Restaurant Industry News - July 2023

Editor

Maria Lapthorn – editor@restaurantindustry.co.uk

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Francesca Amato – editorial@restaurantindustry.co.uk

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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

Interview: Executive Chef at Benares Mayfair, Sameer Taneja H2R

45 Park Lane to open new restaurant Sushi Kanesaka

BRIGHTON RESTAURANT, TUTTO, CELEBRATES SUNDAYS WITH NEW DOMENICA MENU

Tutto - the Italian restaurant from acclaimed restaurateur Razak Helalat of Brighton’s Black Rock Group - has announced the introduction of a new Sunday feasting menu, appropriately named Domenica. This new menu of decadent sharing plates will bring together the most beloved things about Italian dining, where seasonal ingredients and uncomplicated cookery are celebrated and devoured.

Tutto - meaning all - is inspired by the traditional Italian dining culture that not only focuses on simple quality and wellsourced ingredients, but on the Italian experience of friends and family coming together to drink and share good food.

Each beautifully crafted dish on the Domenica menu will be made for sharing and guests can choose two (£27), three (£32) or four courses (£37) from a selection of antipasti, primi, secondi and dessert dishes. There will also be a small selection of additional seasonal small plates for diners to sample if they’re feeling especially hungry, including Truffle Cacio e Pepe Crocchette, Fritto Misto with Lemon

Pepper Aioli and Sea Bass Crudo with Pickled Lemon and Fennel.

As for the drinks, there will be an elegant Aperitivo trolley serving the choice of four seasonal spritzes, poured and mixed tableside. Throughout the summer, guests can choose from a Rhubarb Spritz, Limoncello Spritz, Cherry Spritz or Nectarine Spritz - all made using housemade cellos (a fruit based vodka infusion) mixed with Prosecco.

This will be a meal to take your time over, whether you’re soaking up some sun on one of the Tutto terraces or stealing a quiet moment inside the elegant 60-cover restaurant.

Guests can book online at www.sevenrooms.com/ reservations/tutto.

SYSCO GB LAUNCHES PARTNERSHIP WITH THE NATASHA ALLERGY RESEARCH FOUNDATION

Sysco GB has entered into a three-year strategic health partnership with The Natasha Allergy Research Foundation, helping to support the organisation’s goal of preventing and eradicating food allergies.

Across its operating companies, Sysco GB has already worked hard to raise awareness of the importance of food allergy and provide customers with solutions.

Country Choice, for example, has developed its own bespoke labelling solution, directly linked to a constantly updated database, to help businesses serving food to ensure that allergens are clearly labelled on food to go products. Brakes offers a similar solution through its Virtual Chef system.

However, with up to 3 million people in the UK living with food allergies, there is a need to ensure that clear

and consistent allergy information is provided everywhere, whether that is a convenience store, school, pub or restaurant.

All Sysco GB operating companies, Country Choice, kff, Medina Foodservice, Brakes and Fresh Direct will be supporting the campaign through their businesses with plans to raise awareness through a number of key activities including events, webinars and video.

IMAGES: © JENNI HELIM

BRIXTON’S THE LAUNDRY LAUNCHES ‘SEASONAL SUNDAY LUNCHING’ FOR SUMMER

Brixton’s all-day neighbourhood bistro

The Laundry launches Seasonal Sunday

Lunching - a limited edition new Sunday offering that puts seasonality at the core.

A light summer alternative to the bistro’s sell-out Sunday Roasts, the new menu comprises an all new Sunday board featuring weekly-changing specials with a seasonal and British-grown focus, complimented by favourites from the bistro’s brunch and all day menu. Guests can expect playful blackboard specials aplenty from Head Chef Sami Harvey and team, such as a generous reimagining of the popular Spicy Prawn Cocktail, scaled up for six to share, and a Mango Mojito using local Brixton Market Row Rum.

Other sample dishes include:

• Watermelon, feta & black olive salad

• English Ploughman’s plate (for 1)salami, cheddar, chutney, baguette

• Plaice Meuniere

• Prawn Cocktail; spicy Marie Rose sauce, coriander (For six to share)

• English strawberries & cream

Served from 10am-5pm, Seasonal Sunday Lunching can be enjoyed al fresco on

L.A BREWERY LANDS UK & IRELAND NANDO’S DEAL

Suffolk-based brand, L.A Brewery has partnered with famous chicken restaurant chain, Nando’s, to launch its Citrus Hops into all venues across the UK and Ireland. The drink will be priced at £4.00.

L.A Brewery Citrus Hops, 330ml offers the rich hoppy depths of a New England IPA combined with the refreshing tart acidity of kombucha which can be enjoyed alongside any Nando’s dish as a refreshing, non-alcoholic alternative to beer, whilst also knowing it is supporting gut health.

The Citrus Hops balances notes of lime, tropical fruits and flowers with crisp kombucha for a refreshing hoppy finish.

the bistro’s Parisian-style terrace or, in inclement weather, inside the beautifullyrestored Edwardian bistro. Sunday dishes are also best served alongside a crisp glass of wine or refreshing cocktail, including The Laundry’s signature Cucumber Margarita, Mango Sour or Rosé Sangria.

The B-Corp accredited L.A Brewery brew drinks using a natural fermentation process with innovative blends of tea, plants and flowers. Sustainably brewed and bottled using 100% recyclable materials in the Suffolk countryside, it’s vegan, has live gut-friendly cultures and is made using natural ingredients, meaning no additives or preservatives.

The launch comes at a time when the market for alcohol-free beer, wine and spirits is already booming, amongst predictions that low and no alcohol beer will increase by nearly 13% per year over the next three years and is the most rapid growing drinks product in the UK.

GET READY… GET SET!

Duck & Waffle Edinburgh’s All New Set Menu Has Arrived.

Building on the success of its Grand Opening party earlier this month, Duck & Waffle Edinburgh has introduced a chefcurated Set Menu featuring a multi-course selection of new and signature favourites, perfect for lunch, pre-theatre dining or Sunday supper. The new Set Menu is available every Monday to Friday from 11:30am to 5pm, and on Sundays from 5pm to 11pm, and priced at £23 for two and £28 for three courses.

Created under the direction of Culinary Director Daniel Barbosa and Executive Chef Lucia Gregusova the menu utilizes

Scottish produce and seafood to maximize flavour and value for Edinburgh diners. To kick off the meal, guests may order a round of craft cocktails followed by a choice of 2 or 3-courses - each offering a selection of standout dishes. Highlights include the refreshing Atlantic Prawn Roll with Marie Rose sauce, specialty Duck Burger - available exclusively as part of the Set Menu - and an all-new spin on the restaurant’s namesake dish: The ‘Wanna Be Duck & Waffle’ with crispy tempura hen of the wood’s mushroom, fried duck egg,

mustard maple syrup and a buttermilk waffle; guaranteed to surprise and delight.

The globally renowned restaurant and bar made its debut in Scotland earlier this year within the St James Quarter. The venue merges dynamic interiors, unrivalled hospitality, a buzzy atmosphere, and mouth-watering signature fare to create an unforgettable dining experience that has become a hallmark of the brand, welcoming guests for breakfast, lunch, dinner, weekend brunch and cocktails.

SUMMER OF BBQ AT THE STAFFORD LONDON

This summer, The Stafford London is firing up its Kamado Joe grills in the characterful cobbled courtyard of The American Bar. Summer of BBQ is now live, with the al fresco dining experience including delicious BBQ dishes created by Lisa Goodwin-Allen and a brand-new summer cocktail menu.

Lisa, who oversees the menu direction at The Stafford as well as being Executive Chef of Michelin-starred Northcote in Lancashire, has created an irresistible

menu, using the finest British ingredients whilst also taking inspiration from the flavours of open-fire cooking around the world. All dishes are cooked on Kamado Joe’s premium ceramic grills. On the menu, there are starters such as Lamb pastrami with potato flatbread, cucumber and mint yoghurt and Cedar plank salmon with fennel salad and citrus crème fraîche. Main courses include Tandoori monkfish kebab with slaw and flatbread and Curried cauliflower steak with toasted almonds and pomegranate seeds. Spiced rum-

glazed BBQ pineapple provides the perfect sweet treat to complete the summer dining experience. A new cocktail list is also available alongside the BBQ menus, created by The American Bar’s Director of Mixology, Salvatore Megna. Bursting with summer flavours, highlights include Sakura with Snow Queen Vodka, cherry blossom, plum, sage, citrus and limoncello, and Giardino Estivo with Nicholson Gin, passion fruit, cantaloupe melon, Italicus Rosolio Di Bergamotto, citrus and Champagne.

THE GAFF RESTAURANT OPENS IN BATH, MAKING FOOD MEMORIES ON SMALL PLATES

A place of elevated home comforts and social dining, The Gaff has opened its doors on Milsom Place in Bath. Following the highly successful launch of The Gaff in Abergavenny during 2019, owners Danielle Phillips and Dan Saunders have now created a cosy but contemporary restaurant and bar in the heart of the Georgian city, offering a daily-changing menu of bold and beautiful small plates.

FIRST LOOK: POPULAR INDO-IRANIAN EATERY CHAAKOO BOMBAY CAFÉ OPENS DOORS IN EDINBURGH

A popular Indo-Iranian street food restaurant has opened its first restaurant in Edinburgh.

Situated on Lothian Road, the brand new Chaakoo Bombay Café is an authentic fusion of flavours inspired by Mumbai and Iranian cuisine serving street food and small plates.

With dishes like a Smoked Chicken Tikka Kebab, Daal Makhani and Kerala Monkfish available, diners can expect an authentic experience from the bustling atmosphere to the dynamic flavours. Popular plates include Keema Matar - a dish of minced lamb simmered with garden peas, garlic and ground spices and the fan favourite, Butter Chicken.

The interiors harken back to the original bustling Irani cafes, set up by Iranian and Persian immigrants who came to India in the 19th century.

These cafes were popular for Irani chai tea and a melting pot menu of classic Iranian grill dishes and classic Bombay (now Mumbai) dishes alike.

Chaakoo is the newest addition to Lothian Road’s thriving food and drink scene, which has become a popular foodie hotspot in recent years.

The first Chaakoo was opened on Glasgow’s St Vincent Street in 2016, and after a successful three years, its second premises in 2019 in Glasgow’s west end.

Taking its name from the Irish slang for ‘home’, The Gaff blends refined culinary craft with a warm and welcoming environment. Intended to be a home from home for its diners, the 30 cover restaurant features a 16ft open kitchen that stretches across the dining space, allowing the chefs to interact with guests throughout their meals, as well as a four seat Chef’s Table and a private dining

Like its popular sister restaurants in Glasgow, Chaakoo Edinburgh is open for takeaway www.chaakoo.co.uk.

room, The Cwtch, which seats six guests.

The Gaff menu begins with the best possible ingredients, which are then prepared with respect and passion. Each dish is rooted in the chefs’ own memories and experiences, resulting in a menu with strong modern British influences, which also takes in culinary inspiration from further afield.

Signature dishes include Sticky Lamb Shoulder on a

Sourdough Crumpet with Housekeepers Sauce, Middle White Pig with Charcuterie Sauce and Pickled Cabbage, and Miso Aubergine with Soy, Ginger and Shiso. Dessert options include the Gaffa Cake, Rhubarb Trifle, and Caramel Panna Cotta with Popcorn and Praline.

The Gaff in Bath is open from Tuesday to Sunday each week. Diners can book via www.thegaffrestaurant. co.uk/bath.

WILD AT THE CROSS - NOW OPEN

Named ‘Wild’ as a nod to the late night debauchery the nightclub is famed for, the 55-cover restaurant serves a carefully curated Mediterranean menu designed for sharing.

Having built a cult reputation among the London dance music scene between 1993 and 2007, The Cross reopened after 15 years in its new guise in September 2022.

A six-story destination for guests to drink, dine, and dance the night away, Wild is the perfect addition to the evening’s entertainment.

Located on the first floor, the restaurant serves a produce-led, seasonally changing menu from Head Chef Luis Diego Loria Ortega, previously of Brasserie Blanc Threadneedle Street

and The Ivy St John’s Wood. Hero dishes on the menu include Croquetas Bravas (filled with Jamon Iberico and Monte Enebro goat’s cheese), Grilled King Prawns (garnished with red chilli, garlic, parsley, anchovies, and fresh lime), Roast Hispi Cabbage (garnished with pomegranate, tahini, and hazelnut dukkah), Roast Wild Sea Bass (with shaved fennel salad, marsh samphire, and Amalfi lemon), and Spring Suffolk Lamb Cutlets (served with smoked aubergine, pine nuts, tashkin mint, and rose harissa).

Wild is a destination in its own right as well as the perfect appetiser to an evening of dancing; the ground floor is a characterful room adorned with reclaimed timber beams, contrasted with a luxurious collection of bespoke furniture, allowing guests to relax and enjoy cocktails in a cool, comfortable and intimate space. Signature tipples include a Coconut Margarita, a Pandan Whisky Sour and the Pecan Pie Old Fashioned, an intriguing take on a classic but with The Cross’ inimitable twist.

Address: The Cross, 2-4 Wharfdale Rd., London N1 9RY

Tuesday - Sunday, 6pm-11pm

Website: www.thecrosslondon.com

A FEAST OF SEA, GARDEN & FIELD: BEDRUTHAN HOTEL INTRODUCES OGO RESTAURANT

Scandi-inspired retreat Bedruthan Hotel & Spa is thrilled to announce its new restaurant concept, Ogo. Translating to ‘Cave’ in Cornish, Ogo is inspired by the coastline’s natural bounty with menus emphasising a commitment to deliver seasonal, high-quality ingredients. From beach foraging for edible seaweeds and berries from the clifftops to working with local fisherman for their daily catch, Ogo showcases the best of hyper-local produce in the Southwest.

Located within the Bedruthan hotel in Mawgan Porth, Ogo takes the place of

the former The Herring and brings a new direction for the restaurant. Head Chef George Richardson’s keen passion for showcasing the best of Cornish produce is reflected through partnerships with handpicked local suppliers and farms who share his commitment to sustainable practices. Focussing on in-season produce, the daily changing menu will vary according to the season and retain a focus on provenance: from what the boats bring in each day along the South coast, to foraged ingredients from the surrounding countryside.

“We are pleased to bring Bedruthan’s principles of sustainability and provenance to life on the plate at Ogo, and delight diners’ palates with authentic flavours that represent the spirit of the community in which we are located,” said, George Richardson, Head Chef at Ogo Restaurant.

Highlights from the dinner menu include steamed Cornish brill with Champagne, mussels and sea herbs; Mora Farm confit courgette with basil, olive oil and tempura flower, served alongside Padstow Kitchen Garden brassicas and confit garlic. For a lighter option during the day, Ogo encourages diners to enjoy the finer things in life at a slower pace, with flavoursome food in a relaxed setting.

With the choice of dining outside on the dune-side terrace listening to the waves roll in, diners can share smaller dishes combining ingredients from Cornwall’s coast, gardens, and fields, such as Native oyster with house fermented hot sauce and pickled green chilli; grilled hand-dived scallop with wild garlic butter and crispy sourdough; and pickled Cornish mackerel with Mora Farm rhubarb and elderflower. All dishes are perfectly paired with a selection of organic wines, including locally produced Polgoon Pinot Noir Rosé and Trevibban Mill Harlyn.

WHY HENKELMAN UK?

For over 28 years, Henkelman has been the UK and European No. 1 brand in vacuum packers. Many Michelin star chefs around the world use Henkelman vacuum packers, which tells you that the brand is synonymous with quality. Henkelman UK keep an extensive range of the popular models in stock, and can deliver them to the mainland UK within 24-48 hours. Our showroom in Ashford, Kent allows customers to view the machines and learn of their capabilities first-hand. There are models to suit all budgets and applications, and we not only have a range of new machines but can also offer used machines. We always have the Jumbo 42 (the UK’s bestselling model) and the Boxer 52 (the UK’s biggest tabletop model), as well as floor models such as the Falcon 52, Marlin 52, and Polar 80 in stock. Additionally, we keep double chamber models such as the Polar 2-50, Polar 2-85, and Polar 2-95 in stock.

Henkelman UK offers the most competitive pricing in the industry for the UK marketplace, with models to suit all applications and budgets.

We also have an extensive stock of vacuum packer spare parts, ready to be dispatched when needed.

What are the benefits of Vacuum Packing your product?

Ensuring that products and storage areas are free from contamination and hermetically sealed.

Cost savings and increased turnover due to extended product shelf life:

• Meats: Natural duration 3 days / Vacuum refrigerated 15 days

• Fish: Natural duration 3 days / Vacuum refrigerated 12 days

• Vegetables: Natural duration 7 days / Vacuum refrigerated 25 days

• Ham: Natural duration 5 days / Vacuum refrigerated 20 days

• Cooked dishes (e.g., rice, pasta): Natural duration 3 days / Vacuum refrigerated 15 days

Ensuring no product is lost due to drying out, moulds, or freezer burn, vacuum packing provides a professional product

presentation whilst giving accurate portion.

How do Henkelman UK vacuum packers help improve food safety and quality?

Henkelman UK vacuum packers are designed to help improve food safety and quality in a number of ways. Vacuum packing helps to extend the shelf life of food products by removing oxygen from the packaging and creating an airtight seal. This helps to prevent the growth of bacteria and other microorganisms, reducing the risk of food spoilage and contamination. Vacuum packing also helps to keep food fresh for longer, preserving its flavour, texture, and nutritional value. Additionally, vacuum packing helps to reduce food waste by preventing food from going off before it can be consumed.

What machine is best for me?

Head over to our website FAQs to find out at www.henkelman.co.uk . Here are a few table top vacuum packer model suggestions:

Jumbo 42 – UK's Bestselling machine! £1,499 + VAT

This machine is ideal for your everyday, occasional, and initial packaging needs. It is perfect for restaurants where it is only used occasionally. It is easy to use and plug and play ready to go!

The Boxer 42 H20 ACS with label printer £3,149 + VAT

This vacuum packer machine is the most versatile one you can find for your kitchen, with features like Liquid Control sensor for vacuum packing liquids like soups and sauces, marinating programme to speed up marinating time, and Jar programme for vacuum packing jars. This is the model that all chefs must have. Perfectly at home in the kitchens of Michelin Star chefs like Chef Graham Garrett from the West House in Biddenden, Kent & The Mosimann’s Private Dining Club in Belgravia, London.

Boxer 52 £2,999 + VAT

This vacuum packer is an ideal choice for those who need to vacuum pack long and bulky items such as loins, legs, racks of ribs, extra-large sausages, whole or filleted fish, or who are looking to expedite their vacuum packing process. It features two 410mm seal bars and 520mm of usable space between them, and is ready to use right out of the box.

SEE SOME ACTION!” CALL AT HOLYROOD LAUNCH OF ASIAN RESTAURANT AWARDS – SCOTLAND

The launch of the 7th Asian Restaurant Awards – Scotland, hosted by Shadow Minister for Culture, Europe, and International Development, Foysol Choudhury, at the Scottish Parliament, was met with a call for real government support for the beleaguered hospitality sector – in addition to the “nice words” from Scottish politicians.

Attended by 100 VIP guests, including more than 20 Scottish MEPs, speakers at the networking dinner heard Scotland’s restaurateurs praised for their contribution to the nation’s economy and their local communities.

Responding on behalf of the Awards’ judges, George Shaw thanked the MEPs for their support in attending the event and their “kind words” before adding, “but now let’s see some action.”

Spice lovers can now vote for their favourite chefs, restaurants and takeaways, by region, for Central Scotland, Glasgow, Highland & Islands, Lothian, Mid Scotland & Fife, North East, South, and West, via: www.asianrestaurantawards.org/scotlandnomination-form

The event was organised by the Asian Catering Federation (ACF), which represents the UK’s 35,000 Asian and Oriental restaurants and takeaways. The Awards are open to Asian cuisines: Bangladeshi, Burmese, Chinese, Filipino, Indian, Indonesian, Japanese, Korean, Malaysian, Middle Eastern, Pakistani, Singaporean, Sri Lankan, Thai, Turkish and Vietnamese.

The Awards will be presented at a glittering gala dinner at The Sheraton Grand Hotel, Edinburgh on 18th September 2023.

RESTAURANT ASSOCIATES UK ANNOUNCES WINNER OF LAKE DISTRICT FARMERS SUSTAINABLE LAMB COOKING COMPETITION

Restaurant Associates, a leading provider of exceptional dining experiences, is thrilled to announce the winner of the highly anticipated Lake District Farmers Sustainable Lamb Cooking Competition, which took place last week at Canary Wharf. After a closely contested final with remarkable dishes presented, Chef Josh Lyons emerged as the deserving champion, showcasing his culinary finesse and creativity.

The competition showcased the culinary talents of exceptional chefs who were tasked with incorporating sustainably farmed lamb from Lake District Farmers into their innovative and dishes. The final round witnessed an impressive display of skill and craftsmanship, making the judging process a challenging one.

Renowned Michelin-starred chef Brett Graham, known for his culinary mastery at the Ledbury, and Steve Groves from Restaurant Associates had the honour of judging the event. Both esteemed judges were astounded by the high standard of craftsmanship and skills demonstrated by the finalists. Their expertise and discerning palates made for a fair and rigorous evaluation.

Ben Harman, the Head of Culinary at Restaurant Associates, expressed his admiration for the participants,

stating, “We were truly impressed by the level of talent and creativity displayed throughout the Lake District Farmers Sustainable Lamb Cooking Competition. The chefs’ ability to transform sustainably farmed lamb into outstanding dishes was truly commendable.”

Chef Josh Lyons’ winning dish exemplified his ability to elevate the natural flavours of the sustainably farmed lamb while incorporating innovative techniques and seasonal ingredients. His dedication to sustainable and ethically sourced produce truly shone through in his culinary creation.

The competition not only celebrated the culinary excellence of the participating chefs but also highlighted the importance of sustainable farming practices. Lake District Farmers’ commitment to ethical and environmentally conscious farming resonates with Restaurant Associates’ values, making the collaboration for this competition a perfect match. Hayden Armstrong from Lake District Farmers presented the winning prize and will be welcoming the chefs in the Lake District shortly to demonstrate their husbandry and welfare standards. As a company, Restaurant Associates remains committed to promoting sustainability, culinary innovation, and supporting local producers. The Lake District Farmers Sustainable Lamb Cooking Competition served as an exciting platform to recognise the talent within the business while emphasising the importance of responsible sourcing.

“LET’S

SCOTLAND’S ICONIC ROADSIDE CAFÉ NAMED AS ONE OF THE TOP 30 ‘BEST PLACES TO WORK IN HOSPITALITY 2023’

Scotland’s iconic roadside cafe, The Real Food Café in Tyndrum has received a top 30 listing in the UK’s most prestigious hospitality employment awards.

‘The Best Places to Work in Hospitality’ awards, run by The Caterer magazine identify and showcase the Top 30 operators who lead the way in people engagement and workplace culture. Companies are recommended by their employees who answer four ‘killer questions’ and share what’s important to them at work and rate well their employer is delivering on that goal. The business received an exceptional score of 92% in response to those questions.

The Real Food Café received a place in the Top 30 for the following reasons:

• Culture – the businesses maintains an inclusive culture based on trust,

honesty and open communication. The business holds regular culture meetings to discuss how things are working and to address issues that have arisen.

• Listening – the business engages its team through periodic anonymous feedback surveys, following up with planned action on the back of the team’s input.

• The Real Food Café has been a Living Wage employer since 2019; they reward well for exceeding expectations. In 2022 the business paid £24,500 in bonuses to 25 staff.

• They offer comprehensive benefits including, but not limited to an EAP (Employee Assistance Programme) and access to a national discounts platform to help their team’s income go further.

• The business is actively engaged in learning and development journeys

for the team, all of whom receive an annual Personal Development Review with a follow up mid-way through the year.

SAMEER TANEJA

Restaurant Industry News speaks with Executive Chef Sameer Taneja all about Michelin-starred Indian restaurant: Benares Mayfair

Talk us through your journey into the industry; have you always had a passion for cooking?

I’m originally from Delhi in India and this is where I first developed an interest in food. I was academically challenged as a student, so decided to explore culinary

arts as a qualification at Mangalore University on India’s Southwest Coast.

My first professional cooking experience was at Oberoi Rajvilaz Hotel, Jaipur, where I had the opportunity to learn from leading industry experts and was given the confidence to improve every day.

What has been your most memorable experience so far?

Every day is a new experience, but acquiring the Michelin star for Benares has been by far the most significant and most memorable.

Who or what inspires you?

My team. They are hungry to learn, which inspires me greatly.

What is your signature cooking style?

No signature style yet; discovering something new every day. Following my training, I thought I would be cooking European food, which has a real discipline. However, I soon learnt that Indian food is just as disciplined. My style of cooking merges Indian cuisine with Western favours. I create dishes that are deep-rooted Indian food, married with the best locally sourced produce. I inject my experience of western cooking to the kitchen, but don’t tend to create fusion dishes of different cuisines, instead working to create exciting food which has traditional flavours alongside innovation.

What ingredients and flavours do you most like creating with and why?

I like to cook with simple ingredients, and I love umami in my food.

Continued >>>

Do you use local and seasonal produce?

We focus on carefully sources produce, making sure we are working with the highest quality ingredients.

What are some of the dishes on the menu currently at Benares?

I love my cured fish chaat. It has been on our A La Carte menu since the day I joined as Exec Chef. We also have oyster and seabream chaat, Malabar scallops.

How popular is the Chef’s table? Extremely popular.

There is hardly a day that it’s not occupied, it’s always booked.

How important is it to create new dishes that bring something new and exciting to the menu?

Very important. Not only for the diners but also for the team which keeps them motivated, keep them inspired and create fresh options.

Do wine pairings help enhance and compliment specific flavours/ ingredients within the dishes?

Yes, if done carefully. Sometimes wines play a vital role.

In a few words, why should everyone come and visit Benares Mayfair?

Benares is an institution. Diners are guaranteed an incredible journey as soon as they step inside the restaurant. Every step of the way will contribute to an extraordinary and unforgettable dining experience.

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UTILISING OUTSIDE SPACES TO BENEFIT THE BOTTOM LINE

By Simon Atha, Director, Boyer (part of Leaders Romans Group)

The mainstream media presents a gloomy picture of consumers’ spending power, drawing conclusions about the ‘inevitable’ impact on hospitality industry.

But while some bars and restaurants have already suffered as a result of the cost of living crisis, those that are strong, innovative and resourceful can survive. And as the weather warms and the evenings lengthen, there’s every reason to shake off the winter gloom.

One of the ways in which this can be achieved is using existing outside spaces to create the facilities that everyone looks forward to as the summer approaches. Inviting alfresco hospitality, whether in the traditional café culture style or something more alternative presents numerous opportunities for diversification.

Opportunities are endless, from traditional weddings, birthdays, christenings and funerals to sporting events, live music performances, beer and cider festivals and national occasions – such as the coronations. You’ll know what will appeal to your local customers, and you can create more ideas for outdoor occasions by asking them directly.

And even when the summer disappoints, shelters, heaters and cosy blankets can still make the experience safe and enjoyable.

It goes without saying that maximising your outdoor space means maximising your profits. But it can also help attract passing trade, and options such as awnings can provide cost-effective advertising for your events and suppliers.

So its worth considering what can and can’t be achieved within planning law. In the most simple terms, there are three categories of consent: no planning permission required; temporary uses and structures that fall under the category of ‘permitted development and those which require full planning consent through the standard planning application process.

Without planning consent, hospitality owners and managers may introduce a variety of temporary and moveable structures to help diversify and extend their offer - such as moveable play equipment, tables and chairs, large parasols and patio heaters.

Since Covid, permission has existed for ‘temporary’ structures (essentially, anything which can be moved if required), for a limited period of 28 days per year. This may sound restrictive, but 28 days is every Saturday for half a year, or every Saturday

and Sunday in June, July and August. This use would cover the use of a marquee, pagoda or jumbrella.

Then there’s Class BB, which allows for 120 days’ use of temporary structures, following prior approval by the local planning authority. This allows for any of those features listed above to be used outside on a daily basis over the summer.

The prior approvals process is not complicated or time-consuming. In very simple terms, the legislation requires that the structures do not exceed 3 metres in height or occupy more than 50% of the footprint of the building, or 50 square metres.

Change of use planning consent which falls under Permitted Development Rights frequently covers other changes that might be necessary to host al fresco dining. For example, louvred roof systems offer a new and unique way to expand and improve outdoor areas: with motorised blades that can rotate up to 135°, they can open up to allow a directed yet natural airflow, while also providing shade by responding to the sun’s position. They can also be shut if needed, providing a water tight seal to prevent the tables and chairs becoming wet.

Permanent awnings, outdoor rooms and pods fall under this category. Similarly, these provide a great opportunity for diversification and all year-round protection from sun, wind and rain. You might also want to consider louvered bioclimactic pods. Similar to louvred roof systems, these are retractable fabric roofs with aluminium blades which twist when operated to be opened, and let light and air in and out or closed to form a ceiling. In some cases extensions, conservatories and the creation of rooftop terraces can be achieved through permitted development rights, but it is important to seek advice on this as whether permitted development rights or full planning permission is required will impact on timing.

To serve the extra footfall, additional parking might be provided on adjoining land. Under the principles of ‘temporary’ use, this is allowed for up to 28 days without planning consent; for more than 28 days, change of use consent it required.

For bars which don’t provide food but may want to extend their offer or even host a food festival, there’s the opportunity for street food vans. This doesn’t require planning consent specifically, though licensing for food safety may be required.

The industry calculates that even a very simple outdoor space can increase revenue by up to 30% - in most circumstances, as very little cost.

OUTDOORS TO EXPERIENCE

Pedrali collections customise open-air spaces

As spring approaches, the desire to spend time outdoor is growing, even more now that trends are leading us to experience open-air spaces as true extensions of livings.

Enhancing them therefore becomes essential: dehors of bars, hotels and restaurants or domestic spaces such as terraces and gardens must ensure people’s calm and reflect the identity of the place where they are located.

Sofas characterised by soft water-repellent upholstery and hand-woven or made from recycled materials seats are protagonists of Pedrali outdoor comfort, offering design and functional solutions. Collections conceived and produced to provide users’ well-being, defined by excellent technical performances and aesthetics, in a perfect harmony of nuances and materials, thanks also to the choice of refined textured fabrics designed specifically for outdoor use.

Made with high-quality materials, these collections guarantee resistance to different weather conditions, easy cleaning and durability.

An armchair designed for the outdoors, but it is equally suited to any setting for pure relaxation is Lamorisse, designed by CMP Design.

Its aluminium frame makes it ideal for a waterfront veranda, shaded outdoor areas, for a poolside table, and even on a ship deck. Its lightweight structure in extruded aluminium, with oval legs welded to round tube armrests, holds a large and enveloping cushion.

The seat is supported by elastic belts that offer maximum comfort and strength which almost disappear to focus the attention on the cushion, consisting of multiple sections joined by a zip and folded to create a shell.

Pedrali outdoor sofas create microworlds of comfort en plein air. Reva Cocoon, whose

very name evokes a relaxing, dreamy ambience, is charaterised by soft lines and generous sizes. Designed by Patrick Jouin, is a piece of furniture that is highly adaptable and configurable in a variety of ways to ensure maximum comfort and personalisation. The result is a new concept of elegance marked by pure lines and a refined appearance.

The line stands out for its striking backrests in stainless steel woven with rope in weather-resistant polypropylene made 100% in Italy by expert craftsmen. The feeling of envelopment is enhanced by the soft cushions that rest on the structure and are available in different shapes: rectangular, square and round.

The woven also defines Babila Twist armchair designed by Odo Fioravanti made of steel and characterised by a large and welcoming shell. Once again, the woven covering the body is made of a flat, weather-resistant polypropylene rope. A comfortable cushion made from dry-feel polyurethane foam that dries quickly, is covered in fabric for outdoor use.

Designed for home living but also for lounge areas in hospitality places, Nolita Sofa by CMP Design is a piece of furniture that confirms its summery and joyful character, featuring simple and iconic shapes and a steel tube structure that provide visual rhythm and gentle proportions and ensure the greatest strength and durability. The Nolita sofa keeps the collection’s distinctive features of transparency and lightness. The comfort is enhanced by soft cushions in polyester,

protected by a waterproof cover and covered with outdoor or polypropylene fabrics.

The versatility of Nolita sofa lies in the possibility to combine different modules: linear or angular with right or left armrest. Outdoor lounge seating systems that encapsulates the comfort and elegance of an indoor sofa, such as Arki-Sofa, characterised by geometrically shaped and generously thick cushions that rest on a light structure supported by elastic belts, while the backrests and armrests are characterised by distinctive teak detailing.

Through the presence of linear modules and chaise longues, with Arki-Sofa multiple compositions can be created to meet the needs of space and personalisation.

A newcomer is Souvenir, designed by Eugeni Quitllet. Available as a chair and as an armchair, Souvenir reinterprets the classic green chairs of the Jardin des Tuileries or the Jardin du Luxembourg, the Parisian icons known all over the world.

Souvenir echoes the iconic shape of these chairs, reinterpreting them through the use of a new material. The result is a monoblock made of polypropylene designed specifically for outdoor use. The soft shapes and three-dimensional slats make Souvenir particularly comfortable. The legs widen towards the bottom, where they merge with an attractive small foot.

In line with the company’s quest for environmental sustainability, Souvenir also comes in a “recycled grey” version made from recycled polypropylene material: 50% from plastic material post-consumer waste and 50% plastic material industrial waste.

“The versatility of Nolita sofa lies in the possibility to combine different modules: linear or angular with right or left armrest.”

45 PARK LANE TO OPEN NEW RESTAURANT SUSHI KANESAKA

45 Park Lane is pleased to announce the opening of Sushi Kanesaka on July 1, 2023; an intimate and traditional 13-seater omakase counter restaurant at this vibrant hotel in the heart of Mayfair.

London’s Sushi Kanesaka marks the opening of the first restaurant outside of Asia Pacific by heralded omakase chef Shinji Kanesaka: the

sushi artisan behind Tokyo’s Sushi Kanesaka, which has retained two Michelin-stars since 2018. It is known by many as the ultimate destination for an extraordinary yet traditional sushi experience, showcasing time-honoured techniques.

Housed behind a discreet doorway within the contemporary and luxurious surrounds of 45 Park Lane, Sushi Kanesaka brings the mastery of Edomae sushi in its most traditional, purest form – to London, setting a new benchmark for omakase dining in the city. Translated as “I’ll leave it up to you”, omakase dining means the very finest delicacies, chosen in the moment by masters of the art. In a quest for perfection, Kanesaka-san is joined by a small team of eight chefs, sommeliers, and hosts with a number of the team joining from the chef’s portfolio of esteemed restaurants.

CASA DO FRANGO ANNOUNCES 4TH LONDON OPENING IN VICTORIA

Casa do Frango, London’s cult Piri-Piri chicken spot, announces the opening of their fourth site in the capital.

Straight from the Algarve, Casa do Frango brings The Spirit of Southern Portugal and the region’s unpretentious dining culture to London. Just a stone’s throw from Victoria station, Casa do Frango will make its home in the Nova development.

Set across two floors and seating 260 guests, there will be a large, light-flooded ground floor: a secondfloor mezzanine, and an alfresco, street-side terrace. With its flexible space, buzzy vibe,

and relaxed hospitality, it is modest and welcomingmaking it the ideal spot for all occasions.

The menu will be a continuation of the other three sites, with all the fan favourites firmly on the menu and a new selection of fresh, seasonal dishes to complement. At the heart of the menu is Frango PiriPiri – now internationally renowned, this Algarvian staple finds its roots in Mozambique and Angola, where the Malagueta chillies flourished. True to its origins and drawing on co-founder Marco Mendes’ Algarvian heritage, Casa do Frango use an age-old Piri-Piri recipe, perfected over time; half a

chicken is grilled over an open-fire, stoked with wood charcoal to create the unmistakable flavour and char that is paramount to the dish, dubbed by critics as “the best chicken and chips in town.”

Alongside the main event, traditional sharing plates draw from some of Portugal’s most iconic dishes.

OPENINGS

HARVEST IS NOW OPEN IN KENSAL RISE

Harvest by chef and restaurateur, Jesse Dunford Wood in Kensal Rise, North West London is now officially open. Harvest is the third restaurant in Dunford Wood’s portfolio, with other venues including pub and dining room Parlour (also in Kensal Rise) and 6 Portland Road (Holland Park). Cementing his credentials as a talented and considered neighbourhood chef operator, Dunford Wood made a name for himself originally having trained with the likes of Rowley Leigh and Michael Caines before opening the National Dining Rooms with Oliver Peyton and then relaunching The Mall Tavern prior to the arrival of Parlour in 2012.

Having opened on bustling Chamberlayne Road in Kensal Rise, the bright and light restaurant has taken over what was previously a former favourite local and longstanding curry house – Bawarchi - in the heart of the Kensal Village. The modern British restaurant is open all day; starting with coffee & breakfast from early morning, through to daily brunch, lunch and dinner, and is destined to quickly become a staple for locals and visitors alike.

The colourful, approachable, seasonal and British-led menus will evolve throughout the day and week, with a £15 set lunch menu also on offer. Regularly changing, there is an emphasis on British coastal fish, and direct-from-farm meat which are complemented by contemporary plant-led dishes. Dunford Wood’s menus utilise ingredients drawing upon a wealth of significant supplier relationships nurtured over the last 20 years of running professional kitchens in the UK. The drinks offering is wine led with a short yet curated list, accompanied by refined cocktails, and a strong non-alcoholic offer. In collaboration with neighbouring Portobello Brewery, a Harvest Pilsner is also available.

Harvest is now open at 68 Chamberlayne Road, Kensal Rise, London NW10 3JJ

Website: harvestrestaurantuk.com

PREMIUM RODIZIO RESTAURANT GROUP, FAZENDA, ANNOUNCES

2ND AUGUST OPENING DATE FOR DEBUT LONDON SITE

Premium South-American restaurant group Fazenda will open its first London restaurant in Bishopsgate this August 2023. Spanning across two floors in the 100 Bishopsgate Tower in the heart of the financial district, the 170 cover restaurant will feature an expansive standalone bar with al-fresco tables for summer drinking.

The restaurant is set to be the brand’s largest restaurant to date, following successful launches in Leeds, Manchester, Birmingham, Liverpool, and Edinburgh. Reimagining traditional cuisine from the

Pampas in Argentina and Southern Brazil, Fazenda centres around a passion for the highest quality of meats and freshly prepared sides, served in authentic Rodizio style (a unique method of serving a variety of grilled meats carved at the table).

Featuring three luxurious private dining rooms, as well as an inviting ground-floor bar and lounge, Fazenda Bishopsgate will take this essence of traditional South American grill and the Rodizio concept the brand is famed for to another level, with its debut menu set to feature a new à la

carte menu alongside the Rodizio. The new dishes have been inspired by recent trips to Brazil and Argentina by Executive Chef Francisco Martinez, bringing the very best of Pampas cuisine to London. The menu features exquisitely prepared dishes such as ‘Wagyu Crudo’ - a starter made up of dry-aged Wagyu Cecina and Wagyu tartare, and the ‘Asado’ - a succulent beef rib slowcooked on the bone, amongst a selection of fish dishes.

The new concept will be set within an elegant, stylish, and refined space that promises to give visitors the atmosphere they need to feel special. The space throughout has been designed to enhance the warm and welcoming experience when dining at Fazenda, with the interior created by hospitality design studio Carroll Design. Every element of the space is intended to transport guests into a top-of-class cosmopolitan bar and restaurant in South America, with design elements including intricate walnut wall finishes, honed Bardiglio nuvolato marble, custom Italian leathers for seating, and stunning one-off feature chandeliers, drawing attention to the space’s high ceilings.

Complementing the à la carte and Rodizio menu, Fazenda Bishopsgate will offer a large selection of the finest Argentian, Brazilian, Chilean, and Uruguayan wines, as well as a carefully curated bespoke cocktail menu - specifically made for the London restaurant. The cocktail menu will focus on alternative and innovative expressions of South-American classics, aligning with the sophistication of the design of the restaurant.

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UNVEILING THE EXTRAORDINARY PRIVATE DINING EXPERIENCES AT LUCKY CAT, MANCHESTER

Lucky Cat Manchester, the grand Asian-inspired restaurant from the esteemed multi-Michelin-starred chef Gordon Ramsay, is thrilled to announce its latest evolution in opulent dining. Building on its reputation for creating an ambience of refined extravagance, Lucky Cat is now offering unparalleled private dining experiences to its guests.

Set within the historic confines of a majestic old bank, Lucky Cat Manchester possesses three breathtaking dining rooms including ‘the Vault,’ a captivating space transformed from the bank’s original vault. Seating up to 12 guests, the Vault is graced by glimmering feature walls and golden cats, encapsulating an air of ultimate exclusivity.

This one-of-a-kind experience is completed with a private bar and an exclusive menu featuring Monkfish tempura, Wagyu sirloin, and an exquisite dessert platter, among other gastronomical delights.

Aside from the Vault, Lucky Cat boasts two additional premium dining rooms, each seating up to eight guests. Offering a blend of privacy and opulence, these rooms present an unrivalled dining experience, perfectly

suitable for intimate gatherings or business meetings.

For those seeking a semi-private experience with a captivating atmosphere, the mezzanine area is an unbeatable choice. Overlooking the main dining space, this versatile area can accommodate up to 80 standing guests or be creatively partitioned into smaller spaces for more intimate gatherings. Additionally, a chic and spacious bar is the perfect locale for stand up receptions. This combination of the mezzanine and bar offers a dynamic, flexible option for events of different sizes, granting an immersive, energetic experience of the restaurant’s heart while preserving the feel of a secluded event.

The pièce de résistance for grand events is the opportunity to hire the entire restaurant. Lucky Cat can cater to larger affairs with space for up to 250 guests, promising an unforgettable night steeped in exquisite culinary pleasures.

To book a private dining experience, visit: www.gordonramsayrestaurants. com/lucky-cat-manchester

PÂTISSIER TIPIAK INTRODUCES FREE ALLERGEN FACT SHEETS FOR UK FOODSERVICE

SECTOR

French pâtissier Tipiak has introduced free allergen fact sheets on all products sold to the UK foodservice sector to help make life easier for food professionals.

The fact sheets, which can be downloaded from the Tipiak Food Service website, list the allergens of each product and are suitable for both behind-the-scenes and front-of-house staff. They have been created to provide essential information for food service professionals to help them keep their customers with food allergies safe.

Marie-Emmanuelle Chessé, international development project manager at Tipiak, said: “It is important to manage allergens effectively to ensure the safety of customers with food allergies. Our allergen fact sheets supply our food service customers with crucial information, which in turn can be used to provide their own customers with reassurance when it comes to allergens.”

Tipiak supplies frozen authentic French sweet and savoury pâtisserie to the hospitality sector in the UK, including canapés, petits fours, pop éclairs and gluten-free macarons. Its products are available through key wholesalers.

The new allergen fact sheets can be downloaded from www.TipiakFoodService. co.uk and then laminated if preferred.

SIMON ROGAN’S LONDON CHEF’S TABLE AULIS REOPENS WITH NEW LOOK

Aulis London, Simon Rogan’s chef’s table in Soho has reopened with a new look, to include additional seating and its very own lounge.

Now double in size from the original space, the restaurant in St Anne’s Court now seats guests per night (an increase from its original eight) whilst the adjoining lounge provides diners with a relaxed and convivial space to enjoy drinks before or after dinner.

Designed by Blacksheep, Aulis’ reimagined interiors bring a new found homely feel to the central London chef’s table whilst still reflecting Simon’s world-renowned ethos, which stems from the natural environment and Lake District landscape, the home of his three Michelin-starred restaurant L’Enclume and original Aulis chef’s table seating six.

Headed up by Executive Chef Oli Marlow and Head Chef Charlie Tayler, Aulis London opened in 2017, offering front row views of the chefs at work, whilst showcasing Simon’s signature style in

a multi-course tasting menu. Dinner at Aulis, which can be booked by a single party or as separate bookings, has been designed to ignite culinary conversations, whilst the menu has been created using ingredients predominantly sourced from Simon’s very own Lake District farm ‘Our Farm.’

Reservations now open, with seats available book from Tuesday 30th May until Saturday 16th December.

Website: www.aulis.london

With its crisp taste and fresh new packaging, Kingfisher is the perfect sessionable pilsner for any drinking occasion.

For more information, please visit:

H2R EMBRACES ‘LAZY BRUNCHING’ WITH THEIR LATEST DESIGN OF LAZY CAT FOR GASTRONOMICA

Taking inspiration from the charm of lazy morning in the backyard, H2R Design have revealed their latest design project, Lazy Cat, a breakfast and brunch restaurant providing cozy comfort food located in Murouj, Kuwait.

A homegrown concept by restauranteur Basil Al Salem, that started as a pop up in Motor city in Kuwait, the brands first bricks and motar venue is dedicated to providing a distinctive dining experiences, embodying the esscene of relaxation, jazz, and serenity, inviting guests the opportunity to relax, unwind and start the day in the right way, amidst a captivating garden atmosphere.

With a brief by leading restaurant operators Gastronomica to maintain the eclectric spirit of the orginal popup, whilst also balancing warmth, visual appeal, and cohesion, H2R Design combined various design elements, to craft an environment that exudes both welcoming energy and captivating aesthetics.

Drawing inspiration from an eclectic attitude, Lazy Cat’s design captures the essence of a lazy brunch and presents an American-inspired, newage neighborhood bakery that offers a refreshing alternative to the traditional French style.

With a boho-chic and industrial aesthetic, Lazy Cat embraces an industrial ambiance, with an open ceiling and a combination of wooden and metallic structures.

The breakfast/brunch concept promotes the most chilled of mornings in Murouj, Kuwait.

This architectural fusion fosters a unique sense of warmth and elegance, the perfect setting for guests to enjoy the scent of freshly baked goods to emenate throughout.

Promoting a truly sensory encounter that celebrates both the art of baking and dining, the design philosophy embraces the natural beauty of raw materials such as timber, stone, metal, and wood, that reflects it’s industrial influence, whilst also ensuring a contemporary and timeless appeal that avoids rustic or outdated connotations.

With its wooden and metallic structures, Lazy Cat’s interior evokes the comforting ambiance of a backyard gathering, where guests are invited to relax amidst the verdant surroundings.

Lush greenery imparts a fresh and grounded experience, décor items including ceramic blue cats, a charming wheelbarrow, and fruit baskets, add the perfect finishing touches, whilst plants are harmoniously incorporated throughout the space.

For an immersive experience, guests are invited to witness the craftsmanship on display through the open bakery , allowing them to marvel at the culinary process, embrace the aromas, and establish a seamless connection between the kitchen and dining area.

Central to the design is the restaurants live bakery counter, showcasing an assortment of freshly baked pastries, artisanal sourdough, aromatic freshly ground coffee, and delectable chocolates.

For more information about H2R or Lazy Cat, please visit www.h2rdesign.com and www.eatlazycat.com and follow @eatlazycat and @gastronomicame on Instagram.

THE SHED OPENS IN SOHO WITH MENUS BY 10 GREEK STREET

Acclaimed neighbourhood restaurant

10 Greek Street has partnered with one of London’s best jazz stages and members’ bars, The Shed, to launch an exclusive pop-up menu centred around the restaurant’s acclaimed Mediterranean seasonal small plates - creating the ultimate destination in Soho for incredible entertainment and dining alike.

Highlights of the residency’s menu include Burrata served with toast, lemon zest, and olive oil; Chorizo, chickpeas, guindillas, & aioli; and the Polenta with slow roasted red pepper, ricotta, sun blushed tomatoes & basil. To complete the experience are the likes of the artisan Cheese board and wine pairing as well as classic cocktails such as the Bramble, Twinkle, Americano, and SideCar and a new

curated wine list, specially selected by the celebrated sommeliers from 10 Greek Street.

All of the new dishes can be enjoyed whilst indulging in The Shed’s diverse programme of events, with a different live performance each night, championing various sub-genres under the banner of Jazz, Be-Bop, Hard-Swing, and Hard-Bop. The lineup showcases breakthrough jazz artists on Wednesdays and Thursdays, ahead of curated shows on Fridays and Saturdays which feature London’s finest upbeat and mainstream jazz superstars.

10 Greek Street has been part of the fabric of Soho for over 10 years and in that time, the restaurant has become critically renowned for its daily-changing, hyper-seasonal menus and interesting wine lists. When the restaurant first opened, they were acclaimed for their small-plates, and their menu at The Shed is a tribute to this.

The name “The Shed” comes from the famed jazz expression “woodshedding,” originating from jazz soloist Charlie Parker’s 15-hour practising session in 1936. It is currently used as a general term for practising, and The Shed Soho takes the name both as a contrast between the shabby nature of woodshed and the fabulous modern Soho venue. It is also a place where budding jazz musicians can come and master their craft, just like Charlie did.

The venue showcases black and white portraits of these musicians on its walls, accompanied by their streaming music QR codes for easy listening access.

SMOKY BOYS BRINGS SIZZLING FLAVOURS TO WANDSWORTH WITH ITS NEWEST OPENING

Smoky Boys BBQ and Grill Haus announces the grand opening of its latest restaurant in Wandsworth. Situated within the Southside Shopping Centre, the launch marks the twelfth addition to the Smoky Boys portfolio since its inception in Watford in 2015.

Smoky Boys were one of the first in the UK to serve Halal dry aged Angus beef and has since become a leading name in serving quality Halal barbecue and grill meat dishes at sites in and around London. At the Wandsworth branch, guests will also be offered a fully Halal menu which uses well-sourced, premium cuts of beef, and the best British lamb and chicken.

The new restaurant promises to delight diners in SW18 with an enticing selection of unique barbecue and burger dishes. Menu highlights include the aromatic Moroccan Lamb burger, the spicy Smoked Jerk Brisket burger, and the signature slow-grilled BBQ Beef Ribs. The menu at Smoky Boys also pays homage to the classic beef burger, offering a range of flavour combinations, including the robust Smoky Bad Boy burger, the savoury Smoky BBQ and Cheese, and the timeless Cheeseburger. All beef used in the burgers at Smoky Boys is freshly ground and sourced from Angus breed cattle, aged for

a minimum of 28 days. Premium beef dry aged over 30 days is also used in the selection of steaks on the menu with a range of cuts including fillet, rib eye, and sirloin.

For those seeking plant-based alternatives, the restaurant offers options such as the indulgent Smoky Vegan burger made with a premium Moving Mountain patty, the tempting Halloumi Stack burger, and the flavourful Chipotle grilled tofu. To round off a meal at Smoky Boys, diners can tuck into a selection of decadent desserts including Oreo Cheesecake, Vegan Sticky Toffee, and Chocolate Brownies. The restaurant also offers a set menu of two courses for £19.95 and three courses for £24.95 to allow diners to explore the menu.

Guests can imbibe at Smoky Boys Wandsworth’s well-stocked bar, where they can indulge in a variety of handcrafted cocktails, mocktails, craft sodas, shakes, and an impressive beer selection. Non-drinkers can relish in a range of mocktails, including the zesty Nojito, the tropical Smoky Colada, and the luscious Strawberry Daiquiri plus a range of indulgent ice cream shakes. Residents of Wandsworth will also be able to enjoy Smoky Boys food and beverages from the comfort of their own homes through the restaurant’s delivery service.

SOM SAA FOUNDERS TO OPEN SECOND RESTAURANT: KOLAE COMES TO BOROUGH MARKET THIS OCTOBER

The duo behind som saa, Mark Dobbie and Andy Oliver, have announced that they will open Kolae, this October. Taking up residence in London’s Borough Market, the menu will focus on grilled dishes, especially Kolae - a cooking style from the south of Thailand.

Kolae (also known as Golae, Galae and Gaw Lae) is a style of cooking found in Thailand’s Southern provinces, where ingredients (most commonly chicken)

are generously coated in a currylike coconut marinade before being grilled over open flames. Signature dishes will include the half kolae chicken, marinated in a sauce fragrant of lemongrass, fresh turmeric, black pepper, as well as seasonal fish, seafood and vegetarian specials, all cooked using a similar technique. There will also be refreshing salads pounded to order in a pestle and mortar and fiery nam phrik relishes accompanying larger dishes and counteracting the earthy flavours of the grill. The succinct drinks menu will feature a handful of creative cocktails, each made using fresh Thai ingredients, as well as a list of 15-20 wines - mostly available by the glass - and a small selection of beers and ciders.

The restaurant will be housed inside an old London coach house, with just under 80 covers split over three

floors, and will include a small alfresco courtyard dining area as well as a private dining room at the top of the building set amongst the rafters.

GREAT BRITISH CHEDDAR CHALLENGE ANNOUNCED, AS CHEESEMONGER BATTLES FOR TASTE, TRADITION AND TERROIR

Set to be the biggest cheddar event the world has ever seen, the first edition of the Great British Cheddar Challenge will take place on Saturday 16 September, with tasting boxes now available to reserve.

Founded by James Grant of No2 Pound Street in Buckinghamshire, the event was inspired by the cheesemonger’s own battle with neck cancer, which resulted in him losing his sense of taste for over a year.

The devastating loss of the restaurateurturned-cheesemonger’s taste sparked a journey of resilience, hope, recovery and inspiration. James determinedly set out to rediscover this career-defining sense, working towards his Academy of Cheese accreditation and going onto play an important role judging at the World Cheese Awards in Bergamo during 2019, picking out the newly launched Pitchfork Cheddar that went onto take fourth spot overall.

Five years since his original diagnosis, in May 2023 James was informed that he was in remission. With his fully recovered sense of taste and reinvigorated sense of purpose, James has launched the Great British Cheddar Challenge to fly the flag for artisan cheddar and celebrate the nuanced and layered flavour profiles that are being created by cheesemakers across Britain.

Calling for cheese lovers everywhere to get involved, the Great British Cheddar Challenge will see cheesemongers across the country selling tasting boxes of six unlabelled artisan cheddars. These will then be discussed during an online blind tasting event on 16 September, presented by comedian and cheese judge, Marcus Brigstocke, alongside experts from the cheese industry.

The Great British Cheddar Challenge will invite cheese lovers to challenge their perceptions of cheddar.

With artisan cheddar accounting for only 3% of cheddar sales in the UK, Marcus and co. will guide viewers through some of the finest examples of artisan cheddar ever made – exploring how the seasons, the grass, the cows, the makers and the unique microflora in maturing rooms have influenced each truckle – before a People’s Choice Award vote to find the nation’s favourite cheddar.

The Great British Cheddar Challenge will take place on Saturday 16 September.

ASIAN RESTAURANT AWARDS

Nominations also open for Asian Curry Awards.

The shortlist for this year’s Asian Restaurant Awards, being held in Manchester at the end of July, has been announced. Over 100,000 online votes from members of the spice loving public determined the finalists. The list can be viewed at https://asianrestaurantawards.org/ the-shortlist-2023/

Judges from the Asian Catering Federation (ACF), which organises the event, are currently visiting the candidates to determine the overall category winners.

The victors will be revealed at a glittering gala dinner and presentation ceremony, hosted by

BBC news anchor Samantha Simmonds, being held at the Hilton Manchester on Monday 31st July.

The Asian Restaurant Awards cover the complete range of Asian and Oriental cuisines: Bangladeshi, Burmese, Chinese, Filipino, Indian, Indonesian, Japanese, Korean, Malaysian, Middle Eastern, Pakistani, Singaporean, Sri Lankan, Thai, Turkish and Vietnamese.

ACF events are sponsored by Just Eat and supported by Booker Wholesale. Asian food lovers can also nominate their favourite restaurants in this year’s Asian Restaurant Awards – Scotland, being held in Edinburgh in September via www. asianrestaurantawards.org/scotland/ vote and the Asian Curry Awards, being held in London in November, using www.asiancurryawards.com/vote.

THE MIDLAND GRAND DINING ROOM AND GOTHIC BAR ARE NOW OPEN IN KING’S CROSS

Following a meticulous renovation project, The Midland Grand Dining Room, alongside accompanying late night destination Gothic Bar, is now open in King’s Cross.

Rooted in the traditions of French cuisine, The Midland Grand Dining Room is a destination with a cosmopolitan vision. A showcase of exceptional food, incredible wine and true hospitality, it is the latest collaboration between London hotelier and restaurateur Harry Handelsman, and Irish chef Patrick Powell (who continues to oversee Allegra).

Sitting alongside the sympathetically restored restaurant is an impressive stand-alone bar - Gothic Bar - as well as a 14 cover private dining room and an 8 person Chef’s Table experience. Opening later this summer will be an expansive outdoor terrace.

The momentous opening is a culmination of Handelsman’s decadeslong regeneration of King’s Cross and the building itself, best symbolised in the fact that the restaurant has opened in the same month that the iconic Gothic Revival St Pancras Chambers in which it sits, turned 150. Originally called the Midland Grand Hotel (now St. Pancras Renaissance Hotel), the restaurant is named after this and the Dining & Coffee Room which operated in the same space upon the hotel’s opening in 1873 and served a menu of French haute cuisine. The heyday of the building, and King’s Cross as the gateway to Europe, has been paid tribute to by Handelsman, Powell and French interior designer, Hugo Toro by the use of European influences throughout. This idea is best seen in the inspiration behind each space - whilst The Midland Grand Dining Room calls to Paris, as demonstrated

Images: © Michael Sinclair

through the design and menus, the Gothic Bar is an homage to the bohemian, creative and whimsical atmosphere best embodied by Venice, which is where many of the materials for the bar were created.

The Midland Grand Dining Room…

Menus have been created by Powell to have firm French origins, with a focus on British fish and meat, whilst the creativity around the ingredients, their seasonal application, and their combined execution, all ensure a lighter and more innovative menu performance. As such, the offering compliments the arresting nature of the room whilst being versatile enough to appeal to a broad mix of guests. Available alongside the à la carte menu is a set lunch menu, which changes weekly costing £36 for 2 courses and £42 for three, featuring

dishes not on the main menu. The wine offering is just as considered as that of the food, with a predominantly old world list, demonstrating established as well as up-and-coming producers.

Signature dishes encompass the likes of Comte gougeres, Crab toast with elderflower and shellfish sauce, Chicken liver parfait with a truffle & Madeira jelly, Pommes paillasson, snails bourguignon, nduja & guanciale, and a seasonal soufflé. These sit alongside broader, more familiar menu items such as White asparagus, seaweed beurre blanc, chive & pickled celery, Hake en papillote, ratatouille vegetables, soft polenta & salsa verde, Roasted lamb, pomme anna, spiced aubergine & sauce Provençale, Whole roast chicken, Vin Jaune, morels & wild garlic and Epping honey madeleines.

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Adjacent to The Midland Grand Dining Room is the Gothic Bar; a destination bar, located in the original striking entrance to the Victorian hotel, with a cocktail selection created by Jack Porter (Booking Office 1869, Mezzanine at The Stratford, Library Bar at The Ned). With an intimate and opulent design by Toro, Gothic Bar sees the team’s interpretation of a classic cocktail bar, complete with a hand-picked selection of absinthe, resurrected for a modern and discerning audience, leading to an air of sophistication and exclusivity. Opening from 12pm daily, with weekend hours extending to 2am, the bar fulfils the team’s drive of creating a late-night hotspot within the cultural hub which is King’s Cross, as seen in its curated late programming which includes readings, salons and live music.

Named in honour of the building’s Gothic Revival style, Gothic Bar features a cocktail list centred around the robust flavours of Eau De Vie, or Water-of-Life - a pure, clear and unaged brandy, distilled in fruit. This perfumed and fiercely flavourful spirit allows for a true expression of intense fruit

essence, creating characterful, elegant and beautifully balanced cocktails. The menu is split into two; ‘The Gothic Signatures’ which encompasses eight drinks and sits alongside three ‘Grand Signatures’, which best embody the wider team’s ambitions for the Gothic. Particular drink highlights include the Eau de Martini (with guests encouraged to choose their own Eau De Vie) and the seasonally-changing Grand Royale (champagne, strawberry trilogy, absinthe). This is complemented by Powell’s bar menu, which has French influences whilst also featuring a number of classic bar snacks including his perfect burger - “The Grand”’ cheeseburger au poivre as well as Salt & pepper fried quail and a Wild mushroom & truffle croque madame.

The striking interior design project, which has involved the meticulous renovation of the listed dining room and bar, has been overseen by Hugo Toro who has become globally recognised for projects stretching from Rome to New York. Together Toro and Handelsman have worked on a design which honours the Victorian origins of each room whilst updating it for a cosmopolitan, contemporary audience. The two spaces differ from one another whilst simultaneously feeling coherent - the sumptuous and indulgent bar with its peacock-print velvet banquettes and ornate painted ceiling seamlessly leads into the warm, light-filled dining room with original cornicing and textured glass. All aspects of the project have been designed especially, from the carpets which are influenced by Victorian patterns to the brass chandeliers which feature 3,000 individual pipes of glass. This results in an atmosphere that encourages the guest to lean into their surroundings for long, languid lunches or evenings drawn out into the early hours, ensconced in the confines of the restaurant.

Gothic Bar….

The Midland Grand Dining Room and Gothic Bar are now open. Bookings can be made by visiting the website: midlandgranddiningroom.com.

Images: © Justin De Souza

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TUTTI’S TIME SAVING FEATURES HAVE HELPED OUR VENUE TO FLOURISH

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The answer. Lots of time saved to enable the owners to concentrate on what they do best - enhance and improve their own venue and creative spaces.

Toulouse Lautrec, the popular restaurant and jazz venue in Kennington, London, had searched for just the right solution to help manage its growing number of bookings following Covid-19, but instead relied on its own DIY spreadsheet which was clunky, depended on different users keeping the system updated and which often resulted in double bookings and confirmations having not been made correctly.

When owner Nolan Regent discovered Tutti - the marketplace platform for creative space booking - he knew that this could be the solution that could potentially resolve common and costly problems - and importantly manage its 700+ events per year.

“As soon as I made an enquiry and had seen the demo, I knew immediately that this could solve many of the problems and barriers that I had encountered during the last year by doing it on my own and with my team,” commented Nolan.

Tutti CEO Gabriel Isserlis said: “Ultimately, Tutti provides just this. A quick and transparent solution to owners, so they can continue to focus on what they do best: creating great spaces for creativity to continue to flourish.”

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HOW THE 2023 FOOD WASTE LEGISLATION WILL IMPACT BUSINESSES

Many businesses will be pausing to consider their environmental impact as the government announces mandatory separate food waste segregation for all businesses.

The government passed the Environmental Act in 2021, which will come into effect this year.

Although an official date is yet to be revealed, businesses will be required to separate food waste from their general waste and have it collected separately.

When food waste goes to landfill, it releases methane which is 25% more potent than CO2 at trapping heat in the atmosphere and therefore contributing to global warming.

The new legislation will support the government’s decision to halve food waste by 2030 as part of its commitment to sustainable development goals. This will enable a transition away from a singleuse, throwaway society to a more circular economy.

We outline how this may affect businesses and how they can prepare.

Who will be affected?

The new legislation will affect all businesses and sectors that generate food waste as part of their day-to-day processes. This may include:

• Hospitality

• Retail

• Healthcare

• Education

• Sporting facilities

• Public institutions

Costings

It’s possible that waste segregation can have a positive effect on your costings. Generally, food waste is quite heavy so disposing of it among your general waste can increase costings. When separated, your general waste should be much lighter.

Segregated food waste, for instance, is up to five times cheaper to dispose of per kilo. Therefore, your general waste will not only be lighter, but overall cheaper to dispose of.

A waste audit may be beneficial to help you itemise your outgoing waste so you can decide how to better manage your processes.

Food waste recycling in action

Some firms may be better prepared for the new legislation than others – particularly in companies which have no segregation of waste streams or little experience of

sustainable waste management. An extra food waste bin will be needed in addition to setting up a new collection day.

When waste is segregated, one novel solution could be to use composters which process all types of food and garden waste. This effectively transforms food waste into highly-effective fertiliser which can then be used on lawns and other garden areas to help grow fresh fruit and vegetables in line with circular principles.

Typically, minimal resources are required to run such a device. Only around 15-20 minutes of labour is required per day, while the cost of running the composter would only include cheap ‘bulking agents’, such as wood chips and coffee grounds, alongside minimal electric power.

What else can businesses do?

Businesses should be proactive with their approach to food waste. Some tips to consider are:

• Separating food waste into a different bin for collection

• Food waste must not be sent to landfill. Send to recycling through composting or anaerobic digestion instead

• Refrain from using macerators or liquidising digestors as these have now been banned completely.

Businesses should look to follow the food and drink waste hierarchy as outlined by the government. This is an eight step compliance policy with one being best and eight, worst. Options 1 to 4 provide guidance on how to prevent food waste while options 5 to 8 are required by law:

1. Prevent surplus and waste in your business.

2. Redistribute surplus food and drink.

3. Make animal feed from former food.

4. Process surplus food to make biomaterials.

5. Recycle – anaerobic digestion and compostion.

6. Recover waste by landspreading.

7. Recover energy from waste.

8. Dispose – send to sewer and landfill.

The introduction of these new food waste legislation will pose a challenge to businesses as they race against time to get their processes in order.

However, if implemented correctly, could pave the way to a more sustainable, carbon-neutral future.

Website: www.reconomy.com

By Nathan Gray, Head of Sustainabiity at Reconomy