responsible choices. Within The O2 arena, together with the venue’s catering partner Levy UK + Ireland, the venue has committed to going 100% vegan on all available food items for the six Billie Eilish shows, with The O2 being the only venue on Eilish’s UK tour to make this commitment. Working with the artist and tour team on their Green Rider, The O2 has gone above and beyond in delivering every requirement and surpassing in certain areas, including a fully vegan food offering available for fans on both the concourses and on suite level, and the removal of non-vegan food items from the menus. Following Eilish’s run, The O2 will continue with a plant-forward philosophy, which will see the concession stand staple ‘beef burger’ being removed from the menu permanently. Through its partnership with Levy, The O2 arena is also working with Klimato to calculate, communicate and report the climate impact of the food available for fans to purchase, to enable them to make conscious and sustainable choices - a first for a venue of this scale. This commitment to go fully plant based for Eilish’s shows at The O2 arena has also been supported by The O2’s venue partners, with drinks sold in the arena by Budweiser Brewing Group and Champagne Lanson already offering vegan products, and Nestlé providing vegan sweets and alternative vegan milks at the NESCAFÉ Azera Coffee Shop.

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COMPANY NEWS

PRET A MANGER JOINS ASHBYCAPITAL’S THE AVENUE AshbyCapital, the property investment advisory company, has let 4,109 sq ft at The Avenue, its office and retail development on the corner of Bedford Avenue and Tottenham Court Road in London’s West End, to Pret A Manger. Replacing Hema, Pret A Manger has signed a 10-year lease and joins existing tenants including Samsonite, Holland and Barrett, Ole & Steen and Games Workshop. The retail units at The Avenue are now fully let, with the new Pret expected to open in early July. The Avenue, which provides 71,000 sq ft of office space and 14,000 sq ft of retail space, was completed by AshbyCapital and development partner Exemplar in 2017. Located 100m from the new Elizabeth Line entrance, The Avenue benefits from the additional transport connections offered by Crossrail, but also significant wider regeneration in the area, including the £35m West End Project to transform the area around Tottenham Court Road. The retail agents for The Avenue are CBRE and Nash Bond.

Summer 2022 | Restaurant Industry News | 09

LATEST NEWS

THE SUFFOLK TO LAUNCH IN ALDEBURGH THIS AUGUST George Pell and the team behind the hugely successful pop up L’Escargot Sur-Mer will reopen as The Suffolk this August following a dramatic yet sensitive refurbishment of the historic building. Located in the heart of Aldeburgh, The

Suffolk will become home to a 60-cover restaurant named Sur-Mer, rooftop terrace complete with sea views, bar, 12 and 24-seater private dining rooms and six elegantly appointed bedrooms which will open in September. Front of house will be headed up by owner George Pell, who has spent the last 15 years working in some of London’s most renowned members clubs and restaurants including Soho’s iconic L’Escargot (where he remains a Partner). Pell’s renowned flair for delivering a warm and polished dining experience will be seen throughout The Suffolk. Suffolk based architect Charles Curry-Hyde, whose 30 years’ expertise lies in designing changes to precious and listed buildings, has led on the restoration of this former inn, which dates back to the 17th century. Interior designer Kate Fulford, also from Suffolk, hopes to create a sophisticated but relaxed setting and has been influenced by the building’s original details. The furniture

and colour scheme will be sympathetic to these features and reflective of Aldeburgh and surrounding areas. The seafood focused menu headed up by Head Chef James Jay will champion Suffolk’s plentiful bounty and hopes to remind guests of nostalgic memories of holidays by the British seaside. Producers including traditional smokehouse Pinneys of Orford, Fen Farm Dairy and Sutton Hoo Chicken will feature plus a handful of local day boats delivering sustainable fish and shellfish from the Suffolk coast. As well as a selection of oysters from the British Isles, guests dining at Sur-Mer can expect dishes like Lobster Bisque with Crab Toast; Razor Clams with Avruga and Sorrel; Barbecued Monkfish Tail with Samphire Butter and Whipped Baron Bigod served with Game Chips and Onions to finish. The Suffolk’s six uniquely designed en suite bedrooms will open to the public in early September.

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The Baijiu Society is on a mission to bring the oldest and most enigmatic spirit on earth to a whole new audience. Blending the heritage and culture of Baijiu with a western twist, Inspired by China distilled in the UK. Baijiu is the national spirit of China and the oldest spirit on earth, Baijiu means clear spirit in Chinese.

Baijiu, our Beer offers diners a new and truly sympathetic pairing, blended to make your beer every bit as delicious and intriguing as the food. The light nature of the beer, its slightly sweet finish and floral notes work perfectly with seafood, meat, and a whole host of Asian ingredients.

Drink our spirits neat in the time-honoured fashion, or with tonic as a wonderful alternative to your favourite premium gin or vodka. The gin & tonic has fast become a global phenomenon. Traditional Chinese Baijiu does not mix well with tonic, the Baijiu Society have developed a blending process that makes our Baijiu lighter and smoother so that it marries beautifully with tonic and other quality mixers. The B&T is the perfect starting point for gin drinkers and mixologists a like to experience Baijiu in a contemporary and familiar offering. Baijiu Beer is the perfect partner for Asian food. A real Asian beer experience which marries the refreshing crispness of a cool beer with the more complex aromatic notes of

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RESTAURANT DESIGN PROJECT

FETTLE UNVEILS DESIGN FOR ISOLABY SAN CARLO Studio takes inspiration from Sicily for new Italian restaurant in London. Fettle, the LA and London based design studio has unveiled the interiors of Isola by San Carlo in the heart of St Christopher’s Place, one of London’s most vibrant shopping districts. The 200 cover Italian brasserie and bar will offer relaxed indoor and outdoor dining from breakfast through to dinner. Fettle’s brief for the project was to create an elegant new home for award-winning contemporary Italian restaurant brand, San Carlo, that offers an authentic all-day menu inspired by the island of Sicily, to both locals and tourists alike.

When approaching the project, Fettle drew on the family heritage of San Carlo, whilst taking inspiration from Sicily with a colour palette evocative of the native fruits found on the island. Isola by San Carlo’s colour scheme pays homage to Sicily’s most famous exports, including lemons, pistachios and prickly pears. Fettle also used a variety of natural stones, including Italian marble, in a selection of different tones creating a sophisticated ambience. Fettle has also employed the traditional Sicilian material of rattan and introduced natural elements such as the use of plants seen throughout the interior. The ground floor of Isola by San Carlo is flooded with natural light, with stained

timber shopfront windows that fully open, allowing the energy of passing shoppers and outdoor diners to flow into the space and bringing the outside in. Diners enter the space and are greeted by a long-curved bar with a Rosa Pink marble countertop and timber and rattan undercounter. Above the bar hangs a burnished brass and reeded glass gantry that is illuminated by bespoke prismatic globes. Custom green leather bar stools with a fluted timber stem and brass detailing add a sense of opulence to the space. The shape of the bar is echoed in the peach Alicante and green Verde Imperiale marble flooring with a bespoke border tile made from Carrera and Verde K Stones. The ceiling additionally follows the form of the bar, with coffers that provide additional height. They are finished in a high gloss paint to create additional reflection and movement to the space. This effect is applied across both the flat sections of the ceiling as well as on the anaglypta wallpaper that sits as a border within the coffers. The walls of the restaurant are illuminated by bespoke brass wall lights with a loose linen shade, alongside burnished brass picture lights which highlight artwork curated by Narcassius Studio. The timber panelled walls are painted in a high gloss yellow tone, with a softer yellow polished plaster and antique mirrored infill panels. The top profile of the panelling includes a scallop detail, inspired by furniture found within traditional grand Sicilian homes. The dining room features bespoke banquettes with dark green leather seat

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RESTAURANT DESIGN PROJECT pads and a striped green fabric back cushion. In addition, Fettle has added a scallop arm detail to the seating to mirror other elements found in the space.

design details found within the main bar, with a burnished brass and reeded glass gantry, Rosa Tea marble counter and mid stained oak and rattan undercounter.

The custom dining tables feature a unique crucifix base and eclectic tabletop finishes including yellow Giallo Siena marble, green Calacatta Verde marble and Rosa Tea marble, as well as stained oak. Moving between the bar and the main dining room, the colour scheme of the space changes to a vibrant pink with antique mirrored wall panels onto which a selection of artwork has been hung. The restaurant also features an impressive bespoke wine display and a dispensary bar to further service the guests.

Fettle has reconfigured the lower ground floor of the restaurant to include a curved wall at the bottom of the staircase that guides visitors to the dining area which has a refined and intimate atmosphere. The feature bar at the back of this room has curved soft pink leather panels; additionally, a bespoke mural by LA based artist, Jessalyn Brooks is positioned above the bar, behind the illuminated bottle display. Mirrors have been used to accentuate the space along with yellow panelling and green Verde Imperiale and deep peach Alicante marble flooring. Bespoke banquette seating wraps around the space as well as fixed booths that are positioned in the centre, providing a focal point to the room.

Details of the restaurant carry on from those of the bar with bespoke striped green banquettes and dining chairs with a unique Dutch hat back detail. The chairs are upholstered in a soft pink leather, referencing the fruits of Sicily and complement other finishes found within the space. Fettle has also designed another dining chair for the restaurant that features a round oak frame, rattan back and pink seat pad. The main feature of the dining room is the kitchen counter from which all meals are delivered to the diners. The kitchen counter follows the

The ceiling features a tented fabric that sits within the coffers while its perimeter is illuminated to create a gentle glow throughout the space. In keeping with the rest of the design, Fettle has used a playful colour scheme for the restaurant’s bathrooms. The walls have been tiled to half height with a handmade Zellige tile. Continued >>>

Summer 2022 | Restaurant Industry News | 15

RESTAURANT DESIGN PROJECT Above this sits a striped wallpaper in a matching red or green colourway. The space is finished in a high gloss paint to reflect the light of the antique brass and glass bulkhead fittings. Each bathroom is finished with a bespoke vanity unit that includes a countertop basin and brass sanitaryware and a stained oak stand featuring turned timber legs. Burnished brass wall lights and brass framed mirrors complete the scheme. The external façade and alfresco terrace have been designed to be reminiscent of a grand Sicilian home and include a raised balcony that wraps around the building’s perimeter. The terrace, adorned with foliage and flowers, connects the restaurant to the pedestrianised streets, whilst providing additional outdoor dining space for guests. For the terrace, Fettle has used a green and white checkerboard floor finish that ties closely with the awning fabric and is contrasted by the pale pink finish of the building’s façade. Traditional Italian wall lights are positioned outside as well as rattan furniture incorporating a green and white chevron pattern weave. Bespoke benches with yellow

seat pads and patterned yellow and white scatter cushions also feature outside. As with the interior of the restaurant, the tables on the terrace are a mix of timber with various coloured marbled tops including Giallo Sienna, Rosa Tea and Calcatta Verde stones. Marcello Distefano, Managing Director at Isola by San Carlo comments, “We are delighted to have worked closely with Fettle to bring our new concept ‘Isola’ to St Christopher’s Place, London. This is an incredibly special project for us as a family, and we knew we needed to find the right partners to help us bring our vision to life and create an elegant new home for Isola. The artistic and creative minds at Fettle have drawn inspiration from our family’s Italian heritage and treasured memories, using a colour palette inspired by lemons, pistachios and prickly pears – special produce the islands are so famous for. We wanted to create an Italian brasserie, elegant yet laid back which offers a feel and taste of the islands from the moment guests arrive, and Fettle have helped us to achieve that.” www.fettle-design.co.uk www.sancarlo.co.uk

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Photography: © Helen Cathcart

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TECHNOLOGY payment system can greatly improve the customer experience. Guests want to pay without limitations or hassle – be it with a credit or debit card, contactless or mobile payment, gift card or digital wallet – and appreciate the ability to split the bill any way they desire, including by guest or item, all of which an ePOS system can enable.

HOW EPOS SYSTEMS HELP RESTAURANTS BOOST EFFICIENCY AND IMPROVE CUSTOMER EXPERIENCE

Having the right ePOS system can boost a business with far more than just payments. Smart solutions can offer customisable floor plans that reflect the layout and table management tools to ensure waitstaff stay on top of open tables and can seat guests faster.

By Andrew Considine, VP, Head of SMB and Clover EMEA at Fiserv Consumers now expect the physical retail experience to mirror their tech-enabled online one – and savvy independent hospitality businesses are leading the charge to keep pace with heightened consumer demand for speed, ease and convenience. While the days of severe Covid-19 restrictions are now behind us, many of their effects remain. The pandemic rapidly expedited the ongoing transition to a cashless society – a trend which shows no signs of slowing down. So, vendors need smart solutions to retain a competitive edge. Selecting the right applications can be a daunting process for independent retailers – but getting it right opens a world of possibilities. An application with particular potential is electronic point of sale, commonly known as ePOS, which allows businesses to digitise and streamline the payment experience. Leading by example In the case of the Corner Club, a neighbourhood cafe and bar in Leigh-onSea, a number of urgent changes during the pandemic meant having to find a

What’s more, they seamlessly connect the front and back of house, sending orders to the kitchen the moment they’re placed. payment solution that could adapt as well. Like countless other hospitality businesses, the Corner Club switched to table service during the height of the pandemic, ensuring customers didn’t have to get up and move around, and necessitating a handheld payment device. Through switching from a countertop device to a handheld, staff could more easily take orders and allow customers to make payments quickly from their tables. Staff found it easier to manage the space with fewer customers needing to get up to come to the counter and pay. More than just a payment terminal Like the Corner Club, businesses need a fast and easy to use solution that won’t slow their business down – and will actually enhance it and keep their customers coming back. The payment experience is a key component of a customer and business interaction, and a smart and streamlined

A wealth of data The rise of ePOS has presented an opportunity for hospitality businesses to manage their customer contact lists more carefully, accruing deeper customer knowledge in the process. Every payment can now be tracked, with businesses knowing which cards are being used by which customers. For the Corner Club, this allowed them to roll out a loyalty scheme – also creating a deeper rapport with their customers. The loyalty scheme also captures consumer data – name, date of birth, email – which is invaluable for marketing. Additionally, hospitality businesses now have the option to send receipts by text or email, yet another paper-saving way of collecting data and ensuring businesses don’t lose communication with each customer. Seamless tech integration For hospitality businesses, ePOS systems can enable them to meet multiple needs with one solution while slotting into the broader technology infrastructures within their businesses. For example, through an ePOS system, a business owner can clock staff hours, schedule shifts, run payroll, and distribute tips, thus removing the need for additional software. They also can integrate loyalty schemes, or provide instant, effortless access to inventories to add new products. What’s more, with 4G built into ePOS systems, vendors don’t need to worry about their business being beholden to a temperamental wifi connection. By using a system smart enough to help businesses run the full house, front to back, ePOS can provide the ultimate flexibility to run a smart hospitality business – letting the business focus on their customers and the dining experience.

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TECHNOLOGY

HOW TECHNOLOGY CAN HELP TO ATTRACT AND RETAIN TALENT IN HOSPITALITY According to the latest Labour Market Overview, UK: June 2022, from the Office for National Statistics, the number of job vacancies in March to May 2022 rose to a new record of 1,300,000, a staggering increase of 503,900 from its precoronavirus January to March 2020 level. Disturbingly, for the same period, the ratio of vacancies to every 100 employee jobs continued to rise, reaching a record high of 4.3, with the majority of industry sectors displaying record high ratios. How are we doing in hospitality? Sadly, not well, as recently highlighted by UKHospitality. Current vacancies in hospitality are more than 100% higher than the corresponding pre-Covid period, with vacancies across the industry now double, up 102% on what they were before the pandemic.

“It’s a fact, technology alleviates stress, which in turn helps operators to retain talented teams and for customers to have a more fulfilling, consistent, dining experience.”

So, what role can technology play in the battle to attract employees to our industry and once we’ve attracted them, how do we retain them? Let’s firstly face the facts. When things go wrong in a customer’s dining experience, it’s usually a member of the front-of-house team to be the first in the firing line to deal with frustrations. This can be anything from limited seating capacities and longer than usual wait times, to incorrect orders and dishes which simply don’t meet expectations. Inevitably, this leads to stress, burnout and a high turnover in employees for operators. It’s a fact, technology alleviates stress, which in turn helps operators to retain talented teams and for customers to have a more fulfilling, consistent, dining experience. Today, consumer demand

means everything needs to be achieved at the touch of a button, or indeed a scan of a QR code. Smart front-of-house hosting will digitise much of the customer experience, whilst also reducing the number of employees required across each service. To give you an example, one feature of our ConnectSmart Host technology creates a QR code especially for walk-in diners, which they simply scan to be added to a waitlist and then receive a notification when their table is ready. Quick, simple and no hosting required. The real secret is to invest in technology which ensures stress levels are kept to an absolute minimum. Operators should be thinking about investing in front and back-of-house technology that can intuitively speak to one another. Our ConnectSmart Host seamlessly integrates with ConnectSmart Kitchen and other technologies to ensure back-of-house deliver consistent, quality plates of food every time and front-of-house has a realtime visual into every step of the dining process to allow them to communicate effectively with customers to deliver an exceptional experience. Ultimately, technology is a win, win for operators. Why? Because by alleviating stress it equates to a happy team. A happy team means happy customers and happy customers equate to repeat business and increased revenue.

To find out more about the ConnectSmart Platform and how the technology can play a key role in alleviating stress for your front and back-ofhouse teams, visit https://qsrautomations.com/, or call 020 3870 4571.

Summer 2022 | Restaurant Industry News | 19

EVENTS & AWARDS NEWS

FOOD WHOLESALER HAS APPETITE FOOD WHOLESALER HASFOR APPETITE FOR GROWTH GROWTH AS IT CELEBRATES 50TH ANNIVERSARY AS IT CELEBRATES 50TH ANNIVERSARY

took over from their parents and still sit on the board and the third generation of the family are now making their way in the firm.

A growing food wholesaler is frozen food company and began its Harlech Foodservice now employs celebrating its 50th anniversary and transformation into a business supplying was taken on in 2010. Like his brother and sister he was involved A growing food wholesaler is celebrating its 50th anniversary over 200 staff at sites at Criccieth and aiming to increase turnover to £50 restaurants, pubs, schools and hospitals from a young age, going out with his dad on deliveries before and aiming to increase turnover to £50 million in the next Chester while its fleet of lorries and millionyears. in the next three years. across Wales and into England. graduating to a van boy and then a driver and going out with three vans delivers over 5,000 product lines to the vans and lorries. cafés, restaurants, pubs and public sector Harlech Foodservice Foodservice was was founded founded in in 1972 by Shropshire Colin’s brothers, Harlech coupleFred and Stephen, joined customers North and Mid-Wales, 1972 by Shropshire couple Colin and the business and the founders’ three Managing director David Cattrall isacross now in day to day charge Colin and Gill Foskett who took over a failing frozen food Shropshire, the Midlands and the North Gill Foskett who tookits over a failing children, Jonathan, and Laura, ambitious of the company’s new business plan which aims to company and began transformation into a business supplying Andrew West. increase turnover to over £50 million in the next three years. restaurants, pubs, schools and hospitals across Wales and into England. Andrew Foskett recalls living above the shop where the business started in Colin’s brothers, Fred and Stephen, joined the business and Harlech before it moved to Y Ffôr, near the founders’ three children, Jonathan, Andrew and Laura, took Pwllheli, before that too was outgrown over from their parents and still sit on the board and the third and the current site at Llanystumdwy was generation of the family are now making their way in the firm. taken on in 2010. Harlech Foodservice now employs over 200 staff at sites at Like his brother and sister he was Criccieth and Chester while its fleet of lorries and vans delivers involved from a young age, going over 5,000 product lines to cafés, restaurants, pubs and public out with his dad on deliveries before sector customers across North and Mid-Wales, Shropshire, the Midlands and the North West. graduating to a van boy and then a driver and going out with the vans and lorries. Andrew Foskett recalls living above the shop where the business started in Harlech before it moved to Y Ffôr, near Pwllheli, before Managing director David Cattrall is now that too was outgrown and the current site at Llanystumdwy in day to day charge of the company’s ambitious new business plan which aims to increase turnover to over £50 million in the next three years.

SECTION

INTERNATIONAL ICE CREAM & FROZEN YOGURT BRAND CELEBRATES ONE YEAR IN THE UK This July will mark the 1 year anniversary of Yolé, the world’s first ice cream and frozen yogurt brand with no added sugar opening in the UK. The brand opened their first outlets last summer with kiosks at Lakeside and Canary Wharf. This was closely followed by stores in Covent Garden and Shaftsbury Avenue before rounding out 2021 with another kiosk in Westfield.

The international brand was brought over to UK shores following success in countries such as Singapore, Indonesia, Cambodia, Spain, Portugal and Taiwan. Yolé is looking to expand further with more locations in the UK, Europe and expanding into America. Yolé ice cream and frozen yogurt is made up of only the finest ingredients with 60% fewer calories and no added sugar while preserving an intense flavour. To celebrate this anniversary all Yolé outlets will be offering customers a special offer of £1 on all medium cups on the 16th and 17th of July. A Yolé spokesperson said: “We’re very proud of how we’ve been able to open five stores in our first year despite the continued uncertainty in the hospitality sector due to covid. “Each new opening has gotten a great response from the locals and we look forward to expanding outside of London to take our brand all across the UK.” Website: www.yole.com

20 | Restaurant Industry News | Summer 2022 xx

EVENTS & AWARDS NEWS

GŎNG AT SHANGRI-LA THE SHARD, LONDON LAUNCHES CITY’S HIGHEST TROPICAL OASIS IN NEW SUMMER POP-UP WITH CANAÏMA GIN AND DIPLOMÁTICO RUM This summer, GŎNG at Shangri-La The Shard, London is partnering with sustainable, small-batch Latin American spirit brands Canaïma Gin and Diplomático Rum to create a Tropical Oasis at London’s highest bar and Sky Pool, with lush foliage transforming the 52nd floor of the Shard into an Amazoninspired rainforest with views over the city. Available from June to September, each delicious cocktail sold from the new Tropical Oasis menu will contribute towards the vital work of NGOs in the Amazon including tree planting, reducing food waste, as well as helping to enrich quality of life for local and indigenous communities. The team of talented mixologists at GŎNG have produced a pop-up menu of cocktails, including a special tipple in collaboration with award-winning bartender, Simone Caporale. A variety of Diplomático rums are utilised, each with different aging processes, resulting in a diverse range of flavours. The rum cocktails focus on South American flavours in innovative ways, using ingredients such as discarded banana peel syrup and utilising all components of the coconut for the Sueño de Coco cocktail. Canaïma’s unique blend of rare botanicals, selected in partnership with Indigenous communities in the Amazon using the benefit of local knowledge, and handpicked in the rainforest at their peak, give the gin cocktails complexity, with the combination of GŎNG’s Asian touch.

Each Canaïma gin cocktail ordered throughout the partnership will contribute to the brand’s support of NGOs Saving the Amazon and Fundación Tierra Viva in striving to protect and preserve the environment and local communities, planting trees in the Amazon together with indigenous tribes and driving sustainable development projects to support their way of life.

GŎNG also welcomes new chef, Soe-san at a new live sushi station. Soe-san joins the hotel following stints at George Club and Nobu Hotel, bringing a more authentic menu and sushi experience to the bar. With the sushi bar addition, guests will have more interactions with the chef and can learn more about sushi traditions and flavour pairings.

ZERO-WASTE APERITIVO HOUR BY IBÉRICA As London slowly returns to normality, Ibérica invites you to indulge in the age-old tradition of post office socialising with a post-covid, more conscious twist – Zero Waste Aperitivo Hour. The chefs at Ibérica have curated a selection of Spanish bites, or ‘pinchos’, a perfect post work pick me up, which will use produce from that day’s lunch service, reinforcing its commitment to sustainability and zero-waste. The ideal way to finish a working day and unwind, from 5-7pm, Tuesday to Friday, enjoy Iberica’s Aperitivo hour at every Ibérica restaurant bar - where any drinks order, including a selection of Spanish beers, spirits and wines will come with complimentary ‘pinchos’.

Expect exciting sustainable savoury snacks, typical of northern-Spain for a post-work moment with a conscience where office escapees can enjoy pan con tomate, Spanish favourite croquettes, pulpo bites and more, with a tipple of course. From £5.60 for a pint of perfectly cold Estrella Galicia with a Spanish snack Ibérica Victoria, to Iberica La Terrezza on Canary Wharf, going back to the office suddenly looks even more tempting...

xx Summer 2022 | Restaurant Industry News | 21

EVENTS & AWARDS NEWS SECTION

FIREAWAY EXPANDS INTO NORTHERN IRELAND Fireaway, the UK’s fastest-growing pizza takeaway chain, has made its Northern Irish debut with a branch in Ballymena. This new outlet opened on the 28th of June on 145 Church Street. This will be followed by a branch which is planned to open in Belfast in the next 12 weeks. The company has enjoyed spectacular growth since launching in London in 2016. They started off 2022 by opening their 100th store and they’re showing no signs of slowing down their expansion. In 2021 they won Rising Star Pizza Chain of the Year at the PAPA Awards.

partnered up with two fantastic and experienced master franchisees in Ireland and Holland to lead the expansion in those territories with the aim of opening 15 stores over the next couple of years.” Fireaway’s phenomenal success story is based on attention to detail combined with a desire to be different with Mario using his travels to create an unrivalled pizza experience. Fireaway’s mouth-watering menu provides pizza lovers with a choice of four bases, four cheeses, four meats and 20 toppings, all available for the same price. These are brought together on a daily basis to ensure freshness and baked for no more than three minutes in 400 degrees oven. Among them is the Nutella Pizza, which is unique to Fireaway. Mario said: “We like to innovate and have also introduced the full range of glutenfree and vegan options to ensure there is something for everyone.”

This year is has seen Fireaway looking to take their brand further as in March they opened a store in Amsterdam.

The new branches are open from 12 noon to 11 pm seven days a week and are partnered with Deliveroo, Just Eat and Uber Eats.

Regarding their recent expansion Fireaway’s founder Mario Aleppo said: “We have

For more information please visit www.fireaway.co.uk

MIZU SHORTLISTED AS ‘BEST RESTAURANT IN ENGLAND’ IN GOLDEN CHOPSTICKS AWARDS 2022 The award-winning Mizu Pan-Asian Restaurant, which is located at the Lodore Falls Hotel & Spa, is shooting for the stars yet again as the restaurant has now been shortlisted as a finalist for ‘Best Restaurant in England’ in the national 2022 Golden Chopsticks Awards hosted by Gok Wan and judged by Ken Hom. The Lake District restaurant is just one of three finalists for this category, beating hundreds of other national pan-Asian restaurants to the shortlist, with the announcement occurring just three years

after Mizu won ‘Best Newcomer’ in the 2019 Golden Chopsticks Awards. The Golden Chopsticks Awards which were co-founded by Gok Wan MBE in 2018 is one of the largest and most prestigious celebrations of Oriental food in the country; recognising the excellence of East & South East Asian Restaurants throughout the UK. “Thank you to all our fantastic customers and loyal fans who voted for us over the past 8 weeks!” said Dani Hope, Director of Lake District Hotels. “The support has been tremendous and we are thrilled to get such positive news right at the time where we are launching our exotic, new menu which we have spent months developing. We are especially proud of the finished product.” The brand-new Mizu menu, which went live on Wednesday 6th July, sees the introduction of over 35

22 | Restaurant Industry News | July Summer xx 20222022

new Asian dishes and has been met with critical acclaim by visitors. A high demand in bookings has been recorded with both hotel residents and non-residents wanting to sample some of the muchanticipated new flavours. Voting for this year’s Golden Chopsticks Awards opened up to the general public on the 2nd May and closed after 8 weeks of voting which revealed Mizu as one of the most popular restaurants in the whole of the UK. Other restaurants shortlisted for the award include Wun’s Tea Room in London and Mr Lau’s Dim Sum Bar located in Warrington. The Mizu team will find out if they are taking home the title of ‘Best Restaurant in England’ on Monday 26th September at The London Marriott Hotel at a sparkling awards-ceremony that is guaranteed to attract celebrities and world-renowned chefs as seen in previous years.

EVENTS & AWARDS NEWS

SESSIONS SPONSOR NEW ‘FUTURE FOOD LEGEND’ AWARD AT BRITISH STREET FOOD AWARDS 2022 Sessions, a platform that empowers founder-led food brands to develop and rapidly scale their businesses, has been announced as the official partner for the 2022 British Street Food Awards (BSFA.) Sessions will also be sponsoring the ‘Future Food Legend’ award, a new category which has been introduced to the competition this year. The ‘Future Food Legend’ award will see one lucky competitor win a fourweek intensive brand development programme with Sessions which will include Marketing support (photoshoot, social media analysis and plan, influencer engagement strategy and local marketing

Now in its thirteenth year, the BSFA is part of the biggest street food competition in the world with the winner from this year’s UK competition going on to compete in Europe. The prestigious awards have had a tremendous impact on aspiring street food brands.

activation playbook). They will also provide recipe and COGS training to position the brand to scale, with this part of the course facilitated by Sessions’ Executive Development Chef Mark Rush. Additionally the winner will also have the opportunity to occupy an eat-in and delivery residency at one, or multiple, of Sessions’ nationwide direct-to-consumer venues such as Brighton’s Shelter Hall. The Sessions team are on the lookout for the next great brand, and will provide every opportunity for independent founders to unlock massive growth through a network of nationwide kitchens with no CAPEX required.

Previous winners at the BSFA include: Wingmans, (winners at the BSFA and the ESFA in 2017) who recently opened up their second restaurant - in Soho and MEATliquor, who won at the Awards back in 2009 – now has 12 branches. Bao, who started with a stall on Netil Market won Best Main Dish in 2013 and has since gone on to open five restaurants. This year there will be four regional heats culminating in a live, national cook-off judged by the general public and a stellar line-up of judges (previous panels have included Andi Oliver, Thomsina Miers and Ed Cooke). The regional heats kicked off in Wales this month with the final taking place in September. Applicants can still register via the BSFA website.

PRESTIGIOUS CHEF, HARRY GUY, TO HOST A SERIES OF POP-UP EVENTS AT LUXURY VENUE IN CHESTER Roux scholarship award winning chef, Harry Guy, is set to host a series of pop-up events at luxury trackside venue, PARADE, at Chester Racecourse throughout this year to showcase his exciting new menu ahead of the launch of his namesake restaurant in 2023.

The first pop-up event commences Friday 5th August 2022, 7pm. Tickets cost £195pp which includes a totally unique six course tasting menu and snacks, complete with champagne on arrival.

Harry has worked in some of the most celebrated kitchens in the world, L’Enclume, Roganic, Aulis, Gordon Ramsay’s Savoy Grill, Le Carré Gourmand and Mallory Court Hotel, to name a few. His first solo project ‘X by Harry Guy’ is destined to change the face of dining in the North West and his pop-up events will give guests a chance to experience a taste of what is to come before anyone else. The first of the pop-up series is set to take place on Friday 5th August, followed by two nights in October and December. Harry’s aim is to take diners on a gastronomic journey that will undoubtedly entice the senses. Guests can expect the finest seasonal ingredients and British produce from his six-course tasting menu, which includes dishes such as brown butter poached halibut, broad beans, trombetta courgette and mussel sauce followed by buttermilk, raspberry, beetroot and rose.

Summer 2022 | Restaurant Industry News | 23

DRINKS

All images: © Lateef Photography

FROM FIG LEAF LIQUEUR TO MUSHROOM GARUM, CHRISTINA’S AT MONDRIAN SHOREDITCH, ANNOUNCES THE LAUNCH OF ITS NEW COCKTAIL MENU, IN CELEBRATION OF WILD AND FORAGED INGREDIENTS Christina’s, the cocktail and natural wine bar on the ground floor of Mondrian Shoreditch, is delighted to announce the launch of its innovative new cocktail menu curated by Head Bartender Kevin Price Houghton (previously of The Blind Pig at Social Eating House). The new menu expertly nods to classic, crowd pleasing tipples but with Christina’s signature twist and showcases the bar’s inimitable support of locally sourced, British products and foraged wild ingredients.

an alternative and more sustainable approach to industrial farming practices. The new cocktail menu builds on the brands desire to champion ingredients that are less well known such as Hogweed Seed, Sea Buckthorn Juice and British Kelp Dashi Kombu, elevating them on to the London drinks landscape, educating and inspiring the discerning drinker.

The new concept is an extension of the thoughtful approach to drinks inherent to the Christina’s ethos, with a menu built around showcasing how wild ingredients can be used in the framework of classic cocktails.

Kevin Price Houghton, Head Bartender, notes, “Creating the new cocktail menu for Christina’s has been an absolute joy. As a team we are thrilled to continue to champion local suppliers, using responsibly foraged wild ingredients and showcasing how incredibly versatile they can be.

Price Houghton aims to subvert people’s expectations by incorporating a diverse array of natural homegrown produce, whilst also showcasing these ingredients as a vehicle for positive ecological change. Guests should expect all of the traditional taste profiles of the likes of a Negroni, Margarita and a Cosmopolitan but through an array of unique and under the radar ingredients and brands.

“With the menu we hope to shine a light on the local landscape, opening up our guests’ imaginations with lesser known, native ingredients that bring the familiar flavours of classic cocktails, in a way they perhaps haven’t tasted before”.

Favouring an appreciation for the wild local landscape whilst empowering UK-based producers and small businesses, Christina’s is helping to change the bar landscape by highlighting

24 | Restaurant Industry News | Summer 2022

Available from lunchtime through to the evening (12pm - 12am), the cocktail menu will be enjoyed alongside the new light bites and snacks added to the menu for 2022. The neighbourhood favourite has injected life into the East London neighbourhood since opening last summer, a 45-seater cultural hub with a seamless and memorable experience from dawn to dusk. Christina’s opening hours: Sunday - Wednesday | 8am-midnight Thursday - Saturday | 8am-1am www.christinasshoreditch.uk

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Summer 2022 | Restaurant Industry News | 25

INTERVIEW

CARLO SCOTTO Restaurant Industry News speaks with Carlo Scotto Head Chef at new fine dining restaurant, Amethyst Firstly, congratulations on your new Restaurant opening, talk us through the inspiration behind Amethyst Thank you, it’s been a roller-coaster for the past few years but I’m looking forward to opening and being back in the kitchen. Amethyst has been a project of mine since 2020. I wanted a restaurant which is both an expression of my cooking style but also brings something new to the London restaurant scene. I enjoy being creative with my dishes and wanted to launch a dining experience which showcases some of the wonderful ingredients from across the world.

The restaurant is named after my birthstone, Amethyst, and the chef’s table has been specially made with a real Amethyst. It’s also located right in front of the pass, so I can interact with guests during service, which really adds to the dining experience. Talk us through your journey into the industry, have you always wanted to become a Chef and open your own restaurants? I’ve had a passion for cooking from a very young age. I grew up cooking alongside my grandmother, helping to prepare family meals. This led me to start working in professional kitchens from aged 13 as a chef apprentice. The moment I stepped into the kitchen; I knew this was what I wanted to do. It was spending days and nights working with some amazing chefs and kitchen teams across the world that led me to want to open my own restaurant. What will be the cuisine focus at Amethyst? Amethyst is a tasting menu only restaurant, ranging from a three-five course lunch menu to a six-twelve course dinner experience. I enjoy inventing creative and experimental dishes, which will change regularly depending on seasonal produce. All the dishes will be inspired by culinary techniques I’ve learnt throughout the years, with flavours influenced by the elegance and simplicity of Nordic and Japanese cuisines with French and Arabic influences. Continued >>>

26 | Restaurant Industry News | Summer 2022

Images: © lateef.photography

INTERVIEW

them according to the seasons and what’s available. What is your favourite dish on the menu and why?

Talk us through why you wanted to focus on offering an ‘intimate gastronomic experience’? There were a few reasons why this I wanted to keep the experience intimate. I love to eat in restaurants as much as I love cooking and some of my all-time favourite places take you on a culinary journey. Restaurants like Noma and Frantzén have been real stand out dining experiences for me, and I’ve taken inspiration from them to create Amethyst. By keeping the covers to just 20 at the chef’s table I am able to provide my guests with a truly personal and engaging dining experience from the moment they enter. For me it’s all about being able take guests on a gastronomic

journey which delivers on food, wine and service. What will be explored within the 12-course tasting menu? It will showcase my passion for quality ingredients, unusual flavour combinations and theatrical dishes. I want to bring something fresh and exciting to the table that will wow diners in terms of taste and presentation. Will you be using seasonal produce? It will a regularly changing menu depending on seasonal produce and what ingredients our suppliers have on the day. Every dish showcases quality ingredients and that means changing

28 | Restaurant Industry News | Summer 2022

A tough choice but I would say the Salmon and Foie gras. For this, the salmon is cured with rose water and paired with a marinated foie gras and yuzu jelly. It is probably my signature dish – that or the Black Cod with caramelised miso. Will new dishes be added to the menus? Absolutely! I’m always experimenting with new dishes and love to push the boundaries. If I stop creating, I will have to stop cooking. Tell us why we should book a table at Amethyst…. what can we expect? Expect a unique gastronomic experience with inventive dishes, expertly paired wines and attentive service. Also, if you book the chef’s table, you’ll have a front row seat to the kitchen where the action is!

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OPENINGS

THIRD-GENERATION TEXAN PITMASTER OPENS PAPPY’S TACO BAR The Pappy’s Texas Barbeque family has opened a new Tex-Mex taco bar in Kendal, Cumbria. Pappy’s Taco Bar is putting Southern hospitality and barbeque rusticity alongside Mexican flavours and fiesta to create a menu packed full of vitamin T: Texas, tacos and tequila! Combining the best of both cuisines and using authentic ingredients, Pappy’s Taco Bar will redefine the typical perception of Tex-Mex cooking. The sharing-style dishes see hand smoked, authentic Texas barbequed meat from the Pappy’s Smokehouse and the punchy yet aromatic flavours of Mexico encased in traditional soft corn tortillas and served

with an array of sipping tequilas, Mexican beers, margaritas, cocktails and imported Mexican sodas. The brand new restaurant has been opened by third-generation Texan pitmaster, Robin Perris who currently runs Pappy’s Smokehouse Bar & Grill (an outdoor Texas courtyard during the summer months), Pappy’s Texan Takeout and Pappy’s at Home meal kits. Heralding from Texan BBQ-belt town Taylor, about four hours away from the border of Mexico, Robin is no stranger to Tex-Mex having grown up enjoying the cuisines both separately and as a fusion. Using a custom Texas smoker built in the likeness of her father ‘Pappy’s’

commercial pit, in a nineteenth-century smokehouse a stone’s throw from the Taco Bar, Robin lovingly and slowly oak-smokes locally sourced, Cumbrian meats and Black Angus brisket by hand to use as fillings for the tacos. Like the food, the restaurant’s interior combines the best of Texas and Mexico. With the bright colours of a traditional Mexican Taqueria and the relaxed boothstyle seating inspired by a Texas cookout, the casual Tex-Mex restaurant honours both cultures in its surroundings. Pappy’s Taco Bar is now open at The Old Smokehouse, Yard 2 Stricklandgate, Kendal, England, LA9 4ND. Tables are bookable through the Pappy’s Texas Barbeque website: www.pappystexasbarbeque.co.uk/taco-bar

ISLAND POKÉ OPENS FIRST UK LOCATION OUTSIDE OF LONDON IN BICESTER VILLAGE The UK’s leading poké operator has launched a new site in Bicester Village, its first location outside of London. Island Poké is bringing its Fresh Pacific Flavours to Bicester Village, the luxury shopping destination in Oxfordshire. The brand has opened a kiosk unit along the main thoroughfare with enough seating for up to 40 people. Island Poké uses sustainable and highquality ingredients that deliver on both flavour and feel-good factor. Made fresh to order every time, there are poké bowl options ranging from the Classic Ahi Tuna to the Yuzu Lomi Lomi salmon, as well as vegetarian,

30 | Restaurant Industry News | Summer 2022

OPENINGS

THE LUCKY CLUB OPENS FLAGSHIP VENUE IN LABTECH’S CAMDEN MARKET Leading London property investment company, LabTech, has announced that casual dining venue, The Lucky Club Camden, has opened its rooftop restaurant within the world-famous Camden Market. Located within the Grade II listed former horse hospital in Camden Market’s North Yard, the roof top restaurant offers a variety of Mexican-inspired dishes, with contemporary and flavoursome tacos and tostadas served alongside Margaritas and Mezcal cocktails. The 130-cover concept is a second Lucky Club for creators Hartshorn Hook Enterprises, who are also behind the upcoming immersive theatre show Peaky Blinders: The Rise. The alfresco venue forms an exciting new addition to North London’s skyline, and has been designed inkeeping with the building’s history and heritage. The Lucky Club Camden’s interior has been designed by Elliot James, using pared back materials, foliage, and neutral colour palettes to create a welcoming but vibrant dining destination in the heart of Camden. This news follows the opening of Tomb Raider: The LIVE Experience within Camden Market, which offers an adventure-themed, family-friendly experience, diversifying the growing leisure offering within LabTech’s Camden portfolio.

vegan and chicken options, they also offer a ‘build your own’ bowl, allowing you to choose from over a million poké combinations to create your dream and bespoke poké bowl. Island Poké founder James GouldPorter said: “Opening our first UK Island outside of London is a huge moment for us and we are delighted to be bringing our Fresh Pacific Flavours to Bicester Village and its loyal customers. It’s our mission to grow across the UK and beyond, bringing people a great and fresh alternative to the traditional lunch and dine-out offering, and we feel that there is a great match between our loyal customers and those that shop at Bicester Village.” Following the success of its restaurants in London and France, Island Poké is set to embark on its biggest growth ambition yet, with plans to open 100 locations across the UK in the next five years including plans for four new restaurants in Edinburgh.

The brand currently has 18 Islands in London and nine in France. Island Poké is part of the Hero Brands group, which also includes German Doner Kebab, Choppaluna, Sides and XIX Vodka within its growing portfolio. Island Poké is also part of White Rabbit Projects group, a hospitality development platform that partners with early-stage restaurants and entrepreneurs to support and accelerate growth. Others in its portfolio include Lina Stores and Kricket. In its restaurants, Island Poké uses sustainable, Oceanic fabric seating. Oceanic is born of the SEAQUAL Initiative, designed to combat marine plastic pollution and achieve a wastefree environment. This fabric is a recycled polyester with a purpose and Island Poké is proud to support the mission to clean up both the earth and its oceans.

Summer 2022 | Restaurant Industry News | 31

OPENINGS

Photography: © Caitlin Isola

with roe beurre blanc, wild garlic & nettle risotto and 72-hour short rib with polenta.

BOUNDARY: NOW OPEN The Boundary Shoreditch is delighted to announce that its brand-new ground floor bar & restaurant - Boundary - is officially open to the public. Formerly the Albion Café, the 100-cover restaurant and bar serve modern British fare with a European influence, inspired by Swedish-born Head Chef, Robin Freeman. Centred around a bespoke 20-metre zinc top central bar and flooded with natural light, Boundary will provide locals and visitors with a new favourite East London hangout for all occasions.

curated to champion seasonal, sustainable British produce cooked in a casual and simple style.

With a focus on provenance and with much of the produce coming from the British Isles, Boundary’s dishes include Devon diver scallops in anchovy & parsley butter and Norfolk asparagus to steak tartare. Mains feature sharing style Whole roasted chicken with wild garlic butter, grilled cod

Freeman (formerly 1 Lombard Street, Ekte Nordic Kitchen) is overseeing the new East London bar and brasserie, as well as The Boundary’s refurbished rooftop bar and restaurant. Freeman’s menu has been

32 | Restaurant Industry News | Summer 2022

Drinks are served into the small hours of the morning with house classics ranging from a Negroni and Margarita to more exotic cocktails such as the Passion Mint and Mexican. Not to be outdone by the cocktail menu, the beer list champions independent brewers with the line-up including quality lagers such as Stiegl Goldbrau from Austria and Estrella Galicia from Spain. Smaller brewers include pale ales from Tiny Rebel and Deya and IPA’s from London Brewing Co and the legendary Brooklyn Stonewall Inn IPA. Weekends will see a soon-to-launch Saturday brunch and Sunday roast menu. Formerly owned and designed by Sir Terence Conran, The Boundary is famed for its contemporary atmosphere and convivial hospitality. The site was recently purchased by Harcourt Inns founder James McCulloch, who is known for developing some of the UK’s foremost pubs such as The Crown and The Hero of Maida. www.boundary.london

French Pâtisserie

For Hospitality

Fine French desserts, ready to serve for quick and easy service. Offer this hand-finished pâtisserie on your menus and give your diners that sweet indulgent experience that they’ll always remember.

Petits Fours Envies Sucrées (53 pcs x 735g)

Macarons ‘Classiques’ (36 pcs x 462g)

◇ Made using the Finest Ingredients ◇ Thaw and Serve ◇ Free from Preservatives ◇ Free from Artificial Colours & Flavours ◇ Suitable for Vegetarians

Tartelette Citron Meringuée (5 x 110g)

Explore Our Range www.briochepasquier.co.uk

RESTAURANT DESIGN PROJECT

HONEY & CO BLOOMSBURY OPENS WITH INTERIOR DESIGN CONCEPT BY STUDIO FOUND Restaurant design complements Honey & Co’s food and hospitality ethos. Honey & Co has recently moved its inaugural restaurant in Warren Street, London, where it has been serving its muchloved Middle Eastern cuisine for ten years, to a new, bigger location in Bloomsbury. Honey & Co has relocated to Lamb’s Conduit Street taking over the site of a former restaurant, which has been brought to life through a design collaboration with south London-based designers, Studio Found. Studio Found has once again worked with Itamar Srulovich and Sarit Packer, owners of Honey & Co, to come up with an interior design concept that perfectly reflects the food and ambiance that Honey & Co is so well known for. It was a truly collaborative design process which enabled Itamar and Sarit to bring their own personal touches to the space; from sourcing the vintage furniture and art to Sarit hand making all the pottery, coffee cups, jugs and plates used in the restaurant. The owners wanted their new venue to be a welcoming, homely and aspirational space, with a subtle and light finish that would enhance the vibrant food and drink Honey & Co serves. Through the choice of colours and materials, Studio Found met this brief, coming up with a concept that evoked a homely feel and created a relaxing space for diners to enjoy great MiddleEastern food and drink. Having worked with the Honey & Co team before at Honey & Smoke: Grill House, Studio Found enjoyed the challenge of creating a special space for the new venue. There was a real emphasis on retaining and reusing as much as possible of what was already at the new site. In particular, Studio Found encouraged Honey & Co to keep the distinctive large format terrazzo shopfront, which was already loved by the locals, and to use this as an inspiration for design elements within the interior. Itamar and Sarit also wanted this venue to have a synergy to Warren Street, so the iconic patterned floor tiles from the Warren Street restaurant were replicated in a different colourway within the design. The interior palette is subtle and calming with tactile and muted finishes, textured plastered walls provide the backdrop for the oak and contrasting walnut joinery. The beautiful woven upholstery fabric and handmade green Zellige tiles add a layer of comfort and detail. The original floor has been refinished in a deep tone and new quarry tiles have been used towards the rear of the space to define the bar and private dining room.

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The private dining room is connected in design to the main restaurant with a continuation of the textured wall plaster finish, but with a different, darker hue. Combined with the deep green ceiling this helps to create a more intimate and rich dining space. With the owners keen to reuse as much of the interior fixed seating as possible, this provided a starting point for an interior layout. Elegant and timeless furniture was sourced by Itamar with mid-century vintage pieces adding an eclectic, welcoming look and feel. Itamar’s love of furniture and objects is clear throughout. Studio Found also worked closely with the operations team throughout the design process to ensure that the interior was configured for a smooth running restaurant. A dispense bar and service area were introduced as a result. Continued >>>

Summer 2022 | Restaurant Industry News | 35

RESTAURANT DESIGN PROJECT

Photography: © Billy Bolton

“We were all keen to reuse and restore what the site already offered and enhance with some new materials and personally selected furniture and art pieces.”

“It was a privilege to work with Itamar and Sarit once again to bring their original Honey & Co concept to a new home and neighbourhood,” said Ed Plumb, Founder and Design Director, Studio Found. “It marks the start of an exciting new chapter for Honey & Co, and we are so pleased to be part of that.”

“We enjoyed the collaborative design process with the Honey & Co team. As with all our projects, we started by breaking down the brief, exploring the themes and words that Itamar and Sarit had given us whilst analysing the site. We were all keen to reuse and restore what the site already offered and enhance with some new materials and personally selected furniture and art pieces. Together we have brought a new and interesting food destination to Bloomsbury where people can eat great food and relax in the space.” “We are on our third big project with Studio Found and wholly expect to do every future project with them. Ed and his team are the full package: creative and original in their vision, knowledgeable and insightful about the industry, attentive and open to our needs and opinions, while being exact and efficient on execution and schedule. They have helped us to create a welcoming new venue that everyone at Honey & Co is thrilled about and we hope that our customers will also love,” said Itamar Srulovich, co-founder of Honey & Co.

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ELECTRONIC TOUCHLESS

SENSOR WASH HAND STATION MODEL ASK-1E

UNIT SPECIFICATIONS Dimensions: 300w x 300d x 200h (mm) Bowl size: 265w x 210d x 120h (mm) Splash back 300 x 300 (mm) Stainless steel 304 top & splash back Material thickness: 0.90mm (20 Gauge) Waste hole size: 32mm Supplied with waste kit Wall mounted Finish: Satin

OCK T S D E LIMIT LABLE AVAI

FAST FREE DELIVERY

FAST FREE DELIVER

UNIT FEATURES Strong & durable robust design Commercial grade 304 stainless steel bowl, tap & splash back Electronic no touch hands free hygienic sensor tap Greatly reduces the risk of cross contamination Start & stop feature reducing unnecessary water wastage Pre-mixer valve. Compact yet practical, giving extra room for ease of use Can be installed in tight spaces (300mm) Quick & easy installation Earth tag fitted for safety

SENSOR TAP DETAILS Commercial grade components Heavy Duty Material: 304 Stainless steel Sensor position: Located on the spout Sensor range: 70mm-80mm Power: 4 x AA Batteries (Not included) Water temp: 0-45 degree C

01902 408395 | sales@nordikltd.co.uk | www.nordikltd.co.uk Nordik Ltd. Unit 15, Bilston Ind. Estate, Off Oxford Street, Bilston, WV14 7EG

OPENINGS

NOW OPEN: ALL DAY DINING HOTSPOT, RIDING HOUSE BLOOMSBURY Riding House Bloomsbury, the decadelong awaited next iteration of Fitzrovia’s Riding House Café, is now open. The latest opening from restaurateur Adam White, Riding House Bloomsbury sees the cosmopolitan area welcome the next evolution of their much-loved contemporary all-day menus, courtesy of Chef Partner Henry Omereye.

Having opened Riding House Café in 2011 and Rail House Café in 2017, both of which were preceded by the Garrison and Village East in Bermondsey, White has long been committed to opening restaurants which can make a significant difference to the neighbourhood. Riding House Bloomsbury follows in these footsteps by providing the historical and burgeoning foodie area with a members club-like venue which brings residents together through offering a lively modern brasserie that works for any occasion. Menus are international, contemporary and unfussy, comprising breakfast and all-day dining as well as healthier options, bowls and skewers alongside more decadent dishes. Together, Omereye and Riding House Bloomsbury’s Head Chef, Gerald Mirey, who has rejoined the Riding House family having previously been Head Chef of White’s The Garrison, have created a range

‘LEITH WOKS’ TO OPEN IN EDINBURGH ST JAMES QUARTER Jimmy Lee, a celebrity chef, is bringing a new pan-Asian wok-based street food concept to the city’s St James Quarter. Leith Woks is a wok-based street food restaurant with a cultural twist. The restaurant will serve fiery Cantonese cuisine while incorporating some of the finest fresh ingredients Scotland’s larder has to offer. The new restaurant will be housed within Bonnie & Wild’s Scottish Marketplace. Quick, fresh, hot and endlessly interesting,

Leith Woks’ inventive suggestions will be used to modernise some of the nation’s favourite Chinese dishes. Spearheaded by Celebrity chef Jimmy Lee and his team, the Edinburgh restaurant joins a vibrant and exciting community of chef-led eateries within Bonnie & Wild’s casual-dining food hall, including his hugely successful Hong Kong Street Food brand, Salt and Chilli Oriental as well as Creel Caught by Gary Maclean, CHIX, east PIZZAS, El Perro Negro, Radge Chaat,

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of new dishes which are exclusive to the venue. Inspired by the respective time Omereye and Mirey have spent abroad - across the Caribbean, Nigeria and Japan - small plates and skewers include Grilled flatbread, smoked cod roe, tomato, wasabi tobiko, Earl grey cured trout, citrus kosho & sour cream and Flat iron steak & comté yakitori with goma dare. Main dishes highlight Caraway harissa chicken and cassava chips with fennel and cardamom gravy, Teriyaki rabbit legs, shiitake mushroom, sweet potato champ & crispy kale and Miso grilled sea bass, nuoc cham & pickled cucumber whilst dessert sees new versions of old favourites such as Hot doughnuts with milk jam and Rhubarb & vanilla cheesecake. Riding House Bloomsbury, The Brunswick Centre, Bloomsbury, WC1N 1AF

Broken Clock Patisserie, Stack & Still and Joelato. Small plates such as Ayrshire Pork Ribs Peking Style, Duck Spring Rolls with Hoi Sin Bramble dip, and Chicken Satay Skewers as well as larger plates such as Slow Cooked Scotch Beef Curry with Coconut Rice and Ramsays of Carluke Pork Chow Mein, will be available. Chef Jimmy Lee said: “Leith Woks will celebrate fragrant stir-fry dishes made with some of the best fresh ingredients Scotland has to offer. “Our menu will be updated on a regular basis and will feature tasty meals with vibrant Asian flavours”

OPENINGS

‘A SLICE OF THE COUNTRYSIDE’ THE BLACK SHEEP IS NOW OPEN IN THE HEART OF WIMBLEDON VILLAGE, THE SIXTH OUTLET FROM THE GLADWIN BROTHERS A new Local & Wild restaurant, The Black Sheep, takes residence in the former White Onion restaurant in Wimbledon Village just in time for the Championships. As the sixth restaurant from the Gladwin Brothers of The Shed, Notting Hill and Sussex, Soho, this bistro-style restaurant aims to bring locals the best of wild and British produce, with seasonality at the forefront, spearheaded by Chef Patron Oliver Gladwin and his restaurateur brother and co-founder, Richard Gladwin. Nestled in the heart of perfectly picturesque Wimbledon Village, with the Commons within walking distance and horse riders regularly trotting serenely through the streets, this charming 65-seater restaurant is open for both lunch and dinner. Curated by Chef Patron Oliver Gladwin, the menu at The Black Sheep pays tribute to its sister Local & Wild restaurants with British, locally sourced produce underpinning each dish. The menu changes regularly depending on the seasonal offer from farmers and suppliers. The spring menu features dishes; Wye Valley Grilled Asparagus, Crispy Duck Egg, Roasted Flaked Almonds, Pan-fried scallop, Confit Chicken Wing, Elderflower Gel, Sorrel and Sweet Cured Confit Hogget Shoulder, Foraged Wild Garlic, Anchovies and White Bean Salsa. Working with responsibly sourced fishing supplier Marrfish, The Black Sheep serves fish green rated by the Marine Conservation Society, and order guaranteed by-catch specials such as Whole Baked By Catch Fish – Megrim Sole, Nutty Butter Sauce. Puddings include classic British favourites such as English Summer Berry Jelly with Elderflower Cream, and Salted Caramel Viennetta Parfait.

Leith Woks is a new concept from the award winning chef who operates Salt & Chilli in Glasgow’s West End, Edinburgh St James Quartern and Glasgow Hamilton and celebrity haunt Lychee Oriental in Glasgow City Centre. Jimmy, who also has a burgeoning media career, appeared on the BBC’s Great British Menu, as a judge alongside Prue Leith on Channel 4’s My Kitchen Rules and with Kirstie Allsopp on Kirstie’s Handmade Christmas as well as presenting his popular STV cookery series, Julie and Jimmy’s Hot Woks. Bonnie & Wild’s Scottish Marketplace is one of the largest food and beverage sites in Scotland, comprising eight food stalls, four specialty retailers, three bars and a flexible events space. The venue is able to seat more than 350 guests. Leith Woks will open weekly Monday - Sundays from Wednesday 8th June 2022. Visit www.leithwoks.co.uk for the menu and further details.

Summer 2022 | Restaurant Industry News | 39

CASUAL DINING SHOW PREVIEW

WAHACA & JD WETHERSPOON ANNOUNCED IN FIRST LINE-UP OF CASUAL DINING SPEAKERS Fullers, City Pub Group, Comptoir Group PLC & Boparan Restaurant Group also confirmed. Casual Dining – the definitive trade event for the restaurant, pub and bar sector is pleased to announce the first names to be confirmed in the stella speaker line-up for 2022. Renowned for attracting the best names in the business, Tim Martin, Founder and Chairman of JD Wetherspoon and Thomasina Miers, Co-Founder of Wahaca will be part of the programme – providing vital insights and inspiration to the sector. Chef and food writer Thomasina Miers is a former MasterChef winner and founder of the Wahaca group of Mexican restaurants. The company opened its first restaurant in London’s Covent Garden in August 2007 and in October 2008 a second opened at Westfield London. Wahaca launched their first mobile kitchen in 2011, selling Mexican street food on the streets of London, and by the end of 2017 Wahaca had 25 branches. Commenting on the show, Thomasina Miers says: “Casual Dining is a great opportunity for the industry to meet, share best practice and discover the latest innovations. Really looking forward to speaking at the show in September.” Other big names to be confirmed include Clive Watson, Chairman of City Pub Group,

Thomasina Miers

David Campbell from Hospitality Rising, Sona Sha, Group Marketing Director from Comptoir Group PLC, Andrew Hazel, Head of Food & Beverage Development at Boparan Restaurant Group, and Ollie Rosevear, Head of Sustainability at Fullers. More big-name speakers from the restaurant, pub and bar sector will be announced in the coming weeks. Over 200 exhibitors As well as inspiring content across three theatres (sponsored by Yumpingo) – including the dedicated Pub and Bar Keynote Theatre – the show will feature over 200 suppliers. These include the latest food, drink, equipment, tabletop, furniture, interior design, technology, and services suppliers all under one roof. The line-up features leading foodservice providers including JJ Foodservice, Menu Fresh, Unilever, McCain Foodservice Solutions, Jack & Bry, Borough Broth Company and Peka Kroef B.V, Craftis, Lumea Ltd, SuperTuffMenus, and IPW1. Visitors can also sample the latest baked goods and cakes from Billington Foods, Little & Cull, Tom’s Pies, and Symphonie Pasquier, and plant-based products from Biff’s Plant Shack, Future Farm, LoveSeitan, Meatless Farm, Moving Mountains Foods, and The White Rabbit Pizza Co – plus many more. Registration now open Casual Dining - co-located with Commercial Kitchen – the essential event for executive chefs and leading decision makers from all types of professional kitchens and lunch! – the definitive event for the café, coffee shop & food-to-go sector- will return to ExCeL London on 14-15 September 2022. To register for a free trade ticket, visit www.casualdiningshow.co.uk. Quote VCD15 to save the £20 door fee.

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Tim Martin

TRAINING & EDUCATION

LINDA MARTIN, MANAGING DIRECTOR AT PROFESSIONAL ASSESSMENT LTD, SHARES HER THOUGHTS ON TRAINING AND EDUCATION WITHIN THE HOSPITALITY INDUSTRY “We live in an ever-changing world. There are jobs that exist today that weren’t even on anyone’s radar ten years ago and the hospitality industry continues to evolve to meet the shifting demands of consumers. For instance, sustainability certainly wasn’t as high on the agenda in 2012 and restaurants put far less effort into catering to vegans. “To keep up with these changes – and to meet the skills shortages currently faced by the hospitality sector – training needs to be flexible and able to adapt and respond to business needs, operational cycles and to be relevant and current. If you don’t want to be left behind, it’s important to see learning as

an ongoing process that’s just as important for a colleague further into their career as it is for a school leaver who’s just joining your business. “Managers are often held back by a fear that freshly trained employees might soon leave the company, but regardless of whether you formally train people or not, they learn and mimic what they see and hear. Un-learning and retraining are far tougher processes than training someone well in the first place. Rather than asking themselves ‘What if I train staff and then they move on?’, a far better question for employers is: ‘What if I don’t train them and they stay?’

“And if someone you train does move on, they’re more likely to talk positively about the business to their friends and future colleagues. This is particularly important for sectors such as hospitality, where staff shortages are rife and a company’s reputation among both past and present employees can make a big difference when it comes to recruiting new staff. “With 10 apprenticeship standards available in hospitality, employers can choose programmes suited to the particular skills gaps they’re facing and to support ambitious members of the team who are keen to progress their careers at all levels. “And employers can rest assured that training through apprenticeships is a robust process. End-point assessment (EPA) is independent and impartial, ensuring apprentices receive the grades that genuinely reflect their talent and ability by using a variety of assessment methods. “Some assessment methods will suit the needs and strengths of individual apprentices more than others, so it’s important that employers support them by offering plenty of chances to practice and prepare. This could include opportunities to show their skills through work that’s similar to a practical assessment and the chance to talk about what they’ve learned in a way that helps them get ready for an interviewstyle scenario.” For more information about Professional Assessment Ltd visit: www.professionalassessment.co.uk

Summer 2022 | Restaurant Industry News | 41

OPENINGS

FIRST RESTAURANT GROUP ANNOUNCES THE LAUNCH OF BRAND NEW ALL-DAY BAR AND KITCHEN, OAK & POPPY, IN THE HEART OF HAMPSTEAD IN AUGUST First Restaurant Group is delighted to announce the launch of its brand new project - Oak & Poppy in the heart of Hampstead. The new bar & kitchen will see an emphasis on seasonal nutritious dishes, served within a striking retractable glass roof conservatory in the main dining room - launching just in time to soak up the mid-summer rays. The newest jewel in Hampstead’s crown, Managing Director Mitch Tillman and Operations Director Olly Etridge’s Oak & Poppy will open a stone’s throw away from Hampstead Heath, and provide the perfect pit stop for casual grazing with family and loved ones from breakfast through to dinner.

The interiors have been imagined by Creative Director Meredith Winston and feature a bespoke hand-crafted wooden tree at the centre, complemented by lush accents dotted across the space, from the entrance, to the bar and tables, as a nod to this vibrant centrepoint. Light oak will feature throughout, softened with pastel pink tones evidenced from the walls to the fabrics and tables, which will be trimmed with brass.

breakfast menu, alongside mastered breakfast classics.

Hanging pendant lights will create a warm and inviting ambience throughout the day with variance created in levelled seating, from a wall-to-wall banquette to regular tables and high stools at the bar to capture the action of the expert bar team.

48 Rosslyn Hill, London, NW3 1NH Website: www.oakandpoppy.co.uk

Creative cocktails will include the refreshing Poppy’s Orchard with gin, drambuie, fresh apple juice and lemon, The Forager with rosemary infused vodka, elderflower liqueur and grapefruit juice and the Americanoak with sweet vermouth (cinnamon rosso), Campari and Fever Tree aromatic soda alongside a well selected wine list.

Dishes on the all day menu will be perfect for sharing and range from Fish Tacos with Pickled Slaw & Chipotle Mayo and Lemon Sole with a vibrant Fennel Salad, Crushed Potatoes & Green Salsa and Maple, Soy & Lime Glazed Salmon with Egg Noodles, Pak Choy, Shiitake Mushrooms & Sesame Seeds to a Duo Beef Burgers with Cheddar, Pickles & Kimchi Mayo. Morning diners can choose from the likes of the Buttermilk Hotcake with Berries, Ricotta & Maple Syrup and the indulgent PB & J Croissant from the

ASK ITALIAN PUTS COMMUNITY FIRST WITH OPENING OF NEW CONCEPT RESTAURANT CELEBRATING THE BEST OF HORSHAM ASK Italian is on a mission to put local community at the heart of its dining experience with the launch of its first-ever community concept restaurant in Horsham. The restaurant has collaborated with local residents, initiatives and producers to create a sustainably-focused space and menu

designed to bring the people of Horsham together. Elements of the pilot space, which will be rolled out to other ASK Italian restaurants over the coming year, take inspiration from changing consumer needs as the hybrid working model takes hold and

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a quarter of employers now intend to embrace some form of remote working with local communities playing an even bigger role in our lives. ASK Italian aims to celebrate the power of local community and enterprise through its new space, working closely with

OPENINGS

GRANGER & CO TO OPEN IN MARYLEBONE, AUGUST 2022 Restaurateur Bill Granger continues to bring his unique take on uplifting, sunny Australian style to London with Granger & Co’s fifth outpost, opening in the heart of Marylebone this August. Located at the heart of Marylebone High Street, in what was once the much-loved local patisserie Maison Sagne (first opened in 1921 as a bakery and café by Réné Sagne, a Swiss pastry chef), Granger continues to draw on the same design-forward approach to relaxed, stylish all-day dining as he has always done, from his very first bills café in Sydney’s Darlinghurst almost thirty years ago and now with this light, airy 85-seater restaurant boasting a double-

Horsham artisan producers to add a local twist to the menu. Horsham Spirit Gin will now feature in its Lemon Drop Spritz cocktail and a selection of locally-brewed Firebird beers will be available to enjoy. The revamped menu will also support local food bank, Horsham Matters, through donations and volunteering. The town’s locals are to play a pivotal role in the new space with Horsham-born artist Sam Flylightly commissioned to create bespoke artwork throughout the

height, sky-lit atrium designed with long-term collaborators, Sydney-based designers Jules Meacham and Bruce Nockles. Marylebone as a destination is the perfect fit for both the restauranteur and his latest restaurant. “I spend half my time in Marylebone – it’s the perfect neighbourhood, with an embracing local feel, where we’ll have wonderful fellow neighbours like La Fromagerie, The Ginger Pig, David Mellor, Daunt Books and The Conran Shop, as well as CaseleyHayford, Perfumer H, Bella Freud, Trunk and Monocle on Chiltern Street nearby.” As with all of Granger’s restaurants, Marylebone will reflect the way he likes to spend his days – “I like spaces where I can have a morning coffee, sitting quietly and reading the paper, or meet a friend for lunch or for a drink at the bar before (or for a snack after) a show. I have always wanted to create informal places that feel like an everyday luxury or treat.”

Granger’s dishes have become globally renowned, inspired by all corners of his life: from growing up in Melbourne and living in Sydney, his travels around the world, from Sicily to LA, Bangkok to Mexico, and the locations of his restaurants (Sydney, Tokyo, Seoul and London). Granger creates food that everyone wants to eat – and often.

The menu will naturally exude all the freshness and flavours for which

The 85-seater restaurant will open at 105 Marylebone High Street in August 2022.

restaurant, celebrating the town’s shared features with the picturesque Italian town of Lerici. Sam has also created bespoke portraits of Horsham heroes - past and present - including the town’s most famous resident literary great Percy Shelley and digital content creator Katie Kirk who, living with a condition called Ehlers Danlos Syndrome, blogs to raise awareness of the condition within her community. The space comes with a brand-new fit-

out using industry-leading sustainable practices and materials - including a suite of upcycled products from ASK Italian’s inventory. These efforts have been recognised with an SKA rating - a gold standard environmental benchmark assessment method. To celebrate the launch, ASK Italian is hosting an intimate event with local Horsham heroes, including fundraisers and local business owners, who will be invited as one of the first to enjoy the restaurant.

Summer 2022 | Restaurant Industry News | 43

OPENINGS

MICHAEL CAINES RE-OPENS CORNISH RESTAURANTS WITH NEW MENUS Ahead of the imminent summer season, Michael Caines has now fully re-opened his Cornish restaurants – The Cove at Maenporth and The Harbourside Refuge in Porthleven – complete with new menus and team appointments. Chef Owner Michael Caines comments, ‘Our new menus are focused on championing the very best of Cornish and South West produce through an a la carte menu offering two or three courses served at lunch and dinner, alongside a seven-course tasting menu. The change allows for us address the challenges currently faced across the industry with regards to staffing, rising food costs and the sourcing of quality produce, and will ensure that we can continue to deliver excellent local produce with warm hospitality.’ The Cove at Maenporth is a relaxed Cornish hideaway, located just a stone’s throw from Falmouth. With a glass-front open-air terrace, the restaurant offers unrivalled views across the Roseland Heritage Coast, Pendennis Castle and St Anthony Lighthouse a is a must-visit for those exploring this stretch of the Cornish coastline. New for summer, The Cove is now being overseen by Kris Kirsimagi, who joins as restaurant manager from Bustopher Jones in Truro. Michael Caines’ Group Executive Chef Stuart Shaw has brought his wealth of experience and curated the new season menus.

Meanwhile, The Harbourside Refuge in Porthleven offers seaside fare in an idyllic setting overlooking the protected harbour. Open for lunch and dinner, the menus reflect the restaurant’s unique location in the UK’s southernmost port matched with the influence of Michael’s culinary excellence. The team in Porthleven have recently welcomed local, Simon Wilson as restaurant manager, arriving from Clowance Luxury Self Catering in Cornwall and celebrated Jack Wilkinson being promoted to head chef in the restaurant from August 2020. Across the wider Collection which includes Lympstone Manor, Mickeys Beach Bar and Restaurant and Café Patisserie Glacerie in Devon, Stuart Shaw has joined as group executive chef, working with Michael to oversee and ensure that his vision and strategy across the whole business is implemented. Stuart comes with a wealth

of experience, having previously worked at two 2AA Rosette restaurants including St Michael’s Resort, Le Manor aux quat Saison and Calcot Manor in Tetbury. Stuart will also be working with newly promoted Operations Manager Cornwall, Andrew Griffiths who was the formerly the restaurant manager at The Harbourside Refuge, now looking after the running of two Cornish Properties. Both restaurants highlight Michael’s passion for the South West, focusing on serving delicious simple dishes that champion the world-class produce and ingredients on offer in Cornwall. A few highlights from the menu at The Cove include; crispy eel beignet, caviar, confit potato and leek velouté, dill; The Cove Fish and Chips, haddock Sharpe’s Atlantic ale beer batter, minted peas, tartare sauce; and Flame grilled Cornish mackerel, celeriac remoulade, horseradish snow, beetroot. Over at The Harbourside Refuge, guests can indulge in the likes of; Moules mariniere with fresh bread; sea bream ceviche, avocado, grapefruit, coriander; or Rump of lamb, spring onion, smoked crème fraiche, date dukka; www.thecovemaenporth.co.uk www.theharboursiderefuge.co.uk

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Summer 2022 | Restaurant Industry News | 45

OPENINGS

ZENN OPENING PROVES TO BE A HUGE HIT IN LIVERPOOL CITY CENTRE Just as summer is arriving, Zenn Liverpool has made a splash on the nightlife scene as the all-new restaurant and bar in the hugely popular Victoria Street area. This already talked-about venue has just revealed its rooftop, restaurant, bar and garden in time for high season in the city.. Offering many experiences in one place, Zenn Liverpool is centred around its unique Asian-inspired menu, a slick selection of drinks, a stimulating soundtrack and sophisticated atmosphere, served up in a specially crafted social space.

Perfect for enjoying an amazing night out, whether you choose to spend the whole evening at Zenn, or want to pop in for part of it, this 350-seat venue with its contemporary architecture and glassfronted ground floor area.

Whether guests choose to dine, dance or relax in the Zenn garden, this location will provide the perfect backdrop to the summer season and beyond. Zenn Liverpool has already attracted the Head Chef from Australasia Manchester, and the team have travelled to key destinations around the world, taking inspiration from their favourite places and venues, to ensure that Liverpool will have its own similarly original destination. With emphasis placed on invigorating dishes using fresh, local produce combined with sensuous taste experiences, Zenn has launched its key dishes including the USDA Steak and the Chilli Beef Sushi. After a series of soft openings and a packed corporate hospitality welcome event, Zenn has already shown itself as the lunch-until-late place to be seen, with its aquatic-themed interior themes, luxury dining spaces, and Instagramworthy rooftop zone, perfect for relaxing drinks and enjoying Zenn’s in-house DJs. It is a cool and ambient oasis as soon as you step through the statement front entrance.

MATSUDAI RAMEN AT THE BANK: AUGUST OPENING DATE CONFIRMED Cult Cardiff noodle wizards Matsudai Ramen have confirmed an early August opening date for their first bricks and mortar ramen restaurant, Matsudai Ramen at the Bank. Following a five-month refurbishment of the

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former Natwest bank site in Grangetown, Cardiff, Matsudai founder James Chant will throw open the doors to his 70-cover ramen shop at 6pm on Saturday 6th August 2022. Table bookings are now live via the Matsudai website at matsudai.co.uk/ramenshopcdf.

OPENINGS

SOPWELL HOUSE ANNOUNCES THE LAUNCH OF OMBOO, ST ALBANS and Ocean specialities feature succulent seared wagyu and delicious Jumbo prawn, served with lily bulb & almond. Plant based options see warm aubergine cooked in a sweet chili soy, grilles asparagus sprinkled with a miso dust and lotus root served with asparagus and cloud ear fungus.

Just 20 minutes from central London and set within rural Hertfordshire, Omboo is bringing a brand-new concept to the area; the first of its kind in St Albans. Whether celebrating a special occasion or meeting friends for a mid-week treat, Omboo offers the perfect setting, with a buzzing atmosphere, lively music and relaxed service. For a more intimate dining experience, there is a private dining area, set within the vibrant restaurant, that seats between 8 to 12 guests and can be separated from the main restaurant with sliding partitions which still allow noise to travel through and maintain the fun atmosphere. Designed to encourage interaction and conversation between guests, there are no set starters or mains and each mouthwatering dish on the menu is delivered to the table as soon as it is ready, to be shared and enjoyed by all. The flowing food, drinks and conservation will encourage a convivial feel to the restaurant space, fostering a vibrant, elegant and laid-back atmosphere. Omboo’s design is sympathetic to the history of the food; resembling an eclectic burst of colours and flavours intertwined.

The cocktail, wine and beer offerings have been carefully curated to complement the dishes without getting lost in the punchy flavours that run throughout the menu. From an Omboo Mojito, featuring sweet Japanese Plum wine and Havana 3 Rum to a Lemon Grass Old Fashioned and For Sake Sake, a twist on the 007 favourite Martini, there’s a cocktail for every taste preference. In addition to a selection of pallet-cleansing Sake, Omboo will feature four beers chosen specially from around the world, including a local beer from Tring, Japanese Rice Beer and Singha Thai Larger.

Expertly prepared and plated by Chef Derrick Chen and his kitchen team, dishes include sashimi, tataki and maki rolls. Farm

Since starting out in late 2019, Matsudai Ramen’s pop-up events have taken over kitchens in London, Manchester and Bristol, delighting die-hard ramen fans and ramen newbies alike. And while in-person events were out of the question, thousands of DIY ramen kits were freshly prepared by James’ growing team and delivered to households all over the UK. Whilst the DIY ramen kits will continue to be a core part of Matsudai’s offering, Matsudai Ramen at the Bank will give guests a chance to enjoy an eclectic variety of ramen styles served straight from their new, open-plan kitchen.

Following in Cottonmill Spa’s footsteps, Omboo is the newest addition to Sopwell House’s offering that takes inspiration from destinations around the world. Website: www.sopwellhouse.co.uk

Available ramen styles will change with the seasons, and side dishes will include James’ signature karaage (a Japanese method of deep frying) chicken and mushrooms. Matsudai Ramen at the Bank will open Saturday August 6th from 5-10pm, then Monday to Friday 5-10pm, and Saturdays 12-10pm. From September 28th, it will also open Sundays from 12-7pm. Website: www.matsudai.co.uk

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New Antwerp restaurant celebrates sensuality and eclecticism in the heart of the fashion district. Danish design studio Space Copenhagen has just completed the design of Blueness, a new upscale restaurant in Antwerp’s celebrated fashion district. Blueness is the second restaurant Space Copenhagen has created in collaboration with acclaimed chef and restaurateur Sergio Herman. Located in the heart of Antwerp and occupying the ground floor of a 17th Century renaissance building, the space has been transformed by Space Copenhagen who sought to express the hybrid duality between the buildings past grandeur and its present function. The result is a space that infuses classical interior architecture with a modern Scandinavian design aesthetic. The building’s classical spatial proportions have been placed centre stage of the design with fragments of its original detailing, which have survived for centuries, still evident.

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Tall ceilings arch above columns with carved and decorative elements in sandstone and marble, while elaborate metalwork framing adorns the various openings and windows within the space. The design of the restaurant has been envisioned by Signe Bindslev Henriksen and Peter Bundgaard Rützou as a wonderous journey through time, where the restaurant bears witness to the different purposes and activities of the building throughout history. The subdued melancholy of Space Copenhagen’s design creates the perfect stage for Blueness Antwerp, bringing guests on a tasteful and sensuous journey within an eclectic environment. Blueness’s cuisine is both appetising and playful, fuelled by the contrast between surprise and expectation. Sergio Herman has created a finecasual concept where modern French cuisine and Japanese influences combine and enhance each other. Space Copenhagen’s design explores duality so guests can choose to either enjoy the buzz and dynamism

RESTAURANT DESIGN PROJECT of watching the open kitchen from the custom bar or take in the tranquility of an intimate candlelit dinner in the main dining room.

In the dining room, comfortable and effortless furniture in subtle colour tones of natural wood, stone, brass and linen blend with dreamy and ambient lighting provided by a sculptural Candlelight Chandelier. This bespoke cast brass piece by artist Valentin Loellmann has four arms that stretch down from the ceiling with platforms for candles that provide gentle, diffused light. Soft benches upholstered in warm rose fabric by Sahco and Kvadrat surround bespoke light oak tables, bringing a touch of Scandinavian comfort and simplicity to the space. Other tables are flanked by Loafer Dining Chairs designed by Space Copenhagen for &Tradition, upholstered in sand-coloured canvas. A custom bar commissioned by Space Copenhagen from Destroyers Builders is hand made in a beautiful deep red walnut wood, rounded edges and soft curves of which have been carefully treated to create a smooth tactile surface. For the work surfaces, the dark red walnut merges with brushed steel for easy cleaning and maintenance. The monumental bar is fronted by dark oak high Spine barstools designed by Space Copenhagen for Danish furniture brand Frederica Furniture. As well as the creating the bar, Destroyers Builders has also crafted a futuristic waiter’s station in cast aluminium. A central part of the design of Blueness is the otherworldly art and design works

that adorn the walls throughout the restaurant and bar. Space Copenhagen, who often use art to enrich the design of restaurants, worked closely with a selection of artists to create bespoke pieces that feature throughout Blueness. These spectacular works include four custom pieces by Latvian designer Germans Ermičs, the largest of which transforms the main staircase into an immersive art experience with copper toned cladding, moving from dark to light tones as guests descend. In the basement, Ermičs has also created a densely saturated colourful light installation positioned behind wrought metal bars dating back to the 18th Century, which creates an eerily magnetic and abstract space. Upstairs, Dutch artist

Mae Englegeer has provided bespoke tatami drapes for the window, their muted tones bringing serenity to the room. With Blueness Antwerp, Space Copenhagen has created a design that, while dreamy and a little melancholic, also has unexpected elements of playful eclecticism. For Bindslev Henrikson and Bundgaard Rützou, the process has been an inspiring journey exploring many possibilities and feeding their curiosity. They have also relished the opportunity to work with an exciting range of talented and creative collaborators, as well as being supported by the generous and visionary mindsets of the partnering Dhedeene family behind the Verso fashion brand.

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PEOPLE ON THE MOVE

MACELLAIO RC ASSEMBLES TOP ITALIAN TEAM

Roberto Costa

Industry heavyweights Lello Favuzzi and Jessica Monetti join Roberto Costa’s flourishing Macellaio restaurant Group. Following the opening of its sixth, flagship site in Soho, founder of restaurant group Macellaio RC, Roberto Costa, is delighted to announce the appointment of Lello Favuzzi as the new Executive Head Chef, as well as Jessica Monetti as the new Head of Operations. A superstar duo, with a wealth of experience who are taking on a group wide role to further grow and cement Macellaio as one of London’s most loved family of restaurants. With authenticity and a true Italian ethos of ingredients at the core. Best known for their Fassona steak which is sourced from the mountain valleys north of Genoa, Macellaio RC promises London diners’ incredible Italian food, sourced with respect, prepared with love and expertly cooked. Lello Favuzzi: Executive Head Chef The newly appointed Executive Head Chef, Lello Favuzzi (previously The Wolseley, Alan Yau’s Anda, Franco’s on Jermyn Street, Cervo in Sardinia, l’Anima and l’Anima café and Mortimer House) learnt to cook in his parents’ kitchen. Preparing and creating food for the whole family was an important part of everyday life and he would regularly

help his grandmother make fresh, homemade focaccia, pasta, amongst other traditional Italian dishes. Jessica Monetti: Head of Operations Originally from Venice, Italy, Jessica has lived in London for over two decades. After working in the Fashion Industry for over nine years, in May 2001 she started her career in hospitality. Fiercely passionate about food and wine, she has held a few different gigs, before starting as an Assistant Manager at Goodman Mayfair in 2009. Later, she was appointed General Manager at their Canary Wharf branch, following Dave Strauss’s footsteps where she went on to be promoted to Operations Manager in 2017. Each site will be offering corkage free lunches in all locations running until the end of August, where diners can choose their favourite wines to pair with Macellaio’s perfectly cooked steak.

C&C WELCOMES CHRIS AS H&S MANAGER Chester-based C&C Catering Equipment Ltd is pleased to welcome Chris Smart to the team, who joins the growing family-run business as Health & Safety Manager. Following recent expansion within the team and its projects, Chris will play an important role in effectively managing health and safety aspects for existing and upcoming schemes. As well as being NEBOSH and IEMA qualified, Chris also holds IOSH (technical level) and PIEMA (practitioner level) professional memberships and brings with him a wealth of experience, including implementing ISO9001, ISO14001 and ISO45001 (formally OHSAS18001) into multiple companies for over 25 years. Additionally, Chris has worked within the utilities, construction, fibre deployment and manufacturing

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industries, and has experience working with certification bodies such as Achilles, SafeContractor and CHAS. Chris commented, “I am very much looking forward to joining the team, working with everyone and bringing my experience and enthusiasm to support C&C and help develop the HSEQ management systems to become best in class.” C&C’s Managing Director Peter Kitchin added, “We’re delighted to welcome Chris to C&C and look forward to working with him and further improving ourselves as an industry leader. “Chris brings with him a hands on style and ability to work at all levels of the business with a collaborative approach and will play an important role in us adopting change in a positive manner.”